text:
Step into comfort and fashion this season with these new shoes from Jeffrey Campbell. Made with premium leather and a German sole. These pretty babies will keep you coming back for more.
If an item you would like to purchase is out of stock, you can place a Special Order Inquiry. REVOLVE will then check the availability and obtain an approximate arrival date for the item, if available. Typically, it takes up to 3-4 weeks to verify this information.
Placing a Special Order Inquiry is absolutely free and there is no obligation to follow through with a purchase.
Sort by body type:
I just received these boots today, and people have told me these were true to their sizes. they are not!!!! I'm normally an US 8.5 so I purchased the 8.5 and it was way too tiny. Does anyone know what size I should be getting?! They are amazing shoes!! Its such a bummer that I cant even try it on :-(
I debated on buying these for about 6 months or more..I kept seeing them online and they looked SO good from the front! I was a little put off at first because I thought they looked a little bit "horse-ish" from the side, if you know what I mean..but they don't look that way at all if you have normal size feet (I am a size 7/12). These are by far the most comfortable heels I have EVER worn. You can walk on anything in these! I was so amazed to walk on a cobblestone area and I didn't fall or teeter or anything!! Definitely an amazing shoe. I also have flat feet so it is hard for me to walk in some heels, but not these. I highly recommend buying these. The first time I wore them I got so many compliments I was shocked how many people came up to me about it :)
Absolutely in love. These shoes are well worth the money especially if your looking for some comfortable heels to go out in. I'm not complaining about my sore feet anymore and its amazing!Revolve sent them so fast and I live in Australia in a a small city so definitely buy from here! They are a little tight around the toe area (which I was aware they would be) but I'm sure that will fade with more wear. RECOMMEND!
First of all, I was afraid, like many other reviewers, that I am going to order wrong size. I am always EU 38 and US 8 fits perfectly. Furthermore, they are so comfortable, even my mom who is not a fan of a such high shoes, tried them on and said that most of her shoes which ae higher are not as comfortable as these. You really do not feel this height. They fit to dresses and to trausers, I know may ppl wears them with shorts but its not my cup of tea. Anyway these shoes are perfect and they were worth waiting for them for 2 weeks, since I live in Europe, in Poland and customs clearance last very long.
So I waited forever to get these because i was scared i would get the wrong size. I usually wear 8.5-9 in heels/boots. I went with a 9 and they are PERFECT. 8.5 def would have been way too small. If my foot was just slightly bigger the 9 wouldnt fit. They are SO comfy to walk in, easier then some heels similiar of the same height. Very stable. DEF go for it! OH and if you're trying to decide which website to order from def go with revolve. it took 2 days (US) thats it!
For a better shopping experience on REVOLVE
please upgrade your internet browser
is eligible to receive 10% OFF your first purchase with this code:
looks like this email is ineligible for this offer.
Offer valid for seven days. Offer not available on prior purchases, gift cards, shipping and handling, or taxes. Code cannot be combined with other offers. Brand restrictions and other exclusions may apply. REVOLVE reserves the right to end or modify this promotion at any time. One time use only.
To redeem your 10% OFF code, just copy & paste the below code at checkout:
Offer valid for seven days. Offer not available on prior purchases, gift cards, shipping and handling, or taxes. Code cannot be combined with other offers. Brand restrictions and other exclusions may apply. REVOLVE reserves the right to end or modify this promotion at any time. One time use only.


text:
- Show Prep
- Listen to FTL
- FTL Info
- Community
- Support FTL
- Learn More
Would anyone else like to see this? I think it would be handy to have these readily available.
LIVE 7 Days a Week!
Mon-Sun: 7pm-10pm Eastern
Call toll-free:
Welcome Free Talk Live 2.5! Now, with Reddit!
You'll need a Reddit account before you can vote on and submit show prep. (That is different from your FTL/AMP account.)
The content here is the same as you will see on the FTL Subreddit.
Enjoy the site and thanks for submitting your content!

subset: commoncrawl


text:
| WRITE THING TO DO: Nancy Hiss, her husband, Dan Berkman, and frequent volunteer Pete Schmanski chalk war victims' names on Northeast Broadway. Hiss says she'll still work through a light rain.
IMAGE: Shefali Kulkarni
Last Sunday morning, Nancy Hiss double-checked her ever-growing stack of names, grabbed a piece of bright yellow chalk from a bucket and quickly wrote "BLOCK" in clean strokes on the sidewalk of Northeast Broadway and 24th Avenue.
"Block" is Spc. Kamisha J. Block, a 20-year-old Texas military policewoman who died Aug. 16, 2007, in Baghdad—the 4,000th soldier from the U.S.-led coalition to be killed in the line of duty. (As of Tuesday, there were 4,279 deaths overall, 3,973 of them American, according to a CNN count.) Hiss, 52, and her 51-year-old husband, Dan Berkman, have been writing on sidewalks since last May, when they began the Iraq Names Project (iraqnamesproject.wordpress.com).
As the fifth anniversary of the start of the Iraq war approaches March 20, Hiss remains optimistic that her mission—to ensure Portlanders don't forget the human cost of the war—is not in vain. Hiss, director of interior design at Marylhurst University, spends an hour each morning writing on Portland sidewalks the names of soldiers who've died in Iraq.
"My life was totally untouched by this war," says Hiss, a Northeast Portlander who considers herself an antiwar activist, "and as a nation I think that's pretty normal. But we need to bring it out there—we need to share in this."
She began last May at the Mark O. Hatfield U.S. Courthouse at dawn, and has continued down Martin Luther King Jr. Boulevard and looped around Northeast Alberta Street. Hiss has written the victims' last names chronologically—outlining letters and then leaving the colored pieces of chalk next to the names for her husband or volunteers to color in.
She says response has generally been friendly, save for several passersby carelessly stepping on the names.
Volunteers are sporadic but diverse—everyone from Girl Scout troops to skateboarders help color in the names. She's grateful for any help to keep up with the deaths, but is never pushy.
"I don't want to make anyone feel obligated," Hiss says. "I just want them to feel welcome. To me this is just a natural thing to do."
FACT: Hiss has covered nearly 10 miles in nine months and used more than 220 boxes of sidewalk chalk. She spends about $20 a week on chalk and another $20 a week on fliers.


text:
Gallipoli Peninsula, a narrow tongue of land in European Turkey. It separates the Dardanelles strait from the Aegean Sea and the Gulf of Saros. The peninsula is 63 miles (101 km) long and from 4 to 13 miles (6 to 21 km) wide. Ships sailing between the Mediterranean and the Black Sea must pass by here.
More To Explore


text:
Join Now
Join ePHOTOzine, the friendliest photography community.
Upload photos, chat with photographers, win prizes and much more for free!
The postman calls, in his now quite customary white van. Sadly the Post Office seems now to prefer to rent vans from outside sources than maintain its own fleet. Accountancy and economics are a strange and mysterious dark arts these days. I think that has worked in my favour here though as the red van would have made this a quite different picture.
|Sony NEX-5R
|Recording media:
|JPEG (digital)
|Service With A Smile
|27 Mar 2013 - 3:29 PM
|Black & white, Photo journalism, Portraits / people
|VS Mode Rating
101 (50% won)
These stats show the percentage of wins and the rating score that your photo has achieved. You can go to the VS Mode by clicking on this icon.
Signup to PlusBecome a plus member to see which photo this has won or lost against in the vs mode
|boov · woolybill1 · helenlinda · ugly · mrswoolybill · bwlchmawr · TyChee · POOCHIE · MattB1987 · morpheus1955 · Bzox · 213hardy · backbeat · Source · MickyMc · derrymaine · Mrserenesunrise · SlowSong · RysiekJan · sherlob · Rende · RockArea · magpunky ·
|Unique Views:
He has a right to look concerned Phil, last time I took his picture he ended up emerging from a toilet bowl. That was many years ago and I hope since then I've learnt to use my manipulative super powers, if not more wisely, at least with a little more subtlety. :0)
Nominating Constructive Critique
stunning shot!
Nominating Constructive Critique
Great natural framing for this excellent portrait.
In Holland the postal services are trying to make a bigger profit by laying off the regular postmen and hiring part timers to deliver the mail. Last year they had to sack 300 of those part timers for stealing or throwing away mail.......... That's economy for you!
Nominating Constructive Critique
Cheers Rende. You do get some astonishing logic when accountants take over. They squeeze common sense and ethics out the back door. The losses incurred by the substandard postmen no doubt appear in a different set of books so it's still all good on paper. Everyone can see how screwed up it is except the financial wizards. :0(
Nominating Constructive Critique
Nominating Constructive Critique
Very interesting choice of point of view, instead of just shooting the subject. Rich black andwhite tones. Expression is everything and, here, very well served by the postman's eyes, the black and white and the photograph's point of view all togheter. It takes some courage to approach people and photograph them that way.
Nominating Constructive Critique
Add a Comment
ePHOTOzine, the web's friendliest photography community.
Upload photos, chat with photographers, win prizes and much more.


text:
Zander de Bruyn's close-season switch from bucolic Taunton to 'the smoke' of SE11 surprised Somerset and Surrey supporters alike.
The West Country county, having come so close to winning the County Championship in 2010 while pressing for one-day honours for the past several seasons, shocked their fans by allowing the South African-born all-rounder to leave despite having a year remaining on contract.
Surrey, however, having already bolstered their side in recent times with the captures of Steven Davies, Rory Hamilton-Brown, Gareth Batty and Tom Maynard, coupled with the emergence of Jason Roy, appeared to have batting prowess aplenty.
Yet the close-season knee injury that threatened the illustrious career of Mark Ramprakash seemingly led to a re-think and thus 35-year-old de Bruyn arrived at The Oval in search of a fresh challenge.
"It was a funny move in many ways because I had a year left at Somerset, but got this call out in South Africa that Somerset were going to release me," said the right-hander from Johannesburg.
"It was a late decision and although Somerset circulated my name I felt a little bit stuck if I'm honest. My agent then came up with this deal with Surrey which I'm very happy about, because it's a great ground to play on.
"I'm very happy with the move and I'd like to think that shows in my performances. They are very different counties and different grounds, for sure, but I'm used to the hustle and bustle of the big city and it's a great wicket to bat on here."
Since moving to London, De Bruyn has been outstanding in four-day cricket, becoming his new team's leading scorer with almost 650 runs at an average of 53.5. His highest score of 172 came against Glamorgan at the SWALEC Stadium. He has also picked up six Championship wickets with his brisk medium-pace and has proved a useful addition to the one-day bowling attack.
He is adamant, however, that he did not move to Surrey simply to replace Ramprakash following the former England batsman's knee injury picked up playing football last winter.
De Bruyn added: "I had a good chat to Chris Adams before putting pen to paper and although there were worries about Mark's fitness he assured me that they wanted me simply to bring more experience to the side and to the dressing room.
"The thinking was that myself and Ramps would help to bring the youngsters through and guide them in the right way.
"I like tricky conditions as a player and going in when there are difficult situations. It's more satisfying somehow to score runs when it's not such an easy wicket to bat on. I'm a battler and always ready for a fight, so those are the qualities I'll try to bring to the side.
"This is a younger dressing room than Somerset, but I enjoy that. The youngsters keep you on your toes, they push you fitness-wise too, so that's always a good thing to have.
"I've been pleased with my form so far, especially as we've had bowler-friendly wickets even at The Oval. I'd like to get a few more hundreds in the second half of the summer, so my conversion rate is where I'll be looking to improve."


