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Is there anything more truly beautiful than a perfect prime rib? A deep brown crust crackling with salt and fat, sliced open to reveal a juicy pink center that extends from edge to edge, the faint but distinct funk of dry-aging permeating the room as it gets sliced. When you see such a roast in front of you, everything else—the argument over mashed potatoes you had with your sister, the red wine stain on the carpet, the enticingly crisp bowl of roast potatoes, even the plaintive look of the dog staring up with a please sir, can I have a bone? face—disappears as you become lost in a mental vortex of juicy meat, crisp fat, and drippings.
It's the roast that has most often graced my family's holiday table in various states of increasing deliciousness (I mean, you should see the overcooked, under-browned, dried up, flavorless things we used to eat!), and the one that most represents the holidays to me. It only makes sense that I've invested considerable time, effort, and BTUs in inching my cooking technique closer and closer to optimal.
Here is the state of the affairs in the Prime Rib Universe as they stand today.
The Food Lab's Guide to Prime Rib
The Short Version: Our Top Recommendations
Buy a bone-in, Prime grade prime rib, preferably dry-aged. Season well with salt and pepper and let it rest, uncovered, on a rack in the refrigerator for at least overnight and up to four days. Roast in a 200°F oven until it hits 125°F at the center (around four to five hours for an average rib roast, your mileage may vary). Remove from oven and tent lightly with aluminum foil and let it rest at least 30 minutes and up to one and half hours. 10 minutes before serving, remove the foil and place it back into an oven preheated to its highest possible setting (500°F+). Roast until well-browned and crisp, about 10 minutes. Carve and serve immediately.
Q: So what exactly is Prime Rib?[top]
The prime rib is a tender, flavorful roast cut from the center of the rib section of the steer.
To locate the prime rib, start by cutting your favorite steer neatly down the center from head to tail along the spine. Set aside one half for another use. Place your hand on its back and feel your way backwards along its vertebrae until you start feeling ribs. Count backwards to the sixth rib (this is called, appropriately enough "Rib #6"), and cut here.
Now continue counting back until you get to Rib #12 and cut again. Reserve the head section and the tail section for another use, saving just the ribs you just cut out. Now saw the ribs off at about 13 to 16-inches down their length and set aside the belly section. Take off the hide, and what you're left with is the prime rib.
It consists of seven full ribs with a large eye of meat running along their back side. This meat is part of the loin muscle of the steer, the exact same muscle that New York strips, rib-eyes, and Delmonicos are cut from. It's also often referred to as a "standing rib roast," because, well, you roast it, it's from the ribs, and it stands up.
Q: Wait a minute—do humans have prime ribs too?[top]
Absolutely, though ours would most likely not be as tender as a steer's. You see, a steer spends much of its time standing on four legs eating grass (or grain, as the case may be). Its back muscles do very little work, and consequently are very tender.Humans stand upright and do things like bend, lift, jog, and poke fires with sticks. Our backs get more of a workout, producing muscle fibers that are tougher, but probably more flavorful.
Q: So why would I want to eat a little-exercised portion of a steer, and what does marbling mean?[top]
Two reasons: tenderness and fattiness. The loin muscle of a cow is one of the most tender cuts available, beaten out only by the tenderloin (a.k.a. filet mignon, where a chateaubriand comes from). Its advantage over the tenderloin is that it contains a generous amount of fat, both in large swaths around the central eye of meat, and more importantly, within the muscle itself in a web-like network known as marbling.
Why is this marbling important? Mainly because it lubricates the muscle fibers. At room or fridge temperature, it's a solid fat, but once cooked, it melts, helping muscle fibers slip around each other more easily as you chew, resulting in more tender, juicier meat. Marbling is also important because most of the flavor in red meats come from the fat. Indeed, there are studies in which tasters fed portions of lean beef and lean lamb are unable to identify them correctly, despite being easily able to do so when given a portion with fat. Fatty beef tastes beefier.
Q: Here's something that's always confused me: does "Prime Rib" have anything to do with "Prime Grade" beef?[top]
I'm really glad you asked. The answer is no.
The term "Prime Rib" has existed longer than the USDA's beef grading system, which classifies beef according to its potential tenderness and juiciness into various grades. It's called Prime Rib because it's the best part of a given cow. After the USDA began introducing its labeling system denoting quality of beef and included the label "prime" as the highest quality, things became a little confusing.
These days, it's possible to buy a "Prime Rib" that is also "Prime Grade," but it doesn't necessarily have to be so. My local Whole Foods sells "Choice Grade Prime Ribs," for example.
A full, seven-rib prime rib is a massive hunk of meat, between 20 to 30 pounds. That's too big to fit into my oven in one piece, which is why I, like most people, buy my prime rib in three or four rib sections. These sections have different names depending on where they are cut from:
- Ribs 6 through 9, which come from closer to the cow's shoulder (aka the chuck) are referred variously as the "chuck end," "blade end," or "second cut." It's got more separate musculature, and more large hunks of fat. Personally, I prefer this end, because I like to eat the fat in a well-roasted piece of beef. If you prefer leaner, more tender beef, then go for...
- Ribs 10 through 12, taken from further back and known as the "loin end," "small end," or "first cut." It's got a larger central eye of meat, and less fat.
Depending on what part of the country you live in, your butcher will refer to those cuts as various different things, but all of them should know which ribs are which, so ask for "ribs 6 through 9" or "10 through 12," and you should be fine.
Can you tell me a bit more about the USDA grading system?[top]
Happy to oblige. Cattle are graded after slaughter according to the degree of marbling, as well as the cow's age.
Starting from the top, there's Prime, which denotes an abundant degree of marbling in a cow under 42 months of age. Only about 2% of the beef sold in this country is designated Prime, and most of it goes to restaurants and specialty butchers.
Next is Choice, the standard option at high-end supermarkets like Whole Foods, for example. Below that is Select which is what you'll find in most standard supermarkets and accounts for the majority of beef destined for the table. These cows have a slight amount of marbling, and must be under 30 months of age.
Below select come terms like Commercial, Utility, Cutter, and Canner which seem more apt to describing scissors than organic matter.
Q: But Prime-graded beef is so expensive/difficult to find. Is it really worth seeking out and paying for?[top]
Good question. I held a blind beef tasting pitting Choice grade beef against Prime, cooking both in the exact same manner and to the same temperature (oh the horrors I put up with in the name of science!). Of the eight tasters present, there was an overwhelming and unanimous preference for the Prime-graded beef, though the Choice was still quite tasty.
Prime generally costs about 25% more per pound then Choice, which is a hefty chunk of change for your standard 8 to 10 pound roast feeding 10 people. Then again, I save my prime rib for the holidays—a special occasion that deserves a special piece of beef.
Is all beef graded?[top]
No! Grading is a strictly voluntary process. Though most meat sold commercially will be labeled, occasionally you'll find meat that isn't. This meat tends to fall into one of two categories: ultra-premium beef such as Japanese-style wagyu or kobe beef will generally have a marbling and tenderness profile that places it well beyond Prime-grade American beef. 100% grass-fed beef will often be sold unlabeled. 100% grass-fed beef tends to be leaner and less marbled than its grain-finished counterparts, a grade would only hurt its sales. For grass-fed beef, instead use your eyes to judge quality.
Q: How much beef should I buy per person?[top]
In general, you should plan on about one pound of bone-in prime rib per guest, which translates to about one rib section for every two people. Each pound of raw, bone-in prime rib will give you about a half pound of edible cooked meat.
Q: Why does some meat appear dark purple while other meat appears red? Is it an indication of quality?[top]
In general it has nothing to do with the quality of the meat. It has more to do with exactly when it was cut and how it was stored.
It's caused by the conversion of one of the muscle pigments, myoglobin, and its exposure to oxygen. Immediately after being cut, the color of meat is a dark, purplish color—the color of myoglobin. Soon, oxygen will begin to interact with the iron in myoglobin, converting it to oxymyoglobin, which has a bright, cherry red color. Have you ever noticed how when you cut into a rare steak in an oxygen-rich environment (like your house) it starts out dark then "blooms" into redness? Now try the same thing in the vacuum of outer space. See the difference? Well, take my word for it: it will not change color as quickly.
The prime rib on the left was freshly trimmed moments before shooting the photograph, while the one on the right was bought from the butcher counter, where it had been sitting exposed to oxygen for several hours, at least. Even though the bright cherry red color is the one most associated with freshness, freshness has really got nothing to do with it.
Eventually, enzymes present in the meat will cause both myoglobin and oxymyoglobin to lose an electron, forming a pigment called metmyoglobin. It's got a dirty brown/gray/green color. While it doesn't necessarily indicate spoilage, it does mean that the beef has been sitting around for a while.
Q: I hear people describe rare meat as "blood," but is there really blood in it?[top]
Nope, no blood! Beef you buy in the supermarket contains little to no blood. Blood contains a very similar pigment called hemoglobin. But if somebody if somebody orders their beef "bloody," what they really want is "beef that has been cooked to a light enough degree that oxymyoglobin has not yet had a chance to break down. There will not be a speck of actual blood in it.
Q: What do "natural," "grass-fed," and "organic" really mean?[top]
Labeling laws in the United States are confusing at the very least, and in many cases, worthless. Bear in mind that it's also not in the best interest of the vast majority of beef producers to make the labeling any clearer—the less the consumer knows about how meat gets on their table, the better.
There's a bit of confusion surrounding the term "grass-fed." The vast majority of cattle in this country are raised grazing on pasture for the majority of their lives. It's the last few months of their lives—the "finishing" stage—where labels really come into play.
Here are a few labels you might see in the market, and what they mean:
- Natural means basically nothing. There's no enforcement; there are no rules. It's basically an honor system between the producer and the customer, but no third party checks it.
- Naturally raised, on the other hand, does mean something. As of 2009, the label ensures that the animals are free of growth promotants and antibiotics, except coccidiostats for parasites, and that they were never fed animal byproducts.
- Organic beef is certified and inspected by the government and must be fed completely organic feed grains and must be antibiotic and hormone free. They must also have access to pasture, though in reality this "access" could be a single patch of grass on the far side of a large dirt feedlot. Organic cattle are also subject to stricter enforcement of humane treatment. Very recent legislation mandates that at least 30% of their dry matter intake needs to come from pasture for 120 days out of the year.
- Grass-fed cattle must, at some point in their lives, have been raised on a diet of grass. They do not necessarily receive a 100% grass diet, nor are they necessarily finished on grass. Most "grass-fed" cattle are fed grain for their last few weeks to fatten them. The very definition of what "grass" means is also up to debate. Many producers want to include young corn stalks under the umbrella of "grass," effectively diluting the label.
- 100% Grass-fed indicates that the cattle were raised and finished either on pasture, or on grass-based feed. As with the "grass-fed" label, the exact definition of "grass" is contentious and seems to vary with each new piece of legislation.
If concern for the animal or the environment is important to you, your best bet is to always ask your butcher or farmer about the steer before purchase. If they can't or refuse to answer questions, it's generally a safe bet to assume the worst. Folks who go above and beyond to provide a decent existence for their farm animals do so at great expense. It's in their interest to let you know about it.
Q: Is "grass-fed" beef really healthier than grain-fed?[top]
Many studies indicate that it is. It's certainly healthier for cows, a ruminant animal whose digestive system has evolved to break down grass. According to NYU professor Marion Nestle, grass-fed cows tend to have lower levels of E. coli, require fewer antibiotics, and have lower levels of dangerous bacteria in their feces, making them all-in-all safer to consume. They also tend to have higher levels of omega-3 fatty acids (that's the healthy stuff), as well as a higher level of trans conjugated linoleic acids (CLA's).
And what about flavor? Does grass-fed taste better?[top]
It really depends on who you ask. For the average American palate, the fatty, well-marbled texture of grain-fed beef is the standard which most steak houses and fancy hotels will hold in the highest regard. But there's certainly something to be said for the generally gamier flavor of 100% grass-fed beef. Check out our grass-fed vs. grain-fed burger taste test for some more insights.
Dry Aging
Q: How does dry-aging work?[top]
Good question! Dry-aging is the process of storing whole, untrimmed cuts of meat in a very well controlled environment for several weeks or months to promote desirable changes in the texture and flavor of the meat. Meat is typically dry-aged for between 21 and 60 days, though it can go for far longer. Typically, texture changes don't occur until at least 21 days, while flavor changes don't occur until around 28 days.
