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Aliaksandr Kurliandchyk
From Wikipedia, the free encyclopedia
(Redirected from Aleksandr Kurlandchyk)
|Medal record
|Men's canoe sprint
|World Championships
|2001 Poznań
|C-4 1000 m
|2002 Seville
|C-4 1000 m
|2005 Zagreb
|C-4 200 m
|2006 Szeged
|C-4 1000 m
Aliaksandr Kurliandchyk, (born November 25, 1971) is a Belarusian sprint canoer who competed from 2001 to 2006. He won four medals at the ICF Canoe Sprint World Championships with a silver (C-4 1000 m: 2001) and three bronzes (C-4 200 m: 2005, C-4 1000 m: 2002, 2006).
Kurliandchyk also finished sixth the C-2 500 m event at the 2004 Summer Olympics in Athens.
- ICF medalists for Olympic and World Championships - Part 1: flatwater (now sprint): 1936-2007.
- ICF medalists for Olympic and World Championships - Part 2: rest of flatwater (now sprint) and remaining canoeing disciplines: 1936-2007.
- Sports-reference.com profile
|This article about a Belarusian canoeist is a stub. You can help Wikipedia by expanding it.


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Talk:Unnerve (ability)
Return to "Unnerve (ability)" page.
Berries can still be eaten by Pluck and Bug Bite, can't they? --- Pokémon Questions? -- 11:31, 29 November 2011 (UTC)
- Yes, and it's already mentioned in the article: "Unnerve causes the opponent to be unable to eat its own held Berry."--電禅Den Zen 11:41, 29 November 2011 (UTC)
This sentence and this article are clear. But some sentences in other articles in this wiki also seem to be clear though they do NOT mean it verbatim or they are ambiguous or do not list special cases where the results are not the same. So I only wanted to get sure. --- Pokémon Questions? -- 11:51, 29 November 2011 (UTC)


