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Spring Break Camps 2017
Musical Theatre Day Camps at The Stage are an exciting and engaging activity for your child during Spring Break. Each week, students will participate in creating a musical theatre production; classes include singing, dancing and acting, as well as costume, set and props design and production. Our Day Camps are a great way for children to…Read More ..
Introducing the Stage Door Bursary Fund
The Stage New Westminster is proud to announce the Stage Door Bursary Fund. This program will see 2 eligible students receive full semester's tuition covered for any of the following programs: Baby Music Discoverers Toddler Music Explorers Preschool Music Adventurers Primary Music Trailblazers Ballet/Tap Combo I & II It is our hope that we create…Read More ..
Free Trial Classes – January 7 and 8, 2017
We will be holding free trials of all our classes on January 10, 2016. These trials will be for classes starting in January. These usually fill up quickly, so reserve your spot now.Read More ..
Pro-D Classes!
We're excited to announce our new series of Pro-D classes: Play in a Day. A Pro-D Camp like no other! Participate in action packed theatrical mayhem as we try to pull off a musical in a day! That's right! One day! A song, a dance, a script await, costumes and set building await you in…Read More ..
Nearly Free Dance Class (AKA Your Kid will be in the Santa Claus Parade!)
Nearly Free Dance Class Ages: 7 – 18 Tuition: $15.00 Length of class: 45mins & 90mins Instructor: Erin Michell A perfect opportunity for students of all abilities looking for a fun and exciting dance class without a long commitment. This class is for students ages 7-18 (divided into groups) who want to participate with The Stage in the annual…Read More ..


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Stroli Motors helped make these videos
We are still working to obtain content for your car, however the video above is believed to have similar characteristics as your car.
The video above shows to how to fix minor coolant (anti freeze) leaks in your 2007 Pontiac G6. Before attempting to fix the coolant components on your G6, please check out our What is Leaking? to determine what type of fluid is leaking from your car. Engine coolant (which is also called anti-freeze or antifreeze) circulates through your G6's engine and keeps it from overheating. In 2007 G6s with the 3.5 liter engine, coolant leaks are most likely to occur where the hoses connect to the engine, but it can also leak from the reservoir or from the hoses. When fixing antifreeze leaks, it is important to check the condition of the hoses - they wear out over time and small cracks are only going to get bigger. The video above shows you where the coolant reservoir, hoses and connections on your 2007 G6 Base are located and the steps needed to fix minor coolant leaks.
Coolant is highly toxic, so be sure to wear safety glasses and gloves and always clean up spills promptly as animals are attracted to the sweet taste of coolant. If you ignore a leaking coolant long enough, you will run out of coolant, which leads to overheated engines and other serious, but highly avoidable, problems. In many 2007 G6s, a coolant leak can be a precursor to a hose bursting or flying off, which severely limits how far you can drive before your engine overheats.
Help keep your car as responsive as you are by maintaining proper power steering fluid levels2007 Pontiac G6 3.5L V6
If your car is leaking a small amount of power steering fluid - see this video on how to fix the leak2007 Pontiac G6 3.5L V6
Got a short fuse? Don't blow a fuse, change it!2007 Pontiac G6 3.5L V6
White light when you back up - yup, they burn out and you can replace them with bright LEDs2007 Pontiac G6 3.5L V6
The best way to fix leaking hoses is to replace them, but if you don't have time, a stop leak product might work for you2007 Pontiac G6 3.5L V6
Sure you can take it in for a $19 lube, but are you OK with a stripped oil pan and cheap parts in return?2007 Pontiac G6 3.5L V6

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Rooms, services Super 8 Dickson is offering 56 nicely furnished rooms to stay in to those seeking accommodation in Dickson. If you wish to learn more about the exact scope of services provided by Super 8 Dickson (including any available for an extra fee), you will find them on the information sheet below.
Payment Credit card guarantee or advance bank card payment may be required for the reservation, depending on the chosen room, date and price.
Arrival, opening hours The earliest arrival time is 15:00, the latest time to leave the rooms is 11:00. The personnel is at your service in English.
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Question about Computers & Internet
Posted by pmmlfd on
DJ Mickeyrat
Thanks for the reply! I failed to mention that DHCP is not active in any of this scenario. Everything is "hardcoded" with an IP address. I will still attempt your solution to make sure something....somewhere doesn't have dhcp turned on.
Very likely an IP problem. The server in City Hall is most likely doing the DHCP assignments for all connected machines, and if there is a LAN server running DHCP also in the firehall, there will be a conflict, which may not manifest itself until the assigned IP leases expire and renew. If this is the case, try a router WITH DHCP DISABLED between the two systems, WAN side toward City Hall. As a quick test, disconnect the cable and run IPCONFIG on a firehouse machine. Note the IP, it should begin with 10, 172 or 192. Reboot the machine, run IPCONFIG again. If the IP comes back, you have DHCP running on something. If you see something like 169.254.???.??? you do not, in that case try hooking up a router configured just as it comes from the box. If anything in the firehouse is wireless, making connection thru a wireless router, the problem may be a simple miswire. WAN side toward City Hall and one of the ports toward your switch, don't use the other three. May need to use the uplink port or a crossover cable between router and switch. (Network admin by day, DJ by night)
Posted on Sep 13, 2008
SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved
a 6ya expert can help you resolve that issue over the phone in a minute or two.
best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
the service is completely free and covers almost anything you can think of (from cars to computers, handyman, and even drones).
click here to download the app (for users in the US for now) and get all the help you need.
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Edit Article
wikiHow to Type Colored Text in Minecraft Chat (Works with Command Blocks)
Ever wanted to have a pretty adventure map and didn't want to use mods? Here's How.
1Place Command Block. Find a hidden but flat area to put your Command Block if you're making a ton of redstone.
2Open the Command Block.
- IMPORTANT type the following (The @a is important for 1.9):
- /tellraw @a {"text":"Insert Text Here","color":"red"}
- The brackets are required.
- If you are in 1.9, you do not need to put @a, as it will list the players
3After setting your command, you will need to fix a button, lever or pressure plate for command block. (Use shift+click to fix it on command block) After pressing button you will see text appear like this:
4Make sure you use a variety of colors.
Community Q&A
What are the specific colors that can be used for this?wikiHow ContributorAs it says in the "Tips" section at the bottom, you can use Red, Green, Blue, White, Yellow, Dark_Red, Dark_Green, Dark_Blue, and Gold.
How do I type bold, red letters?wikiHow ContributorUsing some formatting in the command. Here is a command for the big red text: /tellraw @p {"text":"TEXTHERE","bold":true,"color":"dark_red"}
Can you do additional colors for only one command?wikiHow ContributorYes, but it requires putting a comma between each text line and brackets over the entire thing, for example: /tellraw @a [{"text":"First Text","color":"First Color"},{"text":"Second Text","color":"Second Color"}] You can have as many lines as you want.
How do I get a mob spawner using command blocks? Using the "give"command?wikiHow ContributorType this: "/give @p minecraft:mob_spawner". Then right-click it with a spawn egg.
What should I do if the text is showing up but it is not colored?wikiHow ContributorIf you have typed the color with any upper case letters, it will not be recognized by the game. The color you have chosen also might not be an available color, so try other colors to see if they work.
How do you get a command block?wikiHow ContributorUse /give (Your name) command_block. Don't use the ( )'s. Confused still? Use it like this: /give Sarah0017 command_block.
What colors can I use?wikiHow ContributorAs it says in the "Tips" section at the bottom, you can use red, green, blue, white, yellow, dark red, dark green, dark blue, and gold.
What do I do if my command block doesn't let this work?wikiHow ContributorMake sure the color you are typing in is lower case - "red", not "Red". The game can't analyze the upper case letters yet, so if you type in upper case letters nothing will happen.
How do I get mob spawners?wikiHow Contributor/give @p minecraft:mob_spawner. Then right click it with a spawn egg to change the mob type. Enderman's heads stick out of the cage.
How do I enter the text?wikiHow Contributor/tellraw @a {"text":"Insert Text Here","color":"red"}. Where it says "insert text here," change that with the thing you want it to say.
Ask a Question
200 characters leftSubmit
If this question (or a similar one) is answered twice in this section, please click here to let us know.
- You can also create colored text in chat on Minecraft servers if you have permission. Look on the the Minecraft Wiki and search "Formatting Codes"
- Colors with spaces must be replaced with underscores (ex: Dark_Red)
- These commands may not work on previous versions of Minecraft, but will work on version 1.7 or later.
- You can use the following colors:
- Red
- Green
- Blue
- White
- Yellow
- Dark Red
- Dark Green
- Dark Blue
- Gold
- If you are creating an adventure map with lots of command blocks, be sure to test the command in each one as you go, so you don't have to find the problem later and take up more time.
Article Info
Categories: Minecraft
In other languages:
Русский: вводить цветной текст в окне чата в игре Minecraft, Português: Escrever Texto Colorido no Minecraft (Funciona com Blocos de Comando)
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New Roads has a population of 4,966 and is located in Pointe Coupee county.
LVN schools in New Roads charged students an average tuition of $630.00 if they were Louisiana residents, and $1,260.00 if they were non-residents, during the 2009 - 2010 school year.
The average cost of books and supplies for lvn schools in New Roads is $1,200.00. Students have a choice of one lvn college in New Roads to attend. 9 students were reported to have graduated from lvn programs in New Roads in the 2008 - 2009 school year.
|Average Salary
|Number Employed in City
|Licensed Practical and Licensed Vocational Nurses


