text:
Sam Evans Co.
Substance Abuse Evaluation
Clinical Evaluation
DUI Evaluation
2 locations
975 Gaines School Road
Bldg 5 B
Athens, GA 30605
Phone (706) 549-5522
3735 Harrison Road
Suite 400
Loganville, GA 30052
Phone (770) 466-7374
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Clinical Evaluator
Licensed Professional Counselor
Approved by the State of Georgia
Sam Evans, Licensed Professional
has over 20 years experience and has performed
thousands of evaluations in Georgia. He has a
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The Athens office is in the Eastside area of
Clarke County, near the UGA South campus.
Fair, Affordable, Accurate
Athens DUI School
DUI School


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Story by Joe Adamo
One of those cruises we were in a collision of the coast of Sicily. We were sideswiped by one of our own ships the USS Conyngham DDG17 a Guided Missile Destroyer.
But there's a lot more to the story!
Daniels had a capability that was not common at the time amongst navy ships. She was able to do over the horizon tracking and identification. This capability led to the special assignment of meeting up with the new Russian aircraft carrier, Moskva, as she came out of the Black Sea. Daniels got the word in Norfolk, and set out at best possible speed to meet Moskva. We transited the Atlantic at over 20 knots, stopped briefly in Rota to refuel, (about 12 hours) and headed out to cross the Med and met Moskva as she left the Black Sea. It was high tempo operations and work up as we went to take on the task. The crew was pretty excited and looking forward to the operation.
The Russian philosophy at the time was that areas within their formations were sovereign territory and therefore no trespassing allowed by others – the US naturally heralded freedom of the seas. A clash was about to occur!
We met up with Moskva just off the coast of Turkey; some Mod Kashin class cruisers accompanied her.
The Mod Kashin was a turbine-powered ship – fast and maneuverable, but Joey D was up to the task. I believe we fired up all blowers and burners with 110% nozzles for this operation. Our job, get in close to the new Moskva and get pictures and electronic signatures especially of the YAK 36 - the Russian equivalent of the US Harrier VTOL aircraft.
Under the watchful eye of Capt O.C. Chisum we began to make our penetrating runs of the Russian formation. The Russians did everything they could to keep us out – the collision alarm was sounded often as the ships came dangerously close to one another over the next few days. Talk about OJT for the junior officers in ship handling! It was dangerous but it was fun and exciting!
We quickly discovered that the Mod Kashin was able to out accelerate the Joey D at the low end but did not have the sustaining power to keep up that acceleration at the higher speeds – we had 'um! We out maneuvered and raced the destroyers and got the pictures! I distinctly remember the Russian communications with us threatening to inform our government of our illegal tactics.
So you might ask what does all this have to do with the collision with the USS Coyningham? Well after a week of High Tempo ops and ship maneuvering with the Russians we were assigned to participate in a national week exercise of the coast of Sicily. We specifically assigned to protect the carrier (the Kennedy I believe) from incursion by orange forces (the role playing bad guys) into our carrier formation! Hey we just practiced this for real – a no brainer! The Coyningham (an orange bad guy) was supposed to start the mock war by penetrating the formation and attacking the carrier – but Joey D was there! Well we did what we had done so well the previous two weeks and cut DDG 17 off – they were slow to respond (and a little surprised I guess at our tactics at 0500) and were unable to keep from hitting us starboard side aft.
It was a good hit too! Rippled the deck plates from just aft of the break, around the five-inch gun to the stern. It also wiped out the starboard prop guard and opened a seam along the aft starboard side gunnels and gave the after steering guy quite a ride. Woke everybody up before reveille also as we went to GQ to assess the damage.
We were rushed to Naples for temporary repairs and then Toulon for a better fix and ended up spending Christmas in the shipyard at Scaremonger Greece for a permanent fix. (another story another time)
After the investigation was completed both ships were exhonorated of any wrong doing in the collision – they were two aggressive U.S. Navy warships just doing their jobs! What an exciting time to have been on board!
At least that's what I recall, I invite anyone to provide additional updates.
Joe Adamo

subset: commoncrawl


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Daily Archives: September 6, 2017
Mike contributed to Georgia Kovanis' (DFP) report on 9/5/17 on how the Detroit T-shirt craze like "stand up for Detroit" etc has lost its cache. It may have been a great idea initially but its old news now w/o any … Continue reading
Mike contributed to Fox 2's "Let It Rip" on Sun 9/3/2017 b/t 9 AM & 10 AM. He was a panel member discussing whether the Cobo Center should be renamed.
Mike contributed to Murray Feldman's Tues. (9/5/17) report (WWJ, 950AM, CBS Radio) on authorized persons (undocumented immigrants) taking the job that an American citizen wants. In short, an unauthorized (undocumented) immigrant is 2 times more likely to work a job … Continue reading


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A magazine as you probably know is "a periodical publication containing articles and illustrations, typically covering a particular subject or area of interest".
Likewise social magazine apps like Flipboard, Zite, Pulse, Google Currents etc. show content based on its popularity and then present them in a magazine style. They're the new content curators of the web.
I've already reviewed and compared the most popular social magazine apps – Flipboard, Pulse, Currents, Zite – and my choice was Zite. Zite is an intelligent magazine app that helps you discover interesting content to read. And then I wrote another blog post on Zite as I discovered a feature which was unknown to me. Today, I'm going to show you how to use the social magazine app Zite to get ideas for your next blog post.
[Read more…] about How To Use Zite Magazine App To Get Ideas For Your Next Blog Post


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It was a beautiful summer afternoon on the Blue River Reservoir in the foothills of Oregon's Cascades. The Smiths* had planned a great day on their powerboat, pulling friends on a kneeboard. On another part of the reservoir, John* was looking forward to a quiet day of fishing on his inflatable fishing raft.
Within seconds, the great day turned into a disastrous one. The Smiths' powerboat drove over John who suffered serious and painful injuries, some permanent. His injuries required invasive medical procedures, including surgery, to address:
- head injury with open skull fracture
- brain injury resulting in vertigo, headache, cognitive losses, and permanent partial loss of vision
- injury to the neck and right shoulder
John's brain injuries have caused and will continue to cause him to suffer pain, disability, discomfort, suffering, and loss of enjoyment of life. He will never again have days with normal and usual activities.
John asked for our help to recover compensation for his injuries and medical bills. No two brain injuries are alike: it takes specialized experience, knowledge and evaluations to determine future needs.
Oregon Laws the Powerboat Driver Violated
The investigation found that Smith had caused the collision, which could have easily been prevented had he not been speeding and had been aware of others on the reservoir.
The Oregon Legislature passes statutes that are compiled in the Oregon Revised Statutes (ORS). In addition to the statutes, the Oregon Administrative Rules (OAR) is Oregon's official compilation of agency rules and regulations. An administrative rule is a form of law in Oregon. Some of the statutes and rules are intended to prevent tragedies like this. Every boat operator and their crew needs to be aware of these laws. The specific provisions that Smith appeared to have violated included:
- ORS 830.335—Failing to keep a proper lookout at all times while underway.
- ORS 830.305—Operating a boat in a manner that endangered or would be likely to endanger any person.
- ORS 830.315(1)—Operating a boat carelessly and heedlessly in willful or wanton disregard of the safety of others.
- ORS 830.315(2)—Operating a boat at a rate of speed greater than would permit him in the exercise of reasonable care to stop the boat within the assured clear distance ahead.
- ORS 830.365(5) —Operating a boat while towing a person on a kneeboard, without a person in addition to him in a position to continuously observe the person being towed.
- OAR 250-011-0005(1)—Failing to maintain a proper lookout by sight, hearing or other means appropriate in the prevailing circumstances and conditions so as to make a full appraisal of the risk of collision.
- OAR 250-011-0005(2)—Failing to operate a boat at a safe speed so that proper and effective action could be taken to avoid the collision, taking in to account the state of visibility, traffic density, maneuverability, stopping distance, and turning ability of the boat in the prevailing conditions.
- OAR 250-011-0005(3)—Failing to use all available means appropriate to the prevailing circumstances and conditions to determine if a risk of collision existed.
- OAR 250-011-0010(8)(a)(B)—Failing to keep out of the way of a vessel restricted in its ability to maneuver.
- (OAR 250-011-0010(8)(a)(C)—Failing to keep out of the way of a vessel engaged in fishing.
If you have any questions about the rules or have been involved in a collision, please contact us.
* Names changed to protect privacy
Related Links
Brain Injury Cases
Anatomy of a Brain Injury Case
Brain Bucket Brigade
Centers for Disease Control and Prevention – Traumatic Brain Injury & Concussion


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FOX Networks Group (FNG) and Turner, owners of the Argentine soccer TV rights, said in a joint statement that the TDA (the Digital TV platform) is not authorized to broadcast the Superliga (name of the first division tournament) matches.
The clarification come after the President of the state-owned telecom company Arsat, Rodrigo de Loredo, said in a TV interview this week that the "TDA will broadcast the tournament for about three or four months more". The games of the first date of the Superliga were available on DTT channels Tateti and Arpeggio.
In their statement, the companies said that "the matches of the First Division of the Argentine Soccer Superliga (SAF) will continue to be offered exclusively through their own TV, channels FOX Sports Premium and TNT Sports (both in Full HD) , and for limited-time, by FOX Sports 2 and TNT (both in standard definition)."