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A Jewish organization creates unforgettable summer experiences for special needs kids and their parents.
Posted on: December 6th, 2011InDepth → Editorial
I wish to apologize in the name of the State of Israel. We have heard that our ad campaign encouraging ex-pat Israelis to come home has offended many of you. That was certainly not the intent, and if it did offend, we are sorry.
Posted on: December 4th, 2011In Print → From the Paper
Yitzhak Shamir was arguably the most determined and stubborn Israeli prime minister since David Ben-Gurion. In the winter of 1991, during the first Gulf War, Shamir was faced with an existential dilemma that is very reminiscent of the current quandary that we face.
Posted on: November 30th, 2011InDepth → Columns → Louis Rene Beres
Before the end of the year, Palestinian President Mahmoud Abbas, though weakened by Hamas's control of the recent Gilad Shalit deal with Israel, may still seek UN recognition of Palestinian statehood.
Posted on: November 30th, 2011InDepth → Columns → Keeping Jerusalem
Begging his or her pardon in advance, the reader is asked to imagine a Muslim cemetery alongside the Western Wall. Horrific? Inconceivable? Yet this is precisely what is happening before the very eyes of the police and Jerusalem municipal authorities just across the Temple Mount, at its Eastern Wall.
Posted on: November 24th, 2011In Print → From the Paper
The destruction of Jewish homes in the Land of Israel continues, as if there is no way to prevent the State of Israel from self-destructing, no way to prevent it from sending the riot police to carry out the goals of Peace Now.
Posted on: November 24th, 2011InDepth → Columns → Keeping Jerusalem
JERUSALEM – Four U.S. congressmen took a Friday tour of eastern Jerusalem earlier this month and received a strategic briefing, courtesy of the Im Eshkachech-Keep Jerusalem organization.
Posted on: November 23rd, 2011InDepth → Columns → Louis Rene Beres
Even if Iran and the Arab enemies of Israel were not in a declared condition of belligerence with the Jewish state, Israel's preemptive action could still be entirely law-enforcing.
Posted on: November 17th, 2011InDepth → Columns → Keeping Jerusalem
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Posted on: November 17th, 2011InDepth → Columns → Moshe Feiglin
Is Israel preparing to attack Iran? According to media reports, Prime Minister Netanyahu is trying to convince his ministers to go on the offensive. If that is true, Netanyahu will go down in history as the prime minister who saved the State of Israel from destruction – not necessarily nuclear.
Posted on: November 17th, 2011InDepth → Columns → Louis Rene Beres
At the conclusion of the recent [Editor's Note: the first] Gulf War [Operation Desert Storm], the Bush administration announced plans to sell Saudi Arabia, a country of six million inhabitants, an arms package including over 500 tanks, 48 F-15 fighter planes, Apache helicopter gunships, more than 30 Patriot batteries, tens of thousands of armored vehicles, multiple rocket-launchers and command/control systems.
Posted on: November 17th, 2011InDepth → Columns → Fundamentally Freund/Michael Freund
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Posted on: November 14th, 2011InDepth → Columns → Focus on Israel/Dov Gilor
We have now lived in Israel for more years than we lived in the USA, and our joy in living in Israel knows no bounds. We are living in our homeland with our people. We loved America and are proud to be American citizens, but Israel is our home. We strive each day to keep our focus on the wonderful things that life in Israel offers. We are happy that Israel and the USA are allies and help each other. Unfortunately, we are often upset and concerned by the political situation and by the attitude of the world to the Jews.
Posted on: November 14th, 2011InDepth → Columns → Focus on Israel/Dov Gilor
When Israeli Defense Minister Ehud Barak attempted to break the link between the Har Bracha Hesder Yeshiva and the IDF (Israel Defense Forces), few of us were surprised. Ehud Barak is the head of the Labor Party who seems to be using this anti-religious "weapon" in order to make a political comeback for his failing leftist party. His anti-religious position is well known, and his attempt to discredit Rabbi Eliezer Melamed and the Hesder Yeshiva movement is not unexpected. In the past, other politicians have used their opposition to religion to improve their political status, and Barak knows that he and his party are falling apart.
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As the continuing flow of new missiles to Iran reveals, the Bush administration [Editors Note: This refers to first President Bush] remains committed to misconceived policies in the Middle East. Even if Israel were to yield West Bank and Gaza to create a new state of Palestine, with East Jerusalem as its capital, the government in Tehran would persist in its planned aggressions against the Jewish state. Altogether unconcerned with the fate of the Palestinians, this government can be satisfied only by Israel's disappearance.
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Last Rosh Hashanah 5771, I walked with a heavy heart to the small synagogue in the hospital at Tel Hashomer. Two and a half months had passed since my son David's terrible accident, and he was still unconscious. The doctors remained split. Some tried to explain that this type of injury did not leave room for optimism. The days, weeks and months that passed seemed to wither our hope.
Posted on: November 2nd, 2011InDepth → Columns → Moshe Feiglin
Polls taken just prior to Gilad Shalit's release show that the main opposition to the deal was in the national religious sector. How can we explain this? Are national religious people heartless?
Posted on: November 2nd, 2011InDepth → Columns → Keeping Jerusalem
Reach out and touch the kingdom of King David; transcend time and jump headlong into the biblical accounts of King Solomon and those who succeeded him as Kings of Judea.
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At a moment when Israel is under new daily assaults from the international community, especially from the Palestinian Authority and its oddly eager mentors at the United Nations, it is worth noting that there is a discernible and continuous pattern here of legal double-standards.
Posted on: October 26th, 2011InDepth → Columns
Honorable representatives of the nations, I chose to come here today to tell you the truth. Since the miraculous war in which the God of Israel led us to redeem Jerusalem, the Temple Mount and Israeli territory until the Jordan River, a strange costume ball has been taking place in this building.
Posted on: October 18th, 2011InDepth → Columns → Louis Rene Beres
Israel, in the fashion of every nation, positively shrinks from annihilation. How could it be otherwise?
Printed from: http://www.jewishpress.com/indepth/columns/khaled-abu-toameh/fatah-and-the-armed-struggle-against-israel/2014/02/11/
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Articles in General
If you think of Tuscany and its wines, it is the famous names that immediately come to mind: Chianti, Brunello di Montalcino and Bolgheri. But Tuscany is so much more than those. There are all manner of lesser-known wines off the beaten track.
I recently spent a couple of days in the Orcia valley, an area sandwiched between the vineyards of Montalcino and Montepulciano, with a river that rises at Monte Cetona and flows into the Ombrone. The Orcia DOC was recognized in 2000, and in 2004 the whole valley was classified as a UNESCO World Heritage Site.
As for most of the red wines of Tuscany, Sangiovese is the dominant variety, often blended with the likes of Cabernet Sauvignon, Merlot and Petit Verdot. There are now about 40 wine estates in the 13 villages of the Orcia valley, with an impressive level of quality and just waiting to be discovered. Here are five that are well worth the detour.
Fattoria del Colle
This is the property of Donatella Cinelli and Carlo Gardini. Donatella's family has long been part of the wine scene of Montalcino, with her brother now running Fattoria dei Barbi, but Fattoria del Colle is where Donatella makes her mark outside Montalcino. She has about 81 acres of vines near the village of Trequanda and makes three red wines, not to mention Vin Santo, which is an essential part of every classic Tuscan estate.
Leone Rosso is Sangiovese with 40 percent Merlot, making for riper, fleshier flavors. Cenerentola, or Cinderella, is Sangiovese with 35 percent Foglia Tonda, an old Tuscan grape variety that almost disappeared. Donatella has played a large part in its successful revival. And then there is Il Drago e le Otto Colombe, a blend of Sangiovese with some Merlot, as well as 20 percent of an Umbrian grape variety, Sagrantino. The name of the wine refers to the fact that the estate is run by women, the doves, with just one man, or dragon, Donatella's husband, Carlo. It makes an amusing aside. But Donatella has a serious focus; a fellow winegrower described her as the anima, or driving force, of the Val d'Orcia.
Podere Forte
This is a relatively new estate, in Tuscan terms, for it was created in 1997 by Pasquale Forte, a businessman from Calabria. From one small purchase in 1997, he has developed a 416-acre estate, including 25 acres of vines (in addition, there are olive trees, extensive woodlands and land for rearing animals).
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Sangiovese is the core variety, with some Cabernet Franc, Petit Verdot and Merlot. They aim for self-sufficiency and even have a restaurant, the very stylish Osteria Perillà, in the nearby village of Castiglione d'Orcia, where you can enjoy the produce of the estate. They are moving toward biodynamic principles and paying enormous attention to the condition of the soil, with advice from the leading expert in the field, Claude Bourguignon.
A drive around the vineyards offered breathtaking views of the hilltops of Rocca d'Orcia and Castiglione d'Orcia, with the autumn sunshine reflecting on golden vines. The cellar can only be described as state-of-the-art, with several sorting tables, vats for microvinifications and a serious selection of barrels.
They make three wines. Petruccino, a blend of 70 percent Sangiovese and 30 percent Merlot with 14 months' oak aging, has a ripe fleshiness from the Merlot, balanced with freshness from the Sangiovese. More serious is Petrucci, a pure Sangiovese, described as their flagship wine, with aging in new oak. The third wine of the range is single-vineyard Guardiavigna, from Cabernet Sauvignon, Merlot and Petit Verdot. The 2010 was drinking particularly well, with elegance and balance.
Olivi-Le Buche
This estate was developed by Giuseppe Olivi, who produces an eclectic range of wines from an equally eclectic selection of grape varieties, namely Sangiovese, the key Bordeaux varieties, Syrah, and Pugnitello, another Tuscan variety that has been revived in recent years. His flagship wine is I Puri, a varietal wine that changes from year to year, depending on which grape variety is the absolute best in that particular vintage. In 2009 it was Merlot and in 2010 Sangiovese, with a fine expression of the variety. Unusually for the Orcia valley, they also have some white varieties, Verdicchio, Viognier and Sauvignon, making a fragrant white wine with some stony minerality.
Podere Albiano
This is an enchanting spot, with views of Monte Amiata and the small town of Pienza. The almost abandoned property was bought in 1999 by Ada Becheri and Alberto Turri, and they began planting vines in 2002. Until 2008, they merely sold their grapes and did some experimental microvinifications. The following year, they built a neat compact cellar and now they make a convincing range of wines that amply illustrate the characteristics of the Orcia valley, with Sangiovese, Merlot, Cabernet Sauvignon and Petit Verdot in varying proportions. Oak aging is essential to them all.
Citto, from all four varieties, is elegant and cedary; Ciriè is Sangiovese and Merlot, with some fleshy fruit; Tribòlo is a pure Sangiovese, and a riserva, which requires 24 months of aging. In fact, it has spent 30 months in small barrels, with some lovely elegant sour cherry fruit and just the right amount of oak. And finally there is Albiano, a blend of Cabernet Sauvignon and Merlot, with just a touch of Petit Verdot. This is riper and immediately more international in flavor, while still retaining the benchmark elegance of Podere Abiello.
Marco Capitoni
Marco's first vintage was 2001. He has developed the vineyards of an old family estate to make two wines: Capitoni, which is a blend of 80 percent Sangiovese with some Merlot, and Frasi, which comes from a 3.2-acre vineyard planted in1973 that is mainly Sangiovese, with Canaiolo and Colorino. The three varieties are all mixed up in the vineyard and consequently fermented together, then aged in large wood for two years. A vertical tasting of Le Frasi from 2010 to 2005 illustrated the vintage variations. But the first things you see in Marco's cellar are two large amphorae, for he is experimenting with Sangiovese in amphora.
The flavors are fresh and perfumed, with elegant red fruit and potential, rather like Val d'Orcia, which is a sleeping giant waiting to be discovered.
Main photo: Podere Forte's vineyards offer breathtaking views of the hilltops of Rocca d'Orcia and Castiglione d'Orcia. Credit: Photo courtesy of Consorzio del Vino Orcia
Pasta is the perfect summer food. It's easy to cook, light, healthy and can be served in all sorts of exciting ways. It can be paired with virtually anything — grilled or even raw veggies, cheese, seafood and meat. Pasta is great hot or cold. It is versatile enough for a quick midweek meal or an elegant weekend dinner party. Fancy or simple, it's always a favorite for potlucks and backyard barbecues, and pasta can be served as a side or main dish.
Here's what Andrew Zimmern, Mario Batali, Lidia Bastianich and other celebrity chefs are serving this summer.
Taking it to the grill
Andrew Zimmern does wonders with simple grilled broccoli rabe, tossing it with cooked pasta and topping it with easy-to-make lemony bread crumbs. "You'll freak, in a good way," says the colorful Zimmern. He explains the dish's inspiration: "I was having dinner at Chi Spacca in Los Angeles and one of the side dishes we tried was charred broccoli rabe drizzled with olive oil and lemon. It was perfect. I thought about this dish every day for weeks! So I merged the ideas and created this elegant summer pasta."
Charred Broccoli Rabe With Chitarra & Lemony Bread Crumbs
Originally published in Andrew Zimmern's "Kitchen Adventures" on foodandwine.com.
Yield: 6 servings
For the bread crumbs
1/4 pound day-old Italian bread, torn into chunks
1/4 cup lightly packed flat-leaf parsley leaves
2 tablespoons extra virgin olive oil
1 teaspoon finely grated lemon zest
1 small garlic clove, minced
For the pasta
1 pound broccoli rabe, stem tips trimmed
1/2 cup extra virgin olive oil
1 pound chitarra or spaghetti
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
Freshly grated Parmigiano-Reggiano cheese, for serving
1. Make the bread crumbs
2. Preheat the oven to 375 F. In a food processor, pulse the bread with the parsley, olive oil, zest and garlic until coarse crumbs form. Season with salt and pepper, then spread on a large rimmed baking sheet. Bake for 7 to 10 minutes, until golden and crisp; let cool.
3. Make the pasta.
4. Light a grill. In a large bowl, toss the broccoli rabe with 2 tablespoons of the olive oil and season with salt and pepper. Grill over high heat, turning occasionally, until crisply tender and lightly charred all over, 3 to 5 minutes. Transfer to a work surface and let cool slightly, then finely chop.
5. Meanwhile, in a large saucepan of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
6. Wipe out the saucepan and heat 1/4 cup of the olive oil in it until shimmering. Add the garlic and crushed red pepper and cook over moderately high heat, stirring, until fragrant and just starting to brown, about 1 minute. Add the pasta, broccoli rabe, reserved cooking water, lemon juice and the remaining 2 tablespoons of olive oil and cook, tossing, until the pasta is coated, about 2 minutes. Season with salt and pepper.
7. Transfer the pasta to a serving bowl and scatter some bread crumbs on top. Serve right away, passing additional bread crumbs at the table.
Make ahead: The lemony bread crumbs can be refrigerated for up to 4 days. Toast in a 325 F oven for 5 minutes before using.
Using sweet ripe tomatoes
Mario Batali's penne with raw tomatoes is a perfect way to enjoy summer sweet ripe tomatoes. Like all the recipes in "Molto Gusto," this one is an Italian classic. "What seems to be all the rage in the smart world of foodies is simply an extension of the traditional Italian table," says Batali, winner of numerous awards, including "Man of the Year" in the chef category by GQ Magazine in 1999. Batali's excellent recipe makes a great summer meal, followed by a simple green salad.
Cherry on the top
Lidia Bastianich, a regular on public television since 1998 (in 2014, she launched her fifth TV series, "Lidia's Kitchen"), has taught Americans hundreds of ways to enjoy pasta in her dozen-plus cookbooks. Penne with cherry tomatoes, basil and mozzarella is a no-cook condiment for pasta that's perfect for the lazy days of summer. For a juicier taste, she advises using cherry tomatoes sold still on the vine.
Vietnamese beef and noodle salad
Katie Lee, co-host of Food Network's "The Kitchen," shares more than 100 recipes in her latest book "Endless Summer Cookbook" (Stewart, Tabori & Chang, 2015), such as this cool and simple-to-make Vietnamese beef and noodle salad bowl. Lee says, "I put all of the items in separate bowls and let people make their own combinations." Customize your own bowl with beef, noodles, dressing, cucumber, carrots and herbs.
Pasta sushi
Italy's two-star Michelin chef Davide Scabin invented "pasta sushi" a few years ago by substituting pasta shells for the white rice, making beautiful, Japanese-inspired but Italian-flavored, one-bite appetizers. Boil the shells, toss with lemon juice and olive oil, and fill with your favorite seafood from simple tuna salad to fancy poached lobster topped with caviar. "I use mono-origin kamut flour pasta, Monograno Felicetti, because it stays firm and tastes great at room temperature," Scabin says.
Terrific as an appetizer on warm summer nights, set out a variety of fillings — oysters, smoked salmon, minced herbs, cream cheese — and let guests customize their own sushi pasta.
Using ancient grain pasta
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Maria Speck, author of the new "Simply Ancient Grains" and "Ancient Grains for Modern Meals," was a winner of the Julia Child Award and honored for writing one of the 100 best cookbooks of the past 25 years by Cooking Light. She sings the praises of pasta, noting that "even if your cupboards are bare, you can create an alluring meal in minutes."
Among the ancient grain pasta she recommends are farro and Kamut pasta.
This luscious no-cook Mediterranean-influenced sauce with thick Greek yogurt, sour cream and tahini is spiced up with red chili pepper, garlic and a sprinkle of aromatic nigella and sesame seeds. Serve it alone with a peppery arugula salad or as a side to grilled steak, burgers, lamb chops or chicken.
Using vegetable extracts
At Milan's Michelin-star restaurant VUN, chef Andrea Aprea cooks pasta in vegetable extracts. Here it's red cabbage juice, which produces pasta with a glorious purple color and lovely earthy flavor. It's topped with creamy burrata cheese for sweet richness, a touch of smoked fish for depth, pine nuts for crunch and watercress for fresh brightness. It's a thrilling combination of vibrant colors, rich flavors and varied textures.
Couscous salad
Joseph Bastianich, television celebrity, restaurant owner, wine expert and son of Lidia Bastianich, teams up with his sister, Tanya Bastianich Manuali, to write "Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food." Try their couscous salad, which is ideal for the summer because it's light and uses fresh, crunchy, raw summer vegetables. Make it with carrots, celery and peppers, or add your own favorites such as raw sugar snap peas.
Making a healthier pasta
"Lobster and corn is the perfect summer combination, conjuring up visions of New England's seashore," say Tanya Bastianich Manuali and Joseph Bastianich, who have created more than 100 recipes each under 500 calories, like this simple-to-make elegant dish. Tanya explains the health benefits to eating pasta cooked just until firm or al dente: "A pasta with bite means you have to chew more, and chewing stimulates your digestive enzymes. More chewing also means a longer and slower eating time, which allows the body to feel satisfied."
Casarecce with Corn and Lobster
From "Healthy Pasta: The Sexy, Skinny and Smart Way to Eat Your Favorite Food" (Alfred A. Knopf) by Joseph Bastianich and Tanya Bastianich Manuali
Two 1 1/2-pound lobsters will yield about 2 1/2 cups lobster meat. Cooking the pasta in the lobster cooking water will lend a subtle taste of the sea to the dish. You could also add the corn cobs to the cooking water to further incorporate that flavor as well. Casarecce are tube-shaped pasta, rolled like a scroll. You can substitute gemelli.
Yield: 6 servings
2 (1½-pound) lobsters
2 cups low-sodium chicken broth
3 tablespoons extra virgin olive oil
2 ounces pancetta, diced
2 celery stalks, chopped (about 1 cup), plus 1/2 cup tender leaves
2 cups chopped scallions
4 ears of corn, kernels removed from the cobs (about 2 cups)
2 teaspoons fresh thyme leaves, chopped
Kosher salt
Crushed red pepper flakes
1/2 cup dry white wine
1 pound casarecce
1 cup fresh basil leaves, chopped
1 cup fresh Italian parsley leaves, chopped
1. Bring a very large pot of salted water to a boil. Once it's boiling, add the lobsters. Cover and boil until the lobsters are cooked through, about 10 to 12 minutes. Rinse under cold water and let cool. Return the water to a boil for the pasta.
2. Remove the tiny legs from the bodies of the lobsters and put them into a small saucepan with the chicken broth. Simmer while you prepare the other ingredients, then strain, discarding the lobster parts.
3. Remove the lobster meat from the tail and large claws and cut into 1/2-inch chunks.
4. In a large skillet over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the chopped celery and cook until it begins to soften, about 5 minutes. Add the scallions and cook until wilted, about 3 minutes. Add the corn kernels and toss to coat in the oil. Add the thyme and season with salt and red pepper flakes. Add the white wine, bring to a simmer, and cook until reduced by half, about 3 minutes. Add the strained chicken broth and let simmer while you cook the pasta.
5. Add the casarecce to the lobster cooking water. When the sauce is ready and the pasta is al dente, add the lobster meat, basil and parsley to the sauce. Remove the pasta with a spider or small strainer and add directly to the sauce, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Drizzle with the remaining 1 tablespoon olive oil. Serve immediately.
Main photo: Andrew Zimmern takes a simple grilled broccoli rabe, tosses it with cooked pasta and tops it with easy-to-make lemony bread crumbs. Credit: Copyright Madeleine Hill
In times of tragedy, discord or disruption, there is often no more powerful message between neighbors than a shared casserole, a baked banana bread or a well-timed gift of cookies. But a new breed of food entrepreneurs are taking their empathy and altruism global, using food as a catalyst for projects that are changing the world. The idea of being a good neighbor just got a little bigger.
Beth Howard, Ms. American Pie
After the Sandy Hook Elementary School shootings, Beth Howard traveled with more than 60 volunteers to hand out free apple pie in front of the town's square. Howard, who had been teaching people to make pie for the past decade, had been selling pies out of a stand in front of her home inside the historic American Gothic house in Elton, Iowa, as she grieved the sudden death of her husband. Howard's memoir, "Making Piece," chronicled how pie helped her heal.
Now, after the release of her second book, "Ms. American Pie," Howard is set to take her belief that pie can solve anything global through her World Piece Project. "The idea of pie is not distinctly American," she said. "Empanadas, samosas — all cultures have some form of filled dough, and everywhere this universal, simple, comforting food is meant to be shared." Howard will be flying around the world and talking to the world's best pie makers about nostalgia, love and the feeling of time spent caring for others' happiness.
Adam Aronovitz and Alissa Bilfield of the Cookbook Project
Adam Aronovitz was working in Boston's public schools when he got a firsthand look of the effect of diet on children's ability to learn. If no one at home knew how to cook, he posited, how could children be expected to eat healthy foods? He and co-founder Alissa Bilfield started the nonprofit Cookbook Project to combat the root causes of culinary illiteracy, starting by training school staff with online courses so that they would become food literacy educators, with the goal of teaching children the ways of the kitchen.
"We have a pretty lofty goal," Aronovitz said. "We want every child to have access to food literacy." The program, which is seeing its first successes in Boston, where 56 staff at four schools are now trained, is going global. "We see the same issues cropping up with kids abroad," Aronovitz said. "Even in Hanoi, kids are saying their favorite foods are pizza and friend chicken."
John Tucker of Dave's Killer Bread
John Tucker was president of Eugene, Oregon-based So Delicious, a dairy-free food company, when he got the chance to join Dave's Killer Bread, an Oregon company known for its social activism and GMO-free, whole grain breads. Now, along with a new campaign to take the brand national, Tucker is creating a network of Second Chance employers and sharing knowledge from the company's years of experience working with former inmates.
One out of every three employees at Dave's Killer Bread spent time incarcerated in the American penal system. "Former inmates want to be successful in life and are looking for someone who will give them a chance," Tucker said. The company is currently creating a playbook to share with a network of other businesses, detailing the best practices it has developed to help inmates make the transition back to society. He hopes the playbook will help potential Second Chance employers get past the stigma and presumed risk of hiring former inmates and to allow these businesses to see them as people with potential. "There really is greatness in all of us, and though some of us are called leaders, all of us need to learn how to be leaders in life," Tucker said.
Shawn Askinosie of Askinosie Chocolate
Defense lawyer Shawn Askinosie was knee-deep in a grueling murder case defending a client pleading an insanity defense when he realized something had to change. "I had given the law and the courtroom some great years of my life, but I knew it was time to move on," Askinosie said.
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In the five years thereafter, the Missouri-based entrepreneur traveled to Ecuador, Honduras, the Philippines and Tanzania, developing the direct trade relationships that would form the backbone of his company, Askinosie Chocolate.
Today, Askinosie, the only chocolate company in the world doing direct trade with every cocoa-producing continent, employs 15 people, including two of his children. He returns profits to these same farmers in a program he calls "A Stake in the Outcome." His company feeds 1,600 students in Tanzania with no need for donations. Closer to home, the company's Chocolate University works in collaboration with Drury University to teach underprivileged children in Springfield, Missouri, about the wider world and the business of producing artisanal chocolate. "Our hope is they will all, in their own way, experience this adventure as a catalyst for their future," Askinosie said. "We hope it gives them a dimension and a catalyst to whatever career they choose."
Jennie Dundas and Alexis Gallivan of Blue Marble Ice Cream
For Jennie Dundas and Alexis Gallivan, ice cream tastes even better if the practice of creating it helps the world. In 2007, they launched Blue Marble Ice Cream in Brooklyn, New York, using cream sourced from pasture-raised cows. They developed a line of what they call elemental flavors, selecting ingredients carefully and making classic flavors in addition to offbeat varieties such as Mexican Chocolate and Pumpkin.
But when a woman from Rwanda contacted them about starting something similar in her community, they saw the potential for how ice cream could change the world. They created Blue Marble Dreams, a nonprofit that builds ice cream shops with women in areas recovering from conflict or natural disaster. Rwandans, still recovering from the 1994 genocide, were having trouble reclaiming their happiness or even feeling like they deserved it, Gallivan said. "They wanted to make a place where people could hang their problems at the door." In 2010, Blue Marble opened its first shop with Ingoma Nshya, a cooperative of women drummers in Butare, Rwanda.
A second outpost will open in Haiti this summer. "Most people there [in Rwanda] had never had anything cold in their mouths before," Galilvan said. "They've really fallen in love with it."
José Andrés' World Central Kitchen
World-famous chef José Andrés, whose seminal D.C. restaurant Jaleo helped usher in the Age of Tapas in the United States, visited Haiti after the 2010 earthquake that devastated that country and knew he had to find a way to help. So he launched the World Central Kitchen, based on his experience working with a similar nonprofit, the D.C. Central Kitchen.
"He loved the model of helping people help themselves," says Kevin Holst, communications director. Today, the World Central Kitchen operates eight projects in three countries, all focused on smart solutions to end poverty and hunger. For Palmiste Tampe, a rural mountain village in Haiti, that means installing a community kitchen and garden attached to the school, which is providing fresh vegetables to the town for the first time. The project has increased school enrollment 135 percent.
"With our model, we aren't just giving rice and leaving," Holst said. "If you give rice to people who are hungry, the people who were growing rice are out of business."
Main photo: Beth Howard is embarking on a round-the-world journey, extending the theme of making and sharing pie with others to make the world a better, happier place. Credit: Copyright 2014 Race Point Publishing
Sancerre's greatest secret is its red wines made from Pinot Noir.
At the eastern border of France's Loire Valley, Sancerre is known for its benchmark Sauvignon Blancs, but this was not always the case. Pinot Noir historically covered Sancerre's hillsides until phylloxera began its devastation of the region's vines sometime around 1865. (Indeed, it is said the Champenois came here in search of raw material.)
Among the many varieties planted to reconstitute the vineyards, it was Sauvignon Blanc that proved perfectly adapted to the climate and the soils of Sancerre and today accounts for roughly 80% of the volume. Pinot Noir — for either rosé or rouge — makes up the balance.
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Until recently most producers treated their reds pretty much as an afterthought. Now Pinot Noir is getting serious attention. The wines may not yet plumb the depths of, say, Vôsne-Romanée, but the best ought to make Burgundy take notice. Sancerre rouge is getting better every day.
For the most part, these are seductive, light- to medium-bodied reds with vibrant flavors of cherry, plum and strawberry. Bottlings from older vines or prime parcels may be more structured, with hints of sweet spices, black tea and orange zests. They are supremely satisfying and absolute charmers. Most should be drunk slightly chilled.
Listed here are three of my favorite producers. Their grapes grow on one of Sancerre's three soil types: "white soils," composed of clay and limestone, also known as Kimmeridgian marl (the same soils as Chablis) on the westernmost hillsides of the zone; pebbly compact limestone, on the slopes and low hills; and flinty clay, or Silex, on the hills at the eastern limits of the appellation. All three vintners harvest by hand, keep yields low, and age their reds, at least in part, in oak barrels.
Domaine Claude & Stéphane Riffault
Thirtysomething Stéphane Riffault is one of my favorite discoveries. After studying viticulture and enology in Beaune, Riffault worked with Olivier Leflaive (Burgundy) and at Chateau Angelus (Saint Emilion) before returning to Sancerre, where he is in the process of converting the family property to organic viticulture. His reds are bottled without filtration.
Riffault's Pinot Noir comes from a parcel called La Noue which gives its name to his rosé and his red Sancerre. Lovely balance and juicy red fruit characterized the (still too) young 2013. The 2008, however, was cool, silken and fine of grain. Wonderfully fresh, pure and fluid, it had deep flavors of cherry and black tea. (A second bottling, Les Chailloux, is not sold in the United States.)
Domaine Lucien Crochet
Lucien's son Gilles, a Dijon-trained enologist, has long been one of Sancerre's best ambassadors, making fine-tuned, concentrated, eco-friendly Sancerres, among them, two Sancerre rouges.
The basic bottling is La Croix du Roy. The 2011 was pale (vintage oblige) with lovely, mingled scents of small red berries. Cool, harmonious and lightly oaky, with a distinctly salty thread, it should be drinking beautifully when it arrives in the United States this fall. The 2010 is limpid and airborne, seasoned with oak, at once delicate and forceful.
Crochet's Cuvée Prestige rouge is made from the Crochet's oldest Pinot Noir vines and is produced only in the best vintages, most recently in 2005, 2009 and 2012 (the last won't be released for another year or two).
The fragrant 2009 was pellucid and firm, a smooth, fresh gourmandise. The vivacious 2005 was similarly delicate but dignified, with rose petal accents, emerging flavors of oak and an appetizing bitter note in the finish.
Domaine Vincent Gaudry
Gaudry's wines are sui generis … and downright fascinating. Gaudry says he works with his energy and his emotions and is guided by an old vigneron who "speaks the language of energy." His mentor also provided him with great grapes, to wit, Pinot Fin, a pre-phylloxeric, pre-clonal version of today's Pinot Noir that the old vintner planted 50 years ago by Selection Massale.
The grapes now make Gaudry's "Les Garennes," an unfiltered red, the 2013 of which was utterly seductive, silky, delicate and infinitely nuanced.
With the coarser, ruddier "Pinot Noir" we know today, Gaudry makes Vincengetorix, also unfiltered. The 2009 was dense, pure, cool, and lightly tannic, with flavors of spice and black tea — full of character and mesmerizing.
There are so many wonderful Sancerre rouges and so little space. Herewith, wholehearted recommendations for the following Domaines:
• Francois Crochet
• Pascal & Nicolas Reverdy
• Bailly-Reverdy
• Pierre Morin
• Dominique Roger
• Roblin, Vacheron
• Serge Laloue
Prices range from $22 to $40, and up to $66 for deluxe bottlings. And in case you're wondering, all these winemakers also make terrific white Sancerres.
For more information about French wines, read "Earthly Delights From The Garden Of France: Wines Of The Loire," by Jacqueline Friedrich.
Main photo: Harvest time at La Noue vineyard. Credit: Copyright 2015 Denis Bomer
People buy cookbooks for a variety of reasons: to inspire, impress, beautify, edify and love. For famed cookbook author and food writer, Nika (Standen) Hazelton, however, there was only one reason to purchase a cookbook: to cook from it.
The daughter of a German diplomat, Hazelton was born and grew up in Rome. In addition to international travels with her father, she attended the London School of Economics and worked as a reporter in Europe, before marrying and moving to the United States in 1940.
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It was stateside that her cookbook-writing career took off. Esteemed as a specialist of European cookery, she penned cookbooks dedicated to the cuisines of Scandinavia, Switzerland, Belgium, Italy, France, Denmark and Germany. At the time of Hazelton's death in 1992, Molly O'Neill, food columnist for The New York Times Magazine, declared Hazelton's "American Home Cooking" (Bobbs Merrill, 1967), "French Home Cooking" (Viking Penguin, 1979), "International Cookbook" (Harper & Row, 1967) and "The Italian Cookbook" (Henry Holt, 1979) standards. Hazelton published 30 cookbooks throughout her career and wrote countless articles for major food magazines and newspapers. No title better communicates her unwaveringly simple, straightforward and unpretentious perspective on food and cooking, however, than her 1974 cookbook, "I Cook As I Please."
Conceding her "literal mindedness," Hazelton laid out in a 1963 article in "The New York Times" exactly how one might judge a cookbook to determine whether it is not just delightfully escapist, politically radical or aesthetically pleasing, but well and simply good. Hazelton's advice rings as true today as it did in the 1960s, at least if you are shopping for a cookbook that aligns with her functional, no-nonsense approach.
Accuracy and clarity
For Hazelton, "Accuracy is the first virtue when writing about cooking." Recipes ought to list all ingredients at the beginning of the recipe and with accurate measurements. Authors who arrange ingredients "more coyly" do readers a disservice as they forsake clarity. Directions ought to be lucidly written, one step at a time, and in order. If recipes include misspellings or confusing instructions, beware, as these reflect poorly on the author.
Well-written recipes notify the reader of specific details, such as the type of pan, the size of baking dish or whether a dish should be cooked covered or not. Such specifics indicate the thoroughness of the recipe writer's testing process. A lack of specifics, on the other hand, can reveal a writer's laziness, an unforgivable failing according to Hazelton.
Recipes ought to turn out if followed correctly and, equally important, to work every time. Since reliability is impossible to blindly predict, Hazelton recommended purchasing cookbooks from only respected authors and publishers, remarking, "Few newcomers to cookbook writing do reliable recipes."
Hazelton not only firmly asserted that a recipe "should be correct and the best of its kind," but also that it ought to "promote the cause of good food and not of brand names." Further condemning the likes of packaged-food cuisine and back-of-the-box recipes, Hazelton believed, "Commercial recipes, however splendid, belong to advertising and publicity."
Writing in 1963, Hazelton lamented, "Really authentic and first-class foreign cookbooks are few and far between," as recipes were often revised for American styles, tastes and measurements, losing their magic along the way. Good cookbooks of this sort require time and investment to retest the recipes, but are worth it, processes with which Hazelton had significant experience.
With these strict criteria, Hazelton recommended an elite group of reliable authors. She "saluted" Craig Claiborne, James Beard, Julia Child, Paula Peck, Helen Evans Brown, Dione Lucas, the Chamberlains, Ann Seranne, Marian Tracy, June Platt and John Gould. She also cited the editors of the McCall's, Ladies Home Journal and Good Housekeeping cookbooks, reasoning that their quality was "reliable if not always inspired, because the editors know their business can't afford to make their readers mad with poorly done work."
Main photo: Julia Child, Craig Claiborne and James Beard were among Hazelton's recommended cookbook authors. Credit: Emily Contois
"Chicken with cheese": The words conjure up visions of that college-student standby, the fried-chicken melt. But poulet au fromage is something quite different — something elegant and perfectly delicious.
Exemplifying the cookery of early 18th-century France, long before the famous chef Marie-Antoine Carême came along and codified haute cuisine, the recipe appears in "Nouveau Traité de la Cuisine," Published in the 1740s by a writer who used the pen name Menon. (Note that it wasn't until the 20th century that chefs regularly began to publish their recipes while they were still fashionable; before then, chefs typically didn't reveal their secrets until after they'd retired. So published recipes tended to represent the cuisine of an earlier era.)
Haute cuisine standards
Anyway, poulet au fromage is a delightful dish with a family resemblance to the 19th-century haute cuisine standard veal Foyot. In both cases, meat is simmered with broth and white wine and then baked under a covering of Gruyère (or Swiss) cheese; the ingredients meld into a concoction with a savory, sophisticated flavor.
But there are differences (besides the obvious fact that veal Foyot contains veal, which is expensive and troubles some people on ethical grounds). Poulet au fromage includes a substantial amount of herbs, which was more characteristic of French food in the 18th century than it was in the 19th (and is perhaps a little more to our present-day tastes). And it does not include fried minced onions, as veal Foyot does. If you felt like discreetly sprinkling some lightly fried onions on the chicken before adding the final cheese layer, however, I would be willing to close my eyes.
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Menon's recipe calls for a whole chicken, but the chickens of his day were younger and therefore more tender than those we can conveniently get in our supermarkets. I substitute chicken breast; to make up for the slight loss of flavor due to the absence of bones, I tend to add a bit of bottled chicken base.
Properly, the herbs should be added in the form of a bouquet wrapped in cheesecloth. But if you do that, you have to transfer everything to a saucepan, because in a frying pan the liquid will nowhere near cover the bouquet. It's therefore more convenient to add all the herbs loose; given that are no other ingredients in the cooking liquid, they're easy enough to strain out later.
Poulet au Fromage
Prep time: About 20 minutes
Cook time: About 1 1/2 hours
Total time: About 1 hour 50 minutes
Yield: 2 to 3 servings
2 1/2 to 3 pounds chicken breast
2 ounces butter
3/4 cup dry white wine such as Chardonnay or Sauvignon Blanc
1/2 cup chicken broth
3 sprigs parsley
2 shallots, sliced
2 cloves garlic, crushed
3 whole cloves
1 bay leaf
2 small sprigs fresh thyme
3 leaves fresh basil
Salt and pepper
1 pound Swiss or French Gruyère cheese, grated
1. Remove any bones and skin from the breasts, pound them with a kitchen mallet to flatten and cut them into pieces 1 1/2- to 2-inches square. Melt the butter in a large pan and fry the pieces in two batches until lightly browned, about 15 minutes.
2. Add the wine, broth, parsley, shallots, garlic, cloves, bay leaf, thyme and basil along with salt and pepper to taste. Bring the liquid to a boil, reduce the heat and simmer, loosely covered, for 1 hour. Meanwhile, preheat the oven to 475 F.
3. Remove the meat from the pan. Strain the cooking liquid and transfer half of it to a 2-quart casserole or baking dish. Sprinkle with half of the cheese, add the chicken pieces and the rest of the cooking liquid, and top with the remaining cheese. Cover the baking dish tightly and bake until the cheese is entirely melted, 10 to 12 minutes.
4. Raise the temperature to 500 F, remove the cover from the casserole and return to the oven until the cheese has begun turning brown in spots, 5 to 7 minutes.
Main photo: Poulet au fromage. Credit: Charles Perry
An apple a day might keep the doctor away, but according to studies on diet, a bowl of soup a day can help you keep that New Year's resolution to lose weight.
When I think of hearty, healthy soups, I think of Tuscany, so I asked chef Aurelio Barattini to share two classic soups of Lucca.
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Zuppa di farro, a thick soup made with dried borlotti beans, features farro, aka spelt, a whole grain that has been popular in Italy since ancient Roman times. "The contrast between the velvety mashed beans and the chewiness of the farro has a wonderful mouthfeel and really showcases the intense natural creaminess of the beans, but without needing any dairy at all," Barattini says.
The other soup, a rich mix of vegetables and beans, is called zuppa alla frantoiana, named for the Italian word for an olive press because it features a final finish of newly pressed Tuscan olive oil, which "is characterized by an intense flavor, spicy and pungent," Barattini says. "This soup has all the flavors of Tuscany and we enjoy it accompanied by a local wine like our red Malolina that we make ourselves."
Tuscan Farro Soup (Zuppa di farro)
Courtesy of chef Aurelio Barattini, from the restaurant Locanda Antica de Sesto in Lucca, Italy
Prep time: 10 minutes
Cooking time: 1 1/2 hours, plus overnight resting
Total time: 1 hour, 40 minutes
Yield: 6 to 8 servings
14 ounces dried borlotti beans
4 to 6 sage leaves
6 cloves garlic
3 tablespoons extra virgin olive oil, preferably from Lucca, plus more to finish
1 small onion, finely minced
1 medium carrot, finely minced
1 stalk celery, finely minced
2 rosemary stems
2 to 3 marjoram stems
2 tablespoons tomato concentrate
7 ounces farro, rinsed
Black pepper
1. Soak the beans in water overnight in a soup pot.
2. Drain water, cover the beans with clean water and add sage leaves and 2 cloves of garlic. Bring to a boil, then reduce heat and simmer.
3. When almost tender, season to taste with salt and continue simmering until tender. Add more water as needed.
4. Meanwhile, put the olive oil in a pan and sauté the onion, carrot, celery, remaining 4 cloves of garlic, rosemary and marjoram until light golden. Add the tomato concentrate and about 1 cup of the beans' cooking liquid. Simmer until thick, and then combine with the beans.
5. Pass the bean mixture through a food mill until smooth, then return to the soup pot and bring to a boil.
6. Add the farro and cook on low heat for about 40 minutes, until the farro is tender.
7. Serve in a bowl topped with a drizzle of olive oil and freshly ground black pepper.
Lucca's Bean and Vegetable Soup (Zuppa alla Frantoiana)
Courtesy of chef Aurelio Barattini of Locanda Antica de Sesto in Lucca, Italy
Prep time: 20 minutes
Cooking time: 1 hour, plus overnight resting
Total time: 1 hour, 20 minutes
Yield: 8 to 10 servings
21 ounces dried beans
3 cloves of unpeeled garlic, plus 1 peeled clove
2 to 3 sage leaves
3 tablespoons extra virgin olive oil, plus more to finish
1 potato, peeled and diced
1 leek, thinly sliced
3 to 4 tablespoons extra virgin olive oil
2 zucchini, diced
1 bunch Swiss chard, diced
1 bunch kale, diced
2 cups diced cabbage
Red pepper flakes
8 ounces pancetta, minced
1 small onion, very finely minced
2 celery stalks, very finely minced
2 carrots, very finely minced
1 cup finely minced fresh basil, thyme, parsley and rosemary, divided
2 tablespoons tomato concentrate
1 sage leaf
Toasted baguette slices
1. Soak the beans in water overnight.
2. Drain and put the beans into a soup pot with 1 gallon of water, 3 cloves of unpeeled garlic, 2 sage leaves and a pinch of salt, simmer on medium until tender.
3. Meantime, in a separate pot sauté the potato and leek in oil until half cooked. Add the zucchini, chard, kale and cabbage and cook until tender. Season to taste with red pepper flakes.
4. Put 2/3 of the cooked beans through a food mill and remove any skins. Add the pureed beans, whole beans and the vegetables into the soup pot and simmer for about a half-hour. Season with salt and pepper.
5. Meantime, in a small frying pan, sauté the pancetta with the onion, celery and carrots until tender, about 12 minutes. Stir in 1/2 cup of the herbs and tomato concentrate and simmer another 5 minutes. Add this mixture to the soup pot and bring to a low boil.
6. Mince together the remaining 1/2 cup herbs, sage leaf and remaining garlic clove and stir into the soup.
7. Top the soup with a drizzle of olive oil and serve with bread.
Main photo: Zuppa alla Frantoiana is a rich mix of vegetables and beans. Credit: Chef Aurelio Barattini
Gin, a crystal-clear distilled grain spirit, dates to at least the 1600s and was initially touted as a medicinal cure for everything from stomachaches to gout. Its predominant flavor comes from juniper berries, a fragrant spice that I think is especially suited to winter tastes.
An ingredient in many classic cocktails, gin is one of those spirits that is much better in mixed drinks. In fact, gin is used in more cocktails than any other spirit. It's a key ingredient in the martini, gin and tonic, Negroni, Gimlet and dozens more.
This holiday season, try a classic Italian Negroni or one of the signature cocktails curated by celebrity mixologist Kathy Casey and the gintologists at Martin Miller's Gin.
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Courtesy: Berkshire Mountain Distillers
Yield: 1 serving
1 ounce gin
1 ounce Campari
1 ounce sweet vermouth
Orange or lemon twist
1. Pour gin, Campari and sweet vermouth into a mixing glass. Add ice.
2. Stir well with a bar spoon for 40 to 45 revolutions.
3. Strain into a chilled martini cocktail glass.
4. Garnish with orange or lemon twist.
Snow Drift
Courtesy: Martin Miller's Gin
Yield: 4 servings
4 ounces (1/2 cup) gin
1 1/2 ounces (3 tablespoons) fresh lemon juice
1 1/2 ounces (3 tablespoons) cranberry ginger syrup (recipe follows)
1 1/2 ounces (3 tablespoons) pasteurized egg whites
1 cup of ice
Optional garnish: candied ginger and fresh cranberry
1. Combine the gin, lemon juice, syrup and egg whites in a blender with 1 cup of ice.
2. Blend on high until ice is totally blended and drink is frothy.
3. Pour into coupe glasses. Garnish with candied ginger and a cranberry on a toothpick, if you like.
Cranberry Ginger Syrup
Yield: Makes about 20 ounces or enough for 12 cocktails
1 cup fresh or frozen cranberries
4 teaspoons finely grated orange zest
4 teaspoons finely minced fresh ginger
2 cups sugar
1. Put the cranberries, orange zest, ginger, sugar and 2 cups of water into a small sauce pan.
2. Bring to a simmer over medium-high heat for 1 minute then turn off heat.
3. Let steep for 30 minutes.
4. Strain through a fine mesh strainer. Store in the refrigerator for up to 2 weeks.
Citrus Sparkle
Courtesy: Martin Miller's Gin
Yield: 1 serving
1/4 clementine, tangerine or mandarin
3 ounces (1/3 cup) Citrus Gin Pre-Mix (recipe follows)
1 1/2 ounces (3 tablespoons) brut Champagne or sparkling wine, chilled
Small rosemary sprig as garnish
1. Squeeze the clementine and put it into a cocktail shaker.
2. Add the Citrus Gin Pre-Mix, fill with ice, and shake vigorously.
3. Strain into a champagne flute.
4. Top with champagne and garnish with a small sprig of rosemary.
Citrus Gin Pre-Mix
Yield: Makes enough for about 10 to 12 cocktails
1/2 cup Cointreau
1/2 cup simple syrup
2/3 cup fresh lemon juice
1. Combine the Cointreau, simple syrup and lemon juice.
2. Pour into a sealable bottle or jar and store refrigerated for up to 7 days.
Gin Party Punch
Courtesy: Martin Miller's Gin
This punch is perfect for a large crowd and can be made up to four days in advance. For a festive look, serve in a large crystal bowl over an ice mold studded with sliced mandarin oranges and pomegranate seeds.
Yield: About 16 to 20 servings
3 Orange Pekoe tea bags
1 1/2 cups sugar
1 bottle (750 ml) Martin Miller's Gin
1 cup pomegranate juice
3/4 cups fresh orange juice
3/4 cups pineapple juice
1 cup fresh lemon juice
2 teaspoons Angostura bitters
Optional garnishes: pomegranate seeds, sliced mandarin, oranges, lemons
1. Bring 3 cups water and tea bags to a boil.
2. Add the sugar, stirring to dissolve.
3. Remove from heat, let steep 10 minutes, then strain and cool.
4. Add the gin, pomegranate, orange, pineapple and lemon juices, and bitters.
5. Stir and chill until ready to serve.
6. Add sliced mandarins or oranges or lemons and pomegranate seeds before serving, if desired.
7. Serve in ice-filled glasses topped with grated, fresh nutmeg.
Main photo: The classic Italian Negroni is made with gin, Campari and sweet vermouth. Credit: Francine Segan


