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It's hard to imagine the Tom Ford male looking anything less than razor sharp. If his hair is a little tousled or he has a 5 o'clock shadow it's because he wanted it that way. So for this spring 2013 menswear look book Ford bring us that deliberately engineered creation all the way: even in boldly printed pink and purple swimming trunks, the Tom Ford man has style.
Taking him from the helm of a yacht to the helm of a boardroom is Ford's range of men's suiting. Colour this season is statement-making without being too over the top, and many of Ford's jackets are strong and slender with peaked lapels. Suits like these can be a kind of self-fulfilling prophecy: the confidence needed to pull one off becomes real once the suit goes on. If you feel confident and successful, in other words, you might just become it.
Tom Ford's spring 2013 suiting also dabbles in bringing tuxedo-style jackets out of the black tie arena. Jackets in vibrant hues are rounded out with shawl lapels, paired with bow-ties or fringed tuxedo scarves, and set atop contrasting coloured trousers. Who said a tuxedo jacket had to be black?
Starring Lucho Jacob & Simon Van Meervenne, you can view the full Tom Ford men's spring 2013 look book at the gallery.


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Discussion in 'Great Skate Debate' started by jkl, Mar 19, 2013.
I understand what you mean, Ziggy. I just get nervous that the skaters may get the wrong idea.
So how come no news about the breakup from USFS?
Because they never competed at a USFS qualifying competition, championship or were on the national team is my guess.
Converting roller skaters seems to be trending lately.
Roller skaters turned ice skaters always have tiny jumps, but what an excellent idea.
A hockey player would be fast and powerful, but it would probably take them a few years to get him ready.
Has anyone heard anything about Caitlin having any tryouts?
In reality, has any hockey player picked up figure skating as an adult (or late teen) and actually become successful internationally?
Not like they don't hear about their weight all the time from their coaches, judges, federation officials, etc. etc. etc.
On spanish tv they were saying Max Aaron played hockey till he was 14 and picked up fs from there...dunno if it's totally true as they often make some stories up
I would really like to know a real bio on him. The information seems to be very conflicting.
His ice network bio says he started figure skating at the age 9. I would bet it wasn't very seriously at first though. Wikipedia reports 9th place juvenile at regionals in 2003, so he would have been like 11 then? He won juvenile the next year.
The ice network bio says he played elite hockey for 14 years. If he started hockey skating at age 4 like he bio says, I imagine there were a number of years he played non-elite hockey too, right? But wikipedia says he stopped playing hockey in 2008 (and had to take a year off the ice due to injury), and he would have only been 16ish then, so those numbers don't work.
It is interesting that he was playing with the US development team levels in hockey while competing junior in figure skating. That must be hard to maintain high level in two sports.
Not True - he was playing hockey (and apparently quite good at it), but he was also figure skating. He competed in Intermediate Men at the 2006 USFS Junior Nationals (so Dec. 2005), when he would have been 13, unless my math is off.
Not a hockey player, but didn't we have a thread recently get bumped about a football (soccer) star skating pairs with an established OES pairs skater? His skating skills looked really good for someone learning as an adult, and some of their pair elements lloked nice enough. I thikn he was struggling to land double salchows though....i'm drawing a blank on their names - they were training in germany (maybe obsertsdorf?).
Here you go: http://www.fsuniverse.net/forum/sho...skater-aka-Bestandigova-news-(Threads-Merged)
I've re-posted the above comments and replied in the Max Aaron articles thread: http://www.fsuniverse.net/forum/sho...mp-Max-Aaron&p=3885738&viewfull=1#post3885738
Yes on the first two, but Y/R were on the national team (Reserve team envelope).
Well Reserve Team is pushing it for a PR but not out the realm of possibility. But I suspect USFS only does them if the skaters involve send them one to send out. And it looks like Y/R really want this partnership to fade into the night.
I am surprised that we haven't heard of any tryouts....also very surprised that Caitlin posted on IPS. I have never seen a former national champion do that. Most high profile skaters get their tryouts through word of mouth...right?
Drew Meekins is a former Junior World champion, and he was on IPS.
I noticed that Caitlin has updated her IPS profile. She corrected the fact that she wanted a dance partner to a pairs partner.
Anyone think she reads FSU?
Well, she is no longer on IPS - any one know who she might be skating with? I hope it goes better this time around.
She should call Wesley Campbell, if she is still looking. I understand that he was interested at competing in pairs.
I just looked on IPS, I didn't see Caitlin on it, did she change her mind? (Or do I need new glasses?)
Crossing my fingers that she found a great partner!!
Wesley will be giving up his eligibility very soon-- he has a cruise contract.
Wesley is also a leftie and hasn't competed much in pairs.
Ah, sorry to hear the news.
Caitlin has so much talent and ability and potential that's already been realized ~ both she & John Coughlin finished the highest of any American pair at Worlds in 2011 (6th) since Inoue & Baldwin in 2006 (4th) ~ that's saying a lot! No American pair has actually medalled at Worlds since 2002 (Ina & Zimmerman bronze).
She's honestly like the Oksana Baiul of pairs skating, such a shame that she's yet to realize her FULL potential at only 23 years of age, and I hate to say it (being a patriotic American) but mayhap it's time she switched to another country so she can skate with somebody of her calibre. Marina Anissina did it, so can Caitlin.
As it stands now, the only two American guys tall enough for her and good enough would be either Shnapir or Knierim, and both of them are taken unfortunately, more's the pity.
Here's wishing Caitlin all the best; she's still young enough to find somebody and make a phenomenal comeback!
I think you might be right. Let's play Fantasy Pairs skating - if the US released her, who is available in another country?
It's very hard to find a strong male pairs partner in the USA because most talented men want to pursue singles career. I think Caitlyn would be better off looking outside at this point.
I'm fine with Timothy LeDuc skating with DeeDee Leng, but a pairing with Caitlin would've been phenomenal. I believe he is 6-2 and like her, he skates with a lot of stretch and extension
He tried out with her. IIRC, he was very surprised when she announced her partnership, as he thought he would be skating with her.
Tim and DeeDee are doing well, they had mistakes at nationals but show promise. It would be stupid, though typical of US pairs, for him to dump a partner heading into an Olympic season. Partner hoping is one of the reasons the US has done so poorly on the world stage.
I had never really seen Tim skate till I went to Omaha in January and came away really impressed with how he looks on the ice and his skills as a pairs skater so I'm sorry things with him in Caitlin didn't work out. I'm not sold on his partnership with DeeDee but we'll see how it goes with another season under their belts.
I think DeeDee and Tim have a ridiculous amount of potential. It would be completely stupid to break up; they could be national champions in 2 years...

subset: commoncrawl


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See Pics of The Freshman 15
"I was bullied on Facebook and people spread lies about me. I made a vow to myself to share my story with others to stop cyberbullying. I now compete in pageants to show that I have gained my self-confidence back. I have my own platform called Cyber Bullying: Think Before You Type. I talk to adults and kids because words do hurt, and even if you hit the delete button what you said is still there. You should never bring yourself down because of what someone said. That's what I learned and I use it as a lesson to others to try and stop cyberbullying." — Mickayla, 18, CT
Bullying is a huge issue for teens, including me. I was a targeted for my appearance. It takes a great deal of resolve to maintain self-esteem when girls are stealing your books, homework, and starting rumors about you online. At first I couldn't understand why anyone would do that to anyone, but I learned that it is their insecurities that cause them to be mean to others.
I overcame bullying by watching how the bullies treated not just me, but others as well. I may have been their main target, but I noticed they treated others poorly as well. Every time I saw them be mean to someone, I followed up by saying something kind to that person. I stop the drama in my own life by never gossip or discussing private matters with others, and hope it encourages others to do the same." —Danielle, 15, ME
Pretty Amazing Tips From Payton Rae!


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What's the best definition of God that you guys can come up with or find?
I came up with this one:
"God: a literary device (used mostly in fantasy) to bypass the laws of physics and nature in order to speed up the writing process."
Modern Example: Eru from "The Silmarillion" by JRR Tolkien.
The traditional example you all know.
Views: 891
"god": common misspelling of "dog".
I am an agnostic insomniac dyslexic. I lay awake at night wondering if there really is a dog.
An imaginary entity that people mostly call upon when in need/distress. If the situation is resolved to their liking, they thank the imaginary entity but never blame it in case it doesn't.
Also used to explain thing they can't understand.
Some people have make believe conversations with this imaginary entity. Many pray to this entity, some regularly & some ocassionally, in the hope that the imaginary being will set the universe in their favor.
The make up & personality of this imaginary entity is different for different people, though most people divide themselves into groups called religions & each religion has it's own framework of this imaginary entity that it's followers build off of.
lol, this sounds like something that you would find in a journal of psychology in the 'delusion' section.
That's quite accurate. LOL
Humm, maybe I should've studied psychology instead of CompSci
A product of human imagination with variable, and ultimately irreconcilable, human and supernatural attributes, created to help explain such questions as how the universe began, why we are here, etc., as well as fulfill an infantile need for an imaginary friend.
Universal skydaddy. Imaginary creature attributed with omnipotence, omnipresence, omniscience and omnibenevolence. Historically caused humans who believe in it to surrender to helpless dependency, retreat in seclusion, become hostile to science and suspicious of education and more likely to succumb to sadism, war or killing in general.
it depends on which god you mean
The only one that is really true of course, Bob.
well the Hindus believe there are 330 million gods so I'm going to be here all feckin day.And that's just one religion.Really couldn't be arsed. Got better things to do like gettin a life


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The Botany of Empire in the Long Eighteenth Century
This two-day symposium will bring together an international body of scholars working on botanical investigations and publications within the context of imperial expansion in the long eighteenth century.
The period saw widespread exploration, a tremendous increase in the traffic in botanical specimens, significant taxonomic innovations, and horticultural experimentation. We aim to revisit these developments from a comparative perspective that will include Europe, the Ottoman Empire, Africa, Asia, and the Americas.
Main themes for discussion are global networks of plant discovery and transfer; the quest for medicinal plants and global crops such as ginseng, tea and opium; the economies of gift, trade, patronage, and scientific prestige in which plants circulated; imperial aspirations or influences as reflected in garden design; and visual strategies and epistemologies. Individual papers will explore the contributions of naturalists such as William Bartram (North America), Paul-Émile Botta (Levant), and François Le Vaillant (South Africa).
The symposium is timed to coincide with the fiftieth anniversary of the Rare Book Room at Dumbarton Oaks, and will feature an exhibit of botanical works from our collections.
Registration for the symposium is now open.
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Looks good to me, especially for a new shooter!
Although you have more shots to the left than the right of the target's center, the group looks fairly tight and doesn't have any really wild shots away from the rest of the group. I'd say all you need is a little more practice, and if the group stays in about the same place and gets a bit tighter, then I'd recommend a slight sight adjustment (tap the rear sight to the right, just a tiny bit).
To tighten the group, concentrate on a gentle, smooth trigger squeeze so you don't move the gun as it fires, and try to hold the sights aligned near the center as you squeeze. If the group starts to scatter, slow down your shooting, take a short break to relax, or try again another day.


