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Sunset Cafe
- Address:
851 Cambridge Street
Cambridge, MA 02141Neighborhood:
- Cuisine:
PortuguesePrice: $30 and under
Sunset Cafe
- Dining Style: Casual Dining
- Website: http://www.thesunsetcafe.ne/
- Phone: (617) 547-2938
- Hours of Operation:
Monday – Thursday: 11:00am – 10:45pm, Friday & Saturday: 11:00am – 11:45pm, Sunday: 12:00pm – 10:45pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: European, Mediterranean, Portuguese
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Cafe, Entertainment, Full Bar, Late Night, Non-Smoking Restaurant, Private Room, Takeout, Wheelchair Access
- Catering: We offer custom a la carte menus, "Family Style" or buffet station set-up.
Additional extras/options can include servers, china service and basic
table linens.
- Special Events: We can designate a small section of our dining room with a room divider
to give you and your guests a sense of privacy.
A word from Sunset Cafe
From our savory fusion of Portuguese and Mediterranean cuisine to our genuine Portuguese-American hospitality, you'll find that we do things a little differently at the Sunset Cafe. Our goal is to bring the inviting feeling of the old world a little closer to home… to be more than just a place to eat, to be a gathering place where you and your friends and family can slow down, enjoy a great meal and reconnect. Love for food is what being Portuguese-American is all about!Continued
Foodspotting photosSee all photos
Sunset Cafe reviews from OpenTable diners
21 reviews since July 24, 2014
- Food4.2Service4.3
- Ambiance3.6Noise LevelModerate
good for groups (11)neighborhood gem (10)romantic (5)great for lunch (4)special occasion (3)notable wine list (3)late-night find (3)vibrant bar scene (1)fit for foodies (1)great for brunch (1)kid-friendly (1)Show More
- East Cambridge cafeBusinessdinerVIPDined on 11/17/2014Hi, we dined a recent quiet Monday night at this restaurant. The service was great and the food very good. The restaurant is large and open but was not very full that night so was quiet. I imagine on nights when there are more diners, it might be noisier. A generally very good experience and I will go back.Special Features:I would recommend this to a friend.
- Great Portuguese experienceLes236Dined on 10/18/2014This is the third time we have eaten there, from a romantic dinner for two to a birthday celebration with 6. The food is freshly prepared. We had two appetizers for the table, both seafood based, and very fresh. Several of us ordered dishes with mixed seafood. When it said "lobster" I assumed there would be a chunk or two, but it was a full 1/2 large lobster. That said, the prices were very reasonable for the amount and quality of the food. This time was at lunch on Saturday and we were surprised we were the only ones there. We also recommend the house wines or choose one from their stock. I cannot think of a single negative.Special Features:I would recommend this to a friend.
- Great European food!ShawnDined on 10/17/2014Service was great and seafood was so delicius! Also this place was quiet for couple's dinning.Special Features:I would recommend this to a friend.
- Get There Before Everyone Else DoesQuansetDined on 9/4/2014Sunset Cafe & Restaurant is a sweet little neighborhood place that is largely undiscovered at this time. Great Portuguese food served in generous portions. A small but very reasonably priced wine list. The double wing facility gives you the option of a local bar side that is friendly and efficient and a quiet dinning room that is spacious and comfortable. This is a place you could eat several nights a week without going broke. Sunset Cafe is a great alternative to the normally pricey Cambridge/Boston/Somerville food scene.Special Features:I would recommend this to a friend.
- like lunch in Portugalpainter14Dined on 8/31/2014The dining experience (late lunch for our family of 4) was great for a European style of lingering, conversational meal.Special Features:
- Great food for great valueCBF8Dined on 8/28/2014Delicious fresh Portuguese food. Lots of seafood and some other interesting dishes, like goat. Paella was well done and a large portion.Special Features:I would recommend this to a friend.
- GoodTheflorentineDined on 8/25/2014Ok food , not too fancy not to bad; good service , very big portions , great for budget conscious persons ! Sea food was decent but they could defibtwky use more flavor . Good selection of wines .Special Features:I would recommend this to a friend.
- Good neighborhood-hangout resto!YuriyGVIPDined on 8/6/2014Food was quite good for the most part (shrimp entree was an exception to that.. but the BBQ'd cornish hen was awesome, as was the platter, and the caldo verde, and the dessert as well!) and reminded us of our honeymoon in Portugal - down to earth delicious fare! This is not a place for a fancy dinner as it is more of a casual local bar scene than anything else, but if you are aware of that, it is a great inexpensive spot with great eats! Highly recommend for those who want to try Portuguese food!Special Features:
- Zagat Rating old for a reasonCastironVIPDined on 7/26/2014Horrible area, interior falling apart and doesn't look at all like the photos. Food was mediocre. The server who knew what she was doing was serving in the attached biker or gang bar; the one we had wanted to but our Malbec in an ice bucket and wanted to know if we wanted ice in out=r wine glasses. I was SO disappointed.
- Nobody else in restaurantDanielaDined on 7/24/2014I was supposed to go here w/ my family & we didn't go in because nobody was in there. Regardless, I had a date there to check it out because reviews were good. Again, nobody was there but us. That poor waitress probably makes no money. The food was good and traditional, which we liked. However a few of my mussels had gone bad in my dish. IDK how they missed that smell. On the other hand, their house wine bottles are $12 and delicious, so that was cool. Not sure why people don't frequent it but they do have a regular bar crowd. It's an "ok" place. Nothing too crazy, although a $12 house bottle of wine is new to me. I'm used to paying at least $35 for the same value!Special Features:
- The following 11 reviews are from the Sunset Cafe reviews archive.
- Dining Experience at Sunset Cafebenita12Dined on 6/14/2014It was a great get together: close friends, great atmosfere, fantastic service (the waiters were great, I don't know the name of the waitress, but Manuel is wonderful), everybody enjoyed their food, and nice brazillian music. Everything was great. I'm a regular costumer and I always recommend Sunset Cafe to everybody. Thank you!Special Features:
- It was just okHBREVIPDined on 5/24/2014Jose is Portuguese and he was not impressed. The soup was nothing special.Special Features:
- Very good Portuguese foodOpenTable Diner Since 2013Dined on 5/3/2014Good food, good wine, live background music on Saturday night, reasonably priced.Special Features:
- Dried out seafoodPeteDined on 4/30/2014I went late-ish (8:30 on a Wednesday) and it seemed that my dish must have been sitting out. I got the Paelha, and it was extremely dry. All the seafood was well overcooked. Other items were good and the service was great, but not enough to make up for the lobster being so overcooked I couldn't get it out of the shell.
- YUMMY!peanutDined on 3/29/2014My husband and I were looking for a different place to eat. We tend to always eat at the same places all the time. We heard wonderful things about Sunset Café so we decided to try it. I am so happy we did... The food was delicious! I will definitely recommend The Sunset Café to my friends and family and I will most definitely eat there again!!!Special Features:I would recommend this to a friend.
- A great date at the Sunset Cafe!RichDined on 3/28/2014After a movie at the Kendal the perfect spot is the Sunset Cafe a five minute drive. Mussels, Gilled Octopus, Bacalau, & house wine were excellent. In addition the included sides of potatoes (mashed & roasted), rabe, summer squash, onions, olives, bread, etc. were fresh, tasty, and plentiful. We took home enough of everything for lunch the next day. Can't wait till next time.Special Features:I would recommend this to a friend.
- A lot of potential...SavvydinerVIPDined on 3/22/2014Very hit or miss with the service and food---within the same evening! The things we ordered ranged from horrible, to competent---to yummy! The live Bossa Nova music was lovely but they should definitely dim the lights in the evening--my goodness! It was way too bright in there!I would recommend this to a friend.
- I'm headed back soon for sureSeanDined on 3/21/2014I was very pleasantly surprised by Sunset Cafe. I don't really want to say anything bad. The food was good (on the verge of very good). Seafood was great. My g/f and I were maybe looking for a little more spice. The atmosphere was nice. The end of the story is that I definitely want to go back. I want to try some of the other entrees. Price level was VERY fair.Special Features:I would recommend this to a friend.
- Cozy, very good food and live musicElsaDined on 3/8/2014We had a group of 17 by the end of the night. Everyone loved the food and the Sangria too. Very gracious, hospitable place. Live music was a very nice touch too. We will be back I'm sure! THANK YOU!Special Features:I would recommend this to a friend.
- I've been to this place oncambridge123Dined on 3/4/2014I've been to this place on two quite different occasions - 1) packed for a special music event and buffet on a weekend and 2) on a very quiet weekday night - both were good for different reasons.Special Features:I would recommend this to a friend.
- Lovely neighborhood findmarjacVIPDined on 2/22/2014First experience at Sunset Cafe but I've wanted to try it for years. Food was delicious and very reasonably priced. Soothing but not invasive live Brazilian music played by a duo of guitar players. Lots of fun to have an opportunity to try authentic Portugese dishes. Highly recommend.Special Features:


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Target Smash Level Four in Thirty Seconds - Super Smash Bros. Brawl for Wii
4 more Super Smash Bros. Brawl Videos
Submitted by mrsolo3000 | Views 0
More Super Smash Bros. Brawl videos (5) »
Characters left: 1000
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are so many), so please use them at your own risk.

subset: commoncrawl


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The pilot reported that during cruise flight he observed an oil pressure reading of zero, followed about 4 minutes later by a total loss of engine power. He made a successful forced landing to an open meadow, which resulted in substantial damage to the engine's firewall. A post accident examination of the engine revealed that the engine's crankshaft and connecting rod bearings exhibited lubrication distress and thermal damage, and that the number 3 crankshaft main bearing exhibited lubrication distress. It was also observed that a gasket located between the STC oil filter adapter and the oil pump housing was displaced and contained dark stains. STC instructions require that after the oil filter adapter has been installed, to re-torque the adapter after 10 hours of operation. An airframe and power plant mechanic stated that he had re-torqued the oil filter adapter, but could not produce a record of the completed maintenance action.
The National Transportation Safety Board determines the probable cause(s) of this accident to be:
Index for Aug2009 | Index of months


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Friday, 25 February 2011 00:00
Vincent Julius Collins, a resident of Westbury for 56 years, passed away Feb. 15, 2011 in his 89th year. Vincent leaves behind four children, Roger Collins and his wife Pat, Vincent (Ricky) Collins and his wife Kay, Felicia Collins Correia and her husband Peter and Lance Collins and his wife Sousan, and his wife of 25 years Gertrude Alston and her two children, Craig Alston and his wife Jane and Cynthia Bohanon and her husband Timothy. He also leaves behind eight cherished grandchildren, Valerie Collins, Branden, Austin and Jordan Collins, Peter Correia, Ashley Collins and Angela and Brittany Bohanon. He is also survived by his nieces, Nadine and Norine and his grand- nephews, Curtis and Vernon Clay, and grand-niece, Nichole Cuffy.
Vincent pursued a career as a carpenter, cabinetmaker and furniture finisher. He was noted for his creativity which allowed him to reproduce full pieces of furniture from just a picture. He retired in 1991 at the age of 70.
Vincent spent his retirement years on the road visiting his children, babysitting, and taking yearly cruises with Gertrude, which he did until the end - his last trip returning Jan. 29 of this year. Vincent also discovered the rewards of volunteerism as an active member of the Kiwanis Club of New Cassel, and as a reliable poll monitor on election days. And even in retirement, he never stopped working on projects in the garage.
Visitation was held at Carl Burnett Funeral Home and Mass of Christian Burial on Feb. 22 at St. Brigid's Church. Interment at Holy Rood Cemetery.
Donations in honor of Vincent Collins can be made to the Kiwanis Club of New Cassel, Post Office Box 622, Westbury, NY 11590.


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Virtual Walk
No walk location near you? Do you lack the ability to make it through one of our local walk courses, but still want to make a difference?
|$250 level =
|Promise Walk Drawstring Tote
|$500 level =
|Navy Blue PW Umbrella
|$1,000 level =
|PW Blanket Throw
|$2,500 level =
|PW Hat, Tumbler, Special Gift


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- Products
- Recipes
- About
- Inspiration
- Education
- Organic Bound
Here's a simple salsa that dresses up grilled chicken or pork tenderloin. Try it with our Grilled Lime Chicken for a quick and tasty summer dinner.
|avocados (preferably Haas)
|grated zest of 1 lime
|Juice of 2 limes
|red pepper flakes (or to taste)
|1/2 teaspoon
|garlic powder
|Sea salt (to taste)
Peel and cut the avocados into 1/2-inch cubes. Place in a small bowl and add the lime zest and juice. Mash lightly or combine with a rubber spatula. Season to taste with red pepper flakes, garlic powder and sea salt. Serve at room temperature for the best flavor.
© 2014 Earthbound Farm, LLC. All rights reserved.
About Us | Press | Careers | Products | Contact Us | Account Settings | Coupon Help | SHOP ONLINE


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Associated Press
RICHMOND, Va. (AP) -- Virginia Tech's new president is an engineer, an expert in nanotechnology and holder of 16 patents in optoelectronics.
Such a description might evoke the stereotype of a cubicle-dwelling introvert. But a longtime colleague of Timothy Sands says that's not the kind of person Virginia Tech is getting as its new leader.
David Williams is chairman of Purdue's University Senate. He describes Sands as personable, approachable and easy to be with. He also praises the 55-year-old Sands for his intellect and deep understanding of the issues facing higher education.
Sands, executive vice president and provost at Purdue, was named Virginia Tech's 16th president Friday.
Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Posts Tagged 'Poolesville'
Weekly wrap-up: Summer leagues roar back into actionTuesday, June 19th, 2012
Checkout snapshots and summaries from the first weekend of summer league swim meets in the D.C., Maryland, and Virginia regions.
The weekend in pictures: Week 3Tuesday, July 5th, 2011
Check out a selection of photos that tell the story of the third week of summer swimming action.
NCSA Junior Nationals: Locals on Day OneWednesday, March 17th, 2010
The first day of NCSA Junior Nationals is in the books. Check out how the swimmers from local clubs Curl-Burke, Rockville-Montgomery and Arlington Aquatic fared on Day One and early in Day Two, and get links to see the full results of the first day's events.
Churchill boys, Whitman girls take Division I titlesSaturday, February 13th, 2010
After more than a week out of the pool, the Whitman girls and Churchill boys once again showed why they should not be taken lightly at Metros as the two teams scored convincing victories at Saturday's Montgomery County Division I meet. COMPLETE RESULTS INSIDE FROM DIVISIONS I, II, III and IV


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When it comes to wearing high street, you're always dicing with danger in terms of someone else wearing your outfit. Worst case scenario: someone else turns up in your look at the Christmas party. Second worst case scenario: someone from 'The Only Way is Essex' wears your look. We're sorry Kate Middleton – but you've just fallen into the second category…
Yes, that black and white Zara dress that K-Middy wore last week to the Gary Barlow gig at the Royal Albert Hall has now also been spotted on none other than the original vajazzler, Amy Childs of TOWIE fame. The £69.99 mini has gradually travelled down the fashion food chain to Amy, who wore it in LA yesterday where she's filming her reality TV show – accessorized with a Chanel bag, YSL Tributes and, er, some slightly suspect white ankles (never forget the feet when self-tanning Amy; as a former beautician you should know this! Tsk).
Compared to some of her other looks, this is a pretty restrained one for Amy, who normally looks a bit more like this on a night out. And has obviously decided to Princess-up her look a bit. Good effort, we say – and different from Kate's belted look with tights last week. Still, we wonder what the Duchess makes of it?
by Laura Atkinson


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Latest update : 2011-08-08
Cairo reacts to Mubarak's historic trial
As the trial of Egypt's ousted leader Hosni Mubarak begins, our reporters gather reactions in Cairo. Also, with violence worsening in Syria, we look at the support the regime still enjoys from allies at home and abroad. Finally, cost-of-living protests continue in Israel, with mothers now making their voices heard.


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Late yesterday, in a striking victory for the First Amendment on campus, a federal district court in Texas ruled that a number of restrictions on students' speech at Tarrant County College (TCC) are unconstitutional.
Victory for Free Speech on Campus: Federal Court Strikes Down Gun Rights Protest Restrictions at Tarrant County College
David B. Rivkin Jr. and Marc A. Thiessen: A Tale of Two Terrorists – WSJ.com
Jacob Laksin is a senior writer for Front Page Magazine. He is co-author, with David Horowitz, of The New Leviathan (Crown Forum, 2012), and One-Party Classroom (Crown Forum, 2009). Email him at firstname.lastname@example.com and follow him on Twitter at @jlaksin.
The Obama administration's decision to read the Christmas Day bomber his Miranda rights has rightly come under withering criticism. Instead of a lengthy interrogation by officials with al Qaeda expertise, Umar Farouk Abdulmutallab was questioned for 50 minutes by local FBI agents and then later advised of his "right to remain silent."It's well understood that […]


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Jeff Branscome writes about Spotsylvania County.
Thomas-McGuire White Paper on budget cuts DOA
Spotsylvania residents Steve Thomas and DJ McGuire's attempt at offering some budget cuts failed to convince county staff and supervisors. None of their ideas will be used to trim the county budget any further. A few blogs before this one contains the county's response to their ideas.
One thing I noticed was that some of their ideas didn't work because they didn't have enough internal knowledge of the budget to know how one change could affect several other items. No matter how open the budget process is, I've yet to see a governing body develop a budget that is easy to understand and follow where the money goes. I doubt it would be an easy feat.
At last night's Board meeting, both Thomas and McGuire were in attendance. They chatted with County Administrator Doug Barnes, who told them that he is willing to sit down with them any time to discuss ideas to save or make money.
McGuire sent this e-mail this morning:
"Steve and I want to thank Administrator Barnes, Treasurer Pritchett, and Commissioner Williams for their responses to our recommendations. It is this kind of dialogue with the citizenry that make Spotsylvania an exceptional county in which to live.
At present, we have only been able to review the responses briefly, but we will be examining them more fully over the next few of days. We look forward to continuing the dialogue at that time – and we hope it can be expanded by others joining in as, from whatever our vantage points, we work toward our common goal of an efficient and effective government."
Permalink: http://news.fredericksburg.com/spotsygovt/2010/03/24/thomas-mcguire-white-paper-on-budget-cuts-doa/


