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Forno Rosso (1048 W Randolph St., Chicago, IL) recently opened up a West Loop branch of their original Harlem avenue pizzeria, complete with a signature red tile oven (the titular "Forno Rosso"). Authenticity is the name of the game at Forno Rosso, and it is one of only three restaurants in Illinois to be given the official mark of authentic Neapolian Pizzas – the Verace Pizza Napoletana – which dictates the flour, cook time, oven, etc. needed to formulate the most authentic Neapolitan pizza. Despite its close adherence to tradition, this branch of Forno Rosso is brand new, and gives off a sleek urban vibe with muted grays. Continue reading
Tag Archives: pizza
Forno Rosso Neapolitan Pizza in Chicago
Vero Pizza Napoletana in Cleveland
Despite being Italian, both eaters are paridoxically not much into going out for pizza. Maybe this is because so much of it is mediocre? But when we do go for pizza, we either do Neapolitan-style of Chicago-style deep-dish (Yes, Chicago-style IS pizza). So when we heard about Vero Pizza Napoletana (12421 Cedar Rd, Cleveland Heights, OH) and the accolades heaped on it and its owner Marc-Aurele Buholzer we were cautiously excited. The focus here is on Neapolitan pizzas cooked in authentic 900° wood-fire oven (inside which a pizza is cooked in only 90 seconds). Vero's interior is sleek and simple, and has two stories – but even so, it is not a huge place. Another feature of the second floor is that you can look right into the kitchen and see the oven and pizzaiolo at work, which is pretty cool.
The only thing on Vero's menu is basically pizza (10″ pizzas that serve one, with a little to spare), which we always appreciate in a pizza place. The varieties available at Vero run the gamut from classic to creative ad include pizzas with and without red sauce – the Blanca features mozzarella, basil and garlic (and no red sauce). The inventive Milk 'n' Honey is topped with a farm egg (which you can also add to other pizzas for $2) and wild honey. For those feeling peckish, you can get a local cheese platter, olives or charcuterie to start off your meal.
First, we selected one of our favorite pizzas, the stalwart Margherita – tomato, basil and fresh mozzarella – the classic by which we judge almost any pizzeria. Next, we opted for the "Capua" variety which was topped with prosciutto, arugula and Parmesan cheese. The pizzas arrived quickly, as advertised. The pies initially come out uncut and the server will cut them for you into whatever configuration you may wish. The traditional way to eat this kind of pizza is by knife and fork anyway. Overall, the topping were fresh, generous and uniformly excellent, and the sauce was the perfect consistency. The crust was a little thicker than Neapolitan pies might be, but we don't have any complaints.
The hype behind Vero's fresh and authentic pizzas turned out to be warranted, as evidenced by the fact that we practically inhaled our pizzas. We also appreciated Vero's commitment to the art of Neapolitan pizza. For example, in addition to the authentic oven of course, Vero doesn't deliver pizzas and instead focuses on having the in-person Neapolitan experience. This makes perfect sense, since this kind of pizza really doesn't taste the same unless you are eating it fresh out of the oven. We would definitely go back for another pizza fix soon, especially since we are so far from our deep-dish alternatives. As if that wasn't enough, the gelato in the front counter looked pretty good, too.
Delcious Pizza in São Paulo: Speranza
São Paulo is a mecca of pizza. In our relatively short stay in São Paulo we tried to sample as much pizza as possible, and we definitely found some of the most consistently good pizza outside of Italy. Many will vouch that the pizza in São Paulo is even BETTER than that found in Italy. One of our friends particularly recommended Speranza (R. 13 de Maio, 1004, São Paulo), a family restaurant that has been churning out pizzas since 1958. Speranza is quieter and less of a production than Braz, with which it vies for favorite pizza in the city. The menu at Speranza consists of pizzas and other Italian dishes including meats and pastas, as well as a tempting burrata appetizer.
There is a section of the menu dedicated to authentic Neapolitan pizza, which for about 40R apiece (about $20) was a pretty good deal. It is worth noting that this restaurant was the first in Latin America to receive recognition from the Associazione Verace Pizza Napoletana. We were highly recommended to get the classic margherita pizza, which was 56R for a large, and an extra 3R for buffalo mozzarella, which we felt was well worth the slight added expense. The pizza was fabulous. We loved the dense crust, the light sauce, and the generous hand with the buffalo mozzarella. While it may not have the fancy ambiance of Braz, we think we liked this little spot better.
We were completely stuffed from the pizza and bread, though we have to mention the restaurant's very well-photographed menu of desserts. If you go there you will see what we mean. There was lemon tart and tiramisu, as well as something we'd never seen on a pizzeria menu before: Pastiera (Neapolitan Easter pie). This was definitely one of our top pizzas in Brazil, and we recommend Speranza to everyone looking for legit pizza in Sampa.
Pummarola: Miami-area Neapolitan Pizza
141 Aragon Ave.
Coral Gables FL 33134
Let's be frank: we are total pizza snobs. When it comes to pizza, it takes a lot to impress us. Maybe it is because we had superlative pizza in Naples, and let's be honest, there is nothing like pizza in Naples. Maybe it is because both of us come from Italian families. Or maybe (and this is probably the most important) it is because Matt's grandmother has owned and operated her own pizza shop for the last fifty years. In any case, we were surprised to fall so quickly in love with Pummarola, a small restaurant serving up pizza that part Neapolitan, part northern Italian, and part pure Miami. Small with not even ten tables, the tiny space is dominated by a stone pizza oven and a red Fiat 500 car stuck into the wall as decoration. Love it. Maybe an allusion to the Neapolitan traffic?
Pummarola's menu includes pasta and salads, but the main attraction is the pizza, which is made exactly like we had it in Naples – and thus exactly as we have come to expect it. The obvious reason for this? Everyone who works at Pummarola, from the owner to the pizzaolo, is Neapolitan. Everyone except the ebullient and witty manager, who hails from northern Italy: "I'm the only real Italian here!" he quipped with a wink, echoing the north / south Italian cultural divide. With a Neapolitan pizzaolo behind the counter, it is no surprise that we found the pizza to be purely Neapolitan. It was fun to watch the pizza being prepared and the white tiled pizza oven heating up. We went twice, and each time split a large pizza (which is really is enough for 3). The first was a perfectly-made margherita, with buffalo mozzarella and perfect tomato sauce. Other varieties included spicy salami, truffled mushrooms and pancetta.
On our second trip we had a prosciutto and arugula pizza, also fantastic. L, always one to explore further afield, tried the arancini, which was good, but nothing to write home about. Our quest for a respectable arancine in the US continues. Still, that pizza just blew us away. This was one of the best pizzas we've had in this country (not on this side of the Atlantic, though – we're looking at you, São Paulo) and one of the few that approximated those we had in Naples. We liked both pizzas, but our hat tip goes to the margherita, for its clean flavors. If you are craving Neapolitan style pizza, do not think twice to head Pummarola. It is cheaper than a flight to Naples!
Neapolitan pizza at Spacca Napoli
Spacca Napoli
1769 W Sunnyside Ave
Chicago, IL
We're pretty picky about our pizza, and pretty sure that going to Naples has made us even pickier about Neapolitan style pizza in particular. However, when the pizza craving hits, it hits hard. And fortunately there are some truly great places to get Neapolitan pizzas in Chicago. Spacca Napoli is one of those places. When we learned that one of the owners had trained to be a pizzamaker in Naples and had an Italian brick oven, we were definitely sold.
Spacca Napoli has a nice selection of pizzas, divided into "Rosse" (with red sauce) and "Bianche" (without) including the two essential Neapolitan styles, Marinara and Margherita. At $9.50 and $12.50 respectively, the pizzas were more expensive than in Naples, but still very reasonable. We selected two pizza on our visit, a red pizza and white pizza, without the typical marinara sauce. The white pizza, Bianco Nero ($16.00) had Pecorino cheese with black truffles, Fior di Latte mozzarella, porcini mushrooms, and finished with white truffle oil. M ordered his favorite combination from Napoli, the Diavola ($16.00) which was topped with mozzarella di bufala, spicy salami, red pepper flakes and basil.
The crust of the pizza was excellent: both chewy and light, and not soggy at all in the middle (our pet peeve). We also appreciated the generous hand with the toppings, and the availability of buffalo mozzarella. The pizza was great, but don't let that be the end of your meal. Spacca Napoli also has gelato ($4.50) in a variety of flavors: cream, hazelnut, cappuccino, chocolate, pistachio and raspberry. We ordered a scoop of chocolate, even though we had polished off both of our pizzas. We highly enjoyed our pizzas at Spacca Napoli – we think we have found our go-to Neapolitan pizza place in Chicago.
Real Sicilian Pizza: Sfincione in Palermo
Sfincione is traditional Sicilian pizza which is baked in large squares and is often served by cutting slices with scissors (our favorite part). Sfincione is akin to a thick foccacia bread topped with tomato sauce and (traditionally) anchovies and onions, and maybe some cheese, though definitely not as much as an American pizza. More exotic toppings are not an option. Sfincione originated in Sicily, and was the primary type of pizza on the island until the 1860s. While we were in Sicily, especially Palermo, we partook in many slices from street sellers known as sfinciunaros. In addition to being a street snack throughout Sicily, sfincione is also available in many restaurants and bakeries throughout Sicily and even Rome. Serious Eats has a Sfincione recipe that has been declared to be "spot on." Looks like we'll have to try making it this Christmas season, when it is traditionally consumed (though it is definitely a year-round food).
Filed under World Eats
The Best Pizza in Rio de Janeiro: Bráz Pizzaria
Bráz Pizzaria
R. Maria Angélica, 129
Jardim Botânico Rio de Janeiro
Pizza has taken on a life of its own in Brazil, and you can find a place to get a pie on nearly every corner in every town in the country. Though we have previously documented how Brazilian pizza is a little different, there are some Brazilian pizzarias that adhere to more of a traditional Italian style, and Bráz is one of them. Most of the outlets of Bráz are in São Paulo, the epicenter for high-quality pizza in Brazil, though now there is a location in Rio. Bráz is often honored as one of the best pizza places in Brazil by publications in the US and across Rio de Janeiro and Brazil. We visited the Bráz Pizzaria on the restaurant row of Rua Maria Angélica, near the Lagoa, and we are happy to report that it is now our favorite place for pizza in the city.
The Rio outpost of Bráz is brand spanking new, though it has been deliberately made with an old school flair, with white subway tiled walls and exposed brick. Naturally, the only thing to order at Bráz is the pizza. There are a wide variety of topping choices, from traditional Margherita and Four Cheese, to more unique specialties of the house (there are probably over 30 varieties in all). The house specialties included some with distinctively Brazilian flavors including the "Primo" with the Brazilian Caqui fruit (similar to a very sweet tomato), mozzarella and prosciutto. The "Tacchino" includes smoked turkey and Brazilian pizza staple, Catupiry cheese.
In addition to pizza, we ordered a Burrata appetizer, which was produced in Puglia, Italy. The cheese was very good, but did not compare to those we had in Naples (seeing as it was shipped over, I guess. We're spoiled!) All pizzas came in a small, medium and large size. For our main course, we ordered two medium pizzas for four people – which was just the right amount (no leftovers). The first pizza was the tradicional "Calabresa" pizza, with olives, pepperoni and onion. The second pizza was the Especialidade "Vai-Vai" (named after our favorite São Paulo samba school) with arugula, sun-dried tomatoes and mozzarella. The pizzas at Bráz have a thin crust, with a slightly chewy bite, maybe just a little thicker than traditional Neapolitan pizzas. Both pizzas we ordered were generously topped, and all of the ingredients were fresh. However, be forewarned that everything you order will come with a LOT of said toppings, so you had better like onions or arugula.
