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We read the reviews before booking this hotel so we really did not have any surprises EXCEPT that the shower was too small for regular size adults. Actually, the bathroom in general was too small even though it was just my boyfriend and I. There was limited space to use on the sink counter, so we had to place some... More
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About This FirmFor more than 80 years, Lightle, Raney, Streit & Streit, LLP, has provided thorough and cost-efficient representation across a broad spectrum of legal issues. Today, our talented attorneys have more than 50 years of combined experience counseling Arkansas residents and business enterprises. We are prepared to assist you on a variety of matters related to:
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ClientsRegions Bank, Searcy, Arkansas; Centennial Bank; Searcy, Arkansas; Citizens State Bank, Bald Knob, Arkansas; Searcy School District; Pangburn School District; Rosebud School District; Bald Knob School District.ClientsLOCAL COUNSEL FOR: Lawyers Title Insurance Corp. and Searcy Board of Public Utilities.ReferenceRegions Bank, Searcy, Ark.
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Iss Pyaar Ko Kya Naam Doon 14th September 2011 Written Episode
5 Comments
thanks for the update !!
Beautiful update… CV's think of something new romantic & passionate to get our "ARHI" close to each other_ Create scenes were both spend time alone_
pls write update for yesterday's episode…
I can't see IPKKND in our place because I'm from Tamilnadu
I am sick of arnavs anger……hey man c'mon start to love her_waise tmhari aur khushi ki chemistry achi hai_aur khushi is ko aise he tang karti raho aur thora dur bhi raho _q k asr ko gusa bohat ata hai _ kahi aisa na ho k …… (post was good)
I am sick of arnavs anger……hey man c'mon start to love her_tmhari aur khushi ki chemistry achi hai_ Post was fabulous


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The Senate health committee, approving major health-care legislation for the first time in 15 years, put forward a sweeping plan Wednesday to provide nearly every American with insurance regardless of income or medical condition and to create a public option to compete directly with private insurers.
WASHINGTON — The Senate health committee, approving major health-care legislation for the first time in 15 years, put forward a sweeping plan Wednesday to provide nearly every American with insurance regardless of income or medical condition and to create a public option to compete directly with private insurers.
The bill also would place new requirements on many employers to provide coverage.
The party-line vote marked what President Obama called "a major milestone" in his bid to revamp the U.S. health-care system. But there were ominous signs that the debate was moving into a new, more bruising phase in which insurance companies, hospitals and others fight to shape details that affect them.
Hospitals and insurers issued sharp warnings that a government insurance program could jeopardize patient care. And leading business groups, many of which have been pushing for a health-care overhaul, have stepped up attacks on similar legislation that House Democrats introduced this week.
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The National Federation of Independent Business, an influential, historically conservative small-business group, also sent a letter to House lawmakers saying that bill "threatens the viability of our nation's job creators … destroys choice and competition for private insurance and fails to address the core challenge facing small business — cost."
Those dire predictions were contradicted by a preliminary Congressional Budget Office assessment of the public insurance option in the House bill. By 2019, the CBO estimated, only 9 million people nationally would get insurance from the government plan, while more than 175 million people would get coverage from private insurers.
House Energy and Commerce Committee Chairman Henry Waxman, D-Calif., a lead author of the bill, brushed aside the complaints of the small-business group and the U.S. Chamber of Commerce.
"They are against everything," Waxman said. "They don't want a health-care bill."
Senior Senate Democrats also took aim at insurers Wednesday, threatening to assess a fee to help offset the cost of covering millions of people now without coverage. Sen. Charles Schumer of New York said the Finance Committee — at work on its own legislation — could seek as much as $100 billion from the industry.
Obama continued to lobby for at least some Republican support, meeting with a group of GOP senators that included Lisa Murkowski of Alaska, Bob Corker of Tennessee and Saxby Chambliss of Georgia.
But the president also hit back at critics for a second consecutive day, saying the public insurance option "would make health care more affordable by increasing competition, providing more choices and keeping insurance companies honest."
His independent political operation also upped the ante by launching television ads against members of his party who have expressed skepticism about his approach to health care.


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F10 / F11 (2011 - Current)
The new chapter in the highly successful story of the BMW 5 Series Sedan (F10) and wagon (F11)
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CPO 2011 535 vs. 550
To all of you on the fence between a 535 and 550 due to cost.
I know many of us looove brand new cars, myself included. I have spent the past couple of years looking and reviewing CPO prices, etc.
Finally, I have decided and if I can remain very patient, will get a CPO 2011 or 2012 550i for my 40th birthday next year.
As I have been looking at the 2011 models. It has blown my mind that you can get a used (not necessarily CPO) 550i with low miles for less money than a 535i in many cases. Most of the 550is contain everything that I would order in a car (Sport package and sport auto transmission being the most important options, PLUS I have seen a few with HUD along with top and side cameras). They seem to be anywhere from 56,000-59,9000 where as I am seeing most of the used 535is without sport auto transmission for around $58,000 average.
Without a doubt this would be a major factor for people like me who do not want to spend $75000 on a brand new 550i. For those on the fence, this is a great option.
What makes me feel even better is that next year I can opt for a 2012 at the end of the year and have most of those 2011 kinks worked out, plus the combox, BMWapps, etc. which may not have been present on some of the 2011s due to production date.
Anyhow, just thought I would share the information....as I wait very, very (im)patiently.
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K2 Sale
Showing 1 - 4 items
Reg. $220.00
The K2 Alexis Pro 84 inline skates offer great performance and comfort for those looking for a fitness skate to take their skating to the next level. Great for taking on some light training or for skating up to the local ice cream shop, the Alexis Pro ... Read More
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Reg. $220.00
The K2 F.I.T. Pro 84 is a go to skate for the fitness skater looking for ample features at a great price. Wrapped up in some of the top features found on K2 skates, the F.I.T. Pro 84 is ready to take your skating enjoyment to the next levelWhether you'... Read More
{boxId:"comparec0eb479796d1580757db960a92", id:"410281P"}
Reg. $240.00
The K2 Fit X Pro was designed to give you a great workout on wheels. The Fit X Pro features a Fitness Hi-Lo frame that will remain stable when your speeds start to go up and with 84mm wheels you will be able to generate higher speeds. The maximum sup... Read More
{boxId:"compare4eeb46534e22b9bcef4ac4e80c", id:"330126P"}
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The K2 Midtown urban inline skates are simply a fun pair of inline skates, and they feature some really cool designs too. Choose blue or gray before you take off and skate through the crowds of the busy city streets on these easy to control and fun to ... Read More
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Media Player Control is a mobile remote control for desktop media players. It is specialized for media players only, no server part from the desktop is needed since it uses the media players network API.
It is open-source (LGPL) and free for download on OVI Store.
Application is tested only on Symbian^3, but I don't think it will be hard to run it other mobile platforms.
You can find more information and download app on:
- "Qt Ambassador showcase":http://qt.nokia.com/qt-in-use/ambassadors/project?id=a0F20000006M9TdEAK
- "Gitorious":https://gitorious.org/media-player-control
- "Qt-Apps":http://qt-apps.org/content/show.php?action=content&content=143847
- "OVI Store":http://store.ovi.com/content/163137


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Cadillac Reviews Discussion, 1989 Fleetwood Brougham d'Elegance in Item Specific Cadillac Discussion; 1989 Cadillac Fleetwood Brougham d'Elegance Love at first sight. Interior: Gorgeous, covered in wood, leather, chrome, and those little tiny ...
1989 Fleetwood Brougham d'Elegance
1989 Cadillac Fleetwood Brougham d'Elegance Love at first sight.
Interior: Gorgeous, covered in wood, leather, chrome, and those little tiny Cadillac emblems strewn all about the interior tastefully along with the "Cadillac" and "Brougham d'Elegance" chrome script on the dash and the "d'Elegance" embroidery on the doors. The d'Elegance pillow seats are the most comfortable seats I've ever sat on, not even the seats in a new Cadillac are as comfy and relaxing as these. The only thing is with all that wood and chrome, there's a few rattles. That and the rear window doesn't permit too much rear visibility.
Exterior: Once again, gorgeous. I particularly love the rear and front of the car. I love the taillights and the shape of the back of the car, and the huge trunk, I'm also a huge fan of the rear fender skirts that are really more lowered wheel wells that cover a little bit of the top of the rear wheels creating a skirt-like illusion with still giving 100% access to the wheels. The front is another great part of the car. The hood features two chrome lines coming to a point in the front running right into the pointed grille passing the standing hood crest. The hubcaps are also pretty cool in the sence that they lock to the rim so it's pretty difficult to lose one on the highway. The only exterior flaw would be the mirrors, although very nicely decorated with a "Cadillac" script and done in chrome, are pretty small for a car of this size. They take some getting used to, but they'll shock you at first glance.
