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First-Graders Create THE UNIQUE LINK from Dog Ear Publishing
A first-grade class has entered the world of publishing, creating an illustrated children's book with a lot to say. "The Unique Link," the brainchild of Liberty Park Elementary School teacher Sarah Latdrik and her 24 students, was published earlier this year by Dog Ear Publishing, which offered its services for free. In the story, a first-grader named Lexie loses her confidence and tries to blend in. After some mishaps and unlikely allies, Lexie learns its best to be herself.
Dog Ear and Latdrik paired up last year as part of a two-year writing workshop at the school. Latdrik was teaching kindergarten and had students Skype with mentor authors such as Todd Parr (author of "It's OK to be Different) to learn how everyone is unique and should be proud. Students also heard about "change makers" like Martin Luther King Jr. and Helen Keller. Latdrik thought her students would benefit from learning more about the publishing process after working very hard in the writing workshop, and a Dog Ear employee spoke to the class.
That employee was "was blown away by the students' complex understanding of the writing process," discussing subjects like dialogue and writing strategies, said Miles Nelson, Dog Ear co-founder. Latdrik said her students "did a great job" showing what they had learned about books and the writing process, and she expressed an interest in working with the company to produce a book. "Dog Ear wanted to help the students become real, published authors," Nelson said.
Earlier this year, that goal became a reality. Latdrik moved up with her kindergartners in the fall, becoming their first-grade teacher, and they began working on the book. The process began with brainstorming characteristics for the characters, visualizing what they might look like and talking about the book's message. They built a storyboard to combine their ideas on Post-It notes into a story and talked about character development. Eventually the students told oral versions of their story and Latdrik wrote down their words, adding transitions where necessary.
Students took just as much care in creating the book's illustrations, accomplished with help from art teacher Abby Winebrenner. Background photographs were taken at Liberty Park and Winebrenner's apartment, inspired by the work of mentor author Mo Willems, who illustrated "Knuffle Bunny" and "The Pigeon Needs a Bath."
The first-graders discussed the main characters, such as skin color and the impact it might have on the story, as well as face shapes, and Winebrenner sketched them. Students voted on the ones they liked and drew in the faces based on the characters' emotions. They also drew self-portraits, which appear on the final pages. The drawings were scanned and digitally added to the bodies for the book.
"What an awesome and enriched collaboration our illustrators were able to experience," Winebrenner said, adding that she simply helped tighten their ideas and help turn them into specific physical characteristics, such as their hair and the size of their smiles, helping Samantha and Lexie come to life on paper.
The students' dedication to the project shows. "You can really tell that Mrs. Latdrik's students worked very hard to put this book together," Nelson said. "These young first-graders shared the same passion that our more seasoned authors have for their writing. It was wonderful to see such excitement and the pride these young children had in the book."


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Flames NewsFlames Home > Volleyball Home > News
William & Mary Holds On for 3-1 Win Over Liberty
William & Mary and Liberty traded set victories, before the host Tribe pulled away for a 3-1 (25-12, 21-25, 27-25, 25-21) victory over the Lady Flames, Tuesday at Kaplan Arena.
With the win, William & Mary (5-12) snapped a five-match winless streak, while the Lady Flames' losing streak extends to 10 contests. The Tribe avenged a 3-1 loss to Liberty in the teams' last meeting, Aug. 28, 2012 in the Vines Center.
William & Mary hit .274 for the match, while Liberty attacked at a .161 clip. The Tribe led, 84-83 in digs, and 7-5 in blocks. Liberty's 83 digs were the team's most since recording 94 digs at UNC Asheville on Nov. 12, 2011.
Liberty senior Jade Craycraft posted her second career triple-double, with 10 kills, 38 assists and 12 digs, to go along with three blocks. Sophomore Allie Reynolds led all players with a career-high 24 digs, the most by a Lady Flame this season. Senior Lillie Happel recorded 17 kills and 15 digs, while freshman Susan Babcock tied her career high with 11 kills. Senior Becca Haraf contributed a season-best 15 digs, and junior Gabrielle Shipe collected 11 digs.
Junior Liz Brown connected for a match-high 19 kills for the Tribe, followed by sophomore Dessi Koleva, who registered 18 kills and 16 digs. Freshman Stephanie Paul dished out 50 assists, while redshirt-junior Paulette Grand Pre collected 21 digs.
The Tribe jumped out to a quick 7-1 lead during the opening set, on the way to a 25-12 victory. William & Mary connected at a .483 pace in the frame, compared to .094 for the Lady Flames. Brown led all players with four set-one kills, while three Lady Flames sent down two kills apiece.
The Lady Flames responded in set two, tying the match by winning, 25-21. Liberty led, 18-14, following a kill by Happel. William & Mary staged a 4-1 run to draw to within one, 19-18. Leading, 21-20, the Lady Flames closed the set on a 4-1 rally, clinching the frame with back-to-back kills from Nzea McQuitery and Happel.
Liberty outhit William & Mary, .262-.212, in the second set. Happel posted a set-high seven kills, while Brown scored six kills for the Tribe.
Liberty held a 15-13 set-three advantage, before the Tribe went on a 7-1 run that featured three Koleva kills. Craycraft then sent down a kill to end the rally, and Happel trimmed the deficit to 22-21 with a kill of her own. After two straight Tribe points, Babcock scored two kills, and a Rollins winner tied the set at 24-24. William & Mary cashed in on its second set-point try, 27-25.
The Tribe hit .275 in set three, while Liberty hit .190. The Tribe's Koleva recorded seven kills, while Babcock registered six kills and Craycraft had five kills.
William & Mary opened up an 18-14 lead in set four off of consecutive blocks. The Lady Flames bounced back, tying the set, 20-20 on an attack error by William & Mary which capped a 6-2 Liberty run. A Koleva kill sandwiched between two Liberty miscues gave the Tribe a 23-20 lead. Happel sent down a kill, making it 23-21, before a pair of William & Mary points ended the match.
Happel sent down six kills during set four, to lead all players, while William & Mary's Brown and Koleva both recorded five kills.
Liberty will return to Lynchburg for its first home match since Sept. 3, taking on Gardner-Webb on Friday night at 7 p.m. inside the Vines Center. The Lady Flames will then host UNC Asheville at 2 p.m., Saturday.

subset: commoncrawl


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Investigations are continuing into a suspected pipe bomb explosion in parkland between two schools in Conder on Friday afternoon.
Tuggeranong Patrol officers, forensic investigators and the Australian Federal Police bomb response team attended an area near a waterway and bike path between Lanyon High School and St Clare of Assisi Primary School about 2pm.
No one was injured and neither school was evacuated following the minor explosion, which caused damage to plants and grass and dispersed some material around the area.
ACT Policing Superintendent Paul Shakeshaft said ''it was fortunate no one was hurt during the incident, which occurred while both schools were still in session''.
Superintendent Shakeshaft said the unusual incident had the potential to be very dangerous for anyone venturing into the area.


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I analyzed my the problem areas that bothered me the most on my body.
1. Belly/muffin top/lap apron. Whatever you call it, if I purchase pants to fit the waist-ish, butt and thighs. Then I look good however I have this muffin top that sticks out over the top of my pants and am back to wearing larger loose shirts to conceal. If I wear pants to not have the muffin top then they are falling off too big.
2. Back fat everything that hangs over the top and under the armpits around the bra area.
3. Breasts! The hang too low, I get tired of gluing (roll on medical adhesive) found out I'm allergic to Hollywood Tape to keep them in lace in my bra, mostly I just use rolled up socks to keep them in place (think back to a 12 year old girl)
4. Arms or as I call them my Bat wings. They are like a shiny object to me, when I get in the front row staring at the mirror at Zumba Class I get distracted! Watching them flap.
5. Thighs, these really don't bother me too much as I never plan to wear micro shorts, bikini bottoms or anything that hits more than 2" above my knees.


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The lineup for the festival, Hilario Duran Trio, Marcus Belgrave Septet, Michael Kaeshammer, Dionne Taylor and Manteca. Hilario Duran trio started the festival Wednesday evening. I didn't witness the performance but by all accounts Duran proved why his small group is considered one of the best trios on the planet. I spoke to a few people who saw the performance and they were all impressed by the energy, and the talent. "This is one of the most exciting jazz trios I've ever seen," said one festival attendee. I arrived in town Thursday, Marcus Belgrave performed that evening and Michael Kaeshammer the following night.
Marcus Belgrave And His New Orleans Celebration took to the stage Thursday, July 31. In Ontario this is the start of a holiday weekend, Monday is the official civic holiday, Simcoe Day. The band performed to a packed house. The Algonquin Theatre is a five hundred seat theatre in the heart of Muskoka district, northern Ontario. This is cottage country, picturesque lakes, quaint villages with charming stores and restaurants. Laid back folks, who are in holiday mode, some permanently. Many of the audience members were retirees.
Marcus Belgrave, trumpeter and vocalist, Charlie Gabriel, tenor saxophonist, clarinetist and vocalist looked to be dressed for leading a Dixieland parade. The theme was New Orleans. Beads, bangles and sun parasols decorated the stage. A smoky haze cast eerie shadows and a "big easy" mood defined the ambiance. "Come along and take a trip down the Bayou with us," says Belgrave to the audience. He taps his foot to lead the band in and the swinging begins. The band would swing through two sets of Mardi Gras celebrations.
Charlie Gabriel swings hard on clarinet; he adds the finishing touches to Belgrave's trumpet statements. The two have been working together for over thirty years, they are communicating with each other through their instruments and they compliment each other perfectly. With a brief pause, Charlie Gabriel introduces the next song, "Let The Good Times Roll." He has a voice that is softly growling, a similar tone to his tenor saxophone, growling, purring, pure and sweet he sings the song through his sax. The rhythm section is playing in solid support, made up of pianist Bill Myers, bassist Marion Hayden and drummer Gayelynn McKinney.
The third song introduces Joan Bow Belgrave, she comes on strong with a dynamite voice that resonates pure and powerfully. She is singing a great song, "You Can't Lose A Broken Heart" passion, power and a lovely sound. Ms. Belgrave is looking spectacular and sounding just as good.
The first set was an entertaining affair that featured some great playing from Mr. Belgrave, Mr. Gabriel and Chris Smith on trombone. As well as the songs mentioned above, the band performed "My Sweet Substitute" "Life Is So Peculiar" and "You Don't Know Me" many of the songs from the CD, Marcus Belgrave's Tribute to New Orleans, Ray Charles and The Great Ladies Of Song (2006 Marcus Belgrave & DJMC Inc.)
The second set carried on in the New Orleans tradition, with a lot of partying and a good time feel. The set introduced some of the songs that will be on the bands upcoming project, due for release in the fall. Mr. Belgrave introduces the song "Bill For Bennie" in tribute to his days playing with Ray Charles, a song composed by Hank 'Bennie' Crawford. A great trumpet introduction - a beautiful tone, a melancholy feel, Charlie Gabriel and Chris Smith join in. A call and response between the leaders ensues and all members of the band take a whirl at providing sumptuous improvisations on a catchy melody.
They played an original song co-written by Mr. and Mrs. Belgrave, "Excitable," a ballad, a love song, a great opportunity to hear Marcus Belgrave on flugelhorn. The song builds to an excitable, swinging rhythm in a rapid tempo with an upbeat groove. They played "East of the Sun" as arranged by Chris Smith. A couple of Louis Armstrong songs were played that featured the singing of Mr. Belgrave, "A Kiss To Build A Dream On" and "What A Wonderful Life". They finished the show with a march through the isles of the theatre, a second line to "Tailgate Ramble." The audience was on their feet and applauding through out, a great show featuring a lot of entertainment. A fun time seemed to be had by all, musicians and audience members alike.


