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The tour operator, Paul, was outstanding.
We have never experienced anything like a walk through a rainforest in the dark
We saw tree kangaroos, bandicoots, bats, possums, platypus platypi? and more.
Paul was entertaining, informative and personable.
The experience was more than worth the price
Paul was wonderfully knowledgeable about the wildlife and culture in this area. We had children with us, and he was particularly helpful with them.
I would recommend Paul and Wait-A-While unconditionally.
Recommend this trip! Paul was a great guide. Very knowledgeable and friendly. He remembered everyone's name throughout the whole trip. Small sized tour which was helpful for the wildlife sightings. Was able to see a lot of wallabies and possums but also a tree kangaroo family, a gecko, and even a platypus. Tea/snacks were nice and the dinner was great. Just a heads up for those that may suffer from motion sickness the road up to the tablelands consists of many curves.
We really enjoyed the tour, both seeing the rainforest with those impressive fig trees and all the animals platypus, tree kangaroo, a very cool and rare lizard and many more. The travel was difficult for both me and my sister though, as the car goes fast on roads that turn more than 180 degrees at one direction and then the other, so if you're sensitive, please bring some pills!!!
Wonderful experience start to finish - highly recommend this tour!
Excellent! We did and see more than we expected! The driver was the tour guide who did an excellent job taking us to places to see wild nature. It was almost a full day tour and we loved every secind of it except windy road and I tend to get car sick. However , I was prepared with motion sickness pillss, just one way:
I was able to buy dramamine in the uSA over the counter, but in Australia we were not able to find the same. If you come from another country try to bring your own! The guide provided binoculars and raincoats , we really did not need the raincoats , but it was to have them . The sky at night was so beautiful and we spotted some animals/mammals in the dark. Lots of kangaroos, wallabies, birds, etc.. We stopped at a great italian restaurant for dinner which was included. Vegetarian option was available too upon request.
I really recommend this tour to thise who enjoy wildlife and nature!
I really recommend this tour
This was the highlight of our time in Cairns. Paul was an excellent guide who is a fount of knowledge and very good at finding animals, both during the day and at night. It was fun to see animals in the wild and not just in the preserves. He showed us an amazing variety of plants and animals. This is an all day adventure that is well worth the time.
Always wanted to see a Tree Kangaroo, Platypus, Cassowary and Thylacine if they still exist in the wild.
On this tour with Paul I got to see 2 Lumholtz's Tree Kangaroos and 2 Platypus, plus several other mammals, reptiles, birds. The waterfalls, lakes and volcanic craters were great to see, plus the amazing
Cathedral Fig and Curtain Fig trees which are massive. Then there were the 1,000 year old Kauri Pines.
A really nice meal in the largest timber hotel historic in Australia. So glad I did this tour.
Our guide Paul is so knowledgable and very passionate- he's awesome and everyone should take this tour to see wildlife in the rainforest. Unlike the massive groups other tour companies run- Paul pays attention to the size of his tours and makes sure everyone is well taken care of
It was exactly what I wanted! I was able to see the rainforest at night and tons of animals. It is definitely for those who seek adventure.
What an awesome experience. Paul who led the Tour was incredibly knowledgeable about the plants, creatures, the history and the geography of the area. The tour after dark was mystical with several animals spotted and the view of the many stars in the moonless night sky. Would highly recommend.
Tour guide was excellent. Arrived on time and in good form. As with nature you can't always guarantee what you are going to see (or not going to see) but due to the instincts etc. of the tour guide we seen a wide range of animals. Snakes, possums, spiders, kangaroos to name but a few. The dinner that was also included was quite tasty. Highly recommend you give this tour a try. It's a full day experience starting around 2 pm and ends close to midnight. Well worth it though.
Very good. Paul was very informed and it was very evident that he enjoys what he does. The fact that we could see the animals at night at their habitats was great.
The dinner was awesome and the tea and cakes were v thoughtful.
Small group tour so easy to hear the guide. Paul was very knowledgable and explained things well. We were the only group out at night so had the place to ourselves which made it very different and special. We learned so much that we continued to benefit from during the rest of our holiday.
Thank you Paul. Tim and Marion
The highlight of this tour was watching a platypus come to the surface and then dive again. Waiting for ripples in the water and then his reappearance was amazing. I'm still raving about the experience weeks later.
This tour was the highlight of my trip to Cairns. Our guide Paul was passionate and knowledgeable about the Tablelands rainforest and provided very personalised glimpses into the wildlife of the forest. Our twilight experience viewing a platypus in a forest pool was magical. Dinner at Nick's cafe was delicious and this was followed by a unique experience spotlighting nocturnal mammals. We were lucky to see several varieties of possums and bandicoots and experience the beauty of the forest after dark. Would recommend this ecotour to all who value the wonders of the rainforest.
The tour guide was great and went over and above to make sure we saw as many animals as possible. Seeming them at night was really neat too. The dinner was amazing!
Our guide was extremely friendly and knowledgeable. He somehow spotted so many animals in the dark. (watching a wild possum hanging from a branch with her baby on the back was just amazing. They were only 5-10 meters away from us!!) There were only 4 people in the group including the guide. The dinner was really good as well. Highly recommended!!
This was a cool tour. Unfortunately because you are truly going into the wild to see things, you can't guarantee what you'll see so there were a couple things we didn't catch. However, our guide was great and it was a fun day!
Brilliant. Knowledgable guide and great meal too.
The guide was very nice...the trip was good but a little bit overpriced I think...All the sites we stopped would be easy to get by ourselves with a car...
Would've liked to see more of the rain forest.
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text:
The State of Flash
Apple, Microsoft, Opera and now Scribd have all spoken out about Adobe's platform. What does this mean for open source?
Last week Steve Jobs grabbed some headlines (as if he needed more of them) by releasing an open letter about Apple's decision not to support Flash video on their popular mobile devices. Jobs cited Flash's status as a closed architecture (as opposed to HTML5, CSS and Java, all of which are compatible with iPhone and iPad).
