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399 Homemade Christmas Decor Ideas, Gifts, and More
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Now there are no excuses. Here lies 399 Homemade Christmas Decor Ideas, Gifts, and More, the ultimate budget-busting, gift-giving guide for the holiday season. Filled with homemade Christmas cards, designs for beautiful ornaments and other cool homemade Christmas decorations, this collection of crafts is sure to put you in the spirit of the season! There are also plenty of crafts for the kids, so everyone can get in on the fun. This year impress your friends, family, and loved ones with beautiful homemade Christmas Decor ideas, gifts,and more.
399 Homemade Christmas Decor Ideas, Gifts, and More
Handmade Christmas Card Ideas
Homemade Christmas Decorations
Knit and Crochet for Christmas
Easy Homemade Christmas Ornaments for Kids
Homemade Christmas Wreaths and Techniques
Kids Christmas Crafts
Easy Ideas for Ornaments or Decorations
Knitting Patterns for Christmas
Free Sewing Patterns for Christmas
Snowman Crafts
Snowflake Crafts
Crochet Christmas Gifts
Ornaments to Give or Keep for Yourself
Angel Crafts to Make for Christmas
Homemade Holiday Wreaths
Simple Homemade Ornaments
Religious Christmas Craft Ideas
Christmas Gifts for Teens
Christmas Crafts to Make with Beads
Advent Calendar Ideas
38 Handmade Christmas Card Ideas
Looking for some unique and fun Christmas cards to send out to loved ones this year? Make your own unique cards with the help of 38 Handmade Christmas Card Ideas. From traditional to original, these holiday greetings will impress all your friends and family this year. Click here for all 38 Handmade Christmas Card Ideas.
42 Homemade Christmas Decorations
If you love creating a unique look and feel in your home during the holidays, you'll love these Homemade Christmas decor ideas. From wall decorations to fun and funky topiaries and garland, this collection of Christmas and winter decor will have you ready for December in no time. Click here for all 42 Homemade Christmas Decorations.
12 Patterns to Knit and Crochet for Christmas
Throws, afghans, wearables, and decorations await you in this collection of knit and crochet projects. Make this year a homemade Christmas. Decor ideas, gifts, and wearables make even better gifts when you can tell people you made them yourself. Click here for all 12 Patterns to Knit and Crochet for Christmas.
11 Easy Homemade Christmas Ornaments for Kids
Kids will love seeing their handmade ornaments on the tree this year. With some basic supplies and a little creativity, you and your kids can create homemade Christmas decor. Ideas abound bound in this collection of ornaments that kids can make with the whole family. Click here for all 11 Easy Homemade Christmas Ornaments for Kids.
11 Homemade Christmas Wreaths and Techniques
What better way to celebrate the season than with a homemade wreath? These easy wreath tutorials are great both indoors and out, and they make wonderful gifts for a hostess, a new neighbor, or a teacher. Click here for all 11 Homemade Christmas Wreaths and Techniques.
15 Kids Christmas Crafts
These homemade Christmas decor ideas for kids are a great way to keep children occupied during winter break. They can create ornaments, decorations, and gifts with these easy, fun, budget friendly craft ideas. Click here for all 15 Kids Christmas Crafts.
14 Easy Ideas for Ornaments or Decorations
There's no Christmas like a Homemade Christmas! Decor ideas like the ones you'll find in Easy Ideas for Ornaments and Decorations will have you ready for the holiday season in no time. These easy projects are beautiful and festive, and a great way to celebrate the season. Click here for all 14 Easy Ideas for Ornaments or Decorations.
14 Knitting Patterns for Christmas
The great thing about handmade knitting patterns is that you're making gifts that people can actually use. With these hats, scarves, more, you'll have a gift for everyone on your list in no time. Click here for all 14 Knitting Patterns for Christmas.
16 Free Sewing Patterns for Christmas
With these easy homemade Christmas decor ideas and wearables, you'll be ready for the holiday season in no time. From Christmas tree skirts to unique ways to wrap gifts, this collection of sewing patterns is great to keep on hand come the holiday season. Click here for all 16 Free Sewing Patterns for Christmas.
20 Snowman Crafts
The great thing about these homemade Christmas decor ideas and projects is that they can be displayed all season long! Snowmen are in abundance from December to February, so you can keep these little guys out and about for as long as there's snow on the ground! Click here for all 20 Snowman Christmas Crafts.
19 Snowflake Crafts
Snowflakes are great for decorating for winter. These projects are not necessarily Christmas themed, but have snowflakes on them, so you can use them to help decorate your home if you're not necessarily looking for something Christmas-y. Click here for all 19 Snowflake Craft Projects.
21 Crochet Christmas Gifts
There's nothing better than making your own gifts to give to friends and loved ones, and with these homemade Christmas decor ideas, wearables, and ornaments, you can be ready for gift-giving in no time. From afghans to slippers, this is a great guide for those who love to crochet for the holidays. Click here for all 21 Easy Crochet Christmas Gifts.
24 Ornaments to Give or Keep for Yourself
With some fabric, paper, yarn, and other odds and ends, you can create beautiful homemade Christmas decor that's festive and fun! You might love these ornaments so much that you'll find it hard to give them away! Complete with classic and whimsical designs, these homemade Christmas decor ideas make great stocking stuffers or embellishments for gifts. Click here for all 24 Ornaments to Give or Keep for Yourself.
27 Angel Crafts to Make for Christmas
If you love decorating with angels, you're going to love this collection of easy Christmas crafts. These homemade Christmas decor ideas include crochet projects, ornaments, dishcloths, afghans and more...all angel themed. For the angelic one in your life, this is a great collection of gift ideas. Click here for all 27 Angel Crafts to Make for Christmas.
31 Homemade Holiday Wreaths
These homemade Christmas decor ideas look great hanging on your front door or hanging above your mantel place. Wreaths are a wonderful way to enjoy the colors and smells of the season...and these creative projects are sure to give you plenty of ideas on how to decorate your home this year. Click here for all 31 Homemade Holiday Wreaths.
37 Simple Homemade Ornaments
These simple homemade Christmas decor ideas are great ones to start working on now so they're ready to use come Christmastime. For the smart and thrifty crafter, this collection of simple handmade ornaments is a great one to keep on hand. From classic beaded designs to more original ornaments that resemble cupcakes and cookies, this collection of homemade Christmas decor ideas will get you in the holiday spirit in no time. Click here for all 37 Simple Homemade Christmas Ornaments.
23 Religious Christmas Craft Ideas
Joy to the world - you've just discovered 23 Religious Christmas Craft Ideas! These holiday craft ideas will help you remember the true meaning of the season. Crafting can be a great time to reflect upon the coming of Christmas and what it means for you and your family. Click here for all 23 Religious Christmas Craft Ideas.
14 Christmas Gifts for Teens
Christmas gifts for teens can be hard to find because you have to ask the question from a teen's perspective, "What's hot for Christmas gifts?" Here are 14 ideas for hip and unique Christmas gift for teens that you'll both love. We know what's hot for Christmas gifts that you can make yourself from jewelry, accessories, hats, clothes and bags. Click here for all 14 Christmas Gifts for Teens.
9 Christmas Crafts to Make with Beads
Easy Christmas crafts are the way to go. The easier the craft is the more of them you can make. Christmas is such a magical and cheery time of year. Click here for all 9 Christmas Crafts to Make with Beads.
11 Advent Calendar Ideas
Anticipating Christmastime is almost as fun as Christmas Day itself. These 11 Advent Calendar Ideas will help you make the most out of the entire holiday season. Your children will love these advent calendar ideas, count down for Christmas ideas, and little advent calendar fillers. Click here for all 11 Advent Calendar Ideas.
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Following the release of the iPhone 5, 4" might become the new sweet spot for phones. Samsung is producing a 4" Galaxy S3 mini with other OEMs sure to follow. The 'phablet' and other larger screen devices might be taking off, but practicality might let the 4-inch market prosper. Among the thriving China based brands there is a range of options. Lenovo, THL and Bedove are all producing 4-inch phones using the latest dual core MT6577, but today we will be taking a look at a relatively new brand - Jiayu. The G2 is only the second mainstream device made by Jiayu, but it has become known for offering a high quality, high spec phone at an exceptional price. Is this reputation warranted, or a myth out of China waiting to be busted?
Review device
This review is based on multiple Jiayu G2 devices purchased by me for personal use and for friends and family. Most hands on time has been with the single core MT6575 model.
The phone comes in a clear plastic lunchbox type container with a paper sleeve. Included is the phone, two 2050mah batteries, micro USB cable, earphone headset, clear screen protector, a flat pin 110-240 volt wall charger and a Chinese language manual. The phone rests in a foam mould and comes well packaged. Note that these accessories may vary depending on where your device is purchased.
Like many of it's other kindred China devices, the G2 is powered by a Mediatek processor. There are two configurations available, a single core and dual core CPU option both clocked at 1GHz. Outside of this both models are identical and use the following specifications:
- Android 4.0 Ice Cream Sandwich
- Dual SIM with 2G quadband 850, 900, 1800 and 1900 MHz in both SIM slots with 3G 900/2100 limited to one
- 8MP autofocus rear camera with LED flash
- 2MP front facing camera
- 4.0" WVGA display with In-plane Switching.
- Bluetooth 2.1
- GPS with Assisted GPS
- FM Radio receiver
- MicroSDHC card slot, supporting up to 32GB
- 2050 mAh battery
- 124 x 63 x 10.6 mm
- 163g with battery
Fairly standard specifications for this type of device, although it is nice to see 1GB versus the 512MB regularly used with Mediatek CPUs.
Physical Design
The G2 is available in Black or White, with some retailers swapping out the battery cover and offering 'Oreo cookie' half and half options. Physically it is a perfect rectangle with rounded edges. The front has a rather sharp edge to it but the back has a more angled gradient. The bezel around the screen is glossy with the back and sides having a light matte finish. On the back is a light grey print of the Jiayu name and logo with short written blurb the bottom. What exactly this says can vary; Some use Chinese script and others capitalised English. Either way it's a small font and doesn't ruin the look.
Navigation is via a combination of a rounded square physical Home button below the screen in the centre and capacitive Menu and Back keys at either side. These are responsive, but the Home button does rattle and could be fitted a bit more snug. As you'd expect, the speaker, light sensor, proximity sensor and front facing camera are above the screen with the microphone on the bottom. Also on the bottom is the micro USB port. Unfortunately this jack can be rather loose. When using the phone while charging the cable has slipped out more than once, and I'm not the only one to notice this. I suspect this is due to the port being recessed into a deep plastic hole in the battery cover rather than being flush with the edge. There's a standard 3.5mm jack and power button at the top and a volume rocker on the left side.
Under the back cover there is two standard SIM slots and an insertion force microSD slot. Below these is the giant 2050 mAh battery - this is huge and is what makes the phone have more bulk than you think it should. I don't have the tools to accurately weigh the battery but I wouldn't be surprised if it was close to half the weight of the overall device. It doesn't make the phone hugely thick but it is definitely a bit chubby.
