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The Challenge
My self-set challenge was to wear 4 me-made garments a week. Within the first week it developed into an evaluation of my me-made items, what I should cull, and what I want to make in the future.
I have neither the energy nor the resources to take a photo of myself every day
With different schedules, I don't see my boyfriend in the daylight and am too embarrassed to ask a coworker to take photos of me. Fingers crossed Paunnet does a tutorial on how to be so amazing with a self-timer (p.s. go check out her MMM photos--that girl is so stylish).
I'm more likely to wear things that are better made
Oh my, how far I've come from the girl who didn't get the fuss over seam finishes.
For a girl who's not that into floral dresses, I make a lot of floral dresses
This was a big lesson: I gravitate towards making garments I don't particularly love wearing. The best way I can think of combating this is by getting inspiration from things I want to wear, not things that look phenomenal on other people. How do you plan your garments?
I need more pants & winter items
Just because I didn't wear it, doesn't mean I don't love it
May in Australia is late Autumn, so things like my Kate Dress which are on constant rotation in spring in summer, weren't worn at all.
The Culls
Garments that have easily fixed issues (e.g., a faulty zip) and, with a little effort, will be totally wearable
Grey wool pants, geographic print pants, jeans, chinos
What can I say? I'm a pants lady. I've nearly perfected the fit of my Colette Clovers (it's taking some serious tweaking and time!) and am expecting to go pant cray-cray in the very near future.
Button up shirts
Crisp, white shirts go perfect with the crazy patterned pants that I love so much. I've recently purchased Pam's Craftsy class, on making the perfect tailored shirt, so let's hope I have some beautiful creations for MMM 14!
Stretchy 3/4 sleeve pull-over shirts
Is there anything easier than a classic fitting top? I think it's time to get on Sewaholic's renfrew train.
Blazers & jumpers
Oooooh, this will be a fun project!
The Conclusion
Participating in Me-Made-May 2013 was a fantastic reality check of where my me-made wardrobe currently stands and where I want it to go. The main discoveries are that I don't sew things I want to wear (which is kind of bizarre), I have a few gaps which can be easily filled with stretch shirts & pants, and I now recognise how important a well made garment is to wearing it later.
Oh man, enough self-indulgent typing. This girl needs to sew!


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DARTMOUTH — The company that wants to cap and close the Cecil Smith Landfill has sued the town, charging it with adopting a bylaw intended to punish the landfill owner rather than just fix the environmental problem.
Boston Environmental Corp. filed a June 18 complaint alleging the law — which prohibits bringing a type of contaminated soil into the town — is unconstitutional and illegal.
At the recommendation of the Board of Health, the town passed the law in April.
"The town has implemented a coordinated strategy to kill the landfill closure project on the terms agreed to between the owner (Mary Robinson) and Mass DEP," according to the suit.
The Department of Environmental Protection and the town of Dartmouth are at odds over a $16 million, three-year plan proposed by BEC, and approved by the DEP, to cap and line the 23-acre landfill at 452 Old Fall River Road.
The original agreement between Robinson and DEP is "typical" and "legal," according to the complaint filed in Plymouth County Superior Court.
Location, ST | website.com

subset: commoncrawl


text:
8,253 words (≈ 33 minutes)
This is a SAMPLE of a longer work.
'[A]n entertaining escapade in which all the characters are crooks and their way to a better life is the $2 million they're chasing'
(Herald Sun, Australia )
'Quinlan's work has been compared to that of Tarantino and Elmore Leonard. A big call, but with plenty of wit mixing with the violence and tough talk, it's a fair one. IN A WORD: Smokin' '
(Weekend Gold Coast Bulletin, Australia )
"This is the stuff… Violent, pacy,… (more)
Language: English
Written in: 2012
Published: 2012-11-02
Word count: 8,253 words (≈ 33 minutes)
Tags: stolen money, organized crime, caribbean, crime, murder, mafia, thriller


text: Just thought I would stop in and let people know there is a new forum devoted to the Second Apocalypse (and othe RSB works) over here. It was started by Madness from the old three seas forum and endorsed by Bakker on his most recent blog entry. (He's promised us some kind of treat, perhaps even a preview chapter from the Unholy Consult!)


text:
MAR 27, 2013 - New York Post
A Must Read - Share
He's hanging up his slicer.
The bodega owner who won a $338 million Powerball jackpot slapped a "For Sale" sign on his New Jersey store today — opting to get an early start on his golden years.
Passaic father-of-five Pedro Quezada originally planned to keep the Apple Deli Grocery store...
Editor's Picks
Hey you have no friends!!! Get to work and start inviting friends to help build your Comunitee. Click Here to invite friends.
© 2011 Comunitee, Inc.