For dessert we got a brownie a la mode (perhaps not the most adventurous choice) and a gelato. But we were a little surprised by the gelato – it came out as a wrapped Popsicle, not as a scoop in a bowl. As a final note, though the interior of Bráz was entirely pleasant, their bathrooms were a standout – each of the men's and woman's had its own private sitting area and outdoor garden. An outdoor garden with a fountain is definitely not something you see in a restroom every day. We greatly enjoyed our visit to Braz, it was definitely some of the best pizza we've had in Brazil, if not THE best. Even pizza aficianados from São Paulo would have to agree.
The Best Pizza in Ouro Preto: O Passo
Pizzaria O Passo
Rua São José 56
Ouro Preto, Minas Gerais, Brazil
So of course, after singing the praises of Mineira cuisine, the first food post of our food adventures in Minas Gerais is the decidedly non-Mineiro pizza! But no worries, even though pizza is an import to Brazil, Brazilians have latched onto it – and O Passo does an excellent rendition of pizza. We decided we needed more of a leisurely meal after walking down the grueling hills of Ouro Preto, and O Passo was consistently referenced as one of the best restaurants in Ouro Preto. The stock in trade at O Passo is pizza – though there are a variety of other Italian specialties – including a large assortment of antipasti, pastas and Italian wines.
The setting of O Passo is great – with a nice little terrace overlooking the botanic gardens (which are unfortunately closed). The pizzas come in 3 sizes – Individual, Medium and Large. The individual is roughly plate-sized and had 4 slices. Each was more than big enough for each of us (R$ 28 per individual pizza). There were 4 full pages of pizza flavors ranging from classic Italian combinations as Margherita and Quattro Formaggi as well as Brazilian flavors like Minas cheese and Frango & Catupiry.
M selected a (slightly) healthier riff on the quattro formaggi – the quattro tomate – which came topped with mozzarella, sundried tomatoes, tomato sauce, heirloom tomatoes and roma tomatoes. All the toppings were fresh; with the heirloom tomatoes still sweet and the sundried ones with a great flavor. L picked a cheesier variety with a Mineiro touch: Minas cheese and Buffalo Mozzarella with roasted garlic and fresh basil. Before too long, our pizzas arrived piping hot to our tables. They had more of a cracker-style crust unlike the Neapolitan style of pizza with a more leavened and bubbly dough. We were big fans of these pizzas – especially the crunchy crusts and generous toppings. All told, about US$30 for two excellent pizzas in a beautiful terrace in this great colonial town? It wasn't Mineira cuisine, but it is all the more reason to visit Ouro Preto.
Naples Pizza Quest: Da Michele
L'Antica Pizzeria da Michele
Via Cesare Sersale, 1,
80139 Naples
We had a great time at I Decamuni, but our pizza quest could not stop there. We pushed forward to what we heard was the best (and busiest) pizzeria in Naples, Da Michele. It is also one of the most famous owing to a certain recent Hollywood movie appearance (we won't mention which one) and simple word of mouth over the years since its opening in 1870. We heard that there would be lines snaking in front of Da Michele long before the 11 AM opening times, and that we should be prepared for hordes and hours of waiting. Steeled for a potentially harrowing experience, we arrived at Da Michele at 11 AM on a Monday, surprised to find only ONE other table filled. By the time we left, there were still a few tables open, and no line. So take the warnings with a grain of salt (at least in low tourist season, on a Monday).
Da Michele is a simple place – the tables are spartan and the menus are taped to the wall. The menu at Da Michele is extremely limited – only 2 pizzas on offer: Margherita and a Marinara. The marinara is simply marinara sauce and garlic. How's that for simplicity? We ordered a Margherita with doppia (double) mozzarella (5€), which we figured was a good bet as well as a "normal sized" marinara pizza (4€). Each pizza came in either "normal" or "medium" sizes, and the Marinara also came in "maxi." The doppia mozzarella Margherita did not have a size assigned – but we assume it is a normal size. Even at their smallest, the Da Michele pizzas are large enough to cover an entire dinner plate.
So we placed our orders and sat in anticipation for the pizzas. One thing that is constantly impressive is the speed at which the pizzas fly out. Da Michele was a well-oiled machine, with an old gentleman at the pizza dough helm, quietly and meticulously forming and topping the pizzas. You could tell he had been doing this for decades. Our pizzas went into the roaring ovens and a few minutes later they were done. And what pizza! The crust was light and fluffy, but with some bite, and some nice char. Moreover, the crust held up well to all of the toppings. The cheese on the doppia pizza was generously applied and fresh as can be. We also heartily enjoyed the marinara pizza, which seemed to be more than the sum of its parts. The sauce on each pizza was fresh and tomato-y and not overly sweet Warning: there are many cloves of garlic on the Marinara pizza, so this is one for garlic lovers only.
It seemed only minutes had passed between when we ordered and when we finished, although we did our best to savor each pizza. Could you eat a better meal for 9€? L enjoyed the doppia mozzarella pizza the best out of all of the pizzas in Naples, especially owing to the heavenly crust quality, and while M enjoyed the pizzas at Da Michele, his heart went with the more exotic toppings at Decumani. We are already nostalgic for all of the great pizza we enjoyed in Naples. For the pizza purist, we highly recommend Da Michele, but if you want a little more topping variety (and less chance of a line) Decumani is a formidable choice.
Naples Pizza Quest: I Decumani
Antica Pizzeria "I Decumani"
Via Tribunali 58
Naples, Italy
We came to Naples for its pizza, plain and simple. US places claiming authentic Neapolitan pizza are a dime a dozen, so we were extremely excited to try the real deal where it originated. In America, Neapolitan pizza is usually a pretty fancy affair, with each pizza costing upwards of $18. However not so in Naples. Pizza is literally everywhere, and pizza even in the best spots will not run you more than 7€ (less than $10). Naturally, we did our research beforehand so we would only end up at the top locations.
One spot that kept pinging our radar was Decumani. Decumani is located on Via Tribunali, in the heart of historic Napoli. If you find yourself strolling down Tribunali, you really cannot go wrong: there are several famous pizzerias on this road, so after some initial indecision we decided to use our old rule of thumb: go to the crowded place. Arriving at 2 PM, usually a little late for the lunch crowd, the place was still hopping, and after a few minutes of awkward waiting in the corner, we were lucky enough to secure a seat. The menu is surprisingly extensive for a Neapolitan pizzeria: a wide variety of pizzas and fried appetizers, but we were floored by the prices. A classic Margherita pizza with basil and fresh mozzarella? 3.50€. Want to splurge and get some more adventurous toppings? It's impossible to spend more than 7€ on a whole pie, with most pizzas under 5. The prices were so surprising to some, in fact, that one patron actually argued that his bill was – at 70€ for feeding his entire group of 10 people – too low. This is a very good problem to have.
We know what you're thinking: so cheap, they must be small. Never mind that the high prices in the US come from the import taxes on importing your bufala and tomatoes from the shady side of Mount Vesuvius – the local places here save considerably by being able to practically walk the ingredients to the kitchen. No, these are not small pies, as you can see above. But they're also not overpowering or too filling. The crust is thin but supportive, perfectly chewy while acting as a place for the blended marinara, bufala, and basil on top. The sauce is fresh and tastes like actual tomatoes: not to sweet, not too salty, and oh so good. The mozzarella is excellent, and as you can see generously applied. M, keeping up his love of cured pig meats and spicy food, decided to go for another classic pizza, the Diavola – essentially a margherita topped with spicy salame (4.50€.)
Together, L and M sat in I Decumani for about an hour, slowly savoring every bite of our pizzas. M very carefully paid special attention to his salame: cooked to perfection, it was the perfect complement (for him, anyway) to the margherita L was devouring across the table. All in all, for the unbelievable price of 11€, we were totally blown away by our Naples pizza experience. We'll never be able to have Neapolitan pizza in the US again. But Chicago deep dish, we still love you!
Brazil: Deskolado Bar Futebol E Pizza
Deskolado Bar Futebol E Pizza
Just West of Shopping Barra – Exact address unknown
Salvador, Bahia, Brazil
If São Paulo's 1900 Pizzeria represents an elegant, refined pizza experience, Café Deskolado represents the quick, fast and cheap end of the scale, with its yellow plastic tables and menu written on poster board. Deskolado spills out into the street right outside the Shopping Barra mall, and most people prefer to mingle over their pizzas with gigantic bottles of Skol beer, while the latest futebol game is fed by satellite to the TV. The word "Descolado," by the way, means something like "cool" in Brazilian Portuguese. The punny "Skol" in the name has been altered due to the fact that it is a Skol bar, an uber-popular Brazilian beer brand that makes itself known with a huge array of yellow and red branded merchandise.
Pizzas at Deskolado start at about R$13 for a large (about US $7) and R$16 (about $9) for a special large. This, as you may recall is a far cry from the US $25+ prices at fancy establishments, so this was a good place to soothe our sticker shock. Even at this lower price point, we were still spoiled for choice. The toppings at Brazilian pizza restaurants tend to be rather more eclectic (as we saw at Fogo 2 Go) than the typical American take out joint, and offerings at Deskolado including toppings of ham, Catupiry cheese, hard-boiled eggs, anchovies, etc.
Our classic pick was the chicken and Catupiry pizza – a white pizza that was laden with both Mozzarella and Catupiry cheeses, as well as onions. The pizzas at Deskolado arrive quickly, on a tasty thin crust, perfectly crisp. It may not be an elegant, artisan pie, but it sure is tasty. Above all, Deskolado is definitely is a great place to hang out with friends and enjoy a heated Esporte Clube Bahia match. It was a rare night that we didn't see the dining area of bright-yellow Skol-branded tables completely full. The pizza is good, but won't blow your mind, and the addition of friends, futebol and drinks obviously account for some of this place's appeal. Due to its location and good selection, Deskolado definitely became a staple for when we were craving some take-out food at night in Salvador. However, we would have to go elsewhere for our lunch cravings. No matter how much you may want a quick slice over lunch– pizza is for dinner only in Brazil!
São Paulo: 1900 Pizzeria
1900 Pizzeria
Rua Estado Israel, 240
São Paulo, 04022-002, Brazil
São Paulo is famed for its pizzerias, a fact of which Paulistanos are very proud. The city's strong pizza heritage is thanks to waves of Italian immigrants that call São Paulo home. There are pizzerias of all stripes in Sampa, from utterly elegant to tiny one-woman operations. We were completely spoiled for choice in São Paulo and didn't quite know where to start, so we were completely grateful when our hosts in São Paulo, Marciel and Angela, suggested we try 1900 Pizzeria.
1900 Pizzeria, which has several locations around Sampa, is an upscale establishment specializing in artisan Neapolitan pies. The name of 1900 Pizzeria comes from the fact that some iteration of the Pizzeria has been open since the year 1900. The recipe is also reportedly unchanged since that time. The restaurant itself was lively and bustling when we entered at the early, un-Brazilian time of 7 PM, and the partially open kitchen was working full-tilt. We could see pizza ovens burning, which was naturally a good sign.