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- AddressP.O. Box 8
Moorebank, NSW 1875
- Phone Number+61 2 9734 7267
- Mobile Number+61 409 545 557
- Fax Number+61 2 9601 7744
- Website URLhttp://www.topgear.net.au
- ContactMichael Donovan
Magnum Top Gear is an Australian owned manufacturer of Marine Products. We have been in business for 45 years. Our Sydney site manufactures a wide range of products such as heavy duty cutting compound pastes for repairing and refinishing. Medium and fine cutting and buffing compounds for polishing. Waxes and glazes for surface protection. Metal cleaners and polishes for stainless steel and aluminium. Teak Washes, teak brighteners and teak sealers. General purpose cleaners for glass, galleys, bimini covers and inside surfaces. Heavy duty cleaners for engine and bilage areas. Oxalic acid based hull cleaners for waterline and below. Magnum Top Gear have developed a gel coat rejuvenation system that comes in a complete kit. This system has a 2 part cleaning stage and will thoroughly remove contaminants including many causes of gel coat yellowing.


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Josef Fritzl embraces BuddhismJanuary 30th, 2009 - 12:44 pm ICT by ANI
London, Jan 30 (ANI): Austrian incest fiend Josef Fritzl, who caged his teenage daughter in a cellar and repeatedly raped her over 24 years, has converted to Buddhism.
The 74-year-old has also invited criminal psychologists to study his warped mind.
Fritzl first came to know about the religion which focuses on personal spiritual development during a family holiday in Thailand.
But he only recently became a devoted follower while in jail, reports the Sun.
He is currently awaiting trial on March 16 for murder, rape, slavery, incest, imprisonment and abuse.
But he hopes to be reincarnated as a decent person in his next life if he can help stop other weirdos copying his crimes.
He wants experts to quiz him to work out the root of his evil.
Fritzl told his lawyer: They should look at what makes me tick and learn from it to stop anything like this happening again.
Forensic psychiatrist Professor Reinhardt Haller said: It would be foolish to refuse this offer.
Fritzl imprisoned his daughter Elisabeth for 24 years in a dungeon under the family home in Amstetten and used her as his sex slave.
She bore seven children by her dad - one of whom he is accused of killing by failing to get medical help when the boy was born with breathing difficulties. An eighth child was miscarried. (ANI)
Tags: 24 years, amstetten, breathing difficulties, buddhism, criminal psychologists, daughter elisabeth, decent person, devoted follower, eighth child, family holiday, fiend, forensic psychiatrist, haller, london jan, medical help, murder rape, personal spiritual development, professor reinhardt, teenage daughter, weirdos


text: One thing that fish and corals are very used to is seawater movement. The fish are well adapted to it and corals also use it for the capture of food and the disposal of waste. It follows that there should be reasonable circulation in the marine aquarium, particularly so withRead more →


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Wednesday, October 30, 2013
Book Review- A Passion Most Pure by Julie Lessman
I finished reading A Passion Most Pure by Julie Lessman yesterday and felt this book worthy of a spotlight.
Before I tell you briefly what this story is about, I'd like to start with telling you what I liked about this book.
First, this story has a family charm ornamented with Irish traditions for celebrating holidays, laughter around the dinner table, tots stealing favored marbles from older brothers bedrooms, sisters who compete for the same boyfriend, and a mother who not only holds the family together but is truly in love with her husband.
Second, I Corinthians 13 aspects are beautifully infused in the storyline. From the first sisterly conflict, to the day father and brother go off to war, the truth of what love really is glows through the pages.
Third, Without preaching, the Gospel is melted into the scenes with great clarity.
Fourth, Read this book with a box of tissues and boxing gloves. You'll definitely need both.
A Passion Most Pure by Julie Lessman is a story about an Irish family with six children who settle in Boston during pre World War I days. With US involvement in the war lurking in newspapers, the O'Connor family continue to go to work and school, celebrate holidays, and attend church as they did when living in Ireland. Focused on the lives of two sisters, this story unfolds their desire to love and marry the perfect man. But learning the difference between desire and true love can be a costly endeavor.
Faith O'Connor has grown in her walk with Christ thanks to the guidance of Mr. Gerson, the widow who lives three doors down. From her many talks with the widow, Faith makes life choices that include what kind of man she'd like to marry. One day, the young man she's always loved since early school days surprises her with a proposal. The only problem, he doesn't have time in his life for God.
The O'Connor family will entertain and tug at your heart. This is a wonderful cuddle up with a blanket and hot cocoa story.
*Please note: author Julie Lessman portrays this story with the passionate attraction found in the human heart without showing more than kissing in scenes. For this reason, this book is not recommended for young readers.
This review is my honest opinion. I downloaded this book free with out obligation to review.
5 comments:
Hi, Mary!
I am thrilled that you posted a review of A Passion Most Pure - thank you! I am presently reading A Passion Most Pure, have ALL of Julie Lessman's books, & since I have more recently become a reading friend of hers - have the privilege, & pleasure, of reading them subsequently, without interruption. It's true - your mind runs the gamut of emotions, when reading one of Julie's books, & she keeps you guessing, up to the final pages.
I love A Passion Most Pure, for all the reasons that you do - & more - but, the reasons I most enjoy it, are that Julie, so clearly, makes the Lord, a part of her books, & also, in reading them - you become better acquainted with Julie, herself, past & present. She, truly, is the sweet, kind, caring, God-loving, characteristics of Faith O'Connor, personified! I will LOVE reading every book that she writes & publishes.
- October 30, 2013 at 10:54 AM
- Jill Kemerer said...
What a timely post--I just started reading this book! Thanks!
- October 30, 2013 at 2:34 PM
- Mary Vee Writer said...
Thank you, Bonnie.
Be sure to post a review for her on Amazon, Goodreads, or etc.
Loved chatting with you today!
- October 30, 2013 at 7:18 PM
- Mary Vee Writer said...
Awesome, Jill.
You are gonna love it.
Stop back and let us know what you thought.
- October 30, 2013 at 7:21 PM
A promise - will post numerous reviews on each, & every one, of Julie's books, as I read them!
- October 30, 2013 at 8:19 PM


