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The Obameter
Work with Russia to move nuclear weapons off hair-trigger alert
"The United States and Russia have thousands of nuclear weapons on hair-trigger alert. Barack Obama believes that we should take our nuclear weapons off hair-trigger alert -- something that George W. Bush promised to do when he was campaigning for president in 2000. Maintaining this Cold War stance today is unnecessary and increases the risk of an accidental or unauthorized nuclear launch. As president, Obama will work with Russia to find common ground and bring significantly more weapons off hair-trigger alert."
U.S. had the chance in the Nuclear Posture Review but didn't take it
During the presidential campaign, Barack Obama promised to "take our nuclear weapons off hair-trigger alert -- something that George W. Bush promised to do when he was campaigning for president in 2000. Maintaining this Cold War stance today is unnecessary and increases the risk of an accidental or unauthorized nuclear launch. As president, Obama will work with Russia to find common ground and bring significantly more weapons off hair-trigger alert."
In analyzing this promise, we'll first note that the term "hair-trigger" alert is more informal than official (and subject to some confusion). However, it is generally understood to mean something along the lines of how Mohamed El Baradei, the former director general of the International Atomic Energy Agency, defined it -- that the leader tasked with deciding whether to launch has "only 15 to 30 minutes to decide on the authenticity of a nuclear attack and whether to launch a counterattack."
Periodically, the U.S. military undertakes a wide-ranging reassessment of its nuclear-weapons policies. This study, known as the Nuclear Posture Review, was most recently completed in April 2010 under Obama.
Though it didn't use the specific term "hair-trigger alert," the Nuclear Posture Review concluded that "the current alert posture of U.S. strategic forces – with heavy bombers off full-time alert, nearly all (intercontinental ballistic missiles) on alert, and a significant number of (nuclear-powered, ballistic nuclear missile-carrying submarine) at sea at any given time – should be maintained for the present."
While recommending keeping the status quo for nuclear alerts, the review did urge efforts to "maximize the time available to the president to consider whether to authorize the use of nuclear weapons." The steps included a continuation of the policy of keeping missiles targeted at open-sea locations rather than populated targets until just before an actual launch; efforts to strengthen the U.S. command-and-control system; and improving the security of U.S. missiles from attack, to diminish "any incentives for prompt launch."
The problem, said Matthew Bunn, a nuclear-policy specialist at Harvard University's John F. Kennedy School of Government, is that "there aren't a lot of other ways that could give you large increases in decision time, and so far they aren't really doing anything with the Russians that would lengthen decision time."
So while the administration reiterated that it wants to increase decision time, the Pentagon nonetheless passed up the opportunity to change the specific George W. Bush-era policy that Obama criticized during the 2008 presidential campaign. So we rate this a Promise Broken.
U.S. Defense Department, Nuclear Posture Review, April 2010
Mohamed El Baradei, "Global Security: The Need for a New Beginning" (op-ed), Oct. 12, 2007
Jeffrey Lewis, "Hair-Trigger Alert" (post at Arms Control Wonk blog), Nov. 3, 2007
E-mail interview with Matthew Bunn, professor at Harvard University's John F. Kennedy School of Government, July 20, 2011
Deal not done, but U.S. and Russia are negotiating
On April 1, President Barack Obama traveled to Europe and met with Russian President Dmitry Medvedev. The two discussed their intention to negotiate a replacement for the Strategic Arms Reduction Treaty, which expired Dec. 5, 2009. The two countries agreed on a framework to set limitations on the number and type of nuclear weapons each country has.
In a joint statement, the two sides agreed to move forward with negotiations to seek record levels of reductions in strategic offensive arms.
But the Dec. 5 deadline came and went without a new treaty.
On the eve of the deadline, the two presidents again released a joint statement that stated, "Recognizing our mutual determination to support strategic stability between the United States of America and the Russian Federation, we express our commitment, as a matter of principle, to continue to work together in the spirit of the START Treaty following its expiration, as well as our firm intention to ensure that a new treaty on strategic arms enter into force at the earliest possible date."
In the meantime, several thousand nuclear weapons possessed by the two countries remain on so-called "hair-trigger alert."
Nonetheless, Obama has taken steps to negotiate with Russia on this issue. And both sides say they are committed to working toward a resolution. And so we move this one to In the Works.
The White House,
Joint Statement by
, President of the Russian Federation, and Barack Obama, President of the United States of America, Regarding Negotiations on Further Reductions in Strategic Offensive Arms
, April 1, 2009
The White House, Remarks by President Obama and Russian President Medvedev after meeting , April 1, 2009
U.S. Department of State, Background readout on President Obama's Meeting With Russian President Medvedev , April 1, 2009
The White House, Joint Statement by the President of the United States of America and the President of the Russian Federation on the Expiration of the Strategic Arms Reduction Treaty (START) , Dec. 4, 2009
Radio Free Europe, "U.S. And Russian START Talks Continue As Deadline Looms," by Brian Whitmore, Dec. 4, 2009
New York TImes, "US, Russia miss arms treaty deadline," Dec. 5, 2009


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Protector Dog Spray
'Making Grown Men Cry Since 1975', SABRE Security Equipment Corporation is proud to manufacture the world's number one selling pepper sprays: SABRE & SABRE Red. The brand chosen by both law enforcement agencies and consumers, SABRE backs the most effective pepper spray with education and training to maximize personal safety.
SABRE believes in providing everyone with personal safety products, and that includes the family pet. Next time you take your dog for a walk, carry along the Protector Dog Spray. This natural pepper spray is a strong, yet humane deterrent to most dogs in aggressive situations without causing long-term pain or injury. The compact size comes with a key ring, and a larger version attaches easily to you with a belt clip. The key ring size comes in pink and black, with sales from the pink models supporting the National Breast Cancer Foundation (over $1,000,000 donated as of summer 2014!). 'Walk Confidently' with Protector Dog Spray.
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SABRE Dog Spray - Maximum Strength - Adjustable Hand Strap-Black, SABRE
Price History
|Current Price
|January 23, 2020
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subset: commoncrawl


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Why take the chance of travelling without the assistance of a travel professional. In our experience, there are some common and persistent mistakes that travellers make, that can be avoided by booking with a tour operator. And don't believe evrything you read online (or your friends!) - the price is nearly always better booking with us rather than 'going it alone'.
GMT : +3 hours
The Seychelles enjoys an idyllic and fairly constant temperature of around 29°C. It lies outside the main Indian Ocean cyclonic belt, which means that big storms are rare. January and February are the wettest months, but rain occurs in heavy downpours rather than as continuous rain. July and August tend to be the driest months. For scuba-diving and snorkelling, the best time is March-May and September-November when the seas are calm and underwater visibility is at its best.
Official Creole, but French and English are widely spoken
May 1 Labour Day
Jun 5 Liberation Day (Anniversary of 1977 Coup)
Jun 10 Corpus Christi
Jun 18 National Day
Jun 29 Independence Day
Aug 15 Assumption/La Digue Festival
Nov 1 All Saints Day
Dec 8 Immaculate Conception
Other public holidays are over Easter, Christmas & New Year.
A yellow fever vaccination certificate is required by all travellers over one year arriving from infected areas or who have passed through partly or wholly endemic areas within the preceding six days. There is a large general hospital in Victoria and there are clinics elsewhere on La Digue, Mahé and Praslin, but medical facilities are limited. Visitors may obtain emergency treatment for a basic consultancy fee. Additional medical insurance is advised, including emergency repatriation. There are several pharmacies in Victoria. On other islands, government clinics are used. There are dental clinics on Mahé, Praslin and La Digue. Prices vary according to whether they are government clinics or private ones. A 24-hour doctor is on call for visitors at their hotels. Mains water is normally chlorinated and, whilst relatively safe, may cause mild abdominal upsets. Bottled water is available. Milk is pasteurised and dairy products are safe for consumption. Local meat, poultry, seafood, fruit and vegetables are generally considered safe to eat. Vaccinations against tuberculosis and hepatitis B are sometimes recommended. Typhoid can sometimes occur in rural areas.
Visa are not required by any nationality as long as you have: (a) onward or return ticket (if not, onward or return ticket must be purchased on arrival); (b) proof of sufficient funds (minimum US$150 per day) and organised accommodation for the duration of the stay. A visitors permit, valid for up to one month, is issued on arrival subject to possession of (a) and (b) as above; alternatively a deposit may be made by 'security' bond in lieu. The permit may be renewed, provided the applicant holds a valid open return ticket and applies at least one week before the permit's expiry. For further information, contact the nearest Seychelles Tourist Office. Passengers in transit must have tickets with reserved seats for their onward journey. Passports must be valid for six months from date of arrival in the Seychelles. There is a departure tax of US$40; visitors staying for less than 24 hours pay US$10 and children under 12 years of age are exempt.
