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This morning as I opened the double patio windows I was greeted by a fresh warm breeze. There was something in the air – the freshness of the damp rain from the previous night, the warmth, the fragrance of subtle summer flowers, that took me back to a vacation in Bombay.
I was about 16 and we were vacationing in Bombay (back then it was still Bombay). The monsoons had hit the city and although there was chaos in the city below, sitting in my aunt's balcony overlooking the blue ocean across Juhu Beach, I could not help but find pure pleasure. After every downpour the air felt crisp and clean. Almost as if Mother Nature was wiping the slate clean, allowing us to start each day with a new and rejuvenating spirit.
What I loved the most was the way the air felt and smelled early in the mornings, before the city turned into it's chaotic hustle and bustle and before the air became humid and sticky. The morning air was just a bit damp and slightly misty from the water evaporating into the warm air. The breeze, although warm, was cool enough to be invigorating. Then there was that fresh fragrance, a mixture of salty sea and sweet flowers.
It was that same air I experienced this morning in Weimar – thousands of kilometers away from Bombay and years later. But just this one small experience took me back to so many happy and crazy memories, raising my spirits and giving me my buzz for the day.
What was your buzz today?
Well if you haven't had a buzz yet, I've got the perfect thing for you. These sandwiches!
The idea of stuffing the gorgeous mixture of eggplant caponata into a sandwich came from the lovely Nupur of One Hot Stove. It was last August when I read her post "Alone in the Kitchen!" It amused me and I instantly ordered the book she reviewed. As I scrolled down, I read the recipe attached to her post and fell in love with the sandwiches.
I have made several versions of the typical eggplant-tomato combination, which is found in several world cuisines. But never did I ever think of adding it to a sandwich.
This month Zu of Zlamushka's Spicy Kitchen is featuring One Hot Stove in her Tried & Tasted. I do not think there is anyone who has not heard of Nupur's wonderful blog. She has a way about her that makes me sit up and think. I enjoy her writing and I love the fact that she is a caring person to those around her and to the environment she lives in. Currently, she is my "Knitting Queen" and often shares her lovely projects with us. I am thoroughly enjoying seeing each of her project. I do not knit - I probably never will either but I love her enthusiasm for this hobby.
Nupur in your honour – caponata sandwiches my way!
I made a few changes to Nupur's original recipe. As one of my men does not like capers and the other does not want raisins in savory food, I omitted both. Instead I added a yellow zucchini and a small bulb of fennel. To this I also threw in a small handful of olives. Instead of the balsamic vinegar I used lovely raspberry balsamic vinegar, which added the slight sweetness raisins would have. Finally, I drizzled the whole mixture with delicate butter oil; I got as a present for my birthday. Oh the fragrance! It was incredible and the sandwiches – they were gone before I was able to take decent pictures. I did manage a few though and I hope you enjoy them as much as we did!
Printable version of recipe here.
100 ml olive oil
1 fennel bulb, diced
1 medium aubergine, cut into cubes
1 orange bell pepper, cut into cubes
1 yellow zucchini, cut into cubes
2-3 ripe tomatoes, diced
1 medium red onion, roughly chopped
2 garlic cloves, finely chopped
Handful each fresh thyme and oregano, chopped
50 - 100g olives, chopped
Salt and pepper
Good splash of raspberry balsamic vinegar
Good drizzle of butter oil
Mozzarella cheese, sliced
Slices of whole wheat toast
Heat up the olive oil in a large pan. Sauté the garlic and onions until translucent and fragrant. Add the aubergine and sauté for about 2 minutes, until just starting to soften. Throw in the bell pepper and zucchini and continue to cook until vegetables are tender but still crisp, approx. 2-3 minutes. Add the fennel, sauté till just tender. Then finally add the diced tomatoes with all the juices and the herbs. Mix well and season with salt and pepper to taste.
Simmer until the vegetables begin to release their aromas and the flavors blend with each other. The mixture will start to thicken, about 20 minutes. Stir often so that the vegetables do not stick to the pan.
Add the raspberry balsamic vinegar and olives, check seasoning. Keep warm.
On a chopping board lay out the slices of toast bead and layer a few slices of mozzarella on one side. Just before you spoon the caponata drizzle it with a good shot of the exquisite butter oil.
Spoon a few tablespoons of the caponata on one side of the toast bread and close the sandwich with the other. Press down gently.
Re-heat the pan you made the caponata in and toast the sandwiches for 3-5 minutes on low heat on each side until the cheese starts to melt.
Serve warm.
These were so good. A perfect combination of healthy vegetables in a sandwich - my kind of fast food. These are perfect for snacks, a light lunch or picnics. Soeren loved the cheesy soft vegetables sandwiched in the bread and demanded to save one for his lunchbox. The tiny but very exquisite touch was the addition of raspberry balsamic vinegar and the decadent drizzling of the butter oil towards the end. Both have a fantastic flavor and highlighted the aromas of the vegetables perfectly. Tangy and butterlicious!
You might enjoy these great vegetable ideas too:
Warm Oriental Vegetable Salad | |
Caramelized Vegetable Tart | |
Ratatouille Provençal |
Aubergine recipes from around the blogs:
Nami Nami's wonderful Armenian Aubergine Stew
Mostly Eating's aromatic Aubergine, courgette and tomato stew with quinoa and feta
Ammalu's Kitchen's flavorful Aubergine Tomato Gratin
Zlamushka's Spicy Kitchen's spicy Sichuan Aubergine
The Monthly Mingle is in full swing this month with Mango Mania. I am enjoying your fantastic ideas and creations. Hope the rest of you will join us experimenting with this lovely fruit.