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Hopefully by now you have or nearly finished the first playthrough of Skyward Sword and your about to start hero mode. Yesterday, an article over at Just Push Start was posted about Skyward Sword's hero mode. In Phillip Price's opinion, Hero mode is not worth attempting for reasons after the jump. I personally think that his reasons for not trying hero mode are a bit vague and doesn't really put people off hero mode. Hero mode is definately worth having a stab at, there is absolutely no reason not to try. Jump inside to check out the reasons for yourself and my views.
Ok, I understand that you don't want to listern to Fi because you know already what to do, but to have this as a reason to not bother with hero mode? Regardless of how useless Fi is, this is not a reason to not attempt hero mode because the whole point of hero mode is to complete it with disadvantages like double damage, no hearts etc.
It doesn't hurt to have a reminder of how to do things or how to use items, even the NPCs say there's no harm in reviewing the basics. Again, this is just nit-picking at irrelevant attributes.
I think the double damage alone makes hero mode difficult. I have to think twice before attacking an enemy otherwise my hearts will disappear like that. Although improved AI would make things more difficult, it really isn't needed if double damage is hard enough.
Sorry, but this has to be the worst reason not to attempt hero mode. The Heart Medals are there for there for gamers who want a bit more challenge on their next playthrough, but aren't up for going without replenishing hearts the old fasion way. I confess I rely on Heart Medals, but even with them in your pouch, hero mode is still challenging. And if you don't want to use them, put them away in the Item Check.
It doesn't really matter, it's not as if your doing a speedrun or anything. Again, nit-picking at irrelevent attributes.
You may or may not agree with Phillp's reasons for not attempting hero mode, but I think these are completely pointless reasons, and I highly recommend that you at least attempt hero mode, it is definately worth your time.
What are your thoughts on this article? Do you think Phillip Price's reasons are pointless or do you think these are actual reasons to not attempt hero mode? Leave your thoughts and opinions below.
Source: Just Push Start


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The Paul Smith Men's Leather Bomber Jacket for spring/summer '13 pre-collection, seen here in peach.
Sir Paul Smith adds his interpretation of a bomber jacket to the outerwear trend of the moment with this elegant, minimal design. A fantastic piece, the jacket is crafted from butter-soft, premium leather and is packed with contemporary design details.
Produced in peach, the jacket's sleeves provide a tonal contrast to the body and have ribbed inserts for comfort. Two sets of vent pockets are discretely placed on the front of the jacket, which is ribbed at the neck and bottom hem for comfort. A chunky, gold-tone metal zip offsets the two-tone colourway, which also extends into the lining, in a final flamboyant flair typical of the British designer.
Made from leather please specialist dry-clean only.
This jacket fits to size.


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Patients & Visitors
Medical Services
Maps & Parking
Health Library
Physician Portal
Toxic shock syndrome, or TSS, describes a cluster of symptoms that involve many systems of the body. The following bacteria commonly cause TSS:
TSS from Staphylococcus infections was identified in the late 1970s and early 1980s when highly absorbent tampons, implicated in this infection, were widely used by menstruating women. Due to manufacturing changes in tampons, the incidence of tampon-induced TSS has declined.
TSS from Streptococcus infections is most commonly seen in children and the elderly. Other populations at risk include individuals with diabetes, HIV (human immunodeficiency virus), chronic lung disease, or cardiac disease.
The following are the most common symptoms of TSS. However, each person may experience symptoms differently.
The CDC's criteria for Staphylococcus TSS include:
The CDC's criteria for Streptococcus TSS include:
The symptoms of TSS may resemble other medical conditions. Always consult your doctor for a diagnosis.
Streptococcal and staphylococcal TSS risks may include the following:
Ruling out similar illnesses, such as Rocky Mountain spotted fever, among others, is critical in diagnosing TSS. In addition, confirmation is made in children and adults who meet the CDC criteria for TSS. Other diagnostic studies may include:
Specific treatment for streptococcal and staphylococcal TSS will be determined by your doctor based on:
Treatment for TSS may include:
The following may help prevent TSS:
Click here to view theOnline Resources of Infectious Diseases
Find an MUSC Doctor:
»Pediatric Infectious Diseases
Treatment at MUSC:
»Infectious Disease Clinic
Tests & Procedures:
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Medical University of South Carolina


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|VFH is much too comfortable in my house!
I'm sad to say that VFH*, or it's little brother, at least, has returned to our household, leaving me with a sore throat, chest cold, and a sick child to care for. With only a few brain cells functioning today in my head, I give you a very abbreviated version of "Best Bytes" for this week. I'm sorry but I don't have the energy to be witty or clever or give you much information... but here are the links.
It's a jungle of germs out there everybody. Stay well.
In the News
Cunning, Care and Sheer Luck Save Rare Map of 1770 New York
More Indiana couples discover funeral home facilities can make great wedding chapels
More problems in Los Angeles: Gabrieleno Indians protest excavation of cemetery where ancestors likely buried and La Plaza officials meet with local Gabrielinos about unearthed burials
On the DNA front: Krupa family of Croatia proven descendants of the Old Turkic Ashina dynasty
Is that a real number: Genealogy is hard, but computers make it 'a bajillion times faster'
Surprising stories at Dunsmuir's Cemetery
From the Blogs
I need this: The Pocket Physician, by Laura Crawley of The Virtual Dime Museum.
Genealogy Blogs: A Comment on Comments by Amy Coffin of We Tree.
The Spoons of Berenice by Margel on 2338 W. Washington Blvd.
I'm already there: 5 Reasons Genealogists Should be on LinkedIn by Kerry Scott of Clue Wagon.
SLC Genealogy Research Travel Kit by Joan Miller of Luxegen Genealogy and Family History.
* * *
VFH = Virus From Hell. It's been here since December and refuses to leave.
I know I missed a ton of great posts this week, so if you saw something great that's missing from this list, please share in the comments.
To subscribe to my Google Reader shared items, please visit my Google Profile. Be sure to check out the weekly picks of Randy Seaver, Diane Haddad, Megan Smolenyak, Susan Petersen, Greta Koehl, Donna Pointkouski, and the Follow Friday posts listed on Geneabloggers. Happy reading!
Copyright © by Elizabeth O'Neal


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THE LOOK 40s-inspired pinned-up curls
HOW-TO Add shine spray to wet hair and blow-dry using a medim-size round brush until 75 percent dry. Create a part that lines up with the outside of the eye and finish drying on a cold setting (to maximize shine). For the hair around the face, use a two-inch curling iron. Roll curls and gently remove iron while keeping the curl intact and secure it to the head with a bobby pin. For the back of the hair, curl holding the iron horizontal to the head, going just up to the hairline, and in to the head with a bobby pin. The back section can be done in two to three sections. Finish with a heavy shine spray.
INSIDER TRICK: After you finish curling the front area, put a clip into the hair above the eye on the side with more hair to get the rounded wave.
BUY ONLINE NOW Jonathan Product IB Shield Humidity Lock-Out Shine Spray, $32; beautysak.com.
Try on Kate's hair now!Read MoreLess


