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Try one of our new flatbread Pizzatizers. It's a pizza. It's an appetizer. It's exactly what it sounds like.
Gourmet Marsala Mushroom
Roasted mushrooms in Marsala cream sauce on our flatbread, along with melted pizza mozzarella and Parmesan, a pinch of parsley and a drizzle of balsamic glaze.
Margherita Tomato
Our flatbread topped with sun-dried tomato pesto and pizza mozzarella then baked to perfection and garnished with fresh tomatoes, basil pesto, balsamic glaze and fresh Parmesan.
BBQ Chicken and Bacon
Diced BBQ chicken, bacon and red onions baked on our flatbread with sweet and smoky BBQ sauce and pizza mozzarella, then topped with a drizzle of ranch dressing and a sprinkling of fresh parsley.
Whether you're an amateur, or you know your way around wing nibs & meat apexes like a professional, you'll love our wings.
All Meat Bites
A boneless bite, lightly breaded and fried, made with seasoned chicken breast.
Breaded Wings
Lightly breaded and fried.
Fried Wings
Fried until golden and crispy.
Oven-Roasted Wings
Double baked, double delicious.
Thai Chili
Honey Garlic
Chipotle BBQ
Salt & Pepper Dry Rub
You know how mom says "don't fill up on bread"? Good luck with that.
Bandera Pizza Bread
Our golden pizza bread brushed with Italian seasoning, baked with pizza mozzarella and Parmesan. Served with Santa Fe ranch dip.
Boston's Pizza Bread
Our legendary pizza dough baked to a picture perfect golden brown and seasoned with garlic, herbs and parmesan.
Garlic Toast
Fresh from the oven, brushed with butter and garlic.
Three Cheese Toast
Loaded with bubbling cheddar, pizza mozzarella and Parmesan with a hint of garlic.
All-time BP Fav's. Brand new menu items. BP original creations. Welcome to the uncategorically tasty starters section.
Sticky Ribs
Try our tender pork ribs, fried and tossed in your favourite sauce or dry rub flavour and finished with chopped red peppers. Available in: Chipotle BBQ, Honey Garlic, Hot, Medium, Mild, Naked, Salt and Pepper Dry Rub, Teriyaki, Thai Chili.
Bacon-Wrapped Steak Skewers
What's not to love? Three seasoned, bacon-wrapped flat iron steak skewers served with crispy onion straws. Perfect for dipping in BP's creamy steak sauce, served on the side.
Cactus Cut Potatoes
Spicy and thinly sliced fried potatoes served with our mouth-watering cactus dip - a rich blend of crushed chilies, green onion, sour cream and Parmesan.
Chicken Fingers
Original or Buffalo style. Lightly breaded chicken breast filet served with your choice of dipping sauce. Original or Buffalo
Spinach and Artichoke Dip
A delicious blend of spinach, artichokes, roasted garlic, Parmesan and pizza mozzarella topped with our bruschetta mix. Served piping hot with Boston's Pizza Bread.
Southwest Potato Skins
Potato skins topped with BBQ sauce, chipotle chicken, smoky bacon, melted cheddar and pizza mozzarella, then drizzled with our signature creamy garlic dressing.
Thai Chicken Bites
Breaded chicken breast fillet, fried and then tossed in a sweet Thai chili sauce served on a bed of crunchy Asian noodles. Finished with julienne carrots, fresh cilantro, green onion and sesame seeds.
BP Pizza Spring Rolls
Pizza spring rolls loaded with pepperoni, mushrooms, red and green peppers, pizza sauce and pizza mozzarella. Served with a side of our signature pizza sauce for dipping. It's exactly what it sounds like, which is delicious.
Tender calamari and banana peppers lightly dusted and deep fried to perfection. Served with chili lime mayo for dipping.
Pulled Pork Sliders
Three pulled pork sliders tossed in whisky BBQ sauce and topped with crispy onion straws.
Our soups are irresistible. In fact, you'll probably just ignore the warning about it being served piping hot.
Soup of the Day
All in favour of a great soup, raise your spoon! Our soup is hearty, delicious and served fresh every day. Ask your server for today's choice.
Always a crowd favourite! Yours to share…or not (we won't tell anyone).
Classic Nachos
Hand-cut tortilla chips layered with cheddar and pizza mozzarella, topped with black olives, green peppers, tomatoes and jalapeño peppers. Served with salsa and sour cream on the side.
Feeling creative? Build your own pie starting with our signature sauce and shredded mozza.
Build your own pizza
Classic pizza with our signature pizza sauce and pizza mozzarella.
The finest masterpieces to ever come out of our kitchen. These are the signature pizzas that made us famous.
Popeye Pizza
A simple vegetarian pizza created with our signature pizza sauce, spinach, roasted garlic, pizza mozzarella and sprinkled with feta.
Sombrero Pizza
A Mexican-inspired combination of refried beans, crushed chilies, taco beef and pizza mozzarella. Finished with iceberg lettuce, fresh diced tomatoes, cheddar and a drizzle of ranch dressing.
Pizza Cubano
A sandwich-inspired pizza made with sliced ham, pulled pork, pizza mozzarella, spicy honey mustard and red onions. Garnished with chopped pickles and green onions.
Kung Pao Chicken Pizza
Roasted garlic with chili flakes topped with garlic hoisin chicken, pizza mozzarella, red and green peppers and red onions. Finished with wonton strips, green onions, cilantro and drizzled with garlic hoisin sauce.
Pulled Pork
Pulled pork tossed in whisky BBQ sauce, baked with pizza mozzarella and red onions, then finished with green onions and even more BBQ sauce.
The Meateor™
A carnivore's delight created with our beefy Bolognese sauce, smoked ham, pepperoni, seasoned ground beef, spicy Italian sausage and mounds of pizza mozzarella.
Boston Royal
A crowning achievement created with our signature pizza sauce, smoked ham, pepperoni, shrimp, olives, green pepper, onion, fresh mushrooms and pizza mozzarella.
Great White North
100% pure hoser: our signature pizza sauce, pizza mozzarella, cheddar and smoked ham. Bring your own toque, eh.
Spicy Perogy
An inspired combination of sour cream, smoky bacon and BP's Favourite Cactus Cut Potatoes with pizza mozzarella and cheddar, topped with green onion and a generous dollop of sour cream.
Spicy Buffalo Chicken
Spicy, breaded chicken breast tossed in our hot sauce, then topped
with our Buffalo ranch sauce, pizza mozzarella and celery.
We all know 'em. We all love 'em. The tried and true classics!
Bacon Double Cheeseburger
Signature pizza sauce, pizza mozzarella, cheddar, seasoned ground beef, smoky bacon, onion and fresh mushrooms.
Signature pizza sauce, pizza mozzarella, pepperoni, smoked ham, green pepper and fresh mushrooms.
Signature pizza sauce, pizza mozzarella, smoked ham and pineapple.
Signature pizza sauce, pizza mozzarella and loads of pepperoni
No meat? No problem! Try these meatless options on for size.
Signature pizza sauce, pizza mozzarella, fresh mushrooms, green peppers and onions, topped with fresh tomato slices.
Zorba the Greek
Signature pizza sauce, pizza mozzarella, olives, onion and green pepper topped with fresh diced tomato and feta.
A Mediterranean masterpiece. Signature pizza sauce, pizza mozzarella, fresh spinach, fire-roasted portobello mushrooms, sun-dried tomatoes and marinated artichoke hearts, topped with feta and finished with a pesto drizzle.
We searched far and wide to bring you these international masterpieces.
BBQ Chicken
Tender chicken breast tossed in our sweet and smoky BBQ sauce and baked with our signature pizza sauce, fresh mushrooms, pizza mozzarella and cheddar.
Tropical Chicken
Our signature alfredo sauce, pizza mozzarella, cheddar, smoky bacon, spicy chicken breast and pineapple.
Our signature marinara sauce, pizza mozzarella, cheddar, spicy chicken breast, roasted garlic, fresh spinach, sun-dried tomatoes and feta.
The Amigo
Spicy chili pepper pizza sauce, pizza mozzarella, cheddar, green and red peppers, banana peppers and taco beef, finished with dollops of guacamole and sour cream.
Rustic Italian
Signature pizza sauce, pizza mozzarella, cheddar, spicy Italian sausage, red onions, green peppers and herbs, finished with fresh diced tomatoes and freshly grated Parmesan.
Genovese Pesto
Rich pesto sauce, pizza mozzarella, Genoa salami, chopped red peppers and black olives, finished with Asiago.
Some options for those that want to get a little fancy.
Californian BLT Thin Crust Pizza
Our take on the classic BLT served on a thin crust pizza! Our signature pizza sauce, pizza mozzarella and bacon topped with balsamic-dressed arugula, fresh diced tomatoes and guacamole mayo.
GlutenWiseTM pizza with our signature pizza sauce and pizza mozzarella.
Create Your Own Thin Crust
Build your own thin crust pizza starting with our signature sauce and shredded mozza.
Pepperoni & Feta Thin Crust Pizza
Signature pizza sauce and layers of pepperoni, plus sun-dried tomatoes, feta, cheddar and pizza mozzarella and finished with green onions.
Sicilian Thin Crust Pizza
Brushed with extra virgin olive oil and topped with Genoa salami, pizza mozzarella, olives, chopped red and green peppers, seasoned with pizza spice and finished with Parmesan.
Butter Chicken Thin Crust Pizza
Creamy butter chicken sauce, pizza mozzarella, red peppers, spinach and red onions, topped with diced butter chicken and finished with fresh tomatoes and green onions.
Szechuan Chicken Thin Crust
Garlic Szechuan sauce, chili flakes, pizza mozzarella, tender chicken breast, green and red peppers, finished with sesame seeds and green onions and served on our multigrain crust.
They're like pizza burritos. Which in case you're wondering, are amazing.
Chicken Calzone
Our multigrain pizza dough folded Italian-style, stuffed with diced chicken breast, green pepper, chopped tomato, pizza mozzarella, chopped cilantro and our bruschetta mix. Served with garden greens and a side of low-fat raspberry vinaigrette.
Santa Fe Calzone
A taste of the Old West! Spicy chicken breast, salsa, green peppers, olives, pizza mozzarella, cheddar and diced tomatoes folded in our signature pizza dough and baked to perfection. Choose from multigrain or BP's original crust. Served with your choice of side.
Pick your noodle, pick your sauce, add your meat. Don't try this at your local trattoria with Guiseppe the hot-tempered chef.
Create your own
Tried & true classics. BP original creations. Can you tell that we spend a lot of time thinking up perfect pasta combinations?
Spicy Sausage Arrabbiata Rigatoni
Sautéed spicy Italian sausage with balsamic-roasted red onions and red peppers over rigatoni noodles, tossed in arrabbiata tomato and white wine sauce and finished with fresh Parmesan.
Jambalaya Fettuccini
Fettuccini tossed in our signature marinara sauce with tender chicken breast, shrimp, spicy Italian sausage, tomatoes, green peppers and topped with green onions.
Pulled Pork Penne
Pulled pork tossed in our beefy Bolognese sauce, mixed with penne and balsamic-roasted red onions and finished with a BBQ sauce drizzle, crispy fried onions, Parmesan and green onions.
Baked Chipotle Bacon Penne
A spicy mix of chipotle seasoning, smoky bacon and our signature alfredo sauce, tossed with penne, fresh mushrooms, green onions, diced tomatoes, cheddar and pizza mozzarella, then topped with more cheddar and pizza mozzarella and baked to perfection.
Baked-Seven Cheese Ravioli
Ravioli stuffed with Parmesan, Emmental, ricotta, fontina and Romano with your choice of our beefy Bolognese or signature marinara sauce, finished with pizza mozzarella and cheddar, then baked to perfection.
Boston's Smoky Mountain Spaghetti and Meatballs
A mountainous serving of spaghetti smothered in our beefy Bolognese sauce, with hearty homestyle meatballs and cheddar.
Chicken and Mushroom Fettuccini
Tender sautéed chicken breast and fresh mushrooms tossed in our signature alfredo sauce with fettuccini, chopped tomatoes and green onions.
Baked Taco Beef Penne
Penne in a zesty combination of taco beef, caramelized onions and our beefy Bolognese sauce, all baked with cheddar and pizza mozzarella, then topped with dollops of sour cream and salsa and finished with green onions.
Pesto Chicken Penne
Penne tossed in our signature alfredo pesto sauce with sun-dried tomatoes, topped with grilled chicken breast and finished with fresh tomatoes and Asiago.
Seafood Fettuccini
Tender sea scallops, wild salmon, juicy prawns and steamed mussels tossed in a creamy white wine sauce with fettuccini and fresh tomatoes and finished with green onions.
Pollo Marinara Linguini
A half order of whole wheat linguini tossed in our signature marinara sauce with diced chicken breast, red onions and wok-steamed red and green peppers. Garlic toast not included.
Boston's Broken Lasagna
Our beefy Bolognese sauce layered over tender noodles, topped with bacon, spicy Italian sausage and red onions, then baked to perfection with pizza mozzarella and finished with Parmesan.
Butter Chicken Fettuccini
Sounds fancy, we know. Tender chicken breast sautéed with red onions and red peppers, then simmered in our authentic butter chicken sauce with fettuccini, fresh tomatoes and baby spinach. Finished with a sour cream drizzle, green onions and chopped cilantro.
Mediterranean Veggie Pasta
Whole wheat linguini tossed in our signature marinara sauce with basil pesto and white wine, topped with red peppers, red onions, marinated artichokes, sun-dried tomatoes, mushrooms, baby spinach and a hint of crushed chilies and finished with chopped tomatoes and feta cheese crumble.
Served with your choice of fries, Caesar salad or garden greens with our house balsamic vinaigrette. Or, kick it up a notch with BP's Favourite Cactus Cut Potatoes, yam fries, spinach salad or Mediterranean salad.
Double Bacon BBQ Burger
100% Canadian beef. Our half-pound prime rib beef burger is loaded with bacon and smothered in our Jack Daniel's® BBQ sauce.
BP's Prime Rib Burger
