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tag:blogger.com,1999:blog-23839846900627958812018-03-06T16:09:25.753-08:00A farmer, a chef and a winemaker.Raymond Martherushttp://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-15424460393288894942017-01-12T19:24:00.002-08:002017-01-12T19:24:35.069-08:00

 In this moment in our history,it good for all of us to take a pose and re calibrate our feelings and expectations.We have many problems and a multitude of difficulty,but we live in the most amazing land on the planet,abundant resources,incredible human capital and a constitution that marvels anything in our history.To many snake oil salesman in the public square ,telling people what they want to hear.If we really care for our fellows man and woman, than let remember what makes us a great nation,Ideas,industries,personal risk and capital large and small,education about the real world and history.
I went to school in Italy, we got a fantastic education until the middle of the 70th and than the political climate changed for the worst,socialism,communism, social unrest.
We as a country never recuperated.Angry mob,social experiment gone very bed,the pride of our land is reduced in daily arguments about who fault is it.I have the answer ,it all of us .Instead of looking for solution to our many legitimate issues,we got blinded by political parties.Now you know what I am getting at.

If we want make a difference, let get involve,not in the street but among our self ,in our neighborhoods,in our families,in our schools.With the full respect of our laws,start talking to people that don't share your political tendencies, You will find, we have more in commune than not.We just go about the different way. Drop the attitude.It like the social media,just because they report doesn't mean it right.In my restaurant experience i find now a days everybody is a expert.I went to school, was born and race in Italy,and yet i find a small number of peoples pretend to know more about food,wine and Italian tradition than me.When i see the comment on Facebook or other Venus I can't stop laughing,it comical how little ,pretentious and misinformed they really are and yet what people Should think about, are the working man and women ,there family the hundred of related business we are promoting just from my little love and passion for making great food everyday. Where is the social grace the good will to man kind, why the angry tone, why not communicate your like or dislike without the insult the pompous,after all it only food and we are just humans.I never cook because the fame or the awards i don't care about superficial postures ,I love peoples and i love what i do and yes if you open your hart and mind you will Love ,Learn and Enjoy.My recipes for happy life. Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-7060089779954699942016-11-08T12:15:00.001-08:002016-11-08T12:15:59.944-08:00A farmer, a chef and a winemaker.: Convivium to be togheterA farmer, a chef and a winemaker.: Convivium to be togheter: L'idea e' semplice , cercare con accurata conoscenza il prodotto e la provenienza,dopo di che con oculata professionalita' tra...Chef Massimo Navarrettahttps://email@example.com:blogger.com,1999:blog-2383984690062795881.post-62740858888206547372016-11-08T10:17:00.001-08:002016-11-08T10:17:37.581-08:00A farmer, a chef and a winemaker.: Convivium to be togheterA farmer, a chef and a winemaker.: Convivium to be togheter: L'idea e' semplice , cercare con accurata conoscenza il prodotto e la provenienza,dopo di che con auculata professionalita' tr...Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-10608717031260986132016-11-08T10:14:00.001-08:002016-11-08T10:16:23.902-08:00Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-41435831631497939932016-11-08T10:14:00.000-08:002016-11-16T20:23:02.657-08:00Convivium to be togheter

L'idea e' semplice , cercare con accurata conoscenza il prodotto e la provenienza,dopo di che con oculata professionalita' trasmomare la materia prima in un piatto appariscente e gustosissimo al palato.Fatto questo tutta l'attenzione va' riversata su i conviviali.
Sembra faciele ma il piu' delle volte non lo e'.
Oggi si vive in un mondo competitivo all'eccesso,ed esasperato dalla informazione mediatica assillante ,restingono i tempi e conseguentemente i rapporti,dando cosi' aperture all'incomprensione e all' arroganze culturali.

 Il punto di incontro e' sempre piu' importante ,puo facilitare la comunicazione e puo dare i tempi necessari per evolversi in conversazioni e conoscenza piu' umana dei convitati.Il punto chiave e' nel cercare locali con poche distrazioni :televisioni da pertutto,musiche assordanti,menu che hanno di fresco e stagionale molto poco,dove tutto e' fatto per incoraggiare il consumo sproporzionato di alcolici senza nessuna ragione specifica, tranne il profitto dell'operatore.

La nostra e' una professione meravigliosa,ci da la possibilita' giornaliera di vivere momenti bellissimi ed intimi con i nostri fratelli umani,in rapporti non ottenibili in altri mestieri.Convivium essere insieme,una lezione di umanita' unica ,ascoltare, condividere,sentirsi parte di questo progetto che noi chiamiamo democrazia ,rappresentata tutti i giorni in tutti i momenti,con diverse espessioni,diverse necessita'.E' difficile immaginarsi una storia diversa.America, un paese ricco di storia umana,di gente, che qui trova una dimensione diversa e una liberta' che e' difficile immagginare altrove.La liberta' di vivere una vita secondo le proprie esegenze e modi di credere ,liberta' di non fare di piu' di quello che senti,di credere o non credere,la liberta' fondamentale che e' inscritta' nella costituzione .tutti gl'esseri umani sono stati creati con la stessa eguaglianza senza nessuna eccezione.Un'idea che sfugge in molti paesi del mondo ancora oggi.Ecco perche' trovo che in questo momento della nostra storia e' importante ricordare che il nostro processo democratico anche se a volte disgustoso,non civico ma pur sempre nel contesto constituzionale del convivium.Questo e' il nostro paese,la nostra famiglia,i nostri problemi non democratici o republicani ,indipendenti e disinteressati,e' il nostro Paese la nostra gente .Domani tutti continueremo ha vivere la nostra vita con la stessa allegria, lo stesso ottimismo di sempre ,perche' vivere in America e' un convivium unico al mondo,un progetto umano riuscito ,un esempio da copiare e celebrare con tutte le sue imperfezioni,errar umanum est! non essere perfetti e' umano.We are not perfect but we are fee.Vote!!!Chef Massimo Navarrettahttps://email@example.com:blogger.com,1999:blog-2383984690062795881.post-53867736385553531072015-09-16T13:50:00.002-07:002015-09-16T13:50:56.129-07:00OC Register Praises Chef Massimo & His Delicious Broths!

  A great thank you to Cathy Thomas at the OC Register for the wonderful article. To enhance your culinary adventures at home, the Mediterranean and Aromatic broths featured in this article are now for sale at Onotria. Come pick up these delicious broths in two sizes; 32 oz. ($12) and 64 oz ($24).

To read the article in its entirety, click the link! http://www.ocregister.com/articles/fresh-679491-cook-oil.html

Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-36718580403957031592015-08-06T14:59:00.000-07:002015-08-20T14:27:35.592-07:00Orange County Farmers Market

Healthy, fun morning out at the Orange County Farmers Market. As is documented, I am a big supporter of farmers markets...for many reasons! They are fun for families, you can exercise all of your senses, and they are a great way to support your local economies. I was invited to celebrate the Orange County Farmers Markets 20th Anniversary, and participate in a chef cook-off.

Here is an example of fresh Branzino and red chili peppers from the farmers market, accompanied by spices from Onotria Boutique.

Simple preparations.

Behind the scenes..backstage pass!

Yes, I have that effect on people.

 My favorite crowd; young people that are enthusiastic about cooking fresh, amazing food.

Of course...a selfie! I couldn't resist.

Don't forget to pick up a copy of my new cookbook, "Ingredients For Life," when you come to dine at Onotria!

Chef Massimo Navarrettahttps://email@example.com:blogger.com,1999:blog-2383984690062795881.post-55839941142810739572013-05-17T13:23:00.004-07:002013-05-17T13:23:50.451-07:00Recipes For Life: Part 1Eating and drinking sometimes becomes much more complicated than it needs to be.

 We tap into so much bs and it is very difficult to distinguish between facts and fantasy. As a chef we always try to make foods that are interesting, exciting and somehow eloquent the visual and the palate. But sometimes that requires items that are not necessary good for you , but when we are talking about people's health and well being, the conversation should be more intelligent and more thoughtful. when we make dishes for everyday eating, health,and quality become more than words; it's the selection of ingredients that are well suited for a better metabolism and more exciting for the palate because it is important for food to stay attractive and desirable. It's the reason why we generally come to the table, and the reason why we eat everyday is to bring some intelligent and amazing nutrition to our bodies.

 We eat, we drink: because the body needs the right nutrients and also the right hydration. We can achieve those goals with very simple steps. Nature provides a lot more than we give credit to. Unfortunately we have become a world where the supermarket and grocery store are giant compounds where you can buy industrial sized packages. They have taken away the beautiful relationship that we have had in the past with our food and our food suppliers.