text:
Friday, August 29, 2008
Debbie's Famous No-Bake Chocolate Covered Peanut Butter Balls9 comments Eaten by Elizabeth Halen at 9:09 AM
In celebration of Peanut Butter Exhibition #4 I'm doing something a little different.
A friend of mine was raving one day about his wife's amazing skills in the kitchen. He cited many examples, but one struck the Peanut Butter Exhibition cord with me! In the middle of a heat wave here in Philly, I had a craving for something sweet, and quickly e-mailed her to get the details on these no-bake treats. My next e-mail was to Nick, The Peanut Butter Boy, insisting that our next PBE theme be No-Bake so that I could share this recipe with the world! The following recipe is not mine, it belongs to my friend Debbie, but she has agreed to let me enter it via Foodaphilia into Peanut Butter Exhibition #4. It's quickly become a go-to dessert for me this summer, I've brought them to a few picnics and eaten quite a few from home out of my freezer in the middle of the night, they're just that good.
What's even more beautiful about this recipe is that there isn't really a recipe, rather its a short list of ingredients in general proportions that you can mess around with to your own liking. Basically you need just 5 things to get started:
Peanut Butter
Butter or Margarine
I started with about 1 cup of peanut butter, I used chunky because that's what I had, but smooth would work just as well. Melt it in the microwave with about 1 Tablespoon of butter or margarine for about 30 seconds and blend with a fork. Add around 1/2 cup of oatmeal and a few drops of vanilla and blend again. Add enough sugar to make the peanut butter mixture into a consistency that will easily roll into balls. The picture above illustrates the consistency you're looking for. Debbie uses white sugar, I used a mixture of white sugar and brown sugar, mainly because I ran out of white sugar in the middle of making this dessert the first time around. In subsequent attempts, however, I've repeated the substitution because I like the carmely flavor the brown sugar adds to the peanut butter.
Use a good size cereal spoon to measure out the peanut butter mixture and roll into balls. Then stick them in the freezer to chill out for about an hour.
The final ingredient you'll need is some chocolate for the coating. You can use any chocolate you like, I've used semi-sweet, milk, a combination of those two and white chocolate. My favorite is the semi-sweet, but I tend to like my chocolate on the less sweet side and I find the semi-sweet chocolate is a nice compliment to the sugary interior of these treats. I used one whole bag of chocolate chips and 1 tsp of vegetable oil melted together in the microwave to coat my peanut butter balls.
Once all the balls are coated in chocolate, stick them back in the freezer until completely firm. At this point I took them off the cookie sheet and tossed them into a plastic container with a lid and stored them in the freezer. I wouldn't recommend keeping them outside of the freezer, the texture of this No-Bake treat is just superior in frozen form.
Seriously, there's never been an easier or more adaptable recipe for such a wonderful dessert. If you're not that into chocolate, just drizzle some over each ball instead of coating the whole thing. If you don't like chocolate at all, or are really trying to count those calories, just roll the balls in a light dusting of white sugar. Similarly, you can replace the oatmeal with crushed pretzels or fiber cereal to increase the saltiness or crunch of the filling. The possibilities are endless, so I hope you try it out and let me know of alterations that provided you with something tasty
Labels: chocolate, event, No-Bake, PBE, peanut butter
Thursday, August 28, 2008
2nd Annual Northern Liberties Rib Cook-Off2 comments Eaten by Elizabeth Halen at 10:34 AM
There is still plenty of time to get a team together and enter the 2nd Annual Northern Liberties Rib Cook-Off!
With a minimal entry fee, A Full Plate Cafe is providing Rib Cook-Off teams with 10 racks of ribs to lay their BBQ magic all over. You provide the sauce, utensils and creative ideas, they provide the meat. You still have time to enter!
Don't have a grill you can wheel down to Liberties Walk? You can rent one from A Full Plate Cafe for just $20.
Live entertainment and local beverage sponsors will be on site to provide an entire evening of fun and food.
Not a griller, but love to eat? Join us starting at 4pm to purchase a general admission ticket which gets you samples of the contestants ribs and access to a full buffet of A Full Plate's side dishes. You can't go wrong at this event whether you're grilling or eating.
Labels: Northern Liberties, Ribs
Raspberry Layer Bars with Metropolitan Bakery Granola1 comments Eaten by Elizabeth Halen at 7:38 AM
I've fallen under the spell of Metropolitan Bakery's Granola. You could say I've become a little obsessed even. It's just a great product with no funky preservatives or anything artificial. Seriously, if you read the ingredient list, it all just makes sense. More food should just make sense.
So as well as eating the granola by the handful as a snack or on yogurt in the morning for breakfast, I've also been baking with it! The recipe that follows is one of my most successful attempts are working the granola into cookie form.
For the base you'll need:
2 sticks, plus 4 tablespoons butter, room temperature
1 1/2 cups light brown sugar
1 teaspoon vanilla
1 tablespoon baking soda
1/2 tablespoon salt
2 1/2 cups all purpose flour
2 cups Metropolitan Bakery Granola, chopped, dried fruit removed and saved for later
Cream butter and sugar, add vanilla. Combine flour, baking soda, and salt. Slowly add flour mixture to the butter and sugar.
Stir to incorporate all of the flour. Add the two cups of granola (with the dried fruit removed!) and mix to combine. The dough is very stiff and I usually end up using my hands to really make all the oats stick.
Press half of this dough mixture into the bottom of a 13 X 9 non stick baking pan that you've lined with non stick foil. Bake the crust for 10 minutes at 350 degrees.
To the remaining dough, add the reserved dried fruit, 2 more cups of chopped granola and 1 cup of sweetened flaked coconut. The mixture will be crumbly. Set aside.
After 10 minutes, remove the bottom crust from oven and let stand 2 minutes before spreading it with 1 cup of raspberry jam. I used a jar of seedless raspberry jam that I picked up from the farmer's market, but you can use whatever jam you prefer or are trying to use up.
Crumble the remaining dough/granola mixture evenly over the top of the jam layer and place back in the oven for 18 minutes. The topping should be a light golden brown and the center of the bars should still be a tad wiggly.
Let cool completely on your countertop or in the refrigerator before slicing into bars. Depending on how large you cut them, you could get between 24 and 36 bars.
Labels: bars, cookies, granola, Metropolitan Bakery, raspberry
Thursday, August 21, 2008
Food Blogger Picnic & Potluck4 comments Eaten by Elizabeth Halen at 8:02 AM
Thanks to Taylor and her excellent organizational skills, a bunch of us foodies got together in a sweet spot in Fairmount Park this past Sunday to eat and hang out in the company of other food nerds. It was a totally gorgeous day, the park was full of happy people and everyone at our gathering brought something delicious to share.
Even though she's a strict veggie, Taylor was kind enough to procure locally raised venison, beef and pheasant for the meat eaters to grill up. I had a venison burger that was cut with a little beef. This not only minimized the slightly gamy flavor of the venison, but because deer is so lean, the beef provided just the right amount of fat to keep things moist and yummy. Just below the burgers are venison kebabs, and the silver bowl contains a delicious North Carolina pulled pork made by Sara from The Real Potato. That beautiful dish of guacamole was made by my roommate, Alison. Most of the time she pretends she doesn't cook, but then whips up magical things like mini fritattas and impresses us all. She's also one of the best guacamole chefs I've ever had the pleasure to meet and she didn't let us down on this day. Taylor also put together some veggie kebabs and Neal from Burning Pasta brought a jar of pickled peaches. They weren't sweet, but lightly spiced and still firm enough to eat as a compliment to meat or just on their own.
One of my favorites from the day was this dish of lettuce wraps with marinated shrimp. Patti from Philly Food Guys made this snack and revealed the recipe was from The South Beach Diet Cookbook. My mother owns that book, so I'm going to have to borrow it and page through it on a search for the recipe.
Alex from Le Petit Cochon made a delicious salad of corn, tomatoes, avocado and cilantro that reminded me of a salad my mother used to make during the summertime when we lived in California and the produce was always so good. Alex's version was light and perfect for this picnic. Other highlights (not pictured) included shrimp marinated in shallots and whole peppercorns and a cold red cabbage and soba noodle salad.
Dessert is usually my favorite category of potluck food and this edition was no let down. Wendy has been perfecting her chocolate chunk cookie recipe and loaded this batch up with three kinds of chocolate, whole wheat flour, almond meal and tons of chopped almonds. Vegan Chocolate Peanut Butter Cookies made an appearance thanks to Taylor and her friend Stephanie made a fresh blackberry cobbler. The most unusual, but my favorite sweet treat of the afternoon was the Bacon Toffee. Yes, Bacon Toffee! Neal from Burning Pasta made it at home and it was delicious. Salty and sweet as well as crunchy and chewy - that's the perfect combination of flavor and texture and I hereby declare Bacon Toffee one of the best bacon creations I've had the pleasure to taste. I don't have photographic evidence of the rest of the goodies on the sweets table, but Collin made sure to bring some Famous 4th Street Deli cookies and Patti and Bill brought a healthy peanut butter dip with apples.
Another good event with great food and both old and new friends. It was fun to meet the faces behind The Real Potato, Phoodie.info, and Burning Pasta for the first time. I hope you all had fun and will join us at our next get together where hopefully we'll be experimenting with Miracle Fruit.
Tuesday, August 19, 2008
Home Slice Grand Opening & A Full Plate Anniversary Party0 comments Eaten by Elizabeth Halen at 10:19 AM
No plans this Thursday night? Now you've got them. Head over to Liberties Walk on August 21st around 7pm for a night chock full of live entertainment and the neighborhood's newest pizza.
The lovely ladies of Bob & Barbara's fame will be hosted by Miss Lisa Lisa on the Walk in front of A Full Plate Cafe and Home Slice Pizzeria.
From 7pm till 9pm, Home Slice will be giving away FREE slices of their delicious pizza. White and whole wheat crusts are available, as well as traditional and non-dairy cheeses. Stop by to check out what's on the menu and scope out the beautiful interior of the newest restaurant on Liberties Walk. Thursday night they'll also be featuring a Six-Foot Long Cheesesteak and a Six-Foot Long Vegetarian Cheesesteak!
Also on the line up for the evening is a live performance by The Names and a fashion show featuring clothing from Delicious Boutique.
I'll be there helping my friends celebrate the 2-Year Anniversary of their charming cafe and the Grand Opening of their newest business venture. Come on down to say hi and enjoy the entertainment.
Home Slice Pizzeria
1030 N. American Street
Philadelphia, PA 19123
Monday, August 18, 2008
Metropolitan Bakery2 comments Eaten by Elizabeth Halen at 8:24 AM
The very moment a member of the Metropolitan Bakery team called on me to come down the bakery for a visit, I did a happy little dance in my office at MPIP. Being a lover of all things baked, I couldn't believe I was going to get a personal tour of one of the best bakeries in the city.
The moment I stepped inside the bakery, James (pictured above) and the whole staff at Metro made me feel very welcome and not the least bit in the way, though I know I was. The entire facility smells glorious, like baking bread of course, which is one of the most comforting smells in my opinion, but also one that starts my tummy grumbling even if I'm not really hungry.
I took copious amounts of pictures, and would have loved to post them all, but feared this page would take a day and half to load, so I created a few mosaics, like the one above. If you're interested you can check out my entire set of photos from the Metropolitan Bakery here via Flickr.
Over thirty varieties of bread are made at the Metropolitan Bakery. Each and every one of them begins as a yeasty starter similar to the one pictured above. There are faster ways to make bread, but James and Wendy are devoted to the art of Old-World bread making, a process which is slow but extremely rewarding.
Dough is needed by hand and allowed to rise at a specific temperature depending upon the type or variety. The Metro facility, located in the Fishtown neighborhood of Philadelphia, is chock full of bread in various stages of preparation. I was allowed to help with the production of their Metro baguette, and the Cracked Wheat. All of their breads are made with the finest and freshest ingredients and are handled by bakers who love what they're producing. This is a combination that leads to nothing but amazingly good bread.
It's a three day process from start to finish when it comes to the chocolate croissants. Dough is folded together with butter, rolled thinly, hand cut and then rolled up around a stick of high quality chocolate. The finished product is a melt in your mouth, flaky, buttery, slightly sweet way to start the day, and is available at each Metropolitan bakery location.
I was also lucky enough to get my hands in a dough I'm a bit more familiar with: cookie dough! A huge batch of chocolate chip cookie dough was whipped up while I was in house, so that meant I got to get my hands dirty helping to weight out three pound portions of dough, roll them into logs and wrap them up for storage. This dough is loaded with chunks of chocolate, nuts, and shavings of milk chocolate. If you're in the mood for something sweet and chocolaty, this cookie is sure to satisfy.
In addition the the artisan breads and sweet treats in production at Metropolitan Bakery, one of their latest and greatest additions to the line-up is a healthful and delicious granola. Made with oats, honey, maple syrup, canola oil, sunflower seeds, pumpkin seeds, wheat germ, milk powder, almonds, pecans, sesame seeds, dried cranberries, blueberries, cherries, strawberries, and spices, it's as close to homemade as you can get without actually having to make it yourself. You can pick up a bag or two of this granola at any of the retail locations, or you can opt for the bar version which is both crunchy and chewy.
I've completely fallen in love with this granola. As a baker, it's been easy to work this amazing mix of all natural ingredients into a few of my most trusted recipes and come up with new twists on old favorites. I'll be sharing a recipe or two with you soon that utilizes my favorite new granola.
Labels: bread, cookies, dough, Fishtown, Metropolitan Bakery
Thursday, August 14, 2008
Bourbon Tasting @ Morton's The Steakhouse0 comments Eaten by Elizabeth Halen at 12:32 PM
I'm excited to go to this guided tour through a bourbon tasting, something I've never done before. I hope to learn a little bit and taste a bunch! Anyone else in the area going?
Morton's in Philadelphia Hosts Premium Bourbon Event Featuring Whiskey Professor Bernie Lubbers on Monday, August 18, 6 – 7:30 p.m.
Cost is $45 per person. For reservations, call 215-557-0724.
Morton's The Steakhouse in Philadelphia is celebrating bourbon, a distinctive American spirit, with an evening tasting of premium bourbons on Monday, August 18, 6 – 7:30 p.m. Guests are invited to sample a variety of select bourbons from the Small Batch Bourbon Collection and listen to Bernie Lubbers*, a whiskey professor, take them on a fascinating journey from the barrel to the bottle—all complemented with Morton's fare.
Cost to attend is $45 per person, inclusive of tax and gratuity, and reservations can be made by calling 215-557-0724. Space is limited.
Small Batch Bourbon Whiskey Professors, such as Bernie Lubbers, travel the American Whiskey Trail in an effort to educate and entertain people about this American Native Spirit and are well trained to guide guests through a unique learning and tasting experience.
Lubbers has a passion and interest in sharing the history, process and many nuances of color, age and proof among the different bourbons. He is one of three whiskey professors who underwent in-depth training at the Jim Beam distillery in Kentucky and represent Beam Global Spirits & Wine from this educational experience.
"What an incredible time this will be for our guests who prefer bourbon," said Thomas Allen, general manager at Morton's in Philadelphia. "The evening promises to inform and delight them about the art and science of processing bourbon with the added benefit of taste comparison among four premium bourbons in signature cocktails."
Bourbons to be served in the Small Batch Bourbon Collection include:
Knob Creek: Knob Creek's bourbon is a small-batch bourbon, created in limited quantities from a recipe dating back two centuries. Aged nine years in charred American white oak barrels allows the bourbon to absorb more sugar, giving a sweeter taste and nose and full-bodied flavor. Knob Creek will be mixed in a "Mint Julep."
Bookers: The late Booker Noe, master distiller and grandson of Jim Beam, originally created Booker's as a holiday gift for his friends. This bourbon ages for six to eight years until it is bottled at its natural proof, straight from the barrel, uncut and unfiltered. Such care and consistency in the aging process delivers a range of intense flavors from oak tannin and smoky vanilla. Booker's will be mixed into a "Manhattan."
Basil Hayden's: Enriched by a hint of peppermint, Basil Hayden's mellow taste and dry, brief finish bourbon was developed in 1796. It is made in small batches and its recipe requires a larger percentage of rye than other bourbon recipes. It rests eight years in wood at a mild 80 proof. The spicy flavor of the rye and the sweet smoothness of the corn give Basil Hayden's a unique flavor that is light-bodied in taste. Basil Hayden's will mixed as a "Southern Citrus Smash."
Baker's: Named for Baker Beam, grandnephew of Jim Beam, Baker's bourbon is a robust, small-batch bourbon for the bourbon connoisseur. The mix of corn, rye and barley grains, yeast and seven soothing years in new oak combine to give this bourbon a deeply mellow, richly flavorful, medium-bodied taste, with a fruity, warm sugar-vanilla aroma. Baker's will be showcased in "Washington Apple."
"We are eager to have guests attend the Small Batch Bourbon Collection evening," added Allen. "The format is perfect to showcase how to nose, sip and taste this spirit."
Morton's The Steakhouse is located at 1411 Walnut Street in Philadelphia. Dinner is served Monday through Saturday from 5:30 p.m. until 11 p.m. and Sunday from 5 p.m. until 10 p.m. Valet parking is available. For more information and to make reservations, call 215-557-0724 or visit www.mortons.com.
Labels: Bourbon, Center City, Morton's, steak
Monday, August 11, 2008
Summer Food Blogger Potluck0 comments Eaten by Elizabeth Halen at 9:45 AM
Are you a food blogger? Do you live within a reasonable distance of Philadephia?
If you answered yes to both of these questions, let's get together for the 4th Philadelphia Food Blogger Potluck!
If you consider yourself to be a food blogger/vlogger/podcaster/writer and you live in the area, we happily invite you to join us. If you're not already on the food blogger list and you want to attend, please give Taylor a shout at mac.and.cheese.review[at]gmail[dot]com. The event is scheduled for Sunday, August 17thth. Please send Taylor an email at the above address and she'll send you the full details in return.
See you there!
Sunday, August 10, 2008
Peanut Butter Exhibition #4 No-Bake0 comments Eaten by Elizabeth Halen at 9:32 AM
Since it's sweltering here on the east coast, I convinced The Peanut Butter Boy that our 4th event highlighting peanut butter should be No Bake. We've already asked you to make the perfect peanut butter cookie, the most decadent peanut butter breakfast,and the ultimate peanut butter cake or cupcake, so now it's time to challenge you in the kitchen without using your oven!
Check out The Peanut Butter Boy's post for his witty banter on the subject. Also, the full details can be found there.
Here's a mini run-down:
Submit your recipe, a photo, and the following information for an original No-Bake recipe involving copious amounts of peanut butter!
Send all this information along with your recipe and photo to firstname.lastname@example.com by August 31th @ Noon (PST). The Peanut Butter Boy and I will take on the arduous task of wading through the entries, imagining them in our mouths, and choosing at Top 3 to be featured prominently on each of our blogs.
You've got three full weekends to whip up, photograph, blog about, and submit your recipe to PBE #4, so get in the kitchen and let those creative juices start flowing!
Labels: event, No-Bake, PBE, peanut butter
Saturday, August 09, 2008
Devon Seafood Grill4 comments Eaten by Elizabeth Halen at 11:59 AM
It's rare that I eat out near Rittenhouse Square. Not that the restaurants around the square aren't worthy of my attention, in fact, they're positively droolworthy in reputation. It's simple really, I'm a graduate student, I live off a stipend, which is like a ghostly reflection of a paycheck, and as much as I'd like to dine at Rittenhouse eateries on a regular basis, places in this league have been relegated to special occasions only. However, close inspection of the menu has changed my stereotype about the affordability of this part of town, ordering wisely can grant you a delicious meal that won't break your budget, so I encourage each and every one of you to head to Devon Seafood Grill. Now, on to the food.
We started with a tomato bruchetta topped with bruleed goat cheese. Served with toasted foccacia, Calamata olive tapenade and a simply dressed green salad, I could have made a meal out this appetizer alone. The goat cheese was of high quality and the thin veneer of charred cheese on top was to die for. Couple the tangy cheese with the ripest dice of local tomato and you've got a real winner.
Calamari was lightly dusted with a cornmeal coating and fried to perfection along with thin slices of jalapeno. The accompanying Creole remoulade had a significant kick, and because I'm a fan of all things hot and spicy, I really enjoyed this starter.
Devon Seafood Grill has an eclectic list of signature cocktails that I was more than happy to sample. Some were a little on the sweet side for my tastes, but I particularly enjoyed the Cucumber Dill (bottom left) and the Ruby Red Margarita (top right).
The scallop starter was ridiculously good. A large fresh sea scallop was crusted in prosciutto then seared until it was just cooked through. Served with a crunchy fennel salad and garnished with basil oil and balsamic glaze, this dish is an elevated form of every one's favorite bacon wrapped scallops.
One of Devon's signature dishes is their jumbo lump crab cakes. Made with only the highest quality crab meat and barely any filler, you truly get what you pay for when you order this dish. The creole remoulade from the aforementioned calamari makes another appearance with the crab cake, but far more interesting is the addition of a mango tarter sauce which adds a layer of sweetness that complements the crab.
Next up was Tuna Tartare. Only the best fresh tuna is selected for this dish as it's served completely rare. The tuna is diced and dressed with a wasabi vinaigrette then nestled on a bed of pickled cucumbers and served with a homemade sesame cracker. There is enough wasabi in this dish to bother sensitive palates, but I loved it! It was the perfect balance between the sweet fish and the spicy vinaigrette.
Chilean Seabass was broiled for a crunchy crust, topped with a leek fondue, served over potato sage gratin, and accented with a mustard vinaigrette so perfect that I wanted a spoon to help me devour it all. Since it's kind of a nice place I refrained from this action, but I really really wanted to.
Devon prides itself on highlighting seasonal fish and produce, so the Stripped Bass was a logical choice. The bass was seared and served over a sweet potato, corn and bacon hash then drizzled with a corn infused butter. Total bliss.
Finally, I sampled the Char crusted Hawaiian Yellow Fin Tuna. It was just seared on the outside, leaving the middle rare, which I love. The crust was peppery and crunchy, a nice contrast to the cool and calm interior of the fish. The tuna was accompanied by perfect roasted potatoes, fresh asparagus and a Foyot sauce.
I'll certainly be back with friends who appreciate fresh seafood prepared in delicate and successful ways. You should stop by too, even if you're not into fish, the menu is extensive enough to provide something you'll enjoy, and the cocktails are not to be missed either.
Devon Seafood Grill
225 S 18th Street
Philadelphia PA 19103
Thursday, August 07, 2008
The Drag Show Must Go On2 comments Eaten by Elizabeth Halen at 9:40 AM
As some of you may have heard, L&I found some critical violations at Bob & Babara's last week and they've had to shut down while repairs commence. Don't worry about your favorite Drag Queens, though. They'll be performing on Liberties Walk outside of A Full Plate Cafe and the unofficially opened Home Slice every Thursday night in August. A five dollar donation is encouraged. Speaking of Home Slice, the newest addition to Liberties Walk will be selling slices during all of the Drag Shows, so stop on by to be entertained visually and gastronomically.
Home Slice has both whole wheat and white crusts as well as traditional cheeses and a homemade vegan cheese made with almonds and herbs. Both are picture above along with with two attractive and charming fellows who work at Home Slice.
Wednesday, August 06, 2008
Bust Out! A Huge Success0 comments Eaten by Elizabeth Halen at 7:07 AM
This past Friday my friend Caralea hosted an amazing event in Northern Liberties. Fourteen restaurants donated their time and created Breast Inspired dishes. Half of the proceeds from the sales of those dishes went to a local organization, Living Beyond Breast Cancer, that provides support to women in recovery. We all got together at North 3rd and had a few drinks. I got to meet a new blogger friend, Alex, of Le Petit Cochon as well as catch up with Messy & Picky and Taylor from Mac & Cheese.
I had the pleasure of sampling the seared duck breast from Bar Ferdinand. While I can't say that I love duck, I enjoyed this preparation above any I've had so far in my life, but would have liked it even more cooked just a minute longer. The presentation was beautiful, and I'd expect nothing less from the kitchen of Bar Ferdinand.
The night ended in the garden of The Arbol Cafe, where I watched a movie projected on to the side of a row home, ate Beth's chewy chocolate chip cookies and enjoyed the company of friends.
Tuesday, August 05, 2008
Home Slice0 comments Eaten by Elizabeth Halen at 8:43 AM
You heard it here first, Home Slice, a new venture by Liz Petersen and Shannon Dougherty, who successfully run A Full Plate Cafe seven days a week, is going to be giving away free samples of their pizza this Wednesday night.
The crust is thin, but not paper thin, and has a good crunch and bite to it. The sauce isn't too sweet and there isn't too much of it. Everything seems just about right at this pizza joint.
The official opening of Home Slice is still a couple weeks out, but join us this Wednesday evening for the Art Show on Liberties Walk and stop by Home Slice for a free sample of pizza. If you love it as I know you will, you'll join us again on Thursday night when the beautiful ladies of Bob and Barbara's Drag Show tear up the walk with their style and grace! Slices will be sold before, during and after the show hosted by the infamous Miss Lisa Lisa.
Labels: Art, drag queens, free, Northern Liberties, pizza