100% Canadian half-pound prime rib beef burger, fresh lettuce, tomato, red onion and pickles. Plus, our secret ingredient - a zesty sauce that simply defies description. Recommended for burger connoisseurs.
Jalapeño and Crispy Onion Prime Rib Burger
100% Canadian beef. Our half-pound prime rib beef burger is topped with jalapeño peppers, crispy onion straws, lettuce, tomatoes, red onions, pickles and our zesty secret sauce.
Pesto Chicken Burger
Chargrilled chicken breast with pesto mayo, lettuce, red onions and fresh slices of tomato.
Veggie Burger
Not your average veggie burger. Our veggie patty glazed with whisky BBQ sauce, topped with feta, red peppers, lettuce, tomatoes, red onions, pickles and roasted garlic mayo.
Spicy Perogy Burger
An inspired combination of sour cream, smoky bacon and BP's Favourite Cactus Cut Potatoes with pizza mozzarella and cheddar, topped with green onions and a generous dollop of sour cream.
Pepperoni and Bacon Pizzaburger
100% Canadian beef. Our half-pound prime rib beef burger wrapped in a pepperoni pizza. Stuffed with bacon, pizza mozzarella and our signature pizza sauce, topped with even more pepperoni and pizza mozzarella, then baked to perfection. Garnished with lettuce, tomato and pickle.
Served with your choice of fries, Caesar salad or garden greens with our house balsamic vinaigrette. Or, kick it up a notch with BP's Favourite Cactus Cut Potatoes, yam fires, spinach salad or Mediterranean salad.
BBQ Pulled Pork Sandwich
Tender BBQ pulled pork tossed in BBQ sauce and piled high on a toasted pretzel bun, then topped with cheddar and balsamic-roasted red onions. Served with coleslaw.
Boston Brute
A deli style sandwich for the ages, this BP Favourite is loaded with Genoa salami, pepperoni, smoked ham, pizza mozzarella, onion and pizza sauce. Baked on a French-style bun.
Buffalo Chicken Sandwich
Breaded chicken breast filet tossed in hot sauce served on a toasted French-style bun with lettuce, tomato and our creamy garlic Parmesan sauce.
Oven-Roasted Chicken Quesadilla
A tortilla stuffed with tender chicken, sun-dried tomatoes, cheddar, pizza mozzarella, sun-dried tomato pesto and tangy chipotle sauce, then brushed with garlic spread and Parmesan and oven baked to golden perfection. Served with sour cream and salsa for dipping.
NY Striploin Steak Sandwich
A 7-ounce New York strip loin steak, aged a minimum of 8 days to the peak of tenderness and flavour, seasoned with Montréal steak spice and charbroiled the way you like it. Served on a roasted garlic and herb panini bun, topped with sautéed mushrooms and caramelized onions and finished with fresh Parmesan.
Chipotle Chicken Club
BP's take on a classic. A juicy chargrilled chicken breast, crispy bacon, fresh tomatoes, lettuce and tangy chipotle Caesar sauce piled between two pieces of our signature pizza bread.
Montréal Smoked Meat Sandwich
Succulent Montréal smoked meat served on toasted marble rye bread, topped with pizza mozzarella and tangy mustard, garnished with a pickle – the perfect sandwich.
The Meatball Grinder
A toasted garlic-brushed bun loaded with three hearty homestyle meatballs in a blend of our signature tomato sauces, topped with balsamic-glazed red onions and roasted red peppers, smothered with pizza mozzarella, then baked to perfection. Served with a side of our signature tomato sauce for dipping.
Three grilled soft tacos filled with lettuce, red onions, cilantro, cheddar and tomatoes with a hint of lime, topped with crunchy tortilla strips, our creamy sweet chili sauce and your choice of breaded jalapeño shrimp or grilled chicken breast.
Slow-Roasted Pork Back Ribs
Well, looky what we've got here. Super tender, oh-so-slowly roasted pork back ribs baked in your choice of one of our three tasty sauces. Served with garlic toast, coleslaw and your choice of side dish.
Chicken Parmesan
A tender chicken breast, breaded and fried until golden brown, topped with our signature marinara sauce and pizza mozzarella, then baked to perfection. Served with garlic toast, seasonal vegetables and your choice of side dish.
Teriyaki Rice Bowl
Wok-fried teriyaki chicken, celery, red and green peppers, and red and green onions served on a bed of rice and topped with chopped cilantro, crunchy Asian noodles and sesame seeds.
NY Striploin Steak
A 10-ounce New York strip loin steak, aged a minimum of 28 days to the peak of tenderness and flavour, charbroiled the way you like it. Served with garlic toast, seasonal vegetables and your choice of side dish.
Half Rack of Ribs and Wings
Succulent, oh-so-slowly roasted pork back ribs baked in your choice of our signature BBQ, honey garlic, Jack Daniel's® BBQ or whisky BBQ sauce, paired with Boston's famous wings prepared just the way you like them. Served with garlic toast, seasonal vegetables and your choice of side dish.
NY Steak and Veggies
"A 7-ounce New York strip loin steak, aged a minimum of 28 days to the peak of tenderness and flavour, charbroiled the way you like it. Served with seasonal vegetables and garden greens with low-fat raspberry vinaigrette. Sodium: 280 mg, Protein: 44 g, Calories: 410, Saturated fat: 7.6 g, Total fat: 19 g
Lemon Baked Salmon Filet
"A tender salmon filet baked with fresh lemon juice. Served with wok-steamed seasonal vegetables and garden greens with low-fat raspberry vinaigrette. Sodium: 260 mg, Protein: 48 g, Calories: 310, Saturated fat: 1 g, Total fat: 7 g"
Hail Kale Caesar
Baby kale and romaine tossed in a Caesar vinaigrette, with bacon and quinoa, finished with a creamy Caesar drizzle and puffed wild rice for crunch. Sprinkled with freshly grated Parmesan.
Roasted Beet and Peach Salad
An arugula and Tuscan lettuce blend tossed in balsamic dressing, with roasted red beets, roasted peaches, candied pecans, roasted red peppers and goat cheese. Finished with pesto and a balsamic glaze.
Garden Greens
A blend of garden and artisan greens served with our house balsamic vinaigrette. Starter size only.
Caesar Salad
Romaine lettuce tossed with our signature creamy garlic dressing and crunchy croutons, sprinkled with freshly grated Parmesan.
Chipotle Chicken and Bacon
Fresh garden greens, diced tomato, green onion, olives and a blend of pizza mozzarella and cheddar tossed in Santa Fe ranch dressing. Finished with tender pieces of chipotle seasoned chicken breast, smoky bacon and shredded tortilla chips.
Crispy Chicken Pecan Salad
Breaded chicken breast filet, toasted pecans, pizza mozzarella, cheddar, smoky bacon, chopped egg, julienne carrots and diced tomato over fresh garden greens tossed in ranch dressing.
Spinach Salad
Fresh spinach leaves tossed with poppy seed dressing and topped with sliced mushrooms, smoky bacon, diced tomatoes, chopped egg and crumbled feta.
Mediterranean Salad
Our twist on a favourite. Chunks of cucumbers, red onions, red peppers and tomatoes tossed in a Mediterranean vinaigrette with feta and kalamata olives on a bed of garden greens.
Chopped Chicken Salad
Garden greens with tomatoes, julienne carrots, celery, and red and green peppers, all tossed in our poppy seed dressing and topped with a grilled chicken breast and green onions.
Santa Fe Salad
A blend of garden greens tossed in citrus vinaigrette and topped with diced tomatoes, black beans, a roasted corn medley, roasted red peppers and cheddar. Served with guacamole and shredded tortilla chips.
There's more to life than chocolate, but not right now.
Chocolate Doughcano
Sweet perfection – creamy chocolate mousse with chunks of cheesecake, caramel, toffee, pecans and almonds wrapped in our signature pizza dough and baked to perfection, then topped with icing sugar, whipped cream and chocolate sauce.
New York Cheesecake
A cheesecake lover's delight. Traditional style creamy cheesecake piled high on a graham cracker crust.
Chocolate Explosion
Ultimate decadence. Creamy chocolate mousse with chunks of cheesecake, caramel, toffee, pecans and almonds on a chocolate crust.
Apple Crisp
Just like mom used to make it. Slices of sweet granny smith apples in a butter sauce, baked to a crisp with a delicious brown sugar and oat crust. Topped with caramel sauce and served with a scoop of vanilla bean ice cream.
The Panookie
Baked to perfection! A giant, freshly baked, pizza-pan chocolate chip cookie served with vanilla bean ice cream and drizzled with chocolate and caramel sauces.
Chocolate Brownie Addiction
A warm chocolate brownie topped with two scoops of vanilla bean ice cream, caramel and chocolate sauce.
BP Mini Cheeseburgers
What's better than one pint-sized cheeseburger topped with real Canadian cheddar cheese? Two! Served with ketchup and mustard. The new BP Kids Fun Pack comes free with every kids meal.
Bugs 'n' Cheese
Using our pizza mozzarella and alfredo sauce, we've caught colourful bugs just for you! No, they're not real – they're just bug-shaped pasta. The new BP Kids Fun Pack comes free with every kids meal.
Chicken Fingers
Crispy baked (never fried) chicken fingers served with plum sauce. The Health Check™ option comes with cucumber and red pepper strips or steamed vegetables, milk or juice and a fruit cup for dessert. The new BP Kids Fun Pack comes free with every kids meal
Pint-Sized Pizza
A pizza made to fit your hands. With sauce, pizza mozzarella and any topping you want – just pick one! The new BP Kids Fun Pack comes free with every kids meal.
Slurpin' Spaghetti
Spaghetti noodles perfect for slurping, served with tomato sauce or meat sauce on the side. The new BP Kids Fun Pack comes free with every kids meal.
Pizza Dogs
Mini all-beef hot dogs rolled up in BP's original crust, served with a side of ketchup and honey mustard. The new BP Kids Fun Pack comes free with every kids meal.
Grilled Cheese
A mound of gooey pizza mozzarella and cheddar on toasted bread. The new BP Kids Fun Pack comes free with every kids meal.
Grape Pop Rocks
A purple people pleaser perhaps? Zingy grape pop that'll turn your tongue purple.
Orange Iceberg Slush
Ice is just the tip of this iceberg. Orange, orange and more orange. Don't drink it too fast or it'll freeze your brain!
Shirley Temple
The original kids mocktail! Orange juice, 7UP® and grenadine.
Bite-Size Brownie
More like, "the right-sized brownie!" A warm chocolate brownie topped with a scoop of vanilla bean ice cream and drizzled with caramel and chocolate sauces.
Worms 'n' Dirt
Chocolate pudding squirming with gummy worms (no real worms or dirt were harmed in the making of this dessert).
Let's face it, you've got to do something between bites.
12 Oz Can of Pop
7Up®, Pepsi®, Diet Pepsi®, MUG® Root Beer, Brisk® Iced Tea 12 Oz can. Delivery / Pick-Up only.
6-Pack of 12 Oz Cans of Pop
7Up®, Pepsi®, Diet Pepsi®, MUG® Root Beer, Brisk® Iced Tea 12 Oz can. Delivery / Pick-Up only.
Bottled Water
Aquafina® Bottled Water (591ml)
Chocolate Milk
Fruit Juice
Choose from apple or orange juice.
Private Blend Coffee
Roasted to our high standards and created from the richest 100% Arabica beans, this full-bodied blend is perfect any time of the day. Seconds on us.
Brewed Decaffinated Coffee
Our best beans without the jolt! Seconds on us.
Relax with a cup of your favourite blend.
Speciality Teas
Ask your server for our selection of gourmet teas.
Hot Chocolate
Creamy cocoa topped with sweet whipped cream.
all items are Side portion
No one's going to be mad at you because you ordered too many fries.
Garlic Mashed Potatoes
A heaping helping of garlicky, fluffy carb-a-licious goodness.
Order some extra and create your own bed of rice.
Seasonal Vegetables
So much easier than growing, harvesting and sautéing your own side order.
Yam Fries
Slices of sweet yams, fried until golden and crispy and served with a side of our tangy chipotle dip
Creamy, white-winey, parmesany heaven. Not just for fettucine anymore.
Bolognese Sauce
Let's face it: pasta is just a holder anyway for this meat & tomato classic.
Burger Sauce
You may even want to order a little extra for your burger.
Cactus Dip
A rich blend of crushed chilies, green onion, sour cream and parmesan: a BP original & a crowd pleaser.
Chipotle Sauce
Kick everything up a notch with an extra helping of this spicy, creamy little devil.
Fifty-50 Sauce
A mix of our Alfredo and Pomodoro tomato sauces. Very side-order friendly.
An extra tub. For gravy-shooters when no one's looking of course.
Honey Mustard
The ultimate sweet and savoury sauce. Make sure you have enough.
Pizza Sauce
Also known as our Awesome-On-Everything sauce.
Tomato Marinara
Delicious and counts as a serving of vegetables, believe if or not.
Take a hike ketchup packets: it's all about extra salsa on the side.
Sour Cream
Extra sour cream always cools everything down.
Ranch Dressing
Fries. Veggies. Fingers. An extra tub of ranch is always perfect for dipping.
Blue Cheese Dressing
Why not acquire an extra helping of this acquired taste?
Caesar Dressing
Order extra. So no one has to stab anyone in the back.
Think your friends might be familiar with this merchant? Ask your friends on Facebook to see what they think.
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The beauty of the card is the external RP SMA connector witch can be used to connect a high gain antenna and the fact that it works very well in terms of injection etc.
If you wanted a high powered card you should have gone for the alfa 500mw USB. It has been well documented throughout this forum and the internet that the Alfa 500mW will pick up the most AP's compared to other cards, if that's what you wanted?
I think you can connect it to a special amlipifier to increase the power of the Edimax Ew-7318usg, I'm not sure.
Only problem is that the amplifier is probably twice the price of the Alfa 500mW, if I'm not mistaken
To answer your question... The trick would be to get a powerful external antenna.
You say "Have tested it at my own network"
I say "I'm not sure I understand but Please keep it legal"