Note: There have been several articles and TV shows in recent years that have suggested it is possible to dry-age individual steaks. This is patently false. At best you can dry out the exterior of an individual steak which makes it easier to brown, but not other flavor or textural changes will occur. True dry-aging requires whole cuts of beef.
There are a few factors that contribute to these flavor and texture changes.
- Moisture loss is often cited as a major factor, but some careful testing has shown that in reality it's got very little to do with the flavor of aged beef.
- Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well-aged steak should be noticeably more tender than a fresh steak. But is it?
- Flavor change is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas.
Q: Is aged meat really better than fresh meat?[top]
It depends. I had a panel of tasters test meat aged to various degrees and rank them in overall preference, tenderness, and funkiness. Almost everybody who tasted meat that's been aged for a couple of weeks—the period after which some degree of tenderization has occurred but seriously funky flavor has yet to develop—preferred it to completely fresh meat.
On the other hand, folks were more mixed about meat aged longer than that. Many prefer the more complex, cheese-like flavors that develop with meat aged between 30 to 45 days. Some even liked the ultra-funky flavors developed in 45 to 60-day meat. Where you lie on that spectrum is a matter of experience. I personally prefer meat aged to 60 days, though beyond that it gets a little too strong for me.
Q: Is it possible to dry-age meat at home?[top]
It sure is! Check out our Complete Guide to Dry-Aging Beef at Home for instructions on how to do it.
Bones, Salt, and Cooking
Q: Here's one for you: bone-in, or bone-out?[top]
I've always wondered about this one myself, so I ran a series of tests. The idea that many chefs propose is that cooking meat on the bone is always a better idea, as the bone adds lots of flavor. I'm skeptical.
First of all, most of the flavor found in a bone is deep inside, in the marrow. If you've ever tried to make a stock out of just bones, you'd find that it's almost tasteless unless the bones are cracked. Secondly, I've shown numerous times that as far as flavor penetration goes, there's very little movement of molecules across a piece of meat. Even marinating overnight will only get you a couple millimeters of penetration. What chance does any flavor from the bone have of getting into the meat?
To test this, I cooked four identical roasts. The first was cooked with the bone on. For the second, I removed the bone, but tied it back against the meat while cooking. For the third, I removed the bone, and tied it back to the meat with an intervening piece of impermeable heavy-duty aluminum foil. The fourth was cooked completely without the bone.
Tasted side-by-side, the first three were completely indistinguishable from each other. The fourth, on the other hand, was a little tougher in the region where the bone used to be. What does this indicate? Well, first off, it means the flavor exchange theory is bunk—the completely intact piece of meat tasted exactly the same as the one with the intervening aluminum foil. But it also means that the bone does serve at least one important function: it insulates the meat, slowing its cooking, and providing less surface area to lose moisture.
Bottom line: the best way to cook your beef is to detach the bone and tie it back on. You get the same cooking quality of a completely intact roast, with the added advantage that one its cooked, carving is as simple as cutting the string, removing the bones, and slicing.
Q: Does it really matter when I salt my meat?[top]
Absolutely. When you first apply salt to a piece of meat, it sits in dry crystals on the surface, but you'll find that they quite rapidly dissolve. Because of a phenomenon known as osmosis, the salt will initially draw liquid out of the meat and onto the surface. By the 25 minute mark, those juices form distinct droplets on the meat's surface. Meat cooked at this stage will end up with a leathery crust.
Eventually, as we hit the 40-minute mark, the salty meat juices have begun to react with the muscle fibers themselves, dissolving some of their proteins, and causing the structure of the meat to open up, like a sponge. The extracted meat juices soon get reabsorbed, and the salt goes along for the ride. The result is better, more deeply-seasoned beef.
Given a few days, unlike a marinade, salt can actually slowly work its way deeper into the meat. I like to heavily salt my prime rib at least four days before roasting before placing it uncovered on a rack set in a rimmed baking sheet in the fridge.
And don't forget to put salt on the table as well—after you slice that beef, there's a huge expanse of pink meat in the center that needs to be seasoned too!
Q: What's the best way to cook prime rib?[top]
Cooking a prime rib can be as easy as throwing it in a hot oven, closing the door, and taking it out when the timer goes off. But that's not the path to the most tender, most evenly cooked, juiciest end results. How do we get there? With a lot of research, a bit of science, and a novel method that flips the standard cooking procedure on its head.
I strongly recommend using a method I developed back when I was working at Cook's Illustrated magazine called the reverse sear. By starting your roast in a very low temperature oven and slow-cooking it until it hits close to its final serving temperature, then finishing it with a short blast in a very, very hot oven, you maximize the amount of evenly cooked, pink, juicy meat, while delivering a flavorful crust.
Check out my article on How to Cook a Perfect Prime Rib for a demonstration of the science behind it.
Q: So how to I know when my meat is done?[top]
One way and one way only: use a thermometer. Forget temperature and timing charts—they are wildly inaccurate and can vary depending on the exact shape and size of the roast, how your oven circulates heat, how accurate your oven is, and even how often you peek inside. Forget poking and prodding your meat. Only after hours and hours and hours of experience working in the same environment over and over to restaurant cooks get proficient at telling the doneness of meat by touch. It's not practical for a home cook who only occasionally cooks a roast of this size and who buys their meat from varying sources.
A thermometer is the only 100% foolproof, accurate way to gauge doneness in meat. I highly recommend either the Thermapen or the low-cost Thermopop as your go-to instant read digital thermometer.
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No matter what cooking method or oven temperature you use, as long as the center of your meat never goes above the right temperature, you'll be guaranteed the right results.
Here's what you should shoot for (these temperatures are a good 10 to 20°F lower than USDA guides, which tend to overshoot everything).
- 120°F (rare): Bright red and slippery on the interior. Abundant intramuscular fat has yet to soften and render.
- 130°F (medium-rare): The meat has begun to turn pink, and is significantly firmer. Juicier, moister, and more tender, and beefier than either rare or medium meat.
- 140°F (medium): Solid rosy pink, and quite firm to the touch. Still moist, but verging on dry. Fat is fully rendered at this stage, delivering plenty of beefy flavor.
- 150°F (medium-well): Pink, but verging on gray. Moisture level drops precipitously, Chewy, fibrous texture. Fat has fully rendered, and has begun to collect outside the steak, carrying away flavor with it.
- 160°F (well done): Dry, gray, and lifeless. Moisture loss is up to 18%, and fat is completely rendered. What once was cow, now is dust.
Q: What is this "carryover cooking" that I often hear about?[top]
Carryover cooking is the phenomenon that occurs wen you remove a hot piece of meat from the oven. If you cooked it in a very hot (350°F+) oven the center of the meat may be at, say 110°F, while the outer layers could be as high as 170 or 180°F. As the meat rests, some of the heat energy from the outer layers is transferred to the center, causing it to continue to rise in temperature even after the beef is removed from the oven.
When roasting a large piece of beef from start to finish a hot (350°F+) oven it's important to remove it a good 15°F lower than you want to serve it at. Meats roasted at low temperatures (say, 250°F or lower) will experience very little carryover cooking, as they tend to cook more evenly from edge to center.
Finishing a roast by blasting it in a 500°F+ oven for a few minutes to crisp the exterior will not cause any carryover cooking.
Q: What factors determine how the meat browns, and how can I maximize browning?[top]
Browning occurs when proteins and sugars in the meat break down and interact with each other in a complex series of reactions known as the Maillard reaction (note: it is not caramelization. Meat does not caramelize.) To maximize this reaction, you need high temperatures and meat free from moisture. This starts with salting and letting the meat rest uncovered in the refrigerator for a few nights. The exterior surface will dry out, giving you a better starting point for browning.
To further improve browning, I like to wait until the very end of coking to do the browning phase, after the meat is already relatively warm and dry from a slow cook in the oven. With a sear at the end, it takes just a few minutes in a 500°F+ oven to get the meat to brown.
Q: I've heard that searing meat at a high temperature right at the start of cooking will "lock in juices," resulting in a moister finished product. Is this true?[top]
Nothing could be further from the truth. In my thorough exploration of this very question, I found that meat seared before roasting loses a good 1.68% more juices than meat seared after roasting.
As is often the case, traditional knowledge doesn't stand up to scrutiny.
Q: What is this whole resting business about, and is it really important for my meat?[top]
When meat comes fresh out of the oven, there's a large temperature gradient formed inside. The hotter areas will tend to have very loose, liquidy juices that have a tendency to run out onto the plate as soon as you slice the meat open. By allowing the meat to rest until it reaches an equilibrium that's still hot but not too hot, those juices are retained far better, staying in the meat where they belong. Read up more about resting meat here.
A good rule of thumb is to let your meat rest down to 2 to 5°F below its final cooking temperature. So if you're aiming for a rosy red 120°F, let the rib cool to 118°F before carving.
Q: What about fancy-pants chefs who cook their ribs sous-vide or sear them with various pieces of industrial machinery?[top]
Leave the fancy-pants methods to the fancy-pants. In my experience, cooking large roasts—whether prime rib or turkey—in a sous-vide water oven certainly guarantees perfectly, evenly cooked results, but a lot of the deep, roasted flavor notes you get from meat roasted in the open air are completely absent. It's also a pain in the butt to try and vacuum-seal an entire prime rib. I much prefer mine done in a low temperature oven.
As for torching, it looks really cool, but the results are not worth the trouble. Torching before roasting gives you a surfaces that's nearly burnt in spots and barely browned in others, while torching after roasting doesn't do nearly as good a job as a hot oven or roasting pan set over a couple burners does.
Q: My dainty aunt likes her meat rare, but my tempestuous brother prefers his well-done. What's an understanding and generous host to do?[top]
First off, you should wonder how your brother was created out of the same genetic material as you. After that, you should take his portion from the perfectly medium-rare beef, slice it, and either toss it in the microwave for a few minutes, or back into the oven until it is the desired shade of dry.
Carving and Serving
Q: My prime rib came out perfectly. Now how do I carve it?[top]
This step-by-step slideshow will have you carving like a pro.
Q: Any good sauce recommendations for that beef?[top]
If you follow our recipe for Prime Rib with Red Wine Jus, it already comes with a sauce built right into the recipe. If, instead, you're using our standard recipe for Perfect Prime Rib, you'll want a sauce to go with it. Horseradish cream is super simple and a classic pairing. Chimichurri is one of my personal favorites, and you can make a simple Bearnaise sauce by following this recipe for Foolproof 2-Minute Hollandaise, replacing the teaspoon of lemon juice with a half cup of dry white wine and a half cup of white wine vinegar reduced with sliced shallots and a sprig of tarragon over moderate heat down to a single teaspoon. After forming the sauce, stir in some chopped fresh tarragon. Delicious!
Q: What would you serve on the side with Prime Rib?[top]
Potatoes are a classic pairing, and any one of these recipes would do, though I'm partial to my Hasselback Potato Gratin or my Crispy Smashed Potatoes. With such a heavy meal on the table, I like to keep things simple with a glass of good wine and a simple salad tossed with a perfect vinaigrette.
Q: What's the best way to store his leftovers?[top]
For short term storage, your best bet is to just tightly wrap it in plastic, and keep it in the fridge. It'll last for around three days, after which you should start checking for spoilage. Bear in mind that rare or medium-rare meat may turn brownish (remember myoglobin?) in the fridge. This isn't necessarily a sign of spoilage. Just follow your nose!
For longer term storage of larger pieces of either cooked or uncooked meat, you'll want to freeze it. If you've got a vacuum sealer, use it. Air is the enemy of frozen food, causing it to dry out in an irreversible process known as freezer burn. If you don't have a vacuum sealer, wrap the meat tightly in foil (air can actually flow through plastic wrap, albeit quite slowly), then a few layers or plastic wrap, and place it in the freezer. The plastic wrap helps keep the foil tightly against the surface of the meat, while the foil prevents air from coming in contact with it.
Let your meat defrost in the refrigerator. This can take a couple days for larger cuts of meat.
Q: What's the best way to reheat prime rib?[top]
If you are wise, you will have been slicing meat to order, leaving you with a large chunk of leftovers rather than many thin slices. The best way to reheat a large chunk of meat is to treat it like you would a steak, which after all, it is: warm it in a low oven to the desired internal temperature, then sear is in a hot skillet to crisp up and brown the exterior. Alternatively, the microwave is surprisingly effective. Just don't let the meat go above the temperature you initially cooked it to.
If you've already sliced your steak, your best option is sandwiches and salads. Still delicious!
More Questions?
Still got questions? Jump over to our Holiday Guide for more recipes, taste tests, and guides!