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I am planning a 17 day Europe vacation next year with my husband for our Anniversary and to celebrate me graduating from grad school! My dilemma is this, I am having a hard time deciding which cities to visit and how long to stay in each one. My husband wants to travel to less cities and enjoy the area, and I don't have a problem with that but it is so tempting to visit as many places as much as possible because everything is so close. Here are the areas we are focusing on and the approximate days: London 3 days (with a day trip to Stonehenge), Fly to Venice for 2 days, Train to Florence and Pisa (stay night in Florence), Train to Rome 5 days (day trip to Naples and Pompeii, Fly to Paris stay there 5 days (with a day trip to Versailles), train to London to fly back home. What are your thoughts?
Recent ActivityView all Europe activity »
- 1 Train tickets, Swiss pass or eurail
- 2 Dog friendly hotels
- 3 No Periods in British Written English!
- 4 Killarney
- 5 Not Gone From Memory Or From Love — The Western Front Revisited
- 6 Greek fuel cost
- 7 3 Month Europe Itineray -- please critique
- 8 Walking itinerary in England?
- 9 itinerary help: 18 days in Wales/Scotland
- 10 First time in Bulgaria
- 11 Dinner get-together in Paris?
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- 19 Madrid/Lisbon
- 20 Italy, beyond the most common Tourist Destinations
- 21 8ish days Zurich to Como...
- 22 Beach + City + Hiking + Art + Views + Food =
- 23 Can I do Stonehenge and Bath from Isle of Wight in 1 day?
- 24 Day trips from Florence
- 25 Aparthotel Adagio Paris XV feedback
Vacation to Europe Help!!!
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First of all - instead of making a giant circle you should get an open jaw ticket (will show as multi-destination) to avoid wasting a day getting back to London. That way you can put all of your London time at the front of your trip. In you case I would fly into London and out of Rome.
Second - you are trying to see too many places in too little time. How many days do you actually have on the ground - not counting the day you arrive and the day you leave?
If it's 15 - as I suspect then you should stay in 4 hotels - no more. You are seriously short-changing London - and will have no time in Florence - so I would cut that. Esp since yuo want to do day trips from London and Paris - 4 cities is the absolute max in your limited time.
Arrive London (5 nights - 4 days)
Train to Paris (4 nights - 3 days)
Fly to Venice or Florence (pick one - not both for 3 nights - 2 days)
Train to Rome (3 nights - 2 days)
You must allow 1/2 to 3/4 of a day each time you move from one city to another - and cannot count any day 3 times - as in for London, for travel from London to Paris and for Paris). Each day gets counted once.
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Much better itinerary. I would do just 3 destinations:
London — 5NT
Paris — 5NT
Rome — 5NT
All three are great destinations, and I would give yourself enough time to do a worthwhile first visit to each.
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I believe your husband is right and strongly believe that you will enjoy your trip more--and have more actual sight-seeing time--if you save some of this for your next trip.
If it were up to me, I'd do the Italian part, as Italy is my favorite country and you've got the nucleus of a great seventeen day Italian vacation.
But if you do decide to take the "Grand Tour," fly into London and out of Paris to save having to return to London. Shouldn't cost you any more.
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<tempting to visit as many places as much as possible because everything is so close>
Not really. London is not "close" to Rome. Your idea spends a lot of time going around place to place, and not enough time in any one. Your husband's got the right idea.
I also agree with the suggestion of an "open jaw" flight. So you fly into London but can fly out of Rome or Venice and avoid backtracking on the ground at the end of your trip.
Report Abuse
Count your destinations. Including your "day trips" you named 11 places in 17 days. That really doesn't work.
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For the Chunnel train back to London the early bird doth get the proverbial worm - if you book way WQAY in advance you can pay $100 or more less p p - but those cheapo tickets cannot be changed nor refunded so be sure of your date and time. www.eurostar.com is the official Chunnel train booking site. For lots of great info on European trains in general check out these superb IMO sites - www.seat61.com; www.ricksteves.com and www.budgeteuropetrafel.com.
For Italian trains www.trenitalia.com is the official site of the Italian State Railways which runs most of the country's trains - similar to Chunnel train fares booking weeks or months early can result in good savings but again cannot be easily changed nor refunded. But if you book 3 months in advance you could get a 9 euro fares between any two cities that have high-speed train service.
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Your original itinerary looks like this, if I understand correctly:
Day 0: Leave US
Day 1: Arrive in London - say you get into the city around lunch
Day 2: London
Day 3: Stonehenge
Day 4: Fly to Venice (at least a half day, maybe more)
Day 5: Venice
Day 6: Train to Pisa, then back to Florence
Day 7: Train to Rome
Days 8, 9, 10: Rome
Day 11: Day trip (long) to Pompeii
Day 12: Fly to Paris (at least a half day, maybe more)
Days 13, 14: Paris
Day 15: Versailles (probably 3/4 day)
Day 16: Train back to Paris
Day 17: Fly home
1) Absolutely buy an open-jaw ticket. If you stick with these cities, fly into London and home from Rome.
2) Am I correct in assuming this is your first trip to all of these places? If so, you have SO little time in London - really a day and a half!
This is what I would do:
Day 0: Leave US
Day 1: Arrive London
Days 2-5: London
Day 6: Eurostar to Paris
Days 7-9: Paris
Day 10: Fly to Venice
Days 11-12: Venice
Day 13: Train to Rome
Days 14-16: Rome
Day 17: Fly home
Taking out one more city might be better, but this is a doable if fast-paced trip. I put the extra day in London since you'll be jet lagged, plus if you really want to do Stonehenge, it's a full day trip, as opposed to Versailles. (Also because I really like London, but that's me.)
How much of a must is Pompeii? It's a very long day, from what I've read here.
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3 Bedroom Semi Detached House For Sale
Roseburn Drive, Cumnock, East Ayrshire, KA18
Located in quiet cul-de-sac with elevated Country views is this attractive and well presented 3 bedroom semi detached villa with drive and detached garage. This particular property will be sure to impress and early viewing highly advised to fully appreciate the...
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Douglas Brown Avenue, Ochiltree, Cumnock, KA18
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The Health Report appeals to both specialist and mainstream audiences by applying a broad definition of health, and seeing health and medicine within social, scientific and political contexts. One audio file of each program for continuous listening.
June 9th, 2014
Episode 37 of 176 episodes
Long-term unemployment may accelerate ageing in men. A link between ADHD and obesity. Steroid injections given for premature babies are linked to mental health risks. 100th anniversary of the Medical Journal of Australia.
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Madison tells Liza she lied about what Greenlee said regarding wanting David dead. Madison takes off when Ryan shows up and Liza makes it clear to him that she doesn't believe her and plans to use what Madison said in court. Ryan visits with Greenlee and gives her relaxation techniques to help quell her claustrophobia. He makes her picture the two of them at the beach. Greenlee is really touched. Before leaving the prison, Ryan tells Greenlee to keep her chin up. Kendall's reassigned from scrubbing toilets to mopping floors - first at the hospital, then at the prison, where she visits with Greenlee. Greenlee tells Kendall she will tell Ryan how she really feels about him once the drama is over. Kendall does her best to try to cheer Greenlee up.
To Read More Click Here.


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DRAINAGE, drains, Drain Tracing
One of the main problems when dealing with drains can be actually locating them and tracing as to where they run to under the ground. The obvious difficulty in obtaining information about where your drains run is that they are not visible from above ground. Drawings, plans or information can sometimes be obtained but very often they are not accurate or are incomplete. This occurs frequently on sites where the drainage system has been altered and been added to over the years. We use Drain Location Equipment in conjunction with CCTV Drain Equipment that can positively identify the source, condition and the route of existing drains. With this information considerable amounts of money could be saved, by using the existing drainage in preference to laying new pipe.Call Us Now For A Free No Obligation Quotation Or Consultation.
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With Instructables you can share what you make with the world, and tap into an ever-growing community of creative experts.
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Most key fobs can be had for less than $10 on Amazon.
Macrophotography with point-and-shoot cameras
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Nature's Bounty, B-1, Vitamin, 100 mg, 100 Tablets (Discontinued Item)
Out of Stock - Discontinued
Shipping Weight:?0.12 lbsSwitch to Metric units
- Product Code: NRT-01670
- UPC Code: 074312016707
- Package Quantity: 100 Tablets
1.7 x 1.7 x 3.4 in, 0.1 lbsSwitch to Metric units
Product Overview
- Thiamin HCI
- Promotes Energy Metabolism
- Vitamin Supplement
- Guaranteed Quality - Laboratory Tested
- Healthy You, Healthy Earth
As a B Vitamin, Thiamin (Vitamin B-1) plays a role in energy metabolism and nervous system function.
Suggested Use
For adults, take one (1) to two (2) tablets daily, preferably with a meal.
Other Ingredients
Dicalcium phosphate, vegetable cellulose, vegetable stearic acid, silica, vegetable magnesium stearate.
No artificial color, flavor or sweetener, no preservatives, no sugar, no starch, no milk, no lactose, no soy, no gluten, no wheat, no yeast, no fish. Sodium free.
If you are pregnant, nursing or taking any medications, consult your doctor before use. Discontinue use and consult your doctor if any adverse reactions occur. Keep out of the reach of children. Store in a cool, dry place. Do not use if seal under cap is broken or missing.
|Supplement Facts
|Serving Size: 1 Tablet
|Amount per Serving
|%Daily Value
|Thiamin (Vitamin B-1) (as Thiamin Hydrochloride)
|100 mg