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Fatty acids
Fatty acids Prices, markets & analysis
For those looking to keep abreast of the global Fatty acids market, our independent, unbiased pricing information, news and market analysis is an invaluable resource.
Whether you buy or sell Fatty acids or related products, you need to know about the prices and the factors driving the prices in the global Fatty acids market as they happen. Our network of price reporters throughout Asia, Europe and the US provide key local insights.
Our editor gives their expert view
Fatty Acids Overview Transcript
The North American fatty acid report in the US covers fatty acids that are derived from tallow. Fatty acids are part of the oleochemical community of products. Those products are made through various splitting of water and oils, fat being an oil, so when you create the fatty acid you get the acid component of the oil splitting. You also get a glycerine co-product.
The fatty acids go into a variety of products, they are ubiquitous in the market in fact, they go into food products, they go into industrial products, they go into agricultural products.
In the food industry they are used to make foods more palatable. In the industrial industry they go into surfactants, where they are combined with alcohols to create esters and in the agricultural industry they go into the same items.
How we can help
Fatty acids news and market information products from ICIS
We offer the following regional Fatty acids analysis and news coverage to keep you informed of factors and developments affecting prices in the Fatty acids marketplace.
Price reporting
Price Reporting – More information about the price reports we publish on Fatty acids
Independent price assessments and market coverage by region
Price history
Price History – More information about the historical price data we publish on Fatty acids
Track historical price data
News & analysis
News & Analysis - News & market analysis specifically relating to Fatty acids
Breaking news of latest developments affecting the markets.
Insight and analysis of factors driving prices.
Relationship chart
Upstream of Fatty acids
Fatty acids
Downstream of Fatty acids
Market overview
Fatty acids: Market overview
Updated to Q3 2014
Globally, the fatty acid market is mixed, with the US and Europe remaining significant net importers of vegetable-derived fatty acids from Asia, while also maintaining tallow-based fatty acid production streams.
Asian fatty acid production remains vegetable derived, with C16 palmitic, C8s, C10s, C14, and any blends of these forming considerable portions of the materials imported by the US and Europe.
Tallow-based fatty acids in the US and Europe stem from traditional oleochemical production processes where fats are split to create the fatty acids with a glycerol co-product. In Asia, all fatty acid production is via the oleo route, using only vegetable oils.
European tallow-based fatty acids prices in the third quarter are expected to remain stable from second-quarter levels, with supply and demand in balance, and feedstock costs remaining relatively stable. Softening palm feedstock costs have led to expectations of lower third-quarter palm-based fatty acid prices, although tallow-grades are predicted to remain the more competitively priced option. Consumption is expected to decline, as anticipated during the quiet summer months in Europe.
In the US, C18 stearic and oleic fatty acid supply is trending to balance amid healthy sustained demand in most end-use sectors. Tall oil fatty acids (TOFAs) are derived from wood-pulping processes and provide alternative streams for C18s. In the US, TOFA supply is also lengthening, as producers are operating at high rates to maximize co-product rosin as the Chinese have not been as active in the rosin markets.
Asia fatty acid pricing is subject to upstream market movement of palm oil and palm kernel oil. Controlled production is likely to continue in order to minimize losses amid lower demand for C12/C14, and further tighten short chain fatty acid availability.
Stable demand and firm upstream as well as biodiesel policies might lend some support to triple pressed stearic acid pricing. At least two new plants in southeast Asia are slated for start-up by fourth quarter, adding extra capacities of around 400,000 tonne/year in 2014.
News & analysis
Fatty acids news & analysis
Pricing Intelligence
Pricing information
Regional price assessments, published daily or weekly, enabling you to keep track of trading prices, understand price drivers/fluctuations and set a benchmark for contract price settlements. ICIS offers reports on over 180 commodities across the global petrochemical, energy and fertilizer markets. Information covered in our price reports includes:
- Spot and contract price assessments
- Market commentary on trends and developments
- Transactions reported and confirmed
- Plant and production news
Information is accessed online, via the ICIS dashboard service and is configurable to suit your preferences.
Price forecast services
Produced by the ICIS Consulting team, these reports give a robust rolling 12-month price forecast, trade balances and in-depth analysis into where markets are heading – providing a valuable tool to support your short- to medium-term plans.
Dashboard – Easy access to ICIS pricing data
ICIS pricing intelligence is delivered to you online via the ICIS dashboard. Here you can view your reports and also access other useful services including related news, analysis, historical data and market alerts.
ICIS dashboard also makes it easy for you to create pricing charts, download price history and export data to create tailored analytical models.
Margin reports
ICIS weekly margin reports deliver the detail you need to understand how production costs and prices are affecting margins, enabling you to judge the likely impact on your business and optimise your upstream and downstream business decisions.
Supply and Demand Window on ICIS Dashboard
The Supply and Demand Window on the ICIS Dashboard provides a snapshot view of historical and forecast information for supply and demand, production capacity and trade flows – a key tool to help safeguard future investments within the chemicals market.
Industry News
News service
24-hour global coverage of breaking news in the petrochemical industry, including updates on production, shutdowns and key transacted deals, keeping you informed of market developments as they happen. The ICIS news service allows you to customise the market alerts delivered to your email inbox, providing the business-critical information you need straightaway.
ICIS Chemical Business magazine
If you want to keep updated on the factors driving price movements in the global chemical markets, ICIS Chemical Business provides a summary of the information you need to support your business decisions. Every week, our global team of experts digests and summarises the key issues and their potential impact on the market – all in one magazine.
Market Studies & Analysis
Annual studies
ICIS publishes global annual studies, as well as dedicated reports on domestic China markets, which will help you navigate the complex petrochemical, oil and gas industries in the medium-to-long term. Our studies and reports provide expert analysis and forecast data on supply, demand, production and capacity for specific markets.
Supply & Demand Data
An expert view of supply and demand comprising four fully-reconciled databases, giving you access to extensive data for more than 100 markets. Information is included on global and regional trade flows, production, capacity and sources of demand in the short-, medium- and long-term. Data can be downloaded, customised and queried to support your planning requirements and your strategic decisions.
Training & Conferences
Training courses
ICIS provides specialist training courses across the global petrochemicals, base oils and fertilizers industries. Our training team of industry experts can help you increase your knowledge of the industry and gain the insight and know-how needed to operate and trade effectively.
Find out more about ICIS training courses >>
ICIS produces a series of highly informative and timely conferences. Extensive research is carried out to ensure that each programme delivers the information you need and addresses current industry issues. We source speakers who have the appropriate expertise and experience to deliver excellent quality papers.
Find out more about ICIS conferences >>
Global markets
Working closely with you to understand your strategies, challenges and ambitions, the ICIS consulting team deliver tailored advice and solutions to suit your unique requirements. With many years' experience of guiding business leadership teams, we show you how market conditions can make a positive or negative impact on your long-term plans.
China markets
ICIS expert consultants can provide your organisation with the insight, intelligence and data needed to build and grow your business in China. We can help you to gain a clear view on the short and long-term supply and demand picture in the chemicals, energy, iron and steel, non-ferrous metals and paper and pulp markets in China.
Regional coverage
- Asia
- China
- Middle East
- Europe
- Latin America
ICIS price assessments are based on information gathered from a wide cross-section of the market, comprising consumers, producers, traders and distributors from more than 250 reporters world-wide. Confirmed deals, verified by both buyer and seller, provide the foundation of our price assessments.
Our in-depth market knowledge drives our specialist focus, as we recognise the importance of individual market dynamics and not a one-size-fits-all approach.
Over 25 years of reporting on key chemicals markets, including Fatty acids, has brought global recognition of our methodology as being unbiased, authoritative and rigorous in preserving our editorial integrity. Our global network of reporters in Houston, London, Singapore, Shanghai, Guangzhou, Mumbai, Perth and Moscow ensures unrivalled coverage of established and emerging markets.
Fatty Acids Methodology
About Fatty acids
Fatty acids are produced from natural fats and oils such as coconut and palm oil, tallow oil, soya, rapeseed and tall oil. The use of different oils allows the production of acids with differing carbon chain length distribution that can characterise a fatty acid into groups according to the main chain length.
The main use of fatty acids are in the production of soaps, detergents and surfactants used in products such as shampoos, liquid detergents, body lotions and toiletries.
They are used in the manufacture and compounding of natural and synthetic rubbers to obtain the best processing and vulcanisation characteristics. In food they can be used to produce monoglycerides to act as food emulsifiers.
Relationship chart
Upstream of Fatty acids
Fatty acids
Downstream of Fatty acids


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Pair sought for using stolen checks in Oregon City
The two people allegedly used checks stolen from a person in Tualatin in May
The two people allegedly used checks stolen from a person in Tualatin in May
The owners of the home were moving it. A tug was behind it pushing it down the river.
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It's smaller than leading Android phone, but larger than Apple's iPhone, 'ideal for one-handed use.'
Sally Showman returns to morning weather on KOIN 6 News beginning July 7. Here are 25 Things to know about her.
The team doesn't immediately lose trademark protection and is allowed to retain it during an appeal, which is likely.
The family wasn't home at the time or else "they would be dead," their niece said.
After arriving back at their rooms at 4:45 a.m., victorious American players skipped breakfast Tuesday, slept late, went for medical tests a…


text: A visit to the Louisville office of the National Weather Service, one of three regional offices serving Kentucky, explores the history and mission of the National Weather Service and the science of forecasting the weather. Other topics include career opportunities related to meteorology, forecasting equipment and technology such as Doppler radar and satellites, and safety precautions for severe weather. A 2004 KET production for middle and high school classrooms.