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The Monona Grove boys swimming team is the Prep Mania Team of the Month.
The Silver Eagles won the WIAA state Division 2 championship at the University of Wisconsin-Madison Natatorium last week.
Just five years ago, the Monona Grove program had only six swimmers and they didn't win a dual meet all season long.
But now, there are 30 swimmers in the program and they have their first state championship.
Monona Grove won two relays -- the 200 freestyle and 200 medley relay -- and Tyler Roehr added a victory in the 200 yard IM.
Monona Grove outscored Badger South Conference rivals Madison Edgewood, Milton, McFarland and Fort Atkinson, who all finished in the top five in the team competition at state.

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Ever since Cirque du Soleil had the resources to pursue its dreams and perform around the world, it chose to become involved in communities, particularly troubled youths. Concerned with the future, Cirque du Soleil turned its attention and resources to global issues, such as the fight against poverty. Working together with valued partners, Cirque du Soleil is making a difference in nearly 80 communities, in over 20 countries on five continents.
Cirque du Soleil wants above all to take its place in society as a good citizen, with all the duties and responsibilities that go with citizenship. Beyond philanthropic gestures, good citizenship consists of an attitude of social responsibility at the very heart of all our business strategies and management.
Cirque du Soleil's citizenship principles are founded on the conviction that the arts, business and social initiatives can, together, contribute to making a better world.


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Dear Friends,
It's a cool night out and the air is filled with uplifting energy. A sense of renewal hangs softly in the air, after this time of rain. So here I sit feeling inspired and happy to be drinking a warm up of green tea and writing you.
I pray that all of you are doing well; surrounded by beautiful blessings and healing energy. Remember to live life to the fullest… rock out in every moment!!
- Have you ever been interested in learning to use your intuition? I am holding a class called Accessing Intuition. In this class you will learn what intuition is, how it works and how to use it. We will be learning easy-to-use techniques and you will get to pick a "tool" to explore with (Tarot, Tea-Leaf, Pendulum, Cards). There are two options for days and times. Either 2 hours Saturday May 28th and 2 hours Sunday May 29th or 4 hours on Saturday May 28th. I will let you decide which works best. Majority will rule. $75 for the weekend.
- Reading for a day of whimsical fun learning to read tealeaves? Join me at The Gypsy Tea Party. You will get a personal reading, as well as join in a group tea party setting where you will learn to do your own personal tealeaf readings! Should be a blast! $50 for the day.
- Don't forget that this Saturday is Psychic Saturday (5/14). Sign up for a 15-minute many reading to get your answers in-between full readings. $15.
- Until May 20th the 4 for 3 special will continue. Buy 3 gift certificates for readings and get a 4th for free. Half hour sessions.
- Call to schedule a reading in-person, over the phone, skype or email. Also, Reiki sessions.
Spiritual Message
Memories are some of our most treasured things. We hold them close to our hearts. Some of us get caught in memories, others hide from memories and there are those who have lost memories. Regardless, memories are crystals that hold spiritual power… they are able to conjure up the past in seconds.
What have you been nostalgic about lately? Has it been a place from you past, a feeling you remember from long ago or someone whom you haven't seen for years? There may be a message in all of this. Even if it's a painful memory the importance of it is no less.
Memories are vehicles of change. As the old saying goes, "the past repeats itself." So don't allow yourself to fall in the trap of something limiting from the past, but also don't forget that the good times shall come around again. It's only a matter of time before you can be happy again.
Yes its true that you cannot turn back time. You may never get back to that exact time or place again, but you can always pull that feeling close to you and be with it for a moment. The truth is that there is no such thing as time, in our hearts and minds time doesn't exist, it's only our perception of it.
So here is to remembering. Allow yourself to be nostalgic and just be. Follow those memories and see where they lead. You may be surprised what you remember and how that will move you. There is something dramatic and spiritual about walking down memory lane.
With Love,
© Shaheen Miro 5/9/2011