text:
Free food distribution planned for Oct. 11
The Lavonia Presbyterian Church, in partnership with the Food Bank of Northeast Georgia, will distribute free food to all qualified residents of Hart and Franklin counties from 8 to 9:30 a.m. Oct. 11 in the church parking lot. Residents may qualify if their income is less than $1,180 monthly or $272 weekly for households with only one person. An additional $414 monthly or $96 weekly is added for each additional household member. Your signature on the form you sign at the Mobile Food Pantry serves as your proof of income. No other documents are required.
Program benefits and participation are made available to everyone regardless of race, color, national origin, age, sex, or disability.
This event will be held on a first-come, first-served basis and will be held rain or shine.
Directions: If approaching Lavonia from Ga. 77 south or Ga. 17 south, or from Ga. 59, go to the traffic light downtown, then go north on Ga. 17 (Jones Street) to the Fairview Baptist Church. Turn right at the church, cross the railroad track and follow directions from law enforcement and/or church personnel. They will direct you to the church parking lot at the corner of East Main and Thomas streets. Do not enter the church parking lot until directed to do so by law enforcement or church personnel.
For more information, call the Mobile Food Pantry at 706-356-4416.
Subscribe to the Independent Mail
Need Help? Call us at 1-864-260-1284.
Monday-Friday: 6am-4:30pm / Saturday: 7am-11am / Sunday: 7am-2pm


text:
The UN peacekeeping mission in the Democratic Republic of the Congo (MONUSCO) is patrolling the town of Goma to protect civilians after the M23 rebels' retreat, and continues to secure the airport. MONUSCO
Broadcast-quality video for UNifeed stories is available online for two weeks. Should you wish to request older material, please contact the agency source of the material. For UNTV or peacekeeping stories, please contact the UN Video Library.
© 2015 UNifeed.


text:
The History of Preserving Memories
Scrapbooking is the art of preserving memories – with a sense of personality and style, of course. We all spend numerous hours planning, organizing, and putting together layouts so we can preserve a little piece of our own personal history. But have you ever stepped back and wondered how this started? Not the history itself, but the tradition of scrapbooking? If you ever pondered this question, like I have, you'll be delightfully surprised by the rich history of scrapbooking.
The earliest forms of scrapbooking can be dated back to ancient Greece, where evidence of journal-like notebooks were uncovered that were filled with what the owner of the notebook found important or worth remembering in their life. In the 15th and 16th centuries, when paper became more affordable, the practice of keeping important information (e.g. recipes, quotes, poems, etc), or commonplace book keeping, became popular in England. This organizing of information worth keeping in a special book would be the pre-cursor to modern scrapbooking.
It was not until the advent of photography that scrapbooking began to change into the personal art form we know today. In the late 1800's, when photography became more widely available to the populace, people were able to take their own pictures of family and friends, which they would place among newspaper clippings and notations about the picture, in a scrapbook. From there people began experimenting with different page layouts and themes to make their scrapbooks look more unique.
Today scrapbooking is an industry that drives more than 2 billion dollars in sales each year, with a close-knit following of people who participate in the hobby. People of all ages and from all walks of life participate in social outlets, ranging from small, local meetings to larger organized retreats and conventions.
If you are interested in becoming a part of the scrapbooking culture (i.e. History), visit StorePhotos.com and take a look at our selection of Scrapbook Kits to get yourself started. And remember, the most important part of scrapbooking is to Scrap Often and Scrap Happy!


text:
DetailsComparable to LG refrigerator water filter models 5231JA2002A and LT500P, the Tier1 RWF1050 discount filter will vastly improve the taste and clarity of your drinking water and ice whether you need to filter chlorine in the city or particulates from your well. It will significantly reduce unpleasant taste and odor from your refrigerator water and ice. Order this Tier1 comparable LG refrigerator water filter by 4pm CST today for same day shipping.
- Installs easily, ships quickly
- Reduces contaminants ranging from chlorine to turbidity
- Improves the taste of your water and ice significantly!
The TIER1-RWF1050 is comparable with the following part numbers
Aqua Fresh LG EL-1 SGF-LA22 WF290 5231JA2002A-S GEN11042F-08 Tier1 Kenmore 5231JA2002B 5231JA2002A-S RWF1050 GEN11042FR-08 9890 Swift Green
Replacement for the Following UPC
161451726250 048231779777
Fits the Following Model Numbers
795.5131 795.51033.011 795.51312 795.51029.010 79558826900 79572093310 lSC27925ST LMX25964ST LRSC21935 LRSC26905 LRSPC2031 LRSPC2041 LRSPC2051 LRSPC2331 LRSPC2341 LRSPC2661 LSC23924
Resetting Your Filter Change Indicator
ContaminantsThis product reduces the following contaminants:
Package Qty 1 Used In Brands Kenmore, LG, Tier1 Manufacturer's Id RWF1050 UPC 635510407607 Actual Size (in) 4 inches (length) x 3 1/4 inches (outside diameter) Actual Size (cm) 10.16 x 8.255 Media Coconut Carbon Primary Filter Media Activated Carbon Block Filter Life (gallons) 300 Filter Life (liters) 1,135.62 Filter Life (months) 6 months Micron Rating (Nominal) 0.5 Operating Pressure (psi) 30 - 120 Operating Temperature (°F) 33 - 100 Operating Temperature (°C) 0.6 - 37.8 Flow Rate (gpm) 0.5 Flow Rate (lpm) 1.89 Certifications Independently Tested against NSF/ANSI Standard 42 Warranty Guarantee 30 day limited warranty
Customer Reviews
2 Item(s)per page
- Great alternate to brand names Review by Jim
- Nice filter Review by Jacquie


text:
stereo alto tenor bass altogether, me singing the whole range all at once, short burst, mix 23
0 comments
Please log in to comment
920 x 245
481 x 86
375 x 30
We use cookies to ensure you get the best experience on our website. By browsing our site you agree to our use of cookies.
For more information check out our cookies policy.


text:
Publisher's Description+
It's used to detect Invisible Trojans (rootkits) only!
A rootkit is a collection of programs that a hacker uses to mask intrusion and obtain administrator-level access to a computer or computer network. The intruder installs a rootkit on a computer using a user action or by exploiting a known vulnerability or cracking a password. The rootkit installs a backdoor giving the hacker a full control of the computer. It hides their files, registry keys, and process names, and network connections from your eyes.
Your antivirus could not detect such programs because they use compression and encryption of its files. The sample software is Hacker Defender rootkit.
What's new in this version:
- Enforcing Security.
- UnHackMe executable files and drivers are signed by digital sign approved by Microsoft.
- Compatibility, Resolved problem with crashing if a VISTA DEP is active for all applications.


text:
Colorado Rockies v St. Louis Cardinals
Ubaldo Jimenez of the Colorado Rockies in action against the St.... News PhotoActivity,Baseball - Sport,Busch Stadium,Colorado Rockies,Full Length,Missouri,Motion,National League Baseball,Sport,St. Louis,St. Louis Cardinals,Stadium,USA,Ubaldo Jimenez,VerticalPhotographer Dilip VishwanatCollection: Getty Images Sport 2010 Dilip VishwanatST. LOUIS - OCTOBER 2: Ubaldo Jimenez #38 of the Colorado Rockies in action against the St. Louis Cardinals at Busch Stadium on October 2, 2010 in St. Louis, Missouri. (Photo by Dilip Vishwanat/Getty Images)


text:
(click image to zoom-in)
|Author: Henri Matisse
|Still Life, Painting, Oil on canvas, 61x73 cm
|Origin: France, 1906
After a visit to Algiers in the spring of 1906, Matisse spent the summer in Collioure, a small town in the south of France. The red and black carpet in this still life, painted in Collioure, is clearly the work of folk masters and was brought back from Algiers. Matisse used it as the central motif in a number of works created during this period.
Covered with stylised repeating ornament, the bright carpet spreads over almost the whole surface of the canvas. Laying out the fruit and crockery upon it, Matisse sought to "restrain" them in the flattened space, making them purely decorative areas of colour. Only the glass vessel proudly demonstrates its relative independence, its slender form introducing a vertical note into the rectangles which order the canvas.
|Style: Fauvism
|Source of entry: State Museum of New Western Art, Moscow, 1948
|Exibition: French Art: 19th - 20th centuries
Matisse - Wikipedia, the free encyclopedia
Henri Matisse (31 December 1869 – 3 November 1954) was a French artist, known for his use of colour and his fluid, brilliant and original draughtsmanship. ...
|WebMuseum: Matisse,
Henri (-Émile-Benoît)
Provides a detailed overview of Matisse's career and his impact on the world of art.
"Henri Matisse was born in 1869, the year the Cutty Sark was launched. The year he died, 1954, the first hydrogen bomb exploded at Bikini Atoll. ...
|Henri Matisse -
Olga's Gallery
Collection of works of the French artist with biography.
Unless otherwise noted, images this web site may be used for any purpose without prior permission.
Any material in the public domain found on this web site is not protected by copyright.
We make no representations or warranties with respect to ownership of copyrights in the images, and do not represent others who may claim to be authors or owners of copyright of any of the images, and make no warranties as to the quality of the images.
We shall not be responsible for any loss or expenses resulting from the use of the images, and you release and hold us harmless from all liability arising from such use.
We do not sell art prints, framed posters or reproductions. Ads are shown only to compensate the hosting expenses.