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It's the first time that the Rev. Martin Luther King Jr.'s estate has officially approved a movie project about the late civil rights leader, and the MLK biopic will be helmed by none other than mega-director Steven Spielberg, who has acquired the "life rights" to Dr. King's story, according to Variety.
King, who was assassinated in 1968 in Memphis at the age of 39, copyrighted his speeches, books and famous works during his lifetime. The DreamWorks project marks the first film to be authorized by King's estate and gives the producers the right to utilize King's intellectual property—including his famous "I Have a Dream" speech delivered during the 1963 March on Washington—to create the definitive portrait of his life.
"We are all honored that the King Estate is giving us the opportunity to tell the story of these defining, historic events," Spielberg said. "It is our hope that the creative power of film and the impact of Dr. King's life can combine to present a story of undeniable power that we can all be proud of."


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Written on: 09/07/2013 by bn07ejh (1 review written)
considering my sensitive skin, i use this cream regularly and find that nothing compares. i don't ususlly write rreviews but as this seems to be getting such bad press i felt compelled. i love piz buin 1 day long, the factor 15 stops me from burning without being greasy. as i am blonde i find many other creams don't make the cut.
my advice is read the lable, test a small area as it says and if you are not allergic feel lucky because this cream works!
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Written by SoliDeoGloria


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Embracing Defeat
From Wikipedia, the free encyclopedia
First edition cover
|John W. Dower
|United States
|W.W. Norton & Co.
Publication date
|Media type
|Print (hardcover)
|Preceded by
|The Bombed: Hiroshima and Nagasaki in Japanese Memory, Diplomatic History 19, no. 2
|Followed by
|Cultures of War: Pearl Harbor, Hiroshima, 9-11, Iraq
Embracing Defeat: Japan in the Wake of World War II is a history book written by John W. Dower and published by W. W. Norton & Company in 1999.[1] The book covers the Occupation of Japan by the Allies between August 1945 and April 1952, delving into topics such as Douglas MacArthur's administration, the Tokyo war crimes trials and Hirohito's controversial Humanity Declaration.
Described by The New York Times as "magisterial and beautifully written,"[2] the book won the 2000 Pulitzer Prize for General Non-Fiction,[3] the 1999 National Book Award,[4] the 2000 Bancroft Prize,[5] the 2000 L.L. Winship/PEN New England Award, the Mark Lynton History Prize and the 1999 Los Angeles Times Book Prize.[6]
- Dower, John W. Embracing defeat: Japan in the wake of World War II (2003 ed.). W.W. Norton & Co. ISBN 978-0-393-32027-5. Total pages: 676.
See also[edit]
- ^ Dower, John W. (1999). Embracing Defeat: Japan in the Wake of World War II. W. W. Norton & Company. pp. 676 pages. ISBN 0-393-04686-9.
- ^ "This Space Occupied". The New York Times. 1999-07-04.
- ^ "Pulitzer Prize Winners: General Non-Fiction" (web). pulitzer.org. Retrieved 2008-03-13.
- ^ "National Book Awards – 1999" (web). National Book Foundation. 2012. Retrieved 2012-02-20. (With acceptance speech.)
- ^ "The Bancroft Prizes; Previous Awards". Columbia University Libraries. Archived from the original (web) on 2007-07-14. Retrieved 2008-03-13.
- ^ "1999 Los Angeles Times Book Prize Winners" (web). Los Angeles Times. 2007. Retrieved 2008-03-13.
External links[edit]
- Embracing Defeat on Open Library at the Internet Archive
- First Chapter
- Interview with Dower on Embracing Defeat, Booknotes, March 26, 2000
|This article about a non-fiction book on Japanese history is a stub. You can help Wikipedia by expanding it.
|This article about a nonfiction book on World War II is a stub. You can help Wikipedia by expanding it.


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It is the fourth day of the desperate search to find the missing Malaysia Airlines flight MH370 after it vanished without a trace.
And as passengers begin to be identified, and families cling on to hope their loved ones are alive, there continues to be developments in the search.
The Boeing 777 jetliner, with 227 passengers and 12 crew on board, disappeared early Saturday morning while en route from Kuala Lumpur, Malaysia, to Beijing, China.
It has not been seen since.
Two of the passengers were travelling on stolen passports and have since been identified.
A 100-nautical mile radius of the South China Sea is being searched for any trace of the plane.
At least 10 countries are taking part in the search, which involves 40 ships and 34 aircraft.
Follow all the latest news and reaction from Malaysia as it happens in our live blog
Here is what we have learned so far today:
1. Passengers with stolen passports identified
A passenger on the missing Malaysia Airlines flight who was travelling on a stolen passport was a teenage Iranian with no terror links, it was revealed on Tuesday.
The 19-year-old - named as Pouria Nour Mohammad Mehrdad - was understood to have been on his way to Germany where he was hoping to seek asylum.
Malaysian police held a press conference this morning four days after the jet seemingly disappeared into thin air.
The Iranian was one of two passengers travelling on stolen passports, Malaysia's police chief Inspector General Khalid Abu Bakar said.
He said the young man - who was travelling to Frankfurt - was "not likely to be a member of a terrorist group".
Mr Bakar said the Malaysian authorities were in contact with his mother in Germany.
The second man travelling on a stolen passport was identified as 29-year-old Delavar Seyedmohammaderza.
An image showed the two Iranian men boarding a plane at the same time.
Interpol secretary general Ronald K Noble said the two men travelled to Malaysia on their Iranian passports, then apparently switched to the stolen Austrian and Italian documents.
Mr Noble said the recent information about the men made terrorism a less likely cause of the plane's disappearance, but that did not allay concerns about the ease of travel involving stolen passports.
2. Plane 'tracked to the Strait of Malacca'
Malaysia's military believes it tracked the missing plane on radar over the Strait of Malacca, some distance away from where it last made contact with air traffic control.
"It changed course after Kota Bharu and took a lower altitude. It made it into the Malacca Strait," the military official, who has been briefed on investigations, told Reuters.
The Strait of Malacca runs along the west coast of Malaysia and is one of the world's busiest shipping channels.
The airline said on Saturday that all contact was lost off the eastern coast town of Kota Bharu.
3. China deployed 10 satellites to help search for MH370
China has deployed 10 satellites to help in the massive air and sea search for missing Malaysian Airlines Flight MH370.
Details emerged today in a report in the People's Liberation Army Daily, a Chinese newspaper.
The satellites will use high-resolution earth imaging capabilities, visible light imaging and other technologies to "support and assist in the search and rescue operations for the Malaysian Airlines aircraft".
The information was also published on the website of China's defence ministry.
The Chinese satellites will also help in weather monitoring, communication and search operations in the area where the plane disappeared, the newspaper said.
China will also strengthen the Beidou navigation system's satellite monitoring capabilities to "provide reliable navigation for the rescue operations and communication support".
4. Officials cancelled a press conference:
Officials in Malaysia cancelled a press conference to update the world's media on the hunt for missing Malaysia Airlines Flight MH370.
The briefing had been due to take place in Sepang, Malaysia, at 1.55am GMT on Tuesday but was shelved with no reason given.
5. Passenger left his wedding ring with wife:
A husband on board the missing flight left his wedding ring and watch with his wife and children as keepsakes in case something happened to him.
Mechanical engineer Paul Weeks, 39, was on his way to start a new job in Mongolia when the plane disappeared.
Originally from New Zealand, Mr Weeks moved his young family to Perth, Australia, in 2011 to make a new start after their home in Christchurch was devastated by a series of earthquakes.
According to The Times, the ex-soldier had been offered a lucrative engineering position with a mining company in Mongolia and he was en route there via Kuala Lumpur and Beijing when Flight MH370 vanished.
His wife Danica told the newspaper he had left his wedding ring and watch with her to give to their sons Lincoln, three, and Jack, one, when they married.
She said: "Paul said 'If something should happen to me, then the wedding ring should go to the first son that gets married and the watch to the second'."
6. Passengers phones still ringing four days later
It has emerged that phones taken on board flight MH370 are still ringing FOUR DAYS after the plane's disappearance.
Reports suggest as many as 19 families have managed to call phones of their missing loved ones, while the airline itself has got through to some of the missing crew's handsets.
According to Chinese media, the 19 families have signed a joint statement confirming they made calls which connected to the missing passengers but without an answer.
In addition a Malaysia Airlines official confirmed that they too had tried to get in touch with cellphones of missing crew members, but again without a response.
But frustratingly for all the heartbroken families all messages or calls are yet to be reciprocated.
This isn't the first time that the phones of those people missing were able to be 'reached'.
On Sunday, a family of a passenger successfully rang his phone live on television, but received no answer.