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Rachael Ray
I'm Alan Alda and this is Clear and Vivid, conversations about connecting and communicating.
Rachael: I try and write to make people feel successful about themselves in the kitchen. That's the part I want to communicate, is that you'll feel better if you do this a little more often. It'll make you happy. It'll fill up your soul, you'll feel good about yourself, you'll spend less money, you'll be healthier, you'll just feel better if you cook.
Alan: 00:00 Rachael, I'm so glad you're doing this podcast with, because we talk a lot about communicating, in many different ways, all kinds of different ways, and this is the first we've ever been able to talk about communicating with food, through food.
Rachael: 00:16 You know, and I love that you're finally getting to that message, because for me, the reason I like working in food is that it is such a great conduit, it's such a great communicator. And it does things that words can't do. It can connect you with literally who you are, with generations that we've lost, you know? I miss my grandfather. In a lot of ways he was like my dad to me, he was my best friend when I was a little girl, and he lived in our house. And I miss him. But when I make things that he loves, I'm with him.
And it's … food is more powerful than words in some ways, because it appeals to all of your senses, you know? So it really is like I'm physically with him, and back in all these moments.
Alan: 01:06 I had such a similar experience, as somebody had heard my father's recipe on the radio, he did a radio show for a while and he gave a recipe for Italian Easter cake. And she sent me the recipe.
Rachael: 01:26 So sweet.
Alan: 01:27 And either we made it or we found a place to get it. So I was connected to my father, but through the conduit of the radio show.
Rachael: 01:35 Through the food.
Alan: 01:35 And through the food.
Rachael: 01:36 And you know, when you're poor, food can take you anywhere in the world. I couldn't afford to travel when I was young, but I could go anyplace I wanted. I could have Morocco in my living room.
Alan: 01:48 You really thought of it that way?
Rachael: 01:49 I always thought of food that way. Food can take you anyplace you want to go that you don't have the time or the money to get to, it can connect you with people that you miss. And it-
Alan: 02:01 And you know, when you go to a foreign country, it's so interesting, food is an expression of the culture. Almost every time you go, they say, "Do you like our food?"
Rachael: 02:10 Do you know what I start with every time I travel anywhere whether it's in our wonderful, brilliant, super wide country that's like 50 different countries in one, whenever I go to a place that's new to me, foreign or domestic, I go to the marketplace first. I get to know the people that live there. And when I travel, I try more often than not to rent a place that has a kitchen so I can feel what it's like to be a person of that culture, you know? I can go and shop and get to know some of the locals, and talk to them about what they love, and how they cook it. And then I get to go play.
Alan: 02:46 But you don't you ever take a day off-
Rachael: 02:48 Never.
Alan: 02:48 From cooking?
Rachael: 02:49 Never.
Alan: 02:49 It just sounds crazy.
Rachael: 02:49 The only vacation I take every year is for my anniversary. And for my anniversary, we invite about 40 friends, we've cut way back, it used to be over 100. And we bring them with us to Italy, where we were married, and I rent a … kind of a villa, house thing that's got a huge kitchen, and I go immediately from the airport to the kitchen. Immediately. And I cook for 40 people for the whole weekend, for all of the big feasts. And it's what I do for fun.
And when I go home on the weekends, I cook for my mom for the weeks, she's 84 and she has a little macular degeneration, so she can't see in the middle, so it's hard for her to cook, and she cooked for 55 years in restaurants. So I like to go home and I cook ahead for mom. And we always have friends that come up so that I have an audience. It's like my husband, he's a lawyer by day but he's really a musician at heart, that's his soul. And my husband has to have people to play for, and I have to have people to cook for, do you know what I mean?
Alan: 02:49 I do, I do.
Rachael: 03:51 So I have to always have people in my home to cook for, and I have to cook ahead. It makes me feel whole, and this is the next part of the communication of food that's different than the communication of words.
There is a sense of pride, and it's a big self esteem builder to learn how to cook and prepare food, and to be able to live on very little money, changes the quality of the rest of your life. If you can take a little bit of money and go to the grocery store and know how to take dried beans, root vegetables, one chicken, and use all of the parts of something, and to be able to sustain yourself for not a lot of cash, it's a huge factor in your life. You never get scared that you're going to run out of this or that. You feel a different sense of, "I'm going to be okay." It's like a security blanket, knowing how to cook.
That's why I think it's so important to teach children, and to make them comfortable being in a kitchen from the time they're little, little babies, literally. Because it's such an important tool for the rest of their live, whether they're going to be a rocket scientist, or a doctor, or a surgeon, or whatever, everybody should have those basic skills that we use to make part of our promise in our public school system.
Alan: 05:08 Yeah.
Rachael: 05:09 One of the things I'm most angry about, a lot makes me angry, I'm Sicilian, so … I'm a [inaudible 00:05:15] little person. But something that really disappoints me-
Alan: 05:09 Yeah.
Rachael: 05:19 And I would never trade my passport, I'm so proud to be an American, the only reason I have what I have and that my family has, everything, roof over our head, and food in our fridge, and all of our blessings is because I am an American. My story could've not happened anywhere else in the world, in my opinion.
But one thing that breaks my heart is the difference in the quality of public education from when I was a girl to today. When I was a girl in public school, everybody got Home Ec, Shop, everybody got a basic toolkit of how to provide for themselves, and you could graduate public high school and go to work.
Alan: 05:59 Yeah, but-
Rachael: 05:59 And you could be proud of it, you could go to work and be a mechanic, or a line cook, or work at a restaurant. You had life skills that are necessary, in my opinion, but you also had training so you could literally leave high school and go to work.
And you had time together to socialize. We had recess, and it was a big deal.
Alan: 06:20 Yeah.
Rachael: 06:20 We had long lunch times, long lunch periods. Kids now get as a little as 15 to 20 minutes, they don't communicate with each other the same. They get very limited, if they're lucky, recess at all. We've cut back on everything, on the arts, on their physical activity, on the quality of school food. I worked with the Obamas for 11 years, and with the Clintons before them, trying to improve the quality of school food. It is the only even playing field we have to feed our children, those that are at risk of going hungry, and those that are suffering from adult disease, because their quality of food is so poor. The only place we can get them all good nutrition is through our schools. And we got the first hike in 10 cents a kid in more than a decade, and it was taken away two days into this administration. Two days after President Trump took the White House. And no matter how you vote, I don't think that's acceptable. Period.
So you know, there's a lot that I miss from my childhood, and I think that's why I have a job. Because people don't learn simply skills, like how to make dinner, or cook for themselves-
Alan: 07:31 How did you get from loving to cook to being so good at communicating that to the rest of us? I mean, you're an extraordinary communicator.
Rachael: 07:44 I think that that's my grandpa … was a very creative man. Here's an example. He was my best friend when I was a girl, and he used to play cards, Tresette and Scopa, with his friends, the [Runzel 00:08:00] boys. And we would get the Italian paper, which you could only get like once a week at the big news stand. So he'd bring home the Oggi Italia but it was old, you know, it was several days too late. And we had a short wave radio that never worked. So he would put on a headset, and pretend like he was listening to the game, but he was reading it from a day's old paper. But he'd react as if it was all being played in front of his friends.
Alan: 07:44 So he was-
Rachael: 08:31 He would perform for them.
Alan: 08:32 He was the first theater [inaudible 00:08:33].
Rachael: 08:33 Right, exactly. So he was terrific at that. And when I was a little girl, he valued reading and his ability to read in English so much, I was taught to read by my grandpa before I went to school. And we would read aloud to each other. So it was not just about the presentation of the book, but about being able to tell him the story back, and to make up the different voices, and to be the different characters.
And I remember when I went to kindergarten in Mashpee Central School, my grandfather made me wear my good shoes and a dress, and I hate dresses. My grandpa made me wear a dress and my best shoes, and I could pick out my favorite books to bring to school with me. And I went to school, and the other little boys and girls had not been taught to read yet, and my teacher took away my books. And I immediately burst into tears.
Alan: 09:22 Why did she take away your books?
Rachael: 09:23 It went downhill … because the other children didn't know how to read yet.
Alan: 09:23 You mean-
Rachael: 09:26 So I wasn't allowed to have books.
Alan: 09:28 It would be unfair to them.
Rachael: 09:28 Right, because the rest of the class didn't know how to read yet, so I was going to share my books with everybody, but my teacher took them away. And then, I got made fun of because all the other kids were in Dungarees, they call them jeans now, but my mom used to call them Dungarees, everybody else is in Dungarees and their cool new sweaters, and I'm in a dress. And like Italian dress shoes.
Alan: 09:47 Yeah.
Rachael: 09:48 So I got made fun of for that. And then when it really hit the fan was when we went to lunch, we had lunchtime, right, and then nappy time after lunchtime. Well everybody else takes out their like, you now, their Cheetos, or Doritos, or their poppy tart things or whatever they have, or the bologna sandwich. I pull out my lunch … and he packed my favorite lunch which is a sardine sandwich. And my lunch smelled so bad. All the other kids called me Smelly.
Alan: 10:19 Smelly.
Rachael: 10:19 So I have no books, I'm dressed differently from everybody, I was ostracized in kindergarten. Thank god the gas crisis came along, our restaurants went bankrupt and we had to move to upstate New York, because clearly I'd have never had a friend in all of school if I had stayed in Cape Cod.
Alan: 10:37 And from that you became a TV star.
Rachael: 10:39 Yes. That was my training, exactly. Plus I think anybody's who's got Sicilian blood in them anywhere, we are really good at being overly dramatic about absolutely everything.
So you know, I think it's kind of fun. But I was this way, a big talker, and would tell the story of everything, and be the boss of what people were going to do with the food I sold them when I worked at marketplaces and restaurants too. I would tell people what they should order and why. Or I would tell people what to make with the ingredients that I was helping them procure when we obviously Macy's marketplace or in [Agotin 00:11:14] Valentino.
Like I'm just bossy, and I like to talk a lot.
Alan: 11:18 Yeah, but you talk about interesting things. For instances, you seem to like to attach a historical story to the food.
Rachael: 11:26 I do, because I think that it's really important, especially in a country as young as ours, to understand the importance of our origins, where we all come from and where our food comes from. And the life skills that are a component to all of these things. I'm a curious person, and I think you remain curious if you continue that learning process. If you're always gathering information, you want to share that information, that's the point of it, is to share.
Alan: 11:52 It makes the food taste … and I wouldn't say it makes the food taste different, but it gives you a different angle on the food, there's an extra pleasure associated with it if there's an interesting story.
Rachael: 12:04 There is.
Alan: 12:04 Like the pasta that we made-
Rachael: 12:04 Exactly.
Alan: 12:06 On the show. With the-
Rachael: 12:08 Four ingredients-
Alan: 12:09 Yeah.
Rachael: 12:09 And it goes back hundreds of years.
Alan: 12:11 Yeah.
Rachael: 12:11 And the difference between Pecorino Romano, and Parmigiano. I think-
Alan: 12:14 I've got to ask you something, we were working together.
Rachael: 12:17 Yeah.
Alan: 12:17 You kept talking about toasted spaghetti.
Rachael: 12:20 Yes.
Alan: 12:21 What the hell is that? I tried to figure it out and I couldn't get-
Rachael: 12:25 It's exactly what it sounds like. When you toast anything, you develop its flavor. In food, color equals flavor. So when you're cooking a steak you want that reddish brown crust and crunch on the outside, you want to develop the sugars in the protein. When you're cooking a pasta, if you toast it first, it develops this nutty undertone. If the spaghetti turns brown in the pan before you add the liquid and you cook it in the liquid, two things will happen. You get more starch, because it's cooking in a very small amount of liquid instead of in a large pot of boiling water. And if you toast it first, you have this other layer of flavor because of the process of toasting the pasta.
Alan: 13:10 So to make pasta toasted, you put it in a pan with what?
Rachael: 13:15 Butter or olive oil.
Alan: 13:17 Butter or olive oil.
Rachael: 13:17 And you heat the pan to between medium and medium high, and you add the pasta, and you brown it, brown it, brown it. When it's really nutty and fragrant, per pound of pasta you add one quart of liquid. Water, chicken stock, whatever you like.