Not to be outdone, Microsoft's Dean Hachamovitch, the general manager for Internet Explorer expressed his thoughts on HTML5 and Flash on the IEBlog. Hachamovitch explained the merits of HTML5 and its ability to handle video on any operating system. While Hachamovitch never outright attacked Adobe or Flash like Jobs did, he did state plainly that, "the future of the web is HTML5" and briefly addressed the need for Flash in the current web environment despite issues with "reliability, security and performance."
Yesterday, Opera product Analyst Phillip Grønvold gave a similarly diplomatic statement to Tech Radar, stating "Today's Internet is dependent on Flash," but later added "But at Opera we say that the future of the Web is open Web standards and Flash is not an open Web standards technology."
And now comes news that Scribd, a document hosting and sharing service, is abandoning two years of development on Flash in favor of HTML5. The move makes it possible to view Scribd documents on a mobile browser. It also allows Scribd to utilize @font-face, a feature in CSS that allows for font downloading, helping to optimize a document both for search and acessibility.
But this isn't quite the open source victory it seems to be. If HTML5 becomes the Web standard, there are plenty of people championing patented, proprietary codecs for video, specifically Apple and Microsoft who have both backed h.264. And while the user will ultimately be able to choose which codec handles video in an HTML5 environment, there is also talk from Jobs himself of pursuing open source video codec Theora for patent infringement.
Issue 191/2016
Buy this issue as a PDF
LinuxCon North America Convenes in Toronto, Canada
Linux Foundation's big event celebrates the 25th anniversary of Linux
Linux Turns 25
Linux has evolved from a "won't be a professional" project to one of the most professional software projects in the history of computers.
Mirantis Joins Hands with SUSE To Offer RHEL Support; Red Hat Not Happy
Competitors get in the game with RHEL without Red Hat
Linux on Windows 10 Poses a Security Risk
Security researchers have already notified Microsoft; some fixes are available
Mirantis to Refactor OpenStack Fuel for Kubernetes
The company is collaborating with Google and Intel to use Kubernetes as an engine for Fuel
Canonical Joins Document Foundation Advisory Board
The upcoming release of LibreOffice will be available as a snap package
SUSE Joins the Microsoft Test Drive Program
Customers can take a free test drive of SLES for HPC on the Azure Cloud
SiFive Launches a Line of Open Source Chips
San Francisco-based chip company announces their first fully open source chip platform.
Fedora 24 Released
The whole distro gets rebuilt on glibc 2.3
Canonical Announces Cross-Distro Support for Snaps
Ubuntu Vendor tries to solve app packaging and distribution problem across distributions.

subset: commoncrawl


text:
Season 2, Episode 2 All That
First Aired: October 14, 1995
Two girls are stranded on an island; and Detective Dan searches for some missing jewelry. Also: a surprise party for Isboo. Music guests include Monica.
Cast & Details See all »
- Rating: TV-Y7
- Premise: An improvisational sketch-comedy series performed by an all-kid cast (ages 12-18), including appearances by singers and other celebrities who also take part in the nutty skits. The series yielded a spinoff show, `Kenan & Kel,' and a teen flick, `Good Burge… (more)
Trending TonightSee all »
The Last Ship9:00 pm | TNTI'll Watch467 Watching
The Strain10:00 pm | FX-EI'll Watch416 Watching
Big Brother8:01 pm | CBSI'll Watch337 Watching
Watch This
Troian Bellisario recalls her wildest PLL fan encounters
The Pretty Little Liars star and creator recall their wildest -- and sometimes incredilbly uncomfortable -- encounters with fans
Twin Peaks FAQ: All That's Left to Know About a Place Both Wonderful and Strange (FAQ Series)
By Applause Theatre & Cinema BooksBuy New: $13.89
Garage Sale Mystery: All That Glitters
By Hallmark Movies & MysteriesBuy New: $9.99
The Eagles FAQ: All Thats Left to Know About Classic Rocks Superstars (FAQ Series)
By Backbeat BooksBuy New: $19.98
Popular Shows
- 1. Orange Is the New Black
- 2. UnReal
- 3. Mr. Robot
- 4. Game of Thrones
- 5. Outlander
- 6. Preacher
- 7. Pretty Little Liars
Popular Movies
Popular Celebrities
- 1. Rami Malek
- 2. Taylor Schilling
- 3. Constance Zimmer
- 4. Emilia Clarke
- 5. Tom Hiddleston
- 6. Kit Harington
- 7. Gina Rodriguez


text:
98th percentile
Just a random guy from a faraway country.
Akidzuki joined on Jul 12th, 2010, since that has made 68 posts that are still accessible today, 0 of which are threads. Helping shape the community, Akidzuki has given 283 upvotes, and was last online on Apr 14th, 2016.
I'm surprised no one has nominated these two. Well, whatever, I will. (spoilers ahead, obviously)
Code Geass R2: Lelouch's death
Hunter x Hunter: Meruem's and Komugi's death www.youtube.com/watch?v=waoVrKsFM3Y
What about Gray killing Frosch? We now know that he isn't evil, but then why would he kill Frosch? Is it possible that he WILL be possessed or something later on?
@9mm And we all saw what speaking to the king did the last time... I think he no longer believed that it would do him any good. He knew Saazbaum's motivation and character, so he knew how to persuade him to let the princess live. Also, he had to act fast, because if they didn't treat the princess soon, she would have died before he could even talk to the king.
This way, the princess is alive, hidden from the other martians AND terrans, and he can build his power to somehow "free" the princess from her fate. (perhaps by ending the war? )
OFF: How do I write the reply like you did (under the post) ? :/
@9mm I don't think he's using her, it's more like he sought a way to save her, and the only way he saw he could achieve this was by making a deal with Saazbaum. If you think about it it's logical. If he killed Saazbaum, he couldn't have saved the dying princess.
