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In 2010, the Institute of Medicine (now known as NASEM - National Academies of Science, Engineering and Medicine) released a report recommending that 80% of the nursing workforce achieve a bachelor's degree in nursing (BSN) by the year 2020. And while a growing body of research shows that BSN-prepared nurses help improve patient outcomes while keeping healthcare costs down, many nurses with associate degrees in nursing (ADN) are still employed in facilities across the country.
The IOM's report, coupled with a growing preference for achieving ANCC Magnet® status, has resulted in a push for nurses to achieve greater levels of educational training. But ADN prepared nurses still skillfully provide valuable services to help patients achieve greater health. So how do you decide whether to return to school for your BSN? Looking at a few of the pros and cons of each degree type can be a good starting point for determining whether you should pursue further education.
An associate's degree in nursing is the traditional benchmark for entry into the nursing profession. After completing this degree, nurses are free to practice in a variety of clinical settings and specialty areas. For some nurses, the ADN offers exactly what they're looking for without the need for extensive schooling. But this degree type isn't without it's draw-backs.
After the Affordable Care Act (ACA), nurses have become responsible for providing high quality patient care in a technically advanced environment to people with increasingly complicated medical problems. As part of the healthcare workforce, nurses are also expected to closely collaborate with physicians, therapists, and other providers to achieve the best patient outcomes possible. In many healthcare facilities, this means nurses must achieve a higher degree of education and training to meet these needs.

subset: commoncrawl


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Florida trip interrupted by arrests
Three Arkansas women on their way to Florida decide to get some spending money by breaking into cars at North Mississippi Medical Center in West Point.
The scheme didn't work or last very long.
Now all three are in the Clay County Jail.
According to West Point Police Chief Avery Cook, 30-year-old Tabitha Nicole Keys, 31-year-old Katrice Daniella Missouri, and 35-year-old Krystal Lakesha Hill, all of the Little Rock, Ark. area, are charged with auto burglary.
Missouri and Keys also are charged with providing false information and Missouri also has a misdemeanor marijuana possession charge.
According to Cook, the three were nabbed trying to break into cars in the parking lot at NMMC. They apparently got into a vehicle and took a purse, but a hospital security guard saw them on a security camera at about 4 a.m. He called police while monitoring them in the lot.
Police arrived quickly and caught the trio, who said they were on the way from Arkansas to Florida, Cook said.
Cook said the three likely will be arraigned Monday morning in Municipal Court.
One of the three is wanted in Arkansas, according to the chief. Missouri was arrested in December by Little Rock Police on a fugitive warrant, according to online arrest records, but it's unclear what the fugitive warrant involved.
Keys also has a prior arrest record in Arkansas.


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Indianapolis 500
Who would ever have thought David Letterman would win the Indy 500? (OK, so Buddy Rice was actually behind the wheel, winning after a mid-race delay due to a heavy downpour.) Darned nice driving, fella. But the overpowering feeling of watching this is simply one of heartbreaking frustration. The cars out there flow like water, and all I'm thinking about is how if the drivers on Sunset Boulevard could only take a page out of that book, my commute would be 15 shorter, easy. And in L.A., commuting time is everything.
(Speaking of water, though, I suppose the differences aren't really that huge. Nobody here can drive in the rain, either.)
Uncle Sam Wants You
The Marines need 40,000 recruits a year. It's a sales job, plain and simple no different from selling cars. Only the kid signing the finance contract on his first set of wheels doesn't have to worry about it requiring him to be sent overseas to get shot at.
And no, I'm not making light of the situation. The recruits — Aikeem, Hill, Collette and the people signing them up make you realize exactly who we've put in harm's way in Iraq.
World War II Memorial: A Testament to Freedom
I'll confess: Before the effort to create this memorial began getting so much attention, I had no idea there wasn't already one there. Pearl Harbor. Midway. Guadalcanal. D-Day. The Battle of the Bulge. 400,000 Americans who died in that war. How could there not be?
Well, it's there now. And it's a thing of absolute beauty.My second confession: I teared up off and on throughout this hour. And I'm sure I'll be doing that through all the Memorial Day programming, too.
Ride with Funkmaster Flex
'69 Camaro a gorgeous car. And Eagles QB Donovan McNabb works hard for his money, so he deserves it. Of course, if he had a Super Bowl ring on his finger, he'd deserve it more. (Oh, c'mon I'm sure he'd understand. I'm a fair-weather Philadelphia sports fan from way back. He'll have to get used to that if he wants to stay there.)
I'll admit this, though: I really wish Flex would stop yelling.
Something the Lord Made
So Vivien Thomas performs amateur surgery and is eventually given an honorary medical degree and recognized for his pioneering contributions to the field of heart surgery. Now, how come when I tried opening a few people up around my office, all I got was threats from H.R.?
Seriously, though: I can't imagine how tough it must've been for Thomas to watch Alfred Blalock get all the credit for their work before times changed enough for people to recognize the vital role he played. And as he finally receives his due, all I can think of is how I'd never have believed such a happy ending without already knowing this was a true story. Nice to know that happens sometimes.
Line of Fire: Eminence Front
OK, all tragedy aside and it's obviously not easy to put a little girl getting shot or an assault on a woman aside but the moment I jump highest is when Van Doren gets suckered by Counts' former cellmate. The scrap in the kitchen? Tough one, too.
That said, what's up with this show condoning the Abu Ghraib treatment of a suspect even one so vile?
Having Malloy deliver the speech about justice and cruelty is an interesting choice, however. As in: Where does he get off?
And while we're on the topic of justice: This wasn't a great show; it was often on the nose and heavy-handed, and could've used some humor here and there. But it was a good one and was getting better. It deserved a little more time to make its case. And we deserve to find out what would've happened when Janet Malloy decided to turn on her husband.


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Fans Will Not Be Happy About This Male R&B Singer Calling Out Beyoncé, SZA And Cardi B
"Stop using that f**king pain to make it OK to say some bullsh** on your record and get nominated for a Grammy..."
YFN Lucci was the latest guest to stop by BET's Black Coffee, and the rapper opened up about his ongoing relationship with Reginae Carter.
The Wish Me Well artist sat down with hosts Marc Lamont Hill, Gia Peppers and Jameer Pond to discuss everything from his upcoming project 650 Luc, to his very public partnership with Lil Wayne's daughter.
Back in April, the actress opened up about "not feeling safe," in her relationship with Lucci, citing a recent quote from Lauren London that was inspired by her relationship with the late Nipsey Hussle.
Not long after the couple's privvate conversation, Lucci took to his Twitter to tweet out:
"This girl said I don't make her feel safe. U should leave me then because your life is wayyyyy more important than this relationship."
Lucci then went on to explain how he felt when Reginae expressed her concerns for more security in their relationship.
"I didn't even get that. Like, c'mon man. I don't even know what angle she was going at. She tried to make it seem like, it wasn't safe with me. She was saying [it for] another reason, say for instance, in the relationship, I guess. But I'm thinking a whole other way, like, 'How you don't be feeling safe with me?' I be doing all this other sh*t to make sure you good, and you say that?"
After Hill explained to Lucci that Reginae was more than likely referring to safety within their relationship, the artist admitted he took his girlfriend's statement more literal than 'Nae intended.
"That's what she said [too], but I tweeted so fast. She was like, 'You didn't even give me a chance to explain,'" Lucci admitted, while also adding that he likes to play around on social media. "My posts is like, funny, petty... I might post on some jokey-joke sh*t. It'll make you mad, but you know I'm being funny... you know I be playing. You know how we play."
Lucci then detailed how social media impacts his relationship with the 20-year-old, while giving an example of how the internet has imposed on the couple's lives.
"I be trying to let her know man, you can't let Instagram and all them people dictate our relationship. They gon' give their opinions, but you don't even know these people. How you just gon' take their word for it?"
"I got girl fans," Lucci continued. "So a girl can write her and say 'That's my man,' and she'll believe it, and then she'll send it to me, and I'll be like, 'Who the hell is this? This a random person.' You just gotta be strong, and talk and work it out."
As far as whether or not Lucci gets along with Reginae's mother, Toya Wright, the artist said that despite Wright voicing her disapproval on some of the rapper's actions, the two get along just fine in real life.
"Our relationship never been bad. [Toya] said that on the show, but every time I see her, it be cool. Like 'Hey, how you doing?' A hug, smile. We be talking. It be regular."
Check out more from YFN Lucci on Black Coffee, discussing his project, 650 Lucci.
Black Coffee airs live every weekday, 10am EST, on BET digitall!
Photo by Paras Griffin/Getty Images
"Stop using that f**king pain to make it OK to say some bullsh** on your record and get nominated for a Grammy..."
Here are all the artists who posted tributes to the late R&B singer.