subset: commoncrawl


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By Nik Brumsack
Arsène Wenger acknowledges his side must improve quickly if they are to compete for the Premier League title this season.
A tough start to the campaign has seen Arsenal face a set of difficult games on the road and Saturday's defeat against Manchester United left Wenger's team nine points adrift of their table-topping opponents.
The Arsenal manager admits recent performances have not been good enough and is hoping his team can rapidly recover their form.
"We were poor today defensively I think," Wenger said after the game at Old Trafford. "There's no obvious reason [for that] apart from the fact that we didn't start well and that Man United have quality up front. They score goals against everybody and [were] better than us. It's as simple as that.
"I think today we were not good. At Man City, we played a 1-1. We had a good result and didn't suffer from [the] comparison. Today, I just think at the moment we are not on full cylinders and we looked much more vulnerable defensively than we were at the start of the season.
"That's what we have to show [that the team can compete for the title]. At the moment, you cannot say that because we are far away. But that's what the target is until the end of the season.
"We've played many away games now in many difficult places. We've played at [Manchester] City, at [Manchester] United, at Liverpool [and] at Stoke. So we have many difficult away games. But we are very far behind now."Copyright 2017 The Arsenal Football Club plc. Permission to use quotations from this article is granted subject to appropriate credit being given to www.arsenal.com as the source