Seychelles Rupee (SRe: singular; SRs: plural) = 100 cents. Notes are in denominations of SRs100, 50, 25 and 10. Coins are in denominations of SRs5 and 1, and 25, 10 and 5 cents. A number of gold and silver coins are also minted (with face values as high as SRs1500), but these are not in general circulation. Tourists must pay hotel bills in foreign currency (in the form of cash, travellers cheques or credit or debit cards). Payment in local currency is only allowed if an exchange receipt can be shown as proof of the conversion from foreign currency into local currency. The duty-free shop at the airport only accepts credit cards or foreign cash. Exchange facilities are available at the airport banks, which are open for all flight departures and arrivals. The following banks have branches in the Seychelles and will exchange travellers cheques and foreign currency: Barclays Bank, Bank of Baroda, Banque Francaise Commerciale, Central Bank of Seychelles, Development Bank of Seychelles, Habib Bank Ltd, Nouvo Banq and Seychelles Savings Bank. Currency exchange receipts should be kept in order to facilitate re-exchange on departure. Access, American Express, MasterCard and Visa are widely accepted; Diners Club has more limited use. Check with your credit or debit card company for details of merchant acceptability and other services which may be available. Travellers Cheques are accepted in most hotels, guest houses, restaurants and shops. To avoid additional exchange rate charges, travellers are advised to take travellers cheques in US Dollars or Pounds Sterling. The import and export of local and foreign currency is unlimited.
Air Seychelles provides an efficient network of scheduled and chartered services from Mahe to Alphonse, Bird, Denis, Praslin, Silhouette and Desroches islands. Helicopter (Seychelles) Ltd provides an inter-island shuttle service and scenic flights. Charter flights can be arranged from any heli-stop. Privately owned schooners provide regular inter-island connections between Mah, Praslin and La Digue. Boats can be chartered privately to get to the other islands. Traffic drives on the left. There are paved roads only on La Digue, Mah and Praslin; elsewhere the roads are sandy tracks. Visitors should be aware that Mah is mountainous with narrow, winding roads, rarely with safety barriers. SPTC buses run on a regular basis on Mahé and Praslin from 0530-1900. There are a number of 18-seater coaches for airport transfers and excursions. Prices for buses and coaches are very reasonable. There are about 135 taxis on Mahé and Praslin with government-controlled rates. There is a surcharge for taxi fares on Praslin between 1900-0600. There are over 550 cars or Mini Mokes for hire on Mahé, and a limited number on Praslin. It is advisable to make advance reservations, especially in the high season. Conditions of hire and insurance should be carefully checked. A national driving licence is sufficient, for up to three months.
Piracy is a significant threat in the Gulf of Aden and Indian Ocean, especially for shipping which does not take appropriate precautions or follow agreed shipping industry best practice guidelines. Most visits to the Seychelles are trouble-free but you should be aware of the global risk of indiscriminate international terrorist attacks, which could be against civilian targets, including places frequented by foreigners. Please note that beaches and parked cars are favourite targets for petty thieves.
This advice is based on information provided by the Foreign and Commonwealth Office in the UK. It is correct at time of publishing. As the situation can change rapidly, visitors are advised to contact the following organisation for the latest travel advice. British Foreign and Commonwealth Office - Tel: 0845 850 2829; website: www.fco.gov.uk
In general, restaurants and accommodation establishments do not include a service charge in their bill. Depending on the standard of service, normally 10 - 15% is applied as a basis for tips.
Office Hours: 09h00 – 17h30, Tel: +44 (0) 1403 256655, Fax: +44 (0) 1403 253325
Please Note: Whilst we have made every effort to ensure the information provided in this document is accurate, Africa Collection is in no way responsible for the information provided. We will endeavour to communicate any amendments to the information in a timely manner.
One of our experienced specialists are looking forward to sharing this wonderful country with you.


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We are going to have a fun Tinker Bell and the Legend of the NeverBeast movie viewing party this weekend so I thought it would be fun to do a craft that can also double as decor for the table. Kenzie loves Disney Fairies and the movies she has watched thus far so it will be more exciting to have a cute party with her friends.
One of the crafts that Kenzie really enjoys and requests during the holidays at the mall (at insane prices!) is painting wooden objects, especially the birdhouse. I thought why not make a fairy house that would be fun for Kenzie yet budget friendly so they can even be used as DIY favors.
- Small unfinished wooded birdhouses
- Krylon 4-Ounce Glitter Aerosol Spray, Glistening Gold
- Crayola Washable Paint
- paint brushes
- Hot glue gun
- Faux flowers
1. Lay out paper on the table and set up paints. Let your child paint the birdhouse however they like. I was lazy and just sprayed mine with glitter spray paint in gold. Let the house dry completely overnight.
2. Pick out the flowers and/or accents that you want to decorate your house with.
3. Use the hot glue gun to attach the flowers, leaves, jewels and once done with your creation, hang or hide in the garden for the fairies to play! I like the look of clustered flowers and leaves while Kenzie preferred simple.
Check out the Homemade St. Patrick's Day Leprechaun Gold Play Dough from MomSpotted this week. I hope you enjoy and link up your craft!
Mister Linky's Magical Widgets -- Thumb-Linky widget will appear right here!
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There are a few different parts of OmniCall to be administered, including: Numbers, Context, Audio, and Voicemail.
Navigate to the OmniCall section of Advanced Admin.
- Click the menu bar in the top left
- Click the Admin section (key icon)
- Click "OmniCall" under categories
Purchasing Numbers
Numbers can be purchased and configured directly within the platform.
To purchase a number:
- Click "Add number"
- Select whether the number should be Local or Toll-Free
- Enter the state abbreviation in the Region field to select a number with a particular structure. You can also enter a series of numbers into the "Contains" field.'
Note: Each site has a limit of numbers that can be purchased which is managed by Glia. If you require more numbers than are allowed please contact your Success Manager.
Managing Context
Context is a PDF that displays for an operator when receiving an OmniCall engagement. Some examples of context include a copy of the mailer, social media post, or another display ad where the phone number is displayed.
To upload a new context:
- Click "Add Context", enter a name and select a PDF file from your computer
Managing existing context files:
- To preview any currently uploaded context, click the eye icon
- To delete a file click the trash can
- To rename or upload a new file click the pencil icon
Note: If you have many numbers with the same context we recommend uploading the new file so that it is automatically assigned to those phone numbers, versus manually assigning a new context file to each number.
Programming Audio Recordings
There are 5 types of caller notifications associated with an OmniCall number:
- Caller connects - Played when a caller enters a queue.
- Caller connecting with operator - Played immediately before the caller connected with the operator.
- Legal disclaimers should be included in the "Caller connecting with operator" notification. The first notification may be cut short if the operator answers quickly, but this will play in full before connecting the visitor.
- Caller waiting - Played while a caller is waiting in a queue.
- Caller unable to queue - Played when caller unable to queue due to availability. Played prior to disconnect or transfer to fallback number (when configured).
- System error and disconnect - Played when a system error occurs and the call will be disconnected.
- Oftentimes the same audio file is used for caller notifications 4 (caller unable to queue) and 5 (system error and disconnect).
To upload a new audio file:
- Click "Add Audio", enter a name and select an audio file (.wav or .mp3) from your computer
Manage existing audio files:
- You can preview any audio file by clicking the play button
- To delete a file click the trash can
- To rename or upload a new file click the pencil icon
Note: If you have many numbers with the same caller notification we recommend uploading the new file so that it is automatically assigned to those phone numbers, versus manually assigning a new audio file to each number.
Configuring Voicemail Boxes
Voicemail boxes can be used in conjunction with Exports to receive audio messages from visitors.
To add a new voicemail box:
- Click "Add voicemail" and enter a name
- It is optional to add a pre-recording sound message (note: this is not necessary if a "caller unable to queue" caller notification is programmed on the number level)
- You may choose to enter a description
- Click "done" to save
Manage existing voicemail boxes:
- To delete a voicemail box click the trash can
- To rename or edit an existing voicemail box click the pencil icon


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Here's more Taiwanese street food for you all today. Do you love Taiwanese meatballs but can't make them bouncy at home? These can be made with pork or beef mince but we have chosen to make pork ones in this recipe as they are the most popular. Please try Joanne's recipe, and method in the video embedded below, to make ...Read More »
Tag Archives: Taiwan
Making fish tempura 夜市甜不辣 Taiwan night market style
Here is another great Taiwanese street food, popular in many night markets. It's based upon minced fish and tapioca or sweet potato flour. It's a yummy different taste which also looks very special on your table. Please try it and share with your friends! The way Joanne makes this is probably with much more fish than the night market versions ...Read More »
Changhua Ba-Wan dumplings 彰化肉圓 Taiwanese street food
This is the traditional Changhua Ba-Wan from my home county in Taiwan. It isn't so quick and easy to make if this is your first time – please be patient and take it easy – then you can have your own great Taiwan Street Food at home! Kylie made them very good! 記得西谷米+水+油,一定要泡一起4小時以上ㄛ,揉麵團時要撒些蕃薯粉或太白粉在桌上將會幫助很多哦!! Changhua Ba-Wan dumplings 彰化肉圓 ingredients 400g chopped ...Read More »
Salty Fish (Mackerel) 自製鹹魚 Taiwan style
Here's a traditional Taiwanese favourite food – Salty Fish (Mackerel) 自製鹹魚! It's one of the most simple things to make, as you will find out in the recipe, method and video below. All you need is fish, salt, pepper (optional) and patience (compulsory). It seems to be Mackerel season down at the market as these fish are bigger than ever ...Read More »


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N ew York City sent over 16,000 men and women to fight in Iraq and Afghanistan, according to the most recent U.S. Census statistics. 91 of those people died in the war. Those who returned home faced challenges beyond reintegrating into civilian life. They also had to reconnect with their families. Readjustment for many has been tough.
Antonio Sosa, 31, knows the strain distance and military culture puts on families. He experienced it firsthand after returning from Iraq in 2009. His adjustment has required a series of small steps, from reintroducing himself to his children to managing his aggression at home.