I think he's still doing everything for the princess, and he must have a plan to grant her a normal life.
Hungarian and English. I used to be able to speak German on intermediate level, but I neglected it for the past 4-5 years, so now I'm like a beginner. :/ Also, I'm currently learning Japanese.
I got INFP, but after reading the other descriptions, I think I'm close to ISFJ and ISTP as well.
Akidzuki is made of movies, woman, and forgetfulness. With a dash of Keanu Reeves.
That "forgetfulness" part is actually true. o.O
"Akidzuki has Ice powers and can Fart!"
Interesting survey, I'm quite curious about the final results (and the conctrete usage... :D ).
Btw wouldn't it be better if you allowed only two options for the second question?
When it comes to softer OSTs, the first thing that comes to my mind (apart from the Kara no Kyoukai OST which has already been mentioned) is the Code Geass OST (though it has some powerful pieces as well):
I also highly recommend the Katawa Shoujo OST (though it's not an anime):
Also, these are not "soft" at all, but I have to mention Blazblue OST(not anime, but still great) and To Aru Majutsu no Index OST as well. :) www.youtube.com/watch?v=shRhCqLjuWA


text:
CBS Sports' Seth Davis visited the radio studio today and sit in for 45 minutes helping promote his new book about the 1969 MSU vs. Indiana State national championship basketball game. Davis is a Duke grad, after growing up in Maryland. He has done well with CBS and is also writing for Sports Illustrated.com. No airs, no snob, just a pleasant good guy.
He likes Michigan State among any of the men's Big Ten basketball team to have the best chance in the NCAA tournament. He doesn't know how the Spartans will go and he thinks a lot of teams will have their fates in or out of the tournament determined in the next couple of weeks by conference tournament play.
Davis took part in Tom Izzo's media one day camp last fall and he likes the MSU coach. He is well versed on all the teams and he thinks Pitt has the best shot, at this point, of winning the NCAA title.
I also spoke with Tom Izzo today who feels his team has got to play better in the days ahead than it did against Indiana. He knew a two game road trip would be difficult and he knew Indiana would let it all hang out in the game against the Dpartans. Devan Dumes was injured early in the game and did not play and had he played who knows if MSU might have won. But the Spartans have seemed to be the best team all season long in the Big Ten and deserve the first outright title for the school since 1999.
Next up, senior day this Sunday againist Purdue. Travis Walton, Idong Ibok, Marquise Gray and Goran Suton will all say good bye to thunderous cheers and the Spartans will try to finish off a 25-5 regular season record, then head to Indianapolis for the Big Ten tournament next week.


text:
Wrights Saddles
Recently our terribly popular Facebook page was queried as to whether or not Brooks used to own Wrights Saddles. My impetuous and incorrect response garnered a written clarification by none other than Steven Green, who has been with Brooks for over 30 years and manages our office in Smethwick.
Quoting Steven: "Brooks did own Wrights (and technically still do)"
Perhaps the "W3 N" had not the cheery ring of the B17?
"It was the takeover of Wright saddles that brought about the move of Brooks premises from Birmingham City Centre to Smethwick (circa 1960). The Wrights factory was located in Selly Oak – a suburb of Birmingham at some 2 miles to the south of the city centre. The company wished to condense the two factories into one working site – neither existing site was large enough to accommodate the other and so both were closed down and moved to the present site in Smethwick."
"Wrights and Brooks made almost identical saddles. However, it was always considered that Brooks used a much superior grade of leather—– so although the Wright brand was still produced for a number years beyond this, it was gradually phased out….."
So there you have it, the record "set to Wrights" on yet another piece of Brooks history.


text:
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text:
Small businesses in Liverpool have called on tourism bosses to improve the struggling area of Penny Lane, made famous by The Beatles in 1967. Read more »
Ringo to release book of Beatles photographs?
Ringo Starr is considering publishing a book of his photographs of The Beatles, according to reports. Read more »
Former Capitol Records boss Alan Livingston dies at 91
Alan W Livingston, the president of Capitol Records who agreed to release The Beatles' music in America in 1963, has died in Los Angeles at the age of 91. Read more »
McCartney Las Vegas show sells out in seconds
Tickets for a one-off gig in Las Vegas by Sir Paul McCartney sold out seven seconds after going on sale, according to organisers. Read more »
Release date for The Beatles: Rock Band announced
More information on The Beatles: Rock Band have been announced by Apple Corps, including a release date of 9 September 2009 (it's a shame they didn't choose the one after 09/09). Read more »
Paul McCartney to headline meditation benefit concert
Sir Paul McCartney and Ringo Starr are to appear at a charity concert in New York City next month, in aid of the David Lynch Foundation. Read more »
Casting begins for Backbeat: The Musical
Backbeat, the biopic of Stuart Sutcliffe's Hamburg relationship with Astrid Kirchherr, is to be turned into a musical. Read more »
Liverpool Hope University launches Beatles masters degree
A postgraduate masters course in The Beatles, Popular Music and Society is being launched by Liverpool Hope University. Read more »
John Lennon artworks to go on show in Edinburgh
A new exhibition featuring works by John Lennon is to open at The Dome in Edinburgh. Read more »


text:
Dear Mr. Henshaw
Beverly Cleary's Newbery Medal-winning book explores the thoughts and emotions of a sixth-grade boy, Leigh Botts, in letter form as he writes to his favorite author, Boyd Henshaw.
After his parents separate, Leigh Botts moves to a new town with his mother. Struggling to make friends and deal with his anger toward his absent father, Leigh loses himself in a class assignment in which he must write to his favorite author. When Mr. Henshaw responds, the two form an unexpected friendship that will change Leigh's life forever.
From the beloved author of the Henry Huggins, Ramona Quimby, and Ralph S. Mouse series comes an epistolary novel about life's growing pains.
This novel supports the Common Core State Standards.