Joining the party is easy. Create a mango dish and post it on your blog by July 14 and send it on over to me. You will find more details here.
Deadline: 14 July 2008
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First


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I didn't know what to make of this when I saw it. I live in Manhattan, in a city where people bike, take buses, subways, trains, live and work in towers where they share elevators, share water, share electricity. I thought my town is setting the example for energy-efficient, communal living. And then, the guy who runs the place, Mayor Michael Bloomberg, releases a study — including (see below) a shocking video — that says, you think New York is great on energy? You think that? Well, check this out...
The mayor has an Office of Long Term Planning and Sustainability (that includes Jonathan Dickinson and Andrea Tenorio and staff) and they decided to measure how much carbon dioxide escapes into the New York air. To make the data more visual, they assumed every day in New York is a nice day, where the temperature is 59 degrees Fahrenheit, and where, under standard pressure, a ton of CO2 gas would fill a lovely blue bubble 33 feet across like the ones you see down there, rising from the traffic.
Then they asked, "if we took all the CO2 coming from vehicles, buildings, power plants across the city and gathered them in a clump, at one spot right next the Empire State Building, how much CO2 is emitted in a single hour? This is what they found.
That's one hour. How about a day? How much CO2 does New York City produce in a day?
This isn't looking so good, especially if you believe accumulating greenhouse gases may increase the ferocity of storms coming in off the Atlantic. So let's take a deep breath and ask how much CO2 does New York City create in a year?
"Oy," as some New Yorkers like to say. This is a whole lot of gas, several tons per person. This is not what I was expecting.
So what are we to think? This graphic is just a snapshot of New York. It says nothing about how the city compares to Ft. Worth, Texas, or Bar Harbor, Maine, or Shanghai. Just because it looks horrible, doesn't mean, it is horrible, though these images leave me with the unmistakable sense that New York is being strangled under a mountain of its own waste.
Is it? (And why, by the way, is the Mayor's staff creating pictures like this? He wrote the forward to their report, so he wants us to see these pictures. What's up with that?)
For some answers, I called up a climate scientist who lives and works in my neighborhood, Pushker Kharecha of Columbia University's Earth Institute. He, like me, wakes up every day to what are often blue skies. I assume he takes deep breaths. I asked him, "Is this as bad as it looks?" And he said. "It's grim, yes," but there are, he thinks, a few silver linings.
Like what? I asked.
For one thing, he says, as I suspected, New York isn't as bad as other places. If you compare cities to suburbs and rural areas, cities are often more energy efficient. People who live in detached houses, who drive everywhere, whose power comes from coal and gas, often have much higher CO2 emissions per capita.
Yes, New York's Dirty, But Check The Suburbs...
A recent study compared 12 large (and mostly rich) cities around the world with the average emissions of their respective countries and the cities did nicely. New York City's per capita emissions are about a third the U.S. average.
So we're dirty, but we're three times more efficient than typical Americans. The same goes for residents of Toronto and Barcelona, they're three times better than their countrymen. Tokyo, London and Seoul are about twice as efficient.
Cities, even rich ones, perform differently. In this list of 12, starting with the dirtiest, New York comes in fifth. These are greenhouse gas emissions per person (What's with Washington?)
Cities differ because some have lots of factories, some don't. Some have more refrigerators, air conditioners, fancy appliances than others. Some have more modern, tighter buildings, more office towers, more public transit. (Washington is warmer, often stifling, is that why it's such an emitter? Can we blame air conditioning?) But whatever the differences, that pile of bubbles still gets to me.
If whenever people gather — and that's what we do, we gather — we produce this much waste or worse, what am I to think? Mayor Bloomberg's video images feel like a dark prophecy, a prediction of doom.
"Grim," says Pushker Kharecha, but doom? Nah. He says there are two challenges here: we must eventually wean ourselves from coal, gas and carbon-rich fuels, but in the meantime, we can cut down on the bubble-making by redesigning cars, putting more people in buses, subways, creating tighter, ever-more-efficient buildings, adjusting our values; those are real, achievable goals."Combating climate change is one of the great challenges of our age," Mayor Bloomberg says in his forward. His video was meant to warn us, not to scare us.
Well, here it is. Take a look, and you decide. Are you scared or are you pumped?
Me? I'm a little bit of both.
Copyright 2021 NPR. To see more, visit https://www.npr.org.

subset: commoncrawl


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Great Expectations: The Inn at Little Washington
The flowers are serious, the décor over-the-top, the tasting menu full of fun.
A few days before the power-guzzling, ocean-raising, life-snatching storm threatened, two friends and I plotted to make one of my longtime dreams come true. We would rent a car and drive to a corner of rural Virginia I'd never seen. The skies were just filming with grey as we arrived at the fabled Inn at Little Washington.
His chefs never heard of Craig Claiborne. Voila! The Claiborne House.
Ten days later, given the shattering loss and suffering the storm delivered, it feels frivolous to be immersed in tales of truffled popcorn and relays of caviar. But we will mop up and rebuild. Those of us untouched by disaster will stop feeling guilty. Even the bruised among us will start thinking of romantic escapes again. We will plan honeymoons and anniversary getaways and, yes, adulterous escapades. You will want to be sure the long detour from here to there is worth the time and money.