Ride: I would rate the ride very good. The suspension keeps things smooth without that waterbed on wheels feeling and finally, level shocks done correctly! Being a former Lincoln owner, I was skeptic about buying another car with air ride but rather than having four wheel air shocks like a Lincoln, Cadillac has only given you two level shocks that are in the rear and supported by coils so if there's ever a problem, your chassis doesn't hit the pavement. Mine has also never given me an inch of trouble.
Engine: With a 4,000+lb. weight, and a 5.0 Liter 307 under the hood, you'll be able to get around, but don't expect to leave any rubber marks behind at green lights. I wouldn't call it underpowered when compared to the HT4100 Broughams and the 307 is a great replacement, but it could've used the 5.7 Liter 350. However if the 307 ever needs servicing, there's lots of room and parts are cheap since they're Oldsmobile parts. With a four barrel carburetor winter starting might take a few cranks and pumps of the accelerator, but offers very good performance being able to just dump gas into the engine. All in all, it's an a-ok engine.
Comments: If you're a fan of the older Cadillac stylings and don't want to have to restore one, the '89 still carries the same late 70's and early 80's styles Cadillac is famous for with the dependability of a newer car. Even in a high mileage state, the car still proves to be reliable. If you're looking for a Fleetwood Brougham, shoot right for the d'Elegance packaged ones. You'll thank yourself later when you sink into those seats.
My Rating: With many pleasing aspects and some minor flaws, I'd give it 90%.
Re: 1989 Fleetwood Brougham d'Elegance
Very good review, i agree with about 90% of what you said, but i wouldnt trade in my '92 Sedan deVille for one of these with a 307...If it had a 350, was lower mile (less than 120k mile), and preferably a d'elegance model.
Re: 1989 Fleetwood Brougham d'Elegance
i wouldnt trade for a 307 cuz its way tooo slow for my tastes
- 03-13-06 12:52 PM #4Cadillac Owners Member
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- Mar 2006
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- 22
Re: 1989 Fleetwood Brougham d'Elegance
I dont understand why people say a 5.0 is to slow, sure a 5.7 may be better but its a luxary car, not a race car. My 5.0 goes fast enough for me. You want a fast car, buy a sports car, not a caddy.
My 2 Cents.
Re: 1989 Fleetwood Brougham d'Elegance
Alright so lets say you're on a two lane road, behind a semi truck doing 15 under the limit, and you're in a hurry. You go to pass the semi and when doing so, a car comes around the bend and you're in it's lane, and due to the 307, you're not gonna be able to pass the truck before the car gets to you.
See what I mean?
Re: 1989 Fleetwood Brougham d'Elegance
That's horrible to think of . I guess if I have to buy a '89 Brougham D'elegance , I might replace the engine with NStar or LT1 . (also tranny has to be changed I guess ).
Also, those cars wouldn't go faster than 85 mph ? I have yet to find 40-60 mph acceleration for 307 .
Re: 1989 Fleetwood Brougham d'Elegance
Almost all of them went faster than 85, thats just the highest the speedos went, I've had my '79 way above 85, the speedo just gets lost in the dash... then again that has the 425.
Re: 1989 Fleetwood Brougham d'Elegance
I bet a 307 Brougham could pull to 107...heck, a HT4100 Brougham can pull to 105, it'll just take days and days!
Re: 1989 Fleetwood Brougham d'Elegance
According to Rick, the 425 is good for 115, so that sounds about right.
- 10-10-06 04:04 PM #10Cadillac Owners Connoisseur
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Re: 1989 Fleetwood Brougham d'Elegance
I just got back from a 4 day trip with my 80 cdv. 6.0 ltre. (368 cu.") the trip involved some mountain areas, the car performed really well, but I dont think I would want anything less than the 368.
Re: 1989 Fleetwood Brougham d'Elegance
What kinda mileage did you get Creeker?
Re: 1989 Fleetwood Brougham d'Elegance
Not to nitpick, but my dad has a '92 Town Car, and I have two Devilles so I can verify this: Lincolns only have two wheel levelling as well. The reason that they sink to the ground when there's a problem is that the Linc's use air bag SPRINGS with standard shocks, while Caddy's use standard coil springs with air injected SHOCKS for load levelling.
Re: 1989 Fleetwood Brougham d'Elegance
Oooh. Nice review Dope!
Re: 1989 Fleetwood Brougham d'Elegance
Precisely. The 1980+ Town Cars only had air springs in the rear, and the 88-97 Continentals had four wheel air bags, along with the Mark VII and VIII, and when the Continental got a facelift in '98, the front air springs were optional, otherwise the usual McPherson struts were used."They call Alabama the Crimson Tide, call me Deacon Blues."
1992 Lincoln Town Car Cartier Edition (5/14- ?)
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1992 Cadillac Sedan deVille (12/04-9/07)
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I got a phillips 3 speed a few months ago at a garage sale (for free). Since my gf didn't have a bike, I decided to gift it to her and fix it up.
I ordered a chainguard from a website... but didn't get any hardware to mount the damn thing.
any recommendations on what I could pick up at a hardware store?? I checked the website and it doesn't mention the inclusion of mounting hardware
Any help would be appreciated


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According to ProFootballTalk.com, the Arizona Cardinals are close to signing free agent offensive lineman Eric Winston to a one-year contract.
Eric Winston is closing in on a one-year deal with the Cardinals. Could be done in the next 24 hours.
— ProFootballTalk (@ProFootballTalk) July 25, 2013
Winston would give the Cardinals some much needed help along their line.


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Everything Las Vegas
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We don't know your spirit animal, but this interactive quiz can reveal your inner party animal & where it wants to stay on its next Vegas vacay!
I guess what they say is true: all that glitters is gold. Caesars Palace has reinvented itself yet again with a slew of sexy new offerings and renovated hotel rooms ripe for booking. Holding at its unbeatable center-Strip location, Caesars Palace has continued to innovate, constantly evolving with cool new experiences, world-class performers and celebrity chef restaurants…..
While every blogger out there is rushing to finish his or her end-of-year round-ups and "best-of" lists, we're looking ahead to the future, baby. This being Las Vegas, there's always something new to look forward to, and 2016 is definitely no exception. What are the exciting things to do in Las Vegas in the coming….
Las Vegas Casinos, Las Vegas Restaurants, Things to Do in Las Vegas
What better place to sin than Sin City! Get gluttonous. Own your greed. Take pleasure in your sloth. Make them feel your wrath. Delight in their envy. Preen with pride. And luxuriate in lust. Just go ahead and raise hell when you unleash these seven capital vices in Las Vegas—the worldwide destination for debauchery and….
Las Vegas Weddings, Things to Do in Las Vegas
What could be more exciting than tying the knot in Las Vegas? Whether its atop the Eiffel Tower or surrounded by nature in the ultimate garden ceremony, your dream Las Vegas wedding is only moments away. You can virtually get married anywhere, but if you want to go big with your Vegas wedding or renew your vows, now's….
The Samsung NBA Summer League 2015 is headed to the Thomas & Mack Center and Cox Pavilion at the University of Nevada, Las Vegas from July 10 to 20, and true basketball fans will not want to miss out. Returning to Las Vegas for its 11th year, the NBA Summer League will see 24 teams—including….
She's known to fans of the Las Vegas show "Absinthe" as the alluring Green Fairy, one of the many colorful performers in the raunchy, hilarious, adults-only spectacle at Caesars Palace. But on June 26, Melody Sweets will be the ringmaster for her very own production beneath the big white tent outside Caesars Palace, "Big Top….
If there's one defining meal in Las Vegas, it's breakfast. Sure, dinner usually gets the attention, especially at all those award-winning restaurants up and down the Strip. But breakfast is the common meal that binds us: It equally fuels business travelers before a long day of meetings and partygoers after a long night in the clubs….
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Partying in Las Vegas? Been there, done that. Partying poolside in Las Vegas? Pssh, that's like a day ending in "Y." Partying poolside in Las Vegas with a few (hundred) new friends while Nick Jonas, Chris Brown, Kelly Clarkson, Nicki Minaj, Shaggy, Echosmith and David Guetta perform live? Well, now THAT'S worth talking about. The rest….
Tonight's the big night at Caesars Palace: Mariah Carey starts her highly-anticipated residency, "MARIAH #1 TO INFINITY" inside The Colosseum at the famed Las Vegas hotel. We know you're excited. We definitely are! In this show, you'll witness the legendary R&B songstress perform 18 of her No. 1 hits, spanning nearly two decades. These include everything from….
Hot chef Brian Malarkey debuted his latest Searsucker location on March 27 at Caesars Palace, Las Vegas. The former "Top Chef" finalist, winning judge and mentor on ABC's host of "The Taste" touts a "social dining" menu of shareable new American comfort foods. The mushrooms and burrata, triple brie, tuna albacore, pork butt and brussels….
Calling all Celine Dion fans: Today, the award-winning singer announced she will resume her Las Vegas show, Celine, at The Colosseum at Caesars Palace beginning Thursday, Aug. 27, 2015. Tickets go on sale to the public starting Saturday, March 28 at 10 a.m. Celine took a break since last August to focus on her family and husband Rene's….