The menu was divided into "Traditional (Tradicionais)" and "Specialty (Especias)" varieties of pizza – with the specialty pizzas having slightly more adventurous combinations like bacalhau and dried beef (and slightly higher price points). Pizzas came in individual, medium and large sizes, and the prices for a large pizza ranged from 47 to 62 reais (about 25-35 dollars). Across 2 large pizzas we sampled 4 varieties (1/2 of a pie each). First up was the endive and Margherita pizza. We had never tried endive on a pizza before, but the slightly spicy endive made for a very delicious and fresh pizza. The classic Margherita was lovely, with a perfect distribution of tomatoes, fresh basil and buffalo mozzarella (see below). Our second pizza (which we tried with a whole wheat crust) was ½ four cheese and ½ arugula. The winner of this pie was the 4 cheese, which included the delicious Brazilian staple Catupiry along with gorgonzola, mozzarella and provolone. We slightly preferred the whole wheat crust, since it added a little more substance to the pizza. For dessert there were also several sweet pizzas, with nutella, strawberries, etc, apparently an exceedingly popular option in São Paulo pizzerias.
Though it was more than we are used to paying for pizza, we felt the added cost was worth it. The pizzas at Pizzeria 1900 were excellent, and we are happy that we got to experience a slice of São Paulo pizza culture with our friends. We only wish we could have more time in Sao Paulo to try some more pizza spots.
Pizza by the Slice in Rome: Pizzarium
Via della Meloria, 43
Rome, Italia
So one of the things we were most looking forward to in Italy was getting some good pizza (cliché we know). When scanning through the blogosphere for delicious places to eat on the cheap in Rome, we came across many glowing reviews of Pizzarium, so when knew we absolutely had to get there. Pizzarium is helmed by Gabriele Bonci, who is known for his bread and pizza know-how (and who was recently featured in the Atlantic). Pizzarium itself is a tiny, bright store, with nothing in the way of seating or much counter space (we ended up eating our pizza on the curb). However, this tight space is only a minor inconvenience.
When we arrived at the tiny Pizzarium we were stunned by the sheer variety crammed into a single tiny glass counter. On that day, there were about 15 varieties of pizza to choose from. Instead of getting pizza by the slice in the way Americans conceive of it, at Pizzarium they serve Pizza al taglio which refers to large, rectangular pizzas that are literally cut with shears/scissors and sold by the kilogram.
We tried 3 varieties of pizza: a classical Margherita Pizza (see above), Potato and Ricotta, and spicy Red Pepper Basil. For four slices we spent roughly 15 Euros – which is a pretty good deal for Rome. The crust was phenomenal, and really set the pizza apart from any we had previously. The crust, while not as thick as Sicilian sfincione (more on that later), had a nice thick crust like foccacia bread. We also appreciated the inventive flavor combos and the amazingly fresh ingredients. Pizzarium was the best pizza we sampled in Italy, and is a must do for anyone after (or before) a trip to the Vatican.
Brazilian Pizza in Chicago: Fogo 2 Go [closed]
Fogo 2 Go
926 W. Diversey Ave.
Chicago, IL
We are happy that there are now more non-rodizio Brazilian restaurants in Chicago. I mean having an endless array of meat skewers is good, but Brazil has so much more to offer! Right off of the Diversey El stop is one such restaurant, Fogo 2 Go. Fogo 2 Go, a tiny restaurant with a giant brick oven, specializes in fresh rotisserie chicken and a wide selection of Brazilian style pizzas (over 60 varieties). The two owners fell in love with the pizza in São Paulo and had originally opened a pizzeria there, later bringing that pizza expertise to Chicago. One obvious thing that sets Brazilian pizza apart from US pizza is an "anything-goes" approach to toppings, and not in a California Pizza Kitchen type of way. We're talking about toppings of corn, tuna, capers, avocado slices and hardboiled eggs, all together.
The pizza menu includes dozens of selections, but any option can be customized. We went with the Frango com Catipury pizza ($17.19 for a medium, $24.69 for an extra large, $11.99 personal size), which came with rotisserie chicken, red sauce, mozzarella and a Brazilian speciality cheese, catipury that is something like Mascarpone. There are also an assortment of classic Brazilian appetizers on the menu like Kibe (yep, Lebanese kibbe), Coixinha (kind of like an excellent chicken nugget) and Pães de queijo ($3.39 for 5 cheese bread rolls – which we ordered of course).
We watched as our pizza was assembled by hand in front of us and thrown into the oven along with our pan of pães. About 10 minutes later, both our bread and pizza were ready, the the exceptionally enticing pizza was a mess of bubbly and cheesy goodness. The crust itself was crispy and held up the the mountain of cheese, and the rotisserie chicken was a revelation (new choice for a pizza topping, right?). We also thought that the brick oven firing made the pães especially delicious, but then again we have never met a pão we didn't like.
So kudos to Fogo 2 Go. It is an unassuming but amazing place – but it turns out amazing food. As we left we were urged to come back for the back for the 1/2 chicken special, which was deemed the best in town, by two of Chicago's finest. Maybe next time, along with our rotisserie chicken and pizza, we can also get a slice of the Prestigio Cake (cocnut and chocolate cake). Sound like a pretty good meal, no?
Pizza: Great Lake [Closed]
Great Lake
1477 W Balmoral Ave
Chicago 60640
Great Lake has garnered honor after honor for having the top pizza in Chicago, if not the nation. Great Lake features a small, daily changing menu of specialty pizzas with locally-sourced ingredients, which justifies the relatively high price of the 14″ pizzas ($22+). Generally, hype lets us down, but sometimes we have wins (eg Kumas). So how would Great Lake hold up?
It is not joke to say that Great Lake is tiny. There are probably only about 8 seats in the place and you cannot sit down until you have ordered and your entire party is there. If you attempt to sit or stand in the restaurant without meeting these requirements you will be summarily kicked out. So long story short, don't bank on sitting down. A steady takeout traffic also slows things down (a tip: if you're gonna eat here, do takeout!).
When our party of three finally got a table we shared a Cremini Mushroom, White Cheddar, Black Pepper Pizza with herbs ($23). The crust was pretty good, and though it was thin, it held up to the toppings, unfortunately, but was over-charred in places. We also had a prosciutto pizza with buffalo mozzarella ($25). Again, a good pizza with a solid crust, but an inexcusably sparse topping of both mozzarella and prosciutto. Now I know this type of pizza is sparsely topped as a rule, but for 25 bucks I want more than 5 mozzarella rounds….
In summary, Great Lake was good, but not THAT good. If I had gone to this place before all the hype I would have liked it more, but not much more. With all of this praise, it was inevitable that the actual product would be something of a letdown. I think the somewhat difficult seating/dining arrangement has also only served to build their paradoxical fame. If you are going to be treated like trash the product must be GREAT, right? All told, I would rather go to a similarly or cheaper priced place with actual tables and service that doesn't seem to begrudge your mere existence.
A bonus: there were also hard-to-find Mast Brothers chocolate bars for sale.
A Quick Bite for Pizza at La Madia
We stopped into La Madia (59 W. Grand Ave., Chicago, IL), a casual-chic pizza spot for a quick lunch in the midst of some museum hopping. The restaurant itself is clean and modern with casual striped booths as well as an extensive bar, that seems to be hopping at most any hour. It seems like the perfect place to catch a soccer match or a business lunch. The specialty of the house is wood fired Neapolitan-style pizza, so naturally we thought that would be the perfect lunch. L got the wild mushroom and mozzarella pizza and M ordered lamb sausage pizza ($11). The signature thin crust was crisp, but not hard, and held up well to the toppings. The sausage was delicious – it is cured with fennel and actually made in-house. The mushrooms on L's pizza were abalone mushrooms and perfectly complemented the delicate mozzarella. Many people seemed to also be enjoying the extensive wine list – each pizza even comes with a suggested wine pairing. The verdict: Good thin-crust pizza in a good location.
Pizza: Vito and Nick's Pizzeria
Vito and Nick's Pizzeria
8433 South Pulaski Road
Chicago, IL
Talk about old school – this place literally defines old school. From the formica booths to the carpeted walls everything in Vito and Nick's looks like it (probably) did in the 1960s. The restaurant itself has been turning around awesome thin crust pizzas for almost 90 years. On a trip to Evergreen Park, far away from our neck fo the woods, the eaters decided it would be the perfect occasion to try Vito and Nick's. This restaurant has something of a legendary status in the ETW household since it has been mentioned many times by our parents over the years, but we never had been there.
We arrived at Vito and Nicks at the somewhat odd hour of 2 PM. Even then, it was full of regulars – a group of guys at the bars, and some locals chatting with the waitress. The specialty of Vito and Nicks is undoubtedly the pizza, and what we came for. We split a large thin crust pizza, 1/2 cheese, 1/2 sausage ($14.95). Vito and Nick's specialty is a delicious cracker-like thin-crust pizza cut into squares, a style native to Chicago, though not a famous as Chicago deep dish. The pizza was delicious – just the right amount of sauce and cheese. The crust, while thin, held up to the toppings.
While most of the tables around us were enjoying pizza, the smelt fish fry was a popular choice ($8.95) – with portions so large we could scarcely believe them. The pizza lived up to the hype and we can assure you we will be back. Shag carpet and all, we understand why Vito and Nick's has stood the test of time.
Land of the $1 Slice
If there's anything we like as much as world eats, its cheap eats. Even in NYC there are still some deals to be had.
Filed under Links
Drive-in Pizza at Pizza Palace in Knoxville
Pizza Palace
3132 E. Magnolia Avenue
Knoxville, TN
Our first day on the road we drove from Chicago to Knoxville. Even with an early start – that's quite a trip, and we rolled into Knoxville at about 8PM on a Sunday night. Which meant that most places were dead closed! However, we remembered our recommendation to stop at the Pizza Palace, on the east side of Knoxville, so we gave it a try. Driving up to the restaurant feels like a time-warp. When you pull up to Pizza Palace you are immediately greeted by the frozen-in-time 1961 neon sign that has been there ever since the place opened.
It was kind of a surreal experience – ordering pizza from a drive-in restaurant on a creaky old phone, as the sun set on an eerily quiet stretch of road. When we arrived at 8, the place was teeming with cars, as you can see above. The restaurant seemed to be doing a brisk business with pizza orders, and it being called 'pizza palace' we thought we couldn't go wrong with some pie. We ordered a medium half-cheese, half-pepperoni pie ($10.85). Despite looking primitive, the old phone system attached to a wooden box worked just fine. Pizza Palace makes Sonic look like something truly out of the space age. But that was all part of the experience.
We hear Pizza Palace is also famous for onion rings – 1/2 order is $2.75. For those not in the mood for pizza, the menu boasted other Italian favorites like veal parmesan and spaghetti. To our surprise, we only had to wait about 15 minutes for our piping hot pizza to arrive. An efficient carhop brought out the pie along with a bag of plates, napkins and utensils, which was perfect for us travelers. We weren't equipped to eat a pizza in the car, so we hoofed it back to our hotel and back to the 21st century. The pizza itself was very good, though not that noteworthy, with a toothsome crust and a slightly sweet tomato sauce. Though we were not blown away by the eats, Pizza Palace was definitely worth it for the retro experience.