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CPMC's new Van Ness Campus is a regional care center that integrates advanced medical technology, seismic safety features and personal touches to create a healing environment in the heart of San Francisco.
The 990,000-square-foot hospital fills an entire city block and offers 435 parking spaces. We understand that healthy environments foster healthy people. The Van Ness Campus is a LEED-certified Green building that features five living rooftop gardens, and 100% fresh outdoor air.
Hospital highlights:
- 274 acute care beds in private rooms with views.
- Expanded emergency department with 36 treatment rooms.
- Pediatric emergency room services designed for kids.
- Level III neonatal intensive care unit with private rooms, including rooms for twins.
- Smart technologies in every room for optimal patient care.
- Designed to withstand and function fully after strong earthquakes.


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The Balcony Las Olas Rolls Out All New Menu Items
Hello Foodie Friends,
My Assistant Marti & I were invited to The Balcony, a vibrant New Orleans-Inspired restaurant on Las Olas Blvd which opened approximately 8 months ago to check out their new menu which recently launched and now features even more dynamic dishes including some American favorites and tapas for sharing. To celebrate the launch of their new menu, The Balcony is offering a buy one entrée, get one 50% off special on Monday, March 25–Thursday, March 28 from 4–7 p.m.
Our server Myana (pronounced like Bryanna), was super nice and very knowledgeable about the menu items. The cocktail list was quite extensive and loaded with lots of interesting concoctions. Marti had the Sazerac which was made with Angel's Envy Bourbon, Pernod Absinthe, Peychaud's Bitters & Lemon ($15) I opted for the Pink Pearl which was made with Stoli Elit Vodka, Disaronno, Fresh Strawberries & Lime ($15). They were both excellent. Off to a great start. Then GM John and Chef Simon came over to welcome us and let us know that they would be sending out a variety of items for us to try and informed us if there was anything else we saw on the menu that we wanted to try, we were welcome. We were in for a treat for sure!
First out was the gumbo soup. This soup hit all the right notes and flavor profiles for me. It was a great surprise since I had never been one to fancy gumbo before. The warm crusty bread was a nice compliment as well. Great job, Chef! Next up was the Natchitoches Beef Pies (beef empanadas). Natchitoches is a city in Louisiana that is famous for making these little pillows of heaven. They were packed with flavor and I enjoyed the garlic dipping sauce it came with. The other sauce, we were given advance warning, was hot so I stuck to the garlic one. The crab cakes were not only adorable but very tasty. The perfect shareable dish. Chef sent out their signature salad, the Mardi Gras Peach & Berry. What a gorgeous salad; it just popped with color. Chef Simon explained to us that he pickles and poaches the peaches in the peak of season so that he is able to use them year round. We both really liked the freshness of each component of the salad. Our next tasting was the Baton Rouge Beef Sliders and the Shrimp Po Boy. The beef sliders were topped with housemade bacon jam, abita beer cheese, caramelized onion and pickled serrano (I actually didn't know there was a serrano pepper in there, so if you're a wimp like me in the spice/heat department, don't worry). This burger was THE BOMB!!! I am love with it for sure. The Shrimp Po Boy, on the other hand, lacked a little flavor for me and out of all the dishes we tried, was my least favorite. But not to worry, we got right back on track again with the Lobster Bisque made with cognac cream. It was heavenly and I would highly recommend this dish. It ranks up there as one of my favorite lobster bisques of all times. Marti had never tried fried green tomatoes before and I'm a fan when done right and boy did these deliver in the flavor department. They too, raised the bar on which all fried green tomatoes will forever be judged. OK, I'm sure by now you're wondering how in the world we could still fit anything into our bellies, right?!? Well, we couldn't resist at least trying a beignet. When you think of beignets, most undoubtedly the famous place in New Orleans, you know the one comes to mind. After popping one of these lovelies in my mouth, I just closed my eyes and within seconds, I began to feel as if I had been transported to New Orleans. These beignets were served with 3 unique dipping sauces; berry jam, spiced chocolate and orange marmalade.
Besides the Lobster Bisque, other new menu items include Vegetable Dumplings, Braised Meatballs, Chicken Cobb Salad, Oyster Po'Boy and more.
"This new and diverse menu offers something for everyone!" said Kim Bokamper, former Miami Dolphins player and partner in PDKN Restaurant Group, which owns The Balcony. "Boasting the savory tastes of New Orleans along with American favorites, the menu merges a variety of appetizing flavors within many unique dishes."
Both the lunch and dinner menus offer the following new dishes:
Tapas: Vegetable Dumplings with sweet serrano chili sauce ($12), Coconut Crusted Shrimp with sweet mango serrano sauce ($15), and Braised Meatballs with house made tomato sauce ($13).
Soup: Lobster Bisque with cognac cream ($7 on lunch menu; $8 on dinner menu)
Salad: Chicken Cobb with avocado, Applewood smoked bacon, Point Reyes blue cheese, egg, heirloom tomato, romaine lettuce, and creamy Cajun dressing ($14 on lunch menu; $16 on dinner menu); Seared Ahi Tuna with heirloom tomato, cucumber, arugula, and lime dressing ($16 on lunch menu; $18 on dinner menu).
Hand Helds: Oyster Po'Boy with heirloom tomato, lettuce, Meyer lemon remoulade, and fries ($15 on lunch menu; $16 on dinner menu); The Burger with lettuce, tomato, onion and fries ($1 add cheese, $2 add Applewood smoked bacon) ($12 on lunch menu; $14 on dinner menu).
Sides: Mash 'n' Collards with Applewood smoked bacon, mashed potato, and collard greens ($7); Fries with moonshine ketchup ($5); Mashed Potatoes with cream and butter ($6); and Sautéed Brussels Sprouts with pecan maple glaze ($7).
The following new dishes are available only on the dinner menu:
Main Plates: Half Roast Chicken with red beans and rice ($19); Shrimp 'n' Grits with Carolina BBQ shrimp and cheese grits ($26); 8 oz. Filet Mignon with Mash 'n' Collards, crispy onions and Madeira sauce ($32); 14 oz. Prime New York Strip with sautéed mushrooms and fries ($38); Grilled Salmon with corto poached potatoes, sautéed Brussels sprouts, and Meyer lemon herb butter ($28); Grilled Ahi Tuna with glass noodles, stir fry vegetables, and sesame seeds ($36); and Pan Seared Chilean Sea Bass with corto poached potatoes and Sicilian ragout ($39).
Side: Glazed Sweet Potatoes with toasted pecans and marshmallow ($7).
Some noteworthy mentions: Sunday Jazz Brunch, "Sip, Tipple, Savor" Happy Hour (1/2 off drinks and bar bites, M-F 4-7pm), Tableside Crepes Suzette and Bananas Foster every day after 4pm.
Daily Specials:
Mon (all day) 50% off signature cocktails, Kids Eat Free
Tue (all day) $6 Burgers, $3 Beers: Corona/Light, Heineken/Light, $5 Dixie Vodka Cocktails
Wed HUMP DAY ALL DAY HAPPY HOUR 50% OFF DRINKS & BAR BITES, $5 HUMPSTER HURRICANES, 50% OFF BOTTLES OF WINE (bottles $100 & under), $9.99 SHRIMP PO'BOY & DRAFT BEER
Thu (7pm – close) Ladies Night: FREE Tito's Vodka Cocktails, FREE Bubbles – Live Music – DJ
Fri (2 – 5pm) Ditch Friday: $3 Abita Draft Beer, $4 House Wines, $5 Tito's Vodka Cocktails & Martinis, Happy Hour: ($4 – 7pm Half off Drinks & Bar Bites
There's actually more, so to get a complete list or for more information about The Balcony and its new menu, visit www.thebalconylasolas.com or call (754) 200-6344.
The Balcony, a PDKN Restaurant Group concept, offers a New Orleans-inspired restaurant with a twist. Located on trendy Las Olas Boulevard in Fort Lauderdale, this two-story restaurant features the dynamic tastes of New Orleans, which blends French, Spanish, West African, Amerindian, German, Italian, Irish and Vietnamese ingredients. Guests enjoy New Orleans-style small plates, craft cocktails and live music. The Balcony is owned by former Miami Dolphins player Kim Bokamper and his three partners, who also own Bokamper's Sports Bar & Grill, with locations in Fort Lauderdale, Miramar, Plantation, Naples, and Estero. The Balcony is located at 1309 E. Las Olas Boulevard, Fort Lauderdale FL 33301. The restaurant is open Monday-Wednesday from 11:30 a.m. to 1 a.m.; Thursday-Saturday from 11:30 a.m. to 2 a.m. and Sunday from 10:30 a.m. to 12 a.m. For more information, visitwww.thebalconylasolas.com or call (754) 200-6344.
PDKN Restaurant Group was founded by former Miami Dolphins player Kim Bokamper and his three partners, P.J. Kavanagh, Damon DeSantis and Noel Cullen, in 2008. Following Bokamper's successful sports and broadcasting career, he was approached by current partner Kavanagh about furthering his brand through a restaurant. The first Bokamper's Sports Bar & Grill was founded in 2008 in Plantation, Florida. Today, the group owns five Bokamper's restaurants locations in Florida: Fort Lauderdale, Plantation, Miramar, Naples, and Estero ― all dedicated to providing exceptional service, great food, and an unparalleled atmosphere for friends, families and sports fans of all ages. PDKN Restaurant Group also owns and operates The Balcony, a New Orleans-inspired restaurant on Fort Lauderdale's Las Olas Boulevard and Bo's Beach, featuring fresh seafood and stunning ocean views on Fort Lauderdale Beach.
Until we eat (and drink) again…
I send you delicious wishes, xo
Staycation Alert: South Beach for $20/night…are you kidding?!?!
Hello Foodie Friends,
Today's post is a two-for, featuring both a wonderful new hostel/boutique hotel and restaurant we were introduced to right in the heart of South Beach. Founded in 2011, Generator, a London-based brand known for their trendy design-forward European Hostels that feel more like boutique hotels, has just opened its first US location in Miami Beach this past August on famed Collins Ave, just one block from the beach. Generator, remodelled from a 1940's condo building, offers 300 beds in 105 rooms. One of the unique things about this hostel is that in addition to the traditional shared rooms (which start at $20 per bed per night), is the addition of private rooms that start at just $95/night. Generator is not the hostel you might have stayed at while travelling around Europe (probably in your early twenties). They have pulled out all the stops to create a sense of community, incorporating such amenities as an inviting pool, 2 on-site restaurants, beautifully designed shared and private rooms and several really unique common spaces for guests to interact with one another or just take in the serene environment that's been created for the solo traveler to enjoy on their own – not to mention the awesome location, right in the heart of South Beach. Several activities are being offered at Generator including yoga, mixology demonstrations, movies, a pool table, DJs and more planned.
I was invited by Desirey, the Event Sales Manager and my lovely host for the afternoon who arranged a tour of the hostel/hotel and a lovely lunch for us at Driftway, one of the two restaurants found on the property. As we made our way past the pool heading towards Driftway, I couldn't help but notice this amazing mural painted on the side of the building. It had been painted by South African artist Chris Aurett. The food & beverage operations are being overseen by Gui Jaroschy, whose impressive resume includes opening the Broken Shaker in Miami Beach as well as several other locations in Chicago, Los Angeles and New York; managing the Anderson in Miami's Upper Eastside; and consulting on cocktail menus for Ricochet Lounge, Drunken Dragon and British Airways.
Alex, our Driftway guy let me sample all four of their frozen drinks; the Suze and Coke, OMFG Margarita, Bird of Paradise and the Friesling. I enjoyed them all, but my favorite was the Bird of Paradise which was made with Beefeater Dry Gin, Chinola Passionfruit Liqueur, Martini Bitter and J Wray Rum, allspice and cubeb pepper.
