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Rockstar Vancouver closing, absorbed by Rockstar Toronto
Rockstar Vancouver is being dismantled, Take-Two Interactive announced today. The 35-person team, best known for its work on Bully, is being offered new positions at Rockstar's newly-expanded Toronto studio.READ MORE >
Max Payne 3 PC specs, pre-order bonuses revealed
The PC requirements for Max Payne 3 have been revealed, along with a few new screenshots, a commercial trailer, and more digital pre-order info.READ MORE >
"If you want to try out this game before buying go to Mygame9.com and get it from there. There ..."see all 61 comments
'No plans' for Max Payne 3 demo
There will no demo for Max Payne's Brazillian adventure, Rockstar has confirmed, so if you're still skeptical about Max's Brazilian adventure, you may have to go pop a friend's and play their copy.READ MORE >
"a round. as in put a round through their skill as MozzerV12 suggested."see all 8 comments
First Max Payne 3 PC screenshots surface
The first PC screenshots for Max Payne 3 have been revealed.READ MORE >
"If you don't have it and are still looking to try it out go to -> Mygame9.com , here you can ..."see all 9 comments


text: Home Photo Gallery Dortmund Show 2009 Photo Gallery Dortmund Show 2009 By Arona TEAM - January 27, 2009 1036 0 Share on Facebook Tweet on Twitter RELATED ARTICLESMORE FROM AUTHOR Administrative A flock of CHAMPIONS – Gala Dinner Photo Album 2017 Administrative Chris Sutton Photo Album Final Race 2017 Administrative An Outstanding FINAL RACE Derby ARONA 2017 NO COMMENTS OTHER NEWS Administrative +100 New Participants join the 2017 Race! Arona TEAM - August 23, 2016 0 +100 New Participants join the 2017 Race! by now... Helmut Heiland Austra Franz Rötzer Austria Michael Rudorfer Austria Team Amey Austria Team Europe Austria Rafael Forteza Costa Palma de Mallorca Willy Poppe Belgium Jan... Movie Basketing Day (Training-11) January 25, 2016 Sea Race-1 (5 + 65 Km) – on 31th January January 29, 2017 Basketing photo gallery! March 16, 2016 PHOTO GALLERY Photo Gallery Blackpool Show 2015 Photo Gallery Final race from IMAGES! Photo Gallery Hungary Olympiade Show 2015 Photo Gallery Basketing photo gallery! Photo Gallery Final Race 2015 Basketing Administrative Pigeons in the baskets!

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RAW Therapee + NX200 = joy!
Started Feb 12, 2012 | Discussions thread
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PDM • Veteran Member • Posts: 3,163
RAW Therapee + NX200 = joy!
Feb 12, 2012
I just downloaded RAW Therapee yesterday on a whim, hoping (fat chance) it would support my NX200. The latest version does and the results are excellent. As an added bonus it also does an excellent (better than ACR) on my Canon 5DII files.
The whole program is surprisingly full featured and works great in 64bit mode on my Win7/64bit machine. I won't be using ACR any time in the near future. The options and output from RT are perfect for my uses. It's so good I'm feeling compelled to make a donation to the developers.
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By Charles Petersen
The Accidental Billionaires: The Founding of Facebook, A Tale of Sex, Money, Genius, and Betrayal
by Ben Mezrich
Doubleday, 260 pp., $25.00
Stealing MySpace: The Battle to Control the Most Popular Website in America
by Julia Angwin
Random House, 371 pp., $27.00
Facebook, the most popular social networking Web site in the world, was founded in a Harvard dorm room in the winter of 2004. Like Microsoft, that other famous technology company started by a Harvard dropout, Facebook was not particularly original. A quarter-century earlier, Bill Gates, asked by IBM to provide the basic programming for its new personal computer, simply bought a program from another company and renamed it. Mark Zuckerberg, the primary founder of Facebook, who dropped out of college six months after starting the site, took most of his ideas from existing social networks such as Friendster and MySpace. But while Microsoft could as easily have originated at MIT or Caltech, it was no accident that Facebook came from Harvard.
What is "social networking"? For all the vagueness of the term, which now seems to encompass everything we do with other people online, it is usually associated with three basic activities: the creation of a personal Web page, or "profile," that will serve as a surrogate home for the self; a trip to a kind of virtual agora, where, along with amusedly studying passersby, you can take a stroll through the ghost town of acquaintanceships past, looking up every person who's crossed your path and whose name you can remember; and finally, a chance to remove the digital barrier and reveal yourself to the unsuspecting subjects of your gaze by, as we have learned to put it with the Internet's peculiar eagerness for deforming our language, "friending" them, i.e., requesting that you be connected online in some way.
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I did not expect much for the price, but was still disappointed. Upon arrival there was a nasty sewage smell coming from the bathroom and the window could not be opened properly. Do not book a single room! I stayed in room 201 and it is impossibly small; I brought two small suitcases and could not properly walk in the room. No desk, no chair. The carpets are filthy and stained with god knows what. The shower had mould all over. Faucet with low water pressure problem in the bathroom. Had to ask for plates at breakfast. Front desk and cleaning staff do not look presentable (messy hair, wearing sneakers, etc.) and do not greet you upon entering the hotel. The breakfast is good and the ladies serving it are very kind. Comfortable bed and good pillow.
