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Amazing Ribs Is All About The Zen Of Barbecue, Grilling, And Outdoor Cooking
"I think food is important and if you don't know how to cook, it's tragic." Julia Child
You need this. You have come to the best place in the world for everything related to outdoor cooking, for barbecue recipes, for grilling tips and techniques, mythbusting, and the world's best buyer's guides to smokers, grills, and grilling accessories. I hope you brought napkins.
Barbecue was probably discovered by some proto-human tribe padding warily through the warm ashes of a forest fire following their noses to a particularly seductive scent. When they stumbled upon the charred carcass of a wild boar they squatted and poked their hands into its side. They sniffed their fragrant fingers, then licked the greasy digits. The magical blend of warm protein, molten fat, and unctuous collagen in roasted meat is a narcotic elixir and it addicted them on first bite. They became focused, obsessed with tugging and scraping the bones clean, moaning, and shaking their heads. The sensuous aromas made their nostrils smile and the fulsome flavors caused their mouths to weep. Before long mortals were making sacrifices and burnt offerings to their gods, certain the immortals would like to try their heavenly recipes.
Anthropologists even think that it was mastery of fire that permanently altered our evolutionary path and it is this primeval link that makes us still love cooking over flame so.
Kissed by smoke, hugged by sauce, licked by fire
Today we do it the same way our ancestors did. Our noses lead us to meat roasted by live fire and we eat without forks or linen. Just pig on a stick, grease and goop on our faces. The meat is ethereal, kissed by smoke, hugged by sauce, and licked by fire. "Don't play with your food" doesn't apply when you're eating barbecue. If you don't get it on your shirt you're not doing it right. This is primal, elemental, sensual eating. Pure carnal joy. Just like our ancestors.
So this website is not so much about cooking as it is about the happiness derived from creativity, by self-expression, and the selfless act of feeding others. But just because our ancestors learned to cook outdoors doesn't mean that it comes as second nature to us all. That's the reason for this website, to pass along the ancient art as it has always been taught, generation to generation. To pass the flame from an old timer like me to a young'n like you.
There are a lot of step-by-step recipes from the canon of dishes a barbecue cook needs to know, but the meat and potatoes of AmazingRibs.com are the concepts and techniques that allow us to feed friends and family well. And then have them worship us.
But we are not homo erectus huddled around a campfire. We are a technologically advanced society and we have learned that a lot of the old ways are old husbands' tales, more myth than fact. Today our knowledge has taught us ways to do thing better than ever before, and there is a strong scientific bent to this website. We want you to understand the theory and not just follow a recipe. We are a blend of poetry and chemistry. One of our mottos is "Give a man a fish and he will probably get it sruck to the grill. Teach a man to cook a fish and he will be a hero."
Making it happen is not that hard. Just about anything you can cook in the kitchen can be cooked outdoors if you know a few tricks. And this site will teach you the tricks of controlling temperature and time, essential for cooking anything.
Not just ribs
I named this site AmazingRibs.com because pork ribs are the holy grail of backyard chefs around the world and mastering them gives you the tools to master almost all outdoor cooking. But there is much much more here. You'll learn meat science, the thermodynamics of cooking, about charcoal, wood, food safety, thermometers, beef, turkey, lamb, chicken, hot dogs, potatoes, chile peppers, beans, slaws, and the table of contents grows weekly. Even the side dishes. You can even find the definitive answer to the ancient questions: Charcoal or Gas?
This website is for food lovers as well as all the trash-talkers who aspire to make the best barbecue on the block, and then brag about it. It's not hard. Come on in, the backyard gate is open, get fired up, roll up your sleeves, strap on a bib (or better still, an apron), and dig in to some Amazing Ribs and much much more!
Below are links to some of the best parts of this website. To see everything, click here for a complete table of contents.
If you boil ribs the terrorists win
The backyard kitchen is built on myths. AmazingRibs.com specializes in mythbusting and teaching the fundamental facts you need to know to be a great outdoor cook.
Myth #1: Boil ribs to make them tender
A lot of folks boil their ribs. Don't do it! You wouldn't boil a steak would you? When you boil meat and bones, you make flavorful soup. That's because water is a solvent that pulls much of the flavor out of the meat and bones and makes the meat mushy. Boiling also removes vitamins and minerals. That's why the water is cloudy when you're done. That's flavor in the water. DOH! Taste tests have shown that ribs are most flavorful when roasted. If you are in a hurry, you are better off steaming or microwaving ribs and then finishing them on the grill or under the broiler. Just don't boil 'em if you want max flavor! If you boil ribs the terrorists win.
Myth #2: The best ribs fall off the bone
Barbecue judges agree: Properly roasted ribs are tender but still have some chew, similar to a tender steak. They don't fall off the bone. If they do, chances are they have been boiled. Click here to learn what the experts think Amazing Ribs taste like.
Myth #3: Thermometers are for sissies
I don't care what the TV chef said, you cannot tell anything about the temp of a grill is by holding your hand over the grate and counting "1001, 10002, 1003" until your palm bursts into flame. Each of us reacts differently to heat, and the heat 1" above the grate can be significantly different than 6" above. Maybe an old pro who cooks 100 steaks a night can do this parlor trick, but you cannot.
Likewise, you may have also heard that you can tell the doneness of a steak by poking it and comparing the bounciness of the meat to the tip of your nose or the flesh between your thumb and forefinger. As if everyone's hand has the same firmness and bounciness! As if a filet mignon has the same firmness and bounciness of a sirloin! Lookit, almost all professional chefs carry a meat thermometer in their chef's coat. There's a reason.
Finally, you cannot rely on popup thermometers in turkeys, and most dial thermometers built into grills are waaaaay off, often 50°F, and the temp in the dome is different than the temp on the cooking surface.
The single most important thing you can do to improve your cooking is get a good digital thermometer for your grill and another for food.
Myth # 4: Soak wood before using it
When I soaked wood chunks overnight, they gained about 3% by weight. Chips gained about 6%. I cut the chunks in half and penetration was only about 1/16". DOH! That must be why they make boats out of wood! Wood doesn't absorb much water! If you toss wet wood on a hot grill, the small amount of water just below the surface will evaporate rapidly, negating any effect of soaking. On charcoal, the wet wood cools off the coals when it is important to hold the coals at a steady temp. Learn more about the Zen of Wood.
Myth #5: The juices from a steak are blood
If they were blood they would be dark, almost black, like your blood. And they would be thick and coagulate. No, the blood is drained during slaughter. The juices on your plate are a protein rich liquid called myoglobin, so stop grossing out your kids by calling it blood. Click here to read more about meat science.
Myth #6: Always use tongs, never forks
Don't worry about poking holes in the meat. A steak is 70% liquid (much of that myoglobin), so if you poke a hole in a 16 ounce steak and it loses 1/4 ounce of juice, you'll still have more than 9 ounces of fluid left. When you cook, however, you can lose up to 20% from evaporation and dripping. That's more than 3 ounces. Click here for my favorite barbecue and grilling tools and toys.
Myths #7, 8, 9, and beyond:
Here are some more myths explored on these pages or coming soon: Searing seals in juices. Pink pork is undercooked. If there is red in chicken it is undercooked. If you're lookin' you ain't cookin'. Cooking time depends on the weight of the meat. The bone adds flavor. Oil the grates before putting food on them. Flip burgers only once. The Stall is collagen melting. High heat is the best heat. Whole chicken tastes better than chicken cut into parts. Beer can chicken is the best chicken. Melting fat penetrates the meat. Grilling causes cancer. Grill marks are important. Medium and medium rare are the same thing. Stainless steel grills are better. Cast iron grates are the best.
Many more within. You can rely on your grill's built in thermometer. Ground beef is the riskiest food for pathogens. Barbecue sauce is always red. Marinades add a lot of moisture to meat. Start with the Table of Contents.
Some politically incorrect messages from a Meathead:
To single guys
Learn to cook and you will find love because the secret of a great meal isn't what's on the table. It's what's on the chairs.
To married guys
Your wife hates it when you're in her kitchen. Learn to cook outdoors.
To single ladies
Barbecue smoke is a potent pheromone. Skip the implants and get a good grill or smoker. You'll save a ton of money, and you'll have plenty of prospects singing "Come on baby, light my fire!"
To married ladies
You want quality time? Look out back. He's right there. Grab a beer and join him. Teach him to cook. Use this site as a textbook. He can learn. I did.
To everyone
This site attempts to teach the novice and at the same time be thorough enough for the expert. I try to explain why as well as how, because when you can cook outdoors, you can cook anywhere. And anything you can cook indoors taste better cooked outdoors. Tuck in!
Here's a great trick for thin steaks
The challenge is to get the exterior dark and the interior medium rare. I call it the Afterburner. It only works on skinny steaks, but boy does it work great. Read about it in Extreme Steak.
When are steaks, chops, chicken, fish, and other foods done?
I want my meats tender, juicy, and flavorful, and I also want them safe. The temperature of the meat controls these things. You cannot tell by looking and feeling. You need a good instant-read meat thermometer and a good oven thermometer. Nothing will save you from apologizing to your guests and keep you from wasting money as well as good thermometers. Click here for my Buying Guide to Thermometers.
Click here for the definitive clip and save table of meat temps.
The ultimate barbecue turkey on any grill
