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Every week we're searching out the best dishes in Denver. Listen, or visit our Facebook page to see what we're seeking, and let us know where you found it!
Latest Recipes:
8/16/14: Sketches of Spain Shrimp and Rocky Ford Melon Gazpacho
Note; Sketches of Spain is my favorite Miles Davis album and I have been naming dishes after it for years. Maybe it time to create beef Kind of Blue!
8 oz. shrimp, shells reserved
1 cup white wine
1 cup water
1 small whole onion, sliced
Juice of two limes
2 small cans tomato juice
3 cloves garlic, sliced
Heat a small amount of oil in a saucepan. Sweat the onion and garlic until soft, add the wine water and lime juice. Bring to a Boil, add shrimp and reduce to a simmer. Strain the shrimp and Save THE cooking liquid!
Dice the shrimp when chilled. Toss the shrimp with olive oil and fresh lemon juice.
One half of one Rocky Ford Melon, peeled, seeded and diced. Save the intact rind for the bowl
2 large tomatoes, cored, diced
1 red bell pepper, diced
2 each scallions, sliced thin
1 jalapeno pepper, diced
2 each cumbers, peeled, seeded and diced
1 bn cilantro, washed and roughly chopped
1 cup extra virgin olive oil
2 tsp cumin
2 tsp Spanish paprika
Optional (1 tsp saffron)
Salt and pepper
Cooking liquid From above
Combine all and blend until smooth. Strain. Serve in the melon bowl over ice with diced shrimp and fresh herbs as garnish
5/23/14: Peach Glazed IPA BBQ Pork Loin with Pecan Stuffing and Stuffed Squash.
Serves 6
4 oz butter
2 ribs celery, small diced
1 leek, white parks only, sliced
2 each carrots, diced small
1 cup chicken stock
4 eggs beaten
3 cups bread, diced
1 can black IPA
1 cup dried cranberries
2 cups smoked cheese
2 cups pecan pieces, toasted
Salt, Pepper, 1 bn chopped Italian Parsley.
Sweat the leeks, root veg, in the butter until soft. Add IPA and simmer. Toss all else and mix well. Loselly toss into flat baking dish. Bake at 400˚ until golden brown
3 cans Sanitas Black IPA
8 each peaches ( can use two more for garnish)
2 cups agave necter
2 cups diced onion
3 tablespoons cracked pepper
1 cup Dijon mustard
Roast the peaches at 400 ˚ until skins are loose. Remove and split in half, removing skins and pit/pith. In a large sauté pan caramelized the onions. Add agave, IPA. Mustard, pepper and peaches. Simmer 20 minutes or until thick. Puree. Hol
For the Pork:
3# Boneless Pork Loin
Season the Pork Loin and then Sear the Pork Loin on all sides. Roast Bed of onions and vegetables until 125 degrees in center. Remove and Brush the glaze on very liberally. Return to the oven and cook 15 more minutes or until 135 degrees or so. Remove and let rest, covered in foil. When done carve and serve over stuffing. Garnish with fresh sliced peach.
5/23/14: The Perfect Upslope Lager Poached Jumbo Shrimp with Grapefruit and Three Sauces
Serves six
18 each really big shrimp, head off peel on
2 cans upslope lager
1 lemon, sliced thin
2 bay leaves
2 shallots sliced
Salt and pepper
1 carrot, sliced thin
Simmer all but shrimp ten minutes. While simmering mix:
1 cup extra virgin olive oil
1 tablespoon Montréal steak seasoning
2 tablespoons chopped Italian parsley
Add shrimp to "beer bouillon". Do not boil but poach until shrimp are just done ( EVEN BETTTER A LITTLE UNDERDONE). Peel the shrimp.
3 each large grapefruit. Split and sectioned, see chef
Sauce number 1:
Grapefruit tar-tar aioli.
2 egg yolks
I tsp Dijon mustard
Spill off juice from grapefruit (see chef)
Salt and pepper
3-5 gherkins, 1 tablespoon capers, 1 diced jalapeno
Olive oil to thicken. See chef
Sauce number 2:
Cocktail Salsa:
Sections from grapefruit
3 tablespoons Elevation ketchup
Juice of one lemon
1 small red onion diced
1 tablespoon horseradish
I red pepper diced
Sauce number 3
Honey grapefruit mojo
Juice of grapefruit
2 tablespoons honey
Juice and zest three limes
I clove garlic minced
I tsp crushed red pepper ( like pizza pepper)
Mix all.
Place one sauce on each grapefruit half, and hang the shrimp over. Garnish with breadsticks.
5/23/14: Chicken Fried Summer Sole with Abbey Ale Butter Sauce
Serves 6
2 shallots sliced thin
1 bottle New Belgium abbey ale
1 tablespoon cider vinegar
1 sprig thyme and a few peppercorns
1 cup cream
½ # cold butter, diced into cubes
1 tablespoon chives, sliced thin.
In a medium saucepan reduce beer with vinegar and shallots until nearly dry. Add the cream and thyme and reduce further, until thick. Using a gentle simmer SLOWLY whisk in the butter a few pieces at a time. DO NOT BOIL, DO NOT STIR FRANTICALLY. Stir like a zen master of the ultimate sauce.When done strain the sauce. Hold warm
Braised Leeks and New Potatoes
2 each leeks, white and pale green parts only. Sliced and washed ( see chef)
1 # tiny cute little new potatoes, roasted in oil ( ten minutes, 400˚)until just done
2 oz butter
¼ cup chix stock
Melt butter, add leeks, cook slowly until leeks are very soft, Add stock and potatoes. Simmer but barely, WE DON'T WANT mashed potatoes.
2.5 # Fillets of Lemon Sole
1 bottle New Belgium Abbey Ale
A few drops tabasco, squeeze juice of half a lemon
Toss all, Soak at least twenty minutes up to overnight.
Flour Mix
1 cup ap flour
1 cup masa or semolina
2 tsp old bay or spike seasoning
Mix all.
Pre-Heat a home deep fryer. Working in batches, toss fish in flour mix and fry until crisp. Serve over leeks/potatoes, with sauce slathered on.
5/23/14: Dale's Pale Ale, Crab and Heirloom Tomato Gazpacho
Serves 6
4 cans Dales Pale ale
1 onion, sliced,1 lime sliced, two bay leaves, 1 rib celery sliced. 1 head garlic, split, 1 tablespoon (estimate) coriander seeds, salt and pepper
1 each live Dungeness crab
Simmer ale, vegetables and spices ten minutes. Add crab. Boil gently twenty minutes. Remove crab and shock. Strain and save liquid and the garlic.( peel it)
Clean the Crab ( see chef!!!!!)
Reserve the meat and any roe. Discard shell.
8 each small cucumbers, peeled and diced rough
1 small red onion
Peeled garlic from above
4 each medium sized heirloom tomato
1 small can tomato paste
1 red bell pepper, diced
1 jalapeno pepper ( no seeds!)
1 tsp each cumin, achiote, coriander
1 bn cleaned and roughly stemmed cilantro.
Puree all. Adjust with cooking liquid ( you'll need a few cups at least). Garnish with sliced
scallions, crabmeat. Serve in bowl over ice.
5/23/14: Carbonnade of Free Range Chicken with Wheat Brew and Orange
Serves 6
Two each free range or organic chickens, " 8-cut" see chef….
Kosher salt and freshly ground black pepper, to taste
¼ cup flour
4 tbsp. unsalted butter
4 slices bacon, finely chopped
6 cloves garlic, finely chopped
3 medium yellow onions, thinly sliced lengthwise
4 cups Tommy Knocker Wheat Beer.
1 cup beef stock
2 tbsp. dark brown sugar
2 tbsp. apple cider vinegar
3 sprigs thyme
3 sprigs parsley
2 sprigs tarragon
1 bay leaf
Bread, for serving
Season Chicken with salt and pepper in a bowl; add flour and toss to coat. Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add chicken pieces; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. Add bacon; cook until its fat renders, about 8 minutes. Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes. Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes. Return chix to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil. Reduce heat to medium-low; cook, covered, until chicken is tender, about 1 ½ hours. Serve with bread.
4/15/14: Colorado "Easter" Eggs Benedict
Serves 6
For the Base:
1 lamb Loin, roasted medium rare and sliced
12 each English muffins, buttered and toasted
12 thick slices ripe tomato, lightly salted
On a metal baking sheet, assemble the bases, with the muffins at the bottom, the lamb next and the tomatoes on top.
For the sauce: (hollandaise)
3# melted butter, hot but not scorching
6 egg yolks
2 tsp dry mustard
A few drops of tabasco
Juice of two lemons.
1 bunch chives, puréed with a little oil
2 tables spoons smoked paprika
In a food processor, mix all but the butter, chive puree, and paprika. Add the warm butter slowly in a steady stream until the mixture gets as thick as mayonnaise. Take care not to add much of the milky liquid at the bottom of the butter as this thins the sauce. Pour the sauce into a thermos to keep warm.
For the eggs and finish:
Heat Oven to 350 degrees.
I gallon lightly salted water
¼ cup cider vinegar
18 eggs (a few extra for breakage)
Heat the water, salt and vinegar. Crack the eggs into soup cups and drop into simmering water. When the egg whites are solid and the yolks just starting to set, remove them carefully and then drain them on a clean dry cloth. Keep warm. Place muffin/lamb/tomato pan in the oven. Separate the hollandaise equally into three small metal bowls. Keep one the original yellow and color the other two, one green, one red (using the chives and paprika). Place the eggs on the tomato lamb muffin bases and drape the sauces over, in stripes like the bands of color on an Easter Egg. Serve with brunch potatoes and fresh strawberries
3/28/14: Upside Down Colorado Lamb Sheppard's Pie
Serves 6
For the lamb:
1 Colorado Lamb Shoulder, Boned, Rolled and Tied (ask your butcher)
3 each Colorado Lamb Shoulder Chops
¼ cup Montreal steak seasoning
3 bottles Left Hand Stout or Guinness Stout (plus one to finish sauce, see below)
1 large spring thyme
1 cup each carrots and onions, peeled and roughly chopped
2 bay leaves
½ cup lee and perrins worteshire sauce
4 cups beef broth
Season the Lamb all over with the Montreal seasoning and Sear in a heavy duty Skillet or on your outdoor Grill until well browned on all sides. Mix all of the liquids and herbs.
In a deep braising pan or Dutch oven, arrange the carrots and onions. Place the lamb on top.
Pour the liquid mix over and bring to a simmer. Remove and cover well with foil. Place into a 300 degree oven for 4 hours. Prepare the remaining ingredients while it is cooking. When lamb is finished cooking, remove from the liquid, and skim all fat from the top of broth. Reduce the broth until only one third of it remains. Thicken with cornstarch that has been mixed with one more bottle of stout. Reduce again by half and strain. You should have a quart and half.
Pie Filling:
4 each carrots, peeled and sliced
4 each parsnips, peeled and sliced
2 leeks, white and pale green parts, sliced and washed well.
1 celery root, peeled and cut into wedges
1# fingerling potatoes, washed
½ pound butter
2 pint beef broth
In a sauce pot melt the butter and add the leeks first, cook until soft. Add the rest, season with salt and pepper and add the broth. Cook at a simmer until vegetables are soft about 20 minutes.
Pie topping
1 pound fingerling potatoes
1 cup sour cream mixed with 6 egg yolks
¼ cup melted butter
½ bunch scallions. Sliced thin
2 cups grated Irish cheddar
2 cups crushed Irish Soda bread or rough chopped French bread
Salt and pepper to taste
Cook the potatoes in boiling water until soft. Roughly crush the potatoes and add the rest. Stir until well mixed.
Grease a large ceramic or glass baking dish with butter. Slice the lamb into chunks. Layer the sliced vegetables in series. Alternate by color. Add the sauce next then the lamb slices. Spread the potato mix over to cover completely. Bake at 350 until top is brown. To serve invert he dish onto a large platter, hence it is "upside down". Garnish with snipped chives.
2/17/14: Melting Chocolate Soup
Chocolate Soup
1 quart brewed coffee
1 quart heavy cream
2 cinnamon sticks
2 star anise pods
4 cloves
2 cups Godiva or Kahlua
8 oz. sugar
2 lbs. bittersweet chocolate, chopped
Cornstarch, as needed
Simmer all but the chocolate. Add chocolate slowly and melt. Thicken with cornstarch if needed (see chef). Strain. Keep hot.
Chocolate Wafers
3 lbs. bittersweet chocolate, melted and "eyeball tempered" (Chef Demo!)
1 each ready-made chocolate pound or sponge cake, cut into squares
2 pints raspberries
1 quart whipped cream (chef demo)
On silicone sheet zigzag chocolate with piping bag or cone, of a size to fit over bowls. Freeze.
In each of several bowls, place a piece of cake, a dollop of whipped cream and several raspberries.
Place wafers atop, and place in serving area or on table. Transfer soup to pitcher(s) and dramatically pour over dessert. Serves 8
2/17/14: Cupid's Salmon with Asparagus Polenta
*****Salmon, cleaned and cut into hearts (see chef demo)
Poaching Liquid
1 bottle dry white wine
Juice of 4 lemons
1 leek, white and pale parts, sliced thin
2 celery ribs, sliced thin
2 bay leaves
1 pinch saffron (optional)
1 pint heavy cream
1/3 cup butter, cut in cubes and kept cold
Preheat oven to 250°. Simmer all but cream and butter and pour over salmon in a baking dish. Cover with parchment. Poach lightly 8 minutes at 250 degrees.
Remove salmon and keep covered with a moist towel (soak the towel in the poaching liquid). Reduce the cooking liquid until nearly dry. Add cream and reduce until thick. Add butter slowly while whisking frequently. Strain and keep warm.
Asparagus Polenta
2 cartons chicken stock
2 bunches asparagus (thick kind), trimmed and peeled. Save peels and stems!
2 boxes instant polenta
1 cup diced soft fontina cheese
1 cup grated asiago or parmesan cheese
½ cup butter, diced
Simmer the stock. Add asparagus peels and stems. Simmer twenty minutes. With a skimmer, remove asparagus peels and stems. Add polenta slowly until finished. Hold.
Blanch asparagus in boiling salted water. Re-heat salmon. Place polenta in a bowl and place poached salmon over. Cut asparagus in half horizontally. Arrange with salmon to look like arrows through the salmon "hearts". Apply sauce. Serves 8
2/17/14: Hot Latin Pork with Dark Chili Honey Sauce
4 each pork tenderloins, trimmed and thin "tails "removed
New Mexico spiced chili powder
4 blocks Manteca
2 heads garlic, peeled and cloves smashed
1 lb. cascabel dried chilies
4 each jalapenos, split
2 onions, peeled and halved
Preheat oven to 250°. Rub the pork with the spice and salt. Put all other ingredients into the Manteca and bring to a simmer. Grill pork on all sides and place in Manteca mix. Cover and roast 250 degrees for 45 minutes to one hour.