The food and frozen drinks were amazing, as was the ambience and the company. I am looking forward to planning my next Staycation right there at my new favorite place on South Beach.
If you are planning a trip to Miami Beach and are looking for things to do in the area, you might want to consider booking a Savor Our City tour. Private tours are offered for a minimum of 2 guests and groups of up to 50 people. Choose from South Beach, Wynwood, Little Havana, Miami Springs, Doral and Brickell. For more info on tours, contact Savor Our City.
Generator Miami is located at 3120 Collins Ave. Miami Beach 786 496 5730
Until we eat (and drink) again…
I send you delicious wishes, xo
Tanzy Unveils Fresh New Menu w/ Delicious New Brunch, Lunch, Dinner & Dessert Items
Hello Foodie Friends,
I was recently invited to dine at Tanzy's, located inside the iPic Theaters in Mizner Park, to check out their new weekend brunch offerings. I've enjoyed a meal or two at Tanzy's before but this was my first time experiencing their brunch. It was a Saturday (and who doesn't like the idea of a leisurely Saturday brunch catching up with good friends?!?) and I was totally stoked to be able to bring my girlfriend who I hadn't seen in a super long time to join me for this brunch tasting. With so many wonderful dining choices available in Mizner Park, you might forget that Tanzy is there unless of course, you are going inside the iPic Theaters to catch a movie. While Tanzy is a great dining option for your pre or post-movie experience, I am here to set the record straight that Tanzy should be on the top of your list for a wonderful meal to be enjoyed whether your plans include a movie or not. Case in point: the epic weekend brunch, happy hour bar bites, lunch and of course, dinner.
Tanzy's artisanal Italian cuisine focuses on garden-fresh modern Italian flavors in an elegant, yet relaxed social environment where friends, family and colleagues can gather to enjoy good conversation, good food & creative cocktails. Tanzy's new menu features fresh new classics alongside time-tested favorites by award-winning Chef and Chief Operating Officer of iPic Entertainment. Diners will delight in inspiring flavors where seasonal ingredients are the star in every dish, artfully prepared by melding contemporary techniques with classic Italian influences; the resulting flavor profiles are modern and unique. Master Bartender and Advanced Sommelier Adam Seger crafts an unparalleled beverage program with local beers, an expertly curated wine list and stunning farm-to-glass handcrafted cocktails.
We started off with a Bloody Mary and a Peach Bellini. Then our server Julia surprised us with this beauty. An Italian Ice Mimosa made with liquid nitrogen. Check out the baby spoon that came with it, so cute! Can you say "Wow" factor?!?
So we were off to a good start. Julia explained the menu to us and it was difficult I must say to choose because so many items caught my eye. The bread basket contained an assortment of baked items which offered a good variety, so we chose that. OMG, without exaggeration, my friend and I ate one bite of the banana nut muffin and our eyes truly bugged out. It was without a doubt the best banana nut muffin we both had ever eaten. Man, I am salivating just a little right now as I recall how scrumptious it was, lol!
Another really really fantastic item was the candied bacon. It had a slight amount of heat and the perfect amount of sweetness. Loved it! I have to give Tanzy kudos for this because try as I have, I cannot seem to perfect the art of making candied bacon.
The infamously decadent French Toast, pictured below on the left, lived up to its title. It was made from thick sliced brioche bread stuffed with whipped mascarpone and assorted fresh berries. It reminded me a little of the one they make at Tucker Dukes which I just adore, but better, in my humble opinion. We ordered the eggs benedict, which came with our choice of crispy prosciutto, spinach or smoked salmon. We chose the salmon. The rich velvety Hollandaise sauce covered the English muffin halves like a warm comforting blankie. Yum!
Next up was the burrata & San Daniele prosciutto which came with a compressed melon, arugula and adorned with beautiful fennel flowers. It was almost too pretty to eat (almost, haha)! The spinach-ricotta gnudi was calling out to us from an early glance at the menu, so we heeded the call and gave in. Oh my, this was so worth having to do extra laps and burpees the next day!
Well, we didn't quite make it to the dessert tower, but there's always the next time.
I encourage you to check out their new lunch and dinner menus on their website and make your plans to visit there at your earliest chance. You won't be disappointed, I can pretty much say this with 100% confidence.
Below is a sample of some of the new menu items which include fresh pastas, mains and antipasti to share:
- Beet Agnolotti mascarpone-potato filling, poppy seed, black winter truffle, parmesan ($28)
- Spinach-Ricotta Gnudi roasted mushrooms, basil pesto, gorgonzola cream, grana padano ($24)
- Yellowtail Crudo passionfruit splash, crispy shallot, radish, micro cilantro, grapefruit, herb oil ($16)
- Steamed Mussels shallots, garlic, pernod cream sauce, tarragon, grilled focaccia ($16)
- Black Grouper Puttanesca San Marzano puttanesca sauce, basil, Kalamata olives, capers, orzo, sautéed spinach ($25)
- Crab Stuffed Whole Lobster crab-lobster stuffing, seasonal vegetables, lemon-garlic butter (MKT)
- Truffled Polenta parmesan cream, chives, truffle oil ($8)
Pair Chef Yard's new dishes with inspired beverages by celebrated mixologist Adam Seger. New additions include:
- Famous Mojitos Italiano – mint, Italian herbs from our herb garden, exotic citrus in a range of flavors, as single servings or punch bowls to share ($8-80)
- Spiked Italian Ice think boozy liquid nitrogen gelato in limon, passion-ginger, strawberry-mojito, blood orange-pomegranate, chocolate-espresso-maldon ($15) and spirit-free ($10)
- The Kiss vodka-spiked lemon berry Arnold Palmer ($12 glass/36 bottle/65 punch bowl)
- Gin Gin Mule New Amsterdam gin, homemade ginger beer, apple salsa ($12); luxe with Bombay Sapphire ($15)
- Spice and Ice ancho-infused tequila, mango, ginger, habanero, 7-spice ($15)
And of course, no trip to Tanzy would be complete without elegantly crafted desserts by Executive Pastry Chef James Rosselle. Try these sweet new show-stopping cakes:
- Raspberry Infiniti Cake raspberry red velvet cake, raspberry buttercream, farmers market raspberries, raspberry sauce, whipped cream ($12)
- Concord Cake chocolate mousse, chocolate meringue, chocolate cake, chocolate ganache, chocolate sauce, whipped cream ($12)
- Warm Olive Oil Cake apricot glaze, blood orange cream, vanilla scented citrus segments, honeycomb ($12)
Enjoy Tanzy's new menu Mon. – Thurs. 11:30 a.m. – 10 p.m.; Friday 11:30 a.m. – 11 p.m.; Sat. 11 a.m. – 11 p.m.; Sun. 11 a.m. – 10 p.m.; Sat./Sun. Brunch 11 a.m. – 3 p.m.
Tanzy Boca Mizner Park: 301 Plaza Real, Boca Raton, FL. (561) 922-6699
Until we eat (and drink) again…
I send you delicious wishes, xo
Cooper's Hawk Winery & Bar, Pembroke Pines, FL
Written by Dawn Bryan
Recently, Savor Our City was invited to attend the opening of the new Cooper's Hawk Winery & Bar in Pembroke Pines, FL, a fantastic place to visit for any occasion. What a unique concept. Not only are their signature wine pairings reason enough to visit, but their culinary selections, all made in their scratch kitchen, are delivered to perfection to compliment one's wine pairing. Each recommendation is made by their highly trained Chef and house staff along with a professionally trained management team.
Truly a unique culinary and wine tasting experience.
The Cooper's Hawk concept includes four different components: an upscale casual dining restaurant, full-service bar, private barrel-aging room, and Napa-style tasting room with a great adjoining retail store. All under one roof.
Upon arrival, we were directed to the large Napa-tasting room which was quite impressive. For a set fee or with the wine membership they offer, you can sample their latest reserved and private label wine selections. The tasting room is a great way to learn about the wines and you actually feel like you are in a true winery tasting room.
Then came the real fun part…sampling all of Cooper Hawk's favorites on the menu which included 9 courses, each selected with wine pairings all recommended by their head Sommelier, Emily Wines…She is amazing!
Whether you're an avid wine enthusiast or a novice, Cooper Hawk's has make it easy for their quests to select the perfect pairings; each food item is offered with a wine pairing suggestion labeled on the menu by bin number, as suggested by the winemaker.
My personal culinary favorites were the Candied Bacon & Artisan Cheeses, delicious award-winning Asian Pork Belly Tostadas, Fresh Pan Roasted Barramundi with Thai Lemongrass Sauce and my favorite of all….Short Rib Risotto with White Truffle Oil…OMG!!! Just to die for… And then of course to top it all off, the Cooper Hawk's Chocolate Cake.
Their menu is extensive, so more reasons to go back time after time to experience it all. They also offer a Life Balance menu as well as a Gluten Free menu.
At the end of this memorable dining experience, along with making new friends over sensational food and wine pairings, I had left feeling VERY content and probably a few pounds heavier as well… It was so worth it.
I highly recommend Cooper's Hawk Restaurant & Bar Pembroke Pines any time and for any occasion.
Cooper's Hawk Pembroke Pines
10310 Pines Boulevard
Pembroke Pines, Fl 33026
3800 Ocean Offers So Much More Than Stunning Views
Hello Foodie Friends,
I am excited to share with you part one of a two-part series on my experience at the Marriott on Singer Island. I had been invited by the property's PR firm for quite some time now to come experience a meal at their signature restaurant, 3800 Ocean and I finally was able to make that happen. Let me tell you, it is well worth the 45-minute drive it took us from South East Boca. Speaking for myself and I'm guessing that many of you might fall into this category as well, when it comes to deciding on where to dine, hotel restaurants may not be on the forefront of your mind with the multitude of choices that abound. Well, I'm here to set the record straight and possibly get you to rethink this notion forever more. 3800 Ocean at the Marriott Singer Island is as good as it gets and shouldn't just be enjoyed by visiting guests, but by us local foodies as well.
The Marriott Singer Island has several dining experiences available:
- 3800 Ocean: Ocean views share the spotlight with South Florida's abundant harvest at the resort's signature restaurant. The 3800 Ocean menu reflects a "collective kitchen" inspired by the cultural backgrounds of each of its chefs – from New England and Long Island to Mexico and Jamaica – who bring their own personal influences to a rich bounty of local seafood and produce. Complementing the menu is an extensive wine list. Elegant interiors and an expansive covered patio give guests a choice of dining environments. Open for breakfast, lunch and dinner.
- Kitchen Table: This one-of-a-kind experience, for groups of no more than five, takes diners with adventurous palates into the 3800 Ocean kitchen for a five-course menu created on the spot by the executive chef. The dinner typically spans three hours and is priced at $69 per person, with cocktail and wine pairings on request. Available Thursday through Saturday evenings; reservations required a minimum 24 hours in advance.
- 3800 Ocean Lounge: An inviting gathering spot for guests and locals, the lounge serves a casual lunch menu daily, exotic cocktails and bar fare every evening, and happy hour Monday through Friday.
- Reef Tiki Bar: A casual menu of Pacific Rim cuisine is offered on the beach, complemented by cocktails handmade with fresh juices. The resort's signature Coconut Island Breeze is served here in a fresh cracked coconut and is a popular choice at the bar's Bubbles on the Beach happy hour. Open for lunch and happy hour daily.
- Lagoon Cantina: Fresh-made margaritas, Mexican specialties and grilled fare are the draw at this poolside, Caribbean-style cantina. Open for lunch to resort guests and spa members/guests only.
- Ocean Breeze Café: Starbucks drinks, pastries, salads and wraps are served to guests seeking a quick bite on the go.