This is no ordinary turkey preparation, pilgrims. Follow these (excessively) detailed steps and you will never have a dry, stringy, cardboardy, boring bird again. Nor will you ever risk life and limb nor stain the patio while deep frying a turkey again. This will be the best turkey you've ever tasted. Best of all you can do it on a smoker, any old backyard grill, or even indoors (without the smoke). But remember, when you cook the bird outdoors, you not only get great flavor, you free up the oven for all the other dishes.
World's Best Barbecue Buying Guide & Meathead's Hotstuff Awards
For the coolest in tools and toys, check Meathead's Hotstuff Awards. I don't sell anything. I just tell you what works and what doesn't.
An example: The Smokenator. You can easily convert a standard Weber Kettle into a smoker capable of making restaurant quality smoked ribs, pork shoulder, brisket, turkey, or salmon. If you have a Weber, you need a Smokenator. Less than $75.
Before you buy, check out the reviews in my Buying Guide. There is nothing in the world like this section. Just about every backyard grill, smoker, and pig roaster available is listed, and many of them have links to discount suppliers.
There's a sections devoted to the best grills, best smokers, best BBQ tools and toys, best BBQ sauces, best thermometers, required kitchen tools, bar necessities, corkscrews, and the book reviews section covers the best references available.
Last Meal Ribs
Cut to the chase: Here's how to make the best ribs you've ever tasted.
Frost your cake! Here's recipes for all of the classic barbecue sauces: Kansas City, South Carolina, Texas, Lexington, East Carolina, Memphis Rub, and more.
There's classic side dishes here, including the best baked beans you've ever tasted (with Bourbon), several classic slaw recipes, real lemonade, cheesy grits, blue cheese potatoes, and potato pancakes.
All kinds of barbecue recipes
Occasionally I hanker for something other than ribs. Check out my recipes for Perfect Pulled Pork and Texas Brisket, Lamb Loin Chops, the Classic Chicago Hot Dog, Italian Beef Sangwitches, Korean Kalbi: Grilled Beef Ribs, a dozen BBQ Sauce recipes, real Grilled French Toast, the Ultimate Smoked Turkey, Schmancy Smoked Salmon, all the classic Cole Slaws, Potato Salads, Bourbon BBQ Baked Beans, Soused Apple Slices, Caramelized Onion Pizza on the grill, Jalapeño Poppers, and as they say on the commercials, much much more!
Finally you can master brisket
Here's what Barry Sorkin of Smoque Restaurant in Chicago says: "Great article on brisket. That's a better explanation than I've seen in any of the cookbooks, and I've read a lot of them. It does a great job of making one of the most complex and difficult cuts of meat simple and approachable. My only concern is that if everyone learns how to make brisket, how's a poor schmuck like me going to make a living?!?!"
Huge hot dog section
More than 25 articles (!) on the best ways to cook hot dogs, buns, chili sauce, recipes for the regional styles (Chicago, NY, Detroit, Cincinnati, West Virginia and more), and a hot dog road trip! Click here for everything you need to know about hot dogs.
Huge hamburger section
Take a tour of all the regional hamburger styles, the secrets of killer steakhouse steak burgers, the secrets of crispy diner burgers, the Zen of buns, burger condiments and secret sauce, recipes for specialties like the New Mexico Chile Cheeseburger, and more.
Huge pizza section
You can get that fabulous wood-fired grill flavor in your own back yard. It's a bit tricky, but once you master grilling pizza you'll never be able to order delivery again. Start with a great all purpose pizza crust for the grill and just for kicks, take a tour of all the world's great pizza styles.
How to Grill Great Steakhouse Steaks
Steaks are easy. Hard to mess up. Regardless of what cut you cook, there are some basic tips and techniques that can raise your game, and when you master them, you will have your guests reeling in deliria.
In this all new article, in my typically exhaustive style, we focus on the best cuts, the best grades, thickness, prep, cooking method, testing for doneness, serving, accompaniments, and much more. Click here to learn the secrets of great steakhouse steaks.
Searing Steaks
Ribeyes. Just typing the word makes my keyboard cower in fear of drool. Ribeyes are, in my humble opinion, the best steaks on the steer. And Chef Jamie Purviance agrees. Jamie is the well known author of several cookbooks, most recently the New York Times bestseller, Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling.
Jamie and I got together last month with two identical Weber Kettle charcoal grills to answer the kind of question that keeps steak lovers like us up all night: When is the best time to sear a steak, when you start cooking, or at the end of the cook? Believe it or not, when you sear the steak makes a huge difference in flavor, texture, and juiciness.
Dueling grills, dueling ribeyes cut from the same roast side-by-side. May the best steak win. Completely unrehearsed, watch the video above and see what happened.
Santa Maria Tri-Tip Steaks
Originally settled by Mexican cowboys called vaqueros, Santa Maria, on California's beautiful Central Coast, has an international reputation for their local specialty, tri-tip steak, the unique grill they invented to cook it, and the clever way they carve it to make it tender. Click here to learn about buying and cooking tri-tip steaks.
Tips & Techniques for Amazing Barbecue
Here's where you can find the Zen of barbecue. Techniques teaches you about the different cuts of ribs, what happens to meat as you cook it, the thermodynamics of cooking, the best meat temperature guide, when to add the sauce, how to tell when the ribs are ready, all about wood, all about charcoal, how to skin 'n trim a slab, a glossary of barbecue terminology, a handy dandy cooking log, the secrets of the Texas Crutch, and much more.
Best charcoal barbecue
Best gas grill setup
The secret is in a pan of water between the meat and the heat.
Hot food, drink, cooking, barbecue, and rib links
There are so many great resources on the internet: Associations, competitions, message boards, podcasts, blogs, and more. Just click here.
Stuck indoors? Try these:
Smoky Sauna Ribs. This technique makes verrrrry tender, juicy, ribs, indoors all year round.
Chinatown Char Siu Ribs. Everybody loves those Chinese restaurant ribs. How do they do it? The secret is not the sauce, it's the marinade. You can do them at home on the grill or in the oven.
Hoisinful Nine Dragon Ribs (shown at right). These may be the best Chinese ribs you ever tasted. And you can cook them indoors.
Chinese Five Spice Ribles. Fried and crispy, flavored with five spice powder, these ribs are the perfect finger food for parties.
You can kick most barbecue restaurants in the ribs
The best news is that you can make better ribs at home than any restaurant, even the hallowed temples of barbecue such as Arthur Bryant's in Kansas City, Rendezvous in Memphis, and Kreuz Market in Lockhart Texas.
Most of these restaurants make hundreds of slabs, cooking them for 4-6 hours overnight or in the morning, and by the time you order them, they have been sitting in the holding oven for hours and are overcooked. Yes, the texture and flavor are fabulous, but you can do better at home simply by getting the timing down and delivering perfectly cooked ribs to your dining table better than any restaurant in the world!
The one requirement of all my recipes: When you're done, you must lick your fingers, leave a plate of bare bones, and exclaim "Amazing Ribs!"
My Meat Temperature Magnet has won first prize, Best New Barbecue Tool !!!
The prize for "Best BBQ Tool" at the 2012 The National Barbecue Association conference did not go to a fancy grilling gadget. It was a simple inexpensive, indispensable, refrigerator magnet by Yours Truly. Hey, I've always known I was a tool, now I'm the best tool!
The AmazingRibs.com Meat Temperature Magnet is a comprehensive guide to meat temperatures. Click the red link for ordering info and a detailed explanation of meat temps.
It includes the latest USDA recommendations as well as chef recommendations (and they often differ) as well as color photos of the different stages of doneness for red meats. Designed for grillers' quick reference, the temperatures are the same for both indoor and outdoor cooks.
Most cookbooks contain outdated meat temperature info since the USDA has has changed its recommendations several times. Knowing the best temps is essential to cooking safe and great food. The Center for Disease Control estimates that each year roughly 1 in 6 Americans gets sick from foodborne illnesses, (often mistakenly called "stomach flu,"), and 3,000 die. And nobody knows how many millions of dollars were wasted on overcooked food.
"Meathead converted me after 30 years of poking my meat with my finger and throwing out a lot of overcooked steaks," laughs Brad Barrett, manufacturer of GrillGrate, an innovative cooking surface for grills. "I was so impressed by the guide on his website that I converted it to a magnet and got exclusive rights to sell it." Barrett offers it for $5.99 on Amazon.
Cooking without a thermometer is like driving without a speedometer. A good temperature guide like this and a good digital thermometer are essential for every cook, especially backyard cooks.
Click this link for a detailed discussion of how the Meat Temperature Guide works.
Please read this before posting a comment or question
Please use the table of contents or the search box at the top of every page before you ask for help. Then please post your question on the appropriate page. Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we can't help you. Please read this article about thermometers.
MISSING COMMENTS. On March 16, 2014 the company that supplied the software for our comments section went out of business. The company that bought them was not up to our standards, so on April 17, 2014 we moved to a new service and and thousands of previous comments were lost. So we must begin again. Sigh. Click here to learn more about our comment system.
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ROUND ROCK, Texas -- A young woman is dead after a fatal multi-vehicle accident.
It happened around 3:30 a.m. Friday in the southbound lanes of Interstate 35 near FM 1431.
Round Rock Officer Dee Carver says one crash set off a second crash. According to Carver, a passenger vehicle traveling in the outside lane hit a pickup truck hauling a trailer.
"The passenger vehicle [then] veered into the center lane and when it veered into the center lane an 18-wheeler semi collided with the passenger vehicle," explained Carver.
Debris was spread out across the highway, forcing police to close all southbound lanes. Drivers were backed up on the frontage road.
The highway was shut down for a few hours. It reopened just after 8 a.m.