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Pictures: Arsenal squad arrives in Malaysia
Arsene Wenger and the Arsenal squad have landed in Malaysia for the first leg of the Club's 2012 tour.
Our club photographer sent back these exclusive images from the flight to Asia and squad's arrival in Kuala Lumpur.
To buy official Arsenal pictures visit Arsenal Pics Arsenal Pics
Related Stories
Malaysia XI v Arsenal
Player: Asia Tour News Bulletin - July 24
Behind-the-scenes footage of the Club's last day in Malaysia


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Zippy Paprika Chicken RecipeRead Reviews Be the first to add a review
4.5 4 9
- 2 tablespoons paprika
- 1 to 2 tablespoons Southwest marinade mix
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons olive oil
- 1/4 cup water
- 2 tablespoons soy sauce
- 5 teaspoons lemon juice
- 1/2 cup sour cream
- In a large resealable plastic bag, combine the paprika, marinade mix, salt and pepper; add chicken. Seal bag and shake to coat; refrigerate for 10 minutes.
- In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
- Add the water, soy sauce and lemon juice to skillet; cook for 1-2 minutes, stirring to loosen browned bits. Remove from the heat; stir in sour cream until blended. Serve with chicken. Yield: 4 servings.
Editor's Note: This recipe was tested with McCormick Grill Mates Southwest Marinade seasoning packet.
Originally published as Zippy Paprika Chicken in Simple & Delicious March/April 2008, p21
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Zippy Paprika Chicken
Please Log In or Join to add a rating and review.
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Reviewed Mar. 6, 2011
"We love this recipe! The smashed potatoes and roasted asparagus she serves with it are also very good."
Reviewed Feb. 3, 2011 Edited Oct. 20, 2014
"This is so good. What I do, though, is use tequilla instead of water, some kosher salt instead of soy sauce, and lime juice instead of lemon juice. The recipe as written is excellent, too."
Reviewed Jan. 30, 2011
"Very good recipe."
Reviewed Mar. 5, 2009
"My family loves this recipe. It's a nice change from other crumb-coated chicken recipes that I prepare. Be sure to make the sour cream sauce to go with it. The combination of flavors is amazing!"


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Good evening,
Several months ago, at one of our prop workshops Arturo, aka SEEKER, suggested that my companion, Alexandra, may want to make a pendant based on the "Mandalorian Symbol."
After five separate attempts, Alex came to a final shape for the front of the pendant, but was stuck how the back would be treated. She wanted something special that would have meaning to the wearer. After seeing her initial designs, I suggested looking into Maori tribal tattoos. (This was to be in recognition of the New Zealand borne Temuera Morrison who played Jango Fett in SW Episode II.)
An example of Ta Moko, a Maori tribal tattoo.
A close-up of the back design on the pendant.
Now that the master has been cast in bronze, and we have an idea of the work involved in finishing a piece, Alex has asked me to post a thread to gauge interest.Ta Moko tells the history of a person's achievemens and status in a tribe.
The Koru (spiral) and the Haehae (lines) are the most prominent features in a Moko. The Koru represents birth, regrowth, regeneration and can represent actual ancestors. The Haehae lines refer to battles attended, chiefs slain or wounds received.
(The forehead of the skull spells the Mandalorian word for glory; Kote!)
(Click to enlarge)
Comments and suggestions are welcomed.
Please PM me if you are interested in this project.
And as a last point of interest, I'd like to invite you to visit Alexandra's gallery;
Be well,


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Kitty Hawk, NC, USA < change city >
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Wright Brothers National...
800 Colington Rd
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Recommended in 38 weddings
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Site of the world's first controlled powered flight on December 17, 1903. The Vis...
Jockey's Ridge State Park
300 West Carolista Drive
Nags Head, NC, United States
Recommended in 20 weddings
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This 426-acre park has the largest natural living sand dune on the East Coast. Tw...
The Elizabethan Gardens
1411 National Park Dr
Dare, NC 27954, US
(252) 473-3234
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Gorgeous location, plenty of parking and they have motorized wheelchairs to rent ...
Outer Banks Brewing Station
600 South Croatan Highway
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The place where Robert and Emily got engaged! Not only can you get a great meal a...
North Carolina Aquarium
374 Airport Rd
Manteo, NC, United States
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Touch real stingrays (minus their stingers)!
Jockey's Ridge
Recommended in 10 weddings
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Jockey's Ridge is the nation's largest sand dune and you will have a great time h...
Kelly's Resturaunt
2316 S Croatan Hwy
Nags Head, NC 27959, US
Rehearsal Lunch/Dinner, Res...
Recommended in 8 weddings
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Kelly's Resturaunt exceeded my expectations! The platted dinner's were absolutel...
Pier House Restaurant
3335 S Virginia Dare Trl
Nags Head, NC, United States
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A family owned restaurant. The best place to go for breakfeast. Start your day of...
Nags Head Golf Links
5615 S Seachase Dr
Nags Head, NC, United States
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Leave your cares behind and come play the challenge of the Outer Banks, Nags Head...
Duck Cycle
1200 Duck Rd
Kitty Hawk, NC 27949
Attractions/Entertainment, ...
Recommended in 4 weddings
4 descriptions
Downtown Duck is filled with shops ranging from inexpensive souvenirs to high end...


text:
Here's a fun little logo utilizing a wide range of sound effects. Maybe it's perfect for your current project or a future project!
Purchase includes WAV and MP3 files
This logo reveal was used in some VideoHive projects.
Click thumbnail to view the project:
Logo/Ident by Phil Larson.
Continue to search for more royalty-fre audio below:
Connect with Phil:
Try the quick-play previews of more songs below:


text:
This deal is on us! We're giving away chances to win one of two $50 gift cards to MidwayUSA.com!!
In this hectic world, it's important to do things you love. Enter now to win one of TWO $50 gift cards to MidwayUSA. Act fast--the offer is only good this week!
To enter, just "buy" the deal (click "BUY NOW", even though it's free, and then click on "PLACE YOUR ORDER"). You'll be automatically entered in a drawing for our FREE deal. The winners will be notified via email and posted on Facebook and Twitter.
What are you waiting for?


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Jump to:Page Content
Home > News & Events > Events Calendar > Dunlop Lecture with J. Ronald Terwilliger
J. Ronald Terwilliger is chairman of the Enterprise Community Partners Board of Trustees, vice chairman Enterprise Community Investment, and chairman emeritus of Trammel Crow Residential, the largest developer of multi-family housing in the United States. He is past chairman of the Urban Land Institute and the immediate past chairman of the international board of directors of Habitat for Humanity. An honor graduate of the United States Naval Academy, Ron served five years in the Navy, then received his MBA from Harvard Business School. Philanthropically, Ron made a $5 million gift to establish the ULI Terwilliger Center for Workforce Housing in 2007 and a $5 million gift to Enterprise to create the Enterprise Terwilliger Fund, which is expected to create 2,000 affordable homes annually. His $100 million legacy gift to Habitat for Humanity International will help 60,000 families access improved housing conditions. In 2009, he was honored by the National Housing Conference with the Person of the Year Award, for his commitment and contributions to the affordable housing community.


text: Chania Stretch Bracelets Style: 570071713 Out of Stock Love it? Everyone else did too. This item sold out! Use our search tool, chat online or call 1.888.855.4986 to find something equally desirable. Layers of island tones mixed with silvery spacers. Set of 7. Stretch styling. Metal and synthetic materials. Read More… Share on Facebook Tweet Pin


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At least K-Var is advertising them now. "Comes with 5 round mag"... doesn't say if it works with the original design mags or needs new mags.
Interestingly, does NOT come with the magwell!
K-Var Corp.
SO.... I wonder how this will work with original mags. The new mags have a slightly modified follower that appears longer in the back, so the stop can be tripped when the follower moves up after the last round. Not sure how these would work with original mags?
Also, I wonder when will we see the conversion parts. Rusmilitary says they are coming soon.