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It's getting downright cool in parts, so it's time to break out some seasonally-appropriate ingredients.
Check out this offering from Jardesca aperitiva. (Note, you can also use white wine in this recipe if you want a more restrained experience.)
Jardesca Fall Harvest Spritz
3 oz. Jardesca eau de vie
3 slices ripe pair
bruised basil leaf
Add ingredients to a stemless wine glass, over ice. Stir once and top with a splash of soda water or sparkling wine.
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No fan of Hannibal
When radio stations ask me to contribute to classical programmes, I tend to say yes unless there is very good reason not to. (Television is another matter. There you have to look nice: what I call, the frock problem. You also need to give up something like an hour off your time for every minute they transmit, which raises an obvious effort/reward issue).
But when Irish Newstalk e-mailed me to ask if I would join in a discussion about Hannibal, my first reaction was to say no. Two problems. First, I don't have all that much to say about Hannibal (except that, if the criteria of good generalship is actually winning, then Hannibal falls down my rankings pretty quickly – along with Spartacus, Napoleon and a whole lot of other blokeish heroes). Second, I am in Los Angeles – and I am doubtful that the phone line is good enough to do a radio discussion with Dublin.
Newstalk, however, was confident that I would be nicely audible – so I agreed to do a live discussion, going out 7.00 pm in Dublin (my 11.00 am). In truth, I was only just up…and I actually did it from bed.
My learned discussants (Philip de Souza, from University College Dublin; and Gregory Daly, author of a book on Hannibal's victory at Cannae) tended to admire Hannibal's strategic brilliance. He managed to defeat the Romans in battles in which he was vastly outnumbered, he had scored the PR victory of getting an elephant or two across the Alps, and he had seen that the Achilles Heel of the Romans was their potentially disaffected allies – and so set about winning them over to his side. So far, so good. But, smart tactician that he was, it's clear that he didn't have a Plan B.
Finally, when the Romans put into practice their un-glamorous but effective scorched earth policy (master-minded by the truly brilliant Fabius Cunctator, 'the Delayer'), Hannibal really didn't know what to do.
I was left thinking that Hannibal was made into a hero by his Roman enemies. The Second Punic War was, in a way, the Romans' Dunkirk – a brilliant victory partly because it was by the skin of their teeth. No-one wants a victory over a feeble enemy. It suits national identities to score a narrow victory over a flawed but worthy enemy. Indeed the Romans spent the rest of their history investing in Hannibal's near genius . . . and, in Virgil's case retrojecting the enmity of Rome and Carthage back into the time of myth.
I was also left thinking that it was very relaxing doing a radio interview from bed. I am used to driving down to Radio Cambridgeshire, sitting inside a small and lonely studio and communicating through headphones which always threaten a distracting echo. I am not sure about the quality of sound through my Los Angeles apartment phone, but there was something very enjoyable about chatting away to the live listeners, as if 'phoning a friend'.
Maybe lots of radio interviews happen this way. After all, how would you know?


text:
<meta http-equiv="Content-Type" content="text/html charset=windows-1252">Well some good news. It was gnome-themes-standard. I updated it to 3.10 and submitted a merge request for the Makefile + distinfo. At this point it will not apply unless some cached stuff is deleted out of the user profile. Not sure what yet but generating a new user or removing everything in my home user folder works as a quick fix until I can find out exactly which folder when I have a little more time. If I figure that out as well I will let you guys know. I've also been reading that almost any time GTK is update gnome-themes-standard has to be updated as well or themes break so it is a known issue.

Also I think the keyboard issue is fixed now as well. That part seemed to be working out of box with the new RC5 iso.

Joe Maloney

On Jan 20, 2014, at 1:46 PM, Kris Moore <firstname.lastname@example.com> wrote:

On 01/19/2014 18:32, Joe Maloney wrote:

Removing the skeleton files did not help. After reinstalling FreeBSD with the ports from marcuscom I have confirmed the problem is with the ports that will have to be resolved. It still feels like a gtk3 or gnome-themes-standard problem. At least that is what is was last time. I have let Koop know and will continue to see what I can figure out as well.

Joe Maloney

Ok, well if you find out more let us know, or feel free to commit any fixes to our freebsd-ports fork :)

On Jan 17, 2014, at 10:04 AM, Kris Moore <firstname.lastname@example.com> wrote:

On 01/17/2014 03:13, Joe Maloney wrote:

I see now the problem is gtk applying the adwaita theme, or any theme. The last time this happened when GTK 3.0 was updated from 3.6.x to 3.8.x it broke not only themes but gnome fallback was not functional and looked like our Anderson's post here. Although I don't want to encourage him so I won't tell him this. :) It's happening to me also and gnome fall back is broken again to where I can only access the applications menu by using a keyboard shortcut and everything is black.

https://trac.pcbsd.org/attachment/ticket/939/freebsdscreen%20GNOME3.jpg

I was able to fix this last time by updating gnome-themes-standard which I committed here. This is the same problem. As I can bring up the menu manually it's because the gtk3 theme is not getting applied.

http://www.marcuscom.com:8080/viewvc/viewvc.cgi/marcuscom/ports/trunk/x11-themes/gnome-themes-standard/Makefile?revision=18757&view=markup

So I created another port this evening for gnome-themes-standard 3.10.0 to bring it up to date with the new GTK which unfortunately did not fix. So I will continue to look into this and bring it up to Koop. If I revert glib20 and then GTK 3.8.4 to match gnome-themes-standard 3.8.4 also no go. I'm thinking it's more to do with the removal of the NO_STAGE stuff based on not finding things where they should be according to pkg-plist as they are not there after the package is installed.

So first i'm building the port for FreeBSD to completely rule out PCBSD changes. I really don't think that's it but have to rule it out. Then I will install fresh again fresh with FreeBSD from packages to isolate packaging issues. I do suspect this could be the issue. After I rule both of those out I will go from there.

It won't hurt my feelings if you guys feel you need to pull the plug on this if we can't get this resolved on time for 10 release. If it's slowing down your build times, causing too much of a headache overall. I would understand if it would be better to leave some of this out and push it back for 10.1 or ports to hit.

Overall I feel that a lot of progress was made alone just ripping out the gnome2 stuff and getting PCDM to work, along with the xsession fixes and other things. Although I hope to be able to track this down on time or at least continue to narrow down the cause of the problem. I'm pretty confident I've found it though after seeing it now. I will just need some more time to hammer it out though.

Joe Maloney

On Jan 16, 2014, at 6:53 PM, Joe Maloney <email@example.com> wrote:

Still no go on Gnome 3 even with the new ports that were brought in before your ISO build. I just installed the new PCBSD10.0-RELEASE-p3-01-13-2014-x64-DVD-USB.iso from scratch. What's interesting now is that the new user created by install also shows a grey screen and the same broken gtk appearances, no pcbsd background, etc. Before with the last 10-RELEASE ISO this only happened when additional users were created. On an upgraded system the PCBSD background was still there. The GTK windows looked normal. It was only when new users were created. Either way after the package upgrades input into Gnome 3 apps such as gedit and gnome-terminal were very slow.

I know that Ken said he didn't think it was disabling the gnome automount and the changes regarding ibus as he noticed these problems prior to making those changes. I do have the same feeling something happened with GTK or something related to it like Ken said earlier. I suppose in the meantime I can try to roll some new packages for FreeBSD and see if there are any differences and then get with Koop if it still happens with stock FreeBSD 10. Or are there any other changes you guys might have made that I can try to roll back to test that may somehow be related?

Joe Maloney

<fieldset class="mimeAttachmentHeader"></fieldset>

_______________________________________________ Testing mailing list email@example.com http://lists.pcbsd.org/mailman/listinfo/testing

Joe, I would say go ahead and keep debugging. The Gnome3 desktop is "unsupported" and experimental still, so I expect a bit of churn like this until it makes it into the FreeBSD ports tree properly.

One thing to try though:

When you create a new user, wipe out their /home/<user> dir first, make sure some of the skel files we are shipping aren't causing the theme breakage :)

-- Kris Moore PC-BSD Software iXsystems

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<fieldset class="mimeAttachmentHeader"></fieldset>

_______________________________________________ Testing mailing list firstname.lastname@example.com http://lists.pcbsd.org/mailman/listinfo/testing

-- Kris Moore PC-BSD Software iXsystems
_______________________________________________
Testing mailing list
email@example.com
http://lists.pcbsd.org/mailman/listinfo/testing


text:
Mike Woika, Assistant City Manager of Boca, Says City's Water is Perfectly Potable
Mike Woika sounded dismayed, perplexed, and just a tad angry as he worked his way through our post from last week about Boca Raton's water supply and a recent Notice of Violation handed down by the Palm Beach County Health Department.
See also
-Boca Raton Utility Order to "Immediately" Fix Water Contamination Problems
Woika, assistant city manger, was adamant that not only is Boca's drinking water perfectly fine, but that Public Employees for Environmental Responsibility twisted the Health Department's words and exaggerated the violations to drum up hype.
The Notice of Violation wasn't triggered due to contamination issues or engineering shortcomings, Woika says, but rather because the city missed some deadlines to submit test results by a few weeks.
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Woika took particular issue with allegations that the city failed to conduct thorough tests for lead and copper.
"Did we miss the deadline? Yes," he says. "We admit the tests are late. But that does not suggest that we have not tested for lead and copper. There has never been an issue with lead or copper in the waterlines."
As for the allegation about illegal chemical injection lines hooked up to the city water lines, Woika says this happened years ago and was due to a rogue engineer who took matters into his own hands. When the utility discovered the problem, it immediately removed the system and turned the guy into the state's board of professional engineers.
Woika says the fight over the proper check valves has been ongoing, and that the city has properly maintained the valves for years and replaced them when needed.
"I think the cross-connection thing is still totally bogus, but at some point you need to ask if it's worth fighting," he says. "Palm Beach originally said we needed to pay $50,000. And we said 'how is that possible...' Now they came back with this Notice of Violation and said we need to pay $2500. We still think it's ridiculous."
Among the challenges, Woika says, is that there's a constantly evolving rule book that starts at the federal level with the EPA then passes through state authorities down to county officials.
"The city spends $35 million on water operations," Woika says. "For PEER to suggest there's contaminated drinking water is so far from the truth."
Don't expect PEER to back down, though. The group has been hammering environmental agencies throughout the year with public record requests and formal complaints to federal agencies. It's fight with Boca is as much over the Notice of Violation as it is over a whistleblower suit involving Christine Ferrigan, a former utilities coordinator in the city for more than two decades.
A copy of the Notice of Violation can be found here.
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text: Renowned artist and Uslu Airlines founder Feride Uslu brings her design talents to a new collaboration alongside Reebok. Having already seen an Uslu-infused 1World Air Force 1 silhouette, this new pair of mids continues the Berlin-based artist's venture into footwear. The kicks feature a self-explanatory aesthetic, pairing a fairly tame design/colorway with a wild glow-in-the-dark inter-locking pattern. A release can be expected for March 2010.