subset: commoncrawl


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1 person found this helpful
I worked at Applied Materials full-time for more than a year
Pros – 1) Convenient work time.
2) Process oriented
3) Well trained mangers with decency...
4) Only one thump rule no escalation of work ..
Cons – If implemented in all teams would have made best company to work in india.
Advice to Senior Management – Some managers are people oriented, mangers being people oriented shall be rectified.
Yes, I would recommend this company to a friend
1 person found this helpful
I have been working at Applied Materials full-time for more than a year
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Ok here is my story, I was at a friends house on his wifi which is a dlink with wpa encryption, which my iphone needed to be manually connected to in order to work, like if the phone locked and i unlocked it again i needed to reconnect.
Anyway i was showing of installer and ease of use, i installed tictactoe then the dreaded spinner came up and never went away, i tried to ssh in, but unfortunately couldn't
I held the home + power button restarted and its staying at the apple logo. Still won't connect to wifi
So i tried iPhoneBrowser, but it seems it can't access /. its only seems to be able to access /var/mobile/media, when i click ringtones it won't access them, or anything else.
Same with megaphone.
Is there a way i can access the applications folder over a usb connection to delete the rogue sucker?
Oh and when i came back home it doesn't seem to connect to my home network, which is 'remembered'
Thanks in advance
EDIT: it was downgraded to BL 3.9 using iPlus, and jailbreaked + unlocked using ziphone(sigh)
anyway i started independence, and it views the phone as 'jailed'


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Apex >Food & Dining > Rudy's Pub & Grill
780 W Williams St, Apex, NC | Directions 2750235.737910 -78.864556
Thu-Sat: 11am-2am, Sun-Wed: 11am-12am
Phil can't play Poker but he definitely cooks with Flavor!!! – Coming here since opening Day!! A great place to meet new friends and have a great time. Enjoy Poker nights on Thursday & Saturday the competition is challenging but the best part is laughing and having a good time. Poker is free and the prize is usually very generous from Rudy's Pub!!!! The Food is great the service is excellent along with Specials every Day!!!
The Cruzer!!!!
The food & service are terrible. – You would think that with a Pro Chef Owner ( Phil Evans ) that the food would be great, but Its not. The service is very slow and the servers have no knowledge of what they are serving. If you ask a question about the food to a server, you get that "deer in the headlight look" , but thats what you get when you hire people and don't train them.The menu is just standard pub food which other places in the area do much better. I can say these things since I have been a professional chef for over 25 years. Phil is a nice guy, and a great chef but Rudy's is a flop.
Bait & hook they always advertise great specials and always run out of what they advertise within the hour no matter what it is!!! Food or Drink specials. Bait & Hook!!!! I hope that will change if it does it's a great place to eat & socialize.
Exceptional Pub Food – I visited the first time after reading Greg Cox's review - he was right on and didn't even mention the things that have become my favorites. Don't miss the Bison Burger (not available many places around here) and the mozzarella & arugula sandwich is amazing. I like that it's small and a bit intimate and it feels like management makes a point of going to most tables to see how everything is - I've never experienced this in a pub before.
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Ex-Barrington High teacher charged with stealing from school
By Beth Kramer email@example.com November 14, 2012 6:44PM
Julie Rachel Salk
Updated: December 19, 2012 11:57AM
BARRINGTON — An additional theft charge was filed Wednesday against the former Barrington High School employee accused of stealing more than $5,000 from the school.
Julie Salk, 50, of Barrington, was charged Wednesday with Class 2 felony theft of government property for allegedly stealing $5,022 from ticket sales from the school's "Hello Dolly" March 2012 show, Lake County Assistant State's Attorney Marc Bangser said. She had previously been charged with theft, a Class 3 felony.
Salk was chairwoman of the school's Fine Arts Department and was a high school employee for more than 15 years, Bangser said. She was placed on administrative leave in April and retired in June. An employee complaint sparked an investigation against her, Bangser said.
A group of parent volunteers hired an accounting firm to evaluate ticket sales from the four-day sales, Bangser said. That accounting firm determined that more than $5,000 cash was missing.
Salk admitted to Barrington police that she took the cash box home and said that it was not unusual for her to do so after a performance, Bangser said, adding, "She wasn't able to explain what happened to the money."
She posted 10 percent of $10,000 bond with Barrington police.
Bangser told Lake County Circuit Court Judge Raymond Collins that he believed a bond increase was "warranted" at Wednesday's hearing. He said the school is "looking into" the possibility of additional thefts that may have occurred while Salk was an employee.
Collins refused to raise her bond. He did agree to order Salk not to have any contact with Barrington High officials and students.
Waukegan attorney Doug Roberts filed his appearance Wednesday to represent Salk.
"These charges are completely unfounded and we intend to prove that," Roberts said.
Salk is due back in court for preliminary hearing Dec. 19.
Barrington School District Superintendent Tom Leonard said Wednesday that the district is "still assessing" what they will look at in terms of other possible thefts connected to Salk.
"Initially, we looked into several things. We focused our efforts on the musical," Leonard said.
The $5,022 would have gone into the a general expense fund to defray theater costs, Leonard said. Musicals don't typically make much money. Proceeds go back to the Fine and Performing Arts Department to fund the theater program, he said.
"We make sure that we're taking care of the needs of the kids," Leonard said, adding that the theater program will not be adversely affected by the missing $5,022.


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"My favorite pony is <insert favorite pony name here>." If I had a dollar for every time someone told me who their favorite pony was, I'd be out buying blind bags right now. This is one of the most interesting and informative things that bronies like to know about one another, it gives indicators of their personality, and it can also give bronies insight into themselves.
What motivates someone's choice of best pony? Is it the character depth? The aesthetic appeal? Perhaps it's something else entirely?


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Express delivery to France – 15€ : Your parcel will be carefully delivered in hand and signed-for, through an Express 24hr to 48hr service to France, as soon as your items are available to ship. If you are not present when delivery is attempted, your parcel will be available for pickup at the post office closest to your home.
Same day delivery to France – 25€ : Your order placed before midday will be delivered in the evening between 5.00pm and 9.00pm, at the destination of your choice in Paris, Levallois-Perret and Neuilly-sur-Seine, by courier driving an electric vehicle.
Delivery to the euro zone – 15€ : Your parcel will be delivered in hand signed-for within 5 days, as soon as your items are available to ship. A note will be left in your letterbox and a second delivery will be attempted if you are not present the first time, in order to ensure the good reception of your goods. Deliveries are carried out Monday to Friday.
Return conditions : You may return any Smalto item that does not suit you, within 7 days of receiving your order by request by email to the customer service. Items must be returned in their original packaging and unworn.
Packaging : Your Smalto suits and outerwear pieces will be delivered in a suit cover, individually packed in a giftbox baring the colours of the House of Smalto.