In case you're not familiar with Singer Island, it's a peninsula (barrier island) on the Atlantic coast of Palm Beach County, Florida, in the South Florida metropolitan area. Most of it is in the city of Riviera Beach, but the town of Palm Beach Shores occupies its southern tip. The Marriott Singer Island Beach Resort & Spa is Palm Beach County's only all-suite beachfront hotel, with the Atlantic Ocean on one side and the Intracoastal Waterway on the other, it offers a wealth of opportunities for adventures on land and sea.
3800 Ocean has a VERY extensive & impressive wine list along with a whole lot of hand crafted cocktails and bourbons to choose from. For starters, we tried the seafood ceviche and the tostones rellenos. Both were superb dishes. I could have stopped right there (along with the glass of New Zealand Sauv Blanc) and had been a happy camper, but wait…there's more…
Even though I was already quite stuffed, I just had to make room for what has to be one of the most creative desserts I have ever had. The S'mores pot de creme. Take a look at this beauty! House Made Marshmallow, Graham Shortbread, Chocolate Pot De Crème, Biscoff Malto (OMG, Yum!!!)
After lunch, we were given a tour of the property which we really appreciated. The grounds are gorgeous and although non hotel guests are invited to dine at 3800 Ocean, you must be staying at the property in order to access these other areas:
Later this summer I will be coming back to stay overnight in order to fully immerse myself into all the amenities that this lovely beachfront property has to offer. Stay tuned for part two of this feature highlighting this hot staycation destination.
Until we eat again…
I send you delicious wishes, xo
3 of Hearts Brings Elevated Comfort Food to Downtown Lake Worth
By Chloe Sommers and Ashley Taylor
The city of Lake Worth has a winning card up its sleeve when it comes to competing for your dinner spending dollars- a tapas bar for comfort food and board games named .
Located at 510 Lucerne Avenue, their style has a modern farmhouse flair of which TV house-flipper Joanna Gaines would be proud. 3 of Hearts offers tapas-style shareable plates and an entire wall of board games to enjoy. Specializing in elevated comfort food, they also have specialty cocktails. It's the perfect choice for an evening out with friends as the menu is full of items which are served in 3's.
The number three is special to the family-run operation. Simply called the 'boss', Robyn explained that three represents her, her sister, and the memory of her little sister. She passed away before the restaurant became a reality, but encouraged Robyn to go after her dream in the first place. "This opened the idea of the three theme, to keep my sister involved."
At our visit to the restaurant, we started with the Wine Fashioned and White Herb Sangria. The Wine Fashioned was a fruity take on the classic Old Fashioned. The blend of red and port wines was delicious and didn't compromise the smoky notes characteristic of the classic drink. Popular in the summer, their signature honey sage sangria was refreshing with plenty of supple fruit on the bottom.
As for the food, they have a jam-packed selection. Homemade by Chef John, they even offer the recipe to make our personal favorite, the strawberry basil jam. The Chef is also Robyn's nephew. When it comes to working with so many of her family members supporting her Robyn said, "it's great to have so many people you trust to put their heads together to think through an idea or problem." It works like a family unit because they compliment each other, yet aren't afraid to disagree. "We talk through things," she added, "there's no threat to challenge each other since there's unconditional love there."
Another signature trend on the menu is their fun flips from savory to sweet. On the savory side, we loved the oven dried tomato and the drunken mushroom duxelle jams. Served with perfectly crisped crostini, it was a beautifully plated gourmet spread. Don't feel like sharing? Meat ragu, chicken 3 ways, or a good-old burger and a pickle are also on the menu.
Catch their weekly trivia night on Tuesday's from 7:30-9:30. We suggest coming in early to grab a prime table outside and ordering their grilled cheese fingers (you'll thank us later).
Hours: T-F 3pm-10pm, Sat 2pm-11pm, Sun 11am-4pm (brunch)
True Food Kitchen is Truly Exceptional
Hello Foodie Friends,
I had the great pleasure of being invited to the pre-opening of the latest True Food Kitchen, this one, the first to open in Boca Raton, is located at the Boca Town Center; its philosophy is simple: Food should make you feel better — not worse — and you shouldn't have to sacrifice taste to live a healthier lifestyle. I am happy to report that I wholeheartedly concur. I enjoyed every single bite and left feeling terrific and yearning for my next visit back.
Hours of Operation
Mon – Thurs: 11am – 10pm
Fri: 11am – 10pm
Sat: 10am – 10pm
Sun: 10am – 9pm
Brunch: Sat & Sun | 10am – 4pm
Sam Fox, Fox Restaurant Concepts
Dr. Andrew Weil
True Food Kitchen is a health-driven, seasonal kitchen & scratch bar merging nutrient-rich ingredients with a seasonal menu that rotates regularly to let guests experience great-tasting ingredients at the peak of their freshness and flavor. Rooted in the principles of Dr. Andrew Weil's anti-inflammatory food pyramid, the full-service restaurant caters to nearly every food preference with a variety of gluten-free, naturally organic, vegetarian and vegan offerings. True Food Kitchen's scratch bar is brimming with a wide selection of fresh-pressed fruit and vegetable juices, seasonal cocktails, wine and local beers. The open kitchen brings guests closer to its culinary craft while the outdoor patio pairs fresh food with fresh air.
True Food Kitchen is known for its healthy, seasonal fare and signature dishes like the include the Spaghetti Squash Casserole, Sustainable Seabass, Tuscan Kale Salad, Grilled Fish & Grass-fed Steak Tacos and the Inside Out Quinoa Burger, among many others. The menu also features a handful of seasonal items like the Roasted Heirloom Carrots, Winter Squash Toast, Butternut Squash Pizza and Seasonal Ingredient Salad as well as a variety of bowl options featuring a diverse range of flavor profiles including the Ancient Grains, Cashew Pad Thai, Spicy Panang Curry and the Teriyaki Quinoa.
True Food also features antioxidant-packed desserts like the famed Flourless Chocolate Cake and the seasonal Squash Pie. Weekend brunch highlights include the Smashed Avocado Toast, Sunrise Bowl, and the Quinoa Johnny Cakes. Behind the scratch bar are natural juices, teas, and refreshers all of which can be paired with organic and gluten-free spirits for a delicious cocktail ripe with flavor including the Citrus Skinny Margarita, Pomegranate Mule, Orchard Bourbon Sour and the Farmers Market Sangria.
The Kids Menu features creative, kid-friendly dishes like the Almond Butter, Banana & Apple Sandwich, Mozzarella & Organic Tomato Pizza and the Chicken Teriyaki Bowl to name a few.
True Food Kitchen at Town Center at Boca Raton features a lively dining room with 175 seats and an open kitchen designed to bring guests closer to the restaurant's culinary craft. An outdoor covered patio will seat approximately 66 guests in season. Indoors, natural woods and vibrant, localy-inspired artwork add a contemporary touch to the earthy color scheme, natural elements and greenery, including indoor/outdoor garden basins filled with fresh herbs and spices. Eco-friendly materials are utilized throughout the restaurant, such as the hardwood floors, which are made of reclaimed wood, and dining chairs made of recycled soda bottles.
A world-renowned leader and pioneer in the field of integrative medicine, Dr. Andrew Weil is a best-selling author and editorial director of DrWeil.com, the leading online resource for healthy living based on the philosophy of integrative medicine. One of Dr. Weil's national bestsellers,
"True Food: Seasonal, Sustainable, Simple, Pure", is an inspiration to all dishes served at True Food Kitchen. The restaurant closely adheres to Dr. Weil's anti-inflammatory diet and pyramid, which aims to counteract chronic inflammation and help people achieve and maintain optimum health.
True Food Kitchen is the realization of creative visionary and Fox Restaurant Concepts founder, Sam Fox, known for his passion for great food, design, lifestyle and hospitality. An eight-time James Beard Award nominee for Restaurateur of the Year, and New York Times best-selling cookbook author, Sam was recently named one of the 50 most influential people in the restaurant industry by Nation's Restaurant News for the second consecutive year, is the 2014 recipient of the Richard Melman Innovator of the Year Award by Restaurant Hospitality magazine, and the 2015 recipient University of Arizona Executive of the Year by Eller College of Management.
Online & Social:
Website: www.truefoodkitchen.com www.truefoodkitchenbocaraton.com
Instagram: @true_food_kitchen
Facebook: facebook.com/TrueFoodKitchen
Tavern on the Glades – Whole Foods Market Boca Raton
Hello Foodie Friends,
I am sorry for the big gap in between posts. I have been busy growing my company. Lots of exciting things will soon be revealed. A brand new website is just one of the things you can expect to see before the end of the year, woo hoo!
For any of you who have ever been on one of our culinary tours, you probably received a goodie bag provided by one of our sponsors, Whole Foods Market, which we fill with info and offers from each of the places we took you to during the tour, plus a sample from another sponsor, Sheila G's Brownie Brittle.
Today's blog post will be short and sweet. I wanted to let those of you in or near the Boca Raton Whole Foods Market location know that you should make a point to stop into their new Tavern on the Glades. This full service sit-down eatery located inside the store celebrates flavor and features all-day breakfast, pub burgers, amazing salads, sandwiches and more. At the Tavern, guests can choose from 16 craft beers on tap, Sommelier selected wines and non-alcoholic beverages.
Whole Foods Market is located at 1400 Glades Road, Boca Raton, FL 33431 561.447.0000
Check out their menu!
Until we eat again…
I send you delicious wishes, xo
Dorrian's Red Hand is filled with comfort food and good times
By Steve Pike
Every neighborhood should have its favorite bar. Preferably an Irish bar. On Clematis Street in West Palm Beach, I nominate Dorrian's Red Hand. It filled with comfort food, comfort music (Pink Floyd, the Eagles, Creedence) and big screen TVs.
It's also filled with locals who come to watch favorite teams, listen to live music and just chill with a brew and burger. It's an Irish-American bar without the leprechauns and shamrocks. A place you're likely to see in the Irish countryside, except that there is music at Dorrian's. Most pubs in the Irish countryside chase musicians out the door. The story goes that even the Rolling Stones were once banned from playing in an Irish countryside bar.
That aside, "We started building up a nice, local clientele,'' said co-owner Danny Dorrian, a veteran New York City restaurateur who opened the eatery and pub in April 2016. "Probably one of the more difficult places I've done business. People here are from all over the country. Everyone wants certain things.''
Dorrian's menu obliges. For example, the New York City House Burger features Bush Brothers beef and is served on an English muffin, so you're getting more beef than bread. It's one of the better burgers in South Florida.
The thick Shepherd's Pie is a "must have, and even if you don't like calamari, the Amata Calamari (flash fried or sautéed) with spinach, cherry peppers and mushrooms is outstanding. If you just want to pig out, go for the loaded nachos with turkey chili.
Dorrian's menu also has some steak and seafood items, perhaps the best French fries in South Florida, as well as year-round Thanksgiving dinner complete with slow roasted turkey, mashed potatoes, sausage stuffing, cranberry and gravy.
"Good food and good environment,'' Dorrian said.
That's all you want in a neighborhood pub. And Dorrian's delivers.
Steve Pike is an award-winning food and travel writer (www.myspiketravel.com). He lives in Delray Beach, Fla.