Sosa missed the birth of both of his children, Steven, 6, and Zoey, 3. He said the bond was particularly hard to rebuild with his daughter. "I missed everything. I missed part of life when she cried sometimes and I wasn't there to hold her hand," Sosa said.
Just over half of today's military personnel are married, 51 percent and 73 percent of those married have children. Twelve percent of military families have both spouses in the military.
Sosa served in the U.S. Navy and Iraq for more than eight years. He is now studying anthropology at City College of New York.
Welby Alcantara, coordinator for veterans' affairs at CCNY, said the impact of war on veterans and their families cannot be overstated. Many of them battle with alcoholism, anger issues and post traumatic stress disorder (PTSD). Many veterans struggle with domestic violence, which eventually separates families.
Dr. Morton Ender, professor of behavioral sciences at West Point, said adjustment from military to civilian life often leaves soldiers feeling angry and frustrated.
"At home things change because you're dealing with mundane things not life or death issues and it takes a while to readjust," Ender said.
Sosa, who has been married for 12 years, said his wife has patiently supported him in his readjustment. He said he yelled at his children and drank frequently after he returned.
"She calms me down when I am out of control. Our code word is 'Bananas' and that's how I know I'm getting out of control," Sosa said.
Like many veterans, Sosa found it difficult to separate behavior appropriate in Iraq from expectations at home.
"It was normal for me to get aggressive," while in Iraq, he said.
"It was normal for me to drink. I'm a soldier. I was allowed to, and that normality sticks with you until you find out that's not normal," he said.
When he first returned after eight years deployed, he had to make up for many birthdays lost, especially those of his daughter.
"I missed the fun parts. She didn't know who the hell I was," Sosa said. "It took me awhile to gain her trust. It was pretty hard. I accepted the fact that after you've been away, your kids will just not look at you like a father figure."
Sosa has had to work hard to become a part of his daughter's life again, even by doing small things like buying her candy.
John-Pierre Blanchette, 29, served in the navy as an engineer for five years. He was discharged from the navy for post-traumatic stress in February this year. He often felt angry after losing his naval career, and became depressed when his two close friends committed suicide after they returned. He turned to family therapy when he returned home.
"My therapy showed me that the feelings I'm feeling are normal," said Blanchette, who lives in Crown Heights, Brooklyn. "I'm not crazy."
Blanchette, like Sosa, struggled to find a place in civilian life, especially since his deployment was abruptly cut off. But with the help of his wife Michelle, and their son Jordan, 8, he quickly learned how to deal with his emotions and adjust.
He learned how to familiarize himself with what made him angry. Most of the time, his wife would recognize when he was beginning to get out of control, but sometimes he was on his own.
Blanchette said he eventually began to recognize what would set him off, and at those moments, he or his wife would try some calming techniques.
"You have to know when it's about to start, he said, "I catch myself."
Anger management is a work in progress for Sosa too.
"I'm still fighting it, but then you realize you have friends who look up to you, said Sosa. "You have a wife and kids. They look up to you too. That's what keeps me calm."


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By Kristin Kray Classes are now underway here at USF in Tampa. Everyone has been stressing out about their workloads and how they'll be able to manage everything this semester. We have all been looking for someway to "de-stress" and find a way to just have a good time. Luckily for me I am able to "de-stress" in a good 'ol drum corps way. You'll remember one of my articles about my friend Menno frantically e-mailing me about one of his friends coming to the states and needed a place to stay before and after the audition camp.
Menno and I met during finals week in Orlando. He was on the support staff this past summer for Pioneer. I had stayed with the corps also to help them out. Menno and I became instant friends and have kept in contact since finals week. He mentioned to me that he will be coming to the states sometime to audition for a corps. In November, Menno pretty much knew that he would be coming to the states for his audition. He also knew that I live in the Tampa area and that I am always looking forward to having corps people come visit and just have out for a while. Menno also marches with a corps in Holland (Jubal). Like Coen, he wants to get the experience marching in a corps here in the United States. It's quite costly for a person from out of country to march with a corps here in the States. Some take a few months off from school, leave their friends, family, and the way of life they know at home. They stay with families that live in the corps hometown area. Menno will be auditioning for the Boston Crusaders this weekend in Clearwater, Fla. He is starting to feel a little bit nervous but is looking forward to experience American drum corps from an actual member point of view. He has only seen drum corps here through a support staff member's perspective. Along the lines of having people you know come into town for corps, I also have another friend of mine coming into town for the Crusaders camp. Andrew, a mellophone player from Kansas, will be arriving in Tampa Friday evening. Andrew is one of the people I had an awesome opportunity to march with during the 2002 season. We have talked online about possibly getting together, talking, and catching up on things. I have made many friends during the two years I have marched. The people that have marched know that it is always a good feeling to meet up with people you know and lived with for a few months. Those of you that are entering your first year of corps are in for an experience of a lifetime. You'll meet the most interesting people through corps and have the best memories too! Take the time to get to know everyone in the corps. The more people you know the more fun you will have. Feel free to email me at firstname.lastname@example.com
Kristin Kray


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Directions Midnight Blue
Midnight Blue is a rich deep blue hair colour. In ambient light it's a gorgeous dark blue but in bright light this colour comes to life and almost glows in the sunshine.
- 88ml
- Thick, creamy formula
- Easy to apply
- Conditioning
- Semi-permanent
- Not tested on animals
Directions works best on hair that has been pre-lightened to pale blonde. Some paler shades as well as toners will only work on very light hair. Apply directly to dry or slightly damp, freshly washed (but not conditioned hair) using a tint brush for best results, or use gloved fingers to spread the dye evenly through your hair. Allow to process for at least 15 minutes and do not allow to dry out. Rinse thoroughly. To avoid temporary staining to the skin, apply a layer of Vaseline around your hairline and ears before applying the colour.
If you have a question about this product, please contact us or ask in our forum.
Ingredients ⮣
Caution: This product contains ingredients which may cause skin irritation on certain individuals and preliminary test is advised before use on a sensitive area. If product comes in contact with eyes rinse immediately with water. This product may not be used for dyeing eyelashes or eyebrows; to do so may cause blindness.
Do not mix with peroxide.
If colour comes in contact with textiles or porous surfaces it may cause permanent staining. Always wear latex or vinyl gloves when applying colour to avoid temporary staining of hands and nails. Colour may permanently stain bleached or previously coloured hair.
Colour may stain sinks, bathtubs and showers but this can be easily removed with normal household bleach.
Reviews of Directions Midnight Blue
This made my hair nice and shiny, but wasn't bright enough for me (Used it for streaks). I imagine it would be really nice all over, as a brighter alternative to the 'blue-blacks' that a lot of people use from well known manufacturers (eg.herbal essences, l'oreal, nice'n'easy).
On me it came out a bright, intense pure blue. I thought it'd be darker due to the "midnight" bit and do remember it a decade ago doing that to my hair. I've done it a couple of times recently, slathering it on, and both times it came out bright rather than dark. Anyway, nice shade, fades nicely to pastel blue, not too shabby at all.
It turned out a deep blue over unbleached hair and faded to a yucky color really fast. On bleached hair, it came out as a bright, almost neon medium blue that lasted over a month and got me lots of (good) comments from strangers.
It has the most amazing deep blue tone indoors and a traffic-stopping shine outside. I dyed it on unbleached blond hair, so it faded to a seaweed color after 2-3 weeks.
I used it on bleached/light hair and it turned into a funny turquoise colour, I'm really disappointed. I was as careful as I could be but it's still stained my bathroom tiles and much more, dispite however much I scrub them or whatever I try. I'll never buy this again.
I've had my hair this colour for over a year now and it sticks really well to very pale hair after a few applications. I have noticed that to get the best colour result, the pre-lightened hair has to be as pale as possible otherwise the colour is quite green in tone and doesn't stick as well as it could. Otherwise, my favourite blue colour. Nice and dark when left on for a long time, and shines brightly in the sun.
Very similar to Stargazer Ultra Blue in my opinion. Very pretty, minimal running/staining and applies easily. A wonderful 'true' ultramarine blue that dilutes well too. Unfortunately it was overtaken by some turquoise & green that I had in my hair so I can't say exactly how long it lasted.
It is a a really nice deep blue shade, but always got green on my bleached hair after 2-3 washes.
still true blue after five washes, very pretty blue, no problems with staining :) i used it sightly diluted and it still came out great. much better than manic panic's midnight blue in my opinion
I wouldn't call it a true blue. On my hair it was more of a dark teal or petroleum blue. Still very nice and rather interesting. Out in the sun it looks like a medium blue (meaning not too dark, or too light). I guess it has a green base, hence all the complaints about turning green after a while.
By far my favourite directions shade. I put it on bleached hair, maybe about a level 8, so it was light enough. I first diluted it with conditioner to get a lighter shade (because diluting these dyes seems to work better than the already paler shade). Anyway, I got bored and covered it with just the pure dye and it came out a really nice, not "midnight" blue shade. I also didn't mind when it started to wash out, (it washed out quite slowly, too) it wasn't a disgusting green shade but more of a nice pale turquoise teal washed out colour. I guess it depends on your starting shade and how well your hair keeps the dye in.
It's a really strong color.I used it in November,and now in the end of February it still not removed.It faded to a beautiful turquoise :)
This is a really beautiful ink blue. It has a lot of depth, but it's still bright and electric - especially in sunlight.The color reminds me of the ink in ballpoint pens. Used it on top of slightly faded blue with turquoise/teal tones.
