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#41 Wed 01 Aug 12 1:57am
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Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Me too!
#42 Wed 01 Aug 12 1:58am
- Forum super champ
- From Melbourne Australia
- Member since Sun 12 Apr 09
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Me too!
#43 Mon 10 Sep 12 10:15pm
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- From Cardiff
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Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Supperclub 15th August 2012
Well I'm late again as tomorrow is September's supperclub, but I'm finally here to tell you about August's meal, hosted by the Fifteen Foundation's class of 2008.
This month was extra exciting for us as my brother came along with his girlfriend and her mum. It was really nice to have some extended family with us to share in the evening. I think that they enjoyed themselves and they certainly went away with a better idea of what the Fifteen Foundation does.
I think this month is the first month that it really hit me how young the apprentices are when they start the programme - mostly because this is the first set of graduates who were noticeably younger than me. Not that you would know it from their cooking!
First up was Daryl Charles with a starter of chicken salad with a pea and truffle mayonnaise. This was a salad I could sink my teeth into - hot and cold, crispy and creamy. The crispy and hot came from the chicken which was made into lollipops and fried in breadcrumbs. This was complemented by a delicious roasted tomato which leaked its juices all over my plate. I got my brother's tomato too - score! The plate did not last long. This was apparently a variant on a salad that he makes at Carlton Towers, the hotel he has been working at since he graduated from Fifteen because it's become so "homey" to him.
This was followed by a main course from Alan Guberina, herb encrusted pollock with crab and crayfish risotto and crispy pancetta. The pollock was lovely - not too strong and covered in delicious basil. I have to admit though, my favourite thing on the plate was the risotto. The shellfish was sweet and tender and went fantastically with the pancetta which crumbled into salty flakes. There was also a nice sprig of wilted lettuce for a bit of colour and freshness. Alan is currently working at Beaufort House on King's Road. Before this he had been at various other restaurants, "keeping up with it really".
Rounding off the evening was Sam McGuinness who delivered a chocolate fondant with banana yoghurt ice cream and macerated raspberries. It sounds silly to say, but the banana ice cream was amazingly flavourful and "bananary". I usually shy away from banana flavoured flavoured puddings because they either have that synthetic banana flavour or taste of lightly flavoured cream. This was neither and with the minty, lemony raspberries, it was a summery contrast to the dark, almost autumnal chocolate. The chocolate itself also contained a surprise - a crunchy base made of flaked wafers. It was great to find hidden amongst the soft, creamy textures on the rest of the plate.
All in all, another rousing success, and it was fantastic to see another group of graduates reunited and working together as though they'd never been apart. They even had some back up from 2005 graduate, Lloyd Hayes, who had joined the chefs during their training trips to Italy and who gave some pretty amusing moral support in the lead up to service.
http://www.jamieoliver.com/bloggers/vie … p?id=78357
Last edited by LuLuBell (Mon 10 Sep 12 10:46pm)
#44 Tue 11 Sep 12 3:51pm
- Forum super champ Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
This month it was the chefs who started as ' group 6 ', the class of 2008 that were cooking.
I feel so lucky to be able to come along each month and attend the Supper club. I look forward to the 15th of each month with great anticipation and wonder what delicious dishes will be on the menu. I am never disappointed. The menu for these supper clubs is not known by the diners until they climb the stairs and go into the large room where the Supper Club is being held and pick up a menu from the table to look at it, it is just then that the menu is revealed to each diner.
This month the room was laid out as it always is but the table looked a little longer to me; it was going to be a busy evening for the chefs.
The kitchen was busy with the activity of the meal being prepared and the surfaces looked colourful with the trays of tomatoes, bowls of pea shoots, broad beans and salad leaves. Piles of plates and bowls that were ready further confirmed that it was going to be a busy evening for these chefs.
There was one of the biggest focaccia breads that I have ever seen waiting to be slices into chunks. , a beautiful looking focaccia that had been sprinkled with some salt flakes and chopped herbs before being baked so the salt almost glistened as the sunlight hit it. I knew this was going to be good, I could see that lovely depth of crust that you get when you bake a focaccia that has been liberally coated with olive oil before being baked.
The chefs were busy and very focused on what they were cooking, they all had their specific jobs, yet all were working so well as a team . Now, I have to add here that what surprised me so much when I entered the Supper Club room this time was how much younger these chefs looked from the group that I first met when I first started coming along to these supper clubs earlier in the year.
Of course they are younger than the previous groups, as this is 6th group to have been through their training with the Fifteen Apprentice Programme, it just hadn't occurred to me that it would be so immediately apparent, hence my surprise. The Supper Clubs, which are part of the Fifteen 10 year anniversary celebrations, had started several months ago with the first group of chefs , the Class of 2003, hosting the Supper Club event back in March through to the most recent group of chefs, the Class of 20012, hosting the last Supper Club event in December.
Being able to attend these Supper Clubs gives me some insight into how the groups have all been. I think I have now said many times that there is a wonderful family atmosphere within Fifteen and this always comes through whenever speaking to any of the staff who work there, it is just the same with the groups of chefs that have or are going through their training .
It's lovely to see the way the group interact together, I quickly get to see their characters and what fun the must have had whilst learning. I notice from how they still interact together the dynamics of each group and it's always a delight to see.
These chefs who return to cook for the Supper Clubs might not have seen each other for several years but as soon as they are together again they start working as happily as I am sure they did whilst they were training, gelling again as a team and good friends. I would never have known from the banter that always happens between them that they had been working in separate establishments since they all graduated. Another thing I have noticed is how chefs that have graduated in an earlier group are still interested in the chefs who come along as trainees in groups after them. Often coming along to support or offer help to the group that is cooking on that particular month.
To me this is testament to the wonderful and happy training and experience that they receive from the Fifteen Apprentice Programme.
Around the walls of the room are photographs of the group on some of their field and sourcing trips, and I can instantly see why this was a favourite part of their training. The trips are extremely valuable and teach the trainees the background of the food that they cook and serve. This becomes apparent when I speak to the chefs as they always tell me small details about the food served at the Supper Club such as the olive oil, the types of rice grown, tomatoes, pizza ovens and even sheep on the hillside. These sourcing trips have a great impact on the trainees and clearly provide the learning in a way that they do not forget. Looking at the photographs, I can see the fun that the groups have throughout their training, fun associated with what they were learning.
With everyone seated the meal started. The huge focaccia that I had seen earlier had been cut into chunks and now adorned the table on boards within easy reach of all the diners. The focaccia was served with that beautiful olive oil to dip the focaccia into.
The starters were served to the diners. They were cooked by Daryl and were delicious looking plates of chicken salad with pea and truffle mayonnaise and crispy tulips. On top of a portion of chicken breast was the slow roasted tomatoes that I had seen earlier. These tomatoes were beautiful. They had a lovely depth of flavour and their colour was very attractive on the plate. It was quite a chicken feast as together with the chicken breast there was also fried chicken, and the plate was scattered with broad beans. The crispy tulips were not the tulip flowers that we all know and love, just in case you are wondering and saying to yourself that you did not think tulips were an edible flower! They were delicate leaves of a salad vegetable and looked very attractive on the plate.
As a vegetarian, I was bought a plate of an exciting looking salad of avocado, tomato and tiny cubes of Trymbrough goat�s cheese. Wow...it really was so delicious! The goat�s cheese had been given a very light dust of sugar and finished with a blow torch; this not only gave the goats cheese a fabulous texture but also enhanced the creamy texture of the cheese. I would never have thought to dust cheese with sugar myself and was fascinated when I was told how the cheese had been prepared. I think this would be lovely to try at home for a special occasion; that salad is defiantly worthy of gracing any table for any occasion.
The main courses were served; herb crusted Pollock with crab and crayfish risotto and crispy pancetta. The fish was cut so neatly and the herb crust was in a fine layer over the top of the fish. There was a crisp piece of pancetta leaning against the fish, and a lightly braised little gem lettuce leaves completed the dish. My son's guest was delighted as instead of a crab and crayfish risotto she was served a risotto with tomatoes and peas with the herb crusted Pollock and braised little gem leaves. Not many people cook lettuce. It is something that my grandmama used to do, something that to me always brings with it fond memories. When lettuce is cooked gently it changes the flavour of the leaf a little, mellowing and altering the flavour so that it becomes a delicious vegetable. I was delighted to have seen that the chefs had braised the leaves and I knew that they would be a perfect accompaniment to the Pollock.
As a vegetarian, I was served ravioli filled with a delicate ricotta. I could taste a gentle background flavour of lemon in the ricotta, just enough to bring flavour to the ricotta without being too dominant. The ravioli were served on a bed of courgette/zucchini ribbons. The courgette ribbons had been beautifully cooked. They still had texture and structure and were therefore cooked to perfection. Over the ravioli were a scattering of pea shoots. The pea shoots bought a freshness and a beautiful look to the dish, and completed this fabulous dish in style.
Desert was very very clever; a chocolate fondant but not as you know it! Being served to the diners was a chilled chocolate fondant. Yes you are reading correctly, chilled not baked! Described on the menu as 'chilled Chocolate Fondant with banana yogurt ice cream and macerated raspberries'.
As with the baked chocolate fondant the centre was runny and this left me puzzled as to how this could have been achieved. The chocolate fondant was sat on a very thin crisp wafer type layer whilst the fondant was rich in flavour and very smooth in texture. The centre being a thickish chocolate liquid that ran over the plate as the fondant was broken into...very impressive .
In the centre of the chilled chocolate fondant was a small frozen cube of a chocolate that would melt. The main chocolate fondant being built around the frozen cube. Once set the chocolate fondants were allowed to come to room temperature in a controlled environment, and as this happened the centre melts giving that all important runny centre to the chocolate fondant. I have made it sound simple but I can assure you that the description that I was given as to how the fondant was made was detailed and complex; a time consuming desert to make and judging by all the empty plates around the table it was well appreciated.
I realise that I have been so impressed by the chilled chocolate fondant that I have not mentioned the banana yogurt ice cream which was beautiful. Together with banana yoghurt ice cream, the raspberries and a little raspberry sauce complimented the richness of the chocolate fondant, making it a very memorable desert.
As you can tell from what I have written, these chefs are very talented. As with the other groups before them they have worked in some impressive establishments .
Daryl Charles is now working as Demi Chef De Partie at 3* Rosette 'Carton Towers'. Daryl told me that he is the 'pasta Prince' he was mentored in the art of making Pasta by Lloyd from the class of 2005 (who he referred to as the Pasta King). Daryl told me he is enjoying his present job and that he never stops learning.
Portia Eyeson...has just started a new adventure at 5* hotel 'South Place' , After leaving the Fifteen Foundation Portia worked for a year in a restaurant before deciding to go and ' try something different ', she quickly found out that she missed cooking and after only a month of an office job decided that it wasn't for her. From there she went to work at the Strand Palace Hotel for 2 and half years where she worked on the larder section. This led onto her present job at South Place Hotel.
Allan Guberina worked at Gordon Ramsey's Boxwood cafe , moving from there to work in some Gastro pubs including one run by Mark Hix which he really enjoyed, following that he went to Bennets Oyster bar and Brasserie where he met the head chef he is works with today at Beaufort House on the Kings Road in London as a junior Sous Chef . Allan very much enjoys working at Beaufort House as part of his job allows him to, as he put it, "Do a lot of my own things" he finds this very rewarding .
Sam Hickey is currently working as a freelance builder and since graduating has worked at Pizza East, Barbecoa and at Fifteen. .
Sam McGuinness is currently between jobs. After graduating from the Fifteen Apprentice Programme he went to work experience at Heston Blumenthal's The Fat Duck. He then went on to work in several small pubs and then onto 'Gavin La Chapelle where he told me he worked for 3 months on starters, 3 months on garnish and a year on pastry . He has also worked at Heston Blumenthal's restaurant Dinner .
As with all the groups before them a favourite part of the training was the sourcing trips; a lot of fun, a lot of learning and a lot of working together as a group. This group seemed more keen to describe to me how the dishes were made for the Supper Club than to talk about themselves . Unsurprisingly they have a keen interest in food, how it's produced, why each element of the dish is used, and the stages involved in turning elements into a complete dish.
It is also clear to me just how much impact the groups have had from the people who have spent time mentoring and teaching them as trainees. There is always an excited atmosphere when a particular person who has helped appears for a Supper Club or gets mentioned . Through this I can see just what a great experience the Fifteen Apprentice Programme is and how beneficial it is, not just at the moment of training but also how it influences choices and thoughts later in the chefs careers.
#45 Tue 11 Sep 12 3:53pm
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Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Today i am Off to this months supper club which is being held a few days early this month. my lovely daughter will be with me again this month.
#46 Thu 15 Nov 12 4:17pm
- Forum super champ Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
I must apologise as I realise that this supper club review is has been a long time being posted , let me explain , I am doing this a a voluntary thing for the Fifteen Foundation and as such each time I go to a supper club and write about it , I have to send the report to the office so that it can be checked . The office need to read it through and I believe it gets sent to various people including the chefs mentioned to see if they feel what has been written is ok . September was an exceptionally busy month and this took a bit longer than expected .
But then I have had an issue with my laptop (which is very old ) the issue was moving the sent back report onto the forum . I am feeling a bit stupid at the moment as I have an iPad and I should have thought to use the iPad to move the document earlier ... For which I am very sorry .
So there will new be the September review posted and also the October review posted that has been written by my eldest daughter .
Supper Club 12th September 2012
This month the Supper Club has been bought forward a few days as, on the 15th, there was another street function happening in Westland Place. Westland Place is the street where you will find Fifteen Restaurant. The function that caused the supper club date to change was the 'British Street Food Awards ' an exciting event where some of Britain's greatest street food traders come together, with a large variety of different trucks, vans and trailers bringing with them some incredible street food, the vans trucks and trailers parking on the cobbles in the street outside Fifteen. They compete for the 2012 British Street Awards and it should prove to be a great weekend gathering. Sadly I am unable to be there.