Rod Stewart is maniacal about his voice—borderline neurotic. "It's always difficult for any singer to play Vegas because it's so dry being in the desert. You're constantly looking after your voice," he says. "For me personally, I do voice rests, so my kids wonder why I'm not talking. Mum has to tell them, 'Daddy can't talk….
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So you survived Christmas in Sin City. You are all hyped up on holiday treats and loaded up with only-in-Vegas wish list gifts. (Lucky you.) But now you are staring down the ultimate party: New Year's Eve on the Las Vegas Strip. No pressure. Champagne Gelato Trevi's delicious five-course New Year's Eve dinner ($95/person)….
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Articles by Author
In the past few years, Denver — joined by its deluxe alter ego, Boulder, Colorado — has been at or near the top of so many national rankings, it would probably top the list ranking the lists themselves. It has consistently been named among the best (and fastest-growing) cities for millennials, for singles, for entrepreneurs, for outdoors enthusiasts, for beer lovers, you name it — and now that Denver is in the spotlight, its long-underrated dynamo of a dining scene is finally getting a chance to shine.
Here are just some of the kicks awaiting visitors in search of a Mile High culinary adventure. Or at least a cure for the munchies. Let's face it: Marijuana legalization might have something to do with Colorado's soaring profile.
Union Station
It has stood at the edge of what's now known as LoDo (Lower Downtown) since the fin de siècle — and Union Station's grand reopening in 2014 after a multimillion-dollar renovation marks the apotheosis of the neighborhood's own comeback from late-20th century Skid Row into prime real estate.
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» America's 10 best-selling craft beers
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Some of the city's most celebrated restaurateurs have set up shop on all sides of the magnificent Great Hall. At the casual end, there's funky daytime franchise Snooze — where buttered-popcorn pancakes meet Thai-chili Bloodies — and Next Door, an ethicurean pub known for its beet burgers and kale chips. At the splashier end, Stoic & Genuine revels in a seafood repertoire that skews both wildly original — think miso-cured uni over kimchi granita — and classic, from clam rolls to caviar. Anchored by a gleaming deli and exhibition kitchen, Mercantile Dining & Provision turns out an ever-changing array of contemporary creations: highlights include exquisite pastas and anything featuring products from co-owner Alex Seidel's Fruition Farms. And The Cooper Lounge, overlooking all the action, is as swanky a setting for cocktails as you'll find in this dressed-down town.
The Source
Think of it as Union Station's flip side: a gritty-chic urban marketplace that opened in 2013 along a still-gentrifying stretch of Brighton Boulevard with a roster of rising culinary stars and cult vendors. Now arguably the hub of the RiNo (River North) district, The Source is a one-stop shop for extraordinary beans (Boxcar Coffee Roasters), breads (Babettes) and beef (Western Daughters Butcher Shoppe), among other goods, that prove the word "artisanal" hasn't lost all meaning just yet. It's home to two beloved restaurants — the globally inspired Acorn and Comida, a modern taqueria/cantina — and ultra-cool cocktail bar RiNo Yacht Club. Capping it all off is the taproom of Crooked Stave, founded by a brewer whose experiments with brettanomyces and barrel aging have put it at the forefront of Denver's world-class beer scene.
Breweries, breweries and more breweries
Speaking of beer: If ever there were proof that statistics don't tell the whole truth, consider that Colorado, with about 250 craft breweries (or 6 per 100,000 adults), ranks "only" third in the nation. After all, that figure comes from the Brewers Association, which happens to be located not in California (first) or Washington (second), but in Boulder — the outgrowth of an earlier organization started by association president Charlie Papazian, aka the godfather of American home brewing. Papazian also founded the nation's largest craft-beer showcase and competition, the Great American Beer Festival, held annually in Denver. It's worth noting, too, that a fellow local microbrewing pioneer, Wynkoop co-founder John Hickenlooper, is now governor.
Of course, the ultimate metric of achievement becomes evident to anyone who spends even a short time here: the presence of a taproom on every other street corner, each with its own niche. For the most up-to-date and comprehensive information on breweries large and small, check out Westword's Beer Man column and the Fermentedly Challenged blog. But some of my favorites include Diebolt and Prost for traditional (read: Eurocentric) styles, Former Future and Coda for adventurous tastes, and Renegade and Station 26 for sheer high-energy atmosphere.
One of Colorado's most renowned (and widely distributed) envelope-pushing brands, Avery Brewing Co., recently opened a state-of-the-art, city-block-sized facility complete with sit-down restaurant and gift shop at the northern edge of Boulder. It's a must for any suds buff — as are much smaller but no less superb breweries such as the chef-run BRU and the locals' secret, J Wells — but it's just the tip of the Berkeley of the Rockies' gastronomic iceberg. To name some solid candidates for the connoisseurs' to-do list: splendid sandwiches and specialty goods at gourmet shop Cured. Tea at the jaw-dropping Dushanbe Teahouse, an architectural masterpiece built by Tajikstani craftsmen. Genuine farm-to-table feasts at Blackbelly or Black Cat Bistro — both labors of love by chefs who really do run their own farms. Exquisite Japanese bites at the twinkling izakaya called Amu, wood-fired pies at the mod-rustic Basta, displays of Old World oenophilia at PMG. And as for Frasca Food and Wine — suffice it to say that chef Lachlan Mackinnon-Patterson and master sommelier Bobby Stuckey's mecca of Friulian cuisine continues to earn the accolades it rakes in nationwide (and beyond).
Aurora, Colorado
If it's teeming diversity you crave — admittedly not Boulder's strongest suit — Aurora, on Denver's eastern border, is your destiny (along with Federal Boulevard, thronged with Vietnamese and Mexican kitchens). Though it feels like a suburb, it's actually Colorado's third-largest city and a center of immigrant life. Here, sharp-eyed explorers will find Korean, Thai, Middle Eastern, Indian, Sudanese and Hawaiian restaurants lined up in strip malls one after the other; they'll find ramen and barbecue and tacos galore — and they'll encounter the most random of surprises to boot, like soul fast food (Kirk's Soul Kitchen) and a biker bar that serves Chinese eats (Piper Inn).
Dive bars
On that note, long before Denver had a culinary leg to stand on, it boasted watering holes whose potent mix of Wild West grit and urban grime earned them a place in, variously, Jack Kerouac novels, Tom Waits songs and one particularly infamous Playboy article. It still does. And although a whirlwind tour isn't for everyone, here's the itinerary any counterculturalist at heart should follow. Start at Charlie Brown's Bar & Grill or My Brother's Bar to hang out where Kerouac, Neal Cassady and other Beat legends once drank. Catch some live jazz at El Chapultapec, the 80-year-old remnant of an era when the Five Points neighborhood was known as the Harlem of the West. Or simply cruise East Colfax Avenue: Though in the throes of change, it's still an embarrassment of divey riches. There you'll find Pete's Satire Lounge, where an as-yet-undiscovered Bob Dylan used to perform, as did the Smothers Brothers; not far away, PS Lounge illustrates the power of kitsch to bring all walks of life together. Meanwhile, situated at the western end of the 26-mile-long avenue, Casa Bonita may not be a dive, but it's got cliff divers, among other carnival attractions parodied in a famous "South Park" episode.
Local ingredients
Casa Bonita is strictly a sightseers' stop, but you'll have no trouble finding terrific Mexican eateries on just about every corner of this city (to pinpoint just a few admittedly downscale gems: El Taco de Mexico, El Original Tacos Jalisco, Tarasco's, Chili Verde and La Calle Taqueria y Carnitas on West Alameda Avenue). Many of them will offer green chile; the sauce/stew is as traditional here as it is in New Mexico, though the Colorado style is thicker and often includes tomatoes with the chiles, pork, onions, garlic and so on. Cruise down Federal Boulevard in summer and you'll see the roadside roasting stands hawking Pueblo (as well as Hatch) chiles by the bushel. Of course, Colorado lamb and beef are even more famous, as is Rocky Mountain trout — but locals equally covet Olathe corn, Palisade peaches and Rocky Ford melons in season. For a taste of the bounty, head to farm-centric fixtures such as Beast + Bottle, The Kitchen and Old Major.
Worldly palates
Where a local focus and a cosmopolitan outlook come together, you'll find Denver's most distinctive dining and drinking spots. Take Beatrice & Woodsley, combining eye-popping decor designed to evoke a mountain cabin with a fascinating menu that simultaneously reflects the agrarian past and a global future. At Lower48 Kitchen, up-and-coming chef-partner Alex Figura takes a similar approach to yield some of the most exciting food around. Visionary restaurateur Justin Cucci is building an empire on extraordinary ambiance as well as consciously sourced contemporary cuisine, with venues housed in a former gas station, mortuary and brothel, respectively; the latter, Ophelia's Electric Soapbox, emits a dazzlingly risqué vibe. Jim Pittenger of Biker Jim's Gourmet Dogs has rightly garnered national attention for his reindeer, rattlesnake and other wild sausages, with wacky toppings to match. Same goes for Sean Kenyon, bartender-owner of Williams & Graham, a celebrated rendezvous for cocktail aficionados. And then there's Work & Class: its exuberant yet intimate atmosphere and Latin-influenced comfort food will linger in your mind long after your visit.