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Rajat Gupta Headed to Prison for Two Years Instead of Africa
The convicted insider trader had instead requested a trip to Rwanda.By Kevin Roose and Joe Coscarelli
The convicted insider trader had instead requested a trip to Rwanda.By Kevin Roose and Joe Coscarelli
A three-month financial circus, with a rotating cast of clowns.By Kevin Roose
Chunky's the name, sending info to clients is the game.By Kevin Roose
The bank is stuck paying his legal fees.By Kevin Roose
For Wall Street wrongdoers, it's not enough to be a mensch.By Kevin Roose
It's the government's biggest get yet.By Kevin Roose
This is after his lawyer said it was "highly likely."By Caroline Bankoff
According to Blankfein, they're just cuff links. (Right.)By Kevin Roose
The biggest insider-trading trial since Ivan Boesky is a primer on Wall Street morality.By Kevin Roose
Another Goldman trader was supposedly giving out insider info too.By Joe Coscarelli
Testimony started today in the insider-trading trial.By Joe Coscarelli
Deepak Chopra to the rescue.By Joe Coscarelli
The former Goldman Sachs board member accused of insider trading now faces even more allegations.By Joe Coscarelli
He is expected to turn himself in over his role in the Galleon case.By Caroline Bankoff
When Raj Rajaratnam gave him the chicken flu.By Nitasha Tiku
We learned it from watching you, Raj!By Nitasha Tiku
Lloyd had some stipulations, of course.By Nitasha Tiku
Administrative hearings are not baller.By Nitasha Tiku
Rrrroawr!By Nitasha Tiku
On the other hand, Gupta won't face a jury and is subject to smaller fines.By Nitasha Tiku