text:
I think I've been food poisoned. Do I need to see a doctor, or should I let this pass on its own?
The first point I want to make is that Ask the Doc is a non-emergency weekday service, so the best way to get advice for more urgent medical concerns such as this is to call the consulting nurse 24 hours a day, by calling 650-3400 and following the instructions. It is a free service to WWU students.
Assuming you are experiencing nausea, vomiting and diarrhea, it is best to stay with clear liquids only such as gatorade or 7 up until your symptoms pass and not progress to solid foods until then. No dairy for 3-5 days. Most symptoms resolve within 24-48 hours. If you are spiking a fever, have severe abdominal pain beyond cramping, have bloody diarrhea or bloody emesis, you need emergency evaluation at the ER.
Food poisoning (salmonella, staph, campylobacter, E.Coli) is a bacterial infection and does occasionally need antibiotic support (not for E. Coli as it can make it worse), but typically will clear on its own.
~The Doc


text:
Jerusalem (CNSNews.com) - Palestinian Authority Chairman Yasser Arafat's "vision of peace" -- as it appeared in the American press -- is "suave" but contains nothing new, Israeli experts said on Monday.
In his "vision," published in an op-ed piece in the New York Times on Sunday, Arafat condemned the attacks "carried out by terrorist groups against Israeli civilians" and pledged to "put an end" to the activities of those groups.
The Palestinian vision of peace includes "an independent and viable Palestinian state on the territories occupied by Israel in 1967, living as an equal neighbor alongside Israel," Arafat said. He mentioned sharing "all Jerusalem as one open city and as the capital of two states, Palestine and Israel."
According to Prof. Efraim Inbar, of BESA Center for Strategic Studies near Tel Aviv, the opinion piece was a public relations effort to improve Arafat's image, but he still has the same demands on borders and insists on the right of return for millions of Palestinian refugees and their descendants.
It is the same thing although its written in a "suave way," Inbar said.
"[Arafat is facing] growing isolation in the region and the realization that he is losing support," Inbar said. Not one Arab leader has stood up for him and even the Europeans are looking toward the "post-Arafat era," he added.
Dr. Yuval Shteinitz, a leader in the peace movement turned right-wing lawmaker with the advent of the 1993 Oslo accords, said that although the statement was "very positive" it is the same kind of statement that Arafat has been making for eight years.
"We hear statements about peaceful co-existence in English and [in Arabic] we hear about the eternal war against Zionism," Shteinitz said, referring to the phenomenon of giving one message for Western consumption while speaking an entirely different one to the Arabic speaking masses.
"[There are] statements about co-existence in the Western world but in the Palestinian educational system [children are taught] that Israel should be destroyed sooner or later. He talks about the need to put an end to terrorism but the terrorist network is 1000 percent larger than it was before Arafat took control," Shteinitz charged.
"I'm not enthusiastic about positive statements from Arafat when he is pressed," Shteinitz said. "It's high time to ignore statements." According to Shteinitz, Israel should follow America's example in Afghanistan and dismantle the PA, the way the U.S. went after the Taliban.
But according to Inbar, Israel is not likely to do anything to hasten Arafat's demise. Israel would prefer that the Palestinians learn from the current situation, he said.
"Arafat is not in the best situation [but] he is a veteran of very bad situations and he managed [to get out of them before.] He is a skilled survivor," Inbar said.
Israeli Prime Minister Ariel Sharon said there was no fundamental shift expressed in Arafat's 'vision of peace.'
"He did not renounce the right of return," Sharon said in a television interview on Sunday evening. "He has not changed on the Jerusalem issue and he has not dropped the issue of the 1967 borders. Israel, if it wants to exist, cannot retreat to the 1967 borders."
The Palestinians have demanded the right of return for Palestinians who fled their homes during Israel's war of independence in 1948 and millions of their descendents. Israel argues that such a move would demographically make Israel into another Palestinian state within a few years.
'Not helpful'
The U.S. administration was not impressed with Arafat's letter, saying that he already knew what he needed to do to if he wanted to fulfill his vision.
"This is not helpful," National Security Advisor, Condoleeza Rice said in an interview on Fox News Sunday.
Rice said that Arafat needed to deal with the terrorists in his midst and also mentioned that he knew that trying to smuggle arms into areas under his control was a violation of previously signed agreements.
"We are asking nothing more of Chairman Arafat than we have asked of every other leader in the world," Rice said. "If he is going to be the leader of the Palestinian people and if he wants to achieve the vision that he is laying out here, he knows how to do it and it begins with dealing with the terrorists in his midst."
Israel and the U.S. have demanded that Arafat dismantle the terrorist networks that operate from within the areas under his control and put an end to the terrorism before negotiations on the future of the Palestinian people begin.