 So, its become really a fight of the boxes. What is in the boxes? What kind of ingredients? How many different preservatives and harmful ingredients are in there? What is the nutritional value? Sometimes its very easy to blame the other person. Sometimes honestly, its very difficult to keep up with whats going on in the marketplace. There are a lot of camouflaging flavors and tastes and textures that we like and enjoy, things we have been accustomed to all our lives. However they do not have the same nutritional quality that they used to or even the same ingredients that they used to. In this context, our recipes for life are about making choices that are in line with exciting dining experience as well as choosing foods that are very appealing, nutritious, and delicious to the the palate.

 In reality the tables and the conversation turned to another level altogether. As a chef, I bring the experience and the expertise to the table because is very important to be able to educate in a way that is fun, practical, easy to achieve, and sustainable. People's success will determine the reasons why they stay on. Nobody likes to feel incompetent, nobody enjoys the feeling of not being able to make something. Yet, food is simple. You can make something very delicious. Sometimes all you need is a little guidance. Sometimes it is just a few tips- how to, where to- how to make it, and where to buy it. More importantly, two or three steps that are required to achieve your super results.I'm always excited to see how much people really can do for themselves. With that in mind I created Recipes for Life, a cooking program that requires simple steps for people to achieve their desired results. Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-53786001241968060762013-01-14T12:32:00.000-08:002013-01-14T12:32:24.357-08:00Freedom and a Passion for Living

Let's talk about something that is almost sacrosanct and untouchable. Let's talk about the industry tyranny and the mental slavery rather than what is supposed to be freedom. The freedom in life as the Greek design as democracy . the freedom to decide our own failures our own success. the resistance of trying to impose on other peoples our desires and our wishes and the tyranny of an industry that keeps on pushing and pushing to try to make food more available, more convenient, abundant but nevertheless always more contaminated, always more unhealthy for you.

 In the grand scheme of things one can always say, well food is better today than it has always been because we have such great true safeguards. To some extent. It's like a short blanket, we cover our head and we expose our feet. The same as always, in the old days there were hygienic issues because people did not know any better. Now there are issues of profitability and time consumption, the hourly wage,market, necessities now we are pulling the blanket the other way. the reality is that quality food comes from commitment. Commitment from the farmers, commitment from distributors, commitment from the operators: restaurateurs, stores, and the like. often to often its easy to use mantra, models, the coolest word of the day: "sustainable" yesterday was "organic" in between is "biodynamic" and now is "local" . All those things are important if you believe it. Its important if you actually stop preaching it and do it. I made a commitment thirty years plus ago., but it was a commitment borne out of the true belief. I was born and raised in that environment and I know the control and the safeguard that you can put in place when you believe and you know and you spend your time researching it.

 A lot of issues can be summed up very quickly, the short distance between the growers and the consumer is always the one preferred but not always the only solution. The other quality control as far as knowledge and storage, those are issues, if people transport them in a unsafe truck or unsafe manner, it pretty much deletes the first effort. The other of course is the ultimate responsibility of the producers to be able to make the food and present it to you, whether they sell it through a shopping market, or they sell it through a restaurant but often, too often, the most common place people get their food is the fast food. they sell it fast for a reason, people are in a hurry and the convenience can all get lost in translation. Now we always have a tendency to pile, to put everybody in the same lump and say "well fast food is not good for you," and a lot of people argue in a lot of different ways you know you can argue from a dietary standpoint, you can argue from a lifestyle standpoint and the reality is there are a lot of arguments to be made there are realities in everybody's life. anyone who has driven across the town and they're hungry the best thing to do is to stop at one of those fast food places. The other word is inexpensive and cheap. All things are equal. maybe all these things are true but in the long run people have surrendered their quality of life, why are they in a hurry? Why do they need to stop in a cubicle, grab food from their windows and put it in their lap and be driving while they're eating it. Is eating just becoming a function of life?

In our human history one of the things we do is celebrate. Celebrate life, death, friendship, love. We seem to being doing a good job of it. We like our candle lights, we like our roses, we like our table settings, expensive homes. so that means that these are important things to us. but the truly most important thing. I truly believe, to us, is the human contact. the time that we take to dedicate to ourselves the moment where we actually look at what we put in our mouth. We take the time to reflect upon what we have done so far, with just peace and quiet. As an Italian, I understand how much you guys admire us. because we make a celebration out of the smallest things, like an espresso. I remember the first time I ordered an espresso and they made me a cup of coffee. I was horrified by the thought of drinking that much coffee.but what's more horrific was, it came in a paper cup. I explained to the barista that this was not about coffee, it was about my time. The celebration of that five, three, ten minutes that it takes to pour a little sugar in the cup stir it with a little spoon put it on the side of the cup on a saucer lift the cup like its is the greatest thing, the chalice of life, because in that brief moment nobody owns that time but me. They look at me like I was the biggest idiot that ever walked on the face of the earth. Coffee for them is just hot water, that gives you a boost. If you feel that way, you've missed the whole point of being on the face of the earth . If you're just a function of this hurricane called humanity and you don't take the time to enjoy the little things in life that us humans have created around us to enjoy. The sound of a violin, the taste of a beautiful peach in the summertime. smell the deliciousness of a slow roast veal shank, or admire the legs of a great glass of wine I just want to tell you, I don't know what you have in your bank, but you're never going to be rich. You're never going to understand what true wealth , what being alive is all about.

Let's begin this 2013 with the right attitude. If you love life as much as I do, if you enjoy the smallest things in life as much as I do, well then, lets lift a glass and celebrate a Happy New Year's and a great beginning and lets start looking forward. Just stop reminiscing what was wrong behind us last year.

We at Onotria have many great new recipes we're going to introduce to you this year, with very energized creativity, but more important a sense of ultimate celebration, because life is the most beautiful thing. and to be able to celebrate every single day in the smallest way for the smallest reasons it gives you all new meaning of living : La vita bella. like Benegni used to say, everybody truly is, we are blessed by love, blessed by friends. We are also blessed by an abundant land with

 many resources and a great, great lets freedom. Lets take advantage of it and bring it in, sink it in, share it with others and more importantly...

SALUTE !
Chef Massimo Navarrettahttps://email@example.com:blogger.com,1999:blog-2383984690062795881.post-80844572605228796132012-12-07T11:08:00.000-08:002012-12-07T11:08:37.267-08:00Passionate about Life and the Pursuit of Happiness

The peaceful silence of the morning sitting at Onotria staring out the windows, at the beautiful gardens vineyards. Thinking about things that are somewhat simple somewhat important, just reflecting on the daily affair and activities. I just made a beautiful salad, with fresh fennel, cucumbers, mixed seafood, clams, calamari, seppia, tossed in a fresh tangy lemon with a beautiful seasoning, drizzle of of olive oil and I cannot help but romanticize because the senses are so awakened, so vibrant. Life is a conquest, small, big, but a conquest. Every day, when we rise to the occasion we feel empowered, we feel free. Chefs are somewhat conquistadors. They don't pillage the neighborhood they just wander around to discover new places, new flavors, new spices. All of those are usually residing within the mind. So my advice to all wannabe cooks and chefs and home cookers, is jump on the boat, be a pirate, conquer, find new frontiers.
 Don't do the obvious, don't do too repetitious, the palate is like life, it needs to be stimulated, be excited. for years and years you have been told what's good for you, and you found out there is not too much value in spinach, and now you know why you hate them because they were not that good after all. There are so many other exciting vegetables. Get off your butt, get away from your beige neighborhood, vanilla stores.Walk on the wild side, go to Little Saigon, go to Korea Town, the Chinese stores. When you go to the vegetable market don't just buy the same old granola mixed with worthless whitebreads. Go to the little asian stand where they grow all of those amazing green leafy vegetables. Buy yourself some fresh tumeric roots, shave it like you do with your ginger and garlic, with EVOO and spray it very lightly with a little water and salt. You'll be in heaven with the flavors, close your eyes, the flavors, textures, excitement.
 Life is a carnival, don't just sit in the living room looking at the same beige wall listening to the same idiot on TV talking about things that don't mean anything aside from trying to sell you another commercial. "Wait in thirty seconds. wait", don't, get up, buy yourself some fresh persimmon, taste it. They're just as exciting as apples and pears. Buy yourself some guava, some unique flavors you've never had before. Gorgueous beautiful little colorful ball, with yellow seeds inside. That's passionfruit my friend, passion, you've got to crack the shell to get into the passion. When you taste it to your palate it wakes up your passion. Its a tangy,sweet, sour, beautiful lemon-y, melon-y flavors, deep and long absolutely stunning. It vibrates into your brain cells. That's eating, that's discovering, that's life. When you put that beautiful first spoonful of whipping cream that you never had before, its like mothers milk. Or taste the first slice of watermelon on a summer's day, that's just happiness. so you can sit on your couch in your lounge chair and wonder, or you can get off the couch and start living. So you all know what to do, just stop being afraid of it, just do it. Happy New Years from the bottom of my heart, and if you are as passionate about life as I am, you can come to the wild side, because here at Onotria we do things the right way. Slow, fun, silly, incredibily on target. Life is worth living. Like my buddy Roberto used to say, la vita e` bella.