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On Fri, 11 Feb 2005 10:54:57 -0800, Fred Krogh staggered into the Black
Sun and said:
> This is a continuation of problems I've had getting X going on an IBM
> T21 using kernel 2.6.10. At this point gnome starts, but the mouse
> and the trackpoint do nothing. The kernel is compiled with psaux
> support.
> http://mathalacarte.com/fkrogh/xorg.conf
> http://mathalacarte.com/fkrogh/Xorg.0.log
Well, the thing *looks* like it should be OK. The 2.6 kernel may
provide some insight though... what's "cat /proc/cmdline" say? It
should be something like
root=/dev/hda5 psmouse.proto=bare
....because this T21 machine uses the "bare" PS/2 protocol by default,
and trying to probe for imps or exps may confuse the poor little
Trackpoint's brain. If that psmouse.proto= parameter isn't there, then
dumb things may happen (like the kernel not probing for any PS/2 mice!).
I don't remember exactly what happened when I screwed up that parameter
the first time I tried booting a 2.6.10 kernel, but ISTR that an edit of
/boot/grub/menu.lst and a reboot (argh) were required. Anyway... the
psmouse thing is just the first thing I'd check, it's possible the
problem is something else entirely.
Matt G|There is no Darkness in Eternity/But only Light too dim for us to see
Brainbench MVP for Linux Admin / mail: TRAP + SPAN don't belong
http://www.brainbench.com / Hire me!
-----------------------------/ http://crow202.dyndns.org/~mhgraham/resume


text:
Definition of underprice in English:
verb[with object]
1Sell or offer (something) at too low a price: we try not to underprice our books, while making sure they are still a good buy
More example sentences
- By the late 1980s, the company had lost significant market share and had to underprice its products to keep them viable.
- Some say insurers had underpriced their policies to build market share and then, in 2002, raised rates in hopes of recouping their losses.
- Many companies deliberately underpriced policies to boost market share.
1.1Sell or offer something at a lower price than (the competition): Wal-Mart has underpriced its traditional competitors
More example sentences
- Firms with poor prospects are reluctant to underprice because they are not likely to have the opportunity to make this up on a second offering of equity.
- I hadn't studied my competition and I didn't know what they were charging, so I underpriced.
- Well, from a competitive strategy standpoint, the reader is absolutely correct; the pharma companies will not underprice themselves in the Canadian market if it threatens their US profits.
Words that rhyme with underpriceadvice, bice, Brice, choc ice, concise, dice, entice, gneiss, ice, imprecise, lice, mice, nice, precise, price, rice, sice, slice, speiss, spice, splice, suffice, syce, thrice, top-slice, trice, twice, vice, Zeiss
For editors and proofreaders
Syllabification: un·der·price
Definition of underprice in:
What do you find interesting about this word or phrase?
Comments that don't adhere to our Community Guidelines may be moderated or removed.
= trending


text:
Aug 27, 2010 2:47am
I've already figured out that after you sign off, your account will continue to say "Online Now" (both on your profile picture and if someone searches for people that are now online) for about an hour or so. But lately mine seems to never show me as offline anymore.
I have no idea how long it's been doing this. I just noticed a few days ago that it shows you as online for the next hour or so, but this morning it still showed me as online even though the last time I had signed on was about 7 hours ago. When I went to bed, I clicked "Sign Out", closed my browser and shut my laptop (which breaks the wireless connection). The only thing I can think of is that I installed the Adroid app a few weeks ago. Could that be causing the problem?
This bugs me for two reasons. First, I get worried that if someone is nervous about sending a message they may want to wait for me to sign off to do it. Second, it looks like I spend all day and night on this site.
Any thoughts on this?
BTW I figured this out when I was at a friends house. She had logged on to the site and noticed that I was 'online'.
Aug 27, 2010 3:14am
Joey31415, yeah its a reported problem in the sign-off. The system just takes a while to check and update statuses. As far as I am aware OKC staff are aware of it and working on the problem. I just think it is too many users on the server that it slows down the status updating and the best solution may not be feasible at this time.
Aug 27, 2010 4:23am
rest assured OP
nobody's nervous about sending you a message
Aug 27, 2010 5:39pm
Actually, it's probably the Android app in this case.
Android has this "feature" where you basically don't have a direct way to close an application.
If it's a communication application that automatically and periodically sends/receives (the OkC app has to do that to keep its status updated while it's running), Android may keep it running forever unless you specifically close it, ie with one of the 3rd-party task-killer utilities available for Android, or by rebooting the device.
The good thing is that your battery-life will probably improve after you start killing off apps like that that keep periodically using your internet connection while you're sleeping and so on. :-)
Aug 29, 2010 6:32pm
Just to follow up, and I see someone already figured it out. It was the Android App. It wasn't listed in my "running services" so I didn't notice it. I found it by going to "Manage Applications" then clicking on the "running" tab. Hit the Force Close button, waited a half hour and I showed as off line. Luckily the only time I use the mobile app is when I get an email. Since OKC doesn't send the full text in the email, I can log on to the app and read it there. I just have to remember to force close it when I'm done.
ETA, I see I'm still logged in under my friend's account.
Jan 5, 2011 10:51am
I have the same problem. It sucks :(
Jan 5, 2011 11:32pm
fayrytale: The problem the original poster had has already been identified in the following comments.
Do you have an Android smartphone or an iPhone?
Aug 4, 2011 2:45am
Has NOTHING to do with any Android app. I though the same thing about my iphone app, but no.
I don't have any of the apps, have been logged out for 14 hours and the site still shows me logged in.
This was going on for months and I finally disabled my account.
Problem still exists months later.
It once had me logged in and "online now" for a week.
Aug 4, 2011 2:55am
All that proves is that YOUR problem has nothing to do with the apps. I installed the Android app and I was permanently logged on, killing app logged me out (as did finally uninstalling it).
Just because you are having the same problem and don't have the app, doesn't mean the app wasn't causing my problem.
BTW, I'm confused. You said "I though the same thing about my iphone app" and then said "I don't have any of the apps"...those two statements are contradictory.
Aug 4, 2011 3:00am
Right. Sorry.
I initially had the iPhone app and I also thought the problem was caused by it.
When I deleted the app, the problem seemed to go away.
For a day.
Then, no more apps in play, the problem persisted.
But yes, perhaps your problem was only related to the Android app.
I just don't get this though.
I sign out. And there I am... days later...
p.s. its not this account I'm using that is the issue. this account was created to test whether I could sign out of my real successfully...
Aug 4, 2011 4:13am
Are you signing out 'properly' or just turning off the device/closing the browser without first explicitly logging-off?
Cookies enabled? No browser add-ins, toolbars or security utilities blocking them?
Using "invisible mode", or "privacy mode" or "stealth mode"? If so, try logging in normally, and log out normally.
Jan 24, 2013 6:24am
I have the same problem. It started when I used my friend's iphone app to look at OKC. Then she deleted the app, and I was offline for a short while... but then online again. I have repeatedly tried to delete all my cookies in all my browsers on both my computers, stay offline for awhile... once or twice that worked, but now it doesn't anymore. I've been 'online' for about 2 weeks now.
Jan 24, 2013 9:28pm
litebrite44: Have you used any of the Android or iOS OkCupid mobile apps yourself, ie not on your friend's device?
Her device may still have the app on it despite her belief to the contrary.
There could be some other explanations, ie browser add-ins or cookie settings etc.
Jan 25, 2013 8:37am
No, I have never used it elsewhere. I'm a programmer and I checked her phone last weekend, the app is gone. Like I said I delete my cookies every time. Let me know if you have other suggestions.
Jan 25, 2013 12:09pm
litebrite44: When I viewed your profile just now it does not show you as logged-in.
Which browsers are you using? Sounds like they are holding on to cached-content or something.
I do not see either the "online now" banner on your profile picture or an indication in your "Last Online" field. If the site thought you were currently logged-in, that field would read "Online now". This is how it looks here (bear in mind my timezone is PST):
Jan 26, 2013 9:10am
Thanks sfguyyy, you're right it seems to have logged me off. I wonder if the problem is over or just temporary. Should we do an experiment? I'm online now obviously... but let me know if you see me online later today or whenever, if you feel so inclined.
Jan 27, 2013 10:26pm
As of now:
Jan 28, 2013 11:23am
Thanks for the good news... It has been like this before though, so I'll just have to wait and see. I'll be offline again for awhile. I'll see if it keeps up. Thank you again :)
Mar 12, 2013 1:29pm
I usually dont answer who is online dummy
Mar 20, 2013 6:14am
Having the same problem. Never used any mobile apps. I stay online apparently a few hours past logging off. Tried this with Firefox and IExplorer. I log off by clicking on 'sign out'. Signing out will change the screen (some advertisement), but I can click the browser's back button from there and resume my OKC session. In other words, I never got truly logged out. The latter sounds likely related to the always online problem.
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text:
June 2, 2009 to June 3, 2009 – New Contemporary Urban Centre The worldwide economic crisis is already hitting the poorest communities hardest, resulting in increasing unemployment and deepening poverty and social exclusion. In the face of this economic crisis… Organized by Carnegie UK Trust, DTA, IACD, cdx, novas scarman, nurture development, LSA | Type: conference
June 2, 2009 all day – Eden Project Dementia impacts on a large and increasing percentage of our society. We are an ageing population facing new challenges and opportunities that we need to adapt to. The new National Dementia Strategy… Organized by Wendy Brewin | Type: seminar
June 2, 2009 at 8:30pm to June 20, 2009 at 11pm – Devonport South Dockyard The lastest work from the marvellous WildWorks Theatre Company. An outdoor promenade performance featuring film, food, flowers, flirting, fire and hope. WildWorks continue to develop highly creative… Organized by Juliet Rose | Type: outdoor, promenade, performance