text:
General Motors Corp.'s Hummer Div. launches its all-new '06 H3 midsize SUV in Europe. H3 sales began in the U.S. in May. "Hummer has global appeal. European customers have already demonstrated a high level of acceptance of the Hummer H2 (fullsize SUV) due to its unparalleled off-road capabilities and iconic design," says Susan Docherty, Hummer general manager. "We expect the H3 to make the Hummer brand even more approachable and accessible to a wider array of European consumers." ...
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text:
Photo: Jennifer Davick
Frosty Raspberry-Lime Margarita
Why we like it: It's packed with raspberries and will be sure to keep you cool poolside.
- Recipe: Frosty Raspberry-Lime Margarita
Photo: Becky Luigart-Stayner
Pink Bikini
Why we like it: The girly pink color and sweet coconut taste will transport you to the Bahamas!
Photo: Randy Mayor
The Coastal Margarita
Why we like it: It's the essential summer cocktail. This version is 4 out of 5 on our strength meter!
- Recipe: The Coastal Margarita
- Video: How to Make the Coastal Margarita
Photo: Michael Kraus; Food Styling: Roscoe Betsill
Classic Daiquiri
It was Ernest Hemingway's favorite cocktail. Not the fruity, frozen concoction, but this: a Cuban-born pairing of rum and citrus, with some simple syrup to nestle sweet in with the tart, like two lovers in a banquette of a Havana café. "The first time I tasted a Classic Daiquiri, I had an aha moment," says Ingi Sigurdsson, lead bartender at Jack Dusty restaurant at The Ritz-Carlton, Sarasota. Sigurdsson repays the favor, introducing patrons to the same revelation as they take that first sip and rewrite their daiquiri chapters for good. Papa would approve.
—Tracey Minkin
- Recipe: Classic Daiquiri
- Video: How to Make a Classic Daiquiri
Photo: Howard L. Puckett
Ultimate Rum Punch
Why we like it: The combination of ingredients makes it strong but easy to drink. It's definitely the "ultimate" punch recipe.
- Recipe: Ultimate Rum Punch
Photo: Howard L. Puckett
Peach Fuzzies
Why we like it: The combination of sweet and tart refreshes on stifling evenings. Plus, you can't go wrong with fresh peaches in any summertime drink!
- Recipe: Peach Fuzzies
Photo: Jennifer Davick
Blended Blue Hawaiian
Why we like it: It's tart and refreshing—not super-sweet like many other brightly colored cocktails.
- Recipe: Blended Blue Hawaiian
Photo: Howard L. Puckett
Margarita de Sandia
Why we like it: It's a fun, colorful way to use watermelon, and it goes perfectly with a Fourth of July cookout.
- Recipe: Margarita de Sandia
Photo: Jennifer Davick
Frozen White Chocolate
Why we like it: It has a huge yum factor with a decadent blend of rich vanilla ice cream and delicious liqueurs. Really, you should try this.
- Recipe: Frozen White Chocolate
Photo: Con Poulos
Fresh Pineapple Mojito
Why we like it: The classic mojito is made even more tropical with fresh pineapple, a sweet pairing with the crisp mint.
- Recipe: Fresh Pineapple Mojito
Photo: Jennifer Davick
Peach Sangria
Why we like it: Fresh nectarines and grapes mixed in peach schnapps provide a refreshing alternative on a hot summer day.
- Recipe: Peach Sangria
Photo: Jennifer Davick
The Pink Daiquiri
Why we like it: Grapefruit juice and maraschino liqueur put a sweet twist on the classic summer cocktail.
- Recipe: The Pink Daiquiri
Photo: Blake Pearson
BT's Ringmaster Lime Martini
Why we like it: The leaves from the Kaffir lime give this sophisticated martini loads of flavor.
- Recipe: BT's Ringmaster Lime Martini
Photo: Randy Mayor
Signature Bloody Mary
Why we like it: Sun-dried tomatoes add deep tomato flavor to make this recipe particularly yummy. Perfect for a seaside brunch.
- Recipe: Signature Bloody Mary
Photo: Michael Kraus; Stylist: Roscoe Betsill
Paradise Point Cooler
It's endless summer at Barefoot Bar & Grill in San Diego when you're sipping this bright blend of strawberries, gin, and elderflower liqueur with a refreshing splash of club soda.
- Recipe: Paradise Point Cooler
Photo: Howard L. Puckett
Honeydew Mimosas
Why we like it: It's really the best way to enjoy a honeydew melon, plus the color is fabulous.
- Recipe: Honeydew Mimosas
Photo: Becky Luigart-Stayner
Champagne-Limoncello Aperitifs with Candied Lemon Peel
Why we like it: It's so simple! All you need is limoncello liqueur and sparkling wine, and maybe a candied lemon peel if you're feeling inspired.
Photo: Ralph Anderson
Cucumber Margaritas
Why we like it: The combination of cucumber and lime is completely refreshing for a hot Summer day.
- Recipe: Cucumber Margaritas
Photo: Sara Gray
Bloody Mary
Why we like it: Fresh lime juice adds zip to this classic brunch cocktail!
- Recipe: Bloody Mary
Photo: Jean Allsopp
Kapalua Sunrise
Why we like it: It's delicious, beautiful, and healthy. Make it anytime you want to re-create that amazing Hawaiian vacation at home.
- Recipe: Kapalua Sunrise
Photo: Randy Mayor
Why we like it: Drinking this libation on the sand transports you to your beach bliss.
Muddle 8 lime wedges and 12 fresh mint leaves in a cocktail shaker. Add 8 ounces (1 cup) mango vodka and 8 ounces (1 cup) mango nectar. Shake vigorously, and strain into 4 ice-filled glasses. Top with club soda, and garnish with chopped fresh mint. Makes 4 servings.
Recipe reprinted with permission from It's 5 o'clock Somewhere: The Global Guide to Fabulous Cocktails (Sixth & Spring Books, 2008) by Colleen Mullaney; barnesandnoble.com.
Photo: Howard L. Puckett
Mint Julep Iced Tea
Why we like it: This drink is easy to make for a crowd. Mint Juleps are traditionally served at the Kentucky Derby, but we like them anytime!
- Recipe: Mint Julep Iced Tea
Sauvignon Blanc Peach Sangria
Why we like it: It spices up that stuck-in-a-rut bottle of white wine and is effortless to make.
- Recipe: Sauvignon Blanc Peach Sangria
Photo: Randy Mayor
Island Girl
Why we like it: This refreshing cocktail will truly make you feel like you're on an island.
Stir together 8 ounces (1 cup) cranberry juice cocktail, 8 ounces (1 cup) vodka, 4 ounces (½ cup) ginger ale, and 2 ounces (¼ cup) fresh lime juice in a large pitcher. Pour into ice-filled glasses, and garnish with lime wedges. Makes 4 servings.
Recipe reprinted with permission from It's 5 o'clock Somewhere: The Global Guide to Fabulous Cocktails (Sixth & Spring Books, 2008) by Colleen Mullaney; barnesandnoble.com.
Photo: Charles Walton IV
Hibiscus Tea Punch
Why she likes it: This drink is so refreshing and tropical—perfect for summertime entertaining.
- Recipe: Hibiscus Tea Punch
Photo: Howard L. Puckett
Best Friends Iced Coffee Frappe
Why we like it: It's a really, really good grown-up milkshake.
- Recipe: Best Friends Iced Coffee Frappe
Photo: Sara Gray
Spiked Lemonade
Why we like it: This citrus-packed beverage takes a slow summer day to new heights.
- Recipe: Spiked Lemonade
Photo: Howard L. Puckett
Cran-Raspberry Spritzer
Why we like it: Cranberries and raspberries make a great combo in this sparkling concoction.
- Recipe: Cran-Raspberry Spritzer
Photo: Howard L. Puckett
Stanley's Mint Julep
Why we like it: This is a quick and delicious way to make juleps for people who really love bourbon.
- Recipe: Stanley's Mint Julep
Photo: Randy Mayor
Sangria Bonita
Why we like it: It's bubbly and fruity, making for an ideal summer cocktail.
Combine 1 (750-ml) bottle dry white wine, 4 ounces (½ cup) orange liqueur, and 3 tablespoons sugar in a large pitcher, stirring until sugar dissolves. Add (750-ml) bottle sparkling water. Add 1 sliced orange, 1 sliced lime, 1 sliced star fruit, and 6 sliced strawberries; chill up to 1 hour. Garnish each serving with fresh mint. Makes 6 servings.
Recipe reprinted with permission from It's 5 o'clock Somewhere: The Global Guide to Fabulous Cocktails (Sixth & Spring Books, 2008) by Colleen Mullaney; barnesandnoble.com.
Photo: Jennifer Davick
Tropical Champagne Punch
Why we like it: This punch will make you feel like you are in the tropics. A touch of sparkling wine makes it crisp and refreshing, perfect for a party or morning brunch.
- Recipe: Tropical Champagne Punch
Photo: Randy Mayor
Why we like it: The flavor trio of banana, pear, and lemon scores high marks in our book.
Combine 8 ounces (1 cup) vodka, 4 ounces (½ cup) banana liqueur, 4 ounces (½ cup) pear nectar, and ½ ounce (1 tablespoon) fresh lemon juice in a cocktail shaker or pitcher. Pour into 4 ice-filled glasses, and garnish with fresh edible flowers. Makes 4 servings.
Recipe reprinted with permission from It's 5 o'clock Somewhere: The Global Guide to Fabulous Cocktails (Sixth & Spring Books, 2008) by Colleen Mullaney; barnesandnoble.com.
Photo: Dave Harp
Pomegranate Margarita
Why we like it: This tangy drink provides a lift at the end of a warm summer day. Sip it while relaxing on the porch or by the water while the sun is setting.
- Recipe: Pomegranate Margarita
Photo: Howard L. Puckett
Mango Margarita
Why we like it: It's infused with Caribbean flavors and inspired by tropical breezes. Serve it alongside food that doesn't take itself too seriously.
- Recipe: Mango Margarita
Photo: Randy Mayor
Lemon Grotto
Why we like it: It's fruity and full of flavor—what's not to love?
Combine 6 ounces (¾ cup) limoncello and 2 ounces (¼ cup) orange liqueur in a small bowl. Stir in 8 sliced strawberries, and soak at least 1 hour. Puree strawberry mixture in a blender; strain, if desired. Pour into 4 tall glasses. Top with sparkling wine. Garnish with lemon peel, and serve immediately. Makes 4 servings.
Recipe reprinted with permission from It's 5 o'clock Somewhere: The Global Guide to Fabulous Cocktails (Sixth & Spring Books, 2008) by Colleen Mullaney; barnesandnoble.com.
Pomegranate Passion Float
Why we like it: Pomegranate juice adds a sweet tang to this sophisticated Champagne cocktail.
- Recipe: Pomegranate Passion Float
Photo: Jennifer Davick
Key Lime Margarita
Why we like it: Tart Key limes make this cocktail delicious and authentic. Of course you can substitute the more common Persian limes you always find in stores, just be sure to use fresh juice.
- Recipe: Key Lime Margarita
Photo: Becky Luigart-Stayner
Sparkling Sea Breeze
Why we like it: The name says it all—take one sip and you'll feel like you're relaxing by the sea.
- Recipe: Sparkling Sea Breeze
Photo: Jean Allsopp
Tara's Killer Bloody Mary
Why we like it: It has just the right amount of heat for a perfect bloody mary.
- Recipe: Tara's Killer Bloody Mary
Photo: Lindsey Ellis Beatty
Mango Colada
Why we like it: Mango adds even more tropical flavor to this classic summertime cocktail.
- Recipe: Mango Colada
Photo: Howard L. Puckett
Patio Daddy-O Planter's Punch
Why we like it: A skewer of fresh fruit helps you get your daily serving of fruit while relaxing by the pool.
- Recipe: Patio Daddy-O Planter's Punch
Photo: Howard L. Puckett
Spicy Pear-tini
Why we like it: Dipping the rim of the glass in a cinnamon-and-sugar mixture to give this drink the effect of sand is so clever! The beautiful amber color also reminds us of a sunset on the beach.
- Recipe: Spicy Pear-tini
Photo: Jean Allsopp
Chesapeake Bay-Style Oyster Shooters
Why we like it: This is such a fun item to serve at a party! Shot glasses contain a traditional bloody mary, but with a surprise oyster.
Photo: Jennifer Davick
Pineapple-Mango Mojito
Why we like it: Pineapple and mango boost the flavor in this already delicious libation.
- Recipe: Pineapple-Mango Mojito
Photo: Lindsey Ellis Beatty
Tropical Fruit Slush
Why we like it: You can't beat a tropical blend of passion fruit, guava, and papaya!
- Recipe: Tropical Fruit Slush
Michael Kraus/Food Styling by Roscoe Betsill
Hot Buttered Rum
At the Presidio Social Club in San Francisco, this update of the classic winter cocktail showcases oaky small-batch rum against warm notes of cinnamon, nutmeg, and cloves. Bonus: Any left-over Toffee Sauce is delicious on vanilla ice cream.
- Recipe: Hot Buttered Rum
Photo: Jennifer Davick
Cajun Bloody Mary
Why we like it: This drink delivers full Cajun flavor with pickled okra, horseradish, and Cajun seasoning.
- Recipe: Cajun Bloody Mary
Photo: Gary Moss
Aloha Sunrise
Why we like it: Serve it alongside your favorite brunch recipes to start the day.
- Recipe: Aloha Sunrise
Photo: Jennifer Davick
Raspberry-Lemonade Spritzer
Why we like it: This bubbly spritzer is so refreshing and so easy to make. For a grown-up take on this refresher, sub the bottle of sparkling water for a bottle of sparkling wine.
- Recipe: Raspberry Lemonade Spritzer
Florida Spritzer
Why we like it: Cinnamon and grapefruit make a delightful combination in this drink.
- Recipe: Florida Spritzer
Photo: Tina Cornett
Watermelon Aqua Fresca
Why we like it: The subtle hint of watermelon is perfect for a hot Summer day.
- Recipe: Watermelon Aqua Fresca
Photo: Colleen Duffley
Omar Sharif
Why we like it: Cinnamon adds a little kick to this fruity cocktail.
- Recipe: Omar Sharif
Emerald Mint Martini
Why we like it: Perfect for an after-dinner drink, this mint martini could double as a dessert.
- Recipe: Emerald Mint Martini
Photo: Jennifer Davick; Recipes: Frances Largeman-Roth and Julia Rutland
Raspberry-Rhubarb Spritzers
Fresh raspberries and rhubarb mingle with agave syrup and sparkling wine in this delicious beverage. Sub sparkling water for a non-alcoholic drink.
- Recipe: Raspberry-Rhubarb Spritzers
Photo: Michael Kraus; Styling: Roscoe Betsill
Betsy Ross Martini
Why we like it: We pledge allegiance to this patriotic martini from the Wynwood Kitchen & Bar in MIAMI, with fruity stars and stripes to toast the Fourth of July.
- Recipe: Betsy Ross Martini
Photo: Miki Duisterhof
Lavender Gin Cocktail
This lavender-infused cocktail is refreshing and pretty.
Lavender Gin Cocktail
1 lemon wedge
2 ounces dry gin
2 tablespoons Lavender Syrup (recipe below)
Club soda
Squeeze juice from lemon wedge into a highball glass filled withice, and drop lemon into glass. Add gin, lavender syrup, and a splash of club soda. Stir and serve. Makes 1 cocktail.
Lavender Syrup
Seaside gardens love lavender, which grows in abundance here. Picking the lavender every fall, I have made many lavender sachets, and this year decided to experiment and make a simple syrup infused with lavender. It's delicious in tea or cocktails (and would also make a great hostess gift in a pretty bottle with a ribbon).