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Kevin Kelly:
How technology evolves
Tech enthusiast Kevin Kelly asks "What does technology want?" and discovers that its movement toward ubiquity and complexity is much like the evolution of life.
Similar topics
- Choice
- Culture
- Evolution
- Future
- History
- Philosophy
- Science
- Technology
This talk was presented at an official TED conference, and was featured by our editors on the home page.
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If you work with digital audio, you need Avid. The creative professionals behind the world's best-selling records and most watched films all use Avid software like Pro Tools and Sibelius, while the MBox interface hardware (designed to integrate perfectly with Avid software) is used everywhere from music education to pro studios.
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And don't forget the Fast Track Solo / Duo interfaces, which bring Avid's professional quality to individual singer-songwriters or those new to recording, editing and mixing. They're everything you need to turn your Mac, PC or iPad into a portable, studio-quality music recording system.
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text:
Hello, I am finishing my non-canon Mandalorian and starting my canon ROTJ Boba Fett. So far this is what I have:
I hope to join the Bounty Hunting Guild of the 501st with this costume, but you have to already be a member of the 501st to post on their board. Since I am not a member yet, if anyone sees this and they are, please post to let me know. I'd like to ask you questions, since I can't ask them there yet.


text:
A modern and streamlined seven-light chandelier. The beaded candle cups run along a single square bar attached to a rectangular ceiling canopy.
Minimum height: 43 cm
Overall: 77 cm w. x 11 cm d.
Canopy: 2 cm h. x 29 cm w. x 11 cm d.
7 SES/E14 sockets, maximum 60 watts per socket
For other configurations and sizes, see our Montgomery Family.
Burnished Brass, Burnished Nickel, Dark Antique Brass, Dark Pewter, Dark Waxed Bronze, German Silver, Light Antique Brass, Light Pewter, Medium Antique Brass, Oil Rubbed Bronze, Polished Brass, Polished Nickel, Satin Nickel
View Finishes
Manufactured using 80% recycled brass


text:
Click for "Microbes After Hours" videos
Unable to embed Rapid1Pixelout audio player. Please double check that: 1)You have the latest version of Adobe Flash Player. 2)This web page does not have any fatal Javascript errors. 3)The audio-player.js file of Rapid1Pixelout has been included.
Hosts: Vincent Racaniello, Elio Schaechter, and Michael Schmidt.
On episode #27 of the podcast, Vincent, Elio, and Michael review how inflammation allows Salmonella to compete with fermenting gut microbes, and a riboswitch in bacterial and Archeal species that is triggered by fluoride.
Right click to download TWiM #27 (52 MB, .mp3, 75 minutes).
Subscribe to TWiM (free) on iTunes, Zune Marketplace, via RSS feed, by email or listen on your mobile device with the Microbeworld app.
Listener pick of the week:
Trudy - The Ghost Map by Steven Johnson


text:
Hey all,
I'm looking for someone that may be interested in hunting together this season. Ive been hunting a few years now, have a boat and decoys and can call a little bit. I'm a police officer and just found out what shift i will be working this winter. I will be hunting most every monday, tuesday, and wednesday morning and my usual hunting partner works all those days. If anyone would like to get together for a few hunts let me know, going by myself is gonna get boring eventually


text:
Follow Harriet on Twitter
About Harriet
- The Poetry Foundation's blog for poetry and related news.
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Posts Tagged 'movie'
Keats lives! (for a while) September 18, 2009: Poor fellow! His was an untoward fate:— 'Tis strange the mind, that very fiery particle, Should let itself be snuffed out by an Article. —Lord Byron Keats didn't actually die because of a [...]


text:
This somehow seems especially appropriate. Our friends at KSL have chosen not to air the "Saturday Night Live" Christmas special that's airing tonight on NBC.
In its place, the station will air Saints and Soldiers (8 p.m., Ch. 5), the 2003 film about faith under fire.
It's a good movie, actually. But the juxtaposition is, well, interesting.
Elsewhere on TV ...
NBA (6 p.m., Utah Jazz at New Orleans Hornets
Survivor: Philippines (7 p.m., CBS/Ch. 2): Can that horrendous Abi turn things around? And what the heck was host Jeff Probst doing last week, making that awful woman who bullied everyone else look like a victim?
A Charlie Brown Christmas (7 p.m., ABC/Ch. 4): Classic 1965 animation. (Repeat)
Christmas in Rockefeller Center (7 p.m., NBC/Ch. 5): Annual tree-lighting ceremony and lots of music from Trace Adkins, Mariah Carey, CeeLo Green, Victoria Justice, Chris Mann, Rod Stewart and Il Volo.
The X Factor (7 p.m., Fox/Ch. 13): The remaining finalists perform.
Arrow (7 p.m., CW/Ch. 30): Oliver meets a mysterious woman.
College basketball (7 p.m., BYUtv): BYU at Montana
Dance Academy (7 p.m. Nickelodeon): New drama series about a small-town teen trying to make it at the National Academy of Dance.
Criminal Minds (8 p.m., CBS/Ch. 2): A motivational speaker is suspected of murder..
Modern Family (8 p.m., ABC.Ch. 4): Mitch and Cam try to save a tree.
Supernatural (8 p.m., CW/Ch. 30): Castiel has decided to become a hunter.
Suburgatory (8:30 p.m., ABC/Ch. 4): Dallas gives George a makeover.
CSI (9 p.m., CBS/Ch. 2): Capt. Brass uncovers information about his daughter.
Nashville (9 p.m., ABC/Ch. 4): Teddy is forced to tell Rayna the truth about Peggy.
Top Chef: Seattle (11 p.m., Bravo): The contestants have to re-create a 1950s menu.
American Horror Story (11 p.m., FX): Sister Mary Eunice discovers a dark angel at Briarcliff.
Hot In Cleveland (11 p.m., TV Land): A baby enters the women's lives. (Season premiere)
Key & Peele (11:30 p.m., Comedy Central): One sketch features the last two men on Earth.
Love You, Mean It with Whitney Cummings (11:30 p.m., E!): The star of "Whitney" and co-creator of "2 Broke Girls" has her own weekly talk show. Her first guest - Mindy Kaling ("The Mindy Project").
Happily Divorced (11:30 p.m., TV Land): Fran has to choose between Elliot and Frankie.


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text:
The Peninsula Hong Kong At A Glance
Created in 1928, and Hong Kong's oldest hotel, the legendary "Grande Dame of the Far East" continues to set hotel standards worldwide, offering a blend of the best Eastern and Western hospitality in an atmosphere of unmatched classical grandeur and timeless elegance. A stay at the hotel allows you to re-live the glamour of travel of a by-gone era and explore the many antiques and historical artifacts on display around the hotel.
Did You Know
14Completes the Fleet
The Peninsula Hong Kong boasts 14 bespoke Extended Wheelbase Rolls-Royce Phantoms, setting a record for the largest single order in December 2006, in a partnership that began with The Peninsula Hong Kong's first order of seven Silver Shadows in 1970.
A Dining Revolution
Once an open terrace, The Verandah was enclosed in 1950. It also served Hong Kong's first ever buffet.
Kowloon's Peninsula
The hotel is located at the southern tip of the Kowloon Peninsula, hence why it is called The Peninsula.
The Perfect LOCATION
The Peninsula Hong Kong
|+852 2920 2888
|Airport Distance
|33.9 km / 21.06 miles
|Hong Kong Cultural Centre, Hong Kong Space Museum, Star Ferry Terminal, Harbour City Shopping Centre
Elegant ACCOMMODATIONSView all Rooms & Suites
Discover THE PENINSULA ACADEMY
Journeys of Peninsula: Luxury Adventure by Land and Sea
Marvel at the scenic majesty of Hong Kong - from the air, land and sea. The hotel's bespoke helicopter is waiting to take you on a VIP adventure with the most spectacular views. Once transferred to a luxury yacht, a perfectly secluded bay will provide the ultimate setting to enjoy a true Peninsula feast.
Hong Kong's Traditions Well Served: A Revival of Disappearing Arts and Crafts
Hidden among the city's skyscrapers and behind its crowded window displays remain vestiges of the finest traditional Hong Kong craftsmanship and the city's golden era of manufacturing. The programme seeks out the artisans of the city's disappearing crafts and takes you on a journey of discovery to meet them.Learn More
An Art Dialogue with Hong Kong: Insights into The Contemporary Art Scene
Travel in a chauffeured MINI Clubman and come face-to-face with artists in residence. See Hong Kong's working artists and gain insights into the city's creative art spaces through conversations with the artists in situ.Learn More
A Little Pastry Chef's Adventure: Magical Children's Cooking Classes
When it comes to Peninsula Academy children's classes, it's all about fun and education. This is certainly the case with the "A Little Pastry Chef's Adventure" programme, which is aimed at youngsters between 4 and 10 years of age. The two-hour long programme will add colour, creativity and amusement to your child's stay - and at the end of the class, provide some treasured goodies to take home.
A Gastronome's Joy: The Dim Sum Making Journey
The Peninsula Hong Kong's dim sum kitchen is one of the most revered in the world. Don't leave without learning to make dim sum, one of Hong Kong's most popular dishes. Dim sum - meaning "to touch the heart" - gets its name from the fact that it used to be a snack, rather than a meal to languish over, in order to provide a little taste without being filling.
The UNESCO Geopark Helicopter Tour: An Unparalleled Geological Journey
Fly on this spectacular cultural adventure in true Peninsula style. The Peninsula Academy takes you up in the air to view Hong Kong's breathtaking UNESCO Hong Kong Geopark from the sky. This programme, with an expert tour guide, offers the rare opportunity to observe and learn about the history and distinctive characteristics of this special area.
Moments AT THE HOTEL
HappeningsView All Hong Kong Moments
Hong Kong Michael Craig-Martin's "Bright Idea" Lights Up Hong Kong
Hong Kong Michelin Recognises Spring Moon
Hong Kong A Parade of Pink
Featured OffersView All Hong Kong Offers
Rooms & Suites Summer Online Exclusive Offer
Book online and enjoy a complimentary room upgrade plus late check-out.Learn More
Rooms & Suites Stay A While Longer
Embark on a glorious long weekend or a weekday getaway with the "Stay a While Lo...Learn More
Dining HKSAR Establishment Day Fireworks
Celebrate the city's HKSAR Establishment Day fireworks extravaganza over Victori...Learn More
PenCities showcases the very best of each Peninsula destination with an exclusive and unique online luxury lifestyle journal spanning all Peninsula cities.View All Hong Kong PenCities
Hong Kong Hike MacLehoseHong Kong may seem like a glistening jungle of concrete n' glass skyscrapers, but this lus... READ MORE
Hong Kong Top Picks… Alfresco Drink n' DinePesky government regs mean streetside dining is prohibited in HK, so to get that lovely br... READ MORE
Hong Kong Chinese Opera FestivalAn acquired taste for some, but a vital part of Hong Kong's heritage, Chinese opera channe... READ MORE


text:
Raghava KK:
My 5 lives as an artist
With endearing honesty and vulnerability, Raghava KK tells the colorful tale of how art has taken his life to new places, and how life experiences in turn have driven his multiple reincarnations as an artist — from cartoonist to painter, media darling to social outcast, and son to father.
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- Culture
- Design
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This talk was presented at an official TED conference, and was featured by our editors on the home page.
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text:
Police Rescue Kidnapped Baby
A baby has been rescued after he was allegedly kidnapped by his non custodial father, 1200 WOAI news reports.
It started about midnight at #3 Apple Hill, which is on the northwest side off Wurzbach Road.
Police say the man came to the house to let the father visit with the baby, but she tried to leave when she realized that the man was drunk.
Detectives say the man started beating the woman, then grabbed the infant and ran out of the house.
Police ringed the area and called the police helicopter and staged an extensive search for the man and the child. They finally found them about twenty minutes later in a wooded area.
The baby had suffered cuts and scratches but was otherwise unhurt and has been returned to his mother. The man is expected to face charges of child endangerment, aggravated kidnapping, and assault family violence.