This has been my favorite dye so far. It starts very dark, almost as blue-black, then quickly rinses/fades into a light-to-medium blue leaning a bit towards turquoise (or petroleum/teal as mentioned before). I touched it up I think every two weeks, and I never had the feeling it´s too faded and looks nasty. And it also got me compliments from strangers :)
My favorite Directions color of all time! (turquoise comes second!). It's highly pigmented, gives that POW IN YOUR FACE blue color and has awesome staying power without making everything i own blue. I have used it pure out of the tub, but also have used it mixed with other blues, Adores Jet black & blue black (for a deeper ink-blue) and diluted it for pastel results. This is my GO TO dye for everything blue (since i discovered it was this amazing that is). For me it allways fades to a nice bright blue, then a baby blue before going silver with a slight blue tinge. (yes i put it over an allmost perfect white base).


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- Proud creator of hundreds of professional landscapes in the GTA
- Been in the industry for over 21 years
- Experts in creating landscapes of all sizes, from a simple and elegant front entrance, to a jaw dropping estate property
- Proud and long standing member of Baeumler Approved and Landscape Ontario
- Professional hardscape crews with extensive experience
- All employees covered under WSIB
- Full Liability coverage
- Two year warranty on stone work
About Epic
Epic Interlock and Landscape has been serving residential and commercial customers in the Durham Region and Greater Toronto Area since 2001. We are fully insured, backed with an industry leading two year guarantee.
We are a Design and Build landscape company, we install high quality hardscaping, with an eye for detail, workmanship, and perfection. It's done once.
Don't take our word for it, here are some testimonials:
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When school finished last week, we took a vacation to the beach. We had a great time playing in the sand and ocean and having family time Wednesday through Sunday. When we're gone for more than one night, I always make sure to have folks come over check our animals and garden. I'm thankful we have good family and friends who will do this for us. As payment, I always tell everyone to pick anything they want from the garden and keep the eggs they gathered.
I'm assuming those who came picked and gathered...but when we came home, we had a TON to gather...as in buckets and buckets of cucumbers, carrots and green beans.
Levi (who turned 7! today) is a great harvester and is so helpful in the garden. Ashley and I have made a point to not "make" our boys garden with us, instead seeing it as our hobby that we want them to enjoy along side of us. I hope they'll grow up to have gardens or farms of their own.
I was most excited about our first few pods of okra. Yay!!!
Remember the stroller I've been using, once for hauling a baby and then kale? Now it's making a great produce hauler. Who needs a fancy garden cart when you have a leftover stroller?! Seven years old and still going strong!
Our purple green beans are doing great. We're loving our stringless green beans this year. Loving them.
And raspberries...oh my! These bushes won't stop. They're delicious!
Ashley and Levi went ahead and dug the potatoes because our green beans are blocking the irrigation from hitting them (and they were starting to die, especially in this hot South Carolina heat). We got a nice bunch!
The boys are always in the garden with us, sometimes helping and sometimes creating their own inventions...
This is Levi and Mason's science lab. Of course you already knew that, right?!
Purple beans. Green beans. We all scream for yummy beans!
We have an extra fridge down in our metal building below the garden. It's been great to stick beans, cucumbers and carrots in there until I'm ready to use them.
Although I'm getting a ton of cucumbers this year, I'm not sure how many pickles I'm going to can. We're eating a lot just soaked in vinegar and giving away others.


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Olga Smirnova / Partner
Olga Smirnova who has recently joined Altelaw team as a Partner specializes at commercial and financial law, corporate and real estate transactions. She previously worked in one of the top ten law firms of Ukraine, and had an in-house position of the legal director in one of top distributor companies in the region.
Olga has successful experience in representing private and corporate clients in international arbitration, Ukrainian courts on the matters of civil and commercial legal disputes.
Areas of Practice: commercial law, corporate law, dispute resolution, financial law.
Alan Ferdows / Partner
Alan is a qualified lawyer (New York and Paris) with experience practicing at some of the largest international law firms in Los Angeles, Paris and Dubai. After relocating to Dubai, he has gained more than 5 years of experience in incorporating corporate entities throughout the United Arab Emirates and managing relationships with various governmental authorities and leading business figures in the Middle East. He is a partner at Altelaw in Dubai.
Olga Ivanchenko / Associate
Mila Diachenko / Associate
Andre LeGoff / Associate
Ted Dubinsky / Associate
Sergei Davidov / Associate


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Download an information booklet or call the FCA on 1300 669 030 to have a Franchise Success Club pack sent to you.
The process is very simple, you can enter an application online and upload a photo of a franchisee to be included next to their story or download a nomination form and return by fax or email to the FCA.
Founded in the U.S. in 1989 FRANdata is the number one source of objective information and analysis for the franchise sector. FRANdata collects and uses information as the basis to help franchisors benchmark and improve their operations, to help franchisees assess their opportunities, to help lenders to underwrite franchise loans, to provide investors with due diligence before they invest, and to help suppliers of all kinds to market to franchise businesses. FRANdata is now actively accrediting Australian franchise systems to support their efforts in attracting quality franchisees and accessing finance. Contact Darryn McAuliffe on 02 8346 6093 or email@example.com to find out more.
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In late June, a Pennsylvania man named Jeffrey Harvey, 40, made arrangements to meet a 13-year-old child. The meeting never took place — the child was in fact an undercover federal agent. Authorities arrested Harvey. Held in a Lackawanna County jail, the man was charged with unlawfully contacting a minor as well as involuntary deviate sexual intercourse and statutory sexual assault.
More sinister still was what authorities say Harvey divulged after his arrest.
Investigators had cracked open what they alleged to be a secret group of child abusers, a pedophile ring or "network" that centered around a boy subject to repeated sexual abuse, the Pennsylvania attorney general said in a press release. Some of the men involved wore animal costumes. On Friday, police arrested a 57-year-old man named Kenneth C. Fenske in Pennsylvania's Bucks County. Fenske, prosecutors said, would dress up in a red fox suit at "furry parties" before allegedly raping the young victim.
Furries are members of a subculture who take on identities based on anthropomorphic animals, called fursonas. It may involve wearing mascot-like costumes. The attorney general's office noted that a subset of furries do so as a "sexual fetish."
"This is a horrendous case," Josh Shapiro, Pennsylvania's attorney general, said in a statement released Sunday. "It is deeply disturbing to me not only as Attorney General of Pennsylvania, but as a father of young children."
Harvey informed authorities that he had told another man, David Parker, 38, about the plans to meet the 13-year-old in June, according to the Bucks County probable cause affidavit obtained by Lehigh Valley newspaper the Morning Call.
Parker, who was apprehended the day after Harvey, described performing sexual acts on a victim born in 2001, according to an affidavit. Parker's first attempts at abuse may have occurred when the boy was as young as 2 or 3, the Morning Call reported. Parker faced charges of child rape, the Pennsylvania's attorney general office said, and counts that also included the possession of child pornography.
Beginning in 2009, Parker would transport the boy to a house, where, as the victim described, men donned full-body animal costumes. The boy, now 14, noted that Fenske's fox costume consisted of "full long sleeves and pants, a zipper in the back, paw gloves, and a fox head with pointy ears," the Associated Press reported. Fenske told others to call him by the name "Lupine" while he was in the fox suit. The child, meanwhile, was made to dress in a Tony the Tiger outfit.
This was "a group of criminals who cared only about their gratification," Shapiro said, according to the AP. "They cared nothing about this young boy."
The sexual abuse began in 2009, prosecutors said, and occurred multiple times over a seven- or eight-year period.
In November, police arrested two other men allegedly involved in the ring. Craig Knox, 35, was caught in a raid on his Virginia home. Parker had transported a 9-year-old boy to Knox's house in Pennsylvania, prosecutors said, where Knox and Parker abused the child.
Knox had moved from Pennsylvania, as he said an interview with WRIC 8 News from jail, "to get away from all that negativity that surrounded me out there." Knox told news anchor Kristin Smith that he was sexually attracted to young boys and dogs. Knox's roommate in Virginia, Stephen M. Taylor, was also arrested during the raid.
"I came to the door and I saw a mass of police and other vehicles with blue lights all they way from Impala up past my tree there," Debra Kendall, one of Knox's neighbors, told NBC 12 in November. "I heard them break the door in and I heard the young man [Stephen Taylor] yell at his roommate, 'What have you done?' That was Craig."
Taylor was charged with bestiality and animal abuse; a warrant for Taylor's arrest indicated that he had sexual contact with a dog, NBC 12 reported.
"You think you've heard it all on this job, and you never have," said Bucks County District Attorney Matthew Weintraub, according to the AP.
You think you've heard it all on this job, and you never have
The Pennsylvania's attorney general office said that Fenske would abuse the boy at furry parties; according to the affidavit, Fenske took the boy upstairs from the party, undressed him and forced him to have sex, reported the Philadelphia Inquirer. This occurred on possibly three or four separate occasions.
(Many furries argue that the media has, during the past two decades, overplayed the sexual aspect of the subculture. Only about 15 percent of furries own full fur costumes, and even fewer say they are sexually attracted to stuffed or cartoonish animals. One of the few social psychologists to study furries, Niagara County Community College's Kathleen Gerbasi, told the BBC in 2009 that, "for most, the furry fandom is a hobby," likening it to "Star Trek fans or such.")
One of the men in the ring was reportedly a relative of the boy, who had been living with a grandmother, reported the AP. Shapiro said the boy was currently "receiving appropriate care," through therapy and a foster guardian. He has slowly revealed information about the child abuse to investigating agent Dan Block.