Alan: 13:31 And at this point, you start boiling it.
Rachael: 13:33 That's right, then you bring it up to a boil-
Alan: 13:35 Yeah.
Rachael: 13:35 And you let all of that liquid absorb. It's kind of like making a risotto, but you're doing it with pasta rather than short grain rice.
Alan: 13:42 I never heard of this, this is so interesting.
Rachael: 13:44 Yeah.
Alan: 13:44 But when you talk about this, you talk like a chemist. You talk about the sugar content and-
Rachael: 13:44 There's a little bit of science in food, yeah.
Alan: 13:51 How did you get hold of that information?
Rachael: 13:53 Again, it's all that … you know, if you're a curious person, you're just a curious person. Why does that turn brown?
Alan: 13:57 Did you study this at a college-
Rachael: 13:59 No, no I went to school or communications, and economics, and all the things. I didn't need to go to school for food. I went to the culinary institute of my mother. We all grew up working in restaurants, from the time before we had working papers. My mom did not like strangers watching her kids. So we had very few babysitters over the years. My grandpa was my caretaker when I was little, he lived with us until he passed away. And my mom would take us with her to work, we would go to the restaurant with mom.
And we'd sit in the back booth in the kitchen, do our homework and go about life, so we could be near mom and she could keep an eye on us. I mean, we were all cleaning out walk-ins, peeling shrimp, helping unload big boxes way before we had working papers. She should probably be in jail for breaking child labor laws.
But you know, it does so much for you for the rest of your life. It makes you appreciate work. Work is a privilege, it's not a right. And you really get to love that feeling if you work from a very early age, it becomes a necessary part of your day. I don't relax well. I don't like the feeling at the end of the day unless I've been busy at things.
Alan: 13:59 Yeah.
Rachael: 15:17 And I need to exhaust my mind and my body, and it's because that's the course of my life.
My grandfather was a stone mason, and he would work all day, go home and tend his gardens literally all night. And if the Northern Lights would come out, he'd go wake his children, my mother was the first of 10. He was one of 14. He would go wake his children and bring them outside so they could see the light show, the free light show, and he'd sing to them. And he-
Alan: 15:44 When did he get any sleep?
Rachael: 15:45 He didn't, that's the point. That's who I come from. It's more important to have a quality of life. I don't think that quantity and quality should be equal things, you know?
I don't want a lot of free time, it's more fun to be awake, and alive, and thinking, and doing things, and singing, and telling jokes, and telling stories, and cooking. It's so much more fun than sleeping, sleeping is a bore, you know what I mean? It's like a real drag.
Alan: 16:11 I get a lot of work done while I sleep. So do you, when you cook for people …
Rachael: 16:15 Yeah.
Alan: 16:17 Do you think about the people while you're cooking, or are you just in the cooking zone?
Rachael: 16:21 I can't stand it when people ask me what my favorite meal is, because anybody that cooks for a living, or anybody that really loves cooking, you're never cooking for yourself. You're always cooking for the person … you're thinking of them when you're making that food. If I sit home just by myself, and I'm not cooking for my mom, or my husband, I make something very simple, beans and greens, you know, white beans and some escarole and some chicken broth. Or I'll make a sandwich or something. Or scrambled eggs I love and you can mix in anything in the fridge.
What makes me excited about cooking is who I'm cooking for. The point of cooking … another way that food communicates, it fills your soul, it's a really kind of a spiritual, it's almost like a meditation. And to make that the most complete is to cook for someone else, to see that look, it's like when a kid opens a present they really want versus the underwear, or the socks, or the pajamas, you know that face when they open a box and they're like, "Oh yeah, love that," you know what I mean?
Alan: 17:21 Yeah.
Rachael: 17:22 But when they open something wonderful it's like … when you cook for people, you're going for that every time. You want to see, even if it's a scrambled egg or a grilled cheese, you want them to take a bite and just be able to see on their face … I can't stand not seeing the first bite if people come over to dinner. Even if I'm still doing nine things, I have to just peek in and make sure that that first bite gets that look.
Alan: 17:48 So how do you handle this, nowadays, everybody's got a different routine, different regimen. Around the table, this one-
Rachael: 17:48 You educate yourself, yep.
Alan: 17:55 Can't eat fat, this one can only eat fat, this one can't eat vegetables, this one can only eat-
Rachael: 18:00 Well my mother would not have dealt with that back in the day. My mother did not and would not understand pescatarian, vegetarian, vegan and all of that.
Alan: 18:00 Yeah.
Rachael: 18:08 I try and educate myself, and there are people in my life that I deeply love and respect that over the years have made moral decisions about becoming a vegan or a vegetarian. And some people that truly have physical ailments and they literally cannot eat gluten.
Alan: 18:25 Yeah.
Rachael: 18:25 And I get that. And I have had to educate myself as to how to cook that way.
On the other hand, there's people that are just kind of fussy, or it's chic for them. And-
Alan: 18:36 So you cook for them but you resent it.
Rachael: 18:38 Yeah, I have to tell you the truth, I don't invite them to my house.
Alan: 18:40 Oh, because I was going to say-
Rachael: 18:41 If I think that they're only doing a put on, or they're doing it because it's trendy, I would be happy to meet them for a cocktail, but I'm picky about who comes to my home. I don't mind-
Alan: 18:49 So if you happen to be cooking for somebody who you don't like as much as the other person you're cooking for at the same time, how do you … do you cook differently? You cook more-
Rachael: 18:59 I don't bring people to my home I don't want to cook for. My grandpa was like this too. I guess I'm my grandpa's daughter or something, or grandpa's little girl, because grandpa made wine and he had different barrels, right? And he would grade them five to number one. Barrel number one was for close family, special occasions, and people that he really, really loved. And it went all the way down to basically … not good wine. And you could always tell what he thought of someone-
Alan: 19:30 By which barrel he would-
Rachael: 19:33 By which barrel. Exactly.
Alan: 19:33 So you'd be watching him as a kid-
Rachael: 19:33 Exactly.
Alan: 19:33 To see which barrel is grandpa getting.
Rachael: 19:34 You know, my first word was vino because grandpa got sick of chasing the Similac across the room. My mom kept us all on formula, she didn't breastfeed, she's a tiny little lady. And she just … she was like, "This is painful and no thank you." So we were all brought up on formula.
Alan: 19:50 So he gave you vino instead of formula?
Rachael: 19:52 So he got sick of chasing the formula bottle, because I would throw, literally chuck the bottle across the room out of my crib. So he got fed up with it. So he started taking the bottle and filling it with water and adding a little of his fancy wine. And he would hold up my baba, and go, "Vino, vino. Vino, vino." So there's a little Polaroid of me as a child in a highchair, one of those hook on ones that are illegal now because they kill children-
Alan: 20:19 Oh, this whole story is illegal.
Rachael: 20:20 Yeah. And it has my hand reaching up in the air and it says, "Rachael's first word: vino, vino," I thought I was asking for my baba. But it looks like I'm making a toast at a big party. "Vino!" You know?
Alan: 20:36 That's so different.
Rachael: 20:36 Everybody thought I was a good baby, but really I was just bombed. I had really rosy cheeks, and I was the life of the party.
Alan: 20:47 It's just so different from one of my grandsons, whose first two words that he ever put together, because his mother didn't like to cook, so the first two words he put together were, "Eat out."
Rachael: 21:00 That's … I got one that's really funny, it'll crack you up. My little nephew, little Andy, it's just like the Goodfellas movie, everybody in the family for generations is John or Andy. My husband, my husband's brother, my father-in-law, everybody's John or Andy, it's ridiculous. It's just like Goodfellas, right, at their wedding scene.
So anyway, little Andy, his first two words, no joke, scotch and boobs.
Alan: 21:27 Scotch and boobs?
Rachael: 21:28 Scotch and boobs, he liked his mom's boobs.
Alan: 21:28 Yeah.
Rachael: 21:30 And my husband John, his nickname's Johnny Walker because he loves scotch so much, he used to take his fingers, dip them in the scotch glass, and put them in the kid's mouth so he'd stop crying.
Alan: 21:42 Oh my gosh.
Rachael: 21:42 So the kid learned scotch and boobs before anything else.
Alan: 21:45 That beats eat out.
Rachael: 21:49 But kid was born in the right family, I've got to tell you.
Alan: 21:54 How did these kids turn out? Well I see how you turned out, okay.
Rachael: 21:56 Little Andy is awesome, and what I loved about him when he became a toddler, my dog is a pit bull. And when he was a toddler, he would ride my pit bull like it was a horse. And they would roll around and just keep each other company for hours. I think my dog thought he was another puppy. And he's just such … he's a riot now. Now he's a little young man, and you know, he's delightful. How could you not be delightful if your first words are scotch and boobs, and your first playmate is a pit bull? Like that's a fun kid. That's a cool kid. That kid knows how to roll, literally, with a pit bull.
Alan: 22:36 Tell me, I want to hear some more about how you communicate about food. For instance, seems to me one of the most basic things, one of the most important things that we communicate with are directions, like how to get to my house.
Rachael: 22:53 Mm-hmm (affirmative).
Alan: 22:54 How to cook a meatloaf. Do you … people give directions in the worst possible way. I know somebody who said once, "Take this certain road, go until you think you've gone too far, and then turn left."
Rachael: 23:10 That sounds like all of my neighbors, I live way up in the mountains, so that's actually … go until you go past the big thing, you'll see the thing on the right, and then make your second left after that thing.
Alan: 23:19 So how do you deliver a recipe?
Rachael: 23:23 I'm very specific about this. Very specific. I've written over 20 cookbooks, and I think the reason my cookbooks were successful over the years is because I write in freehand equivalents. Marcella Hazan said, "To put measurements to a cook is to … a cage is to a bird." It's like putting a bird in a cage.
So I try and write so that people understand the feeling of cooking. I write a tablespoon of olive oil, or one turn of the pan. I write one teaspoon, or a third of a palm full.
Alan: 23:58 Oh.
Rachael: 23:58 And I teach that way on the show. A third of a palm full of this, I never use measuring equipment on the show, unless we're baking, you have to for certain things. But largely, I write like I'm telling a story and chitchatting.
Alan: 24:10 Yeah.
Rachael: 24:11 And when I write for the magazine, or for the books, I always put a headnote, there has to be some story there. Anybody can cook, really. You can teach anyone to cook to some degree.
Alan: 24:21 Yeah.
Rachael: 24:22 What makes people want to cook, I think, different authors' food is the story that they're telling. And there are different types of chefs. There are some chefs and cooks that write books, and it's aspirational. It's the best or the most beautiful, right? I write accessible. I write food that I know … I write different food for my family than I write for the TV show. I do some things at home I would probably never do on the TV because they're too labor intensive, or maybe there's a quirky ingredient. I try and write to make people feel successful about themselves in the kitchen. That's the part I want to communicate, is that you'll feel better if you do this a little more often. It'll make you happy. It'll fill up your soul, you'll feel good about yourself, you'll spend less money, you'll be healthier, you'll just feel better if you cook.
So I try and write to make people excited about painting the picture in their head when they read the food. I want them to see in their heads themselves doing it, and, "Oh my god, I can totally do this!"
Alan: 24:22 Yeah.
Rachael: 25:31 I want them to get excited before they ever walk into the kitchen.
Alan: 25:35 Just mechanically, do you have an order in which you tell people about how to-
Rachael: 25:41 Yes.
Alan: 25:41 Cook a thing?
Rachael: 25:42 You write a recipe in the order that you use the ingredients, or at least I do. And you write the method in the way that makes the most sense for pockets of time. While this thing is moving forward, you could be doing this thing over here.
Alan: 25:57 So-
Rachael: 25:57 And I always write everything. I draw … I have a furniture line, I draw the pictures for the furniture in my notebook. Every single recipe I've ever written for the television show, everything I've ever cooked in my entire house, everything I write for the magazine, we do 180 of these a year,all of those thousands of things started with pencil and paper. I have to write with pencil and paper first, or I can't see it in my head. I don't know what that is. But I sleep, literally, next to my bed are pencils and paper. Everything I've done is in a composition notebook, for decades and decades. It's all over my cell or my house.
Alan: 26:37 Do you wake up having solved cooking problems?
Rachael: 26:39 Yes, absolutely, I cook in my head constantly. Like people write music. Or I doodle in my head. I also draw a lot in my head, that's why I design furniture and cookware and stuff, I see it in my head first and then I put it on paper, and then I could put it into … translate it into a computer and send it wherever it has to go.
Alan: 26:54 I'm always interested in new kinds of chairs, did you ever design a chair?
Rachael: 26:58 Many, you're sitting in one.