text:
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- Sale
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- Holiday & Seasonal
- Gifts
- Women's Scrubs Style Guide
- Features
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- Argentina Pixie Scrub Hat
Argentina Pixie Scrub Hat
Fiery cinnamon disks with hints of yellow sunshine, azure, and navy are held together on a shamrock green background. The blue sky scrubs™ Surigical Scrubs Pixie Hat is worn by women with short hair, long hair, or anywhere in-between. Add a personal touch to your medical uniform with any one of our many scrub caps.
The Argentina Pixie Hat looks great with our Peacock Scrubs or our Crimson Wine Scrubs.


text:
Share Photo
reynolds American FILE - This file photo made Oct. 21, 2009, shows Camel cigarettes, a Reynolds American brand, in Philadelphia. The cost of closing factories and changing its sales force helped send cigarette maker Reynolds American Inc.'s second-quarter net income down 9.5 percent, the company said Thursday, July 22, 2010. (AP Photo/Matt Rourke, File)


text:
This much we know: Gov. Matt Blunt and Attorney General Jay Nixon are already in full campaign mode as they take center stage in what is sure to be a heated contest for the state's top office this November. Conventional wisdom says this year may be a good time to challenge an incumbent Republican governor since the national picture currently bodes fairly well for Democrats.
But conventional wisdom is often wrong and history is packed with examples where voters defied the polls. It's still a long way to November.
Gov. Blunt took center stage this week with his annual State of the State address. As you would expect, the Democrats found little to support in Blunt's plan for the coming year. And also as expected, it was Nixon - speaking in response to Blunt's game plan - who had the harshest words for his Republican opponent.
As with any proposals from either party, there was something to like and ample to dislike in Blunt's blueprint for our fine state. I always cringe when I hear a fiscal conservative propose new spending but there was plenty of that in Blunt's speech. But if the spending creates jobs, the Governor will find ample support from our region of the state.
The core issue - or at least in these early stages of the gubernatorial battle - centers in the Medicaid cuts made recently that removed thousands of Missourians from the taxpayer-funded healthcare program. Blunt wants to restore some of those cuts. Nixon wants to return all of those cuts and says it's possible without any new taxes.
I'm no math whiz but I can add simple numbers. When Medicaid spending totals $7.2 billion dollars in our state's $23 billion budget, it's an expensive program. The spending eclipses education spending from the state. So when we talk of Medicaid, we need to understand just how costly the health program is for Missouri taxpayers.
I like it when I hear that the Medicaid cuts can be restored either fully or partially without raising new tax revenue. But I honestly wonder if that's possible. It may be possible to restore those cuts to the low-income of our state in the short term. But what happens next year and the following year? It's hard to justify spending increases for a program that is already taking nearly one third of the state budget.
In the world of politics, Matt Blunt and Jay Nixon see completely different pictures of our state. In Blunt's world, we are progressing, we're demanding accountability and we're changing our priorities for the better. In Nixon's world, we are ignoring the poor, we are held hostage by special interests and we are not getting the biggest bang for our buck.
I started this column by saying, "this much we know." I end it by saying, "this much we believe."
I believe that the key to our state or any other is to create jobs at virtually any cost. The key to success is having available jobs that will expand the workforce. That expanded workforce will ease the strain on government services, increase the tax revenue for the state and enforce the notion that personal responsibility is the key to a successful society. I recognize that in the meantime we have to provide a safety net for the less fortunate and a renewed emphasis on education excellence.
But the first and most important step for government at any level is to assure that the citizens able to provide their own way have the opportunity to do just that. I'll support the candidate who can make that promise long before I will support one who wants to take more of our tax dollars for those on the bottom rung of the ladder. Throwing money at a problem is often a dismal failure. Throwing opportunity at a problem stands a much greater chance of success.


text:
Yeah I like The Strokes and I'm a parent approaching middle age.
The lead singer reminds me of a guy I used to know ,who was also a bit of a tit.
NYC music FTW!
The Strokes • Page 2
Pageof 2 First / Last
This is shit.
smoothpete 33,338 posts
Seen 5 hours ago
Registered 12 years ago
JuanKerr 37,687 posts
Seen 2 hours ago
Registered 10 years ago
Heh heh, that's pretty damn good.
gimo80 132 posts
Seen 2 days ago
Registered 10 years ago
Gotta say, really liking the album. Machu Picchu kicks so much ass...despite the weird inclusion of bongos. Games is pretty lush too.
askew 14,365 posts
Seen 2 minutes ago
Registered 11 years ago
Yer, I like. Way better than First Impressions of Earth.
Captain_Peach 2,852 posts
Seen 5 years ago
Registered 7 years ago
At first I was dubious, but it's grown on me. Only song I don't like is "Simple in the Moonlight".
Gratisfication is a paticular favourite.
Good album but not a patch on Is This It or even Room On Fire.
Probably label influence but their whole sound has deviated too much from what got them so much initial success. I loved the rawness of their sound on the first two albums and it's what set them apart from other bands.
Skynet 170 posts
Seen 2 years ago
Registered 8 years ago
I think the band admit this was a very difficult album to record and they produced it themselves that's why it sounds a bit disjointed in some places.
Apparently they want to get a fifth one out as soon as they can, they feel they have a better album in them.
The new sound doesn't suit Julian's vocals. Let's face it, he's a fucking awful singer, and with tighter, cleaner production, his lack of proper singing ability and voice stands out, whereas before it complemented their music perfectly.
Comedown Machine
Drunken thumbs up
I liked Angles though so I may not be the best judge for this thread. I think it's pretty damn good, the singles in particular.
Pageof 2 First / Last
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text:
Boost the magical feel of your school's prom or formal party with the tasty elegance of chocolate themed and brown colored party decorations from Stumps. Chocolate brown party supplies can be purchased to fit within a wide variety of budgets, and they make excellent earthy colored decorations to fit a variety of popular prom and dance themes like western or candy themes. The color brown instantly adds a sense of richness to a décor plan, whether it is used alone or combined with other complimentary colors like gold, baby blue, or pink. You can even use chocolate brown colored tableware to serve a special meal, giving prom guests a divine-colored place to enjoy their prom-night meals.
Transform your school's big party venue with a beautiful array of chocolate colored decorations from Stumps. Unique brown party supplies like balloons, columns, lights, standees, and fabrics can drastically change the look of a large area with minimal time and money. Chocolate party decorations are an excellent way to dramatically convert the look of a gymnasium or room to make it extra special for your event. Create the perfect atmosphere for your prom, homecoming, or party with the help of select brown colored party decorations from Stumps. No matter what, you know that your event will be sweet when it is adorned in chocolate colored décor!