- Official Description (provided by the hotel):
- Four beautifully restored Victorian town houses, combines contemporary decor with original period features; Kensington District. ... more less
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- TripAdvisor is proud to partner with Expedia, Hotels.com, Hotwire, Travelocity, Orbitz, Cancelon, TripOnline SA and HotelQuickly so you can book your Kensington Rooms reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
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- Kensington Rooms London, England


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Season 3, Episode 22 Norm's Free
First Aired: March 23, 2001
Norm chums up to Denby in hopes of being freed from probation, but ends up facing a few more years after the boss catches on to him. Meanwhile, Artie and Danny try to cheer up a melancholy monkey. Danny: Ian Gomez. Laurie: Laurie Metcalf. Shelly: Faith Ford.
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We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
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Sydney's favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
Our guide to the best of the region.
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Is this the best-looking cafe in Sydney?
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Read the review of Mark Best's restaurant Marque from our September 2008 issue.
Why did you open Marque?
I never had any great aspirations to open a restaurant as Marque is now, it's just that the ambition has grown as my technique grew. I came late to cooking, and late to the whole industry, and I think my aspiration has kept pace with my skills.
Where are you from?
Murray Bridge, South Australia. I moved to the goldfields when I was 16 and did an electrical apprenticeship in Norseman in Western Australia [190km south of Kalgoorlie and 700km east of Perth]. At the end of the Nullarbor, there's a T-junction – that's Norseman. That was confronting, even for a country boy from Murray Bridge, a relatively verdant bit of land, dairy country on the Murray River, the life of Tom Sawyer and everything, going to the Western Australian outback's blasted basalt landscape and doing my apprenticeship 4000 feet underground with a bunch of stinking miners.
Do you still break out the needle-nose pliers from time to time or do you leave that to the real sparkies?
I've still got my pliers from my apprenticeship which are used to adjust the slicer from time to time when the knob gets stuck on it, but that's about it.
Have you ever been electrocuted?
I've been injured. I've had electrical boards blow up in my face and shower my eyeballs with copper wiring. Yeah.
How did you make the transition from working as an electrician to cooking?
I would say my heart was never really in it. At 21 I finished my apprenticeship and got on the Indian Pacific, said goodbye to my mum and dad, grabbed my guitar in time-honoured country-clichéd way and headed east to Sydney and never went back. I lobbed up in Balmain with a friend of mine, got work on Cockatoo Island, barely a step up, refitting submarines for the Australian Defence Force. Collins class.
Stuck with that for a couple of years and then moved on to Skilled Engineering, a labour hire company, for a year, living in share-housing in Balmain. I married Valerie at 23 while I was still an electrician. She was at that stage a first-year-out teacher at Punchbowl Boys. They joked it was the only school where the barbed wire faced in. She was desperate to get out of teaching; a move to Maroubra Boys was barely any better. Valerie and I had decided that we might want to run a café together. She had decided to enrol in a business course at TAFE, and I decided I would do the kitchen. I was a sound home cook at that stage, known for streets around for my curries, and I'd been living with Linda Robinson, the head chef at Macleay Street Bistro, so she said, why don't you come in. I'd tried to get jobs around the place before that. I went to Dick's Hotel for my first foray. My first job was to open the tin of refried beans for their nachos, but I obviously didn't cut the mustard because I wasn't hired. I went to work for Linda around 1991 and the place was super-busy at the time, one of the first modern bistros in Sydney. It was still the heyday of the Bayswater Brasserie, balsamic vinegar was new, sun-dried tomatoes were new, if you can believe such a thing. Hence my aversion to anything called Modern Australian, growing up during the coriander pesto years.
At the end of that first day at Macleay Street Bistro she offered me an apprenticeship. I was thinking, this is the shit, I'm above ground, I get to eat food at a table with wine, with people who seem to be having a good time, there's fresh air, it's not 42 degrees and 70 per cent humidity and I'm not eating out of an aluminium tin that's been sitting in the pie warmer for four hours.
I ended up winning the Josephine Pignolet award [for young chefs] in my fourth year, 1995. I think I was the second one after Tim Pak Poy, and then I was there for a year after that. The bistro changed ownership, a couple of very nice ladies came in and tried to fix what wasn't broken, bringing in gingham curtains and things, so I decided to leave.
We opened up Peninsula on Darling Street in Balmain in 1996. That was all our savings, and all our friends helped us to do the renovation ourselves. We got a graphic artist to do a couple of sketches for 500 bucks and my friend Kevin and I basically built the place. We had that for two years, it was very successful as a business, and we had reasonable accolades. I had a lot of ambition about what I wanted to do on the plate and I was becoming increasingly frustrated – I was thinking I wanted to do more, but I didn't know how to do more.
In '96, Valerie and I had gone on a self-drive tour around France, and we happened upon a young Alain Passard cooking. He had two Michelin stars when we dropped in there and I had my second culinary epiphany there at L'Arpège. (My first was when I worked my first service at Macleay Street Bistro.) It was incredible, and we came back inspired to open our own bistro from that experience. That lunch stuck in the back of my mind as a constant source of my dissatisfaction.
What was so exciting about it?
The produce, the incredible technique – nothing was overwrought. Even then I was minimalist in my cooking. I appreciated a simpler approach to things. A roast rabbit would come out and they'd carve it at the table. It wasn't done with any fuss, it was just the maître d' doing it and doing it well, portioning out the liver and the heart, the head scooped onto your plate, just with beautiful little roasted carrots. It was the first time I had the chaud-froid egg, and I had the confit tomato with 12 flavours. That was pretty out-there for 96. Having that vision in my head of how good it could be was important – there was no confusion about it.