1 cup water
1 cup sugar
3 tablespoons dried lavender buds
Bring all ingredients to a boil in a medium saucepan; turn off heat, and let lavender steep 30 minutes. Strain mixture, discarding solids, and transfer to a glass jar. Syrup will keep in the refrigerator for several weeks. Makes 1 1/3 cups.
Photo: Michael Kraus
At Star Island Grill in Montauk, bartender Patty Collins Sales deftly serves up the signature MTK, a tea-and-lemonade vodka concoction that is named for the city, which is commonly abbreviated MTK.
Pour 1½ ounces (3 tablespoons) sweet tea–flavored vodka into a tall glass filled with ice; fill three-quarters full with lemonade. Top with freshly brewed iced tea, and stir until thoroughly chilled. Garnish with lemon wedge and fresh mint leaves, if desired.
Photo: Michael Kraus; Stylist: Roscoe Betsill
Fluke Sunset
Art imitates life, and sometimes so do cocktails. That's the delicious case with this rum-and-juices blend that re-creates the rosy palette of a setting sun. The inspiration at Fluke Wine, Bar & Kitchen in Newport, Rhode Island, is easy to spot: Its huge picture windows face west, across the harbor's bristling masts to sunset over Narragansett Bay.
Fluke Sunset
Combine 1½ ounces (3 tablespoons) Barbancourt 3-Star Rum, 1 ounce (2 tablespoons) passion fruit purée, 1/8 ounce (¾ teaspoon) juiced ginger, and ½ ounce (1 tablespoon) simple Syrup (recipe below) in a cocktail shaker; add ice. Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain into a martini glass; top with ½ ounce (1 tablespoon) pomegranate juice. Garnish with a lime slice, if desired. Makes 1 cocktail.
Simple Syrup
Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat; simmer 1 to 2 minutes or until sugar dissolves. Cool. Makes 1¼ cups.
Photo: Michael Kraus/Food Styling: Roscoe Betsill
The Red Wedding
The Red Wedding at Edmund's Oast brew pub in Charleston, South Carolina, dresses up the Southern pairing of bourbon and sweet tea with Elijah Craig bourbon and hibiscus-and-tea ice cubes.
Red Wedding Ice Cubes
3 cups boiling water
1/4 cup loose-leaf hibiscus tea
1/2 cup brewed English Breakfast tea
6 thyme sprigs
1/4 teaspoon orange blossom water
3/4 cup Demerara sugar
3/4 cup ginger ale, preferably Blenheim
Orange peel
1/2 ounce Averna
2 ounces aged bourbon, preferably Elijah Craig 12-year-old bourbon
3 Red Wedding ice cubes (recipe above)
1. Make the ice cubes: In a large heatproof bowl, combine the water, hibiscus tea, English breakfast tea, thyme and orange blossom water and let steep for 5 minutes. Add the sugar and stir until dissolved. Add the ginger ale, then strain through a fine mesh strainer into a pitcher. Pour into 1-inch square ice cube molds and freeze until solid.
2. Make the cocktail: In a double Old Fashioned glass, muddle the orange peel with the Averna. Add bourbon and stir briefly, then add ice cubes and stir until just chilled, about 20 seconds. Serve immediately.
Photo: Michael Kraus/Food Styling: Roscoe Betsill
Remember the Maine
Portland Hunt & Alpine's Remember The Maine is named for a battleship, but this rye whiskey cocktail is the perfect warm-up for Maine's cool spring weather.
Remember The Maine
2 ounces rye whiskey (like Old Overholt)
3/4 ounce sweet vermouth (like Cinzano Rosso)
2 teaspoons Cherry Herring
Combine all ingredients in mixing glass. Add ice. Stir gently until chilled throughout. Strain into a chilled martini glass rinsed with absinthe (or anisette). Cherry garnish.
Photo: Michael Kraus; Styling: Roscoe Betsill; Recipe: Courtesy of Scarlet
Coconut Mojito
One of the best-sellers at cocktails-famous Scarlet, a snug restaurant and bar in a happy red shack on the west coast of Barbados, this delectable Coconut Mojito has all the elements that compose the language of sand and sea: white rum, coconut rum, limes, coconut cream, and even a spoonful of brown sugar to sweeten the message that the season of balmy days and cool drinks has at last arrived.
- Recipe: Coconut Mojito
- Video: How to Make a Coconut Mojito
Fruity, fresh, and perfect for pitchers, sangria is the ultimate beachside sipper. Early Roman settlers of the Iberian peninsula first mixed up the potent fruit punch as a means of hydrating (water, alone, was thought to be unsafe). It arrived in the United States hundreds of years later, today earning its cred as one of the most versatile cocktails. Mix and match your fruit and wine based on what you have on hand, or say "Salúd" with our classic recipe.
1 lime, cut into wedges
1 lemon, cut into wedges
1 orange, cut into wedges
1 Granny Smith apple, cored and cut into wedges
1 (750-milliliter) bottle dry red wine
1 (12-ounce) can lemon-lime carbonated beverage
Garnishes: orange wedges and lime slices
Fill pitcher with lime, lemon, and orange wedges; press fruit with the back of a spoon to release juice. Add apple wedges and wine; chill until ready to serve. Just before serving, stir in lemon-lime beverage. Pour into ice-filled glasses, and garnish, if desired.
Photo: Michael Kraus; Food Stylist: Roscoe BetsillDry 85 uses locally distilled rum in its Drunken Sailor, a perfect boating cocktail with make-ahead, mint-infused simple syrup (no muddling).
The Drunken Sailor
Dry 85 in Annapolis uses locally distilled rum in its Drunken Sailor, a perfect boating cocktail with make-ahead, mint-infused simple syrup (no muddling).
The Drunken Sailor
2 ounces mint-infused simple syrup (see below)
2 ounces barrel-aged rum (white rum will work as well)
Ginger beer (Fever Tree is a great one)
Lime wedge
Candied ginger
Combine simple syrup and rum in cocktail shaker. Shake and strain into a highball glass with ice. Top with ginger beer and garnish with lime wedge and candied ginger (if feeling adventurous).
Mint-Infused Simple Syrup
Combine sugar and water in a 1:1 ratio. Add 4-6 mint sprigs. Bring to boil, simmer and cool. Let sit overnight and strain. (This is a great on-the-go way to add mint to a cocktail without muddling.)
Photo: Michael Kraus; Food Stylist: Roscoe Betsill
Dewolf of Thames Street
The Revolving Door in Newport, Rhode Island, features more than 50 rums, and its Dewolf of Thames Street combines aged rum with a silky coconut blend for a smooth sundowner.
Dewolf of Thames Street
2 ounces rum (Newport's own Thomas Tew is a favorite)
1 ounce orgeat syrup
1 ounce coconut miso (see below)
1 ounce fresh lime juice
3-5 mint leaves
Fresh grated nutmeg
Combine first five ingredients in a cocktail shaker. Shake and strain into an iced cup (the top of a cocktail shaker is a fun way to serve this). Garnish with grated nutmeg and mint sprig.
Coconut Miso
Blend one can of coconut milk and one heaping bar spoon of red miso on high speed for one minute.
Photo: Hector Sanchez
Classic Margarita
Derived from San Francisco bartender Julio Bermejo this adaptation of the classic margarita a minimalist take: just tequila, lime, and agave nectar, plus water and salt.
Photo: Hector Sanchez
Gin and Coconut Water
This simple mixture of gin and coconut water is made rust-colored and faintly savory by the addition of Angostura bitters.
Photo: Hector Sanchez
Dark 'n Stormy®
When Bermudans added ginger to the classic combination of lime, sugar, and rum, about a century ago, they invented a the Dark 'n' Stormy, a dockside classic.
- Recipe: Dark 'n Stormy®
Photo: Courtesy of Cane Rhum Bar in Charleston, South Carolina
Gold Standard
Jeff Chaffin at Cane Rhum Bar in Charleston, South Carolina, crafted this citrus, cachaça, and ginger cocktail.
Gold Standard
1 oz fresh lime juice
1 oz fresh grapefruit juice
5 dashes of pink salt water
1.5 oz basil simple syrup
1.5 oz cachaça
Ginger beer
Combine ingredients in a shaker with ice. Shake vigorously. Serve in highball or collins glass over ice. Top with a splash of ginger beer. Garnish with a lime wheel and fresh basil.
Pink Salt Water
1/8 teaspoon Himalayan salt (or Kosher salt)
1 tablespoon warm water
Combine ingredients.
Basil Simple Syrup
1 cup sugar
1 cup water
1 cup fresh basil leaves
Combine ingredients in saucepan, bring mixture to a boil. Once sugar is dissolved, turn off heat and let steep for ten minutes. Pour mixture through a colander to remove basil.
Photo: Michael Kraus; Stylist: Roscoe Betsill
Signature Martini
Like 007's order with a sweet side, this sipper, from Table 26 in West Palm Beach, Florida, is shaken, not stirred.
Combine 21/2 ounces (5 tablespoons) Tito's vodka, 1/2 ounce (1 tablespoon) St-Germain, 1/2 ounce (1 tablespoon) agave nectar, 3 ounces (6 tablespoons) ruby red grapefruit juice, and a splash of Sour Mix (recipe below) in an ice-filled cocktail shaker; shake vigorously for 20 seconds or until well chilled. Strain into a martini glass; garnish with a sugar-dipped grapefruit wedge, if desired. Makes 1 cocktail.
Sour Mix
Stir together 1 cup sugar, 2 pasteurized egg whites, 4 ounces (1/2 cup) fresh lime juice, 2 ounces (1/4 cup) fresh lemon juice, 2 ounces (1/4 cup) fresh orange juice, and 2 cups water until sugar dissolves and mixture is well blended. Makes about 3 cups.
Photo: Michael Kraus; Stylist: Roscoe Betsill
Root Beer Float
A childhood favorite all grown up—with a cherry on top—from Sweet Caroline's in Baltimore, Maryland.
Combine 11/2 ounces (3 tablespoons) Three Olives root beer–flavored vodka and 1/2 ounce (1 tablespoon) Licor 43 in a pint glass; top with 4 to 6 ounces (1/2 to 3/4 cup) cola. Top with Sweetened Whipped Cream (recipe below) and a maraschino cherry. Makes 1 cocktail.
Whipped Cream
Whisk together 1 cup heavy cream, 1 tablespoon sugar, and 1 tablespoon vanilla until soft peaks form. Makes about 2 cups.
Photo: Michael Kraus; Stylist: Roscoe Betsill
Salty Water
This fruity margarita from Seanachaí Social Club in Johns Island, South Carolina, is the perfect sipper for summer, complete with a little heat.
Combine 2 hulled strawberries, 3 seedless watermelon chunks, and 2 mint leaves in a cocktail shaker. Press against bottom and sides of shaker using a muddler or back of a wooden spoon to release flavors; add 11/2 ounces (3 tablespoons) Milagro silver tequila, 1 ounce (2 tablespoons) Solarno blood orange liqueur, 1/4 ounce (11/2 teaspoons) Jalapeño Honey Syrup (recipe at right), and a dash of sea salt. Fill shaker with ice; cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain into a tall, ice-filled glass; top with club soda. Garnish with skewered mint leaf and salted watermelon chunk, if desired. Makes 1 cocktail.
Jalapeño Honey Syrup
Combine 1 halved jalapeño, 1/2 cup honey, and 1/2 cup boiling water; steep 1 hour. Strain.
Photo: Michael Kraus; Stylist: Roscoe Betsill
Christopher Robin
Intense and lemony, this sweet and sour cocktail from Lola 41 in Nantucket, Massachusetts, is just right for slow sippin' by the sea.
Combine a few drops of warm water and 1/4 ounce (11/2 teaspoons) honey; stir until smooth. Combine 21/2 ounces (5 tablespoons) Belvedere Intense vodka, 1/4 ounce (11/2 teaspoons) fresh lemon juice, and warm honey in an ice-filled cocktail shaker. Cover with lid; shake vigorously until thoroughly chilled (about 30 seconds). Strain into a martini glass; garnish with a lemon wedge, if desired. Makes 1 cocktail.
Photo: Michael Kraus/Food Stylist: Roscoe Betsill
Pink Lady
The Olde Pink House's Pink Lady is one of those legends that stays forever young. Pink lemonade and raspberry vodka are just the thing for a sultry Savannah day.
Pink Lady
6 ounces raspberry vodka
12 ounces pink lemonade
1-2 tablespoons sugar
Raspberries, lemon slices, fresh mint for garnish
Mix vodka and lemonade, adding sugar to taste. Shake over crushed ice, strain into chilled glass rimmed with sugar. Garnish with fruit and mint. Makes 2 servings.
Photo: Michael Kraus/Food Stylist: Roscoe Betsill
Pepe Le Moko's Grasshopper is a cold and creamy update of the classic 1970s cocktail, created by Portland, Oregon, star bartender Jeffrey Morgenthaler.
1 1/2 ounces green crème de menthe
1 1/2 ounces white crème de cacao
4 ounces vanilla ice cream
1 ounce half and half
1 teaspoon Fernet-Branca
Pinch of sea salt
8 ice cubes
mint for garnish
Add all ingredients (except for mint) into blender. Blend until smooth. Pour into a chilled Collins glass. Garnish with mint.
Photo: Greg Dupree; Food Styling by Erin Merhar
ACK Nauti
A late-summer standout at The Nautilus, in Nantucket, the ACK Nauti pairs New England's classic cranberry with tequila and lime bitters in a sweet-tart sip.
ACK Nauti
2 ounces (4 tablespoons) Fresh Cranberry Juice (recipe below)
2 ounces (4 tablespoons) Don Julio blanco tequila
1/2 ounce (1 tablespoon) fresh lime juice
Dash of Fee Brothers mint bitters
Garnish: mint leaf
Combine first 4 ingredients in an ice-filled cocktail shaker; shake vigorously 30 seconds or until thoroughly chilled. Strain into an ice-filled highball glass; garnish, if desired. Makes 1 cocktail.
Fresh Cranberry Juice
1 pound cranberries
1 cup Simple Syrup (recipe below)
Combine cranberries, Simple Syrup, and 2 cups water in a blender or extraction juicer; puree until smooth, and pour through a fine wire-mesh strainer, discarding solids.
Simple Syrup
1 cup sugar
Combine sugar and 1 cup water in a saucepan over medium heat. Cook, stirring often, until sugar dissolves. Cover and chill.
Photo: Greg Dupree; Food Styling by Erin Merhar
Darker & Stormier
Celebrity chef Marcus Samuelsson elevates the iconic local cocktail with a homemade ginger beer for the Darker & Stormier at his Marcus' restaurant.
Darker & Stormier
11/2 ounces (3 tablespoons) Gosling's rum
11/2 ounces (3 tablespoons) Ginger Beer (recipe below)
1/2 ounce (1 tablespoon) fresh lime juice
3/4 ounce (11/2 tablespoons) Simple Syrup (recipe below)
Splash of soda water
Garnish: mint leaves
Combine first 4 ingredients in an ice-filled cocktail shaker; shake vigorously 30 seconds or until thoroughly chilled. Strain into an ice-filled glass; top with soda water. Garnish, if desired. Makes 1 cocktail.
Ginger Beer
4 limes
1 cup orange juice
2 (3-inch) pieces fresh ginger, peeled and coarsely grated
1/2 cup sugar
4 cloves
4 cardamom pods
1. Squeeze juice from limes; combine lime juice, orange juice, next 4 ingredients, and 4 cups water in a large saucepan, and bring to a boil. Pour into a bowl, and let cool.