Dark Chili Honey Sauce
¼ cup Manteca mix from above
1 onion sliced
1 cup honey
1 cup orange juice concentrate
1 can chipotle chilies, minced
Juice and zest of 8 limes
I can crushed tomatoes (rinse can)
1 cup tamarind puree
Heat Manteca. Add onions and sauté until light brown. Add remaining ingredients. Puree with hand blender. Strain.
To Serve
1 head romaine
Oranges, for garnish
Red onion, thinly sliced, for garnish
Chiffonade 1 head romaine, slice pork and place over lettuce. Garnish with oranges, tortillas and raw red onion. Serves 8
2/17/14: Tempura Avocado Stuffed with Lobster and Mascarpone with Sexy Sauce
Avocado Filling
8 avocados, medium ripe. Peel without smashing.
2 lobsters, blanched, shelled and meat diced. Save shells.
1 cup cream cheese soft
1 cup mascarpone,
2 tablespoon grated fresh ginger
1 bunch sliced scallions,
Two eggs
1 tablespoon hot chili garlic paste
Mix the lobster meat with cream cheese, mascarpone, ginger, scallions, eggs and hot chili garlic paste.
Cut each avocado in half. DO NOT BREAK UP! KEEP HALVES INTACT! If any break dice them and put into filling then beg for forgiveness. In each avocado cavity half, fill with stuffing. Press the halves back together and dust with flour. Heat up oil to deep fry.
Sexy Sauce
2 cans crushed tomatoes
1 can tomato paste
1 jar carrot juice
2 tablespoons Sriracha
1 cup Grand Marnier
Reserved Lobster shells (all)
Simmer 45 minutes. Strain. Make sure to push hard on lobster shells to extract all goodies. Dip avocados in tempura batter (below) and fry until crisp. Serve the warn avocados over the sauce. Serves 8
Tempura Batter
1 egg yolk
1½ cups ice water
2 cup cake flour
1 cup panko
1 tsp. baking powder
½ tsp. sesame oil
¾ tsp. salt and ½ tsp. white pepper
2/17/14: Truffled Soup Dumplings with Exotic Mushroom Consomme and Parsnip Puree
Exotic Mushroom Consommé
1 carton beef broth
2 pkgs. dried porcini mushrooms
8 leaves gelatin, soaked in ice water until soft
Scant oil
2 shallots, minced
1 lb. Crimini mushrooms, chopped fine
1 cup Marsala wine
1 small glass jar minced truffles, preferably urbani
48 large dumpling skins (gyzoa is fine)
Heat the broth and pour over the dried porcinis. When soft, skim out the porcinis and mince very fine. Heat broth and add gelatin. Cool.
In a large straight sided sauté pan, heat a scant amount of oil until hot. Add shallots and sweat until soft (the shallots, not you). Add the Crimini mushrooms and minced porcinis and sauté until browned and dark. Add wine and continue simmering until all liquid has evaporated. Add truffles and any oil/juice in jar. Add to broth.
Fill into ice cube trays. Chill. Hold.
Working with 12 at a time, lay out the gyzoa skins. Fill with dumpling broth. Seal and chill. Set up a stovetop steamer.
Parsnip Puree
4 lbs. parsnips, peeled, and diced small
½ gallon heavy cream (MAY NEED MORE TO ADJUST)
2 tablespoons vanilla bean paste
Salt and pepper
Simmer all until very soft. Puree until smooth. Reheat in a saucepan.
Steam the dumplings. Place over parsnip puree. Sprinkle with truffle oil. Serves 8
2/17/14: Oysters Menage a Ttrois
Champagne Gelée
1 cup oyster juice (can augment with clam juice if needed)
4 leaves gelatine soaked in ice water until soft
2 tablespoons chives
2 cups non rose sparkling wine (Prosecco is good)
Heat the oyster juice in small sauce pan. Add gelatine. Simmer. Cool. Add chives and salt and pepper. Stir in sparkling wine. Hold.
Cucumber Mignonette
1 euro cucumber, peeled, seeded and diced very, very small
2 shallots, diced very small
1 tablespoon pink peppercorns
1 tablespoon champagne vinegar
Mix all.
Bloody Mary Jus
1 cup crushed tomatoes
2 tablespoons grated horseradish
2 tablespoons vodka (+ 1 qt vodka w/ juice & zest of 3 lemons, ice & sugar for us!)
Juice and zest of one lemon
1 rib celery, diced very small
1 scallion, sliced thin
1 teaspoon crushed red pepper
Mix all. Hold.
Oysters Ménage a Trois
24 each cocktail sized oysters such as kumamonto. Shuck the oysters and reserve all juice. Keep them in the bottom shells!
Crushed ice
Arrange the oysters on a bed of crushed ice in three groups of eight. Spoon each of the three garnishes above over each group of oysters. Serves 8
2/3/14: Four-Cheese Macaroni and Cheese
Serves 12
1 lb elbow macaroni
6 slices crustless white bread
12 tbsp. unsalted butter
4 gloves garlic, finely minced
1/2 cup finely grated Parmigiano Reggiano
1 tsp. hungarian paprika
4 shallots, minced
1 bay leaf
1/2 cup flour
1 tsp. cayenne pepper
6 cups milk
1 1/4 lbs grated sharp white cheddar
1 1/4 lbs. grated Gruyère or Comte (best quality you can afford)
12 oz. American Cheddar (something creamy) or use cream cheese or mascarpone
2 oz. blue cheese, crumbled
Freshly ground black pepper, to taste
1. Heat oven to 375°. Bring a 5-qt. saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until very al dente, about 3 - 4 minutes. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground; set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and garlic - stir to combine. Transfer bread crumb mixture to small bowl, add Parmigiano Reggiano and set aside.
2. Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika and shallots; cook until shallots are soft, about 5 minutes. Add flour and cayenne and stir for about 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 - 15 minutes.
3. Stir in cheeses, continue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to a baking dish. Sprinkle with seasoned bread crumbs.
4. Transfer baking dish to an aluminum foil-lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.
1/23/14: Pecan Crab Cakes with Mango and Chili Pepper Sauces
Mango Sauce
4 ea. ripe mangos, peeled seeded and diced. Squeeze all juice from peel and pits.
1 small onion, sliced thin
2 Tbsp. grated ginger
2 pints orange juice
2 pods star anise
salt and pepper, to season
Heat a scant amount of oil in a medium saucepan. Add onion and cook until soft. Add mango and cook three more minutes. Add ginger, orange juice, star anise and salt and pepper. Simmer twenty minutes. Pick out anise pieces. Puree and strain. Cool.
Chili Pepper Sauce
2 cups crushed dried chilies, toasted and seeded
pinch salt
Kahlua, for thinning
Soak chilies in hot water. Puree with a little salt. Thin with Kahlua to correct consistency. Should look like catsup. Strain.
Crab Cake Batter
2 cups pecan halves and pieces
½ cup olive oil
1 bell pepper, diced very small
2 ribs celery, diced very small
4 bunch scallions, slice white and pale green parts, very small. Slice and reserve green parts.
Toast pecans in saute pan. Add one half cup olive oil and add remaining vegetables. Cook briefly until barely cooked. Cool.
2 cups flour
2 Tbsp. baking powder
3 Tbsp. Old Bay seasoning
reserved green scallion parts
1 Tbsp. picked thyme leaves, no stem
6 eggs plus 6 yolks
½ cup milk
2 lbs. jumbo lump or super lump crab-meat
oil, for frying
Preheat oven to 400°. Mix all ingredients, except crab-meat and oil, well. Gently fold in crab-meat. Fold in the vegetable and nut mixture.
Heat small amount of oil in a non-stick saute pan. Spoon the batter into the pan in the shape of little round cakes. Turn and transfer to sheet pan and bake. Serve immediately.
Sun-chokes with Lemon, Rosemary and Fennel
2 lbs. sun-chokes, peeled and cut about the same size
2 heads fennel, cut into thick slices
1 cup extra virgin olive oil
3 lemons, juiced and zested
Salt and pepper, to taste
Toss all ingredients together and season with salt and pepper. Roast at 450° for 20 minutes.
1/23/14: Savarin of Scampi Shrimp with Fresh Pasta
18 shrimp, peeled, tails on, de-veined, split and flattened
18 shrimp completely peeled and diced. Keep very cold.
4 egg whites
¼ cup heavy cream
1 shallot, minced
salt and pepper, to season
2 Tbsp. fresh dill, chopped
In a food processor, pulse shrimp with egg whites until smooth. Add cream slowly while pulsing. See chef to adjust consistency. Add shallots, seasoning and dill. Mix well. Keep cold.
Butter 4 savarin molds. Lay whole shrimp in with tails out. Fill hollow spot in shrimp cavities with shrimp mixture. Smooth over the top. Bake for 12 minutes in a water bath at 400 degrees. Hold warm.
Pasta Scampi Sauce
2 cups shrimp shells
1 lb. butter
2 shallots, minced
2 cloves garlic, sliced
4 lemons, juiced and zested
1 cup dry white wine
¼ cup chopped Italian parsley
Melt butter and simmer shrimp shells. Strain into another pan. Add shallots and garlic and cook until slightly golden. Add lemon and wine and simmer five more minutes, add parsley and hold.
Pasta Dough
1 egg
small pinch salt
1 cup all-purpose flour
¾ cup semolina flour
2 Tbsp. + 2 tsp. water
flour, extra on table for rolling
Parmesan, shaved, for garnish
parsley leaves, for garnish
cherry tomatoes, for garnish
Roll according to instruction or whim.
Boil pasta in salted water. Toss with the sauce. Place the shrimp savarins on the plate and fill the hollow spot with some of the pasta. Serve the rest on the side. Garnish with shaved Parmesan, parsley leaves and cut cherry tomatoes.
1/23/14: Sea Scallop and Coconut Saute
30 ea. large sea scallops
Fresh ground pepper, to season
2 limes, juiced and zested
4 Tbsp. coriander seeds
Pat the scallops dry and season with fresh ground pepper, lime zest and coriander. Hold.
1 Tbsp. lemongrass paste
2 Tbsp. fresh grated galangal or ginger
1 Tbsp. chopped garlic
1 Tbsp. vanilla bean paste
1 tsp, minced Thai chili
1 can coconut milk
1 Tbsp. fish sauce
5 shiso leaves, chiffonade
cornstarch, to thicken
Sauté vegetables and hold.
5 ea. coconuts, split and coconut meat scraped out, shell reserved
2 ea. red and yellow bell pepper, julienned
4 ea. scallions, white part in batons
2 heads baby bok choy, cut into individual stems
olive oil
½ cup chicken stock
lettuce or herbs, to garnish
To Assemble
Sear the scallops over medium heat. Hold warm. IN THE SAME PAN, ADD THE lemongrass, ginger and garlic. Sauté several minutes. Add remaining ingredients. Simmer ten minutes. Thicken with cornstarch.
In a wok or sauté pan heat olive oil and add the coconut. Add the rest of the vegetables and sauté. Add chicken stock.
Place the coconut shells on a platter of lettuce or herbs. Place the vegetables in the shells. Add the scallops and spoon over the sauce. Serves 10
1/23/14: Lobster Ravioli with Chive and Tomato Butter Sauce
Pasta Dough
2 eggs
large pinch salt
2 cups all-purpose flour
1 ½ cups semolina flour
1/3 cup water
Flour, extra on table for rolling
Lobsters & Filling
4 lobsters, 1 ¼ lbs. ea.
1 gallon water
1 lemon, sliced
2 ribs celery, sliced thin
2 leeks, white part cut very thin, green parts rough chopped
handful salt
several peppercorns
a few bay leaves
Combine all but lobsters. Boil ten minutes.
Separate the lobster heads from tails. Drop the heads in and cook six minutes. Drop tails in and cook for 4 more minutes. Remove all lobster and place into ice water immediately.
Remove lobster meat from shells. Chop. Save a few shell pieces for garnish as per chef. Crush the rest of the shells and heads and save.
Ravioli Filling
1 Tbsp. olive oil
2 Tbsp. butter
white part of leek
16 oz. mascarpone
2 oz. pecorino, fine grated
salt and pepper
lobster meat
Heat the oil and butter. Sauté the leeks over low heat until very soft. Cool.
In a bowl mix the mascarpone and all other ingredients. Gently fold in the lobster meat.
Roll pasta and fill according to chef's instructions.
Chive and Tomato Butter Sauce
½ cup oil
reserved lobster shells
1 bunch fresh thyme
2 shallots, sliced thin
1 cup crushed tomatoes or tomato puree
1 cup brandy
1 cup vermouth
1 cup water
1 quart heavy cream
4 oz. cold butter
chives, cut fine, for garnish
½ cup tomato 'gems' (see chef)
In large saucepot, heat oil until very hot. Add shells and sear. Sweat five minutes (the shells, not you).
Add thyme, shallots and cook until soft. Add tomatoes, brandy, vermouth and water. Simmer ten minutes or so, and then add heavy cream. Simmer 20 minutes... Strain into another pan and reduce until thick. Whisk in cold butter.
Boil pasta in lots of salted water. Drain, drizzle sauce over pasta and add garnishes. Serves 10
1/23/14: Crispy Asian Oysters
40 shucked oysters, reserve liquid (save bottom shells!)
sea salt and fresh g
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The Model Law against Trafficking in Persons was developed in response to the request of the General Assembly to the Secretary-General to promote and assist the efforts of Member States to become party to and implement the United Nations Convention against Transnational Organized Crime and the Protocols thereto. It was developed in particular to assist States in implementing the provisions contained in the Protocol to Prevent, Suppress and Punish Trafficking in Persons, Especially Women and Children, supplementing that Convention.This document is in French. This publication also exists in Arabic, English and Russian. For more information visit UNODC's Tools and Publications.
- OSCE releases booklet on preventing human trafficking for domestic servitude in diplomatic households
- How to prevent human trafficking for domestic servitude in diplomatic households and protect private domestic workers
- 2014 Global Trafficking in Persons report - full
- UNODC Catalogue of Materials
- US State Department Trafficking in Persons Report 2014
- 3rd General report on GRETA's activities
- Walk Free Global Slavery Index 2013
- UNESCO: Model curricula for journalism education: a compendium of new syllabi
- ILO: Marking progress against child labour: Global estimates and trends 2000-2012
- IOM: A Situational Analysis of Aruba's Response to Human Trafficking
- Report by OSCE Special Representative and Co-ordinator for Combating Trafficking in Human Beings, following her visit to Bosnia and Herzegovina, 12-14 June 2012
- Current Status of Victim Service Providers and Criminal Justice Actors in India on Anti-human Trafficking