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The NSVRC enjoys a strong partnership with state, territory and tribal anti-sexual assault coalitions and national allied organizations. This online directory is an attempt to highlight the many organizations and projects working to eliminate sexual violence. This directory includes recognized coalitions and national organizations that meet the following criteria:
- they must significantly address some aspect of sexual violence and show a commitment to its elimination;
- be at least national in scope;
- and provide written permission to be included.
This form allows organizations to submit updates, nominate an organization for inclusion, or to apply to be part of the directory.
If you do not find what you are looking for, we stand ready to personally assist you with resource and information needs related to sexual violence and maintain a database of local, state and regional experts and organizations in addition to the groups listed online.
Education and Public Policy Department of Consumer StudiesNewark Delaware 19716
University of DelawareUnited StatesPhone: 302-831-3525Fax: 302-831-6081
110 Gallagher RoadWayne Pennsylvania 19087United StatesPhone: 484-580-8754Fax: 484-580-8759
5042 Wilshire Blvd., #586Los Angeles California 90036United StatesPhone: 213-365-1906Fax: 213-365-5257
1330 Fox Street, Suite 2Denver Colorado 80204United StatesPhone: 303-829-9999Fax: 303-839-0019Information on Sexual Assault Centers: http://www.ccasa.org/gethelp/
740 15th Street NWWashington District Of Columbia 20005
American Bar AssociationUnited StatesPhone: 202-622-8690Fax: 202-662-8698
2055 Rice St.St. Paul Minnesota 55113United StatesPhone: 651-297-6700Fax: 605-367-5958
30853 Granada AvenueBig Pine Key Florida 33043United StatesPhone: 202-255-0202
96 Pitkin StreetEast Hartford Connecticut 06108United StatesPhone: 860-282-9881Fax: 860-291-9335Information on Sexual Assault Centers: http://endsexualviolencect.org/who-we-are/our-members/
P.O. Box 9525Wilmington Delaware 19809United StatesPhone: 302-761-9800Fax: 302-761-4280Information on Sexual Assault Centers: http://www.contactlifeline.org/contact.html
PO Box 193008San Juan Puerto Rico 00919-3008United StatesPhone: 787-281-7579Fax: 787-767-6843Information on Sexual Assault Centers: http://www.pazparalamujer.org/index.php/coordinadora-pplm/organizaciones


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Hamels Finds His Groove In Win Over Braves
After a nightmarish start to his season, Cole Hamels was hoping to shrink his enormous 20.25 ERA today against the Braves. In the final game of this three-game series, Hamels came out firing bullets.
For the Phillies offense, scratching out a few runs against the Braves starter Derek Lowe was not going to be an easy task. So Hamels knew he had to be sharp. As expected, a pitcher's duel broken out in Atlanta.
Hamels was on a mission. Through seven strong innings, he allowed only four hits, no runs and struck out eight batters. Even better, Hamels looked relaxed and in control, able to work out of what little trouble he got into.
The offense did manage to post a few runs for Hamels, mostly due to a spectacular game from Shane Victorino. Going 3-for-4 at the plate, Victorino hit two singles and a home run. The other run scored when Jimmy Rollins hit into a double play with no outs, allowing Victorino to score in the fourth.
Carlos Ruiz also continued his hot streak with two hits. Then in the ninth inning, Rollins got his first hit of the game, a double that landed him on third base after a Braves error. Ryan Howard was able to get Rollins home on a ground ball out, giving the Phillies an insurance run and a 3-0 lead.
Jose Contreras entered in the ninth to save the game in what would be a very good test of his skills as a closer. With rookie second baseman Michael Martinez making a few nice defensive plays plus good pitching, Contreras got the job done.
The Phillies won the series with the Braves two games to one. After a day off on Monday, the Phillies will take on the Nationals in D.C. on Tuesday.
You Be The Judge
Totally off topic, have you seen the new MLB campaign "Always Epic"? Released on March 31, 2011, Giants closer Brian Wilson stars in a video series that covers various adventures inside Wilson's beard.
The video with the tiny ninja's is especially interesting. Follow the link to watch it.
Back on February 22, 2011, I posted that exact idea on this MLBlogs site, except I used the beard of Raul Ibanez. I was making a joke about the magical powers of the Ibanez beard and decided tiny ninja's would be funny. Apparently, MLB liked it as well:
So, coincidence or did MLB totally rip off my idea? You be the judge.
Perhaps it is simply that great minds think alike. In which case, I expect a job offer from MLB any day now.
Photo by Jenn Zambri Photography
*Read more about the Phillies at my other home page, Phightin' Phils Phorum in the MTR Media network*
7 Comments
Wow…you started blogging at about the same time I did (spring 2008)! I don't follow the NL stuff all that much, but this looks like a very professional, informative, entertaining blog!
Yeah, Hamels sure needed that bounce back. How is Contreras looking as a closer so far? Last I saw him regularly was in Chicago when he was a mess, but it's looked like he's revived his career in the NL at the age of 55 (who really knows?).
Those Brian Wilson commercials are totally stupid. I'm hoping that his game suffers from all the publicity stuff he's doing on the side ala The Wild Thing in Major League, or Hamels in 2009.
Adventures inside Wilson's beard?? Gotta say, I haven't seen them, and I think I'm glad about that. He pretty much annoys me, so I really don't want to imagine what's going on in there, or anywhere else on his body, for that matter!
Rants, Raves, and Random Thoughts
These games seemed very entertaining. Too bad MLBN won't broadcast some of them.
'Minoring In Baseball'
Hmmmmm…. I smell a lawsuit! Hahaha! You are right though… great minds… I remember busting up at that post back in the day.
Like Sue, Brian Wilson anoys me and on top of that , he is a Jint. I remember your post from back then. You should gt that MLB job. think of us when you do!


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How drunk are you? Kisai Intoxicated features a built-in breathalyzer to tell you! The time and date are shown by bold digits in negative space - easy to read at a glance however intoxicated you are!
Kisai Intoxicated is now available to buy in a new, light & comfortable case & strap. Click here to see Kisai Intoxicated Silicone.
To test your blood alcohol content (BAC), open the sensor cap and press the alcohol button to start the test. Once the sensor has warmed up, blow for 5 seconds and wait for the watch to give an on screen reading.
The display on the right of the screen shows 10 different levels of blood alcohol content. A green display showing 0.00‰ means you're sober. A yellow display showing between 0.41 and 0.60‰ means you're buzzing. A red display showing 0.61‰ or above means you're drunk!
It's easy and fun to use - find out more by checking the breathalyzer level diagrams below or downloading the PDF manual.
Intoxicated also has a sobriety game built in. When activated, a line on the screen moves from left to right. Hit the button and stop the line dead centre to win, either side and you're less than sober! Check out the video below to see the game being played.
As well as an integrated breathalyzer, the watch has date, shown in the same way as the time and also an alarm mode.
The LED light guide has three colors; green, yellow and red. These automatically light up during breathalyzer tests to indicate how boozed up you are. You can also activate the green backlight at anytime to read the time easily at night.
Kisai Intoxicated is a stainless steel watch and has an adjustable strap that tapers from the case. The watch uses a rechargeable battery which takes 3 hours to charge. Based on average use of the breathalyzer, the battery should last for one month on one charge and has a lifetime of over 300 charges.
To recharge just connect the watch to your computer with the USB charging cable provided.
Please Note: This watch is designed for entertainment only. The retailer does not warrant that the results obtained from this breathalyzer will be completely accurate or reliable and accepts no liability for consequences arising from its use. Please remember, do not drink and drive under any circumstance.
Each part of Kisai Intoxicated has been individually designed and manufactured, including the case, strap and uniquely programmed display. Like all watches from Tokyoflash Japan it is a limited edition design. This means it is guaranteed to be an original watch that not many other people own.
Kisai Intoxicated originated as a concept on the Tokyoflash Design Studio Blog in June 2011. It was voted as one of the most popular concepts by fans on the blog and was developed based on feedback provided. Kisai Intoxicated is now reality. Find out more about the original concept on the Tokyoflash Design Studio BLOG.
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This product is no longer available.
Tagged in: LCD Watches | Easy Watches | Metal Strap Watches | USB Watches | Alarm Function | Big Watches | Heavy Watches | Digital Watches | Unusual Watches | Hybrid Watches | Stainless Steel Watches | Silver Watches |