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About | Major Projects | Portfolio | Showroom | Contact | News | Sale Items
BinovaThe story of Binova began in an artisan workshop in Assisi ( Italy). Fifty years of research and design are the guarantee that extraordinary care is given to the choice of materials, processing techniques and production systems for Binova kitchens solutions, while close collaboration with architects and designers of renowned prestige ensure a taste for a sophisticated contemporary look that is also ergonomic and functional.
The company's artisan past, inherited from the family tradition, and its constant search for quality in every detail, from the interior finishes to the raw materials, blend together perfectly in a kitchen space with simple, elegant forms. Aesthetics, which are always at the service of functionality, combine with technology, leaving the right amount of space to the potential of innovation. Modular configurations, laid against the wall or arranged as an island, are placed with grace and simplicity, returning the scene to the person who lives in it as the central focus.
The space maintains a formal purity and intangible lightness where one can deftly move around amidst taste, flavours and the senses. Always an expression of spatial continuity, the kitchen environments contribute to a household organisation that seeks to maintain the order needed for the preparation of dishes, while compactness and solidity, the heart and spirit of Binova kitchen furnishings, allow rigorously elegant Italian design to emerge in a flowing, unexpected way, guaranteeing, quality unaffected by the passing of time. Binova has received ISO9001 Vision 2000 certification.
BontempiBontempi Cucine is part of an industrial group. 40 years of history and success have ranked it among the leaders in its field, not only in Italy, but the world over. Group sales are achieved thanks to a diversified range of top quality products for the home (these include tables, chairs, beds, fitted kitchens, interior furnishings and living room furniture).
The manufacturing of fitting kitchens began in 1988 and is now a consolidated business with signifiant dealings abroad, especially in Europe, the USA and Far East.
The many strengths of Bontempi Cucine include a cutting-edge design on all models that keeps up with and indeed anticipates market trends, along with modern technology, ergonomic concepts owing to in-depth research, a range of colours that allows for infinite matches, the utmost care for details, the respect of the environment and expert planning design.
Bontempi has always been committed to working imaginatively with good taste and precision but most of all with a passion to provide customers with their "own product", to furnish their homes with style, character, prestige and comfort. Our mission can be summarized in the offer of an excellent product to all potential consumers who see the real perceived value as a number one priority when making their purchasing decision.
Barget - Kitchen Design
Tel: 0207 443 5060 | Email
Open: Mon-Fri 10-6, Sat 11-6
[photography and website by Creative Kite]


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Usually I don't like brownies but this one I loved it. Chocolate and caramel. From Jean Paré.
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Make this season merry, bright and manageable with our easy ideas.


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Two stretches of the game have come to define the Magic in recent weeks — the start of the two halves. No matter how the Magic want to cut it, they are not winning these two parts and are finding themselves in a hole that is becoming increasingly difficult to climb out of.
After seeing a three-point deficit with 2:20 to play in the first half grow to 12 thanks to some brilliant teamwork from this new-look Atlanta squad, Orlando continued to lay an egg with the starters in, unable to cut into the deficit until Atlanta stretched the lead out to 19 with 8:14 left. From there the uphill climb that started with a 16-2 run right out of the gates led to a frustrating evening for a Magic team that still seemed so close, yet so far in games like these.
The Magic had the lead down to eight at several times in the fourth quarter, but the Hawks seemed to have an answer or a stop to slow down the Magic's momentum in an 86-80 win at Amway Center on Wednesday. It seemed all of Orlando's momentum in a 3-2 road trip came to a screeching halt as the team struggled to score and did not do enough to get the win, but did just enough to keep things relatively interesting if they could find that spark for a short while.
|Off. Rtg.
The frustration was visible early in the third quarter when Jacque Vaughn called a timeout with 8:16 left in the quarter and Orlando down 17 points. Vaughn subbed out all five players on the floor (Orlando's starting lineup) and left Glen Davis visibly upset on the floor, assumedly yelling at himself for his poor play.
"[The starts are] killing us. It's killing us," Glen Davis said. "As captain, I take it upon myself in situations like this to get us going. I am thinking about the last five games and the things we have been doing, I don't remember the last time we've been down like that. I think about how I played. I wasn't here today. Point blank. Didn't show up today."
Davis finished the game with 10 points and seven rebounds, but shot 2 for 11 from the floor and struggled to defend Josh Smith (16 points, 11 rebounds, five blocks) and even Zaza Pachulia at times (seven points, nine rebounds).
It was not Davis' finest moment in a Magic uniform. And his showing of frustration on the bench was not directed at anyone (it seemed) and more directed at himself. The frustration he showed in that moment was certainly symbolic of the frustration the Magic had throughout the game.
The five subs did provide some spark. While Jacque Vaughn said he was not sending a message, instead opting to put out the five players who would give the team the best chance to come back in the clichest terms, the message might have been received anyway as the Magic's starters came back in and brought the lead into single digits and got the game back to 12. Orlando lost no ground in the third quarter.
That still left the game there for the taking in the fourth quarter if they could just get a shot to go down. The Magic did not do enough of that even though they found the bottom of the net in making 10 of 20 shots. Six turnovers, and 11 fourth-quarter points off those six turnovers, may have eventually done the Magic in for this one.
Orlando's turnovers, like it did against Atlanta in the first meeting, did this team. The Hawks scored 24 points off the Magic's 16 turnovers. A number that was certainly too high for this team's liking, particularly with Atlanta generally doing a good job closing down passing lanes to cutters and recovering quickly to contest shots.
"Obviously the most glaring opportunities came at the end of the half when it was a four-point game and you're going to the half down 12 instead of four," Arron Afflalo said. "That makes it an entirely different game and an entirely difference comfort zone for them. I honestly don't think they felt any discomfort tonight. I didn't get that feeling from them. Can't discredit them for having that attitude. Next game will be different, not speaking about the outcome but the way we play."
That late second quarter run that stretched the lead from three to 12 included two turnovers that led to runouts and easy points. The first on a E'Twaun Moore pass intercepted by Jeff Teague for an easy layup. And the second on a bad Gustavo Ayon pass that led to a clear path for Josh Smith. Frankly, after those two plays on Orlando's deficit should have been larger.
And it felt like the deficit should have been much bigger throughout the first half than it actually was.
So, again, Orlando was allowed to hang in the game but could never get over the hump. The Hawks were not world beaters in the second half — the Magic were +6 in the first half and ended the first quarter only down 20-15 actually — this game literally came down to the hill the Magic had to climb to stay competitive.
The hole and the desperation the Magic had to play with cost them too much. And left them having to play perfect to make up for it. In games that come down to making shots — Orlando shot 38.3 percent while Atlanta shot 43.8 percent, making only four more field goals in one less attempt (8 points, in other words) — those mistakes prove extremely costly.
"We've been down a lot in every first quarter at least," Jameer Nelson said struggling to put a finger on where things are going wrong at the beginning of games. "It's been a hole for us. You exert so much energy doing that. I can't put my finger on it. I guess we'll have to watch film and figure it out."


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Weather Links
Humidity 80%
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Sponsored by: Arceneaux Ford
Humidity 80%
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Dec 10, 2012 5:54 PM by Tonya LaCoste
The owner of Desperado's Cabaret will appear before a federal judge Thursday. James Panos is scheduled for preliminary and detention hearings before Magistrate Judge Patrick J Hanna. Last week, federal authorities raided Panos' strip club on the I-49 service road in Carencro and charged him with maintaining a drug-involved premises.
Judge Hanna will decide whether there is probable cause before Panos' case is taken to a grand jury. Also, Hanna will decide whether to keep Panos detained until trial. The judge will take into account whether Panos is a flight risk or a danger to the community.
The U. S. Attorney's Office would not specify the allegations against Panos, but officials did say Panos violated a federal law that prohibits a business owner from manufacturing, storing, distributing, or using a controlled substance on the premises.
1 hour ago