text:
Is this a shameless plug for a gun store :)
This is a discussion on Get your DW CBOB at Buds within the Defensive Carry Guns forums, part of the Defensive Carry Discussions category; Go get one. I got mine. I feel like a kid waiting to open his Christmas present!!!!...
Go get one. I got mine. I feel like a kid waiting to open his Christmas present!!!!
Is this a shameless plug for a gun store :)
Speak softly, and carry a big stick.
shameless plug.....very shameless plug
excuse the ignorance.....
......but exactly what the heck is a DW CBOB ?!?!?!?!?!?!?
Certified Glock Armorer
"I got a touch of hangover bureaucrat, don't push me"
--G.W. McClintock
Independence is declared; it must be maintained. Sam Houston-3/2/1836
If loose gun laws are good for criminals why do criminals support gun control?
DW CBOB = Dan Wesson Commander Bob-Tail, I believe...
Shameless is not even the word for this plug, honestly...
"I know not with what weapons World War III will be fought, but World War IV will be fought with sticks and stones." -Albert Einstein
Wasn't meant to be a plug!! I have just been trying to get one for ages and I read a lot of others were too and I wanted them to get a chance at one.. I guess it wasn't the best first post
A good company to do business with. CZ/ Dan Wesson, too!
Living, He loved me
Dying, He saved me..
-Casting Crowns.
Bud's is a good outfit despite the "cash price" scam.
NRA, IDPA, GSSF & GSSA member
Certified Glock Armorer
moms stuff 086.jpg Hope this came through. One is a Kimber Crimson trace pro the other is a DW cbob.