These explosions of flowers are arranged by an artist who moved to Virginia.
Before the Storm: the Inn at Little Washington
I expected sybaritic. I anticipated sumptuous and excessive. For decades I've read the raves and heard the whoops celebrating the Inn at Little Washington in some rural Virginia crossroads, but as our seven hour drive turned onto narrow roads between thatch-cut fields to enter the small Virginia village, nothing quite prepared me for the theatrical ebullience. The ancient chateau welcome, the amazing, amusing mix of exaggerated English fringe and tassel, tapestries, Fortuny shades, wooden floors recycled from a French manor, hand-printed papers on the cove ceilings, explosions of flowers. And the unabashed whimsy. I certainly didn't expect the cheese cart to arrive on the back of a wooden cow that went moooo.
Exuberant Victoriana was created by a London Theatrical designer.
What began in 1978 as a modest country kitchen in an abandoned gas station has evolved into a luxurious 18 room inn in a collection of cottages with gardens and its own farm. I don't think our host Patrick O'Connell will be offended if I say his fussed-up little fiefdom reminded me immediately of Michel Guérard's ever-expanding fussed-up little fiefdom in the Southwest of France at Eugénie-les-Bains.
We were late for tea but the welcoming attendant pretended we were on time.
My fear that Wednesday – Wednesdays are cheaper than weekends and easier to book -- was that we might miss the deadline for tea and be forced to have a cocktail instead. "No, you're just under the wire," the maître d' lied, looking at his watch, raising his eyebrows and smiling as we settled at a garden table next to the koi pond.
When weather permits, guests may dine in the garden where we had our tea.
For me, it's never about the tea. I really don't like tea much. It's about the canapés and cookies. I ordered an infusion of mixed Indian spices. The tiered tray that arrived looked promising. I started with the smoked salmon "shingled with cucumber" on house rye. Amazing rye. I liked that the local ham was not too salty and brooded for a few seconds that the biscuits were not very crumbly. But then, what do I know about biscuits. I am not Scarlett O'Hara. Maybe crumbly is my Northern concept of a biscuit.
Too bad Claiborne couldn't join us. The gossip would have been as juicy as the duck.
Once I got going, I had to taste everything: Blueberry tarts and pecan tarts, coconut cookies, and a buttery swan cookie. (The house logo, that swan is everywhere.) I piled lemon curd on my miniature scone. Fancy tea seemed an insane exercise before a 7:30 dinner. An attendant led us through the garden and across the road to our cottage, "The Claiborne House".
A new generation of chefs don't know Claiborne created serious restaurant criticism.
"I was shocked when I discovered my chefs had never heard of Craig," Patrick O'Connell said, explaining how this restored 1899 clapboard cottage, with its baronial trappings inside, had morphed into an homage to the powerful New York Times restaurant critic who had come here for his birthday. "He even managed to come again in a wheelchair for our 30th Anniversary celebration," the chef marveled.
This year's biography by Thomas McNamee revived interest in Claiborne's role.
There, in a silver frame, was cherubic baby Craig, and toddler Craig with his mother in another, a collection of books from Claiborne's library on the shelves. A pile of my books sat on a mahogany table. I didn't recognize the cover of "Blue Skies, No Candy" in its British edition. I noticed "Delicious Sex" was missing. I wondered if that was intentional. A Southern nicety to protect guests from accidentally flipping to "28 Delightful Things To Do with a Penis."
A rat-a-tat of amuses include these savory Bloody Mary tartlettes.
I need a nap. But first we must get a tour. The living room. ("Would we like a fire laid for after dinner?") The kitchen with champagne chilling in a bucket, coffee ready to activate should we need a caffeine shot before breakfast. The dining room. A peek at the garden. Then up the stairs to the master bedroom, surprise…"The Gael Greene Room" (well, for the night anyway). My friends are installed across the hall, each of us with our own 5-Star Forbes Guide worthy bathroom.
Next to my bed is a photographs of me a silver frame. Across the way is a silly picture my guy took of me on our first camping trip. I take a fast shower, wash my hair, climb into the very tall old-fashioned bed, kick the cashmere throw to the floor and set the clock to nap for 17 minutes.
A cutout of Julia dominates the cookbook department of the shops across the street.
I like our corner of the dining room, a banquette with pillows, roses, freesia and pale hydrangeas in a lush bouquet. I laugh seeing my face in a mink trench coat and the tagline, "What becomes a Legend most?" I'm falling in love with Patrick now. Our minds sizzle in tandem. Of course I was meant to be a Blackglama mink Legend. Inside is our ten-course menu with a greeting from Julia Child: "Everything in moderation…including moderation."
Flurries of black truffle are shaved onto the popcorn by our white gloved captain.
Truffle dusted popcorn may not be new. But a waiter in white gloves shaving cascades of black truffle into the red and white striped movie popcorn box is a nice addition. Sparkling wine is poured. Parmesan crisps are delivered in a silver toast holder. I don't need my little flashlight to take photos because the giant bell-shaped shantung lampshades with nine inches of fringe throw light on the table, leaving us cosmetically shadowed.
A luscious cucumber lobster roll with a tiara of American osetra caviar.
A preamble of unlisted "amuses" arrive. I like the Bloody Mary jam tartlets. And lobster rolled in avocado thins atop cornbread with a pompadour of caviar is magical. It's big enough to divide it into different parts. A nip of caviar, a round of lobster and avocado, with and without its cakey bread.