146 pages; ISBN 9780061708879
Download in secure PDF format
Title: Dear Mr. Henshaw
Author: Beverly Cleary; Paul O. Zelinsky
Dear Mr. Henshaw,
My teacher read your book about the dog to our class. It was funny. We licked it.
Your freind,
Leigh Botts (boy)
December 3
Dear Mr. Henshaw,
I am the boy who wrote to you last year when I was in the second grade. Maybe you didn't get my letter. This year I read the book I wrote to you about called Ways to Amuse a Dog. It is the first thick book with chapters that I have read.
The boy's father said city dogs were bored so Joe could not keep the dog unless he could think up seven ways to amuse it. I have a black dog. His name is Bandit. He is a nice dog.
If you answer I get to put your letter on the bulletin board.
My teacher taught me a trick about friend. The i goes before e so that at the end it will spell end.
Keep in tutch.
Your friend,
Leigh (Lee) Botts
November 13
Dear Mr. Henshaw,
I am in the fourth grade now. I made a diorama of Ways to Amuse a Dog, the book I wrote to you about two times before. Now our teacher is making us write to authors for Book Week. I got your answer to my letter last year, but it was only printed. Please would you write to me in your own handwriting? I am a great enjoyer of your books.
My favorite character in the book was Joe's Dad because he didn't get mad when Joe amused his dog by playing a tape of a lady singing, and his dog sat and howled like he was singing, too. Bandit does the same thing when he hears singing.
Your best reader,
Leigh Botts
December 2
Dear Mr. Henshaw,
I got to thinking about Ways to Amuse a Dog. When Joe took his dog to the park and taught him to slide down the slide, wouldn't some grownup come along and say he couldn't let his dog use the slide? Around here grownups, who are mostly real old with cats, get mad if dogs aren't on leashes every minute. I hate living in a mobile home park.
I saw your picture on the back of the book. When I grow up I want to be a famous book writer with a beard like you.
I am sending you my picture. It is last year's picture. My hair is longer now. With all the millions of kids in the U.S., how would you know who I am if I don't send you my picture?
Your favorite reader,
Leigh Botts
Enclosure: Picture of me. (We are studying business letters.)
October 2
Dear Mr. Henshaw,
I am in the fifth grade now. You might like to know that I gave a book report on Ways to Amuse a Dog. The class liked it. I got an A-. The minus was because the teacher said I didn't stand on both feet.
Leigh Botts
November 7
Dear Mr. Henshaw,
I got your letter and did what you said. I read a different book by you. I read Moose on Toast. I liked it almost as much as Ways to Amuse a Dog. It was really funny the way the boy's mother tried to think up ways to cook the moose meat they had in their freezer. 1000 pounds is a lot of moose. Mooseburgers, moose stew and moose meat loaf don't sound too bad. Maybe moose mincemeat pie would be OK because with all the raisins and junk you wouldn't know you were eating moose. Creamed chipped moose on toast, yuck.
I don't think the boy's father should have shot the moose, but I guess there are plenty of moose up there in Alaska, and maybe they needed it for food.
If my Dad shot a moose I would feed the tough parts to my dog Bandit.
Your number 1 fan,
Leigh Botts
September 20
Dear Mr. Henshaw,
This year I am in the sixth grade in a new school in a different town. Our teacher is making us do author reports to improve our writing skills, so of course I thought of you. Please answer the following questions.
- How many books have you written?
- Is Boyd Henshaw your real name or is it fake?
- Why do you write books for children?
- Where do you get your ideas?
- Do you have any kids?
- What is your favorite book that you wrote?
- Do you like to write books?
- What is the title of your next book?
- What is your favorite animal?
- Please give me some tips on how to write a book. This is important to me. I really want to know so I can get to be a famous author and write books exactly like yours.
Please send me a list of your books that you wrote, an autographed picture and a bookmark. I need your answer by next Friday. This is urgent!
Leigh Botts
De Liver
De Letter
De Sooner
De Better
De Later
De Letter
De Madder
I Getter
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text:
Of all the places famous for a warm, yummy bagel, Montreal may not pop up in your head as a typical place to go. Yet few know that Montreal actually has its own variety of bagel, which is different to the ever-popular "New York bagel" in that it's wood-fired, made with egg and honey or malt, chewy, dense, saltless, and usually smaller with a bigger hole in the middle. They also normally have either poppy seeds or sesame seeds on top.
The Mount Royal Bagel Bakery is a good place to start your bagel hunt; bagel types include pumpernickel, blueberry, chocolate, and cinnamon. They also serve vegan bagels in rye, flax, and spelt. If you're in the mood for a bagel sandwich, you can order one with spicy tuna or chopped egg. Soups such as creamy potato and chive, lentil, leek and potato, minestrone, bean and barley, red kidney bean, and split pea will no doubt warm you up on a cold day.
Salad lovers will not leave unsatisfied; Israeli, Hearts of Palm, chickpea, and cucumber are just some of the healthy options on the menu. You can also munch on cinnamon pretzels, potato or tuna knishes, and delicious spreads that will make your mouth water as soon as you see them. Carrot walnut muffins, Israeli fruit nectar juice, and Moka Java round out the sweet choices. The best perk? Mount Royal has free coffee on Mondays!
You should also stop by the family-owned St-Viateur Bagel, which is open 24 hours a day and has been hand-rolling finger-licking-good bagels for over half a century.
Another good bagel locale is the Fairmount Bagel, which also goes the wood-fire and hand-rolled route, with twenty different varieties. Tempting bagel options include pesto and black olive, garlic, sun-dried tomato, muesli, and the "power" bagel (raisins, walnuts, sunflower seeds, and no eggs). Who's hungry?
Planning a trip? Browse Viator's Montreal tours & things to do, Montreal attractions, and Montreal travel recommendations, or book a private guide in Montreal for a customized tour!