text:
Got a request for this the other day and wanted to get it in before I go out of town for a week. If I remember right, once upon a time I promised a Slobberbone sampler….well obviously I flaked on that, but never fear fine readers, because lucky for you Ninebullets.net's resident badass Romeo Sid Vicious recently created a "Through The Whiskey Glass" compilation of Slobberbone that is way better than anything I could have come up with. Check it out here: http://ninebullets.net/archives/diggin-on-slobberbone
How 'bout some live slobberbone to kick off spring. This is probably the best boot I have found of theirs….not only because of the significance of it being their last show, but it's just a damned good boot. They play like it's their last show….running through almost all their best songs in a single night….plenty of debauchery as well. Here is a neat little write up I found on the show itself:
It was a sad day for Texas music on March 13, 2005. That's when people from as far away as Europe crowded into a sold-out Dan's Silverleaf in Denton to bid farewell to the State's reigning 'best bar band'. That final show was short on covers and long on remembrances, for the band and the audience alike. They resurrected a "Barrel Chested" era documentary film to kick off the night, standing quietly onstage while the film rolled on a screen set up near the entrance. Then they played for a little over two hours. While the album of the night seemed to be their second release, "Barrel Chested", they managed to cover their entire career, but went sparingly on their last and most over-produced record, "Slippage". Fittingly enough, the crowd seemed drunker than usual, even for a Slobberbone show. So while the beer and whiskey soaked crowd raised their bottles and glasses, the band kept playing songs about, mostly, drinking. When they first emerged on the scene way back in the early to mid 90s, they were compared to Uncle Tupelo, just like every other "alt country" rock band at the time; only these guys not only had a sense of humor, they, at least to this observer, didn't take themselves quite as seriously as that by-then-defunct Illinois band. And like UT in the early days, their songs were part punk-rock, part southern-rock and part country. They mixed banjos and fiddles with the blaring electric guitars and channeled the feedback into glorious melodic anthems to lost love, lost dreams, and whiskey. Over the years, it became apparent that they probably owed more in the way of influence to Neil Young and Crazy Horse than to Uncle Tupelo. And now that it's all over, it looks like frontman Brent Best will continue to play the occasional solo show and the rest of us, at least locally, can wait for the inevitable reunion shows. As far as bands go, it was a great run. Here's to them!


text:
The Alpha Spine Center is a place of restored hope for people that have given up hope. We are able to do this through a little known procedure called NUCCA Care.
Many people that come to see us have tried many other healthcare practitioners for their health conditions, from traditional medicine to alternative treatments, only to find their way at our doorstep.
We accept only those people who qualify for NUCCA care. Look through our website to determine if we might be the right place of healing for you.
We are proven. We are gentle.
Most of all, we care.


text:
- Written by MiddleEasy @MiddleEasy
Kimbo Slice fought a dude nicknamed 'The Can' over the weekend, how do you think that fight went?
You name your son 'Jeeves' and chances are he'll take up butlering as his trade. You take on the nickname 'The Can' and fight Kimbo Slice and you have a better chance navigating through an asteroid field than winning the fight. Sometimes these things happen on the regional boxing circuit, and sometimes a Kimbo Slice has to do what a Kimbo Slice has to do - beat people up in front of a lot of people.
EA MMA superstar Chris Gregory was ringside at Kimbo Slice's latest boxing match where he was able to digitally record all of the...fighting. Take a look and decide for yourself if 'The Can' deserves his nickname. Heh.
The fight (heh) starts at three minutes in, but watching the intros kind of adds to the experience.


text:
If you have a question about Criminal Law & Procedures in Dayton, Ohio, it's likely that we have the answer right here.
There are three ways to find the answer to your question. One, you can scroll through the information below, or two, just type your question in the search box down and to the right, then click search. Every question that we've answered about your specific subject will be presented for you to review.
Or three, you can Ask Attorney Mulligan


text:
Chef Master Class - Keeping Out the Cold
This Event has expired
The art of slow cooking, is the subject of this Chefs Masterclass with our Head Chef, Ted Ruewell.
Join Ted for a demonstration and discussion, followed by canapés, glass of Prosecco and a two course lunch
£31.50 per person
Processing information, please wait...
Thank you for recommending this page to your friend.
Your message has been sent.


text:
See Primus @ the Fox Theater on New Year's Eve!
December 21, 2010 10:00 AM
Join Primus for New Year's Eve at the Fox Theater in Oakland this year! LIVE 105 has your chance to score free tickets! Check out Primus at the Fox Theater, two nights, December 30 and 31!


text:
|TR, 1 pitch
|YDS: 5.11a French: 6c Ewbanks: 22 UIAA: VII+ ZA: 22 British: E3 5c [details]
|Ric Gieman
|Page Views:
|Submitted By:
|D Argyle on Jan 31, 2006
|Reopened after flood damage! MORE INFO >>>
|Comments on Don't Tell Mom
|Add Comment
|Show which comments —
By willo schubarth
From: Colorado Springs, CO
Aug 20, 2008
|FA: Ric Gieman.
By Phil Lauffen
From: The Bubble
Aug 20, 2008
|Isn't this the same route as "Trail Route." This post contains the correct name and grade, but I was just wondering if there was one sport route at Ute that I was unaware of.
By Cody Cook
From: Colorado Springs, CO
Aug 22, 2008
|No. Trail Route follows the bolts up the arete that faces the road (only bolts on the rock). Don't Tell Mom is a high-ball boulder problem that starts a few feet to the right of Trail Route and climbs the face up to the obvious hueco, which requires a dyno about 15-20 feet off the deck. The toprope anchors mentioned in this post are the same anchors used at the top of Trail Route. If you choose to high-ball it, get ready for a long ride down if you don't stick the dyno.
By tradcragrat
Nov 2, 2008
|I bouldered/soloed this after inspecting it once on toprope. I think it's solid 5.11. A good (and heady) route that probably deserves more toprope traffic than it gets. The crux comes at about 25 feet, give or take.
By D Argyle
From: Green Mountain Falls, CO
Sep 17, 2009
|Dan Russell had some cool video footage of Jeff Russell on this climb on the web somewhere. Whatever happened to those Russell boys?
By mlloyd
From: denver
Feb 24, 2013
By Alex Hesler
Oct 1, 2013
|One of the anchors on top of the main boulder moves. Check it out, I wouldn't trust it. Might just need some tightening with a wrench....
Beyond the Guidebook:
The Definitive Climbing Resource
Inspiration & Motivation
to Fuel Your Run
Next Generation Mountain
Bike Trail Maps
Backcountry, Sidecountry
& Secret Stashes
Better Data. Better Tools.
Better Hikes!


text:
Final Four – The Road to Houstonveritix | March 29, 2011
This year's March Madness has been the epitome of the classic struggle – big vs. little, underdog vs. favorite- and has led to one of the most surprising and exciting NCAA tournaments in recent history. Now that the dust has settled after an intriguing Elite 8 weekend, the field of four is set for Houston and Reliant Stadium on Saturday. #11 VCU will square off with #8 Butler while #3 Connecticut will face #4 Kentucky and as we learned last year when Butler nearly stunned Duke in the championship, never count the underdogs out!
Despite all of the surprises on the court over the past few weeks and some of the favorites to win exiting the tournament early, all four remaining teams are expected to have a strong showing of support from fans traveling to Houston this weekend for the games. Reliant Stadium has added extra seating to accommodate the more than 75,000 fans that will pack the home of the NFL's Houston Texans and through the NCAA's continued partnership with Veritix®, we will once again be utilizing our patented Flash Seats® digital ticketing platform to ensure that each school's allotted student sections are filled with cheers from their most loyal fans. The student tickets are being offered for $25 electronically and students will only need the credit card used upon purchase to swipe in and enter the stadium.
It is an honor to provide our services to the NCAA and all four schools that have advanced to one of the greatest weekends in sports. Through our advanced and convenient paperless ticketing platform, the students will have both the luxury of experiencing the future of ticketing as well as rooting on their respective school first hand.
We are looking forward to watching the drama unfold on the hardwood. Good luck to the Rams, Bulldogs, Huskies and Wildcats!


text:
EB-5 Investors
Recent EB5 Projects:
DR Power Equipment | Vergennes, Vermont
Clay Brook at Sugarbush Resort | Warren, Vermont
The Pump House at Jay Peak Resort | Jay, Vermont
The EB-5 Visa Investment Program - The Vermont Regional Center
The Vermont Regional Center, operated by the state's Agency of Commerce and Community Development, provides foreign investors an attractive option for international investment through the EB-5 Visa Program.
The largely rural nature of our state means that nearly the entire state qualifies as a targeted employment area. The minimum investment requirement for projects in these designated areas is half the amount required in other areas – $500,000 US – making the program more accessible for potential investors.
Vermont understands the value of access. Our size and geographic location allows businesses easy access to community leaders, state officials, business resources, and to a market of over 80 million people within a few hundred miles. Access to resources and markets help our businesses succeed and create a stable economy.
Why investors choose Vermont
I-526 Approvals = Over 650
I-829 Approvals = Over 280
7 projects now have I-829 approvals. Less than 10 I-526 petitions denied – all due to source of funds or fraudulent information. None related to project.
100% success rate for both I-526 and I-829s.
- Easier access. Nearly the entire state is a Targeted Employment Area, thus reducing the required investment level by half to $500,000 U.S. funds. Additionally, investors only need to show indirect employment – 10 jobs created in the Regional Center economy – as a result of the investment, versus 10 direct jobs required in other areas.
- State oversight. The state Agency of Commerce and Community Development operates the Vermont Regional Center. The Agency's day to day involvement with the Vermont business community means we are well informed of business activity in the region and can ensure our projects are well qualified.
- Stable economy. Vermont's economy is comprised of a broad range of industries. This industry diversification results in a healthy economy, stable employment and a better ability to weather economic cycles.
The ACCD Vermont Regional Center projects have shown great success to investors with a 100% petition approval to date.


text:
Messy desks? It's a creative thing, we have scientific proof
Researchers from the University of Minnesota have proven what we've known all along: folks with messy desks tend to be more creative. Three experiments were conducted, one of which stuck people in two environments, one neat and one grubby. The people in the grubby room were more likely to choose new stuff compared to their counterparts in the neat room — and we all know trying new things drives creativity.