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A Macclenny man was among 13 suspects arrested across the state and in Georgia last week for stealing valuable artifacts from state lands and attempting to sell them online and at trade shows during the last two years.
Undercover officers with the Florida Fish and Wildlife Conservation Commission (FWC) infiltrated a group of men accused of digging or dredging on state property to find the artifacts, some priced at $100,000. Most of the suspects were arrested at their homes the morning of February 27, including Allen Charles Hyde at 53 W. Macclenny Ave.
Mr. Hyde, 49, faces 50 felony counts of dealing in stolen property, one misdemeanor count of theft and 51 felony counts of violating historical resources, according to FWC.
The state agency did not release details of each suspect's specific offenses like what artifacts they took from public lands or the exact locations of the alleged thefts.


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- The season, day by day
- New Productions 2015/2016
- Revivals 2015/2016
- Recitals 2015/2016
- Concerts 2015/2016
- Opera for You 2015/16 events for children, young people and families
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- Welcome to the 2015/16 Season
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Richard Wagner
1813 - 1883
Romantic opera in three acts
Libretto by the composer
First performed on August 28th 1850, Hoftheater, Weimar
Sung in German with surtitles
Duration: c. 4 1/2 hrs. incl. two intervals
The question of who will now rule in Brabant is uncertain after the mysterious disappearance of Crown Prince Gottfried. Telramund accuses his ward Elsa of getting rid of her brother for politic reasons. A hero, Lohengrin, appears. He promises to be a »protector of Brabant« in the battle against Hungary. Before their marriage Elsa has promised him never to ask what his name is nor from whence he came. Otrud and Telramund unsettle her and persuade her to break this oath. He must now leave her, forever. Then, a miracle takes place... In Jens-Daniel Herzog's production the hero is a figure in a dream, one who is to save Elsa as well as Brabant. He sets the story in a place where, today, longings and existential fears still collide. Wagner's score, written in the mid 19th century, a time of great revolutionary change, marked a turning point in his career, making real for the first time his concept of through-composed opera.
Supported by Landesbank Hessen-Thüringen
Friday 29.03.2013
Further performances:
01.04.2013 | 07.04.2013 |
12.04.2013 | 27.04.2013 |
Bertrand de Billy
Jens-Daniel Herzog
Assistant for the Revival
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Heinrich der Vogler
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Michael König
Elsa von Brabant
Camilla Nylund
Friedrich von Telramund
Robert Hayward
Ortrud, seine Gemahlin
Michaela Schuster / Heike Wessels
Der Heerrufer
Daniel Schmutzhard
Vier brabantische Edle
Constantin Neiconi, Victor Tsevelev, Gerhard Singer, Lars Rößler
Camelia Peteu, Alketa Hoxha, Jianhua Zhu, Hiromi Mori / Kallopi Patrona, Christine Brenk, Julia Mattheis, Gunda Boote
Chorus, Extra Chorus Master and Orchestra of Oper Frankfurt