text:
Raptor Photography Workshops
We will be announcing dates for our forthcoming workshops very shortly.
We are now the exclusive workshop partner for 2 great venues both within c. 1hr (drive) of our base in very very very North Worcestershire.
The following information gives an idea of how these events normally run, however our schedule on the day is very flexible to accommodate the best potential returns for our attendees.
During this time we shall cover the areas of Aesthetics and Technical skills for static shots, referring to our own 'how to' guide (attendees receive this in advance of the day) and answering questions as they present themselves.
We work with our expert falconers to ensure that the environment is used to the optimum, your photography will be accompanied with hands-on tuition and advice throughout as required.
We shall break for lunch at no pre-determined time, it will be based on our progress throughout the morning, as well as taking into account lighting conditions, rainfall etc. Should anyone have questions that they wish to discuss in 'private' then i shall be available throughout.
Previous feedback has suggested that this is particularly worthwhile as it allows us to ensure an understanding of, and if appropriate, fine-tune the morning's lessons.
The afternoon's photography will generally involve different bird species and will finish no earlier than 4pm
Please note that we cannot guarantee photography access of any specific bird on the day - that decision will be made between myself and our expert falconers who will consider the bird's health and condition etc above all else.
The fee is £140 per attendee, which even includes virtually as much tea/coffee as you can drink throughout the day, biscuits and a bacon sandwich on arrival and a light snack at Lunch time.
However, we believe in rewarding client-loyalty and currently offer discounts for previous attendees, or those introducing / bringing a participating friend along. The discount is not cumulative etc and offers no financial redemption value in lieu.
We are also generally happy to accommodate camera clubs, and will work out a group booking price as appropriate.
Please see example gallery and previous feedback for Raptors workshops.
Previous Raptor photography days were fully attended and well received - please see our client feedback area as well as client images and critique. What i can achieve is of course of some relevance but what we can help you to achieve is of far greater import.
Please do advise of your interest to receive details of future dates, if you are looking to bring multiple attendees then we will, wherever practical accommodate your date preference.