Fenske, whose bail was set at $750,000, was arraigned in Bucks County. The AP reported that he posted bail; it was unclear if Fenske had an attorney.
Prosecutors said there could be more suspects involved. "Our investigation is not done," Shapiro said, "and it is likely there will be more arrests. We believe it is likely there could be more victims out there from this ring of abuse. We want to help them and protect them from any further abuse." He asked that members of the public contact the Pennsylvania Attorney General's Office or the district attorney's office in Bucks County, if they have more information.


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The Samba-Bugzilla – Bug 12025
4.4.6-pre won't start Samba AD DC if ntvfs file server omitted due to spoolss
Last modified: 2016-08-05 07:41:56 UTC
The Samba AD DC will fail to start if the ntvfs file server is not build, as is standard on non-developer builds.
This is because it attempts to start the spoolss server from source4, which is also no longer built.
Created attachment 12293 [details]
patches cherry-picked from master
Sorry for the delay in uploading the cherry-picked patches.
Pushed to autobuild-v4-[4|3]-test.
(In reply to Karolin Seeger from comment #2)
Pushed to both branches.
Closing out bug report.


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Process has never been my favorite subject. Since my beginnings as a comedian and actor, I've treated The Fourth Wall, that invisible and yet impenetrable barrier between performance and audience, as sacred.
|"See, you sit over there. I stay up here. That's how the magic happens."
I remember late nights, at coffee shops, with a bunch of comedians all dissecting and rearranging each other's material after an open-mic at whatever workout rooms we'd crawl through. We'd openly lament the bits that went wrong. We'd accept praise for the bits that went right, with faux humility. Someone just got a television spot. Everyone pats them on the back. The one guy with the preternatural sense to go to the bathroom just before the check arrives does it again. Then it's on to the next room. The next stage.
A young comedian had to sit in on those sessions. In many respects, these gatherings were more important than stage time. It was the chief networking medium. It's how folks got to know you. If you were funny yet unknown, you had less of a shot at precious stage time than if you were a hack who picked up the check more often than not. It wasn't enough to be funny. You had to be trusted. You had to sit there. So I sat there.
Damn, I hated to sit there.
|Milton Berle would rather shoot you in the face than sit at your Comedic Actors' Roundtable.
Richard Pryor would set it on fire.
I think of acting. Years of study, training, and experience marbles my work. Chicago is a theater town. I trained there. Los Angeles is a film and television town. I train here. I'm a regular supporter of Rogue Machine Theatre here in L.A., where my dear friend and master teacher Joshua Bitton is a principal. A few playwrights I admire and with whom I'm on good terms have mounted their works with the company. I may be a fringe member of the tribe, but I'd never go backstage. I don't even like to be in the lobby when the cast comes out after a performance. I stand there long enough to wink and blow kisses and then I disappear into the night.
I love The Fourth Wall so much, I even don't want other comedians and actors to break it for me.
I enjoy a close friendship with Joe Clifford, author of the most excellent Jay Porter Novels. Joe and I share a love of golf. We'll play in any weather, any course, anytime. Now, that's five hours together, just us. Joe is doin' it, doin' it well, and doin' it the way I'd like to do it, so you'd think, since we tight homies, I'd be picking his brain and sounding out my ideas and harvesting whatever insights he'd be willing to share. Here's the extent of the writing and publishing conversation from Tuesday's round.
"Goddamn, it's cold, dawg."
"Two degrees warmer than our last round together."
"Thank Bejeezus."
"You go first, Danny. I hit the ball better when I follow you."
"Yeah. Put that shit on me."
Woosh. Ding.
"Tee it up again."
"That's alright. I'll play it. It ain't gonna get any better until I warm up. I'm so stiff this cold and early."
"You have a shot from there."
"My thing, Joe Clifford? I just got too much muscle."
"That's my problem, too."
Woosh. Ding.
"Nice shot, Joe!"
"Thank you. Thank you. So, how's your book coming?"
"Fair to middlin'. What's with that new thing you have out for query."
"Don't know. Don't wanna know."
Done. Joe and I can walk and ride and sip and eat together for six frickin' hours. That's all we're going to say about the craft. We sound like a couple of guys from the Electrician's Local on their day off.
In my mind and heart, there is always a proscenium arch. Everything I do creatively is mise-en-scène. If I'm preparing anything—the next book in The Tales of Elliot Caprice, my feature set at a comedy club, my piece from Fences for scene study class, what I'm making for dinner—it all happens backstage. The audience is not allowed backstage. I have a curtain over my kitchen doorway.
|I have an usher, too.
We're all friends here, and you've all shared with such willingness. I'll honor that with some tidbits.
- I plot until I pants. When it get tired of the pants, I plot. My plotting is actually lounge pants.
- I write to music until it gets in the way.
- I hold utter disregard for daily word count. I don't write for the what. I write for the why.
- I write constantly. My mind is my literary oven. Nothing comes out until it's done. The page is my serving plate.
- I leave the work feeling strong, rather than cease working once I'm spent. That way, I have a deep jones to get back to it. It's that jones that gets me done by my deadline.
- I don't make stuff up just to keep going. I hate placeholders. If I cut corners, I lose interest. I can hold my inspiration long enough to get my research just right. Accurate facts keep me inspired.
Now, please, I must get back into makeup.
- dg


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Hard Court
by Robert Germaux
Series: Jeremy Barnes, #2
Kindle Edition, 253 pg.
Robert T. Germaux, 2016
Read: May 20 – 21, 2016
Miles Bradshaw was my first billionaire. I've worked for a few millionaires, a good many thousandaires and, occasionally, individuals with negative net worths. When law firms take on a client from the latter group, it's called pro bono. When a one-man detective agency does it, it's called not paying your bills. Since I like paying my bills, I try to keep the negative-net-worth clients to a minimum. Lately, it's been a mixed bag. Most recently, a guy who owned a string of radio stations had hired me to find out who was sending threatening notes to one of his on-air personalities, and after that, a five-year-old neighbor of mine asked me to find Snowball, her lost kitten. I'd been successful in both endeavors. Ed Willoughby had given me a very big check, and Samantha Jane had given me a very big hug. Both the check and hug were appreciated, and both, in my estimation, constituted fair compensation for services rendered.
Whatever else I may end up saying about this book, get this: Germaux's prose is as smooth as silk, jazz, a baby's tush, a criminal in a Michael Jackson song, etc. I don't know how many times while reading this I was tempted to check his list of published works again — he doesn't write like someone with less than 10 books under his belt (with at least one exception — I'll get to that in a minute).
Jeremy "JB" Barnes is an ex-English teacher turned P.I. — he's tough, into yoga, and making wise cracks. He's got a gorgeous girlfriend (I liked her a lot), an old buddy who's a cop (a fun character), one that's a computer expert (not stereotypical in anyway — phew!), and so on. He's the whole package when it comes to P.I. characters — I soon felt like I'd been reading this series of books for a long time. He's a little bit Spenser, a little bit Elvis Cole, and a heckuva lot of fun.
Miles Bradshaw, multi-billionaire tech-giant, is the owner of Pittsburgh's new NBA team. He's down to earth, brilliant, generous and completely dedicated to his team. Frankly, I'd love to have someone like him in my life (no, really — all down-to-earth, generous, multi-billionaires that read this should give me a call, we'll do lunch or something — the Whoppers are on me.). He's concerned because people involved with the team are being harassed — either by people stalking them, vandalizing their cars, or by screwing up electronic communications between suppliers and ticket holders. Miles is convinced that since the harassment is so varied in nature, it has to be coincidental.
But because this is a detective novel, naturally, there's no way that these aren't connected. What neither JB or Miles can figure out is how they're connected. Before they figure that out, they discover that the silly harassment of the team is really something on the fringe of a large-scale criminal enterprise involving organized crime, computers and spoiler-y things. I appreciated the friendship that develops between Miles and JB, something you don't see enough of in Detective Fiction (P.I.s rescuing clueless clients, teaching them life lessons? Dime a dozen. Two professionals bonding over mutual interests while letting each deal with their strengths? Practically unheard of.). There's a subplot that has nothing to do with these stories, that basically delivers the message that JB's lady love is a knockout and he's not to be messed with.
I am so glad that when he gets to the nitty-gritty of computer crimes, Germaux doesn't try to explain it in any kind of detail. JB just leaves his friends to it and goes off to do his thing. I'm tired of that kind of thing being explained like a technical manual, or with bad analogies while the tough-guy hero makes jokes about how he can't understand them. Nope, we get plausible thumbnail explanations and trust that the experts know what they're doing. Just like most of us do in real life.
There's some violence (pretty mild, really), some sexuality (very mild, really), enough to let you know that this isn't a YA novel, but not so terrible that you couldn't recommend this to your mother. There's nothing revolutionary to be found here — but Germaux doesn't seem to be trying to do anything revolutionary. He's writing a good, straightforward detective novel, and he does that well.
Okay, here's my gripe: Germaux has clearly drunk deep at the well containing the advice about making sure you propel your readers to the next chapter with a plot development, cliffhanger or something else. Frequently, he does okay with that. But almost as frequently, what we end up getting is ham-handed and/or corny. You almost expect David Caruso to deliver some of his last paragraphs (no, not the cool NYPDBlue Caruso, but latter-season CSI: Miami Caruso).
I guess I have another one: the ending felt a little rushed. Not much though. Not enough to spend more time on. (making us even, I guess)
Both of these problems are easily overlooked and outweighed by the rest of the novel, and I have little doubt that in a few books (especially if they're new Barnes books), Germaux will have figured out how to avoid both of these.
