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|Topic Review (Newest First)
Just in case anyone has a similar issue in the future, I will update now and at least once more when we (hopefully) are past this and enjoying our blissfully well-adjusted pup who can be left home alone without issue.
Our trainer did recommend that we step up the crate training massively. In and out multiple times a day. Sometimes waiting two seconds to let her out, sometimes longer, but always varying. We will do some extended stays with a Kong or bullystick as we putter around the house. We will practice opening and closing the crate door while she is in there, but making sure she knows she cannot come out until calm and given the release command. We are also making sure to practice stay/wait exercises to help build self-control. We are giving meals in the crate.
So far, she is doing wonderfully with it. We have a long way to go before I'll be comfortable with leaving her in there while we are not home, but I think we will get there.
Another interesting thing is that we need to practice, as much as schedules permit, is on leash training with both pups in the house, going in and out of sight of one another and switching off handlers between my husband and I. This will help get the pups used to being apart and being worked by different handlers (I do all the obedience classes and exercises, so they are not used to it with my husband). It will also help diminish the excitement of leashes and collars coming out.
Ah, so much to work on, but at least it is all simple things! I love my trainer. I always feel so positive when she leaves. It is amazing to me how much the little things add up for the dogs and how going back to basics is reassuring for everyone.
|Thanks Stevenzachsmom. I did just quickly show her which crate was hers and had her go in right away. I thought since she was crate trained it would be good to put her in her new crate right away at least briefly. As soon as I realized that wasn't the right move, I went all the way back to developing positive associations with the crate. She only gets bully sticks if she is in the crate, so that's her special treat. We've been working on so many different things I've sort of let the crate training slide, but I think we definitely need to get back to working on that daily.
It sounds like you are working awfully hard with Greta. Did you just put her in the crate, when she got to your home, or did you slowly introduce her? - like leaving the crate door open and treating her for going in. I used to give my dog an awesome chew that he only got when he was in the crate. He would get the chew, usually an antler, when we were going out. I still leave the radio or TV on. It seems to me that if you could get her used to liking the crate, your problem would be solved.
I read your entire post. It seems like you have really done your research and are on top of things. Hopefully, the trainer can offer some good advice.
As an update and, in case it's helpful, I'm pretty sure now that there is some SA to her behavior. She seems to zero in on the last items touched in the house. For example, a mug, a mouse, a mouse pad, poop bags, a newspaper, an EZ walk harness...these were the items chosen for chewing when she had blankets, pillows, couches (gasp!), and many other more interesting items within her reach. It was really the mug that clued us in. What could be appealing about that? It turns out, my husband moved it just before leaving for work. It was a 'sit on the desk and hold things' kind of mug.
Unfortunately we had some emergencies come up and were without a puppy sitter for an hour or two both yesterday and today, which is how we learned this. Hope this helps (and sorry my first post was so long)!
New Rescue: Borderline SA or Normal Behavior?
I was hoping to get some opinions on the behavior of our newest addition, Greta. We have an appointment with our trainer at the house coming up on so she can evaluate her, but I thought I would also tap into the experience of everyone on this board. Im trying to discern whether Greta has separation issues or is just a mischievous puppy, or some combination. Here is some background and Ill try to keep it brief:
We adopted Greta only two months ago. She is 1.5 years old. The rescue was able to get a pretty decent history although she was found as a stray. She originally came from a breeder (sounds like a BYB) who sold her as an intact adult (she is spayed now) to someone who then dumped her in a park where she was picked up by the local ACO and sent to a boarding kennel. The purchaser could not be located and so the breeder asked the rescue to keep and place Greta. Greta spent a few weeks at a boarding kennel, then only 1.5 weeks at her foster home. She bonded strongly to a woman at the kennel, then to her foster mom, now to me. So, she has been bounced around a lot in a short time.
I am told she was crate trained at her foster home, but she absolutely lost her mind when we tried crating at my home. She barked non-stop and spun in circles and shredded her crate mat. Ive been working on positive associations with the crate since then, but have not forced her to spend time in the crate (unless she has a bully stick and I am home) as I am concerned she could hurt herself trying to escape. Ive been lax working on the crate training, to be honest, so I should probably step that up. I know difficulty with crating is a common SA symptom.
She is young and a very high energy dog, but has a great disposition. She gets along wonderfully with our other GSD (Lefty, a 3yr old rescue weve had for a year) and is loving and just plain fun. We just started training classes and I plan on pursuing agility with her to focus that energy (we do lots of training work at home too). She is an outgoing and confident dog who does well with other dogs and new people. She is pretty happy-go-lucky most of the time.
Ok, so here is my concern. She gets very anxious when I am not home or she cant access me. If no one is home, or I am in the bathroom for a few minutes with the door closed, she goes on a search and destroy mission for our things (shreds things, like my bedroom comforter or Leftys dog beds). When I get home from work, she is so incredibly excited she is panting and jumping out of control. I get a treat and make her sit to try and refocus her, but we usually have to go outside in the backyard so she can run off the excitement and anxiety before she can be calm again. She only destroys her own toys when we are home, but she is definitely a heavy chewer/shredder of toys.
Now, from day 1 I have made sure to be nonchalant about my comings and goings. I make her sit for attention and meals, etc. So, we are implementing a lot of the protocols for separation issues (and NILIF) and I have read quite a bit about it. She definitely does not have true separation anxiety, but she may have some separation or isolation distress. Or, it could be that she just has puppy brain and too much freedom, mixed with some lingering anxiety. She is definitely very puppy-ish. Oh, she also barks non-stop in the a.m. and sometimes at bedtime, sometimes at noises and I suspect sometimes just because she wants to trick us into getting up. This didnt start until recently and Im not sure it relates, but I figured Id mention it.
We have been making sure, with very few and short exceptions, that someone is always home with her. Im told that her anxiety when I leave is improving. She is getting a little (very little) better about my returns. Greta hasnt been with us very long, so we are hopeful that her improvement will continue.
She does not dig at doors or windows and she has become reliable on pottying outside now. She does not have a meltdown when I get ready for work. I am her favorite person so my comings and goings are a bigger deal, but she is ok as long as she has a person and Lefty there (she was very upset when Lefty had to leave for a recent vet appointment, despite having my mom come over to stay with her). Really, other than the destruction, I tend to see her behavior as somewhat typical, especially considering she is a fairly recent rescue; its just amped up a notch.
I have the pamphlet Ill Be Home Soon and can start working on the implementing the separation anxiety treatment plan in that. However, if she is just being a puppy and still adjusting, that may not be the right program. I can try and contain her to one room in the house, but I have been fearful that will not go well and she will try to tear down barriers and be extra distressed to be separated from Lefty. (I would not confine both her and Lefty in one room together as I dont want him to get frustrated or upset if she is.) If we do have some separation distress/anxiety issues, the last thing I want to do is risk making it worse.
In summary, she is a fairly new rescue, high energy young dog. We know the importance of exercise and training and work hard to make sure she gets lots of both. She is anxious when I leave and beside herself with joy when I return. She shreds inappropriate things only when there are no humans at home, so we make sure a human is home with her at all times (the shredding incidents happened in very short windows of time-weve never left her unattended for an extended period). She has shown improvement on handling my leaving as long as she has a human with her and Im working to make my return less exciting. Crating her has not been a viable option (so far) due to her distress. Weve implemented some, but not all, of the SA treatment recommendations, including NILIF. We have an appointment with our trainer to evaluate her.
So, based on your experiences, is she borderline SA or is this mostly a maturity issue? Would you try confining her to one room or step-up the crate training or both? Should I implement the SA counter-conditioning program or does she just need some additional time to settle in? Someday, we would like to be able to leave her unattended. Right now, we are just managing her so she cant practice her bad behaviors.
Thank you in advance for any insights you may have. I really appreciate you taking the time to read and comment!
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Gray paint tutorial
44 comments:
Lisa...the table is absolutely fabulous!! Thank you for sharing such a wonderful tutorial! I cannot wait to give this a go, probably on something a little smaller than a table to start with. I LOVE the stencil...you just could not buy such a gorgeous piece anywhere! Yay you:) Huge hugs to you ~ TxxReplyDelete
Wow Lisa! You did an amazing job...it looks great :)ReplyDelete
Beautiful job Lisa! It turned out wonderfully, thanks for the step by step!ReplyDelete
Fun! The gray is so pretty!ReplyDelete
Lisa, this is so stunning! I love your tutorial too. I felt like I was doing it every step of the way.ReplyDelete
The slight sheen is a really neat effect. I just love how the light catches it.
Great tutorial and I love the table. I wouldn't have thought about finishing with a walnut stain. Brilliant!! Love the gray! Great job on the photos too!!ReplyDelete
Looks amazing and I love the way you have it styled. Thank you for the process info, bookmarked for later!ReplyDelete
Hi Lisa,ReplyDelete
I think the technique really paid off in the end result! The table is absolutely 2die4!!
I love the glazed look you achieved with the wax.
And the stencil makes it ooh la la!
Very pretty.
Beautiful table and great tutorial, Lisa!ReplyDelete
Cute little table! And I love the stamp!ReplyDelete
Great job! I'll be back to check your future "gray" projects! Great pics too, by the way - love how you showed us a close up of the detailed brushing.ReplyDelete
great job! I really love the color of your cute little table..I will have to gray-ify something one of these days! Have a blessed weekend!ReplyDelete
Beautiful!! I love grey and white, I have started changing my house over to grays and whites. Your table is fantastic, thanks for sharing.ReplyDelete
I just love that little table, your paint technique is beautiful! I am loving your white and grays!!! :)ReplyDelete
Have a fabulous weekend!!!
WOW Lisa! What a spectacular transformation. I love the European aged look and you've done a great job transforming it that way. Did you let them dry between coatings? I totally have a few furniture I want to "grey out" (sigh).ReplyDelete
Hi Marie,ReplyDelete
Thanks for your sweet words! Yes, I did let each coat dry before adding the next layer of paint.
Just gorgeous.ReplyDelete
Wow! What a fantastic paint job. I wouldn't have thought to use acrylic paint.ReplyDelete
Love it! What a great piece.ReplyDelete
Beautiful! Gray is the new black! Can't wait to try this technique. Thanks for the tute.ReplyDelete
I love the color and the way the stain made it look!ReplyDelete
Looks just grayt...or is it greyt!!ReplyDelete
Have a wonderful weekend!!
Well done, Lisa. It looks fantastic. I especially like the walnut stain. It really makes the whole thing look incredibly well finished. I'm totally inspired!!ReplyDelete
This is so cool! Love the finished result!ReplyDelete
I love it! Very beautiful!ReplyDelete
Your little table looks wonderful in grey and the makeover is really fantastic! Now the little one is an absolute eye-catcher and fits perfectly to the decoration.ReplyDelete
I wish you a wonderful weekend
Thanks so much for stopping by my blog...now I've found yours and am your newest follower. ;-)ReplyDelete
I have been finding myself consistently growing more and more fond of grays/greiges over the past couple of months. Your table is adorable. I love the image applied to the top too. This turned out great!
Nice to meet you,
Lovely table and great end result. All the colors blend so well together. Very nice!ReplyDelete
That table is great! thanks for the tutorial. It's great to learn some new technique on painting furniture.ReplyDelete
Thanks for stopping by my blog too! The clay is so great - i hope you can try it someday.
~ Selina
Oh and your son is so cute! I checked out his blog too.
i love the gray and white, nice touch with the chalk board saying too! -deniseReplyDelete
I have been wanting to play around with painting something gray, but haven't bought the paint yet. Your table turned out great and I love seeing the different techniques you used. If you have time, I would love for you to link this post to my blog party at http://firstadream.blogspot.com/ReplyDelete
Unfortunately, painting never seems to be a happy occasion for me. I stink at painting. But this? This looks incredible! I so envy you bloggers who can paint and make it look so professional!ReplyDelete
The finish of your little, gray table is perfection! Your staging is beautiful too. I love all the gray and white!ReplyDelete
Thanks for stopping by my blog. I am your newest follower!
Wow, you made gray interesting!! I hope that you link this up to my Show and Share Sunday linky party. Its open all week. http://craftygeordi.blogspot.com/2011/01/show-and-share-sunday.htmlReplyDelete
I have the same table in brown, and have been contemplating painting it a light color! :) great idea, I really love the stencil on top. the wheels are turnin in my head now! Beautiful!ReplyDelete
It's gorgeous! Thanks for linking up!!ReplyDelete
Oh my! the gray looks amazing! I've been wanting to re-do my bedroom furniture (currently stained cherry) into gray but was nervous about how to do it. Now I know. Thank you so much! It looks awesome!ReplyDelete
Lisa, I love how transformed this table. The gray looks wonderful. I just posted a lazy susan project where I used the same stencil from Graphics Fairy!ReplyDelete
loved the way it turned out!ReplyDelete
Great table. I never find anything at Goodwill.ReplyDelete
I'm totally loving the gray and white lately, too! Beautiful table!ReplyDelete
i LOVE this table! you did such a great job on it - thanks for showing the tutorial on it!ReplyDelete
Lisa, great paint finish on that table. Loving the idea of the gray primer.ReplyDelete
SUPER NICE!! I'm a new follower and look forward to checking out your fun projects!! :)ReplyDelete