Salute!Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-78134317768034628882012-11-28T12:53:00.000-08:002012-11-28T12:54:32.304-08:00Warm Holiday Wishes

 I want to wish the warmest to you and your family from Onotria, as well as from me, Massimo Navarretta, and my family. I want to bring back some of the Christmas traditions of the Southern Wine Region of Italy. Onotria Wine Country Cuisine occasionally gets its own narrations of cultural culinary experiences. We also bring back some of those celebrations because culinarily speaking we are a country close to the water. We didn't do a lot of spending and gift giving but we did do a lot of sitting and eating and enjoying conversation with our family and friends. One of the most amazing parts of the Christmas celebration was the feast of the food. Because of our vicinity to the sea, we would go and pick up Calamari, Seppia, Clams, Octopus, and all of that translated into the dinner for Christmas Eve. As well as all of the seasonal greens: the Rapini, the Escarole, and the Fennels, chestnuts, Porcini mushrooms, Ovuli. Which make our Mediterranean diet such a wonderful healthy diet.

 One of the best memories as a kid would be the excitement in finding the mushrooms and chestnuts. Also sitting by the fire and watching the chestnuts pop, because if you don't cut them, they will explode, and we would have particular enjoyment at watching the old ladies jumping when the chestnuts would pop out of the ashes, of course, these days we would get lawsuits, but it was still fun.

For our seventh year anniversary we would like to enjoy a piece of our tradition with you at Onotria. Through the month of December, we're going to create a menu that reflects those traditions with a twist and an innovative touch. We're going to do the octopus poached with black olives, fresh fennels and Pacchino tomatoes, garlic, EVOO, and oregano. Linguini with Calimari and fresh Rapini. And of course the omnipresent fresh Merluzzo or Cod in a cassoulet, over sweet potatoes in a Moscato wine sauce and green olives, or classic deep fried with beer batter in a lemon dry Vermut sauce. Roast chestnuts whipped with fresh Marscapone in a chocolate cup Ganache. Buon Natale a tutti and the best to your family. Salute! Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-23626745813442936162012-11-08T10:54:00.000-08:002012-11-08T10:55:36.927-08:00Happy Birthday Onotria and Happy Thanksgiving!

 Good morning Orange Country and happy birthday Onotria. Happy Birthday on your seventh year of amazing time and challenged time. More importantly happy birthday to an idea that has come. I had a hold in my mind for many years, a passion, a desire to deliver to the market a concept so simple, so basic, creating wonderful food from the earth to the table using natural herbs and spices, fruit, selecting the finest meat the greatest wild games,but more importantly, most importantly an environment where people can have a conversation. A dining experience like home. Something they're used to, where time is not important, nobody is pushing anyone out, no one is running around to try to turn you table and rush your experience. A place where food and wine and human relationships are at the center of it all. This is not just a money machine. There are no tricks, there is no mickey mouse, no distractive, undesired noise or music except for the good loud chatting of individuals having a great time and great converstations. Even more exciting than that, its all paired well with a great glass of wine, with a simple Dolcetto or a fantastic bottle of Sassicaia. The goal is always the same. If it belongs at your tables, enjoy it. Fulfill your enogastronomic desire.

 At Onotria we keep alive the Roman concept of "Convivium" to enjoy an experience together. The Onotria menu was designed with that concept in mind, to be shared with the rest of the table, not because the portions are extra large, but rather exciting flavors and textures. The word we heard around the tables in our restaurant "You gotta taste this!" Even though we understand our modern life has different needs, we feel the need to stay connected at all times with our toys, please make the time to share those beautiful moments. When you exchange an eye glance, a word of encouragement, or a story a silly tale, a forkful of something that tastes so yummy that you want the other person to experience it. That is the food I love to make. It will be and still is the most beautiful and valuable time we have (human interaction.)

I don't see the world as a competition. I live in my own island, its called Onotria. The chef mind is an incredible place, where many ideas are sprung from just looking at something, when you're driving by Bristol and you realize that you have vineyards, a garden, and everything we grow, we use in our food. It seems a foreign concept to so many and at the end its just home to me and its become home to our customers. The biggest homage that I can attest to is the support we have. I know its easy if you are in New York, LA or Chicago where such a vast population goes out to dine and they love any kind of unique and new idea. but I love Orange County, I love my customers, because they get it. They understand what we do and they support us over these seven years, they really do understand. They understand our committment to quality and lifestyle, to truth and real product, real food: the farming, the vineyards the whole thing. We are going to serve you on Sunday, Monday and Tuesday all through the month of November, a fantastic old fashioned recipe. Pork shank slowly braised in a Persimmon Cherry Peppers Sherry Wine Sauce over Risotto of Spinach and Ricotta Salata. In this Thanksgiving season let me express my deep thanks from me, Veronica and the kids for giving us the opportunity to have such a great life. Also, thank you to all of my staff for supporting us in making this adventure so special. Please join me all through the month of November to share a Prosecco toast to testimony the fact that even through challenged time, we still have fun. Salute! Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-85792221451560720562012-10-26T11:37:00.001-07:002012-10-26T11:37:44.232-07:00April Resurrection My Celebration of Easter Its my wish to have a conversation, we're going to tell the truth, the real truth and nothing but the truth. I've lived in America for 30+ years and I love this country for all the right reasons some even for the wrong one, but most importantly I love it for the the freedom, the sense of space,the choices you can make or don't make, to win, to lose, to drown, to fail, but I always know that, the odds are not stacked against you, regardless of what they say. You can make change, and you can go places, there are fifty states, each one unique, and each one has a good, bad. You have choices. But one thing has always been very important here. The sense of dimension, the limits, the abuse, the absolutely stunning expanse of food, and drinks and commercial product which makes our country so wealthy. so rich,but also is our downfall. So you wonder how I lose weight, why, some people even went as far as to think something was wrong. Maybe I was having a medical problem, but if you're a doctor, if you're in a medical business, you maybe want to start looking at different people, because with me you never made any money. I'm very healthy, good farmer stock,I work hard, play, run. Unlike the American model "you work hard, you play hard" mine is very simple: work hard, play smart. Smart because life is not a sprint its simply a long drawn out marathon, and if you know historically in Italy we don't have good sprinters, but we have tremendous marathoners.

 It all began because after many many years here going along, getting along, teaching people, cooking, I was having an emotional moment because I missed my mother, I missed her face, I missed her touch, I missed her embrace. So I felt it was time for me to spend some time with this wonderful woman who has given to the world 6 children, and with so little, made so much of it. So I figure maybe it is time for me to go back and spend some time with her, so Easter time which is the greatest time for me to go back to Italy, when you actually feel the spring coming. and everybody starts getting in a great mood. In April went and I was alone with her, which was special, I'd always been with my confidence, so she took full opportunities to let it all out, talk about the most intimate, the most important things. Some revelations, old news like all mothers do, but most importantly, she helped me in a very succint way to understand what is wrong, what is right, what is important, what is not,and so I started to slowly go back to my old life, the life of Massimo in the village with farmers,nice humble people from a humble beginning. Get up in the morning at five o' clock, just as the neighbors do my mom waited for me and she made the coffee. She would talk about this, and that, and the other things. Then I'd take a walk on my farm., Its a very large farm, it goes up and down the mountainside and I revisited all of my childhood spots and recollected about some memories and some desires that I had when I was a child. I thought about how much I did and I took an inventory of my life. not the foolish ones, wanting to be a pirate or a king. but the ones that are truly in your soul. Being a great human being, helping others, making good to my promise to be self-sustained, have an honest life,profit from your talents, and help others along the way. So all in all, yes, quite an amazing life, quite an amazing journey, met amazing people, went amazing places, but I looked down the valleys of my town, the smiling sun breaking on the bay of Naples I realized that the world is full of misery, and unbalance, but its such a wonderdul world, there's so many opportunities, so many great things. So I come back to my farm, walking home, and the classic image of my household from the south, there is not an abundance of a lot of things, we make most of our things, if you don't make it, you don't have it so I realaxed with a beautiful bowl of fruit a fresh vegetable from the farm, I ate my lunch, took a nice walk with my friends, every time you show up uninvited, unannounced, people welcome you with open arms and they always ask you if you would like coffee, a glass of water, so I take my glass of water because I already had a coffee and we sit down and talk about things nobody brings salsa and chips, nobody brings pretzels, nobody is trying to have a buffet of cheap crap, but just a good conversation, and what I loved about it was that I think intellectually I was incredibly challenged. and I loved it, it was all overthe place, it was about personal,it was about religion, it was about politics, it was about sex, everything was on the table and nobody ever felt offended, we were challenged, we knew what the conversation was about and I loved it. I visited with my other friends, we did the same, go to restaurants and everything was amazing because, sometimes when we bring friends from abroad. We try to entertain them, we give them a little bit of everything, so they get this wrong impression that we do this all the time. This lifestyle of abundant food and gluttony. For us it is about the company. We serve fresh fish, local meats that are grass fed, wild game, but always very parsimonious,without overdoing it. I soon realized, that by having these life rythms I lost quite a bit of weight, but I also feel very strong, very good, so in a moment of lucidity, I realized its not what people do or don't do, it is us, each individual has to make a descision. There is no excuse whether you're 30 or 40 or 50 or 20 to live a life of gluttony and a life of abuse, whether its alchol, food, or everything else, you can't get a different result than what you're going to see out there. Psychologically,some people lose their edge and they need medication. They stop feeling good about themselves, they always have issues with everything and everybody. I don't, I have some problems like everybody else, in my daily affairs, personal affairs, but those are not obstacles we cannot handle or live with. I make my decisions and other people make theirs, but in reality, we personally make our choices.