2. Cover and refrigerate at least 2 hours or up to 1 day. Pour through a wire-mesh strainer before serving. Makes 4 to 6 servings.
Simple Syrup
1 cup sugar
Combine sugar and 1 cup water in a saucepan over medium heat. Cook, stirring often, until sugar dissolves. Cover and chill.
Photo: Buff Strickland; Styling: Olga Naiman
Basil Tonic
Vodka, fresh basil, simple syrup, and tonic water are all you need for these refreshingly easy cocktails. They're also a wonderful way to use basil leaves from an herb garden.
Photo: Stephen Devries; Styling Kellie Gerber Kelley
White Zombie
The White Zombie at Rob Roy in Seattle is bartender Zac Overman's tribute to a 1930s rum classic with a hint of absinthe.
White Zombie
1.5 oz Banks 5 Island Rum
1.5 oz Macchu Pisco
1 oz Hayman's Royal Dock Navy Strength Gin
.75 oz John D. Taylor's Velvet Falernum
.75 oz Fresh Lime Juice
.5 oz Don's Mix (2 parts fresh grapefruit juice to 1 part cinnamon syrup)
.5 oz Passionfruit Syrup (1 part passionfruit puree to 1 part simple syrup)
1 barspoon Pernod Absinthe
1 barspoon Luxardo Maraschino Liqueur
Shake hard with ice and pour, unstrained, into a hurricane glass. Garnish with mint, an orange wedge, and a cocktail parasol. It also works quite well as a blended drink.
Photo: Stephen Devries; Styling Kellie Gerber Kelley
Dry Martini Service
Townsman's Dry Martini Service is as old-school as Boston, with a dash of orange bitters to freshen the sip.
Dry Martini
21/2 oz Plymouth gin
1 oz Dolin dry vermouth de Chambéry
1 dash Fee's orange bitters
1 dash Regan's orange bitters
Pickled onion
Castelvetrano olive
Stir together gin, vermouth de Chambéry, and orange bitters in a mixing glass [HOW is this chilled?] until well-chilled. Strain half of drink into a frosted Nick & Nora glass and the rest into an iced carafe. Garnish with a lemon twist, pickled onion, and Castelvetrano olive.
Photo: Tara Donne
Cranberry Negroni
This festive cocktail offers a delightful new way to consume one of fall's sweetest fruits. Be sure you build in time to refrigerate the gin, cranberry, and sugar mixture at least overnight.
- Recipe: Cranberry Negroni
Photo: Michael Kraus; Food Stylist: Rescoe Betsill
Aperole Spritz
Italian cocktails don't get much cooler than the Aperol/prosecco pairing of the Spritz Cocktail at Jacky Bar, the 1950s-style lounge at Capri Tiberio Palace in Capri.
Ice and a slice of orange
3 parts of prosecco
2 parts of aperol
1 splash of soda
Add ice to a wine glass. Pour in prosecco, then aperol, followed by soda. Top with an orange slice.
Photo: Michael Kraus; Food Stylist: Rescoe Betsill
Iced Flower
The tropical sophistication at St. Bart's Eden Rock resort is matched beautifully by its Iced Flower cocktail, a blend of vodka with floral liqueur and fruit juices.
2 tablespoons vodka
2 tablespoons Esprit de June liqueur or St. Germaine
1 1/2 tablespoons apple juice
1 tablespoon lemon juice
1 1/2 teaspoons simple syrup
Combine ingredients into a cocktail shaker and shake well. Serve in a wine or margarita glass with a flower petal (hibiscus was used here) frozen in an ice cube, if desired.
Photo: Michael Kraus; Food Styling: Roscoe Betsill
Black Beauty
A house-made blackberry shrub blends with vodka to power the rich color and sun-sweet flavor of the popular Black Beauty cocktail at Joon Bar in Provincetown, Massachusetts.
Black Beauty
3 ounces vodka
2 ounces Blackberry Shrub (recipe below)
1 dash of fresh lime juice
Splash of soda water
Garnish: blackberry, fresh basil leaves
Combine first 4 ingredients in an ice-filled cocktail shaker; shake vigorously 30 seconds or until thoroughly chilled. Strain into a martini glass; garnish, if desired. Makes 1 cocktail.
Blackberry Shrub
6 pints blackberries
1 bunch of basil
1/8 cup black peppercorns, lightly crushed
5 cups granulated sugar
5 cups apple cider vinegar
Combine berries, basil, black peppercorns, and sugar in a large bowl; cover with plastic wrap and refrigerate 8 hours or overnight. Stir in apple cider vinegar; cover and refrigerate 8 hours or overnight. Pour mixture through a fine wire-mesh sieve; discard solids. Store in an airtight container in the refrigerator.
Photo: Michael Kraus; Food Styling: Roscoe Betsill
California Negroni
Katie Blandin Shea's California Negroni for Bernardus Lodge's Lucia Restaurant & Bar in Carmel, California, pairs spring bitters with gin, vermouth, and grapefruit.
California Negroni
1 ounce St. George Spirits Botanivore Gin
1 ounce Greenbar Craft Distillery Grand Poppy Liqueur
1 ounce Vya Sweet Vermouth
1/2 ounce grapefruit juice
1/4 ounce Bar Cart Cocktail Co. Spring Bitters
Garnish: grapefruit peel, fresh mint leaves
Combine first 5 ingredients in an ice-filled cocktail shaker; shake vigorously 30 seconds or until thoroughly chilled. Strain into an ice-filled rocks glass; garnish, if desired. Makes 1 cocktail.
Photo: Greg Dupree; food styling: Kellie Gerber Kelley
Strawberry Fields
Ultra Craft Cocktails in Virginia Beach, Virginia, serves the Strawberry Fields cocktail, which pairs gin with local berries.
Strawberry Fields
1 ounce macerated strawberries (recipe below)
1 ounces lemon juice
2 ounces gin
Sweet Thai basil
Garnish: strawberry slice, basil leaf
Combine macerated strawberries, lemon juice, and basil in a cocktail shaker and muddle. Add gin and ice. Shake and double strain (using fine mesh strainer) into a chilled martini glass. Garnish with slice strawberry and basil leaf.
Macerated Strawberries
4 sliced strawberries
2 tablespoons sugar
Photo: Greg Dupree; food styling: Kellie Gerber Kelley
Cucumber Collins
The Cucumber Collins at 25 Degrees Huntington Beach has serrano heat.
Cucumber Collins
4 cucumber slices
2 serrano slices
4 mint leaves
1/2 ounce simple syrup
1 ounce fresh lime juice
1 ounce St. Germain
2 ouces gin
Garnish: mint, cucumber slice
Muddle the cucumber, serrano and mint in a cocktail shaker. Add all other ingredients and shake well. Serve over fresh ice in a Collins glass. Garnish with mint and a cucumber slice
Photo: Greg Dupreee; prop styling: Claire Spollen; food styling: Kellie Gerber Kelley
Vancouver Cocktail
The Vancouver Cocktail was invented in 1954 at Vancouver, Canada's first legal cocktail bar. It enjoys a rebirth at Rosewood Georgia Hotel's Prohibition bar.
Vancouver Cocktail
2 ounces Brokers Gin
1 ounce Cinzano Rossi Vermouth
11/2 teaspoons Benedictine
2 dashes Angostura orange bitters
Stir down until perfectly diluted. Serve up in a cocktail coupe.
Photo: Greg Dupreee; prop styling: Claire Spollen; food styling: Kellie Gerber Kelley
Coconut Daiquiri
Henry Deane, the rooftop bar at Hotel Palisade in Sydney, Australia, grabs a great view of Harbor, and the Coconut Daiquiri is a house favorite.
Coconut Daiquiri
2 ounces Pandan Leaf- and Coconut-Infused white rum (see below)
1 ounce fresh lime juice
2 tablespoons salted sugar
1 lime wheel for garnish
Shake together rum, lime juice, and sugar; strain and pour into a daiquiri glass; garnish with a lime wheel.
Infused Rum
1 bottle white rum (Hotel Palisades uses Havana Club 3 años)
1 pandan leaf (Look for these in your Asian food market)
coconut oil
4 teaspoons agave nectar
Add the pandan leaf into the bottle of rum and let sit for 2 days. After two days, simmer panda-infused rum in a pot with coconut oil for half an hour. Add agave nectar, and place inside a freezer over night. Strain the liquid the next day.
Photo: Jennifer Causey; prop styling: Claire Spollen; food styling: Chelsea Zimmer
The Bramble Blackberry Thyme Cocktail
The Cellar Door's (in Port Townsend, Washington) Bramble cocktail pairs a blackberry-thyme syrup with barrel-aged gin.
The Bramble
Makes 1 cocktail
Active 5 min. Total 5 min.
11/2 ounces barrel-aged gin (such as Bourbon Barreled Big Gin)
11/2 ounces Blackberry-Thyme Simple Syrup
1 ounce fresh lemon juice
Club soda
1 fresh thyme sprig
Stir together gin, syrup, and juice in a highball glass. Fill glass with ice, and top with club soda. Garnish with thyme sprig.
Blackberry-Thyme Simple Syrup
Makes 2 cups
Active 10 min. Total 40 min.
1 cup granulated sugar
1 cup water
2 heaping cups fresh blackberries
10 fresh thyme sprigs
Bring all ingredients to a boil in a saucepan over medium-high. Reduce heat to medium, and boil, occasionally mashing blackberries and thyme, until blackberries cook down, about 15 minutes. Pour through a fine wire-mesh strainer into a bowl. Discard solids. Let syrup cool, about 30 minutes.
Photo: Jennifer Causey; prop styling: Claire Spollen; food styling: Chelsea Zimmer
Dirty Water Cocktail
Dirty Water is part vodka-tea cooler, part Red Sox anthem tribute created by Cottage Street Pub in Bar Harbor, Maine.
Dirty Water
Makes 1 cocktail
Active 5 min. Total 5 min.
2 ounces Absolut Wild Tea vodka
1 ounce St-Germain liqueur
1 ounce fresh lemon juice, strained
Lipton Brisk Lemon Iced Tea
Stir together vodka, liqueur, and juice. Fill a 14-ounce Collins glass with ice. Pour vodka mixture into glass. Top with tea; stir and serve.
Photos: Greg Dupree; prop styling: Claire Spollen; food styling: Emily Nabors Hall
Gin & Jam
Apricot jam plays sassily off dry gin in the Gin & Jam at the popular Louies Modern in Sarasota, Florida.
Gin & Jam
Makes 1 (6-oz.) cocktail
3 tablespoon Nolet's Silver Dry Gin
3 tablespoon homemade or store-bought sour mix
11/2 tablespoon Tempus Fugit Kina L'Aero D'Or apéritif wine
1 tablespoon apricot jam
1 orange peel twist
Combine gin, sour mix, apéritif wine, and jam in a cocktail shaker. Add ice. Cover with lid, and shake vigorously until well chilled, about 30 seconds. Strain into a chilled glass. Garnish with orange peel twist.
Photos: Greg Dupree; prop styling: Claire Spollen; food styling: Emily Nabors Hall
Brass Monkey
The Brass Monkey, a Tiki-style "beertail" from The Good Lion in Santa Barbara, California, takes IPA to the tropics.
Brass Monkey
Makes 1 (5 1/2-ounce) cocktail
2 ounces Amaro Meletti liqueur
1/2 ounce fresh lime juice
1/2 ounce fresh grapefruit juice
1/2 ounce homemade or store-bought orgeat syrup
1/2 ounce Cantaloupe Syrup or Orange Syrup
11/2 ounces American India pale ale (such as Telegraph)
1 mint sprig
1 orange slice
1 maraschino cherry (such as Luxardo)
Combine Amaro Meletti, lime juice, grapefruit juice, orgeat syrup, and Cantaloupe Syrup in a cocktail shaker. Add 3 ice cubes. Cover with lid, and shake vigorously until chilled, 8 to 12 seconds. Strain into a hurricane glass filled with crushed ice. Gently add American India pale ale. Gently stir cocktail to incorporate all ingredients. Garnish with mint sprig, orange slice, and cherry.
Cantaloupe Syrup
Makes 18 oz. (about 2 cups) syrup
5 1/4 cups cubed cantaloupe
1 cup granulated sugar
1/2 ounce 151-proof Everclear
Juice cantaloupe in a juicer (or process in a food processor, and strain through cheesecloth over a bowl). Discard cantaloupe solids. Combine cantaloupe juice, sugar, and Everclear in a bowl. Using an immersion blender, process until sugar is dissolved. Chill in an airtight container up to 3 weeks.
Note: If cantaloupe is not in season, prepare Orange Syrup by substituting 1 cup fresh orange juice for cantaloupe juice and following recipe as directed. If cantaloupe and oranges are not in season, prepare Brass Monkey as directed, substituting 1/2 tablespoon orgeat syrup for Cantaloupe Syrup.
Photo: Jennifer Causey; prop styling: Lindsey Lower; food styling: Chelsea Zimmer
Whiskey Smash
The Whiskey Smash at Baltimore's Woodberry Kitchen stars bourbon and local sparkling cider.
Whiskey Smash
Makes 1 (4-oz.) cocktail
Active 5 min. Total 5 min.
3 1/2 Tbsp. (1 3/4 oz.) bourbon (90 proof or higher)
2 Tbsp. honey
1 1/2 Tbsp. grape verjus or fresh lemon juice
Dash of Angostura bitters
2 Tbsp. sparkling cider
1 rosemary sprig
Combine bourbon, honey, and verjus in a cocktail shaker filled with ice. Cover and shake well until chilled. Pour into a cocktail glass filled with ice. Add bitters; top with cider. Garnish with rosemary sprig.
Photo: Jennifer Causey; prop styling: Lindsey Lower; food styling: Chelsea Zimmer
White rum and vermouth pair up in San Francisco watering hole Bar Agricole's take on the coolly Cuban Presidente.
Makes 1 (4-oz.) cocktail
Active 5 min. Total 5 min.
4 Tbsp. (2 oz.) white rum
1 Tbsp. (1/2 oz.) blanc vermouth
1 tsp. blue curaçao liqueur
1 tsp. grenadine
2 dashes orange bitters
1 lemon peel twist
Stir together rum, vermouth, blue curacao, grenadine, and bitters in a cocktail shaker filled with ice until chilled. Strain into a chilled glass. Garnish with lemon peel twist.
Photo: Jennifer Causey; prop styling: Claire Spollen; food styling: Chelsea Zimmer
Cilantro Margarita
The Cilantro Margarita at Casa Velas's Aqua Bar in Puerto Vallarta, Mexico, adds a garden tang to a classic tequila/triple sec/citrus base
Cilantro Margarita
Serves 1 (serving size: about 8 oz.)
Active 10 min. Total 10 min.
Lime wedge (optional)
Margarita salt (optional)
1 small bunch cilantro sprigs, divided
4 to 5 ice cubes
1/4 cup (2 oz.) tequila
3 Tbsp. (1 1/2 oz.) Cointreau
2 Tbsp. fresh lime juice (about 1 large lime)
2 Tbsp. simple syrup
Lime slice
1. Rub rim of a margarita glass with lime wedge, and dip in salt, if desired. Fill glass about half way with cilantro sprigs.
2. Place ice cubes in a cocktail shaker; add tequila, Cointreau, lime juice, simple syrup, and remaining cilantro sprigs. Cover with lid, and shake vigorously until frosty and thoroughly chilled, 15 to 20 seconds. Strain into prepared glass. Garnish with lime slice.
Photo: Jennifer Causey; prop styling: Claire Spollen; food styling: Chelsea Zimmer
Mango Margarita
The perfect cocktail to sip in Tulum? Amansala resort's Mango Margarita, loved for its fresh and clean embrace of the tropical fruit. Not on the sunny shores of the Riviera Maya? Blend one up at home with their recipe.
Mango Margarita
Serves 2 (serving size: 8 oz.)
Active 5 min. Total 5 min.
1 1/2 cups diced fresh mango (about 10 oz.)
1/2 cup (4 oz.) tequila
6 Tbsp. (3 oz.) Cointreau
1/4 cup fresh lime juice (about 2 large limes)
3 Tbsp. simple syrup
2 cups ice cubes
Process mango in a blender until smooth. Add tequila, Cointreau, lime juice, simple syrup, and ice cubes; process until smooth. Divide mixture evenly between 2 margarita glasses.