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The scale of corporate IT infrastructure has increased dramatically over the past decade and a half. At many companies, it has moved from basements with a few dozen servers to sophisticated data centers with thousands or tens of thousands of them. Networked storage hardly existed in the early '90s but today consumes tens of millions of dollars in large IT organizations.
There are good reasons for this expansion. Infrastructure runs the applications that process transactions, handles the customer data that yield market insights, and supports the analytical tools that help executives and managers make and communicate the decisions shaping complex organizations. In fact, infrastructure has made possible much of the corporate growth and rising productivity of recent years.
Yet the very ubiquity of these computing, storage, and networking technologies makes some executives regard IT infrastructure as a commodity. That's a mistake. Yes, components such as servers and storage—even some support processes, like the monitoring of applications—have been commoditized. Even so, an effective infrastructure operation creates value by making sound choices about which technologies to use and how to integrate them. A technology product purchased from a vendor may be a commodity, but the ability to bring together hardware, software, and support to provide the right combination of cost, resiliency, and features for a new application isn't.
Especially now, when every expenditure and budget item receives careful scrutiny, infrastructure leaders must engage with business executives and application developers to expose potential sources of value, agree on priorities, and measure not only the cost but also the impact of infrastructure.
There's ample evidence that the creative use of infrastructure has helped leading companies to make themselves more efficient, redefine their business models, and improve the customer experience.
Real-time data collection. Insurance companies in Britain and the United States use GPS devices and sensors to record the speed of cars and even the damage to them. In manufacturing, radio frequency identification (RFID) tags now provide insights into the way goods move through supply chains and thus reduce inventory levels. In both cases, infrastructure supports and manages the sensors and other devices needed to capture information reliably and inexpensively.
Large-scale analytics. Pharmaceutical companies and manufacturers deploy low-cost computing grids that, respectively, make it possible to develop and test drugs and to develop products that would have been inconceivable even a decade ago.
Speed to market. Across industries, fast reaction times give companies advantages such as the ability to set up sales offices in rapidly growing territories quickly, to give customers strong off-site support for their initiatives, or to meet demand for services when online interactions surge. The best infrastructure units can support all of these goals—and more.
The customer experience. The best retailers and service providers let their customers interact with them via cell phones, call centers, and kiosks, as well as in person. To get the customer experience right, companies must be able to switch and route consumers across different types of networks flexibly. Only a well-tuned infrastructure can provide that kind of flexibility.
Employees' productivity. Managerial, sales, technical, professional, and clerical personnel do most of their work on the corporate infrastructure, from desktop productivity tools to smartphones. Infrastructure organizations that aspire to create value must make decisions about issues such as how to balance security with ease of use, where to deploy videoconferencing equipment, and which types of personal devices make the most sense.
Developers' productivity. Too many applications developers spend up to a third of their time as amateur systems engineers: they devote hours to consulting with server and network teams, grappling with incompatibilities, and struggling to choose technologies that bridge the gaps. That time could be better used modeling applications for business processes or writing code. One investment bank created a virtual-development environment, freeing up tens of thousands of developer hours each year.
What must you do to make business leaders understand the value of infrastructure—without seeming to be protecting your turf? We've found that several approaches work well.
Be credible on the basics. Now more than ever, business leaders demand solid execution on costs and service levels before they will seriously consider moving to the next level. They see value creation and innovation as a complement of efficiency, not a substitute for it.
Understand the pain points. Infrastructure touches every part of a business. Use that central position to figure out which groups struggle with analytics, need to open (and close) sites more quickly and cheaply, or have the greatest need to get more value from their development teams.
Be proactive. Go to business leaders with ideas that they can evaluate and refine—before they ask for them.
Retain funds for R&D. Even in tight times, the ability to offer IT infrastructure innovations regularly, before the business demands them, protects you against being seen as a purveyor of commodities.
Invest in talent. Supplement your team's depth in technical and operational matters by adding financial and business analysis skills. To do so, you'll have to invest in working to develop employees who can explain the IT infrastructure's business value and work with business partners to deliver it.
The IT infrastructure organization can be positioned not just as an efficient taker of orders but also as a partner in determining and executing a company's business strategy.
Jeffrey Hughes is a principal in McKinsey's Chicago office, and James Kaplan is a principal in the New York office.
The authors gratefully acknowledge the contributions of Ulrich Freking and Miguel Payan to the development of this article.
March 2009—Grasping the business value from IT is challenging. CIOs who are successful in this endeavor broaden their scope of action beyond the technical sphere and traditional IT levers.more
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Kidney disease often has no symptoms until it is very far along, so it's important to get tested as part of your regular checkups. This is very important for people who have diabetes, high blood pressure or a family history of kidney disease.
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- Multipurpose Strip Departmental Shredder for Heavy duty usage
- Save Energy resources with Energy Smart Management System
- Shred Paper sheets, Floppy Disks, CD/DVDs, clips, staples, and Credit Cards
- Carbon Hardened Steel Cutting Heads
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- The KOBRA 390 S5 is a Departmental Strip Cut Paper Shredder. It is designed to shred high volumes of office documents, computer print outs, Credit Cards, Floppy Disks, and CD/DVDs to improve productivity of the organization and prevent access to sensitive information and documentation. The efficient KOBRA 390 S5 Shredder saves potential energy loss and with Energy Smart Management System, consumes zero power when in stand-by mode. The Stand-by mode is indicated using optical illuminated indicator.
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|Manufacturer Part No.
|Security level
|Cut Style
|Strip Cut
|Cut Size
|Shred-able material
|Credit cards , Optical disks (CDs/DVDs) , Paper Clips , Staple pins
|Run/Cool down Time
|Run time: Continuous
|Sheet capacity
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|23.5" x 19" x 36.5"
|Throat size (inch)
|Bin Size (Gallons)
|Jam Prevention Technology
|Jam Free
|Auto Start/Stop
|Auto Oiling
|Waste Bin Type
|Pull-out Type
|Weight (lbs)
|1 Year
|Terms and Conditions may apply