text: In honor of Rudi's induction into the U.S. Figure Skating Hall of Fame, a thread about the two-time U.S. Pairs Champions, Kristi Yamaguchi & Rudi Galindo. One of the big "what-ifs" in U.S. figure skating, is what sort of success Kristi & Rudi would have had on the international stage had they focused exclusively on pairs skating. Although both obviously achieved greater success and acclaim as single skaters, and are best known for their single skating, I really enjoy watching videos of this pair. They were unique in so many ways. For one, unlike many (if not most ?) of the top pairs at the time, there wasn't that much of a height gap between Kristi & Rudi. Yet, that didn't (from what I could see) negatively impact their ability to perform complex lifts-in fact their U.S. Nationals LP features a lift with 4 different changes of position. They spun & jumped in opposite directions, making them one of the few "mirror pairs" out there. Finally, they were both superb single skaters, which allowed them to perform not just sbs triple toe loops, but the even more difficult sbs triple flips, and even a 3-3 jumping sequence in their routines. In addition to their unique qualities as a pair team, outstanding jumping ability, good lifts, they also had excellent death spirals, featuring unique entries-such as Rudi changing edges during the death spiral entrance. Kristi & Rudi won two titles as U.S. National Pairs Champions and the 1988 World Junior Pairs Champions. 1990 U.S. Nationals LP 1989 U.S. Nationals LP 1989-Firebird 1988 World Jrs. LP 1987 World Jrs. LP 1986 Skate America LP


text:
Directly Digesting any thing has more powerfull effects.Smoking doesn't.Why? If you smoke something, your lungs absorb what ever it is to a certain extent. If you eat something it is all digested and absorbed into your body. When you smoke you blow out smoke still don't you?
Hey Cindi! I just looked up Lions ear and it really got my attention! Its supposed to be good for helping balance heart rhythms and slow down fast heart rates! This would be beneficial to me as I have both these problems!..Unfortunately, I'd kinda be afraid to stop my regular medicines to try lions ear out...But, if someone here were to try it first, I might do it too!your friend,john


text:
The Moore Co. Wildlife Conservation Club located in the Pinehurst area is just what it says. I found them on the net, called and talked club ideology, etc, went to the orientation meeting, and finally had decent weather to spend a couple hours on the range.
Shot skeet for an hour, went over to the rifle range to shoot slugs from my new 500, (Ouch) then to the pistol range to excersize my XD, Glock, Kel Tec and for no apparent reason the Buckmark. Also brought 2 guests who enjoyed the range likewise. Very relaxed, family oriented, friendly and most of all, safe. Everyone of the few others there were friendly, helpful to the noob, and quite formal with safety procedures. Good! One of my concerns with the indoor range I belong to is anyone at all can walk in, rent a gun and shoot with no qualification whatsoever. Anyone! Knowing what I now know, that's a concern.
If you're in the area, check it out. It's a 160 acre conservatory, self sufficient, decently funded and looking to grow. I'll post more as I learn more.
One thing I did learn, my friends were shooting 22 rifles for fun, I think I'll wait for the AR.


text: Court: Harvard twins stuck with Facebook agreement Thoughts? Mark Zuckerburg may have done some wrong here - but it is REALLY hard to feel sorry for these two. Born into wealth, went to Harvard, 2008 Olympians, and now they're stuck with a $160 million settlement. I wish my life was this difficult. Should they have pursued this further against Zuckerburg and tried to get more money? Or at all? I feel like even if Zuckerburg "stole" their idea, it wasn't like they had it under copyright. And do they know for sure if they had went with the Facebook idea, that they would have done it as well as Zuckerburg anyway?


text:
I'm looking to teach English in Russia or the Ukraine and I'm applying to a few certification programs (CELTA, Trinity, and possibly the Via Lingua program?) in those countries, and considering ones in nearby areas with the option of getting hired into Russia or the Ukraine when the program is complete.
I have one major concern that I can't seem to find adequately addressed anywhere. I live in the United States. I know that after a program is done, you usually have 2-3 days left on your visa and then, ya gotta go. How good are my odds of being able to line up a job DURING a certification program, so there isn't a gap in my visa? I just don't have the budget to fly all the way home, look for a job from here, and then fly back when I get one. I'm also not near a major city offering any of these certifications in the US, and it would cost much more to spend a month in an American city completing a more costly CELTA program than it would abroad.
How have other people handled this? Do people tend to go straight out of a certification program into a job, or should I expect to have some trouble there?
I'm also considering the Language Link internship program, which so far is looking like the most appealing option for me, as long as they do decide to run an internship program in January. If anyone has any feedback on Language Link, I'd appreciate that as well. The man with whom I communicated about the program appears to have a facebook fan club, which is a good sign.
Thanks much,


text:
Discussion in 'Great Skate Debate' started by shan, Jan 18, 2013.
Their website is up with some information.
Just got an email. If you had tickets before or are a USFSA member tickets go on sale 2/1
The All Event for the section I sat in last time is $350. Not horrible
After looking at the seating chart and the "special" $995 front row seats, I am going for the $850 ones. The 24 million dollar arena makeover and real padded seats should improve this already great event.
Faryn and Hill (I think) are back doing this and they listen to the fans and are easy to work with. I like the event being held there before. I will call them and see if the front row seats are folding chairs again...
I see nothing about a shuttle
Here's a link to the order form they sent out:
I don't think they had a good shuttle system last time did they
I thought the shuttle system worked fine. I don't remember ever having to wait long at the arena, and the shuttle was usually at the hotel at the stated times. You always have to allot a bit more time to get somewhere. If you want to get to the arena at noon and it takes 10 minutes to get to the arena, don't depend on the shuttle that leaves at 11:50 to get you there at precisely the exact time. That's just common sense whenever using public transit.
The shuttle in Greensboro was great! There were even buses still out there the night security threatened us with the police if we didn't leave the arena.
I agree. The shuttle system was great. They even had buses waiting after the filming of the two skating segments that were part of the Rise premier, which finished long after the Skating Spectacular had concluded.
The shuttle system worked out very well for us, too!
I agree with all of the folks who said that the shuttle in Greensboro was terrific.
Where did it go. I know my hotel was not on a shuttle route. But since it was a LOT cheaper to fly into Raleigh and drive to Greensboro I had a car. I bought the weekly parking pass and that was great. Hope they do that again, but.....
I agree with the group that the shuttle worked great. The transportation team did a great job counting spectators to make sure that every seat was filled on the bus. I decided to go at the last minute. I'm a 5.5 hour drive. I bought last minute tickets from a person that had club seats They club seats included food and drinks! The main hotel was HUGE. There was a mall in the parking lot of the hotel and other restaurants around the hotel. This was an enjoyable and easy nationals.
Found this under the FAQ
Q: Will you be offering a shuttle service from area hotels?
A: Plans for spectator shuttle service will be made available soon. Only Official Host Hotels of the 2015 U.S. Figure Skating Championships will have shuttle service.
The offical hotels are the Shearton, Doubletree and Hampton Inn (as of right now, maybe the will add more doesn't seem like a lot to to me, but that Shearton is huge so maybe they won't have to?)
Also the FAQ says mini-or weekend packages will be offerend this Fall.
Last time, I believe the Airport Marriott and Proximity Hotel had their own shuttles you could sign up for when you made your reservations. They may again
You thought you were making a joke but instead you called it into being!
I loved the last US Nats in Greensboro and I'm excited to head back there in 2015. We didn't stay at one of the official hotels but walked to and from one of the official shuttle stops every day and had no problems aside from it being cold (we volunteered so we had automatic shuttle passes).
Compared to Omaha Greensboro was balmy. .
And then we head to St Paul. Brrr........
Oh my goodness....St. Paul was SOOOOO cold! People thought I was nuts for heading to St. Paul, MN, in January, on purpose, to sit in a cold arena, LOL
Doubletree didn't have mini fridges in the rooms. Just in case you wanted to know.
$!0.00 extra a day if you wanted one.
Sale of All Event tickets goes on sale March 1 for the general public.
I was there and I though the shuttle was very good. A bit of a wait in the dark cold after the events, but nothing unbearable.
Their accomodation site is up on the website for any who want to start reserving rooms. My email from the 2015 committee also states in order to use the shuttles from each of the official hotels, you must have a room and book through the housing bureau.
I just called the new Hampton Inn mentioned in the email. They do have mini refrigerators in each room.
The Greensboro Coliseum is getting a major upgrade between now and Nationals. http://charlotte.news14.com/content/top_stories/657608/greensboro-coliseum-to-get-major-renovations/ Padded seats are coming.
Copying over these recent posts from the dual 2015 Greensboro/2016 St. Paul Nationals thread (I think it's time to separate the 2 planning discussions?):
Local Greensboro article about the 2015 Greensboro LOC hoping to utilize a similar marketing strategy as the U.S. Open men's & women's golf tournaments in Pinehurst did this year: http://www.news-record.com/news/local_news/article_90d3793e-f8e2-11e3-a53b-0017a43b2370.html
(Wow, Brazil?!)
Link to a related GSD thread: St. Paul Nationals (2016) All Event Tickets on Sale
I booked my hotel. (Marriott by the airport at $85 a night) and my flight using my FF miles. It is going to have to be just championship weekend this year
42 sweepers between the ages of 8 and 13 from 3 North Carolina figure skating clubs have been chosen to volunteer at Nationals: http://www.newsobserver.com/2014/07/13/3997601/triangle-figure-skaters-look-forward.html