text:
Alcohol Beverage Policy
I. The following conduct is prohibited by law:
A. Possessing, purchasing, or consuming alcohol under the age of 21.
B. Selling or providing alcohol to any person under the age of 21.
C. Appearing intoxicated in a public area.
D. Selling or serving alcoholic beverages to an intoxicated person.
E. Possessing an open container of alcohol in a public area.
F. Driving a vehicle under the influence of alcohol or with a blood alcohol level (as shown by a lawfully administered blood or breath test) in excess of that permitted for drivers by Virginia law.
G. Bringing any type of alcoholic beverage into an Alcoholic Beverage Control (ABC) licensed facility or area, and taking alcoholic beverages out of an ABC area.
II. The following additional conduct is prohibited on campus at the College:
A. Possessing alcohol in public. Public areas where alcohol is prohibited include all indoor and outdoor College property, unless an event has been approved through the College's event registration process[1].
B. Participating in drinking games or progressive drinking parties by students or guests.
C. Possessing items used predominantly for drinking games (e.g., beer pong tables and beer bongs).
D. Possessing "common containers" of alcohol, including but not limited to, kegs, pony kegs, beer balls, box wines and containers greater than 750 ml., and mixed alcoholic punch. The Office of Student Leadership Development may grant permission for the use of common container alcohol at special functions.
III. The following additional provisions apply to possession or consumption of alcoholic beverages in Residential Facilities:
A. Alcohol is not permitted in common areas of residence halls, unless an event has been approved through the College's event registration process. Common areas include lobbies, lounges, bathrooms, kitchens and hallways of residential spaces.
B. Freshman Residence Halls
- Alcohol is not permitted in any individual room in a freshman residence hall unless one of the residents is at least 21 years of age and the alcohol belongs to that resident. In freshman residence halls, guests of underage residents, regardless of the guest's age, may not possess alcohol in any freshman residence.
- Alcohol is not permitted in the public areas of freshman residences nor may functions with alcohol be scheduled in freshman residence halls.
D. Any person who desires to host and have alcohol available in his or her private residence hall room, apartment or lodge must register the event with the Office of Student Leadership Development if the number of individuals present is more than eight over the room, apartment, or lodge occupancy. Maximum occupancy restrictions of the room, apartment or lodge may not be exceeded. [2]