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3022 Alcazar Place UNIT 103, Palm Beach Gardens FL, 33410
1 bed , 1 Full baths
Status: Active
Last Updated: 2/20/2017 7:03 AM
Description for 3022 Alcazar Place UNIT 103 Palm Beach Gardens, FL 33410
San Matera The Gdns Condo
Palm Beach
1 Full
Listing Information
San Matera The Gdns Condo
Electric Water Heater, Public Water Service
Public Sewer
Three Phase Available
Room Information
Living/Dining Combo
Combined Tub/Shower
Interior Features
Dishwasher, Disposal, Dryer, Ice Maker, Microwave, Electric Range/Cooktop, Refrigerator, Washer
Ceramic Tile, Carpet
Central Air, Electric, Ceiling Fan(s)
Electric Heating, Central
Smoke Alarm, Pantry, Walk-in Closets
Exterior / Lot Features
Guest Parking, Open Parking
Sauna, Tennis Court
Community Features
Community Spa
Driving Directions
Kew Gardens to San Matera
Financial Considerations
Market Trends and Price History
Current market conditions for 3022 Alcazar Place UNIT 103
Active Market Trends
Source: MLS DATA
Median list price$494,000
Days on market119
Properties for sale525
Sold Market Trends
Source: MLS DATA
Median sold price$335,500
Sales to list price95.5%
Properties sold166
Median sq ft price$187
Arrows indicate 90 day trend
Listing Price History
Palm Beach Gardens Real Estate
Palm Beach Gardens is located in Florida. Palm Beach Gardens, Florida 33410 has a population of 48,338.
The median household income in Palm Beach Gardens, Florida 33410 is $68,314. The median household income for the surrounding county is $52,806 compared to the national median of $53,046. The median age of people living in Palm Beach Gardens 33410 is 48.2 years.
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Via Lawyers, Guns and Money comes a link to website that pulls random Flickr photos and joins them with shuffled-up corporate slogans to generate instant ads. Here's the creator's explanation of this particular artwork's mission:
By remixing corporate slogans, I intend to show how the language of advertising is both deeply meaningful, in that it represents real cultural values and desires, and yet utterly meaningless in that these ideas have no relationship to the products being sold. In using the Flickr images, the piece explores the relationship between language and image, and how meaning is constructed by the juxtaposition of the two.
That sort of sounds like standard-issue gallery-placard mumbo jumbo, but I agree that way ads communicate is both deep and profoundly empty. What we want requires our action, and usually that action is more sophsticated than a shopping decision. Ads try to obfuscate that, seize our desire and fuse it to some inert product while leaving us passive and ultimately unsatisfied. Ads reify the language of values and the images of happiness, satifaction, fear, carnality, etc. we use to consciously comprehend our desires, but they also supply such images and words, thereby encouraging us to use an impoverished Newspeakish emotional vocuabulary with which to understand our place in the world.
If I were the creator of this, however, I wouldn't have called it an artwork—rather a fully scalable marketing technology leveraging the power of informational social networks to provide real-time consumer-based solutions.
We all know how critical it is to keep independent voices alive and strong online. Please consider a donation to support our work as an independent publisher devoted to the arts and humanities. Your donation will help PopMatters stay viable through these changing and challenging times where advertising no longer covers our costs. We need your help to keep PopMatters publishing. Thank you.
Depeche Mode "Where's the Revolution" (Singles Going Steady) // Music
Beth Bombara "Sweet Time" (audio) (premiere) // Music
Oceans Are Zeroes "Inside" (audio) (premiere) // Music
'Fire Emblem Heroes' Is a Bad Crossover
// Moving Pixels
"Fire Emblem Heroes desperately and shamelessly wants to monetize our love for these characters, yet it has no idea why we came to love them in the first place.READ the article