text:
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|September 30th, 2013, 01:42 PM
circling the drain
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I don't know you, just "creeping death" but "creeping death" seems like a pretty good guy and I'd like him to quit smoking too.....I really don't want to see him puffing on some e-chemical fake cigarette either, I want to see him just quit and benefit from it.
I hope you have done as well today as you did yesterday with out smoking. Stop buying lighters, matches, and any other form of flame that will allow you to light a smoke, make it difficult to have a smoke and it will help, the longer you go between each smoke all on your own the more you'll realize you can go with out them. Never quit quitting, even if it means a funny e cigarette thing....I just hope the e cig isn't worse for you than the real cig.
|September 30th, 2013, 07:37 PM
I'm that guy.
well, i went to lakeshore vapor today and spent about an hour there talking about everything i could think of related to e cigs and learned quite a bit.
i walked out with two of these, four different flavors of juice, four cartomizers, a charger, carrying case, and a lanyard ring holder thing for $130. if i don't smoke for three weeks, it will pay for it's self.
i'll post updates of my progress weather good or bad and also the flavors i find i like and hate.
it's been hours without a normal cig and so far so good. today is just figuring out how to use this damn thing so tomorrow will be day one.
and MB, you'll get your 5% discount next time you go in, thanks!
You ain't got no problem, Jules. I'm on the motherfucker.
|September 30th, 2013, 07:55 PM
I'm that guy.
the red bull flavor with a few drops of cherry is really good.
their 24mg tobacco is nice and smooth without a nasty fake flavor too. i think i'll be using that the most to start.
You ain't got no problem, Jules. I'm on the motherfucker.
|September 30th, 2013, 09:27 PM
Duck Shootin' Wheelerer!!
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Quite a few guys that I work with use the e-cigs... A couple of them have gotten themselves down to 0 nicotine, but still puff on them. If you use that as a goal, you will likely be able to kick it...
I wish you all the best.
Cheap Thrills Off Road
|September 30th, 2013, 09:45 PM
Senior Member
Join Date: 01-05-06
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I haven't smoked a cigarette in a year, since the day I got my first e-cig. I carry a vision spinner battery with a vivi nova, I can get almost two days out of it on one charge. For me it's the perfect everyday combination. I have a Vamo v2 I use around the house, and then some real cheap batteries and kanger evod's if I'm going out on the boat, in the woods or somewhere I might lose it.
I've spent assloads of money on shitty liquids from all over the place, nobody has better stuff than Mister-E Liquid in Grand Rapids. Everything they have is good, even if it's a flavor I usually wouldn't like.
I smoked for 22 years and sounded like an 80 year old man with emphysema. I no longer cough, hack or anything like that.
'14 1500
|September 30th, 2013, 10:27 PM
I'm that guy.
I plan on stopping by Mr-E in the near future. I don't make to GR to often but will probably make it over there this week sometime.
So far I'm very happy with my purchase and decision to quit.
You ain't got no problem, Jules. I'm on the motherfucker.
|September 30th, 2013, 10:31 PM
Master Cocksman
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In bed, according to prophesy.
|October 1st, 2013, 06:08 AM
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just remember this is not a cigarette, you only need light draws. a lot of first timers take heavy draws like a cig and flood the tank and battery. theres no draw back system so the extra juice stays in the tube.
if it starts to gurgle, take the tank off the battery and blow the tank out from the top. not a huge problem but can be if you let it go. wipe out the bottom threads and wipe off the juice on the battery.
after smoking for 23 years, I was up to 2 - 2 1/2 packs a day, it was awesome to feel better and I got my taste buds back lol
|October 1st, 2013, 10:17 AM
I'll Direc your TV
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Go to Mr. E's in Kentwood; they can get you set up with a great Vap and some really good flavors.
|October 1st, 2013, 10:31 AM
Whoop Whoop
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The Kernel (46 CJ2a)
Do-All Ex Welding Truck (98 Chevy 3500)
|October 1st, 2013, 01:18 PM
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I quit smoking and started using an e-cig from mister-e-liquid last July. I havnt touched a cigarette since. I started out on an e-go with the vision tank, and used that for about 3 months. At that time I upgraded to a Proveri Mini, with the carto tank, and I havnt looked back. Being able to change the volts is really nice, and also having batteries that you can change out instead of having to charge your entire unit is so nice. I started out at 24 mg nicotine, and now I am down to 3 mg. They don't offer it in 3mg, so I buy a bottle of 0mg and a bottle of 6mg and mix them. Just make it a goal to drop a level of nicotine every few months.
|October 11th, 2013, 10:23 AM
I'm that guy.
if i make it till monday that will be two weeks so far without a cigarette. this e cig is working better than i thought it would. since i started using it, i have only had a few small urges for a normal smoke but the urges lasted only seconds.
considering i smoked for 28 years at a pack or more a day i started on the 36mg and when that bottle is gone i'm going down to the 24mg and continue to drop from there. it may take six months to get to zero nicotine but i'm ok with that, i've set a goal and expect to achieve it this time.
i've tried a few different flavored juices but haven't found any i like. i'm using the "tobacco" liquid and am happy with it. so for now that is what i'm sticking with.
so far i'm very happy with e cig and feel like this may truly help me quit normal smokes.
i've still been researching WTF is in the juice but haven't found any solid evidence that besides the nicotine, there is anything in it that makes this an unsafe alternative. either way, i'm off the cigarettes and feel good about that continuing.
You ain't got no problem, Jules. I'm on the motherfucker.
|meballs, ss is a homo!
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The nicest man in comedy: Stephen K. Amos
14/02/2013 , 4:49 PM by john Thompson-Mills
British comedian Stephen K. Amos is so beloved by Adelaide audiences that he makes a point of coming back as often as he can; to the point 891 Evenings host Peter Goers thinks he secretly has a house somewhere in SA.
891 Afternoons host Sonya Feldhoff sat down with Stephen in the studio and spoke with him about his new stand up show and performing in the Adelaide Fringe.
Stephen also spoke about his new book, entitled I Used To Say My Mother Was Shirley Bassey, and how his mum feels about that title.
Listen to the audio here.
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The comments to this entry are closed.


text: Heya, I work on the local ice rink during the public skates (basically my job is to kick parents off the ice and call the paramedics if needed). I get to spend 3-4-5-6 hours on with the skates on. That's about it - I don't plan jumping anything more than half loop any time in the future and I will probably never learn to spin. The ice rink is open for 2-3 months a year, during the rest of the year I get to skate 5-6 times for 3-4 hours. I have some crappy `made in China' skates that I bought for 30E 5 years ago in Finland. They were just fine, but the leather (I doubt it's actually leather, but who cares) is completely torn around the ankle and am not ready to pull a Fernandez and skate with the tape around the boot. So which skates would you recommend taking 1. I will have to order online - there are no ice skates shops in my country 2. I need a soft comfortable boot, don't care much about the blade 3. It has to cost (shipping included) under 75E (otherwise I get into the tax area... complications and headache) and they have to ship overseas 4. I want them to survive a few years, but it doesn't have to be the last pair of skates ever. Thanks!


text:
Technology exists to enable the business. any IT executive worth their salt will stress the importance of this approach to enabling not only successful IT initiatives, but successful businesses. For decades, technology has been a business enabler: consider the impact that the fax machine had in the 1970s, the computer in the 1980s, the Internet in the 1990s. These tools fundamentally changed the way that every organization communicated with key stakeholders, kept records, and processed transactions.
In the restaurant industry, despite the massive impact of technology on modern operations, there exists a disconnect between how innovative a business wants to be, and how willing they are to innovate through technology. In HT's 2012 Restaurant Technology Study, this is illustrated in the gap between companies that identify themselves as business innovators (60%) and those that see themselves as technology innovators (31%). The gap — the missing 29% — believes in their ability to innovate as a business, but undervalues the importance of technology to that mission.
Further evidence of this trend is shown in the percentage of restaurant organizations that have a formalized approach to technology innovation: just 38% of respondants in our study leverage IT steering committees to make decisions, and even fewer (14.5%) have a reference to strategic IT planning as a part of their mission statements.
As a part of my outreach to connect with IT leaders, I often scan the "about our executives" pages on the websites of major hospitality organizations. All too often, IT leaders are omitted from pages that include bios about C- and VP-level executives from marketing, finance, operations, real estate, franchise development, and human resources. If your organization has a CIO or VP of technology, acknowledge the department's impact on overall business innovation. The most successful companies will be those that close this innovation gap.


text: Finger Lakes Health's Yates County Area Diabetes Support Group will meet on Thursday, September 6 from 2 to 3 p.m. at St. Mark's Terrace, 110 Chapel Street, Penn Yan. The topic for September will be "Being Prepared for Sick Days & Emergencies". The topic presentation will be followed by a time to chat.Diabetics, their family members, friends and caregivers are invited to participate in this group, which meets monthly on the first Thursday of the month, except in December.Attendees should use the south entrance at St. Mark's Terrace near Tops Market and buzz the office for entrance to the facility. The support group will meet in the dining room.Attendees will receive a recipe of the month and each meeting will include a food tasting.For more information on this free support group, please call Finger Lakes Health's Diabetes Services Program at (315) 787-4006.