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- Up to 70% off fashion: Revamp your look with savings on selected clothes, shoes, handbags and more. Shop now.
- Save on a huge selection of men's, women's and kids' watches and accessories in our Watch Deals store.
- Find a helping hand to make watch shopping easier with our Watch Buyers Guide and Watch Glossary.
Armand Nicolet Men's Automatic Watch with Silver Dial Analogue Display and Silver Stainless Steel Bracelet 9740A-AG-M9740
|£2,000.00 & FREE Delivery in the UK. Details
Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your account will only be charged when we dispatch the item.
- Stainless steel 316l case.
- Stainless steel 316l buckle.
- Swiss mechanical automatic with day & date functions.
- Guilloche silvered dial.
- Stainless steel bracelet.
Monthly payment options may be available on eligible orders of items sold by Amazon totalling £400 or more. Finance provided by Hitachi Personal Finance. Interest will be payable. Learn more
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Product Specifications
|Watch Information
|Brand Name
|Armand Nicolet
|Model number
|Part Number
|Model Year
|Item Shape
|Dial Window Material Type
|Display Type
|Clasp Type
|fold over clasp with safety
|Case Material
|Stainless Steel
|Case Diameter
|43 millimetres
|Case Thickness
|12 millimetres
|Band Material
|Stainless Steel
|Band Width
|22 millimetres
|Band Colour
|Dial Colour
|Bezel Material
|Stainless Steel
|499 Grams
|Water Pressure Resistance
|10 bar
|Warranty Type
|Warranty Description
|2 years
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Product Description
Product Description
A sophisticated and timeless line. The goal was to create a collection that wows the public with a look that integrates the present day trends of the market for a bigger face. A beautiful classic that features increased readability thanks to the bigger outlook. The original concept that a few years ago inspired the first version of this family hasn't changed but the Maison this time has focused particularly on comfort. In order to make the watch as comfortable as possible on a man's wrist the weight has been reduced and also time-telling is now easier thanks to a revisited dial where Arabic numbers are displayed alternatively to indexes. The crown is decorated with Armand Nicolet's logo.
Armand Nicolet
Are we always aware, when we buy a mechanical watch, of everything it takes to create a harmonious whole out of each and every tiny moving part? Are we aware of the unique knowledge transmitted and developed over a long period of time between generations of watch-makers?
In the Bernese Jura, lying in the valley carved out by the waters of the Tram and well off the beaten track, Tramelan has been for centuries an historic centre of this ancient, silent art becoming one of the most important Swiss watch production districts.
During the first half of the 20th century, Tramelan was specialised in the production of movements and complete watches and around 1950 became the third pole of Swiss watch-making industry employing around 800 trained watch-makers in 105 factories. In those years, Armand Nicolet had one of the most specialised ateliers in the T1 process (the finishing, assembling and fine setting of all the parts to create a perfectly working mechanical movement).
When the current management met Willy Nicolet more than 20 years ago and took over the company, in the warehouse of the factory there were still lots of original historical movements, along with the specific tools needed to work on and decorate them magnificently. The new management saw the huge potential in having this treasure and decided to rescue, maintain and continuously develop the company's know-how by working on these old movements (such as UNITAS, Venus, ETA, Peseux, FHF etc...) and bringing them back to a new life.
Armand Nicolet's production consists on two main collections: O.H.M. (Original Historical Movement) Series and Contemporary Collections.
The O.H.M. Series feature original historical movements from the 1950's and 1960's that are recovered and tuned in our atelier. These series are produced only in limited edition because the quantity is determined by the amount of original historical movements still available.Our skilled watchmakers manually restore and re-assemble each of these unique pieces. These precious movements is the result of many years of expertise and dedication to the fine art of watch-making. The year of production of the movement and the number of the series is engraved on the plate, clearly seen through the opening on the dial. The uniqueness, the beauty, the exceptional technical value along with the historical charm are the reasons of the extraordinary success of Armand Nicolet's O.H.M. Series.
Applying the knowledge that this peculiar production gives us we produce also Contemporary Collections that feature ETA-based movements modified and refinished according to our project's specifications. The beautiful models of all these collections stand out thanks to the refined look created by our Italian designers.
Box Contains
Watch, Presentation box, Watch Cushion, Guarantee, Operating Instructions
Customer Reviews
|5 star
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Analytical Mechanics (Lagrangian and Hamiltonian) are useful in Physics (e.g. in Quantum Mechanics) but are they also used in application, by engineers? For example, are they used in designing bridges or buildings?
I'm not an engineer myself, but as far as I know, Lagrangians and Hamiltonians have their use in complicated but calculable situations. In order to solve the e.o.m. for a bridge or so, most engineers rely on specific programs for exactly such a purpose that calculate the statics using Newtonian mechanics and a finite element approach.
I'm a electrical engineer, and have never used either one in over 30 years of designing circuits. I vaguely remember that we went over them briefly in school, but since I haven't used them (knowingly) since, I can't tell you what the physical meaning of either is, which of course perpetuates the fact that I'm not going to use them.
In civil engineering they use it for structures, and strength of materials in the elastic realm. It goes by the name of the enegy method. Google books might give an indication.
Some authors are Beer and the mechanical engineer Stephen Timoshenko.
This is for some what "static" indeterminant structures. So, there is no time element. But, I am sure it could be used dynamicaly for seismic analysis. The structures have virtual loads or displacements applied to them and you get the complimentry diplacement (for load) or load (for displacement) as a result.
It is an elegant use. It can also be applied to warping of beams.
Yes lagrangians and hamiltonians are indeed used by engineers.
To be precise, used by some types of engineers like aeronautical engineers, aerodynamics etc..
For example: http://www.osti.gov/eprints/topicpages/documents/starturl/47/566.html
As far as i know electrical engineers dont use the lagrangian nor hamiltonian forms of mechanics nor electromagnetism.
protected by Qmechanic♦ Aug 20 '14 at 0:46
Thank you for your interest in this question.
Because it has attracted low-quality or spam answers that had to be removed, posting an answer now requires 10 reputation on this site (the association bonus does not count).
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Hi, firstly I'm not very technical so please bare with me.
I have a domain through a host site which allows you to install wordpress, when I first logged in wordpress gave me options to change my theme, add widgets etc, these options now seem to have dissapeared and when I go to write new posts it says I don't have a blog to post to?
Again please excuse my ignorance, would appreciate any advice.
domain http://www.roamingpaul.com