text:
Select Local Merchants
Spokane Valley ArcheryRead MoreA member of the United States Archery Association, Spokane Valley Archery grants bowmen plenty of room—10 acres' worth—to safely sling their arrows at a host of targets. Visitors can knock their arrows and take aim on a 100-yard practice range with targets placed every 5 yards, a broad-head range, or an 18-target, 3-D range that mimics shooting at live game or vogueing woodland creatures. Beginners can learn the sport through the Introduction to Archery class led by Level II USAA–certified coaches, who demonstrate safe use of equipment, proper technique, and standard range setup.3809 S Linke Rd.Greenacres, WA US
Sticky Fingers BakeriesRead MoreShop for healthy and nutritional eats at Sticky Fingers Bakeries in Veradale and cook yourself a refreshing and low-cal meal. Ready for a change? Switch up your weekly meal selections with some bold spices and seasonings from here. For baked goods that are as delicious as they are fluffy, don't forget to pick up some fresh ingredients to make sure your creation hits it out-of-the-park. Whether you're a double shot of espresso or a jasmine tea, this place has you covered. When you body needs hydration most, grab some drinks off the shelf. If you're just getting into cooking, pick up some oil and vinegar from here and learn the basics of cooking with these necessities. Whether you prefer your meat smoked, grilled or fried, you can find your preferred choice here. Loaded with essential vitamins and minerals, the produce from this store will give you the energy your body needs. Shop for all of your favorite canned goods at Sticky Fingers Bakeries and load up your kitchen shelves with choices for breakfast, lunch, and dinner. When you have a long and hard day at work, a frozen meal from here makes for a perfect dinner solution. We all could use a little dairy in our diet, so why not add some to your day and pick it up at Sticky Fingers Bakeries? You'll feel great knowing you're getting just the right nutrition. Catch all your omega-3 fatty acids! Fish are delicious and nutritious, so start planning your next seafood platter. Pick up all of your favorite snacks and enjoy a relaxing night in while you veg out. From freshly baked pastas to packaged noodles, Sticky Fingers Bakeries has all of your pasta necessities. For cool, refreshing H20, Sticky Fingers Bakeries' got you covered. If you need a quick and affordable lunch or dinner option, browse the selection of tasty TV dinners here. Sticky Fingers Bakeries serves up the most delicious freshly-baked bread in town. Head on over and pick up a loaf today. Not everyone has time for pancakes in the morning. Get going with a tasty box of cereal the whole family will enjoy. Sticky Fingers Bakeries is located near endless parking possibilities, allowing drivers to park with ease. When it comes to preparing food for your family, don't settle for anything less than the best. Check out Sticky Fingers Bakeries in Veradale today.4105 S Suncrest DrVeradale, WA US
Michael Neiman Fine Wood FurnRead MoreMix and match new furniture items at Michael Neiman Fine Wood Furn in Valleyford and go home with your own customized set. Your home office will look better than ever with some stylish new furnishings, so get started on your shopping. Give your living room a makeover with a brand new furniture set like living room furniture from here. Modernize your bathroom decor with brand new furniture, you're sure to find something that suits your taste here. Your new and trendy bedroom furniture set is waiting for you. Come browse a variety of options, such as dressers, bed frames, and bedroom furniture, and go home with a new bedroom set. Perfect for the warmer months, the outdoor furniture here is just what you need to make your patio complete. The goodies here will work wonders for your wall including curtains and mirrors. Quality decorations go a long way when it comes to making a home your own, so start with rugs, throw pillows, and vases. Satisfy your creative vision with a stunning sculpture. Make use of the safe parking options near Michael Neiman Fine Wood Furn and reap the great benefits of parking close by. When you are ready to expand your furniture collection, Michael Neiman Fine Wood Furn in Valleyford will have some perfect options waiting for you.9106 S Quaking Aspen LnValleyford, WA US
Zip's Drive inRead MoreOne of the most-visited fast food restaurants in Spokane Valley, Zip's has superb burgers and good fast food. It's a culinary destination for guests seeking terrific food. There's no specific recommended attire, so feel free to dress casually and comfortably. Also, though the overall price may be low, you can bank on the ingredients being fresh. In fact, you should easily be able to enjoy a good meal for nine or ten bucks, and can probably get in and out for just a fiver if you try. In addition to its quick service (both drive-thru and take-out are available), the restaurant also caters for events in the area. One of the better fast-food chains in the area, this Zip's is an appetizing spot to quell your next munchies craving. Don't worry about trying to find a spot on the street, as visitors to the restaurant do have access to a private parking lot nearby. Should you prefer to pedal over there, bicycle parking's also provided.15808 E Sprague AveSpokane Valley, WA US
Paran Tree KennelsRead MoreBring your furry friend along on your errand run and stop by Paran Tree Kennels in Mica to pick up some pet supplies. It's always important to keep your little guy or gal well-fed, so be sure to pick up some of their quality feeding supplies like bowls and other feeders. Paran Tree Kennels has everything you need to make sure your little guy or gal is snug and safe in its own home, such as pet apparel and pet toys. Here you'll also find a wide variety of services to ensure your pet is healthy and happy, like healthcare. Stock up on great pet supplies, such as carriers, and be prepared for every situation. Make sure your pet is entertained with one of their many toys, such as pet apparel and pet toys. You can find great parking in the surrounding area. Spot, Kitty, and a whole gang of new pets are awaiting your arrival to Paran Tree Kennels.11912 S Highway 27Mica, WA US
Beauty Secrets Salon and SpaRead MoreSpokane Valley's Beauty Secrets Salon and Spa is a private and professional hair removal center that offers a wide variety of hair removal services. If you're looking for a simple way to switch up your look, book a hair appointment at this salon. Beauty Secrets Salon and Spa has all of the beauty services to keep you looking your best. Come in today and try make up application. This salon offers the latest and hottest trends in nail fashion, including nail art. Gently remove unwanted body hair with a hair removal remedy from Beauty Secrets Salon and Spa, such as waxing, laser hair removal, electrolysis, and epilation. If you're looking for a quick way to remove those unwanted hairs, call Beauty Secrets Salon and Spa for pain-free and easy treatments.18123 E Appleway AveSpokane Valley, WA US


text:
A stylish business card perfectly suited to a designer. The use of orange on black really helps to make a statement. I love the detail on the front of the card and how it\'s been displayed here!Posted in Branding → Business Cards
The big bold dials used in this App make a great impact. I like the continuity it achieves by using standard UI buttons in the settings menu. Of particular note is the fantastic design of the tape machine!Posted in Interface → iPhone App
This site features a beautiful, bold red color scheme and a strong layout with excellent use of whitespace. There is also a lot clever JavaScript happening here. I actually thought the site was Flash when it first loaded.Posted in Web Design → Portfolio
Futuristic sci-fi gameplay with a simple control structure, coupled with some really gorgeous interface styling. It's hard to pull off "space age" while retaining style, but Astronut nails it.Posted in Interface → iPhone App
This site uses lots of simple but interesting 3D work. There is a cube theme that is carried out in various ways across the site. Be sure to check out the little animated videos near the middle of the page, they are quite fun!Posted in Web Design → Portfolio
This site reminds me of the modern are trends of the 1990s. However, it is done in a tasteful way that does not seem outdated but instead is quite attractive. I like the dark colors and tilted shapes throughout.Posted in Web Design → Portfolio
A fairly simple but attractive portfolio page with a horizontal image slider as the main visual element. Note the repetitive use of the dot pattern and the generous use of whitespace.Posted in Web Design → Portfolio
It is not often that we feature a restaurant website but this one is quite attractive. The retro circus theme is flawlessly carried out across the textures, colors, artwork and typography on the page. Great idea, awesome execution.Posted in Web Design → Food
A nice use of a dark theme with a few bright colors to highlight key areas. The header portion is a little text heavy but I like the graphical elements like the call us button seen above.Posted in Web Design → Design
This site features a strong and bold color scheme, subtle us of texture and beautiful graphical elements. The page is really attractive and has just enough contrast to pull you in. Simple, but great design.Posted in Web Design → Corporate
This site features dark colors, rounded corners and a large slider that takes center stage. I really like the overall aesthetic, there is plenty to grab your attention but the site maintains a very professional look.Posted in Web Design → Portfolio
This site features a strong header with a simple navigation and big circle hover effects, subtle grid lines in the content area, and lots of thick lines and borders. The design is clean, the layout is solid and the overall aesthetic is an interesting mix of fun and professional.Posted in Web Design → Portfolio
The web design sketchbook is a book containing various tools for mocking up websites. The website features a nice a simple design that showcases the product well. It is nice to see such a simple layout applied to a product website, which are commonly quite busy.Posted in Web Design → Design
Plan my site is a New Jersey based web design firm. The busy sketches on the dark background are a nice touch as are the giant 3D arrows. The latter of these really grabs your attention as soon as the page loads and makes for a nice focal point.Posted in Web Design → Corporate
Sticker Mule sells custom printed stickers, laptop and iPhone skins. It is an inviting, friendly design packed with vivid colour. The beautiful cloud of stickers on the right really grabs your attention. Also, the icons on the bottom of the page are quite detailed and attractive.Posted in Web Design → Misc


text:
Fog Lights
Reviewed By ROBERT C (PORTAGE, IN) —2/8/2014 9:21 AM
The fog lights were just the right size, and at a reasonable price too.
Reviewed By Peter W (West Nyack, NY) Reviewed for a 2004 GMC Yukon —11/9/2013 8:36 PM
easy to install in existing light location, wiring was simple used existing system that why I ordered just the lights. will review them again later when they get more road time. But so far very good lights.
Acura TSX Special Edition Fog Lights


text:
Try this Eggnog for a Crowd recipe, or contribute your own. "Alcohol" and "Beverages" are two tags used to describe Eggnog for a Crowd.
Beat the sugar in with the egg yolks. Stir in slowly; brandy, rum, milk and cream. Chill well. Stiffly beat the egg whites. Fold the egg whites into the eggnog mixture. Do not serve with ice. Sprinkle with nutmeg. Posted to MM-Recipes Digest V4 #260 by "Deborah K?hnen"
|My private notes
There are no reviews yet for Eggnog for a Crowd. Be the first to review it!
Get the free BigOven app on your phone.
Quickly find any recipe anywhere!
There are no reviews yet. Be the first!


text:
Milford Haven Port Authority is responsible for the biggest port in Wales, and the fifth largest port in the UK. One of the most prominent on the West Coast, it is in the heart of the Pembrokeshire Coast National Park, the only Coastal National Park in Great Britain. Milford Haven is a trust port - an independent, commercially run organisation, and as a result, the Authority has a statutory responsibility to both Government and its stakeholders, and is required to reinvest all profits to the benefit of the latter. The Authority provides pilotage and a range of port, harbour and associated services including stevedoring, support to the fishing industry, ship repair, marina and leisure facilities and provision and operation of the Pembroke Dock Ferry Terminal used by Irish Ferries. The former wholly owned subsidiary, DV Howells, now sold to Braemar Seascope, is a leading UK oil, chemical and hazardous substances spill response company which also specialises in training and environmental consultancy.
The Port has several subsidiaries: the Milford Docks Company, which is playing a key role in providing state-of-art-facilities for the resurgent fishing industry; Pembroke Port, with a recently extended ferry terminal to serve the burgeoning ferry trade; DV Howells, experts in pollution control and training; Milford Haven Ship Repairers, with its own dry dock; Marine and Port Services, which provides engineering and supply services to users of the waterway and Pembroke Lifting Services, which operates a fleet of seven mobile cranes.
In addition to providing services for shipping, the Port Authority is actively seeking to expand the Port's activities for the benefit of the local economy. As part of this, the Port wishes to enhance the waterway for leisure users, and is looking to provide light industrial units at Pembroke Port and Milford Docks.
The Port Authority also provides conservancy functions within the haven to ensure safe passage of ships. This includes dredging, provision of navigation aids and removal of wrecks and obstructions and a fully integrated pilotage service.