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The Supreme Court's 2014 decision in Alice Corp v CLS Bank shook up the software patent landscape. Alice introduced a significant roadblock for software developers trying to patent software that functions using only a computer processor, a computer memory, and typical computer input/output devices such as a keyboard and a display. Those seeking to protect software innovations or enforce software patents often have their claims challenged as merely reciting unpatentable abstract ideas—and lose more often than not.
After two years of uncertainty in the software patent world post-Alice, the US Court of Appeals for the Federal Circuit recently opened up a route through the Alice roadblock for certain software innovations. In Enfish v Microsoft on 12 May this year, the Federal Circuit found two software patents non-abstract (and thus patent eligible) because they claimed an improvement in computer functionality, and reversed the California district court's summary judgement to the contrary. In clearing up some misconceptions about Alice's reach, the Federal Circuit stated that software patents are not inherently abstract or automatically subject to additional scrutiny under Alice.
Enfish clarifies how courts and the US Patent and Trademark Office (USPTO) should apply the two-step patent eligibility test set forth in Alice. The first step of the Alice test asks "whether the claims [of the patent] at issue are directed to a patent-ineligible concept", such as an abstract idea. If not, the claims are patent eligible. But if the claims are directed to a patent-ineligible concept, one moves on to the second step of the Alice test. The second step asks whether the claims include "significantly more" than the patent-ineligible concept to "'transform the … claim[s]' into a patent-eligible application" of the patent-ineligible concept. If so, the claims are patent eligible, and vice-versa.
Unfortunately, the Supreme Court never explained how to determine what constitutes an abstract idea sufficient to satisfy the first step of the Alice test. This has caused lower courts (like the district court in the Enfish case) and the USPTO to often trivialise the first step of the Alice test by simply: (i) describing the claimed invention as a very broad concept untethered from the actual claim language, (ii) deeming that broad concept an abstract idea, and (iii) moving on to the second step of the Alice test. In many district court and USPTO decisions since Alice, this oversimplification of the claims has more often than not led to negative results for software patent owners and software developers trying to enforce and protect their software innovations.
The Federal Circuit admonished this approach in Enfish. The court first put to rest any argument that software patents are by definition abstract in stating that Alice does not hold "that claims directed to software, as opposed to hardware, are inherently abstract and therefore only properly analysed at the second step of the Alice analysis." Courts and the USPTO must carefully consider the first step of the Alice test for software patents, because "[s]oftware can make non-abstract improvements to computer technology just as hardware improvements can." It's not the throwaway step that some courts and USPTO patent examiners believe it to be.
The patents at issue in Enfish were directed to a self-referential computer database. In reviewing these patents, the Federal Circuit determined that the claims were directed to an improvement in computer functionality, not economic or other tasks for which a computer is used in its ordinary capacity. Specifically, the court found that the claimed self-referential computer database invention improves standard relational databases by enabling faster data searching, more efficient data storage, more flexible database configurations, and faster on-the-fly database software launching. The court held that this specific improvement to the way computers operate was not an abstract idea, and found the claims patent eligible. Contrast this with the Federal Circuit's decision (on 17 May in TLI Comm v AV Automotive, although the court also recognised that tying the claimed software steps to a generic telephone unit and a generic server isn't enough to render the claims patent eligible) that claims including generalised software steps that don't solve a technical problem are directed to an abstract idea.
In Enfish, the Federal Circuit also recognised that tying the software to a general-purpose computer did not "doom" the claims to being abstract. In fact, the court clarified that a claim need not define an improvement in computer technology "by reference to 'physical' components" to be patent eligible. "To hold otherwise risks … creating a categorical ban on software patents."
Enfish confirms that software patents aren't a lost cause. District courts and the USPTO are already taking notice and using Enfish to reject challengers' attempts to invalidate software patents.
Here are four ways you can use Enfish to your benefit to protect your software innovations and rebut Alice arguments.
Software claims aren't inherently abstract
We've found that some patent examiners believe all software claims are inherently abstract post-Alice. These patent examiners typically gloss over the first step of the Alice test to look for an inventive concept in the second step. A few extreme patent examiners even believe Alice marked the end of software patents.
Enfish unequivocally rebuts each of these beliefs. When faced with a patent examiner who believes all software-type claims are inherently abstract, point out that the Federal Circuit found in Enfish that "no reason to conclude that all claims directed to improvements in computer-related technology, including those directed to software, are abstract and necessarily analysed at the second step of Alice". And if a patent examiner doesn't think software is patent eligible, educate him or her on the Federal Circuit's finding that "[s]oftware can make non-abstract improvements to computer technology just as hardware improvements can".
Software functionality can confer patent eligibility
Some patent examiners don't think that software functionality can confer patent eligibility. These patent examiners require the invention to be implemented in hardware other than a generic computer or, in extreme cases, novel hardware. Rebut an argument that software functionality can't confer patent eligibility by pointing out the Federal Circuit's belief that claims are not "doom[ed]" to be ineligible if an "improvement is not defined by reference to 'physical' components". The Federal Circuit acknowledged that requiring a tie to particular hardware would "resurrect a bright-line machine or transformation test" or worse, "creat[e] a categorical ban on software patents."
Examiners can't oversimplify the claimed invention in the first step of the Alice test
When conducting the first step of the Alice test, many patent examiners trivialise the claims by condensing them into a broad concept—usually a three- or four-word phrase—tenuously linked to the claim language. They then deem that broad concept abstract, and move on to the second step of the Alice test, typically without mention of most of the actual claim language.
This isn't proper anymore (if it ever was in the first place). In Enfish, the Federal Circuit criticised the district court because it "oversimplified" the claims and "downplayed the invention's benefits". Rather than trying to condense the claim to a simple phrase, the Federal Circuit focused on the specific claim elements themselves. Part of the reason the court found the claims non-abstract was because the claims weren't "simply directed to any form of storing tabular data, but instead are specifically directed to a self-referential table for a computer database". So, when faced with a patent examiner who is trying to trivialise the claims, point out that the Federal Circuit prohibits that and focus on the actual, specific claim language.
Claimed inventions that improve technology aren't abstract
Pre-Enfish, patent examiners typically wouldn't consider arguments about how the claimed invention improves technology in the first step of the Alice test. They only considered those arguments relevant to the second step of the Alice test. That's no longer the case. When faced with an Alice rejection, argue that the claims are not abstract because the claimed invention improves the relevant technology. A claimed invention that is "directed to a specific improvement to the way computers operate" or that focuses on a "specific asserted improvement" in technology is not abstract, and is patent eligible.
To arm yourself, when drafting a software-based patent application, make sure to discuss the problems in the prior art and explain how the invention solves these problems using computer-related technology, functionality, or capabilities. Point out how the invention improves on existing, conventional technology. Describe the benefits of the invention as compared to the prior art. Even disparage the prior art, if appropriate, such as by discussing its pitfalls (which the invention doesn't have). The Federal Circuit took all of these into account when determining whether the claimed invention in Enfish was abstract.