The great outdoors
With its enviable high-desert climate (not to mention the Rocky Mountains in its backyard), Denver is an obvious draw for outdoors enthusiasts — and an ideal site for seasonal festivals and markets of all kinds. Food-truck chasers mustn't miss Civic Center EATS, where mobile specialists in everything from pierogi to Popsicles gather in the namesake park twice a week from May through October. The Big Wonderful is its even-hipper counterpart, bringing to a vacant lot in RiNo not only trucks but also stalls selling gourmet pantry products and household goods, a live-music lineup and a full bar. The Denver Flea hosts similarly massive bashes with food, booze and arts-and-crafts vendors a couple of times a year. In a Larimer Square courtyard, the pop-up Le Jardin Secret proves as charmingly chichi as it sounds. And — to return once again to Denverites' favorite subject — themed beer festivals are a near-weekly occurrence. But be warned: They often sell out in no time.
Main photo: Stoic & Genuine at Denver's Union Station. Credit: Copyright 2015 June Cochran
In 2005, a group of seven Pinot Noir specialists from the West Coast banded together at the behest of their importer/distributor in Colorado to do a promotional tour of the state. The events they hosted under the irreverent banner of the Pinot Posse — motto: "No stinkin' badges and no Cabs" — were such a smash the tour has become an annual tradition.
Granted, their success may have gotten a boost from a little movie called "Sideways," released nationwide in 2005. Before it, mainstream America knew little about domestic production of the Burgundian grape; today Pacific Pinot Noir needs no introduction. But that doesn't mean even savvy wine drinkers know everything there is to know.
After a dinner at Denver's Table 6, I asked some of the producers to explain what they think consumers should understand about their signature grape.
How did you come to recognize the potential for Pinot Noir in your area?
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Dan Kosta, Kosta Browne, Sonoma County, California: I've been drinking Burgundy since I was 5 years old, so Pinot Noir has always played a big part in my life. However, in the late 1980s, I really started discovering the potential of Russian River Pinots, particularly in the wines made by Joseph Swan, Dehlinger, Rochioli, Williams Selyem and others. These were not the lean, soulless wines that many California producers were making at the time. There was complexity and elegance, and they inspired us to focus on Sonoma County Pinot.
Peter Cargasacchi, Cargasacchi and Point Concepción, Santa Barbara County, California: Since the late 1980s, I'd been drinking Pinots from Sanford Winery here in the Sta. Rita Hills. Richard Sanford was a neighbor, and over a period of 10 years, he convinced me that my high-pH, calcareous soils were similar to the great sites in Burgundy. So in 1998 I started planting Pinot Noir for him, Siduri and Babcock.
Ed Kurtzman, August West, Russian River Valley, California: When I started making Pinot Noir, in 1994, I was working with well-established vineyards: Bien Nacido, planted in 1973, and Chalone, planted in 1946. So I kind of walked into Pinot as it was already in motion. Then I began working with Santa Lucia Highlands in 1999, when it was still a young appellation with first-crop vineyards. Same thing with the Russian River Valley/Sonoma Coast: So many of the vineyards there were planted between 1997 and 2004. It has been interesting to have worked with both old vines and young vines. I wasn't someone who recognized the potential for Pinot Noir so much as someone who gladly participated in its popularity.
Jenne Lee Bonaccorsi, Bonaccorsi Wine Co., Santa Barbara County, California: When my late husband, Michael, and I started making wine in 1999, our goal was always to go to the Russian River. But we had to keep our day jobs, and the closest wine region was Santa Barbara. We planned to learn there and move on at some point. Then we tasted some of Greg Brewer's wines. They were phenomenal, and we could not figure out how this region was so overlooked. We made a very specific choice to stay. Of course, back then, Cabernet was king, and Pinot Noir was not very popular. We had to really talk restaurants and wine stores into purchasing it.
What don't a lot of American drinkers know or understand about Pinot Noir that you wish they did?
Jim Prosser, J.K. Carriere, Willamette Valley, Oregon: I wish more people understood it from a classic, historical perspective: It's basically a connoisseur's wine due to its subtlety, complexity and movement. It's the antithesis of an in-your-face wine; it's more come hither, more about enticement, and its acid combines with, rather than overwhelms, food.
Kurtzman: That color is only important when it comes to high points from Robert Parker or Wine Spectator. Pinot Noir is naturally a thin-skinned, light-colored red wine. People will hold one of my Pinots up to the light, in their glass, and they'll say, "Hey, what a light wine." All they have to do is taste it — it's full of aromas and flavors.
Bonaccorsi: I think we as Americans drink wine too young, especially Pinot. People understand about aging varietals like Cabernet, but they tend to drink American Pinots upon release. They may not need to be aged as long as Burgundies, but they can definitely benefit from a few years. At this point, my 2010 Pinot and 2009 Syrah are tasting well.
What's your personal favorite food to serve with Pinot Noir and why?
Kosta: This, of course, depends on seasonality, but I tend to lean toward lighter meats and earthy vegetables. In the spring, rack of lamb with morel mushrooms is perfect. Chicken, salmon and pork dishes usually work great. One hint that I offer in the kitchen is to pay attention to the quantity and quality of salt — don't be afraid to use it! Good salt can really bring out great flavors in Pinot Noir.
Kurtzman: Anything made with duck goes well with Pinot: duck breast, duck confit, duck burritos, duck with scrambled eggs, duck-bacon pizza.
Prosser: Maybe it's because I'm from Oregon, but charcoal-grilled Columbia River salmon and Pinot is ridiculously good.
Bonaccorsi: The idea of white wine with fish and red wine with meat is very tired; food has changed in leaps and bounds since the days of beef Wellington, and the same is true of pairings. With that said, there is nothing better than a grilled steak and a glass of Pinot Noir.
What are domestic Pinot's most distinctive qualities — what sensory clues should a wine drinker look for? How best to serve it to show off those qualities?
David O'Reilly, Owen Roe, Willamette Valley, Oregon, and Yakima Valley, Washington: In evaluating American Pinot Noir, I tend first to note the deeper ruby color. It is also more intensely aromatic and flavored than Burgundy, with a lovely, silky richness. The expression of domestic Pinot Noir varies along with the diverse growing areas: wines from the cooler Russian River sites, Santa Rita Hills and Oregon tend to be more fresh-fruited, while wines from the warmer Santa Lucia Highlands and Sonoma will have more power and richness.
However, one defining feature of all is immediate approachability, so I tend not to decant younger domestic Pinots. Only after some cellaring, when the wine is throwing a little sediment, do I decant. The perfect serving temperature is the same as for Old World Pinots: 55 to 60 F.
Craig Strehlow, Camlow Cellars, Russian River Valley, California:
Most domestic Pinots are very fruit-forward, with good acidity and softer tannins. Look for bright red fruit like cherry and raspberry and darker fruit such as currant and plum, as well as some spiciness and a cola finish. The use of new oak is judicious, to keep the wine in balance. Here in California, we don't need to worry about ripeness, so the winemaker can pick at the time that's ideal for them to get the flavor profile they ultimately want.
I believe that decanting all wines is a good idea. If they are young, this will open them up and encourage them to evolve in the decanter. For me the ideal drinking temperature is between 65 and 70 F.
What can consumers expect with respect to the wines you're releasing this year?
Cargasacchi: Our wines will be ripe and dark, balanced by acidity, and will increase people's vocabulary and singing ability!
Prosser: Well, from J.K. Carriere, you can always expect higher-acid, classic wines that are made for food and built for age. The wines from the 2012 vintage that are out now are gorgeous and will cellar as well as or better than any domestic Pinot. But I don't make much, so it tends to move pretty fast!
Kurtzman: The 2013s from August West will be on the riper side, similar to the 2009s. Right now, they're a little closed down, since they're so young — but as the year progresses, they'll open up to reveal the incredible growing season that was 2013.
Kosta: The 2013 wines are complex and luscious. Our Pinot Noirs are fruit-driven, with depth and structure that remind me of the intensity of 2005 and 2007. Hold them for a year, if possible.
Main photo: Pinot Posse members Ed Kurtzman, left, and David O'Reilly during an event at Table 6 in Denver. Credit: Copyright 2015 Ryan Olsen
Take it from this staunchly indoorsy Coloradan: You don't have to ski here to drink as though you do. The following cocktails, all featuring local products, come straight from the bars of some of this state's most beloved wintertime destinations. Just whip them up, serve them before a crackling fireplace and — voilà — your living room may as well be a resort lodge overlooking the snow-capped Rockies.
The Bachelor
Courtesy of Bachelors Lounge, The Ritz-Carlton Bachelor Gulch, Beaver Creek, Colo.