text:
Jennifer Love Hewitt Loves Her Curves!
Everyone is trying to cut those last few pounds for the summer besides one person! Jennifer Love Hewitt who is on the cover of their June issue of Women's Running magazine stated that she is not planning on working our to kick her curves for the summer. She went on to tell the magazine…
"I'm an actress, I live in L.A., I work in Hollywood. But I've learned that if you're too skinny, they'll say something about it. If you're not skinny enough, they'll say something about it. I just try to feel good in my own skin as much as I can. I do find that as a curvy girl, as I guess I've sort of been deemed, I don't think you want to run your curves off, because then you're just not yourself."
I like this and think that it is GREAT for many young girls who think they need to be tooth pick skinny to be accepted!


text:
Slow Food International Press OfficeVia della Mendicità Istruita, 14Bra (CN)
Paola firstname.lastname@example.com+39 329 8321285
Slow Fish
The Sapore di Mare event, held on October 10 and 11 2003, will see the official presentation of Slow Fish.The presentation, featuring three theme tasting routes, (admission by invitation only) is a preview to Slow Fish, the Sustainable Seafood Salone, which is to be held from June 4 to 7 2004, and is being organized by Slow Food, within the ambit of Sapore di Mare. Slow Fish is a unique event of its kind, designed to draw public attention to the increasingly urgent issues affecting the world of the sea. Slow Food has chosen the city of Genoa and the Sapore di Mare event in particular to publicize cultural, informational and political material about this issue. Genoa is a city which historically developed strong commercial links by sea; it has drawn resources and wealth fromthe sea and through the sea; in its traditional dishes it retains elements of the gastronomic culture of all the peoples of the Mediterranean. Our Association, with 80,000 members around the world, is striving internationally to secure recognition of gastronomic traditions as a part of cultural heritage, to promote agricultural approaches that respect the environment and to support rural communities. Fish is an important food resource and for centuries has been a main ingredient of recipes and dishes belonging to the traditions of all human beings. The situation facing fish reserves has, in many cases, become serious: 75% of edible marine species are experiencing a significant decline (source: Save the Sea). Consumers must be informed and directed towards alternatives which conserve the resources in our sea and protect our small fishing communities.Slow Fish will focus on less well-known fish, traditionally caught within a local area, and also on quality fish produced by aquaculture systems that respect the environment. The preview of 10 and 11 October will be a veritable itinerary, linking three 'islands', or theme areas: 'Fish Rediscovered', to discover, learn to prepare and to appreciate forgotten or underrated fish species—with the help of traditional regional dishes; 'Quality Aquaculture', where it will be shown that a balance between environmental sustainability and increasing food demands can only be met by fish-farming methods that respect the marine ecosystem – with tasting of raw farmed fish; 'The Sea Presidia', small tasting sessions of products belonging to our fish heritage with close links to traditional local fishing practices. Their significance will be explained so the public can appreciate their cultural and environmental importance as well as their outstanding flavour.On the preceding days, from Sunday 5 to Thursday 9 October, Slow Food will organize Taste Workshops each day at 7pm.Slow Food: Press Office Valter Musso, Alessandra Abbona, Paola Nano tel. 0172 419615 /666 /645fax 0172 421293 e-mail firstname.lastname@example.com - email@example.com - firstname.lastname@example.com: Denise Pecchenino tel. 0172419645 fax 0172413640 e-mail: firstname.lastname@example.com
@ 2015 Slow Food - All rights reserved - C.F. 91008360041 - Privacy policy - Powered by Blulab


text:
Whitingham, VT Dental services from Skipthedentist.com is the best way to find the top dental pros in your area. We all know seeing the dentist is not on the top of everyone's "want to do" list. But not seeing the dentist can lead to lots of problems that could have been easily taken care of at an early stage.
Regardless of your situation we are here to help you find the best dental care practice serving Whitingham, VT 05361. We can help you simple teeth cleaning, cavity fillings, tooth whitening and other more serious needs like dental surgery, tooth extraction, gum diseases and much more. We are here to take your call 24 hours a day 7 days a week. We look forward to servicing you and your family.
Skipthedentist.com works with Whitingham, VT urgent and emergency dental clinics. We can provide emergency dental care for you and your whole family. Our dental call center is open 7 days a week. Just give us a call and we will get you connected with an emergency dental practice in Whitingham, VT to provide you with top quality care
Toothaches are not only painfully but the can greatly disrupt our lives. A tooth problem or accident can happen at any time, day or night. That's why Skipthedentist is ready to take your call 24 hours a day, seven days a week. We are ready to help you with experienced and considerate dentist who offer emergency dental service in Whitingham, VT. We treat dental pain, swelling gums, abscess tooth, dental trauma, crowns that have fallen out, tooth & crown fractures and bleeding gums. Our dentists can help relieve the pain through a comprehensive exam, prompt treatment and a variety of easy payment options. If you need immediate dental care in Whitingham, VT then call us today.
Marlboro, Charlemont, Brattleboro, North Adams, West Dover, Bennington, Adams, Pownal, Ashfield, Newfane, Turners Falls, Williamstown, Putney, Montague, Hoosick Falls, Pittsfield, Keene, Amherst, Northampton, Bellows Falls, Hadley, Dorset, Becket, Easthampton, New Lebanon, Lenox, Troy, Lee, Athol, Canaan, South Hadley, Holyoke, Stockbridge, East Greenbush, Blandford, Springfield, Belchertown, Old Chatham, Winchendon, Watervliet, Cohoes, Westfield, Ludlow, Rensselaer, Chicopee, Albany, Monterey, Gilbertville, Ware, Ludlow, Latham, Gardner