So here I was in London again for another Supper Cub, once again climbing the stairs to the room above the restaurant and wondering what this month's supper club will be like. As I approached the room there was a hum of activity. This month there seemed to be quite a lot of chefs busy working away ready for a busy evening. Always arriving a little early to the Supper Clubs I am privileged to hear the happy banter that goes on between the chefs whilst they work. It was, as it always is, a happy atmosphere, laughter and chatter between the chefs as they worked to prepare the meal for the diners. It's hard to believe that some of these chefs have not seen each other since graduating from the Fifteen Apprentice Programme. Since that graduation their lives have taken them to work in different restaurants not only around London but often to other countries around the world. You could never tell this from the way that they chat together. It's like they have only seen each other yesterday.
I am always interested to see what is being cooked and how the chefs go about cooking it. I am never disappointed as there's always something interesting for me to see. This month I saw the chef making some aubergine canap�s. The aubergine had been baked, mixed with chopped parsley, breadcrumbs, parmesan cheese and then was formed and pressed into balls before being deep fried. This reflects a great understanding of the ingredients he was working with. I was amazed by this as if I had done this at home I would have been fussing about bread crumbing these before I deep fried them. The chef simply formed the mix into balls and deep fried them (I once again learned a useful tip and I will most definitely be trying to make these soon at home). These Aubergine fritters were served warm, with some freshly made chilli sauce, an excellent canap�.
The meal started, as it generally, does with freshly made breads and the wonderful olive oil to dip the bread in. The bread was cut into chunks and placed on boards down the centre of the table so that the diners could share it. This is a good idea as when people reach over to take a chunk of bread they often start to talk to the person seated next to or near them starting conversations with a person they might never have met before. It was shortly after the breads had been eaten that the Aubergine fritters were served. These also were placed down the centre of the table for the diners to help themselves. They looked very inviting as on each small Aubergine fritter there was a small amount of the chilli sauce that added a lovely shine to the top. They tasted as good as they looked.
You might remember me mentioning some months ago about the sourcing trip that the Fifteen Foundation trainees go on to the Isle of Wight where they learn about tomatoes being grown in hydroponics. Well, this month I was sat opposite the very gentleman who grows those tomatoes and to whose farm the trainees go. I had a lovely time chatting to both him and his daughter. He had bought with him a photograph of the group as they were as trainees on his farm (link to photo to go here) I also learned quite a lot about how these tomatoes are grown, which I have to say sound like a totally different way of growing and planting to the little plants that I have in my little plastic green house at the bottom of my garden. I hope one day to be able to go along to the Isle of Wight and see these being grown. My late grandfather used to be a tomato grower on Jersey. I remember seeing his greenhouses as a small child but this is quite a different way of growing the tomatoes, I wondered what my grandfather would have thought about hydroponics. I have a feeling that if he had known about this way of growing things he would have given it a go. He did after all have the first tractor on the island of Jersey which gives you some idea of how forward thinking he was. Having heard more about the hydroponics now myself, it is no wonder that this is a sourcing trip that the chefs often tell me about. It must be quite mind boggling when they first see the plants grown in this manner. I am not surprised that the trip to the Isle of Wight is a very valuable part of the training as it brings with it a total respect and understanding of the ingredient and how it is farmed.
Back to our lovely meal....The meal started with a dish of roasted scallop with pig's head and ham hock croquette, confit squash and persillade. This dish I could see had taken a great deal of skill to prepare. The pig's head and ham hock croquette, I had seen 'in the making' when what looked to me like a terrine of good quality meat was being sliced and layered on a tray (link to photo to be added here). I had not realised that this was the meat from the big pig's head that had been so carefully prepared. The meat that I had seen being sliced had, at that point, not been bread crumbed and deep fried. It looked so different on the plate together with the scallop and confit squash, I was very impressed. I am told that it tasted just divine and was a wonderful accompaniment to the scallop. Really impressive.
As a vegetarian I was given a dish that was equally as special, Ravioli of potato. Not just any old potato; this potato had been confit gently with butter and thyme then pur�ed so that it was super smooth with a little truffle oil added. It was a sumptuous filling for the ravioli. It was very rich and could have graced any special occasion dining table. Delicious.
The main course was a delightful looking dish of pan fried fillet of sea-bass with Aubergine stew and tomato velge. This was beautifully presented. The Sea-bass had been cooked in the main room in front of the diners whilst the starters were being enjoyed, the chefs working happily in front of a full room. The sea bass was served on top of a bed of the aubergine stew, it's crisp golden fried skin uppermost. Around the plate were spots of the tomato velge on which had been placed very tiny little tomatoes. A scattering of micro herbs completed the plate. Sitting opposite to Mr. McDonnald who grows the Isle of Wight tomatoes gave me an opportunity to have a little discussion about these very small tomatoes. It has come to a complete surprise to me that tomato growers seem to know of each other and can identify another grower's produce.
For a vegetarian main course I was given a blue cheese risotto which had been served on a bed of butternut squash pur�e. The pur�e was smooth and had a sweet deliciousness whilst the risotto was almost creamy with a bit of texture left in the rice giving it the perfect 'bite'. It was delicious and really quite rich. I felt quite spoiled. I have never thought of serving risotto on a pur�e before, it gave the dish a completely different dimension and also led to most forkfuls of the risotto tasting slightly different as the quantity of risotto and pur�e would vary on the fork. A delight to eat, thank you.
Desert was a chocolate brownie with butterscotch sauce and vanilla ice cream - "chocolate brownie with a twist". The twist was that the chocolate brownie was actually just used as a very thin layer on the base of the desert and placed on this thin layer was a generous amount of a chocolate marquise which had a fantastic balance between the slight bitterness of the good quality chocolate and the sweetness of the other ingredients in the desert. The vanilla ice cream complimented it perfectly and that butterscotch sauce was simply divine. This desert was a total delight for all chocolate lovers and all plates were completely cleared.
This has been a lovely supper club. The atmosphere in the room was light and happy.
From the group 7 graduates...
Owain Atkinson is currently taking a break having worked at Chez Bruce and The Ledbury. His life is about to take an exciting and interesting turn as he is about to go and live in Thailand and wants to do kickboxing. He has been training as a kick boxer for a while now and plans to take this further when he reaches Thailand.
Julian Bailey, who prepared tonight's amazing dessert, is currently working as a pastry Chef De Partie at Barbecoa.
Steven Estevez is working as a Junior Sous Chef at Homa, a restaurant in Stoke Newington, London. The restaurant was a Diner's Choice winner 2012. It is a restaurant that has a small menu that changes a lot, often daily and tries to use local, seasonal, organic produce.
Morgan Evans-Dixon is at the moment working as a chef and saving for a lifeguard course.
Paul Lacey, is at present travelling and working in Australia.
Trina Lewis is currently off work and expecting a baby.
Daniel Parish is working at Seasons Fine Dining in Woodford Green. He is soon to be promoted as a Sous Chef. Daniel told me how much he had enjoyed the sourcing trips especially the trip to Tuscany where he learned about olive oil and different wines.
Marvin Robb is currently in between job roles.
Sandy Simmons is a mother and works from home, selling cakes. She is thinking of expanding her business.
James Santry is about to start work as a Chef De Partie at Bridgewood Manor, Cheltenham.
Chantelle Townsend is working at J. Sheekey.
Elliot Roche is currently working for Artisan Croissants.
William Turpin is working as Chef De Partie at Fifteen.
Tedros Hagos has been working at Coq D�Argent since leaving Fifteen, having worked his way up from Commis chef to Sous Chef.
Claire Braine is working at the new Recipease store in Notting Hill. After graduating from the Fifteen Apprentice Programme in 2009 she did some temporary cheffing work for various restaurants' and in the summer of 2010 she want to Greece where she worked as a chef for six months. On her return to the UK, she went back to temporary cheffing before. She accepted a job at Recipease in Clapham, working as a Food Specialist where she stayed for 18 months. This August she then moved to the new Notting Hill Recipease store and is training to become a Food Champion.
I have to add here that I have made a few visits to this Recipese as after the Supper Clubs I stay overnight with my family in London and then I have a bit of time to wait in the morning before I had to get on my train back to Wales. The Notting Hill Recipese is just two stops away from Paddington Station and very easy to find so I have taken to calling over there instead of waiting at Paddington station! It's a great place and I suggest if you are in London you make a visit there.
Next month, October, I will be unable to attend the Supper Club but my two eldest daughters will be there and will be telling you all about the evening.
#47 Thu 15 Nov 12 4:18pm
- Forum super champ Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Although this has been posted under my forum name it has been written by my lovely eldest daughter who went along in my place .........
Jamie Oliver�s Supper Club, 15th October 2012
Celebrating 10 years of Fifteen
My mum, the blogger Mummza, known to most people as Bee, is a frequent attendee of Fifteen�s celebratory Supper Clubs. Unfortunately for mum, she was called to Jury service in October and was unable to attend the October Supper Club. This has rather worked in my favour and, as any doting daughter would, I volunteered myself to take mum�s place. Although I cannot pretend to have anywhere near my mum�s knowledge of food and cooking, I hope that I can give you a feel for delicious food that was served and do some justice to what was a very pleasurable evening.
Firstly, it may be useful to give you some background information to Fifteen�s Supper Clubs. The Supper Clubs take place on the 15th of each month and are put on to celebrate Fifteens 10th anniversary and, most importantly, the number of talented apprentices who have gone through its doors. Each year group has been given the opportunity to create a menu for one evening, starting with Fifteens first graduates and moving to the most recent. This month was Class of 2010�s opportunity to deliver something special and they most certainly did not disappoint.
I would like to extend a special thanks to Faaduma, Sara, and Jeff who were the chefs representing the Class of 2010 for the evening. As the class only graduated in 2010, a lot of the graduates, still early on in their careers, could not get enough time off work to attend the evening. Therefore, Faaduma, Sara, and Jeff really pulled a blinder by designing a well balanced, creative, and truly delicious meal for everyone to enjoy. They were also helped by some of the current apprentices which are indicative of the family nature of the Fifteen Apprentice Programme; something that clearly came out in the positive words the graduates, and the staff involved in their development, have to say about their experiences of the Fifteen Apprentice Programme.
This brings me nicely onto the food. For starters we ate pan-fried mackerel fillet with celeriac and squash puree, fried ginger and chilli jam. Any recipe with ginger as an ingredient is a winner in my eyes and this dish was no exception. The subtle taste of ginger perfectly brought together the sweetness of the squash puree and chilli jam with the light saltiness of the mackerel. Frying the ginger also created a crisp texture to the otherwise soft texture of the other ingredients in the dish, making it perfectly balanced. Another aspect of the dish that I found especially interesting was that it was garnished with a couple of sprigs of thyme that also seemed to be fried and possibly seasoned. This made the thyme flavour much more subtle so that it didn�t overwhelm the other light flavours of the dish and it was so tasty I actually broke all of the leaves off the sprigs and scattered them over the dish to make the most of the flavour combination.
The starters were cooked by Jeff, who in his speech told us that he was unemployed before he joined the Fifteen apprenticeship scheme and who has not been out of a job since he graduated. He now works as a chef in Jamie�s Italian just down the road in Angel, London. He spoke of how happy he was that he had completed something in his life and thanked the staff at Fifteen for all of the small pushes that they gave him along the way. He is undoubtedly a talented chef and he is also a lovely guy; the fact that the first thing he did was thank the staff for all of their support again highlighted the close-knit nature of the apprentices and staff on the course. This family atmosphere really contributed to the ambience of the evening and it was lovely to be part of it.
The main dish was swiftly served after Jeff�s presentation and we were treated to roasted pork loin with apple and potato cake, caramelised shallots, and apple-cider jus. The best way that I can describe the potato cake is that it was similar to potato dauphinoise, especially in its creaminess. Unlike dauphinoise the potato cake didn�t have the top layer of crisper sliced potatoes and the cake had a very tender consistency. The sweet and sharp taste of apple cider jus cut through the creaminess of the potatoes and prevented the dish from being too rich. The pork loin was also incredibly tender and the accompaniment of thinly sliced caramelised shallots matched the rest of the dish perfectly. The dish was surprisingly light which I think was its real success as, despite using rich ingredients, it was not at all overpowering and absolutely delicious. We also had jugs of extra jus placed on the table and I was guilty if given the main an extra douse!
The main was designed by Jeff with help from Santos, the new trainee and development chef for the trainees. Santos has been with Fifteen from the beginning and started as Kitchen and Prepping Manager for the Fifteen restaurant before working his way up. After the main was served, Faaduma spoke about her experience on the Fifteen Apprentice Programme. She seemed quite shy but she had a lovely warm smile and talked about how challenging the programme was and how happy she is that she completed it. Faaduma now works in the kitchen in Fifteen.
Last but not least, we were served a baked souffl� with mint ice-cream and it was so delicious my sister actually had seconds! The warm souffl� was rich with a deep and intense flavour but, because of its small size, it was by no means overwhelming. Keeping to the theme of well balanced flavours and textures, which seemed to be the consistent feature of the evening, the souffl� was matched with a fresh mint ice-cream that had blitzed fresh spearmint leaves. This was a classic combination of flavours that were put together so well and was a genuine delight to eat. I am surprised that my sister only managed seconds and didn�t go for thirds as well!
Sara was the last graduate to speak to us on the evening and she was responsible for making the dessert. She is a confident and friendly person and spoke about how much she still loves being a chef: she currently works in Roast in Borough. Like the other graduates, she was keen to thank the amazing team that supported her, and continue to support her in her career and confidently stated that �Fifteen was, and still is, Amazing�. After an evening spent with fun and interesting people eating a brilliantly put together menu, I must say that I have to agree.
Last edited by mummza (Thu 15 Nov 12 4:21pm)
#48 Sun 18 Nov 12 6:51pm
- Forum super champ Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
The date of this months supperclub has been changed from the 15th to the 22nd.
There are only the November and the December supperclubs still to run from the 10th aniversary celebrations . I have really enjoyed going to them all and will miss the regular trips to London .
Next week my 4 'children' and my husband also 2 of the girls boyfriends and my nephew so it will not be the quietest supper club ! they tend to laugh a lot and chatter all the time when they get together.
I am looking forward to it.
#49 Sun 18 Nov 12 7:38pm
- Forum champ Occupation Walking the Old Ways
- From Living in the Wild Woods
- Member since Wed 16 Jan 08
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
mummza wrote:
The date of this months supperclub has been changed from the 15th to the 22nd.
There are only the November and the December supperclubs still to run from the 10th aniversary celebrations . I have really enjoyed going to them all and will miss the regular trips to London .
Next week my 4 'children' and my husband also 2 of the girls boyfriends and my nephew so it will not be the quietest supper club ! they tend to laugh a lot and chatter all the time when they get together.
I am looking forward to it.
I would have loved to have taken part this year (I do remember you thoughtfully asking me if I could, earlier in the year) & am so glad you have been able to go so often. It's particularly lovely that you, as a long-standing forum member, have been so 'visible' in Fifteen's special year.........especially as your family have been able to join you.
#50 Sun 18 Nov 12 8:29pm
- Forum super champ Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Graduates supper clubs .. celebrating 10 years for Fifteen
Thank you Minnie, its been a fun thing to do .