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Discussion in 'The Trash Can' started by Vash01, Jan 30, 2013.
Andrei Griazev
Julia is better than a lot of people give her credit for.
There's a reason why she made the final group at several Worlds and in Salt Lake. Her jumps were huge, her spins solid and her speed and power excellent. I remember her practicing difficult jump combinations like 3S+3Lo with ease but she never seemed to get them into her programs.
Her countrywoman Krisztina was an exceptional talent too -- the whole package.
I wonder if they had better training conditions if they could've made it to the top.
I agree with most of this but have to say a word about Czakó, one of my favorite OES. I don't think that she had "the whole package". Maybe if she'd had some ballet/dance training, but I don't think that she did. I did appreciate her artistry, though, under-developed as it was. Her Addams Family LP at the '97 Euros is my favorite program of hers.
I thought that Kostner and Sebestyen should have been 1-2 in the SP in Dortmund, because Arakawa, whom I love to death, and Ando under-rotated their 3/3 combos, Cohen flutzed and her jumps weren't nearly the quality of anyone in the top six, and Kwan traveled all over the place in at least one of the spins and was generally meh (and that was before the casino ad guy jumped on the ice). I would have had Kwan ahead of her in the FS, but she would have had enough ordinal points from the SP -- I would have had Kwan 6th -- to catch Sebestyen for the bronze medal.
The Italian women, who were involved with skating in Italy, who sat in our section and I shared our mutual disgust at the outcome.
Alexander Abt
Matt Savoie
Punsalan & Swallow
Roca & Sur
Lang & Tchernyschev
Gregory & Petukhov
Eric Millot
Lang/Tchernyshev and Gregory/Petukov just didn't cut it because the female partners weren't up to scratch.
Interesting! I didn't realise that. If only she was better at maintaining focus during competition.
I couldn't agree more!
Lisa-Marie Allen
Wachsman and Waggoner
I re-watched the SP from the 2011 Canadians today and it turns out I was mistaken about what I thought. He didn't even attempt a 3A in the SP, but he landed a clean one in the LP. I'm talking about Shawn Sawyer, btw - noticed it didn't say his name in my quote.
Abt and Savoie were the first to come to mind.
Lucinda Ruh. She was born in the wrong era. Those gorgeous spins alone deserved a medal!
According to the protocols, he did go for the 3A in the short.
I thought he did a 3-3, 3Z, and 2A, but I was quite sleepy while I was watching it..
Even today they wouldnt get nearly the credit in the grand scheme of the points system they should, or nearly enough for her to medal. For me if she could just put on a jumping display to the level of her 99 Worlds (clean triple toe and sal in short, 4 clean triple toe and sals in long, plus a barely two footed triple loop) her spins should give her a medal.
Julia would have been great with better conditions, but would she have been a world medalist? Maybe. She had European votes and huge jumps, but she also had that grandma haircut and phoned-in Tarasova choreography.
Julia Sebestyen 2002 Olympics FS
In her later years she didn't show much improvement in the choreographic impression, but in 2010 I personally enjoyed watching her as a beautiful woman skater.
Julia Sebestyen 2010 Europeans 2010 FS
Why is it that a skater is required to have ballet training in order to be considered the total package? While she was extremely rough around the edges earlier in her career, Czako's turnaround in the 96/97 season was quite remarkable. Her programs that season were an absolutely perfect fit for her; while her Addams Family program has always gotten much-deserved praise, her Masquerade Waltz SP was just as dynamic, IMO. Beyond the unique choreography, she was fast and powerful in her stroking, as well as in her spins and spirals, and her jumps in Lausanne were out of this world. A 3t-3t and huge 3z out of footwork placed her 5th- far too low. Regardless, these programs, along with her Nutrocker SP from 97/98 more than proved that she was well-rounded.
What exactly happened to her following 98 Euros? Had she been able to continue, I think she certainly could have medaled at Worlds in 1998 or 1999, as she was just hitting her peak when she disappeared. She had gone to the Olympics at such a young age- 13 in 1992- that it's hard to believe she was only 19 in 1998. While she competed in a couple of B competitions a few years later, I don't think it is fair to judge those programs or performances. I think they had potential, and could have been great if performed throughout a season. Krisztina herself posted videos of these skates on YouTube- her partnership with Bobrin was, though short-lived, pretty magical.
I strenuously agree. His jumps were so wonderful.
Andrei Griazev 2005 Worlds SP
He had one of the best 3As. I saw his LP in Calgary at the 2006 worlds. He skated great but he was the first one to skate (after a poor SP) and he was held down big time by the judges. Not that he was going to medal there, but should have finished higher than he did. As a junior Andrei had great potential. He won the Jr. beating Evan Lysacek. It seemed like those two would be competing head to head over the years as seniors, but somehow Griazev never reached that height. I don't remember if he had injuries or nerves that kept him from reaching the podium at seniors. In 2006 I still believed that he could.
I also agree with Josee Chouinard. She has grace, talent (I watched her do all the triples as well as axel in practice) and a great personality.
Loved.. loved.. loved.. her.. actually after Katerina Witt she was my next favourite skaters.. I was at the live comp that she won and she was amazing - she just popped into the air - such height.. too bad about her nerves she could have been world champ.. but I still loved watching her..
I mention only those skaters, who dont compete any longer (for others that come into my mind I still hope they will take their chance in 2013 or 2014 I dont want to curse them ). My top three in singles starting with ladies:
Josee Chouinard NERVES! At times it was almost scary to watch the way she imploded during actual performance.
Lucinda Ruh wrong judging system considering her strength, at times horrific training circumstances/surroundings & injuries. Having read her biography I wonder how her career would have developed if she respectively her parents had decided to return to Switzerland for training and if shed detected earlier how harmful her super fast spins were to her health.
In case of a poll, my first place for ladies would, however, go to Viktoria Volchkova: like Josee Chouinard nerves again. She had a great jumping technique but most times couldnt transfer it to competition (tough her body type was certainly not helpful for keeping together on the jump department under pressure). I remember her coach, Victor Kudriavtzev, mentioning in an interview how often she became sick before / during competition because of nerves. She also suffered from bad timing when she was at her peak, the Russian ladies team was really strong (Slutskaya/Butyrskaya/Sokolova), so she was usually No. 3 on the team. Later on injuries started to set in (and some really stupid ones, like infected blisters, and so on). After all a pretty bad accumulation of career hampering factors! Im actually surprized no one mentioned her yet!
Russian sweep for me as far as men are concerned:
Alexander Shubin: Wrong timing (so Russian fed didnt promote him like they did with other upcoming talented young skaters) & injuries. Like it was mentioned with Andrej Griazev he beat Evan Lysacek when he won JW in 2003 with 8 triples and a quad if I recall it right. So much potential that never realized.
Ilia Klimkin: skated the wrong time as he had to compete against Yagudin/Plushenko/Abt at their best during his own peak years, then injuries set in. Considering his strengths (spins, interesting transitions), its a pity he had to compete under the 6.0 system for the major part of his eligible career. He also had his share of bad luck not only concerning his own health in terms of injuries in 2003 he had to make a coaching change as his former coach childhood days had passed away. Certainly not an easy situation!
My top pick for men, however, is Alexander Abt: Some injuries, which definitely hampered him from exploitation of technical capabilities combined with the most awful timing Ive ever seen in skating (e.g. competing against Plushy & Yagudin at their peak during the quad era of 6.0 system). Add lack of support by own fed which also showed in judges marks on national and international level. Nerves also seemed to be a big issue just a different skater in practice and competition, not only jump wise, but also the speed was at a total different level.
One side note: I wonder how skaters having such careers deal with it. Personally I think that in the long run you actually might be better off with having been a great skater, who fans will remember for her/his performances / skating even decades later despite they didnt win the big medals, than having been a mediocre skater who won a medal randomly and you are only remembered for statistical purposes or even worse in a context like it can be seen in the least appealing medallist thread.
My list:
Alexander Abt
Andrei Griazev
Ilia Klimkin
Sergei Dobrin (IMHO he had great potential, he's coaching now but still has all the triples and even a quad sal and toe)
Viktoria Volchkova
Sarah Meier
Tomas Verner (he had his chances, blew them)
Susanna Pöykiö
Julia Sebestyen
Elene Gedevanishvili (don't think she'll win a Worlds or Olympics medal in this life)
Why is Sergei Dobrin not competing anymore?
Injuries. If I recall it right even some hallux valgus problems. Some skaters have great talent, but just not the body that can sustain elite figure skating. : Actually Russia had many promising skaters that time but almost all of them had to quit at some point because of ongoing injury troubles - Alexander Uspenski is another one that comes to my mind.
I think it was Alexei Mishin who once referred to Abt as "a bright star born too early or too late".
She was one of the first names that came to mind, but I wasn't sure if we were counting Euro medallists in this thread or not. But if not, then definitely her. I absolutely loved her jump technique and her statuesque style. Sounds like she really suffered from nerves and bad injuries - I think her chest might have caused her problems too I also thought she often looked quite slow; nonetheless I thought her very stylish.
He also said in a recent interview that he realized at some point that he did no longer "profit" from competing professionally.
"His" generation of skaters (he named Lutai and Griazev for instance) were taught to skate with the old judging system and never were able to fully adapt to the new one and then it was too late.
So he turned to coaching and so far he's doing a really good job. He coaches at a rink somewhere in Siberia and his pupils are winning medals left and right. He seems very happy now and he still has all his jumps, it's amazing.
Caroline Zhang
Definitely a tough decision IMO because there has been so much quality skating I've seen or observed throughout the years. In regards to Ice Dancing, Kerr & Kerr comes to mind, and another fabulous dance couple that I love just as much as Torvill & Dean.
Elizabeth Punsalan & Jarod Swallow at 1998 Worlds.
You're kidding, right?
THIS!! I'll always believe they deserved at least one World and one Olympic medal in their career. But politics wasn't on their side in their day.