text:
ONE.midtown Kitchen Review
Posted 26 December 2005 - 08:49 AM
Anyway, we proceeded from our hotel towards OMK with our MAPQuest directions in hand. Somehow, in the 4 miles between the holiday inn on N Druid Hills and OMK, we passed by every strip club in Atlanta. Our first time in Atlanta, we were on a Journey into forbidden territory, an adventure...........the tension was mounting.
We arrived outside and I was pleased to see the complimentary valets, since the streets were packed with cars. We stepped out, relinquished the keys, and upon looking at the buildings exterior with the restaurant''s name glowing with the neon backlights and the big door, my fiancee, sensing my excitement, turned to me and said with a smile, "you love this place."
"so far so good".
Stepping inside we were greeted with the wonderful smells of the (wood burning?) oven and the very open restaurant, alive and loud with activity before us. Skipping ahead, we gave our name, waited ten minutes and were then seated at a nice table near the back of the restaurant and were greeted by our waitress, Beth.
Now, stepping back a moment, I had received a private message on eGullet from Chef Blais, who after reading my posts about where I should go and about my fiancee's "particularities", said he would be able to accomodate her and even do a tasting for us.
Beth had placed two copies of the menu and wine list before us and left quickly, without mention of the availability of the tasting menu. I was a bit confused and worried, but not for long. She popped by a minute or two later and exclaimed, "we were thinking of starting you both off with some champagne."
my fiancee and I looked questioningly at each other, then at Beth......"okay, why not".
A few minutes later she came back with the champagne and I was about to enquire about the possible tasting menu right after my first sip of the wonderful champagne she had brought us, but was beaten to it. Before I opened my mouth, Beth began "Okay, so if its all right with you, we'll just start bringing out courses." She also quickly clarified my fiancee's requirements.
My fiancee and I were both stunned. Apparently, Chef Blais had taken my name from our previous communication and readied the restaurant to alert him upon our arrival! Awesome! In this incredibly packed and busy restaurant, we felt like the supreme guests, with special attention of the kitchen. Even with such consideration, that indescribable feeling of excitement and nerves still remained as we were in the chef's hands, at the ktichen's mercy, to eat, nay, to devour and enjoy whatever we were given.
I have already written far more than I had previously intended and have not even begun discussing the food. I apologize if this is long winded, but, without spoiling anything, this was one of the most vivid and well remembered meals and times my fiancee and I have had in a while. And that is saying something.
Posted 26 December 2005 - 09:29 AM
I have already written far more than I had previously intended and have not even begun discussing the food.
Two things, if I might:
#1 We Atlantans would love to hear what your impressions of the food were ... what you ate ...
and #2 Richard Blais is one exceptional chef who will go above and beyond expectations to offer you his best and most creative food.
Very pleased to hear that you were (more than) satisfied and we look forward to more details! Lots more!
website for ONE midtown kitchen
Posted 26 December 2005 - 11:22 AM
"Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters-it is vulgarly called bittered sling and is supposed to be an exellent electioneering potion..."
- Balance and Columbian Repository. May 13, 1806
Posted 26 December 2005 - 02:56 PM
1st course: delivered on a long rectangular piece of "sheet metal?" that was placed between my fiancee and myself.
For me, a single kumamoto oyset in the shell atop a bed of sea salt. There was more to the oyster, but I don't quite remember. I think there was a soy gelee, smoked salmon pearls, and green foam. very good.
for my fiancee: a slice of artichoke with a fried mayonnaise sphere atop it.
There was a red pepper mayonnaise sauce dividing the plate making the dish resemble a percentage sign "%". very cool
2nd course: Brought out on smaller versions of the stainless steel plates, O-Toro for me, which I loved how the server Jeremy described it as "stupid good!!" It was that good. It was accompanied by soy gellies, some greens and some rice krispies.
for my fiancee, it was really cool, as her dish was made to look exactly like mine, although she had persimmon shaped like my rectangle of O-Toro. Very creative and very cool.
3rd course: Chef Blais' take on bread service.
We were each brough two giant, extremely heavy, green slate kitchen tiles. To the top of the plate were 3 or 4 Touilles? I'm not sure if that is what they are called, but they were ultra thin rectangles of porous, crispy, salty, buttery, wonderful bread. Across the plate was drizzled lavender honey giving off an amazing scent.
For me, was a wonderful disc of foie gras that had been cooked and cured in the fridge for a couple days. My fiancee, a vegetarian, had a similar disc, but consisting of butter. It was not ordinary butter though, it was enchanted
Pre-4th course entertainment. One of the green slate tiles was placed in front of me with one of the stainless steel plates on top of it. Chef Blais brought us a small copper pot of which he had melted some brown butter. He instructed us that we should spoon the butter onto the steel, which he had just dipped in liquid nitrogen. This would infact allow us to make a butter pancake. Very fun, but we were a bit confused as to whether we were to eat brown butter pancakes as a course by itself, But then...........
4th course: Soup. We were each presented with a large white bowl that had a clear glass cylinder inside it. Outside the glass was a green apple sorbet and inside was an orange liquid. Mine contained Butternut Squash and sausage soup. I don't remember, but I think my fiancee's was sweet potato.
Anyway, the glass cylinders were lifted, letting the warm orange soup mix with the cool green apple sorbet. We were then told that we may add our brown butter pancakes as we liked. This was some seriously good stuff. Like, liquid crack with a crispness of apple.
5th course: Pasta or as it was described pasta that is not pasta. Rather than traditional noodles, were made from scallops, I remember chef Blais mentioning transglutaminase. All the glasses of wine have begun making things a bit hard to remember, but I remember they were good. My fiancee had dark brown noodles that I believe were made from seaweed. They looked a lot like the onions in french onion soup, but they tasted soooo much better.
Anyway, these noodles were layed on top of this ultra thick mushroom soup. It was like the consistency of wet concrete, but tasted like mushrooms. Awesome.
I would like to mention that while Chef Blais was describing this dish to us, I noticed there was something on my plate that shouldn't be there. I was not going to say anything, but luckily Chef Blais noticed, grabbed both dishes and politely told us he would bring them back. Needless to say, we were brought two entirely new dishes that had been completely been replated. That is dedication to quality and service and shows the pride taken in the creations. Thanks for that chef.
6th course: Main courses
Beef brisket for me and a roasted apple for my fiancee. While I remember this being the best brisket I had ever had and remember my fiancee raving about the apple, I was getting so stuffed both with food and emotions from the previous courses as well as wine, i can't remember more details. They didn't take away full plates though.
Chef Blais then came out for the final time and left us in the capable hands of his dessert chef.
7th course: a small sphere of cream cheese on a spoon with a candied, dried apple chip was a nice start to the last course.
8th course: The homemade Kit Kat Bar. Awesome, so stuffed. But finished it all.
We entered at 8:30 and were the last to leave around 11:30 extremely happy. I will give some final thoughts later. But until then, to those of you lucky enough to be in Atlanta, got to ONE.midtown tonight and as many other nights as possible.
Edited by babern38, 26 December 2005 - 02:57 PM.
Posted 26 December 2005 - 04:15 PM
But until then, to those of you lucky enough to be in Atlanta, got to ONE.midtown tonight and as many other nights as possible.
About to do just that and maybe tue. also. Thanks for the report babern38.
Edited by M.X.Hassett, 26 December 2005 - 04:16 PM.
"Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters-it is vulgarly called bittered sling and is supposed to be an exellent electioneering potion..."
- Balance and Columbian Repository. May 13, 1806
Posted 26 December 2005 - 07:54 PM
Posted 26 December 2005 - 08:09 PM
Kudos Chef Blais.
"Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters-it is vulgarly called bittered sling and is supposed to be an exellent electioneering potion..."
- Balance and Columbian Repository. May 13, 1806
Posted 05 January 2006 - 12:44 AM
Posted 05 January 2006 - 01:39 PM
Im actually located in the SF Bay Area and had not heard of OMK till now, is there any more info my fellow gullteers can provide me with. How long has it been open, etc. The food souds great and coupled with a chef who is so willing to go the extra mile, makes this restaurant sound great!!!
One Midtown Kitchen has actually been around for several years, perhaps as long as four or five. It was Bob Amick's first venture back into the restaurant scene---he and Steve Nygren (now founder of Serenbe, a combination organic farm/housing/B&B a few miles south of Atlanta) had been big on the Atlanta restaurant scene back in the '80s, launching a local group of restaurants that started with The Pleasant Peasant (which is still open, I believe, but under different ownership).
Anyway, Amick's since opened a number of restaurants here in town, including Two Urban Licks, Piebar, a place in Orlando, and a couple of places that just about to open, Trois and Lobby (hmm, maybe Lobby already open).
All of Amick's restaurants are at least as much about the vibe (generally sexy and/or stylish in some way) as about the food, and there are lots of people in Atlanta who love to hate his perspective.
Blais has been with Amick et al. for perhaps a year now. He'd previously been at several places, including one named for him (financed by a deep pockets restaurant group here in town) that pretty much went under in flames. So far this seems to be a good fit for him.
Note that you have to ask for the tasting menu, and in fact need to ask when you make your reservation. Otherwise you order off the regular menu, which is good (and will feature some of the same dishes), but is not the same experience.
Posted 05 January 2006 - 04:44 PM
Posted 06 January 2006 - 01:15 AM
First off, I really liked the restaurant. The 'vibe', even though there weren't many people there, was nice. I can definately see how this would be a good place to be on a crowded night. The service was good also. And the food was good - although not exactly great.
My first dish was the Kobe beef tartar. It was awesome. A raw egg yolk on top of the round of tartar. There were cubes of asian pear (if I remember correctly) and cubes of Worchestershire 'jelly'. The Wor. jelly was awesome - you could barely taste it at first, but as it melted, you got this explosion of aroma in the back of your nose. I'm totally stealing that idea. And there was some type of herbed-ketchup type sauce on the side that was very good also.
My main course was the Irish salmon. Each bite just melted away after a couple of seconds in my mouth. And the skin was soooo crispy. I love crispy skin. It had a sweet foam and bacon on top, which was delicious. And the whole thing was served on a bed of lentils. That were cold. I'm really not sure what to make of that. The lentils were not even luke warm. It would seem odd for them to be served at that temperature on purpose. But I really wouldn't expect a mistake like forgetting to warm up an ingredient from this restaurant. Although I enjoyed it, the dish left me a bit perplexed.
For dessert, I had the 'signature' Kit Kat bar. It was quite good, and at $6, worth the price. It was served with two ice creams. One tasted just like chocolate milk - I liked it quite a bit. There was also chocolate ganache smeared on the plate in an 'X' shape - the second ice cream had the exact same color. So I'm assuming that it was a chocolate ganache ice cream. But it tasted, well, cold. That was about it - just cold. I was surprised about this too, so I paid close attention to the second and third bites of it. And the same result. It really tasted of nothing at first. When it was almost completely melted in my mouth, I got the faintest hint of chocolate. But the taste was still 95% nothing. Odd.
And, no, I didn't say anything to the waitress about any of this. It's my first visit - it's late - and I wasn't really upset about any of it. I'm sure I could have gotten some explanations, but the thought of bringing up my issues with the staff actually didn't occur to me at that moment. It was nothing glaringly wrong - like a steak ordered medium rare, but cooked well done - so it didn't really bother me. Although I am really curious now. I guess I should have spoken up, just to satisfy my curiosity if nothing else. But I'll be back (at some point) regardless.
Posted 07 January 2006 - 09:48 PM
Posted 09 January 2006 - 09:42 PM
I am truly thrilled by this auspicious news! This is one chef who will be both innovative and exciting to watch .. I know because I have done just that ...
Posted 22 January 2006 - 11:03 PM
Posted 23 January 2006 - 01:10 PM
So, I need to know: is getting his tasting menu as easy as making the request at the time of reservation? Ie, is it generally available? If so, price?
I really look forward to experiencing Chef Blais' creativity. It sounds like it's exactly what I'm looking for, and very much in line with what I loved so much at Salt.
Thanks for any information.
Edited by kretch, 23 January 2006 - 01:47 PM.
Posted 23 January 2006 - 01:23 PM
If you're dining alone, or with someone as crazy about food as you are (and I mean that in a good way), I recommend sitting at the dining room bar so you can have a close-up view of the preparation of your meal.
As for cost, I have to admit that even though I've been there twice, I can't remember what we paid -- I only recall feeling like we got the better of the deal.
I'm terribly remiss in not posting my notes. I promise to get them up soon.
Posted 23 February 2006 - 02:40 PM
Posted 23 February 2006 - 02:47 PM
There will be much more on Chef Blais shortly .. trust me! and stay tuned ... News@11 ...
I am interested in what Chef Blais is doing and want to get a better feel of the food.
Posted 15 April 2006 - 10:18 PM
But poke around, and you find something else lurking underneath: the avant garde restaurant that Chef Richard Blais tried to make a success of two years ago. Finding it is a pleasure and a challenge; you rarely know where the tweaks will pop up. Tiny cubes of Worcestershire and soy jellies speckle the tartare and tuna, respectively. New-wave rice crispies show up in the tuna as well -- the dish itself is a reimagining of Korean picnic food. Order fried green tomatoes and what comes to the table isn't the familiar corn-meal-coated slices. Prepared in chunks, the tomato gets a buttermilk bath and a tempura treatment; the pieces are plated surrounding a scoop of ranch ice cream. Little tricks hold it together: a sliver of parmesan keeps the ice cream from floating out of position, and a drizzle of basil oil shimmers on the plate. It's not quite a triumph -- the tomatoes were underseasoned and the ice cream fell just a bit short on assertiveness -- but it's a good study in tart-sweet/hot-cold/crispy-soft, the sort of round-the-world in a dish adventure that Blais has made something of a signature.
The same -- and more -- goes for a dish labeled "Impasta." A broad noodle made of sweet potato hides a melange of duck confit and crumbly ricotta. A dotted garnish of balsamic vinaigrette that lends its high notes to a dish that might otherwise collapse under the weight of its earthy components (smart diners quickly learn to check out the garnishes at O.mk. They're rarely provided just for visual balance). Mushroom bubbles and brown-butter foam shrouds the noodle. According to Bischoff, there's a difference between bubbles and foam; I will have to pay closer attention. What matters is that the aerated combination is so robust in flavor and ephemeral in texture that I almost destroyed the integrity of the dish by continuing to fork dollops if it to my tongue. If you're one of those tempted to dismiss foams, airs -- and even bubbles -- as empty prestidigitation (I am often among your number), you owe it to yourself to try one in context, prepared by a kitchen that understands how to make and use them.
Setting aside the Guinness reduction that accompanies the flounder, and the vaporized beer -- yet another aerated preparation? -- that accents the mussels (I've had both of these in dishes on other nights, and they're great), not everything is beer and skittles. Sous vide does nothing for the strip sirloin that wouldn't be better accomplished with careful use of O.mk's wood-fired oven -- though the potato "tots" are great. The aforementioned lamb riblets are crowd pleasers, I'm sure. According to everyone I talked to, they're at the top of the charts, and with good reason. But I would have appreciated more of a kick from the smoked jalapeno (I'm reluctant to assert that these are really chipotles -- after all, I don't know the difference between bubbles and foam), and its listing on the small plates side of the menu is misleading.
But when O.mk clicks, it's hard to beat. The best dish of the evening was labeled simply "Organic Salmon," a humble name for a respectful and superior preparation. It starts with a filet on a sizzle plate in the wood-fired oven, passes through a plating stage that adds asparagus risotto (blanched asparagus, asparagus butter, water) and a vivid asparagus coulis, and ends with a tempura scallion and a sprinkling of pepperoni spices. Again: an expert balance of elements, and respect for the essential elements of a composition.
We shared just one dessert: a truffle cake with mint chocolate chip ice cream. The two main elements sit separated on an oval plate, the cake on a pillow of cremieux (untorched creme brulee, I'm told), in a puddle of chocolate ganache. The ice cream crouched on a croquant -- chocolate, I think, but it was mica-thin, and though wonderfully crispy and admirably resilient, couldn't stand up under the melting onslaught, so I couldn't quite figure it out. Sprinkled over the ice cream were tiny chocolate beads (admittedly not a product of the kitchen), the name of which I could only obtain as "Vahlrona Crunch Balls." I'm not much for desserts. This one started off with me resigned to "This will be a bunch of really good chocolate" -- not that that's a bad thing -- and ended with me wondering how much trial-and-error it took to get it right.
This respect carries through other sections of the menu. Raw oysters (Beausoleil-PEI the night we went) were impeccable. I should have ordered six, the better to discriminate between the half-dozen condiments that come with an order: yuzu mustard (they should reconsider this one and send the yuzu juice over to the very competent but noisy bar, and have them formulate it into a Asian margarita); cocktail sorbet (a holdover from Blais's old place, I think); salsa verde (concentrated through freeze-drying); Vidalia (onion, I presume) mignonette; Guiness jelly; and oyster pearls (oyster meat, pureed, then dropped, bead by bead, into liquid nitrogen).
The restaurant-within-a-restaurant usually knows when details are better withheld from general view, though the servers are eager to provide details. The menu, printed daily, is no longer so transparent as to reveal most of the jellies, beads, foams and formulae that populate the carte -- all the better to lure bistro diners into the most delectable of O.mk's standard offer. Of course, the truth is that you're not going to get the very best of what Blais and his team can do unless you partake of the Sunday-Monday tasting menu -- on those nights, the subversive side restaurant prevails, at your request and at the chef's whim. Even so, on any other night, you could do a lot worse than One.midtown Kitchen. Just keep an eye out for the wild side, and follow the call.
A final note: I'm happy to report, in case anyone had doubts, that Richard Blais is a real executive chef. There's not been much apprehension about his cooking, his imagination or his interpretive abilities, but an essential test of leadership is how a team performs when the leader is absent. Top marks all around here: the service staff is attentive and knowledgeable, ingredients remain first-rate and continue to be treated with respect, and the dishes are executed professionally and consistently.
Disclosure: I'm on the radar at One.midtown Kitchen. They acknowleged eG Forums when we were seated and at the end of service. We were comped the dessert, but only after my brother's girlfriend told them that it was my birthday. Upon this notice, the waiter (Jeremy, highly recommended) brought out a nice strawberry, impaled by a single discreet candle.
Posted 28 April 2006 - 12:59 PM
Posted 28 April 2006 - 02:06 PM
I did it a while back. Here's what we had:
1) Oyster dippin dots with cocktail sauce over a thin cucumber slice
2) Hamachi sashimi with marinade served with freeze dried salsa verde
3) "Impasta"
4) Calamari with tartar sauce pipette served over malt vinegar "shot"
5) "Doughnut" made of onion and gruyere cheese with green gelatin goo in chicken broth
6) Shellfish noodles in bonita fish broth
7) Smoked salmon with apples, butter foam, and pistachio/concentrated arugula juice
8) Pork with picked cabbage and succotash
9) Passion fruit sauce with coconut sorbet
10) Chocolate truffle with pistachio ice cream
Many of the first few were small servings of items on the regular menu. I think the latter half were all special creations. I didn't really care for the first dish, but it was an interesting concept. Perhaps it was my general distaste for oysters. The main dish, the pork with pickled cabbage, was delicious, as were the two desserts. I would say 3 of the dishes were excellent or superb, 4 were very good, 2 were good and 1 I didn't care for (oysters).
All in all, I thought it was a great buy at just $49 without wine. Some have suggested that it is not only one of the best buys in the city, but one of the best overall meals. I wouldn't go that far as I would put it a a tier or two below Soto and Bacchanalia, but isn't just about every restaurant? It's clearly an upper echelon place, and it's equally clear that Blais is an incredibly innovative and dedicated chef. I wouldn't be surprised if, in the near future, Blais is rivaling the very best restaurants not only in Atlanta, but anywhere in the Southeast. I just think he's not quite there yet, but his talent is readily apparent in every dish on the tasting menu, whether you loved it or not.
Posted 28 April 2006 - 03:14 PM
We won't be in Atlanta on those days - so I just made a regular reservation for Sunday - my husband's birthday. Should be fun. Robyn
Posted 05 May 2006 - 02:34 PM
Edited by kretch, 05 May 2006 - 02:36 PM.
Posted 08 June 2006 - 12:52 PM
Posted 08 June 2006 - 02:54 PM
In the fall, apparently.
Does anyone have any news on when Chef Blais' battle on Iron Chef America might finally air?
Posted 08 June 2006 - 08:54 PM
True I got more fans than the average man but not enough loot to last me
to the end of the week, I live by the beat like you live check to check
If you don't move yo' feet then I don't eat, so we like neck to neck
A-T-L, Georgia, what we do for ya?
The Gentleman Gourmand
Posted 26 December 2006 - 11:17 AM
Posted 26 December 2006 - 11:43 AM
However, Blais personally owned most of the interesting equipment: the water circulators, the LNO stuff, etc., and it went with him. Since he did the tasting menus personally, I doubt that they're still being scheduled.
Posted 21 January 2009 - 05:59 PM
So, is this place pretty solid? It's open Sunday, which puts it ahead of most of the places I've been to up there (I thought I was solidly in the Bible Belt, but I was quite surprised at the number of Atlanta places closed Sunday). I looked at the menu on line- is it all small plates? How does the "bottomless wine glass" work? I have to admit, that sounds pretty appealing-can I bring my Big Gulp cup?
- Joe
Posted 21 January 2009 - 08:31 PM
But if I had 20 people to feed, and I wanted them to have great food cooked and served with passion in a nice atmosphere, I'd call Repast and see if the upstairs room is available.