Rutabaga apple soup and a chive gruyère gougère is "A Shot of Liquid Autumn."
"A Shot of Liquid Autumn" pairs warm apple and rutabaga soup laced with Vermont maple syrup in a glass and a large chive Gruyère gougère. My companions are grape nuts. For them a sommelièr is pairing wines, many in half bottles. I am sure the crew here is drilled to be warm and cuddly. But she is beyond effervescent. If she were a balloon, she'd be stuck to the ceiling. My mouth is accustomed to judging and enjoying many tastes, but it doesn't do well on many varying sips. I'm happy with my glass of a spirited red.
Caesar salad ice cream, capers and herbs dress up a marvelous lamb carpaccio.
I brace myself, expecting to loathe Caesar salad ice cream plopped on wide ribbons of lamb carpaccio salted with capers. I don't like parmesan in hairy filaments either as it is here, mounded fluff on the edge of the plate. But the dish is not sweet at all, just wonderfully cheesy and salty, so good I must finish even the last ribbon. We're not halfway through the menu. Probably a little less bread would help. But I love the house made rye. On its own in thin slices, it tastes deliciously of salt.
Smart little cubes of tomato gnocchi punctuate this Maine day boat scallop offering.
Not everything tonight is equally brilliant. Maine day boat scallops are just scallops, undistinguished in flavor – perhaps not enough lemon, the butter not browned enough -- though I find myself savoring small cubes of tomato gnocchi. A small filet of cod sautéed with lemon vodka sauce is too cooked for me and also rather lackluster, though I like the "Lilliputian pork dumpling,"delicately scalloped and stuffed with a mince of pork, shrimp, mushrooms and scallion.
The pappardelle, tossed with ribbons of ham, local chanterelles and Blenheim apricots, is more virtuous than thrilling. The Inn was sourcing its neighbors long before local became an urban obsession, simply because there was not much choice. Yes, the noodles will be homemade, the mushrooms are local and the ham will be cured according to the chef's specifications. It's good enough but…my toes are not curling.
Meaty duck breast contrasts with the almost organic taste of flageolets from the garden.
"Now to prove we have all our ducks in a row," announces our jokey captain as the duck is served. Thick slices of breast, rare and meaty with a thin layer of fat under the skin, sitting on wild rice pilaf with rectangles of seared foie gras and a sweetness of grilled Virginia fig. Amazingly, I'm hungry again. Then, when small flageolets from the garden arrive in a covered dish – their organic beaniness playing against the voluptuousness of the duck – it's a great high.
There's a pause. We must collect ourselves. After all, we've come so far to this legendary gourmand outpost, and we must have cheese. It's not possible that we choose between cheese and dessert. We must have both. Indeed, the cheese has just arrived in exquisite readiness on the back of the wooden cow.
What is your favorite cheese?" asks the captain, identified as "The Cheese Wiz" in our menu.
The quality of the cheese is no joke even though we're giggling at Faira the cow.
I shake my head to wake my brain. Vacherin, is my first thought. Reblochon, St. Marcellin. He scoops up a serving spoon of a soft runny Epoisses, that tickles my nose and fills my mouth, reminding me that in a better world there would be no cholesterol and I would have cheese every morning and night. I ask for a local cheese too. Without hesitation he nominates Grayson, made by "our neighbor, Helen Feete at Meadow Creek Dairy." It's semi-soft and mellow, quiet and sense-stirring.
A palate cleanser follows: pineapple and lemongrass sorbet and a red pepper granita. And of course, I'm just kidding about skipping dessert. It isn't just the seven hours we drove to get here, it's the 20 years of wanting to come.
A day without chocolate would be a day without sunshine.
The promised "parade of desserts" includes warm and tangy lemon meringue tart and a crispy chocolate something or other – the waiter pours on a veil of dark chocolate. The three of us finish it off. There's a perfectly fine apple tart, very homey, not unique in any way. It remains. Each of us is given chocolates, candied grapefruit peel and cookies in a small paper replica of the inn to carry away.
Chef-owner Patrick O'Connell wears his signature Dalmatian spotted apron and pants.
O'Connell is standing in the parlor in his white jacket and signature Dalmatian-spotted chef's pants and apron, waiting to show us the kitchen. He asked his decorator, Joyce Conwy Evans, a London theatrical designer, to give him the Dairy Room of Windsor Castle. It's a sweeping stage with a walk-in fireplace at one end, a giant portrait of the chef with his pet Dalmatians, and two chef's tables for guests, separated from the heat and noise of the kitchen by a glass wall. A few of the cooks in their black toques and spotted pants are still cleaning up. You could stage La Traviata here.
It began with a griddle and a burner. Now Queen Elizabeth would feel at home.
Of course I'm ravenous for breakfast. Glorious food is like great sex, the more you eat, the hungrier you are. Tables in the narrow conservatory are all taken, but light from the garden pours onto our table just inside the serenity of the dining room.
The light from the garden illuminates an exceptional breakfast.
Nothing surprises me now at breakfast. Not "a flight of juices," four to be precise, not a dozen different homemade jellies and preserves, nor the excesses of the bread basket, muffins and croissants. Or course we will have yogurt with the Inn's own granola and berries. That's to start. It comes with the room.
A flight of fruit juices. What do you want? Staff are trained never to say "no."
But I long to run wild through the à la carte selection too, each $25 additional. How can I leave Virginia without tasting seared Gulf shrimp and grits? Or brioche French toast with blackberry sauce? Or silver dollar cottage cheese pancakes with fresh blueberries? "A trio of classic American breakfast favorites in miniature" seems the perfect compromise.