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Nope - You will need to carry them on your belt with mag pouches - it is the best way.
Howdy all. I don't know if this is the proper sub forum for this or not, but I have a question. My local club is going to have an Iron Man shoot. 80 to 100 shots, timed, and the clock runs until the last shot is fired. Run and gun style stages. What I need, is a link or information to find a handy, accessable way to carry enough mags. 6 or 7 likely. Is there any other way to carry them, close at hand, other than the beltline?
Nope - You will need to carry them on your belt with mag pouches - it is the best way.
That is the best way. I carried with three separate, individual single mag pouches and two mags in my back pocket this spring for my first USPSA club match. Pocket carry mags are allowed. I have since got two good double mag holders. The pros or more experienced really have some fancy modular, multiple staggered set ups that take up a lot less belt space.


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Aluminum is peculiar stuff.
How is your gun's aluminum frame finished now? Is it "bare metal" (that is, anodized)? Is it painted? Is it blackened? Is it black anodized?
What do you want it to look like, instead?
Bare aluminum exposed to air and moisture automatically forms a self-protective oxide which keeps it from further corrosion. Anodizing forms a much harder, sturdier self-protective coating, and can be colored, but it has to be applied by a specialty metal-plating shop. Paint wears off.
Brownells sells aluminum-specific spray paint. They sell sturdier, bake-on paints suitable for aluminum too. There also are proprietary paint and coating finishes, which have to be applied by a specialized shop.
Surface preparation is vitally important, in any case. You can hand-sand, sand- or bead-blast, or polish. Whichever you choose to do, it will affect the adhesion and final appearance of your re-finish job, so it must be done carefully.
Does that help?


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Discussion in 'December 2008' started by Dlev59, Dec 19, 2008.
16. Yeah he's going to be sitting a few games this season, haha.
You honestly think that BubbaChuck deserves to be an All-Star THIS year? Put it this way: If the fans didn't vote him in, do you think that he'd be picked by the coaches?
Well he is the leading scorer on the team, and his EFF rating is highest among the starters. So I guess if any of the players on this team were to go he would be the one.
Lmao @ Lee, just admit that Stuckey got off and was the best player on the court last nite. ROFL!!!!!
Nobody is playing at an all-star level on our team this year. I agree that AI is probably the closest, but he really doesn't deserve it either. You need to either be an incredible standout (like Wade this year) or you need to make your team win. AI has been mildly impressive stats-wise, but it's not like we suffer when he doesn't play. 4-0 before he arrived and didn't seem to miss him last night.
I'm not trying to hate on A-I. I don't see any of our guys playing at an All-Star level and our record isn't at a position that it's been the past few years to make an argument for any of 'em. I'm not losing any sleep over it. In fact I'd be kinda pleased if they all got snubbed in an effort to let the air out of some of those fat egos. Iverson will prolly make it on fan votes but I see a lot of other guards in the EC that are more deserving of the acclomades this season. I'm rooting for Bubba to play at an All-Star level each and every night but I haven't really seen it yet with the exception of a few games here and there.
This team is not even PO team :2nd yr player has to bail out vets? against of seriously undermanned team? C'mon... They probably improve a lil' bit but rebounding and D issues will remain. Ok, Pistons may play in 1st round but either orl or cle or bos will wipe them out.
Pretty impressive win until you remember they were playing the Bulls. Is there an NBA player than Ben Gordon can guard? Very nice game from Prince.
Agree with you here TaS....I am thinking that Stuckey participates in Freshman-Sophomore game if they still have this season. But we have no one else worthy of the actual game or the skills competitions
not sure about all the soph... but would think stuck is a lock, would be nice for AA if he could get a shot at it too.... the rest of the team sit at home and get a chip on that shoulder that seems to have been misplaced since 04.
Well this will probably have it's own thread in about six weeks, but I figure that the locks are probably Kevin Durant, Al Thorton, Al Horford, Spencer hawes, and Stuckey.... the others would be Oden, Yi Jianlian, Corey Brewer, and maybe Julian Wright Joakin Noah and Daequan Cook I think Aflollo could make it he gets more PT in the next 15 games and the Pistons actually win due to his contributions.
Isn't Oden a rookie this year? I think you're a rookie based on the season you play your first minutes, not based on when you're drafted.
yeah I wasn't sure how they would categorize him either, but since he only played summer ball, they would probably consider him a rook even though he got paid for the whole year..
What!!!! How can you miss Acie Law....How frikking stupid is the Hawks Org. you pass on Deron Williams AND Chris Paul for Marvin Williams, then screw it up again by passing on Stuckey for Law....talk about drinking the Draft flavored Kool-Aid.......
I'm not sure that jersey sales can be strictly correlated to playing ability; same goes for fan voting. I think most of that has to do with style and marketing, and if it was only about style, I think AI should be there every year. as for his play this year, ehhh, more than any other piston maybe, but i wouldn't put any of them on my all star team as of right now.
NBA.com : Yi Jianlian Career Stats Page look like an allstar to you? he's number 3 in the ballots.....
Oh...I'm not saying you are not right.....A.I. definitely isn't the cats meow or anything, I'm just pointing out that he is at least "arguably" the best guy on the team statwise, so it isn't too awfully surprising that he is being voted for by the fans, and getting an additional "rep" bonus on top of that.
I agree. I don't give as much consideration to he initial 4-0 as some might...but I do agree that nobody is really earning all-star consideration.
superb game by stuckey. superb.
China roots for who ever they can. I bet if Yao was in the Eastern, Dwight wouldn't even be in it. They should really only let people in the USA/Canada to vote.
Separate names with a comma.