text:
Britain's Spirited Young Masters
By WILLIAM GRIMES
Published: August 4, 1999
LONDON— IN a country synonymous with eccentricity, nothing could be more eccentric than Britain's food culture. Notoriously indifferent to good food, the English nevertheless feast on some of the best television cooking shows anywhere in the world. Traditionally resistant to eating out, they lavish love and attention on their favorite chefs, who rise to a prominence that Emeril Lagasse can only envy. When Delia Smith made omelets on her television show a few months ago, egg sales in Britain rose by the millions. It did not seem preposterous when the chef Antony Worrall Thompson announced last month that he was considering a run for Parliament.
Perhaps most surprisingly, London is now one of the world's really exciting restaurant cities. And it is largely on the strength of home-grown chefs, many of them dedicated to reworking and reinventing a native culinary vocabulary that many people had given up for dead or, worse, treated as a joke. It's all very odd. Some of the best French food in London is not being cooked by French chefs. And some of the best food, period, is English.
There is no way to take the measure of London on a flying visit, but in five days of diligent eating, I was able to check on some new restaurants and follow the trail of younger chefs who are carrying forward the new British cooking, a movement that is spinning off its second generation of chefs.
Londoners have been following Gordon Ramsay since he earned two Michelin stars at Aubergine, the high point in a short career that began in London under the tutelage of Marco Pierre White and Albert Roux, and continued in France with Guy Savoy and Joel Robuchon. Eleven months ago, he opened Gordon Ramsay on the site of the former Tante Claire, and the tables have been full ever since.
The British like their chefs spicy, and Mr. Ramsay fills the bill. A former football player for the Glasgow Rangers, he presides over his small Chelsea restaurant and has thrilled the press with his habit of turning away celebrities who show up demanding a table. Getting in takes some doing. By calling weeks in advance, I was able to get a table for two at 6:45 P.M., on the condition that I give it up by 9, that I call three days before to reconfirm and that I leave my credit card number. Even after I reconfirmed, the restaurant called the day of the reservation for a second reconfirmation, and in being seated, I was reminded pointedly that at precisely 9 o'clock my presence would no longer be required.
It was worth the trouble. Mr. Ramsay looks as if he could run through a brick wall, but he cooks with subtlety, refinement and clarity, qualities evident in the simple gazpacho he presented as an amuse bouche, a soup whose flavors had the hard-etched definition of a crystal.
The restaurant is as French as a one-day nuisance strike. The servers are French, the reservations hostess is French, and the food is very French, although there's a touch of new British in Mr. Ramsay's love for the lesser meats and for homey vegetables like leeks, potatoes and cabbage.
On a warm evening, I flinched at the challenge of starting with foie gras three ways (sauteed with a mango compote, semicooked with Earl Grey consomme and as a confit with truffles). Poached Scottish lobster seemed a better bet, fresh and summery on seasonal vegetables, touched up with a blob of osetra caviar and swimming in a shallow pool of chilled tomato and basil consomme. A salad of crispy pig's trotters sounded like the last word in anti-elegance, but it arrived in triumph, precise disks of wine-braised pork bound in a chicken and foie gras mousse, with a little white lump of sweetbread embedded in the center of each meaty circle. A fried quail egg made the dish seem like a futuristic breakfast.
As a main course, roasted wild salmon, another Scottish entry, came with braised baby gem, a lettuce that shows up everywhere in Britain. Here, it made a suave counterpoint to cucumber, olives, basil and a creamy tomato butter. Darkly flavored pigeon, poached in a bouillon of cepes, doubled its richness with a slice of sauteed foie gras, served in a truffle consomme.
Service at the restaurant seems more New York than London, efficient without hauteur. Mr. Ramsay can be tough on pushy celebrities, but he has taken some of the stuffiness out of the two-star experience.
One of Mr. Ramsay was apparently not enough, so four months ago he installed a protege, Marcus Wareing, at Petrus in Mayfair. It, too, is fully booked, every day. Mr. Wareing, who earned his own Michelin star at L'Oranger down the street, carried the Ramsay spirit from Chelsea, and some of the personnel as well, to new quarters, which share the same peculiar sense of design, a tastefully rich poor taste. At Gordon Ramsay, you see it in funny-looking oversize glass sculptures set into the wall, and the tutelary deity of the place, a glass bust that looks a little like Ernie Kovacs in a maitre d'hotel's outfit. At Petrus, a sterile room that appears as if it might once have been an airline ticket office, it's the art, enormous oil-on-panel paintings modeled after Dutch still lifes of food.


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"Shipping Wars" is officially on a mid-season break, which means the final standings for the Bleep Count are in. Roy bleeped his way to the top early on while Marc, Chris and Jenn bleeped it out all Season. It wasn't until the bee episode that Marc really gained some bleep traction and pulled into a sure 2nd place.
Jenn bleeped the most this week–a total of four bleeps–with her load of arcade games that almost didn't fit in her trailer. Chris let Roy get the best of him and bleeped twice, while Marc bleeped only once this episode.
The real shocker here is that even with Chris getting on his nerves, Roy only bleeped once the entire episode.
For the first half of Season Four, we conclude with Roy in 1st place with 53 bleeps, Marc in 2nd place with 31 bleeps, Chris and Robbie in 3rd place with 17 bleeps, Jenn in 4th place with 16 bleeps and Jarrett coming last with 9 bleeps. That makes one thing that Jarrett is good at–keeping his mouth clean.
Not one of the newbies that appeared in the first half of the season got off scot-free. With only one episode a piece, each rookie shipper bleeped at least once. Chelsea and Courtney win in the rookie category with 5 total bleeps (it was those bleepin' sharks), The Bodens had one bleep and Johnny Chavez also had one bleep.
Is the last episode a hint that Roy is going to change his ways and quit all the foul language? Stay tuned for the next portion of Season Four Bleep Count to find out.