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I've been doing this music since 2010. I used to craft the Beats with FL Studio and an M-Audio keyboard, but after a year I got sick of it and stepped over to Ableton and bought an MPD 32.
After doing that for another 6 months I finally stepped over to Hardware beatcrafting. I bought an MPC 1000 (such a comfortable machine). The machine broke down on me 2 months ago so I got myself an 2500 (best decision ever).
I would appreciate it if you could check out my music
16 y/o beatmaker
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Why Gemalto
Gemalto is a unique company to join and a great place to work. You're giving yourself an excellent opportunity to develop a dynamic career in a friendly, international environment where we value your contribution, believe in your potential and are committed to your development. We support you by providing a sound learning platform and a clear career path that is underpinned by our policies of promotion from within, mobility, training and development programs. In line with our strategy of putting the needs of customers at the center of everything we do, and our commitment to innovation, we know it is our people who make it happen, and together we strive to exceed our customers' expectations.
Please select your region on the map below
Inside SafeNet Blog: SafeNet Named one of 2012′s Best Places to Work
SafeNet continually strives to offer employees a strong benefit package with access to some of the best plan options available. As a result, our benefit package covers a broad spectrum of benefits. In the United States, eligible employees may participate in plans that include:
Prescription Drugs
Short Term - company paid
Long Term - company paid
Basic Life Insurance
Company paid
Basic Accidental Death & Dismemberment (AD&D)
Voluntary Supplemental Life & AD&D
Flexible Spending Accounts
Health Care
Dependent Care
Transportation & Parking
Employee Assistance Program
Paid Vacation and Holidays
401(k) Plan
Profit Sharing Program
Tuition Reimbursement
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Employee Referral Program
Non-U.S. Operations At our operations in locations outside the United States, SafeNet provides compensation packages to our employees that are competitive within each geographical region. If you have any questions, please email us at
SafeNet is an ideal company for any college student to begin their career. We're a dynamic and growing company that can take time to devote the necessary hands on learning experiences that are so vital in the progression of any person's selected career choice. At SafeNet, you are not considered one of many, but rather one that will have the opportunity to place his or her fingerprints on some of industry's most cutting edge technology. Not only will you be working with cutting edge technology, but you will also be able to learn from some of the brightest and most talented professionals in the industry. Experiences like this are invaluable and will become an important part in shaping your goals and aspirations.
Whether you complete a three or six month Internship or Co-Op, the goal for us is to recognize your talent and hopefully transfer that talent into our long term plans. Like any good Major League Baseball team, their future success as an organization is largely dependent upon a strong minor league system. The interns and Co-Ops that we bring in to our company are viewed as potential leaders in the continued and future success of SafeNet
We typically have a larger presence of interns and co-ops during the summer months, however depending upon your class schedules; we can accommodate flexible work schedules throughout the year. To submit your resume and cover letter, please send to one of the following:
SafeNet celebrates the rich diversity of its 1,550 employees, located around the world in over 20 countries. The Company's vast customer base spans over 100 countries. SafeNet embraces the wonderful blend of people and cultures that bring different ideas, customs, and traditions. SafeNet harnesses this range of thinking, and views its dynamic employee base as one of its greatest strengths. Our employees, individually and collectively, conduct themselves to the set of guiding principles on which the company was founded.
SafeNet operates with honesty and integrity. We have an environment of open communications. Reliability is a key attribute. We believe that customers should be able to count on us, as we count on one another. Building on these principles allows us to perform well as a team, in achievement of the company's business objectives.
SafeNet has a call to excellence that drives our product development, resulting in SafeNet's security products and solutions ranking among the best in the world. SafeNet customers demand and deserve complete and reliable security, and that is the standard that we deliver. Our customers can count on us, and we can count on each other.
SafeNet believes in investing for the future. Operating with appropriate fiscal responsibility, the Company applies the resources necessary to sustain its continued planned growth. All employees are expected to assist in managing the Company's resources responsibly and with the goal of maximizing our financial performance.
At SafeNet, we encourage and support the active participation of employees in Company-sponsored training and development programs. Both the employee and the Company will benefit from these types of programs. These programs are offered both during and outside of work hours, and on or off the work site. These opportunities contribute to the development of skills and competencies, which lead to improved productivity and morale. Programs such as these provide employees with the tools necessary to perform effectively in their present jobs and/or to prepare employees for advancement, where appropriate. We also support enhancing employees' abilities through outside seminars and professional certifications, as appropriate. Keeping our solutions and employees cutting-edge is key to SafeNet's continued success.
Licensing Live


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Martina Pointy Toe Pumps WAS$79.00
Available exclusively at Nine West stores & ninewest.com. As seen in the August & September issues of People StyleWatch and September issues of Elle and Essence, Martina is a classic must-have pointed toe pump. It goes with virtually anything in your closet. We combined classic style with a padded footbed for a stunning look and all-day comfort. Leather or patent leather upper. Man-made lining and sole. Imported. 4" high heels.


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Congratulations to our winner: etrigan! Enjoy the laptop and thanks to everyone who participated!
Welcome to FatWallet Giveaways!Happy New Year! It's time to go back to school, back to work, and start tackling those New Year's resolutions and we've got the perfect tool to help you do it...A new DELL laptop with a switch lid from Newegg!
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To Enter the Newegg Dell Laptop GiveawayThere are two ways to enter the Newegg Giveaway but please be aware that only ONE entry will be counted, even if you enter in both places.
Option 2:


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24 goats perish in barn fire
A total of 24 goats were the apparent victims of a barn fire at 9390 State Route 26 in Lawrence Township Saturday.
According to a report from the Washington County Sheriff's Office, the structure belonged to Mary A. Davis whose home is also located on the property but was not damaged by the blaze.
A neighbor called 911 around 11:40 a.m. after a passer-by reported the barn was on fire.
Firefighters from the Little Muskingum, Fearing, and Reno volunteer fire departments fought the blaze, but were unable to save the structure.
A total of 10 adult goats and 14 baby goats housed inside the barn were killed by the fire.
Little Muskingum Fire Chief Ron Warren said a broken element in a heat lamp being used to keep the baby goats warm was the likely cause of the blaze.
The barn was deemed a total loss.
Warren said he did not suspect foul play was involved in the blaze and did not call the Ohio State Fire Marshal's office.
Deputies temporarily closed that section of Ohio 26 to through traffic for a short time so emergency vehicles could access the fire.


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Last night I have experienced my first public fashion social gathering as an attendee at 'Vogue's Fashion Night Out', but wait, where was I at VFNO London last September 2010? In fact, I was there and part of the participants, I was called to assist an established stylist (whom I had worked for for 5 years) to style models for an in-store catwalk show at a major retailer. Three shows running in one evening was tough and not knowingly what was going on outside the store I was very displeased and felt left out.
Last night, I was meant to co-host VFNO in the major shopping areas of Covent Garden which I kindly declined their invitation, with my determination that I wanted to experience having a great time like others – drink champagne and bite on nibbles, watch bands playing, play dress up, meet blog friends and the like. So, my plan was to do a relay style visits to each stores, spend a minimum (target) of 15 minutes and make haste to another. Three hours and constantly on the move, weaving through crowds of fashionistas in busy side streets and my usual short cuts, I managed to achieve 4. 4 stores in three hours is beyond embarrassing in hope that I would achieve at least 16. The queues were unexpected due to high volume of RSVPs and VIPs, oh well I would love Benetton to be part of VFNO next year, fingers crossed.
Kit Lee, Style Slicker


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« Back
Preserving Security and Democratic Freedoms in the War on Terrorism
Final Report of the Long-Term Legal Strategy Project
Report, Belfer Center for Science and International Affairs
November 16, 2004
Authors: Philip B. Heymann, Juliette Kayyem, Belfer Lecturer in Inernational Security, Harvard Kennedy School
Belfer Center Programs or Projects: International Security
To see Michael Traynor's, Esq., dissent on the Coercive Interrogations Recommendation (.pdf) click here.
Since 9/11, there has been a lot of talk about the difficult "balancing act" between civil liberties and national security, but few have considered exactly where and how that balance should be struck. And as the Abu Ghraib prison scandal showed, without clear rules in place, things can very easily go very wrong. With this challenge in mind, Juliette Kayyem of the Belfer Center and Philip Heymann of Harvard Law School directed a project to finally take a hard and detailed look at how to go about balancing the competing concerns of American liberties and national security in the age of terrorism. The project brought together a broad spectrum of bi-partisan advisers and experts to consider ten critical issues and recommend clear rules to reconcile critical democratic norms and security concerns around each. This Report hopes to be a starting point for Congressional legislation clarifying the law in these areas to guide government conduct in the field.
Among the issues considered are:
- Is assassination ever acceptable? Against whom?
- When can coercion be used in interrogation — and who decides?
- After the Supreme Court cases, when is detention allowable? When should it be?
- Should the government infiltrate religious and political groups?
- What exactly do we mean by 'profiling'? When should it be allowed?
- Should government collect bio-metric information to identify citizens?
- ltls_final_5_3_05.pdf (1.6 MB PDF)
For more information about this publication please contact the ISP Program Coordinator at 617-496-1981.
For Academic Citation:
Document Length: 195 pp.