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Hey folks. New to the forum and I have a question.
I'm a military guy and have been stationed in OK for 2.5 years. I was blessed enough to make friends with a couple of squadron-mates that got me into duck hunting. Now I can't live without it. There is a distinct possibility of me PCSing to Columbus before I have another chance at a September teal hunt here in OK. I know delta hunting is some of the best in the nation, but I'm curious as to what, if any, duck hunting there is to be had in eastern MS. I would think the Tom Bigbee would attract some quackers, but I'm worried it's too far east. Any words?


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SN 1.61 SN 6 Nāma Name
Translated by Bhikkhu Bodhi
"What has weighed down everything?
What is most extensive?
What is the one thing that has
All under its control?"
"Name has weighed down everything;
Nothing is more extensive than name.
Name is the one thing that has
All under its control." [121]
[121] In pāda a, I read addhabhavi with Be and Ee1 & 2, as against anvabhavi in Se. Addhabhavi is aorist of adhibhavati, to overcome, to overpower; see CPD, s.v. addhabhavati. Spk: There is no living being or entity that is free from a name, whether the name be natural or fabricated. Even a tree or stone with no known name is still called "the nameless one."
SN 1.62 SN 62 Citta Mind
"By what is the world led around?
By what is it dragged here and there?
What is the one thing that has
All under its control?"
"The world is led around by mind;
By mind it's dragged here and there.
Mind is the one thing that has
All under its control." [122]
[122] The verb in pāda b is passive. Spk to v. 246 glosses the active parikassati as parikaḍḍhati, to drag around. Spk: Those who come under the control of the mind are subjected to total obsession. Spk-pṭ: The sutta speaks of those who have not fully understood reality. But those who have fully understood the aggregates and abandoned the defilements do not come under control of the mind; rather, it is the mind that comes under their control.


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Th Chinese Communist government has always struggled with issues of religious freedom given that a basic tenet of communism was opposition to the institution of religion. President Hu Jintao reaffirmed his government's support for the principle of religious freedom, but buried in his words were some disturbing comments. "We shall carry out the Party's policy," he said, "of free religion…The Party shall reach out to religious believes and held them through their problems." He urged those who believe in religion to be patriotic citizens and support the idea of a unified nation .
The essence of religious freedom is that government does not tell people what to believe nor does government provide assistance to help people "through their problems." All governments hope citizens are patriotic, but the individual decides what constitutes being patriotic, not the government. The Chinese Communist government continues exerting a strong role in leadership of its nation's Catholic hierarchy and does not accept the supremacy of the Pope in making religious decisions for members of his faith. Current religious policies of the Chinese government are not perfect, but they certainly are an improvement in what earlier Communist leaders regarded as the meaning of religious freedom.


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|Topic Review (Newest First)
Re: Advice on O'Day 22
I agree that with boats of this vintage, the condition of the whole package - from the trailer to the outboard and boat in between - trumps everything else; even price. The CL ad is gone, but if the Catalina was $3,000 (vs. 1,700 f/ the O'Day) the Cat could be a much better value if the O'Day is a money pit. A pair of good sheet blocks w/ hardware (for instance) could easily be $130; there is 10% of the $1,300 difference right there.
If everything else were equal (both are Bristol or both are money pits):
The Catalina with the swing keel will go to windward better and have a more pleasant motion (keel down); Catalina Direct has all the parts you'll need; with the keel cranked up, the Cat will be easier to trailer.
The O'Day will sail better with the board up than the Cat w/ the keel up, but that's kind of a fine point; the O'Day does not have the possibility (however unlikely) of catastrophic swing keel failure;
|Sal Paradise
Re: Advice on O'Day 22
Its a swing keel not a centerboard on the Catalina.
Its 500 lbs of iron and extends 5' down. So It adds some stability. Sometimes we motor out of the inlet with the keel up. When we crank our keel down the boat really gets more stable, in a very noticeable way.
Re: Advice on O'Day 22
Originally Posted by Cincy020 View Post
Would it be safe to say that a Cat 22 would be more stable than the O'Day? I don't believe it has the centerboard.
If by "stable" you mean "less likely to capsize", then no, I don't think that is the case. The centerboard on the Catalina doesn't give the boat more stability than the stub keel on the Oday. The centerboard is primarily a more efficient foil than the stub keel, allowing the Catalina to sail closer to the wind. If by "stable" you mean will the Catalina heel less, then that may be true, but only marginally.
With boats of this size and age, I would go with the boat that has the most solid deck and hull, the best sails and the best outboard. Those are the three items that are (from highest to lowest) the most difficult/expensive to fix or replace.
One other feature that recommends the Oday over the Catalina: the head in the Oday is behind a bulkhead with a door. Never underestimate the value of this feature when sailing with the ladies. By contrast, the head in the Catalina is out in the cabin. If you want privacy, you have to chase everyone else out from below and close up the hatchboards. A real pain.
Re: Advice on O'Day 22
We owned one back in the 70's-80's. Very simple boat, yet a forgiving design. Since we had previously owned a swing keel boat, we felt the O'Day was much more stable and sailed better.
I agree with a previously poster that the interior plywood work would need a keen (and experienced) eye to evaluate. If that holds up, then I think the O'Day would be worthy of your attention.
The trailerability was a definite plus since it was not a big deal to rig the boat as we travelled to many inland lakes.
$1700 is a decent price, especially with a trailer, if the wood issue checks out.
Re: Advice on O'Day 22
Thanks for the input. The plywood issue was one thing that I thought could present an issue, so thanks for your input. In the little shopping/experience I have, I had never seen or heard of this being done. That being said, I don't understand how "aging" wood would be a problem and that water damage would be plausible.
Would it be safe to say that a Cat 22 would be more stable than the O'Day? I don't believe it has the centerboard.
Re: Advice on O'Day 22
Another cause for rotten bulkheads needing replacement is leaving the hatches open to rainwater and snow. This Is an obvious sign of neglect by the previous owners. Look for more rot low in the boat, bilges, etc. There is probably damage there that might not be repaired, or might be difficult to repair. I would also look for rust on metal fittings in the cabin and below deck. If you see any signs like this, estimate cost or repairs, replacement and be prepared to walk away.
Also run the outboard. It may be no better than an anchor if it is damaged.
Re: Advice on O'Day 22
Depends on your use of the boat. Quality-wise, I think they are similar. Value-designed and built, neither are high-end. Both are good boats. If this Oday is the stub keel model without the centerboard (I think Oday went to the keel/centerboard set up on the '76 model), then the Catalina will sail better. The ad says that all the plywood has been replaced. If that means the interior bulkheads, then watch out for two things: the quality of the interior joinery (not great from the factory) is now doubly suspect. I've seen some horror shows below when owners do their own work. Also, if the bulkheads below got so rotten they needed replacement, that also means there were leaks in the deak that let the water down there; this also means there was water intrusion into the deck. How was that remedied? Has the deck been recored (a very big job rarely undertaken on cheap, old boats). How were the deck leaks fixed? Removal and rebedding for the deck hardware, or some squirts of silicone around the fixtures? That is a really cheap price for a boat and trailer; to me it indicates aknowledgement of problems. Check for deck delamination, water stains on the bulkheads below, evidence of rebedded hardware, etc. Remember, no matter how much you pay, there's no such thing as a cheap boat.
|Sal Paradise
Re: Advice on O'Day 22
A lot depends on if you will trailer launch or have the boat docked. This would be better docked, and a Cat better if trailer launched.
I like the color. I have Cat 22, but I see both around. I have read the shoal keel Oday is a little more tender than the Cat but on the other hand the swing keel on the Cat is a maintenance worry.
Looks like a nice boat for a nice price. Good luck.
Re: Advice on O'Day 22
ODAY 22 Easy and Reasonable
Here is the link. Sorry for that
Re: Advice on O'Day 22
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Ali Banuazizi's scholarly interests include political cultures of the Middle East; comparative study of religion, civil society, and politics in the Middle East; and Iran's social history and contemporary domestic politics and foreign relations. Professor Banuazizi is currently the Director of the Program in Islamic Civilization and Societies (ICS) and Chair of the International Studies Academic Advisory Board at Boston College. He is a past President of the Middle East Studies Association (MESA) and the International Society for Iranian Studies (ISIS). He has held visiting appointments at Princeton, Harvard, Hebrew University of Jerusalem, M.I.T., and Oxford University.
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Party Crab Dip RecipeRead Reviews Be the first to add a review
5 1 2
Nothing shaves time from party preparations like a no-fuss appetizer. Kimberly McGuire's rich and flavorful seafood spread is the perfect example. The Dunlap, Illinois reader suggests serving it with crackers or toasted bread rounds.
Recommended: 25 Slow Cooker Dip Recipes for Worry-Free Appetizers
- 1 teaspoon cornstarch
- 1/2 cup white wine or chicken broth
- 1 package (8 ounces) cream cheese, cubed
- 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
- 2 tablespoons half-and-half cream
- 2 tablespoons minced fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 cup (4 ounces) shredded cheddar cheese
- Seafood seasoning or paprika, optional
- Crackers and/or raw vegetables
- In a large microwave-safe bowl, combine the cornstarch and the wine or broth until smooth. Add cream cheese. Cover and microwave on high for 45 seconds; stir. Microwave 45-75 seconds longer or until smooth and slightly thickened.
- Stir in the crab, cream, parsley and Worcestershire sauce. Cover and microwave on high for 45 seconds; stir. Add cheddar cheese; heat 45-60 seconds longer. Stir until the cheese is melted. Sprinkle with seafood seasoning if desired. Serve with crackers and vegetables. Yield: about 3 cups.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Party Crab Dip in Quick Cooking November/December 2001, p19
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Mar. 4, 2008
"I needed something in a hurry for an impromptu party, and came on line to Taste of Home Recipe search - decided to try this - what a success! Very tasty!!! Came home with an empty bowl and many requests for it. It will go into my "favorites" that's for sure!"