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Puzzle Tray
This tray reminds me of old wooden puzzles with the peg. For all you young people, you can still find the puzzles at Target.
Remember school house rock??? Yeah, me neither. But you can buy it for your kids and learn together.Added 8 Years Ago from Amazon.com
Not all of the monsters are scary!!! Sully is my favorite character and this moive is adorable.Added 9 Years Ago from Amazon.com


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The Ultimate Adoption!
No your eyes are not deceiving you! Those are four little piglets "disguised" as tigers, sleeping soundly on their mama a 6-year old Bengal tiger, called Sai Mai. Apparently, this is not the first time Sai Mai has raised piglets - she has been doing it since she was two-years old.
This is not the only "mixed" family that officials at the Sriracha Zoo in Thailand have created. They have given a Sow (female pig), four tiger cubs to look after. Neither mamma nor the tiger cubs seem to mind or even notice anything is amiss (wrong)!
The Sriracha Tiger Zoo is home to 200 Bengal tigers and over 100,000 crocodiles, as well as other animals. Besides being a normal Zoo, it also double up as an animal circus, where crocodiles wrestle female crocodile fighters and elephants give massages and play basketball.
Below are not one but three fun videos (they are all so fun, that we had to share them with you!) - the first one has Sai Mai hanging out with her "cubs", while the other two show the elephants shooting hoops and giving a "gentle" massage! - enjoy
Source: metro.co.uk, hemmy.net
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95 Comments
- 10101010101Friday, May 5, 2017 at 5:30 amThis was the best and the funniest
- oreoshersheyMonday, October 3, 2016 at 1:08 pmThis is soooooooo cute I love animal love😘😍
- girl35puppyMonday, March 21, 2016 at 12:02 pmits so adorable :D
- animal loverMonday, March 14, 2016 at 9:12 amI love that video that was my favorite video I have ever seen so far that soooooo FUNNY!!
- skulukuruThursday, December 31, 2015 at 10:07 amThat is hilarious!
- Dominic Friday, November 13, 2015 at 9:31 amThe best videos I think it was awesome
- loloMonday, October 26, 2015 at 4:46 pmit is cute
- OdogsbroWednesday, October 21, 2015 at 5:21 pmSo cute I want one of those pigs and that tiger
- carlos12Wednesday, October 21, 2015 at 6:01 amlol
- LoverTuesday, September 15, 2015 at 9:39 amIt's so cute they r pigs that amazing
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For the LOVE of Travel
For the LOVE of Travel
For the LOVE of Travel is a new travel series at www.YouTube.Com/VisitVirginia. The following story ideas are complete with images and video for media to use in travel coverage of Virginia.
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