subset: commoncrawl


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Description of the Accommodation
Rooms, services Welcome to Villa Choriekin Lafitenia Resort Saint-Jean-De-Luz! We hope you will be satisfied the offers of the villa, and will be happy to choose it as a resort to stay at. The villa is offering four comfortable rooms to guests looking for accommodation in Saint-Jean-de-Luz. The bar has excellent atmosphere for a relaxed evening talk or a personal meeting. The exact scope of services offered by Villa Choriekin Lafitenia Resort Saint-Jean-De-Luz (including those for an extra fee) is available on the information sheet below.
Payment Credit card guarantee or advance bank card payment may be necessary for finalizing your reservation, depending on the exact room, date and price.
Arrival, opening hours The earliest check-in time to your room is 18:00, the latest check-out time from your room is 11:00. The personnel of the villa can speak with you in French and English languages.
Villa Choriekin Lafitenia Resort Saint-Jean-De-Luz rooms Rooms
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Accommodation services
- Hairdresser's parlour
- Pool (Outdoor - seasonally open)
Garden, Bar
Hairdryer, Fridge


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Micro Cap Observer is a news and research organization focusing on business, finance, technology and science.
Our contributors are focused on developing unique and superior sources of real-time information that aid us in crafting business trends for the companies and industries we cover and then using that information to create value for our readers.
The combination of our experience and vast networks of industry contacts makes Micro Cap Observer one of the most respected independent news organizations on the east coast.
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Quality Rating
- Friendly Staff
- Promptness
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- Spends Time With Me
- Bedside Manner
- Accurate Diagnosis
- Easy Appointments
Rate Now
Share Your Experience
Have you seen Dr. Megan Cortazzo?
Showing 12 of 44 Ratings
What a caring Doctor!
Posted on February 24th, 2016
I have been diagnosed with Fibromyalgia years ago but no specialist or medication has helped ease my pain until I was referred to Dr. Cortazzo 2 years ago. She has never rushed an exam and has always listened to all my complaints. Her technic using ultrasound and injections has helped my pain immensely! She has even prescribed a compound drug that I use when needed for pain. Even my physician is impressed with her work and has sent more of her patients dealing with chronic pain to her. My only complaint is how long you have to wait for an appointment because she is so busy. But it is worth the wait!
Posted on May 6th, 2015
I had been going to Dr. Cortazzo's office for five years. I started on 6 pain pills, then knocked down to 5 pills and because I had a few left, they knocked me down to 4 pills per day. See what honesty gets you at this place. Well...because of a couple of more falls due to lack of cortisol in my system, I asked them for 3 or 4 months straight to go back up to 5 pills. They refused each time. I had severe pain due to an abscessed tooth so I ended up having to take more than 4 per day which caused me to run low. I had an old prescription of 2 percocets which could be backed up from my other doctor's records, which showed in my urine test Well...I got excused from the program. No warnings, nothing! Booted out!! 5 looong years going there and never had this issue. Avoid Dr. Cortazzo at all costs. She NEVER came into the room to talk except maybe twice the 5 years I went there, she left it up to her PA's. So how does she personally know what I'm going through? The PA's can't convey to her the pain I'm in as well as I can. She's a no show doctor who judges. Again, avoid Dr. Cortazzo!!
She does not work
Posted on May 12th, 2014
Andrea the PA does most of the work if there is a problem with your medication you have to wait until the next month to talk about it and when the next month comes she still does not want to change your medication. Dr. Cortazzo does not even see her patients so how can she know what they are going through. To me she lets Andrea do all of dirty work.
Five Stars
Posted on January 18th, 2014
Dr. Cortazzo is a very bright, engaged and empathetic physician. Without her care, I would not be where I am today.
Plain and Simple....Very Good Pain Mgt
Posted on April 3rd, 2013
After a "Life Changing" Motor Vehicle Accident in 2007 while working, I obviously was doing the "Work Comp" shuffle altering several Doctors and rediculous amount of medications with zero relief or sleep for 90 days until Primary Comp Doctor realized how serious my injuries were, and progressing at minimal levels and actually provided a "Quality Patient Assessment" and referred me to a Concussion Specialist, Dr. Collins who then had me see Dr. Cortazzo for severe neck/back pain and injuries that I was provided with not only my first accurate Injury Critique, but also started on 1st Pain Mgt relief Program. If your looking for a "Med Writer" at rediculous amounts.....keep looking and go to Meth Clinic. If your serious about helping yourself and trying to at least function at basic levels, at reduced pain levels, then she and her staff will probably help you in some way. I've basically had every "Injection" available both in treatment rooms and more serious in depth Injections during "out-patient" procedures and some work better than others. Depending on your injury and pain levels, you probably will never become totally "Pain-Free, but if your an Honest Patient and Responsible with your Meds, Doc will get you on the right track in a very short period. Understand you will provide random in-Room Drug Screens which should not ever be an issue if your serious about getting Help. They finally have assembled a Great Staff and Physician Assistants who are both fair and accurate. I value my Doctor/Patient relationship and will never go anywhere but here.
Maybe she was having a bad day?
Posted on May 2nd, 2012
The physician's assistant and the rest of the staff did most of the work. The doctor was rude and condescending, not interested in my questions and concerns and she couldn't get out of the examination room quickly enough, even walking out of the room while I was still talking to her.
Five Stars
Posted on November 28th, 2011
Dr. Cortazzo gave me an injection for my back. I was so nervous but she talked me through the procedure and when it was over, I relized I had not felt a thing. I followed her advice on exercise (doing well) and on losing weight (going slowly) but I am pain free for the first time since my injection. I cannot recommend this doctor enough.
Posted on November 25th, 2011
Dr. Cortazzo has really helped me through some bad times. She made the difference for me. I believe that without her help, my life would be significantly different, not in a good way. I was able to rely on her for the correct decisions, after a serious accident, where I was not able or cap- bible to question her judgment. It such a good thing to know there are doctors like her that capable and can step in and make a difference when you really need it.
Posted on August 21st, 2011
I was diagnosed within 10 minutes of seeing her. (Visited 5 other docs over the past 3 years who did not know what I had and the last one I went to see refferred me to Dr. Cortazzo) I was relieved and nervous at the same time getting diagnosed so quickly - however, since she has treated me, most of my symptoms are GONE. She says if I lose another 10 pounds (I am about 15 lbs overweight) they will be all gone.
Five Stars
Posted on June 9th, 2011
I was nervous about getting an injection at first, but Dr. Cortazzo was excellent! The treatment I received completely relieved my neck pain. I would recommend her to anyone in my family. Her staff was attentive and friendly.
Five Stars
Posted on May 4th, 2011
Dr. Cortazzo was very professional and caring. It is clear to me that she is a leader in her field - she is extrememly very knowledgeable. She diagnosed my problem after asking several direct questions. She was able to treat me in the office, and the treatment I received has improved my pain tremendously. I am now able to perform everday tasks pain-free. Also, Dr. Cortazzo's staff was excellent. They were professional, timely, and friendly. They were also very caring, which I found to be a great attribute. The staff's professional behavior added to my overall excellent impression of her practice.I would not hesitate to recommend Dr. Cortazzo.
Saved my back
Posted on January 20th, 2010
Dr. Cortazzo ushered me in her office and got right to the point - pinpointed my issues in 5 minutes and allowed me several times to keep asking questions - as I was confused about how this pain started in the first place. After the appointment and injection, after a few days I was working again without pain for 8 hour stretches. In a few weeks, I was able to actually start walking again for exercise for more than 10 minutes without pain.
Nearby Doctors
Dr. Megan Cortazzo is similar to the following 3 Doctors near Pittsburgh, PA.
Dr. Kerry Deluca
Physical Medicine and Rehabilitation
Pittsburgh, PA 0 mi23
Dr. Amanda Harrington
Physical Medicine and Rehabilitation, Orthopedic Surgery of the Spine
Pittsburgh, PA 0 mi13
Dr. Michael Boninger
Physical Medicine and Rehabilitation
Pittsburgh, PA 0 mi28