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The Alsatians wring more feeling out of stub than seems possible for one abrupt syllable that merely translates as "room"—in the domestic context of old Alsace, a combined living-dining room. For the Alsatian writer Gérard Oberlé, stub is synonymous with coziness, a cocoon of "physical, spiritual, and moral happiness" bundling "intimacy, volupté, comfort, trust, tranquillity, security, harmony." When the stub leaves home to take up occupancy in a public eating place it becomes a winstub, or "wine room," a strictly codified subspecies of bistro (or tavern, if you prefer) unique to this northeastern region of France. Winstube are often casually described as wine bars, but if that's what you go expecting, you'll be very surprised.
Like the bouchons of Lyons, the crêperies of Brittany, and even the cafés of Paris, winstube can be seen as an imperative: the eating and drinking culture in Alsace is so strong and specific it required and evolved its own format. In Strasbourg, the provincial capital, and the romantic medieval towns within a two-hour drive of it, the rules are clear. A restaurant with the trappings of a winstub but that serves roasted langoustines with vanilla butter is not a winstub. Just as, sorry, choucroute garnie (sauerkraut with a theoretically infinite possibility of pig parts) served in a place with valet parking and crystal chandeliers will never be a plat de winstub.
Alsace lies on the fertile plain between the Rhine and the Vosges Mountains, but the mighty Germanic quality of its cooking is traced to more than a shared border with that country. The fact that the Treaty of Westphalia awarded the area to Louis XIV in 1648 did nothing to stop Germany from annexing it during and following the Franco-Prussian War, from 1870 to 1919, and again during World War II. Alsatian cooking worships the pig and glorifies the cabbage, but as I discovered on a search for the most authentic winstube, there is more behind the picture on the poster: savory and fruit tarts, crazy stews involving ears and tails, salads tossing cheese and sausage, foie gras, quenelles, freshwater fish, escargots, and panfried potatoes (for which there is an absolute fetish). Yeast cakes and cookies (and cookies and cookies, especially at Christmas) do their best to satisfy a populace with a deep sweet tooth.
Wines from outside Alsace are tolerated in winstube, if not embraced. Two of the most popular grapes in the region, Riesling and Gewürztraminer, are closely identified with Germany; the third is Pinot Blanc. (Muscat, Pinot Gris, Sylvaner, and Pinot Noir are also cultivated.) The wines are generally vinified dry, as elsewhere in France, and marketed by varietal. Visiting all the vineyards on the Route du Vin—which stretches for more than 105 miles along the eastern foothills of the Vosges, from Marlenheim, west of Strasbourg, to Thann, near Mulhouse—is a nice half-life's work.
What do winstube look like?They are too familiar to Alsatians, too much a part of the social fabric, for them to be of much help ("A winstub looks, well...like a winstub!"). This means: paneling in warm honey tones. Kelsch, the traditional checked cottons of Alsace, on the tables and at the windows. A kachelofen, a woodstove faced with faïence tiles, for heat. A profusion of pottery: earthenware from Soufflenheim, stoneware from Betschdorf.
The setting is inseparable from the food in a winstub: c'est un tout.
Wistub Brenner, Colmar
When winstube go wrong they're pretentious or indigestibly cute; the Brenner wouldn't know how to go about aspiring to either. The interior is invested with that sort of non-décor décor that people who began their eating careers in France 50 years ago know can be a good sign. Lunching outside is a dream, though you might be thrown off the trail by the Provençal tablecloths and miss one of the most authentic eating experiences in Alsace. The view takes in the river Lauch and a lovely string of chalky half-timbered houses, their window boxes a convulsion of pink and red geraniums. There's nothing to undo the magic—unless one of those tragic little tourist "trains" swings by. Courage.
My waitress confirmed that I was the only person in Brenner's history (it opened in 1994) to order choucroute garnie and tripes au riesling in the same meal. I explained that I only get to Colmar about once every 20 years; that the winstub's choucroute had the reputation for being le fin du fin de la tradition; and that though I'd read I'd be seeing tripe everywhere, this was the only place I'd found it. I thought it made marginally more sense to start with the choucroute—for some reason it seemed better to put the tripe on top of the sauerkraut rather than the other way around. There are two schools of choucroute. One is the pile-on school. Excess is a virtue. Seven kinds of sausage and as many pork cuts is not unusual. The number can climb even higher if the supplying charcutier is ambitious and has stamina. Obscure Alsatian sausages—varieties made with tongue, beer, ham, or potatoes—could all in principle add their charms to a choucroute. Eric Westermann of the one-star Buerehiesel, in Strasbourg, says his family recipe calls for honey and vinegar to caramelize some of the meats. So you see how baroque the permutations can get.
The second dominant school of choucroute is Brenner's. This is the Virgin's choucroute, pure but not chaste. The tender sauerkraut has a long, sweet, mouth-filling finish, the result of patient simmering with thinly sliced onions, black peppercorns, juniper berries, Riesling, smoked shoulder butt, smoked slab bacon, and poached salted slab bacon. The pork is joined on the plate by a boiled potato; a pair of frankfurter-style Strasbourg sausages, their taut skins snapping first under your knife, then under your teeth; and a Montbéliard sausage. Flavored with cumin, it's smoked without flames over the dust of resinous woods like pine and spruce. There are two mysteries to Brenner's choucroute, great as it is. Why is the mustard industrial?And why, in a region so rich in pork products, does the chef feel the need to cross the border into the Franche-Comté, the pays of Montbéliard?
Honeycomb tripe cooked in Riesling with lots of onions is served in mini made-in-Alsace enameled cast-iron casseroles from Staub. Like Brenner itself, they're slightly chipped. The flood of thin sauce touched with cream threw me, as did the sautéed potatoes. But then they're always surprising you with sautéed potatoes in Alsace. (I'm still struggling to love and understand the ancient regional coupling of sautéed potatoes and bibalakas, a mixture of fromage blanc and cream.) Au riesling is never going to replace alla fiorentina as the world's favorite tripe dish. But anything that keeps offcuts on the table is a good thing.
Auberge à l'Illwald ("Le Schnellenbuhl"), Sélestat
The cooking here is on such a high level it seems mean to more rustic winstube to put them and the Illwald in the same pot. On the other hand, at least everyone knows where the bar is set. Winstub classics like headcheese and baeckeoffe (a stew of beef, lamb, and pork that usually includes a pig's ear and tail) still look like themselves after chef Frank Barbier flexes his technique. They just taste better: brighter, more exciting, more gastro. The auberge and a 16-room hotel with a nicely balanced new-old feel occupy a handful of vernacular farm buildings disposed around a courtyard where Labradors torture a tethered sheep. The Illwald is hard by a spectacular forest with a large game reserve, and beside a busy road, but I was only annoyed by the cars when walking between my room and the auberge; inside you hear almost nothing. Like the food, the dining room is a high-end spin on winstub traditions. I never walk into a restaurant and think, There's nothing here I want to change, but the Illwald is beyond improvement. A columnar wood stove warms a corner. Kelsch woven by the Gander family in Muttersholtz drape the tables. Reverse paintings on glass are from the wonderful Arts et Collections d'Alsace boutique in Colmar. Amusing murals suggest how it might go if the animals took over: a hare and a fox ride in a nautilus-shell carriage, drawn by a man.
A l'Aigle d'Or, Osthouse
Customers call the cat who freely roams this winstub by name: it's that kind of place. L'Aigle is the only restaurant in Osthouse, A La Ferme the only hotel, so when you book a room at the one you automatically wind up eating at the other (both places are owned by the Hellmann family). It takes three minutes to reach the hotel from the winstub, a pleasant walk that could be a lot more if Osthouse woke up a little: while attractive in the gruff way of Alsatian farming bourgs, the village is sleepy, and the fear is that sleepiness will soon result in death. A La Ferme has seven rooms, three in an early-19th-century farmhouse, which you choose for their humble antiques. The others, in an outbuilding once used for drying tobacco, are bigger and more "up-to-date." But a night here is about the breakfast, not the rooms. The younger Madame Hellmann's kugelhopf—a yeast cake with almonds and raisins baked in a tube pan with swirling fluted sides—is a modèle du genre. All petticoat lampshades and morbid gold swagged curtains, l'Aigle looks like Waverley Root just got up from dessert (cinnamon ice cream, say, and an apple roasted with salted butter) and the hot plates have been toasting in their warming tower ever since. L'Aigle's menu reads like the excellent Petit Recueil de la Gastronomie Alsacienne (Editions S.A.E.P.). Matelote brings together assorted freshwater fish in a sauce of fumet, cream, and mushrooms. Pot-au-feu always begins with a bowl of bouillon, except in Alsace, where it begins with marrow quenelles in a bowl of bouillon. When I remarked on the clearness of the broth, Madame Hellmann said, "Well, it had better be, monsieur. It had better be!" L'Aigle also observes regional pot-au-feu distinctions by serving it with individual carrot, cucumber, celeriac, and beet salads. These are in addition to the root vegetables from the pot, and yet somehow the salads seem so necessary (unlike the sautéed potatoes).
Le Clou, Strasbourg
According to Marie Sengel, the charismatic owner here and a born gatekeeper, winstube are an exclusive club with few members: Le Clou, Le Sarment d'Or in Riquewihr, Wistub Brenner in Colmar, Caveau Morakopf in Niedermorschwihr, A l'Aigle d'Or in Osthouse, Burestubel in Pfulgriesheim—and that's it. (Strasbourg's Zuem Strissel, she says, is a fake.) While the list is short, ignoring what most French food professionals consider to be the facts, you can't dismiss it. Sengel is a practicing authority, and her view, like the Illwald, establishes a yardstick, use it or not. I've never seen Le Clou not crowded. On a soggy winter day the smell of Muenster melting over an entrecôte mingles with the steamy, doggy exhalations of boiled-wool jackets. Tables are shared, which most Americans are really not comfortable with, so you just hope for the best. The walls are hung with Hansi village scenes and the marquetry landscapes the Spindlers of Boersch have been chiseling since 1893. No matter how many times I have the winstub staple salade strasbourgeoise I still find the idea of combining Gruyère; cervelas, a sausage with the texture and color of mortadella; and oniony vinaigrette delicious but weird. When I'm in Strasbourg on a day when I know one of my meals is going to be choucroute, I make the other one this salad and a plate of marrow bones and don't feel too deprived. Other dishes from the winstub canon include escargots à l'alsacienne (with bouillon spooned into the shells, in addition to the standard parsley-garlic-shallot butter); and high-and-fluffy cheesecake, taken with a glass of kirsch.
Chez Yvonne ("S'Burjerstuewel"), Strasbourg
This winstub was founded in 1873, but it was Yvonne Haller who, running the place from 1954 to 2001, gave it institution status as "the Lipp of Strasbourg" (the reference is to the famously snooty Paris brasserie). Haller treated the winstub like her living room, padding around in carpet slippers, acting cozy with the artists and politicians she liked, and icy to everyone else. Some now say that the food wasn't all that great, that you went for the personnage. That is not my memory, and Haller wasn't even nice to me. I'm sure she earned the 1990 reviews I gave her salade strasbourgeoise and a dessert the kitchen still produces, prunes poached in Pinot Noir. It would have made no sense for restaurateur Jean-Louis de Valmigère, Chez Yvonne's new owner, to keep the name but change the look—the look, after the name, was what he paid for. It's all still there, down to the last stork engraving. The banquettes are as cruelly padless as ever. The food is another story. Inserted into the menu are all sorts of irresistible things that are as alien to winstube as hamburgers, like a tartare of scallops and vegetables. Chez Yvonne is still basically what it was under its matriarch, but Valmigère is a businessman (he owns the disputed Zuem Strissel plus a Strasbourg taqueria, a stain he seems to have survived), and he wants it both ways: winstub + "modern bistro." The regional dishes have nothing to apologize for. Slices of stuffed goose neck—a mixture of ground meats, pistachios, and foie gras sewn into the bird's neck skin—are served on a block of lentils. Smoked brisket draws on the microcuisine of the Alsatian Jews. There's something cavemanish, in a good way, about the pork shank braised in beer and orange bitters, its gelatinous sleeve of fat shrunk back like a fallen sock. Hold the sautéed potatoes.
La Stub, Obernai
La stub is part of the large Le Parc hotel complex in the semi-countryside a 10-minute walk from the center of Obernai. If you linger in one medieval town in the region, Obernai should be it. Others on the Route du Vin claim to be prettier, but nobody takes them too seriously (unless the town is Riquewihr). The appearance of storks traditionally signals spring in Alsace; in Obernai they make their nests atop the neo-Gothic church of Saints Pierre et Paul. With 62 rooms, two pools, and a spa, Le Parc enshrines a certain idea of taste and comfort you may have to be French, middle-class, and from someplace other than Paris to appreciate. Still, it's not a hardship to spend the night here. Rooms decorated in an Alsatian idiom, i.e., with a lot of wood, have more atmosphere than those done in a "contemporary" style. Having established a serious restaurant, La Table, at Le Parc, owner Marc Wucher opened a winstub the way fancy chefs in other parts of France open bistros. He did a magicianly job creating it from scratch, filling it with paneling salvaged from a church, Betschdorf steins, and a kachelofen below regulation rails for drying tea towels. La stub specializes in heart-attack food, but what a way to go. Every winstub does a whole brick of breaded-and-deep-fried Muenster; judging this treatment too tame, chef Jacky Schweighoeffer coats it instead with grated potatoes and onions bound with egg. "Deep-fried" isn't the first thing you think of when you think of tête de veau, but Schweighoeffer finds a way, enfolding it in brik pastry. A boat-size meringue glacée comes with enough ice cream for an eight-year-old's birthday party. The too-muchness makes sense when you learn that Schweighoeffer is also the chef at La Table. Somersaults aside, he dresses a marbly terrine of foie gras and pork cheeks with Melfor vinaigrette, and you have to like him for it. Produced in Alsace, Melfor is a distilled beetroot vinegar infused with plants and softened with honey.
Le Marronnier, Stutzheim
If you knew in advance that Le Marronnier had 500 seats you'd never go. But forget everything you've suffered in French restaurants that accept groups and, when staying in Strasbourg (at Le Chut, l'hôtel du moment), book a cab and cover the 6 1/2 miles to Stutzheim. Built as a farmhouse in 1748, Le Marronnier was re-created as a winstub in 1990 by the Friederich family, who removed the plaster masking the beautiful half-timbered façade and transformed the courtyard into a shady spot for savoring pork-liver quenelles. Among the warren of dining rooms, La Salle Bleue is in a newer addition, but it's at least as adorable as the older spaces, with a massive stepped kachelofen, an integrated bench following the oven's zigzagging contours, and a quantity of embroidered samplers. Le Marronnier is not always besieged by groups; there were none the night I was there, only what looked like local families. They come for the flammekueche, which is also known as tarte flambée, which tourists insist on calling Alsatian pizza, which irritates the Alsatians to death. What it is is a round of rolled-out bread dough topped with smoked lardons, thinly sliced onion (both uncooked), and crème fraîche. Three things to look for in a flammekueche are blackened edges; just a scraping of cream; and very little onion. By these measures Le Marronnier's is perfect. Purists reject variations with cheese, and you can see why: when flammekueche loses its innocence, it loses its allure. Venison with chestnuts and grand veneur, the old-school large-game sauce, is more to the point, especially since it's served with nubs of pasta: the winstub workhorse spaetzle.
Christopher Petkanas is a T+L special correspondent.
Getting There & Around
There are direct flights to Strasbourg International Airport on Air France from Amsterdam, London, and Paris, among other cities. From there, rent a car to best explore the region. Plot your route and find more information on the Alsatian Wine Route at vinsalsace.com.
Where to Eat
A l'Aigle d'Or
14 Rue de Gerstheim, Osthouse; 33-3/88-98-06-82; dinner for two $42.
Auberge à l'Illwald
Le Schnellenbuhl, Sélestat; 33-3/88-85-35-40; dinner for two $75.
Chez Yvonne
10 Rue du Sanglier, Strasbourg; 33-3/88-32-84-15; dinner for two $75.
La Stub
Le Parc, 169 Rte. d'Ottrott, Obernai; 33-3/88-95-50-08; dinner for two $90.
Le Clou
3 Rue du Chaudron, Strasbourg; 33-3/88-32-11-67; dinner for two $76.
Le Marronnier
18 Rte. de Saverne, Stutzheim; 33-3/88-69-84-30; dinner for two $78.
Wistub Brenner
1 Rue Turenne, Colmar; 33-3/89-41-42-33; dinner for two $63.
Where to Stay
A La Ferme
Great Value 10 Rue de Château, Osthouse; 33-3/90-29-92-50; hotelalaferme.com; doubles from $114.
Hostellerie Le Maréchal
Great Value Place des Six Montagnes Noires, Colmar; 33-3/89-41-60-32; hotel-le-marechal.com; doubles from $177.
Hotel de l'Illwald
Great Value Le Schnellenbuhl, Sélestat; 33-3/90-56-11-40; illwald.fr; doubles from $91.
Le Chut
Great Value 4 Rue du Bain aux Plantes, Strasbourg; 33-3/88-32-05-06; hote-strasbourg.fr; doubles from $120.
Le Parc
Great Value 169 Rte. d'Ottrott, Obernai; 33-3/88-95-50-08; hotel-du-parc.com; doubles from $177.