text:
Take Your Candle And Go Light Your World!
By Stephanie Ciccarelli
February 2, 2011
Voice acting affords many opportunities to record for projects that are meaningful to you.
Even if you aren't booking a large quantity of work of this kind from other people, isn't it wonderful to know that you can still record it on your own and use your gifts as a voice artist to extend yourself beyond what others might have in store?
Learn more in today's VOX Daily.
Carry Your Candle
A song on the radio inspired this post. I've heard it sung many times before, and as I sat up late last night, I got to thinking that its message may resonate with people in a position to shine light or raise awareness through communications.
The song is called "Go Light Your World," written and sung by Kathy Troccoli. Chris Rice also sings Troccoli's song quite beautifully. Rice's version is the one I've been hearing on the radio. The chorus goes like this:
"Carry your candle, run to the darkness,
Seek out the helpless, confused and torn.
Hold out your candle for all to see it,
Take your candle and go light your world."
We all have zeal for causes that are important to us whether they be related to social justice, curing a disease, or for some, answering the call to be a light in the darkness.
Run To The Darkness
Even if you aren't booking this kind of work regularly, you can create your own opportunities to reach those you'd like to send word to. Some examples I can think of are public service announcements recorded freely by voice talent for Hurricane Katrina, the devastating earthquake and health issues in Haiti and many other tragedies that have befallen the world, including natural disasters and those that are man made.
Seek Out The Helpless
Is there an organization, group of people or even a country that you feel especially drawn toward? The most vulnerable in society need someone to advocate and give them a voice that can be heard above the crowd. Traditionally these are the unborn, children, people who have disabilities and the elderly.
You might feel drawn toward particular issues. I remember when the late Diana, Princess of Wales, campaigned for the banning of landmines and her tour of Angola in January 1997. Princess Diana was also deeply concerned with and cared for people who had AIDS, focusing her strength on this cause for over a decade. Although she was someone of means and well known, she was better known still in the end for being a woman of heart. While you may not be royalty, you can still make an impact, raise awareness and extend influence through your message.
Hold Out Your Candle For All To See
Just as it is important to have a message, it is also important to stay on message and be clear about what the goal of the message is. Being a voice for those who have no voice could be exactly what you are here to do.
Go Light Your World!
Are you recording voice overs that mean more to you than just a paycheck?
Be sure to let me know!
Best wishes,
- Caryn Clark
- February 2, 2011 10:15 AM
- Tony Asselta
- February 2, 2011 11:32 AM
- Frank Baum
- February 2, 2011 11:33 AM
- Lisa Rice
- February 3, 2011 8:36 AM
- Howard Ellison
- February 3, 2011 9:55 AM
- Ashley Huyge
- February 4, 2011 1:46 AM
- Daniel Schwab
- February 4, 2011 7:28 AM
- Cid LeDuc
- February 4, 2011 7:29 AM
- Sheila Caldwell
- February 4, 2011 8:56 AM
- Gary Brefini
- February 4, 2011 8:56 AM
- Jo Bussell
- February 4, 2011 8:57 AM
- Louis Williams
- February 4, 2011 8:58 AM
- Crystina Wyler
- February 8, 2011 11:28 AM
- Bev Standing
- February 6, 2012 1:48 PM
- lorna earnest
- December 7, 2013 10:30 AM
There's nothing better than having the ability to give back to a cause that's meaningful to you.
Recently, I had the privilege of doing the voiceover for a TV commercial for the University of Florida Alumni Association (UFAA). The UFAA not only unites alumni and friends of the University, but also provides scholarships to students. I was one such student who was awarded a scholarship many moons ago. The thought that a group of strangers would give me money to help me go to college was overwhelming to me.
By far, lending my voice to that commercial is one of the biggest privileges I've been offered.Posted by:
Thank you for sharing this Stephanie. It really hits home.Posted by:
Certain projects - certainly. It's worth asking are they associated with an IRS approved charity. A big dollar quote is then acceptable as a "reduction in taxable income" gift in the U.S.A., lowering taxes upon paid projects and increasing profit per unit of time performing. A handful of dollars given is charity, a story told that can develop awareness and future change positively is a generosity, philanthropy, positive radicalism in its best interpretation.Posted by:
One of my favorite songs, Stephanie!
Love the way you tied it in to what we have to offer as voice over talents.
A non-commercial community FM radio here in Devon UK, Soundart, is open to all. One recent creation was Unsane Rhapsody - local voices, life stories, singing, playing, improvisation. Most participants had never before broadcast. Several happened to be in recovery from crises, and drew new-found confidence from their creative success. The station, and the programme (which has just won a Media Trust award) wouldn't exist if people didn't want to give their time and expertise both sides of the mike.Posted by:
Hi Stephanie,
Nice posting! One way I like to contribute is by volunteering for Recording for the Blind and Dyslexic. It's a fantastic organization that puts books in audio format so people with reading challenges can study. As a volunteer, you start by checking the recordings and eventually you record the material too. It's a really great way to lend your voice!Posted by:
LOVED this message today! Thanks for sharing!
Daniel SchwabPosted by:
Thanks for lighting up my dark "Inbox" every morning! This is exactly the reason I have been pursuing VO. Not for money, or acclaim, but to shine a light in a dark and fallen world. I keep praying that God will somehow direct me to the work that needs my voice to proclaim their "light". I don't need the money, so I'm sure that there are people that need a free VO. . . .I just want to be used!
Cid LeDuc
I love history and volunteering in my community ... I've been selected as a cast member in an historical walking audio tour for our city and am so excited to voice a new project for our Old Town tourism!Posted by:
I found much enjoyment in voicing PSAs and Video productions foran affiliate of Habitat for Humanity (South Shore Habitat for Humanity).Posted by:
I am drawn to the Larry King Heart Foundation. They came thru for us when, with no insurance, my husband's heart failure worsened and I almost lost him. The Foundation means so much to me, as my dear husband is not only alive, but is healthier & happier than ever before.Posted by:
I love any kind of history.Posted by:
Just saw this post! I couldn't agree more with the philosophy in these words!!!
I have been blessed in my career to be part of projects that add a little "light' to the darkness...some were pro bono others not....all made my heart and soul richer for having done them. Knowing that I was using Creator's gift of 'my voice' for global good. A true Blessing! Thank you for sharing this post with us!
CrystinaPosted by:
Before ever receiving payment for voice work - I volunteered at Voiceprint. A fabulous organization that airs on radio and tv - articles of interests with local newspapers read and interesting magazine articles for the visually impaired. I hope one day to go back there when time permits.Posted by:
Very nice post. Just wanted to clarify that 'Go Light your World' was composed and written by Chris Rice, though Kathy Troccoli probably sang the most popular version of it back in 1995. It is a very meaningful and lovely song no matter who performs it. Thanks for sharing!Posted by:


text:
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Automatically discovers and monitors faults and performance for a wide range of Cisco equipment. Includes monitoring support for virtual resources such as virtual firewalls and virtual load balancers.
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Automatically discovers and monitors NetScaler components such as servers, virtual servers, services, service groups, Ethernet interfaces, and VLANs. Passes event class and subclass information for alarms and events into Zenoss.
Foundry Network DevicesFoundry Networks Devices ZenPack
Automatically discovers and monitors networking devices built by Foundry Networks (now Brocade Communication Systems). Models specific details for Foundry devices, including DRAM, serial number, processor, and more. Also monitors CPU and memory utilization.
Juniper DevicesJuniper Devices ZenPack
Automatically discovers and monitors network devices from Juniper Networks. Monitors all network interfaces. Collects asset information such as serial numbers and model numbers for field replacement units, including fans, power supplies, and more.
Juniper ERX DevicesJuniper ERX Devices ZenPack
Automatically discovers and monitors Juniper ERX network devices from Juniper Networks. Discovers and monitors DHCP pools, IP pools, line cards, VPN pools, and virtual routers.
Juniper NetScreenJuniper NetScreen ZenPack
Automatically discovers and monitors Juniper NetScreen firewalls from Juniper Networks. Collects network interface, CPU, and memory information, as well as VPN tunnel status and performance information.
Layer2 ZenPackLayer2 ZenPack
Automatically discovers devices attached to Layer 2 switches. Suppresses events from downstream devices when a switch fails, reducing event "noise" and allowing you to quickly identify when a switch failure is the most likely root cause of a service-impacting event. Provides switch port mapping so you can quickly see switch, port, and device relationships.
Nortel Passport SwitchesNortel Passport Switches ZenPack
Automatically discovers and monitors Nortel Passport Switches. Supports monitoring of all network interfaces for status and performance.


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item(s) in cart
My Account X
Mad Dog Three Way Hitch
Item # 728148
Key Features
Mad Dog Three Way Hitch
Ball mount, pin-pull hitch hole and tow loop
Tow, pull or use a pin hitch
Does not affect ground clearance
Our Price $29.99
Sale Price $24.96
Availability: Sold Out
Prices, promotions, styles and availability may vary by store and online.
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Product DescriptionThe Three Way Hitch from Mad Dog is designed to help you tow, pull or use a pin hitch without changing hitches. This three-in-one device combines a ball mount, pin-pull hitch hole and tow loop and quickly mounts on any ATV that is equipped with a factory hitch. The tow loop provides the perfect anchor point for pulling with a tow strap or winch cable. Includes a 3/4" hardened mounting bolt with a nylon locking nut. Hitch ball not included.


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Welcome! Guest My Recipe Box Login Register
If you're planning a party, you're probably feeling equal parts exhilarated and anxious. One of the biggest fears is "will I have enough food?" The answer is yes, if you follow some basic party planning rules.
If you're throwing a dinner party and the hors d'oeuvres are just meant as a little snack before dinner, plan on 3-4 per person.
For an all-hors d'oeuvres party the numbers change. For a 2 hour party, plan on 20 bites per person. People tend to eat the most during the first 1 1/2 hours of the party but expect it to pick up again if you aren't serving dinner.
What to serve? Try our simple yet scrumptious party foods!
©/TM/® The J.M. Smucker Company


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I am the real Yao Ming
Face Tags
At the taping of the Chinese Lunar New Year television special
I am on the 2012 cover issue of GQ China
Very happy that my first bottle of wine helped raise 150,000 RMB (about $20,000) for Special Olympic
I chose Jiaotong University instead of private tutors, because I want to feel the atmosphere on campus
Flying on board the first A380 airbus felt exceptionally comfortable and there was a lot of space for me
I had a great time at the China Open in Beijing watching the tennis
I received the "Outstanding Contribution Award" at the 6th Annual China Top 10 Laureus Awards
Happy to hear California has banned shark fin soup
This is a picture of me in Australia learning about how pearls are made
I attended the Cable Beach Invitational in Australia this weekend. It was a great combination of basketball and beach
My friend Richard Branson is helping me with a campaign against eating shark fins in Shanghai this past weekend
I met Coach K today
Me playing golf
Me and the Loyd family at Hunters Creek Elementary. It was a great visit.
My @WildAid award. I had a great time at their event.
My agent Bill Duffy feeding "Beans" the Oakville heifer who loves tortillas
Talking with public radio on the subject of shark fin soup.
I went to @jordanchill43 and Chase's bowling event. It was a great event for the kids
I had a video shoot today in Houston
I worked out at Toyota Center this morning. Luis Scola and Jermaine Taylor were in there, too.
©2016 Twitpic Inc, All Rights Reserved


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Many of Alberta's best wind resources are located in areas that are transmission constrained, and require significant transmission system upgrades to exploit their potential resources. However, Greengate's portfolio of projects are in areas with strong wind resources, are geographically diverse, and are in transmission rich areas of Alberta.
By taking this unique approach, Greengate's projects are positioned to exploit the strong wind resources of Alberta, with few, if any required transmission upgrades. This allows for additional wind energy to be integrated into the transmission system, with minimal impact to rate payers. Clearly, this is the most efficient way to meet Alberta's growing demand for electricity from renewable sources.
08 Apr 2013
12 Mar 2013
30 Jan 2013
The 150 MW Paintearth Wind Project is being developed on approximately 37,000 acres of private land located in Central Alberta 40 km east of the Town of Stettler. Consisting of flat cultivated land and grazing land, the project has an excellent wind resource based on data collected since November 2007.
Greengate Power Corporation © 2010 | Suite 710, 407 - 2nd Street S.W. Calgary, Alberta, Canada T2P 2Y3
T: 403-514-0556 | F: 403-514-0567 | E: email@example.com


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This deal has ended.
This Little Tikes Multipurpose Wheeled Bag, originally $44.99, drops from $22.99 to $20.69 when you add code AUGTEN at LittleTikes.com. With free shipping, this is the lowest price we can find by $16. It measures 38.50"L x 20.47"W x 21.50"H and can be used to store and move toys, games, sporting goods, and more. Sales tax is charged in most states.No longer available


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Freak the Mighty
by Rodman Philbrick
Freak the Mighty Resources
If you want good info, go straight to the source. This is the author's own webpage.
Take some time to peruse this website dedicated to Morquio syndrome, the condition Freak has in Freak the Mighty.
Think you're a vocabulary wiz like Freak? Try your luck at this crossword puzzle based on Freak's dictionary.
Freak the Mighty isn't the end. Philbrick wrote a sequel called Max the Mighty. It's well worth the read.
Movie or TV Productions
This adaptation was nominated for two Golden Globes—not too shabby.
Articles and Interviews
This interview with the author reveals some juicy deets about the man and his writing process.
Have a burning question for Rodman Philbrick? Chances are someone else had the same question. Here he answers a handful of them.
In this interview, Philbrick talks about when and why he started writing. Boy are we glad he did.
Check out Philbrick's thoughts on another book he wrote, The Mostly True Adventures of Homer P. Figg.
What do you think? Does the movie poster do the book justice?
Which is your favorite book cover? We like this one.