Alan: 26:59 No kidding?
Rachael: 27:00 All of the furniture in here is all mine.
Alan: 27:02 No kidding?
Rachael: 27:03 I love that one, that's from my Austin collection.
Alan: 27:04 Yeah.
Rachael: 27:05 It's like a 70s chair, isn't that cool?
Alan: 27:07 Yeah, very, and it looks comfortable.
Rachael: 27:08 Yeah, it really is. It's sassy.
Alan: 27:10 It looks like it's skis, sleds.
Rachael: 27:12 Isn't it? It's sexy, it's very 70s, I love that.
Alan: 27:12 Yeah.
Rachael: 27:15 That's from my Austin collection. And that giant ottoman, that's mine, you can entertain on it, sit on eat, eat dinner off of it. It's really cool, isn't it?
Alan: 27:22 It's great.
Rachael: 27:23 Yeah, I doodle all of that stuff.
Alan: 27:25 So did you-
Rachael: 27:26 I like all of the-
Alan: 27:27 Did you do this as a kid? Did you-
Rachael: 27:28 Always. My mother used to say to me, "Why is everything you draw female? Like the horsey, he has a bag, and ducky has a bag, and don't you like boys? And why do you never draw them male?" And I'm like, "What are you talking about? First of all, that's just a fish. Or that is a giraffe, or whatever. And those people, that's clearly a man, and that's clearly a woman."
Alan: 27:55 But they both have handbags.
Rachael: 27:57 And she said, "But why are they carrying a purse?" I said, "That's not a purse, that's where they keep their pencil and paper." I was so frustrated and she didn't get it.
Alan: 27:57 She needed to ask you more questions instead of assuming things.
Rachael: 28:09 Yes, exactly. I was so pissed that she thought my artwork was that crap too.
Alan: 28:11 But all your artwork, you were designing furniture at that early age.
Rachael: 28:16 I've always drawn things. I just … I don't know, I doodle. And when something doesn't work, like the first thing I designed for the kitchen was a set of pots, an eight quart pot and a five quart pot, like a brother and sister pot that were ovals, instead of round, because I had this tiny little stove that wasn't as big as a normal stove, and I could never put two round pots next to each other on the stove. I had this little, old … and only three of the burners worked. And I could never make pasta sauce and pasta at the same time, it drove me insane.
So I drew on a piece of paper, if I had an oval skillet that was this deep, and it had a lid and it could go in and out of the oven, and if had two handles on it, I could roast in it, I could cook soups, and stews, and pastas. And because it was oval instead of round, I could angle it on the stove. And if I had a deeper pot, I could make 12 ears of corn, or three pounds of spaghetti if I was cooking for a crowd. Or I could put in a giant pork roast, or I could put a standing rib roast in it. So if I had these two pans and they could go on the stove, or in the oven, and I had just those two pans, if I wanted to make a grilled cheese, I could make it in the five quart, if I wanted to make one steak I can make it in there. But if I wanted to make cioppino, or soup, or stew, or chili, I could also make it in there.
If I want to make food for an army, I could make it in this one. If I only had those two pans, I wouldn't need anything else except a colander and a knife, right? So I drew them on a paper towel.
Alan: 29:40 Wait, they didn't shelve pans like this?
Rachael: 29:41 Never, I designed them, they're mine. I made them up. So I drew them on a paper towel, and I gave them to my now husband, at then boyfriend, and I said, "I have to work, I can't go, you've got to go to the fancy food show. Go find some pot and pan people, and show them this and see if anybody wants my pans."
Alan: 30:00 Whoa.
Rachael: 30:01 So my husband went like, you know, door to door and my favorite was a company called Meyer, they had this hard anodized that's way tougher than stainless steel, it's nonstick, it conducts heat really evenly. You have to have a really sturdy construction because it's oval, you need the whole pan to stay boiling.
Alan: 30:21 The heat is coming-
Rachael: 30:21 Right, exactly.
Alan: 30:21 Up through the center-
Rachael: 30:21 So you have to have-
Alan: 30:21 You've got to get the heat to spread.
Rachael: 30:22 Right, so, right, so it has to be like a really sturdy pot.
Alan: 30:25 Yeah.
Rachael: 30:25 So-
Alan: 30:26 So were you already famous before you-
Rachael: 30:28 No, I had just started at Food Network, but I mean I just started. I mean, I had a job.
Alan: 30:34 So you really had to sell these pans.
Rachael: 30:35 I had a job, but it wasn't like I was woo! You know, it was like okay, she's employed, maybe they'll be interested kind of thing.
Alan: 30:35 Yeah, yeah.
Rachael: 30:43 So he went and they thought it was pretty cool, and they took a meeting, and I drew some more stuff, and we've been working together ever since. Now we have … we've made … not me, like the brand has made about a billion dollars.
Alan: 30:56 Whoa.
Rachael: 30:57 It's incredible. We have hundreds, and hundreds, and hundreds, and hundreds of [inaudible 00:30:59.] All kinds of different products. But it all started with drawings. And so now, I took that experience and I went to furniture people, and I said, "What the heck, I was totally unqualified for that job, let me see if the furniture industry wants to work with me too."
And our first year selling furniture we got nominated for all these furniture awards.
Alan: 31:23 This is amazing.
Rachael: 31:23 Like the furniture Oscars.
Alan: 31:25 Wow.
Rachael: 31:25 And every else's name has all these letters behind it.
Alan: 31:28 Yeah, yeah.
Rachael: 31:29 Because they're all famous designers, and architects and stuff. And it just says, "Rachael Ray".
Alan: 31:35 Nobody has that in front of it.
Rachael: 31:38 But it's great, and now we are the largest launch in American furniture since Jeffrey Bean's line, like decades ago. Crazy.
Alan: 31:45 So what else do you design? Do you design clothing?
Rachael: 31:47 I … funny you should say that Alan Alda, because I just started designing accessories and they come out this March, this spring. Handbags.
Alan: 31:47 So like what's an accessory?
Rachael: 31:57 Handbags and belts from the totally sustainable vegetable dyed natural leathers. In Italy there's a very small group of people left, and they're like a little co-op. There's very few people that are left on the planet earth that do this. It's an apprentice program, passed from one generation to the next, and it's a completely sustainable circle of life, it's beautiful, absolutely no chemicals are used. Animals grow up on a farm, they run around, they're used for food, obviously. But then they're naturally tanned, no chemicals used, dyed any color in the rainbow with only vegetable dyes, and all of the byproduct can go right back into the earth, not contaminants, no chemicals whatsoever.
So I wanted to take these leathers that are only being used for the world's most expensive handbags, bags that cost thousands of dollars, which I think is insane. And we went there, in Italy, to meet these families, to say, "What's the best price you can work with us on? And we want to make your products more accessible, therefore you'll be in business longer, since you're the last few people on the planet that do this. This is something for your next generation, and the next generation." We want to make these bags, but more for the people. We want to charge a couple of hundred bucks instead of several thousand dollars.
So our bags are between two and 500, instead of 500 to 15,000.
Alan: 33:21 [inaudible 00:33:21]
Rachael: 33:21 Yeah, it's insane what people spend on handbags.
Alan: 33:23 What do you have left to put in the bag?
Rachael: 33:25 I know, right? Exactly. And we're working on canvas, and because they're natural, and vegetable tanned, you can carry them in the rain, nothing happens to them.
Alan: 33:34 Whoa, no kidding.
Rachael: 33:35 Like the bags still look good, even in the rain.
Alan: 33:37 Wow.
Rachael: 33:37 You don't have to put special sprays on them, or hide them away, or … it's so great. And it's really exciting because like with our furniture lines, we do everything we can do in America, we do in America. Like we have over 600 and something upholsters now, and they didn't have enough upholsters that worked in their factory in the Carolinas, we brought back people that were put into early retirement, and now they're training another generation.
Alan: 33:37 Oh, that's great.
Rachael: 34:03 Of apprenticeship.
Alan: 34:04 It's like what you do with the food, it's more than just eating.
Rachael: 34:07 You have to look at the whole circle of it.
Alan: 34:09 It's got ramifications. It's just wonderful.We talk a lot about improvising, and while we were talking I was wondering, when you were talking about measuring. Is that … does that tie in with how much you feel free to improvise when you cook?
Rachael: 34:28 Yes, but I also want people to make that recipe their own when they make it.
Alan: 34:28 Yeah.
Rachael: 34:35 I don't want it to be identical to mine, I want it to be similar, but I want them to get used to-
Alan: 34:40 To-
Rachael: 34:41 Tasting the food and saying, "I would've put more chili powder in that, Rachael Ray."
Alan: 34:45 Right, right.
Rachael: 34:46 "I would've done this differently." And that's what I love after being in this business for so long, a couple of decades now, is that people will stop me in grocery stores, or at the movie theater or something, and say, "I make that for my husband, but I do it with this, or I added that." And I get so excited, I'm like, "Oh my god, that's amazing, I'm going to try it that way."
Alan: 35:07 And you've helped them be creative.
Rachael: 35:08 I love that, that's what's so fun about it. And that's why I love getting kids in the kitchen. You get so many great ideas when you watch children cook, because they know no rules.
Alan: 35:17 Yeah.
Rachael: 35:17 They have no rules. They'll put peanut butter in a pasta sauce and you'll be like, "Well that's delicious!" They just do such crazy stuff, and it makes me so excited.
Alan: 35:29 So look, I wish we could spend more time, but our time is coming to an end.
Rachael: 35:35 That's such a drag.
Alan: 35:36 I know, but meanwhile-
Rachael: 35:37 Can we do a part two?
Alan: 35:40 We already got that.
Rachael: 35:43 Alan's like, "Rachael, just shut up. Say goodnight, Gracie."
Alan: 35:45 No, but before we go, can we do our seven quick questions-
Rachael: 35:49 Sure.
Alan: 35:49 That invite seven quick answers?
Rachael: 35:51 Mm-hmm (affirmative).
Alan: 35:51 Rapid fire questions.
Rachael: 35:52 Yeah, people have tried this for decades, Alan Alda, just letting you know.
Alan: 35:56 I know, I know.
Rachael: 35:56 Hasn't worked yet. There's nothing that's a short answer that comes out of this big mouth, but I'll try. I'll try.
Alan: 36:01 So these are questions mainly vaguely associated with communicating.
Rachael: 36:06 Okay.
Alan: 36:07 What do you wish you really understood?
Rachael: 36:11 Languages. I've been studying French, Danish, and Italian forever, and I don't feel fluent in any.
Alan: 36:18 With me it's Chinese. What do you wish other people understood about you?
Rachael: 36:23 I think they know far too much about me, they probably would love me to be quiet. I think it would surprise people how quiet I am when I'm not at work.
Alan: 36:30 Ah.
Rachael: 36:30 Very quiet.
Alan: 36:31 What's the strangest question anyone's ever asked you?
Rachael: 36:34 I don't think about questions as being strange at all. I really enjoy getting all of them, to tell you the truth, nothing comes to mind. I like being asked questions, I think it's fun.
Alan: 36:46 Okay, here's a question.
Rachael: 36:47 Okay.
Alan: 36:48 How do you stop a compulsive talker?
Rachael: 36:50 Oh. Feed them. They have to shut up long enough to chew or they're going to die. In which case they'll shut up also.
Alan: 37:02 Okay.
Rachael: 37:02 Works either way.
Alan: 37:03 Yeah, right. Is there anyone for whom you just can't feel empathy?
Rachael: 37:08 Yes, but I'm not rude enough to say.
Alan: 37:10 Okay.
Rachael: 37:12 It's an extremely short list.
Alan: 37:14 How do you like to deliver bad news, in person, on the phone, or by carrier pigeon?
Rachael: 37:21 I don't like to have to give anyone bad news, but of course I would want to be there in person, and I think it should be accompanied with a very deep embrace.
Alan: 37:27 And a meatball.
Rachael: 37:29 And a meatball. Meatballs make pretty much anything better.
Alan: 37:33 Okay, last question. What, if anything, would make you end a friendship?
Rachael: 37:42 The people that I think disliked me the most in life I still wanted to be their friend, quite frankly. I don't think I give up on people. I never have. I don't know what would end a friendship, that person, I guess. Just stops calling.
Alan: 38:00 Well, I'll call you later.
Rachael: 38:01 I love you.
Alan: 38:02 You're great.
Rachael: 38:03 I love you.
Alan: 38:03 Thank you so much.
This has been Clear + Vivid, at least I hope so.
My thanks the sponsors of this episode. All the income from the ads you hear go to the Center for Communicating Science at Stony Brook University. Just by listening to this podcast, you're contributing to the better communication of science. So, thank you.
Rachael Ray is vivacious and energetic and she has this way of brightening everyone around her. She's always thinking, always moving, and always doing, which makes her one of the most interesting people I've ever met.
And not only does she have a good story for everything, which I love, she also has a recipe too – Andshe really thinks about how to pair food and people to inspire conversation. That's an art in itself!
Rachael's Show, the Rachael Ray Show, is nationally syndicated, so visit www.RachaelRayShow.comfor details about where and when to watch. You can also find all of her cookbooks, recipes, good advice, and much more on her web site.
This episode was produced by Graham Chedd with help from our associate producer, Sarah Chase. Our sound engineer is Dan Dzula, our Tech Guru is Allison Coston, our publicist is Sarah Hill.
You can subscribe to our podcast for free at Apple Podcasts, Stitcher or wherever you listen.
For more details about Clear + Vivid, and to sign up for my newsletter, please visit alanalada.com.
You can also find us on Facebook and Instagram at "Clear and Vivid" and I'm on Twitter @alanalda.
Thanks for listening. Bye bye!