text: Well, I expect this thread to be very short lived (and as usual I really don't care ), but I didn't really know where else to place it. I thought the article here was fun and interesting. Did you know that college basketball players cannot have any number with a digit over 5 on their uniforms? I sure didn't know that. So like...43 and 50 are ok but not 46 or 72 (because of the 6 and 7 in the numbers) So given that tidbit guess what is the least popular number (by far) on uniforms in NCAA basketball? Why these players chose the sport's least popular jersey number - The Dagger - NCAAB Blog - Yahoo! Sports


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Hardin County native Steve Gray has spent about 30 years of his career with the state Division of Forestry at the division office in Elizabethtown.
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"Great quality, adorable soft/sweet invitation for a baby shower. I got great feedback from so many who received this invite from me."
"Really cute design which we have built the entire shower theme around. Really good quality paper, graphic and print. Really nice that the card is finished on the back with the same color."
"Item selection was easy. The actual product looks exactly like the proof. Delivery was on time and exactly what I ordered. I'm glad I ordered extra envelopes they came in handy when I spelled names wrong. I would order again for another event."
"The invitations came out perfect and customer service was great, I had to call in for something I forgot to add to the invitation. Delivered as promised."
"I love this invitation. The design is so sweet and everything turned out perfect. In retrospect, I wish there was somewhere on the card where you can put the registry information. I had to include separate slips with mine. But overall these are some of the cutest baby shower invites I've ever seen and reasonably priced."
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text:
iBooks2 revolutionary textbooks, already 350,000+ downloaded!
iBooks2 has only just been released, and 350,000 textbooks have already reportedly been sold! This information is reported from Global Equities Research. GER monitors the downloads using a proprietary tracking system, which estimates this number.
They also estimate that iBooks Author, a free textbook creator for Mac, has had over 90,000 downloads as well. A pretty interesting fact about publishers distributing their textbooks thru the iBooks store, is that they will actually make more profit than they used to, with decreased production cost and increased buyers. Apple seems to be off to a good start, here.
Image from iClarified.


text:
Sunday, June 10
By Nick Ames in Kharkiv
About 500 metres from Kharkiv's Metalist Stadium sits a derelict factory whose roof bears the fading slogan 'Pride in hard work'.
It may be one of the city's many relics from a bygone era, but it's not a bad description of Denmark's attitude as they battened down the hatches against the Netherlands last night.
A Dutch goal seemed only a matter of time during the first hour of the game, little fault evident in their combination play even if Robin van Persie – left foot or right - and company were uncharacteristically off-beam. But a Danish side spearheaded by Nicklas Bendtner has to be given credit – as time went on, the 'Oranje' threat was dulled and a tireless effort from front to back gained a reward that can't be begrudged.
Nicklas and his team-mates took almost 90 minutes to depart the stadium after the game, following a relatively quick getaway from the Dutch. I spent a few minutes with him before he left and he was justifiably proud of the outcome, and of a diligent personal performance that saw him retain the ball particularly well when pressure needed to be relieved late on.
A huddle of Danish players could be seen around a television showing Germany v Portugal after fulfilling their media obligations. No harm in checking out your next opponents when you've just beaten the third-favourites for the tournament, after all, and victory over the Portuguese on Wednesday would probably see them through to the last eight.
The Dutch might not have been as eager to gather in front of the box, although victory for Lukas Podolski and company was probably the best outcome for them ahead of the bitter rivals' keenly-awaited meeting on matchday two.
I'll be back here for that one, and there could hardly be more at stake for Van Persie's team. Hopefully we'll see the full house that fixture deserves – several patches of empty seats, something I'd been warned of anecdotally, were painfully evident inside the Metalist Stadium.
The Netherlands' fans are an asset to any tournament. They filled a decent proportion of Kharkiv's gargantuan Freedom Square – sternly watched over by two huge statues of Lenin – before the game, heartily bursting out their traditional array of rather Eurovision-esque anthems.
I slalomed beyond them in a bid for some downtime early in the afternoon. Within minutes I stumbled upon the facilities of a local team named, happily, Arsenal Kharkiv. After initial suspicion of an interloper hell bent on photographing everything and anything – including the giant ruin of an abandoned stadium project – a club official welcomed me into the fold.
I'll post a photo story before too long, and I have another couple of visits to Ukrainian Gunners namesakes pencilled in for the next few weeks too.
When you read this blog, though, I'll be on the five-hour train from Kharkiv to Donetsk. England and France both host press conferences and media-accessible training sessions this afternoon, and I'll endeavour to bring you the inside story from both as Theo Walcott, Alex Oxlade-Chamberlain and Laurent Koscielny prepare to get their campaigns underway.


text:
Catalogue No: M060052521
Shop Product Code: 1401712
More Product Codes
Status: Usually despatched within 24 - 48 hours
Subtitle: Op. 28, No. 1
Arranger: (ed. Matthews)
Editor: Matthews, Colin
Department: Orchestral & Band - Concert/Wind Band
Instrumentation: Symphonic Band (full score)
Publisher: Boosey & Hawkes (New York)
Buy Together For: £27.98
"This past school year, my high school's concert band performed this wonderful composition at their Spring Concert. I had the wonderful oppurtunity to be in the band, on trombone. It is are really lovely piece, and I would recommend it to any band director looking for something that will truly move their audience, as it did ours."
Rating: 12/07/2005 By: A High School Junior in West Virginia
"Excellent!!! Once performed this piece in York Minster, playing Baritone Horn. It was one of the best concerts of my life.
Anyone wishing to take on this wounderful piece should do so confidently. "
Rating: 07/02/2006


text:
|Topic Review (Newest First)
For my goodies, I take an old quaker oats container with a hole in the lid, and I "feed the quaker" about 5-10 bucks a week.
Start now and you'll have some good project funds in 5 years.
|actually, getting that engine to run a carb is not hard. doesn't even take an intake manifold if you don't mind a 2bbl carb.. just use an electric pump.. but the '84-'85 CFI is probably the worst fuel injection ever. it works, it's just nothing for performance. the cam is small and the heads are terrible... but some E7's ( '87+ HO ) or GT-40/40P's ( '95-'01 Explorer V8 ) will work just fine
|Irelands child
While it is not the best choice for a 302 Ford based car/rod as it comes out of the donor vehicle, it can be worked up to something very nice with a few bucks and some time. As far as turning it into a carbed engine, not only will the intake need to be changed, the front timing cover, water pump, cam eccentric and drive pin plus add a mech fuel pump and possibly a different ignition system. An EFI will work as well - they began with the speed density in '86, tho a mass flow version is best and they began a couple years later.
Oh yeah, the AVATAR of mine - that engine began life as an EFI version and was converted to a carb.
The heads are no prizes, but will work as long as you don't expect high horsepower. They will need to be rebuilt if the donor car has 100K plus miles - they will usually have well worn valve guides plus puny springs. This is the time when you can replace them with some GT40P's from a Ford SUV and relatively inexpensively.
Now - why wait five years? Draw up your plan on what you want the rod to be and how you are going to get there with the base car, new parts as well as money (more $$ then you think )
|efi swaps have been done before on these cfi motors.
|That motor would be fine. If you want a carbed engine then you just need to replace the intake manifold with a carb intake and put a carb on top.
'85 302 decent?? (fuel injection)
here's the scenario: i'd like to build a 'rod in about 5 years when my son is old enough to be involved... in the meantime, we need a (cheap) 2nd car. i'm looking at an '85 merc grand marq wagon w/ a 302 (windsor)-- my thought is, get 2-3 years out of it as a 2nd car, then pull the motor for the project rod. is this a good candidate? only 85K original miles but from my quick & dirty 'net research, the throttle-body injection isn't ideal.
* question 1: is this CFI engine good enough for a first-time rod project (not looking to build a HP monster)?
* question 2: how realistic would it be to either convert to old-skool carb, or, upgrade to modern EFI?
thanks in advance!
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Fitness Equipment Safety Tips
Vision Fitness is a company that strives to make products that are safe to use. See below for a list of guidelines that can help you use your cardio equipment safely. Remember you can always refer to your Owner's Manual for specifications.
- Safety Key – The safety key is a red (or rarely black) magnetic piece that has a cord with a clip at the end. Make sure you are wearing the clip from the safety key anytime you use the treadmill, and have the safety key in the correct spot on the console. In case you feel light-headed, nauseous or need to stop unexpectedly, place both hands on the side arm rests to hold yourself up, place your feet onto the side rails and pull the safety key to stop the treadmill running belt immediately.
- Space – It's important to have enough space around the unit for use. You can check your Owner's Manual for specifics. Generally you should leave a clear zone behind the treadmill that is at least the width of the treadmill and at least 79" long. This zone must be clear of any obstruction and provide the user a clear exit path from the machine. For ease of access, there should be a space on each side of the treadmill that is equal to 36" (915 mm) to allow a user to approach the treadmill from either side.
- Maintenance – Another small, but ever so important, step in keeping your unit safe is following the maintenance. Refer to your Owner's Manual for specifics, but generally it will be tightening the assembly bolts once a month, wiping the machine down after each use, waxing the treadmill deck (IF NECESSARY), and vacuuming any dust and debris out from underneath the motor cover.
Ellipticals, Bikes, & Ascent Trainers
- Space – There should be one foot of clearance in front of the elliptical for the power cord. For ease of access, there should be space on each side of the elliptical equal to 36" (915 mm) to allow a user to approach the machine from either side.
- Maintenance – Refer to your Owner's Manual for specifics, but you should be tightening the assembly bolts on your machine once a month, wiping down the machine after each use, and all for elliptical only, making sure the tracks and wheels are clean and clear of debris.
Check your Owner's Manual for specific information, but keeping safety in mind will also help your machine run longer and stronger for you.


text:
I really, really hate getting swept up in coach speak, especially when it's so obvious to detect. I shouldn't let it affect my emotions one way or the other. But sometimes, I just can't help myself. Titans head coach Mike Munchak talking about running back Shonn Greene today is one of those times.
"We're not going to have him as a short-yardage back, a goal-line back and four-minute back, and that's all he does," Munchak said of Greene on Tuesday. We feel he can play all three downs. He may get a series where he gets going and we're taking over the line of scrimmage and you want that runner in there, and we leave him in there."
Fantasy Analysis:
What the what? Is Munchak really saying that he's cool letting Shonn Greene stay in the game once he "gets going," and thereby forgetting about Chris Johnson ? I know Johnson has been a relative disappointment the past couple of seasons, but even during those times, he has still been a clearly better player than Greene, who averaged 3.9 yards per carry last season. I am fine with Greene taking over around the goal line and in short yardage. But if Munchak actually starts giving Greene the opportunity to be a three-down back with Johnson ready on the sidelines, he will be doing this entire offense a disservice.