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Warmies Heatable Bottle
Super soft and cosy!
Product Description
Key Features:
- Simply warm for 90 seconds in a microwave
- Scented with relaxing lavender
- Can be reheated thousands of times
Keep warm this winter with our Warmies Heatable Bottle! Shaped like a traditional hot water bottle, it's covered in luxurious soft cream faux fur and has a soothing lavender scent when heated. It's a lovely gift for someone who feels the cold easily!
- Faux fur
- H30 x W14cm
Care Instructions:
- Surface clean with a damp cloth
Customer Reviews
Customer Reviews


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Hello... GC★Nao here. So um... Are there any t500 and below rankers who don't have an extra war maiden weapon (or any other amal item or SR Murakamo) and any t3000 rankers who can't reach F 90k planning to fire complains?
Read more >
Firing multiple complaints can probably make mynet to compensate us and improve the tower event, so I hope that you will fire a complaint as well if you fit the criteria that I have stated so everyone will gain benefits.
Hello fellow VCians! I am GC★Nao, a VC player who started to play this game on 2016/5/15. You may know me from the game, on the wiki, in the fb group(I am Naomi Kho Yining) or in the discord group(I am 巧克力熊 ChocoNao). I am in JJ's Line group with the username Naomi Kho Yining but I rarely check it and I didn't speak in there except for the first two days(lol). I was supposed to celebrate this on the 15th of May but I was busy with exams and real life and then I totally forgot about it after that... until today.
I was planning to make a video, but I still don't have a screen recorder in my phone and using blustacks is pretty troublesome in terms of transferring accounts so I decided to make a blog post instead.
Firstly, I want to thank my a…Read more >