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BWW Dance: Looking Forward to 2013
As I am the so-called new kid on the block and just starting to build a team, it's nice to take a few seconds and reflect on what has passed before my eyes, brain and memory during 2012 and my expectations for 2013.
What I would like to see in the coming year is the creation of new dance works that will take a place on the universal choreographic stage. I don't mean a novelty created for one season that disappears quickly into the annals of dance books. I want a creation that spans the decades. Perhaps because I am somewhat more attuned to the world of ballet I am more sensitive to the desires of ballet lovers, who run the spectrum from the modest and demure to the flashy and outrageous. I like the latter as much as anyone. Who doesn't want to have fun when attending a performance and yell bravo at the end until it seems that the entire theatre is shaking, if not ready to collapse?
But when I consider those universal works and the ones of which I'd like to see more, my thoughts go immediately to George Balanchine's Serenade, a piece that has been with us for almost 80 years. It is always being staged around the world for the simple reason that it unlocks the truths we associate with dance: music, grace, mystery, abandonment and even love. Everyone says that Balanchine ballets lack emotion, they are cold, sparse. But take a quick look at Serenade. What are those three women and man doing together after he is led to center stage with his eyes covered? What does it symbolize? A foursome, a lovers 'argument, a night out with beloved friends? You can make up a story; one can take it as simply the presentation of four dancers doing what they do best, dance! And yet it continues to baffle us. What is behind all this? And that is what I think is missing in present day dance and what it needs: more mystery, more depth and the need to alter our perceptions according to movement, mood and music. More often than not we think dance is about bodies going at each other, lots of jumping, scrambling, hopping-but what does it signify Perhaps 2013 will introduce us to a spate of new pieces that can provide answers.
There are still those who continue to say Serenade means nothing. Ask a teenager who has just seen the work. But to those familiar with the music, who have lived with the many casts over the years, have taken the work home with them in their minds, know what it means: a great work that can signify anything you want. Describe a number of other works like that? Perhaps there will be some waiting for us in 2013.
Dance education is another concern of mine. There is so much outreach, yet when it comes down to nuts and bolts, many young people can't afford the price of a ticket. Companies do offer price reductions and there is always TDF and TKTS, but still we have a very limited public. When I go to many dance performances, whether it is ballet or modern dance, I see a dearth of young people. Where are those young people who once thronged to New York City Ballet ABT, Martha Graham, Paul Taylor and about 50 other companies you can name? While some call this the "graying of America," it is only too true. What is going to happen when those once enthusiastic dance goers have left us? Who is going to replace them? Companies are always looking for new ways to bring in audiences and, to my way of thinking, could be standing on their heads and whistling "God Bless America." It's not going to help. If you want a new audience you must have the funding that allows people to go; without that funding it's easier to rent a DVD and watch a performance at home. It's not the same as a live performance, but with those ticket prices, overheated theaters, train commutes, a great many people have decided to opt out. I mean you can stop the DVD and go to the bathroom without disturbing the person next to you. The same is true now for opera. You can see at least 10 productions of Le Nozze di Figaro. And from New York, Los Angeles, London, Paris and Berlin, no less!