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Definition of confinement in English:
noun[mass noun]
1The action of confining or state of being confined: he was immediately released from his confinement
More example sentences
- We do not rely primarily on preventive confinement - the incarceration of a person in anticipation of what he will do in the future.
- In fact, seldom will confinement, detention be the better course to adopt.
- When a person has been duly convicted of a crime carrying a jail term, confinement is automatically authorized.
imprisonment, internment, incarceration, custody, captivity, detention, restraint, arrest, house arrest
literary thraldom, thrall
archaic duress, durance
penning, caging, locking up, walling in/up, enclosure, encirclement, surrounding, encompassment;
North American corralling
rare immurement
2 dated The condition of being in childbirth: the pros and cons of home versus hospital confinement [count noun]: my grandmother's last six confinements
More example sentences
- A confinement of six weeks used to apply to new mothers and I am a firm believer in the benefits of this enforced rest.
- Application for maternity benefits must be made at least eight weeks before confinement, or within six months of the birth of the child.
- Mother had given her a beautifully embroidered pocket, that Mama had been sewing during her long confinement before the birth of Thomas and Lettie.
birth, childbirth, nativity
technical parturition
archaic lying-in, accouchement, childbed, travail
For editors and proofreaders
Line breaks: con|fine|ment
Definition of confinement in:
What do you find interesting about this word or phrase?
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The Windows Phone team has updated their blog with a reminder to users running a version of Windows Phone below v7.5 (aka Mango) to update their device with the latest version in order to continue to have access to the Marketplace on both the web and on the device.
The move is being made to continue making improvements to the Marketplace and Microsoft needs to move users to the latest update to do so.
To see which Windows Phone operating system (OS) version is currently installed on your phone, do the following:
- On Start, flick left to the App list.
- Tap Settings > About > More info.
If you have never upgraded you phone's software, you will need to connect the device to your PC and run the Zune PC software and follow the onscreen instructions to begin the process.


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Takeover Battle Brewing for Asia Pacific Breweries?
Thai companies are having an acquisitive week – especially against the Dutch.
Following news that Royal Dutch Shell PLC has dropped out of a bidding war against Thailand's state-backed PTT Exploration & Production PLC for Mozambique-focused oil and gas explorer Cove Energy PLC, another Thai company is ruffling the feathers of a Dutch giant.
On Wednesday, Thai Beverage PCL confirmed it is in talks with Singapore's Oversea-Chinese Banking Corp. and its insurance unit for their joint 18.2% stake in food and beverage group Fraser & Neave Ltd., as well as its 7.92% stake in Asia Pacific Breweries, maker of Tiger beer. Heineken NV has a 41.9% stake in APB, a joint venture with F&N dating back to 1931.
A Heineken spokesman told Dow Jones Newswires that the company would take any necessary action to protect its interest in the company, adding APB is a very important part of its Asia business.
Continue reading on Deal Journal.


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Once back we ate lunch at a restaurant in the port and then again did a little shopping in the flea market.
We then took a taxi to do some shopping in the Golden Zone. This "Golden Zone" puzzled me because there were very little shops and the prices were all considerably higher then Puerto Vallarta or even the big market right there at the port! The prices at that market at the port are actually quite reasonable but as always you will need to negotiate the pricing there.
We then walked out of the port, took a left and then walked a few blocks to the end of the street where we were able to purchase water taxi tickets for $2 per person, round trip to Stone Island. Once we reached the island we hopped in the back of a truck and took a short ride for $1 per person to arrive at Victors. This is a restaurant/bar on the beach. You can have them set up tables/chairs/umbrellas out in the sun and the Pacifico beers are only $1.50 each. The margaritas are considerably more but very large. We also ordered the garlic shrimp and guacamole which were fabulous.
Once we got back to the port we stopped at the little bar set up right before you get back on the boat. More cheap beer and quite a wild crowd. Eventually we had pull ourselves away and get back on the ship. Wonderful beach day and great for anyone on a budget!
Once we got to the canopy site we got geared up and climbed up the stairs to the first zip line. Let me warn you...if you are in tough physical condition, do not do this tour because there are A LOT of stairs. The zip lining was such a blast and the employees were funny and very nice. Although we did take our own pictures we did purchase some pictures and video from them. After we had a mango margarita with chips and guacamole at their bar. We fed tortillas to these cute little critters that they had in cages in the bar. I forget what they were called but they were related to raccoons. Then they had a couple of rooms with little monkeys and a huge iguana. They would put strawberry yogurt on your hand and let you walk into their large cage where the monkeys would jump on your shoulder and eat the yogurt.
On the way back we stopped at the flea market for a bit. The vendors are aggressive, just as they are at all of the ports in Mexico. If you are interested in something you really have to haggle with them to get a decent price. We walked along the ocean for quite a long time and enjoyed the various beach art. There were sand sculptures and a guy that stacked these long rocks on their ends. We eventually took a taxi back since it was getting quite late.
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We will be kicking off the 3rd annual Black Hills Photo Shootout with a keynote presentation by noted photographer, instructor, and lecturer, Rick Sammon!
Rick has published 36 books including a series of 3-D books for kids. He is in the Explores Club and has photographed in almost 100 countries around the world. When asked about his photo specialty, he says, "My specialty is not specializing." That's because I try to do it all. Combine that with his philosophy of never giving up, and it's no wonder that he is a Canon Explorer of Light, a Westcott Top Pro and a Lexar Elite Photographer. When he is not on the road or writing, he is playing the guitar or keyboards.
He also has a great sense of humor to go with all of that photography talent. He says, "Perhaps my biggest accomplishment is having a sushi roll named after me at Samurai Japanese restaurant in Croton-on-Hudson, New York!"
Please join us on Friday night for an amazing presentation by Rick.
A sampling of Rick's photography:
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Anyone else a big supporter of "flinging your baby around and drowning them a little" therapy?
Anyone else a big supporter of "flinging your baby around and drowning them a little" therapy?