The bartenders use bourbon made exclusively for the Ritz by Breckenridge Distillery, but any label will do.
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Prep time: 3 minutes
Total time: 3 minutes
Yield: 1 cocktail
2 ounces bourbon
1 ounce blood-orange liqueur (for example, the Solerno brand)
3 to 4 dashes aromatic bitters
1 sprig rosemary for garnish
2 blackberries for garnish
Add the first three ingredients to a cocktail shaker. Stir and strain into a rocks glass over ice. Garnish with rosemary and blackberries.
Feisty Winter Warmer
Courtesy of The BARLey, Steamboat Springs, Colo.
This one's for the serious home bartender, as it requires a 3-liter mini-barrel for small-batch aging. You can purchase one online, but be sure to cure it according to the manufacturer's instructions first. Feisty Rye, made in Fort Collins, may be hard to come by outside of Colorado, so feel free to experiment with brands you like. You can purchase the DRAM bitters used in this recipe on the Silver Plume company's website.
Prep time: 3 to 4 minutes, plus 3 to 4 weeks for aging
Total time: Less than 5 minutes, once aging is complete
Yield: About 26 servings
2 bottles rye
1 bottle spiced-apple liqueur
2 ounces honey chamomile bitters
1 ounce sage bitters
Cinnamon sticks for garnish
1. Add all the liquid ingredients to your aging barrel and let sit for at least three weeks, sampling the rye mixture daily thereafter to taste. (Kara Kahn, assistant manager at The BARLey, finds that "it's like dessert" after about four weeks.)
2. Once it has mellowed to your liking, store in a Mason jar. When ready to use, add a large ice cube to a toddy glass, measure in 3 ounces of the cocktail and garnish with a cinnamon stick.
Snow on the Fruits of Fall
Courtesy of Frost at The Sebastian, Vail, Colo. The CapRock Organic Pear Eau-de-Vie used here comes from Peak Spirits in Hotchkiss, Colo., which has some out-of-state distribution. If you can't find it, though, many substitutes exist.
Prep time: 5 to 6 minutes
Total time: 5 to 6 minutes
Yield: 1 cocktail
4 1/2 ounces apple cider
1 1/4 ounces whipped cream-flavored vodka
1 1/4 ounces spiced rum
1/3 ounce pear eau-de-vie
1/3 ounce butterscotch schnapps
Pinch of ground cinnamon
Whipped cream for garnish
1 thin slice of pear for garnish
1 cinnamon stick for garnish
1. Combine the cider, vodka, rum, eau-de-vie, schnapps and cinnamon in a small saucepan; set it over low heat until warm.
2. Use a small dab of whipped cream to adhere the pear slice to the cinnamon stick. Pour the cider mixture into an Irish coffee glass and carefully place the stick inside the drink so the cream does not touch the liquid (the garnish is more for visual and aromatic effect than flavor). Serve.
Ullr's Nightcap
Courtesy of Modis, Breckenridge, Colo., which showcases Spring 44 vodka.
Prep time: 3 minutes
Total time: 3 minutes
Yield: 1 cocktail
1 ounce vodka
1/2 ounce Branca Menta
1/2 ounce coffee liqueur
2 dashes chocolate bitters (for example, Fee Brothers, Scrappy's or The Bitter Truth)
Heavy cream
Candy cane for garnish
Combine the first four ingredients in a mixing tin over ice and shake. Pour over ice into a double rocks glass, add a splash of cream and serve with a candy cane for stirring.
Courtesy of St. Regis, Aspen, Colo. The resort has featured wine from Paonia's Azura Cellars, but your favorite Cabernet will work just as well.
Prep time: 5 minutes
Total time: 45 to 50 minutes
Yield: 8 servings
1 cup orange juice
1 1/2 cups sugar
2 cinnamon sticks
8 whole allspice berries
1 star anise pod
2 oranges
10 cloves, whole
8 juniper berries
1 lemon
1 1/2 bottles Cabernet Sauvignon
Orange twists for garnish
1. Combine orange juice, sugar, cinnamon sticks, allspice and star anise in a pot with 2 cups water over high heat. Bring the mixture to a boil, then lower to a mild simmer.
2. Cut the oranges in half and squeeze juice into simmering liquid. Stud the squeezed halves with the cloves and gently place into the pot. Add juniper berries. Cut the lemon in half and squeeze the juice into the simmering liquid, then place the halves in the pot.
3. Reduce mixture to half of its original volume. Add the wine and heat until just below simmering. Ladle into glass mugs and garnish each with an orange twist.
Main photo: The Bachelor from Bachelors Lounge in Beaver Creek, Colo. Credit: Courtesy of Bachelors Lounge
For the past couple of years now, sherry has begun making a slow but steady comeback among wine drinkers in the know — as well as it should. Its long-suffering reputation as the cheap, cloying tipple of grandmothers notwithstanding, good sherry, made in a range of styles from dry to sweet, couldn't be more elegantly versatile, especially when paired with food.
Just ask McLain Hedges and Mary-Allison Wright. As owners of The Proper Pour and RiNo Yacht Club, a high-end liquor shop and adjacent craft bar at celebrated Denver artisan marketplace The Source, they sing the praises of the Spanish fortified wine to anyone who will listen. And they practice what they preach; in fact, their own plans for showcasing it at Thanksgiving dinner are ones you'd do well to follow step by step if you're looking to shake up the old Champagne-and-a-bottle-of-red routine.
Fino with appetizers
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"When your family's arriving and you've got your snacks set out," dry, chilled Fino Sherry — including the Manzanilla of Sanlucár de Barrameda — is the way to go, marked as it is by "bright acidity but also briny minerality and almond notes," Hedges said.
In his view, Fino proper is a natural with salumi, salted nuts, crudités, even pickled vegetables, while Manzanilla "has a little more relationship with the sea" — think shrimp cocktail, oysters, smoked salmon and the like.
Two pet picks: Bodegas Grant Fino La Garrocha from the "really cool microclimate" of Spain's El Puerto de Santa Maria Fino and La Cigarrera Manzanilla, which is "a little smokier, with a brinier effect, made so close to the ocean. And it's fantastically approachable — about 16 bucks on the shelf."
Amontillado and Oloroso with the main meal
"Look at Amontillado as the next step. You're going from the flor stage, which protects oxidization, to the point where that starts to die. So you still get amazing notes of salted almond, but you're also starting to see walnuts and hazelnuts — richer, earthier development," Hedges explained. "It's perfect with chestnuts, perfect with game birds — anything that flies, really: quail, duck, turkey. And mushroom soup is a super-classic pairing."
He calls El Maestro Sierra's 12-year bottling "phenomenal — it's got depth, complexity and richness, but it's also really elegant."
Whereas Amontillado complements "anything that flies," Oloroso is your best bet for "anything that's walking on land." Fully oxidized, "it's gorgeous and luscious and almost comes off as sweet, but it's bone dry, with enough acidity to cut through the fat of the meat and those rich sauces," Hedges noted.
So if you're eschewing the turkey in favor of "pork loin or rib roast or lamb or whatever it may be," consider something like Hedges' pet pick, Gutiérrez Colosia Sangre y Trabijadero.
Pedro Ximénez and Moscatel with sweets
"Moving into dessert, your choices are pretty obvious," Hedges said. "First, you've got your PX (Pedro Ximénez). Sticky-sweet, with notes of dates and figs, it is dessert in a glass — though you could have sticky toffee pudding." But for his money, Moscatel is a fascinating alternative. "The grapes are sun-dried for a few weeks, so it's condensed and extracted, yet still vibrant, with honeyed and floral notes, as well as plums, pepper and a bit of citrus."
He recommends serving it alongside poached fruit with a soft and creamy or blue cheese, again naming La Cigarrera as a producer of note.
To throw you one final curveball: How about kicking off your holiday celebration with a sherry cocktail or two? Both Hedges and Alexandra Flower — a bartender at Acorn, a nationally acclaimed contemporary restaurant in The Source — have whipped up just the things.
Acorn's Smoked Sherry
Prep time: 5 minutes
Total time: 5 minutes
Yield: 1 cocktail
3/4 ounce Laphroaig 10-year Scotch
1 ounce Lustau Pedro Ximénez San Emilio Solera Reserva
3/4 ounce grapefruit juice
1/4 ounce lime juice
2 dashes Angostura bitters
1 disk cut from the peel of a grapefruit for garnish
1. Place all ingredients but the grapefruit peel in a cocktail shaker and shake hard and long. Strain into a coupe glass. Hold the grapefruit disk skin side down over the glass and squeeze it to express the oils.
RiNo Yacht Club's Fino & Dandy
Prep time: 4 minutes
Total time: 4 minutes
Yield: 1 cocktail
1 ounce Barsol Pisco
1/2 ounce Calvados
1/2 ounce Fino sherry
1/2 ounce lemon juice
1/4 ounce simple syrup
2 tablespoons spiced pear butter (available at gourmet shops, or make your own)
1 lemon wheel for garnish
1. Add all ingredients but the lemon wheel to a shaker tin; add ice. Shake and strain into an ice-filled double old-fashioned glass. Garnish with the lemon wheel.