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Holiday Inn Allentown Center City
Holiday Inn Allentown Center City
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904 West Hamilton Street
Allentown, Pennsylvania
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Welcome to Holiday Inn Allentown Center City
Welcome to the Holiday Inn® Allentown Center City HotelVisitors to this downtown Allentown hotel will love our newly-renovated, contemporary hotel that provides a name you can trust when visiting Lehigh Valley. The hotel is centrally located in Allentown, 60-miles from Philadelphia and 95-miles from New York City.
Guests at our Allentown hotel enjoy close proximity to the Lehigh Valley International Airport and the popular Dorney Park and Wildwater Kingdom. We are also within walking distance of Allentown Art Museum and Allentown Symphony Hall. Since we are located near Lehigh University, our hotel is the best place to stay when visiting family at Lehigh.
With easy access local businesses and top-notch amenities our hotel is the perfect place for business travelers to stay. The Holiday Inn® Allentown Center City hotel is close to Coca Cola Park, Sacred Heart Hospital, and LGI Systems. For your every business need we offer 10,000-square feet of meeting space and a 24-hour Business Center.
This downtown Allentown hotel is the best place to stay. Our comfortable room amenities include new pillowtop mattresses along with triple-sheeted bedding. You can enjoy working out at our on-site Fitness Center or taking a swim in our indoor heated pool. Free high-speed Internet access is also available throughout the hotel!.
Kids Stay Free
Kids ages 12 and under stay for free when sharing their parents' room.*
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- Standard wired Internet service is free for all IHG® Rewards Club members
- Wireless Internet Available in Rooms, Suites, Business Center, Public Areas and Meeting Spaces.
- Standard Wireless Internet service is free for all IHG® Rewards Club members
Shuttle/ Parking
- Car Parking Available
- Self-Parking Fee: 8 USD
- Available in a city owned parking deck next to hotel, charge is $8 per day for overnight guests. On days when there are events at the PPL Center, the city will charge $10 after 4pm. Fee is to be paid directly at the garage entrance.
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- No pets allowed
- Service Animals Allowed
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- Smoke-Free Facility
- Number of Floors: 10
- Total Number of Rooms: 224
- Number of Suites: 8
- Number of Non-Smoking Rooms: 216
- Number of Accessible Rooms: 5
- Connecting Rooms Available
- Kids Suites Available
- Public Entrance
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- Elevators
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- Registration Desk
- Business Center
- Number of Accessible Meeting Rooms: 5
Accessible Hotel Areas
- Registration Area
- Accessible Guest Rooms
- Business Center
- Meeting Room
- Exercise Facility
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Hotel Areas with Accessible Routes from Accessible Public Entrance
- Accessible Self-Parking
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- Ramp Access
- Closed Caption TVs
- Visual Alarm/Alert in Guest Rooms
- Visual Alarm/Alert in Public Spaces
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|Topic Review (Newest First)
|Old Fool
IF the light fixtures you have are the 4 bulb type, run 2 conductors, one nuetral and a ground to each light. Wire one ballast to the black and white wires, the other ballast to the red and white wires. At the supply end use a switch for the black leg and a switch for the red leg. You will be able to turn on half the wattage when you dont need "task" lighting, yet with the flip of some switches, you can double your power bill.
Lets say you want 4 lighting zones, each zone would then have 2 levels of illumination by simply running 1 more conducter and a few more switches.
Plus I have a frame jig and tube bender bolted to the floor and have no idea of where these will go into the new garage, and we have a half track which is very heavy.
my garage is 24x40 and use a propane heater bout 80k btu. 8 foot high bay's with another 4ft ceiling thats open. takes bout 20 minutes to warm it up... i like tim's idea of the used oil burner.. u can advertise on craigslist for pick up of oil.. just get a 275 gal tank... as for lighting, my garage has 3 switchs, front middle and back lighting. turn on what i need. i also put in outlets where the lights are for ease of removal of lite if needed.
in floor heat is nice if u leave it one.. concrete takes tooooo long to heat if u use it a few times a wk
floor movement.
by code my concrete footing had to be 3 ft deep, 16 in wide and 12 in thick with rebar horizontal and uprights every 4 ft for the fountdation walls.. I next formed and poured the foundation walls . In the main front door towards the street I had L shaped rebar coming out of the walls and half pointed toward the street and half toward the inside floor. that tied the driveway pad and floor to the foundation, the other 3 drive in doors, the floor floats and soil moisture made the back floor move up about 1/2 inch. I should have put in more tie rebar at all the doors.
garage ideas
In 2002 I built a 40 X 120 Ft, 16 ft high walls tin building. I wish I had put Radiant heating tubes in the floor in the working end. then I could have hung some canvas temp walls in the winter, to hold heat in one end. I just have a large wood stove and I would burn a backhoe bucket load every day and it was just a place to thaw out once in a while. We have relatives that run a commercial garage with 6 employees, and the doors open a lot of time in the winter getting customers cars in and out. He saves all the used motor oil all year to run in his boiler. his boiler is thermostat controlled and it runs all the time in the winter He used 6 in thick concrete with rebar and 6 x 6 12 ga mesh, . They laid 6 in of foam sheets over the gravel base. I put My 2 post lift in the middle of the shop. It should have had it's own access door near an outside wall. we get projects stacked in the way too often. My son is an elect contractor and one year he changed the shop lights in the work end to higher grade flouresent cold rated fixtures. I have the lighting Zoned with 3 way switches. He also put junction boxes in the ceiling so we can have commercial cord drops hanging down, and a pully -rope to pull them out of the way.I have a 42 circuit main box and 20 sub panel for future needs and everything has it's own dedicated circuit., welders, plasmas. saws, mill, lathe, etc.. we laid all the pvc conduit under floor, but had one break when they poured the floor, you need to watch the pour crew.
Lighting and heating
I need some suggestions for lighting in a new garage. It will be a 40' x 50'. I want to do the lighting in 3 sections. I have 4' and 8' flouresents in my garage now and want to see what everyone else is using for my new garage. I need to give some consideration to electric cost every month. Don't want to end up with a garage that I can't afford to turn the lights on in.
I really want a heated floor to. How long does it take to heat up a floor in say 20 degree weather the size of the one I am building? Does anyone have any idea or experience? I am also worried about weight on the floor. We have a military halftrack and RV that will go into the garage at times. Has anyone had bad experiences. Plus it needs ac for the summer. Anyone have thoughts on this?
The garage will have no windows, or skylights, and a 14' ceiling.
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Re: Comparison of MMA on Various Machines
Could anyone offer an explanation for the vast differences
in speed particularly in comparing the PowerMac 9500 series
with the SparcStation 20 series?
To my knowledge, the Sparcstations were supposed to be very
powerful numbercrunchers. So why do they perform so poorly
with Mathematica?
Thanks for any hints