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Confronted with clear falsehood, Fox News scraps its "zero tolerance" policy
Blog ››› ››› JEREMY SCHULMAN
On November 23, Fishbowl DC published an internal Fox News memo detailing the network's new "zero tolerance" policy for errors. Today -- barely two weeks later -- Fox News attempted to explain why it wasn't going to take any action to correct the following December 4 segment in which three Fox hosts and the Fox News graphics department used a string of falsehoods to turn "59 percent" into "close to 100 percent."
Here's what happened.
This morning, Media Matters' Simon Maloy caught Fox & Friends displaying a graphic that falsely suggested that 94 percent of respondents told Rasmussen Reports that it is somewhat or very likely that "scientists falsif[ied] research to support their own theories on global warming."
As Simon explained:
What happened? Well, here's the Rasmussen poll Fox & Friends cited. They asked respondents: "In order to support their own theories and beliefs about global warming, how likely is it that some scientists have falsified research data?" According to the poll, 35 percent thought it very likely, 24 percent somewhat likely, 21 percent not very likely, and 5 percent not likely at all (15 percent weren't sure).
Fox News' graphics department added together the "very likely" and "somewhat likely" numbers to reach 59 percent, and called that new group "somewhat likely." Then, for some reason, they threw in the 35 percent "very likely" as their own group, even though they already added that number to the "somewhat likely" percentage. Then they mashed together the "not very likely" and "not likely at all" groups, and threw the 15 percent who were unsure into the waste bin. Voila -- 120 percent.
As such, Fox News' presentation of the data made it seem as though 94 percent of Americans think it's at least "somewhat likely" that climate scientists falsify their research data.
So Media Matters sent an open letter to Fox News asking how the network would deal with the falsehood in light of its new policy of "zero tolerance for on-screen errors."
Well, Politico's Michael Calderone reports that Fox News has decided to respond to the falsehood by claiming it didn't happen:
But Lauren Petterson, executive producer of Fox & Friends, told POLITICO that she sees no error in the graphic. And for that reason, there will be no reprimand of staff under the "zero tolerance" policy.
"We were just talking about three interesting pieces of information from Rasmussen," Petterson said. "We didn't put on the screen that it added up to 100 percent."
While Petterson maintains that Fox & Friend's didn't err in displaying the information from Rasmussen, she acknowledges that the presentation wasn't perfect. "The mistake I do see is we could have been a little clearer here," she said.
Fox's position is absurd. As Calderone notes, "its understandable why a viewer would look at the numbers stacked up like this on-screen and assume that '94 percent of American's think it's at least "somewhat likely" that climate scientists falsify their research data.' "
One "viewer" who apparently "assumed" that was ... Fox & Friends host Steve Doocy. Here's how he described the Rasmussen poll while Fox was showing that graphic:
DOOCY: Let's go ahead and take a look: Did scientists falsify research to support their own theories on global warming? This is a brand new Rasmussen poll. About 60 percent of you say, "Somewhat likely." Thirty-five percent say, "Very likely." So you got 90 -- you got a lot of people right there thinking it is likely, although 26 percent say, "Not very likely."
So in purporting to explain the poll results, Doocy claimed that 60 percent of respondents answered, "Somewhat likely." This is false. Only 24 percent of respondents said that; the "about 60 percent" figure actually combines the "somewhat likely" and "very likely" respondents. Doocy then suggested that a separate group of respondents -- 35 percent -- said, "Very likely." Doocy then attempted to add those two figures together, saying, "So you got 90 -- you got a lot of people right there thinking it is likely."
But the falsehoods didn't stop there. As soon as Doocy finished misrepresenting the poll, co-hosts Gretchen Carlson and Eric Bolling explained that since the poll had been conducted before the apparent theft and disclosure of climate scientists' private emails, the percentage of people who think scientists are falsifying data might now be "substantially higher" -- perhaps "close to 100 percent":
CARLSON: In the spirit of fairness, I believe that question was asked before these emails were revealed, so that poll number may actually be different now.
BOLLING: Substantially higher?
CARLSON: It might be, yes.
BOLLING: Close to 100 percent now.
This is completely false. The right-wing media began lying about the Climatic Research Unit emails on November 20. The Rasmussen poll was conducted December 1-2. It included a question about the CRU emails. So, no, the current figure is probably not "substantially higher," and it is certainly not "close to 100 percent."
As Media Matters' Ari Rabin-Havt put it, "On Fox News, percentages don't add up to 100 and, apparently, 'zero tolerance' means unless we get caught."
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Professor Robinson has served as an instructor in the Photography and Art History programs since 1981, and is the current Director of Exhibitions.
Bonnell Robinson
Professional Title: Professor, Director of Exhibitions
Areas of Academic Focus and Expertise: Photography
Area of Work and Concentration at Lesley: Photography, Art History, Director of Exhibitions
Representative List of Recent Courses Taught: Art in Context; Senior Portfolio in Photography; Contemporary Trends; Cinema Eye, Cinema Art: A History of Film
Education: MFA, Photography, Rhode Island School of Design (1979); BA, English Literature, Columbia University (1971)
Representative List of Recent Publications / Exhibitions:
Bonnell Robinson is a Professor of Photography and Art History at Lesley University where she is also the Director of Exhibitions. She received her BA from Columbia University and her MFA from the Rhode Island School of Design. Her interests include multiple media (photography, film, and video) and the application of critical and cultural theory. Her past photographic work has been exhibited at the Fogg Art Museum, Addison Gallery of American Art, George Eastman House, Smithsonian Institution, and the Houston Center for Photography.
College of Art and Design
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"Beautiful card and I'm always impressed with the turn around time of Tiny Prints. So wonderful for a busy mother who is running behind on birthday planning"
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text:
can anyone tell me what the measurement is with the cod plate and the
butt plate attached. I mean like what does your waist size have to be to wear it? Please help, I'm a heavy guy and am trying hard to loose enough
weight to wear my suit. Also I am using the suit as a means of encouraging myself to loose the LBS.


text:
Ossabaw Island
Ossabaw's Natural Environment
Ossabaw Island's greatest value lies in its biological richness of native plant and animal communities. The island has a variety of unique ecosystems which can be divided into three general categories: beach and dunes, wooded interior, and marsh and sound.
Beach and Dune Communities
The natural beach and dune communities on Ossabaw Island are of great state and regional importance. Beachfront development, beach renourishment projects, and unregulated recreational access have altered the natural condition of beaches from Maine to Florida. The State of Georgia has a rare opportunity to protect and maintain the biological value of Ossabaw's beaches through careful and creative management practices.
Ossabaw has approximately 13 miles of undeveloped beaches and associated dune communities. These dunes are both non-wood, active, and arrested dunes. Characteristic plant species on active dunes include dune greenbriar, sea-beach croton and a variety of grasses such as seaside panicum and marsh hay. Older, less active dunes are additionally inhabited by species such as yucca, yaupon holly and loblolly pine, among numerous others.
The wildlife value of Ossabaw's beaches is high, and could be dramatically impacted by unregulated human access. Ossabaw's beach consistently has one of the highest annual nesting densities of loggerhead turtles in Georgia. These loggerheads are part of a unique nesting cohort including the turtles nesting in the Carolinas and north Florida. The undisturbed beaches of Ossabaw are the most important areas on the island for migrant, wintering and breeding shorebirds and seabirds. It is one of the only sites on the Georgia coast where long-billed curlew can be found in the winter and early spring with regularity.
Unchecked recreational use during critical nesting and brood-rearing periods from April through July negatively impacts the reproductive success of certain shorebirds like wilson's plovers and american oystercatchers. Maintenance of beach-nesting bird species abundance and population levels on a state owned island is a crucial task of the Department of Natural Resources. Adherence to existing restrictions on beach use will eliminate the need for more stringent restrictions in the future.
Forest Communities
The upland maritime forest on Ossabaw Island is comprised of a mix of native hardwoods, such as live oak, southern magnolia and loblolly pine. The forest is dominated by live oaks, which are common to Georgia's barrier islands where salt spray from the ocean reduces competition and allows the oaks with their leathery leaves to dominate. Together with overgrazing of feral animals, the reduced amount of light reaching the forest floor from the dense spreading crown of the live oaks greatly limits the amount of vegetation growing below. Saw palmetto forms most of the thick understory of the maritime forest. Other common vegetation of the maritime forest includes the fragrant wax myrtle, red cedar, yaupon holly, and vines such as smilax and muscadine grape.
The Saltmarsh and Estuary
Marshes and estuaries are so dependent on one another that they are considered to be one ecological unit. They are the nursery grounds for the majority of seafood we consume today. Marshes provide food and shelter for a plethora of invertebrates, birds, fish and vertebrates. Marshes also function as filters for coastal waters as well as buffers from storms. Tidal marshes formed in the low areas between the mainland and the sand dunes as the barrier island developed. These waters were less turbulent than the open sea, and in these quieter waters, suspended sediments (clay and silts) were dropped, forming a layer of mud. Eventually as these deposits built up, salt-tolerant marsh plants stabilized them. The coastal currents and mainland rivers flowing to the ocean ensure a continuous supply of sediments. Areas where river waters meet the sea are known as estuaries. These estuaries and marshes produced much of what people living in a coastal environment ate until agriculture became a major activity. Oyster and other shellfish were used extensively by prehistoric inhabitants, so much so, that shell is a frequent indicator of archaeological sites.
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Ranger Hotline
Report poaching and wildlife violations. You can receive a cash reward if your tip leads to an arrest—even if you wish to remain anonymous.