The exact version of Android you get can vary out of the box. The single core model will most likely have 4.0.3 running, but there is a quick and easy firmware update to 4.0.4 available. I've only had one dual core model to go by, but that came already loaded with 4.0.4 - it's probably a good bet that this is standard, considering it was released two months ago. Jiayu has said that Jelly Bean should be coming soon, but ultimately I think this would depend on Mediatek. It might become available, but they also might be holding off to give it to their next generation of processors.
The Android implementation is extremely barebones and vanilla. There are only 4 apps preinstalled that you wouldn't find on any other ICS device:
- A 'Nature scene' Live Wallpaper
- eJiayu - a shortcut to the official Jiayu site
- Baidu - Chinese search/social thing
- System Update - lets you update from zip files on the SD card
All of these apps can be disabled or removed, although I highly recommend keeping the latter one intact. Beyond these it's the bare minimum to get Android up and running. All of the basic stock apps are here, but anything that you get from the Play Store isn't. Don't worry, everything from Maps to YouTube work perfectly once installed - I have not encountered any app incompatibility warnings in the Play Store. This is probably one of the best things about all Jiayu phones. Often China based manufactures like loading devices up to the brim with all kinds of bloatware apps, often making them difficult to remove without root. Having such a minimal footprint by default is one of the highlights of the G2.
When you first boot the device it will be set to Chinese. Anyone familiar with Android should be able to change it to English or another language of choice with ease. The default input method will also need changing - the standard English ICS keyboard is already installed, so its also a simple change.
In Use
Once you've installed your battery, SD card and SIM(s) things are a go. Keep in mind that the batteries will most likely be dead flat (maybe done to keep the International shipping risk down?). The first charge can take a good 6+ hours to reach 100%, but subsequent cycles are generally faster.
On first boot you won't be met with any quick start guide to hold your hand. You'll get a 'New SIM detected' dialog setting the defaults for calls, messages and data and after that you're at a blank home screen. Chances are if you're reading this review you already know your way around Android well enough, and it's not at all difficult to figure out.
The first thing you'll notice is the screen. And it's a looker! The Jiayu G2 has the best display I have ever seen on any China branded device. It's advertised as using In-Plane Switching technology and I have no doubt that this is true. Colours are very accurate and vibrant right down to the deepest blacks with next to no discolouring when viewing from an almost right angle. The 800x480 pixel resolution might be shunned upon for people wanting qHD or greater but I never felt like I was lacking detail. I did find the automatic brightness setting to be a little dull - I ended up setting it manually to about 80% and leaving it. I have held the G2 side by side with an iPhone 4S, Galaxy SII, Galaxy Ace and some lesser Huawei and ZTE phones and it always holds up as comparable. Truly the screen is the star of this phone.
Call quality is standard. The speaker is loud and clear, holding up in noisy environments like on public transport. It only has a single, small hole microphone but I've had no major complaints about the clarity.
One thing that does annoy me in the G2 is the vibration feedback - it's rather loud. Having your phone on silent still means that you'll easily hear when it goes off. If you're a light sleeper it's loud enough to wake you up in the night. It might not be an issue for some, but if you need your phone to vibrate in silence during business meetings it could be a deal breaker.
Dual Sim
Dual SIM is a big feature of nearly every China branded phone and the G2 is no different. The Dual Sim implementation is identical to every other Mediatek phone running ICS. You can set defaults for calls, messages and data and swap these with a toggle that appears in the notifications when using an appropriate app like Dialer. Paul already covered Dual Sim functionality in his Gallant Duo review, so I'd encourage you to check that out for more details. Rest assured that it functions identically. Keep in mind that it is Dual SIM/Dual Standby for calls - you can't receive a phone call from one SIM when you're already in a conversation on the other.
For comparison, here is Antutu benchmark results comparing the MT6575 single core and MT6577 dual core models of the G2:
Single Core
Total score:3694
CPU Range: 112-1001 mHz
Dual Core
Total score: 5200
CPU Range 250-1001 mHz
The dual core definitely increases performance, but not by as much as you might expect. It's interesting that the single core model has a bigger clock speed range, meaning the CPU can run slower (and theoretically use less power) when at idle.
Both models perform well for day to day tasks. Using Opera Mobile, websites render fast and I didn't notice much scrolling lag even on the most bloated pages. The Dual Core obviously has the advantage when it comes to higher end apps. Bad Piggies HD ran without a hitch, but it really struggled with only the single core.
Both models have a 4GB ROM with about 2.4GB of internal storage available for apps, no annoying partitioning or reserved space here. The glories of cheap memory cards can also be had with the microSD slot supporting full 32GB cards.
The camera is controlled with the stock ICS app. Interestingly it seems to have some of the same additional features as Acer's Gallant Duo, leading me to think that they're part of the Mediatek Android package rather than something done by OEMs. These include a HDR mode, some colour filters, strange scene changers and a gyro based Panoramic mode.
I was rather impressed with the 8MP camera in the G2. Similar phones that claim to have 8MP cameras sometimes just interpolate from a VGA resolution sensor. It's definitely not the case here with photos retaining detail well in a range of lighting environments. The LED flash isn't something I'd ever recommend using for photos unless you really want to give the impression of being in a 70's neon strobe light disco. Be sure to take a look at some included photos below.
As I said before, most of the added thickness and weight in the G2 is because of the giant battery. It's 2050 mAh rating is far beyond similar sized devices like Samsung's upcoming Galaxy S3 mini or the iPhone 5. Like all Dual SIM phones, having both active all the time does reduce battery life a bit. For most of my time with the G2 I was only using a single SIM and this always gave me a whole day with upwards of 25% to spare. Using 2 SIMs might cut down on this a bit, but I would expect it to cover a full day for a reasonably heavy user. Unfortunately I haven't had enough hands on time with the dual core G2 to be able to make a definitive claim on the battery life, but people I know using one as their primary phone haven't had any significant complains in this area.
This is probably one of the most simple devices I've come across to root. The included System Update app doesn't seem to run any authentication on what compressed archives are loaded and flashed. There is a modified firmware available that contains SuperSU and is pre-rooted, and loading it is as easy as putting the update.zip on the SD card and running the app. Beware that there is two versions of the single core G2 and they have differences in the firmware used. Always be sure to check you have the right files before applying an update. Failing this you can use Mediatek's Windows program to apply an update by flashing over USB - a very useful failsafe if you should somehow brick your device.
Buying China brand phones can be a challenge. As it stands now the single core Jiayu G2 is a little south of £100 and the dual core a little north. Aliexpress is probably the best place to purchase these from now. They offer an escrow service by default, giving some level of protection for buyers. There is a few big online stores stocking Jiayu phones but I've never had great service with any of them. Keep in mind that Air Mail from China or Hong Kong can take over a month to arrive so it might be worthwhile investing in a faster shipping service.
The device is available from AliExpress, we recommend you use a seller with as much positive feedback as possible.
Among the sea of branded phones out of China, the Jiayu G2 is one to take notice of. The two stars of the show here are the Dual SIM functionality and the screen. Oh yes, that screen is something China as a nation should be proud of.
Keep in mind that Mediatek always has the next generation of processors on the line. The next processor, MT6589, is planned to be a quad-core chip with a 28mn die versus the 40nm in the current chips. It's due out later this year but it will be some time after that before quality, branded devices start showing up. Jiayu also has the G3 planned - a 4.5", 720p phone - but this has had a range of setbacks and many delays since July.
China devices are renowned for their low price and I feel confident in saying that I've never seen a better Android phone available at this price point. Ultra loud rumble and a thick and loose all plastic design are the penalties you get in a device this close to £100, but it still represents some of the best value you can buy.
Pros and Cons
- Absolutely stunning screen
- Very rootable
- Lots of storage and storage options
- Dual SIM
- Performs well
- Giant battery
- Exceptional Price
[*]Deafening vibration motor
[*]Chubby size
[*]Giant battery
[*]All plastic bland design
[*]Home button rattles
[*]Loose micro USB port
- Absolutely stunning screen
- A 'Nature scene' Live Wallpaper

subset: commoncrawl


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|U.S National Team | Exhibition
|Sunday, January 27, 2013
|11:00 a.m.
|Lake Buena Vista, Fla. | ESPN Wide World Of Sports
|TV | Radio
|ESPN3 (Live) | ESPNU (Tape-Delayed)
|Series Record
|First Meeting
|Last Meeting
|First Meeting
Game Data
Loyola University Maryland will play its first outside competition of the Spring 2013 season when it takes on the U.S. National Team in the Champion Challenge in Lake Buena Vista, Fla.
The game is slated for a 11 a.m. faceoff from the ESPN Wide World of Sports Complex at DisneyWorld.
Watch The Action
The game will be broadcast live on ESPN3, the broadband arm of ESPN, with Mark Dixon (play-by-play) and Quint Kessenich (color) calling the action. Paul Carcaterra will be the sideline analyst.
In addition to the live broadcast on ESPN3, the game will air twice in a tape-delayed basis on ESPNU. Those broadcasts will take place at Monday, January 28, at 12 a.m. and 2:30 p.m.
Champion Challenge
The Greyhounds will take part in the 8th-annual Champion Challenge, an event hosted by USLacrosse in the Orlando area. The U.S. Men's National Team will take on Loyola, as well as Notre Dame, at the ESPN Wide World of Sports Complex at DisneyWorld. Additionally, the U.S. Women's National Team will play Northwestern and Syracuse.
Exhibition Action
The game against the U.S. National Team will be the first of three exhibition games the Greyhounds will play prior to opening the 2013 regular season.
Loyola will travel to Chapel Hill, N.C., for a Friday, February 2, game at North Carolina, and the Greyhounds will host Harvard on Saturday, February 9, at Ridley Athletic Complex.
Television Dates Announced
In addition to Loyola's exhibition game against the U.S. National Team, three Greyhound games will be broadcast this season.
Last week, the Greyhounds announced its home opener against Maryland on Saturday, February 23, will be broadcast live on NBC Sports Network, the first non-event based men's lacrosse game the network will air.
The game against Air Force in the Inside Lacrosse/Whitman's Sampler Mile-HIgh Classic on Saturday, March 16, will air on ESPN3, and the Greyhounds' Saturday, April 27, game at Johns Hopkins will air on ESPNU.
Well-Represented In MLL Draft
Five members of the Loyola men's lacrosse team were selected in the top 26 of the January 11 Major League Lacrosse draft. The Greyhounds tied Virginia for the most draft picks in the selection process.
Josh Hawkins and Mike Sawyer were both taken in the first round, going fifth and eighth overall to the Hamilton Nationals and Charlotte Hounds, respectively.
Scott Ratliff was the first pick of the second round, going ninth to the Boston Cannons, and Davis Butts was taken early in the third round, 19th overall to the Denver Outlaws.
Joining Hawkins in Hamilton will be Reid Acton, the team's fourth round pick, 26th overall.