This book was a real pleasure to read — it felt like I was at least 4 books into a series. The relationships, the histories, the dialogue all felt like the kind of things that I'd been reading for years — I just hope this means I get to read more of them. Germaux knows what he's going, and I heartily recommend them.
Disclaimer: I was provided a copy of this book by the author in exchange for an honest review.


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Monday, August 25, 2008
McDonald's French Fries and Helena's Pipikaula Short Ribs
Flying through Chicago usually means one thing: delays. It's gotta be one of the shittiest airports in the world to fly through because it's horribly situated in Illinois where snowstorms and weather cause constant delays year round. And today is no different.
Today is a two-hour delay. But why? Is it because of equipment? Personnel? Who knows? Airlines refuse to tell the truth on anything, much less the cost of fuel - why expect them to come clean on delays? Bastards.
What we really need is a one hundred dollar per person tax on flight delays levied on the airlines. That would cause them to get their act together. Or force them out of business.
Meanwhile, I'm eating my favorite pipikaula short ribs from Helena's (I kept them in the fridge over the weekend) and some french fries from McDonald's while reading The Judas Strain.
Posted by onocoffee at 11:46 PM No comments: Links to this post
United 843
First Class on United 843's Boeing 757.
My two week odyssey out west is ending and I'm on the way back home through Chicago. In the news, you always hear about airlines and their troubles. One thing I've noticed is that the airplanes are always full. If they're so full, how come they keep saying their losing money?
And the flight to Chicago was jam-packed. Overbooked. Crap, I should have chosed the upgrade last night while checking in online. Now I'm screwed. Destined to wedge myself in-between some jerkoff and Vince Vaughn - I don't know which is worse.
Apple juice and hot nuts.
Happily, days of sitting on my ass flying around the world is about to pay off. They've called my name over the loudspeaker and asked me to come to the counter. Of course, there's six LA Airport Police officers standing there too and I can't help but think they're here to arrest me for some past indiscretion. Luckily, they're arresting the drunken lady that wants to fly on our flight and not me (this time).
As I saunter up to the counter, I'm handed a different boarding pass. One that puts me on the other side of the curtain and into the comfortable environs of First Class. It's a domestic flight so I'm not expecting much, but am very glad to be out of the fracas in economy.
Pastrami Sandwich with bread, rice salad and ginger ale.
While waiting for boarding, I spot a book that someone has left on a table. I grab it and start reading. It's pretty interesting and since I have no other reading material, I co-opt it for myself. It's called The Judas Strain by James Rollins and it's about some sort of virus that's about to be unleashed upon the world by a shadowy organization that must be stopped by the hero.
Moments later, a young man approaches a black man in a baseball cap and holds out a book for him to sign. I never would have noticed him otherwise, but the man signs the book and after a few minutes, I realize that the man in the cap is Don Cheadle with his two children. Figured he would be in the front with me, but evidently he's crushed somewhere in the back as well. Poor bastard.
The flight to Chicago is pleasant. The First Class seats are actually better and more comfortable than the ones on the 767 to Hawaii. In fact, this First Class makes the Hawaii first class downright paltry. I was expecting the worst and it turned out great. They even used real linens. And gave me warm cookies.
Milk and Cookies.
Sunset across America.
Posted by onocoffee at 10:43 PM No comments: Links to this post
Sunday, August 24, 2008
Sanuki No Sato
Ian awaits his meal at Sanuki No Sato.
DJ Un-G and the Fried Shrimp Udon
Hiyashi Kaisen - Soba with assorted sashimi, salmon roe, seaweed, cucumber and sansai vegetable.
Special Hamachi and Uni sashimi.
Chicken Katsu
Hormone Yaki - soy seasoned stir fried intestines.
Surumeika Shioyaki - lightly salted grilled whole squid served with ginger.
Horenso Bacon Salad - Warm spinach and crispy bacon topped with dried bonito.
Chilean Seabass Yuanyaki - grilled in a sweet soy and sake marinade.
Sanuki No Sato
18206 South Western Avenue
Gardena, CA 90248
Posted by onocoffee at 11:38 PM No comments: Links to this post
Porto's Bakery
Christine with the goods from Porto's.
Who are these Cubans and what is their secret?
Christine arrived at the house fresh from her trip to Palm Springs with a small box from Porto's Bakery in tow. I had never heard of Porto's and Christine was quite passionate about their stuff so I had to give it a try. Inside were Porto's most cherished item: the Refugiado which, I'm guessing, means "refugee" in Spanish. Whatever the true meaning, it only means one thing to me: delicious or sabroso.
Strudel filled with guava and cream cheese. Good Lord, it's amazing. I want to chow down on it hard. Very hard. I don't know how we're going to make it to dinner with all these side snacks...
Porto's Bakery
315 North Brand Boulevard
Glendale, CA 91203
Posted by onocoffee at 6:37 PM No comments: Links to this post
The Counter
1/3 pound beef burger with gruyere cheese, hard boiled egg, black olives, roasted chiles, honey cured bacon and caramelized onion marmalade on a toasted English muffin.
For the past six months or so, burgers have been on our minds. Not just eating burgers, but exploiting them. About bringing a new class of burger joint to the denizens of Baltimore. So when we zipped by The Counter in Marina del Rey, we had to go back and check it out.
I really wasn't hungry, but I had to taste it and ordered it "to go." It took quite awhile to get the burger and then we drove it home to Hermosa Beach and waited for Un-G and Christine to arrive before tearing into it so it had cooled down quite a bit. But the flavors were good and it's got the mind churning for new ideas for our Project Burger.
French Fries
The Counter
4786 Admiralty Way
Marina del Rey, CA 90292
Posted by onocoffee at 6:35 PM No comments: Links to this post
Zankou Chicken
Hummus - fresh garbanzo beans, garlic & tahini blended together topped with olive oil and paprika.
1/4 Dark Chicken Plate - thigh and leg served with hummus, diced tomatoes, garlic spread, pickles and pita bread.
Falafel Wrap - two pieces of falafel, sliced romaine lettuce, diced tomatoes and tahini wrapped in pita bread.
Side Falafel
Zankou Chicken
1716 South Sepulveda Boulevard
Los Angeles, CA 90025
Posted by onocoffee at 6:07 PM No comments: Links to this post
Labels: food, general, life, restaurant, travel
LA Mill Coffee
Brewing a vac pot of Hacienda Esmeralda.
As much as part of my ego hates to write this:
LA Mill is the best coffee experience in America and perhaps the world.
Yes, there are other good and great coffee shops out there, but so far, no experience in coffee matches the care, thoughtfulness and approach as LA Mill.
And it's not necessarily to my taste.
From the moment that we walked into the place, I was impressed. Impressed by the approach, if not the execution. The decor is well done. It's chic, it's gaudy, it's kinda 70's French renaissance retro with an L.A. twist. Toss in some Chanel, some baby blue hues and all that's bad about Los Angeles culture and design and that should give you an idea how LA Mill looks. It's everything about L.A. that I dislike but gosh, they executed it well.
Coffee and a Jelly Donut - strawberry essence layered with donut-infused milk and topped with espresso.
Like a lot of Hollywood and L.A., LA Mill is a place to see and be seen. The servers are good looking, they're dressed sharply but unlike what you'd expect from a "Third Wave" coffee experience, they're actually friendly and helpful. Only one of the owners seemed a bit stiff and standoff-ish. And it started the moment we walked through the door.
Quickly a young lad came up to welcome us and ask the number in our party. I asked him to be seated at the open banquette four top and he was quick to accommodate and rushed off to clear and reset the table. In the three or four minutes that we stood waiting by the door, no less than three other servers (who happened to walk past us on their way doing something else) each paused and asked us if we had been helped yet. Gone were the apathetic and can't be bothered attitudes so prevalent in coffee shops across America.
Once seated, our server Kristen (a stunning blonde apparition reminiscent of Maria Bello) appeared and quickly welcomed us and brought water.
Blanco y Negro - coffee granita, Madagascar vanilla bean ice cream, vanilla scented chilled.
LA Mill offers both a coffee and a food menu. The food menu isn't overtly large or extensive, but remains focused on just a few items. In some ways, it seems limiting, but as long as it's good and thoughtful, I can live with it. The menu is broken down into dayparts, with each daypart offering four or five items. The All-Day menu offers a variety of simple fare that kind of fills in the holes, so to speak.
The coffee menu offers the usual triumvirate of espresso, cappuccino, latte drinks plus a selection of Signature Beverages like "Mojito" - limes muddled with fresh mint, organic green tea and topped with a splash of soda, or Liquid Tiramisu - chocolate and Grand Marnier creme anglais topped with espresso then garnished with house-made whipped cream. It's different and appealing and most coffee shops just can't bother themselves with creating and offering anything more than the usual triumvirate and the typical commercial syrup-laden latte drinks. Ugh.
Since I'm a proponent of offering a retinue of Signature Drinks, I'm excited to see LA Mill doing so. However, the presence of "Coffee and a Jelly Donut" leaves me a bit torn. Probably more than any other barista on the planet, I'm guilty of riffing on the works of Thomas Keller. In a discussion with 2007 World Barista Champion James Hoffmann, I stated something to the effect that no idea is truly original and that each of us builds upon our experiences. The discussion back then was centered around places like LA Mill lifting drink recipes without asking "permission" of the barista who created it.