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Vermont Tap House planned for Midway Diner buildingBy Gordon Dritschilo
Staff Writer | November 20,2013Anthony Edwards / Staff Photo
The former Midway Diner on South Main Street closed to make way for IHOP, but the plan has changed to bring in Vermont Tap House instead.The Midway Diner will become a gastropub instead of an IHOP.
The Rutland institution on South Main Street closed during the summer in order to make way for the international pancake house chain, but an application with the city zoning office indicates that plan has been abandoned in favor of a second location for Vermont Tap House.
Vermont Tap House, which features a menu heavy on Vermont products and specializing in wood-fired pizza, opened in Williston in August. It is owned by the same family consortium that owns the South Burlington IHOP.
Calls to the Chittenden County restaurants were referred to Sam Handy, who could not be reached for comment. Frank Trombetta of Midway Oil, which owns the Midway Diner property, did not immediately return a call seeking comment Tuesday.
Handy was the longtime owner of the Rutland Ponderosa and has repeatedly tried to bring IHOP to the city. He signed a lease on the Midway property in August, saying he expected to reopen it as an IHOP in November.
The Midway was opened as an iconic Pullman railcar-style diner in 1947. That building was sold and removed in 1996, replaced by the current structure, set farther back from the road than its predecessor. Midway was open around the clock for much of its history making it a favorite for local youth too young for the bar scene.
Handy signed a lease on the property in August, and the diner closed shortly after.
The city zoning application calls for interior renovations to the building.
@Tagline:email@example.com IN This Just InSPRINGFIELD Springfield residents will be asked next month during Market Madness for their... Full StoryPHILADELPHIA Many delegates from Vermont arrived at the Democratic National Convention this... Full StoryI could feel the groan rising inside me as I read the subject line of the press release in my... Full Story
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Video Industry News Video Company News Technology Industry News Technology Company News Novelty Industry News Novelty Company News Gay Industry News Gay Company News Legal Industry News All Company News
Released: Nov 01st, 1995
Running Time: 60
Director: V Demize
Company: Fat Dog Productions
Cast: Rich Roberts, Sofia Ferrari, Sindee Coxx, Roxanne Hall, Felecia, Luc Wylder, Jon Dough, Ariana (I)
Critical Rating: AAA
Genre: Feature
Virginal Sindee Coxx is jeered and harassed by a rough crew of girls, led by the audacious Ariana, who goes on to perform a stunning d.p. with rough riders Luc Wylder and Rich Roberts. Everybody's gettin' some except for Sindee (most notably Sofia Ferrari and Jon Dough in an inspired coupling), until, at last, Sindee gets her phallic initiation. The vid ends with a wild all-girl orgy scene. Predictable but enjoyable adult entertainment.