A sour baby, a hungry baby, a freaked out baby and a curly baby.
No, it's not the lady with the baby, so don't freak out. Wait for it .. ...
A never-aired segment on parenting from Orange County Public Broadcasti ...
A pig rescues a goat ... yes, you read that right.
I wonder what "FTV Anne" would think?
The baby's crying says it's working…
she'd go kickbox the crap outta this beeetch
Im not sure she could say anything about it because I think she died from being bored over two years ago.
And they got pissed at MJ for dangling his baby for 2 seconds?
ill trust MJ before this bitch
lol, agreed.
i want to see the bloopers
Russian, enough said.
i thought they said egypt…but i could be wrong.
That is in Dahab Sinai Egypt Africa
with a Russian biatch
not every russian does that. i'm russian and i would kill whoever tryed doing it to my kids
Maybe its because I'm a parent but this scares the hell out of me.
What part of DON'T FUCKING SHAKE A BABY do they not understand?
WTF did I just watch?
this was actually hard to watch…both because of what was taking place physically in the video, and because of the fact a person that would think thats a good idea will be raising a child
forget Kony 2012…TAKE THIS B ITCH DOWN!!
Kony 2012….and yeah, this is sick and wrong
So what if she drops the little rat? I actually liked the video.
only in egypt…
Wonder if she can twirl the baby on here breast while feeding?
Ever herd of Shaken Babay Syndrome!
This chick should be kicked in the clit. She doesn't read her internet critics because she's too busy burying dead babies.
its the next olympic sport
Fake. The babies do remarkably well holding their heads up while being thrown around…
The only thing that is going to become wildely adopted around the world are these children!
can i borrow your baby for 5 minutes?
damn i want to slap her so bad!! stupid ppl !
This is some sick shit man. Poor little fuckers getting thrashed around like that… not cool. Shaken baby syndrome…WTF
Wtf with this.
that just made me wanna puck and kill that bitch
i could'nt even stomach to finish watching this video. im so mad i dont even think its at the crazy bitch doing yo-yoing the baby, but more so at the retarded parents who were like "yeah sure, you can throw my young and pliable baby around like effing pizza dough!"


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One of the greatest joys of herb gardening for me is sharing my perennial plants with other gardeners. (I love to receive plants, too.) But buying plants to give away can be expensive, and raising plants from cuttings or seeds takes time. Thus, I take comfort in knowing that I can satisfy my urge to share my herbs without spending a cent and at the cost of only a few minutes of my time and a little elbow grease. I do this by dividing them.
Vegetative (asexual) methods are the only way to propagate certain herbs, such as French tarragon, which doesn't set seed, or those cultivars of lavenders, oreganos, and thymes that don't come true from seed. These methods ensure that offspring are genetically identical to their parents, that (barring a rare mutation) any start of tarragon that I give you will be identical to the mother plant and to its mother plant, and so on back through dozens of generations.
Division is only one method of vegetative propagation; others include taking stem, root, or leaf cuttings (see "Growing Herbs from Stem Cuttings", The Herb Companion, February/March 1993), tissue culture, and layering (see "Layering: Propagation without Separation", August/September 1990). Division is my favorite method because it's quick: it takes just minutes versus the weeks or months required to obtain plants from cuttings. Division requires no fancy equipment—no lights, heating cables, cold frames, or propagating chambers. The new plants (called divisions) are much bigger than rooted cuttings, and they come equipped with all the parts (roots, stems, leaves) they need to start growing in their new location.
Although my motive for dividing perennial herbs is to obtain more plants to give away or to fill my own beds, there is another good reason to divide them. When I first set them in the ground, I give my plants plenty of room; small ones often look puny and lonesome in a sea of bare soil. With sun, water, and warmth, though, they soon expand outward, quickly using up their allotted space. The more rampant spreaders, such as yarrow, begin trespassing on the territory of their neighbors. Eventually, the enlarged plants must pay a price. Typically, the younger roots at the edge of the plant get their nutrients from the soil in the new space, but the older central roots have exhausted the soil they're in; they weaken and die, as does the original top. What's left is a ring of healthy plant material around a dead center; what's needed is to move the good parts to fresh soil and to dig out and discard the old, worn-out inside part.
Chives and garlic chives (Allium schoenoprasum and A. tuberosum)
A chive or garlic chive "plant" consists of a dense mass of individual bulbs. These can be teased or cut apart into very small sections, even into single "onions", but I prefer to keep them in clumps 4 to 5 inches across. I always cut up the parent clump with a shovel.
Orris (Iris germanica var. florentina)
I've read that the best time to divide irises is after they've bloomed, in early summer for orris. I have divided orris earlier in spring with no trouble, though. I dig the overgrown rhizomes and discard anything that looks rotten or eaten. For the best show of flowers, I arrange three Y-shaped double rhizomes with the stems of the Y toward the center and nearly touching. I save the larger single rhizomes, too, but don't expect them to flower as freely. I set the sections horizontally nearly at the surface of the soil. The feeder roots go into the soil, but the upper side of the rhizome is exposed. I never trim the green foliage back but do pull off the shriveled last-year's leaves.
Bee balm (Monarda didyma)
In rich soil, bee balm can form an impenetrable mat almost while you watch. I have divided bee balm successfully in early spring, when the top growth is only 2 to 3 inches high. Later in spring, it seems to suffer transplant shock when disturbed.
Mints (Mentha spp.)
The trick with mints (and silver-king artemisias and horseradish) is to dig up every bit of root, as every one you leave will be a brand-new "division". It's a good idea to enclose the roots in a pot sunk into the ground and to check it in the fall: stolons (runners) are likely to grow right over the top into the garden.
Tansy (Tanacetum vulgare)
Tansy is divided like bee balm. I haven't noticed any transplant shock, but then, I usually dig it no later than early May.
Lady's-mantle (Alchemilla vulgaris)
This herb seems to form small off-plants, each with its own root system. I dig these and move them to a fresh site where they'll be 18 inches from their nearest neighbors.