I corresponded with the restaurant, and the first letter I got back was on this almost wood-grain paper the same colour of the walls in the restaurant. I've still got it. It was a very exciting letter to get back: yes, we would be interested to see Mr Best, and from that point we started planning. At the end of two years in the bistro, we sold up, and off we went. That would've been the end of 1997.
You both upped-sticks and left for France?
We both went, and I turned up at the door of L'Arpège and said, here I am, and they'd never heard of me. Turned out I had been corresponding with Passard's PA or whatever and no one had told the kitchen. I said, but I'm supposed to start, they said, but we have no room. I became increasingly upset, and then the chef came out, and at that time it was Pascal Barbot [now chef at red-hot Paris three-star L'Astrance]. He was the head chef, and he was about six weeks away from leaving for Sydney to work for Tony Bilson at Ampersand, and I think he wanted to hone his English, because he said, don't worry, you can start tomorrow.
I was there for just over four months, working for nothing, and Valerie at that stage said, this is going to be pretty difficult for both of us, because I was working from 7.30am until last orders at midnight, and Friday night would be the big clean-up, and you'd be there till 2.30am. We decided that she would go home rather than sitting in romantic Paris by herself. There's only so many museums you can look at, so she headed back and worked as a waiter at different establishments here, including Pier and Rockpool, and I continued on with my stage.
You were basically working until you collapsed each day?
Collapse, then work, then collapse. I'd go across to the Auguste Rodin museum, pay my 10 francs, which they thought was nuts, and sleep in the gardens in the afternoon break. I thought that was fantastic – you were left alone and it was beautiful.
What did you learn?
I learned a lot. Passard had completely broken away from all of the rules that had restricted people for so long, and still restrict a lot of my peers, I think. He did things a different way. He roasted ducks to perfection, but they never saw the inside of an oven. He'd roast whole joints of meat on top of the grill, propped up by frypans or whatever to make sure the thickest parts cooked first. The way he trussed birds. His approach to vegetables even then [L'Arpège has, since 2001, switched the focus of its menu to vegetables, supplied, since 2002, by Passard's organic, machine-free kitchen garden], the way he sauced things. You wouldn't find giant pots of reducing veal stock anywhere. If he wanted to make a red wine sauce, he roasted veal bones then filled the entire 40-litre pot up with red wine rather than stock. He did things like that which I thought were just unbelievable. They'd reduce that red wine stock down to nothing and then mount it with about a kilo of grand cru Breton butter. It was beautiful. He'd want to make a carrot sauce for his meat, so he would juice about four boxes of carrots and then fill the entire pot up with carrot juice on top of the veal bones and then cook that and reduce it. Pretty interesting stuff.
How much of that could you take away and apply practically?
Philosophically it's about what you want to achieve and whether the way you've been taught is the best way to get there. Are there better ways? Technically it was an absolute masterclass. Anything from pastry recipes – and I still use those because I've found none better – his treatment of meat and poultry. You'd never see him blanching vegetables and then refreshing them in cold water. Never anything like that. It's stuff that I still use today, even at home. If I want to have beans for dinner, I don't put them in water and then refresh them for a salad. I'll put a bit of olive oil in the bottom of the pot and season it, and then put just enough water to create enough steam to cook them, and then at the end of cooking them on super-high heat there's no water left.
After the stage was finished Valerie and I spent some time in Paris, and I applied for two jobs. One was the sous-chef at Rick Stein's restaurant in Padstow, and the other was Le Manoir Aux Quat' Saisons. Rick Stein looked at my menus from the bistro and wanted to make me head chef at his hotel, but I decided that I was on a mission to learn, so I went and worked for Raymond Blanc. Justin North [chef and owner of Sydney's Bécasse] was there then. After about three months I basically severed my thumb boning ducks.
I'd hated it, absolutely hated it. Raymond's sort of a bumbling professor figure, and he looks at you over these half-moon glasses, but they'd always be covered with duck fat or something. When you go in, Raymond assumes this mentoring role straight away with everyone that comes in, and he sits me down and we have a glass of Champagne in one of the lounges, which is all beautiful. We have the big talk about making a commitment and what it all involves, and I'm thinking, yeah, I'm ready, let's go. The next trial is that I have to cook for him, anything I want. So if you're a young commis, you'd be asked to cook a soup and maybe a salad with a simple vinaigrette. I was given carte blanche, anything I wanted to use, and he wanted it by lunchtime. Off I go, thinking, holy smokes, I'm a pretty junior chef and I have to cook for Raymond Blanc. The only thing I could think of was to take a dish from Arpège, where I'd just been for four-and-a-half months. I cooked roast lamb with a fondue of onions and mint and new dates. I think I've done a pretty faithful rendition of this dish, Raymond assesses it: 'lamb well-rested, nice fondue of onions, not a bad dish, but of course this is a bistro dish and we're fine-dining here', and from that day I thought, you idiot, I've come from the cutting-edge French restaurant, and turned against him. I think I've had a thing against English-French chefs ever since.
So you came back to Sydney...
And started looking for a site for our next restaurant straight away. I thought it wouldn't take long, but Valerie suggested I get a job, and I said, I don't need a job, I really should concentrate on this, and she said, no you really should get a job. I went out and got a job as a sous chef at Bilson's [on the site where Quay now sits] under Guillaume Brahimi, and I worked for him for six months. Which was interesting. That would've been the end of '98. He used to make jokes – he'd pull out a Kangaroo Island chicken and say, hey, Mark Best, I bet you couldn't afford chickens like this in your bistro, huh? That sort of stuff, constantly, that was Guillaume's way.