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Guide By: SIMPLYMIDGET
There are 33 achievements with a total of 1000 points.
Show / Hide Guide Road Map
[XBA would like to thank SIMPLYMIDGET and Scotty for this roadmap]
|Found all 28 hidden pegs.
There are 4 pegs found across each of the 7 levels. Pegs are scattered in mostly obvious locations away from the main areas of fighting. A few can be challenging to locate, however. Don't stress about collecting them all on your first playthrough as there is a level select option that shows you how many you have missed on what level. Just replay that level and use this video:
|Down But Not Out!
|Recovered 5 ships.
|Rain of Fire
|Downed 200 enemies with artillery support calls.
You can use the last level to finish off this achievement. If you do not attack the mother ship, waves of enemies will keep being dropped by an air transport. Upgrade your ships and have two of them in the support locations which will allow you to use their artillery. Every time a transport drops troops down to the ground, try to aim the artillery support to where the enemies go to utilize cover. There are two drop points, and it doesn't take long to know where these two locations are. Just rinse and repeat - if you die just restart and keep calling artillery until the achievement pops.
|Destroyed 20 enemy ships with the USS Missouri.
Ships will attack on their own and these kills still count. You can always take manual control of a ship using a certain Wild Card to attack enemy vessels. This is easier if the ships are upgraded.
|Destroyed 20 enemy ships with the USS Yukon.
Refer to Iowa.
|Los Angeles
|Destroyed 20 enemy ships with the USS Laredo.
Refer to Iowa.
|Arleigh Burke
|Destroyed 20 enemy ships with the USS John Quincy Adams.
Refer to Iowa.
|Oliver Hazard Perry
|Destroyed 10 enemy ships with the USS Chesapeake.
Refer to Iowa.
|Fire in the Hole!
|Downed 40 enemies with Grenades.
Just spam grenades whenever you have them. Find ammo crates to replenish them (you get one grenade per crate). This should come naturally - if not you can always find a large group and rinse and repeat.
|High Velocity
|Downed 40 enemies with the Alien Railgun.
The Alien Railgun is an enemy sniper rifle which can be fully charged to take out multiple enemies grouped together. Just use this weapon and kill 40 enemies. You can always use the rinse and repeat technique (kills save even if you die).
|Up Close and Personal
|Downed 40 enemies with the Shotgun.
The shotgun is one of the best weapons to kill Thugs with; this applies to all difficulties. When shooting it up close, it will stun Thugs, allowing you to kill them with 2-3 headshots. It does one shot kills on regular enemies when used point blank.
|Sharp Shooter
|Downed 40 enemies with the Carbine.
This is the second weapon you are provided with in the game. This will come naturally through progression.
|Downed 40 enemies with the KRAW.
This is the primary weapon enemies use in the game. Do not even bother reloading the gun, it takes too long. Just pick up another dropped enemy gun and it will save you loads of time.
|Quick Draw
|Downed 40 enemies with the Pistol.
The pistol is the first weapon you start out with. This shouldn't be difficult - just go see how many enemies you can take out with it. If you die, just reload (kills will still save).
|Fish In A Barrel
|Downed 40 enemies that are stunned by the LRAD.
LRAD is an artillery PEG that is fired by friendly vessels to stun enemies. It will stick in the ground and will draw the aliens towards it. The best level to rack up kills is level three. During a part where another squad mate needs to use a computer to hack a defense tower walk up the ramp beforehand (while clearing out the platform so your buddy can get up there), and use the LRAD artillery (best if on easy difficulty). Around 5-6 enemies will hover around it trying to destroy it, so just toss a few grenades to kill them. Now kill yourself and rinse and repeat.
|Locked and Loaded
|Fully outfitted a ship with the maximum number of Wild cards available.
Run around and collect these Wild Cards that randomly drop when enemies are killed. Use them all on one particular ship to unlock. You need 3 cards of the same upgrade applied to each upgrade slot. Some smaller support ships only use two Wild Card upgrade slots. The best way to get this is to just hoard them and use them on one ship. This should come naturally.
|Officer of the Deck
|Defeated 40 enemy vessels in Ship Control gameplay.
There is a Wild Card that looks like a yellow boat steering wheel. Just upgrade a ship and start using this card to take control of a ship and manually fire upon an enemy ship. The USS Missouri is beast upgraded and can take out a ship in less than 5 seconds. I was able to destroy an enemy ship in less than 2 seconds.
|Disarmed or planted 20 charges.
This will come naturally as you play through the campaign.
|Bombs away!
|Downed 5 enemies with one support call.
Find a group of enemies and call in artillery. The end of level seven is a great spot to do this.
|Extra Credit
|Downed 3 or more enemies with one shot from the Railgun.
|Brought a Knife to a Gun Fight?
|Downed a Thug with the pistol.
Make sure to keep the pistol you are given, as it is hard to find a random pistol lying around. Just shoot a Thug a bunch of times with another weapon, and then change to the pistol to finish it off (aim for the head). As long as the pistol delivers the kill shot the achievement will unlock.
|Used your first support call.
This is story-related and can't be missed.
|Navy Cross
|Completed the game on Admiral Difficulty.
This game is really not that hard at all. It is best to start your first run through on the highest difficulty to unlock all difficulty achievements (they stack). Just take your time and use cover. Keep a shotgun on you as they are VERY effective against Thugs. It will stun them allowing you to keep shooting them in the head. Remember, always reload! Do not attempt to reload the KRAW. They are dropped by enemies and can be found everywhere – they all have 300 rounds in them when picked up. If you are stuck at a particular checkpoint, don't forget to move your ships into a support location and to take advantage of their artillery. Enemies perish relatively easy when pounded by support.
|Navy Distinguished Service
|Completed the game on Captain Difficulty or higher.
Refer to Navy Cross.
|Earth's Hero
|Completed the game on any Difficulty.
Refer to Navy Cross.
|Welcome to the Islands
|Completed "The Arrival" on any Difficulty.
This is story-related and can't be missed.
|The Dome
|Completed "Construction" on any Difficulty.
This is story-related and can't be missed.
|Completed "Overrun" on any Difficulty.
This is story-related and can't be missed.
|Mighty Mo
|Completed "The Big Guns" on any Difficulty.
This is story-related and can't be missed.
|No Man Left Behind
|Completed "They're Back!" on any Difficulty.
This is story-related and can't be missed.
|Completed "Retaliation" on any Difficulty.
This is story-related and can't be missed.
|The Bigger They Are...
|Completed "End Game" on any Difficulty.
This is story-related and can't be missed.
|Naval Mastery
|Occupied all support positions in "Overrun".
Move your ships into all of the support squares to unlock this. You do not need to have all of your ships there at once, as long as they occupied the square it will unlock. So if you had a ship that was in a support square, and it was sunk it will still count.
Double Helix Games
May 15, 2012
|You need to log in or register to use MyAchievements.
|Sink These Battleship: The Video Game Screenshots (and Trailer)
|Mar 14, 2012
|Battleship Setting Co-Ordinates for Consoles This Spring
|Feb 08, 2012
|You need to log in or register to rate games.
User Score is based on 29 user ratings.


text:
Scleroderma Center - Victoria, TX
- WebMD Physician Directory of Victoria Rheumatologist Doctors
- Related Scleroderma Articles
- Victoria Emergency Contacts
- Nearby Victoria Hospitals
- Find a Local Pharmacy on RxList - Victoria
Victoria Rheumatologist Doctors for Scleroderma
Type of Physician: Rheumatologist
What is a Rheumatologist? A subspecialty certification by the Board of Internal Medicine; practitioners treat diseases of the joints, muscles, bones, and tendons. The rheumatologist diagnoses and treats arthritis, back pain, muscle strains, common athletic injuries, etc. The rheumatologist may work closely with other specialists such as orthopaedic surgeons and physical therapists.
Specialty: Rheumatology
Common Name:
Rheumatologist Doctors in Victoria * results
- 2
Noe R. Olvera
Noe R Olvera MD PA
2705 Hospital Dr Ste 210
Victoria, TX 77901
(361) 574-1893
- 12 years experience
- 1 office location(s)
- 3
Scott P. Stein
Scott P Stein DO Inc
605 E San Antonio St Ste 330EAST
Victoria, TX 77901
(361) 572-9772
- 26 years experience
- 1 office location(s)
Don't see your city? Use the WebMD Physician Directory to expand your search.
Scleroderma facts
- Scleroderma is a disease of the connective tissue featuring skin thickening that can involve scarring, blood vessel problems, varying degrees of inflammation, and is associated with an overactive immune system. ...
Other Related Scleroderma Articles
Emergency Contact for Victoria
- In case of Emergency, call 911
Nearby Victoria Hospitals results
- 1Detar Hospital Navarro
506 E San Antonio St
Victoria, Texas 77901
(361) 575-744
- 2Kindred Hospital Of Victoria
506 E San Antonio St Fl 3
Victoria, Texas 77901
(361) 575-144
- 3Citizens Medical Center
2701 Hospital Dr
Victoria, Texas 77901
(361) 573-918
- 4Detar Hospital North
101 Medical Dr
Victoria, Texas 77904
(361) 573-610
- 5Warm Springs Specialty Hospital
102 Medical Dr
Victoria, Texas 77904
(361) 576-620
- 6Devereux Foundation
120 David Wade Dr
Victoria, Texas 77905
(361) 575-827
- 7Jackson County Hospital
1013 S Wells St
Victoria, Texas 77957
(361) 782-524
- 8Memorial Medical Center
815 N Virginia St
Victoria, Texas 77979
(361) 552-671
- 9Cuero Community Hospital
2550 N Esplanade St
Victoria, Texas 77954
(361) 275-619
* Provider Directory Terms of Use:
The WebMD 'Provider Directory' is provided by WebMD for use by the general public as a quick reference of information about Providers. The Provider Directory is not intended as a tool for verifying the credentials, qualifications, or abilities of any Provider contained therein. Inclusion in the Provider Directory does not imply recommendation or endorsement nor does omission in the Provider Directory imply WebMD disapproval.
You are prohibited from using, downloading, republishing, selling, duplicating, or "scraping" for commercial or any other purpose whatsoever, the Provider Directory or any of the data listings or other information contained therein, in whole or in part, in any medium whatsoever.
The Provider Directory is provided on an "AS-IS" basis. WebMD disclaims all warranties, either express or implied, including but not limited to the implied warranties of merchantability and fitness for particular purpose. Without limiting the foregoing, WebMD does not warrant or represent that the Provider Directory or any part thereof is accurate or complete. You assume full responsibility for the communications with any Provider you contact through the Provider Directory. WebMD shall in no event be liable to you or to anyone for any decision made or action taken by you in the reliance on information provided in the Provider Directory.
The use of WebMD Provider Directory by any entity or individual to verify the credentials of Providers is prohibited. The database of Provider information which drives WebMD Provider Directory does not contain sufficient information with which to verify Provider credentials under the standards of the Joint Commission on Accreditation of Healthcare Organizations (JCAHO), National Committee for Quality Assurance (NCQA) of the Utilization Review Accreditation Committee (URAC).
By using the WebMD Provider Directory, you agree to these Terms and Conditions.