Main photo: Sherry will complement every course at your Thanksgiving meal. Credit: Courtesy of RiNo Yacht Club/The Proper Pour
Jennifer Jasinski is a James Beard Award-winning chef with four acclaimed Denver restaurants, a cookbook and an impressive stint on "Top Chef Masters" to her name. Now she's about to tackle a whole new challenge: cooking Thanksgiving dinner for American expats in Paris.
Jasinski knows a thing or two about the cravings that come with homesickness. The Santa Barbara, Calif., native admits to missing Mexican food mightily while training in France as a young Wolfgang Puck protégée. So the opportunity to treat the guests at Auberge Flora to a good, old-fashioned turkey feast isn't one she's taking lightly.
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Granted, "old-fashioned" doesn't, in this case, mean the same thing as "down home." Take this wonderfully rich and elegant chestnut soup, which I first sampled a few years ago at one of Jasinski's Denver restaurants, Rioja, where it came in a tiny pumpkin "lidded" with a foie gras-topped slice of brioche. Though you can serve it in plain old bowls, squash vessels do make for an impressive flourish. In fact, having just reprised the appetizer at a charity event in New York City, Jasinski acknowledges, "I'd forgotten what a really cool dish it is, but people were freaking out about it!"
Though you'll find the recipe in her cookbook, "The Perfect Bite," she graciously allowed us to reprint it here as well. And she adds that gourds serve as equally lovely containers for soufflés, wild-rice salads and the like.
Savory Chestnut Soup
Prep Time: 10 to 25 minutes
Cooking Time: 1 1/2 to 2 hours
Total Time: 1 3/4 to 2 1/2 hours, including time for the optional step of making the bowls.
Yield: 8 servings
For the soup:
1/4 cup duck fat (preferred) or pure olive oil
1 1/4 cups sliced onion
1/4 cup garlic cloves, peeled
1 1/2 cups domestic mushrooms, sliced
10 sage leaves, destemmed
1 teaspoon whole black peppercorns
1 bay leaf
12 to 14 ounces whole, fresh, peeled chestnuts
1 1/4 cups white wine
6 cups chicken stock
1-inch cinnamon stick
1/2 teaspoon finely ground cardamom
1 1/4 cups heavy cream
1 to 2 teaspoons kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
1 tablespoon sugar
For the assembly (optional):
8 mini pumpkins, 8 small butternut squash or 1 large pumpkin
Duck fat (preferred) or extra virgin olive oil, as needed
Kosher salt and black pepper, to taste
For the soup:
1. In a large stockpot over medium heat, melt the duck fat, then add the onions and garlic and sauté until translucent — do not let them color. Add the mushrooms, sage, peppercorns and bay leaf. Sauté a few minutes, until the mushrooms have softened.
2. Add the chestnuts to the pot and deglaze with the wine. Let cook until the wine has reduced completely, then add the chicken stock. Raising the heat as needed, bring the soup to a boil and then reduce heat and simmer on very low for about 45 minutes.
3. Add the cinnamon stick, cardamom and cream and continue to simmer for 10 minutes. The chestnuts should be very soft by now. Removing the cinnamon stick, take the soup off of the heat, transfer it to a blender and blend until smooth. Season with the salt, pepper and sugar, then strain the soup through a china cap. If you will not be serving it immediately, store it in the refrigerator.
For the assembly:
1. Preheat oven to 350 F.
2. If you are using mini pumpkins as serving bowls, cut off the tops, clean out the insides and then brush the hollows with the duck fat and season them with salt and pepper. Place the pumpkins on a sheet pan and roast in the oven about 20 minutes — until the flesh can be removed easily with a fork or spoon, but not so long that the skin becomes weak and fragile, as this will make it difficult to use as a serving bowl.
If you are using butternut squash as serving bowls, remove the tops so you are left only with the bulbous bases, then follow the instructions for the mini pumpkins.
If you are using a large pumpkin as a soup terrine, cut the top off and clean out the insides. Boil some water and ladle it into the pumpkin to warm the flesh, then pour it out.
3. Ladle the soup into the squash(es), or regular bowls if you prefer, and serve.
Main photo: Chestnut soup. Credit: Courtesy of Jennifer Jasinski
"The worst thing to ever happen to the pork industry was the Other White Meat campaign," Chipotle culinary manager Nate Appleman proclaimed at the sixth Chefs Collaborative Sustainable Food Summit, held this year in Boulder, Colo.
To that audience, he didn't have to explain his point: Not only were the ads misleading, they heralded an industry trend toward lean, muscle-bound hogs you can likely thank (along with the U.S. Department of Agriculture's old cooking-temperature guidelines) for every bland, dry piece of pork you've ever eaten.
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But Chefs Collaborative conference-goers who attended a breakout session titled "Eating Invasives" received a demonstration nonetheless, as Eric Skokan of Black Cat Farm-Table-Bistro and conservation biologist Joe Roman organized a comparative tasting of roasted loins from three hogs: one factory farmed, one a heritage breed called Mulefoot and one wild boar.
It may go without saying that the supermarket product paled in every sense of the word, but the starkness of its inferiority surprised even the hosts. As Roman observed later, "Since our tasting, I've noticed the consistency of industrial pork: lean, white, almost tasteless. There was a certain complexity of taste and color in the Mulefoot and the boar."
Skokan agreed, viewing the meat samples along a spectrum: "At one end you have cardboard, at the other end, noticeable gaminess."
But when it comes to both the heritage breeds and wild animals, consumer education and market availability are major sticking points. To learn more, I talked to the two gentlemen about their pet (so to speak) causes.
The Mulefoot
Once common throughout the Midwest as a prized lard pig, this black breed was "as close to extinction as you could get" less than a decade ago, Skokan said. Today, numbers are on the gradual rise through the efforts of advocates like Arie McFarlen of South Dakota's Maveric Heritage Ranch. (Skokan calls her "one of the most important people in food you've never heard of in your life.")
Chef-farmer Skokan decided to raise Mulefoots in 2007 after a lesson-filled first year on his Longmont, Colo., property. "I'd grown this huge number of turnips that were inedible — no amount of kitchen creativity could save them. I realized I could use pigs as a way of turning lemons into lemonade; they would eat up the failed experiments. But if I was going to do it, they had to be great," he said.
That was when he learned about Mulefoots. "I literally Googled 'what's the best-tasting breed of pork?' And the oracle told me that The Livestock Conservancy had done a tasting with a panel of judges, and Mulefoot won."
Skokan wasn't concerned only with its culinary advantages. Given Colorado's high-desert climate, the pigs had to be able to tolerate intense sun as well as cold winters, and because he's a father to young children, they had to have "a great disposition. Mulefoots are cuddly if anything."
Still, as the owner of two restaurants — Black Cat and adjacent gastropub Bramble & Hare — he's above all a fan of its "superb flavor. I like to joke that even terrible cooks can cook it well; it's very forgiving.
"We haven't bought pork in five or six years," he added. "We use Mulefoots for everything but the squeak." In his just-released cookbook, "Farm, Fork, Food" (Kyle Books, $29.95), you'll find gorgeous examples from country pâté with turnip mostarda to plum wood-smoked shoulder.
Their upbringing has something to do with their deliciousness, of course. "They're free range all the time. We have really big fields, and we actually require them to move, putting where they eat, sleep, drink and graze in opposite corners." His animals also live at least twice as long as their factory-raised brethren (11 to 13 months versus about six), fattening up over time as the bone structure of their breed dictates.
Scrumptious, user-friendly, consciously raised — sign me up, right? Well, not so fast. Skokan explained that although Mulefoot breeders are beginning to sell their meat commercially, "it's still very localized and very niche." If you're determined to get your hands on some, look for a farm in your area; otherwise, try different types of heritage pork from online retailers.
Feral pigs and wild boars
Given their anything-goes diet, there's no question these omnivores pack a stronger, more savory punch than their domesticated counterparts; Roman called the meat "almost nutty." At the same time, they're even leaner than today's factory-bred pigs, developing muscle naturally on the prowl. Generally, the younger the carcass is, the more tender and flavorful it is, rather than downright pungent.
Although you'll find a swell profile on Roman's website, Eat the Invaders, here's his nutshell version: "Wild boar and feral hogs are both the same species, Sus scrofa, but they have different histories in the United States. Wild boar were released to provide huntable game, and feral swine were either released to forage on the open range by farmers and settlers or escaped from captivity." Because they interbreed, however, "it is not easy to tell the three groups — wild, feral, hybrid — apart, even for experts," he said.
It's not easy to get ahold of them, either. "At present, there are just two practical ways," Roman said. "If you live within their range, the best is to hunt it yourself, or get it from a neighbor who does." If you're OK with that, you're probably in luck, because "many states encourage the hunting of wild boar, to reduce numbers. Florida, for example, has no size or bag limits, and hogs can be hunted during almost any season."