Sawyer will be joined in Charlotte by former teammate Eric Lusby who was the top waiver pick after the NCAA season ended in early June. After missing the majority of the MLL season with an injury, the NCAA Championships Most Outstanding Player made his MLL debut on July 28 at Long Island and scored a goal. He then tallied three goals in an August 11 win over Rochester.
Newtown Youth Clinic
Fourteen members of the Loyola men's lacrosse team took time from their holiday vacation to travel to Newtown, Conn., for a clinic with the Newtown Lacrosse Association.
Led by freshman Jason Crane, the Greyhounds worked with more than 100 elementary and junior-high school-age players, many of whom attended Sandy Hook Elementary School where the shooting that killed 26 took place in December.
First NCAA Championship
Loyola won its first NCAA Men's Lacrosse Championship, and the school's first NCAA Division I title in any sport, on May 28 in Foxborough, Mass. The Greyhounds defeated Maryland, 9-3 in the title game, capping a season in which the Greyhounds tied an NCAA record with 18 victories.
Defense Wins Championships
The Greyhounds set a pair of records during their final two games of the 2012 season. Loyola held Maryland to just three goals, a title game record, and combined with allowing only five goals to Notre Dame in the semifinal, the Greyhounds set a Championship Weekend record for fewest yielded.
Returning From 2012
Head Coach Charley Toomey returns eight starters and 34 letterwinners from the 2012 Loyola team that won the NCAA Championship.
Back among the starters are attackmen Mike Sawyer and Justin Ward, first-line midfielders Davis Butts, Chris Layne and Sean O'Sullivan, defenders Reid Acton and Joe Fletcher and goalkeeper Jack Runkel.
The Greyhounds also return their top long-stick midfielder, Scott Ratliff, and their top three short-stick midfielders, Kyle Duffy, Josh Hawkins and Pat Laconi. A pair of second-line midfielders, Phil Dobson and Nikko Pontrello, also return.
The Ranks Of Alumni
Two Loyola starters and six players who played key roles on the NCAA Championship team have departed from a year ago.
Eric Lusby, who was the NCAA Championships Most Outstanding Player and finished 2012 with a school-record 54 goals, has departed from the attack, while defender Dylan Grimm, who had 42 ground balls and 21 caused turnovers, also graduated.
J.P. Dalton, who along with Lusby, Grimm and current senior Scott Ratliff, were team co-captains last year, took more than 92-percent of the team's faceoffs last season. He was also drafted in the MLL Supplemental Draft by the Chesapeake Bayhawks in December
Pat Byrnes scored 10 goals and assisted on seven from Loyola's second midfield. Kevin Moriarty was the team's No. 2 long-stick midfielder, and Alex Yackery was in the defensive rotation.
Preseason Accolades
Six Loyola players were named to the Inside Lacrosse Face-Off Yearbook Preseason All-America teams: defender Joe Fletcher and short-stick midfielder Josh Hawkins (first team); attackman Mike Sawyer and long-stick midfielder Scott Ratliff (second); midfielder Davis Butts (third); and, defender Reid Acton (honorable mention).
All six earned All-America honors last season with Sawyer earned Second Team honors and Ratliff was named to the Third Team. Acton, Butts, Fletcher and Acton earned Honorable Mention along with graduate student Eric Lusby.
In his first year as a starter, Fletcher was named to the NCAA and ECAC Championships All-Tournament Teams and earned a reputation as one of the top defenders in the nation. In 19 games as a sophomore, Fletcher caused 26 turnovers, second most on the team, and had 41 ground balls.
Hawkins has continued to be one of the top defensive midfielders in the nation and garnered considerable respect nationally for his play during the NCAA Championships. He earned NCAA All-Tournament honors and helped the Greyhounds limit Notre Dame and Maryland to a combined eight goals on Championships weekend. In addition to his six goals and two assists in 15 games last year, Hawkins was second on the team with 63 ground balls.
Sawyer was a finalist for the Tewaaraton Award as the nation's top player last season when he scored 52 goals and assisted on 10 more and was named the team's Offensive Most Valuable Player. During the regular-season, he led the ECAC in goals and goals per game while earning All-ECAC First Team honors. He became the second player to score 50 or more goals in a season and was joined by a third on last year's team.
Ratliff continued to be one of the top long-stick midfielders in the nation and set a Loyola scoring record for the position last year. He finished with 12 goals and seven assists, exceeding current Loyola Assistant Coach Matt Dwan's previous record for a long-stick midfielder set in 1995. In addition to his scoring, he tallied 88 ground balls and 37 caused turnovers while earning ECAC Defensive Player of the Year, ECAC Championships Most Valuable Player, NCAA All-Tournament Team and team co-defenisve player of the year honors.
Butts was a first-line midfielder for the Greyhounds for the second year in a row. He excelled as a dodger and finisher and ranked fourth on the team in points (35) and third in goals scored (21). A versatile player, Butts also saw plenty of action on the wings of faceoffs and in the defensive midfield where he picked up 40 ground balls.
Acton will enter 2013 having started on the Greyhounds' defense each of the last three years. He finished the 2012 season with 44 ground balls and 20 caused turnovers, while helping Loyola record a 7.21 goals allowed per game average, the fifth-best mark in Division I. The Greyhounds set a pair of defensive records during Championship Weekend, holding Notre Dame and Maryland to a combined eight goals in the two games and allowing the Terrapins just three in the title match.
Team Captains Named
Four seniors were named team captains for the 2013 season. Scott Ratliff returns as a captain from last year, and he is joined by Reid Acton, Davis Butts and Mike Sawyer.
Between The Pipes
Loyola goalkeeper Jack Runkel set a career-high in the NCAA Semifinals with 15 saves against Notre Dame, setting a career-high. He narrowly eclipsed his previous best of 14 set on April 28 against Johns Hopkins.
The game was Runkel's seventh this season with 10 or more saves in goal. The others came against Duke (12), at UMBC (13), at Fairfield (12), Johns Hopkins (14), at Denver in the ECAC Semifinals (10) and versus Denver in the Quarterfinals (11).
Runkel followed his performance in the Semifinal with a six-save, three-goals allowed performance in the title game against Maryland. He was named to the NCAA All-Tournament Team for his efforts.
Runkel played to a 5.22 goals against average and .700 saves percentage in four NCAA Tournament games.
Defense Limits Chances
Loyola's defense held Notre Dame to just 28 shots, four below the Fighting Irish's season average of 32.3 heading into the game, and the Greyhounds' unit helped goalkeeper Jack Runkel make 15 saves by limiting inside chances.
The team then held Maryland to 29 shots, nearly four below their average of 33.7.
Eric Lusby and Mike Sawyer became the first duo in Loyola history with 50 goals each in the same season. Lusby finished with 54 goals, while Sawyer had 52.
They were two of three players in the NCAA last season to score 50 or more goals, joining Colgate's Peter Baum (67).
The last time a pair of Division I teammates had 50 or more goals was 2010 when Duke's Max Quinzani finished the year with 68, and Zach Howell tallied 51.
And, 60-60
Lusby and Sawyer ere also the only Loyola players to reach 60 points in the same season.
With his four-point effort in the Championship Game, Lusby set the school Division I record for points in a season with 71, eclipsing the 66 (29g, 37a) Brian Duffy had during the 1995 season. Sawyer ended the year with 62 points.
Gary Hanley has the top three points marks in school history with 89 in 1981, 86 in 1980 and 83 in 1979 when Loyola played Division II lacrosse.
Seven Earn All-America Honors in 2012
Attacker Mike Sawyer was named to the USILA All-America Second Team, and long-stick midfielder Scott Ratliff earned Third Team honors earlier this week from the coaches' association.
Five other Greyhounds – attacker Eric Lusby, midfielders Davis Butts and Josh Hawkins and defenders Reid Acton and Joe Fletcher – received honorable mention.
The seven honorees are the most for Loyola since seven received plaudits following the 1999 season. Sawyer and Ratliff are also the first Loyola players to receive All-America nods other than honorable mention since Gavin Prout was a first teamer in 2001.
A Lot Of Everything
The adage that a player does a little bit of everything does not necessarily apply to long-stick midfielder Scott Ratliff. The Loyola senior does a lot, as he led the teamlast year in ground balls (88) and caused turnovers (37), was fifth in goals (12) and seventh in assists (7). His 37 caused turnovers were second-most in Loyola history – behind P.T. Ricci's 51 in 2009 – since the stats became official that year.
A Tewaaraton Award semifinalist, Ratliff was named the Most Outstanding Player of the ECAC Championships after scoring three goals, one a game-winner, and recording two assists and 16 ground balls.
He had two goals, including the winner just eight seconds into overtime, and an assist versus Denver while picking up a career-high nine ground balls.
Ratliff, who was also an USILA All-America Third Team member, an All-ECAC First Team honoree and ECAC Defensive Player of the Year.
Ratliff's Scoring
Scott Ratliff had his third multi-goal game of the season in the NCAA First Round against Canisius, and he then added a goal in the Quarterfinal against Denver, raising his season totals to 12 goals and seven assists.
With his game-opening goal against the Golden Griffins, he set the Loyola single-season record for long-pole scoring, surpassing the record of 16 points set by current assistant coach Matt Dwan his senior season in 1995 when he tallied 11 goals and five assists and earned All-America honors.
Ratliff was second nationally this season in goals and points by a long pole, and his seven assists are tops in the country. Bryant's Mason Poli leads all long poles this year with 19 goals and 24 points.
Ward Dishes Out Assists
Justin Ward was credited an assist on an Eric Lusby goal against Notre Dame in the NCAA Semifinal raised his season total to 31. He was the first Loyola player this century to reach 30 assists, and his total is the most since Brian Duffy had 34 in 1996.
Top Spot
Loyola entered the NCAA Championships as the No. 1 seed for the third time in school history. The Greyhounds were also the top seed in 1998 when they defeated Georgetown, 12-11, in the Quarterfinals to move on to the Final Four for the second time in school history. There, the Greyhounds lost, 19-8, to Maryland. They were then the No. 1 seed in 1999 when they fell in the Quarterfinals to Syracuse, 17-12.
School Record In Wins
Loyola's victory over Maryland in the NCAA Championship Game was its 18th of the season, setting a school record for victories in a year. The Greyhounds eclipsed the previous best of 13 that the 1998 squad achieved with a 13-2 record.
The 18 wins also tied an NCAA Division I record for victories in a season.
This is Loyola's 15th season all-time with 10 or more wins with 12 coming since the Greyhounds joined Division I in 1982.
Sawyer Named One Of Five Tewaaraton Finalists
Mike Sawyer was named one of five Tewaaraton Award finalists, joining Colgate A Peter Baum, Duke LSM C.J. Costabile, Massachusetts A Will Manny and Virginia A Steele Stanwick.
Sawyer is the first Loyola men's player to be named a finalist, and he is also the first player from to hail the State of North Carolina to be so honored. He was one of three Greyhounds on the Tewaaraton Watch List where he was joined by Eric Lusby and Scott Ratliff, and Ratliff was a fellow semifinalist.