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Parisian Wedding in Downtown Chicago from Cristina G PhotographyWant to ensure a day that is literally dripping with romance? Hold your wedding at the beautiful Murphy Auditorium in downtown Chicago, just like these two cuties did. Because this wedding? This dreamland of Parisian-inspired details and beautiful blush hues? It's wonderful. And it's just the
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subset: commoncrawl


text:
City Sees Surprising Surge of Voters During Storm
WINCHESTER, VA - While most of the area shut down for Hurricane Sandy, local voting registrars were busier than expected.
"We were slammed," says Joyce Braithwaite, Winchester's Voter Registrar. "We had people coming in to vote absentee, and I think mainly the reason we had so many is because a lot of places were closed. Businesses were closed. People thought they would take advantage of their day off to vote absentee," she adds.
The registrar's office in Winchester says Monday was one of their busiest days this season. They've worked overtime trying to meet the demands.
"Tuesday was the last day to apply for an absentee ballot by mail," says Braithwaite. "We had a lot of faxes, a lot of phone calls, a lot of people coming in to fill out applications or to get applications," she adds.
For registrars who closed because of the weather, many elections boards are asking that they extend early or absentee voting hours. All offices in Winchester, Clarke County and Frederick County stayed open during the storms. They will not be extending their hours.
Despite having the option to vote, some decided to wait until the storm passed.
"I think Sandy deterred people," says Laura Peressini. "It definitely deterred us," she adds.
"I didn't want to come outside in the wind," says Ryan Cannon. "I had just come back from the grocery stores and Walmart and stuff like that. I saw how frantic people were."
"I think people were afraid of what the result of Sandy might be and that they may not be able to vote," says Peressini. "So, I think people as much as they could get out early," she adds.
Virginia's in-person absentee voting ends Saturday at 5pm. All registrar's offices will be open.