Creeping thymes (Thymus spp.)
Prostrate thymes are easily divided: just dig chunks and set them in prepared soil where you want them to grow. Press them into the ground to get good contact of the roots with the soil.
Every book I've read recommends dividing most perennial herbs about every three years, but I do it more often, even annually if the plants are growing well. If I put it off, the plants get woodier and much harder to dig. Another benefit is a more frequent change of exhausted soil for fresh, which makes sense to me.
Here in Massachusetts, I start thinking about dividing my herbs in April, though late snowstorms can postpone the actual digging for days or weeks. I remove the winter mulch of pine needles gradually, in two or three steps, so as not to expose the plants to the harsh realities of the weather too abruptly. As the tops begin to make a little growth, I see that the bee balm is beginning to tangle with the lemon balm, the lady's-mantle is mingling with the orris, and the fern-leaved tansy is moving out of its enclosure of small stones. As the clump of chives begins to send up dark green succulent fingers, I envision it cut into four or six sections, each a mass of lavender flowers come June.
Some people divide their herbs in the fall, but I nearly always do it in spring. I'm all fired up to get into the garden after a winter of enforced idleness. In fall, I'm usually too busy harvesting herbs and vegetables to think of dividing plants, and if I do finally get around to preparing a new bed, I worry that the newly divided plants may not have enough time to become established before the ground freezes.
I'm tempted to start digging immediately, but I tell myself to wait a bit: it won't hurt the plants to divide them now but a couple of weeks of warm weather will cause them to put on more growth, making it easier to distinguish the plants I want to divide from those I want to leave undisturbed. Butterfly weed (Asclepias tuberosa) emerges particularly late, but I have it well marked with wire-legged plant labels.
Waiting also will make it easier to tell whether plants are really dead or just slow in showing life. I may try snapping a twig or scratching it to see if it's green inside. A twig that snaps and is brown and dry all the way through is almost certainly dead. Before giving up a plant for lost, though, I'll brush away the soil from the crown (the junction of the stem and roots) and look for evidence of buds. If I see any, I'll cover them up and wait a little longer.
Anise hyssop, bee balm, catmint and catnip, chives, costmary, prostrate germanders, horehound, lemon balm, lemon grass, mint, oregano, pennyroyal, sorrel, sweet woodruff, tansy, tarragon, creeping thymes, valerian, watercress, winter savory, wormwood, and yarrow are all easy to divide. On the other hand, woody herbs such as hyssop, lavender, rosemary, rue, sage, santolina, and upright thymes as well as lovage and sweet cicely are more difficult to divide because they tend to form a single main stem rather than multiple stems arising from the crown.
Annuals and biennials should be started from seed, and many perennials can be. Perennial herbs that you don't want to move or that aren't big enough to divide may often be propagated from stem or root cuttings. Woody herbs with flexible stems may be propagated by layering (wounding and pinning down a stem to the soil to induce the formation of roots at the wound site).
As I walk about the garden in April, I'm on the lookout for candidates for division. Besides perennials that are outgrowing their allotted space, I look for those that are crowded and are not blooming as well as they used to—orris, for example—and for clumps that are dying out in the middle such as yarrow and bee balm. I check those that spread by stolons, such as mints and silver-king artemisia; those that consist of a mass of tiny bulbs, such as chives and garlic chives; and those that form small satellite plants, such as lady's-mantle. I note whether the French tarragon is big enough to divide, and think about where I could establish a ground cover of caraway thyme or sweet woodruff.
Some gardeners divide herbs by digging up the entire plant, shaking or washing off the soil, and cutting or pulling the root mass into sections, each with several buds or living top growth. This is a good way to maximize the number of divisions, but I rarely do this. I find that small divisions take too long to make much of a show, and they may suffer transplant shock, especially later in spring when the sun is more intense and the soil has dried out more.
I prefer to cut plants into chunks that are 4 to 6 inches across. Preparing them takes a fraction of the time it takes to pick apart plants as described above. And my divisions don't experience much transplant shock because I disturb as few of the roots as possible when digging them. Only those on the outside of the division are at all damaged, leaving all those on the inside of the chunk to carry on with their activities.
I work some compost and perhaps a bit of fertilizer into the area where I plan to put each division. I dig a hole about the size of the division into the now-fluffed-up soil and set the division into it, firming the soil around it and watering it in. In spring, the soil is usually moist so I don't bother shading them, and I never cut the tops back, even when dividing plants in the fall. If the tops should begin to wilt, I'd cover them with a bushel basket for a few days. It's a good idea to mulch all first-year plants after the ground freezes in the fall to minimize the freeze/thaw cycles that can heave them right out of the ground.
I take a heavy kitchen knife, along with my pruning shears and a shovel, out to the garden and use whichever tool does the job. A knife will just bounce off an overgrown clump of fibrous catmint roots, for example—a good reason not to let your plants get really overgrown before dividing them.
A garden spade with a square, flat blade cuts nice, neat pieces, but my long-handled round-bottomed shovel is more comfortable to use even though the pieces it makes are more irregular. It's a mistake to lift a clump out of the hole and then try to cut it up by jumping on the shovel. If the clump wobbles, you can lose your balance and fall, and you can injure your back if the plant is woody enough to repel the shovel.
If a plant is in a good location but is just too big, it's tempting to leave one part and cut away the rest. The roots of the part that is left are not disturbed at all so there is no transplant shock. However, I prefer to dig everything up, reserve one sturdy chunk to put back in the original location, and find new homes for any other vigorous pieces. I compost weak or dead parts (or throw them in the trash if they seem diseased) and amend the soil with compost and maybe a handful of 5-10-5 commercial fertilizer. I omit the fertilizer if the plant to be divided is especially robust.
Betsy Strauch's time is divided among several editorial functions, including assistant editorship of The Herb Companion.
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