For $25 extra, 3 minis: oatmeal soufflé, quail egg benedict, eggs soft as hollandaise.
It comes with house-cured bacon and country sausage – heaven forbid, I almost spent 24 hours without bacon. The trio comes with a quail egg Benedict, oatmeal soufflé with rum soaked currants and maple syrup, and eggs scrambled exactly the way I like them -- resembling a slightly thickish Hollandaise. What's missing? Hash browns. No, they're right here. I almost overlooked them. Anything else? Hey, no cinnamon bun!
We'll take care of that on the way back to New York. But that's another story.
Middle and Main Streets. Washington Va. 540 675 3800. Dinner is $158 per person Monday through Thursday, $168 on Friday and Sunday, and $188 on Saturday. The 10-course tasting is an additional $50. Lunch is not served.
Room rates include afternoon tea service and House continental breakfast. Rooms $425 to $635. Suites $705 to $995. The two bedroom Claiborne House $2450. Saturday night stays $245 extra. Fridays $145 extra. Sundays $75 extra. Months of May and October $100 additional per room per night. Inquire about holiday rates.
I tried to reserve a standard room, but O'Connell insisted the three of us stay as his guests in the Claiborne house because I was one of the Culinary Pioneers honored at their 30th Anniversary. I paid for my dinner.
Photographs may not be used without permission from Gael Greene. Copyright 2012 All rights reserved.
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Merry Christmas & Happy New Year Custom Inspirational & Motivational Art Unique Gifts For Farmers With Pickup Truck - Personalized Canvas Print Home Decor
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Restaurants Take-Out/Curbside PickupTake-Out/Curbside Pickup
6AM - 10PM Daily
Village Inn in Cheyenne, WY is located just East of Warren Avenue.
If you're ready for Breakfast, so are we – all day every day.
For nearly 60 years, breakfast has been at the heart of what we do. From the moment we open our doors until we say goodnight, you can enjoy our made-from-scratch buttermilk pancakes and crepes, signature Skillets, and The INN-credible V.I.B.® – where you can create your own Village Inn Breakfast. Enjoy unlimited hot coffee – we'll leave the whole pot at the table for you.
Why stop at breakfast? Enjoy fresh, never frozen juicy burgers, fresh-made salads, all-American sandwiches and classic dinners like Chicken-Fried Steak and Pot Roast.
At Village Inn®, serving The Best Pie in America® isn't just a promise, it's a commitment. A commitment to create delicious pies made of the finest ingredients in a golden flaky crust. It's a commitment to serving you and your family pies you'll all love—and will love to share. Fill your table with award-winning pies like French Silk, Lemon Supreme, and Country Apple.
And of course, the best day of the week to enjoy The Best Pie in America® is Wednesday, during Free Pie Wednesday™, when guests enjoy a free slice of pie with a required purchase. Visit our pie page to learn more.
In a hurry? Pick-up your fresh Carryout Order and enjoy our menu with your family, at home.


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Lot of New Boxes of Fryer Filters
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MN State Sales Tax will be added to All Auctions unless you have a tax exemption form. If you are tax exempt, you MUST bring a copy of Minnesota ST3 or your state's exemption form to each removal as we do not keep these on file. Minnesota considers the price of the item PLUS buyers premium as being part of the total purchase price and is therefore taxable.
Accepted Forms of Payment: Cash, Cashiers Check, or Money Order for any invoice. All credit cards have a minimum charge of $5, Personal or Business Checks (No out-of-state checks) can be used for invoices with a Total of less than $500, including buyer's premium and sales tax. Credit cards will have a 3% convenience fee added.
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Contact us with any questions you may have regarding terms and conditions.
Fargo, North Dakota 58102
United States
Thursday, March 9th 9am-4pm By APPOINTMENT ONLY. Also, Buyers to provide own help for loading.


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Foils Recycling was founded on a Faith based ideology. We provide innovative, efficient and courteous customer service, and have a strong since of community involvement. Foils Inc. is built on professionally trained employees who believe in providing satisfaction. We are fully staffed and ready to handle your recycling needs.
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The opportunity to live above such an important cultural centre is truly unique. Festival Tower Condos, rising 41 floors above Festival Centre's five-storey podium building at King and John in the heart of Toronto's Entertainment District, is being developed by The Daniels Corporation in partnership with renowned filmmaker Ivan Reitman and his sisters Agi Andel and Susan Michaels. Festival Tower Condominiums are unrivalled in the Toronto condo market and is destined to e downtown's hottest, hippest address.
Conceived by the award-winning team of Kuwambara Payne McKenna Blumberg (KPMB) in collaboration with Kirkor Architects and Planners, Festival Tower will include 528 condominium suites, ranging from 435 sq. ft. studios to the ultimate in penthouse living at up to 4,000 square feet.
On the outside, the building soars from its limestone-clad base into a tower sheathed in clear and sandblasted glass-a symphony of the transparent and the translucent-and crowned by an illuminated glass top that will serve as a welcoming beacon, a lodestar to Festival Tower residents and visitors alike. But it is inside the building where Festival Tower's luxurious livability becomes palpably apparent. And it begins, as it should, in the lobby.