text: As I mentioned in another thread, I'm thinking about upgrading from my '94 to a '00-'03. The main reason is ride comfort. I found a nice 3/4 ton that would be great at pulling my camper, but I'm concerned I'd be giving up the improved comfort I'm looking for. How do the 1/2 & 3/4 in those years compare? (it's not local so I can't just go try it)


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st: inverse probability of treatment weights
st: inverse probability of treatment weights
Tue, 27 Mar 2007 10:58:00 +0100
I heard of inverse probability of treatment weights (IPTW) and would like to know if I am implementing them correctly on Stata (my data are PANEL).
I estimated the probability of being treated:
. logit treat y(t-1) exog
. predict iptw
Then I used them as (importance??) weights:
. ivreg2 y (z1 z2 endog y(t-1) = exog) [iw=iptw]
where y is a count variable, y(t-1) is past y (I am uncertain about using lagged y or a depreciated stock up to t-1; in the weighted equation, alternatively, I can use a "years-since treatment" time counter), z1 and z2 are proportions (endogenous; my key independent variables), endog are additional endogenous dummies, exog are exogenous, treat is the treatment dummy.
The problem (?) is that the treatment happens no more than once during the period of observation. To put it differently: before the treatment, we are in regime 1: all endogenous are zero; after the treatment, we are in regime 2: z1>0 (other endogenous may or may not be zero). Change from regime 2 to 1 not possible. Thus, iptw = 1 for all t after the treatment, since I'm interested in y over the whole time period - before and after the treatment. Is it ok? Alternatively, is there any IV command with an inflated/hurdle/heckman regression in the first step?
P.S. I have far more endogenous variables than exogenous: can I use time dummies and L2.y as instrustruments?
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text: My dad (Fireproof) and I are building a new OCC chopper to replace my bike that was stolen after this year's Rat Bike Rodeo. Look here for some background info . . . viewtopic.php?f=1&t=31862 We had some frames and parts kicked down to us by RRB forum members Kuttnhack and davethecreep to get us started . . . THANKS GUYS! I decided that since I'm getting taller, I better make this bike a bigger one . . . and thus, my new, stretched OCC chopper was born. The first step was to take measurements from my dad's Schwinn Spoiler and from a stock OCC bike and then compare them. I then decided that while the difference was about nine inches, I would stretch it two thirds of the way towards the Spoiler . . . six inches. Here it is after its been stretched . . . That's where the cut was made and tack welded . . . Here's a close-up. Those spots on either side of the seam are plug welds where we inserted tubing to reinforce the joint. Note in the first photo how the top tubes don't line up, but that won't be a problem much longer . . . we plan to fix that! We tacked that short piece of square tubing in betwen the top tubes so that I could take it for a test ride to see if I liked how much I stretched it. But before this could take place, I learned how to use a chain breaker tool to extend the chain to fit the bike's new length.


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Council of Europe: Six new reports on racism
Strasbourg, 15.04.2003 – The Council of Europe's expert body on combating racism, the European Commission against Racism and Intolerance (ECRI), today released six new reports examining racism, xenophobia, anti-Semitism and intolerance in Andorra, Azerbaijan, Liechtenstein, Lithuania, Moldova and Sweden. ECRI recognises that, in all six Council of Europe member countries, positive developments have occurred. At the same time, the reports detail continuing grounds for concern for the Commission.
In Andorra, ECRI notes the absence of certain criminal, civil and administrative legal provisions in the field of combating racism and intolerance. A large number of immigrants are in a precarious situation and the period required for naturalisation of long-term residents is very long. ECRI is concerned that this situation prevents immigrants from fully integrating into the Andorran society.
In Azerbaijan, notions of racism and discrimination appear to be limited to the most extreme and severe manifestations of these phenomena, whereas their most common manifestations tend to be overlooked. However, there are persons who experience direct and indirect discrimination in daily life in Azerbaijan, including refugees, foreigners, members of minority religious groups and Armenians.
In Liechtenstein, the issue of a certain interest in right-wing extremism, particularly among young people, remains an area for concern. ECRI notes that a clear and detailed mission statement and strategy to integrate non-citizens and persons of immigrant origin into society remain fully elaborated and implemented.
In Lithuania, problems of racism and intolerance persist and are particularly acute vis-à-vis the members of the Roma/Gypsy community, although they also concern asylum-seekers and refugees, notably Chechens and Afghans. ECRI observes that the existing legal provisions aimed at countering manifestations of racism and racial discrimination are not always adequate to address these phenomena and are rarely applied.
In Moldova, the main difficulty lies in the need to ensure, in a peaceful manner and in the interest of avoiding future discrimination or inter-ethnic tension, the coexistence of various languages. ECRI also notes that because of continuing political and social tension, criminal, civil and administrative provisions connected with the fight against racism and racial discrimination are very difficult to implement and that the Roma/Gypsy community is especially vulnerable in this respect.
In Sweden problems of racism and intolerance persist and particularly persons of immigrant origin still find it difficult to feel fully part of Swedish society and remain partly excluded from its structures, facing discrimination and disadvantage on the labour market, in housing, access to public places such as restaurants and discotheques, in education and in other fields. The activities of extreme right-wing organisations and movements, including acts of violence and the production of white power music, remain a subject for concern, says ECRI.
The six new reports form part of a second cycle of monitoring of Council of Europe member States' laws, policies and practices in order to combat racism. ECRI's country-specific reports (available on the internet site www.coe.int/ecri in English and French) cover all member States on an equal footing, in the perspective of the protection of human rights. The second reports examine the implementation of proposals made to the governments in the previous reports; they provide a general up-date and also contain a deeper analysis of selected issues of particular concern in the relevant countries.


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Best lip balm
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Great price, great moisturizer, no animal testing or ingredients. Can't ask for something better.
The scent is cherry coke.
Posted by 5660713067837462276 on Apr 23, 2013 | Verified Purchase
The scent is cherry coke. I used it before sleeping. It moisturizes good. Total rate is So so.
I love it!
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It's moisturising, tastes and smells great, doesn't feel greasy or heavy on the lips. Tastes like Cherry Cola.
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like it best of all! it has soda sweet taste, adn moisture realy good. I use it tonight and at home. My husband love this taste on my lips.
Posted by 4983379109041065877 on Oct 03, 2014 | Verified Purchase
I am in LOVE with this, and the fact that I haven't lost it yet is testament to that! Not as moisturising as most, but it feels lovely, smells amazing and goes on well. Not gloopy or sticky either. Will be buying more when this runs out
Really moisturizing
Posted by Reviewer1176491 on Jun 16, 2016 | Verified Purchase
Not too oily, not too greasy, it really does a great job and stays on _for a long time_. A lot better than Hurraw! in my opinion, and tastes/smells exactly what it says on the packaging.
Best lip balm
Posted by 5562803436360510497 on Jun 18, 2016 | Verified Purchase
Great price, great moisturizer, no animal testing or ingredients. Can't ask for something better.
Super Moisturizing
Posted by Reviewer2157957 on Aug 11, 2011 | Verified Purchase
These lip balms are some of the most moisturizing I have ever used. The effects last for hours without having to constantly reapply. My only problem is that I find them a little hard, but if you pop it in your pocket for a couple of hours and let it melt the texture improves greatly and stays that way. The Black Cherry scent is a bit mild, but nice and sweet.
from Ukraine
Posted by FataMorgana on Dec 07, 2011 | Verified Purchase
very well
I love it
Posted by Reviewer1432907 on Jan 31, 2012 | Verified Purchase
I like the consistency and the smell is great
Posted by Reviewer1158503 on Dec 26, 2011 | Verified Purchase
One of my favorites from Crazy Rumors. If you love cherry scents, you will love this.
1-10 of 20 total
1 2