text:
Sep 13, 2019
UPDATED 9/17! "It ain't my fault that I'm out here makin' news," my grandmother used to say. "I'm the pudding in the proof/ Gotta blame it on the New York Times crossword puzzle." And then we would watch this animation of Dock Ellis's LSD no-hitter together. Over and over. And over again.
Then I grew up to be a totally normal human and Natan and I talked about the daily NYTXW, 9/4/19 - 9/8/19.
Ground... nut... Meg?


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Look cool in our kiwi brooch, heart shaped with engraved and hand painted heart shaped details. This Perspex brooch measures 75x60mm.
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text: $76 54 college loan consolidation by Wolfgang Moench May 3, 2018, 2:35 pm See more Previous article National Debt Relief Animated Spot :30 Next article Automotive Social Media Lessons and Takeaways… Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Current ye@r * Leave this field empty Notify me of follow-up comments by email. Notify me of new posts by email.


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Upcoming Events
Our farmSmith Family
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crockpot chuck roast
Smith Family Farm Recipe Collection
Cooking Tips
- 1 tablespoon Salt
- 3/4 tablespoon Pepper
- 1-2 tablespoon olive oil
- 2-3 lb chuck roast
- 1 can beef broth (low sodium if desired)
- 2 tablespoons Worcestershire Sauce
- 3 cloves garlic crushed
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 2 onions quartered
- 10 baby carrots
- 1/2 stick butter
- 3 tablespoons flour
- Add salt & pepper to the chuck roast and brown the roast in a skillet with the olive oil. Place the chuck roast into the crock-pot and then add the beef broth, Worcestershire sauce, garlic, parsley, oregano, onion powder, quartered onions and carrots to the pot. Cook on high for 1 1/2 hours and low for an additional 4-5 hours.
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- To prepare your chuck roast cut or pull it apart into about 8 oz. portions. Plate your roast, veggies, top with gravy, and you are good to go!