That was my first experience at a bigger, busier restaurant, a different way of working. Meanwhile, I was beavering away looking for sites, and was given the current one. It was between us and an Indonesian restaurant. I remember the day I told Guillaume I was leaving to open my own restaurant. He completely turned on me. He called me into the coolroom, which is always a bad sign, because it's a soundproof area, and he said I wouldn't get any reference and that I was never to mention to anyone that I had ever worked there. I said, no problems, Guillaume. For years I didn't tell anyone, and then he started telling people I'd worked there, so I guess I was true to my word.
You opened Marque in April 1999. The menu then was a lot Frencher than it is now.
It was a lot of pressure for us. We'd spent all of our money and all of someone else's too, and I had a team that I'd scrabbled from nowhere. I was very thin in those days.
Has it been a steady progression to where you are now since then?
It's not like we've suddenly turned a corner one day, no.
If you were to compare your boned chicken with pearl barley and pea sauce of 1999 to your roast squab with green-lip abalone, celeriac and chocolate feuilletage of nearly 10 years later, you'd have to say that something somewhere along the way has changed though, right?
My ambition has kept just ahead of my skill and confidence as a chef, and that's a continuing thing.
When did Pasi Petanen, your head chef, come on?
Pasi was sponsored by Guillaume. He's from Finland, and he and I have been working together for about four years. He was the first chef at [Paddington gastropub] The Four in Hand when we were running the restaurant there. We have a very good working relationship.
How many do you have in the kitchen?
Four or five, depending.
You also seem to attract ambitious young chefs to your fold. Why do you think that is? It's clearly not your looks or your charm.
No, I give them free reign. And I think the food here has the excitement factor. We keep up with current trends, and young chefs are always attracted to what's brightest and shiniest. We have a good reputation for being very generous with our knowledge. I think that has to be a free exchange, otherwise it breaks down, and they give everything they've got right back.
Why do your customers come back to your restaurant?
They're generally excited by what we do, and they trust us. We've got to the point where we don't even announce the menu any more; we want people to leave their preconceived notions behind.
Wine has been a big part of the restaurant from the word go.
The first list was done by Jon Osbeiston from The Ultimo Wine Centre. I was doing a lot of the wine at that stage myself while doing everything else, and it all became a bit too much. I'd be concentrating on the wine list, and the food would stand still, or vice-versa. My interest in wine had developed along with my interest in food. I read anything I could get my hands on about wine voraciously; I'd drink a wine and then read a book about it or the appellation or whatever, and read Anthony Hanson's book on Burgundy back to front twice or three times. I think my taste has become more sophisticated as I've employed people like Andrew Guard, who was one of my first sommeliers, and Nick Hildebrandt [now co-owner and sommelier of The Bentley, three blocks north on Crown Street], who came on about three years in, and then Peter Healy, who has been with us since 2007.
What would you say the wine list at Marque is about?
Our overriding principle with both the food and the wine has been that it must be delicious. It doesn't matter what intellectual component there is to it, people have to go, f***, that was good. The wines might be sometimes esoteric, but they should be explained in a way that people will say, shit, that really works, that's how it should be. The wines are there for their intrinsic value. You're not going to find Sassicaia. That was an example that someone brought in last night, a 1997 that I thought was rubbish and tasted like ropey old Bordeaux. Cabernet sauvignon from Tuscany has no sense of time and place, and I think that that's what we like to choose in our food and wine. Something with some meaning.
You haven't set out, then, to tick the big-name boxes for the sake of ticking them?
No. You won't find verticals of anything. You won't find a page of Henschke or a sponsored page. Commercially we're not as savvy as our competitors. We do enough to hang in there and make a modest living, but we are pretty idealistic about things, and remain so.
How's that paying off?
It's a slower process, and I think it keeps you pretty humble, but I think career-wise I'm very satisfied.
What's next?
A bit of consultancy. I'm working on a hotel project in Albany in Western Australia. We get lots of offers, but sometimes I think it's a bit greedy, and it has to be right, so I'm waiting for the right offer. I don't see us being in Marque forever. I'd like to see, perhaps, what we could do with a brigade of 15 and a multimillion-dollar fit-out.
Marque, 4-5 355 Crown St, Surry Hills, NSW, (02) 9332 2225.
This web exclusive interview was posted in August 2008.
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Entries for the 2017 INDE Awards close in t-minus 6-days, so you'd better get cracking!
February 13th, 2017
Ok, so you've been busy. Totally get it. But if you want the fame and glory, you've only got 6 days to go!
Not sure what to enter? Here's a little guide to help:
The Building = best building design
The Design Studio = best firm, practice or studio
The Work Space = best workplace design
The Living Space = best residential design
The Social Space = best retail and/or hospitality design
The Object = best product, furniture and industrial design
The Influencer = best product, project or person that best reps Asia Pac
Launch Pad = best emerging designer / design
Not keen on entering? No probs! You can still be part of the INDE Awards by casting your vote for The Prodigy and The Luminary – nominees below:
The internet never sleeps! Here's the stuff you might have missed
Named by Fast Company as one of the world's top 10 most innovative architecture companies, NBBJ and its team of designers and architects work with doctors, anthropologists and molecular biologists to create work environments that disrupt the status quo and effect real, meaningful change at all levels. Partner in charge, Eric Phillips tells us more about what they do.