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Great fun at the Minnesota State Fair!
This year is the 58th crowning of Princess Kay. She will take a seat in the "butter booth" during the first day of the fair to have her head carved in butter. After her bust is complete, with a crown on top, the remaining finalists will each have their day in the cooler. The young ladies bring snowmobile pants and are awarded winter jackets. Young women from across Minnesota strive to be the affectionately named "butterheads." Their 90-pound block of butter returns home with them from the Minnesota State Fair, and they can use it as they wish.
The Minnesota State Fair is always 12 days of fun, ending Labor Day. Over 1.5 million people visit each year, giving it the highest daily attendance for any state fair (Texas has over 2.5 million attendees, but it is a 24-day fair).
You, too, can be a dairy princess.
It's back! For the second year, the Midwest Dairy Association has released the Butter-fy yourself Facebook application: http://apps.facebook.com/butterfy. As the "app" states, let the butter-fication begin!
All you need is a Facebook picture or one to upload from your computer. Midwest Dairy created the app in honor of the Minnesota State Fair tradition of carving the heads of Princess Kay of the Milky Way finalists in, you guessed it, butter.
Midwest Dairy represents 10 Midwestern states as their regional promotion association. You can find more about this year's Minnesota finalists at http://www.midwestdairy.com/0p19a170/2011-princess-kay-finalists-named/. Every Wednesday before the fair begins, the new princess is crowned (August 24, this year).
We've already written about getting out to fairs this summer (Head out to the fair), and we encourage you to go to a few before the snow comes. But, if you're staying home, butterfying yourself is an opportunity you shouldn't miss!
One editor wearing sunglasses to protect the innocent took the first swing this year. We hope others will follow. Your choices are dairy princess (shown), butter hippie, butter cow, butter Statue of Liberty, butter bouffant, and butter up (baseball).


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[quote user="lttaylor56"][quote user="MattMeyerBud"][quote user="lttaylor56"]Eli had 406 yards last night.
Darel Scott-Now I see why they were reluctant to set him loose. He needs to work on ball protection.
he does, but he isn't going to get that work in practice. He needs some NFL live hits to adjust
and honestly the only time we bring him out is on a direct snaps on a big 3rd down?
Like WTF?!
[/quote]Unfair plays to properly assess his ability and poor playcalling....or does it mean that Gilbride thinks he's super fast and can handle it? or does it mean Gildbrides an idiot?
i'm aboard the idiot train when it comes to Gilbride. He tries to be too cute for his own good some times while the rest of the game his only focus on running an even amount of run and pass plays.


text:
Town Square
awful experience with A Minute Man shoe repair
Original post made by Mike K., North Whisman, on May 12, 2008
I then went on one backpacking trip only to return to find out that the sole was coming unglued again. Basically, whatever glue he used was absolute crap and not suitable for such use. I could have been in serious trouble if the sole had come off during the trip.
I went to show him the shoe and to ask for my money back. I explained the situation to some young girl at the counter. She then went to the back and told the shoe guy. The guy came out, already in a bad temper, and told me there was no guarantee on repaired shoes. He said there was absolutely nothing he would do. He told me to take his card and that he didn't care what I said about his business. I left without compensation or a new repair. Ironically, on his business card it says "We Guarantee Your Satisfaction 100%." Nothing could be farther from the truth. I did not get the guys name directly but the card says, Marco. He is Spanish speaking and has black curly hair.
I was totally shocked by this store. I recommend that people avoid this place at all cost. It's not worth wasting your time here just because the location is downtown Mountain View.
I have filed a complaint with the Better Business Bureau (Web Link). You can file complaints online and it is straightforward. Don't let such business practices go undocumented.
a resident of Castro City
on May 12, 2008 at 9:23 am
Interesting. I just walked by there yesterday and thought about going back there today to get one of my shoes repaired. I'm glad I saw this posting first.
a resident of another community
on May 13, 2008 at 11:08 am
I want to put in a good word for Minute Man Shoe Repair. I think he is getting a bum rap from a person who seems like he expected too much from a difficult repair. What kind of hiking boots were these? I've had a lot of hiking boots and I never had the soles even come close to separating from the shoe. I agree the proprietor might have been testy when he refused to repair the boots again, but the customer was probably testy too. I have gone to this shop for years and never had a bad experience. He is a hard-working guy who is doing the best he can. Maybe hiking boots are not his specialty. But he does seem to stock a lot of cowboy boots, if anyone is interested.


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Hello everybody, I'm new to this forum but I'm quite aware of the current state of the Giants. Much of my interest lies in the front-office decision makings and how Jerry Reese selects players. That being said I thought it would be interesting to see what you guys think our 2013 draft will look like.
I will post my mock draft shortly.
We select 32nd overall (not saying we're going to win the SB this year but it's a good way to keep our predictions constant)
Free Agents Reese resigns before the draft: Cruz, Boothe, Rivers, Brown, Pascoe, Bennett, Carr, Tynes, Blackburn, A. Brown, Tracy
The Giants don't make any deals for Free Agents prior to the draft
Free Agents Reese releases: Barden, Bernard, Coe, Phillips, Hixon, Osi, Tryon, Cordle
These assumptions may seem arbitrary but I think that they will play an important role in the combination of need/best player mentality that we have been utilizing since Reese became our GM.


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Excerpt: "We have heard from just about everyone associated with this 0-4 start for the Giants, and most all? of what theyve said is just noise.
There was Antrel Rolle, insisting that the team could finish 12-0 (hey, its not polite to laugh). There was Victor Cruz, declaring that the Giants must "get this victory by any means," whatever that means.
There was Eli Manning, who ran out of things to say sometime during his rookie season, offering this, uh, promise: "Everyone hopefully thinks we can beat every team we play."
For a team that once used "Talk is Cheap" as its mantra, the Giants sure do plenty of it. All of the Giants, that is, but the general manager who assembled a roster that has been outscored 146-61 this season.
Wouldnt it be nice to hear from Jerry Reese?
Because there are questions, to say the least. Is he disappointed with the lack of overall depth, especially on the offensive line? Does he regret not upgrading his linebackers despite ample evidence that he should? Did he overestimate the talent here based on that wonderful run at the end of the 2011 season? Was thinking that David Wilson could be an every-down back a miscalculation?
Most of all: Is there anything that can be done now to stop what sure looks like an inevitable grim march toward 5-11?
Reese, through team spokesman Pat Hanlon, turned down an interview request yesterday. This, the Giants say, is standard operating procedure, one that dates to George Young and, in some ways, the policy is understandable.
There is no benefit to Reese holding court after every game, a la Jerry Jones in Dallas. Plenty of general managers, including John Idzik with the Jets, take a similar approach.
But that policy? It certainly isnt etched in stone. Reese talked to reporters last September in Carolina, after the Giants rolled over the Panthers to improve to 2-1. And, a year earlier, he did the same after a victory in Arizona put the Giants at 3-1 and silenced critics who thought he had a lousy offseason.
"We have talented players and we have talented coaches," Reese said then. "Why wouldnt I have faith in this team? I definitely believe were in the place to get us in the playoffs." Read more...


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BAD DATES | Elizabeth Aspenlieder stars in Theresa Rebeck's one-woman comedy about a single mom's lackluster love life and rotten dating luck. Theresa "balances the pressures that come with a new career as a fashionable New York City restaurateur, raising a teenage daughter, and even a too-close-for-comfort relationship with the Romanian mob — and does so without neglecting to find the perfect pair of shoes." Eric Tucker directs. | Shakespeare & Company, Elayne P. Bernstein Theatre, 70 Kemble St, Lenox | 413.637.3353 or shakespeare.org | August 4–September 12 | Curtain this week: 8 pm Wed | $15-$48
JOSEPH AND THE AMAZING TECHNICOLOR DREAMCOAT | American Idol finalist Anthony Fedorov stars in the Andrew Lloyd Webber/Tim Rice adaptation of "the Biblical story of Joseph, his devoted father, his jealous brothers, and his incredible series of adventures." The score's style spans multiple genres, from country to calypso to rock, plus Elvis-inspired songs sung by an Egyptian pharaoh. Jayme McDaniel directs and choreographs; Eric Alsford handles the music direction. | North Shore Music Theatre, 62 Dunham Road Beverly | 978.232.7200 or nsmt.org | August 3-22 | Curtain 7:30 pm Tues | 2 + 7:30 pm Wed | 7:30 pm Thurs | 8 pm Fri | 2 + 8 pm Sat | 2 pm Sun | $35-$65
THE ROCKY HORROR SHOW | Harvard-Radcliffe Summer Theatre takes on Richard O'Brien's 1973 musical, which he later adapted into the 1975 cult film Rocky Horror Picture Show. Devotees of the movie will be surprised to hear more singing from Rocky and an extra song for Brad in the stage play, but almost all of the callbacks will still apply. Roy Kimmey is the scandalously sweet transvestite Dr. Frank N. Furter; Matt Stone directs; Chris Gummerson is the music director. | Harvard-Radcliffe Summer Theatre, Loeb Experimental Theater, 64 Brattle St, Cambridge |www.hcs.harvard.edu/hrst| July 30–August 13 | Curtain 8 pm Thurs-Sun + midnight Fri [August 6] | $10; $6 students
THE TASTER | Tina Packer directs the world premiere of Joan Ackermann's play within a play about a man translating an ancient, obscure play about a king and his beloved food taster. Characters pass between the present and the mediæval as the translation process provides the depressed scholar with an enlightened message about service to others. Rocco Sisto, Maureen O'Flynn, Tom O'Keefe, and Robert Biggs make up the cast. | Shakespeare & Company, Founders Theatre, 70 Kemble St, Lenox | 413.637.3353 or shakespeare.org | July 29–September 4 | Curtain this week: 7:30 pm Thurs [July 29]-Sat | 2 pm Tues | 7:30 pm Wed | 2 pm Thurs [August 5] | $15-$43
VIOLET | Joe DeMita directs this F.U.D.G.E. Theatre Company staging of a 1997 musical set in 1964 in the Deep South, with music by Jeanine Tesori and libretto by Brian Crawley. Violet (Shawn O'Brien), a young woman with an unfortunate facial scar, sets off on a journey to find a televangelist who she believes will heal her disfigured face. Then she meets a young black soldier named Flick (Kaedon Gray) who helps her come to terms with being someone who looks different. | Arsenal Center for the Arts, Black Box Theater, 321 Arsenal St, Watertown | 781.245.0500 or fudgetheatre.com | July 30–August 7 | Curtain 8 pm Thurs-Sat | 2 pm Sun | $20
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GMC & Chevy Tuff Country EZ Ride Lift Kits - EZ Install Chevy LiftPosted in How To: Suspension Brakes on July 1, 2009 Comment (0)
There is no more basic suspension upgrade than a leaf spring lift kit, and it just so happens that Editor-in-Chief Rick Pw has a mid-'80s pickup languishing in his backyard, just yearning for some upgrades. The GMC 3/4-ton, affectionately known as Lawn Ornament, was squatting on de-arched leaf springs, tired shocks, and some skinny Dayton All-Season tires when we arrived at his house around 9 am. By 4:30 that afternoon, she was lifted and almost ready to wheel (Pw needs to order some 35- or 37-inch muddies to replace the little A/S's).
The Tuff Country EZ-Ride 6-inch suspension has new leaf springs in each corner, new shocks, and most of the required hardware, making the install as idiotproof as possible. And when you consider that it was done in the backyard with only a floor jack, jack stands, an impact gun, and some good handtools, it's hard to argue that anything could be easier. Since every suspension install is different, we're not going in-depth into this one, but rather showing some of the cheap tricks we used for backyard wrenching.
4PhotosView Slideshow