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Hotels in Busingen am Hochrhein
Hotel reservation
Busingen am Hochrhein
Hotel rooms in Busingen am Hochrhein
There are not so many hotel rooms in Busingen am Hochrhein, just 2, still everyone can find an offer to suit his choice. The most common offers in this city are 3 и 4 stars, they count 1 out of 2, and their prevalent location is central district. According to our practice, it is the most profitable to book a hotel in the north of Busingen am Hochrhein, as it is the location of the hotels with optimal cost and quality offers along with the cheap hotels. Taking into account the small size of the city, there is no need to dwell hotel reservation on the location: the road to the city center would take less then half an hour, so one can book a hotel in any district of Busingen am Hochrhein. The most populated with hotels district of Busingen am Hochrhein is the north, 100% of cheap hotel rooms are concentrated here. Busingen am Hochrhein is an ideal place for couple and business, such travellers rate hotels there 8.6 out of 10 on average. The view to garden from the hotel room can serve as a pleasant addition to the journey. The most appreciated amenities in Busingen am Hochrhein hotels are location and vibe. According to the visitors reviews, hotels in Busingen am Hochrhein has delicious food, great location and fantastic service. Take a look at our selection of the cheap hotel rooms in Busingen am Hochrhein to make a well-informed choice for your reservation!
Busingen am Hochrhein cheap hotels
Busingen am Hochrhein
All cheap hotels in Busingen am Hochrhein
Best hotels in Busingen am Hochrhein
Hotels in Busingen am Hochrhein are spread around the city within the distance of 1.4 kilometers. Those who are keen on antique should definitely fall in love with
Hotel & Restaurant Alte Rheinmuhle
, the oldest hotel of Busingen am Hochrhein, constructed in 1674. This hotel is located 1.4 km away from the city center. The most popular accommodations in Busingen am Hochrhein is
Ferienwohnung Gindele
located in a 1.4 kilometers from the city center.
The best hotels are here and now. Try them!
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Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preservingby Kevin West
One of The Atlantic's Best Food Books of the Year
A Los Angeles Times Holiday Gift-Giving Pick
An Amazon Best Cookbook & Food Writing Book of the Year
Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West's Southern childhood, and they are the tastes that inspired him to/b>/b>/i>/b>/i>
One of The Atlantic's Best Food Books of the Year
A Los Angeles Times Holiday Gift-Giving Pick
An Amazon Best Cookbook & Food Writing Book of the Year
Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West's Southern childhood, and they are the tastes that inspired him to "save the season," as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America's rich preserving traditions.
Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more; plus 300 full-color photographs. From Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade, Saving the Season is the ultimate guide for cooks — from the novice to the professional — and the only book you need to save (and savor) the season throughout the entire year.
Editorial Reviews
"A pleasure to read. West includes short profiles of his favorite farmers and farm adventures, from Santa Monica market heroes such as Windrose Farms' Bill and Barbara Spencer, to a weekend-long ramp dig in West Virginia. . . . As pleasurable (and useful) for the somewhat experienced canner as it is for the novice. . . . West's instructions are clear and precise. . . . He's got a good cook's curiosity, always wondering why things work the way they do and constantly on the lookout for new ideas. . . . Just leafing through the book, I found myself thinking 'Hmmm, I've got all those strawberries in the refrigerator.'"
—Los Angeles Times
"I've never had the subject [of pickling] so thoroughly explored as in Kevin West's Saving the Season, his deep dive into the world of pickling, preserving, and home canning. . . . The breadth and depth of his knowledge about preserving is impressive, and I began to feel like I was understanding some concepts for the first time. The difference between high-acid and low-acid foods, the way he goes into every permutation of tomato as a condiment (sauce, jam, paste, broth, ketchup, barbecue sauce, confit), and his long discourse on forgotten "antique" fruits that taste best in fall (damsons, medlar, pyracantha, and beach plums) was all information presented to me in a handier, more straight-forward way than I'd had before. None of it was brand new, but it was all so simple because it was structured by someone who had a grasp on it. . . . [An] excellent argument . . . that there are still some things books do better than the internet." —Amanda Cohen, chef/owner of Dirt Candy
"Kevin West possesses a poet's mastery of language, and uses it to create vignettes that capture the essence of a fruit or vegetable's brief peak season as effectively as his recipes do. . . . [His methods work] time and time again, with little hoopla and ideal economy. . . . Little harmonies loft this book from eccentric to essential, and from my kitchen to my nightstand."
—Kat Kinsman, Eatocracy
"I would be smitten with Kevin West's Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving even without its delectable recipes for Blackberry Jam With Gin and Persimmon Butter. Even with no recipes. A Tennessee native and former W magazine editor, West writes about the art of preserving with the eye of a painter and the soul of a poet. . . . West is on a quest to capture the timeless beauty of putting up food in jars so that its bright fresh flavor can be enjoyed when the orchard is barren. . . . This spectacular, accessible, 534-page tome deserves a special place on my kitchen shelf. Hands down, it's my favorite food book of the year." —Wendell Brock, The Atlanta Journal-Consitution
"[West's] bio alone made me want Saving the Season, but now that I've got it I'm buying a copy for everyone I know. . . . There are many lovely preserving books out there, but this comprehensive compendium is a canning category killer."
—Edible Manhattan
"A terrific guide to home canning and preserving. . . . Happily for home cooks, West is a small-batch kind of guy. He rarely calls for more than 3 pounds of any fruit or vegetable, so if an experiment goes awry (as preserving experiments will, especially in the early stages), the damage isn't too severe. . . . Not that that's so much of a concern. West's instructions are clear and precise, and his explanations of what is going on are thorough. "
"A colorful tome chock-full of enticing recipes, endearing stories and eye-candy photography. . . . Saving the Season is a celebration of food and extending the flavors of fresh fare throughout the year."
—Poughkeepsie Journal
"Contains both simple formulas and more sophisticated recipes like cocktail onions and peach-passionfruit jam. . . . Practical."
—Julia Moskin, The New York Times
"Pleasant surprises await, in the book's unusual recipes and in the author's pectinlike ability to find the right set for blending food lit, essays and smart seasonality."
—The Philadelphia Inquirer
"West offers ideas for using what you've canned, pickled and preserved in unusual ways. . . . [Saving the Season] contains recipes you won't come across in the traditional canning manuals: pickled green almonds, which West suggests to replace olives in a martini; your own capers made from nasturtium pods. . . . I can already see the jars lined up in my pantry."
—The Register-Guard
"Encyclopedic. . . . West charts a personal, literary and cultural history of 'putting up' over the course of more than 500 pages, 220 recipes, and numerous essays. Writing on everything from food safety to Adriaen Corrte's 1704 painting Wild Strawberries in a Wan Li Bowl. . . . [He] possesses a rare ability. He can make a damn good jar of spiced fig jam and writes beautifully. . . . [And] he initiates the culinary handshake, and knowingly sparks the conversation, putting all parties at ease—this canning thing can be easy, delicious and fun. . . . Organized according to the season, West's book can be pulled and put to use at any time of year."
"A very creative book for the summer canning season. . . . West is an excellent story teller. . . . [He] has written a book that goes beyond the usual fruits, vegetables and pickles. . . . There is enough on marmalades to fill three cookbooks. . . . [It's] a pleasure reading someone who writes so well and has such fun, interesting side stories to tell. I know I'll be turning to it quite a bit this summer."
—Narsai David, Food & Wine Editor, KCBS (San Francisco)
"This cookbook is unlike any other on my shelf. West approaches his topic—home canning and preserving—with a reporter's attention to detail and a poet's sensibility; it's less a canning tutorial and cookbook than it is a collection of absorbing personal essays, literary excerpts, explications of culinary history, and friendly advice, all of which happens to be punctuated by appealing, easy-to-follow recipes. . . . The text dances on, its cadence dictated by the season, and while there are more than enough spring and summer recipes to keep you busy every weekend from now through the end of August (I, for one, can't wait to make my own Maraschino cherries), West's engaging stories will probably have you reading ahead, looking forward to homemade pumpkin butter and blood orange marmalade."
"I love Kevin West's beautiful new book about canning, pickling, and preserving."
—Alice Waters
"Part cookbook, part manifesto, and part crypto-memoir . . . literate and lyrical and fanatically well researched. . . . The kind of cookbook you can read for pleasure. . . . It has more than 200 recipes but is shot through with little essays, too—about preserving, food gathering, gardening, family."
—John Jeremiah Sullivan, Lucky Peach
"When is the last time you wanted to read a cookbook, not just use its recipes? . . . There have been bushels of cookbooks published on home preserving in recent years, but this comprehensive collection of more than 200 recipes is an essential guide for accomplished canners . . . as well as novices. . . . Author Kevin West's writing is beautiful, revealing canning lessons learned from friends [and] the traditions behind American preserving. . . . Filled with personal stories that show the connection between the garden and the dinner table, and how that can be extended to offer tastes of summer in the middle of winter. . . . There's so much wisdom here it's hard to put down, and literary references to opera, poetry and great writers open up a deeper level of thinking than most cookbooks can conjure."
—The Oregonian
"If you're looking to perfect your marmalade technique or learn how to make 'canned' salmon . . . , West will show you how. More interested in scavenging for pyrachantha berries on common L.A. sidewalk ground to make a jelly? You'll find useful tips here, too. . . . Regardless of your homemade cornichon and peach jam making experience, it's the stories here that will make you want to try West's versions. . . . We love how genuine West's personal reflections feel in an age when recipe headers often read like they came straight out of a 'branding 101' blog convention seminar. . . . It's earned a permanent spot on our cookbook shelf."
—LA Weekly (blog)
"Saving the Season reminds us why we preserve, its pages rich with the cuisine and culture we are connected to any time we stir a pot of jam or put up a jar of pickles. . . . Transcends what you might normally think of when you imagine a preserving cookbook. Both academic and soulful, it's the sort of book that you can carry into the kitchen, curl up with on the couch, and rely on for reference. . . . [Perfect for] anyone who likes cooking and seasonal eating, including both new and experienced food preservers; appreciators of history, art, literature, science, and culture. . . . If you buy only one preserving cookbook this year, or perhaps even in your lifetime, promise me you'll make it this one."
—The Kitchn.com
"The secret corner where nostalgia meets innovation is where all food thinkers do their best work. Kevin West carves out that nook for you. . . . Traditional and quirky alike, Saving the Season is an endearing, romantic, and most of all practical resource for everyone — whether [you are] cleaning out the fridge, making the rounds at the greenmarket or just late to a strawberry picking date with Grandma. I, for one, am inspired and obsessed!"
—Christina Tosi, author of Momofuku Milk Bar
"Kevin West's enthusiasm is infectious and his recipes seductive. Whether you are at work in the kitchen or savoring it in your armchair, great pleasures await within in the pages of Saving the Season."
—Scott Peacock, co-author of The Gift of Southern Cooking
"Saving the Season is smart, romantic, poetic, and practical. . . . A damned good read and gorgeous photos, too."
—David Tanis, author of A Platter of Figs and Other Recipes
"A bounty of jelly, marmalade and pickle recipes, timely and timeless for today's cult of domesticity."
—C, California Style magazine
"[A] liberal arts approach to recipes and stories focusing on . . . cuisine and culture. . . . About the past as much as the present."
—Women's Wear Daily
"This cookbook by West, journalist and home-canning blogger, venerates the art of 'putting up' seasonal bounty of regional hillside orchards, forests, and gardens. Southern roots and childhood memories of home canning with grandparents inspire West's passion for capturing the taste of the seasons in a jar. In an impressive practical guide rich in storytelling and culinary information, this self-described urban dweller who doesn't garden provides a thorough compendium of essential techniques for preserving the harvest.. . . . Because 'nature's bounty is abundant but fleeting,' West shows home cooks how to save the season through the tradition of canning."
—Publishers Weekly
"West, who is certified as a master food preserver by the University of California Cooperative Extension, explores the various preserves available through the four seasons. Each base recipe includes variations to please any palate. . . . Appendixes of peak seasons by region and tables of fruit varieties provide extensive information for cooks in any region. More than just recipes, the book also contains stories of the author's travels throughout the States, as well as regional preserving traditions. . . . A lot of information is packed into [Saving the Season], covering the basics of preserving along with easy to advanced recipes. The combination of recipes and musings makes this a great read both in and out of the kitchen."
—Library Journal
"With the present obsession among consumers for locally grown fruits and vegetables, the practice of putting up foods has undergone a renaissance. As West points out, the real goal of home canning, pickling, and preserving is to retain for future enjoyment the special flavors of foods freshly plucked from the earth or snatched from trees and vines. West's recipes, clearly written, cover everything from dill pickles to complex marmalades. Antique fruits appear as well as fiery kimchi. In addition to his recipes, West has scattered through the text reminiscences, anecdotes, and reflections on personalities associated in some way to the world of canning and preserving. . . . West's guide will prove invaluable."
Product Details
- 9780307599483
- Publisher:
- Knopf Doubleday Publishing Group
- Publication date:
- 06/25/2013
- Pages:
- 544
- Sales rank:
- 282,255
- Product dimensions:
- 9.44(w) x 7.48(h) x 1.29(d)
Read an Excerpt
From Saving the Season
Yields about 5 cups
June 24 is the Nativity of Saint John the Baptist, the traditional day to harvest green walnuts for making nocino, a delicious liqueur invented at a congress of witches, according to Anna Tasca Lanza, the doyenne of Sicilian cooking. Lanza's witches were Italian, but other countries from Croatia to France to the chilly Teutonic regions equally claim greenwalnut liqueur as their own. I learned to make it at the Institute of Domestic Technology, a cooking school in Altadena, California, where I also teach. When you harvest the nuts—working barefoot, according to some folklore—they are smaller than eggs, smooth to the touch, and crisp like apples, because the shells have not yet hardened. The nutmeats, at this stage, are jelly. Like most liqueurs, nocino is easy but requires patience. You slice the nuts and cover them with strong booze, sugar, and spice, and allow the mixture to infuse for forty days, until it is nearly black. The real test of patience begins after you bottle it. Ten-year-old nocino is said to be the best, and certainly you would never drink this summer's batch before cold weather sets in this fall. Mature nocino has a complex flavor of nutmeg, allspice, coffee, and caramel. Drink it neat as a digestif, or use it to flavor desserts. A few tablespoons of nocino lightly whisked into a cup of heavy cream will cause it to seize, as if magically transformed into cooked custard. The thickened cream is called "posset," and can be used as a sauce alongside cakes or other desserts.
My nocino recipe is based on those from the Institute of Domestic Technology and Lanza's Sicilian cookbook The Garden of Endangered Fruit. Its fundamentals are green walnuts, 80-proof grain spirits, and sugar. (My secret ingredient is coffee beans.)You can change the aromatics if you like, but use small quantities, because the spices can take over. Green walnuts are sometimes available at farmers' markets, or can be ordered online at www.localharvest.org.
2 pounds green English walnuts, 1½ inches or less in diameter (about 30)
750 milliliters 80-proof vodka
3½ cups sugar
Zest of 1 lemon, in strips
Zest of 1 orange, in strips
5 cloves
¼ whole nutmeg
1 heaping teaspoon whole dark-roast coffee beans
1. Quarter the walnuts and place them in a large glass jar, at least 3-quart capacity. Add the remaining ingredients and stir. Don't worry that the sugar won't immediately dissolve. Seal the jar, and place it in a sunny place for 40 days. The liquid will first turn a sinister green, then black. Once every 10 days, agitate the jar by inverting it a time or two. You can taste the alcohol at any stage and add more aromatics if you like.
2. After 40 days, strain the contents of the jar through a damp jelly bag and catch the liquids in a bowl. Funnel the liqueur into scalded bottles, and seal. Store in a cool, dark place for several months; Lanza suggests opening them on All Saints' Day. Before serving, you may want to strain the liqueur through a coffee filter to remove sediments, but it isn't necessary to do so. The liqueur will keep indefinitely without refrigeration.
Yields 2 quarts
On page 39, I explain that processing your pickles in a hot-water bath rather than a boiling-water bath will give you a firmer texture. It follows that if you want pickles with real snap, don't process them at all. These dill-pickle spears—or sandwich chips, depending on how you slice them—can be processed, if you want, for long- term shelf storage, but first try making a batch to keep in the refrigerator. They will be crisp, and the flavor of raw cucumber comes through. It's the freshest-tasting pickle in this book, and perhaps my favorite. The recipe can be scaled up.
¼ cup kosher salt
6 cups lukewarm water
2 teaspoons coriander seeds
½ teaspoon fennel seeds
3 large flowering dill heads (4 inches across)
3 pounds Kirby pickling cucumbers
4 cloves garlic, crushed
2 cups white- wine vinegar
1. Dissolve the salt in the water, and add the coriander, fennel, and dill. Set aside.
2. Scrub the cucumbers well, rubbing off any spines. Cut away a thin round from the stem and blossom ends, and slice lengthwise into quarters. Put the spears in a large bowl, and cover with the brine. Weight the cucumbers with a plate, cover the bowl with a kitchen towel, and set aside for 24 hours. If the bowl won't fit in your refrigerator, it's fine to leave it out at room temperature.
3. The next day, pack the cucumber spears into two scalded quart jars, saving the brine. Measure out 2 cups of the brine and reserve. Strain the remaining brine through a fi ne sieve to capture the aromatics, and divide them between the jars. Tuck a dill head and two cloves of garlic into each jar.
4. Mix the vinegar and the 2 cups reserved brine, and bring to a boil. Pour it over the pickles to cover. Seal the jars, and store in the refrigerator for a week before using. For long- term shelf storage, leave ½ inch headspace when filling the jars, then seal. Process in a boiling- water bath for 10 minutes, or in a hot- water bath, between 180 and 185 degrees, for 30 minutes.
[Note] Instead of spears, you could slice your cucumbers into round coins, lengthwise "slabs," or bias-cut ovals. Make the slices 3⁄8 inch thick and soak them in the brine for 12 hours instead of 24.
Yields 4 pints
When you're making preserves, fully 50 percent of your success is in the shopping—good fruit makes good jam. Technique matters also, and a sound recipe makes a difference. But the crucial remaining factor is organization. Especially when dealing with a large quantity of perishable fruits or vegetables, you have to think through your strategy and plot out your work. If you can't get everything put up immediately, you have to take into account how the produce will ripen—and soon fade—as it waits for you. My strategy for how to use a bushel of peaches would look something like this:
First day/underripe fruit: Pectin levels peak just before ripening, so I'd start with peach jelly, using the same technique as for Apricot Jelly on page 184. If you don't want to make jelly, give the peaches another day to ripen.
First day/just-ripe fruit: Peaches that are fragrant and slightly yielding but still firm enough to handle are ideal for canning in syrup, as either halves or slices in syrup.
Second day/fully ripe fruit: As the peaches become tender and fragrant, make jam.
Third day/dead-ripe fruit: By now, the peaches will likely have a few brown spots that will need to be cut away, so I'd work up a batch of chutney, which requires long, slow cooking that breaks down the fruit anyway.
Fourth day/tired fruit: Whatever peaches haven't been used by now will likely look a little sad, but even really soft, spotty ones can be trimmed for a batch of Spiced Peach Butter (page 239). Southern peach chutney evolved from an Indian relish called chatni that British colonials brought home during the days when the sun never set on the Empire. According to The Oxford Companion to Food, chatni is made fresh before a meal by grinding spices and adding them to a paste of tamarind, garlic, and limes or coconut. Pieces of fruit or vegetable may be incorporated, but the chief flavor characteristic is sour. The British turned that into a fruit preserve, explains the Oxford Companion: British chutneys are usually spiced, sweet, fruit pickles, having something of the consistency of jam. Highest esteem is accorded to mango chutney. . . .Chutney later spread across the Atlantic to the West Indies and the American South, where the esteemed mango was replaced by the honorable peach.
5 pounds yellow peaches or nectarines, peeled and cut into ½-inch cubes
3 cups organic or turbinado sugar
2 cups apple-cider vinegar
¾ cup raisins
1 cup chopped Vidalia onion
1 sweet banana pepper or ½ yellow bell pepper, diced
2 or 3 fresh green jalapeños, diced, or adjust to taste
2 cloves garlic, minced
2 tablespoons grated fresh ginger root
2 teaspoons freshly grated turmeric, or ½ teaspoon ground
4 tablespoons mustard seeds
1 teaspoon garam masala (a ground spice mixture containing pepper, cloves, cinnamon, cardamom, coriander, nutmeg, cumin, and star anise)
2 teaspoons Darjeeling tea (or 4 tea bags)
1. Combine all the ingredients in a deep pot, and bring to a boil. Moderate the heat, and reduce for as long as an hour, until all the excess liquid boils away and what remains is thick and jamlike in texture. Be sure to taste the chutney at several points, and adjust the seasonings to your preference. Chutney should be deeply flavored and complex, with at least a bit of spicy heat. If you like the bright taste of green chilies, add more minced jalapeños during the last 10 minutes of cooking.
2. Ladle the hot chutney into four prepared pint jars, leaving ¼ inch headspace. Seal, and process in a boiling- water bath for 10 minutes. Allow to cure for a month before eating.
Meet the Author
KEVIN WEST is from rural Blount County in eastern Tennessee. He attended Deep Springs, an experimental college in the White Mountains of California, and Sewanee: The University of the South. For thirteen years he was on the staff at W magazine, with postings in New York, Paris, and Los Angeles, where he was West Coast editor and where he still lives. He runs the blog SavingtheSeason.com; writes about food, culture, and travel; and produces a retail collection of jams and marmalades. He is certified as a Master Food Preserver by the University of California Cooperative Extension.
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Algebraic continuity theorem
(Algebraic continuity theorem): Assume f:A->R and g:A->R are continuous at a point c belong to A)then f(x)/g(x) is continuous at c, if both f and g are provided that the quotient is defined, show that if g is continuous at c and g(c) not= 0 then there exists an open interval containing c on which f(x)/g(x) is always defined.
Solution Preview
Since g(c) not=0 and g is continuous at c, we have two cases: g(c)>0 or g(c)<0. Without loss of generality, suppose ...
Solution Summary
(Algebraic continuity theorem): This is a proof showing there exists an open interval on which f(x)/g(x) is always defined.