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A-Kon® needs original artwork for flyers, t-shirts, and other promotional needs! We are looking for images that will effectively portray A-Kon® while getting people excited about the convention and getting the word out.
There are several excellent opportunities for artists to get a lot of great exposure, so please pay particular attention to each of the sections below for important information you will need when submitting your artwork. We are willing to work with you to answer specific questions in regards to your submission to make the best use of your time and talent.
25 years. 25 YEARS! That's how long we have been having A-Kon. Wow! Not many Anime Conventions can say that, in fact we are the first one to hit that milestone!
We have evolved over the years, from a small group of few hundred to several thousand fans gathering in one place. Our Theme this year is: Celebrating A-Kon's 25 years – Reflecting on the Past and Looking to the Future!
Please contact us if you have any questions about the theme. Though the convention does cross over into other elements of fandom, the artwork should focus on anime. These elements may be incorporated into your design, but keep the "25 Years!" theme in mind for the overall image.
|Type of Art Required
|Deadline for Submission
|Color Ad Art
|End of every month*
|Black and White Flyer Art
|End of every month *
|Web Banner Designs
Twitter Banner Designs
|End of every month *
|Program Book Artwork
*This may or may not be used. Depends on space available.
Please observe the following guidelines when creating your artwork. The A-Kon® staff will be reviewing all submissions based on these guidelines. The A-Kon® staff reserves the right to reject any submission, and may make revisions or send the artwork back for changes as it deems necessary.
- Appropriateness to Audience and Theme: Does the artwork depict A-Kon® in a positive manner? Does it fit the defined theme? Is it anime or anime-related in some way? Please avoid any inappropriate use or representation of violence, profanity, drugs, or sex in the artwork.
- Ability to be Reproduced across Multiple Mediums: A-Kon® artwork will used for various promotional purposes, including t-shirts, posters, flyers, program books. Please submit artwork that is scalable with minimal loss of quality (vectorized or lossless compression) and print ready (CMYK color, bleed spaces, etc). Please refer to the Technical and Design Requirements section for more detailed information.
- Art Quality: Please try to submit your best work. The A-Kon® staff will reject any submission if it feels that the art does not meet its quality standards.
- Originality: Please observe international copyright laws when creating your work. Do not use any copyrighted characters or work that has been created previously for other clients or by others. If you use any fonts in your design, please ensure that they are of your own design or are in the public domain.
Please submit all designs to Mike Battle. For electronic files under 8 MB, please send them via email to email@example.com. For larger files and hardcopy formats, please mail to the following address:
Phoenix Entertainment
Attn: Michael Battle
514 Blair Blvd.
Dallas, TX 75223
When submitting your artwork, please also include a link to your online portfolio (if you have one), and your contact information, including your real full name (pseudonyms and D.B.A.s are fine, but please don't use your online alias), mailing address, email, and phone number.
Technical and Design Requirements
All artwork must be submitted in electronic format. Photoshop or Illustrator formats are preferred, but any format is acceptable. Please avoid lossy compression (i.e. jpgs).
T-Shirt Designs
- 55-60 lines per inch (about 140dpi)
- Avoid use of gradient colors or blending black into any other color. The silk-screening process adds in the black layer as the last step, which could affect the art's final look.
- Use heavy lines and avoid use of fine details. Colors in the silk-screening process can bleed easily and cause a loss of fidelity in design and color in the final product.
Black and White Art Designs
- 300-600 dots per inch (DPI)
- Black and White and Grayscale art accepted.
- Must fit (or be scalable to):
- 5.5 x 8.5 inches
- 8.5 x11 inches
- 6.75 x 10.5 inches
- Leave space available for text – this will be for information about A-Kon®.
Black and White Line Art (Flyers)
- Must be scalable to 3.5 x 2 inches
Color Art
- Must fit (or be scalable to) 6.75 x 10.5 inches
- Must be print ready (bleed margins for full bleed, CMYK)
- May be converted to grayscale depending on need
Web Banner Art
- Must fit (or be scalable to) one of the following dimensions:
- 175 x 100 pixels (or 100 x 175 for vertical banners)
- 100 x 50 pixels (or 50 x 100 for vertical banners)
- 480 x 60 pixels (or 60 x 480 for vertical banners)
- For animated banners, please use GIF only (no Flash)
- Must be no larger than 15KB in size.
Twitter Banner Art
- Must fit (or be scalable to) one of the following dimensions:
- 100 x 175 for vertical banners)
- 50 x 100 for vertical banners)
- 60 x 480 for vertical banners)
- Must be no larger than 15KB in size.
Rewards and Compensation
Artists whose work is accepted for publication may be compensated in one or more of the following methods:
- Free admission to the convention
- Cash equivalent for parking through the weekend
- Free t-shirt
All artists whose works are accepted must sign a Work-For-Hire agreement that transfers copyright of their submission to Phoenix Entertainment, D.B.A. A-Kon, before they may be compensated. Artists will retain the right to use their creation in a portfolio and for personal use.
The winning artist for the T-Shirt Design Contest will receive:
- Two Free Shirts
- Cash equivalent for two nights' stay at the convention hotel
- Published credits throughout the convention (including the website, flyers, etc.)
Winners that have already purchased admission to the convention may be reimbursed or credited for the next convention.
Frequently Asked Questions (FAQ)
What are some examples of restricted designs?
A-Kon® is not only a fan-friendly, but also a family-friendly event. As stated in the Guidelines, we would like to avoid any representation of violence, profanity, drugs, and sex in the art that we use.
Representations of violence may include, but are not limited to: A firing gun, a gun pointed at another character or at the viewer, explosions, blood, and use of a weapon in a threatening manner.
Examples of profanity may include, but are not limited to: profane gestures and curse words.
Representations of drugs may include, but are not limited to: Use or display of alcohol, smoking, drug paraphernalia, chemical formulae for known controlled substances, and unrefined ingredients for known controlled substances.
Examples of sex include: scantily clad or nude characters, provocative poses, and suggestive interactions between characters.
If you are uncertain of whether or not your idea falls into any of these categories, first ask yourself whether you'd be comfortable showing this to someone's mother, or if you'd be comfortable wearing a t-shirt with your art to work. If all else fails, please share your design ideas with the A-Kon® staff so that we can give you suggestions!
Who should I contact with questions?
Please send all inquiries to Mike Battle (email@example.com). If you have a sketch or a small version of your idea ready, please also send that to him for reference.
Can A-Kon® reimburse me monetarily for my work?
Unfortunately, no. Only the winners of the t-shirt contest receive monetary compensation. However, you will be reimbursed in some fashion depending on the quantity and/or quality of the artwork you submit, and you will get at least one copy of whatever medium your artwork is produced on.
What is A-Kon®'s target audience?
The average A-Kon® attendee is between 15 and 25, with an even male to female ratio. However, we may also reach out to specific demographics with targeted advertising, such as a younger audience in a children's publication, or to more mature fans at colleges. If you have a specific target in mind, please make note of that with your submission.
Can I submit artwork as part of a team?
Yes! Artists and graphic designers may collaborate on any work. Both artists will get credit, though A-Kon® will only compensate one person if only a single piece is accepted; if more than one piece is accepted, then multiple people may be compensated as appropriate.
Will I receive credit for my contribution?
Yes, you will be credited in the A-Kon® program book and web site, and any signature that you have on the artwork will be kept intact.
Can I submit my art in a hardcopy format (canvas, paper)?
Unfortunately, we do not have any way to convert a canvas piece into electronic format. However, if you have artwork on standard-sized paper (up to 8.5 x 14 inches) that can be scanned, then we can accept it.
Please keep in mind that A-Kon® cannot guarantee that we will be able to return the artwork in the condition that you sent it in, if at all.
Related Posts


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Untuk orang yang paling penting di dunia
Kanak-kanak ada banyak perkara yang ingin dilakukan - seperti memperkembangkan diri mereka, menerokai dunia dan memulakan perjalanan ke arah kebebasan. Memilik barangan yang sesuai di rumah boleh memudahkannya. Dari hari anda membawa perabot kanak-kanak kami pulang hinggalah anak-anak anda hampir dewasa, perabot kanak-kanak kami akan membantu mengubah kediaman anda menjadi tempat bermain yang paling menyeronokkan.
Rooms for making great childhood memories
Let's start an everyday movement
"Do" try this at home.
Starting an everyday movement is just about that, encouraging kids to move everyday. That's why IKEA worked with Swedish performance group Cirkus Cirkör to make a fun, interactive play collection that encourages healthy, joyful activity while in the home.See more play collection
Keep up with growth spurts
Keeping up with growing kids can be difficult sometimes, but with an extendable bed, adjustable wardrobe and super sturdy construction, BUSUNGE furniture is designed to grow like they do.See more children's bedsSee more children's storage funiture
For lots of growing up
A gallery of children ideas
From baby 0-2 to children 3-7, our children's products are designed for safety, development and of course, fun. Browse our children gallery to find cots, changing tables, toy storage, furniture, textiles and more in your style, so you can focus on helping them grow.Visit our galleries of children ideas
Why we do what we do at Children's IKEA
Because we know that playing is learning for life. Sleep is growing for life. Spending time with family and friends is the most important thing. And every moment counts. That's why we make furniture and toys with these basic ideas in mind.
We will never grow up
Every product you'll find at Children's IKEA has been developed from a child's perspective. That's why the best view of our mobiles is from below. And why we don't make a single piece of kids' furniture that can't also make a great mountain, rocket ship or submarine.
We think a lot about safety
We know that children don't think about safety when playing – so we do. At Children's IKEA we follow the strictest laws and standards in the world, sometimes even making our own tougher ones. Because we have zero tolerance for any safety or health risks in our products.
Knowledge is our starting point
We don't have a ton of children's products – we have the most important ones. That's because we've worked with the world's leading child experts (and children themselves) to design smart products that are both lots of fun to play with and contribute to your child's development.
Dapatkan storan yang boleh
membesar bersama anak-anak
membesar bersama anak-anak
Anda pilih barang anda.
Kami hantarkan.
Kami hantarkan.
Arahan jalan raya, waktu pembukaan gedung, tawaran dan aktiviti gedung


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Placement Assessments
Get ready to complete your assessments!
Loyola placement assessments help place you in courses that best fit your skill level. This allows you to get the most out of your Loyola education and assists you in progressing through your academic program as successfully and efficiently as possible.
For directions, see the Placement Assessment Instructions.
Placement Assessments
- Math Placement Assessment
- Foreign Language Placement Assessment
- Writing Placement Assessment
- Dance Placement Assessment
*Consult with your admitted student portal in order to find out your placement needs: www.luc.edu/nextstop
We recommend using Firefox when completing your placement assessments. Get it here.
Deadline for Completion
Students attending the January 7 or 10, 2014 orientation dates must complete their online placement assessment(s) by December 20, 2013. A completed class registration for Spring classes cannot be guaranteed during Orientation if you do not complete your placement assessment(s) by this deadline.
If you cannot make the deadline, you should still complete your assessments as soon as possible to ensure that you can register for classes at Orientation.
Honor Code
Loyola holds you to a very high standard for honesty. You must take this exam without any assistance and to the best of your ability. By taking the exam, you have agreed to the above condition. Individuals found to have violated the Honor Code will be sanctioned by the University. The highest penalty is academic dismissal.
Accommodations for a Disability
To request accommodations for placement assessments for a documented disability, please call 773.508.3700. For more information and guidelines on verifying disabilities, please visit the Services for Students with Disabilities Web site.