 So what I did, after I came back to the States, after I took a large and comprehensive inventory of my existence I decided there's only one thing that I can do is to take care of myself. When I did that it was like a domino effect, then you're strong and healthy you can take care of your family, you can take care of your friends, you can take care of your business. That realization gave me an incredible level of energy and creativity and now I feel like there is no stop to what I can do. I don't see my age an the impediment. Rather, I see it is a wonderful asset to people, to my friends, to my customers; because I have the experience and maturity to know what makes sense, to tell how it makes sense, for who. And so this is becoming a very interesting life because now 47 pounds later;life adjustment, relationship adjustment, we get into a place where we can talk about it. If you're curious we can talk about it in detail, because this blog is about honesty, this blog is about food, its about wine, its about the politics of life, its about the politics of our religious upbringing and the way you eat. It affects the way we make our choices, when we work in our restaurants we know when it is a Jewish holiday, a Muslim holiday, a Christian holiday and it affects our pocketbook, it affects our business, but it affects us in a wonderful way too. In our Mediterranean tradition we are very inclusive and we are creatures of life and we love life in all its forms , there's no right, there's no wrong, some people think they have all of the answers. I'm a farmer. I know that there are good days, I know that there are bad days, but you always reap what you sow. You've got to laugh. You can't take yourself way too seriously. Stop walking around carrying the weights of the world. Lets start this conversation by saying let's all be a little Italian, when people say you're full of BS you say " but BS will give you a good smile and we need a little more BS." SaluteChef Massimo Navarrettahttps://email@example.com:blogger.com,1999:blog-2383984690062795881.post-69008865470422021492012-10-17T10:41:00.001-07:002012-10-17T10:41:41.988-07:00Restaurant Vision

 In the age of the internet, instant gratification and unfounded, uneducated comments, one could spend all day, all month chasing his own tail to try and explain or justify their actions or state of mind. Creative minds do what they do instictively and passionately. It was never my vision to cook food for people because their stove doesn't work. It has never been my passion to let people relive some childhood emotion or memory. My vision has always been about fresh, exciting ingredients, put together in a knowledgeable, innovative way that excites the senses without being intimidating to the consumer. From my first consulting job in '78 to my latest project, my main goal is to create a place where diners feel at home, and the food is always interesting, delicious, and adds value to their experience. I was born and raised in a farm land with many thousands of years of human experiences the roads that I walked as a child have seen Greeks, Egyptians, Romans, Germanic and many other civilizations. When we are trying to express a concept or our thoughts, we have a very deep resevoir of knowledge and frame of reference. I do not use cheap themes, or gimmicks to attract serious and committed diners to my restaurants. From the commissioning of our spiral staircase and other rod iron railings by local artist Giovanni Capone, the silhouette murals of vineyards on the wall from local artist Aaron Norton, to the two original paintings of red and white grapes from the artist Michelli from Lake Garda, Italy; our real vinyard and garden in the front: nothing about Onotria is fake or pretending.

 There is no fake ivy. Our goal is to create an organic environment for diners to come and have a fun time, experience amazing food, choose a great wine from our extensive, award winning wine list. So when you hear some people say "They may be a noisy place." I want you to know we play the ode to Don Giovanni by Puccini, the famous song "Libiam!" in which all of the participants were having a great time drinking, eating, and dancing, and that's just the way I like it. So for those who are seeking a quieter place, I suggest cemetery, church, temples, or just at home. And for those who believe erroneously that the prices are too high and our wines are too expensive, let me make you another suggestion, there are plenty of so -called restaurants that serve cheap food, and plenty of wine shops that serve cheap wines. But if you go out, remember that there are people working hard, supporting their families, and they are proud of their profession. Let's make it worth it. Its not always about you, its about the community we live in.

 Salute, Master Chef Massimo NavarrettaChef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-87456464010431646612012-10-04T10:45:00.000-07:002012-10-04T10:45:13.427-07:00Autumn FlavorsCelebrating the season is the quintessential factor in culinary flavors and freshness- same as in life. If we learn how to enjoy the rhythms of the season we also learn a lot about ourselves. Growing up in a small village in Southern Italy surrounded by farms, hillsides, mountains, and waterways, you become incredibly aware of the sounds, the colors, the aroma of each changing season. Autumn has been one of my special seasons, for personal as well as culinary reasons. From the change of the colors of the vegetation, the rich textures of the fruit of the season, from nuts to figs, pomegranate, persimmons, wild mushrooms, tuberose, and roots, the smell of the earth the richness in flavors, is much deeper, much more decided,inspires the foods that we make during this season. As a young man having the freedom to run up in the mountains in the woods in search of the ovuli mushrooms, porcini mushrooms, pioppini mushrooms, smell the wild boar tracks, collecting the chestnuts and walnuts in their fields. I would see the excitement of my mother and the people in our neighborhood when I showed up with a basket of seasonal riches, as lifelong memories and as a chef I still feel the same joy when I cook for people using the colors, the flavors, the textures of the season. So now you know my excitement when, at Onotria we can finally start serving the wild boar prisciutto, wild boar papardelle, and the inherent excitement for the anticipation of the earth's most prized delicacy, the white truffle from Alba. Our specialty this season will be richer, like veal ossobucco, wild boar ossobucco and options for our friends who are gluten free and vegetarians, this season provides some of the most exciting flavors: casserole of polenta in seasonal vegetables spiked with persimmon and walnuts. Salute.

 Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-61275768494178837152012-09-18T10:04:00.000-07:002012-09-18T10:47:29.148-07:00Harvest Time

 Even though sometimes it feels like the world outside is filled with uncertainty; one thing is always certain at Onotria. Harvest time. It is a celebration of one full year, what's good, what's wholesome about caring for the land, the environment, for the health of these surroundings.Harvest time is also the celebration of the continuity of life, love and passion. In the Navarretta families in Southern Italy, we have harvested for centuries, bringing to our hearts and souls the same emotion, all the time, every time. The care and love that have been transmitted to us through generations is still alive and well, here in Costa Mesa, miles away, from across the water. Our cultures, even though sometimes very different, but most of the time, similar in sharing the same love and passion for great food, great wine, and amazing friendship. Our philosophy at Onotria is such that we want to carry out the same ideas and concepts for centuries expressed by our ancestors. To be a great steward of the land, and with patience and understanding make a wine that is an expression of the terroir in its purest form. Our purpose is not to make the most popular and famous wine in the world, but simply make the best wines that this land is capable of producing without chemical help, sulfates, extravagant barrel selections, or any of the modern winemaking trickery. This is a wholesome wine for people who understand the delicate balance in between varietal distinctions and genuine flavor profile dictated by the environment. When we pour a glass of Onotria Wine we celebrate the Opera that is life. From the overature, to the Aria, and the grand finale. In the words of Puccini "LIBIAM LIBIAM!" {LET'S DRINK, LET'S ENJOY} <object width="720" height="1280"><param name="allowfullscreen" value="true"></param><param name="movie" value="http://www.facebook.com/v/3604037660376"></param><embed src="http://www.facebook.com/v/3604037660376" type="application/x-shockwave-flash" allowfullscreen="1" width="420" height="680"></embed></object> Chef Massimo Navarrettahttps://email@example.com:blogger.com,1999:blog-2383984690062795881.post-18305847028197966332012-08-29T12:45:00.000-07:002012-08-29T12:45:15.480-07:00Windows to My Artistic Soul

For certain, all Artists have their own beliefs,and in accordance with this credo I want to submit a thesis.Many years of marketing has caused a lot confusion in the market place,I want to express a simple art ,edible art,.that is deep in knowledge of the product.but also has the objective of health and taste,.these are things very easy to get.We have to follow the nature and seasons.The Restaurant Onotria is born under this plan.Years of classical education in the kitchen have served to make me understand what it is that I do not like..Sauces saturated from sugar,salt and fat.monolithic flavors,puzzling combinations,just because you can. I made important culinary choice.,changing the sauces from fat to fruit.creating tastes more natural and healthy.,looking for symmetries of taste new scents,closer to the natural essence ,using the specific herbs we can cut salt and sugar and obtain some fresh and exciting flavors,rediscover the use of fresh spices that give the palate new sensation,but they also have health benefits..The presentation of the dishes is very simple and understandable.the complexities are in the structure of the flavors.the final destination of all the food is to pair well with the wines.Under these conditions the egocentrism of the chef must be minimized,this is a tango dance,it is very beautiful thing when is done right.Mary Natural Chicken marinated in lemon thyme,origano,rosemary and garlic.brick-press drizzle of EVOO.