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This dish is a true Southern delight, our riff on Louisiana-style spicy shrimp combined with cheesy grits just the way we make 'em at The Lady & Sons. It's amazing how easy this is to whip up. Make it for your family, and they'll swear you spent all day tied to the stove.
- Yield
- Serves 4 to 6
- Grits
- 3 cups milk
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned grits
- 3 cups grated cheddar cheese (12 ounces)
- Shrimp
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 2 medium green bell peppers, seeded and chopped
- 2 medium onions, chopped
- 2 jalapeño peppers, seeded and finely chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- Freshly ground black pepper to taste
- 2 cups heavy cream
- Two 14 1/2-ounce cans diced tomatoes
- 2 pounds large shrimp, peeled and deveined
- Tabasco or other hot sauce to taste
- 1/2 cup grated Parmesan cheese, for garnish
- 2 tablespoons chopped fresh parsley, for garnish
- To make the grits: Combine 4 cups of water, the milk, and salt in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the grits. Reduce the heat to medium-low. Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the cheddar cheese. Cover and keep warm over a low heat.
- To make the shrimp: Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until the mixture is dark and golden, about 5 minutes. Add the bell peppers, onions, jalapeños, garlic, 1/2 teaspoon of the salt, and pepper. Cook until the vegetables are softened, about 5 minutes.
- Slowly whisk in the cream. Once the cream is fully incorporated, slowly whisk in the tomatoes and 2/3 cup of water. Stir in the shrimp and cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.
- Season the shrimp with the remaining 1 teaspoon salt, pepper, and Tabasco. Serve the shrimp over the grits and garnish with the Parmesan cheese and parsley.
Per serving: 1192.8 calories, 848.1 calories from fat, 94.2g total fat, 54.6g saturated fat, 313.6mg cholesterol, 3159.0mg sodium, 34.7g total carbs, 2.2g dietary fiber, 17.8g sugars, 53.5g protein