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Even before CBS' hit reality TV series Rock Star Supernova came to an end, the band received their very first, of which there are sure to be many, lawsuit. A band from California known as Supernova, known only for their song "Chewbacca", which was featured in Clerks, filed the lawsuit against Supernova to prevent the band from taking their name, and rightfully so, they won.
This put Rock Star Supernova winner Lukas Rossi in a bit of a hard spot as he joined Tommy Lee, Jason Newstead and Gilby Clarke in a then nameless band. However, it didn't take long for the lightbulbs to go off and the band decided to go on using the name Rock Star: Supernova, how original. I am surprised and not surprised all at once at the fact that CBS would let them use said name, as surely CBS has a copyright and TM on the Rock Star: Supernova, or at the very least, Rock Star tag.
According to Reuters, Rock Star: Supernova is planning to drop their debut album, featuring Canadian contest winner Lukas Rossi, on November 21st. In the hopes of pumping the album up a little more the band has decided to release two singles already, "It's All Love" and "Be Yourself & 5 Other Cliches" on Yahoo! Music.
Rest assured, I will be about as likely to pick up a copy of this, what is certain to be steaming pile of crap, of an album as I am going to pick up Ryan Star's new album.


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Call Number: TX921 .W44 2007
Do you enjoy cooking for others? Is your buffet table a work of art? Are your parties the best in the neighborhood? Then catering may be a great career for you!
It's all here-from getting licenses and choosing the perfect name to developing menus and getting the word out. Seasoned food expert and caterer Joyce Weinberg covers all aspects of the catering business and shares her secrets to success with you, including how to:
The Everything(r) Guide to Starting and Running a Catering Business is all you need to make your passion your profession!


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sakai.properties file is a central configuration file that is typically stored in a
/sakai subdirectory relative to the Tomcat home directory (
$CATALINA_HOME). It is a non-XML text file containing a series of key/value pairs that is read using the load method of java.util.properties. Settings in
sakai.properties govern everything from setting your institution's name to configuring your database. All settings in
sakai.properties are read on startup; any changes you make subsequently will only take effect when you restart web application server.
For a source installation the default
default.sakai.properties file is located in the
config module:
The bin package does not include a
sakai.properties file. This is a deliberate exclusion; it eliminates the possibility of overwriting a local
sakai.properties file if a bin package is opened over an existing Sakai installation.
If you need to override the default settings you must create your own
sakai.properties file either from scratch or from a known working copy adding new key/value settings in order to customize your installation. We recommend that you review the
default.sakai.properties file included in the source installation or in the appropriate maintenance branch.
The default location for your local
sakai.properties file is
$CATALINA_HOME/sakai. This folder is not created by Maven during the build and deployment process, so you will have to create it manually or via a script. You can also store Sakai's configuration files outside of your web application server's file hierarchy. For example, in a development environment you may find yourself frequently reinstalling Tomcat and unless you create a build script to automate the Tomcat installation and configuration process avoiding having to recreate
$CATALINA_HOME/sakai and
sakai.properties each time has its advantages.
To locate your properties file outside of your web application server environment modify the Java startup command or the
JAVA_OPTS environment variable and set a system property named
sakai.home. Make sure your external location is readable and writable by your web application server.