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Townhome on Okanagan Lake. Kelowna's premier downtown, waterfront resort development! Live right on the waterfront park, walk to all of the downtown waterfront amenities including restaurants, coffee shops, beaches, the boardwalk, Kelowna Yacht club and more. The Cultural District is only 2 blocks away with the art gallery, theatres, the art walk, library and the list goes on!
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Room Sizes - Upper Level
Loft: 16.3 x 10
2-piece bathroom: 8 x 3
Deck: 6.6 x 4.6


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Reptile, Cat and Rabbit Behaviour
As part of its ongoing seminar programme, the APBC are holding workshops on reptile, cat and rabbit behaviour at the Royal Agricultural College in Cirencester, on Saturday 22 nd October.
The reptile workshop will focus on behaviour related to temperature regulation, feeding and reproduction. Behaviour as an indicator of good health is probably more important in reptiles than many other companion animals. Innate and learned behaviours in reptiles generally will be considered, with a focus on Chelonians in particular, as one of the most popular groups of reptiles kept in captivity in the UK.
The two part rabbit workshop will firstly look at how the behaviour of pet rabbits has evolved to be different to that of the wild rabbit and secondly discuss the most common behaviour problems in pet rabbits and treatment rationales.
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The speakers are all highly respected in their fields and consist of Sarah Heath, BVSc, MRCVS on cats, Emma Magnus MSc, CCAB on rabbits and Jane Williams BSc (Hons), MA on reptiles. Delegates will be able to choose two workshops to attend – one in the morning and one in the afternoon. Each workshop will include a one hour presentation followed by an hour of interactive study. Delegate fees are £45 for the day inclusive of refreshments, buffet lunch and delegate pack. The workshops will be of benefit to behaviourists, veterinary surgeons, veterinary nurses, breeders, rescue staff and anyone dealing with the species.
For more information visit the APBC website at www.apbc.org.uk.