Midfield Scoring
Loyola's first midfield line of Davis Butts (21g, 35p), Sean O'Sullivan (16, 27) and Chris Layne (11, 25) combined for 48 goals and 39 assists this season, while the second midfield unit of Pat Byrnes (10, 7), J.P. Dalton (9, 4) and Phil Dobson (8, 2) added 26 and 13. Additionally, Nikko Pontrello has started to mix in with the second midfield, allowing Loyola's attackers the opportunity to invert, and he has four goals and six assists.
Toomey Receives Morris Touchstone Award
Loyola Head Coach Charley Toomey was named the ECAC Coach of the Year for the third time in his seven-year career, and in December, he received the coaches association's Morris Touchstone Award as the national coach of the year.
The Greyhounds became the second team in USILA Coaches Poll history to start a season unranked and ascend to the No. 1 spot in the rankings. The only other team was Duke in 2007 – a year after the Blue Devils had their season suspended in March – which accomplished the feat after being unranked in the first poll, moving to second in the next version and first in the third. Duke was knocked from its perch as No. 1 that season when it lost to the Greyhounds at the First Four in San Diego.
The win over Canisius in the First Round was the 60th victory of his coaching career, becoming the fourth coach in Loyola history to win 60 or more – Dave Cottle (181-70, 1983-2001), Charles Wenzel (62-104, 1954-1970), Jay Connor (61-46, 1975-1982). Toomey's .626 winning percentage trails only Cottle's .721 at Loyola.
Big Runs
Loyola used runs of three-plus goals at important junctures of its 19 games. In all, Loyola scored three or more in a row on 37 occasions this season.
The Greyhounds used two 3-0 runs against Notre Dame in the NCAA Semifinal to advance to the title game.
Loyola then broke a 3-3 tie and held Maryland scoreless for the final 40:40 of the NCAA Championship Game while scoring the last six goals of the contest.
On The Flip Side
Conversely, the Greyhounds allowed a run of three or more goals just 12 times this year, with the last coming when Canisius scored three in the second quarter. Only Denver (seven in ECAC Semifinal), Johns Hopkins (five), Fairfield (five), Air Force (four) have scored more than three in a row this year.
Second-Half Success
The Greyhounds outscored opponents 66-22 in the third quarters of games and 123-63 overall last year in the second half (including overtime).
The second-half scoring continues a trend from 2011 when Loyola outscored opponents, 69-52, after halftime (including two overtime goals), and 77-56.


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Health and "hookups" correlated in first-year college women
Sexual experimentation outside of committed romantic relationships, or "hooking up," is typically portrayed by the media as unhealthy, especially for young women. These portrayals, however, are largely conjecture. Researchers from Syracuse and Brown Universities set out to examine the relationship between young women's health and hooking up more closely; their findings, in "Sexual Hookups and Adverse Health Outcomes: A Longitudinal Study of First-Year College Women," are now available in The Journal of Sex Research, the official publication of the Society for the Scientific Study of Sexuality and a publication from Routledge.
The study examined the associations between sexual hookup behavior and depression, sexual victimization, and sexually transmitted infections. 483 first-year female undergraduate students completed 13 monthly surveys assessing hookup versus romantic sexual behaviors in relation to depression, sexual victimization, as well as self-reported and biologically-confirmed STIs.
Researchers found that early college hookup behavior was associated with sexual victimization and depression, but did not predict future depression. Hookup sex and romantic sex were both associated with STIs, and pre-college hookup behavior predicted early college experiences of sexual victimization. Overall, the potential negative outcomes associated with hooking up in female college students suggest a need for proactive educational efforts and further research into the nature of these associations.


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Good morning. The blare of the alarm clock at the ungodly time of 3:45 a.m. rattled the hotel room like a hungry baby bird. While the grating sound and the extra early hour would be reason for most to hit the snooze button, for this reporter it was a call to arms. For today was the first Saturday in November, the weekend after SEMA. There was a 24-hour day of shooting and driving ahead. The carrot dangled at the end of this grind would be the chance to drive Keith El-Bakri's modern version of the Austin Healey
Pre-dawn in the desert outside of Las Vegas is an eerie, almost cerebral experience. Dozens of pairs of headlights dart around the dry lakebed six miles outside of Henderson, Nevada. As the dawn light starts to illuminate the edge of the sky, dozens of tractor trailers, and their respective show cars can be seen with the same number of photographers lined up waiting for the iridescent glow of citizen's dawn. Supposedly the nitrogen in the desert atmosphere has a major effect on the purplish silver hue bestowed upon vehicles shot there.
The weather cooperated, the light was there but the Austin Healey was nowhere to be found. Nonetheless, there was plenty of American Iron to document in this Martian-like landscape.
It turned out to be more convenient to shoot the Austin Healey in its hometown of St. George, Utah, over 150 miles away. With a mid-day shoot scheduled in another desert 20 miles outside of town on the opposite side of Vegas. The race was on.
After an hour or so of powering up dunes in a lifted Ford it was back on the road in a mad dash to catch the sunset in St. George. The possibility of a little wheel time had me taking full advantage of the 80-mph experimental highway speed from LV to St. George.
Owner Keith El-Bakri was waiting at the location as I pulled into the town of St. George where the car was built by Obsessive Customs and Design. Thanks to my "experimenting" on the experimental highway, the sun still remained a little high to start shooting and it looked like there may be time to cane this British roadster before the sun set. I mentioned to Keith that I had driven half-million-dollar prototypes and many other top-dollar sports cars without incident. Keith responded that he probably had over $500,000 in the build then told me a little bit about the process, which turned out to be quite extensive. My attempt to get a drive with hints was being diverted to an aspect of the car just as relevant as the way it would perform.
Keith actually had the car built once to a milder specification before he decided to go balls to the wall with the build. "I came up with the harebrained idea that I wanted a true work of art and a show car," said Keith. In the process he and Obsessive Customs also created a ride that annihilates the performance of the original. Gone is the original 2,639cc straight-six, four-speed manual, and leaf spring rear suspension. In the place of those antiquated items is a Chevy 350 small-block topped with three chromed Rochester carbs, a Turbo 350 transmission and custom-made triangulated ladder bars with Heidts QA1 coilovers. The rearend had to be mocked up from drawing paper to cardboard to PVC pipe, to galvanized pipe before it could come to fruition as the custom rearend from Currie that would handle the majority of the Chevy's 435 horsepower.
The mock-up process had to be used in the front end as well to get the motor and Mustang II suspension with coilovers and 2-inch drop spindles fitting perfectly underneath those achingly sensuous body lines. Which brings us to one of the most appealing aspects of this build.
"Because of the changes I wanted to make like integrating the front bumper into the body and removing the fender beading the shop had to incorporate steel and fiberglass," said Keith. "Since they expand at different rates we had to literally let it sit in the desert sun for weeks to monitor the expansion."
"I wonder if it would drift," I thought to myself as my eyes glazed over at the mention of all this tedious bodywork.
It sounds like a recipe for disaster but somehow these ingredients work in harmony to create what could be one of the greatest roadster experiences ever.
My ears perk up when Keith mentions that the wheel arches are hand-formed out of steel. After having seen one to many ricers with cracked fender flares, the sound of a steel arch is enough to cause a stir in my loins. Besides, if the front end is the chest and the side skirts are the waist then the wheels arches are definitely the hips. I wanted to put my hands on these haunches and dance all night. Keith went on explaining the details of his incredibly immaculate re-creation of the '62 Austin Healey such as the enclosed undercarriage and the chromed bits and bobs like the transmission pan and springs. See for yourself, they are spotless. Not necessarily the kind of springs you want to let a random photographer who just rolled into town take for a test-drive. Just as I thought I would be relegated to touching and not tasting this gorgeous black body (no pun or hidden meaning or anything intended by this statement) Keith's hand went in his pocket. His hand emerged and slow motion ensued as Keith tossed the keys through the arid air of the Utah desert.
Before he could change his mind I jumped into the ocean of tan leather that made up the interior. With the sun waning I wasted no time in firing up the 350. The glorious orchestra from the 2.5-inch custom exhaust and Porsche tips filled the air as I slipped it into gear and hit the go pedal. Acceleration from the wild ponies powering the svelte British roadster was dubious at first but as soon as the tires hooked up the rate of travel, amplified by being in a roadster, turned positively ballistic. Sixty mph arrived in a matter of seconds whereupon Keith mentioned a highway entrance to the left. The money invested in this roadster temporarily left my mind as I pitched the car to the left. Slow motion ensued once again as the rear end got loose before I easily compensated with a bit of opposite lock and we got sideways at the apex. It wasn't a drift but it was close. And it felt incredibly manageable for a 2,000-pound roadster the size of a bathtub with a 435-hp V8 in front and seven-inch wide BFGoodrich meats out back. It sounds like a recipe for disaster but somehow these ingredients work in harmony to create what could be one of the greatest roadster experiences ever, or at least of the day. Of course, after getting on the highway and closing in on 130 mph I decided it was time to use the Wilwood brakes to bring the car down to a reasonable pace, and keep my license.
Amped by the test-drive I got the car shot under the glowing embers of the Utah sunset then jumped right back on the highway and drove the 600 miles home. Arriving at 3 a.m. I laid down on the bed. Mr. Kitty circled around me, purring vigorously as I drifted off. Seven hundred miles, 24 hours, four different photo shoots, three different deserts in two different states. It had been "on since the break of dawn" with the Austin being the highlight of the mission. As I drifted off to sleep Mr. Kitty's purrs turned to exhaust notes as I dreamt of the black beauty and our brief romance in the Utah desert.
1962 Austin Healey
Chevy 350, early Chevy 350 rods, H345 NCP pistons, 10:1 compression ratio, American custom camshaft, Offenhauser intake manifold, 3 chrome Rochester 850-cfm 2-barrel carbs, Camelback cast-iron cylinder heads, Crower valves and springs, stainless roller rockers, Stewart pro series water pump, CFR dual-pass aluminum radiator, MSD ignition and wires, Sanderson headers, custom 2.5-inch exhaust, dual MagnaFlow mufflers with quad Porsche tips
Chevy Turbo 350 with a high-stall torque converter, driveshaft w/ custom-made Spicer joints
Mustang II-style w/ coilovers, 2-inch drop spindles and rack-and-pinion steering; antiroll bars; Lokar pedals; Flaming River steering column; custom framerails to accommodate the lowered engine and front suspension; shaved, smoothed and painted control arms/spring pockets (f). Heidts QA1 coilovers; custom-made, triangulated four-link setup; Currie rearend w/ LSD; Panhard bar (r)
Wilwood 14-inch rotors, master cylinder, brake booster and proportioning valve (f); Wilwood 14-inch rotors (r)
Wheels and Tires
REV Volante 7x17
BFGoodrich G-force Sport
Steel and fiberglass body, shaved moldings, front bumper eliminated and shaved, front lights shaved, custom hand-fabricated hood, hand-rolled and fabricated inner wheelwells and belly pans, hand-made accent pieces: hoodscoop, window and door tops and fender louvers. Austin Healey grille, Cobra mirrors
Wood dash (covered in leather) Classic Instruments gauges, Alpine speakers, Vintage Air A/C, custom leather seats with black and brown upholstery, black carpet
Peak Power: 435 hp @ 5100 rpm
Peak Torque: 465 lb-ft @ 3750 rpm


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Discovering Chicago
Being just a short distance from downtown Chicago, Saint Xavier provides its students rich cultural and entertainment opportunities through student programming efforts. Several events throughout the year, which are hosted downtown are available (and include transportation) for free or at a very low cost to students who want to experience all Chicago has to offer.