Festival Tower Condo residents at 80 John St will also experience all the amenities of the Tower Club, a complete spa and fitness centre with indoor and outdoor whirlpools, saunas, aromatherapy steam rooms, and access to a full menu of spa treatments. Kick-boxing, tai-bo, Pilates, and yoga classes will also be available, as will personalized training on the most advanced lineup of aerobics and weight training equipment.
A La Carte Services Include:
Tower Fitness CentreOverlooking the pool is the Tower Fitness Centre. Here, the latest equipment will provide residents with the opportunity to enjoy optimum workouts in an environment that will be absolutely beautiful. Your workout time will pass quickly with the ability to watch television or even a film on one of the many flat screen TV?s positioned for your viewing pleasure.


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When you soak the seeds in water it will swell up in minutes forming a gelatinous shells and black center. I used to find them yucky as it kind of reminds me of tadpole eggs….not pretty but now I find it fascinating ha ha...There is no taste to it accepts a bit of crunch. You can get these seeds from any Vietnamese grocery store and you can actually get this basil drink in a can too.
2 ripe mangos – peel and cut into cubes
1 can of lychee or longan
1 can of grass jelly – cut into cubes
1 ½ tbsp of Thai basil seeds – wash and soak in water for 10 minutes and drain
Juice of 1 lemon
Some sugar syrup (depend on level of sweetness you like)
Some ice cubes
Mix all the above ingredients in a big mixing bowl and serve it cold (I didn't add any extra syrup to it as I find the syrup in the can lychee is sweet enough)


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WASHINGTON (AP) — U.S. teachers are nowhere near as diverse as their students.
Almost half the students attending public schools are minorities, yet fewer than 1 in 5 of their teachers is nonwhite.
New studies from the Center for American Progress and the National Education Association are calling attention to this "diversity gap" at elementary and secondary schools in the United States. The groups want more to be done to help teachers more accurately mirror the students in their classrooms.
Teachers are always pushing their students to excel, said Kevin Gilbert, coordinator of teacher leadership and special projects for the Clinton Public School District in Clinton, Mississippi.
It becomes easier for students to believe "when they can look and see someone who looks just like them, that they can relate to," said Gilbert, a member of the NEA's executive committee. "Nothing can help motivate our students more than to see success standing right in front of them."
More than minority students would benefit from a more diverse teacher corps, said Ulrich Boser, the author of the center's report.
"Even in a place like North Dakota, where the students aren't particularly diverse relative to the rest of the country, it's important for our social fabric, for our sense as a nation, that students are engaging with people who think, talk and act differently than them but can also be just as effective at raising student achievement in the classroom," he said.
There were about 3.3 million teachers in American public elementary and secondary schools in 2012, according to a study by the National Center for Education Statistics. It said 82 percent were White, 8 percent were Hispanic, 7 percent were Black and about 2 percent were Asian.
Students are a different story. In 1993, minority students made up 31 percent of the public school population; it was 41 percent in 2003.
The Center for American Progress' most recent statistics show 48 percent of the students in public schools are nonwhite — 23 percent Hispanic, 16 percent Black and 5 percent Asian — and that percentage is expected to continue to increase.
"We project that this fall, for the first time in American history, the majority of public school students in America will be nonwhite," Education Secretary Arne Duncan said last week.
Hispanics have passed blacks as the largest minority group of teachers, just as there are more Hispanic students than African-Americans in the public school system. This tracks with the increases in the number of Hispanics in the United States, with Latinos the largest minority group in the country and the fastest-growing.
Jan Alderson, a science teacher at Shawnee Mission South High School in Overland Park, Kansas, saw the changes at her school.
"We have very few teachers of minority background yet we've gone to about 40 percent minority population," said Alderson, who was inducted into the National Teacher Hall of Fame this past week. "It's a beautiful blending, it's just teachers who don't have that cultural background, I think just that there are more issues."
Teaching used be one of the only professions African-American college graduates could aspire to and make decent money, said LaRuth Gray, who is scholar-in-residence at the Metropolitan Center for Research on Equity and the Transformation of Schools at New York University.
But as the county integrated and other professions opened their ranks, education lost its "cachet" and fewer African-American students thought about becoming teachers, she said.
"It's not seen as the ideal careers to have, and so therefore our youngsters, our Black children tend to move in other directions," said Gray, who also serves as a government liaison for the National Alliance of Black School Educators.
It will take political will to change those numbers, advocates say. Most states already have programs and policies intended to increase the number of minority teachers, "but the yield of new teachers of color is disappointing," the NEA report said.
Follow Jesse J. Holland on Twitter at https://www.twitter.com/jessejholland
Center for American Progress report: https://tinyurl.com/qeq736g
State-by-state analysis: https://tinyurl.com/m47fy98


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Yemen has become the latest Arab country to depose its dictator.
On Monday, the country's longtime president, Ali Abdullah Saleh, is set to hand power to his vice president, Abdrabuh Mansur Hadi, as part of an agreement reached late last year. The agreement was backed by the U.S., Europe and Yemen's powerful Gulf Arab neighbors. It was ratified by more than 60 percent of Yemen's voters earlier this week.
Now, the real work begins.
In Yemen's capital, Sanaa, services are better than before to some degree. The electricity is on and water is better in some places. Yet, there's still a sense that Yemen's economy is in a very dire situation.
It's even worse outside the city. UNICEF says a half-million children are in danger of starving. That is probably the first challenge facing the new president as he takes office — that and security in a country that has seen so much unrest over the past year.