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[quote user="Redeyejedi"]Burfict got benched last night in ASU's loss for personal fouls. Probably will enter the draft with mountains of awful tape from this season.[/quote]Well maybe the Lions draft him, he may fit in well with Suh---LOL!! You think that he could drop into the 2nd rd Redeye, due to his lack of control/temper?
I was watching some of that game before I went to bed---when did he get benched?


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Photographer Jean Allsopp
Grilled Halibut with Lemon-Mint Gremolata
Halibut contains more than 50 percent of your daily requirement of the feel-good amino acid tryptophan―you know, the one in turkey that makes you content and sleepy. The fish is also a good source of selenium and niacin. Look for Alaskan halibut―those stocks are well managed and make for a sustainable choice―fresh or frozen (individually sealed pieces promise the best freshness and flavor).
Around The Web


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Town Square
Soap Box Derby racing into Mountain View
Original post made by joe sparaco, Mountain View, on Sep 30, 2006
The Palo Alto Elks are the new sponsors for the Silicon Valley Soap Box Derby, and invite all kids and their parents to come to a fun event on October 8th starting at 5:30pm. We will be showing off our new fleet of race cars, showing a movie about the Soap Box Derby, explaining how to get involved in our club, and share in some delightful desserts to cap the evening.
Check our web site at www.svsbd.com and plan to attend this exciting new community relations oriented program.
a resident of Mountain View
on Oct 1, 2006 at 4:34 pm
This event, Nationally sponsored by NASCAR, is the only sporting event I know of that Handicapped children can compete on a level playing field with non handicapped kids. The winners are rewarded with trips, gifts, trophies and even College Scholarship Money.
Check us out at www.svsbd.com and then come to our FREE Movie night Sunday the 8th of October starting at 5:30pm
a resident of Greenmeadow
on Oct 2, 2006 at 2:19 pm
How do we find out about ordering a car to race. What is the deadline?
a resident of Mountain View
on Oct 2, 2006 at 8:57 pm
The All American Soap Box Derby controls sales of the cars. You can order on line by going to www.aasbd.com Good luck, and hope to see you at our event.
a resident of Midtown
on Oct 17, 2006 at 7:21 pm
We came close to winning the Vallejo Soap Box Derby this past weekend. The only car faster than our fastest car was a champion from Oregon who raced last year at Akron Ohio in the All American and took a fifth place there. He only beat our Palo Alto Elks Car by 2 / 100ths of a second to win Sunday. If you would have come to our clinic, weekend before last, you might have been there with us as we had to leave six cars home due to not having enough drivers. If you're between ages 8 and 17, boy or girl, and are interested in driving a race car with us, please check us out at www.svsbd.com and give us a call. You could join our club and have a blast in your own Soap Box Derby Car.
a resident of Midtown
on Oct 27, 2006 at 3:57 pm
We raced in Vallejo against some of the fastest Soap Box Derby race cars in the Western United States and took a Second in the Super Stock class and a Seventh in the Stock Class. Palo Alto residents Michael Margison and Talija McBeth were the most successful of our racers and took home trophies for their efforts.
The club recently formed at the Elks Lodge in Palo Alto is planning a Mt. View Championship race in June of '07 from which two kids will get a chance to race in the All American Soap Box Derby in Akron Ohio in July of '07.(Win College Scholarships, Bicycles, Levi's Clothing etc).
Any kids interested in joining our club, and think they would enjoy racing one of our club cars in the June event, should call me and plan on attending our up-coming meetings with a parent.
For information, call Joe Sparaco at (650) 493-7919 or on the cell phone (650) 575-5070 Your in for the "Ride of Your Life" CALL


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UTSA community invited to Jan. 19 MLK march
By Tim Brownlee
Assistant Director of Public Affairs
(Jan. 8, 2009)--UTSA community members are invited to participate in the Martin Luther King Jr. March and Commemoration on Monday, Jan. 19, hosted by the City of San Antonio. UTSA participation is coordinated by the Inclusion and Community Engagement Center.
Today's headlines
- La Prensa Foundation is newest member of UTSA Lone Star Society
- UTSA alumna Jordan Kaufmann wins $50K for new stent-graft start-up
- UTSA begins new way-finding sign installation this summer at Main Campus
- USA Today: UTSA long jumper Tyler Williamson rescues three-year-old boy
Article tools
A bus will provide free transportation to and from the march site. The bus will depart at 8:30 a.m. on march day from the Convocation Center at the 1604 Campus and can accommodate up to 50 people.
This marks the 23rd anniversary of the march in honor of civil rights activist and Nobel Peace Prize winner Martin Luther King Jr. More than 100,000 adults and children are expected to participate in the nearly three-mile march through the community's East Side. San Antonio's march is the largest in the United States.
The MLK Commission organizes the march and leads the community effort of more than two dozen events paying tribute to King. A variety of educational, inspirational and celebratory events take place at city library branches, college and university campuses, and military installations.
For more information, visit the City of San Antonio Web site or contact the UTSA Inclusion and Community Engagement Center at (210) 458-4770.


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I'll be checking out the brands and types as time passes. I've not seen any threads that we have, or the local places have labeled "long or extra long" staple. But I will pay more attention to that as I buy new threads.
Welcome to the Quilting Board!
I'll be checking out the brands and types as time passes. I've not seen any threads that we have, or the local places have labeled "long or extra long" staple. But I will pay more attention to that as I buy new threads.
I like Connecting Threads Essential. Nice colors /cotton/ reasonable price and easy people to deal with. I have not had problems with thread breakage. I change needles often and clean my bobbin case everytime I put in a new bobbin. I also clean the feed dogs frequently and this seems to take care of any lint. I do not see that there is more lint than with any other cotton thread and I prefer cotton thread and all cotton fabric. Also use pure and natural batting that lies flat not packaged. I guess everyone just has to use what works for them and their machine. I have a Bernina and contrary to what the dealer says it is not fussy about thread.
I'm a fan of Guterman...they never fail me and I think they stitch beautifully. I also use large spools for white/black threading...and never run out.
We have quite a lot of Gutermann thread. My wife has so much thread it boggles the mind. Some of my machines have broken the Gutermann thread others love it. That was quite a while ago and I think I've pretty much gotten them sorted out now.
I does do the job I guess but I've found it to be somewhat weaker than a standard size 50 thread of yore. Since most of our machines are "vintage", "classics" and or "antiques" size 50 is what they were probably use for in their day.
The Gutermann size 50 seems thinner than the old American size 50. Perhaps the way they are measured.
Guterman has always been thinner, but it's strong which is my criteria and now that I've started quilting, there is some value in a thinner thread taking up less space in the seam after it's stitched. I am using old C&C on the top on the 15 clone and I see the difference when I press the seam. I also like a thinner thread in the bobbin on the 301 because it doesn't hold much thread to start with.
I've got to take a real look see at my seams. I haven't really given the space the thread takes much thought.
oh my gosh! I have SO much to learn, about quilting, old machines, thread . . . . . wow . . !
thanks for teaching so sweetly guys!
oh my gosh! I have SO much to learn, about quilting, old machines, thread . . . . . wow . . !
thanks for teaching so sweetly guys!
Joe, my heartfelt sympathy. The night before last, I was using my Singer 401 on a quilt and the same thing happened -- about fifty times and many swear words. As you know, the 401 and 500 are pretty much the same machine. I had quilted the interior with some thread from Thread Art, knowing it isn't the best thread. It did pretty well, not much snapping. When I went to bind it, being sure this binding would be great, oh my! Nothing but trouble. I changed threads - four manufactures. I cleaned out the tension, with which I have not had other trouble. I cleaned the already clean bobbin area. I adjusted tension, adjusted tension, adjusted tension. I changed needles several times, finally installing a titanium #16. I re-threaded so many times, cleaning out every part of that thread path. I could not get decent results with any stitch. That thread - every thread including 40 weight - snapped and frayed every minute or two. I oiled the machine. I did everything short of taking apart the tensioneer, with which there had been no previous problems. I used built in stitches and cams. I finally switched machines.
So I'd like to know too, what happened?
Aurifil is the best thread, according to what I've learned in thread construction classes. I do not use it on homeless quilts, which this one was.
After I said the Thread Art embroidery thread was FMQ fine, I had a problem. It was coming off the spool in a spiral and wanted to twist around the needle on the 301. I have no way to install a spool horizontally on this machine, so I finally put it in a drinking glass behind the machine. That seemed to take care of the problem. I still like the strength and the sheen.
cricket, did you adjust the bobbin tension, too? I had to do that to two machines last week - a first for each. Joe says there are bobbin gremlins afoot.
Last edited by irishrose; 03-01-2013 at 07:35 PM.