If your state's laws are more restrictive, however, or if you're not a hunter, Roman recommends ordering the meat online through Texas outfit Broken Arrow Ranch.
Cooking the beasts may be the easiest part: You do it just as you would a domestic pig, with the important caveat that safe cooking temperatures are paramount. Yes, hitting that blasted 160 F mark is probably necessary to avoid potential illness — we'll give the USDA this one.
Main photo: Mulefoot pigs. Credit: Kirsten Boyer Photography


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Adults with complex congenital heart disease require lifelong expert surveillance to avoid complications such as arrhythmia, heart failure, infection, stroke or premature death. Of the approximately 600,000 American adults with complex congenital heart disease, however, fewer than 50,000 receive follow-up care from a cardiologist who is specially trained to care for them and their unique issues.
The Heart Institute's Adolescent and Adult Congenital Heart Disease Program provides a new model to ensure adolescents and adults with congenital heart defects receive appropriate care, including:
Gary Webb, MD, talks about how there are now more adults with congenital heart disease than children.
Does your teen schedule her own doctor's appointments? Does he know how to fill a prescription? Do you know what doctor(s) your child will see when she becomes an adult?
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© Lawrence S. Brodsky 2014
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Pennsylvania RR Train Wrecks Vol 1 1911-1930
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- Source: eBay
- Sold Date: Jul 06, 2009
- Channel: Auction House
Fascinating CD-Rom containing Pennsylvania Railroad major accidents and derailments that occurred between 1911-1930. Due to the size and scope of the Pennsylvania, this is Volume 1 of the 3 volumes available. (Each has over 100 complete ICC reports). These are Adobe PDF files of the original ICC accident reports. T are 105 separate reports in all on this CD. Passenger and freight trains. Derailments, head-ons and rear end collisions and more. Certainly shows the dangers of railroading in the steam and diesel eras. These are the locations mentoned in the reports: Ohio - Dresden, Niles, Woodville, East Bedford, Alliance, New Waterford, Gould, Newark, Cincinnatti, Lester, South Lebanon, Columbus, Canton, Toledo, Barberton, Dugrun, Condit. West Virginia -Warwood. Virginia - Onley. Maryland - Iron Hill, Short Lane. New York - Portville, Irving, Newark. Illinois - Martinsville, Pierron. Delaware - Ellendale, Wilmington. Indiana - Larwell, Edinburg, Crawfordsville, Logansport, Fort Wayne, Indianapolis, Terre Haute, Hoagland, Mackville. New Jersey - Martins Creek Station, Colonia, Burlington, Manhattan Transfer, Harrison, Monmouth Jct, Delair Jct, Elizabeth. Pennsylvania - Manor, Glen Loch, Warrior Ridge, Tyrone, Conemaugh, Shannon, Sizerville, Lewistown Jct, New Portage Jct, Port Royal, Earnest, Mount Union, Pittsburgh, Dewart, Elizabethtown, Lockport, Birmingham, Heaton, Lancaster, Philadelphia, Bennington Station, Mount Carmel, Quarryville, Rosston, Bailey, Huston Run, Sunbury, Brilhart, Highspire, Altoona, Braeburn, Gallitzin, Keating, Seward, Gray, Kladder, Millersburg, Warren, Johnstown, Shawmont, Mocanaqua, South Fork, Royalton, Portage, Lenover, Hillside, Frakford, Marsh Run. Great historical CD-Rom for the Pennsy Pennsylvania Railroad enthusiast!The free listing tool. List your items fast and easy and manage your active items.


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Bleach Wallpaper by Slydog0905Watch
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Looks good
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0w0 Wow thats awesome
where can i get the background image? (not the vector of ichigo, already have it)
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Thank you bobandbill,it is helpful that you provided feedback. Oak is a snappy character because SPOILERS, Chaos doesn't own Celebi and in this context, I'm using Genesect as a NON-legendary pokemon that Chaos found but no-one else has. Chaos is connected to Celebi in some way through her crystal, no more on this for now because of spoilers. As for the spelling and grammar mistakes, I will take time to edit them soon. I type on a kindle or mobile so I can't really do all that. Thanks again for your review.
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Juliet Rose
Manuel, Juliet's husband, is a construction laborer. He supports his wife's decision to manage her own business. He believes that if his wife can procure capital for starting up her business, she has the capacity and ability to make it grow and become profitable. He knows that she is motivated by the desire to see her children happy and well-educated. Both Manuel and Juliet would like to see the children eventually graduate from college, an opportunity that they themselves did not have.
Juliet intends to purchase inventory items for her store. This will include foodstuffs, beverages, grocery items, and basic commodities.
Additional Information
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Ahon Sa Hirap, Inc. has the distinction of being the oldest existing replication of Grameen methodology for delivering credit to the poor in the Philippines. With more than a third of the nation's 90 million Filipinos living below the poverty line, ASHI was established with the vision of helping to alleviate poverty in the Philippines. Translated from Tagalog, Ahon Sa Hirap means "to rise above poverty."
Empowering women dedicated to supporting their families through hard work and dedication, ASHI lends 100% to women and specifically the bottom 50%, so the "poorest of the poor." In addition to general business loans, ASHI also offers educational loans, house repair loans, savings funds, and social development programs for its members. ASHI is committed to translating its social mission into practice.
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Crane Hall 121
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Where? In the basement of the Cheney International Center, room 15.
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A lot of data for SMEs need to take proper care of the data at the same time very important. Very often we will want to delete a data to achieve a real "completely removed". After all, there are many online data recovery software, these tools can be removed from the Recycle Bin to restore the data out. I want to know that how to completely remove the privacy of data. Please suggest.


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About This FirmYonkee & Toner, LLP is headquartered in Sheridan, Wyoming. The firm's roots date back to the 1940's. Yonkee & Toner provides legal services to the ranching community, landowners, businesses, government agencies and individuals in a wide variety of legal matters across the State of Wyoming.
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SAEAUT SNMP OPC Server
control and monitoring of network and other devices, integration into your SCADA
For downloading:
Current version overview:
Exploitation of SAEAUT SNMP OPC Server
The common way for managing industrial and network devices is to run SNMP manager on a workstation while SNMP agents run on devices themselves. In order to be able to integrate the network management into various HMI and SCADA systems with implemented OPC clients, it is very useful to incorporate SNMP manager into OPC server application. SAEAUT SNMP OPC Server provides such solution.
The SAEAUT SNMP OPC Server features
- from SNMP point of view, it acts as a Network Management System
- implemented protocols SNMPv2c and SNMPv1
- implemented specifications OPC DA (Data Access) 3.0, 2.05, 1.0, OPC AE (Alarms and Events) 1.10
- the installation package contains OPC UA 1.01 wrapper that brings the possibility to access all data from SAEAUT SNMP OPC server even via the latest OPC standard called Unified Architecture (UA)
- the installation package contains OPC XML DA 1.01 wrapper which offers another way of communication with SAEAUT SNMP OPC server through Web Services
- manages and monitors unlimited number of devices with SNMP agents **
- the installation package contains a simple example of running DEMO configuration
- ability to define tags by using the object identification (OID) from MIB file e.g.: .126.96.36.199.4.1.26184.108.40.206
- supports standard SNMP commands GET and SET
- built-in MIB Browser (on-line) sends requests to SNMP manageable devices to get SNMP variables which correspond to objects in MIB database, providing the user with object IDs, data types and values ***
- built-in MIB Browser (off-line) for bwowsing SNMP variables from MIB files, provided with SNMP device ****
- ability to manipulate the acquired data by using JScripts which can be configured directly in the SNMP OPC server *
- IP Scanner module for scanning of computer network in a given IP range, in order to find connected SNMP devices *
- allows to receive SNMP TRAP, notification message from SNMP Agents
- logging of server events *
- configuration can be done in an user friendly configuration software
- allows to obtain information about manageable and unmanageable network devices through standard Ping command
- provides the Heartbeat functionality for monitoring of devices which does not include SNMP Agents. This function presents a response time of device as a special OPC variable
- Find tool, which allows you to search for a text within current configuration and immediately browse the occurences in user friendly views
- contains examples of OPC clients together with source codes in C# .NET, VB. NET, VB6
- Import from CSV files - reading OID and other information from CSV files
- Running as Windows NT Service if required ****
* These modules are available only in Extended and Professional version.
** Basic version has limited number of the devices(15), which can be connected to the server.
*** Basic version includes MIB Browser but without possibility to add new items to configuration.
**** Available only in Professional version.
How to use SAEAUT SNMP OPC Server?
SAEAUT SNMP OPC server allows operators to obtain the status information from network devices. Such information can be effectively used for system monitoring and network diagnostic.
However, not all networks are manageable through SNMP. For such cases, SAEAUT provides the possibility to configure OPC tags, implemented as a sort of "heartbeat". This allows to get a basic information from devices that are unmanageable.
The manageable devices are able to provide managing application with trap messages. These are sent without a request (e.g. in case of some significant value is changed). It reduces traffic between SNMP agent and SNMP manager. The traps are fully supported in SAEAUT SNMP OPC server.