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New Articles on BootsnAll about SloveniaThe Former Yugoslavia: Go Now!
Mention that you are planning a trip to Slovenia and you will receive one of two reactions. Either the person will stare at you with a blank look on their face that says they have no clue who or what a Slovenia is, or they will immediately break into a smile and tell you what a wonderful country Slovenia is these days.
It might be small and it might not be familiar to some, but those in the know are fully aware that Slovenia is one of Europe's jewels. A country that used to be part of Yugoslavia, Slovenia largely escaped the bloodshed and destruction that most of us associate with the Balkans. While it was part of Yugoslavia, Slovenia was economically more prosperous than many parts of the region. Today, it is a well developed country that is firmly aligned with Western Europe.
What to do
The city where most that travel to Slovenia inevitably end up is Ljubljana, a splendid capital with a history that dates back before the Romans. In addition to being home to the world's largest digital clock (you'll have no excuse for being late!), Ljubljana has fascinating architecture which includes a castle overlooking the main city that has been around for centuries.
Another chief attraction for visitors to Slovenia is the mountains. The countryside is absolutely stunning and offers up some of the finest and most affordable skiing in all of Europe. In the summer months, you can get in some awesome hikes without the crowds you experience in other parts of the Alps.
Getting there
Direct airfare to Slovenia is rarely cheap, but you can fly into one of the neighboring countries and connect via Eurail without much difficulty.
Where to stay
Whether you're in the mountains or the city, Slovenia has got you covered for accommodations. You'll find hotels from two to five stars in Ljubliana and a fair assortment of hostels in the cities as well.