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a place for zinesters - writers and readers
For Sale on Etsy:
Craigslist Missed Connections is open-edition, not limited edition.
It is an 8-page mini-zine, so it measures 2.75"x4.25", and is printed on white printer paper. It is not in color. Folded by hand.
Inside this zine are bittersweet stories of love lost and found. Full of darling illustrations and handwritten text. They are actual listings from Craigslist from different areas around the country. This issue features listings from Seattle, Central L.A., and Westchester. First two pages are W4M, next two are M4W, page after that is W4W and the last page is M4M. All listings in the zine are cute, and totally appropriate for all ages. A perfect gift for a loved one! <3 <3
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Jump to:Page Content
Home > News & Events > Events Calendar > Give Peace a Chance: The Israeli-Palestinian Conflict
Session III: Is it possible? We will discuss the two state solution and the two other alternatives. The first being the continuance of the status quo. The second is the meaning of the one state solution for both sides. We will show the parameters of the Geneva Accord, the swap of land between both sides. We will try to understand the paradoxical situation where the extremes of both sides are helping each other in their attempt to stop the process. We will debate limitations of the leaders regarding the American initiative of finding a formula for a framework plan that will lead toward a possible agreement. Guest: Dr. Yossi Beilin (via Skype), Member of Knesset for twenty years, and the former chairman of Israel's Meretz party, Yossi has held ministerial positions in the governments of Yitzhak Rabin, Shimon Peres and Ehud Barak. ***All study groups are off-the-record and not for media coverage***


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How Does the Industry Treat Its Workers?
October 21, 2009
I subscribe to the adage that you either pay it now, or you pay it later. A court ruling in California says Building Materials Holding Corp. of Boise, Idaho, allegedly opted to pay it later. Workers for that company claim the distributor and construction services provider neglected to pay them federally-mandated overtime wages. Though asserting it did no wrong, BMHC agreed to settle, even as it progresses through a bankruptcy filing.
This case, along with all the notoriety achieved by Republic Windows, made me wonder, how does the window and door industry do on the labor front? With this week's poll, I'm not asking about YOUR company, but how do you think our industry stacks up on the whole against other industries when it comes to wage and fair labor issues. Residential construction is often seen as a problem area, but are there legitimate concerns about our segment of the business? Even if you have no direct observation, do you hear rumors about underpaid plant workers and installers? Please send me an email, confidentially, of course, and share your thoughts.


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By Nik Brumsack
Arsène Wenger admits Arsenal's next two fixtures are the most important of the season so far.
Wenger's team host Tottenham in Saturday's north London derby, before welcoming Montpellier to Emirates Stadium for Wednesday night's crucial Champions League clash.
The manager recognises the importance the next week will have, not only in shaping his team's season, but for others competing in Europe as well.
"It's very important for many clubs," he said.
"When you look at the number of players who pulled out of their international game, all over Europe, you realise that many teams go into decisive games, especially in the Champions League, it's game No 5. That's usually a decider for the qualifier.
"You could see that this week, when you saw the number of players who were not in the international friendlies."
- Join the conversation on Twitter: #AFCvTHFC


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Quite simply, brilliant! The service and care was first rate. Will definitely be using Car Technic in the future and would not hesitate to recommend on.
The price for the service was a bit over what was quoted, and unfortunately my car needed a new part which took the price well over the quote. However communication with Daniel was clear and timely, he was able to pick up and drop off the car which was great and he kept me informed of what needed to be done and he was able to order and fit the new part all at the sometime and provided a fully costed receipt, all of which was appreciated. So while more than I was hoping to pay, I was happy with the job and would use Daniel again.
Daniel was really professional and did a great job. He gave an interim service to my twinair Fiat Panda for £160 and it needed 2 front tyres to pass the MOT at £55 each. He collected the car in the morning and returned it cleaned and serviced at the end of the day. Would highly recommend him and I'd not hesitate to use him again.
Great independent garage. Quick, positive and hit my car through the MOT without the slightest of issues. Friendly guy too - top marks
Top notch service. Dan picked up my car dirty, did a full service, brake pads and brake fluid change and dropped it back off to me clean and shiny the next evening. Did me a great deal also! Will definitely be going back to Car Technic in the future.
Did a great job with the bodywork repair and confirmed with me before carrying out any work
Great price great work I'll definitely be going back when the next job comes up
Great job, good price. Very happy.
Crap crap crap! Took the car for head gasket and left with a load of other issues that were never resolved. Then asked for diagnosis which Ade offered to do free of charge And after driving one minute down the road the car was nearly breaking down. He then turned round and said I didn't pay for diagnosis hence why problems weren't diagnosed. The price was good but job was bad! Don't know how he has any good reviews or maybe he isn't skilled with doing bigger jobs and fixing them properly. I don't know what mechanic can't successfully diagnose what's wrong with a car And leaves the customer with broken car. Waste of £352 and now have to take it elsewhere and pay money again. Wouldn't recommend to anyone! Don't be fooled by cheap price. Will have to take to small claims court to get money back if another garage confirms head gasket not done properly
One star because you did not write the report I asked and you don't respond to my messages.
Samet has been very professional and has fixed the problem very quickly and at the right price. Will use his services again. Thanks
nice guys, found my problem.
Very professional and quick service
We hadn't agreed on an exact tiime for my MOT because I had a prior appointment but when I did turn up they were fast and efficient. I couldn't have asked for more to be honest.
Didn't really do much to the car they couldn't fix it told me I needed a new engine I asked them to put it back as it was and when I checked the car bitspares wer left off and a bolt is missing