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4 cups water1 teaspoon kosher salt plus more as needed1 1/2 cups coarse-ground cornmeal1/2 cup grated Parmesan plus more as needed4 cups grape tomatoes2 garlic cloves3 tablespoons extra-virgin olive oil, divided, plus more as neededFresh black pepper, to taste
1. Bring water to boil; add salt. Whisking constantly, slowly add cornmeal and whisk until smooth. Reduce heat to medium and stir with a wooden spoon until thick, about 5 minutes.
2. Remove polenta from heat and stir in Parmesan. Pour into a 9-by-12-inch rimmed sheet pan, smooth the surface, let stand until cool, then refrigerate at least 2 hours.
3. Preheat oven to 400 degrees. On rimmed baking sheet, drizzle tomatoes and garlic with olive oil, season with salt and pepper, and toss to coat. Roast in oven, stirring occasionally, until tomatoes begin to brown, 30 to 40 minutes.
4. Transfer to food processor and pureé. Season with salt and pepper. Reserve sauce.
5. Cut chilled polenta into fingers, about 1/2-inch wide by 3 inches long. Working in batches, heat 2 tablespoons olive oil in a skillet and shallow fry fingers, turning to cook all sides until browned, crisp and hot, about 10 minutes total. Transfer to towel-lined plate or cooling rack over a pan to drain, and sprinkle with grated Parmesan. Continue frying, keeping cooked fries warm in a low oven. Serve hot with tomato dipping sauce. Serves 4 to 6.
Why this recipe sings: Roasting any vegetable brings out its natural sugars, and roasted grape tomatoes pack a load of flavor.
If you have it: You can add flavor by cooking polenta in chicken stock, but many store-bought brands contain lots of sodium. Look for low-sodium or make your own chicken or vegetable stock.
For more 5-ingredient recipes, see the original article, "5-Ingredient Recipes for Simple Cooking."
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Special Interest Websites : Community Chickens • Good Things to Eat • Keeping Backyard Bees


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(average rating based on 19 reviews)
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( 2 of 2 customers found this review helpful)
By SAMANTHA
from MISSISSAUGA, ONTARIO
Bottom Line No, I would not recommend this to a friend
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Too harsh for me!!!
By diamond girl
from toronto
I was very dissapointed with this product as it really burned the skin on my neck and on my lower jaw. I thought it was my cleanser causing the problem and tried a cleanser i knew was fine for me. Well, the back of my neck broke out in sores and I realized it was building up dead skin on my neck. I tried it on my face and it burned my skin, quite severely. I don't think this product is suitable for someone over 70 or with sensitive skin. I was past the 30 day return period so I poured it down the sink. I'm starting to get very dissapointed with this line and have been using it since it came to tsc.I now have scars on my neck from using this product. If your looking for a neck cream check out 5 star rated. That is where I found the cream I'm using now and it is fantastic. regards carolyn
( 3 of 4 customers found this review helpful)
By CJ
from Vancouver
WOW what an amazing product. I have tried so many neck firming creams, but nothing compares or delivers like the SubD by Dr. Perricone.A few months back I read about the new syndrome called "Blackberry Neck" and all the specialized treatments being offered in Hollywood for those that are on their iPhones/Blackberrys etc. The position of the head and neck when operating a small phone puts a lot of stress on the front of the neck, causing folds, wrinkles and sagging skin. I laughed to myself, wondering what the next thing will be to milk us of our hard-earned-cash...until I looked in the mirror. I too had developed Blackberry Neck and I was horrified because I had always prided myself for my youthful neck. Yikes!!!Fast forward to a month ago when I received my SubD to present day, I am ASTONISHED by the results, TRULY!I could go on for pages, but suffice to say that I highly recommend trying this product, both if your sitting on the fence about trying it or have been shocked, LIKE ME, by the reality of Blackberry Neck when NOW looking in the mirror.This one product that I will never be without! I will honestly say that within 1 month my neck looks 80% younger. For me, I can't put a price on that.p.s.: keep it in the fridge to allow it to keep a creamier consistency - that way you will find you use less.I won't even say "Good Luck", because the results will speak for themselves.
Bottom Line Yes, I would recommend this to a friend
( 2 of 3 customers found this review helpful)
By MSEdge
from Burlington, Ontario
I have loved the sun my whole life and noticed it getting dehydrated with visible lines over years. I used this and within a month my throat looks like it is brand new.
( 5 of 5 customers found this review helpful)
Love love love
By single chin shelley
Have been watching Dana from Dr. Perricone for quite a few years. Have always enjoyed listening to her own experience with these products and finally bought them. Got the auto delivery of cold plasma and sub d. I am 46 and have incredibly good skin, have always treated it well, but like lots of ladies, was starting to feel discouraged with the excess skin under my chin. Had already started researching lipo for my neck......I can honestly say after just a month, I've noticed a huge difference. I look forward to my new facial ritual each morning and bedtime. My double chin is almost no longer. A pink colored sun spot on my cheek as well as a darker color beauty mark on my cheek are almost unnoticeable with thecold plasma. I feel so good with my decision to finally purchase. Pricey but so very worth it.
( 1 of 2 customers found this review helpful)
This was not for me
By DJ
from Ottawa
The cream was too rich for me, but my daughter liked it.
( 9 of 10 customers found this review helpful)
Did not work for me, sadly...
By Marie
from New Maryland, NB
I have been using this product since June, and was hoping for some results but was disappointed. Given the investment (3 jars), I wanted to hang in there, but no more...Regarding the odour, it really isn't that bad, especially when you use the finishing moisturizer over on top of it from the same Perricone line. The search continues for a good neck cream!
( 4 of 7 customers found this review helpful)
The pro's by far out weigh the cons
By caribbean canuck
from Strathroy, ON
As previous reviews have mentioned this product has a very fishy odour to it. I almost returned it but have enjoyed so many other Perricone products that I decided I would use the entire jar before passing judgement. Thank goodness I did. My jar has been gone now for about 4 weeks and I see a noticeable change now that I'm not using it. I also purchased the Perricone Face Finishing Moisturizer which has a delicate rose scent so I would apply it over the Cold Plasma Sub-D to mask the fishy smell. I contacted the help line at Perricone to be sure that I wasn't interfering with the way the product should work by doing this and they assured me it was fine. I am ordering both of these products again today.
( 11 of 14 customers found this review helpful)
The neck cream that amazingly works!
By debill1427
from London (Ontario)
Totally awesome!!! I've tried everything short of a face lift, that was my next step until I discovered Perricone MD Sub-D, I love the results but wish it wasn't so expensive, it's worth it if you can afford it for sure... Love, Love , Love it! ;-)
( 13 of 15 customers found this review helpful)
By tsc fan
from Niagara Region, Ont.
I have been using this product for a few months now and it works, I had a turkey neck that was very loose and embarassing. The loose skin has tightened and it does not look like a turkey neck anymore, I am no longer embarassed to show my neck. For some of us it may take longer to see a difference but you will. I also read reviews on this product and one lady suggested to keep it in the fridge and it is easier to apply and you don't use as much and that hint was extremely helpful and now I too keep my in the fridge.


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August 21 tropical weather update
Published 10:56 AM CDT Aug 21, 2013
Get the latest on the tropical weather from the WDSU Exact Weather team.
Click here to watch today's tropical weather update.
Download the WDSU Hurricane Central app for iPhone or the Android for constant hurricane updates.
Sign up for our email newsletters to get the latest on the tropical weather right in your inbox. Click here from your desktop computer to sign up; on our mobile website, use the drop down to the right to "Get Email Alerts."
Copyright 2013 by WDSU.com All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Hedda Gabler
by Henrik Ibsen
Hedda Gabler Theme of Respect and Reputation
In Hedda Gabler, playing by society's rules is often more important than human life. Set in the late 1800s, the characters are constrained by Victorian values, particularly when it comes to sex. Because so many sexual topics are taboo, many of the conversations and machinations can be understood only in subtext and innuendos. The threat of public scandal hangs constantly over the characters' heads, threatening to ruin social status, and therefore lives. At the same time, some characters find pleasure in rebelling, albeit it secretly.
Questions About Respect and Reputation
- What are some of the rules that govern Hedda in this play? Which of them is the most restrictive? Destructive?
- Why is it that Hedda is so afraid of scandal? She seems to flaunt her disregard for Victorian values, at least as far as femininity goes – so why does this matter so much to her?
- After he tells Mrs. Elvsted off, Eilert claims that he no longer has any interest for his former renegade lifestyle, as Thea has killed that part of him. Does he resent her for this, or is he grateful for the reformation?
Chew on This
Try on an opinion or two, start a debate, or play the devil's advocate.
George doesn't really love Hedda; she's just a trophy wife.