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Charming Cottage on South Lake Lanier in Lake Lanier
- bedrooms 3
- baths 3
- sleeps 8
- pool no
- hot tub no
- pets allowed yes
- type Cottage
- community
rates (USD)
/ night
$ 1,165 - $ 1,365 / week
$ 1,900 - $ 1,900 / month
vacation rental description
Very Clean Updated Cottage! DEEP WATER COVE! NEW DOCK - single slip for your use, plus a large SUN DECK on top. This beautifully renovated 3 bedroom, 3 bathroom lake-front home is conveniently located to the Mall of Georgia area in Buford. South end of the lake with a large, deep water cove! The covered dock is just a stone's throw from the back door (75-100 feet). You can enjoy swimming, skiing, tubing, sailing or cruising on beautiful Lake Lanier. Or fish right off the dock. Bring your own boat or rent one from the nearby marinas. Lots of fun for a relaxing getaway!
vacation rental location
property availability
- dates with deals
- unavailable dates
Last modified on 03-28-2014 at 12:25 PM.
email owner view full calendar
Cathy& David Orlofsky 404-925-1340
cottage rental amenities
The master bedroom has a king-sized bed and a private balcony with seating for two. The other two bedrooms have twin trundle beds that can sleep two people each, or store easily underneath. There is a full sized pull-out couch located in the finished basement. The home sleeps 6-8 people comfortably.
The updated kitchen has microwave, side by side refrigerator, dishwasher, coffee maker, blender, toaster oven, mixer, all dishes and cooking utensils provided, and starter set of paper products. The kitchen offers newer appliances and a large granite island for eating. Or enjoy the weather outdoors and dine on the back deck while overlooking the lake.
Other amenities include: 3 cable TVs, DVD & VCR, stereo, wireless internet, central heat and air, ceiling fans in all bedrooms, washer dryer, all linens and towels provided (bring your own beach towels & floats), fireplace, gas grill, patio furniture and deepwater single slip covered boat dock.
activities and attractions in Lake Lanier Georgia
Conveniently located to I-85 and I-985, this charming lake house is
just 45 minutes north of downtown Atlanta. Just a few minutes away
is Lake Lanier Islands Resort and Water Park, or access to public
boat ramps and marinas - Holiday Marina, Lanier Harbor, Shoal Creek
or Big Creek.
Shopping and restaurants can be found just 10 minutes away at the
Mall of Georgia area or just a few minutes away from the heart of
downtown Buford. Or if you feel like relaxing, Chateau Elan winery
and spa are just a short drive up I-85. There are 3 convenient
stores within 2-3 minutes of the house.
vacation rental rates
Summer: May - September
$195 per night - 7-night stay ($1365 weekly total)
$205 per night - 4-night stay ($195 each addt'l night after 4th night)
$215 per night - 3-night stay
$245 per night - 2-night stay (only accept reservation 7 days out)
Fall/Spring: October-April
$195 per night - 2 night minimum ($155 each addt'l night after 2nd night)
Weekly rental amount: $1165
$1900 per month: Rent for a few months or on an extended basis for 6-12 months
Check In & Out:
Check-in time: 4:00 PM
Check-out time: 12:00 Noon
Deposit: 50% of rental amount is required at time of booking the reservation. Balance of rent: Must be received 2 weeks prior to arrival date.
Cleaning fee: A non-refundable cleaning fee of $95 due at time of deposit.
Security deposit: A deposit of $150 is due prior to arrival date - it will be fully refunded as long as there are no damages to the property.
Pets: Pets ARE allowed, additional deposit may be required.
The primary renter must be at least 21 years old. A copy of your driver's license is required upon booking. Smoking indoors is not permitted. Any renters not observing policies will be asked to vacate premises without refund. A contract will follow booking of reservation.
Cancellation: Outside of 14 days prior to arrival date - full
refund. Within 14 days of arrival date - 1 night's rent charge.
Cathy& David Orlofsky 404-925-1340
accepted payment methods
Prior to paying a reservation deposit, always verify payment instructions by calling the phone number displayed on this listing page. By contacting the owner directly and paying by an approved method - credit card, paypal, check or bank transfer - your reservation payment will be protected up to $1,000.Learn more in our Security Center
Top things to do in Lake Lanier
- Lake Lanier Islands Beach & Waterpark
- Legacy Golf Club
- Mall of Georgia
- Floating on a tube on the lake
- Relaxing
Top things to do on a budget
- Floating on a tube & relaxing on Lake Lanier
- Fishing off the dock
- Playing in the water fountain at Mall of Georgia
- Going to Playtown Suwanee Park
Top things to do with a family
- Mall of Georgia
- Lake Lanier Islands Beach & Waterpark
- Playtown Suwanee Park
- Seeing a movie at Mall of Georgia
Cathy& David Orlofsky , owner


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Achieve ultra clean and healthy skin on the go with the Double Cleanse regimen that begins with PreCleanse! Each biodegradable wipe melts away layers of excess sebum (oil), sunscreen, waterproof makeup, pollutants and products, allowing your daily Dermalogica Cleanser to clean deeply and more effectively.
For hundreds of years Argan oil has been used by women in Morocco to treat hair and nails in order to counteract the effects of the hot climate. Moroccanoil's antioxidant infused, nutrient rich, innovative formulas are unmatched and provide dramatic results due to a proprietary Argan oil blend loaded with vitamins and natural elements that strengthen and nourish the hair.
Lalicious body butters have been reformulated to be paraben-free! Creamy and luxurious, their body cream leaves your skin feeling silky smooth, never greasy. The natural thickness of a Lalicious body butter makes it the ultimate moisturizer, locking in hydration for hours, and leaving your skin feeling soft and luxurious all day.


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Mid-rise cigarette. A classic cigarette cut with a medium rise exudes refined poise. Lightly worn-in to ease the deep navy wash, this lean, sophisticated style features classic 5-pocket styling highlighted by gentle fading along seams and edges. Tonal stitching, dark hardware, and zip fly with button closure.
only left in this size


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AP Recap
Box Score and Play-by-Play (pdf)
Stories from Badger Nation
Failure down the stretch
Game Day Grades
Join the Badger conversation on Facebook! Go to our Facebook page and "like" us!
For more Badger sports news, notes and discussion, especially on game day, follow Badger Nation on Twitter @TheBadgerNation
MSN Privacy
Advertise on MSN
About our ads
© 2014 Microsoft


text:
Muzzy® Broadheads have become legendary for their "Bad To The Bone" dependability and true flight.
It begins with the hollow-ground design of Muzzy Trocar tips, which are responsible for the exceptional penetrating power through both flesh and bone. Razor sharp stainless steel blades interlock within the body of Muzzy Broadheads forming a column of steel that adds support to the aircraft aluminum bodies.
No matter what grain, or style you choose... you can't go wrong with Muzzy Screw-In-Broadheads. Order ONLINE Now!
6-Pk. Muzzy® 100 Grain 3-Blade Screw-In Broadheads
You qualify for a free gift. It will be added to your cart automatically.
Shop Similar Items
to find something that we have now or that can be backordered.
If you would like to be notified when we have this item available for sale, click
and enter your email address to receive an email notification.


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Outraged Mother Says Toddlers Wandered Away from Daycare
Teachers at a Bethesda daycare center have been fired for apparently allowing a 2-year-old boy and three other toddlers to wander off unattended, ABC7 reports. Parent Wendy Rhein said when she arrived to pick up her son just before 5 p.m., Oct. 15, at the Bethesda Lynbrook Children's Center, the boy had wandered into the neighborhood with three of his classmates before being rescued by a Good Samaritan. "I am physically ill when I think about what could have happened to these kids," she said.
Ax-Wielding in Dundalk Results in Arrest
Swinging an ax in a threatening manner during an argument with a roommate has resulted in the arrest of a Dundalk man.
Prostitute in Secret Service Scandal Writing a Tell-All
The scandal involved former agent Arthur Huntington of Severna Park and exposed several other agents and military members.
Likely Rabid Fox Attacks Two in Bowie
A fox displaying signs of rabies attacked two Bowie residents in separate incidents, according to Bowie Animal Control Officer Mike Morreale. In one case, the fox came into a backyard and the family began to run. A boy fell and the fox began biting and scratching his hand, but the boy's brother kicked the fox, scaring it away.
Drybar Opens in Bethesda
Need a blow dry? A new salon in Bethesda will be hard to miss. There's a 13-foot-tall yellow blow dryer marking the spot. And, it works.
Police: Man Secretly Videotaped 2 Ellicott City Women
Howard County Police are looking for a man who they say installed hidden cameras in the women's home.
Montgomery Parks: Don't Drink the Water at Rockville's Lake Needwood
Montgomery Parks has a message for visitors to Rockville's Lake Needwood: Don't drink the water. (And don't let your dog drink it either.) The message, posted on the parks department's website warns that an algae bloom has produced a toxic substance detected in the lake's water.
Mr. Potato Head Makes His Edgemere Debut
Edgemere brothers Scott and David Wendler have outdone themselves with the construction of a huge Pez dispenser as Halloween approaches.
Local Runs Baltimore Marathon in Flip Flops
Levasseur, a member of the Howard County Striders, was hoping to claim a Guinness World Record in the process—for fastest marathon run in flip flops, according to an article in Runners World.