text: There are certain words that I can't spell correctly the first time no matter how hard I try. I still hesitate over "tomorrow". For some reason I always want to do two "m"'s and one "r". And forget about "subpoena" (which I literally just had to check now). I always screw that one up! It must be a mental block of some kind. What words trip you up?


text:
Fox primary: Rove blinks, apologizes to Palin for criticism
Over the past few months, Fox News political analyst Karl Rove and Fox News contributor Sarah Palin -- perhaps the most prominent would-be GOP presidential kingmaker and one of the top potential presidential candidates -- have been engaged in a running battle [1] on numerous fronts that has been playing out on the pages and airwaves of Rupert Murdoch's papers and networks.
The confrontation escalated last week after Rove criticized Palin's forthcoming Sarah Palin's Alaska program, telling the Daily Telegraph: "With all due candour, appearing on your own reality show on the Discovery Channel, I am not certain how that fits in the American calculus of 'that helps me see you in the Oval Office'." Palin responded by lashing out at Rove on Fox News' On the Record, calling him "paranoid."
Rove was also cited in a Politico article as one of the "top Republicans" who are "concerned" that Palin "will run, and could win" the Republican nomination." In her latest salvo on last night's Hannity, Palin slammed [2] the critics mentioned in that article as "Neanderthals," "goofballs," and "nitwits."
That seems to have been too much for Rove, who this evening surrendered, knuckling under and apologizing on-air for criticizing her reality show:
HANNITY: Last question. Are you and Governor Palin getting along?
ROVE: The other night I got -- she took a picture of me. Brit Hume and I were studying Alaska for Dummies consciously. During the break, we were over there reading.
HANNITY: So this media stuff about, you know, your comments that maybe she shouldn't be doing the documentary?
ROVE: Well, look, my job is to sort of comment on those kinds of things, and look, I understand she's a conventional politician -- an unconventional politician, and I may be coming at it from a conventional perspective. But you know, I don't think -- you know, I didn't mean offense by it, and I'm sorry if she took it. And the other night she laughed when she saw Hume and I studying Alaska for Dummies and I hope to go there in response to her travelogue on The Discovery Channel.
Looks like this round goes to Palin.
- Network/Outlet
- Fox News Channel [3]
- Person
- Karl Rove [4]


text:
Delaware Sophomore Libero Ariel Shonk Earns Second Consecutive CAA Volleyball Defensive Player of the Week Honor
RICHMOND, Va. -- University of Delaware sophomore libero Ariel Shonk earned Colonial Athletic Association Volleyball Defensive Player of the Week honors for the second consecutive week after leading the Blue Hens to the Delaware Invitational championship over the weekend.
A native of Atlanta, Ga. (Riverwood International Charter), Shonk was named the tournament's Most Valuable Player after helping Delaware post victories over Rutgers, Sacred Heart and Furman in its home-opening matches.
Shonk led the Blue Hens in digs during all four of Delaware's matches last week, posting at least 33 digs in three of the contests. She opened the week with 33 digs at Penn on Tuesday, and followed with 36 digs during Friday's five-set victory over Rutgers.
After recording 12 digs in the 3-0 win over Sacred Heart on Saturday afternoon, Shonk made a season-high 37 digs during another five-set triumph over Furman that night in the championship match.
Shonk averaged 6.56 digs per set during UD's four matches, and she currently ranks second in the CAA and tied for 12th in Division I with a 5.47 digs average this season.
Shonk and the Blue Hens, who are 6-4 on the year, travel to Villanova on Tuesday at 7 p.m. before playing three matches at the Clemson Classic this weekend.


text:
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Length: 24" x Width: 6" x Thickness: 0.5" - 1"
Length: 24" x Width: 6" x Thickness: 0.5" - 1"
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text: Just bought a 91 Passat with no time to wait on a Bentley for this week and running to a issue with the green and white nylon lines destination locations. Meaning where do they go to? Then I have one larger one that no hose that comes off a 90 deg boot in front of fuel dizzy. It looks like it comes off two valves stacked on top of each other. Thanks in advance! Ill have pics up this evening!


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you did amazing girl! i really enjoyed the show.
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Light Reading Article Boards
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FHSAA streaming video: St. Francis in Class 3A title match
Published: Saturday, November 17, 2012 at 12:58 p.m.
Last Modified: Saturday, November 17, 2012 at 12:58 p.m.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


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a place for zinesters - writers and readers
Views: 31723
I would print a copy off my laser printer, then take them to the copy shop and make copies. Sometimes I try to nick a copy or 2 off work ;) The copy shop i go to allows little freedom on my part to do stuff like invert colors, etc etc so I only get to do that at work. I actually worked out that it will cost about the same ~5 cents to print via my laser, or at the copy shop.


text:
By Lambros Lambrou
Emmanuel Frimpong has been used to his burgeoning football career moving forward at a pace. As a nine year-old he was playing football with friends on the streets of Ghana and within months he was signed by Arsenal.
Whilst still a 15 year-old schoolboy he captained the Under-18s side and earlier this month made his first-team debut in a friendly against Huddersfield.
"I suppose things have moved forward for me quite quickly, but I am happy about that," he told the Matchday Programme. "I always loved football and when I came over from Ghana I joined a team called Broadwater Farm. Very shortly after, the manager, Clasford Sterling, arranged for me to have a trial with Arsenal. My age group were away, so I started with the younger players that were being coached by Steve Leonard. He felt I had to play with older players and so I skipped my age group and moved up to join the year above me with players like Sanchez Watt, Henry Lansbury and Jay Emmanuel-Thomas. I must have done quite well because Arsenal signed me."
Emmanuel is a strong, tough-tackling midfielder. He sees his job as winning possession and then passing it simple. Some people may consider that a negative role – but not Emmanuel, who explains: "I think what I do is very positive for the team because a lot of what we do begins
with me. If you don't have the ball you can't score and, of course, if we have the ball the opposition cannot do anything with it. My role is a very positive one and I love what I do."
That attitude and commitment to the team earned the youngster the captain's role in the Under-18s last season when still a schoolboy: "Liam Brady had spoken to me before and said that he felt that I had the attributes required to be a captain. He said that he could see that their players respected me even though I was one of the youngest players in the team. I got the impression that Liam was preparing me to stand in as captain and so when it happened I was a little surprised, very pleased but not shocked. I enjoyed the responsibility of captaincy and I hope to get more opportunities as a captain in the future."
Emmanuel is an England youth International and the national side is very much in his thoughts: "I have three main targets. The first is to keep improving all areas of my game, the second is to try and play as many games as I can for the Reserves and the third is to help England qualify for the World Youth Championships in Nigeria."
The World Youth Championships and subsequent World Cup in South Africa are of particular interest to Emmanuel. He keeps an eye on African football, but does not believe that an African team can win the tournament any time soon.
"African players have the skill and the physical attributes but they are too far behind tactically to win the World Cup. They have a long way to go," he insists. "But the passion for the game is strong and for many football is the only hope of them being able to make something of themselves. They have the commitment but lack the resources. That is why I feel so privileged at Arsenal. We have the resources and all that a player needs is their talent and the talent to use and develop it."
Emmanuel trained three times with the first team last season even though he was just 15 and thrived on the experience: "I partnered Cesc Fabregas in one match and that was good for me. I don't think Cesc was too bothered about who was in centre-mid with him, but I was thrilled," grins the youngster.
Since the beginning of the season Emmanuel has made further advances: "Neil Banfield and Steve Bould have encouraged me to get even more
out of training and I am now training with Neil Banfield more than Steve Bould. The sessions are very different. Steve works players more on technique, whereas there is more of an emphasis on fitness and stamina in Neil's sessions, closer to how the first team train. It's hard but I am enjoying it."
Emmanuel believes that Jack Wilshere's progress has given all the younger players a massive boost. "We are all encouraged by what Jack has done and he has inspired us all. We know that if we have the talent and apply it we will have a chance to make the most of it," concludes the youngster.
"That is what I am driven to do."
**This interview first appeared in the matchday programme. You can subscribe to the Matchday Programme by calling 08700 20 20 20Copyright 2017 The Arsenal Football Club plc. Permission to use quotations from this article is granted subject to appropriate credit being given to www.arsenal.com as the source


text:
"...is not ejecting"?
Please be more specific.
Is only the first round not ejecting? Random rounds? Only the last? All the rounds in the magazine?
Does the empty shell end up right back in the barrel's chamber? Or does it "stovepipe"?
If you number each magazine, by writing on a piece of tape stuck to the floorplate, are you absolutely certain that it's happening only to those two magazines?
More information, and maybe even some photos, would be useful.