Should you wish to venture on your own and discover the city for yourself, use these resources:
You can also learn more about Chicago attractions and getting around the city with the following:
- Metromix and Citysearch provide information on Chicago attractions, restaurants, neighborhoods and upcoming events
- The Chicago Transit Authority (CTA) website
- Metra commuter rail service, with their Rock Island train serving the community near SXU
- Pace suburban bus service
- Use the Regional Transportation Authority (RTA) Trip Planner to plan your trip to locations throughout the city and suburbs
Residents who have questions or suggestions about programs offered in the city, please contact the Office of Residence Life at email@example.com.


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No. 2, et al.
Another attempt to maximize the weekly wine. Oh, ello No. 2.
Muscadet is a special type of wine that can be paired with both hard and soft cheeses. One of my favorites, Bucheron (a French goat cheese), is amazing for padnahing with this wine. A tip that I've learned: if you're trying to pair food with wines, your go-to is usually going to be foods from that region.
Bucheron cheese hails from the Loire Valley–just like our wine. Like o-m-g, we're so French drinking our wine and eating Bucheron right now. Even Regina George would be jealous.
Bucheron is a pretty neat little goat cheese that I can only explain in this way: It is similar to the feeling of being ten-years-old and shopping the buy one get one free special on Limited Too socks with my mom. I wore the hell out of those things because I felt so cool in them. Added bonus: my mom's relief from not having to step it up to overpriced track suits and expanding shirts. That's Bucheron–a beautiful two-for-the-price-of-one anomalous gift from the cheese gods.
Its outside layer is a lovely bit of tangy hard cheese that hides the surprise gooey mushroomy middle. Such bang for your buck from the Loire Valley–c'est magnifique!
As we learned last week, we padnah light wines with light fare. In accordance with this mantra, mussels are a perfect compliment to Muscadet. They are delicious and, quite frankly, easier to make than we think. Try this simple recipe to make your roommate covet your epicurean adventures. Sayonora, Lean Cuisine.
Asparagus rules–even if it makes your pee smell funny. At least, my brother makes this claim every time my grandmother puts it on the table for family dinners. Whip some up using your No. 2 for a really delicious vegetarian option. The sauce in this SugarLaws recipe—Buerre Blanc–is so Loire Valley. Cool fact: It was accidentally invented by a female chef named Clémence Lefeuvre. Many legends surround this kick-ass woman. Buerre Blanc away while reading about this haphazard French staple.
Bon Ap!


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Bradley Life Group
June 21, 2020 4:00pm
Address: Cheyenne Mountain Presbyterian Church, 4450 Westmeadow Dr., Colorado Springs, CO US 80906
This life group meets on Sunday afternoons at 4pm at the church. We have a blend of adults of all ages, singles and couples, and a mess of kids. Depending on what week of the month we're meeting (see the rotating schedule below), we will be singing hymns together, discussing the sermon text from that morning, playing games, and always enjoying the fellowship of saints on the Lord's Day.
1st Sunday of the month: Early dinner and fellowship/games; bring a simple dish to share
2nd Sunday: Bible study, songs, and prayer (kids join us for singing, then have their own activity during the study). Everyone brings a simple dinner dish to share after the prayer time; we adjourn around 6:30
3rd Sunday: Early dinner and fellowship/games; bring a simple dish to share
4th Sunday: same as 2nd Sunday
5th Sunday: no meeting
No childcare is available, unless you count the moms and dads who keep things mostly under control. We have kids from a range of ages from infants old to 13 years. There are occasional weeks when we cancel our meeting based on everyones' schedules.
Contact Chris Bradley (937-321-1929) for more information.


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Home Page Press Alisa Melekhina Simul, January 31 at All the King's Men Chess Center
|Alisa Melekhina Simul, January 31 at All the King's Men Chess Center
|January 8, 2010
Melekhina will give a simul at the All
the King's Men Chess Center (ATKMCC) located at 62 S. Broadway
in Pitman, NJ. Melekhina will take on up to 20 chess players. Play begins
at 2:00 PM.
On January 31, Women's International Master
"Alisa is the second highest rated girl chess player under the age of 21 in the nation. This being her first professional simul should make for a fun and memorable experience for all involved", said Chief Simul Arbitrator and All the King's Men Owner Stephen Dick.
Admission to the simul is $20 for ATKMCC members and $25 for non-members. For those who don't wish to play but would love to watch admission is just $3 for ATKMCC members and $5 for non-members. Seating is limited so pre-registration is strongly suggested. Sign up now at the All the King's Men Chess Center Simul Page.
For more information or press inquiries, contact Stephen Arnold Dick at [email protected]


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Florida Keys (high 82, low 71)
Our weather has been pretty consistent in the week that we've been here. We got a decent rain one of the first few nights that washed off the pollen. The wind has been gusty most days, but we really don't mind…in fact it feels so nice, especially at night with the windows open.
Kayaking has been more of a challenge though. The Florida Keys are situated so that you can boat, fish, dive, snorkel, and kayak either in the Atlantic Ocean or the Bay side (really more like the Gulf of Mexico to me). Unless we're having a hurricane, you can usually find a nice calm place to get in the water.
Yesterday, the winds were supposed to lay down, so we chose to have a picnic and kayak trip on what we call Geiger Key Beach, which is on the Atlantic side. It's near the little water front bar we like to go for their famous Hogfish Sandwiches. We decided to stay away from the restaurant…..too many calories.
Here is a picture I borrowed from Margie of the wonderful Hogfish sandwich. I never seem to be able to focus long enough to take a good picture of it. I am not a big seafood person, in fact I only started eating fish a few years ago. It has to be white meat with absolutely no fishy smell or taste. This is one good sandwich! It's bigger than it looks.
Anyway, we set up at this nice little rocky beach which is right across from the Naval Air Station flight line. We had a nice shady spot to eat our lunch and read.
We've never seen much jet activity there before….until yesterday. I don't know what was going on, but their was a lot of activity yesterday. I love to watch military jets. There is something about the sights and sounds of those huge engines…..wow!! We were sitting very near the end of one of the runways.
Every so often a huge F-16 or something similar would take off right over our heads. Most of them appeared to be the same type of plane, but one was different. It was so stealthy that I didn't even know it was coming until it was overhead and then gone in a split second. Al thinks maybe it was an F/A-18 Super Hornet. It was SO cool! It actually gave me goose bumps. Try as I might, I was unable to get a picture of one of those planes….they move so fast. It was a thrill every time one would take off though, and then to watch them "playing" in the skies above us. What a great job those guys have. Can you imagine the view they have when flying over the Florida Keys? Probably not nearly as much fun flying over Afghanistan though!
Al just found an article written for the NAS Key West newspaper. It appears what we saw yesterday was part of a training mission. A squadron of F-22 Raptors was there for two weeks training. I don't know when the two weeks started, or ended, but hopefully we can go back and see them again. I can't tell you how cool it was.
One plane that took off appeared to be different. It was blue and white….No not, Air Force One, but Al thought it belonged to some special dignitary. I didn't get a great picture of it. It was much smaller than Air Force One.
Our plan was to kayak the area, but once we arrived there, we noticed it was pretty choppy and the wind was fairly strong. I decided to go to plan "b" and just jet watch and try to read my book. It was so nice sitting there. Al decided to go snorkeling and see what was on the bottom. He saw a few tropical fish, but nothing too exciting. No sharks yesterday.
We ended up meeting a couple that was here from Denmark. You never know who you'll meet in Florida.
Last night, Baxter attempted to get in his blue bowl. It houses the glass water dish for the cats and every time I try to fill it up, he used to curl up in the bowl. He doesn't really fit anymore, but don't tell him.
Here is a picture taken on December 12. He still fit in the bowl. He was about half the size he is now.
The plan today is to get an earlier start…..and probably kayak the Bay side. The week-end folks will start arriving today and more and more snowbirds are leaving every day. We are expecting a rally this week-end, so I'm sure we'll be getting lots of neighbors. That's okay, as long as they don't stay too long.


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in behalf of (someone)(redirected from in behalf of one)
in behalf of (someone)
1. As the representative of someone else; in lieu of someone. The boss isn't here at the moment, but I'd be happy to sign for the package in behalf of her.
2. In the interest or for the benefit of someone else. It's quite common, even natural, that children don't understand that everything their parents do is in behalf of them.
in behalf of someoneand in someone's behalf; on behalf of someone; on someone's behalf; in someone's name
[doing something] as someone's agent; [doing something] in place of someone; for the benefit of someone. I'm writing in behalf of Mr. Smith, who has applied for a job with your company. I'm calling on behalf of my client, who wishes to complain about your actions. I'm calling in her behalf. I'm acting on your behalf.
in behalf of
Also, on behalf of.
1. For someone else, as someone's agent or representative. For example, In behalf of the board, I want to thank you for your help, or Joan was speaking on behalf of the entire staff. [c. 1300]
2. For someone's benefit or interest, as in He was collecting the dues in my behalf. [Late 1500s] Some authorities insist that in behalf of be used only to mean "for someone's benefit" and on behalf of only to mean "as someone's agent." In practice, however, the terms are so often used interchangeably that this distinction no longer has a basis.


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As used in this subchapter—
The term "secondary school" means a public school which provides secondary education as determined by State law.
The term "sponsorship" includes the act of promoting, leading, or participating in a meeting. The assignment of a teacher, administrator, or other school employee to a meeting for custodial purposes does not constitute sponsorship of the meeting.
The term "meeting" includes those activities of student groups which are permitted under a school's limited open forum and are not directly related to the school curriculum.
The term "noninstructional time" means time set aside by the school before actual classroom instruction begins or after actual classroom instruction ends.
(Pub. L. 98–377, title VIII, § 803, Aug. 11, 1984, 98 Stat. 1303.)


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Enjoy an unrivaled taste of your destinations
When dining onboard, you'll be treated to world-class cuisine made from fresh ingredients, locally sourced from the destinations you visit.
From our kitchen to yours
Experience a taste of Uniworld from the comfort of your own home. Our recipes are specially designed by Bea Tollman and the chefs of Uniworld.