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RIDGWAY – The Ouray Trail Group will receive the Outstanding Citizen Award from the Ridgway-Ouray Community Council at ROCC's 20th annual Spaghetti Dinner, Saturday, Feb. 8 at the Ouray Community Center.
ROCC's Outstanding Citizen Award recognizes and thanks individuals who have made a sustained contribution to Ouray County's quality of life. This year, the ROCC Awards Committee chose to honor a nonprofit organization comprised of local volunteers. The Ouray Trail Group maintains more than 300 miles of world-class trails that annually draw thousands of visitors to Ouray County.
The Spaghetti Dinner begins Saturday, Feb. 8, at 6 p.m., followed by the award presentation and keynote address. This year's featured speaker is Joe Ramey, meteorologist and climate specialist for the National Weather Service in Grand Junction. Ramey's talk, "Climate to Weather in Western Colorado," will examine the area's historical and recent climate trends. His presentation will include a PowerPoint of his research and an outlook for the remainder of this year's winter and projections for winter, 2014-15.
Ramey began his forecasting career in the United States Air Force as an observer and forecaster at the Air force Academy in Colorado Springs and in Daegu Korea. After completing his education at New Mexico State University, he worked at White Sands Missile Range in New Mexico. He has worked for the National Weather Service since 1994.
Every regular hiker in the area has probably encountered members of the Ouray Trail Group clearing debris and fallen trees from trails. Last year, 110 volunteers worked on trails, answered visitors' questions at the Ouray Visitors' Center, and offered other services to the organization.
"The knowledge of trail group volunteers benefits the whole community," said Carol Garard, Ouray Visitors Center manager. "Visitors appreciate solid information on trail conditions and recommendations on which trails to consider. And once people learn about our excellent hiking trails, they tend to stay in Ouray longer."
About 20 core members of the organization participate in regular work days from April through November. Their mission is to keep the 83 mapped hiking trails in Ouray County safe and enjoyable in a manner that protects the area's resources and beauty. The OTG works in cooperation with U.S. Forest Service rangers, who attend OTG meetings and assist the group on National Trails Day each summer.
No forestry or wilderness experience is required of OTG volunteers. They come from all walks of life and many are retired. Some longtime members are in their 70s. Yet chronological age is no obstacle for the hearty crew.
The OTG was originally formed in 1986 to promote cross-country skiing and hiking around Ironton Park. Founders Bill and Joan Forsythe met with seven other Ouray area residents in the back of Ouray's Timberline Deli, according to Karen Risch, who has written a history of the OTG's beginnings. By June of that year, the group had published a guide to 13 hiking trails. Over the next few years, the organization rerouted and rebuilt more Forest Service trails, including the Blue Lakes Trail from the Lower Lake to Blue Lakes Pass and down into Yankee Boy Basin.
By the late 1990s, 17 trails were open for hiking. The OTG crew worked toward the goal of opening up every numbered U.S. Forest service trail in the county. Some were old miners' trails that had not been maintained for more than 20 years.
A Forest Service ranger provided old topographical maps that helped the volunteers rediscover more trails, bringing the number to 83 in about three years. Since GPS was not widely available at the time, they measured distances with a cyclometer on wheels.
Bob and Karen Risch tackled the Silvershield Trail. Following old blazes on trees, they bushwhacked for miles until they found where the Oak Creek and Silvershield Trails connected. Roger Smith, current OTG president, remembers his part in that venture.
"We hiked back up with chainsaws and took down 64 trees on the Oak Creek Trail," he said. "That typifies the work we did to increase the trail system from 17 to 83."
Today, the trail group's Hiking Trails of Ouray County map is sold in retail stores and visitors' centers throughout western Colorado. Proceeds from map sales are the group's main source of funding.
Any OTG member will tell you that trail work, from bucking out deadfall across trails to repairing water damagevto replacing signs and guideposts, is never-ending. Over the last 13 years, volunteers recorded between 3,000 and 5,000 hours of work every year. Trail workers frequently dodge lightning above tree-line and have endured storms that showered them with graupel (a form of precipitation similar to ice pellets) during monsoon seasons.
"Work in wilderness areas is particularly challenging since no power tools are allowed," Smith said. "It can take a half-hour to make one cut in a tree with a cross-cut saw. We definitely could use some younger members!"
Extra help arrives in July when volunteers from the Hardrock 100 Endurance Run lend a hand. Every summer, they clear an avalanche area on the Bear Creek Trail and help the OTG with major projects on other trails.
Exactly how many people hike Ouray County trails each year remains a mystery. The U.S. Forest Service estimates that only about a third of hikers sign in at trailhead registration boxes. (The OTG provides and maintains the boxes.) In 2013, a total of 33,035 hikers signed in.
Plans for 2014 include a scenic extension of the Ouray Perimeter Trail that would take hikers through Oak Creek Canyon. As always, new volunteers are welcome.
"If you like to hike and you're in good shape, it's great fun," said Phil Wolkin, trail work coordinator. "And it's good to know the work pays off. I run into people from places like Durango who say they come here specifically to hike our trails because they are so well maintained."
Admission to the Spaghetti Dinner is $10 per adult, and free for children 12 and under. The dinner includes spaghetti, a variety of homemade sauces, salad, garlic bread and homemade desserts. Beer and wine may be purchased.


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An aluminum oxide Trizact™ abrasive product belt constructed on a JE-weight, flexible rayon cloth backing. Resin bonded for heat resistance. Features grinding aid for cooler grinding. Film Media Splice. Grade: A16. Primary market: metalworking.
You are already a registered user on SDB.Please enter SHIP ME promo if you have not already used it previously.
Toll Free Phone1-877-255-3415
Hours: 8am - 5pm CST, Monday - Friday.


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Attention: NEW 2014 campsites may be booked the same day you plan to camp.
Reservations can be made up to six months in advance and upon the season open date on the same day as arrival.
Status: Closed through Thu May 01 2014 Season Dates
50 site(s) found
** Arrival dates earlier than the online-reservation-window may also be available at the campground.


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Community Christmas tree's new lights will be installed today8:59 am | October 19, 2012
The Fraser fir tree will be wearing its new lights today after a community-wide fundraising effort to buy bulbs and wiring for the community Christmas tree.
The fundraising effort was led by the Carter County University of Tennessee Extension Office and the Elizabethton/Carter County Chamber of Commerce.
Chamber Events and Marketing Coordinator Stephanie McKinney told the Chamber Board of Directors the new lights would be installed on the tree at 10 a.m. today. She said around 2,000 bulbs will replaced on the Fraser fir.
Kim Eggers, office manager at the Workforce Development Complex, said the funding for the new lights was still a little less than where it needed to be. She said the fundraising campaign had brought in $2,600 of the $3,200 cost.


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Five years ago, Peter Iannone watched his chief financial officer job at Envenergy, a small Santa Barbara-area technology company, disappear in a merger. Knowing that the top finance spot would be offered to the CFO of the other company, Colorado-based Encorp, he began to plan for a new future.
But rather than create a list of available CFO jobs and flood the market with résumés, Iannone, then 44, chose another approach. He spread the word among a score of friends and former colleagues that he was heading for a transition. And what came back to him was unexpected: His perspective on the job hunt was totally transformed.
"After I got past the emotional panic of not knowing what I was going to do on Monday morning," Iannone says, "I realized that I had an opportunity." At heart, he'd always been "an internal controls guy." The epiphany — realizing that perhaps he should pursue such a position rather than grab the best current CFO slot — came from an old mentor: a CFO he had worked for 25 years earlier, and who had been the first to promote Iannone to department manager.
So he set up a sole proprietorship to take on accounting and finance consulting jobs, all the while tapping his network to test the career change idea. That steered him into the path of a 15-year-old contact who now worked for tax and accounting advisory firm CBiz Inc. By late 2003 Iannone "made a 180 turn back to public accounting," signing on as a CBiz director and internal controls specialist.
What had opened him to the change, Iannone now says, was the exposure to people who knew his strengths and weaknesses, and could point out the obvious. And that mentor from 25 years ago in particular. His list of contacts reached back to his public accounting days with Arthur Young & Co., before he moved into corporate finance, and into 12 years as CFO for Spatz Laboratories, and then three as Envenergy finance chief. While the list of contacts wasn't that long, "I'd take a solid network over a huge network any day," contends Iannone.
Few executives keep as close as Iannone to key acquaintances from past years and past jobs. But they should.
Indeed, according to several career counseling experts, Iannone's job search was picture perfect — maintaining a professional network while he had a job, soliciting advice when he knew change was imminent, and then tapping the network to find job opportunities that suited his personal goals. Easier said than done, note the experts. That's why they are keen on offering advice about how to build a network, a personal brand, and a new career.
Job-Search Risk Management
Risk management is part of a CFO's daily routine, of course. But even executives adept at hedging financial positions, calculating reserves, or scrutinizing insurance policies often fail to bring a risk frame of reference to their personal lives. "They need a similar, risk-based approach for their career," asserts Chuck Eldridge, who heads the financial officers' practice for executive search firm Korn/Ferry International. In other words, says Eldrige, don't wait until you've lost your job to build a network.