text:
posted by Rebecca Keenan | 0 Comments
That's right, a shark-eating seal and not a shark eating a seal! That's one thing I saw on my boat trip with Ocean Blue Adventures this morning.
The boat launched from the beach which was a cool rush and then we headed along the bay's coastline. On the way we saw a seal snacking on something and on closer inspection our guide informed us that it was, in fact, feeding on a little hammerhead shark. Apparently there's a good few hammerhead in the area. They're my second favourite shark (after the great white!) so I was a little frowny at the seal but then again, everyone's got to eat!
It was pretty amazing to see something like that in the wild though, and that was only the beginning! We also saw plenty of Cape ganets dive-bombing the water to catch fish. They're such a streamlined bird and it always amazes me how high they are when they dive in and how long they can stay down for.
From there we went to the fur seal colony around the Robberg Peninsula. It's a bit of a safe haven for them there as it's quite shallow at the edges so they don't get a lot of predators. I saw a tiny baby seal and made an embarrassingly girly high pitched noise. But then again, everyone around me seemed to be making similar noises so that was okay!
Once I was back on dry land, I met up with Leslie and Mirjam from Albergo for Backpackers and we headed off towards the bungee jump!
Cassandra C said
" Ha Long Bay, Vietnam! I went skinny dipping at night there, and there were l...
Alex Tyner said
Ram said
" Beautiful places i loved it find out some interesting places in the Himalayas
Josh Freeman said
Saulo said
" Cool places! Here in Brazil we have some nice places for that as well. Check Bo...


text:
You are about to report the comment below to the Crash.Net moderators as being abusive.
An abusive comment may contain profanity, personal attacks or commercial SPAM.
Please do not report this comment as being abusive if you simply disagree with the
comment posted. If this is the case then you can click on the "disagree" icon () in the upper right
of the comment's post to show your dissatisfaction.
Crash.Net moderators will view all reported comments and will act as they deem necessary.
This may be editing the comment or total deletion.
Sufoglou already had his chance and didn't do it well enough. Apart from that, he's a dangerous rider. The farther he is from Moto2, the better.
Sam Lowes could be a good choice. Is Kallio still signed for 2014?