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Site Map : http://www.marieclaire.com
Index -> News & Features -> Editor's Daily Dish Blog -> Miscellaneous
Editor's Daily Dish Blog Home
Face Off
Hillary Clintons facial expression in the Situation Room brings scrutiny
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The How I Met Your Mother star dishes on her secret talents and biggest pet peeves.
Exclusive Q&A: Melanie Notkin is The Savvy Auntie
Not a mom? Doesn't mean you can't join the Auntorage.
Early Birds Get the Royal Wedding!
Early morning hours for royal wedding coverage.
Glee's Amber Riley Visits MC
Cover Girl and Glee star Amber Riley visits Marie Claire.
No Mercy for Fugitive Fraudster Husband
After Michelle Kramer's missing husband was finally found, he is now facing the many malpractice lawsuits he left behind.
Exclusive Q&A: Candace Bushnell on What's Next for Carrie Bradshaw
Details on Carrie Bradshaw's teen years and whether Blake Lively might be the next Carrie.
Need To Meet: Eliza Doolittle
The British pop star gives us the low-down on her famous name, her hidden talent, and what guys shouldn't do on a blind date.
Need To Meet: Oh Land
Danish singer-songwriter Oh Land tells us what it was like growing up a ballet rebel in a musical family, only to find her own unique sound.
10 Things You Didnt Know About Kelly Rowland
The singer dishes on bad dates, dinner at Diddy's house, and whether or not Destiny's Child will reunite.
Exclusive Interview: Bonnie Wright on the End of Harry Potter
The star who plays little Ginny Weasley stopped by Marie Claire to chat about her films, her fashion sense, and her future.
10 Things You Didn't Know About Sophia Bush
The One Tree Hill Actress talks about her crush on Javier Bardem and Penelope Cruz, her daily need for CNN, and her dream date.
New BlackBerry PlayBook Is Purse-Friendly
In the age of the iPad, this new tablet is more portable but not quite up to speed with the competition.
Pact Wants You to Protest Coal ... in Your Underwear
Pact's new collection, "Beyond Coal", was born out of collaboration with Sierra Club in an effort to raise awareness and educate people about the public health and environmental dangers of coal, advocating the use of cleaner fuel sources. L
Need To Meet: Jessie J
The leggy pop tart shows us her hidden talent, talks about bad bowling dates, and gives us a peek inside her handbag.
10 Things You Didn't Know About Taylor Momsen
The teenage rockstar talks about her musical influences, her top idols, and her favorite reality show.
What We're Reading: A Memoir That's Nowhere Near Normal
Ever been obsessed with something? Read about a woman who can't control her obsessions.
Suno Launches E-commerce
Fashion line Suno revamps its website with e-commerce.
Libyan Woman Speaks Out
Alleged Libyan rape victim Eman al-Obeidy speaks out in an interview.
How to Be the Next Kate Middleton
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What We're Reading: More Than a Beach Read
Jump start your summer reading with this suspenseful family drama about the secrets three sisters uncover in their Marthas Vineyard beach house.
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The adorable English singer dishes about beatboxing, her crush on Rihanna, and why she always has a spare pair of tights in her handbag.
What We're Reading: An Eye-Opening Memoir
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How a Hero Saved Two Women From Sex Slavery in NYC
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What We're Reading: Yet Another Jane Austenish Novel
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What We're Reading: A Lustful, Literary Memoir
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What We're Reading: A Book About Reading More Books
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Congress Votes to Cut All Planned Parenthood Funding
Sign this petition to rally against the effort to eliminate affordable health care for women.
Get Marie Claire on Your iPad!
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Send a Letter of Support to CBS Correspondent Lara Logan
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Exclusive Q&A: Publicist and Author Jessica Kleiman on Selling Yourself
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What You Missed at Sundance Film Festival
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What Were Reading: Losing Graceland
This week's book is a novel Micah Nathan's new book Losing Graceland , a story of friendship across the generation.
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Reviews by Hermosa
Upper Eyelid Bleph - Glad I Did It
I had droopy upper eyelid as age catches up and it runs in the family. The thought of doing bleph was so scary at first. I did lots of internet research and thanks to all reviewers in RealSelf, in a way you guys helped me make this decision. I finally did it on Jan 09 2009. It... READ MORE
Recent comments from Hermosa
Hi Vallee, I haven't been to this site for a long time. I did my upper lid surgery with Dr Eric Okamoto in Fremont in Jan 2009 and I'm very satisfied with the result. READ COMMENT
Hi, I signed up 5 sessions for almost the same problem as yours. Didn't see much diff in first 3 sessions but in the 4th & 5th session, the doc increased the setting and I actually see the diff. Pls see my reply to another poster,... READ COMMENT
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Grandma's Potato Salad
Our Fourth of July feast wouldn't be complete without this cool, old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin
24 Servings
Prep: 45 min. + cooling Cook: 15 min. + chilling
6 pounds medium red potatoes
1 cup water
1/2 cup butter, cubed
1/4 cup white vinegar
2 eggs
1/2 cup sugar
4-1/2 teaspoons cornstarch
3/4 cup heavy whipping cream
3/4 cup Miracle Whip
1 small onion, finely chopped
2 green onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 hard-cooked eggs, sliced
Place potatoes in a stockpot and cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender.
Drain. When cool enough to handle, peel and slice potatoes; cool
For dressing, in the top of a double boiler or metal bowl over barely
© Taste of Home 2014
2 of 2
Grandma's Potato Salad
Directions (continued)
simmering water, heat water, butter and vinegar until butter is
melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to
butter mixture; cook and stir for 5-7 minutes or until thickened.
Transfer to a large bowl; cool completely.
In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip
into cooled dressing mixture; fold in whipped cream. Stir in onion,
green onions, salt and pepper. Add potatoes; toss lightly to
combine. Refrigerate, covered, until chilled.
To serve, top with hard-cooked eggs; sprinkle with paprika. Yield: 24
servings (3/4 cup each).
© Taste of Home 2014


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PHOENIX (September 20, 2012) – For years, employees at Abrazo Health Care's Maryvale Hospital have donated gently used clothing and shoes to "The Maryvale Closet," an internal collection that is available to patients who may be in need.
"The frequency of our patients requesting clothing and shoes is higher than you'd think," said Crystal Hamilton, CEO for Maryvale Hospital.
With one of the greatest requests being for shoes, the employees at Maryvale Hospital launched the first Maryvale Hospital Flip Flop Drive. In just one month, Hospital staff – including executives, physicians, nurses and administration -- collected more than 230 pairs of men's and women's flip flops in a variety of sizes, more than doubling the original goal of 100 pairs.
"Maryvale employees really latched on to this program and I think it's a testament to how passionate we are about helping the members of the community which we serve," said Hamilton.
To promote the collection, the internal hospital team created posters, sent staff emails and placed collection boxes on each floor of the community Hospital.
"I repeatedly over heard staff saying that they were excited to purchase five to 10 pairs of flip flops for donation during their personal shopping trips," said Hamilton.
Maryvale Hospital has been serving the Valley for over 50 years. Located at 5102 West Campbell Avenue in Phoenix, the 232-bed, 24-hour hospital offers comprehensive inpatient services, an emergency care and accredited chest pain center. For more information visit www.maryvalehospital.com.
About Abrazo Health Care
As the second largest health care delivery system in Arizona, Abrazo Health Care is committed to providing excellent medical care to the residents of Maricopa County. The Abrazo system includes five acute care hospitals: Arrowhead Hospital, Maryvale Hospital, Paradise Valley Hospital, Phoenix Baptist Hospital and West Valley Hospital; and one specialized cardiovascular hospital, Arizona Heart Hospital; with a combined 1,027 licensed beds. In addition the system consists of two health plans: Phoenix Health Plan, and Abrazo Advantage, serving nine counties in the state; School-Based Health Centers; and Abrazo Medical Group with 70 employed physicians in 19 Valley locations. Visit www.abrazohealth.com for more information.
For media inquiries, please contact:Lori BakerAbrazo Health Regional Communications Specialist


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Contact: Lisa Chensvold
University of North Carolina Health Care
Caption: At Bwaila Maternity Hospital in Lilongwe, Malawi, Dr. Jeff Wilkinson's patient recovers from surgery to repair a fistula she developed during childbirth. The patient's sister (with her baby) serves as her "guardian" while in the hospital.
Credit: UNC Institute for Global Health & Infectious Diseases
Usage Restrictions: with credit
Related news release: University of North Carolina receives $8 million grant to improve safe motherhood in Malawi


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Copyright © J & J Storage, 2012. All rights reserved.
Welcome to J & J Storage
J & J Storage offers Waldport and surrounding areas a great place for outdoor and indoor secure storage with 24/7 gate access for whatever you need to store.
Storage For Things Like:
Our facility is securely gated, and our on-site management provides excellent customer service.
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We offer 100 indoor heated storage units in 4 different sizes to meet your need and budget: 10x20, 10x15, 10x10, and 10x5. Unlimited outdoor storage with spaces up to 45' in length to accommodate just about anything you need to store: RVs, boats, autos, motorcycles, travel trailers, and heavy equipment.
There are discounts available for prepayment of rent and for military personnel. Give us a call today.
J & J Storage
125 SW Kathleen St
Waldport, OR
Phone: (541) 563-8688


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Apple's latest ad, in which Justin Timberlake and Jimmy Fallon behave as you might expect gamers to, causes online ructions among some gaming devotees.
Four-player Push Me Pull You is one of the strangest -- and most mesmerising -- gaming experiences we've ever clapped eyes on.
The dormant smartphone gaming phenomenon is making a triumphant return as a multiplayer title, creator Dong Nguyen confirms.
By translating chat commands into in-game movements and button inputs, more than 12,000 people are haphazardly steering the protagonist of the original GameBoy classic in a chaotic collective effort.
What can Xbox One users expect from next month's update? Microsoft unwraps some of the details, but promises there's still more to come.
A February update will beef up the Kinect's voice recognition, while another one in March will enhance the console's party and multiplayer features.
A new update to Google Play means Android games can now begin to offer turn-based multiplayer modes via the store's built-in gaming system.
The update rolled out to always-online consoles at 1am UK time this morning, and fixes a bunch of minor bugs.
Sony's cranked up the macho-o-meter for the PlayStation 4's debut TV ad.
In a move sure to rile up the microtransaction-hating gaming community, Web users discover that in-game currency can be purchased with real-world cash in Grand Theft Auto Online.