The main components of SAEAUT SNMP OPC Server
- Configuration tool
- Runtime application
- OPC UA wrapper
- OPC XML DA wrapper
- OPC DA 3.0 Test client (including the source codes in VB.NET and VB 6.0)
- Test client that communicates with SNMP OPC server through Web Services
- Electronic manual (English version)
In order to fulfill various demands of customers, the SAEAUT SNMP OPC Server is available in three editions: SAEAUT SNMP OPC Server Basic , SAEAUT SNMP OPC Server Enhanced and SAEAUT SNMP OPC Server Professional. The differences are shown in the following table:
|SAEAUT SNMP OPC Server
|SNMPv2c, SNMPv1
|OPC AE 1.10 (Alarm management)
|OPC UA 1.01 wrapper
|OPC XML DA 1.01 wrapper
|Configuration tool
|Monitoring client in configuration tool
|Max. number of connected devices
|MIB Browser (On-line)
|(without an option to add new items)
|MIB Browser (Off-line)
|SNMP GET/SET operations called from the configuration tool
|JScripts - possibility to use scripting
|IP Scanner
|Logging of events to file
|Find tool
|SAEAUT SNMP Agent
|SAEAUT SNMP OPC Client
|OPC Client applications source code
|Import from CSV file
|Installing as Windows NT Service
|With SAEAUT OPC WebView
Configuration tool
The configuration tool is an application with GUI. It is used to configure addres space of the SNMP OPC Server within tree view containing managed and unmanaged devices, their variables (OPC items used for mapping of SNMP variables), alarms and simulation signals. It contains also a JScript editor to create scripts for preprocessing of OPC items.
List of data items in the SAEAUT SNMP OPC Server Configurator.
Detail of a data item in the SAEAUT SNMP OPC Server Configurator.
Off-Line MIB browser in the SAEAUT SNMP OPC Server Configurator.
Monitoring client
The monitoring client is a part of the configurator. It is able to monitor network devices and to provide the information about parameters selectable by a user. These kinds of information are displayed in well-arranged tables which contain not only the value itself, but also other useful information such as timestamps and the quality of connection.
Alarm administration
The built-in alarm system allows user to configure how critical values will be displayed by the server, using predefined alarm messages.
SAEAUT SNMP OPC Server provides the possibility to further processing of data obtained from SNMP agents using J-Scripts. The server offers simple built-in editor where the scripts can be modified and executed. This allows user to preprocess data on the server side, before they are provided to clients.
MIB Browser
SNMP variables received through SNMP protocol actually represent objects in MIB database. The MIB database comprises of attributes (MIB objects) which can be used for the configuration, management and analysis of SNMP manageable devices. Each MIB object is identified by its ID. The main task of MIB browser is to request applicable IDs of MIB objects.
Besides of standard on-line browsing features, MIB Browser provides off-line MIB browsing (note that this feature is available only in Enhanced and Professional editions). This is achieved by loading the information about SNMP variables from MIB file, which is usually delivered together with SNMP device.
IP Scanner
This module provides the feature of scanning computer network in a given IP range, in order to find connected SNMP devices. After completing this process, all search results (IPs with SNMP devices) are available in the device panel so that the user can later select valid SNMP address from this list.
SAEAUT SNMP OPC Client
A simple OPC client which allows you to connect to SAEAUT SNMP OPC Server through standard interfaces DA 3.0, 2.05, and XML-DA 1.01. To simplify the process of connecting to the server, the client already contains predefined links for the most typical connection methods.
OPC Client applications source code
Besides of the above mentioned SAEAUT SNMP OPC Client, the installation package contains several example client applications, demonstrating the easy use of SAEAUT SNMP OPC Server and providing very good source of inspiration for the user.
Events logging
The purpose of event logging is to record the occurrence of significant events of SAEAUT SNMP OPC Server. The events are stored in a log file so that it's possible to check and analyze them later on.
Find tool
SAEAUT SNMP OPC Server is able to manage and monitor very complex network configurations. In such cases you'll appreciate the Find tool, which allows you to search for a text within current configuration and immediately browse the search results in user friendly views
The review of SAEAUT SNMP OPC Server was published by 3d2f.com software directory, and was rated as the best product in its class.
The whole article can be found here It has also gained many awards on different software portals.
For more information about OPC Data Access and OPC AE interfaces support, see the document SAEAUT SNMP OPC Server - Technical Information
SAEAUT SNMP Agent version 1.01.00 (FREE) - Solution for simulating SNMP devices.
We present a new product called SAEAUT SNMP Agent (version 1.01.00). If you need to simulate SNMP devices or generate SNMP Trap messages, this software is the right choice for you.
For more details to use it, you can download SAEAUT SNMP Agent - User's Guide.
To download the software use the following link http://www.saeautom.sk/download/products/snmpagent/saeaut-snmp-agent.zip
OPC Foundation Certified for Compliance logo.
OPC Foundation Certified for Compliance logo is a trademark of the OPC Foundation and may be used only by written permission of the OPC Foundation. Any unauthorized use of the Certified for Compliance logo is prohibited. OPC Foundation Certified for Compliance logo indicates that this product has been tested by an independent certification lab and certified to be compliant with the following OPC Specifications: Data Access 2.05a Data Access 3.0 Additional information about compliance testing, logo program and a summary of test results can be found at www.opcfoundation.org for: SAEAUT SNMP OPC Server 2.12.01
OPC Foundation Self‐Tested for Compliance logo.
Statement of OPC Specifications Tested for Compliance for use with Self Compliance Logo::
OPC Foundation Self‐Tested for Compliance logo is a trademark of the OPC Foundation and may be used
only by written permission of the OPC Foundation. Any unauthorized use of the Self‐Tested for
Compliance logo is prohibited.
OPC Foundation Self‐Tested for Compliance logo indicates that this product has been tested by the
manufacturer to be compliant with the following OPC Specifications:
Data Access 2.05a
Data Access 3.00
Alarm & Event 1.02


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New York-Style Pizza Dough
Total Time
Prep 30 mins
Cook 0 mins
You'll find this dough to be a little wetter and tackier to work with than some of the others. Learning to work with a slightly sticky dough rewards you with a crust that is crisp and airy, yet chewy. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even though the dough feels tacky, your hands won't stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills! Time does not include rise-time. Adapted rom Diane Morgan and Tony Gemignani, Pizza (Chronicle Books, 2005). For their topping recipe, see New York-Style Spinach and Ricotta Pizza
Ingredients Nutrition
- 12.32 ml package active dry yeast
- 236.59 ml lukewarm water (90 F to 100 F)
- 295.73 ml ice-cold water
- 4.92 ml sugar
- 22.18 ml kosher salt
- 14.79 ml italian seasoning (optional)
- 29.58 ml olive oil
- 1242.09-1301.24 ml unbleached bread flour, plus more for dusting
- In a small bowl, using a fork, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes.
- In another small bowl, combine the cold water, sugar, salt and olive oil (and optional italian seasoning). Stir to dissolve the sugar and salt.
- TO MAKE THE DOUGH BY HAND: Place 5 1/4 cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold-water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
- Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
- TO MAKE THE DOUGH USING A STAND MIXER: Fit a heavy-duty stand mixer with the dough hook attachment. Place 5 1/4 cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes.
- Mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (If the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down.) Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if necessary.
- PREP DOUGH FOR RISING: Cut the dough into thirds to form three even portions, each weighing 15 ounces. With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other two portions. Place each portion in plastic grocery bag, twist the top together and fold excess underneath. be sure to allow enough room for the dough to double in size in each bag.
- Refrigerate for at least 10 hours or up to 2 days. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with your favorite pizza recipe. Makes 45 ounces dough or three 15-ounce portions, enough for three 12-inch pizzas.
Most Helpful
Awesome recipe, and you were right, it really was easier to work with, and a lot more on par with what I was expecting from a NY crust than the others Ive tried. Thanks for posting this!
I have never worked with pizza dough that went together so easily. I chose to knead by hand as I"ve never used my dough hook on my KitchenAid. So, never wanting to fix something that isn't broken decided to do it the old fashion way. I cut this recipe in 1/2 as I was only serving two and it rolled out (splendidly) into an 11x15 inch square on my stone cookiesheet. I did chose to add the italian seasoning to the dough to give it a little more taste. Topped with some home-made pepperoni's and sausage from the local deli along with some shredded moz and parm and this made a filling meal for the family. I'll be making this again as it's just a great all-around pizza crust. Made for PRMR.
I have been looking for the perfect pizza dough for a long time and THIS is it! I grew up in Philly, but I've lived all over the country and it is so hard to find a decent pizza anywhere but the New York/Philly metros (don't get me started on the sandwiches in other places either). The chains pizza stores just don't measure up, so I make my own. Especially now that I have this recipe.

This dough is so easy to work with and the flavor is on point! Awesome! Thank you so much for this recipe!


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