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The wrecking ballOctober 19,2013Americans have different views about who wields the wrecking ball.
In the wake of the financial collapse and bailouts of 2008 and 2009, conservatives concluded that the federal government, with President Obama at the controls, was bringing a wrecking ball to the American economy, burdening the nation with debt, doling out special favors for business, intruding into our private lives with the creation of Obamacare. Obama, as they saw it, was taking a wrecking ball to the American way of life.
One of the significant accomplishments of Republicans during the recent government shutdown was that they convinced many Americans that the more dangerous wrecking ball was wielded by Republicans. Their fanatical aversion to government had led them actually to wreck it, at least temporarily. The National Institutes of Health, the national parks, the FDA, the Pentagon, the Department of Agriculture all of it was hobbled, and stories soon emerged of frustrated citizens unable to gain entry to Yellowstone or the World War II Memorial in Washington.
It turned out that we did need a government. Taking a wrecking ball to the entire edifice in order to dismantle the wing labeled Obamacare was a costly exercise in futility.
It may be that one of the best ways to understand the points of view of other people is to figure whom they hate or fear the most. One of the significant populist rabble-rousers of the mid-20th century was Gov. George Wallace of Alabama who inveighed against what he called pointy-headed intellectuals and briefcase-toting bureaucrats. This is the sort of resentful, anti-elitist rhetoric that has become the norm in the angry precincts of talk radio and in the red districts of congressmen who entertained the idea of crashing the world economy by allowing the United States to default.
These conservatives resent the establishment media, by which they mean the TV networks (except Fox), PBS, NPR, The New York Times. They fear politicians who they believe intend to make America weak and cater to moochers who depend on unemployment or food stamps. They are at once resentful of elites and deferential to authority the authority of big corporations, for example. Thus, climate change is a seen as a plot hatched by pointy-headed intellectuals to curb the power of oil and coal companies.
On the other side, people believe that the biggest threat comes from those who would undermine the authority of the federal government and its power to do what must be done in a modern society all the bureaucratic functions that ground to a halt during the shutdown, including the pricing of crops and the surveillance of disease. Further, this threat challenges the very idea of science and the ability of society to come to terms with realities such as climate change and the environmental poisons that are the product of industrial activity.
Liberals see the greater threat coming from big money working its way from corporations through interest groups to corrupt the political system. Liberals also distrust elites, but the elites they fear are the Wall Street tycoons, the industrialists with open wallets and the conservative media empires that rouse suspicion and resentment at the grass roots. Liberals are aware of the elements of racism that inspire hatred of any government program that seeks to redress economic inequalities.
When we talk about polarization, it is to talk about the hardening of these bitterly held preconceptions about our fellow Americans. We all believe we have grounds for believing as we do. But when we talk about overcoming polarization, it is to talk about shaking ourselves free of these preconceptions to recognize that commonalities exist that allow us to move closer together.
After this latest government shutdown, our differences may harden or people may look for commonalities. Each side will be looking for give from the other and will be unlikely to move until they see it. Those for whom compromise is a dirty word may be left out. Or they may continue to paralyze our political system. Well see.MORE IN CommentaryMOUNTAIN VIEW, Calif. Full StoryToday, the worlds attention returns to Boston. Full StoryThe Green Mountain State is home to some of Americas most thoughtful and hardworking people. Full Story
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- TOMORROW'S HEADLINES TODAY: Update on Center Alley project, review of opiate talk evening at the library and aldermen want kids to wear helmets while riding bikes around town.
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By admin
Jul 16, 2009 • 106 views • 0 comments
Celebrating 70 years of racing, the Del Mar Racetrack permanently installed a 30-foot long, six-foot tall mural commemorating 100 people and horses in Del Mar's history on July 10. The racetrack commissioned racing artist Pierre "PEB" Bellocq to create the full-color piece for Del Mar. The canvas was shipped in pieces to Del Mar from New Jersey, where PEB completed the work. This week it is undergoing measurements and other requirements for its stretching, backing, mounting and hanging in its permanent location in the Clubhouse/Turf Club entranceway.
Filed Under: Community • News • Rancho Santa Fe News • The Coast News


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Our corporate sponsors help us fight extinction and care for animals. We have a number of current projects underway that require funding.


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Entwistle vows to leave "no stone unturned" in Savile probe
BBC director general George Entwistle has said the corporation will leave "no stone unturned" as its helps police investigate the Jimmy Savile sexual assault allegations.
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Student Government Association was established for the purpose of providing a cohesive and unified voice for the student body. It is our duty to communicate our needs as students to the university's administration and the local, state, and federal government.
Complete the online application or stop by the SGA office today.
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NOTICE: Due to the number of requests received this year it is projected that all available funding for SGA Travel/ Project Grants will be allocated for the 2013-2014 fiscal year. All of the committee's presentation times, for students requesting grants, are booked until the end of the semester. Therefore, the Budget Committee will not be accepting NEW SGA Travel/ Project Grant requests.
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Denver >Restaurants >
Pizza >Anthony's Pizza & Pasta
700 Colorado Blvd, Denver, CO | Directions 8020639.728080 -104.940517
Mon. - Sun. 11am - 10pm
Neighborhoods: Hale, Southeast Denver
DO NOT give any debit/credit information to this establishment!!!
Someone who lived at an apartment I used to live at was able to order pizza's on my card using just the address as verification. When I complained to Anthony's they insisted that their employees verify the last four digits of the credit card and would not do anything for me. This is not the case as there is no way the new resident could know the last four digits of my card.
Locally owned pie purveyor serves up basic, budget-friendly pizzas and pastas. – In Short
Local customers come here for standard-issue pizza. Clean booths and tables, walk-up counter service, self-serve drinks and plastic flatware. Pizzas come in thin- and thick-crust versions. Both are the fold-it-in-half, grease-dripping type so popular in the Big Apple. The eatery also serves up affordable plates of pasta, fresh Italian-style salads and daily specials that include calzones. Delivery can take over an hour, but the wait's usually worth it.
The pizza isn't worth digesting – We had our pizza delivered. It was barely lukewarm. It was a low-quality pizza with low grade cheese and a bread dough crust that tasted like Pillsbury. Maybe worse.
It is insulting they claim it is NY style pizza. Its not even close.
The pizza was flavorless and the crust was disgusting.
I will never eat here again. I cannot believe it was even featured on MetroBeat-whatever that Denver TV show is called.
BAD BAD Pizza.
Best pizza in Denver! – Anthony's is by far the closest thing to authentic thin crust NY Pizza. Straight out of the oven you will get a hot, crispy, delicious piece of pizza. We don't eat pizza anywhere else in Denver.
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You can also read manga online try the Flat (AOGIRI Natsu) manga!
You're reading Flat (AOGIRI Natsu) 19 online. You can try some of the related manga below or try some other manga from our manga list.
Users who read Flat (AOGIRI Natsu) also read Aishiteruze Baby, 8mm, Aria, Kimi ni Todoke, Hyakko, Joshidaisei Kateikyoushi Hamanaka Ai, Bijo ga Yajuu, Cash Girl, Akira to Hiyori, Makunouchi, Caterpillar Operetta, GDGD-DOGS, Zoushoku Shoujo Plana-chan!, Ao Haru Ride, Boku no Bandai-san and Tonari no Kashiwagi-san


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Being so busy working on the new unveiling of the store has left me zero time for blogging, even though I have so much to post. My inability to quench my sick internet obsessions and blogging desires have left me feeling perpetually twitchy and anxious. Scary, huh. But I finally got around to working on the photos I mentioned a couple posts ago. My boyfriend and I ventured north with a car full of clothes and shoes and got to work. Probably not the average way to spend your Sunday, but we have so much fun taking these that the time just flew by until all of a sudden we were dying of thirst and decided to go jump in my pool before the sunset.
I've marked most of the items but if I missed anything feel free to ask. The black lace dress is a little big for me in the hips so it'll be for sale as soon as things are back up and running on eBay. You can't quite tell in the photos here but it has the sickest bustier and open back. So good. Anyway, hope you enjoy..don't forget to click to enlarge!


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Today's Groupon offers an upgrade from your biography audio books. For $25, you'll hear legendary lyricist Stephen Sondheim's candid confessions at The Long Center on Thursday, November 12; the Austin Chronicle's Robert Faires will prompt the esteemed composer to reflect on his career, collaborations, and creative process during the 8 p.m. event.
"Cooking: Possible" splits the spotlight between celebrity chef Robert Irvine, star of the Food Network's Dinner: Impossible and Restaurant: Impossible, and Jonathon Sawyer, sous chef for Michael Symon on Iron Chef America and owner of Greenhouse Tavern. During the show, the hash-slinging savants pepper engaging cooking demos with video segments from Irvine's popular television series. A large screen perched above the stage pours elaborate views of each dish into the audience, including detailed close-ups and a kiss cam for snuggling potatoes.
As part of the Indianapolis Symphonic Choir's annual "Sacred Masterworks" performance series, this melding of vibrant voices and delicately vibrating strings will pay tribute to one of J.S. Bach's greatest achievements. Mezzo-soprano Jennifer Lane, tenor Brian Stucki, and bass-baritone Derrick Parker will combine throaty forces to ring out Bach's epic mass, which has been likened to other famous artists' opuses including Michelangelo's fresco at the Sistine Chapel and da Vinci's Mona Lisa. The symphony orchestra's mix of harmonious winds, quivering strings, and rhythmically tapped percussion instruments will serve as a sonorous backdrop to resonant vocals as they herald the iconic work to waiting audience eardrums in a 2-hour show with a 20-minute intermission.
Welcome to ComedySportz Indianapolis! ComedySportz is the longest running show in Indianapolis, now in its 17th year! We are NOT comedy about sports…It's improvisational comedy played as a sport! If you love "Whose Line Is It Anyway?, " then you'll love ComedySportz!
A philosopher once called theatre "the mask of convention over the face of society in the mirror of the unknown reflecting the rear-view of the sports car of destiny." Simplify this theory with today's theatrical Groupon: for $39, you get one ticket (a $67 value, including a facility charge) to see Disney and Cameron Mackintosh's Mary Poppins live on stage. Shows are held at Murat Theatre at Old National Centre. Families and groups who want to sit together must use one account to make all the ticket purchases. Choose to attend one of the following show times:


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Spinach Salad with Apples, Cheddar and Honey Roasted Pecans
Author Notes: This salad is perfect for a cool, cozy autumn evening, as a holiday starter, or paired with a golden roast chicken. You can even make it the day after Thanksgiving and add leftover turkey. You'll have leftover pecans, which is a good thing because it will be difficult to resist snacking on them as you prepare this dish. You can save any leftover dressing for several days. - mariaraynal
Serves 4-6
- 1 cup whole pecans
- 2 tablespoons honey
- 2 tablespoons brown sugar, or to taste
- pinch of cayenne pepper
- coarse sea or kosher salt, to taste
- 4 slices applewood smoked bacon, sliced into lardons
- 6 cups baby spinach leaves or greens of your choice
- 12-16 thin slices of high quality cheddar cheese (use a vegetable peeler)
- 2 tablespoons golden raisins
- 1 small or half a large apple, cored and sliced thinly
- 1 shallot, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons apple cider
- 1 tablespoon bacon drippings
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sea or kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest, preferably Meyer
- For honey roasted pecans: Pre-heat oven to 350 degrees. Combine butter, honey and brown sugar into a small saucepan over low heat. When butter melts, add cayenne and salt. Add pecans to pan, combine well and turn out onto parchment lined cookie sheet. Separate pecans and bake for 15-18 minutes. Remove from oven and cool.
- Meantime, cook bacon in large skillet over medium heat until golden and crispy. Remove and cool on paper towels. Reserve 1 tablespoon drippings.
- For dressing: add shallot, vinegar, cider, drippings, Dijon and honey to a small bowl. Slowly whisk in olive oil. Season to taste with salt, pepper and add lemon zest.
- Combine spinach and golden raisins in a large bowl. Add bacon and spoon 2-3 tablespoons of dressing on greens, or to taste. Mix gently with hands. Add cheese slices, apple and pecans to taste. Serve, passing extra dressing at table.
- This recipe was entered in the contest for Your Best Autumn Salad
Tags: dinner for one, Holidays, Salads, Side Dishes
Comments (7) Questions (1)
over 1 year ago Bill Walter
Not sure, but I don't see how much butter in this recipe
over 4 years ago mrsriley81
Love this!
over 4 years ago menumaniac
I adored spiced pecans. They're wonderful in a simple mixed green salad with crumbled goat cheese and a balsamic vinaigrette too! Will have to try this salad over the winter!
over 4 years ago Maria Teresa Jorge
Have never tried roasting pecans with honey, and these with cayenne seem even more apetizing. I think the simplicity and mix of flavours you have created are terrific. Great recipe.
over 4 years ago
Cathy is a trusted source on Pickling/Preserving.
This salad has everything I love in it. YUM
over 4 years ago KelseyTheNaptimeChef
I make batch after batch of spiced pecans all winter, they are so good in salads like this. I love the idea of them honey baked - will have to try!
over 4 years ago pauljoseph
ver good recipe i will try


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The Blu-ray Movie Features page is a searchable listing of Blu-ray releases showing extra features and special packaging. Currently displaying releases sorted by Squid Rank: Extras from Highest to Lowest where Feature is Mobile Features and Release Country is United States.
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Oh this set is another cute set. Great for either a guy or even a gal who maybe into the old nastalgic look. How cute would this be on a page of cars from a car show ???
These stamps I enjoy using and came out in good quality. I will use these in future layouts and art journal would be probably be good for these kind of stamps.


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Collections » Browse by Artist » Couture, Thomas
Browse by Artist
|Artist: Couture, Thomas 1 of 1
Reverie, 1840-1841
Thomas CoutureFrench, 1815-1879
Oil on canvas
21-5/8 x 20-1/2 in. (54.9 x 52.1 cm)
Norton Simon Art Foundation, from the Estate of Jennifer Jones Simon
© 2012 Norton Simon Art Foundation
Not on view
This delicate painting by Thomas Couture is not a portrait but a tête dexpression: a study of the face intended to evoke a particular state of mind. The practice of infusing the depiction of a models face with a dreamy or wistful expression often made its way into portrait painting, particularly in portraits of women. In Reverie, exhibited at the Salon of 1841, a young girl peers suggestively out of the corners of her eyes, sizing up the viewer with adolescent curiosity. Her dewy cheeks, bedroom eyes and exposed décolletage put forth an aura of sexual availability that carried into, if subtly, the more traditional portraits of the mid-nineteenth century. Even though the tête dexpression was a common academic exercise, Coutures studies in particular had an impact on the artists of his day. For instance, Gustave Courbets moody self-portraits from the 1840s possess the same dreamy undertones. Likewise, Coutures pupils, among them Édouard Manet and Marcellin Desboutin, were influenced by the veiled feminine seduction at work here.
View Provenance
|Artist: Couture, Thomas 1 of 1


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Ticket offer: WAS £68.75NOW £42.25
2012 marked the tenth anniversary of the Queen musical, We Will Rock You at the Dominion Theatre
We Will Rock You was created by English-Australian comedian, author, playwright and director Ben Elton and the legendary band Queen and opened at the Dominion Theatre in May 2002. Having rightfully earned its place on the top ten list of London's longest musicals, it won the 2011 Olivier Audience Award for best musical, the only award voted for entirely by the public. It was the second public vote award received by the show after winning the WhatsonStage.com best new musical award in 2003.
A number of international productions of the show have followed the and We Will Rock You has now been seen in Ireland, Australia, Canada, Russia, Spain, Japan, South Africa, Zürich, Vienna, New Zealand, South Korea, Singapore, Bangkok and Hong Kong.
Will Rock You is set in the future, on a place once called Earth. Globalisation is complete; everyone watches the same movies, wears the same clothes, and thinks the same thoughts. It's a safe, happy Ga Ga world! The Company Computers generate the music, the kids download it and all musical instruments are banned. But resistance is growing and a hero is needed. Is the one who calls himself Galileo that man, and can he help them break free?
Packed full of Queen's greatest hit's the We Will Rock You songs include Radio Ga Ga, I Want to Break Free, Somebody to Love, Killer Queen, Under Pressure, A Kind of Magic, Only the Good Die Young, Crazy Little Thing Called Love, Who Wants to Live Forever, Don't Stop Me Now, Another One Bites the Dust, We Will Rock You, We Are the Champions and of course Bohemian Rhapsody.
If you're a fan of Freddie Mercury or Queen then you will love this show so don't miss out, book your We Will Rock You tickets today!
We Will Rock You at Dominion Theatre to Close After 12 Rocking Years
Free Meal Offer: Menu by Michelin Star Awarded Chef Redmond Hayward With We Will Rock You Tickets
268-269 Tottenham Court Road
Seating plan
Top price discount valid Monday - Friday and Saturday Matinee until 17 May. Top price seats reduced from £68.75 to £42.25
3h. Performance times: Monday - Saturday at 7.30pm, Saturday matinees at 2.30pm
Booking until 29 May 2014
Strobe lighting is used several times during the performance.
Call us now on 0845 505 85000845 505 8500 to make a We Will Rock You group booking!
Performance times: Monday - Saturday at 7.30pm, Saturday matinees at 2.30pm. 2.30pm performance every last Wednesday of each month
Full ticket prices: £70, £65, £55, £52.50, £44.50
Groups of 12+: (Monday - Friday) Best available seats at £39.25
Groups of 12+ (Saturday matinees) Best available seats at £41.25
School/student groups of 12+: Best available seats at £28.50, Monday - Thursday evenings, Wednesday matinees
Please note: There are no group rates available 19 May to 29 May
London Theatre Direct Ltd is an official London Theatre ticket agency. We hold ticket allocations with or connect directly to all major venues. Book your London theatre tickets with confidence.
London Theatre Direct is a full member of STAR, (The Society of Ticket Agents and Retailers) recognised by The Society Of London Theatre, Westminster Council, Office of Fair Trading and Visit London.
One of the first websites to sell London theatre tickets online, LondonTheatreDirect.com offers the ability to book theatre tickets quickly, safely and securely. Join thousands of customers who have booked tickets with us!
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'1512639' | Chronograph Black Silicon Strap Watch by BOSS
Model HB2024 - 1512639 BLK-S- 58013301 Assorted Pre-Pack
DetailsStainless steel case
Case size: 42 mm (1.6 in.)
Black dial
Silicon strap
Water resistant to 3 ATM
Comes with 2-year international warranty
Chronograph movement
DescriptionThis sleek black watch by BOSS features a stainless steel case and silicon strap. The clean dial features chronograph movement, and this classic timepiece comes with a two-year warranty.
Material & care