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If you are lucky enough to have some spare money and love sunning yourself abroad, you might be considering investing in property abroad.
If you have found a holiday destination that you love and have been back there lots of times before, buying a holiday home makes sense. Not only could you and your family use your holiday home for trips, but you could also use it to make a little extra money, by renting it out.
However, before you get ahead of yourself, the first thing that you need to do is make sure that you know what you are getting yourself into. Buying property abroad can be an amazing investment to make, as long as you know what you are doing, that is.
To help you ensure that when it comes to investing in property abroad that you know what you are doing, we have put together some tips to follow, below:
Do your homework
If you have an area in mind that you would like to buy a property in, take the time to do your homework on it. You need to think about what you want to use the property for – just for holidays or for holidays and renting out? This is important because if you want to rent the property out for holiday lets, you need to choose the destination carefully.
Some areas are more popular than others, which means that these areas will get higher prices for holiday lets. If you know how much you need to make off of holiday lets to make the investment worthwhile, find which area will allow you to do that.
Opt for a city location
If you want to make a decent amount by renting out your holiday home for holiday lets, you need to opt for a property in the city. Properties in small towns and villages might look idyllic, but they won't bring in as much revenue as city properties.
In European cities, like Barcelona in Spain and Cannes in France, luxury properties tend to be the most popular places to stay. So if you want to earn a decent amount for your holiday home, you need to opt for a luxury property.
Only view houses with English-speaking agents
Don't make the mistake of going to view properties with an agent that doesn't speak English. Before you book your trip to go and view properties, make sure to contact each estate agent and request that you have an English-speaking agent.
Ask all the questions you would when buying property at home
Because you are abroad, it's easy to fall into a false sense of security. But it's important that you ask all the same questions that you would when buying property at home, and more. All the factors that you would consider when house hunting at home – budget, size, condition, etc., you still need to think about.
If you can afford it and have found an area that you love abroad, buying a holiday home is a great investment. However, it's crucial that before you invest, that you do adequate research.


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More than anything, I found myself relating to the main character – Laura Willowes, called Lolly by her nephew and nieces in that way that children tend to rename a person completely – and felt that in her situation, I would have made the same choices. Laura is a child in the late Victorian era in England, comes of age in the Edwardian period, and suddenly finds herself a middle-aged spinster in London in the 1920s. She lives with her brother and sister-in-law, who take her in after her father dies, and she is stuck in a humdrum life of being the helper to the lady of the household in a house that is not her own. After so many years of womanly silence, she decides she will take what finances are hers and move to the countryside, so that her life can be her own again. In the countryside, she becomes a witch.
And why not? Her new life permits her the liberty to forgo British manners, to dress as she likes, to come and go as she pleases. She is free from the expectations of a gentlewoman, and yet as a witch she has an identity that is uniquely feminine.
In her position, I could easily do the same thing. Uninterested in men, manners, and proper society, I would prefer the label of witch for the freedom it comes with (either that, or I'd have to find the world of Sarah Waters's Tipping the Velvet and live in it). Laura enters into witchcraft with an unshakable will; she learns that her country town is full of witches, and she is taken to a midnight pagan Sabbath to celebrate her initiation. It turns into a mildly Dionysian revelry that she finds just as unsatisfying as the boring dance socials she used to attend in London. When a young masked man who acts as a proxy for the devil in their celebration welcomes her with an erotic gesture, Laura has quite enough of their ridiculousness, and storms off to find her own devil in the simplicity of nature. She literally does find him. Satan appears to her in the aspect of a simple woodsman, a relatively harmless demon who purchases her soul in exchange for the opportunity to "show our scorn of pretending life's a safe business." The sin that gives Laura's soul over to Satan is the sin of rejecting the expectations of a respectable woman.
She sells her soul willingly, and finds no shame in her new life. She even loses her brief concern that the other witches in her community won't have her after she stormed out of their Sabbath – the good thing about living with witches is that she is among "people who prefer their thoughts to yours."
Next up is The Time Machine by H. G. Wells. It's one of two Wells novels on the list, and I believe these are the only novels on the list that are considered major influences of the steampunk sub-genre of science fiction (unless you count Frankenstein, which is arguable). Mostly that makes me wish that Jules Verne were also on the list.


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DIY electric mod on a fake A-bike
It's really very fast :eek:
An offical Electric A-bike will be out in July;)
It's not for me (yet), but still kind of cool.
Looked a bit scary though.
I hope that motor business is not too loud.
I'd like to see about a million of them here in Portland.
|All times are GMT -6. The time now is 12:17 AM.


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When you decide to apply, Masa Israel will match you with one of our five program providers in Israel. Each provider offers unique tracks and benefits, but all of them ensure that you'll have plenty of support throughout your stay. Learn more about them here.
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So far has been successfully held the fifteenth session of the Mexican International Machine Tool Exhibition, is organized by the Mexican Machinery Dealers Association of large international professional exhibition, very influential in Mexico. The last machine tool attracted 260 exhibitors from 15 countries and regions in Mexico to showcase their latest product technology and machinery, namely: Germany, Argentina, Brazil, Canada, China (including Taiwan, China) Korea, Spain, the United States, India, Japan, Portugal, the Czech Republic, Mexico and other countries and regions, the number of visitors reached 11221 people.
From the annual increase in the number of exhibitors and visitors, "2017 Mexico City Mexico City International Machine Tool Exhibition" has become the country's machine tool manufacturers and traders to open up the ideal platform for Mexico and South America market.
【New model "burst" show
In the era of "Internet +", Amway opened up a new trade model - we call it F2C (Factory to country), is the international trade into a global trade in various countries, to build online + Line, wholesale + retail, distribution + self-employed diversified foreign trade sales channels.
"We are the starting point for innovation and trade, is to stand the height of the whole Chinese enterprises, to break the traditional trade pattern, to help China create market development, the achievements of the brand, to enhance the performance of the local resources to achieve the local resources, To enhance the brand's competitiveness in the local market and rooted in the local. "Mr. Tao Xingquan after the introduction of the various countries of the trade enterprises have expressed a high degree of cooperation in the country, Intention to join our global partner program.
At home and abroad
Mr. Tao was originally just to go with the Mexican friends to visit the exhibition, and after the exchange with the various entrepreneurs, a number of domestic leading enterprises to the Amoy threw out the cooperation of the olive branch. There are hydraulic pneumatic seals industry stealth champion enterprises, but also Taizhou region machinery industry stealth champion, as well as China's super-hard tool industry leader in the enterprise, more national technology leading professional CNC system suppliers and so on.
Through the exchange of the exhibition, both sides are looking forward to each other to the advantages of integration, expansion, the weaknesses to close, narrow, in order to maximize the benefits.


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Washington, D.C.
Kimberly Archer
Kimberly Archer leads the Washington, DC office. She recruits C-suite executives and advises boards around leadership assessment and succession for a wide variety of organizations including foundations, think tanks, non-governmental organizations, social and human service agencies, and advocacy organizations. She has a functional expertise in external relations inclusive of communications, marketing and resource mobilization.
Previous Experience
Kimberly has a decade of international search experience and joined Russell Reynolds Associates in 2005. Prior to executive search, Kimberly worked as a Vice President of Strategic Partnerships & Development, cultivating and negotiating corporate alliances in support of programs at one of the nation's largest public health foundations focused on tobacco prevention and cessation. Before that, she worked in marketing and communications for Avon Products, Inc. with responsibility for the company's flagship and first retail venture in New York City. Kimberly has also held positions in public relations with Federated Department Stores - Bloomingdale's, serving as Manager of National Promotions and Special Events.
Additional Professional Activities
She serves as Vice Chair on the board of Darkness to Light, a national child advocacy organization working to end child sexual abuse by empowering others to prevent it.
Kimberly attended Hofstra University, where she earned her B.A. in psychology. She has also completed the Executive Education Leadership Program at the Wharton School of Business at the University of Pennsylvania.
非营利组织, 艺术与文化, 全球发展和环境, 行业协会和专业协会, 企业事务官


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Connectivity's Community Impact: Looking At The Numbers| Written by Hannah Trostle | No Comments | Updated on Sep 24, 2016 The content that follows was originally published on the Institute for Local Self-Reliance website at https://ilsr.org/connectivitys-community-impact-looking-at-the-numbers/
Central Minnesota telephone cooperative, Consolidated Telephone Company (CTC), released the results of an impact survey on their newest fiber Internet service customers. CTC had extended their Fiber-to-the-Home (FTTH) network to an underserved area south of Brainerd, with funding from a 2015 state broadband grant.
A Positive for Small Businesses and Farms
The survey of the CTC customers in the grant footprint highlighted the importance of connectivity for the community. Forty percent reported that they could not live in a home without a reliable high-speed connection. At the same time, fifty-six percent of the CTC customers currently use their home Internet connection for work purposes.
The new connectivity had a positive impact on small businesses and farms. More than twenty percent of the CTC customers maintain a home-based business or farm, and thirty-six percent of them reported that Internet service reduced their overall operating costs. Meanwhile, nine percent of all the CTC customers surveyed stated that they plan to start a home-based business in the next few years.
Reaching Goals
These results are especially refreshing for the Border-to-Border Broadband Grant program. CTC received more than $750,000 from the program in 2015 to improve connectivity for telecommuting and home-based businesses in the area.
The previously underserved area sits south of Brainerd and extends to Fort Ripley. To encourage survey responses, CTC offered the chance to win an iPad and sent reminder postcards and emails to their customers. Twenty-eight percent of CTC's customer base in that area took the survey either online or over the phone
The Co-op Perspective
Blandin on Broadband recently published videos from a co-op panel at the 2016 Minnesota Broadband Conference. In this short video from the conference, CTC representative Kristi Westbrock discusses the survey and the role of rural co-ops in expanding access to high-quality Internet service.
This article is a part of MuniNetworks. The original piece can be found here.