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Dumpster Rental Companies Near Cincinnati
|Company Name
|Big O Refuse
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|Action Jack Trailer Dumpsters
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|Southside Environmental Group
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|(888) 485-8654
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|(330) 627-2424
|Vince Refuse Services Inc
|(937) 323-3640
|Smith's Roll Off Container Services
|(937) 325-9646
|Westside Towing
|(440) 231-8114
Our Service Area
Zip Codes in Cincinnati45201 45202 45203 45204 45205 45206 45207 45208 45209 45211 45212 45213 45214 45215 45216 45217 45218 45219 45220 45221 45222 45223 45224 45225 45226 45227 45229 45230 45231 45232 45233 45234 45235 45236 45237 45238 45239 45240 45241 45242 45243 45244 45245 45246 45247 45248 45249 45250 45251 45252 45253 45254 45255 45258 45262 45263 45264 45267 45268 45269 45270 45271 45273 45274 45275 45277 45280 45296 45298 45299 45999 45228
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text:
Udforsk disse idéer og meget mere!
Udforsk beslægtede emner
I like the way the napkins are folded as if they were a purse or gift waiting to be opened. Party Resources: For Cupid
get the party started (2)
One of my two wedding China ideas. Gorgeous Royal Doulton "Countess".
Martha Stewart Collection Salad Spinner, Collapsible
Charming Dots Measuring Cup Set
Decanter Pitcher in French Blue {The Little Market}
Take this food container to your potlucks and impress everyone! Colorful bowls come with snap-on serving utensils and ice packs to keep food chilled from the bottom. -Macy's
Tasty Ice Cream Cups from Sucre Shop!
turquoise colander


text:
- Hello ! I am Sukanya and welcome to my home. An ex- geoscience professional turned into food enthusiast, the writer, photographer and home chef. I believe every food has its own stories to tell and I am on a mission to discover them. Find me here About Us
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Bulgur / Couscous & Quinoa Archive
Moroccan sweet couscous
With a brilliant blue sky and deep Prussian blue sea dotted with exotic landscapes, Mediterranean region is as vibrant as its cuisine which has evolved through ages and has been greatly influenced by the Arabs who introduced many things here from spices to fruits and nuts. Morocco sitting atop in one corner of west North Africa, offers perhaps the most exotic cuisine of the region. When it comes to Morocco, the exotic lamb tagine with dried figs comes first in […]
broken (bulgur) wheat khichdi – a wholesome experience
A soothing and comforting combination of rice and lentils simmered in a pot on slow heat for hours, flavoured with spices is how we describe Khichdi, the meal for poor and gourmet delicacy for rich. Khichdi is definitely a great comfort food for Indians as we resort to it on every occasion, be it on monsoon nights or on a gloomy days when the spirit needs a little pep up. We Bengali went an extra mile to make it more […]


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Picasso Lithographe Volume III, 1949-1956.
Monte Carlo: Andre Sauret, 1956. Picasso. paperback. Illustrated with two original lithographs which are the color frontispiece and the b/w double-spread wrappers. Over 100 additional plates throughout, some in color or tinted. 4to, original printed wrappers (slightly darkened at very top of spine). Monte Carlo: Andre Sauret, (1956). Text in French. A fine bright copy of this delicate book. near fine.
The third volume of the catalogue raisonne of Picasso's lithographs.
Price: $1,500.00
Item #254464


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Hi Guys - Great forum!:cool: - Hope it's ok to post here..
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Hair transplantation involves moving follicles from a high density permanent (donor) area at the back of the head to a low-density balding...
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Matt W.
Report | 5 years ago
Very good massage, though can be painful because she uses a lot of pressure. Excellent ambiance and overall great experience.
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At European Massage Clinic in Saskatoon, SK you can escape into a world of comfort and relaxation with one of the many spa treatments. Looking for a relaxing and affordable massage? Look no further than this spa.