Chef Massimo Navarrettahttps://email@example.com:blogger.com,1999:blog-2383984690062795881.post-58185968623371229182012-08-25T12:18:00.001-07:002012-09-11T11:07:30.171-07:00Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-63023155602231523242012-08-17T16:16:00.001-07:002012-08-21T09:41:07.616-07:00cult personalityThis morning while working in the garden at Onotria at around five a thought occurred to me. Perhaps it is better to explain our lives and our passions. Everything around the world, the culture of food, our customs and way of life have always been a point of interest to me. As an artist when you believe in your skills and your creativity it is easy to confuse people and a passionate approach can sometimes come off as strong, arrogant and unapproachable. In general, mostly because people don't really know you. Most chefs and colleagues are the dearest people who put forth hard work and especially love serving people. Many people around us who make a lot of noise, creating the perception cult personalities and in most cases they are not really true. I love to share to amuse and be amused. I love sincerity, to be stimulated intellectually. I enjoy having fun and trying new things. So if people want to feel closer and get to know me, just come over in the morning and work in the vineyard. We'll have coffee and chat. This year the vines are beautiful and the grapes are exceptional. We are going to make another splendid wine and uncork our last vintage on the first week of September. Salute Massimo.

Chef Massimo Navarrettahttps://email@example.com:blogger.com,1999:blog-2383984690062795881.post-66979323147351403542012-08-15T13:23:00.000-07:002012-08-15T13:23:47.352-07:00scapece(chevice)Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-73176957992086160432012-08-14T09:04:00.002-07:002012-08-21T10:05:00.931-07:00crudo e scapeceDuring the summer days my uncle Nicholas and I went to the port of Pozzuoli early in the morning waiting for the fishermen to arrive with their boats filled with the local catch. It was always a celebration, a real party filled with the gaiety of song and noise of fresh fish boxes off loaded and quickly and taken to the colorful stands. The things imprinted in my mind were that of frenzied activity. A fish market filled with people, a concert of song, the traditional and historic way used to attract attention of the people. The dance began with various negotiation techniques passed down through generations. .I learned early in life that fishermen have varied techniques to show and sell fresh fish and one in particular resonates with me until today. Some fishermen would place live eel in the barrel along with the fish to create the allusion of live fish. My uncle enjoyed poking fun at the fishermen, sometimes disclosing their tricks. There was a great deal of respect for the fishermen and their work and to show the freshest catch gave him the (Crudo) the raw Tuna, Sword fish or live gamberi rossi a, rare red shrimp from our waters. This summer I want to present some dishes that I knew as child ,crudo and scapece and introducing the two preparation very common in the Mediterranean, going back to the dawn of time. The American market place was introduced to Japanese Sashimi (crudo) and South American (Cevice). Not in anyway detracting from the national pride of these two nations, I want the record to show, Italians have been enjoying these specialties for a millennia. If you visit Pompei you will notice immediately an important mosaic work depicts a a raw bar found scene in Pompei's port after the eruption of Vesuvius 69 AD. We used the ingredients such as the very precious lemons and fine herbs from the Amalfi coast to marinate the fresh fish of the day. A very nice and unique tasting dish is Scapece of fresh Shrimp from Belize in lime passion fruit over mango slice pave avocado accent. Fresh Alaska scallops, crudo over cured fennel and Maui onions with scents of habanero and bergamotto. Happy sunny days.
Salute MASSIMO.Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-44530047883069529822012-08-10T09:50:00.001-07:002012-08-13T11:07:41.858-07:00From Farm to Fork

From the garden to the table, seriously you really can have your cake and eat it too. We are spoiled here in California with a very friendly climate conducive to growing great veggies. You can not only eat well, but lose weight while doing so. This is my breakfast at Onotira and yes i lost 26 lbs. eating delicious healthy organic products straight out of the Onotria garden. You too can do it with a smile and the grace of God in all of us. Buongiorno amici! give you love it is needed.Raymond Martherushttp://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-15232805577932254832012-07-25T09:34:00.003-07:002012-08-13T11:13:59.891-07:00taste of Summer

Beautiful memories of summer,walking in the family farm, between the fragrance and perfumes of , thyme,rosemarylavender ,admiring the beatiful fruit of the season.the colors of wheat fields,the red and yellow poppies, they look like,. flamengo dancers in the fields of southern Italy.The memories of those moments of conviviality that we spent together whit friends families and community . Helped create what is now the way I cook my way of receiving people.Dishes full of joy with many friends..joy of colors and tastes,lots of laughter and sharing the taste of life,

.The passion to create dishes that wil surprise your palate and stimulate the conversation.Wat is good food?We must make it clear to people what is good food,to many charlatans and snake stories they prepare and sell food that have nothing to do with the quality or the health.My desire to create a communication channel with customers,with people who have an interest in eating well and living with great joy and healt ""Alla buona salute""good healt is an expression very Italian to enclose whatever is dinning,food,friendship.Let celebrate summer with a nice grilled Branzino(seabass) and White peaches vanilla cream with Lavender saffron.I suggest with fish ,Pinot Bianco from the dolomite with aroma of white flowers and sweet acidity a dry finish.With the peachs a moscato di cannelli scents of orange blossom and seet fuit in the mouth and a little bubbly.Salute MASSIMO.
Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-64716039521247792592012-07-24T15:07:00.000-07:002012-08-03T09:09:38.594-07:00L'anima dla cucina di Massimo
l'Anima della Cucina che io amo,e' la ricerca accurata delle materie prime,la profonda conoscenza delle spezie,delle erbe e il tocco artistico che personalizza e da vitalita' ai gusti e agli aromi.L'espressione culturale che si tramanda nel tempo e nei costumi talvalta possono sopprimere,la creativita' rendendo repetitivi i piatti e stagnante l'espressione degli chef.In cucina come nella vita ci vuole passione e coraggio pur evitanto le forzature di sapori e ostentate presentazioni,ma pur sempre portanto gioa,allegria e tenere sempre presente l'impegno morale verso i clienti ,salvaguardare la loro salute con piatti sani .

Translated:

The soul dla cuisine Massimo
Kitchen of the Soul that I love, and 'genuine search of raw materials, in-depth knowledge of spices, herbs, and the artistic touch that personalizes and vitality' to the tastes and aromi.L 'cultural expression that is handed in time and customs talvalta can suppress creativity 'repetitivi making the plates and the expression of stagnant chef.In kitchen as in life it takes passion and courage while evitanto the forces of tastes and ostentatious presentations, which reduced but still joy, joy and always keep in mind the moral commitment to customers, maintain their health with healthy dishes.
Chef Massimo Navarrettahttps://firstname.lastname@example.com:blogger.com,1999:blog-2383984690062795881.post-28689408017769534922012-07-19T11:02:00.001-07:002012-07-19T11:56:40.795-07:00Old Fashioned Goodness.

What constitutes an heirloom tomato?

Well simply, the variety's seeds must have been passed along for generations, typically no sooner than the 1940's. So essentially, an heirloom tomato is just an old-fashioned fruit. It's no secret that old fashion, especially in our world where old is defined in a technological time span of 7 months, is a rarity to appreciate and celebrate... at least in the world of tomatoes. Heirlooms come in a variety of odd shapes and sizes with a unique and bold spectrum of color. Each bite of an heirloom bursts with the unique flavor of it's variety. The images in this album are of Yellow Brandywine, Cherokee Purple, Green Zebra and Brown Derby tomatoes. Look for them on the new summer menu at Onotria.