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Entry requirements
Normally a UK Master's degree, or a minimum of an upper second-class Bachelor's degree in a relevant discipline from a UK university, or an overseas qualification of an equivalent standard. Relevant professional qualifications and/or appropriate work experience may also be taken into consideration.
Months of entry
Course content
The department specialises in applying advanced principles of engineering science – experimental, computational and theoretical – to generate new knowledge and introduce innovative solutions to a diverse range of challenges. From biomedical systems to the marine environment, from clean and low carbon power systems to pioneering materials and manufacturing, and in many other fields, we propose ground-breaking technologies that change the world.
The oldest mechanical engineering department in the country, based in the centre of London and part of an institution listed amongst the world's best, UCL Mechanical Engineering has a long, proud history of providing a vibrant and stimulating environment for PhD students from around the world. Currently over 100 doctoral candidates are engaged in challenging and innovative engineering research, supervised by world-leading academics, in close collaboration with major industrial partners. Candidates receive an extensive range of skills development training programmes and develop unique scientific and engineering competencies that prepare them for careers in academia, industrial research and development, management and many others.
Department specialisms
Biomechanical engineering: biomaterials, encapsulation; tissue engineering; biofluidics and CFD; biophysics; cardiovascular engineering; medical devices and mechatronics; ultrasonics and non-destructive evaluation Energy and environment: IC engines and fuel systems; fluid mechanics and microfluidics; refrigeration and air-conditioning; turbomachinery, CFD, and environmental and pollution modelling Marine: naval architecture; marine vehicle applications and design methods; renewable energy; electric propulsion and power systems; electric ship/submarine; computer-aided design; novel ship types and low carbon shipping.
Information for international students
See: www.ucl.ac.uk/prospective-students/international-students
Fees and funding
Industrially funded studentships may be available for suitably qualified research applicants. There are also departmental bursaries to cover tuition fees partially or in full for UK/EU research applicants. Please visit our department webpage for funded vacancies. Self-funded candidates are advised to contact staff in the department to discuss possible research topics.
Funding opportunities available for students taking research programmes are available at: www.ucl.ac.uk/prospective-students/scholarships
Qualification and course duration
Course contact details
- Name
- Mr Jamie Maher
- firstname.lastname@example.com
- Phone
- +44 (0)20 3108 4082
- Fax
- 020 7679 3001


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First off... I come in peace. Second, I got the moderators permission to post this survey to their site, so please be kind/respectful... It's sad to say that I've already been viciously attacked on another "snow sports" forum, so this intro was necessary. I hope you all are a bit more friendly...
I'm a graduate student at the Texas Christian University. As part of a class project, my team and I are performing market research for a local start-up company with a new product in the field of wearable technology. The technology is gloves that enable the wearer to control music, phone calls, and/or a GoPro camera using Bluetooth or WiFi connectivity embedded in the gloves. One of the target markets is snow sports, and the founder is an avid skier. We are interested in using this forum post to get respondents to a survey (administered through Qualtrics.com) that will gauge interest in such a technology.
Please note that, other than this class project, my team and I have no direct affiliation with the company that produces these gloves.
All personal information collected during the survey will be kept anonymous, and any personal information will remain strictly confidential. The survey is completely voluntary, and you'll be free to exit at any time. If there are any questions that you feel uncomfortable answering, you'll be able to skip those questions and move on.
Please access the survey here:
I'm not trying to be a nuisance or advertise. If you don't feel like responding to the survey because it's not worth your time, I fully understand and appreciate that. I'm doing this for academic purposes, and I didn't know of any other means to reach a broad audience of snow sport enthusiasts.
If anyone DOES want information on the maker of the gloves, PM me, and I'd be happy to give that information out privately. Otherwise, I want to avoid the appearance that I'm advertising on their behalf. Thanks!


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Cold Soup
2176 Supernova Storm
Pew Pew Honors for Leaving Us Bored While Shooting at Stuff
Developer: BenS1
Cost: 200 MSP
2176 Supernova Storm isn't a bad game -- at least not on the level of most of the other stuff this week, but it's not quite simple enough to be fun, yet not complex enough to make it worth more than a brief look. Taking the basic 360 spin and thrust of Asteroids (but having you shoot at other ships instead of defenseless rocks), throwing in a bunch of power-ups (including a super-shot and a rear cannon) and tossing everything into a smallish arena with rocks for cover is neat, but not terribly compelling.
Scrambled Egzz
The Runny Over-Easy Egg Badge for Almost Cooking Long Enough
Developer: CandelaCreations
Cost: 200 MSP
A word jumble game is actually a pretty good idea, and Scrambled Egzz almost gets it right enough to be worth playing, but some slightly clunky controls and a few too many steps (eggs drop from the top of the screen to the bottom, and you select them to freeze them in place, then re-select them in order to submit a word, THEN wait for the in-game dictionary to verify things) makes it needlessly busy. With just a little more work, this one could have been Pie material.
Untitled Prologue
Poop in a Sack Award for Digital Poop in a Sack
Developer: Uracle
Cost: 200 MSP
As a matter of practice, I try not to be too harsh on a lot of the XNA games pumped out every week, as it's really just people trying out basic game concepts. Untitled Prologue, though, needs to be highlighted as an example of what not to do in a game. Doing the same thing over and over? Check. Busy background that makes seeing enemies a huge pain? Check. Driving me to the brinks of insanity with a poorly-worded set of instructions that barely fit on the screen? Check. You know what? Just watch the video. You'll see what I mean.
Even more Cold Soup:
- ArkX - ralph78fr - 200MSP
- BlockBUSTER - o 3DMUVE LLC o - 400MSP
- Bowling X - WillyK games - 200MSP
- Find Teddy - Stephen M Bennett - 400MSP
- Lights Off - Massif - 200MSP
- Memorania - MrBenj4min - 200MSP
- Micro Invasion - RGV Rascal - 200MSP
- Poker Stacker - SevenDollarBill - 200MSP
- Puzzlix - FornaxStudios - 200MSP
- Remote Masseuse - Entrager - 200MSP
- Spacebrix - Kobingo - 200MSP
- The Gravity Effect - The Riddler 24 - 200MSP


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Residents of the Bells subdivision off Georgia Highway 15 in Oconee County are fighting a proposed rezoning of more than 6 acres fronting the highway to allow Oconee Waste Transport onto this greenspace, which borders our neighborhood.
We're not against free enterprise, but we believe in protecting our property value. Most of the residents of our neighborhood, and of much of the rest of the southern end of Oconee County, have lived in their homes for decades. Over the years, we've had the pleasure of welcoming new neighbors, living in new homes, with children and grandchildren who play and attend school in the area.
There is, however, some belief elsewhere in the community that our neighborhood is "spot-zoned," because of the fact that it's located in an area now zoned for agricultural use. But our neighborhood was in place before the zoning classification was applied to the area, and we were "grandfathered in" when zoning was established in Oconee County years ago.
On the other hand, what's now being proposed for the 6-acre Ga. 15 tract would amount to spot-zoning, allowing a trash-hauling business into an agricultural zone, an area identified in the county's comprehensive plan as a site for low-density country estates.
In opposing this proposed rezoning, we're trying to protect not only ourselves, but all Oconee citizens. We're against spot-zoning greenspace and agricultural land throughout the county.
The Oconee County Commission will hear the rezoning proposal at 7 p.m. Tuesday in the county courthouse in Watkinsville.
Susan Hansford
Angie Branton
© 2017. All Rights Reserved. | Contact Us


text: Biological Records Officer job Looking for an opportunity to combine your interest in wildlife conservation/ biological recording with a good knowledge of operating GIS (Geographic information software)? We are sad to be saying goodbye to Ben Heather, so we now need an enthusiastic and adaptable person to maintain and develop the services provided by Suffolk Biodiversity Information Service. Your role will be to take forward and develop the existing methodology and biological mapping products.Tags: News Read more about Biological Records Officer job


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Nintendo doesn't bring new IPs into the world very often (last one was Pikmin circa 2001), but when they do; fuck man, they do it right. Equal parts Portal and Jet Set Radio, Splatoon somehow provides all the joys I imagine one gets from the real shooters without the stress or the gravely narrators talking about alien invasion. My first weekend with Splatoon is a blur of vivid colored paint, fashionable clothes, and squid memes. I just couldn't stop playing.
Recently I've been on a quest to find the gun that's right for me. One that can cover a lot of territory but is still reliable in a firefight. And call me a hipster, but I also like to use weapons I don't see other players rocking all that often. What can I say, I like to feel like a unique snowflake.
Ah, my first love: the Tentatek Splattershot. Splattershots in general are very well balanced in terms of rate of fire, paint consumption, and accuracy. I prefer this version to the standard model since its Special Weapon–the Inkzooka–is super effective at clearing paths or wrecking child-shaped squids. Got a lot of mileage out of this gun.
When I see someone with a Blaster, I worry about 2 things:
- Guy Fieri somehow got a hold of a Wii U and is hunting me down like in that nightmare I keep having
- I'm gonna get destroyed because, in the right hands, this thing is frightening.
The Blaster has a very low rate of fire, but it packs a paint-filled punch with each massive paint projectile. The bullets burst in mid-air, leaving plenty of room for error in aiming. This gun is better for holding the line against would-be Picass0s (I'm lookin' at you, rollers) than it is for covering territory. The .52 Gal Deco is a uniquely decorated variant of the .52 Gal. Not only is it bejeweled to be fresh as fuck, it also has one of the most fun loadouts for a gun you'll find early on (Level 11). Its Sub Weapon, the Seeker, is a remote controlled car combined with a proximity mine that leaves a trail of paint in its wake. These things are tons of fun and splatting your enemies with them makes you feel like a suave secret agent. Its Special Weapon is a missile that blasts a huge area, great for keeping your team's color on the map.
Finally, my current sidearm: the .96 Gal. This baby really burns through paint, but it can cover wide swathes of the map quickly or splat foes in relatively few shots from a great distance. Its Sub Weapons are throw-able sprinklers that lay down a radius of your team's paint color. These are great for playing defensively or getting sneaky by using them as distractions. The Special Weapon, the Echolocator, will show you what directions your enemies are. I use this ability to sneak into empty areas to lay down a coating of paint and rack up some major points.
Fun fact: did you know that when you activate your Special Weapon your paint tank is instantly refilled? This is huge on weapons like the .96 Gal where you will quickly extinguish your supply!
The character that Sarah and I are sharing is level 15, so there are still more weapons to try out between leveling up, clearing the story, and future updates from Nintendo. I look forward to trying them on for size and seeing how they compare to my favorites as the community becomes more and more skilled. Hope I can keep up!