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2-4 years of relevant experience in managing small/ medium size projects (up to $300K /or up to 5 team members). supporting large project portfolio
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Kamigyo Car Rentals
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Villa Diana, Agrigento
- Free buffet breakfast, free WiFi, and free parking
Main amenities
- 8 guestrooms
- Coffee shop/café
- Terrace
- 24-hour front desk
- Air conditioning
- Daily housekeeping
- Garden
- Library
- Lobby fireplace
- Front desk safe
- Multilingual staff
- Concierge services
Feel at home
- Cribs/infant beds (surcharge)
- Refrigerator
- Private bathroom
- Free toiletries
- Garden
- Terrace
What's around
- Abbazia di Santo Spirito (4.3 mi / 7 km)
- Lucchesian Library (4.3 mi / 7 km)
- Museo DIocesano Agrigento (4.4 mi / 7 km)
- Chiesa di Santa Maria dei Greci (4.4 mi / 7 km)
- Agrigento Cathedra (4.4 mi / 7.1 km)
Villa Diana, Agrigento
Hotel Info: 866-539-8117from $128
- Quadruple Room with Terrace, Countryside View
- Triple Room with Terrace, Countryside View
- Family Room with terrace, countryside view
- Double Room with terrace, countryside view
- Junior Suite, Terrace, Valley View
More great choices
At a glance
Key facts
Hotel size
- This hotel has 8 rooms
- This hotel is arranged over 3 floors
- Check-in time 4 PM-10 PM
- Check-out time is 11 AM
- Express check-in/out
Required at check in
- Credit card or cash deposit required
- Government-issued photo ID required
Travelling with others
- Pets not allowed (service animals welcome)
- Free WiFi in public areas
- Free WiFi in rooms
- Free extended parking
- Free RV/bus/truck parking
In the hotel
- Free buffet breakfast daily
- Coffee shop/café
- Bicycle rentals nearby
- Scooter/moped rentals nearby
- 24-hour front desk
- Concierge services
- Tours/ticket assistance
- Luggage storage
- Multilingual staff
- Number of buildings/towers - 1
- Elevator/lift
- Safe-deposit box at front desk
- Garden
- Terrace
- Library
- Fireplace in lobby
In the room
- In-room climate control (air conditioning)
- Air conditioning
- Coffee/tea maker
- Bathrobes
- Slippers
- Iron/ironing board (on request)
- Down comforter
- Furnished balcony or patio
- Private bathroom
- Shower/tub combination
- Rainfall showerhead
- Bidet
- Designer toiletries
- 32-inch LED TV
- Satellite TV channels
- Desk
- Free WiFi
- Refrigerator
- Free bottled water
- Daily housekeeping
Also popular with travelers from the USA
Villa Diana, Agrigento's small print
Also known as
- Villa Diana
- Villa Diana Agrigento
- Villa Diana B&B
- Villa Diana B&B Agrigento
- Villa Diana Agrigento, Sicily, Italy
- Villa Diana Hotel Agrigento
All guests, including children, must be present at check-in and show their government-issued photo ID card or passport.
Cash transactions at this property cannot exceed EUR 2999.99, due to national regulations. For further details, please contact the property using information in the booking confirmation.
Optional extras
Cribs/Infant beds are available for EUR 10 per night
We have included all charges provided to us by this hotel. However, charges can vary, for example, based on length of stay or the room you book.
Recent reviews
Outstanding 4.8 /5 from 40 reviews
Outstanding place with great service and excellent breakfast. The view of the countryside was beautiful and the rooms were very spacious. Very clean and meticulous! Had a wonderful time.
Spacious, clean, comfortable, well appointed room with lovely balcony. Gracious host provided fresh farm to table full breakfast in elegant setting. A real treat in the Sicilian countryside!
Our room was very comfortable with a veranda and beautiful view of the countryside. The B&B is located very close to the Valley of the Temples. Breakfasts were excellent featuring many different choices in a charming dining room. Dorio, our host, speaks fine Engish. His suggestions for where we should eat our dinner during our stay was perfect. He called in reservations for us which most helpful.
Beautiful country home in rural Agrigento. The rooms are beautifully decorated and very large, Each has its own large balcony. The owner, Dario, is very charming. He emailed prior to our visit to be sure that we knew exactly how to get to his B&B. During our stay, he loaned us reading material on The Valley of the Temples and suggested some excellent restaurants. We had one of the best breakfast that we have ever had in a B&B.
Villa Diana was a good find. Would have liked to stay longer.
Is the description of this hotel not correct? Tell us


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Brilliant work and the price were amazingly low as well as compared to the quality of work that was done. I was really amazed
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Thursday, 28 July 2011
Quarter-final results:
[1] Nicol David (MAS) bt [8] Annie Au (HKG) 11-5, 11-9, 11-6 (39m)
[5] Laura Massaro (ENG) bt [6] Kasey Brown (AUS) 11-8, 7-11, 11-8, 11-8 (65m)
[3] Madeline Perry (IRL) bt [Q] Jaclyn Hawkes (NZL) 11-7, 11-7, 11-7 (40m)
[7] Camille Serme (FRA) bt [2] Rachael Grinham (AUS) 11-5, 11-5, 11-7 (25m)
Frenchwoman Camille Serme pulled off the night's only upset at the quarter finals of the CIMB Singapore Women's Squash Masters 2011–brushing aside World No. 3 Rachael Grinham, in straight games.
Despite lasting only 25 minutes, the match was a fascinating display for squash for fans at VivoCity, a shopping mall south of Singapore, as Grinham dug deep into her bag of tricks to try and slow her charging opponent.
After dropping the first game 11-5, Grinham started varying her game–slowing down the pace, mixing up her shots, going for the lobs–but nothing could stop Serme on the ascendancy. She was always half a step ahead and well worthy of the surprising but convincing victory.
The 22-year-old from Creteil was delighted to pick up her second win against Grinham: "I really played well today. I was surprised with the way I was getting the ball and I was feeling good physically as well, I could pick up the ball and have good and long rallies."
As for Grinham, she was gracious in defeat: "I didn't think I was moving very well but I wasn't able to compete with Camille today. Even when I was winning some rallies it didn't feel easy and she was making me work."
"I didn't get much sleep which could have contributed to my lack of energy tonight," she added.
Grinham had spent the previous night keeping her sister Natalie company as 14-month-old nephew Kieran continues to be treated for high fever at a local hospital.
Serme's reward is a semi-final meeting another opponent she'd beaten only once in her career–World No. 4 Madeline Perry.
The Irishwoman took 40 minutes to dispatch New Zealander Jaclyn Hawkes who'd fought through from the qualifiers, upsetting Egypt's Omneya Abdel Kawy in Round 1 yesterday on route to the quarter-finals.