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Description:Proliant 8000 XN550 4P 2MB 2GB Hewlett-Packard Part# 303900-001
Note: Due to a weight greater than 100lbsPart# 303900-001 will be shipped via our "Ground" service.If you require faster shipping please call us during normal business hours for a shipping estimate. Overview:Todays mission-critical applications demand ever-increasing scalability and availability from data center servers. The new ProLiant 8000 the latest addition to Compaqs ultra-capacity data server product line delivers the performance and uptime required to meet the current and future demands of Enterprise server consolidation e-business ERP thin client and data mining applications. Based on the Profusion architecture jointly developed by Compaq Corollary and Intel the ProLiant 8000 offers excellent scalability driven by its balanced system architecture. This new server was designed for mission-critical environments and offers an outstanding combination of high performance and high availability features including four processors a maximum 16GB of SDRAM eleven PCI slots next generation PCI Hot Plug redundant hot plug power supplies and fans and more. The ProLiant 8000 has been developed to meet the needs of customers requiring unprecedented scalability and fault tolerance with internal storage configurations providing capacity for 21 internal 1 Wide Ultra2 SCSI drives accessible through redundant array controllers. With the latest performance reliability manageability and serviceability features in a 14U form factor design this server provides an ideal solution for demanding enterprise applications.Specifications: CategoryProliant ServerSub-Category8000GenerationG1Part Number303900-001Products ID15644Processor Class:Intel Pentium III Xeon ProcessorProcessor Speed:550 MHzInstalled Memory:2048 MBMemory Technology:SDRAMBus Speed:100 MHzCache Size:2 MBDrive Controllers:Wide Ultra2 SCSIInterface Type:Ethernet - RJ45 Twisted-Pair (XBaseT) Included Drives:3.5" 1.44MB Floppy Drive, CD-ROMCD-ROM Read Speed:24 X Number of PCI Slots:11Included Network Card:Ethernet (10/100 Mbps) Chassis Style:Rack MountableDimensions (HxWxD)27.88 in x 19.12 in x 26.88 in Weight119 lbs


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A: As I'm sure you know, he's hurt because he does have romantic intentions and hopes that he can play you for more attention with his "sensitivity." The key here is to have a gentle talk. Explain that his comments and displays of hyper-sensitivity put you in an awkward position and damage the friendship. If he's a quality pal he will respect your needs. If he continues with this behavior, ignore it completely. Perhaps you're fueling his fantasy by being too reassuringly nice.
Q: How do you tell someone she is a buzz kill and should freakin' chill out, without sounding nasty yourself?
A: It's all in how you say it. Don't blurt it out or scowl. Instead, tell her in a calm, assertive way and with a slightly amused look. When you do this you will have practiced Irish diplomacy: the ability to tell someone to go to hell so that she enjoys the trip. I mastered this art many years ago. It works magnificently because you are not threatening, you are stating how it must be while being pleasant and charming about it.
Q: I'm sick of how the media insists that feminine beauty comes only in sizes 0-5 and with no hips. Real women have enough problems accepting their bodies in this computer-enhanced, air-brushed cover girl world without this double standard from men and the media. Young girls start smoking, bingeing and purging at earlier ages as ways to lose weight because of these unrealistic expectations about what is beautiful. Can anything be done to promote womanly bodies that are as God intended?
A: Yes, and it starts with us. It's like the oft-quoted saying attributed to Gandhi: be the change you wish to see in the world. Here are my tips for waging war against an environment that says we're not beautiful just as we are:
-Don't put yourself down. This hurts you the most, but every word you speak against your body ripples out and perpetuates this mentality in those who hear it.
-Don't make snide comments about the appearance of your daughter, niece, granddaughter, and so forth. You must be the role model they seek to emulate. -When friends or colleagues make self-deprecating remarks, respond with a statement that affirms their beauty.
-Work hard on your self-acceptance and confidence. That's the secret weapon of women who don't fit the mold by a long shot but are gorgeous anyway. Their inner self radiates outward in striking fashion.
- Fill your brain with good books and music rather than the junk foisted upon us by popular culture. Avoid malls, magazines, and reality TV shows that depict super-skinny as the ideal and bad behavior as the norm. Question and dissect common assumptions about everything. Declare certain things verboten in your home such as whining about physical imperfections and use of words such as Kardashian.
-Above all else, focus on your internal beauty, for it is the only beauty that matters. It truly is the inside that counts: integrity, character, spirituality, and intellect. Work on those, and you will become an absolute knockout.
Send your questions to email@example.com.
Lauretta Hannon, a resident of Powder Springs, is the bestselling author of "The Cracker Queen — A Memoir of a Jagged, Joyful Life" and a keynote speaker. Southern Living has named her "the funniest woman in Georgia." See more at www.thecrackerqueen.com.


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"If you don't have a friend or a neighbor who happens to know a great doctor or contractor for every occasion, you might try Washington Consumers' CHECKBOOK magazine."
"For years, one of my most favorite consumer publications has been Washington Consumers' CHECKBOOK. It's where I always go to check on the best car-repair shops, plumbers, furniture stores, doctors, roofers, cobblers, etc. You name the field, CHECKBOOK has price and quality ratings for the companies."
"I have much to thank Checkbook for. You have saved me a passle of money, I have used throughout this 220K renovation, I am 1/2 way through…Some day I will sit down and figure out how many thousands and tens of thousands of dollars you have saved me…"
...many more comments


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Now i am working, i've a interest to do MBA in the
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start? if started then what is last date? Thanks in Advance…
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Students and teachers at the Pre-K Kindergarten Center on E. South Blvd. marked the 100th day of the school year February 3 by dressing up like geriatrics.
Teachers dawned grey wigs, robes, slippers, bifocals or all of the above and some like school principal Bonnie Jones completed the look with a walker. Children participated as well, some employing hair nets or faux beards made of face paint.
Activities for the day also incorporated the number 100.
"We've had so much fun today," said pre-K teacher Amy Dennison, adding that one lesson tasked children with counting out 100 fruit loops and forming them into a necklace.