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Ben Gallagher is the 20/20 Network's Social Media Director and has a passion for communication and technology. With social media constantly evolving, it is a job in itself to stay ahead of online communication trends, and it's a job that Ben is happy to do.
Telling your story isn't a passive or static act. The technology of storytelling is changing every day and you must adapt to it just as quickly to stay relevant in the digital world. Your story is a living thing and it needs to be treated as such. In Ben's words "If you don't keep telling your story, others are going to start telling it for you."
Ben is a graduate member of California State University, Channel Islands' inaugural class. There, he was the co-editor and co-founder of the Channel Islands View student newspaper. His experience with editorial writing and digital marketing has taken him from the editorial board of Powerboat Magazine to the marketing offices of California Lutheran University's graduate and undergraduate programs.
Ben is highly experienced in niche marketing and interactive customer relations. From developing private social networks, to creating and distributing targeted email communication plans, his innovative outreach tactics will help you reach your audience through forums they trust with information they can rely on.
Ben can be reached by email at email@example.com.


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GraphicRiver Croporate Business Facebook Timeline 9193153
Category: Web Element | Comment: ( 0 )
GraphicRiver Croporate Business Facebook Timeline 9193153
Web Element \ Social Media \ Facebook Timeline Covers
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Jodi Arias asks jury to give her life in prison rather than death penalty
2 bits Cottonwood Heights, UTMay 21, 2013 3:40 p.m.
I personally don't care or think it matters if she gets life in prison or a death sentence. The death sentence would never be carried out anyway.
So that doesn't matter. What matters to me is that she not be allowed to have anymore interviews with the media. She's already got enough attention and fame out of this. She's becoming a celebrity for murder, and a media darling for being pretty, and I don't want to see them running out the yearly interview with her on Dateline or 20/20 to see how she's doing now, what hair due she has now, what she thinks about things, etc.
I'm sure the family of the victim would like yearly updates on how their son is doing... but that's not going to happen is it?
If they give her life... she should go away from the public eye for life (not just till the next interview). If they give her the death penalty... the same rules should apply. Give her all the legal appeals the law allows... but No more inteviews.
Flashback Kearns, UTMay 21, 2013 1:20 p.m.
Maybe her and OJ can continue the search for OJ's wife's killer, eh? I think 23 hour a day lockdown would be just fine for the rest of her life. Start a recycling program. Really! Gee that will make it all better.


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For my first post, I thought I'd write a little bit about why my aim is to make money online and become a successful "webpreneur" as they say.
I don't have any background in anything related to computers, technology, or marketing, so why did I decide to go down this road?
Well, you can read my full personal history here, but basically it comes down to wanting to be able to spend more time with my family and be available for them whenever I need to be.
That's the biggest draw that having a website business does for me: the freedom and flexibility of time.
I don't mean I'm not planning to work. I'm not someone who believes that things happen overnight with very little effort. Instead, I simply want to be able to choose when those hours are, so I never again miss my son's soccer game or my daughter's piano recital.
If that means I need to get up at 4:00am and work until 1:00am every night, so be it, but I'm committed, and after looking at a number of different opportunities, this seems to be the right one for me!
If this is something you're considering, I encourage you to watch the video below, by Scott Rogers. He's a full time work from home Dad and explains some of the things you might want to think about before diving in!
I know this post has been primarily about personal reasons. I'll write more about the financial motivations in a later post.


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Pipe is a a funky mens underwear brand based on current and upcoming trends. The idea is to push the boundaries of traditional underwear by looking amazing and feeling comfortable no matter the time of the day.
Pipe Unbeaten White Racing Trunks. This is a low rise cotton stretch trunk with fashion contrast binding detail arcing over the upper thigh and across the back, this trunk has a seamed and shaped pouch at the front for comfort, and the waistband is a wide soft printed elastic with the Pipe Underwear branding, Racing text and star design.
Pipe Unbeaten Silver Briefs. This is a low rise cotton stretch brief with fashion contrast waistband with Pipe Silver scroll logo, and this brief has a seamed and shaped pouch for comfort.
See the full collection of mens underwear by Pipe now.


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Health and Fitness , Healthy Habits , Healthy Living , Recipe , Shape Up Saturday , Trends
Shape Up Saturday Series: 21 Day Fix Approved Cauliflower Rice and Tofu Recipe12:00 AM
Ok, so I've been seeing cauliflower rice all over Facebook and I've been seeing these bowls everywhere. Whether it's a poke bowl, fruit bowl, etc. All of these people make them look so pretty so I decided to give it a shot. Well, cauliflower rice was definitely good, especially if you're looking for a healthier alternative. I did make a lot of it for my meal prepping, and unfortunately I got really sick so most of it wasn't eaten. I was actually really sad about this. I decided to add tofu because my mom had some extra, and I really love tofu. I know, I know, it's tasteless. However, depending on what you cook it with, it takes on that flavor. That's why I decided to do a healthier version of stir fry with cauliflower rice instead.
For the cauliflower rice, if you have a food processor I suggest using that for when you cut up the cauliflower, and if you're like me and STILL haven't bought one you're going to need to cut up two heads of cauliflower. Yup, it's tedious, but the end result is worth it!
- ¼ cup + 2 tbsp Soy Sauce (less sodium, divided use)
- Little bit of lime/lemon juice
- 1 tsp of hot sauce
- 1 block tofu
- 4 tbsp sesame oil (divided use)
- 4 scallions
- ½ cup red pepper (chopped)
- ½ cup celery (chopped)
Directions for Tofu
- Open tofu from pack, drain water and cut into cubes.
- Mix ¼ cup Soy Sauce, little bit of lime/lemon juice, and 1 tsp hot sauce, set aside.
- Heat 1 tbsp of Sesame Oil in a pan. Add tofu. You can also marinade the tofu in the sauce mix from the above, I however don't like an overpowering taste of soy sauce so I just do the next step.
- Add sauce mixture and cook until tofu turns a golden brown. Set Aside.
- Directions for Cauliflower Rice
- Cut up (or use a food processor) 2 heads of cauliflower in rice like sizes. Cut up ½ cup of red pepper, ½ cup celery, and 4 scallions. Add all to medium bowl.
- Heat up pan, or pot (whichever you prefer, pot's easier for this amount of veggies) with the remaining 2 tbsp of sesame oil.
- Add veggie mixture and add remaining 2 tbsp of soy sauce. I cooked it until I thought it tasted good, but cook it for however long you'd like!
- Add tofu to cauliflower rice bowl and tada, food is served!
I don't know the exact portion count for my 21 day fixers, but I counted this as 1 red (tofu) 2 green (cauliflower rice mixture) and 2 tsp. I also used my containers to measure because this makes a lot of servings.
1 comments
Thank you so much for commenting! I love hearing from each and every one of you. I try my best to comment back or comment on your blogs as well, if you don't see a comment don't worry! I check out everyone's blog who leaves love on mine :)


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Discussion in 'Technical' started by venka, Mar 21, 2013.
Just curious to know how much is life of 2012 Punto Brake pad. Please cast your vote.
Its total depends on driving style and conditions.. For me first pads lasted 24,500 Kms and Second one 27000 kms. We have already other threads on which we discussed about brake pads widely. Please do check those threads.
all depends upon driving style,city drive,highway drive.
Absolutely right.
I will be changing the break pads for the first time of my ride by couple of weeks which has already crossed 34k KMs.
It is based on the driving style along with the terrain you are driving. More dusty terrain, you will encounter the dust logs into the brake pad and the brake pad wears too soon. I already crossed 13K and don't have any issue in the brake pads. You can apply the brake pad cleaning fluid (that can be applied without removing the tire; even if you tell the SC guys that your brake pads makes noise, they will do the same) if you are driving in dusty terrain more frequently.
Mine is not exactly 2012 Punto, but 2008 Fiat Linea (regd Jan 2009). I have done about 55,000 km and replaced the first brake pad at 22,000 km or so (I used to be a bit more aggressive driver initially and hence more wear and tear).
Depends on the usage most of the early worn outs of brakes accounts to city traffic..
Changed break pads @ 36,000 kms.
OT. Any idea how much the brembos disc rotors and brake pads cost. If its cost effective I would be glad to upgrade the already excellent braking power.
Changed brake pads 5th time in last 45000 Kms...
Separate names with a comma.