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I noticed that you did not include the restriction on the amount of hives allowed.
How is it a "public nuisance" when it's on non public property?
Regards, Barry
Better to ask forgiveness than permission.
If you give them the opportunity to make a decision...
He already said he is ratting the neighbors out for having hives. I dont understand why he invited the gOVERNMENT into his backyard in the first place. I would have put a small fence up and got bees, just like the neighbors.
Bakpakr -- Why don't you talk to Warren Miller / PA State Beekeepers Assn. Cumberland is still an agricultural county, the Penn State Ag extension folks will help, too. Your neighbor cities don't have these restrictions, sounds like an overly zealous zoning officer. There are PA State folks that will help you - better than out-of-state help for a problem like this. Good luck.
bakpakr: Are you near Patton PA,,,message me if you do.
I just invested 18,000 bucks on a building on my farm. Then the twp I live in Ohio sued the Zoning Board of Appeals for allowing me to build it. The Twp spent, so far, over 45,000 for their attorney,,,they have not paid the attorney for the ZBA, that bill is also around 45,000.00. I stood my ground, and now the TWP insurance company that will have to pay the lawyers said to drop the case. In a way I won,, but I also lost. My 18,000.00 investment was torn down in an effort to stop any more money being wasted by the TWP Trustees. Now I am thinking of suing each one of them as Citizens,,not government officials,, my attorney says I have a good case and I can sue them as citizens.
I posted this to show city hall is not the final word. And oh BTW I used Ohio Revised Code to help the ZBA with evidence which states. TWP's and Counties have no Agricultural Buildings.
bakpakr : Fight em!!!!
I think fighting this a such a low government level is a waste of time. Even if you get your way, the next guy in that same office can nullify the previous ruling based on his/her interpretation of the law(s).
You would be better off getting your state beekeeping association involved. If you are not a member, then join their ranks. They are your best advocate.
In the state of TN, local laws have been passed over the last few years banning beekeeping. Some are county and some are city ordanances.
The TBA (TN Beekeepers Association) finally got a bill through the state legislature and signed by the govenor either late last year or early this year that supercedes all local ordanances concerning beekeeping. This new law states that anyone can keep bees on their property. I think there is a maximum amount of hives which is based upon lot size(s).
With most everyone I know concerned about the plight of bees these days, it is much easier to get the public on your side.
A letter to the editor of your local and state newspapers couldn't hurt either. Enlighten these readers about bees, beekeeping, and the loss of bees across the country.
De Colores,
Disease prone if I'm mistaken is referring to insects which can harbor diseases communicable to humans.
I think you're ok cuz there's an apiary at the Governors Mansion in Harrisburg.
"Yes I don't think they know about them. I am hoping that by raising this with the borough I don't get them in hot water." Oh, sorry. I guess I misunderstood.
Set up 3-4 empty hives in your backyard and leave them. Go out in a bee suit and inspect them occasionally. When they write you a ticket, take the code officer out back and show him the empty boxes, and film it. Now you can get your bees.
Hi bakpakr and good luck in your efforts.
Many municipalities are in the process of legalising or formalising beekeeping, due to the the exploding public interest and support for locally produced food and an awareness of the 'plight' of bees. Although this is often based on a poor understanding of the issue, it provides support nonetheless. I have found a lot of good info on this site, and if you google 'beekeeping' 'ordinance' 'code' 'bylaw' you will find many examples you can show to your local or district council, including model code text. I am pursuing this where I live and am exploring a partnership with the botanic garden in my local city as a first step. It is looking positive so far. I will see if I can email you a document where I have gathered up all the examples I found of codes etc in existence now. Some of them are surprisingly permissive, e.g. allowing bees in condos. Following Vancouver legalising beekeeping in 2006, there are now reportedly 3,000 beekeepers in the city!
Can you hide the hives?
My wife was all worried about bees in the backyard now she could care less because she forgets they're even there.
To the OP....IMHO having a 20ft fence that goes beyond the hives in both directions is a bit much if the hives are not pointed at the property line in question. I have my hives about 10 ft from a property line. I talked to my neighbors before getting the bees. I put an 8ftx8ft fence behind the hives and the hives themselves are spaced so they take up most of the 8ft length of that fence...but they're pointed in the other direction towards my property. They've never been a nuisance to the neighbors and when you watch the bees they leave in the direction the hives are pointed and by the time they've made a turn one way or the other they're 20ft or higher. Building a 40ft long fence is a huge barrier to entry to someone that wants 1-2 hives and doesn't want them smack in the middle of the yard.
Thaks everyone for the great responses and information. Keep it coming!!
I am now in contact with a PA State Dept. of Ag. Apiary inspector. She is on my (our)side.
I will get the law either changed or new law enacted at the local level. I may also get the state law amended to take it out of the hands of local authorities hands as the state has a registration and inspection program in place and in my opinion would be better able to deal with apiaries than the local authorities.


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awesome photos , i <3 the OMG water ,the colour of it alone is so ......omg ! nice that u are having a long summer !!!!! u should see the snow here , wow , over 2 feet deep , ;)
Trip Start Oct 30, 2012
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Even so, he (and I) had a brilliant time. Best day yet with sun shining so we could see the colours of the coral and fish, especially since we were in such shallow water. The sun also caused the water to turn this amazing colour of blue, or green, or aqua...I'm still not sure what to call it!
eagle ray (well, we'll trust him and not think that he was hallucinating due to lack of O2). Since he wasn't diving with the noise of the regulator he was nice and quiet and didn't make any bubbles. He was just looking around before surfacing and out of the blue came this ray towards him. It stopped and gave him a good look from only about 8 feet away. Too bad that Brian had to go up for air. He could see it below, but by the time he dove again it had gone. Everyone was jealous :)
With our relaxing snorkel day we had lots of time to enjoy the views, beach and sun. The island
One more quick swim in the sea to soak up as much sun and enjoy the turquoise waters as we're on a 10 hr bus to KK tomorrow :P


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White Gevalia Travel Mug
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Portal für aktuelle Presseinformationen von diversen Polizeistationen in Deutschland
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A person with constantly entangled pubic hair. (Plural: Curly Whirlies. May refer to couples)
by Kar-len O' Whirl February 22, 2009
It gets its name from the confectionary product 'Curly Whirly' and is when a male ejaculates upon a females/males arm when recieving a hand job. This is related back to the 'Curly Whirly' as there are thin strands of excess chocolate on the product which emulate the cum on the females/males arm. The desired effect depends on how much you 'blast out of the cannon' and the proximity it lands over the arm of the recipiant.
"This babe was feeding my chicken last night and I left a Curly Whirly on her arm. It was so ace, man!
by 4DBOIZ September 22, 2009


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Now that winter is on the way and I am looking toward Spring, I am wanting to try and make my first ever hive split. I have been searching and reading and watching every Bee article I can find to try and see which would be the easiest or best way to split my hive. I am kinda leaning toward the WALK AWAY split. So before Spring arrives I want to hear from some of you more experienced BEEKS to find out thoughts of the majority. The hive I want to split will be going into its third year coming out of winter. I also have two hives coming two years old. My hopes are to get up to 10 hives or more. Any comments will be appreciated.
Thanks genie


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Estrostep Fe
Emergency Contraceptives Affected by Other Medications, UK Warns »
"The Medicines and Healthcare Products Regulatory Agency (MHRA) in the United Kingdom has issued a new warning to women using the emergency contraceptive drugs levonorgestrel and ulipristal, saying that they may not work if they take some other me"...
Read the Emergency Contraceptives Affected by Other Medications, UK Warns article »
Estrostep Fe
Estrostep Fe Consumer (continued)
Some products that may interact with this drug include: aromatase inhibitors (such as anastrozole, exemestane), ospemifene, tamoxifen, tizanidine, tranexamic acid, a certain combination product used to treat chronic hepatitic C (ombitasvir/paritaprevir/ritonavir/dasabuvir).
Some drugs may cause hormonal birth control to work less well by decreasing the amount of birth control hormones in your body. This effect can result in pregnancy. Examples include griseofulvin, modafinil, rifamycins (such as rifampin, rifabutin), St. John's wort, drugs used to treat seizures (such as barbiturates, carbamazepine, felbamate, phenytoin, primidone, topiramate), HIV drugs (such as nelfinavir, nevirapine, ritonavir), among others.
Tell your doctor when you start any new drug, and discuss if you should use additional reliable birth control. Also tell your doctor if you have any new spotting or breakthrough bleeding, because these may be signs that your birth control is not working well.
This medication may interfere with certain laboratory tests (such as blood clotting factors, thyroid), possibly causing false test results. Make sure laboratory personnel and all your doctors know you use this medication.
OVERDOSE: If overdose is suspected, contact a poison control center or emergency room immediately. US residents can call their local poison control center at 1-800-222-1222. Canada residents can call a provincial poison control center. Symptoms of overdose may include severe nausea and vomiting, sudden/unusual vaginal bleeding.
NOTES: Do not share this medication with others.
Keep all regular medical and laboratory appointments. You should have regular complete physical exams which include laboratory and medical tests (such as blood pressure, breast exam, pelvic exam, Pap smear) to monitor your progress and check for side effects. Follow your doctor's instructions for examining your breasts, and report any lumps right away. Consult your doctor for more details.
MISSED DOSE: Refer to the product package information for advice on missed doses. You may need to use back-up birth control (such as condoms, spermicide) to prevent pregnancy. Ask your doctor or pharmacist if you have any questions.
If you often forget to take your pills as directed, contact your doctor to discuss switching to another form of birth control.
STORAGE: Store at room temperature away from light and moisture. Do not store in the bathroom. Keep all medications away from children and pets.
Do not flush medications down the toilet or pour them into a drain unless instructed to do so. Properly discard this product when it is expired or no longer needed. Consult your pharmacist or local waste disposal company.
Information last revised April 2015. Copyright(c) 2015 First Databank, Inc.
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You are encouraged to report negative side effects of prescription drugs to the FDA. Visit the FDA MedWatch website or call 1-800-FDA-1088.
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This problem is about investigating whether it is possible to start at one vertex of a platonic solid and visit every other vertex once only returning to the vertex you started at.
A Hamiltonian circuit is a continuous path in a graph that passes through each of the vertices exactly once and returns to the start.
How many Hamiltonian circuits can you find in these graphs?
If you can copy a network without lifting your pen off the paper and without drawing any line twice, then it is traversable.
Decide which of these diagrams are traversable.
Legend has it that the 'gentlefolk' of Königsberg would spend their Sunday afternoons walking around the town. It is believed they were attempting to cross each of the seven bridges, that join the north and south of the river to the two islands, once and once only without retracing their steps.
Can you succeed where the people of Königsberg failed, and solve the problem of the seven bridges? If not, can you explain why not? If you can, explain how you know that you have all the solutions?