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KGBS-CA is a low-power Class A television station in Austin, Texas, broadcasting on local analog UHF channel 32. Founded in 1994, it is owned by Viacom. It is an affiliate of Tr3s (MTV Tr3s), which is an American Spanish-language cable, satellite and over-the-air network with programming from the MTV España ... See more
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Colorful bolts of cloth sit neatly on shelves and quilts hang from the walls in Johanna Felberbaum's StitchCraft Creative Quilting & Sewing, a visually playful shop at 399 S. Federal Highway in downtown Boca Raton.
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2005 and I was in India on my honeymoon (well second to be honest…but hey I'm greedy.) We were travelling from Ooty on the Nilgris Mountain Railway. Ooty, in Southern India is a location lost in time – you can feel the Raj creeping out of every wall. Unlike the bone achingly hot plains which I had left below, the climate was wet and very cold. It was my second time in India and it had captured my heart all over again.
It is a marmite place
The crowds of tourists on the train were totally Indian and as such we were a novelty. Engaged in conversation, asked to hold babies, posed for photographs and generally made a fuss of. I can still taste the home made sweets…fresh ghee, sugar, cashew and condensed milk.
We stopped at a station, I forget where. This girl was stood next to her parents and like so many children looked at me with an intensity and inquisitiveness that was both unsettling and moving. You couldn't help but react. In my case that was to take a picture. She turned and left
In the years since I have often looked at this image and wondered who she was, where she was going having been to the temple and what she is doing now
Canon 20D, 135mm F2.0
More pictures from India to come


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- KaimukiMan Jan 22, 2008 07:55 PM
In her "table manners" blog Helena has told us it is OK to commit the sin of omission in violating the dietary restrictions of a friend. Apparently so long as it is not a life and death issue (such as a peanut allergy) or perhaps a religious tenant (keeping kosher) then there is no problem with throwing someone's diet out of kilter without even doing them the courtesy of informing them.
I have a good friend who has lost about 200 pounds on a carb controlled diet over the past two years. He has been able to greatly reduce his medications, has incredibly improved his cholesterol, blood pressure, and heart rate, and is a much happier. And yes, one meal can throw off his chemistry for a week or more.
I seem to find that Helena's advice is frequently very different from my own expectation of what constitutes good manners. I find this latest edition to be a particularly grievous breach of edict. This was not a "little white lie". Helena counseled a deliberate action to mislead someone in the early stage of a rigorous diet program, after there was a promise by the cook to observe the dietary restrictions.
I ask the Chowhound board to consider the value of Helena's future here. Do other hounds share this feeling?
I agree completely. Not only is this a violation of trust, it shows a total disregard for the other individual. This type dribble can make the rest of the content here seem questionable. Much of what is on the Chow side needs to be better thought out. I find little there of value for me.
re: KaimukiMan
Your post was moved from the Site Talk board here to the CHOW Feedback board because the CHOW portion of this site (all the content you see at the CHOW.com URL, portions of which are highlighted in the right hand section of Chowhound.com pages) is discussed here. The message boards (the discussion boards you see at the Chowhound.com URL) are discussed on the Site Talk board. We know that's confusing, but the "Site Talk" name is carried over from the older days of the site. The sites are supported by different people, and have some difference in audience, so that's why we have two boards.
Technical problems with all of CHOW.com/Chowhound.com are discussed on the Technical Help board, as one Engineering Team supports us all!
I fully agree with you, KaimukiMan. The only reason I continue to read Helena's column is because it's with great humour I wait to see what tidbits of etiquette "wisdom" she has to impart to us next, and it's rather like trying to look away from a hideous trainwreck.
Honestly, I don't know why Chow keeps her on board. So many people have expressed displeasure at her poor advice over the months. The "don't bring your lunch to work" article in particular will always remain a classic in my mind, but this most recent one has transcended hilarity and gone to the point of just outright violation of basic respect.
Frankly, I don't even come to Chow much anymore because the fact that they are willing to publish a column like this demonstrates how little their judgment of valuable content differs from my own.
re: vorpal
Erm... that should, of course, read "resembles", not "differs".
I can see all points of view on this one. My take is that Helena is meaning to be provocative. Her sometimes flippant remarks ("At the last moment, you had to choose between keeping your promise and a properly emulsified and balanced sauce. You quite rightly chose the latter.") are meant to provide a Chowhound's perspective on etiquette, not an ethicist's or a philsopher's. In the Chowhound universe, a few bread crumbs in a South Beacher's diet vs. a properly executed sauce? No brainer. If I want a regular advice column w/a regular point of view, I'll look elsewhere. What I like about Helena is her priorities are a food-driven. It's not like a tablespoon of breadcrumbs will make a jot of difference to this guy's diet - whereas they can make all the difference in the world to a sauce.
re: originalfig
I agree that she tries to be provocative, often at the expensive of etiquette and even common courtesy. But an "etiquette" column shouldn't, IMO, be driven solely from the food perspecitve. I love to cook for people, and would never sneak in an ingredient after telling someone that I'd cook something for them that was friendly to their diet. And that is not a "Chowhound" thing, that's a friendship/honesty thing. This said, I've not checked out her stories for a good while, until seeing this thread.
re: originalfig
The blog made me roll my eyes so much I can't get them down into their sockets. Who would do this? I cook for a number of special needs people in my extended family. I wouldn't do this to them, if I know the needs. How hard is it to take out and reserve some of the less-than-properly-emulsified-and-balanced-sauce, then continue on as needed for the rest? Especially when the guest had declined the invitation initially (this is key), but was assured the menu would be okay for his/her dietary needs.
Like many, I rankle at really difficult guests (we all have them!), but this was not the case. Upfront info from guest (again, this is key), host agreed, then host reneged. Not OK just for the "chow's" sake. If the responses in the blog are to be chow-driven, then perhaps a letter like this should not even be chosen for responsorial, since the topic is clearly NOT about being purely food-centric, but about being antagonistically food-centric when you know you are feeding someone something they should not/can not/have expressed a need to not have. Provocativeness aside, it just flies in the face of the good information this site endeavors to put out. Likewise, it's sort of crappy host etiquette.
I don't often read the" Helena" pieces, but I would suggest that the writer of same check out the myriad posts on this site for a few tips on how to deal with such dietary issues. Flippancy in lieu of hospitality does not really cut it. And can ruin the friendship.
I'm done; thanks for the rant opportunity,
re: originalfig
"It's not like a tablespoon of breadcrumbs will make a jot of difference to this guy's diet"
sorry, but that's precisely where you - and helena - are wrong.
for one thing, the bread, however small the amount, DOES make a difference on a biochemical level for someone who is in the early stages of that type of diet plan.
and even more importantly, it's an ethical issue.
you stated that you like helena because "her priorities are food-driven."
as opposed to what? morality-driven?
hey, i'm as concerned with the quality of my cooking as anyone; in fact, i take great pride in the food i serve to my guests. but i'm sure as hell not going to betray a friend's trust or knowingly sabotage someone's efforts to improve their health for the sake of salvaging a sub-par condiment. i have more respect for people than that. it's too bad you, helena, and her other supporters on this issue don't.
i'm thankful i don't have any friends who would be so cavalier and disrespectful about my dietary restrictions. i suffer from severe gluten intolerance, and if my host played such a low trick on me, it would make much more than "a jot of difference." i'd be sick for days.
re: goodhealthgourmet
It doesn't matter whether something makes a difference or not (who knows?). I believe that there is a social contract between cooks and the people they cook for, whoever they are and whatever their requirements are. The basic principle is: Never lie to someone about what you are feeding them. This includes tricking kids into eating weird veggies in their pizza sauce. If you'll deceive a loved one about what you're giving them to ingest, why should they trust you about anything?
re: pikawicca
Yes - I agree. It's one thing not to disclose if there is no reason to disclose, but the situation described in the "blog" is completely different.
re: pikawicca
Pikawicca, you make a compelling point. Now I'm curious - does me not telling my anchovy-hating brother that there were anchovies in the pasta sauce, which he lapped up, a lie of omission? This isn't a trick question, I'm genuinely curious! Cheers.
re: originalfig
Well, I'm sure it's not a mortal sin, but why would you feed your brother something he hates? Granted, a bit of anchovy adds depth of flavor to many dishes, but I don't like the basic deceitfulness involved. Did you reveal your use of anchovies to your brother, or just chortle to yourself over having tricked him?
re: originalfig
I'd say that he's technically not an anchovy-hater if he liked the anchovies in the dish! I'd tell him about it, in the hopes that he would realize that he'd happily broaden those horizons a bit with the knowledge, but I suppose that's a bit of wishful thinking on my part. Not everyone would respond that way.
Back to the main point, though- I do think this is unfair and deceitful.
Who knows what medical conditions a person might have but not want to talk about? For example, what if the South Beach Diet was only part of the story and the friend had celiac, but chose not to share that because he thought the diet reasoning was enough?
Granted, I think that guests should absolutely, positively share all dietary restriction info with a host (especially when there are life-threatening allergies involved, for example), but I am sure that it can be very hard for some people to talk about medical conditions.
How far into personal detail must someone go when they say "sorry, I can't have any carbs at dinner"? Shouldn't that be enough?
re: goodhealthgourmet
Yikes! Clearly this hit a nerve. I guess I didn't view the breadcrumbs/south beach thing as that big a deal, ie as sabatoging a friend's health. Obviously I would feel differently if it were about gluten intolerance or something like that...I'm sure it must be hard for you to deal with a serious disease like that and must face a lot of misunderstanding when it comes to your diet request. So, I understand why this might be a sensitive topic. No offense meant to you, and I assure you that if you came to my house for dinner, I would not feed you gluten! :)
re: originalfig
i wasn't taking personal offense to your post, i was just pointing out that i don't think we should look at this as a case-by-case issue. regardless of the "reason" someone can't or won't eat something, it boils down to ethics, period. he graciously excused her of any responsibility by turning down the invite, she insisted he attend, made a point of promising that she would respect his wishes, and then out and out lied and violated her word - and his trust.
but i appreciate that you wouldn't poison me with gluten if i was a guest at your table :)
re: originalfig
Whoops, just saw your post... I kind of reiterated what you said without reading this first! Clearly, I agree.
re: Jacquilynne
I cannot think of a greater insult than to deceive a friend in this manner.
re: pikawicca
Saying that you're trying to be provocative or controversial is not a get out of jail free card for publishing dumb stuff. And this was just dumb. The Velveeta thing wasn't at all a valid analogy for the letter-writer's situation. There are a lot of genuine dilemmas in the field of etiquette, but this wasn't one of them.
at first i wondered if i was alone in being so taken aback by the article. seems like no one thought it was good advice. i can't imagine comparing someone surprising someone else with a mystery ingredient with breaking a promise. If Helena had a milk alergy or had even told the other person to never give her anything with velveta in it, i wonder what her tune would be.
would it have been so hard to say "gee, it's probably not the end of the world, but you should have let him know at the time. why don't you give him a call and tell him you hope it didn't screw up his diet"
I read this piece, too, and find the "advice" more humorous than useful. Yes, I do often enjoy the column. But this is just beyond ridiculous--it's glorifying dishonesty. The guest was being most reasonable by declining the invitation based on his diet. If the hostess REALLY wanted to feed him, she should've found herself a foolproof recipe (and how hard is that, with the ubiquitousness of no-carb recipes all over the web). Since she screwed up, she should've either fixed the recipe within the guest's parameters or done the honorable thing and 'fessed up. Instead, she's refusing to take responsibility for her own error.
Now, the Velveeta thing--I simply cannot make the connection. How did that fit into the same universe as the South Beach query? I have yet to unravel the logic that connects the two (and, as a college professor, I've seen a LOT of twisted logic!) Perhaps Helena really wanted to talk about the Velveeta fudge thing and come heck or high water, she was going to put that into her column!
For the record, I LIKE hearing about "secret" ingredients--I marvel at human ingenuity!
re: nofunlatte
I agree with most everything you said, except for the opening sentence. I really didn't find anything at all "humorous" in the advice, especially considering the name of her column is table manners. It seems to me that table manners start before the food reaches the table, at least for the host/es. The problem here is not so much what the host/es did in a moment of panic, but in counseling that the behavior was perfectly acceptable, perhaps even commendable. Where is the humor?
re: KaimukiMan
My error--I meant to say "her" advice (in general, based on past columns), not this particular advice. You are correct, KaimukiMan, that there is nothing humorous about this piece at all. It is disrepectful at best. My apologies for posting too quickly without proofreading!
I do thank you for bringing this to the boards, rather than letting this egregiously incorrect and dishonest advice go unnoticed!
(Cross-posting, since the conversation is being held in both places.)
Look, people, you're overreacting. The cook was fully intending to meet her guest's wishes. In what sounds like a last-minute panic, under the pressure of hosting, she reached for the ingredient she knew would make her meal taste good. It would be natural to feel embarrassed about this, and just as natural to guiltily follow one's impulse to omit that information. No, it doesn't seem like the best decision. And yes, I think it would be better to explain the situation and give the guest a choice. Even calling later would be a sign of respect and remorse.
But personally, I think Helena was trying to be a bit flip and be the defender of what tastes best. You have the right to disagree, but the personal attacks are nonsense. You accuse her of a lack of etiquette and/or judgement, but feel free to make conclusions about her personality and values? Does anyone seriously come here for advice on morality? Disagree and move on.
This column would be better if Helena would either choose to be funny and over the top or serious and sensible. She seems to be trying to do both at once, and not succeeding at either. If she's going to be serious, which doesn't preclude little wisecracks, but always treats the subjects thoughtfully, a la Ann Landers/Dear Abby/Miss Manners, then she should follow their lead and acknowledge when she's given bad advice. Lying to a guest after making an explicit promise is bad advice. If the goal is to be flippant and over the top or outrightly inflammatory, then don't pretend to give serious advice, just get really out there and make it obviously humorous.
Frankly, the column seems to be scraping the bottom of the barrel for content
It almost wouldn't be Chow without Vorpal.
I haven't been able to get on much myself lately, but the "Manners" section seems to be a little slim on creativity and advice quality. But everyone can go through a rough patch, and what sounds good before submitting it for your work assignment can turn out to be an "Oops!" after a bit of reflection.
re: mldubose
"what sounds good before submitting it for your work assignment can turn out to be an 'Oops!" af'ter a bit of reflection."
Thats what editors are for!
re: mldubose
Ha! I'll... ermmm... try to take that as a compliment :-).
Am I the only one who really disliked her "napikin" column? I thought she failed to address the question at hand and used it as an opportunity to impose her "green" philosophy on us. Her arguments for using linen napkins is factually incorrect and fails to convince anyone, rather she does that annoying thing where you make anyone who has a differing opinion "wrong and stupid". I tried to refute but was met with overwhelming opposition.
I'm trying to say that paper today is not from rainforest trees or anything of the like, all of it is made from planted trees: crops grown like corn or wheat and no one complains when you don't recycle those. Recycling paper requires more energy than it does to make new paper. When you dispose of paper and other garbage it all gets put into a landfill and buried where it decomposes releasing methane gas. We siphon this methane for home use and the garbage breaks down into organic material in which parks could be built on top. How can anyone hate this?