Said Hawkes: "I thought I had a chance but Madeline just got in front of me too much today and punished me with her good shots. She was able to dominate the rallies a lot and I wasn't able to get in front and volley."
The top half of the draw will see an intriguing semi-final match-up tomorrow between World No. 1 Nicol David and the player who ended her 14-month unbeaten streak back in February–Laura Massaro.
Massaro and Australia's Kasey Brown battled for 65 minutes today–unsurprisingly the longest of the quarter-finals given the players are ranked one apart.
The Englishwoman is happy with the win over Brown: "Kasey's ranked one above me in the world–-she's 6th and I'm 7th–-and I lost the last match 3-1 so I'm really pleased to turn the game around."
"I'm going to recover as well as I can and watch Nicol play against Annie and give it my best shot whoever I meet tomorrow," Massaro added.
And she will get her shot at Nicol as the Malaysian brushed aside Annie Au 11-5, 11-9, 11-6 in 39 minutes in the evening's final match.
Semi-final line-up:
[1] Nicol David (MAS) vs [5] Laura Massaro (ENG)
[3] Madeline Perry (IRL) vs [7] Camille Serme (FRA)


text: 4 Creative Uses of Clothes Iron May 18, 2017 | blogIt's safe to say that clothes iron is essential for ironing apparels. In fact, most individuals use it in order to look presentable in their school or workplace. After all, no one likes to go see their friends and/or co-workers wearing a shirt that is all wrinkled up. But... read more 3 Alternative Uses of Blenders May 11, 2017 | blogThe kitchen is regarded as one of the most important places in a family home because it is where people prepare one of their daily necessities: food. No matter where you are in the world, whether you're in India or in the Philippines, the best kitchen appliances are the... read more Make Your LED TV Last Longer: 5 Ways to Maintain Your Television in Good Condition Dec 12, 2016 | blogHome entertainment appliances – such as TVs – are very affordable in the Philippines. A number of good deals are waiting for you especially if you know exactly where to look. Currently, most people prefer to buy LED TVs because they are energy-efficient and long-lasting. You'll surely get your... read more Why Should You Consider Buying an LED TV? Dec 9, 2016 | blogIn the Philippines, affordable TVs are a huge deal because one of the Filipino people's favorite pastime is gathering in the living room to watch their favorite noontime show or teleserye. Through the years, this useful device went through a series of makeovers. Today, technology has made it possible... read more Hand Washing vs. Using Washing Machine: Which is better? Dec 7, 2016 | blogWashing machine is one of the numerous affordable home appliances in the Philippines. This advantageous device allows Filipinos to efficiently clean their clothes without using too much time or effort. All you have to do is place your dirty shirts and pants in the washing machine and hit a... read more 4 Other Uses of LED Display Dec 5, 2016 | blogIn the Philippines, affordable TVs are prominent particularly because most Filipinos bond with their families by watching their favorite TV shows. Truly, television has been a source of entertainment for millions of Filipinos for several years. However, do you know that aside from making people laugh and cry with... read more 6 Easy Cocktail Drinks You Can Create at Home Nov 16, 2016 | blogIn the Philippines, affordable kitchen appliances such as blenders are patronized by millions of people. With the country's climate, owning the necessary devices to create delectable cold drinks is a must. This is why numerous Filipinos invest in blenders – so that they can make smoothies and shakes to... read more Halloween-Inspired Dishes to Serve During Your Party Oct 28, 2016 | blogThere are numerous stores that offer affordable kitchen appliances in the Philippines. This comes in handy if you are planning on throwing a Halloween party this month, especially since food is undoubtedly one of the essentials of a successful gathering. In this regard, prepare your kitchen tools, stove, oven,... read more How Does an IP Camera System Work? Oct 18, 2016 | blogNumerous stores offer affordable home appliances in the Philippines. In this regard, it is quite easy to purchase various household products that would make your life more convenient. However, in your haste to buy the best devices in the market right now, you should not forget to secure your... read more Suggested Halloween Movies to Watch Oct 5, 2016 | blogHalloween is fast approaching, which means that anything that is scary will start trending once again. Be prepared to see and hear horror stories in television and movies everywhere. With plenty of affordable TVs in the Philippines, Halloween fanatics will have no trouble watching shows that will induce a... read more Page 1 of 41234» POPULAR POSTS4 Creative Uses of Clothes IronMay 18, 20173 Alternative Uses of BlendersMay 11, 2017Make Your LED TV Last Longer: 5 Ways to Maintain Your Television in Good ConditionDecember 12, 2016Why Should You Consider Buying an LED TV?December 9, 2016Hand Washing vs. Using Washing Machine: Which is better?December 7, 2016


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Question about 1983 Ford Escort Gt
Are there any special "tips" I need to know in regards to replacing the spark plugs? As well, I don't have a torque wrench. Should I proceed?