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|Data Dictionary:
|Census 1940 Census Tract Only
you are here: choose a survey survey data set table variable details
Survey: Census 1940 Census Tract Only
|Data Source:
|Digitally transcribed by Inter-university Consortium for Political and Social Research. Edited, verified by Michael Haines. Compiled, edited, verified and additional data entered by Social Explorer.
Data set: Social Explorer Tables (SE)
Universe: Housing Units Reporting Monthly Gross Rent
Variable Details
|Cumulative Monthly Gross Rent (More than)
|Universe: Housing Units Reporting Monthly Gross Rent
T090_014 $100 or More
Percent base:
Aggregation method:
Formula used to compute this variable:
Return_Value = ORG:T024_014
Relevant Documentation:
|Excerpt from:
|Social Explorer; U.S. Census Bureau; Census Tract Data, 1940-1970: Elizabeth Mullen Bogue File
|Census Tract Data, 1940: Elizabeth Mullen Bogue File -> Census 1940 Tract Documentation -> Population and Housing-Statistics for Census Tracts -> Definitions of Terms and Explanations -> Gross rent
Gross monthly rent, computed for tenant-occupied nonfarm dwelling units only, represents the estimated rent of the dwelling unit without furniture plus the reported average monthly cost to the tenant of water, electricity, gas, and other fuel. Rent differentials which result from varying practices with respect to inclusion of heat, utilities, and furniture as a part of the contract rent, are therefore eliminated from the gross rent figures.


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I like that
What stock did you use?
i started this when i started my pps43 build. since the 43 came out so good i decided to revisit this one. i had extended the shroud to accommodate the 18" barrel, welded in repair section, mated barrel to trunnion...and let it set.
started removing rust today... . pulled the barrel/trunnion out of this mess
and chucked it in my lathe to sand it down. just surface rust from an evap cooler. below is rust removed and waiting for casey's super blue.
using sean's tried and true method, found here, Login, i did the barrel and trunnion. here it is after 6 applications.
super blue is supposed to be a blacker finish than the cold bluing. one thing i found is that during the process, if i rub it down w/ 0000 steel wool soaked in the bluing solution, let it set, then wipe off and do another coat, it seems to help in the chemical reaction. it comes out much blacker and much more luster after polishing with steel wool and oil in the end. below is a pic, not great, but it shows how dark it gets.
I like that
What stock did you use?
"Government is not the solution to our problem, government is the problem" Ronald Reagan
Evap coolers ??? That sounds like Arizona to me.
Optics would make your rifle look more lethal !!!
That is an interesting and neet build. Please let us know how it shoots.
the pps52, or wz43/52 is a polish pps 43 that has wooden stock.
worked on the front sight tonight. had to make cross bar and drill and tap for post like on the pps43.
then i cut the rear sight to be welded on. used a laser bore sighter to select placement.
welded it on and then did preliminary clean up w/ dremmel.
had to remove the nice, stock matching orange color. also got the trunnion plate blued.
cut out the lower for the fcg. it is a winchester shotgun fcg. i know everyone is talking about not using these and going more traditional, but this is what came w/ kit in trade and i need the parts count.
here are two of the fcg sxs. left is original and right is modified.
in lower.
made this tonight.
it goes here.
to hold this in place.
welded to hold IT in place.
there is a notch on each side of frame in fcg that IT slides into.
right there, in front of the hammer spring....see it?
then i drilled a pin hole to mount the rear of fcg. here's what it looks like.
tomorrow i'll cut and weld rear part that goes between fcg and rear of lower and holds take down pin....until then...nite.
got the upper done today. not thrilled w/ the finish ....but it'll keep it from turning rust colored again. ;D. i used button head screws to hold in trunnion bracket. i drilled and tapped a hole in top of trunnion and used a 1/4"-20 button head screw for that. i welded 2 threaded inserts together to use as the pivot pin and used button head screws to hold it in place. i need to find some black nuts...i don't like the sound of that...instead of the shiny ones. somewhere i lost one of the stock screws so i'll have to find one to replace it.
I don't know what you would call "IT" but your making good progress
"Government is not the solution to our problem, government is the problem" Ronald Reagan
lol, thanks that brought a big grin while i'm working on collecting all my tax stuff for the accountant.


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Hey Ladies, Are Those Political Speeches or the Vagina Monologues?
Kathleen Smith | Posted 11.05.2012 | Canada Politics
Read More: Tammy Duckworth, Quebec Election Shooting, Quebec Electrion Shooting, Michelle Obama, Romney Ann, Pauline Marois Speech, Shots Pauline Marois, Pauline Marois Shots, Election Shooting Quebec, Pauline Marois Assault, Ann Romney, Video, Canada Politics News
During PQ leader Pauline Marois' acceptance speech on Tuesday evening, shots rang out. Marois, undaunted, returned to the stage and made this statement: "This is an example of a woman head of state. Voila." Throughout her campaign, Marois brought up her sex several times, as did Ann Romney and Tammy Duckworth in their respective convention speeches. For women who are politically-minded, it's been one hell of a week.


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Vibrant Studio in Central Florence
Size30 m²
Floor No.2(with elevator)
- Internet/WiFi
- Kitchen
- Washer/dryer
- Smoking allowed
- Elevator in building
- Towels
Accommodation summary
|via delle porte nuove, 50144 Florence, Italy
|Property type
|Property ID
|Acceptance rate
|Response time
|A few hours
|Calendar updated
Cosy and well furnished, the studio features 2 single beds that can be converted into a comfortable double bed. An additional single bed is also included. The kitchenette is fully fitted, and the bathroom contains a bidet and a shower.
Firenze Santa Maria Novella Train Station can be reached within just 5 minutes on foot. The nearest tram and bus stops are just a few steps away, and provide regular access to all other parts of the city.
In the local area, guests will find a wide selection of bars, restaurants and shopping opportunities. Many historical monuments are also within walking distance, including Ponte Vecchio Bridge, Giotto's Tower and Santa Croce Church.
House rulesGarage parking is available on request for an additional fee.
|Price for > 1 guests
|$ 24 CA per guest/night extra
|Check-in after
|Check-in before
|On arrangement
|Check-out before
|Cancellation Policy
Reviews of this property
Studio nice, well situated and very quiet
Studio agréable, bien situé et très calme
Very central, clean and friendly. Strongly recommended.
Muy céntrico, limpio y agradable. Totalmente recomendable.
The great room, Florence is wonderful and was great to have a clean, friendly and comfortable small home where finish the day completely exhausted so many thanks Francesco, your house have given us everything we needed to spend unforgettable days.
A greeting. Blanca.
La estancia genial, Florencia es maravillosa y ha sido estupendo tener un pequeño hogar limpio, agradable y confortable donde acabar el día completamente agotadas así que muchisimas gracias Francesco, con tu casa nos has dado todo lo que necesitábamos para pasar unos dias inolvidables.
Un saludo. Blanca.
An intimate and very quiet to rest after a long day enjoying the beautiful city of Florence apartment.
With a not too far from the historic center and the train station situation. About 15 minutes.
Un apartamento intimo y con mucha tranquilidad para descansar tras una jornada intensa disfrutando de la bonita ciudad de Florencia.
Con una situación no demasiado lejana del centro histórico y de la estacion de tren. Alrededor de 15 minutos a pie.
Small comfortable and convenient studio. Everything has been designed for the comfort of occupants (thank you for the hairdryer!). Good location so that we can visit Florence on foot. Nice and something to eat in abundance ...
Petit studio confortable et très pratique . Tout a été pensé pour le confort des occupants (merci pour le sèche-cheveux !) . Bien situé de façon à ce que l'on puisse visiter Florence à pieds . Quartier agréable et de quoi se restaurer à profusion ...
We really enjoyed our stay at Francesco studio.It's independent, comfortable and very clean,the kitchen is very well equipped. We could rest in the evening,because place was very quiet.I recommend this studio to everyone.
It was very nice ! Nice flat and Francesco is so pleasant.
I would go back in that place with pleasure !
Monolocale carino, posizione ottima
Unico neo, non c'è parcheggio in strada.
Bisogna lasciare l'auto in un parcheggio pubbico a € 25 giornalieri
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