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quote mm01No offense taken, I am sorry if I sounded rude in my post.i know, i just wanted to clarify since i dont know many people who do know that 1.4 isnt needed. no offense meant.
quote mm01Thanks for pointing out the 280 error.error- in the overclocking part you said gtx 280. im assuming you meant 580?
oh, and a side note- hdmi 1.4 is not required for 3d. high speed 1.3 has the necessary bandwidth for 3d and performs just as well for 3d as 1.4. its kind of a scam how they trick people into thinking 1.4 is needed for 3d.
quote EdwardTheBardAgreed. If you don't mind blowing the dough, this seems great, but I'm definitely more inclined to take a performance hit for half the price if the minimum performance is still solid.Unequalled perfomance indeed but the 6870 still seems like the sanest choice. I'm looking forward for the GTX-560 release.
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Snow expected to affect traffic Friday
1 to 4 inches of new snow expected
A couple inches of light snow are expected to cause some travel delays in southern Wisconsin Friday.
Forecasters are calling for 1 to 4 inches of light snow to fall throughout the day. Slightly higher amounts are possible northeast of Madison and less snow is expected closer to the Illinois border.
Winds will be light, but roads might still be slippery and visibility might be reduced.
At 7 a.m. traffic issues were reported on Interstate 39/90 north of Madison. At 7:45 a.m. a rollover crash with injuries was reported in Columbia County just north of the Wisconsin River bridge.
Snow is expected to taper to flurries Friday night and continue into Saturday with little additional accumulation.
A Winter Weather Advisory is in effect until 3 a.m. Saturday for Marquette, Green Lake and Dodge counties.
Copyright 2012 by Channel 3000. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Target Field (From the Outside)
I just returned from a business trip to Minneapolis. I flew into town after dark on Monday and was in a conference room all day Tuesday. But I managed to work in a little Target Field experence.
When checking into my hotel, I asked for a map to downtown. It didn't have Target Field on it. Instead, it had a blank spot that said "2010 New Twins Stadium."
After settling into my room, I walked over to Target Field. My first impression before even making it to the stadium was that Minneapolis was a great looking city. Extremely clean. Cool. Thumbs up.
I took an elevated walkway past the Target Center toward Target Field. One of the first signs of baseball that I saw was…
…a statue of Harmon Killabrew. Its right next to (but not quite "under") a sky bridge.
After I crossed under the skybridge, I saw statue in a familiar pose:
It was Kirby Puckett's homerun trot from Game 6 of the 1991 World Series. (FYI, my dog, Kirby, is named after Kirby Puckett).
The main approach to Target Field (down 6th Street) enters into Gate 34 (Kirby Puckett, you know), and the focal point of the approach is this big wall:
Of course, I snapped a picture of myself in the big glove:
Let's get to the important stuff — Target Field — here is Gate 34:
I took a couple panoramas through the gate (I was somewhat amazed that you can go up and stick your camera through the gate at 9:30 at night, but you can):
They have some interesting signs next to the entrances at Target Field:
Of course, I had to get my picture with Carl and Mrs. Pohlad:
Nearby was a patchwork statue of (what appeared to be) Joe Mauer:
From Gate 34 (right field), I headed to the left (into foul territory), and the next thing I came to was Gate 29:
I took another shot through the gate at Gate 29 (Rod Carew):
A little ticket order machine gave me my only view of the "actual" field (which was so close but still out of sight from outside):
Before walking around the team store and heading down the 1B line, I got this picture of a display about the Twins former stadiums:
At the right side of that display is a statue of Calvin Griffith. Had I read his plaque, I'd know who he is, but I did not.
Here is a Twins sign over the team store:
Down the 1B foul line, I found Gate 14 (Kent Hrbek — I think):
This, I assume, is considered the home plate gate.
Down the 3B line, I found this little glass room — which appeared to be some sort of train station entrance:
Right around the corner (left field), there is a walk-up train station:
Train riders can walk off the train and straight into Gate 6 (Tony Oliva):
Just past the Oliva gate, is the entrance to the Twins front office:
Further down the train track (toward center field), there are decorative wood slats (also found on the 1B side):
Even further down the train tracks, I found some art on the wall:
In straight away CF, I found Gate 3 (Harmon Killabrew):
Above the gate, there is a big huge Target sign (on the back of the scoreboard, I think):
Around the corner from Gate 3, the road turns into a freeway entrance:
I walked down this road, cross into the parking garage, took the elevator up to the sixth floor, and found a good spot to take a picture of this Twins sign:
I was disappointed I could never get a clear view of the two twins and outline of Minnesota in center field.
As I started to walk away from the stadium, I found that I'd missed a statue of…
…Rod Carew. This statue is down the road from Gate 29 and the Twins stadium display pictured above.
I was happy to see that Carew was batting with his baseball cap in his back pocket:
So that was my tour around Target Field on Monday night.
On Tuesday, I started the day in a conference room with a view of…guess what???
Yep, Target Field. I zoomed in to get a closer look inside:
And that was it for my "tour" of Target Field.
But, wait. While on the other side of the building, I snapped a picture of the beautiful H.H.H. Metrodome:
Zooming in closer, I found something disappointing…
…the "Hubert H. Humphrey Metrodome" all of a sudden has been renamed…
And with that disappointing news, the baseball aspect of my trip was finished.
Bottom line: Target Field was beautiful. I cannot wait to visit again for a game.
5 Comments
Well, that seemed like a decent tour of a very nice place. Although, I thought stadiums had tour in the off-season. I have relatives that have been to Target Field and I heard that it is also the greenest ballpark in the Majors. As far as #14 is concerned, I was at the Metrodome when that number was taken down by the person who wore it and I know it was a pitcher. So probably, it was indeed Hrbek. I am a ballhawk, so it is disappointing to hear that Target it unfriendly to people of our ilk. On the other hand, I would never pass up an opportunity to go there if it presented itself.
Thanks. They do have tours of Target Field most days at 10 a.m. and 2 p.m. The problem was that I was on a business trip and was detained in a conference room from 9 a.m. until 4:30 p.m. Otherwise, I would have definitely taken the official tour. I definitely want to check out the inside of the stadium. Its beautiful from the outside.
Its funny that you commented on the map. The day before traveling to Minnesota, I searched several online mapping sights and could not find it on any of them. Even on the Twins website, the maps just showed the parking lots (and even the old Metrodome), but not the field. When I checked into my hotel, I asked for a map of downtown and then asked the clerk where the stadium was located. it wasn't pictured on the map that she gave me, but it said "Twins 2010 Baseball Stadium." FYI, it is right across the street from the Target Center (basketball arena). Its really a great location and the city is really interesting.
A very unique ballpart tour report! I like the beautiful idea of ballpark gate identification by retired numbers of the home team. Far better than the ordinary consecutive numbers.
Oddly, I failed to locate Target Field in Google Map. A red pin mark does indicate its location in the bird-eye aerial photo image, but there is a huge parking lot around the mark and no diamond at all.
At last I found a map!
(Maybe local people do not need a map to get to Target Field, and few people outside visit there except for an All-Star or World Series game)
Nice photo tour, Todd. I did some similar touring of the Metrodome a few years ago, actually, and it's always nice to just be around a new stadium even if there's no game going on.


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Sports are loved all around the world. Fans gather in stadiums to watch their favorite teams, or crowd around televisions during the Superbowl. However, sports can function for more than just entertainment. Studies also show that sports are key in the healthy development of children. In addition to helping them stay active, sports can teach important social and behavioral skills, and can even be used as an education tool.
Children are high-energy and often active, so it is good to channel that energy into something positive. These games allow kids to have fun, use aggression in a healthy manner, and make friends. Research suggests that kids who don't participate in sports have a harder time talking to people their age, which can lead to isolation, poor social skills, and even depression later in life. Part of the reason that P.E. is a required class in most states is to help children form those social bonds, and to help them stay active. Aside from the social aspects, sports also help children learn teamwork, motor skills, honesty, critical thinking, and more. Young students who participate in sports have been shown to be better at problem solving and academics as well.
As a result, many use sports as a tool for education. Letting children have access to soccer balls or lacrosse equipment allows them to associate something fun, with something they might otherwise find boring. For example, having a student play lacrosse, and every time they score they have to complete a math problem. For older students, sports can be used as a motivator to keep them in school, and perform better in all subjects. So, whether it is at home, at school, or early in life, evidence shows that kids will be happier and healthier if they play sports.


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- There will be earthquake if I speak on demonetisation: Rahul Gandhi
- Zee Media Exclusive: A reality check on public opinion on notes ban!
- Panel discussion on the decision of demonetisation
- DNA: Is political system root cause of corruption in the country?
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- DNA: Analysis of the letter written by defence minister to Kolkata CM?
- Note ban: One month on, long queues continue at banks, ATMs
- Jayalalithaa death shock killed over 70, claims AIADMK
- DNA: Analyzing the decision-making process of Time's 'Person of the Year'
- 7-storey under-construction building collapses in Hyderabad
- DNA: What is the need of electoral reform in India ?
- DNA: Today in History, December 8, 2016
- Maharashtra: This village goes completely cashless
- What do people of Delhi's Ghazipur market think about demonetisation?
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Nutrition Facts
Serving Size ½ of recipe
Calories 249
Total Fat 7 g
Saturated Fat 1.5 g
Sodium 144 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Protein 33 g
Ingredients and Preparation
Ingredients Measures
Mango, diced ½ cup
Pineapple, diced ½ cup
Cilantro, chopped ¼ cup
Juice of ½ lime
Serrano chili pepper, seeded and chopped (optional) ½
Cajun seasoning ½ teaspoon
Olive oil 2 teaspoons
Flounder filets 12 ounces
Tip: Can't find a ripe mango? Don't want to buy a whole pineapple? Look for frozen mango and pineapple in the freezer section of your store.
- In a small bowl, combine mango, pineapple, cilantro, lime, and chili pepper. Cover and refrigerate.
- Meanwhile, season fish with the Cajun seasoning.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add flounder and cook for 2-3 minutes per side, until opaque throughout.
- Serve flounder topped with the fruit salsa.