Orange Infused Cappuccino with Cacao
Since I tend to publish my recipes and approaches, I'm rather open to people using the ideas and creating something of their own with it, but actually seeing Coffee and a Jelly Donut on the menu sat uneasily with me. It seemed too much of a riff on Keller. Too close to what he had created - even though the actual drink was nothing like Kellers' version. Maybe in the end, James and I are more in agreement than we thought.
The problem with coffee is that it's an absolutely terrible ingredient to work with. Sure, the flavors can be spectacular but the color is so unfortunate. Dark brown. God, it's absolutely an ugly ingredient. Want to use ingredients with colors? It becomes a muddle of brown. Milk? Brown. Red? Brown. Crickey, anything you add to coffee turns brown. It's absolutely horrific and never looks truly appetizing in a clear glass.
Prosciutto Cotto/Reblochon de Savoie - on French baguette, hand cut Yukon Gold chips, preserved cippolinis & olives.
LA Mill's Coffee and a Jelly Donut is served in a bulbous glass atop a tall acrylic cylinder. It's a handsome presentation with a demitasse spoon balanced precariously on the cylinder - though it would have been nice if they had actually polished the spoon instead of sending it out spotted (I have pics). There's a layer of strawberry jam (essence?) on the bottom that's topped with donut infused milk and espresso poured in a heart pattern on top of the frothed milk. It's about as nice a presentation as you can do with a macchiato-style drink.
It's nice. It's sweet. Unfortunately, it's not revolutionary. The flavors blend well but the donut infusion gets lost in the battle between strawberry sweetness and espresso bitterness. More donut and more creaminess would make it better. In the end, it turned out to be more a novelty - just one and that's enough. What I want is a signature drink that captures the mind and begs you to order another and another.
Polly went with the Orange Infused Cappuccino for six dollars. It was okay. Again, nothing revelatory. Just orange-infused milk that's two dollars more than the standard capp. Not bad, just not amazing.
Al ordered the Blanco y Negro - coffee granita, ice cream and espresso. How could you go wrong? I only took a sip and it was pretty good. A bit sweet but tasty. Once the ingredients start to blend I'm sure it was even better.
But LA Mill isn't just a coffeeshop, it's also a restaurant - table service and all. In that reign, our server was good. She was there when needed, kept our water pitcher full and was friendly. And like everyone in L.A., she turned out to be an aspiring actress who has done a couple of roles on tv. Personally, I thought she looked like Katherine Heigl, but Polly turned out with the better likening to Maria Bello - a younger Maria Bello. Hailing from the Midwest, she was here to get her career going.
Huevos "Blanchet" - soft scrambled eggs, smoked salmon, chives, beurre blanc, asaparagus.
We ordered a couple of items from the food menu. Al ordered the prosciutto on French baguette which turned out really nicely. And I went with the Huevos "Blanchet." While not scrambled the way I would do it at home, the eggs were good but the dish as a whole was fantastic. Soft scrambled eggs matched perfectly with the salmon and the grilled asparagus tips - and the toasted brioche gave the whole thing a crunchy counterpoint. Me likey.
The interesting thing about LA Mill is that they offer coffees brewed in a variety of methods. You can order your coffee as a French Press, a Vac Pot, Drip Filtered and more. Each coffee lists the brew methods available to it and the differing price points. I suspect that the differing prices reflects the different sizes of each brew method.
For a treat, I decided that we would order the Panama Esmeralda in a vac pot for twenty dollars. Twenty dollars sounds like a lot, and it is, but why not? We're here to get the full experience and we're gonna go for it.
The nice thing about the vac pot is that they prepare your coffee tableside. An Asian lady (who later said she was one of the owners) came out and prepared our coffee. Using a butane burner, the lady stood there heating the water then stirring the slush and brewed our coffee. They use a bit of a different approach at LA Mill than I prefer (they have a longer brew cycle) which I think muddles the flavor a bit, but we're rolling with it. The girl is a bit stiff and not as warm and friendly as her staff, which is a bit disappointing since you'd like to have someone with a modicum of enthusiasm about what they're doing serving you.
The Esmeralda was basically as you'd expect. Sweet, floral, nice. I thought the flavor was a bit muddled because of the longer brew time than I prefer, but could that be just my own mind telling me so? You be the judge. The coffee was good but it wasn't great. It wasn't the mind-blowing experience I was hoping it to be. But it was good and I think Al and Polly enjoyed it enough. Though they probably still wonder why I would rave about such an expensive coffee - if only they could have a sample of some of the Esmeralda I've tasted.
In the end, going to LA Mill was a good experience. They've raised the bar for coffee houses across America. Currently, there is nothing that rivals their approach anywhere in the world that I've visited.
But, with any luck, they won't be the only place like that for long...
LA Mill Coffee
1636 Silver Lake Boulevard
Los Angeles, CA 90026
Posted by onocoffee at 6:01 PM No comments: Links to this post
Labels: barista, coffee, coffeeshop, family, food, general, life, restaurant, review, service, travel
Saturday, August 23, 2008
Sans Rival Shootout
A slice from Red Ribbon on the left, a silvana from Goldilocks on the right.
Sans Rival.
Nothing warms my heart more than this classic Filipino dessert. It's what I grew up dreaming about. Crispy sweet, baked meringue layered with sugared butter and chopped cashews. Immense. So good and so desired that for many years I was forbidden to eat it. It's that good.
As I got older and started leaving the nest of home for the great expanses of the world, my dreams of Sans Rival went with me. During my years in Hawaii, I would have the odd occasion to sample it here and there. Then I started traveling to the Philippines and found it occasionally there as well. Typically, I'd find it in the form of something called "silvanas," a sort of mini-Sans Rival. One of the best I found there was at a cafe called Figaro.
Fast forward to today. I haven't had Sans Rival in at least a year. Last year, we introduced the Sans Rival to our customers at The Spro. It sold decent numbers and we'll re-introduce it again this fall. I can't wait.
But today, we've decided to have a Sans Rival Shootout.
In Manila, one of my favorite bakeries is Red Ribbon. I just love their ham and cheese ensaymada. It's killer. In fact, whenever someone comes to visit from the Philippines, I always ask them to bring me a few. Please. Some people are fanatical about Goldilocks, but for my money, I prefer Red Ribbon.
While driving around Cerritos, I spotted the Red Ribbon and we stopped in to see if they had the ham and cheese ensaymada. No luck. Evidently, they just don't make the ham and cheese ensaymada in America. Bastards. But they do make Sans Rival and for eleven bucks you can have one to take home.
How could I say no?
With Sans Rival in tow, we pressed on and happened upon the local Goldilocks. Unlike Red Ribbon, they make ham and cheese ensaymada in the United States, but you've got to get here early because they sell fast. Too late for us. And while they also sold whole Sans Rival cakes, I thought that bringing home two would just be gluttony - even though it was in the name of science. We opted for the small, single serving Silvana instead.
Back at the house, it was time to put these two rival Sans Rivals head to head. Which one would prevail? Freshly brewed coffee was at hand and we were ready with our forks.
The Silvana from Goldilocks had more of a dry texture. Crumbly with a light sweetness but a waxy finish. The Sans Rival from Red Ribbon had a more pronounced butter flavor but also a light sweetness. It's meringue texture was softer and slightly chewy.
Truth is, both had their pluses and minuses, but neither emerged as the definitive leader.
To my mind, the perfect Sans Rival features chewy layers of baked meringue, with just a slight crisp resistance and is layered with sweet butter frosting that leaves a clean finish on the palate and some bits of cashews to chew on. It's addictive and evil in it's intent to lure you to continue eating the whole thing. It's sinful pleasure that you fantasize about after without guilt because you covet it so.
Someday, I'm going to find Sans Rival perfection. Until then, I'll be forced to make it at home.
Red Ribbon Bakeshop
11900 South Street 106
Cerritos, CA 90703
Goldilocks Bakeshop
11489 South Street
Cerritos, CA 90703
Posted by onocoffee at 5:59 PM No comments: Links to this post
Valerio's Bakery
Pan de Ube and Special Pandesal
My brother was probably too young to remember this, but when we were children on a family trip to the Philippines, we stayed at my lolo and lola's house in Tondo, Manila - a veritable "hood" of rascally characters, hooligans, rough kids and the like. Our father grew up in Tondo, around an area known as Triangulo, which is considered to be the world's most densely populated district.
While we were shielded from any of the rough life existing outside the family compound, a small bakery sat on the property and every morning the smell of fresh Pandesal would emanate from the small concrete bakery. It was this flavor of freshly baked pandesal and butter that would forever tie me to happy memories visiting Tondo, always reserving a special place in my heart for this simple bread of the people.
That's why I found it so exciting to be in Cerritos today visiting Valerio's Bakery. It's chock filled with good memories - even though I've never eaten any of their breads. Coming from a culturally void place like Baltimore, it's nearly shocking to see entire towns filled with ethnic communities, restaurants and bakeries, like you find here in Southern California. Looking for serious Japanese? No problem. Hawaiian? Got it. Korean? Of course. Filipino? You bet you're ass.
Pan de Siosa
And when it comes to Filipino bakeries, SoCal has them in spades. Whether it's Pandesal or kutsinta or otap or bibingka there's a place somewhere here that you can buy it baked fresh today. It's lovely.
If only I lived here, pops to mind. Not because I'd really like to live in SoCal, but rather because it would be nice to have this available at any time I desired. Like Polly, I could stock up on breads and have them for breakfast all week long. Suddenly, visions of hot pandesal slathered in butter are dancing in my head. I must have some now!
I better get outta here before it's too late!