text:
|Topic Review (Newest First)
Brian Martin mentioned that I should not have the frame directly against the outside skin, or it will show.
Does this include the door jams?
Is it possible to put a different material in between the frame and the door jam to provide continous support?
|Thanks everyone for your help. You have given me some good inf to start with.
steeling a body
we replaced the wood in my son's 22 dodge lakester and the 29 nash roadster. I used my old HF pipe bender and the round dies. I marked the sq tubing every inch and slid the pipe along each inch, with the round dies, just hold the tubing square, jack a little and watch the end move, then to the next spot, and work till it matches the patterns on a cardboard sheet. Cboy shows some dies he made to make tight radius bends in his eBook. here on hotrodders. He even made a large plywood "die" screwed to the side of his garage and a come-a -long to bend a long curve on one of his cars.
|Also look as Au-Ve-Co 12134 clips. I have a lot better luck with them than the 10780 clips in the first picture.
Here is how you can make a curved part. I just quickly did this so it isn't pretty but you will get the idea. You would make templates not much different than these. Make a template of the shape and then cut it down to the width you need. Transfer it's shape to metal and cut it out of the metal. Then get a piece of flat stock the width you want and bend it to the shape of the curved pieces edge. Keep shaping it until it fits well then weld them together, wham, curved "tubing". You could make actual tubing by making two metal pieces of the curved one and with two pieces of flat stock make bent tubing!
On the tubing you need thick wall tube as it will be less likely to kink. Bend it over a large radius using leverage of a much longer piece slipped over it. Believe it or not you can bend 1/8" wall 1" tube pretty easy if you have enough leverage.
But not knowing how tight of a bend you need to make, it may not be possible as it will still buckle. But it takes a little experiments anyway so get at it.
Remember that where it is common for the wood to touch the back side of the other skin, you don't want your metal to so that as it will likely be seen on the outside after some use, keep it away from the skin a bit and you can weld it or even bolt it with small machine screws. Being you are using 1/8" or so thick metal you can drill and tap holes and hold it to the lip of the metal on the body with machine screws.
|Be careful what you do here. The interior over the doors was probably nailed in place, so you need to account for that before you eliminate all the wood. I'm not saying you can't replace all the wood with steel, only that you need to have a way to attach the headliner, windlace, and any panels that were attached to the wood.
Thanks for your help.
I want to do this the quickest way possible and the method that you used with tubing and angle iron at the door jams at the makes sense to me.
I could weld a strip on the ouitside curved side of the door jams to make it stiffer like a channel.
The piece that wraps around the front of the rear wheel well is the one that seems most difficult because it is a tight curve around the wheel well and a second, gentler, curve on the outside edge.
Can tubing be bent in that tight of a curve or is there a different approach for that section?
We did this in my brothers 22 Buick Roadster body and I may have a few photos and will check. What we did was not try to duplicate the look or shape of the original wood at all, we simply made metal pieces that would do the same job, which is two totally different things. We used 1" tubing for instance around the back of the body behind the seat. The wood that went here was something like a 2x3 curved piece. So we bent the tubing over a jig and welded it to the lip of the body. The door jambs were made of 1/8" thick 2x2 angle iron. With one side of the angle simply cut and ground to fit the curvature of the body. So the inside of the door was flat, the door wood was replaced the same way of course. 1" tubing across under the dash board which we made from scratch looking just like the original. 1" tubing ran around the bottom of the body with some cross braces and it worked out like a charm. The doors are solid as rocks, original (repro) hinges with single side "Bear claw" latches. We cut the hole out for the hinge to sit in then simply backed the hole with 1/8" flat stock so the hinge was recessed in just like it sat in a routed out hole in the wood.
So that is how we did it, I have replaced wood in a couple Model A bodies, same way.
But the slickest I have ever seen was a 36 Chevy four door sedan I worked on one time 35 years ago (I painted it). This dude had replaced all the wood with thin sheetmetal (16 gauge or so) made to look like the pieces of wood! It was friggin amazing and a work of art. He literally took the pieces of wood and duplicated the shape in a metal "box" like structure. He did this with large holes punched in the metal looking like the inside of a friggin WWII war bird. It was slick.
So you could do it either way, doing it the way this guy did is in a way easier, it would just take longer. You simply have to duplicate what you have right in front of you. no re-engineering. The way we did it was quicker, did the exact same thing but isn't nearly as pretty. It does look pretty much like what they would have done if it had used metal from the beginning, nothing special. That 36 Chevy looked like friggin art and it was a shame to cover it with the upholstery.
One of the most important things of course is that the body is in it's proper shape before you do any kind of final welding. The doors are a mutha on those cars and get all twisted out of shape over the years. So the shape that it is now with the wood is likely not what it needs to be.
Anyway, there is some ideas for you to mull around until you get some more info and make an educated decision on how you want to go about it.
Replacing wood in body with steel
I'm preparing to replace the wood framing on sides and over the doors of my 37 Roadmaster with steel.
I'll then begin to replace some the wood in the doors themselves.
I know that the 38 & newer Roadmaster and Centurys had steel framing in these areas.
1) Does anyone happen to have pictures of this steel framing in the Buick models that they could provide.
2) Does anyone happen to have pictures of steel framing they fabricated to eliminate wood frame in a vehicle?
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text:
Pellegrini Family Vineyards Merlot - 3+3 Pack
$59.99 + $5 shipping
CONDITION: Red
3 2007 Cloverdale Ranch Merlot
3 2009 Pellegrini Brothers Heritage Collection Merlot
CT links above
Winery website
Previous offers:
Hmm do I need to create a separate CT for Pellegrini Brothers?
Can anyone tell me what to expect out of wines like these? I am a huge pinot fan, and I'm just getting into really liking cabs. Any advice/comparisons between the two types, and what I should expect?
Hmmmmm, Cesare. I think everyone is worn out from the sake. We seem to be by ourselves.
I remember this Cloverdale Merlot being far better than expected out of that mixed case earlier this year.
If only storage could ramp up and compete with my desire to buy this... I would
Sorry this is late, but I'm f'n tired.
Labrat Report: Pellegrini 2007 Cloverdale Ranch, Alexander Valley Merlot.
Dinner tonight will consist of two T-bones that are probably clocking in at 18oz, cause that's how we do things in Nebraska. Seasoned with Salt, nothing else, we don't disgrace perfection with other crap. We'll be having a twice baked potato with it and that's it. No vegetable because I started cooking late cause kids suck, and I wanna watch the Nebraska-Wisconsin game (I can't believe we're ahead 7-0, literally shocked; Jared Crick is looking like Suh Reincarnate). Currently the steaks are resting and I'm sniffing the wine.
Color This thing is a DEEP red all the way to the edge. (Suddenly, this game is looking like I thought it would).
Nose: Right out of the bottle, green pepper like crazy, I don't know, but I wouldn't be shocked to find some Cab Franc blended into this. Took the glass outside where the steaks were grilling and suddenly everything changed. I took a good whiff and all I could think of was Christmas. Couldn't place what I was smelling, but that's the thought it instantly evoked. Later I decided it was really juicy cherries and cranberries. Which made me want to make a compote of the two, which I've never done. Now that I'm back inside I'm back to a peppery kind of smell but more black than green. Pleasant, but I want Christmas back. Can't wait to actually start eating the steak to see if I get that back.
Taste: Caveat, I'm not a fan of Merlot. I've had good ones, but by and large, it's just not for me. Even the good ones I probably wouldn't buy again. Ok, dinner is over. I think this Merlot is closed and needs to open up. It didn't add much to the steaks (which were great). I'll wait a bit and pour another glass. So far, I think it tastes like a Cab Franc.
Ok, so I cheated and went to the winery page and looked it up. 100% varietal Merlot, this is closed for sure. I'll try again at halftime. Though again, I definitely got the cherry on the nose outside. Maybe there's too much dog and baby in my house to overcome for the nose.
Alright, halftime is over; let's see what we got, besides a mercy killing of the Huskers. (I'm not a fan so I'm kind of looking forward to going to work and listening to my coworkers.)
Taste 2: Action!. Yep, this woke up after about 45 minutes. Cherries, but not like Sangiovese(love). Medium tannins, lingering finish, pleasant. This really isn't hot at all, which I was concerned with coming in at 14.5%. Well balanced wine, whoever made this knew what they were doing. At this point the glass is a foot and a half from me (can we just all agree to refer to this unit of measurement as a Ron Jeremy from now on?) and I can smell it. The nose knows and this one has come alive. That cherry that was so in my face while grilling is there, but not like it was. I think I'm gonna go outside and see if it comes back.
It did not. Definitely take a glass of this outside when you're grilling your steaks.
Conclusion: This is a well-made wine, but it's still a Merlot and not my thing. If you like Merlot, I suspect you'll be VERY pleased with this wine. If you don't like Merlot, this isn't changing your mind. This will get added to the very short list of Merlots (Wellington, Madison) that I enjoyed, but not enough to go out of my way to acquire. If it comes with a few other wines that do interest me, I'd push the button. This is the kind of wine you can happily serve at a party knowing it is well made and will not disappoint (plus then, you don't have to drink it yourself and you can make the obligatory OMGOMGOMGPONIESOMG PONIES!! Miles jokes). Based on this, I'm confident the other wines in this grouping will be well made and worth purchasing. I have half a bottle left; I'll let you know how this works tomorrow.
Apparently, this is not this wine's first go around here. Previous rat report here. Perhaps, slightly prescient, we shall see.
Random update: Just got done watching Wisconsin destroy Nebraska. I should move to Wisconsin. I like cheese, I like beer, I like sausage, and I'm fat. I'd fit right in. So anyway, there's about three sips left in this glass. I haven't touched it for oh, about 45 minutes, and IT'S ALIVE. This kind of morphed into a much better wine. Not sure where it came from, but this is now a WINE I enjoy, not just a Merlot that's pretty good. I probably still wouldn't buy it on its own though, but if I was asked to bring a Merlot, I wouldn't hesitate to bring this.
Final update tonight: Somewhere, somehow this morphed into Cab light. Well played Pellegrini, well played. Looking forward to tomorrow lunch, this should go great with the pizza I'm making.
Hello again, fellow wine wooters! I was lucky enough to receive not one, but two wines to Rat this week. The Wine Gods are smiling on me.
This afternoon, at about 3:30, I open a 2007 Pellegrini Cloverdale Ranch Merlot. My mother is on hand to take the first sip with me. Color is a deep ruby. The first sniff of this wine is, "Wow, that's strong." Initial aromas are pepper/spicy and plum, but there is also some alcohol. A deep whiff will make your eyes water! My mother comments that the wine has legs, which supports the alcohol smell.
On first taste, the wine is tart (almost sour) and has really strong tannins. Neither of us likes it much, but I suspect that some decanting will improve the situation immensely. I pour about ¾ of the bottle into the decanter and we chill on the porch with our remaining glasses.
My husband and father arrive home about 4:30, and we give them a glass. My dad's first comment is, "Boy, that is sour." My husband likes it better, notes that he is not a big Merlot fan, but that he thinks this is a nice one. He describes it as earthy and peppery. They both agree that the tannins are very strong. I try another tasting at this point, and find that the tannins have mellowed somewhat, but are still too strong. I decide to be patient and leave the rest of the wine until dinner (not a very long wait, as we are eating pizza dinner with our three year old tonight).
Dinner is ready at six. However, I am a beer and pizza kinda gal, and after one sip of wine, I decide I can't really do any "tasting" with pepperoni pizza on the tongue. Plus, it is not the best pairing choice and neither the pizza nor the wine are benefitting from the experience.
I pick up my wine glass again at 7:15. It is a different wine. Decanting has allowed the alcohol to diminish and the tannins to mellow. The tannins are still prominent, but they now complement rather than overpower the wine. The tastes of plum, berries and earthiness are still there, but they are now present in a smooth complex taste with a lovely medium to long finish. The distracting tartness has mellowed and the tongue is no longer overwhelmed with tannins at the back-end of the sip (most sips, anyway).
For those of you who like to know about sweetness, this is definitely not a sweet wine. It is a classic dry Merlot, which is one of the things I like best about it.
Conclusions: This wine is definitely a Big Red. If you like mellow, smooth wines and don't like tannins, then this is probably not the wine for you. This is a complex wine, with layered flavors of plum, berries, earth and pepper. I suspect that we only experienced a little of what this wine has to offer and that it will get even better with aging. I think decanting is a must at this point in its young life.
Thank you WineWoot for the opportunity to contribute to this great forum of wine lovers.
If these wines are even just half decent, then this is a steal at $10 a bottle. Is there any reason not to pick this up?
lassow wrote:If only storage could ramp up and compete with my desire to buy this... I would
That is exactly my problem. I am maxed out for storage and would like to buy some more but would have no where to put it. Especially since the hot weather in Houston seems to have finally stopped and I am now more willing to risk shipping wines to me.
Wine Woot definitely needs to look into a deal selling a wine cooler.
mrlbem wrote:If these wines are even just half decent, then this is a steal at $10 a bottle. Is there any reason not to pick this up?
do you enjoy merlot? if the answer is yes, than you should get this. It's well made.
Guest Blogger
I've helped the Pellegrini Family for years with their marketing/sales in Texas, I call the Cloverdale Merlot the "room silencer". During a wine dinner, this is the bottle that stops all the chatter and makes everyone sit back and savor each sip, then all sorts of fun words start popping out about the wine. A shining example of a classic & elegant Alexander Valley Merlot indeed.
A steak wine - yes, but give it a try with a warm brownie, scoop of vanilla, handful of wild blueberries with a swirl of dulce de lecha on top after dinner.
In regards to the 2009 Pellegrini Bros. Heritage Merlot, it's a new release. Much simpler Merlot - this is your pizza wine! But still has a big punch of solid red fruit and good tannin structure. I'd say it's a baby brother to the Cloverdale for sure, very pleasant juice.
Breakfasted with sake, and then for a mid-afternoon snack I moved over to the wonderful:
Cloverdale Ranch Merlot
Popped and poured, I was met with a big meaty Merlot. A bit oaky and hot on the nose, I took a sip and found a wine punching way above it's $15 weight class. While it needed some air, I was impressed by the acidity and structure. I poured two glasses to sit for an hour or so, and headed into the kitchen to prepare something to pair with it.
I found a random assortment of raw veg, I ended up with a tomato, garlic, red pepper, serrano + thyme "jam" and some toasted bread.
This wine is very well made. We enjoyed it much more with air - we decanted, but I'm sure that an aerator would also serve the purpose. Full body, subtle tannins, bright cherry, short-ish finish, plays well with food.
Want to pull the trigger on this, but I am heading out of town soon, so I am not sure if I will be around when it arrives.
Anyone know how long it usually takes to ship once ordered? To the east coast by the way.
malgrep wrote:Want to pull the trigger on this, but I am heading out of town soon, so I am not sure if I will be around when it arrives.
Anyone know how long it usually takes to ship once ordered? To the east coast by the way.
During the fall, in my experience, a couple of weeks.
At least 2 weeks. I live in Ohio and thats the time it takes to get here.
As far as delivery time, for five bucks, a couple weeks isn't bad.
I opened a bottle of the 2007 Pellegrini Cloverdale Ranch Merlot today (had several from a couple of previous woots)...let it sit for awhile...the tannins backed down after an hour or so. Good stuff. This is a great deal/steal if you even remotely like Merlot.
A bit confused - are all three rat reports for the same wine? It looks that way. Will we see rats for the other bottle?
Remembering Pellegrini from a previous Woot. I'm in for one.
Yes, I'm looking for the attention David
I'm po'd. Sent woot a couple emails from the write us page and no reply. Not characteristic of woot at all.
Anticipated ship date is still Sep 23, 2011 and nothing but on 9/18/2011, I successfully wooted and paid though.
Let me count after 5 business days...Sept 24th, 25th, 26th, 27th, 28th, 29th, 30th....won't ship this weekend, Oct 1st, Oct 2nd, Oct 3rd....
If my order doesn't ship before my Xanax runs out it's gonna get fugly woot.
Just saying....
Woody1 wrote:Yes, I'm looking for the attention David
I'm po'd. Sent woot a couple emails from the write us page and no reply. Not characteristic of woot at all.
Anticipated ship date is still Sep 23, 2011 and nothing but on 9/18/2011, I successfully wooted and paid though.
Let me count after 5 business days...Sept 24th, 25th, 26th, 27th, 28th, 29th, 30th....won't ship this weekend, Oct 1st, Oct 2nd, Oct 3rd....
If my order doesn't ship before my Xanax runs out it's gonna get fugly woot.
Just saying....
Hey Woody. Not sure what order has you upset. If it's wine, those take longer to ship than the standard 5 business days.
I've sent this post link to my contact in Customer Service. Be sure to check your junk/spam folders for responses.
Woody1 wrote:Yes, I'm looking for the attention David
Just saying....
PM me the order number, will take a looksie.
it'll get fixed.
Winedavid39 wrote:PM me the order number, will take a looksie.
it'll get fixed.
15 days to enter shipping is just not woot-like. I have bought (with three accounts over a thousand woots is 6 years and never had this much anguish.
PM sent
Woot Cellars 2010 Triacipedis and the Minotaur's Chalice - 6 Pack 9/18/11 2 blog discuss
Suncé Winery & Vineyard Mixed Bordeaux Library - 12 Pack 9/14/11 1 blog discuss
I've got these two stuck in shipping since the 23rd as well. I bought the first on Sept. 14th. You're not alone. Not to complain but this is the 3rd or 4th wine I've not bought because of delays in the last few shipments. Even if it's on the way in the next day or two...no updates from Fedex nor Woot is bush league. Two weeks was a week ago...
Anticipated ship date is still Sep 23, 2011 and nothing but on 9/18/2011, I successfully wooted and paid though.
Let me count after 5 business days...Sept 24th, 25th, 26th, 27th, 28th, 29th, 30th....won't ship this weekend, Oct 1st, Oct 2nd, Oct 3rd....
If my order doesn't ship before my Xanax runs out it's gonna get fugly woot.
Just saying....[/quote]
I have the exact same problem:Your order for 1 Woot Cellars 2010 Triacipedis and the Minotaur's Chalice - 6 Pack on 09/18/2011 has been recently shipped via FEDEX.
As per the FEDEX link the shipemnt has not moved anywhere as of today !
Wow, we got some thirsty people here. We sent out emails explaining the situation to those who are having issues with their recent wine orders. Please feel free to reply to the email if you have any questions.
DennisWKam wrote:Wow, we got some thirsty people here. We sent out emails explaining the situation to those who are having issues with their recent wine orders. Please feel free to reply to the email if you have any questions.
Appreciate you trying to deflect, but the email from you was sent today and it was not a response to the three emails sent over the course of 2 weeks to Woot Member Services.
Yeah "You should get your wine in 2-3 weeks, often sooner", and with Woot and it's winery friends using SmartPost, we kind of all expect once it gets shipped, to be enjoyed by all 50 states before we receive it, but it hasn't even SHIPPED yet.
So we are in week three and it's still in the "Initiated" stage. If I am waiting for Pelosi to stomp out grunge grapes from her six vineyards, stop the order now. (Oh god, I just puked a little and still gagging...).
If the winery is waiting for a stimulus check, they already got one, MINE!
How about your team check on the order for realsies and let me know if it's going to show up or not.
Only 2 days of Xanax left and I'm feelin' the shakes.
Thank you
Sober Woody
Woody1 wrote:
How about your team check on the order for realsies and let me know if it's going to show up or not.
Only 2 days of Xanax left and I'm feelin' the shakes.
Thank you
Sober Woody
What's the status Woody. Some of us still waiting patiently for the wine to actually ship, but we know you were anxious to get yours before the Xanax ran out... Today's the ultimate day of anxiety for you and no wine yet? That plus we are going to into a long holiday weekend. If it hasn't arrived by today, it could be another week before you see your wine. Please don't do anything "rash". Just remember, when you start feeling anxious... find a dark quite spot and take deep breaths until you feel better.
WD: If by chance Woody goes silent because he succumbs to the anxiety and does something rash. Please consider adding my information as a forwarding address for his shipment. (Att: Coz) Thanks TJH
Has anyone received this wine? I have a tracking number that was entered on 10/7, a week ago, yet no other updates from FedEx.
What's up woot?
Same here .... I received an email from Woot with Fed Ex tracking number on Oct 11 and here it is Oct 14 and it STILL hasn't shipped. What's going on Woot?
I also received a Tracking number, that said the order was "initiated" on the 7th, and delivery was expected on the 13th. Then the 13th came and went, and nothing ever happened. Except the expected delivery date of the 13th dropped off of the Fedex Tracking Slip.
...any ideas?
Same thing here. Shipment information sent to FedEx, but the estimated delivery date has come and gone, and based on the info from FedEx, they haven't even picked up a box yet. Anyone know what gives?
Ok, looks like FedEX has it now. Looks like the shipping label was essentially "printed out" for a while, but they didn't get the box to FedEX for another 10 days.
Mine is one the truck for delivery today. Certainly not the "ship in about 5 days" as advertised, but it's cooler now and better.
My next order was placed more than a week later and it's on the same truck.
I found the same problem with the expected ship and delivery dates. FedEx told me the winery printed the shipping label on 10/7 but they never got notification to pick up the shipment for transit.
BTW, my wine arrived about a half hour ago. I live in Ohio, too Can't wait to try it.