Raymond Martherushttp://email@example.com


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Tuesday, May 31, 2011
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If you have a 3D gaming rig, the biggest problem you have is showing it off. You can either run the game wear the glasses and then say "I swear, it's 3D!" or you give your friend the glasses and show him or her what to do and then you can't share in the joy. [...]
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text: Captain Chuck Oeder prides himself on providing a day of fishing on beautiful Lake Erie that will exceed your expectations. Enjoy the view while our experienced professionals find the premiere locations for Walleye, Perch, Smallmouth Bass or Steelhead. We'll be ready to make it a fun, memorable day for all. Captain Chuck Oeder has over 20 years of experience fishing Lake Erie. His expertise will help put you in the prime location to fill your cooler or catch your trophy fish. Jump on board our new Ranger 621 VS Tournament Boat. Equipped with Mercury outboards and state-of-the-art Lowrance HDS electronics, and tournament-quality rods,reels and baits, you are sure to have the ultimate Lake Erie fishing experience.


text:
I purchased an iPAD 3 for R6,000 from
http://hiwaycamart.comThey never delivered anything.I then got an email asking for customs duties and even got a fake tracking number.
They are using these two bank accounts:
BANK NAME:CAPITEC BANKACCOUNT NAME:Hiwaycamera MartACCOUNT NUMBER:1298870540BRANCH CODE:470010
Bank Name:First National BankAccount Name:Eurgent Delivery ExpressAccount Number:62360962833Branch Code:250655
Everything is an elaborate scam, including the fake courier website (http://www.eurgentexp.com/) which they gave me with tracking number 59A6253537.
Please shut them down. All these website have RSA physical addresses and phone numbers and more people will get scammed
|Report ID:
|Crime Category:
|Richards Bay
|Richards Bay
|Crime Date/Time:
|1 Jun 2012, 00:06 AM
|Reported By:
|Reported Date:
|12 Jun 2012, 10:06 AM
|Related Link:
tehehehehe...south Africans scamming fellow south Africans....they should learn from Nigerians....you don't trade your scamming skills at home.
www.fairdealcam.com is a scam and fraudulent retailer. I have just posted a complaint on hellopeter. Please do the same people so that we can expose them as soon as possible. Please also report to all free advertisers where you find them.
in addition to my earlier comments. These guys are changing the name of their website as soon as it gets"worked over". One new name in the fraud business is "Fairdeal camera center www.fairdealcam.com Everybody beware!!!
Please lets all stand together and fight this crime. Lets at least save some poor souls from going through what we have gone through.
Cont: The same thing happened to me, I purchased a iMac on OLX website and then was contacted by sheila with the same story, I paid in over R20000, due to my foolishness and belief in people. I have now tried to stop the transactions but I fear it's too late and the money is gone to some foreign country like Nigeria. Please people don't purchase off OLX or gumtree, especially if the offers sound to good to be true. If anyone has further news or wants to help me catch these fraudsters let me know ASAP
Cont. If you have been silly enough to have made a payment and you start enquiring about delivery they will start saying they have no stock and they they need to import the stuff from overseas. They will then start asking for import duties. You need to go to your bank immediately and try and reverse the EFT payment but unfortunately it is normally too late. These fraudsters empty out their bank accounts as soon as they have received confirmation of payment. If you try and make a payment via their web site it is usually unsuccessful. In fact when I first tried to make payment via their website I was redirected to some other dodgy site. I have also reported these fraudsters on Report a Crime, report number 2213, and have listed all the sales reps names, company names, bank names and account numbers they use. I have also reported them on Hello Peter and in fact they got annoyed with me and sent me an email saying Okay sir do you think we will be willing to help after reading your comments on hellopeter? Sales rep. I hope this information will help someone in future to avoid these fraudsters. I don't know if they will ever be stopped as it does not seem that the banks or the police are too interested as it is is not important enough to apply a bit of effort into stopping these people. I have in fact just been back onto their web site and made a fake purchase and everything seems to be operating as usual.
Cont. Just a word of advice to any other people out there that may wish to purchase items over the net, If you are given a different bank name and account number when you are in the process of purchasing anything then the alarm bells should already start ringing. They are very persistent once they see you are interested in making a purchase. They will keep on emailing you and even phone you to find out if and when you are going to make payment. They are reluctant to give you their physical address. I checked out the addresses given on their quotes on Google Maps after I realised I had been scammed and needless to say there were no such addresses, I even checked the address in England of their so called head office that was given.
Hi All, I was scammed by Hi Way Camera Mart on the 12th June for the amount of R12495.00 and that amount after receiving a discount. When I realised it was a scam, after being notified by the courier Eurgent Express, that I must pay a further R5450.00 import duties, I contacted my bank, Standard Bank, and asked if they could reverse the EFT payment. I was told that I would have to pay R250.00 for them to carry on and even then there was no guarantee that I would get my money bank. Standard Bank eventually contacted me and said they couldn't get the money back as the FNB bank account I had paid into had been frozen and that there was no funds available and that they had closed the case.
I realized today that I was scammed as well. The website is http://www.connectcellz.com/. They advertised on the websites like OLX, Gumtree, etc. Thet represent themselves as Shila and Paul. I paid for the import duties as requested by http://www.eurgentexp.com/ but when they asked for another amount I realized something is wrong. I went to police but they require bank statement which I can't provide because the banks is closed. I phoned FNB fraud but they can't keep the accounts locked without police case number. So I am going to the bank first thing tomorrow to see if I can safe some of money.
Wow, am i glad i came accros this site. Was just about to purchase the ipad but thankfully i wont be doing that. Thanks for the heads up
I hate it when people steel money from you!
Same thing happend to me and their phone number is +27732171140,and the account holder name is Wilson Maseko,FNB smart account
It seems these guys are on OLX as well, I paid R7000 for an iMac on thursday, to imobile with the following details. Here is our NEDBANK Account details below for you to proceed with your payment.Please kindly email us the proof of payment as soon as your transaction is completed and we can send your package to our dispatch department for shipment. NEDBANK ACCT DETAILS: Acct Name:.I.M Acct Number:1029115834 Branch Code:153405 Reference:Merwe Amount:R7,000 Regards Sales Rep, Edwin Dave
Hi Monica, Sorry for your loss. Post your email address so that we can keep you in the loop of efforts we are trying to stop the scammers.
The same has happened to me. Like two days ago. After you have paid for the order and waiting for delivery, they ask you money for import duties and all that. Then you never get anything. This is the one they are the shipping company is using now. Bank Name:Ned Bank Account Name:E.C.M Account Number:1029124876 Branch Code:198765 Reference: Your Name The name they used for selling me the electronics goods was Pink electronics. When I enquired about their details they have me an proforma invoice with a bloemfontein address. They used an FNB account. FNB account: 62359241256 Account name: Pink
How to do we stop these people? You can also contact me directly on firstname.lastname@example.com Did any of you get your money back? I got nothing the bank said the account used was empty
Hi, A case has been opened by the police and according to FNB (have the same account number as Wolfram) the account has been frozen. These people need to be stopped as soon as possible.
Hi Richard, hope you still check the comments. I have opened a criminal case with regards to the fraud, reported to socnet.saps and am reporting it to FNB fraudline 087575001 as well as to their fraud email firstname.lastname@example.com Next I will report it to my bank (ABSA)to see if they can work something out inbetween banks. Thing is, this site here is not that well known, so people will find it, if they do, too late, as it happened to me. You my contact me directly on firstname.lastname@example.com, perhaps we can join forces
Hi people. Please send your name, phone number and details of the scam and bank accounts used by the fraudsters to email@example.com as soon as you can.
Sorry Wolfram, The list is growing longer as I expected. We need to pressure the banks (esp FNB) to shut down all accounts linked to Hiway Cameramart. Even the mobile number should be blocked. Have you made a police report? You can tell FNB that you are aware of 3 other people who have reported this to them and they should act!!!
Same happend to us just now. Order date 08. June. They are using the following bank accounts FNB DSS Hiway Cameramart acc. no. 62351695401 branch code 250655 and Eurgent delivery express FNB acc.no. 62360962833 branch code 250655 so that is still the same accout as in the report The modus operandi is exactly the same as reported. I am trying to get after them via the banks, at least have the accounts blocked.
When did it happen? Did they use the same bank accounts? I wrote to both FNB and Capitec and they assured me that the accounts used had been closed. How to stop them is hard. The police don't even want to act. However as a duty to inform the public maybe we can write to the newspapers or radio?
The same has happened to us! How can one stop these people!