Valerio's City Bakery
17210 Norwalk Boulevard
Cerritos, CA 90701
Posted by onocoffee at 5:58 PM No comments: Links to this post
Salo Salo Grill
Table Snacks
Sago at Gulaman, Melon and Buko drinks
Fresh Lumpia
Kare Kare
Adobong Vegetable
Garlic Fried Rice
Crispy Pata
Salo-Salo Grill
18300 Gridley Road #A
Artesia, CA 90701
Posted by onocoffee at 3:52 PM 1 comment: Links to this post
Breakfast Hermosa
Posted by onocoffee at 9:50 AM No comments: Links to this post
Friday, August 22, 2008
Pete's Cafe & Bar
Bleu Cheese Fries
Back in L.A. for the weekend after a whirlwind trip to Hawaii. My flight arrived sometime after 9:30pm and after waiting around for the baggage and going back to my brothers house, it was already pushing 11pm. And we were hungry.
Luckily, there's the Internet and after a barrage of surfing, we decided to ride into L.A. from Hermosa Beach to check out Pete's Cafe and Bar on Main Street. I find it rather odd that a major metropolis would actually have a street called Main. It seems that Main Street should be limited to those quaint and quiet quintessential American small towns rather than the hustle, bustle and grime that is downtown L.A.
On a weekend night, the traffic along the 110 Freeway is happily light and free flowing. It's a testament to the possibility that L.A. would actually be a great place to live - if you could get around this easily. Void of the traffic and congestion, it's amazing that you can cover the distance in less than half an hour.
Located in the heart of the real, downtown Los Angeles, Pete's is a bustling bar with outdoor seating and valet parking (this is L.A. afterall). Once the valet rockets away with Polly's BMW we're whisked away to our corner table and await DJ Un-G's arrival. Across from our table, the ruckus of a Friday night is taking off as the group of girls start to get louder with each passing beverage. Of course, there's a pretty fine looking Filipina girl and I'm enjoying the view.
Fried Calamari Strips
According to the Internet, Pete's is known for their fries. Specifically, their bleu cheese fries. Take some freshly fried fries and pile on some mayonnaise (aioli in Hawaii), fresh herbs and lots of blue cheese and you kinda get the idea. Darn good, I say. Give me more, I say. Please don't stop, I say again.
DJ Un-G arrives and he's ready to drink. His estate in Silver Lake isn't that far from here and it only takes him a few minutes to get here - which explains why he's late. It's one of those things where you live close enough that you don't have to worry about being late, so you hang out and relax and end up late anyway. At least there's good beer on tap.
Next comes the fried calamari strips. They're kind of like calamari french fries. Lightly battered, fried and offered with cocktail dipping sauce. It's basic, simple and tasty.
Mac & Cheese - Vermont sharp white cheddar, asiago, and goat chese with tarragon and a side of mixed baby greens.
Polly's Mac & Cheese arrives and we start to dig in. This is good stuff. It's not the wet and drippy kind of mac and cheese you find at other places. This one is dry and almost crumbly on the inside. The cheese sticks to the macaroni and you dig and dig to your heart's content. I think I need more.
There's a side salad and I wonder why they even bother. Perhaps there's a percentage of the population that actually eats the salad. Perhaps the remaining populace merely looks at it and uses it as a crutch to feel good about themselves eating something so sinful and delectably delightful as mac and cheese.
Lamb Bolognese - pappardelle pasta, braised lamb, tomatoes, garlic and cream.
My Lamb Bolognese arrives and I wonder why I ordered it. I'm already full. But it looks so inviting. Pieces of shredded lamb - delightful. Al dente pasta in a not too heavy sauce - just right. I want to eat it all, but can't.
We continue at Pete's until around 2am. The girls get drunker and louder. They start to dance. It's jiggle me this and juggle me that. Un-G and I are delighted.
Pete's Cafe & Bar
400 South Main Street
Los Angeles, CA 90013
Posted by onocoffee at 11:40 PM No comments: Links to this post
United 82
The First Class Cabin on United 82.
I'm back on the way to Los Angeles and have scored an upgrade to first class. It's slightly disappointing because I'm traveling alone once again and the food is the exact same meal that we had on the flight out here. Boring.
Since it's the same, there's really not much to write except that United needs to bring back the ice cream cart. Now, dammit!
Salad with ranch dressing and mango cheesecake - again.
More mai tais to smooth the way to L.A.
The filet with asparagus and potatoes.
Starbucks Coffee and mango cheesecake
Posted by onocoffee at 9:30 PM No comments: Links to this post
Helena's Hawaiian Food
The Porn King
All this time, I had been thinking that I wasn't going to be able to eat at my favorite: Helena's Hawaiian Food. When asked about "the" place to go for Hawaiian food, most tourists and locals name Ono's as the place. Not me. Ever since Aunty Helen Kwock had her old joint on North King Street across from the old halau studio, I've been going to Helena's and have never looked back.
Whether it was the old place on King Street or this new place on North School Street, Helena's can only be called rustic, perhaps hole in the wall. It's decidedly so. They've got the same formica tables they've had for years and the same decorations hanging on the wall, with the early 2000s addition of a James Beard Award.
Squid Lu'au
Unfortunately, Aunty Helen is gone now, having passed away last July. With the passing of the matriarch, one might worry that standards might slip, but her grandson, Craig Katsuyoshi, still mans the stove and you know all is well. Aunty Helen is just watching over from a different location now.
Helena's has been making Hawaiian food now for over sixty years. They've got to be doing something right.
We're here today because of The Porn King. It was his birthday recently and while he thought he was supposed to arrive in Honolulu yesterday, he arrived today - and hungry for Helena's. The text message was simple enough: meet at helena's at 10. I didn't need further encouragement.
Lomi Salmon
There's really nothing at Helena's that I haven't liked. It's literally "all good." Just keep the dishes coming. Today's meal is going to be a tasting meal, of sorts. Kalua Pig, Lomi Salmon (with real, honest to goodness chunks of salmon), Squid Lu'au, and my absolute favorite: pipikaula short ribs. Oh, and lots of rice.
It all arrives at once, allowing us to bite and sample to our hearts desire. The Kalua is moist and tender, with just the right amount of Hawaiian salt. The Lomi is chunky with salmon - unlike so many other places where its tomato, onion and the essence of salmon. The squid lu'au is just delicious. Tender, pink pieces of squid stewed with lu'au leaf until milky and sweet. Unreal.
Kalua Pig
But the true piece de resistance is the pipikaula short ribs. Years ago, when I had first moved to the mainland, I tried to convince Craig to take pity on me and share with me their recipe. He refused. Now I long and yearn for these ribs. They're truly something special.
To make, they take thin sliced crosscut beef ribs (like for Korean Kalbi) and marinate. Then they hang the strips from the range hood in their kitchen until dried. Once dried (or perhaps sort of dried) they cut and pan fry until done and serve. Eat the short ribs with a generous amount of chili peppah watah and Hawaiian salt and you believe that there is a God in the Universe. It's amazing. It's sublime. It's true beef perfection. I can't get enough.
Sliced Sweet Onions, Haupia and Alaea Salt.
And apparently neither can The Porn King. He's ordered three additional orders of pipikaula short ribs to take to his staff. Two for the staff and one for the ride back to work. I, on the other hand, order only one serving, but with two scoops of rice for the plane ride to Los Angeles. In my minds eye, I imagine the envious looks of other passengers as I dine on Helena's Pipikaula Short Ribs while they gnaw on some unidentified kind of meat and potatoes. Poor bastards.
The morning is growing long and I'm gonna be late for my flight back to the mainland, but I leave with a pound of shortribs in a plastic bag and the hope for a quick return to Helena's.
Pipikaula Short Ribs
Helena's Hawaiian Food
1240 North School Street
Honolulu, Hawaii 96817
Posted by onocoffee at 9:24 PM No comments: Links to this post
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Pesto-mozzarella Stuffed Chicken BreastsFrom watson2167 11 years ago
- 4 Organics Boneless & skinless chicken Breasts (halves; about 1 2/3 lbs. total), rinsed and patted dry shopping list
- 1/2 tsp. freshly ground black pepper shopping list
- 1/2 cup Pesto pasta sauce shopping list
- 1/2 cup Perlini fresh mozzarella balls (or use larger balls cut into small pieces) shopping list
- 1/2 cup sliced Fire roasted red peppers shopping list
How to make it
- Prepare a charcoal or gas grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).
- While grill heats, with a sharp knife, cut a pocket lengthwise in the edge of each chicken breast half, taking care to avoid cutting through to the other side. Season chicken pieces on both sides with pepper. Spread about 1 tbsp. pesto inside each pocket, then fill each with 1/4 of the mozzarella balls and 1/4 of the roasted red pepper slices. Rub remaining pesto over exterior of chicken to coat lightly.
- Place chicken on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until meat is browned and no longer pink in center (cut to test, but do not disturb filling)
People Who Like This Dish 14
Reviews & Comments 3
The Cookwatson2167 Las Vegas, NV
The Rating4 people
OH YUM THATS ALL I CAN SAY A BIG 5minitindel in THE HEART OF THE WINE COUNTRY loved it
Sound delicious!auntybea in Vernon loved it
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The NRA Poster You Will Never SeeApril 17, 2012
My good friend Rutherford Lawson posted this photo and an accompanying blog post at his excellent blog. But I thought the picture did most of the talking for itself.
Check out Rutherford's blog – he's very insightful. But beware – his regular commenters can be a bit hostile.