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Asus on Friday Announces VoLTE Support to Zenfone 3 Range and Other Smartphones Via OTA updates
The new OTA updates which was available on some smartphones also available on Zenfone devices.
The new OTA updates which was available on some smartphones also available on Zenfone devices.
The new OTA update which brings VoLTE support to devices is now available for the Asus ZenFone 3 Deluxe, Asus ZenFone 3 5.2, Asus ZenFone 3 5.5, Asus ZenFone 3 Laser, Asus ZenFone 3 Max 5.2, Asus ZenFone 3 Max 5.5, and Asus ZenFone 3S Max 5.2. The Taiwanese company adds that the VoLTE support will soon be added to the ZenFone 3 Ultra (ZU680KL) as well.
Asus user can also check if they've received the official updates on their devices
Open Settings > About > System Updates and tap to check for updates
If an updates was available then it will show the updates or not then you can check it later.
Apart from the ZenFone 3 series, Asus is also rolling out VoLTE support for other select smartphones including Asus ZenFone Max, Asus ZenFone 2 Laser, and recently unveiled Asus ZenFone Go 5.0 LTE. The company adds that the ZenFone Selfie (ZD551KL) will be receiving the update with VoLTE update in the coming weeks.
The VoLTE update for several Asus devices will mean that they will now work on Reliance Jio's VoLTE (Voice over LTE) network, apart from other VoLTE networks across the world.


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Sober Driver
Young naive provincial Artyom comes to a friend in Moscow in the hope of a new beautiful life, but first he has to help him with the hard work of the "sober driver" at night. On the first evening, taking the beautiful Christina out of the nightclub, Artyom, by a misunderstanding, ends up with her in an expensive hotel room. Completely not remembering the events of last night, Christina takes the guy for a young millionaire, and he, in turn, is in no hurry to disappoint her. With each date Artem falls in love more and more, but getting out of ridiculous situations becomes more difficult.
Views: 909
Director: Rezo Gigineishvili
Actors: Andrey Burkovskiy, Irina Martynenko, Viktor Horinyak, Yanina Studilina
Duration: 105
Quality: 4K
Release: 2019
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It's Been a Long Time
It has been a couple of years since I've typed away on this thing… Much has happened. A lot actually…Read more.
Flimsy Bag
Nothing pisses me off more than a flimsy bag. You put all your shit in the bag and the damnRead more.
Divergent Book VS Movie
Ok let me just clarify. There is a HUGE difference between the actual book and the movie. I've read theRead more.
Van Wilder's Dad
Sometimes you just have to realize a poor investment and simply cut your losses…. write that down! -Van Wilder's DadRead more.
About a week ago, I hopped in my car to run a few errands on the opposite side of town,Read more.
My Week Sucks…
Facebook Twitter Google+ LinkedInRead more.
You know who you are, you creeper. If you fall under ANY of the 8 items listed below, you mayRead more.
Another turn of burning the midnight oil on night shift and an oldie came on TV with Arnold Schwarzenegger (yes,Read more.
Today I woke up and said aloud, "I am worth it." In that very instant, tears started rolling down myRead more.


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Today's card is quick and easy! Look at those cute birds! The Bird Ballad Designer Series Paper is definitely the star of this card. It's a shame to cover any of the paper with a sentiment but it definitely adds to the card.
Did you know that you can find the coordinating colors to all of our packages of paper right in the catalog as well as in the packaging? With Stampin' Up! paper you never need to wonder or guess which colors will coordinate. I love that!
I used Calypso Coral for the base of my card and then added a layer of Daffodil Delight. The sentiment also sits on a scalloped oval of Calypso Coral. You can find all the measurements I used, farther down in the post.
If you'd like to purchase any of the products I used on my card, you'll also find a Supply List farther down in the post. Simply click any of the products and you'll be directed to my online store.
- Calypso Coral cardstock: 11″ x 4-1/4″
- Daffodil Delight cardstock: 5-1/4″ x 4″
- Bird Ballad Designer Series Paper: 5″ x 3-3/4″
- Calypso Coral: scrap for scalloped oval
- Whisper White: scrap for sentiment
Bundle Alert
When you purchase the Free as a Bird Bundle which includes the Free as a Bird stamp set and the Stitched Nested Labels Dies, you'll save 10%!
Supply List
If you need any stamping supplies, I'd love to be your demonstrator! You can place an order by clicking any of the images below to go to the homepage of my Stampin' Up! online store. If you have questions about products you're considering purchasing or ones you've already purchased, I'm just an email away (click the Email Me button on the sidebar of my blog).
Price: $22.00
Price: $11.50
Price: $35.00
Price: $8.75
Price: $8.75
Price: $9.75
Price: $7.50
Price: $7.00
Price: $4.00
Bonus Days are almost over! For every $50 purchase you make at my Stampin' Up! online store, you'll receive a $5.00 Bonus Coupon from Stampin' Up! You'll be able to use the coupon in August and there's no limit to how many you can earn! Plus, you'll receive a FREE PDF Tutorial and a card kit from me!
Click here to place an order!
Thanks for stopping by! Check back tomorrow for a free tutorial!


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Canada (Paperback)
Staff Reviews
Pulitzer Prize winner and PEN/Faulkner Award winner for
Independence Day, Richard Ford has become one of my favorite authors.
Somehow good writers tell a story with so much human reality that,
before the reader even knows it, he/she is drawn in to the stories of
ordinary people having extraordinary life encounters. Canada is such a
story. Dell Parsons, now in his sixties and a school teacher, is
looking back on the life that brought him to the place he now is. His
father, Bev Parsons, thirty-seven and retired from the Air Force, moves
the family to Great Falls, Montana in the late fifties. Bev is a
dreamer with no clue on how to make his way through life, let alone
support a wife and two children. One job after another fails until,
finally, he trumps up a scheme to sell stolen beef . Unable to pay off
the Indians who supply the beef, he becomes desperate and decides to rob
a bank. If you were in Bev's shoes, you probably would be able to feel
the success of this scheme, to understand the reasoning. But, because
you are the reader, you see and feel what's in store for Bev, his wife,
Neeva (who goes along with his scheme) and his two children. What
happens next to young Dell, as he avoids becoming a ward of the state,
is a story of survival in a back roads town of Saskatchewan among
disreputable characters who are also trying to escape from lives created
by poor choices. It seems so unlikely that this teenage boy could
survive among such rough characters and in such sparse living
conditions. But survive he does, seeing his own life unfold through
un-jaded eyes, feeling the fright, feeling the cold, living the pain and
barely hanging on.
Richard Ford delivers such concise, morally-packed, beautifully
crafted prose, that getting lost in his books is as easy as falling off a
log in mid- stream.
June 2012 Indie Next List
"Canada, Richard Ford's long-awaited new novel, is not one to be rushed. While the plot sounds sensational -- robbery, murders, a flight across the Canadian border -- Ford's laconic, measured prose forces the reader to slow the pace and savor the story. This is a novel about actions, intentions, and consequences as well as about belonging, introspection, and the solitary nature of life. Powerful and atmospheric, Canada will excite and gratify Ford's fans and introduce newcomers to a masterful American writer."
— Tova Beiser, Brown University Bookstore, Providence, RI


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To sign up to the Chaucer Auctions Newsletter and receive your free auction catalogue, simply click the button below and your catalogue will posted out to your registered address!
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Dr Mark Holland
on October 29, 2012
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Registered Nurse - RN
RN - Team Leader
Looking for a rewarding opportunity in Hospice? Come and join a great team and cohesive group of Hospice professionals. Companion Hospice in Arcadia, CA is currently seeking to add a Full-Time RN Team Leader to join our team due to the continues growth. As the program Companion is the leading organization that provides Hospice, Home Health, and Palliative Care. Our patients come first and our employees are our most important asset!
Responsible for the supervision of direct patient care services and the interdisciplinary team component of the agency program and for the planning, coordination, and supervision of delivery of care to patients/families.
Registered Nurse - RN
A current state of employment Nursing license (RN)
Managers must have a minimum of 3 years of Supervisor role
We offer a wonderful working environment, competitive salary, medical, dental and vision insurance, life insurance, vacation, sick, and 401K.