Linguine with Clams and Zucchini
"This Italian dish is part of a traditional Neapolitan cuisine. It is very popular
throughout the Campania region and is also popular in Rome, and is certain to be popular
with you."
–Manuel Marquez
Senior Executive Chef
- 2 large garlic cloves, peeled
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) pure olive oil
- 4 medium zucchini (about 1 1/2 lbs/680 g), sliced into 1/4-inch
- thick (3-mm-thick) rounds
- 1/2 tsp (3 g) fine sea salt
- 32 littleneck clams (about 3 1/2 lbs/1 2/3 kg), washed
- 1/4 tsp (1 g) hot red pepper (chili) flakes, plus extra for serving
- 2 Tbsp (30 g) chopped Italian parsley
- 12 oz (340 g) linguine
- 1 Tbsp (14 g) unsalted butter
- Put a pot of water with salt on to boil.
- Lightly crush the garlic cloves and heat with both oils in a large, nonreactive sauté pan over medium heat until they start to sizzle. Adjust the heat so garlic continues to cook evenly in the oil, releasing its own oils, and softens but does not brown (about 2 minutes). Add the zucchini and carefully blend with oil. Season with salt.
- Continue cooking slowly, stirring from time to time, until zucchini is completely softened and starts to break apart but does not brown (about 20 minutes). Remove from heat and let rest in the oil for 2 hours. Pour into a fine-mesh strainer, reserving the zucchini and oil separately. Keep the same pan, without cleaning, for cooking the clams.
- Heat the zucchini oil in the pan over medium heat until it starts to sizzle. Add clams, cover the pan and turn the heat to medium-high. Cook the clams and gently shake the pan from time to time until they start to open (about 5 to 6 minutes). The cooking time will vary, depending on size of the clams and thickness of the shells. Add the reserved zucchini, hot pepper flakes and parsley. Gently stir with the clams. Set aside.
- Cook the pasta al dente. Reheat the clams and the zucchini mixture, add the pasta and
toss for a further minute to let the juices from the clams be absorbed into the pasta.
Add butter at last moment to sauce for a rich flavor and "shine" (in french
monter the sauce). Serve right away.
Serves 4 using deep pasta plates
"Bacalhau Portuguese" Portuguese Salt Cod
"One of Portugal's favorite national dishes is bacalhau. Versions of this
dish are enjoyed everywhere from Italy and Africa to Scandinavia, where it is known as
lutefisk. Bacalhau is a must-taste for any visitor to Portugal."
–Gerard Van Helvoort
Culinary Director
- 2 lbs (900 g) salt cod, soaked
- 2 large onions, sliced
- 6 Tbsp (85 g) butter
- 1 garlic clove, minced
- 3 large potatoes
- Black pepper to taste
- 2 Tbsp (20 g) breadcrumbs
- 10 green olives, pitted
- 10 black olives, pitted
- 4 large eggs, hard-cooked
- 1/2 cup (120 g) fresh parsley leaves, chopped
- 2–4 Tbsp wine vinegar to taste
- 2–4 Tbsp olive oil to taste
- Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly.
- Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces.
- Sauté the onions in half the butter until they are tender and golden, then add the garlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat and refresh in cold running water. Remove potato skins and slice into 1/4-inch (6-mm) pieces.
- Preheat oven to 350°F (175°C). Grease a 1 1/2-qt (1 1/2-L) casserole dish with the remaining butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat layering. Sprinkle breadcrumbs over the top layer.
- Bake for 15 minutes, or until heated through and lightly browned. Before serving,
garnish with olives and eggs, and sprinkle with parsley. Serve with wine vinegar and oil
in cruets and pepper on the side.
Serves 6
Sesame Fried Chicken
"This yummy recipe is more delicate than it sounds, and keeping the crispy coating
intact can be tricky. Paired with thick slices of tomatoes drizzled with olive oil and
white wine vinegar or a light, fresh coleslaw, this is a fantastic summer meal."
–Bea Tollman
Celebrity Chef & Founder of Red Carnation Hotels
- 1 egg
- 7 oz (200 g) evaporated milk
- 3 1/4 lbs (1.5 kg) whole chicken, cut into 8 portions, plus the legs and wings
- 1 cup (750 ml) oil
- 1 cup (250 g) butter
- 10 Tbsp (150 g) toasted sesame seeds
- 2 cups (250 g) flour
- 1 tsp (5 g) poultry seasoning
- 2 tsp (10 g) garlic powder
- 1 tsp (5 g) ground ginger
- 4 tsp (20 g) paprika
- 2 tsp (10 g) salt
- Freshly ground pepper to taste
- Combine the coating ingredients to make a fine mixture.
- Whisk together the whole egg with the milk.
- Dip the chicken pieces in the liquid, then shake off excess and roll them in the sesame coating.
- Heat the oil and butter together in a deep frying pan over medium-high heat, so that the
chicken pieces sit in the pan with the oil mixture covering half the chicken. Start with
the drumsticks and thighs first, as they take longer to cook. Try to turn each piece
only once, as the coating is very delicate. Fry until golden brown on both sides, about
25–30 minutes total.
Serves 6
"Wiener Schnitzel" Viennese Veal Escalope
"Wiener schnitzel is an Austrian delicacy; recipes for this national dish can be
found in Viennese cookbooks from as far back as the 18th century. Austrians like to
serve their schnitzel with a side of cranberry jam. Schnitzel also pairs well with a
fresh draught beer. Cheers! Or as the Austrians and Germans say, Prost!"
–Mirko Peters
Procurement & Food Manager
- 8 veal loin slices, about 3 oz (90 g) each
- Salt to taste
- 4 eggs
- 3/4 cup (100 g) flour, sifted
- 1 1/2 cups (200 g) breadcrumbs, very fine
- 2 1/2 sticks (300 ml) butter
- 7 Tbsp (103.5 ml) vegetable or peanut oil
- Lemon slices and parsley for garnish
Parsley-tossed boiled potatoes, potato salad with optional cucumber slices, or lamb lettuce (Austrian Vogerlsalat).
- Tenderize the veal with a meat tenderizer tool to about 1/16 – 1/8˝ (2–4 mm) and salt on both sides. On a flat plate, stir the eggs briefly with a fork; they will become too thin if you beat them too much. Lightly coat the veal slices in flour, then dip into the egg and finally, coat in breadcrumbs.
- Heat the butter and oil in a large pan, allowing the fat to get very hot, and fry the schnitzels until golden brown on both sides. Make sure to toss the pan regularly so that the schnitzels are surrounded by oil and the breading becomes "fluffy."
- Remove the cutlets and drain on paper towels. Fry the parsley in the remaining oil and
drain. Place the schnitzels on a warmed plate and serve garnished with parsley and
slices of lemon.
Serves 4
Bea's Chicken Soup
"I learned this recipe from my grandmother, and that the secret to a great chicken
soup is to use all the bones (and a few feet too), and let it cook slowly over a long
period of time. Reduce. Reduce. Reduce."
–Bea Tollman,
Celebrity Chef & Founder of Red Carnation Hotels
- 6 2/3 lbs (3 kg) chicken, halved and quartered with neck, gizzards and feet if possible
- 4 large carrots, whole
- 4 stalks celery
- 2 medium onions, whole
- 4 large whole leeks, cut in half
- 3 bay leaves
- 8 peppercorns
- 6 parsley sprigs
- 2–3 organic chicken bouillon cubes (in lieu of any salt)
- 3 1/2 oz (100 g) fine noodles, cooked separately
- Put the chicken pieces, carrots, celery, onions, leeks, bay leaves, peppercorns and parsley in a large saucepan and cover with water. Bring to a boil and add two chicken bouillon cubes. Skim, and then simmer for about 6 hours. Strain the soup into a clean pan. Dice a handful of carrots and chicken meat from the soup and set aside.
- Bring the soup back to a boil and adjust the seasoning for saltiness. If required, add another bouillon cube.
- Add a few cooked noodles with a little of the diced chicken and carrots previously set
aside to each bowl of soup.
Serves 8
Austrian Apple Strudel
"The history of the strudel dates back hundreds of years, when it was made as an
easy yet satisfying meal by the poor. However, it was the Turkish baklava pastry,
introduced into Austria in 1453, that laid the foundation for the dessert strudel we
know and love today. The first dessert strudel was the Wiener apfelstrudel
(Viennese apple strudel). Over time, other strudels with different fillings were
–Delio Garavito Vargas,
Uniworld Corporate Pastry Chef
- 4 cups (600 g) flour
- 1 1/4 cups (300 g) water
- 4 Tbsp (60 ml) oil
- 1 or 2 eggs (80 g) eggs
- Pinch of salt
- 5 to 6 apples
- 1 cup white breadcrumbs, roasted in butter
- 1 cup chopped nuts (walnuts, pecans or your choice)
- 3/4 cup sugar
- 1/4 tsp cinnamon
- 2 tsp lemon juice
- 1/2 cup raisins
- 4 tsp rum or more, to taste
- Work all ingredients into a pastry together, until it is not sticky any more.
- Let the pastry rest for 1 hour.
- Heat the oven to 425°F (220°C).
- Chop apples. Mix with all the remaining filling ingredients.
- Roll the pastry very thin, then top it with the filling and roll it into a log. Brush the top with melted butter. Transfer to a baking sheet lined with parchment paper.
- Bake the strudel for approximately 45 minutes. Remove the strudel, dust it with powdered
sugar and serve it warm with vanilla sauce.
Bea's Cheesecake
"I've spent years trying and testing this recipe to ensure it produces a
perfectly smooth and decadent cheesecake every time. It is a fusion of different
recipes, tweaked and added to over time to get just the right, rich consistency. It has
been a labor of love getting this right—I do love a good cheesecake!"
–Bea Tollman,
Celebrity Chef & Founder of Red Carnation Hotels
- 3 lbs (1.35 kg) cream cheese, softened
- 1 1/2 cups (350 g) granulated sugar
- 6 eggs, separated (room temperature)
- 1 bourbon vanilla bean, split and seeds scraped out
- 1 Tbsp (15 ml) vanilla extract
- Pinch of kosher salt
- 2 cups (450 ml) sour cream
- 2 cups (450 ml) sour cream
- 1/4 cup (50 g) sugar
- 1 1/4 cup (250 g) finely ground graham cracker crumbs
- 2/3 cup (130 g) white sugar
- 1 1/2 sticks (170 g) butter, melted
- 3/4 tsp (2 g) ground cinnamon (optional)
- To make the crust, mix the graham cracker crumbs, sugar, melted butter and cinnamon until well blended. Press the mixture into an 8-inch (20-cm) springform pan, ensuring a thin, consistent layer, and bake at 375°F (190°c) for 7 minutes. Leave to cool, and then chill for an hour.
- Whip the cream cheese and half the sugar together. Add the egg yolks, bourbon vanilla bean seeds, vanilla extract, salt and sour cream, and whip thoroughly, scraping the bowl. Whip the egg whites with the rest of the sugar. Fold the whites into the cheese mixture and very gently pour into the prepared springform pan. Wrap the bottom of the pan and place in a water bath. Bake in the oven for an hour at 350°F (180°C), then turn off the heat and allow to remain in the oven for another hour. Remove, cool on a rack and then refrigerate for 12 hours.