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This online meeting is for IAMCP chapters to learn from one another about best practices.
What works well in building your chapter?
What kind of events work?
How can you handle chapter challenges?
IAMCP Sweden is one of our most active and successful chapters. Valentino Berti from IAMCP Sweden will present best practices from their chapter.
We will also have another chapter or two presenting their best practices and have plenty of time for questions and answers.
These are the challenges that all chapters face.
In this webinar, Valentino Berti (Swedish chapter) and Nestor Figueroa (Puerto Rico chapter) will share their experiences in how to drive momentum and engagement within members in the chapter, with the Microsoft sub, and with your community.
Join with your fellow chapter board Members and get ideas on how to get your chapter to the next level and to share your own success stories with your peers.
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Hampton corner sofa with adjustable back and storage on left side, the product is available in fabrics and leathers. As shown, stone grey Napoli fabric 2255/matt dark grey metal finish. H88½xW321xD191cm. [Hampton - AT00]
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A Daily Quote from Sacred Scripture "For you have need of endurance, so that you may do the will of God and receive what is promised." (Hebrews 10:36) Please share on social media. Print this entry
A New Beginning
The Feast of the Baptism of the Lord Have you ever felt that something you were doing was going so badly that you just wished you could start all over? Or maybe your life is not going that well and you realize that you are just not the person you should be. I would bet that most of us have […]
Encountering the Word — Titus 2:11-14
A Daily Quote from Sacred Scripture "For the grace of God has appeared for the salvation of all men, training us to renounce irreligion and worldly passions, and to live sober, upright, and godly lives in this world, awaiting our blessed hope, the appearing of the glory of our great God and Savior Jesus Christ, who gave himself for us […]
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When I was seventeen-years-old, I wanted to be the next Jim Morrison. I was actively seeking to feed only my sensual delights through a hedonistic framework built in order to cope with insecurity and make my social experiences more comfortable for myself. To make matters worse, I was increasingly affirmed in my impression that I was truly myself (and at […]
Encountering the Word — Psalm 62:1-2
A Daily Quote from Sacred Scripture "For God alone my soul waits in silence; from him comes my salvation. He only is my rock and my salvation, my fortress; I shall not be greatly moved." (Psalm 62:1-2 RSVCE) Print this entry
Encountering the Word — 1 Samuel 2:1
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Encountering the Word — Psalm 80:1-2
A Daily Quote from Sacred Scripture "Give ear, O Shepherd of Israel, thou who leadest Joseph like a flock! Thou who art enthroned upon the cherubim, shine forth before E′phraim and Benjamin and Manas′seh! Stir up thy might, and come to save us!" (Psalm 80:1-2) Print this entry
Daily Catholic Quote — from St. Ambrose of Milan
"Let your door stand open to receive him, unlock your soul to him, offer him a welcome in your mind, and then you will see the riches of simplicity, the treasures of peace, the joy of grace. Throw wide the gate of your heart, stand before the sun of the everlasting light that shines on every man… It is the soul […]
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"The Lord is my light and my salvation; whom shall I fear? The Lord is the stronghold of my life; of whom shall I be afraid?" (Psalm 27:1) For generations, the people of Judah and Israel lived in an oppressive spiritual darkness. The time was fast approaching its fullness when God would enter into His creation and the people would […]
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Member since Mar 2011
Smitten, You Know When You Are :)
128,173 13,523 12 tracks
Songs that feel good when you have butterflies after first meeting someone and your starting to crush...
HypeM Top 8 5/23
911 96 8 tracks
Eight tracks including music by Bag Raiders, Bon Iver, and Ellie Goulding
Just one of those days.
148 27 10 tracks
Twelve tracks including music by Anya Marina, Band Of Horses, and Black Rebel Motorcycle Club
Night Driving
6,916 1,192 9 tracks
Some good tunes to listen to while you're driving home or just hanging out in your car
can't sleep?
19,210 3,043 8 tracks
Eight tracks including music by The Rocket Summer, Regina Spektor and John Mayer
Stop Thinking
92,394 6,697 10 tracks
Turn off your brain and let these ten tracks remove you from the real world for a little bit


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Business Description: This HVAC Design, Construction And Service Company Enjoys An Excellent Reputation In The Market. Major Clientele Include Hi-Rise Office And Hospital Buildings, Utility Companies And Various Government Establishments.
Historical Summary: In Business Since 1986 With A Great Reputation.
Owner Qualifications: Since This Company Is Completely Self Contained And Is A Total Vertical Operation With Good Managers In Place, It Is Possible To Acquire This Company Without A Great Deal Of Industry Experience.
Competition: A Leader In The Field.
Potential Growth: Unlimited
Financials (USD)
Asking Price $12,000,000
Sales $29,300,000
Profit $2,800,000
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First of all I must say that the Super Bowl did not end the way I would have wanted it to, but I'm okay with that. Of course you always want your team to win it. But to me the fact that you played in the Super Bowl and gave it your best at the time is really all that counts. And it's the loyal fans that keep getting you back there. My daughter Samantha definitely being one of them.. So Keep Pounding Panthers cause you're always going have the loyal fans.
So on to my food talk. This breakfast burrito is one I make quite frequently on weekend mornings. It is so easy to make and delicious that I just wanted to share it. The pictures on this definitely does not do it justice but it really is a satisfying breakfast that will hold you through your weekend projects.I like using wraps in a lot of things I make. I use Rudi's Gluten Free Tortilla wraps. They are in my opinion the best gluten free wraps available and believe me I've tried most of them. They don't always hold together really well because of not having gluten in them. But that's okay, cause that tells me it probably really isn't something I want to eat.So enjoy your morning cup of java with a satisfying breakfast cause it really can be good for you and taste good as well.
- ½ tbsp. butter
- 2 tbsp. olive oil divided*
- 4 large eggs
- 2-3 tbsp. half & half
- ¼-1/2 tsp. each turmeric, garlic powder, & onion powder
- salt & pepper to taste
- 2 gluten free wraps
- 2 slices of cheese of choice***
- 4-6 cloves of garlic finely chopped
- handful of spinach leaves**
- Melt butter and 1 tbsp. olive oil over medium high heat
- Meanwhile put gluten free wraps in separate covered pan and warm on low at least 2-4 minutes turning several times while warming.
- In small mixing bowl combine eggs, half & half, turmeric, garlic powder, onion power, and salt pepper to taste. Beat well with fork and add to butter and olive oil. Cook eggs until light and fluffy pushing with spoon from the bottom of the eggs about 8-10 minutes. Add cheese once eggs are cooked and just melt till gooey.
- Remove wraps from pan and place on serving plate and top with eggs, garlic in olive oil, greens.
- Wrap tightly and serve
**I like to use Swiss, Monterey Jack, or Muenster cheese since they melt really well. But use cheese of choice.
***I generally use what greens I have on hand like spinach or mixed baby kale


text: Construction Tutor Doncaster | 18000.0000 | From Engage Partners Limited Engage SEN are pleased to be working in sole partnership with a specialist nationwide Special Needs Education provider. Our client is dedicated to delivering specialist education services to... children and young adults with a wide range of behavioural and learning difficulties. They currently require a full-time Construction Tutor to start in their school site in Doncaster. The role will be focused on giving learners practical knowledge and vocational experience in Construction skills. You will be working with 14 - 16-year-old pupils with social, emotional and behavioural ... or previous experience of teaching Construction An outstanding track record in teaching along with being reliable, professional, hardworking and punctual Hold a current enhanced DBS on the update... Upload Your CV Go To This Job Save This Job