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UN.GIFT Publications
IOM Direct Assistance to Victims Handbook 2007 Turkish
Jul 09 2010
Download right click "save as"
This Handbook provides guidance and advice necessary to effectively deliver a full range of assistance to victims of trafficking from the point of initial contact and screening up to the effective social reintegration of the individuals concerned. This version is in Turkish. The publication is also available in: Arabic, Chinese, English, Macedonian, Mongolian, Russian, Japanese and Ukrainian More information about human trafficking on the website of IOM.
- UNODC Catalogue of Materials
- US State Department Trafficking in Persons Report 2014
- Walk Free Global Slavery Index 2013
- UNESCO: Model curricula for journalism education: a compendium of new syllabi
- IOM: A Situational Analysis of Aruba's Response to Human Trafficking
- Report by OSCE Special Representative and Co-ordinator for Combating Trafficking in Human Beings, following her visit to Bosnia and Herzegovina, 12-14 June 2012
- OSCE: Trafficking in Human Beings Amounting to Torture and other Forms of Ill-treatment
- Russian Union of Journalists, OSCE Manual on Reporting on Human Trafficking
- GIFT-Harvard Global gap analysis
- IOM Understanding and Counteracting Trafficking
- LEFO: Qualitätsstandards
- LEFO: Quality Standards


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The BCMS Bobcats capped off their perfect 8-0 season by capturing the Florida Crown Conference title with a 34-6 victory over at Suwannee County on October 24.
Daily Archives: October 30, 2013
Touchdown club championships coming
Above, Wyatt Crockett on the Titans defense brings down the Jets' Walker Avery, and below, Marcus Wilcox of the Jets runs with the football during last Saturday's Touchdown Club youth football games at Memorial Field shortly after noon.
Mobley, relay team regional qualifiers
The BCHS swim team had one swimmer and a relay team qualify for regionals at the District 2-2A Championship October 23 as the team finished seventh out of 12 teams overall.
'Play For a Cure' volleyball matches Thursday
BCHS volleyball's annual "Play For a Cure" games will be this Thursday against Trinity Christian and concession and T-shirt sales proceeds will benefit Verna Midgett, who currently battling breast cancer.


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Serving Southern Maine, New Hampshire and Mass
Welcome to BEE PRIDE – Our retail store in Lebanon, Maine is offering beekeeping equipment & supplies. We carry 8 and 10 frame woodenware that is grown, harvested & manufactured in Maine by Humble Abodes. We are an authorized dealer of Brushy Mountain Bee Farm supplies. We carry hat & veil's from Thorne's of England & various items from Dadant, GloryBee, Mann Lake & BetterBee We also carry local raw honey, lotions, soaps, candles & jewelry.
Our store had a successful Grand Opening in March 2011. We have ongoing opportunities for learning through workshops and demonstrations. Sign up to be contacted through email, email@example.com, for more information and to let us know what you are interested in learning.
We have an 8 frame Bonterra Bees Observation Hive in the store available to view all year long.
In August 2013 we traveled to Pennsylvania to attend EAS. We attended many interesting and educational workshops on Beekeeping. Huge congratulations to Brian for passing all 4 exams to become an EAS Certified Master Beekeeper. So very proud of him.
Our Services
Beekeeping Supplies
Featuring Humble Abodes woodenware and Brushy Mountain Equipment. Nucs and queens seasonally available.
Classes and Demos
Regularly held classes and demos on beekeeping, mead making, homemade bee products and more from experienced beekeepers. Sign up now!
Seasonal Products
Spring/Summer Supplies include Pollen Substitute and Patties, Bee Friendly Seeds, Feeders, Gifts and Books.
Articles we find helpful to Beekeepers.


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Very small and very rich, Brunei has a population of just over 300,000 and has been ruled by the same family-successfully-for over 600 years. The Sultan of Brunei is, depending on the stock market and various international economies and exchange rates, the wealthiest individual in the world. He alone controls the country's vast oil and natural gas reserves and is worth an estimated $40 billion. That said traveling to Brunei is becoming less expensive. In recent years the number of budget accommodations and cheap travel options have increased and Brunei is creating a nice little tourism industry for independent travelers to enjoy.
What to do
Despite the country's economy being based on pillaging the Earth's oil deposits, one of the most popular tourist attractions are the ecological tours. Tours take visitors around the Temburong District and then up the river to Belalong National Park, where travelers can explore a jungle canopy skywalk and a rainforest research center.
The main attractions of Brunei though, are in the country's capital. Bendar Seri Begawan is home to a majority of the country's population as well as many of the spiritual sites. Mosques are friendly places to visit when open to outsiders and there you can often get a first hand look at the Islamic religion as practiced by the people of Brunei.
Getting there
Flights to Brunei land in Bendar Seri Begawan (BSB). The airport is the only international terminal in the country. The border with neighboring Malaysia is fairly permeable for certain nationals: US, UK, Japan, Canada and New Zealand citizens do not need a visa.
Where to stay
Lodging options in Brunei used to be just like the country: very small and very rich. The expensive hotels and luxury accommodations have given way to hostels and guesthouses (a few at least) that fit the independent traveler's budget a little better.


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Thinking Sound Activated LED TShirt
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This is one of the most fun Light Up shirts you will ever wear. The shirt is Sound Activated so as people talk to you, the green bar on the front moves back and forth while displaying a "Thinking... Please Wait" message on the front. Hilarious! Learn More
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Albania has come late to the party of former Eastern countries now attracting Western visitors, but things are quickly moving in the right direction. After decades of corruption and neglect, Albania is now on track to join its European neighbors in becoming a hotspot for international tourists ready to take advantage of the relatively low prices in a scenic new frontier. Right now Albania is mainly for the more adventurous, but it's not likely to stay that way for long.
What To Do
Tirana is the capital city and the first place most visitors will enter. The city has a compact center and is easy to explore on foot. The architecture reminds newcomers of European influences as well as those left over from the Ottoman Empire days. The clock tower in the city center is a great place to start your exploration of Tarina.
Gjirokaster is a small and scenic town that travelers are finding. With an easily manageable size and layout you can see the old center and the Ottoman-era architecture in a pleasant setting, but the main draw is the castle on top of the hill.
There is a large archeological site called Butrint on the southern coast near the border with Greece. Transportation is available from the nearby southern town of Saranda.
Getting There
You'll want to book a flight into the Tirana International Airport (code: TIA), which is now served by many major European carriers such as British Airways, Alitalia as well as low-cost carrier Germanwings.
Where To Stay
There are hostels in Tirana as well as in Gjirokaster and Saranda. Of course, there are hotels in all these cities as well, but as with anywhere the better and cheaper places fill up well in advance so plan ahead.