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|Robert Pattinson
The 27-year-old actor – who first worked as a model before finding fame in movies such as 'The Twilight Saga' – says he never planned to make a career of it but just wanted to get close to the opposite sex.
He told Germany's GQ magazine: "I became a model to meet girls. "I was simply still young. I did it without a plan for a career of any form."
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Tenth-year pitching coach Dana Gomez has helped many Giant pitchers continue their playing careers with transfers to four-year schools. A graduate of Redwood High School, Dana played from 1981 to1983 at COS for legendary coaches Bert Holt and Pete Beiden. While at COS, Dana posted a two-year record of 19-5 as a starting pitcher. He also earned first-team All-League honors two years in a row.
Dana moved on to pitch at Cal State Hayward, where he was named the Most Valuable Pitcher in his junior year. Dana was selected in the 1986 winter draft by the Boston Red Sox and played two and a half seasons, with a stint at the Triple A level, before ending his professional career.
Dana returned to COS in 1988 as an assistant to Coach Holt. He spent three years at Redwood High School as the pitching coach prior to joining the COS staff.
Dana and his wife, Tammy, have a son, Chase. He has two other children, Nicole and Erica.


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Improved (But Still Flawed) FormatsFor the first 20 years of its existence, the CPD allowed the major party candidates to privately design nearly every facet of the debate formats. As a result, challenging questions, assertive moderators, follow-up questions, candidate-to-candidate questioning, rebuttals and surrebuttals were often excluded from presidential debates.
For example:
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In 2012, again responding to criticism by Open Debates and others, the CPD adopted ground-breaking formats reform. Unlike previous debates, which often prohibited the candidates from talking to each other and often limited their responses to 90-seconds, the formats in 2012 allowed the candidates to engage in an 11-minute free-for-all after each question. The lack of time and content restrictions elicited unprecedented fireworks and revealing interactions between the candidates. At times, the head-to-head discussions forced the candidates off their scripts and into a real and substantive debate. The Commission deserves praise for responding to its critics and advocating for more informative debate formats.
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November 28, 2014
News 12 at 6 o'clock / Tuesday, Dec. 4, 2012
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Have information or an opinion about this story? Click here to contact the newsroom.
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Chanel Peridot, design, diy, fashion, nail, nail polish, snake-skin
Hey Fashionistas,
Its been a while since I did a DIY nail design. So I've come to share another one with you guys. Since this season is all about snake-skin, I was inspired to do that on my nails using fabric (of course). So if you are interested in seeing how I create my skins. Keep reading!
Nail polish colors as follow: Chanel-Peridot(Love this color), H&M-Dust & Diamond, O.P.I-Top Coat, Nailene-French Manicure and Jordana-Black.
Hope you guys like it. If you do try this design. Let me know!
Till next time
Lata fashion lovers