text:
|By Marketwired .
Article Rating:
|January 9, 2014 01:39 PM EST
LOS ANGELES, CA--(Marketwired - January 09, 2014) - Rotten Tomatoes™, the most popular source of ratings and reviews from movie and television critics, today announced the recipients of its annual Golden Tomato Awards -- honoring the best-reviewed films of 2013 according to critics (entire list follows). This year, with the launch of Rotten Tomatoes' TV Zone -- featuring ratings, reviews, episode recaps, interviews and editorial coverage around television programming -- winners are featured in television awards categories as well as movies.
The Golden Tomato for the best-reviewed wide release of 2013 is presented to Warner Bros. Pictures' Gravity, directed and co-written by Alfonso Cuarón. According to the Tomatometer®, which measures the percentage of positive reviews from Rotten Tomatoes™ critics, Gravity received a 97% Certified Fresh rating based on 293 reviews. Director/Writer Destin Daniel Cretton's film Short Term 12 is presented the Golden Tomato Award for best-reviewed film in limited release. Short Term 12 received a 98% Certified Fresh rating based on a total of 133 reviews.
Rotten Tomatoes™ Editor-in-Chief Matt Atchity comments, "Publishing our annual list of the best reviewed films according to critics is one of the highpoints of our year. This year, we're excited to include television programming among our award categories, with the launch of TV Zone at Rotten Tomatoes. Among our winners are some great movies and TV series that may not get otherwise recognized during awards season -- but have been acknowledged by critics as exceptional achievements in entertainment."
The Golden Tomato winners for 2013 are:
Best Reviewed Film in Wide Release
Gravity (97%)
Best Reviewed Film in Limited Release
Short Term 12 (98%)
Best Reviewed New TV Show
The Returned: Season 1 (100%)
Best Reviewed Returning TV Show
Breaking Bad: Season 5 (100%)
Movie Genre Awards
Gravity (97%)
Frozen (89%)
American Hustle (93%)
Comic Book
Iron Man 3 (78%)
Blackfish (98%)
12 Years a Slave (96%)
Wadjda (99%)
The Conjuring (86%)
Before Midnight (98%)
Sci-Fi/ Fantasy
The Hunger Games: Catching Fire (89%)
Side Effects (84%)
Top Australian Release
The Rocket (100%)
Top United Kingdom Release
56 Up (98%)
TV Genre Awards
Parks and Recreation: Season 6 (100%)
Breaking Bad: Season 5 (100%)
Game of Thrones: Season 3 (100%)
TV Movie/Miniseries
Behind the Candelabra (95%)
About Rotten Tomatoes™
As the leading source of ratings and reviews from top entertainment critics, Rotten Tomatoes (www.RottenTomatoes.com) offers the most comprehensive guide to movies and television shows. Rotten Tomatoes has more than 30 million unique visitors every month across web and mobile, and features more than 2.5 billion user reviews and ratings. It is also the number one movies Twitter handle, with more than 1 million Twitter followers. Rotten Tomatoes is embedded in the Flixster Movies app, which has more than 70 million mobile installs and is the most popular app among movie fans on Facebook. The Tomatometer™ rating -- based on the published opinions of hundreds of film and television critics -- is a trusted measurement of movie and TV programming quality for millions of moviegoers. Rotten Tomatoes Radio, hosted by Editor-in-Chief Matt Atchity, Senior Editor Grae Drake and the Rotten Tomatoes editorial team -- with frequent celebrity guests -- airs live on SiriusXM Indie Channel 104 Tuesdays and Thursdays at 4 pm PT/ 7pm ET; with rebroadcasts Fridays at 3 am PT/ 6am ET & 4pm PT/ 7pm ET and Saturdays at 5am PT/ 8 am ET & 1 pm PT/ 4pm ET.
Media Contact for Rotten Tomatoes™:
Aaron Henry
Tel. 310.245.8218
[email protected]
In IT, we sometimes coin terms for things before we know exactly what they are and how they'll be used. The resulting terms may capture a common set of aspirations and goals – as "cloud" did broadly for on-demand, self-service, and flexible computing. But such a term can also lump together diverse and even competing practices, technologies, and priorities to the point where important distinctions are glossed over and lost.
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Data is the fuel that drives the machine learning algorithmic engines and ultimately provides the business value. In his session at Cloud Expo, Ed Featherston, a director and senior enterprise architect at Collaborative Consulting, discussed the key considerations around quality, volume, timeliness, and pedigree that must be dealt with in order to properly fuel that engine.
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All clouds are not equal. To succeed in a DevOps context, organizations should plan to develop/deploy apps across a choice of on-premise and public clouds simultaneously depending on the business needs. This is where the concept of the Lean Cloud comes in - resting on the idea that you often need to relocate your app modules over their life cycles for both innovation and operational efficiency in the cloud. In his session at @DevOpsSummit at19th Cloud Expo, Valentin (Val) Bercovici, CTO of Soli...
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Enterprise IT has been in the era of Hybrid Cloud for some time now. But it seems most conversations about Hybrid are focused on integrating AWS, Microsoft Azure, or Google ECM into existing on-premises systems. Where is all the Private Cloud? What do technology providers need to do to make their offerings more compelling? How should enterprise IT executives and buyers define their focus, needs, and roadmap, and communicate that clearly to the providers?
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SYS-CON Events announced today that Dataloop.IO, an innovator in cloud IT-monitoring whose products help organizations save time and money, has been named "Bronze Sponsor" of SYS-CON's 20th International Cloud Expo®, which will take place on June 6-8, 2017, at the Javits Center in New York City, NY. Dataloop.IO is an emerging software company on the cutting edge of major IT-infrastructure trends including cloud computing and microservices. The company, founded in the UK but now based in San Fran...
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Join Impiger for their featured webinar: 'Cloud Computing: A Roadmap to Modern Software Delivery' on November 10, 2016, at 12:00 pm CST. Very few companies have not experienced some impact to their IT delivery due to the evolution of cloud computing. This webinar is not about deciding whether you should entertain moving some or all of your IT to the cloud, but rather, a detailed look under the hood to help IT professionals understand how cloud adoption has evolved and what trends will impact th...
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In his session at 19th Cloud Expo, Claude Remillard, Principal Program Manager in Developer Division at Microsoft, contrasted how his team used config as code and immutable patterns for continuous delivery of microservices and apps to the cloud. He showed how the immutable patterns helps developers do away with most of the complexity of config as code-enabling scenarios such as rollback, zero downtime upgrades with far greater simplicity. He also demoed building immutable pipelines in the cloud ...
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"We are the public cloud providers. We are currently providing 50% of the resources they need for doing e-commerce business in China and we are hosting about 60% of mobile gaming in China," explained Yi Zheng, CPO and VP of Engineering at CDS Global Cloud, in this SYS-CON.tv interview at 19th Cloud Expo, held November 1-3, 2016, at the Santa Clara Convention Center in Santa Clara, CA.
Dec. 7, 2016 05:45 PM EST Reads: 1,099
IoT solutions exploit operational data generated by Internet-connected smart "things" for the purpose of gaining operational insight and producing "better outcomes" (for example, create new business models, eliminate unscheduled maintenance, etc.). The explosive proliferation of IoT solutions will result in an exponential growth in the volume of IoT data, precipitating significant Information Governance issues: who owns the IoT data, what are the rights/duties of IoT solutions adopters towards t...
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As data explodes in quantity, importance and from new sources, the need for managing and protecting data residing across physical, virtual, and cloud environments grow with it. Managing data includes protecting it, indexing and classifying it for true, long-term management, compliance and E-Discovery. Commvault can ensure this with a single pane of glass solution – whether in a private cloud, a Service Provider delivered public cloud or a hybrid cloud environment – across the heterogeneous enter...
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Businesses and business units of all sizes can benefit from cloud computing, but many don't want the cost, performance and security concerns of public cloud nor the complexity of building their own private clouds. Today, some cloud vendors are using artificial intelligence (AI) to simplify cloud deployment and management. In his session at 20th Cloud Expo, Ajay Gulati, Co-founder and CEO of ZeroStack, will discuss how AI can simplify cloud operations. He will cover the following topics: why clou...
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"We are a custom software development, engineering firm. We specialize in cloud applications from helping customers that have on-premise applications migrating to the cloud, to helping customers design brand new apps in the cloud. And we specialize in mobile apps," explained Peter Di Stefano, Vice President of Marketing at Impiger Technologies, in this SYS-CON.tv interview at 19th Cloud Expo, held November 1-3, 2016, at the Santa Clara Convention Center in Santa Clara, CA.
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@DevOpsSummit taking place June 6-8, 2017 at Javits Center, New York City, is co-located with the 20th International Cloud Expo and will feature technical sessions from a rock star conference faculty and the leading industry players in the world. @DevOpsSummit at Cloud Expo New York Call for Papers is now open.
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Everyone knows that truly innovative companies learn as they go along, pushing boundaries in response to market changes and demands. What's more of a mystery is how to balance innovation on a fresh platform built from scratch with the legacy tech stack, product suite and customers that continue to serve as the business' foundation. In his General Session at 19th Cloud Expo, Michael Chambliss, Head of Engineering at ReadyTalk, discussed why and how ReadyTalk diverted from healthy revenue and mor...
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The many IoT deployments around the world are busy integrating smart devices and sensors into their enterprise IT infrastructures. Yet all of this technology – and there are an amazing number of choices – is of no use without the software to gather, communicate, and analyze the new data flows. Without software, there is no IT. In this power panel at @ThingsExpo, moderated by Conference Chair Roger Strukhoff, Dave McCarthy, Director of Products at Bsquare Corporation; Alan Williamson, Principal...
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"That's the worst call a superintendent can ever get; glad it was not more serious for the kids and I feel bad for the others involved and their families," Rohrbach said.
A work van carrying six people rear-ended a Three Rivers school bus on Highway 72 traveling eastbound toward Three Rivers, near Quail Ridge Road, at approximately 7:20 this morning.
Out of the six people traveling in the van, there were three fatalities. One person was air-flighted and two others were transported by ambulance to a hospital.
Sheriff Larry Busby of Live Oak County said all 12 students on the school bus seemed to be uninjured. A second school bus arrived at the scene to transport the children the rest of the way to Three Rivers ISD, where they will be checked out by EMS.
An updated report will run as more information is released.