text:
Step back in time with the 1913 Walk into the Past, a Canandaigua Centennial event. On July 19 and 20, from 6:30 to 8:30 p.m., the Ontario County Historical Society presents a series of eight theatrical street performances. The performances will give a glimpse into the world of 1913 Canandaigua.
The eight scenes - located throughout downtown Canandaigua - will recreate life as it was when Canandaigua became a city, complete with public activities, community opinions and concerns as they would have been 100 years ago. Beginning at the BID office, guests will be led down Main Street by lantern and encounter a crime scene outside the local saloon. They will hurry away to then find themselves caught up in a suffragette rally, witness a wife saving her husband from the dangers of alcohol, and be part of the local debate as Canandaigua struggles with the idea of becoming a city.
Each walking tour lasts one hour, with groups leaving every 15 minutes starting at 6:30 p.m. Tickets are $10 per person and $25 for (immediate) families, sold in advance. Purchase tickets and reserve a time slot by calling the Ontario County Historical Society at 585-394-4975. Refreshments will be served at the BID after the walk and commemorative centennial items will be available for purchase.
About Canandaigua's Centennial Celebration
On April 28, 1913 the Village of Canandaigua became the City of Canandaigua, and for the last 100 years has developed into a bustling community of historic, leisure and business activity. Join the City in it's yearlong commemoration of its past and celebration of its future throughout 2013. Different organizations, businesses and groups have come together to create a full calendar of Centennial events spearheaded by the Centennial Planning Committee.
For more information: View the full year's Calendar of Events, visit the 2013 Centennial Celebration web page on the City of Canandaigua's official website, and like Canandaigua Centennial on Facebook for updates, fun facts, history, photos, contests and more.


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Category: Clothing
Browse clothing for the whole family at Bass Pro Shops. Find great styles in your favorite brands such as Carhartt, Columbia, Under Armour and Natural Reflections. Ladies will find Clothes, Outerwear, and Accessories ranging from comfortable Loungewear to specialized Outdoor Gear. Men can shop rugged Work Clothing, durable Outwear and comfortable Casual Styles. Also explore Kids Clothing for children of all ages and sizes. Don't forget to browse our vast selection of specialized Hunting Clothing. Complete your look with the proper Shoes or Boots from our Footwear department.
Descriptive, typographic, or photographic errors are subject to corrections.


text:
Posted by Peter Sheldon on November 8, 2011
For the next 2 minutes as you read this blog post, please try to forget about Apple the product company and instead focus on Apple the retailer. Two years ago, Apple undertook a worldwide roll out of iPod Touches to its store associates. These devices came wrapped in a sled adding a 2D bar code scanner and credit card swipe capabilities to the hardware lineup and enabled store associates to perform mobile POS transactions anywhere in the store. Ever since the retail industry has been playing catch-up with retailers like Lowes, Gap, and Home Depot recently following suit with respective rollouts of mobile POS functionality to their store associates.


text:
what site is a good place to purchase styrene sheets?
what site is a good place to purchase styrene sheets?
Not sure what country you're in, but I get mine through a local signwriters. He gets in styrene or ABS and puts very little markup on - 'cause he's a sci-fi fan. Might be worth calling in and checking out your local sign place. PhilGandhi said:
i live in the U.S. in PA
They have 2 locations in PA. One might be near you. I use them in Baltimore and they were very helpful.
what would be a good substitute fo styrene?
ABS is really your only other option for a good vacuum forming material
I am also building A vacuum form maching and I have been looking this kind of stuff up so if you need any more help feel free to pm me with questions
Styrene. Styrene. Styrene.Gandhi said:
Seriously, start with styrene, it's much more forgiving and gives sharper details with lower vacuums and has a larger tolerance of heat, whereas ABS needs a lot more vacuum and goes too close to overheating too easily. Move on to ABS once you've made some stuff with styrene.
Anyone else agree with me on this?
Even if styrensheets used for vacum forming often are thinner than ABS you can always strenghten them up with some fibreglass i guess...
i had thought of using fiberglass to stiffen my armor molds
PETG...it sometimes will mark lower then styrene, depending on the economy, but its clear, looks like acrylic but forms like styrene...might look into it
Visit http://www.tk560.com/vactable4.html for some more info.


text:
"Customized this with bright pink and yellow for my daughter's first birthday party - they turned out so spectacular. ONLY criticism is that the weight of the stickers is a bit thin... but used them as seals for her invitations and they perfectly coordinated with the address labels (same Fantastic First group, which I also customized). Happy customer!"
"We loved this label. It match the party invitations we ordered and we used them to personalize our party favors. We wish they came in larger options and other shapes too!"
"This item was a fantastic addition to my nieces birthday. It received praises from everyone as it added a personal touch"
"I wasn't sure how the chalkboard effect would come across on these sticker tags, but it looks great! We attached these to small bottles of bubble soap as party favors. A huge hit!"
"I received my order very fast. I loved the colors and decided to use them for the color scheme for my daughter's 1st birthday party. The tags are a great size and I was happy that they are adhesives so can be used as a sticker."
Copyright © 2004-2017 Shutterfly, Inc | Tiny Prints | Terms of Use. Designated trademarks and brands are the property of their respective owners.