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Lucy's been having a lot of fun with her sweet friend Cooper lately! We went over to Cooper's house a few weekends ago to have a mini-swim party in the James' backyard, and Cooper and his momma Jessi came over to our house last week to play. Jessi and I have been friends for about 10 years now, and it is such a delightful experience to see our little ones enjoying each other's company.
Let's just say that Lucy is a bit more vocal and aggressive than Cooper -- he seems to alternate between being thrilled with her presence and not quite knowing what to think about this rambunctious little girl. It's so cute to watch them play together, even if most of it is spent with them hanging out side by side playing on different toys (in what's called "parallel play"). I can't wait for the day when they actually want to play together without reservation. :)


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When I started to school we were living on North Avenue in Woodland Heights, not very far from White Oak Bayou and near downtown Houston.
I first attended Travis Elementary on Beauchamp Street, which was within walking distance of our house. In kindergarten I once was given a gold star for taking the best nap. I think that was the only award I ever received during all my years in public school.
When I was in the 3rd grade we moved across town and I went to River Oaks Elementary. I recall my first teacher there was Mrs. Warner.
After elementary I went to Lanier Junior High School and then to Lamar Senior High. I graduated in 1957.
All of those schools are still in operation and I bet they have something that we didn't back in the 40s and 50s. Air conditioning. All we had was big pedestal fans and open windows with no screens. You can imagine what that was like in Houston with its 90 degree temperatures and 90 percent humidity.


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tag:blogger.com,1999:blog-8464904.post5325770941755576391..comments2018-02-21T20:07:19.948-08:00Comments on Just Another Day: What, This Old Thing?Ginahttp://email@example.com:blogger.com,1999:blog-8464904.post-55868678103149141472014-09-14T18:58:21.060-07:002014-09-14T18:58:21.060-07:00Being a grownup can be lousy sometimes. I hate whe...Being a grownup can be lousy sometimes. I hate when it is.

And it's awfully tough when toxic people turn out to be family. I lived through it, and it wasn't pretty. Zero guilt here, too, and ultimately, it was for the best all around. I hope your situation turns out differently, though. It's a rough way to have to go.Nancehttps://firstname.lastname@example.com:blogger.com,1999:blog-8464904.post-63360297896899117842014-09-14T06:51:42.201-07:002014-09-14T06:51:42.201-07:00Good to know that you are keeping on with life and...Good to know that you are keeping on with life and managing in whatever way that we all do.Anvilcloudhttps://firstname.lastname@example.com:blogger.com,1999:blog-8464904.post-75796259752910270202014-09-13T18:44:18.599-07:002014-09-13T18:44:18.599-07:00I also hope things break your way, whatever that m...I also hope things break your way, whatever that means at this time in your life. Ted and I have been lucky in that at most points, at least one of us is working an unconventional schedule, even if that means me working full time but from home. It gives a lot of flexibility, which is lovely because sometimes people have to cook and clean and do laundry and work and be there for their kids, blah blah blah.

Regarding family, it always makes me a little sad when we don't get along. However, when people are more work than they're worth, or when you find yourself simply disliking them, then it's time for you to take a break from them. Yes it sucks. No, you shouldn't feel guilty about it. Maybe someday they'll come around. Maybe they won't.J at www.jellyjules.comhttps://email@example.com:blogger.com,1999:blog-8464904.post-33578628517473551532014-09-13T13:10:51.513-07:002014-09-13T13:10:51.513-07:00I hope something WILL break your way soon. Part-ti...I hope something WILL break your way soon. Part-time jobs are rarely part-time. I mean, I have a so-called part-time job, but looking at my schedule, I only have one day off a week. How is that part-time? Then you add the freelance work, and often there goes the "day off."

Re: family...that's a tough one. You love them, but often you don't like them. I just hope that "The Big Freeze" thaws at some point and it's a big group hug between you and the fam.Tedhttps://firstname.lastname@example.com:blogger.com,1999:blog-8464904.post-69063990153231277862014-09-13T13:09:35.949-07:002014-09-13T13:09:35.949-07:00This comment has been removed by the author.Tedhttps://firstname.lastname@example.com


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Most days I wake up and have no special expections about that day or think that it will be anything different from other days. Just another normal, not horrible, a little bit boring day. Same old same old. Well, I'm sure you know what I mean. Come on, it's Wednesday. Nothing ever happens on Wednesdays.
I start the morning with hitting the snooze button five times like most mornings. Great, I'm in a hurry to work again. Walk outside and realise I forgot to check the temperature. My breath is freezing. Minus twenty something celsius. Better walk a bit faster! But wait, it feels pretty refreshing actually. And yes, I was going to try out Sports Tracker on my phone, better turn it on.
Sun is shining. Nice!
I arrive at work and Sports Tracker tells me I took 1115 steps and used about 50 kcal. Cool. (how much chocolate is that?)
I sit down at my desk with my cup of green tea, like I do each morning, and look out the window at the snow and the sun. Beautiful. Then one of my colleagues comes up to me and hands me something. It's cupcake paper cups! The cutest ever! And in three different designs too. "So you can bake us some more". Awww. I give her a big hug after a moment's confusion over the kind gesture. And just a couple of days ago I was looking in the shops for these and found none. Or just found one very boring design.
It's things like this that make me really happy. Small unexpected things that cheer me up instantly. I mean I imagine she has been at home and perhaps looked in her kitchen cupboard and then noticed the cupcake cups on the shelf and suddenly thought of me. Of me and my silly cupcake obsession. It makes my heart warm.
So here I am smiling. Planning all the cupcakes I would make. Not eat (all). Make for others. Yum. (Hopefully.)
Then I see that the annual rock festival in my city, Ruisrock, is going to announce this summer's performers (or most of them) at noon. Ooh... who might it be? Fingers crossed for someone I want to see. I want to go this year since I didn't go last.
I go have some lunch, get a big cuddle from my cat. Sweet. Forget all about the festival. Check Twitter. Oh oh oh! Robyn! Is coming to Ruisrock. Better check the actual site just to be sure and avoid huge disappointment. Yes! She is!
I saw her last year at Flow Festival in Helsinki and she was absolutely one of the best performers I've ever seen live. She was so present and gave so much of herself to the audience. You could really feel the energy coming from her. And now I will see her again. Super! This summer is going to be another summer of great concerts and festivals. I just know it!
Pictures I took of Robyn at Flow Festival 2010
This day feels so great, I think to myself. But wait, usually when I feel really happy something comes along and destroys it (usually me). Better not be too happy now... No way, I'm going to feel as happy as I want. I'm not scared. Come on bad-things-happening-to-me. Show yourself. I'm not afraid of you.
I've been looking for some new artwork or similar to have on my wall for a while. And then I see one of my favourite Finnish bands add a link on Facebook to the Finnish Amnesty Store that now has four different photos of them for sale as limited series prints. And all proceeds go to Amnesty. And the photos are amazing and it's for a good cause. Obviously I order my favourite of the photos. Yay!
I get a sweet sms from someone important to me that I worry about a bit. Feels good.
After I come home from work I decide I want to test the Sports Tracker thing a bit more and ask if my sister wants to go on a walk with me. We end up walking 6,62 km according to Sports Tracker and 8049 steps. 344 kcal. Not too bad. I ask again: how much chocolate? The (pretty big) nerd in me loves applications like this.
When I come home after the walk I can hardly feel my thighs. They are so cold. And incredibly red. Ouch! Good thing I bought a bar of chocolate. And for once I have milk at home. And cocoa powder. I'm drinking hot chocolate under a warm fleece blanket on the sofa and eating a bar of chocolate. Heaven.
And I realise many of my days turn out great even though I don't expect them to (maybe that is why they do?). And here I have been thinking I don't like unexpected things happening. I do. (Nice things.) Go on, Tomorrow, please surprise me too. Or the day after tomorrow. Or... Just let it be a surprise.
Yes, I think it really is the small things in life that are the big ones.
(and I'm going to pretend not to remember I really should clean today. Tomorrow can be a not so great day instead.)
edit: Oh oh, I forgot another happy thing. New Foo Fighters song. Rope. Very much like it!