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All essential services such as law enforcement, medical, and public health will remain available and in service.
Some recreational services such as Parks and Libraries may be available. Please check the specific department calendar you are interested in for availability.
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The Headquarter Administrative Offices are located at:
41835 N. Castle Hot Springs Rd.
Unit Operations Center
Morristown, AZ 85342
Ph: 602-506-2930 or (928) 501-9200
Fax: (602)372-8596


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LisaRaye McCoy spoke to Sister 2 Sister about her past roles as a stripper and her definitely dislike for the typical reality show that pervades TV these days. How could such a bombshell of a sex symbol be so fanatical about love and family? Find out in the January 2014 Q&A and get an excerpt below.
Jamie: What's the biggest misconception about you?
LisaRaye: That I'm a gold digger.
Jamie: That ain't no misconception. What the hell is that? You just said that you want a billionaire. What's the difference?
LisaRaye: Why is that considered a gold digger? Do we say that when the White girls say that? Do we say that when we take our kids to the Ivy League school and they go to bar mitzvahs and all of those social events? But when we're Black, they got to be, "She's a gold digger." How is that?
Jamie: What's the difference between a gold digger and wanting to have a better life?
LisaRaye: I think that a gold digger is a woman that wants to be taken care of, but she's not bringing anything to the table. She just wants you to do what you're supposed to do for her and she's not feeling she needs to do anything.
Jamie: Mm-hmm. Yeah.
LisaRaye: I don't feel that that's right because, to me, as much as you want to receive you have to learn how to give as well and appreciate that gift of being able to give. That's a blessing to be able to do that. So if you are being blessed by having this person in your life and vice versa, then you both are going to succeed together because he's evenly yoked with you.
LisaRaye talks about "Single Ladies" season 3, reality TV shows and reconciling with Duane Martin in the January 2014 issue.
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Xbox 360 Games
Game Questions & Answers (Q&A) service lets you ask questions about video games for game consoles or PC games. So ask your Home Run Stars question for Xbox 360 and get answers from real gamers or answer questions and share your insights and experience with the rest of the gaming community.
Boxshot & Details
- Developer: Smoking Gun Interactive Inc.
- Publisher: Microsoft Game Studios
- Genre: Sports
- Release: Oct 26, 2012
- ESRB: Everyone
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GM 1500 Pickup Leveling Kits
Many vehicles come stock with their nose down, like a stink bug! If you don't like this look, order a leveling kit to lift your vehicle! Most lift kits will lift and level out your entire truck, but if you're looking for a cheaper way to get level, then these kits are what we recommend for your Silverado, Sierra, or 1500 pickup.
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Product Features:
- Valve trim is constructed of metal - ensuring durability and dependability
- Covered under Moen's limited lifetime warranty for residential installations and 5-year limited warranty for commercial installations
- Premier finishing process - finishes will resist rusting and corrosion through everyday use
- Coordinates seamlessly with Moen's Monticello line of products
- Single function cartridge - one dial controls temperature of water
- Pre-set safety stop with override capability included with valve trim
- ADA compliant - complies with the standards set forth by the Americans with Disabilities Act for shower systems
- Escutcheon (Trim Plate) Diameter: 7"
- Rough-in valve is not included - when adding to cart, valve options will be presented
Product Technologies / Benefits:
- Posi-Temp® Valve: A pressure balancing valve that maintains water temperature within 3° F. Built-in temperature limit stops allow you to control how far the handle rotates, in effect controlling the range of water temperature. The Posi-Temp® offers the best water flow available for any comparable valve.
Additional Moen Links
This Moen item can also be referenced by the following color/finish specific model #:
- Moen T2442BN*
Brushed Nickel
- Moen T2442*
- Moen T2442CP*
Chrome/Polished Brass
- Moen T2442PM*
- Moen T2442P*
Polished Brass
- Moen T2442ST*
*Discontinued model or finish
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Discover the best online deals for the T2442 and everything else for your home from the leading online home improvement store.
We're committed to providing you with the best assortment of Moen products with over 400 warehouses across the country.
Our knowledgeable product specialists work to bring you the best prices on every product and provide unmatched customer service. Your satisfaction is our highest priority!
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Installation Resource Center
Whether you are installing the product yourself or hiring a professional, our installation Resource Center has everything you need to get your project done. Visit the Installation Resource Center to get started.


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Rosa Rollins Jones, 68, of Crescent City, FL died on November 4, 2012 at her residence.
A funeral service is scheduled for 3 pm on Saturday, November 10 at Johnson Temple in Crescent City with Tommy Rollins delivering the eulogy.
Interment will be at the Seville Cemetery in Seville, FL. E.W. Lawson and Son Funeral Home is in charge of arrangements.


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Katadyn Statement on the Warning issued by the Swiss Federal Office of Public Health (FOPH) regarding the Product "Pocket Silver"
February 27, 2013
On February, 25, 2013, the Swiss Federal Office of Public Health (FOPH) issued a warning regarding the use of the product "Pocket Silver".
As the producer of our Micropur products for the disinfection and conservation of drinking water, we have more than 80 years of experience with silver and water. There are many studies documenting clearly both the effectiveness and the toxicology of silver.
According to the World Health Organization (WHO), the concentration of silver in drinking water may not exceed 0.1 mg/l (0.1 ppm). All of our Micropur products conform to this requirement and are certified for use by the Swiss Federal Office of Public Health as a biocide for the treatment of drinking water.
Colloidal silver as produced by the device "Pocket Silver" has a concentration of silver that is up to 100'000 times higher. This corresponds to 10'000 ppm instead of the maximum allowed 0.1 ppm. In a concentration higher than 0.1 ppm, silver can no longer be excreted by the body and is deposited in the organs. This in return may lead to grey skin discoloration.
Supporters of colloidal silver propagate a healing effect similar to the one of antibiotics. The Katadyn Group has always distanced itself from statements of this kind and advised against the use of colloidal silver. We therefore welcome the position of the Swiss Federal Office of Public Health (FOPH). However, we would have appreciated a general warning against the use of silver products with a dosage higher than 0.1 ppm.
- Files:
- Oeffentliche Warnung BAG Pocket Silver DE (37 kB)


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Superb journalism: Mark Steyn, That Flagging Feeling, Gay Pride and #ISIS mix up
Christopher Booker - boyhood wartime memories: a wonderful article
Mark Steyn - a lesson from Luke ( for a dying #EU) - superb
Richard Littlejohn bang on the money on how the Left hates everyone - Daily Mail
BrilliantL In Case You Are Still Confused By What Is Going On In The Middle East - Zero Hedge
Rejoice! But Not Too Much - a first response to the elections: Peter Hitchens
For Essex Man the only way is UKIP - Simon Heffer
UKIP Candidate declares that non UKIP candidates and voters should all be hung until dead


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LaSalle Parish Students Compete for Student of the Year
Ten outstanding LaSalle Parish students competed for 2013-2014 Student of the Year. Shown above (front row) are Bobby K., 5th Grade, Goodpine Middle; Kaitlyn M., 5th Grade, Fellowship Elementary; Rebecca M., 5th Grade, Nebo Elementary; (back row) Kathryn W., 8th Grade, Nebo Elementary; Kylei C., 8th Grade, Fellowship Elementary; Gracie S., 8th Grade, LaSalle Junior High; Jacob C., 8th Grade, Jena Junior High; Kimberly D., 12th Grade, LaSalle High; Katie-Mae W., 5th Grade, Olla Elementary; and Ethan W., 12th Grade, Jena High.
JHS & LHS Career Fair 2013
Gifted Day Out 2013


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Customer Reviews for Brown Stripes 5% Openness Solar Screens Window Shades
"Do a great job of blocking the sun"
By Doug in NC from Rutherfordton
These blinds are great. They do a great job of blocking the sun.View this product
"Great solar shades"
By Bill from NH
Nice fabric; easy to instal. Only issue was the instructions on how to increase the spring tension which did not match with what the shade looked like.View this product
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