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|Topic Review (Newest First)
Re: Paella recipes
use pre cooked rice...par boiled short grain if you want to save a few bucks, if not go all out with bomba, calasparra etc...
my advice is get the basics down first then use the real stuff on a really special paella...
Re: Paella recipes
I'm not that great of a cook but looking over this thread, it looks like I might give some of this a try.
Originally Posted by ardoin View Post
Clams are essential in the dish. Chicken, shrimp (with heads), lots of herbs and every now and then with squid/squid ink. Yum. Short grain rice is also a requirement, don't do it with basimati or other long grain rice. Use a really thick metal skillet - thin sided pans will not work as well.
Everything on this thread looks so good. It's still morning and I'm already getting hungry.
Re: Paella recipes
thought you guys might like a simple AIOLI recipe too:
1 whole room temp egg, preferrably one that hasnt been refrigerated before
2 cloves small garlic or one big elephant one(softer taste)
big pinch of kosher or sea salt
half a squeeze of lime
a dash of olive oil and half a cup of veggie oil(canola works great)
Break the whole egg into a hand blender cup, make sure the yolk doesnt break chop the garlic into the egg close to the yolk, add other ingredients slowly with the lime juice over the yolk as well as the salt(this helps emulsify quickly)
put hand blender right over yolk and garlic it must cover the whole yolk...
start it up...after it has emulsified a bit slowly raise the blender a couple of times, have extra oil ready to add to the mix so you can make a bit more
after it has gotten thick stop, dont go more as it will get bitter
if needed thin down with another splash of lime juice, adjust salt and if needed a splash of water...
this is the base for any aioli pretty much and is the standard for fish, aioli potatoes, aioli for seafood paellas etc...
I also use this base to add to a nice fish stew or spanish bouillabase...!
Re: Paella recipes
Thought Id post a couple of pics of our last paella we had amongst friends down here since it has been a while...
it was a lobster and seafood paella with aioli! mmmmmmmmmmmmm!
and a close up:
I had just put in the lobster in after 10 min with the burners at max(lobster and clams where cooked off in the oil first a bit to add falvor to the base of the sofrito) after this you turn it down to a simmering heat enough to finish if the last 15 minutes or so...
this recipe had lobster, robalo, clams, squid, and shrimp...I made the stock with a type of catfish used down here for fish soup, lobster heads which I later cut in half and placed in the paella to release more flavor, and aromatics...
it was delicious!
Re: Paella recipes
Clams are essential in the dish. Chicken, shrimp (with heads), lots of herbs and every now and then with squid/squid ink. Yum. Short grain rice is also a requirement, don't do it with basimati or other long grain rice. Use a really thick metal skillet - thin sided pans will not work as well.
Re: Paella recipes
I see you have the caribean sofrito touch...
oregano and all those spices are inevitable in latin america so that is why I make latin style paellas and traditional
in any case this has made me hungry now! mmmmmmmmmmmmmmmmmmmmmmmm!
Re: Paella recipes
so for paella use what you use as sofrito for the stock
peppers, tomatoes and a bit of onion...lots of garlic, a little bay leaf.
Re: Paella recipes
Originally Posted by T37Chef View Post
About the shrimp...
I think most know cooking shrimp with the shell and head on add the most flavor to the dish, hence steaming shrimp with the head/shell on.
But like many, I don't like to to work to much when eating, and being a chef who cooked for fine dining establishments, having the guest peel their shrimp at the table is not ideal.
I advocate you buy the head on shrimp whenever ever possible, usually Asian markets sells them, most typical grocery stores (at least around here) do not.
Peel the shrimp leaving the head on, then prior to making your dish make a quick shrimp stock to use instead of water or bouillon. You get the shrimp flavor without the hassle of peeling while your eating it. Reason for leaving the head on while you cook is because the fat is in the head and has tremendous flavor. If you cant do the head on, then at least throw the heads in the stock with the shells. The stock will only take 30-45 minutes with a bit of mirepoix, this could be made ahead of time and frozen as well.
Just a couple of thoughts on shrimp anyway
I do not have a recipe for Paella, as I often say here...its not about recipes its about using good technique and learning a method and what the key point of making that dish are. Many of those things have already been mentioned here. The type of pan (to be authentic but a saute pan work just fine), the rice, the stock, saffron, the cooking time and when to add certain items. Otherwise you put in it what you like to eat. Don't like calamari, skip it and add mussels, don't like mussels, add clams, don't like seafood use chicken. Just the other day I used pork and lobster and it turn out great.
if you recomended mirepoix in a stock for paella in spain you would lose your job in seconds...
and the simple reason is the stock must emulate the paella
mirepoix does not exist in spain...
no paella has either carrots, nor celery and definetly no aromatics the french commonly use for stock...
you wouldnt beleive how much celery affects flavor of a stock(well im sure you do youre a chef)!!!
one of the big differences in cuisines from around the world is how you make stocks...
so for paella use what you use as sofrito for the stock
peppers, tomatoes and a bit of onion...lots of garlic, a little bay leaf.
now for vegetable paella you can go all crazy with tons of peas, calabacines which are a type of squash, tomatoes, greens etc...
I love veggie paellas with garbanzos btw
paellas do have rules and its one of those things I often see broken a lot in many places
one thing you never do is saute ingredients and add them towards the end of he cooking process...
you can brown meats, or in lobster paellas and seafood paellas you do precook them but to get depth of flavor and color, not sautee...ever...
what ends up happening there is you end up with what looks like a stirfry with the stuff on top
you want the ingredients with the exception of a few things like mussels and or shrimp to be a part of the rice
for example fish...thats why I recomend meaty fish like grouper and halibut, they maintain their consistency and dont fall apart plus they remain juicy and chunky
one last tip is to not cut up stuff into small peices
for a chicken paella it goes without saying that everyting goes with BONE....
rabbot paella too
breasts cut in half or if breaking down a whole chicken do so and just leave the neck, feet and gizzards for broth
the whole point of cooking meats in paella is big peices and bone in, they release flavor and thicken the stock while its cooking...and this way remains juicy
I always chuckle a bit when people in the states or elsewhere complain about bone in food when they eat wings and pirme rib and the like all the time, but all of a sudden a chicken breast with the bone is the worst heresy and complicated food to eat...or paellas with whole shrimp or a whole fried fish
I know its cultural but just get over it...
I hate to say it but paella will never be a fine dining meal and if you try to make it so with the exception of a few that dont have bones like paella negra or senorito paella you will invariably make it less flavorfull, les appealing and you lose the comunal and friendly nature that paella is intended to be as a group meal...
at the restaurant btw I often make creamy black rice with aioli, and top it off with a shrimp a la plancha...always full shelled...there is a beatiful contrast of color with the birght red orange shrimp, white aioli and dark black rice
its easy to eat too! excpet for those damn complicated shells JAJAJAJAAJAJAJAJAJAJAJAJA
Re: Paella recipes
Love paella and make it every chance I can. Actually paella is originally a dish made by using leftovers... according to it's background paella was made by using all leftovers from royal banquets to make the dish...
Inland Valencian's paella where it originated uses white rice, green vegetables, meat; rabbit, chicken, duck, and snails, whereas seafood paella was originated in in the seafaring areas of Valencia... where this dish originated, the mixed paellas (land based meats and seafood) came from outside the Valencia area and is how we have paella today. There is also a Paella Negro... which is black rice due to the calamari/squid ink which is what Cubans and Puerto Ricans make as the squid/calamari ink enhances the flavor from an already tasty dish.
I agree with Chef regarding making the shrimp (I also put in lobster, clams, mussels, scallops, and calamari) broth and using it to make the rice, Spanish chorizo, vegetables, seasonings (GOYA with saffron), etc. and cook through until almost done... adding the seafood about the time the rice is almost complete. and serve, add some Tempranillo wine and we're set... after that some tembleque or Spanish Flan (egg custard) for dessert... Yumm!
Re: Paella recipes
Chef, thanks for your comments. I really agree that it is about technique and every time I cook, I learn something about the dish I'm preparing for future improvements. That is how I got to good bread. Fine dining gives one beautifully prepared and presented and tasty dishes. By the same token, I really enjoyed watching my friends pick up those little rabbit bones and suck every morsel out of them. It was a first experience with rabbit
for them. Too bad it is so expensive here - it was the meat of my youth that we hunted in the green fields of the imperial valley in California.
We are what we eat. Keep cooking, and sailing.
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June 14, 2003
SACRAMENTO, Calif.
Dee Dee Trotter's sensational effort in a runner-up finish in the 400-meter dash highlighted a trio of All-America performances by University of Tennessee women Saturday night on the final day of the NCAA Outdoor Track & Field Championships in front of 10,400 fans at California State University, Sacramento's Hornet Stadium.
Trotter took second in the 400 meters, Nicole Cook was sixth in the 800 meters, and Sharon Dickie finished eighth in the 5000 meters as the threesome collected All-America acclaim and tallied 12 points to put Tennessee in a tie for 22nd place with Arizona and Illinois. It marked UT's highest point total and finish at the outdoor meet since the 1999 squad generated a dozen points and tied for 20th.
"It was a good day for the Lady Vols," UT Head Coach J.J. Clark said. "Dee Dee Trotter stunned a lot of people today with her time in the 400. I believe she's arrived.
"Nicole gave her best effort tonight, but she wasn't as sharp as we wanted her to be. She still had a great season, charting PRs in the 400, 800 and 1500 meters and earning All-America honors again.
"And Sharon Dickie, to not make the meet ever before and come in here and score and make All-America. It's a special way to end her career after all of the different things she's had to overcome during her career. We can all hold our heads high as we leave this meet."
LSU seized yet another team title, accumulating 64 points to best Texas (50) and Southeastern Conference foes South Carolina (47) and
Florida (36). Other scoring SEC teams included Georgia in 11th (22), Auburn in 14th (18), Arkansas in 19th (13.50), Mississippi State in
27th (10), Alabama and Vanderbilt in 43rd (5), and Kentucky in 55th (3).
Trotter, a sophomore from Decatur, Ga., introduced herself to the nation on collegiate track & field's grandest stage. After making the turn toward the home stretch in what appeared to be fourth or fifth place, the UT record-holder stormed down the final straightaway and nearly caught Texas phenom Sanya Richards at the wire, lowering her Lady Vol standard yet again to an impressive 50.66. Richards, the highly-touted Longhorn freshman, was just able to hold off Trotter as she improved her American junior record of 50.58 to triumph by 8/100ths of a second. LSU's Nadia Davy was not able to fend off Trotter, finishing third by a hair's breadth.
Trotter, whose time ranks second to Richards among all U.S. 400 meter runners in 2003, collected the third All-America citation of her career. She had previously picked up awards for the Big Orange's 4x400m indoor and outdoor relays as a freshman. Trotter's second-place result in the 400 ties Ilrey Oliver's 1986 NCAA runner-up effort for the best finish by a Lady Vol at that distance. It was also the first top-three finish in an individual running event by a UT woman at NCAA Outdoors since Kelli White took third in the 200m dash in 1999.
"I can't be anything but happy about my performance," Trotter said. "I was the question mark coming in here, because I just started focusing on the 400 at the SEC meet and no one really knew what to expect of me. I executed my race pattern better than I was supposed to tonight -- I just came up a little short at the end."
The fact that Trotter was even in the picture at the end was a testament to her shear will and determination.
"Coming off the 300 turn, I didn't know if I would catch up. I was thinking third place probably looked to be the best I could hope for. But I can always count on the fact that I'm strong and keep getting faster at the end when the others are slowing down. I just kept coming and gave it everything I had left."
Cook added to the scoring ledger with a sixth-place effort in the 800 meters. The sophomore from Petersburg, Va., recorded a time of 2:04.02 and will come home with the sixth All-America citation of her career. Cook was eighth a year ago at the NCAA outdoor meet and posted finishes of ninth in 2002 and second in 2003 at the national indoor gatherings. She also picked up two certificates with UT's 4x400m relay a season ago.
On this night, it appeared Cook could be en route to a top-three finish to duplicate her earlier indoor runner-up outcome. She got off to a quick start, surging to the lead before the runners broke from their lanes, and she continued to lead throughout the first lap. At the beginning of the second trip around the oval, however, Cook was overtaken by Alice Schmidt of North Carolina and Becky Lyne of Butler. Unfortunately, she couldn't match their pace and all she could do was give chase. Schmidt would go on to win in 2:01.16, LSU's Neisha Bernard-Thomas would kick hard to finish second in 2:01.75, and Lyne grabbed third in 2:01.76.
Finally, it was Dickie's turn in the night's longest event. The senior was aiming to become the first Lady Vol in program history to earn All-America status indoors and out in the 5000 meters. The Grand Blanc, Mich., got the job done and chipped in a point to UT's team total with an eighth-place time of 16:23.15. For posting the second fastest time of her career, she picked up a bookend All-America plaque to go with the indoor hardware she earned for also finishing eighth in 2001.
It was a positive career capper for an athlete who has endured more than her share of injury and coaching staff turnover during her days in Knoxville.
"This is the icing on the cake," Dickie said. "I am really happy that I was able to score for the team tonight. When I was younger, I was concerned about being an All-American and about myself. This time, it was about putting points on the board for Tennessee. After seeing Dee Dee and Nicole do what they did, I just wanted to contribute, and I'm glad I was able to."
While Dickie and NCAA pole vaulter Christie Elwin (Adelaide, Australia) see their Lady Vol careers come to a close, Cook and Trotter will remain in California and compete for another week. The two will join the Lady Vol coaching staff for the trip to Palo Alto for next weekend's USATF Championships.
|800m Prelims 11:05 a.m. PT
|Nicole Cook
|2:05.21p/3rd, Ht. 3
|5000m Prelims 9:20 p.m PT
|Sharon Dickie
|16:24.74p/6th, Ht. 2
|Pole Vault Qualifying 10:00 a.m. PT
|Christie Elwin
|800m Semifinals 11:05 a.m. PT
|Nicole Cook
|2:05.64p/5th, Ht. 1
|400m Prelims 12:55 p.m. PT
|Dee Dee Trotter
|52.52p/1st, Ht. 5
|400m Semifinals 8:25 p.m. PT
|Dee Dee Trotter
|400m Finals 7:20 p.m. PT
|Dee Dee Trotter
|50.66!sr (8 pts.)
|800m Finals 8:20 p.m. PT
|Nicole Cook
|2:04.02 (3 pts.)
|5000m Finals 8:40 p.m PT
|Sharon Dickie
|16:23.15 (1 pt.)
1 - SC Standard For 10-Foot Pit
2 - SC Standard For 12-Foot Pit
DNF - Did Not Finish
DNQ - Did Not Qualify
DNR - Did Not Run
DNS - Did Not Start
f - Facility Record
h - Hand Times
NH - No Height
NM - No Mark
p - Prelims
sr - School Record (Outdoors)
w - Wind-Aided
# - NCAA Regional Qualifier
* - NCAA Automatic Qualifier
+ - NCAA Provisional Qualifier
! - Personal Record (Outdoors)