text:
Study Abroad: Chemistry Graduate Student Exchanges, Scholarships, and Fellowships in Singapore
Fellowship Programs for Graduate Students
The A*STAR Research Attachment Programme (ARAP) provides research opportunities for those looking to pursue a PhD. Awarded candidates spend 1-2 years with supervision of staff at A*STAR Research Institutes and an affiliated Singapore University. Candidates must have completed undergraduate program with first class or second upper distinction, or equivalent in their graduate student program.
Agencies Involved: A*STAR
Key Dates: Check website for additional information.
The Luce Scholars Program provides 15-18 individuals each year with the ability to learn more about Asia by traveling and training in Asian languages, among other engagements. Placements are made exclusively in Cambodia, China, Hong Kong, India, Indonesia, Japan, Laos, Malaysia, Mongolia, Philippines, Singapore, South Korea, Taiwan, Thailand, and Vietnam. Candidates must be US citizens with Bachelor's degree, and must not have reached their 30th birthday by the July 1 of the year they apply for the program. Applications for the program must be endorsed by The Henry Luce Foundation. Luce Scholar candidates are nominated by 75 participating colleges and universities. The Luce Foundation cannot accept applications submitted directly by individual candidates.
Agencies Involved: The Asia Foundation, Henry R. Luce Foundation
Key Dates: Each nominating institution has an internal application deadline, typically sometime in October, as well as procedures for internal candidate review. Please contact a Luce Scholars campus liaison for possible institutional endorsement.
Scholarships for Graduate Students
A joint collaboration between A*STAR Graduate Academy, Nanyang Technological University (NTU), National University of Singapore (NUS), Singapore University of Technology and Design (SUTD), this scholarship funds up to 4 years of PhD studies in Singapore. Students will have the opportunity to undertake research at their chosen A*STAR Research Institute and register candidature at either NTU, NUS, or SUTD. Students will also have opportunities for an overseas attachment of up to 12 months during their PhD studies. AGS awardees are eligible to apply for a two-year post-doctoral fellowship to undertake further research training at a top university or research laboratory. Application has to be made both through NTU/ NUS / SUTD and A*STAR.
Agencies Involved: A*STAR
Key Dates: Check website for additional program information.
The National Science Scholarship (PhD) provides opportunities for top-notch graduate studies at renowned overseas universities in Biomedical Sciences, Physical Sciences and Engineering disciplines. Candidates must maintain a GPA of 3.8 on a 5.0 scale during scholarship period.
Agencies Involved: A*STAR
Key Dates: Priority will be given to applications that reach A*STAR by 1st April for admission to an overseas university in fall the following year. Check website for additional program information.
The Singapore International Pre-Graduate Award (SIPGA) allows undergraduates and graduates to complete short-term research under local guidance at A*STAR Research Institutes and Singapore laboratories. Candidates should be in the later years of a Bachelor or Master level program.
Agencies Involved: A*STAR
Key Dates: The next deadline for student to contact RI for attachment opportunities is July 31, 2014; Closing date for RI's nomination of student to A*GA is August 15, 2014; For A*GA's funding of attachments starting is October 1, 2014. Applications are accepted on a rolling basis, check website for additional information.
The Singapore International Graduate Award (SINGA) invites students looking to pursue PhDs in Singapore to receive training at local laboratories at the National University of Singapore (NUS) and the Nanyang Technological University (NTU).
Agencies Involved: A*STAR, the National University of Singapore (NUS) and the Nanyang Technological University (NTU)
Key Dates: Application for August 2015 program is January 1, 2015.
SCELSE PhD Graduate Scholarship
The SCELSE PhD Graduate Scholarship is open to Graduate students looking to work with teams in an international environment to study in the biofilm-related sciences. Candidates must have received a Bachelor's degree with distinction. Award period is up to 4 years.
Agencies Involved: Singapore Centre on Environmental Life; Sciences Engineering (SCELSE); the Research Centre of Excellence (RCE)
Key Dates: There are 2 intakes per year (August and January). For August and January admissions, the deadlines for applications are 31st January and 30th June, respectively. Check website for additional information.
The NRF (EWT) PhD Scholarship brings international doctoral students to Singapore for four-year periods to complete research studies in the fields of environmental protection and water in order to build up Singapore's research capability and develop research leadership. Candidates must have received a Bachelor's degree with distinction. This program is open to all nationalities; however, non-Singapore citizens/PRs are expected to become Singapore PRs within 2 years of completing studies.
Agencies Involved: The Environment & Water Industry Programme Office (EWI); the National Research Foundation (NRF)
Key Dates: Application has closed. Check program website for updated and additional information.
Singapore - MIT Alliance (SMA3) Graduate Fellowship at SMART
The Singapore - MIT Alliance (SMA3) Graduate Fellowship at SMART invites students looking to pursue PhDs in Singapore to receive training at local laboratories at the National University of Singapore (NUS) and the Nanyang Technological University (NTU). Candidates must have completed undergraduate program with first class or second upper distinction, or equivalent in their graduate student program. Program runs for 1 year, with the ability to extend.
Agencies Involved: Ministry of Education
Key Dates: Check website for updated information.
The SEMBCORP Scholarships offer graduate students the opportunity to complete tertiary education at renowned universities in Singapore. Candidates must be pursuing careers in the field of engineering. Successful programs result in three-year employment at SEMBCORP Industries.
Agencies Involved: The SEMBCORP Scholarship Department
Key Dates: Check website for updated information.
The Singapore Millennium Scholarship provides funding for full-time research at a Singapore-based university or Institute to graduate and Post-doctoral students, as well as medical professionals. Awards can be redeemed at the National University of Singapore, Nanyang Technological University or Research Institutes in Singapore. Programs run for periods of 2 years for graduate level students, and 4 years for post-doctoral and professional candidates.
Agencies Involved: Singapore Millennium Foundation, Ltd.
Key Dates: Check website for updated information.


text:
VF Exclusive: £75 off a Hop Farm ticket!
Win discounted tickets to see Paul Weller and more
18 June 2009
Paul Weller, The Fratellis, Editors, Doves, The View, Ladyhawke, and 2 Many DJs are just a few acts performing at the three day festival this year and you could be there to see them all for a mere £50 ticket (The official price is £125).
This unique price (which you won't find anywhere else) will get you no less than a weekend camping ticket for the bash which boasts three stages with over 70 acts including Florence & The Machine, Pigeon Detectives, Noah and The Whale, and many many more.
Located one hour out of London, the Kent event which runs from 3 – 5 July is set to return to the festivals of old with no sponsorship, VIP areas or registration.
For your chance to save over 50% of the ticket price, just answer this question:
Much-loved solo artist Paul Weller is headlining this year's Hop Farm Festival, but what was the name of his first band?
Simply e-mail your name and the answer to the question below to firstname.lastname@example.com before Tuesday 30th June.


text:
Frozen Yogurt
There's no denying that frozen yogurt is where it's at – low fat and low calorie while still remaining creamy and full of flavour, it's one of the best treats you can have this summer (or really any season).
Froyo – yes, we're on a nickname basis – originated in New England and was first introduced to the American consumer market in the 1970s. We don't know much more about it, but I'm willing to let that slide as the most important fact about it is self-evident: it's delicious.
Not surprisingly, frozen yogurt has become massively popular, launching entire franchises dedicated to its goodness. Ever been to Pinkberry? What about a Yogurtland or Menchie's? Even Tasty D-Lite is a variation on the theme, and oh man, it's good. You can also buy frozen yogurt at the grocery store, with all the big brands (Ben and Jerry's, Haagen Dazs, etc) making their own versions in several varieties.
You can put a variety of toppings on it, too – from fresh fruit and nuts to more unhealthy options which will completely cancel out the fact that you opted out of regular ice cream, frozen yogurt goes well with just about anything.
I'm going to have to stop talking about it now because I'm getting a bit hungry.
In the meantime, 101 Cookbooks can teach you how to make your own!
Images via examiner.com & zombieworldwide.com


text:
Is it just me, or will the iPhone app not open after the latest update?
Asked on Oct 25, 2013 - 16:50 UTC
I ran a software update on my iPhone last night, and this morning, whenever I try to open the Todoist app, it opens for a split second, not even long enough to show tasks, and closes.
All responses
Replied on Oct 25, 2013 - 17:59 UTC
Hi Christy,
Please try logging out of the app and back again, if that does not help please try reinstalling the app.


text:
For Brosnan's second outing as Bond, he takes on a media mogul set on world domination.
Brosnan continues his succes in the iconic role, while Spottiswoode creates a fast and thrilling addition to the franchise.
Reviewed by Andrew Collins
Read The Full Empire Review »
Click for the full Empire review and post your own review and rating.


text:
The Equalizer's Edward Woodward dead at 79
Of course, before taking that role, Woodward had a long, distinguished film career, starring in such classic films as Breaker Morant and The Wicker Man. Long before The Equalizer he did a British series where he played a spy in the series Callan, which ran from 1967 to 1972.. He appeared in several other TV shows over the years, including The Defenders, The Saint, La Femme Nikita, CI5, Over My Dead Body, Nice Work, 1990, The Edward Woodward Hour, and many others.
This year he guest starred in several episodes of the classic British show EastEnders. He was also an accomplished stage actor and singer.
BBC's legendary EastEnders soap goes online
Now, EastEnders is set to kick off its own web spinoff series next year. According to a Beeb press release, the online BBC Vision Multiplatform commissioned EastEnders: E20 to go live in January, 2010.
In addition to taking advantage of TV's online evolution, the web series will help to celebrated the EastEnders 25th anniversary.
Now, the question is if anyone in Hollywood can catch on to moves like these and adapt more successful U.S. shows into big name web series. Shows like 24 tried brief web dalliances, but nothing this ambitious has yet to take flight from American networks.
Jonny Lee Miller: In the Limelight
Gareth Hunt dead at 65
My first introduction to The Avengers, the classic cult 60s show with Patrick Macnee, Diana Rigg, Honor Blackman and Linda Thorson, was actually the second version of the show in the 70s, The New Avengers. CBS used to run the show late at night, back in the day, when they showed crime and action shows after the local news.
"Back in the day?" I'm getting really old.
The new version also starred Macnee, but this time he was paired with Joanna Lumley (as Purdey), who later went on to fame in Absolutely Fabulous, and Gareth Hunt, who played Mike Gambit. Isn't that a great name for an action hero, Mike Gambit? I really liked this show (and the original series, which I started watching repeats of later). Supposedly it only lasted 26 episodes, though it seems like more.
Hunt died of pancreatic cancer this week in London. Besides The New Avengers, he appeared in Upstairs, Downstairs, EastEnders, Space: 1999, Doctor Who, The New Adventures of Robin Hood, and many other TV shows and movies. Lumley has a lot of nice things to say about her costar.
British soap star Michelle Ryan lands Bionic Woman role
22-year-old Ryan shot to fame in the top-rated BBC soap opera Eastenders, playing troubled teenager Zoe Slater, but hasn't made much of an impact in anything else of note, which makes the casting all the more unusual.
However, she's tall and exceptionally beautiful -- in the Jennifer Garner mode -- and if she can shake off the east London accent, she may be able to convince American viewers that she truly is composed of $50million-worth of discarded computer parts.
Fans rally to save EastEnders
American fans of the BBC soap EastEnders sprang into action when WETA, the Washington D.C. PBS, threatened to cancel the show because of acquisition costs. After being told that two years of air time would ring up at $50,000, the group presented the station with 143 checks that added up to $52,504. That's putting your money where your nutty TV obsession is.
TV Squad Hot Topics
Most Popular Articles
From Our Partners
- Best 'Scandal' Quotes from ?Paris Is Burning?
- 'The Vampire Diaries' Episode 7.4 Photos: The Heaven and Hell Ball
- 'How to Get Away with Murder' Recap: Sexual Foibles
- 'The Vampire Diaries' Season 7 Premiere Recap: Who Are the Heretics?
- 'Project Runway' Recap: The Production Crew Get Makeovers
- More From BuddyTV
- How to Get Away With Murder Recap: 'Tonya, You Negligent Slut!'
- Scandal Recap: White House Frown
- Heroes Reborn Recap: Suicide Squad
- Sleepy Hollow Recap: Secrets and Spies, Plus: The Witnesses as Roomies
- The Originals Premiere: EP Talks Klaus and Cami's Hurdle, Hayley's Surprising Return and That Twisted Prophecy
- More From TVLine
- Jon Gosselin Wishes Twins Mady and Cara a Happy 15th Birthday With Throwback Pic
- Two Looks One Star
- D.A. Requested Bobbi Kristina Brown's Autopsy Be Sealed for Fear of Potential Flight Risk, Harm to Witnesses
- What is Lupus, and Why Would Selena Gomez Get Chemo for It?
- Someone in a Dinosaur Costume Totally Aced This 'American Ninja Warrior' Course
- More From ET