text:
I've got a live site that's working perfectly, I've also got a local installation of XAMPP on my machine. I created a backup of the sites database and then installed it to PHPMyAdmin in XAMPP. I edited the 'siteurl' and 'home' values in the wp_options table so they match the correct location.
Then I used FTP to copy the entire site from my hosting account to the 'htdocs' directory.
When I visit the site on my localhost I get the following error at the top of all the pages:
Warning: Cannot modify header information - headers already sent by (output started at C:\xampp\htdocs\techietalk\wp-content\plugins\theme-my-login\includes\widget.php:179) in C:\xampp\htdocs\techietalk\wp-content\plugins\theme-my-login\theme-my-login.php on line 379
I keep getting these warnings, here's another one that cropped up in the Dashboard:
Warning: Cannot modify header information - headers already sent by (output started at C:\xampp\htdocs\techietalk\wp-content\plugins\category-posts\cat-posts.php:451) in C:\xampp\htdocs\techietalk\wp-includes\pluggable.php on line 868
Why is the locally stored version of my site throwing all these messages when the live site is fine? I'm confused!


text:
Allman's Electric Stove
First there was this: KFTK's Dr. Eric sets the record straight.
CBS' This Morning Covering for "Dirty Uncle Joe"
Anthem - Heritage Band 510 Always Where I Need To Be - The Kooks 537 Flash Junk Mind - Milky Chance 550 Dukes Up - Modest Mouse 622 Get Closer - Life in Film 648 Buena - Morphine 722 Always Where I Need To Be - The Kooks 748 Balance - Opus Orange 822 General Specific - Band of...
"We are not at war with Islam."
It's time to talk about how creepy Joe Biden is. Jamie enlists the help of some certs to prove his point in this segment. Photo courtesy PRPhotos.com
Pam Geller talks to Jamie about the media reaction to the Chapel Hill shootings and Obama's reluctance to talk about ISIS.
Anthem - Whitney Houston 520 Money - David Gray 535 Venice - The Lighthouse and the Whaler 550 The Look - Metronomy 650 Dance With Me - Ra Ra Riot 720 No Tell - Smoke & Jackal 750 Gotta Get Away - The Black Keys 820 Ordinary Average Guy - Joe Walsh 835 True Love Way - Kings...


text:
If you have troubles since the update to WordPress 4.5 please read this post before opening a new thread.
I would like to remove the links to products once they have been added to the cart, I do not want to show any additional content or have reviews.
This also goes for the view cart page product links.
How do I go about this?
Thank you
Hi chiararestucci,
You would need to customize the WooCommerce plugin files or create duplicate template files and modify those. See: http://docs.woothemes.com/document/template-structure/
If you aren't comfortable editing php, I would recommend looking into a freelance developer.
The topic 'Remove product page link' is closed to new replies.


text:
Video Industry News Video Company News Technology Industry News Technology Company News Novelty Industry News Novelty Company News Gay Industry News Gay Company News Legal Industry News All Company News
Director: Diana DeVoe
Company: The Candy Shop
Cast: Jon Jon, Adrianna Davis, Tya, Jean-Claude Batiste, Rico Strong, Mercedez, Betty Boo, Diana DeVoe, Cuntre Pipes, Tyler Knight, Jordan Rain, Ace (I), Rock (II)
Critical Rating: AAA 1/2
Genre: All-Sex
These "chocolate honies" are tasty morsels indeed, and they like their dicks two at a time, though there?s no d.p. as in some earlier editions.
Skinny screamer Adrianna Davis turns in a terrific scene for the finale, deep throating Cuntre and Rock and taking it up the ass before swallowing both of their loads. Tya falls prey to the old fake modeling audition scam, though it?s the director and her assistant, and not the big dick studs, who pull her strings. Voluptuous Jordan Rain auditions Jean-Claude Batiste and Ace for a male stripper gig and winds up with juice all over her booty. After vixen Betty Boo gets her breasts moisturized, the guys steal her furniture!
Director Diana DeVoe has a light-hearted, even occasionally silly, style and her titles make a good choice for couples viewing.
Retailing: All-black girl/boy/boy threesomes; the fine honeys on the cover should do plenty to move this title.


text:
Video Industry News Video Company News Technology Industry News Technology Company News Novelty Industry News Novelty Company News Gay Industry News Gay Company News Legal Industry News All Company News
Released: Jun 01st, 1997
Running Time: 117
Director: Wild Bill
Company: Hollywood Video
Cast: Frank Towers, Toni James, Alexis Fontaine, Billy Glide, Rick Masters, Dave Hardman, Louisa (I), Nellie Pierce, Shana Lee, Lorena, Randy West
Critical Rating: AAA 1/2
Genre: Gonzo
Good gonzo is like a good martini. The ingredients are simple, but successful execution is difficult. This is very good gonzo. Wild Bill gets gorgeous newcomers, matches them with dependable studs, and, most important, puts the camera in the right place, gets the shots, and edits them together well. The interviews are just long enough for an introduction without overdoing it. The sex scenes are deliberately paced, with long, hand-held moving-camera shots that alternatively lead and follow viewer interest. Four solid sex scenes, plus a solo masturbation, are on display here. All are good. The next-to-last, with Toni James and Rick Masters, is outstanding, with a playfulness and intimacy that makes one feel like one is almost intruding on a private moment.
Get this one, and keep your eye out for new ones. This series shows promise.


text:
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Jailbreak Experts Comex, Geohot And Many More Spotted Together At DEFCON Party
This might make you feel like you're reading AppAdvice-TMZ for a minute, but you'll be thrilled to hear that many top jailbreakers made it to DEFCON this year in Las Vegas and took the occasion to meet.
Alexander Vaughn
| August 8
Review: StarNews
Anything you ever wanted to know about the celebrity culture in your hands. And what sweetens the deal is that you don't have to look at every joe shmo, B list, C list celeb. You can skip to your favorites and to the most interesting of their stories.
Staff Writer
| August 30


text:
Ingrid Michaelson
Last Played
AlbumGirls and Boys
Average rating
4 star rating.
Other songs on this album
Other songs by this artist
- 89.3 In-Studio Performance
- Can't Help
- Keep Breathing
- Be OK
- Be OK (Acoustic)
- Giving Up
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- Girls Chase Boys
- Live Current Vol. 4
- Breakable
Please note that our catalog only lists songs that we've set up within our system; not every track from an album is displayed. You may request a song that's not in our catalog by using our request form. You may also suggest a song be added to our catalog by contacting The Current.
Album art and preview audio provided by iTunes, related artists provided by EchoNest.


text:
Fitness for Geeks
Author: Bruce W. Perry
Publisher: O'Reilly
Price: $34.99 US print edition, $27.00 Ebook, $36.99 CAN print edition
311 pages
Exercise and fitness are currently all the rage. People are learning to eat the right foods, find an exercise routine they can follow, live a healthy lifestyle. Some of us need a little guidance, and this is where Bruce W. Perry's book, Fitness for Geeks comes in.
Fitness for Geeks is a well-researched book that takes a "geek" approach to fitness and health. This is not the type of book you zip right through; you need time to think about and digest (no pun intended) the extensive information Perry dishes out.
Continue reading »
Continue reading »
About Elisa Pacelli
Elisa is a wife, mother to 3 boys, "creative genius", and all-around techno geek. She enjoys reading, quilting, knitting, cruising to Caribbean beaches, and learning new things in the technology world. In the evenings Elisa can be found knitting while listening to podcasts or watching Netflix on her iPad. Listen to her podcast, 3 Geeky Ladies, co hosted with Suzé Gilbert and Vicki Stokes.
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text:
Please excuse my ignorance, I just find it weird. I am on my Win7 box. Also, only this site renders the font in my browser while design.canonical.com does not. I am pretty sure the latter uses Ubuntu font as the default the last time I logged into my Ubuntu box.
Because this site embeds the font itself; the canonical site just requests it, perhaps?


text:
I'm trying to create a custom button look.
From what I've gathered,
NSButtonCell does the drawing, so I should actually be overwriting that instead.
But the issue is, my CustomButton class has other things like
mIsMouseOver etc. Currently the drawing is being done in the CustomButton class but I want to move it over to the cell.
question is, is there anyway I can access the image in the customButton class from the customButtonCell class so that I may use
[image drawInRect:...]?
Regards, Han


text:
Read what tea can do to you.
*research suggest that tea contains cathechins polyphenols which can improve fat metabolism.
Advertising Agency: Dentsu, Jakarta, Indonesia
Creative Director / Copywriter: Widi Hartono
Art Director: Yuli Andrian
Account Director: Nina Martini
Published:March, 2010
9 comments
AdaddictedMar 10, 2010 - 8:11
First thought was like its about enhancing your sexual energy or something!
ek kanyaMar 10, 2010 - 22:54
sex and tea? nice. I liek teh art and the thought.
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