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Your browser does not support iframes.
Bob McDaniel's first few months as Grant County coroner have been busy. He's been called to nearly two dozen death scenes, the majority of them where someone died of natural causes.
To date, he's had only a couple of fatality accidents that he's had to investigate.
Dry Ridge Mayor Clay Crupper said he had to "cut down to the bone" in the 2011-12 budget.
The city council approved the second reading of the budget during its June 6 meeting.
The budget included $1.66 million in general fund appropriations, $104,950 less than current year's budget.
"It's going to be awfully tight," Crupper said. "We couldn't give any raises. We couldn't do nothing."
High-speed Internet is just around the corner for residents of Corinth.
The city of Williamstown is putting the final touches on a new cable system for the southern end of Grant County.
Corinth residents are encouraged to attend an informational/signup meeting planned for 7 p.m. June 16 at the Corinth Community Center.
The service is courtesy of a $535,000 federal grant through the American Recovery and Reinvestment Act. Williamstown matched the grant with $134,000.
Editor's note: All numbers are taken from the county's proposed 2011-12 budget, which has gone through one of two readings before it is expected to pass in June.
The total budgeted appropriations for the 2011-12 year is $11.004,057, a decrease of $91,000 from last year.
Of that, $5,062,968 was appropriated in the general fund — about $175,000 less than last year's budget.
The bulk of the rest of the appropriations came from the road and jail funds.
The Ark Encounter received the nod from state officials last week, which amounts to $43 million in tax incentives for the project that will construct a wooden replica of Noah's Ark in Williamstown.
The tax incentives were granted under the Kentucky Tourism Development Act. According to the state's website, "eligible tourism attractions allows a rebate of sales tax up to 25 percent of a projects capitol costs over a 10 year period, provided the projects have a positive economic impact."
Local officials expected the state to OK the project.
The Industrial Development Authority will now be handling administrative duties for the Grant County Tourist and Convention Commission.
The two sides finally came to an agreement April 26 after the proposed partnership had been discussed during several meetings.
The move, which is expected to save the commission $10,000 annually, came after the commission voted in February to dissolve the position of director, relieving Judy Mullins of her duties.
"The Ark Encounter is going to be a tremendous boom for everyone," Mike Zovath, senior vice president of Answers in Genesis, told more than 300 Grant County residents in attendance at the annual chamber banquet on April 30.
He was the guest speaker during the banquet, which featured a Noah's Ark theme and is held annually to honor award recipients.
Award recipients included: Tabatha Fryman, Grant Countian of the Year; Dave Brockman, Excellence in Business; Heleen Geisbers, Excellence in Education and Jack Eckler, Volunteer of the Year.
When President Obama announced that Osama bin Laden had been killed by American military forces, Army Staff Sgt. Dirk McComas, was in California visiting with his brother Darrenn, and packing as many visits with family and friends as he could into his 14-day leave from Afghanistan.
"My first thought when I saw it on the TV was, awesome, we got him," said McComas. "My next thought was, it's going to get bad really quick. I need to get back there."
Encil Webster was born and raised in Covington, but Grant County always felt like home.
"My grandparents and parents were from Grant County," he said. "We spent every available moment I could get, all my life, in Grant County because I loved the rural life, the camaraderie and the friendships that you just don't get in a larger city."
Webster recently resigned from the Dry Ridge City Council so he and his wife could move closer to their daughter and three grandchildren in Tennessee.
The following building permits were issued in Grant County in the March 2011:
• March 2:
Ginger Jamsen, storage building, 2100 Turner Road, 288 square feet, estimated cost $5,000; permit fee $36.62.
• March 9:
Christina Souder, new home, 3095 Baton Rouge Road, 1,655 square feet, estimated cost, $134,000; permit fee $430.47.
• March 23:
Gold Star Chili, range hood, 355 Violet Road, 24 square feet, estimated cost, $5,500; permit fee $50.
• March 24:
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