- Topping is a dollop of whipped cream and a fresh mint leaf.
Serves 12
Cheese Straws and Spiced Nuts
"I created the cheese straws one day in the kitchen when I was looking for a way
to use up some extra cheese we had from a big banquet the night before. The nuts I first
enjoyed many years ago at someone's home in Boston, and the hostess was kind
enough to tell me how she made them. The cheese straws and spiced nuts are both big hits
at cocktail hour."
–Bea Tollman,
Celebrity Chef & Founder of Red Carnation Hotels
Cheese Straws
- 1 sheet of store-bought frozen puff pastry
- 3/4 cup (100 g) strong cheddar cheese, finely grated
- 1/4 cup (25 g) Parmesan cheese, finely grated
- Pinch of paprika or cayenne pepper
- Pinch of salt and pepper
- Lightly unroll and smooth out the puff pastry on a floured board, and then sprinkle with all of the ingredients.
- Lightly roll the puff pastry up again to compress the coating, and then press and fold the roll in on itself lengthwise (like closing a book).
- Cut the pastry with a sharp straight-edged knife into 1/2 inch (1-cm) strips, then give each strip a twist. Place the straws on a baking sheet lined with parchment paper.
- Place the tray in the freezer for 20 minutes.
- Bake the straws in a heated oven at 350°F (180°C) for 15 minutes to a pale golden brown.
- Cool on a baking rack before serving.
- 1 egg white
- 1 lb (500 g) pecans or walnuts
- 1/2 cup (100 g) granulated sugar
- 1 tsp (5 g) salt
- 2 tsp (10 g) ground cinnamon
- 3/4 tsp (4 g) ground ginger
- 1 tsp (5 g) ground coriander
- Whisk the egg white with a tablespoon of water until foamy, then coat the nuts with the egg mixture. Mix the sugar and spices in a bag, add nuts and shake to coat evenly.
- Bake at 250°F (125°C) for 15 minutes, then reduce the temperature to 200°F (100°C) and bake until crunchy.
Serves 4
"Königsberger Klopse" German Meatballs
"Königsberger Klopse is a traditional German dish that originated in the city
of Königsberg. Today, it is known and loved throughout Europe, and it's
particularly famous onboard the Uniworld fleet, where it often makes an appearance at
–Mirko Peters,
Uniworld Procurement & Food Manager
- 2 small, day-old rolls or 2 slices of bread
- 3 Tbsp (45 ml) butter or margarine, divided into 1 Tbsp
- (15 ml) and 2 Tbsp (30 ml) parts
- 2 small onions, 1 finely chopped, 1 quartered
- 1/2 lb (225 g) ground pork
- 1/2 lb (225 g) ground beef
- Salt and pepper to taste
- 1 or 2 egg yolks
- 5 whole peppercorns
- 4 juniper berries (optional)
- 1 bay leaf (optional)
- 2 Tbsp (30 g) flour
- 24 capers, drained
- 2–4 oz (60–120 ml) white wine (may substitute more broth)
- 1–2 Tbsp (15–30 ml) lemon juice
- 2–4 Tbsp (30–60 ml) sour cream
- Pinch sugar (optional)
- 4 cups (950 ml) vegetable or beef broth
- Soak the day-old rolls in water and squeeze almost dry. Break rolls into pieces.
- Melt 1 Tbsp (15 ml) butter in a saucepan and add 1 finely chopped onion, cooking until translucent. Cool slightly.
- Place the ground meats in a bowl. Add the cooked onion and the rolls along with salt and pepper to taste (about 1/2 tsp [3 g] salt and 1/4 tsp [1 g] pepper). Add 1 egg yolk. Mix everything well by hand or with a spoon until mixture can be formed into round meatballs (add a few tablespoons of broth if necessary). Form 10–12 meatballs.
- Add the cracked spices and second (quartered) onion to the broth and bring it to just under a boil. Add the meatballs carefully. Cook until done (about 12 minutes). Remove meatballs and keep warm.
- Melt 2 Tbsp (30 ml) butter in a pan and add the flour, making a roux. Little by little, stir about 1 1/2 cups (350 ml) of the meatball broth, strained, into the roux, stirring to keep the sauce smooth. Add the capers. Add the white wine and season the sauce to taste with lemon juice, sour cream and pinch of sugar. Add the meatballs to the sauce and serve.
- If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after
adding, but do not boil, or the egg yolk will curdle, making the sauce look less
Serves 4
Honeycomb Ice Cream
"My children say that this is my signature dessert, and it is now a Red Carnation
–Bea Tollman,
Celebrity Chef & Founder of Red Carnation Hotels
- 1 cup (250 ml) corn syrup or glucose syrup
- 1 cup (250 g) granulated sugar
- 1 Tbsp (15 ml) white vinegar
- 1 Tbsp (15 ml) baking soda, sifted
- 1 quart (1 L) vanilla ice cream
- Dissolve the syrup, sugar and vinegar in a saucepan over medium heat. Turn the heat up high and boil until the syrup turns to a light caramel colour.
- Take the pan off the heat and quickly stir in the baking soda. Pour the mixture into a high-sided baking sheet that has been lined with parchment paper and greased with butter. Leave to cool and harden; do not refrigerate. Once hardened, this brittle, crunchy slab becomes your honeycomb base.
- Slightly soften the vanilla ice cream in a chilled ceramic bowl. Carefully break the
honeycomb slab into various sizes, none more than 3/4 inch (2-cm) squares, and quickly
fold half into the ice cream. Pour the ice cream into a desired ice cream mold or back
into the original ice cream container and freeze again. Keep the remaining honeycomb in
an airtight container to use as a topping when serving.
Serves 8
French Onion Soup
"No cruise through France is complete without a cup of this famous French onion
soup–a highlight on many Uniworld river cruises."
–Bea Tollman,
Michel Knorr & Uniworld Corporate Chef
- 3 Tbsp (45 ml) unsalted butter, cut into 3 pieces
- 6 large yellow onions (about 4 lbs [1 3/4 kg]), halved and cut top to bottom into 1/4-inch (3/5-cm) slices
- Table salt to taste
- Ground black pepper to taste
- 1/2 cup (120 ml) white wine (recommended: Riesling, Pinot Blanc, Alsace Gewürztraminer)
- 2 cups (475 ml) water, plus extra for deglazing
- 4 cups (950 ml) chicken broth
- 2 cups (475 ml) beef broth
- 6 sprigs fresh thyme, tied with twine
- 1 bay leaf
- 1/2 cup (120 ml) Madeira
- 1 small baguette, cut into 1/2-inch (1 1/4-cm) slices and toasted on both sides (optional: Top the slices with garlic butter)
- 8 oz (225 g) shredded Gruyère cheese
- Sauté the onions with the butter in a soup pan until the onions are golden brown. Add salt and pepper, and then deglaze with the white wine, water and broth. Add the bay leaf and thyme and let cook slowly for 45 minutes.
- Pick out the thyme and bay leaf and adjust the seasoning to taste.
- Add the Madeira and pour the soup into soup bowls. Place the baguette slices on top,
sprinkle with the cheese and bake until the cheese melts.
Serves 6
Signature cocktails
Our cocktails, much like our ships, are one-of-a-kind and inspired by the destinations we visit. Our bartenders are sharing their favorites with you.
Found onboard the S.S. Catherine on our Burgundy & Provence itinerary, try this tasty take on a Tom Collins that adds lavender syrup to gin, lemon juice and soda water. Known by its scent as the herb of love, lavender flourishes in the Rhone Valley.
- 4cl. (1.35 fl oz) gin
- 2.5cl. (0.85 fl oz) lemon juice
- 1.5cl. (0.51 fl oz) lavender syrup
- Nontoxic lavender sprig
- Soda water
Place gin, lemon juice and lavender syrup over ice in a cocktail shaker. Shake and strain into a Collins glass over ice top up with soda water and stir. Garnish with lavender sprig.
Elder Bourbon
From food to folk medicine, the elderberry tree has many uses. In Austria, they also utilize its flowers to make syrups for soft drinks. For something a little harder, we matched it with sweet Bourbon and tart lemon juice. Find it onboard the S.S. Maria Theresa on our Enchanting Danube itinerary or make it at home!
- 2cl (0.68 fl oz) Lemon Juice
- 2cl (0.68 fl oz) Elderflower Syrup
- 1 tsp of Honey
- Dash of Orange Juice
- 5cl (1.69 fl oz) Bourbon
Build over rocks in a cocktail shaker. Shake and strain on the rocks in an Old Fashioned glass.
Paprika Mary
Paprika wasn't born in Hungary, but it quickly became the national spice because it just seems to grow so much sweeter there. The red pepper adds an exciting piquancy to the classic Bloody Mary with the local Kalinka vodka. Find this cocktail onboard the River Beatrice on our Delightful Danube & Prague itinerary or make it at home!
- 1 tsp minced onion
- 1/8 tsp paprika
- 1.5cl (0.51 fl oz) lemon juice
- 1 tsp pickle juice
- 1 tsp horseradish
- 2 dash of tabasco
- 1 pinch of salt
- 4cl (1.35 fl oz) of vodka
- 15cl (5.07 fl oz) tomato juice
- A dash of Worcestershire sauce
- Celery stalk
Build over rocks in a cocktail shaker. Shake and strain over ice in tumbler glass. Garnish with Celery stalk.
Manhattan Transfer
From summer through fall, Bucharest's markets present a parade of seasonal fruits. None is more Romanian than the sour cherry. The tasty berry garnishes this classic Manhattan, made with rye whiskey and vermouth. You might try it in an Old Fashioned, too. Find this cocktail onboard the River Duchess on our Highlights of Eastern Europe itinerary or make it at home!
- 6cl (2.03 fl oz) straight rye whiskey
- 3cl (1.01 fl oz) sweet vermouth
- 2 dashes Angostura bitters
- 1 sour cherry
Build over ice in a mixing glass. Stir and strain into cocktail glass. Garnish with a sour cherry.
Dutch Old Fashioned
It's easy to guess how the Old Fashioned got its name. It began as a simple mixture of spirits, bitters, water and sugar. Newer versions add cherries and oranges. Why not try it with Millstone, a modern Dutch rye whiskey, and enjoy it beside the River Queen's fireplace on our Legendary Rhine & Moselle itinerary or make it at home!
- 5cl (1.69 fl oz) rye whiskey
- 1 dash of plain water
- 1 spoon of fine sugar
- 2 dashes of angostura bitters
- 1 lemon twist
- 1 cherry
- 1 orange slice
Place the water, sugar and bitters in an Old-Fashioned glass and mix. Add ice and rye. Stir well. Garnish with cherry and orange slice and lemon zest.