text:
Tea Tree
Toner Tab
Soothing, cleansing steam
This toner tab is full of the best ingredients for troubled skin. Deep-cleansing tea tree oil keeps skin clean and clear, and cooling aloe vera soothes irritation. It's one of the gentlest ways to treat your skin to a bit of aromatherapy: drop one into a bowl of hot water and it'll gently dissolve, releasing steam to open your pores so beneficial ingredients can be absorbed.
VeganThis product does not contain animal products of any kind.
Fresh ingredients
Fresh ingredients
Sodium Bicarbonate linkHolder, Citric Acid linkHolder, Tea Tree Oil (Melaleuca alternifolia) linkHolder, Organic Aloe Vera Powder (Aloe Barbadensis) linkHolder, Water (Aqua) linkHolder, Chlorophyllin linkHolder . *Occurs naturally in essential oils
Natural ingredients
Safe synthetics
Customers who like this item also like:
Tea Tree Water
Balancing toner for oily skin


text:
The new Volvo FMX
Volvo FMX Classic
The new Volvo FM
Volvo FM Classic
The new, gently curved dash not only looks appealing. It's designed for an ergonomic and comfortable driving position with all controls, instruments and storage within easy reach.
Raven is the colour of the dashboard. It is especially developed for the construction environment, because this colour is less sensitive to dirt.
Every driver knows the value of a good seat. The one in the new Volvo FMX can be adjusted 20 cm fore-aft and 10 cm vertically. And it features a new cushion that's more comfortable than ever.
Buttons for cruise control, audio, phone and the information displays, allow you to keep a tight grip on the wheel. With leather as an option, it's a comfortable one.
We adjusted the adjustment pedal for the steering wheel and modified the steering column to create more space for your knees.
The electronic climate control makes sure you always have a comfortable climate in the cab. Just set your preferred temperature.
Don't compromise on sleep quality just because you spend your night in the cab.
The lower bed is 70 cm wide, features 16 cm pocket springs and a choice of three different firmness levels.
The spacious front, under-bunk (option), rear and exterior storages can be tailored to your needs, and are accompanied by plenty of convenient compartments for smaller items.
The energy-efficient and powerful light sources make for fantastic in-cab lighting.
All are easily controlled in three pre-set steps or with the dimmer. When driving in the dark – switch to the red lights to preserve your night vision.
The sleeper panel lets you control the interior lights, alarm clock, parking heater, audio system, windows and locks. All without leaving the bunk.
Whatever you want to listen to, the audio system is there for you. Mp3, wma or iTunes m4a? From CDs, USB stick, iPod or via the aux input? Anything goes. You can even listen to the radio. View the complete specifications.
The electrically controlled parking brake is handled with an easy-access dashboard switch. Automatically engages at key-off, and – with a little help from EBS – automatically releases when taking off.
The bird bath is built in on the top of the dashboard. It's a practical place to keep small odds and ends and it has even got a penholder.
It's more than a key. Lock or unlock from a distance. Turn on the lights to approach the cab safely. And if you're feeling threatened, just push the panic button to blast the horn.
If you want fresh water, you don't have to go far. The exterior compartment holds a 7-litre tank equipped with a tap.
Alcohol doesn't belong in traffic. That's why the alcolock does. Factory fit it to your Volvo FMX, and send a clear message to your customers how seriously you take road safety.
A quick way to dry your clothes, towels and shoes. Fits on the upper bunk or cab wall. Energy-efficient, quiet and easy to store away folded.
View the complete cab spec.
Malin Gabre and Louise Karlsson talk you through the new interior


text:
Charlie Trotter redefined fine dining, dies at 54By J.M. HIRSCH and CARYN ROUSSEAU
The Associated Press | November 06,2013ap Photo-Mag Out
In this Dec. 30, 2011 photo, renowned chef Charlie Trotter poses for a photo in the dining room of his restaurant in Chicago. Trotter died Tuesday at 54. He helped redefine what fine dining was, but never attended culinary school.CHICAGO With a culinary style he likened to improvisational jazz, Charlie Trotter changed the way Americans view fine dining, pushing himself, his staff, his food and even his diners to limits rarely seen in an American restaurant. Yet it was his reluctance to move beyond those limits that may have defined the last years of his life.
Trotter, 54, died Tuesday, a year after closing his namesake Chicago restaurant that was credited with putting his city at the vanguard of the food world and training dozens of the nations top chefs, including Grant Achatz and Graham Elliot.
Paramedics were called around 10 a.m. to Trotters Lincoln Park home, where they found him unresponsive. An ambulance crew transported Trotter to Northwestern Memorial Hospital, where he was declared dead after unsuccessful attempts to revive him, Chicago Fire Department spokesman Larry Langford said. An autopsy was planned for Wednesday.
Trotter was hospitalized in New York City this summer after having a seizure, close family friend and early Trotter mentor Norman Van Aken said Tuesday. Van Aken said he didnt know what caused the seizure.
For decades, Trotters name was synonymous with cutting-edge cuisine. He earned 10 James Beard Awards, wrote 10 cookbooks and in 1999 hosted his own public television series, The Kitchen Sessions with Charlie Trotter.
It was the beginning of the notion that America could have a real haute cuisine on par with Europe, said Anthony Bourdain. That was what Charlie did.
Yet Trotter never went to culinary school. He grew up in the northern Chicago suburb of Wilmette and majored in political science at the University of Wisconsin, Madison. But an inspiring meal several years earlier had planted the desire to cook.
After graduation, he created a de facto apprenticeship, landing his first job at a restaurant in Chicagos North Shore area called Sinclairs, where he worked under now well-known chefs such as Van Aken and Carrie Nahabedian.
From there Trotter moved to restaurants in Florida, San Francisco and France, all the while eating widely and reading cookbooks voraciously. When he returned to the U.S. and with financial backing from his family he purchased a Victorian house in Chicago and opened Charlie Trotters in it in 1987.
His restaurant shaped the world of food, said Dana Cowin, editor-in-chief of Food & Wine magazine. He was so innovative and focused and intense and really brilliant. When he opened Charlie Trotter he was so original.
Trotters food was grounded in classical French technique, but blended seamlessly with Asian influences. He believed fervently in the power of simplicity and clean cooking, turning to simple vegetable purees and stocks rather than heavy sauces to deliver standup flavor in menus that changed daily.
He was a part of bringing in unusual ingredients and really scouring the world for ingredients that you never tasted before, said fellow Chicago restaurateur Rick Bayless. He was really on that forefront of creating the modern tasting menu.
He also was an early advocate of using seasonal and organic ingredients, as well as sustainably raised or caught meat and seafood.
Charlie was a visionary, an unbelievable chef that brought American cuisine to new heights, Emeril Lagasse, a close friend of Trotters, said in an email. We have lost a tremendous human being and an incredible chef and restaurateur.
Trotter was gruff, exacting, demanding and a culinary genius. And for years, the restaurant was considered one of the best in the nation, earning two Michelin stars the first year the guide rated Chicago restaurants.
He also was giving. He created a charitable group that not only awarded culinary scholarships, but also brought disadvantaged children to his restaurant every week to teach them about fine dining.
But in time, the food world caught up with him. And food culture changed, with celebrity often trumping skill. It was a world to which he adapted poorly.
The last few times I saw him were at food and wine festivals where people didnt recognize him. People did not acknowledge him for his incredibly important place in history, said Bourdain. Back in Charlies day, it was really the merit system. Being a great chef was enough. You didnt have to be lovable.
Meanwhile, chefs such as Achatz of award-winning Chicago restaurants Alinea and Next became so avant-garde, Trotters menus seem almost dated. And the very organic and seasonal philosophies hed spearheaded had become commonplace.
In 2012 and in keeping with his reputation for bold, unexpected moves Trotter closed his iconic 120-seat restaurant. His plan? Return to college to study philosophy.
The one thing it will do for me is let me wipe a certain slate clean. And while Im studying and reading and applying myself to something else, if I decide to come back to the restaurant world, I think Im going to bring a different perspective, he told The Associated Press in an interview last year.
My hope is to really learn how to think very differently on the whole thing, he said.
Whats the worst that could happen? Lifes too short. You may be on this planet for 80 years at best or who knows, but you cant just pedal around and do the same thing forever, he said.MORE IN National / World BusinessNEW YORK Its not just the musical Hairspray that will air live on NBC tonight. Full StoryOXON HILL, Md. Far from the Las Vegas Strip, MGM Resorts International opens its $1. Full Story
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Mack's® Pillow Soft® EarplugsAmerica's original and #1-selling moldable silicone earplugs. Mack's® Pillow Soft® Earplugs mold very comfortably to the unique contours of any ear. Doctor recommended to seal out water, help prevent swimmer's ear and surfer's ear and for protection after ear surgeries. Shatterproof carrying case included. (2 pair)
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