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Nightlife Photos
Party pics: Sun and fun at the opening of Dallas' new pool club
Photo: Jerry McClure/Special Contributor
Salt Dallas, a new pool and day club in Uptown, held its grand opening party on May 18, with celebrity DJ George Acosta manning the decks. The club, which is in the former Ku De Ta location, is at 3121 Ross Ave.
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A talk by Elliott Adams, national president of Veterans for Peace.
"We can start balancing the budget by cutting defense in half or 2/3 or 3/4 there will still be more than enough for defense. If we want jobs switch from defense spending to heath spending - health creates ten times more jobs per dollar invested than defense...." -- Elliott Adams, President, Veterans For Peace
Who is Elliott Adams?
National President of the Veterans For Peace Elliott Adams was a paratrooper in the infantry serving in Viet Nam, Japan, Korea, and Alaska. Elliott has been active in Veterans For Peace, his local Chapter (#10, Albany, NY) as well as regionally and nationally. He's worked with IVAW. Elliott has stepped forward bringing all of his experience and passion to the work of VFP and creating and filling the VFP Nonviolence Training Coordinator position. He has been arrested numerous times for non violent resistance work.
Link to 28 min. video interview of Elliott Adams:
Obama's DM Campaign HQ Sat. Dec 17. The focus will be war and military related concerns connected with the issue of the 99%. These events are being sponsored by the DMCW and the DM VFP chapter. They are being done in solidarity with the Occupy Iowa Caucus campaign.
*** Anyone considering risking arrest with Elloit Adams need to contact Gil Landolt or Frank Cordaro before hand. The Sat. rally and occupation is open to all.
For more info contact:
Gil Landolt - Pres. DM VFP
515 333-2180
Frank Cordaro - DMCW
515 282-4781
Occupy Iowa Caucus:
(515) 423-0199


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Posted: Mon Dec 20, 2010 11:03 am
Post subject: bbt help??
hi all,
ive been charting for 3months and am always regular and usually know where i am with my bbt i always have positive opk on friday + sat and then ovulate on the monday then af rears its ugly head on the monday 2wks later, however i came on 2days early on my last cycle so i assumed i would ovulate to days earlier than usual due to the early period. so i estimated i would ovulate saturday 18/12/10, i did my opk on thurs and fri and they were both negative then sat my temp had gone up from 36.3 to 36.7 and was 36.7 again on sunday, so i assumed i'd missed the surge and it was prehaps on weds and i had ovulated on the friday, but now ive taken my temp this morn and its back down to 36.3??? the only difference is on sat and sun i took my temp about 9am where as this morn it was at 7.15am, could that affect my temp??? have i already ovulated, or have i still got a chance this month???? sorry for all the questions, any advice would be lovely many thanks
xxxbaby dustxxx


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MUMBAI: Adani Power, a subsidiary of Adani Enterprises and part of the Adani Group, a global integrated infrastructure player, today announced that the phase III of its 4,620 MW power plant in Mundra, Gujarat, consisting of two units of 660 MW each, has received carbon credits under the Clean Development Mechanism (CDM) of the United Nations Framework Convention on Climate Change (UNFCCC).
This achievement makes the Mundra plant the world's first coal fired power project to receive carbon credits. With this measure, the plant is expected to generate about 1.8 million Certified Emission Reductions (CERs) each year. Adani Power is expected to earn Rs 600 crore by trading these carbon credits during the first 10 years of its operations.


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Featured Ride in the
"The name says it all - Get ready for ROCKVILLE!"
— Shayne Holderby on Sep 22, 2013
|7.311.7 milesKilometers
|1,053'321 m Ascent
|543'165 m High
|6% Avg Grade (3°)
|85% Singletrack
|-1,069'-326 m Descent
|119'36 m Low
|27% Max Grade (15°)
Take a
Virtual Ride
Restrictions$3 Park Use Fee (NOT PARKING FEE)
Overview2:10 average time for 9.1 miles. Details
Miles and Miles of narrow singletrack with Rocks everywhere. Lots of climbing and descent options on so many trails. The loop I listed follows the outside of the park (easier trails, MOSTLY). This place is a technical riding training area. You'll get twice the workout in half the distance, guaranteed.
Need To KnowPay attention to the trail markers. Most areas have very technical sections with low hanging tree limbs EVERYWHERE. At 6'3 I was constantly surprised by just how low I had to duck (OUCH).
DescriptionStarting from the parking area, it's a nice easy ride up Rockville Trail (basically fire-road). Continue along the road until you reach the paved road. Take a left and within a couple hundred yards you'll see a gated area off to the left leading to Lower Tilley Trail.
Although this trail starts off moderate, it rapidly gets very narrow and has some very technical areas. I ran the loop clockwise for this ride, but in general, I would recommend instead to run this loop counter-clockwise. It can be done both ways but the counter-clockwise direction is a bit easier and is the most commonly used route. After coming back to your start point, exit the gated area and turn left heading along Lower Lake Loop Trail. You'll pass through a mini rock garden (marked) and continue to Bay Area Ridge Trail.
The BART is basically just a loop around a small lake in the center of the park but there are more than a dozen different trails marked BART. Follow along this trail until you see a steep fire-road climb to your left. Head up this climb until you reach Green Valley Trail. Head down this rocky steep descent until it changes into Black Oak Trail. You'll begin a gradual climb eventually the trail will come to a gate that you must pass before reaching Middle Mystic Trail. Continue along this trail which has a nice downhill with a switchback and several VERY LOW HANGING TREE LIMBS...., Jockey Junction a short connector will put you on Outside Loop Trail (If you choose Unknown Trail it is a Black Diamond much more technical trail).
Along the outside loop trail is a short section called Cliff View, nice view of the valley from here. Outside Loop Trail will then connect with Cave Trail (I dismounted for a short extremely technical downhill through a rock gully to Lake Front Trail. Follow this trail back to the center lake, along this trail you'll find several technical sections along with a couple switchbacks, you'll then connect with the the Bay Area Ridge Trail (BART) again head uphill along a steep fire-road to a nice technical downhill across some granite slabs on the Quarry Trail. The trail is all downhill back to the Parking Area.
You can run this park in literally hundreds of different combinations but whatever way you decide to go expect a lot of climbing with tons of technical riding and some very nice (and fast) downhills. Almost nothing in this park is flat, Enjoy!
ContactsLand Manager: City of Fairfield, CA - Parks and Recreation
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4.3 from 3 votesTaking you through Rockville on my preferred ride. (Green Valley, CA)
3.0 from 3 votes"California hospitality"... a floor pump and basic tools provided at a t... (Green Valley, CA)
2.7 from 3 votesShort rocky gully one direction leads to Cave Trail the other to the Roc... (Green Valley, CA)
2.7 from 3 votesJust a quick ride with a couple friends. It was the "butt" guys first ti... (Green Valley, CA)
2.3 from 3 votesEverywhere you look more rocks (Green Valley, CA)
2.3 from 3 votesMike admiring the view from Cliff View (Green Valley, CA)
2.0 from 3 votesWell maintained singletrack (Green Valley, CA)
2.0 from 3 votesCloud covered Mount Diablo toward the left (Green Valley, CA)
2.0 from 3 votesThe "lake" at the bottom of Rock Garden (Green Valley, CA)
2.0 from 3 votesThe start of "Mini Rock Garden" Trail (Green Valley, CA)
2.0 from 3 votesAnother smooth singletrack trail (Green Valley, CA)


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"Burma VJ: Reporting From A Closed Country" Spotlights Citizen Journalists
Though some media critics scoff at the idea of using college students and citizen journalists (like CNN's iReporters) to produce "real" news, user-created content is increasingly becoming a critical part of news gathering — especially from remote and restricted areas of the world. Just last week, the anonymous videographer who first published footage of the shooting death of Neda Agha-Soltan during the 2009 Iranian election won the prestigious Polk Award for further illuminating the reality of what was happening behind the scenes in Iran. The video uploader — and the team that helped spread the clip — were the first anonymous citizens to receive one of journalism's highest honors.
Another group of anonymous citizen journalists may be about to get some high-profile public due. Director Anders Ostergaard's film "Burma VJ: Reporting From A Closed Country" — which documents the monk-led revolution against the Burmese government during the summer of 2007 through the use of citizen-shot video — is up for an Oscar in the Best Documentary category. Ever since a military junta took over the country in 1962 (and renamed the country Myanmar in 1989, a change not universally recognized), outside media coverage has been extremely limited. The documentary consists of intense, often violent and surreptitiously obtained footage from inside the country courtesy of the opposition group Democratic Voices of Burma.
The film originally began as a much more introspective project. At a recent dinner following a special screening of the film at the Museum of Modern Art, producer Lise Lens-Moller said she first became interested in a film on Burma in 2004, and was intrigued by the idea of how a country could simply disappear from the public consciousness. She quickly brought Ostergaard on board as director and began researching the country's border areas. They connected with Democratic Voices of Burma after the then-radio outlet received some seed money to launch into video.
But as Lens-Moller points out, "It's hard to film oppression when there's no uprising." Prior to the 2007 September uprising, she said the production was more focused on creating an "existential, psychological portrait" of the Burmese citizen journalists, and even after the uprising, given the extreme danger associated with smuggling film out of the country, she and Ostergaard only received about two hours of footage from the period of October 2007 to January 2008. But then more smuggled video began appearing, and by the end of May they had about 60 hours of raw footage.
Ostergaard said he kept in constant communication with the Burmese videographers while cutting together the film because he didn't want to show anything that would compromise anyone's safety. He screened the film at least three times prior to its theatrical release by Oscilloscope. He also took care not to rely too heavily on the footage, using recreations in some cases — featuring an anonymous DVB staffer known only as "Joshua" — and showing caution with sensitive shots, like a dead monk floating in a river. He said no material was too graphic to show. "It all depend on how you show it," he said. "Given how terribly dangerous it is to get material out, we wanted to paint an accurate portrait of what happened."
And even if 'Burma VJ" doesn't actually win the Oscar in March, Len-Moller says that many of the monks arrested during the uprising were thrilled to hear of the nomination. "They think it'll raise awareness of their cause," she said. "It's giving them their motivation back. They didn't get all of the results they wanted, but it's re-energizing both them — and the younger, more tech-savvy generation they inspired — to keep the fight going. "
Follow Speakeasy on Twitter at @WSJspeakeasy.