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Earlier this year, eMarketer released a report documenting the meteoric rise of Internet radio . Market leader Pandora, emerging beast Spotify, and various other players are clearly riding a wave of explosive growth… but in this and other similar research, there's a face clearly missing from the party.
What happened to the podcast? Did it ignore any crucial items on its to-do list?
"If at first you don't succeed, remove all evidence you ever tried." – David Brent, Wernham-Hogg Paper Company (portrayed on "The Office" by British actor Ricky Gervais)
Let's look start with the brighter days.
The 1980s and 1990s brought vast improvements in the technology used for transmitting digital audio. The dot-com crash shook out many of the earliest players, after which innovations in RSS and blogging software paved the way for improvements in aggregation and syndication of digital audio content – and the dawn of audioblogging.
British journalist Ben Hammersley, writing for the Guardian in early 2004, suggested that this revolution would pair nicely with the rising popularity of the early generation iPods – and suggested it might be called "podcasting." Apple took the ball right to the hoop, publishing podcast directories, integrating podcasts with iTunes, and even building podcasting features into its QuickTime and Garage Band software.
Consumer interest in podcasts (as measured by search queries) exploded by late 2004, and hit its all-time high by early 2006. And "The Ricky Gervais Show" was quickly recognized as the most successful podcast of all-time.
"Accept that some days you are the pigeon, and some days you are the statue." – more wisdom on losing, from Ricky Gervais via David Brent
Since 2006, however, searchers' interest in podcasts has slowly leveled off – along with a lot of the promise originally seen by digital media enthusiasts.
In early 2011, marketing research firms Arbitron and Edison Research teamed up on Infinite Dial 2011, one of few recent studies evaluating podcasts alongside more popular digital platforms such as social media, mobile devices, e-readers and video (online & on-demand). Surveying U.S. consumers ages 12 and up, here are a few things they learned:
- Awareness of podcasting has tapered off at 43-45 percent since 2009.
- Just 25 percent of U.S. consumers had ever listened to a podcast.
- Only 12 percent listened in the past 30 days.
- In naming the most "loved" media channels, audio podcasts and video podcasts were mentioned only 9 percent and 7 percent of the time, respectively.
- Joining podcasts at the bottom of the heap: LinkedIn (how many 12-year-olds do you know on this site?) and MySpace (no comment).
- And which platforms actually inspired more love from their users, compared to podcasts? A few hot properties (Pandora, Facebook, YouTube, Hulu), traditional media heavyweights (network/cable television), and yes – even local AM/FM radio has outdone the lowly podcast. [Sadly, HAM radio seems to have missed the cut.]
Where does this leave the podcast? Once an usher of liberated 21st century communications, today it's the Christian Laettner of digital media: all the potential in the world, but really just a big disappointment. For comfort, we can again turn to the prince of podcasting himself:
"Where there's a will… there's a relative!" – Ricky Gervais, once known as David Brent
In this case, the relative is search – both search technology as well as search marketing.
How Can Search Technology Help Create a New Future for Podcasting?
Google Translate can already convert any audio into text, which means that it ought to be within the realm of possibility to apply this technology to embedded audio within a podcast – provided someone can make a strong business case. More on that in a second.
There are already plenty of podcast search engines; that light bulb went off years ago. Do a Google search and you'll find a bunch of them (including a Search Engine Watch post, "Video and Podcast Search Engines"). But this stuff is all from six or seven years ago. Why can't you find fresher results? It's not like podcasting fell off the face of the earth. Again, there needs to be a justification that makes business sense.
How Can Search Engines and Podcasts Come Together to Create a New Digital Medium?
Despite losing some of its digital street cred to newer kids on the block, let's not forget that there's still an audience out there worth fighting for. 31 million Americans ages 12 and up listened to a podcast in the last month – and they're likely to be a pretty digitally-savvy lot.
Google gets about 360 million search queries per day, according to comScore. If we're to assume that these podcast listeners conduct search queries as often as as non-podcast listeners (highly likely to lowball our estimate), we're left with a conservative guess of 43.3 million search queries conducted by this podcast-friendly audience every day. Strip out search queries that navigational or transactional in nature, and you still have at least 80 percent left over.
Here's where it gets interesting. If Google were to add podcasts to the news, videos, maps, and other filters along the left side of search results, even a paltry click-through rate of 0.1 percent could turn into a million clicks or more per month. Isn't that enough to persuade Google to index this content, and offer the public an alternative to searching for podcasts within via iTunes?
Quicker, more comprehensive, and blended with results of other formats… if it works for virtually every other type of format, shouldn't podcasts be indexed in search engines the same way?
If search marketers were given the opportunity to extend their keyword lists into podcast inventory (e.g., the way keywords work in contextually-targeted Google Display Network campaigns), they could offer clients an additional reach opportunity with the same ROI-driven accountability that drove them to invest in paid search. You think that might be a compelling alternative proposition to the advertisers who pay a flat rate to sponsor a podcast that mightbe reaching the right audience?
"If you're gonna be late, then be late and not just 2 minutes. Make it an hour and enjoy your breakfast." – David Brent, master of the missed opportunity.
Related reading
Can Pinterest crack (and monetise) visual search?
Pinterest made a clear declaration of intent last week with the announcement that Randy Keller, Google's former head of image search, has joined the photo sharing site as Head of Search.
What we can learn from the latest trends in voice search
Voice search is already a fast-rising trend in the search industry, and its latest developments indicate that it's starting to win ground in daily use.
How can you successfully set up an efficient business blog on a very tight budget?
Setting up online presence for your business can be overwhelming. So much to plan and so much to invest (in terms of both time and money).
What is influencer marketing, and why should it be part of your digital strategy?
If I tell you I have the secret formula for any entrepreneur to succeed, you may not believe me. But if Neil Patel, New York Times best selling author and a person The Wall Street Journal calls 'the web's top influencer' tells you, "My secret formula is the greatest", you will probably believe him.


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Hotfrog Singapore provides information regarding Funan Trading in Singapore. Funan Trading is located at 3 Kaki Bukit Rd 1 #02-05 Eunos Technolink, Singapore 415935 and provides Plastics services. Contact them on 6745 3223.
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text:
Ge Appliances Ghdt168vss Dishwasher Reviews
Clear all filters (1 of 1 reviews match)
Had purchased 4 GE kitchen appliances (refrigerator, dishwasher, stove, and microwave) and had them installed in 2012.with in one year the handle on the dishwasher became loose and the metric screws along the inside of the dishwasher door vibrate loose when dishwasher runs. A week ago the handle on the microwave broke where it screws into the door. I am the only one who lives at my house and uses these appliances and I don't cook that often so...Read more
#948964 by anonymous


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Keep in mind we don't always restock. This is just for popular items that may come back due to high demand! Customer care can't provide any information about items that are sold out.
See our
Privacy Policy.
The cutest sheer white chiffon bralette featuring a ruffle trim at bust and elastic panel at hem. Contrast black adjustable straps. By Only Hearts.
*100% Polyester
*20"/51cm bust
*10" length approx.
*Model is wearing size small
*Measurements taken from size small
*Hand wash cold
*Made in USA
*Final Sale, this item is not eligible for return
Please use these size charts to help determine your size. Because sizing and cut will vary between brands, please use the charts as a general guide to compare the various size scales. If you have a specific sizing question or would like more information, please contact Customer Care.
Sizes listed are US, unless otherwise noted.
Lais is a US size 2
Height: 5'9.5"
Bust: 32" / Waist: 24" / Hips: 34"
Astrological sign: Leo
Guilty Pleasure: Coxhina (Brazilian Food)
Style Icon: Natalia Vodinova
All sales are Final. No price matching. Nasty Gal will no longer accept returns and exchanges as of 12:00 a.m. PST February 8, 2017.


text: Last night I became aware of the existence of one Dawn Porter, a 29 year old TV reporter. Miss Porter is of a pleasing mien, with a nice fat arrse and good, genial sized waps. However unlike most televisual females, she gets them out. Not only does she get them out, she is prepared to "experience" various sexual stuff whilst so unclothed in a bid to push back the boundaries of sexual knowledge. Not only last night did she experience free love US and German style but later she found herself naked, in a cellar full of heaving humanity whilst being doused in warm sensual oils. Her cameraperson got a cracking shot of her norks and some good shots of various random boxhead genitals. I look forward to next weeks ration of the plumptious Miss P. Channel 4, be there. http://farm2.static.flickr.com/1040/1149106396_78fca04a90.jpg?v=0


text:
Laurie wrote:
>>>Mulching Medium/No. of Deaths
Pine Straw/0
>>>.... but what exactly*is* pine straw? Is this just the dead
pine needles that accumulate on the ground around the bases of
pine trees? <<<
Hi Laurie,
I try to use the words 'pine needles' instead of 'pine straw'
since I also hadn't a clue about 7 (?) years ago on the former
iris-l what the 'straw' had to do with dry pine needles.
I never mulch bearded irises in my climate - I did ONCE years
ago with pine needles, incidentally. No rot but plenty of mud on
my knees and gloves trying to get the darn things away from the
rhizomes when we finally thawed out. I remember the ice
particles clinging to half the soil that I pulled out and had to
replace later. Terrible job at least up here. It might be
benifical where they is a lot of freeze-thaw cycles. In Zone 3,
we didn't used to get a lot of thaw in the late spring but we
did the last two warm springs. Our bearded bloom peaks about the
3rd week in June. Beardless is a little later (Sibes et al) with
Japanese peaking (usually) the middle of July but I have had
Japanese bloom over Labor Day - first bloom not repeaters.
I 'always' mulch beardless irises with pine needles. Mainly
because it allows the soil to stay moist longer and allows light
in and also stays put in wind storms. As Walter said, it also
decomposes and enriches the soil. I leave the pine needle mulch
on year-round replenishing it periodically. It also looks
attractive. We have so much rain that even the dried bark mulch
does gets rotten but not the dried needles.
Currier McEwen told me that even tho' pine trees like acidic
soil, the addition of pine needles as a mulch didn't decrease
pH of the soil in his tests. Currier and I garden in a part of
the country where the soil tends to be more acid anyway. Other
folks on these iris lists maintain that it does or they did when
I mentioned many moons ago.
p.s. bales of pine straw must be in other parts of the country -
I just load up my car with bushel baskets and clean up under the
pine trees (always asking if the trees are on someone's land -
the owners are usually delighted..they consider them to be an
eyesore and saves them the raking).
Ellen Gallagher <email@example.com>
Berlin, NH/Northern White Mountains/Zone 3
To sign-off this list, send email to email@example.com with the
message text UNSUBSCRIBE IRIS


text:
Zen Hair and Beauty salon in Paignton, Hyde road, Tq4 5bw 01803 524500
Welcome to Zen Hair and Beauty. We are a friendly, professional and modern Hair and Beauty salon on Hyde Road in Paignton, offering a wealth of experience.
At Zen we offer many different Hair and Beauty treatments from cuts and colours to massages, Dermalogica facials and nails all carried out in a relaxing environment . Our price lists are on our website, but if you have any enquiries please feel free to contact us on 01803 524500.
Gift Vouchers are also available at Zen which can make a perfect pampering gift
For details of the services we offer, please visit our hair and beauty pages for treatments and prices.
The salon is located on Hyde road with a public transport route with a stop right outside of the salon. There are parking spaces and a car-park nearby.
Call now to book an appointment with us
01803 524500
We look forward to seeing you soon.
17 Hyde Road, Paignton, TQ4 5BW