Posted by zedmail2 on
You dont need a torque wrench....ALWAYS remember to put antisieze on the threads of the new plugs...gap them to specs...screw them dowm until the gasket (little ring by the threads) contacts the head, and then 1/2 to 1 full turn more...they dont need to be super tight....just slightly more than "snug"
Posted on Feb 22, 2009
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AROUND TOWNPictures of Resistance Opening Reception
FOR IMMEDIATE RELEASE Pictures of Resistance: The Wartime Photographs of Jewish Partisan Faye Schulman Oshman Family JCC...Original post made by Jan Greenfield on Jul. 7, 2010
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Ted Minnis wanted so much to win a Central Coast Section water polo title with his Castilleja team. He looked forward to...Original post made on Jul. 7, 2010
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Last comment by geez, on Jul 6, 2010 at 7:29 pm | 1 comment | 2461 Views
AROUND TOWNCrackdown nets fewer drunk drivers this year
DUI arrests in Santa Clara County are down from this time last year, according to the sheriff's office. On Sunday night,...Original post made on Jul. 5, 2010
Last comment by just say no, on Jul 6, 2010 at 3:32 pm | 8 comments | 2509 Views
AROUND TOWNWinners of the Chili Cook-Off?
Can anyone tell me who one in each category on Sunday's amazing Chili Cook-Off?...Original post made by Chrissy Spanoghe on Jul. 6, 2010
Last comment by Palo Parent, on Jul 6, 2010 at 8:53 am | 1 comment | 2367 Views
AROUND TOWNA spiritual movement
On a sweltering Saturday in early June, an eclectic group of dancers gathered in a mirrored room at Palo Alto's Cubberley...Original post made on Jul. 5, 2010
Last comment by Diane Nikfar, on Jul 5, 2010 at 8:14 pm | 1 comment | 2875 Views
AROUND TOWNGunn wrestler has CCS title as goal
For Gunn High senior Adam Juratovac, this wrestling season has seen a reversal of fortune. A year ago, Juratovac was only...Original post made on Jul. 4, 2010
There are no comments yet. 2386 Views
CRIMES & INCIDENTSFoothills home engulfed by blaze
A fire engulfed a home in the foothills across from Russian Ridge Open Space Preserve today, July 4, narrowly missing an...Original post made on Jul. 4, 2010
Last comment by Foothills resident, on Jul 4, 2010 at 4:18 pm | 1 comment | 2387 Views
AROUND TOWNPolice vs Fire Charity Football Game @ Paly on July 10th
Please join us for the first annual "Clash of The Heroes" police vs. fire football game at Palo Alto High School on July...Original post made by Football Fan on Jul. 4, 2010
There are no comments yet. 2226 Views
ISSUES BEYOND PALO ALTOKing Coal
For those who think we are moving away from coal, think again. The world use of coal is expanding dramatically (see: http://dotearth.blogs.nytimes.com/2010/06/18/the-coal-age-conti...Original post made by Greg on Jun. 23, 2010
Last comment by Perspective, on Jul 4, 2010 at 5:55 am | 17 comments | 2313 Views
AROUND TOWNFireworks Show Shoreline Park SAT and SUN
Enjoy fireworks at Mountain View Shoreline Park Saturday AND Sunday evenings. http://www.bethel.org/CelebrateAmerica.htm...Original post made by David on Jul. 3, 2010
Last comment by Just wondering, on Jul 4, 2010 at 5:50 am | 2 comments | 2153 Views
CRIMES & INCIDENTSDeveloper Jim Baer injured in bike accident
Palo Alto real estate developer, property manager and environmental activist Jim Baer is recovering from injuries sustained...Original post made on Apr. 16, 2010
Last comment by Dave Bagshaw, on Jul 3, 2010 at 11:12 pm | 19 comments | 4132 Views
SCHOOLS & KIDSActivists win Stanford investment change
Does the widespread use of cell phones and laptops inadvertently fuel the ongoing mass murder and rape in the Democratic...Original post made on Jun. 25, 2010
Last comment by Honestly, on Jul 3, 2010 at 11:06 pm | 11 comments | 2560 Views
Cherries and Berries
By Laura Stec | 3 comments | 1,126 views
Being deeply loved by someone gives you strength . . .
By Chandrama Anderson | 1 comment | 489 views
Meeting Other New Parents
By Cheryl Bac | 0 comments | 390 views
One more week to vote!
Don't forget to cast your ballot online. Voting ends May 29th. Stay tuned for the results in the July 21st issue of the Palo Alto Weekly.


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Under One Beat
Looking to celebrate Cinco de Mayo, a Mexican holiday, in a city of Cuban, Caribbean, and South American people? Take yourself out to Under One Beat, a party with a lineup as diverse as this city's cultural makeup. The bands range from IDM stalwart Phoenecia to rapper Seven Star to jammers Pencilgrass to cool rock act Modernage. There are visual artists (Bhakti Baxter, Robert Chambers, Jay Hines), performance artists (Jenna Balfe, Koko Flux, TM Sisters), and dancers (Liz Malm, Marie Bandres). And of course DJs abound, from breaks expert Induce to dance-pop dandy Hottpants. There are 25 scheduled performers in all to keep you entertained throughout the night.
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text: ホーム > Blog > Levi 2 2013/08/07 - Blog Attack on Titan, Making, The Sims3 Levi's hair ++. Ummm it's looks like Rufus? (FF7AC) PREV ≪ Reject hair | 4th angel ≫ NEXT Related Posts Doctor Dr. Shamal from "Katekyo hitman reborn!̶ Korekiyo... This bench is a clone of the counter chair. ItR 移転作業なう... Sorry, this entry is only available in 日本語. Piyomaru LeviR... I think that Levi's hairstyle is changing. ( Ciel


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AUSTRALIA: Beerenberg eyes Asian markets
Australian food processing company Beerenberg has commenced an aggressive push to expand onto overseas markets in order to boost its export earnings. In particular, it is looking to expand in the key markets of China, Dubai and India.
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