Apple Strudel Cocktail
Judging by the number of ways they consume them, Germans love their apples. Their apple-flavored national pastry dish has been transformed into a cocktail, combining apple juice, coconut-flavored rum, whipped cream, cinnamon powder and an apple garnish. Find this cocktail onboard the River Empress on our Castles along the Rhine or Remarkable Rhine itineraries or make it at home!
- 2cl (0.68 fl oz) Malibu
- 2cl (0.68 fl oz) Captain Morgan Spiced Rum
- 6cl (2.03 fl oz) Apple Juice
- Whipped Cream
- Cinnamon Powder
- Apple Slice
Pour Malibu, Captain Morgan and apple juice over ice in a cocktail shaker. Shake and strain into old fashioned glass with ice. Fill with whipped cream. Garnish with cinnamon powder and apple slice.
Chocolate Martini
Besides making some of the best chocolate in the world, the Swiss eat more of it per capita than anywhere else. This particularly sinful way to consume combines Godiva chocolate liqueur with crème de cacao, vodka and cream and a sprinkle of chocolate dust. Find this cocktail onboard the S.S. Antoinette on our Castles along the Rhine itinerary or make it at home!
- 3cl (1.01 fl oz) Mozart chocolate liqueur
- 3cl (1.01 fl oz) crème de cacao
- 1.5cl (0.51 fl oz) vodka
- 2.5cl (0.85 fl oz) cream
- Pinch of chocolate powder
Combine chocolate liqueur, crème de cacao, vodka, and cream over ice in a cocktail shaker. Shake and strain into a chilled martini glass. Dust with chocolate powder.
Calvados 75
You may know the French 75 as a meeting of Champagne and gin. But this drink, named for a World War I artillery weapon, first got its kick from mixing Calvados, Normandy's renowned apple brandy, with the bubbly. Try the purely French original onboard the S.S. Joie de Vivre on our Paris & Normandy itinerary or make it at home!
- 4cl (1.35 fl oz) Calvados
- 1 tsp superfine sugar
- 1.5cl (0.51 fl oz) lemon juice
- Top with sparkling wine
Shake Calvados, sugar and lemon juice in a chilled cocktail shaker. Strain over ice into a Champagne glass and top off with sparkling wine.
Amsterdam Cocktail
Before there was London Dry Gin, there was genever, the juniper-infused spirit of the Netherlands. With a brisk malt flavor, it inspired the expression "Dutch courage" for its emboldening property. This version with genever, triple sec, lemon juice and bitters and a tulip garnish is easy to brave. Enjoy it onboard the River Princess on our Tulips & Windmills itinerary or make it at home!
- 5cl (1.69 fl oz) Genever
- 2.5cl (0.85 fl oz) triple sec
- 1.5cl (0.51 fl oz) lemon juice
- 2 dashes of orange bitters
Pour all ingredients over ice in a cocktail shaker. Shake and strain into a cocktail glass.
Vodka Bellini
Venice's signature drink—the Bellini—brings together the local white peaches and sparkling Prosecco wine with a name that reflects the pink hues often found in the paintings of the Renaissance artist of the same name. Making it with vodka gives it a little something extra. Enjoy it onboard the River Countess on our Gems of Northern Italy itinerary or make it at home!
- 2cl (0.68 fl oz) vodka
- 2cl (0.68 fl oz) peach puree
- Top off with Prosecco
Add vodka and peach puree into a Champagne glass. Slowly stir while topping off glass with Prosecco.
The Sassy Bordeaux
This update of the Bordeaux Cocktail evokes the region with Lillet Blanc, its signature aperitif, and fresh, local tarragon. The former melds citrus fruit with a hint of quinine. The latter adds a slight licorice note. Gin‐ in place of vodka‐as the spirit base rounds out the herbal mix. Enjoy it onboard the River Royale on our Bordeaux, Vineyards & Châteaux itinerary or make it at home!
- 6cl (2.03 fl oz) gin
- 3cl (1.01 fl oz) Lillet Blanc
- 5 tarragon leaves
Place gin and lillet over ice in a cocktail pitcher. Add a few tarragon leaves, muddle gently, stir. Double Strain into a cocktail glass. Float a tarragon leaf on top as a garnish.
Mrs. Beatrice Tollman's culinary vision lives on with her many Signature Dishes you can enjoy onboard. Mrs. Tollman's memoir, A Life in Food, chronicles her gastronomic prowess and joy of being able to share her life's passion with thousands of guests. You'll discover many of the recipes Mrs. Tollman published on our menu, including Bea's Chicken Soup, Sesame Fried Chicken and Honeycomb Ice Cream. If the all-inclusive amenities and luxurious accommodations weren't enough to put you in a state of comfortable bliss, the homegrown cooking will.
Farm-to-table isn't just a trendy culinary buzzword around here. It's a governing philosophy and commitment to serving you the very best local dishes created by our master chefs. When in Italy, dinner may consist of Prosciutto di Parma pizza and Osso Buco Milanese, prepared to your liking, with meats and vegetables sourced from just miles away. After a day immersed in Indian culture, your taste buds may do some immersing of their own with Gajar Shorba and Tandoori Chicken Tikka for lunch. Live brilliantly. Dine locally. That's our story and we're sticking to it.
Local Wines
Uniworld cruises through some of the world's most acclaimed wine producing regions in Europe. Our onboard wine menus are expertly curated by our staff of Sommeliers to reflect the local destination. Plus, you can enjoy these local wines as part of your all-inclusive package. Here's just a sampling of what's in store:
Wine Selections
Château Pas De Loup Bordeaux
This Pinot Noir wine is expressive with intense ruby-red colour and a nose that combines pleasant hints of cherry, strawberry and vanilla aromas reflected on the palate and enhanced by a good balance.
Fonvène Vignerons Ardèchois Ardèche
Made from Grenache, Syrah, Merlot and Cabernet-Sauvignon this wine is fruity, exhaling aromas of black currant and red berries. Round and supple, this wine boasts finesse and good balance.
Chardonnay Les Jamelles Vin De Pays d'Oc
This Chardonnay wine has an expressive citrus, pears and subtle minerality aromas. It masters a good balance and a pure silk long finish.
Blanc de Mer Bouchard Finlayson
Blend of mostly Riesling grapes blend, the wine is a fresh and sprightly with fresh citrus and quince flavors.
Monteleone Cabernet Sauvignon, Albinea Nanali, Veneto
This Cabernet Sauvignon wine has a deep and vivid colour. On the nose the cherry notes are harmoniously combined with wild berries. The palate is balanced and powerful.
Chianti DOCG, Banfi, Tuscany
This wine is blend composed of Sangiovese, a traditional Tuscan grape and Canaiolo, offering an intense and fruity, with scents of wild berries and cherries combined with the species and vanilla notes.
Trentino Alto Adige, Pinot Grigio, Trento
This delicious and structured Pinot Grigio wine opens with an intensely floral, white peach, apple and pear, along with a minerality note.
"Sauvignon delle Venezie" Tenuta Mosole Veneto
This Sauvignon Blanc attracts through a bright straw yellow colour and greenish reflexes. It has traces of vegetables, tomato leaves and a broad, rich soft taste with traces of exotic fruits.
Blauburger Madl Niederösterreich
Dark berries and tobacco aromas on the nose. With a compact taste of blackcurrant and some oak, the wine has an elegant long finish.
Zweigelt "L" Gmeiner Wagram
Characteristically fermented Zweigelt in stainless steel tank. Ripe flavors of plum and blackberries and an elegant finish.
Riesling "R" Kessler Rheingau
Attractive, clean, light floral and fruit aromas suggest peaches lemon and green apple with a tart racy taste give a smooth, long finish.
Weisburgunder Kirchner Pfalz
Elegantly balanced wine, inviting stone fruits at the base, ripe honeydew melon, striking minerality with a touch of garden herbs.
Mrs. Beatrice Tollman's culinary vision lives on with her many Signature Dishes you can enjoy onboard. Mrs. Tollman's memoir, A Life in Food, chronicles her gastronomic prowess and joy of being able to share her life's passion with thousands of guests. You'll discover many of the recipes Mrs. Tollman published on our menu, including Bea's Chicken Soup, Sesame Fried Chicken and Honeycomb Ice Cream. If the all-inclusive amenities and luxurious accommodations weren't enough to put you in a state of comfortable bliss, the homegrown cooking will.
Premium spirits
Extra dirty Grey Goose martini with locally harvested olives? It's all yours. As is everything else you can think of. With our ultra-inclusive amenities you can enjoy unlimited beverages onboard, including many premium spirits, such as:
- Grey Goose
- Absolut
- Bombay Sapphire
- Tanqueray
- Captain Morgan
- Bacardi
- 1800
- Jack Daniel's
- Johnnie Walker
- Crown Royal
- Grand Marnier
- Cointreau
- Bailey's Irish Cream
- Disaronno
Local Beers
Our onboard beer menus feature unique lagers, ales and stouts from small local breweries, giving you a taste of the world's finest. The best part? It's all included. Take a look at a few of the beers you can find on your next cruise:
Beer Selections
- 1664 Kronenbourg
- Pelforth Dark
- Gavroche Red Ale
- Moretti Bionda Draft Italian Lager
- Moretti La Rossa Italian Double
- Nastro Azzurro Italian Pilsner
- Sans Souci Italian Pale Lager
- Menabrea Italian Lager
- Erdinger
- Gösser
- Gregorius Engelszell
- Köstritzer Schwarzbier
- La Trappe Tripel
- Kasteel Rouge
Creative culinary options
For those interested in healthier dining options, our Traveling Lite menu features all of the flavor of our traditional menu, but with fewer calories. We also offer a variety of vegetarian and vegan options, prepared just for you. If you have a specific meal preference, just ask. Our chefs will be happy to accommodate.


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Talk about your RIBs, ask questions and perhaps provide some answers! Tell us what topics and improvements you would like to see.
7th August 2017, 08:52
Archive Posts. Please use search to locate topic of interest.
22nd August 2012, 13:30
23rd November 2009, 22:11
Archive Posts. Please use search to locate topic of interest.
20th December 2006, 19:42
30th April 2015, 09:13
Adventurers make it to Arctic...
9th July 2011, 14:45
31st January 2011, 13:38
9th December 2014, 11:33
Those stories we can all learn from. If you need to preserve your anonymity register under a pseudonym before posting!
2nd September 2009, 19:05
If you add your event here, please also add it to the FORUM CALENDAR using the Button Link at top. Thanks.
1st February 2015, 20:38
Taking your RIB to Spain? Or any other boat? Keep updated here on the Spanish Matriculation Tax.
Spain Charter Yachts - Income...
23rd February 2015, 16:21
Reeds Astro-Navigation Tables...
9th September 2014, 07:06
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text: I just finished watching the new DVD "Breath for Internal Control - Teachings of the Russian Breath Masters" by Vladimir Vasiliev. I thought it was truly an outstanding instruction and should benefit all of us in the Systema community. The content is very much like Systema itself, in its versatility..read more >>