text:
Showing 1-24 of 226 items found in Shopping
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The Book Stall at Chestnut Court
A North Shore institution, The Book Stall is one of the leading independent bookstores in the area. This general trade book store has a reputation for trustworthy customer service, numerous author appearances throughout the year, and a highly popular monthly newsletter with a distribution of 8,500.
The name J. McLaughlin is synonymous with classic clothing and accessories for women and men. As a recognized retail industry leader providing high quality clothing based in New York, J. McLaughlin has made homes in 50 chic locales nationwide, serving up classic clothes with an original twist. J.McLaughlin caters to those who enjoy beautifully designed and crafted clothing and accessories.
Discover a store with unique ambiance and warmth, nestled in the heart of the North Shore. For over 30 years, Material Possessions has welcomed guests and clients into their gorgeous store. Thought-provoking pieces, designed to ignite the imagination, stir the soul and make a statement are aplenty...and a sense of humor is always at home here.
A little piece of Paris on the North Shore, a Francophiles paradise with gifts available for every occasion. This lovely boutique is THE go to spot for luxury fashion jewelry, gifts, home fashion accessories.
Providing fine wines and craft beers for the North Shore. Every wine and beer is hand selected and taste tested before they are placed on our shelf. Stop in to select a bottle to take home or enjoy a glass in the café.
Plaza del Lago, is the premiere luxury shopping experience with unique boutiques, destination restaurants and convenient services all beautifully bundled in the Spanish-style complex in Chicago's North Shore.
Welcome to Lynfred Winery Wheeling, a satellite location for Illinois' oldest and largest, continually-operating winery. Since 1979, Lynfred Winery has been offering guests with great wine, food and lodging. We offer wine tastings, flights, and bottles every day of the week. We have received numerous awards for our wine, and we have countless events that go on throughout the year at the winery. We also have a variety of gift and gourmet food items.
Fun Inc. is a manufacturer and wholsale distributor of magic tricks and gag novelties. Our knowledgeable and experienced factory staff, most of whom have been with the company for over 20 years, take pride in paying attention to the smallest details. This makes accurate fulfillment of orders and timely shipments a top priority.
Front Street Downtown Wheaton
Warm, friendly service is the hallmark of historic Downtown Wheaton. Stroll the tree-lined streets of this upscale retail and service district and delight in the quaint shops, award-winning restaurants, indulgent day spas and unique boutiques.
Lifestyle shopping center with leading shops, restaurants & services including Barnes & Noble, Chico's, Victoria's Secret, Express, Banana Republic, Talbot's, Ann Taylor, William Sonoma, Corner Bakery, Starbucks and more!
A cherished landmark in the heart of downtown Wheaton, The Little Popcorn Shop is perhaps one of the most loved and narrowest stores in the Chicagoland area measuring 49 inches wide by 60 feet long. The store's small, quaint space is like walking into a Norman Rockwell painting. Popcorn is freshly popped, candy lines the wall, and locals greet each other warmly while welcoming newcomers to this very special place called The Little Popcorn Shop.
Old-fashioned neighborhood candy store.
CITY:West Dundee
Full service teleflora shop. Fresh floral arrangements designed daily. Planters, floor plants, mylar balloons, fruit baskets, stuffed animals and greeting cards.
CITY:West Dundee
Antiques, home decor, one-of-a-kind architectural pieces and unique gift items.
CITY:West Dundee
Original fashion jewelry designs from romantic to Renaissance. Special occasion, wedding and prom, are our specialty.
CITY:West Dundee
25,000 square feet of tropical splendor. Known for easy-to-grow orchids, flowering house plants and indoor foliage. Open year 'round.
CITY:West Dundee
Representing a variety of downtown restaurants, an array of shops and services and entertainment. Stroll downtown and enjoy shopping the unique stores, visiting the art galleries, eating at one of the many restaurants and end the day with a show at the famous Genesee Theatre, Three Brother's Theatre or enjoy live entertainment at one of the downtown eateries. Join the fun at one of the many events throughout the year, including the monthly ArtWauk. Waukegan has something for everyone.
Long Grove Confectionery Nut and Candy Factory Store
The former Nut & Candy House is now the Long Grove Confectionery's Factory Store. Along with the store's original kinds of fresh roasted and raw nuts, chocolates, chocolate covered nuts, yogurt covered items, snack mixes and assorted candies, the store will also feature Long Grove Confectionery's famous hand-made chocolates. Bulk, bagged or gift packed items also available.
The most under priced attraction in the area! 36 acres of family fun. See 300 classic, antique and muscle cars, including the country's largest display of Hollywood TV and movie cars! Experience the Military Combat Zone, a life-like battle scene with rare military vehicles and weapons. Shop 5 Antique Malls. Take a Haunted Trolley Tour. Enjoy great food in a Betty Boop themed diner and more. All in one location!
Come visit our 30-acre antique theme park. Anchored by the nationally recognized Volo Auto Museum, the site also boasts great shopping in five separate malls selling antiques, unique gifts and collectibles. Over 400 dealers.
Volo Antique Malls and Mercantile Mall
Come visit our 30-acre antique theme park. Anchored by the nationally recognized Volo Auto Museum. The site also boasts great shopping in five separate malls; 3 malls selling antiques, a mall selling unique collectibles, gifts, vintage, home decor and lots more. Plus, all new furniture mall with everything for every room of the house. Over 400 dealer shops in one location offering a breathtaking variety from which to choose.
DuPage County, Chicago's Western Suburbs - 100's of shops, quality merchandise at bargain prices. Craft/collectibles mall.
CITY:Villa Park
Hawthorn Mall is home to Macy's, JCPenney, Carson Pirie Scott, Sears and over 140 diverse specialty retailers including: Bare Escentuals, Banana Republic, Barnes & Noble, Disney Store, Gap, LOFT, H&M, Mario Tricoci Day Spa & Salon, Teavana, and Victoria's Secret. Ruby Tuesday and a food court offer over 20 eatery options.
CITY:Vernon Hills


text:
Apple adds 8GB nano to (PRODUCT) RED list
Following up on last month's release of the four-Gigabyte iPod nano (PRODUCT) RED Special Edition - the first red iPod, and first iPod with a charitable purpose - Apple Computer today announced the immediate availability of an eight-Gigabyte RED iPod nano for $249. "Customer response to the iPod nano (PRODUCT) RED Special Edition has been off the charts," said Greg Joswiak, Apple's vice president of Worldwide iPod Product Marketing. "We're thrilled to add a second model with 8GB of capacity, enough for 2,000 songs, so customers have yet another choice in supporting this important cause."
Identical to the prior version except for storage capacity, the new nano brings the number of 8GB color options to two - black or red - and still contributes a total of $10 from the purchase price to the Global Fund to fight AIDS in Africa. The 8GB iPod nano (PRODUCT) Red is available from the online Apple Store today, and will be in retail Apple Stores this weekend.
Related Stories
- Apple Pay in Canada now supporting Visa, MasterCard
- iPod touch, nano, and shuffle color comparison photos
- Apple unveils new iPod touch, new nano and shuffle colors
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- Apple selling refurb seventh-gen iPod nano
- Apple releases software update 1.0.2 for 7th-gen iPod nano
If I hadn't already bought the 4GB nano in red, I'd probably pick up this new 8GB model. Oh well, at least now there is another choice other than just black, so that is good. I'm sure both will sell quite well for the holidays.
Posted by SJR in East Amherst, NY, USA on November 3, 2006 at 10:04 AM (CST)
I guess you'd have to specifically want a nano to buy one at this price when the 30GB Video iPods start at the $250 too.
Posted by Matt in East Amherst, NY, USA on November 3, 2006 at 11:48 AM (CST)
Matt: there's only so much shock and abuse a hard drive can be subjected to. With DAPs like the 8GB nano or Sandisk you do sacrifice storage cap, but gained are the benefits of flash memory, particularly if you enjoy using a DAP during physical activity.
Posted by flatline response in East Amherst, NY, USA on November 3, 2006 at 3:32 PM (CST)
When are we going to see a Red 30/80 gig?
Posted by andrew Chasnoff in East Amherst, NY, USA on November 3, 2006 at 5:07 PM (CST)
Gah, Apple you tease! I had pretty much decided to get a black 8GB Nano, but now that I see you're willing to make it in other colors I'm going to wait a little while longer. Come on blue!
Posted by rainking187 in East Amherst, NY, USA on November 3, 2006 at 6:13 PM (CST)
Gah! They had to bring out a 8 gb model after I bought this 4 gb red one…
Trying to decide if paying $70 (apple store restock fee plus the $50 more of the 8 gb) is worth being able to have all my CDs on it with room for the future, instead of just 75-80 percent of them…
Posted by Brian English in East Amherst, NY, USA on November 3, 2006 at 6:52 PM (CST)
I wonder if the 8GB one is full red (like the black one is all black, incl. the top & bottom)... if it is, then I already know which one I'll pick up when I'm in HK XD.
Posted by Kiks in East Amherst, NY, USA on November 4, 2006 at 8:14 AM (CST)
It looks like the top and bottom is white by all the pics I've seen, but that may be the 4gb versions still. Anyone else know if the 8GB Red has all red on top and bottom too? Look sharp?
Posted by Ken in East Amherst, NY, USA on November 4, 2006 at 11:21 AM (CST)
agreed - if Apple ever bring out a red 5G or even someplace down the line the 6G is available in Red then I am so much all over that thing its unbelievable… if only someone would make a decent red anodized case for the 5G then I wouldn't have to make do with this boring black… are you listening Core :)
Posted by NJO in East Amherst, NY, USA on November 4, 2006 at 12:26 PM (CST)
I'm so disloyal…
I just swapped my 4gb Red Nano for the 8gb model. It looks identical to the 4bg one - the top and bottom are still white.
Posted by Brian English in East Amherst, NY, USA on November 4, 2006 at 3:19 PM (CST)
hope they release a red version for 'all' current models to suit everyone's budget. besides there will be more contributions to Project Red this way especially this Christmas. btw a red 2g shuffle will look extremely cool.
Posted by macphisto in East Amherst, NY, USA on November 5, 2006 at 10:22 PM (CST)
Hey, here's an idea for Apple - donate 10 bucks to the charity for any iPod purchased, not just red nanos.
Posted by SteveJ in East Amherst, NY, USA on November 7, 2006 at 12:42 PM (CST)
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