'Yemen Is Based On Compromise'
The fact that Yemen was able to rally behind a new president at all is a sign that the country is ready to reconcile. Still, the reconciliation comes as a surprise to many here.
How could a country that just months ago was on the verge of civil war manage a peaceful transition of power?
Mohammed Abu Lahoum used to be part of the old regime but now heads an independent political party. He says that while most people think Yemen's tribal system is based on violence and unrest, it actually is more sophisticated than that.
"The flavor of Yemen is based on compromise. If you look at Yemen over the last hundreds of years, we've always lived on compromise," he says. "We're never decisive or take an argument all the way to the end. You always take an argument and then you listen [to] what the compromise is."
It's this kind of compromise that will be needed if Yemen's new president is to deal with the problems left behind by the his predecessor. For one, he'll need to make peace with an insurgent group in the north and separatists in the south.
Justice Without Prosecutions
There's also the question of what to do about the hundreds of anti-government protesters who were killed and injured in the past year.
Those who have seen Yemen's new transitional justice law say it's likely to call for a South Africa-style truth and reconciliation commission, as well as compensation for victims' families. What's missing, says Letta Tayler, Yemen researcher at Human Rights Watch, is prosecutions.
"It's not enough to just say, 'We're sorry, here's some redress, and let's talk it all out in a truth commission,' " Tayler says. "The survivors and the families of those killed are entitled to justice, and that means prosecution of those responsible up to the highest levels."
The trouble is Yemen's outgoing president was granted immunity from prosecution. Unlike Egypt's Hosni Mubarak, Saleh won't stand trial. Neither will his relatives, who still command units in the armed forces — units that are known to have carried out some of the violence.
The BBC asked Saleh's calm but defiant nephew, military commander Yehya Saleh, if he, too, should leave his post.
"Why we should leave? What we did that we have to leave?" he responded.
New Yemen, New U.S. Approach?
Perhaps the biggest challenge in Yemen, especially for the U.S., is al-Qaida. The past year of unrest gave the group a stronger foothold. In the country's southwest, Islamist militants thought to have ties to al-Qaida have taken over entire towns and villages.
Nadia al-Saqqaf, editor-in-chief of the Yemen Times, says the militants have been able to offer poor Yemenis what the state could not: "drilling wells and giving food to poor families and so on."
She says the new president and his U.S. allies should take a new approach. They should focus on developing poor, rural communities, she says, instead of continuing to militarize the fight against terrorism by allowing American drones to drop bombs on villages and funneling American money to counterterrorism units still loyal to the old regime.
"You need to do something called 'soft security.' It's engaging people, making them feel like they are part of this dream, this nation, this vision," Saqqaf says. "Unless they feel that these terrorists are a threat to them, they will allow jihadis to hide in their homes; they will not report any suspicious act."
The U.S. does have development programs here — some of the largest in the region. But the question remains, will the U.S. have a new approach to terrorism in the new Yemen?
Copyright 2024 NPR. To see more, visit https://www.npr.org.


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North Carolina General Statutes require that all persons must annually list property that is subject to taxation within the time period of January 2 through January 31. The Board of County Commissioners has the authority to extend the listing period. Traditionally the Board has extended the listing period to February 15.
Real estate in Forsyth County is permanently listed and does not require an annual listing. If you have received a listing form in the previous year for listing your property, a listing form will automatically be mailed to you at the address of record as of January 1. If you do not receive a listing form and you have property which is required to be listed, it is your responsibility to obtain a listing form by contacting the Individual Personal Property Section of the Assessor's Office during regular office hours. A listing form is required if one or more of the following apply:
If you have purchased real estate as of January 1 or your property was reviewed for any purpose, you may receive a listing form to review the information we have on file. Please make any necessary corrections, verify telephone numbers, sign, date and return the form to our office. Failure to list within the required period will result in a penalty of 10% of the total tax levied.
If your value of real property is under appeal, you must still complete your listing abstract and file on time.
For information regarding billing and payment of your property taxes, refer to Tax Collections.


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Please contact us by e-mail to BiBiServ administrators if there are mistakes,errors or questions. Any error report is welcome! Check again in the near future for added functionality and updated information.
Some links provided on these pages will lead you to external web pages (in a new window of your browser) that we did not implement. We do not have any influence on the contents of these web pages, they are provided for your information only. Although carefully checked, we are not responsible in any way for contents or layout of these pages. We are also not responsible for electronic messages that you may receive from the owners of these web pages.
The copyright for texts, graphics, images, design, and code belongs to Bielefeld University / CeBiTec / BiBiServ. Copying and distributing this content in parts or as a whole, either electronically or printed, is subject to written approval.
title image : Rainer Sturm / aboutpixel.de
BiBiServ2 source code is available under CDDL.