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Can we sustain the magic?
As a clinical psychologist working primarily from a therapeutic perspective, I have always kept a second string to my bow. In the 1980s it was community psychology and more recently it has been community engagement. Experience tells me these three perspectives are vital to achieving social inclusion.
As a clinical psychologist working primarily from a therapeutic perspective, I have always kept a second string to my bow. In the 1980s it was community psychology and more recently it has been community engagement. Experience tells me these three perspectives are vital to achieving social inclusion.
I first became interested in social exclusion as a voluntary detached youth worker. I spent a summer with the 'problem' children of the local council estate. I was shocked at how deprived these children were and how they survived. They had little parental support, no hope of anything better and few aspirations beyond immediate survival. Keen to understand my strong reaction to these children's lives, I read Street Corner Society (Foote-Whyte, 1993). This was one of the first books that used a method known as participant observation. It struck a real chord with me and helped me value my feelings as part of the key to understanding exclusion.
At university I was inspired by Paulo Freire (1972) who helped illiterate, oppressed men in Buenos Aires know about and change their situation, by using Marx as their text. The idea that understanding the wider causes of exclusion can give excluded people the strength to address it was very appealing and has stuck with me. During my clinical training, Sue Holland's (1988) consciousness-raising work enabling depressed women on the White City estate to help themselves, reinforced this idea.
I was hopeful that subsequent government programmes drawing on these approaches – harnessing individuals' and communities' hidden resources to achieve inclusion – would have a widespread impact. I was disappointed of course. Somehow these programmes failed to replicate what had seemed like 'magic' in the pioneering projects. I wondered what the failure of generalisation was about.
Much later in my career I was conducting in-depth interviews with mental health service users about their take on exclusion and recovery (Davis, 2000) when the same 'magic' seemed to crop up again, this time making the difference between recovery and staying trapped in services. My interviewees told me of years watching their identity gradually eroded by the views and behaviour of others and their own reluctant acceptance of a new but false identity as a failed pariah or passive recipient. Some eventually questioned their 'bargain' with society and services, resulting in what one called 'the bounce' – an awakening.
I was told the 'bounce' included the realisation that external not personal factors were largely responsible for their plight and how this kick-started their recovery. Sadly, I was also told of many friends who did not 'bounce', leaving them excluded and dependent on mental health services.
I wondered why some people 'bounced' and others didn't, just as I had wondered why some community development programmes worked and others didn't. What did they have in common? Successful bounce stories (see below) involved real collaborative relationships; for example, with a therapist through counselling or a community through psychosocial rehabilitation programmes such as the Clubhouse model (see www.iccd.org). Their common ingredients seemed to be the unshakeable commitment by 'workers' to respecting 'service users' and their unswerving belief that real benefits would come from working conjointly with people often vilified by society.
Reflecting on my earlier question about the failure of generalisation in community development programmes, I formulated a hypothesis that the critical values and service principles needed for real inclusion, which were so clearly evident in Freire and Holland's pioneering work, were by definition hard to replicate in wider government-sponsored programmes. By being officially 'prescribed', the all-important relationship ingredients of sense of ownership, passion for the task, collaborative inquiry and genuine discovery can get lost. I believe understanding this is crucial to answering the question of the moment: What can now be done to reach those people who remain deeply excluded and who are the hardest to reach?
What needs to be understood, then, to promote and sustain working collaboratively on a wider scale? Two examples from my recovery research illustrate collaboration's value. Firstly, a young woman who believed she was the cause of the death of many around her and was a victim of childhood sexual abuse. In her many counselling experiences she repeatedly reached a point of such emotional intensity that she was told she was not strong enough and therapy should stop before it caused harm. Fortunately, in her last therapy she was met with a different response. Her counsellor, rather than using professional power to cease therapy, asked my interviewee what could be done to get over this difficult period. After discussion it was agreed together that the client would take brief holidays from therapy at these points and return when ready to continue. After several periods of intensity and holidays the collaboration bore fruit. In time my interviewee no longer believed she caused the death of everyone around her and she returned to work. One key aspect of this process was the included person's (the counsellor's) preparedness to accede to the power of her client's own solution.
Secondly, a successful trainer in the City lost everything following a manic episode. He was sent to a day centre for people with depression. He gave up after many years, as he just didn't fit in! He then discovered a Clubhouse where his talents as a trainer were welcomed into a community where the service was built on the skills of its members, and he 'bounced'. Since then he has championed work for people with mental health problems. Although his job remains within the mental health system his recovery coordinator role allows him to share the value of his experience, his 'bounce' and how this can be promoted in others through collaboration.
These stories illustrate a resolution to the dilemma identified by community psychologists (e.g. Melluish, 1998): community psychology has limited capacity to 'empower' when the onus for social change is so often (mis)placed (solely) onto (changing) people with the least resources. The difference in the examples above is that something vital was transacted between the representative of the included class (e.g. the counsellor or Clubhouse staff) and the excluded person. My research participants said it was people's respect for who they had been, were currently and could be in the future that allowed them to bounce. They felt those people around them who were prepared to offer hope and to understand their struggle to escape victimhood, who openly acknowledged society's part in exclusion, who shared their power and resources and most importantly kept going when their own energy for change was flagging facilitated their 'bounce'.
I have experimented with the 'magic' of collaborative inquiry, collaborative discovery and the co-creation of support (services) using combinations of individual work, community psychology and community engagement, but it is not to be tamed. I would argue that the real task is the creation of contexts that support practice values and service principles that are themselves inclusory. To achieve this, people in society who have the power to exclude must firstly understand and value the identity and experience of excluded people and secondly, work with them and society to share hope, promote choice and create opportunity. Psychologists can assist by supporting practitioners, especially universal service workers, to develop and crucially maintain collaborative relationships. This is not simple, because these kinds of relationships only survive in strongly supportive environments. Attempts to bring these about through service redesign and policy development (on prescription as it were) will only work if we include the freedom to engage in the psychological work required to establish creative relationships. The most recent term used to describe this collaborative process has been 'co-production' (Hunter & Richie, 2008).
In my journey from detached youth work to experienced professional, I have been privileged to learn first-hand from excluded people what society must do to enable them to 'bounce' back as active citizens. Inclusion is about both empowerment and the removal of social barriers, but to succeed we must be prepared first to accept that exclusion itself undermines and diminishes our sense of self, social identity and our wider human values, and then start acting inclusively.
Elizabeth Holford – Member of the DCP Service User and Carer Liaison Committee
It warms my heart to read such an open and committed account of a clinical psychologist's quest to understand. It captures precisely what worked for me.
With a diagnosis of schizophrenia, I spent many fraught years fighting to secure the employment, family and community life that I had worked hard in my youth to achieve. Eventually referred to a clinical psychologist, I encountered 'magic'. Like Fabian, I wondered why this person succeeded where others had failed. Like Fabian, I identified humanity and willingness to work in a spirit of genuine inquiry, and courage to dispense with the straitjacket of accepted 'wisdom' and the excluding power of diagnostic labels.
I agree with Fabian that making magic mainstream requires supportive environments. But the barriers to this are more than just social – more than just changing 'exclusory' attitudes and policies. For, as in Narnia, beneath the magic, 'there is a magic deeper still' – and very mundanely, this deeper magic is money. Money to afford time and skill.
Collaborative relationships require skilled practitioners with time to engender trust. 'Magic' demands of the practitioner the confidence to spot the often fleeting point at which 'bounce' is possible and to muster every shred of humanity and learning to make it happen. This is a tall order. We can sustain the magic if society can stomach the bill.
Davis, F.A. (2000). Revalorisation: What experiences, resources and supports contribute to successful social reinclusion and a return to valued social status for people with severe and enduring mental illness. National Library for Health. York Hospital NHS Trust.
Foote-Whyte, W. (1993). Street corner society. The social structure of an Italian slum (4th edn). Chicago: University of Chicago Press.
Freire, P. (1972). Pedagogy of the oppressed. Harmondsworth: Penguin.
Holland, S. (1988). Defining and experimenting with prevention. In S. Ramon & M. Giannichedda (Eds.) Psychiatry in transition: the British and Italian experiences. London: Pluto.
Hunter, S. & Richie, P. (Eds.) (2008). Co-production and personalisation in social care: Changing relationships in the provision of social care. London: Jessica Kingsley.
Melluish, S. (1998). Community psychology: A social action approach to psychological distress. In P. Barker & B. Davidson (Eds.) Ethical strife. London: Arnold.
(Please note that some pictures may have been removed for copyright reasons)
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