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Will nicotine show up on a drug test for marijuana?
If the test is just for weed then all the test should detect is THC, the active ingredient in weed. Nicotine showing up on a weed test is like a metal detector finding a piece of wood in your pocket.
Taking a drug test for employment, are they able to test the amount of marijuana smoked or only neg/pos result?
only neg or positive i am a medical assistant...they can find out amounts with a blood test
Does hookah show up in.a drug test i got this like pen thing and my mom is gonna drug test me plx help cuz?
It depends on it they are testing for the drug you are using.
Oral drug test on marijuana?
THC (Marijuana) is detectable on a saliva drug screen for 12-24 hours after usage (regardless of the amount.) After 48 hours, the chance of detection is around 1%. You passed, cheers.
Can marijuana be tested through a drug test by urinating in a cup?
Cannabinoids are detectible in urine for up to 10 days (average 1 - 2 days) in infrequent users and up to 77 days (average 27 days) in chronic users. However, this varies greatly depending on what ...
Read More »


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Electrical power solutions uk limited77 Feedback reviews, 100% positive
Established family run business with over 12 years of experience in the industry. Friendly, punctual, hard working and strive for perfection. Electrical Power Solutions can help you with all your electrical needs.
Latest Electrical feedback review:
By kayhem_61 on 12th Mar, 2018
Evergreen Electrical Ltd56 Feedback reviews, 100% positive
Evergreen Electrical Ltd has many years experience in the domestic electrical field. The company is based in Swanley, which makes it well placed to cover Kent and South East London. We are a unique husband & wife team, which can be very reassuring to certain sectors of the...
Latest Electrical feedback review:
By lwalker_17 on 2nd May, 2018
LENEC electrical services175 Feedback reviews, 99% positive
I am a domestic electrician & installer.I am STROMA certified.I am also a member of Trust Mark a government backed scheme. I am qualified by City & Guilds in Part P, Building Regulations, 17th edition wiring regulations, BS 7671 requirements for electrical installations &...
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Volt-Elect Ltd51 Feedback reviews, 98% positive
We are Electrician that carries out all types of electrical work. Including inspection and testing. We are looking for home owners , business owners and landlords that are looking to give their properties a full Electrical test.
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Ebden Electrical55 Feedback reviews, 100% positive
I am a fully qualified electrician with 15 years experience covering Kent, London, Essex and surrounding areas. Time served, fully qualified electricians covering all aspects of electrical work. No job too small. message us now for a free no obligation quote.
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Electronika Ltd - Electrical Property Services33 Feedback reviews, 100% positive
I am fully qualified electrician with over 10 years of experience. My company Electronika Ltd has £5m liability insurance. All electrical works carried out by us comply with current electrical regulations BS 7671. Electronika Ltd offers a full range of electrical services...
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SJG Electrical22 Feedback reviews, 100% positive
Welcome to SJG Electrical. My name is Stephen. I'm a fully qualified electrician as well as being reasonably priced I undertake all electrical contracts including domestic/commercial and industrial. I have over 7 years experience and can gaurantee a quality service. I...
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By ati-contractors on 26th Dec, 2017
KPH Electrical Limited24 Feedback reviews, 100% positive
I'm Keiron Hearn, an NICEIC Approved Contractor Electrician and a member of safe contractor with 18 years domestic and commercial experience. I am based in Sevenoaks and undertake work throughout Kent, London, Surrey and the South East. I am part of the TrustMark scheme and...
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By christine_166 on 8th Sep, 2016
Local Electrician15 Feedback reviews, 100% positive
I have been working as Electrican for 7 Years I have worked for big company's and for my self as a sole trader, i take pride all jobs at the highest standard all the Jobs i do are 100% . I have standerd and have good customer service and communications skills.
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BRB Electrical Services15 Feedback reviews, 93% positive
I'm a fully qualified electrician specialising in boiler wiring, heating/smart controls. I also do all small domestic electrical jobs. 16 years experience. Part P registered with Stroma with public liability insurance to £2M. I have 5* reviews on another work lead site....
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JJB Electrical & Heating Services Ltd68 Feedback reviews, 100% positive
JJB have been Trading for many years, carrying out all aspects of heating, electrical and gas work. We are fully insured and registered Gas Safe and endorsed by WHICH TRUSTED TRADER.
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A Radford Electrical Services7 Feedback reviews, 100% positive
We are experienced in all aspects of domestic and commercial electrical works. We have worked for numerous local authorities, NHS, schools and private clients, across London and the South East. We are NICEIC registered as an Approved contractor.
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Bespoke Electrical Solutions9 Feedback reviews, 100% positive
All domestic and commercial installations single / 3 phase Condition reports testing and inspection Rewires and maintenance Insurance reports
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G S ELECTRICS8 Feedback reviews, 100% positive
G S Electrics are NAPIT approved Domestic electrical contractors who provide flexible, planned, reactive electrical services that are professional, trustworthy and high quality. We provide our services to domestic properties throughout London. With extensive knowledge...
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Dyelec Ltd6 Feedback reviews, 100% positive
DYELEC Ltd are currently enrolled with the NICEIC as an Approved Contractor, and are happy to provide free estimates for all types of work in the electrical industry.
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By suziebee_89 on 8th Feb, 2018
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Cordless lightweight vacuum cleaners are absolutely a brilliant creation. For many years, we have battled to bring up as well as down, from side to side those cumbersome vacuum machines. And after that it ends up that after we have dragged it all the means to the filthy area, it can not suck the dirt up anyhow since it is too slim for the giant to travel through. So, thanks hoover.
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Cordless hand held hoover
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Corded hand held vacuum, though small, are effective enough to work as substitutes for the routine complete sized hoover. This is particularly helpful for people that live in apartment or condos, condo systems, or other small rooms as well as for people that just find making use of complete sized vacuum cleaners cumbersome as well as bothersome.
Some people claim that corded hoover are inconvenient since you have to plug the power cable in. However, since they are linkeded into outlets, you additionally do not have to do your cleaning rapidly for anxiety of running out of batteries. A lot of corded hand held vacuum appliances additionally have HEPA purification system which is excellent for our health.
An additional disadvantage of making use of corded hand held hoover is that they have the tendency to get too hot as well as instantly shut down after around 5 to 10 mins of use. Wait for it to cool down before resuming your cleaning session. It can be noisier compared to other vacuum cleaners as well as some individuals discover that their small dirt bags or mugs load up rapidly as well as should be cleared from time to time.


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Please Note: This property is no longer available as of 09/21/2017 and the information here has not been updated since then. It is provided here for your convenience only. Please contact us to inquire about the current status of this home.
Well maintained upstairs condo/home with inside laundry walk in for both owner's suite, a screen porch with a dynamite view of the lake. Oh...and don't forget the carport. Your car will love you. You can live here year round or lock it up in the spring to head back north. No worries. Enjoy the many activities offered (or not), play tennis or shuffleboard, use the work out room or just relax by the pool. There is even a kayak yacht basin complete with storage racks for your kayak.
Have a question? Call us at 813-672-8022 x151 or Click here to send an email inquiry about this property.
Listing provided courtesy Re/max Alliance Group. Last updated: 09/21/2017


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The people were supposed to be taking hold of their inheritance from God, both the land and the moral heritage passed down from Moses and Joshua. However, as they mingled with foreigners and became satisfied with their possessions, they fell to temptations to idolatry and immoral living. In the absence of powerful human authorities, such as prophets and kings, people did whatever they liked and often they liked sin. In these times, God would withdraw his blessing from the people and allow foreign nations to overtake them.
This theme recurs throughout Judges. As generations pass and people became satisfied, they would forget their need for God and fall into seeking to gratify themselves, with few scruples about how they do it. God would withdraw his blessing from the immoral nation and it would fall into the hands of foreign powers. When the people were oppressed to the end of their endurance, they would repent and call out to God. He would send a judge who would rescue the people from their oppressors. This would seem to be a message on God's judgment, but it is equally about his mercy. Suffering that brings us to God, the ultimate good, is better than an easy slide into destruction.
Some of the most famous names and stories of the Bible appear in this book. Deborah was a prophetess and judge who was a woman leader. Gideon famously tested God by putting out a fleece and overthrowing the Midian army with just 300 men. The record of Samson's feats is here, including his tragic affair with Delilah and his final triumph over the Philistines. The story of Samson and Delilah was popular enough to be adapted to film, possibly because the suggestion of Biblical imprimatur permitted the depiction of a spicy tale.
Much of the book is devoted to the story of powerful, critical, or interesting judges like Deborah, Gideon and Samson. The reigns of some judges are summarized in short paragraphs. We approach history in a similar fashion now. If some event or person was very important, exciting, interesting, strange or juicy, we might find a dozen books on the subject in the library. Other things get a brief article in an encyclopedia, or a very short entry that Wikipedia says is inadequately documented.
If you're interested in this book, you may also be interested inGoogle


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During the play of a tournament (or cash game), you should put any extra chips away from players in case they get stolen or "worked into" the game. Keep in. How To Host An Amazing Home Poker Game in - Learn how to setup a Texas Hold'em cash game or tournament including chip denominations & chip. One challenge with poker home game tournaments is the lack of a tournament clock. This can lead to blinds going up slowly and subsequently. Most people won't have many choices for where to hold their poker game, but if you find yourself with multiple potential locations, weigh your options carefully. Use two decks of different colored backs so that the used deck is shuffled by the previous dealer, passed to the current dealer for the cut, and finally to the future dealer. You can use my home poker game spreadsheet on my downloads page to use the Deal Calculator I made up in Excel. The status of other players arriving late will be determined at the host's discretion. The most legitimate looking option is of course the full poker table.
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