See also Disclaimer / Impressum Bielefeld University


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About The Author
Patrick Reynolds
Patrick Reynolds watched his first auto race on June 5, 1976 at the age of seven, and instantly fell in love with the sport. His life has been deeply rooted in racing ever since. Reynolds' father took him to the Danbury Racearena in Connecticut for Saturday night stock car races. It was a one-third mile paved fairgrounds oval that featured modifieds sanctioned by the Southern New York Racing Association. This group was a private club that held a strong connection to the local community. A common weekly grandstand crowd was in the six-to-seven thousand range. The first NASCAR race Reynolds attended was in September of that same year. The Thompson 300 for modifieds was becoming very prestigious and also held in Connecticut. The five-eighths of a mile high-banked oval looked massive compared to the Danbury bullring. The event also gave him a good idea of auto racing's competition level. Big winners and track champions from the Racearena often gridded in the non-qualifier's race just to make the back of the 300's field. Geoff Bodine dominated and won that day driving for Dick Armstrong. Occasional trips to other New England and New York short tracks ensued, but Danbury remained Reynolds' home track. The Racearena sadly closed in 1981 to make way for a shopping mall. A mall he boycotts in support of auto racing. Trips to Stafford Springs, Riverside Park, Lebanon Valley and other area speedways for his racing fix now increased. He witnessed some of the best drivers from the Northeast. Richie Evans, Brett Hearn, Dave Dion, Bentley Warren, Maynard Troyer, Billy Pauch, Dick McCabe and so many others that several pages could be filled here. Reynolds' first NASCAR Grand National (now Cup) race in person was in July of 1984 at Pocono, Pennsylvania. Harry Gant won a late-race battle with Cale Yarborough and Bill Elliott to win on this day. Quite a few of stock car racing's best were in the field. State law allowed him into the Stafford pit area when he turned 16. His racing mechanic apprenticeship began with helping drivers Jimmy Broderick and Ed Flemke Jr. in the late 1980s. His dedication stretched to the point where he never attended any of his high school proms. They were held on race nights and race nights were not skipped. Reynolds went dirt racing in 1989 on Bobby Knipe's pit crew with a sportsman car at Lebanon Valley Speedway in New York. Asphalt racing was his first love but a new-found respect and appreciation for dirt racing developed. Reynolds drove his own street stock at the Orange County Fair Speedway in Middletown, NY during the early 1990s and raced a Northeast pavement late model in the later 90s. In 2001 he relocated to "Race City U.S.A." Mooresville North Carolina, planning to use his racing experience to launch a professional NASCAR career. Over the next seven seasons he worked for multiple NASCAR teams. Mechanic, fabricator, tire specialist, and over-the-wall pit crew member became new job titles. Among the drivers he worked with were Michael Waltrip, Kenny Wallace, Brian Vickers, and A.J. Allmendinger. Germain Racing and their Nationwide Series program with Mike Wallace in 2008 was the last race team job for Reynolds. The country's economic recession set in and many of his fellow Charlotte-area NASCAR professionals were downsized right out of their careers. This is what led him to the media side of the industry. The broadcasting and writing world of motorsports was always something Reynolds thought about for the future. Similar to when an ex-football player steps behind a microphone during a telecast, however his timetable was suddenly sped up. He began freelance writing for websites that covered auto racing. His radio career began with networking an opportunity onto a motorsports talk show with a local radio station. One step led to another and Speedway Report is now home. The program airs Mondays at 7:30 pm ET on RacersReunion Radio for the Zeus Radio Network and SpeedwayReport.com/TV/. The show and www.speedwayreport.com aim to keep racers and fans informed of the latest racing news while remembering and respecting the wonderful history of the sport. Since his media career began, Reynolds has won 22 awards from the American Auto Racing Writers and Broadcasters Association. Their annual breakfast presents the honors at the Brickyard Crossing golf club on the morning prior to the Indianapolis 500. He also holds the Association's secretary position and is chairman of the AARWBA annual All-America Team award committee. His new home and place in the auto racing world is embraced. Relaying experiences from nearly a lifetime on both sides of the fence is thoroughly enjoyed by Reynolds. Gone are crew chief and sponsorship politics that bounce personnel from team to team. Now he takes it upon himself to express and discuss opinions, instead of hiding them for the sake of keeping a paycheck. The family's stress from NASCAR team instability is not missed. So, welcome to Speedway Report. The written or spoken word about anything in the auto racing world has a place there. Tune in to the weekly broadcasts, listen to the archives, and read Patrick's columns. The show and accompanying website are a place for his thoughts and yours. He is glad you are along for the ride!


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Ajahn Brahm conducts an intermediate/ advanced meditation class for approximately 1 hour. Recorded at Dhammaloka Buddhist Centre, Perth, Western Australia.
To find and download specific Guided Meditations visit our BSWA Podcast and type the date you want into the search box e.g. 01-09-2018 or try 1 September 2018.
Audio teachings are available to download from our BSWA Podcast (Dharma talks and guided meditations) and BSWA DeeperDhamma Podcast (retreats and suttas). Videos can be viewed on our BSWA Youtube Channel and YouTube playlists. Books and articles are available on our website here.


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Last Minute
Seaside offers
Packages with transport aircraft charter
Packages with transport bus
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Tours by bus and plane
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Questions regarding the Ubuntu Server Edition. For more information on the Ubuntu Server Team, please visit their wiki page or Launchpad page.
Use this control to limit the display of threads to those newer than the specified time frame.
Allows you to choose the data by which the thread list will be sorted.
Order threads in...
Note: when sorting by date, 'descending order' will show the newest results first.
Ubuntu Forums Code of Conduct


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Bojana Novakovic in Edge of Darkness is a great wallpaper for your computer desktop and laptop. You can download and share to your friends this desktop wallpaper using the links above.
License: Only for personal, Commercial usage: Not allowed, The copyright belongs to the Author
Mi9 is not responsible for the content of this Publisher's Description. We encourage you to determine whether this product or your intended use is legal. We do not encourage or condone the use of any wallpapers in violation of applicable laws. If this wallpaper have problem. Please send an email to [email protected] for enquiries about adding or removing wallpaper