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May I just point out the little "e" next to my HubPages Profile picture and the hair rising caption "HubPages Elite" under my name? I have just been informed that I have been selected to be in this prestigious group, one of just only six mind you, and I feel like the Queen has knighted me. In consequence I shall no longer write frivolous and superficial hubs, but concentrate on stories which are calculated to Educate, Elevate and Cultivate, in line with my new prestigious title.
I have been on HubPages for some months now and have been fortunate in making a great number of friends here. Those of you who got to know me during this time know that the De Greek clan has considerable similarities to George Washington. More specifically, just like Washington, we cannot tell a lie. It is a great burden, I know, but there you have it.
I mention this not for the regular visitors who know me, but for any newcomers who might happen to be persons of bad faith and who might doubt my claims about my wife's Ass. I use a capital 'A' advisedly when I write the word, because it's HUGE!
I have no doubt that there are men of a lesser sort who would act differently if they were married to a wife with such a gigantic one, but the De Greeks are not amongst them as we are a gentle and tolerant breed of men who regularly read Schopenhauer. That in itself should speak volumes to you, but even we have our boundaries and our limitations and we draw the line at such an ENORMOUS one.
In fact, though the De Greeks are known to be men of steel with strong domineering natures supported by iron determination and incisive minds, we are, in truth, pussy cats when it comes to our loved ones and we tend to roll on our backs to have our tummies scratched whenever the situation presents itself. I know that Genghis Khan was the same.
Most of you know that my wife and I are from Cyprus and as is the custom in quaint little backwaters such as ours, we were betrothed prior to puberty, before we were fully developed and became aware of what was really good for us. And because the union was arranged by a professional match-maker, my wife and I did not meet each other until our wedding day.
Greek Financial Crisis - The Solution
Greek Unemployment - The Solution
Those of you of a certain age will remember that in our day it was customary for brides to wear those long Victorian wedding dresses with the large extension at the back over the bottom, which gave a rather curvy, sexy and attractive appearance to the lady's rear. She made a very attractive bride I remember and I could not wait for the honeymoon to start.
Little did I know at the time what awaited me and the amount of shock, surprise and grief her Asss would cause me. In fact the very next morning after our wedding night, I opened the window and called out to the matchmaker across the street and told her a number of things about herself which, while undoubtedly not news to her, must have been painful hearing nevertheless. Even to one such as she, who was used to hearing the unrestricted vocabulary that is the favorite in our village to this very day amongst the more unrefined element of the village. The ones living on the other side of the tracks in effect.
Of course my new wife later chose this specific incident to harp on continuously, setting aside my own legitimate grievance, in line with what I later learned is the practice prevalent world wide as far as women in general are concerned. No female life appears to be complete unless the party of the second part gives in to what seems to be a call of the wild, following which the female proceeds to torture her loved one to the point of watching him squirm in absolute humiliation, lost to all shame.
In a situation where the female of the species should be feeling nothing but mortification and embarrassment for her dastardly deceit, she proceeds instead to heartlessly and callously tear the innocent party of the first part to a million pieces and dazed and confused the poor chump begins to apologize instead of standing up against the inhuman deceit he has suffered.
And if you think that a blameless past is any defense against such female deviousness and cruelty, you have another thing coming. There is the poor male waiting for a lifetime to lay an unblemished heart at the feet of what he thinks is the love of his life, a heart full of the denied passion of a lifetime, only to have it kicked like a soccer ball by his love interest. Something like "Akirchner-The-Insane-One" in her soccer hay days. Women simply wait patiently until love wakes in our hearts and we are even ready to try our hand at poetry, or we are ready to show off by diving off the springboard, only for them to remove the water from the pool while we are in mid air.
But I digress. For those of you who do not know our part of the world, let me just tell you that Cyprus is famous for it s big asses. In fact, when the Greeks want to specify something REALLY big, they refer to it as a Cyprus asss. Seriously. So had I known that my wife had such a big one, I would never have entered into this union, despite the childish and innocent love I bore her.
There we were, alone at last in the old house my new wife received as a dowry, with our newly bought bedroom furniture, two innocent virgins ready to experiment. I removed her top and I felt that God loved me and was kind to me. Then I removed her skirt and I received the shock of my life! The most atrocious braying began to emanate from the barn downstairs where her jackass was kept. The ground floor was always used as a barn in those days and that is where she kept it. And because it was such a big one, its braying was proportionally immensely loud. Not only that, as if by some perversion, every time I tried to touch my new wife, it seemed to sense it and began to bray more incessantly. This went on all night and though we tried to drown the sound with some classical music to put us in the mood, I can assure you that Bach and braying do not go well together. That witch of a match-maker had insisted that the donkey be part of my wife's dowry and my father-in-law was only too glad to get rid of it!
Suffice it to say that it took us eight years before we managed to have our first child, so do you blame me for being upset?
Dimitris Mita
De Greek
Are you trying to outdo the Kardashians?
I see this Hub is listed under "DeGreek's favourite topics"! I guess I shouldn't wonder!
It's a funny one, to be sure.
Love and peace
Very engaging hub, which happens to be funny to...
You got me! I was horrified throughout this Hub thinking about whether your wife had read it & if she had, what did she say to you. Was she upset... etc. etc. etc.
You are funny!
Lovely read, well done! Clever and humorous, totally enjoyable... Congratulations on your promotion
Hi, Congrats Sir Knight! ha ha very funny hub, I hope she clipped your ear! hee hee
Just to clarify, sir. I did not just casually pass by. Oh no.
I am in receipt of your two "offers" on two of my hubs and came over here with the specific intent to kiss your ass. But your wife's ass is fine (mighty fine!) too:-)!!!
The only words that come to mind (and this is rare for me) are "Hee Haw" (reference: It's a Wonderful Life. Donna Reed's so-called beau Sam Wainright calling from New York when Jimmy Stewart comes calling.. and I guess we all know the rest on that story).
...as we now know the result of your happily-ever-asster marriage!
Great read.
like your smiley faces...lol
thank-you and yes I know what you mean, and in fact my debate with my colleague, is quite interesting because she feels that it bj is the most selfless act you can perform with a loved one, and for me, making love is being able to both enjoy pleasing each other, but see, not all me are like you......that is the difference and your wife is very lucky…..if you know what I mean…
De Greek, you are very cute, it was not a proposition and besides you are not old enough to be my father. As you know I think, I am married 11 years....any way I have a partner in my business, she is married too and we are both sexologists and I am a marriage counselor, have been for 15 years. We had a discussion the other night and she said if given a choice a man would rather have a bj than intercourse and said no I don't agree if the man loves the woman he would want intercourse. So I wanted to post a survey, but I am sure that I would get kicked out of the forum. I am teasing and love to flirt but like you I am happily married and work on my marriage and have two beautiful children…lol
So De Greek, since you got me down the road of reading about the suspected bigness of your wife's ass, I was truly intrigued, considering how you praise your wife, but I came to the conclusion that I was made to be the ass after all...lol Cute article and congrats on your Elite status, should I bow down to you or will you make it possible for me to post questions about giving "BJ"'s on a man, really wanted to do a survey on it, can't say the real word.....lol
De Greek,
Methinks as one lowly in stature that I must look up to you with eyes and ears upturned and scratch your Tummy as the De Greeks like tummies scratched. And I am not being an "Ass". Congrats on the E stature. Well deserved.
Sure got me there!
HILARIOUS! Your wife is lucky to have such a funny man to live with. Humor is so important in life! Well, you have helped me because I laughed MY ASS off reading this hub!
All kidding aside-CONGRATULATIONS on your elite status. What a wonderful compliment and recognition. Well deserved. You bring much pleasure to the community. :)
It's a pleasure to read your article and share your enjoyment of your wife's Ass which most would be unwilling to share. Cheers.
Very funny! Congratulations on your Elite status.
Thank you for this hilarious gem. I love the twist near the end. For a while, I thought this Hub might get you the Lorena Bobbitt treatment. Whew! I hope your wife read all the way to the end. :D
Congrats on your elite status, apparently miracles do happen. You only have 30 articles so keep praising yourself lol. Its random, but its also apparent that your very controversial with your hubs. I've never seen someone that writes about someones ass, in fact it could be sexual herassment in some cases.
I really enjoyed this, very clever use of words and humor.
Congrats for your elite status you seem to deserve it :)
Did you mean other assinie people besides present company?
Here's an idea: - you exercise your Elite privilege to spell anything any way that pleases you and I'll exercise my every day privilege to not give a rat's a**. LOL. Now let's hope your privilege doesn't go to your head! In any case - or location - I am terribly proud of you! THAT, I do value! You've accomplished something and deserve the honors.
Of course when I read that you de greeks tend to roll on your backs to have your tummies scratched whenever the situation presents itself, naturally I thought of your wife's - er - PUSSYcat who loves to do that too. Was that the subtle association? If so, it seemed so totally assumptive by association, though - so, no, I didn't comment on it either. If not, I didn't comment on it either. Sorry. Sometimes you're just too subtle. Other times you're quite plain. ;-)
De Greek - first, congratulation on your new status. Second, what a funny story. I could not believe my eyes when I saw the title and then, just to conform myself that I was wrong or (as it often crossed my mind) you realy didn't mean it, I kept reading. By the time I was getting closer to the end i was totally swept into your story and didn't care anymore about my initial worries. So, nice trick so to say.
Does this make my butt look big, No dear your ass is HUGE! and that goes for you head DeGreek I guess I may no longer associate with your greatness as I'm but a humble villager... Congrats
Hilarious Greek.my question would be how long will you be going without that Ass if your wife were to read this,lol.
I was ready to hang you out to dry! I almost stopped reading, since my BP was rising. I truly thought "Jackass" several times. Then to my bewilderment that's exactly what I was reading about. Ha,ha,
Well I hope this ass doesn't go the way of your wife's pussy. If you're going to accept her ass as part of the marriage contract then it might as well be a big one!
Great and funny Hub, Dimitris, I loved reading this one! I always knew that you and the Khan had something in common! Thanks for letting us know what it is!
Love and peace
Excellent Hub. Who could resist that title. And the pay off maore than lived to it.
Ohmygosh -=- another of your humourous masterpieces! Having been out of pocket mostly for awhile, it's quite a treat to return and find that your style is primed as ever and that your newly achieved elite status has even better honed and assisted its assertions!
As for your asservation of truthfulness, well - - we'll just leave it to the Association to assay and then to decide whether to assassinate or to assume innocence. Possibly some sort of assorted community projects, assuring your proper punishment, while also assuming you will never deviate from sharing your assets among your Hubpeers to keep us laughing our collective asses off! (LOCAO) ;->
Good work & congratulations!
I don't know Greek....she looks to be years younger than you. How do you pull off such an arrangement? I guess you have to look at it in different ways. Everybody enjoys a little ass but no one wants to sleep atop a big ass! LOL! WB
Hehe, Dimitris, you are so lucky your wife has good sense of humor - but I don´t have any doubt that you have qualities to deserve such great and tolerant wife.
LOL is it really? That's sweet. I think.
Oh. WOW.
It took me a moment to get it. I'm such a blonde. This is HILARIOUS. Love the "subtle" humor. Bahaha. I even rated this 'useful' ... you know. Because reading about your wife's Ass is certainly very, very useful. Indeed. ;D
clever and funny..I enjoyed this :)
Oh my, oh my, oh my!! ROTFLMBO! Hilarious, I love it!
Well, I almost chose NOT to read this, but curiousity got the best of me. I'm relieved to find that you would not discuss the size of your wife's anatomy with the entire world. I had seen pictures of her and was pretty sure it wasn't disguised in someway such that I had missed it's true proportions. A Donkey, whew.
Oh, congratulations on being named an "elite" member. Whatever it is, I'm sure it's great.
ROTFLM-ASS-O!!! What a great tale!
When I read the title I knew you were going to talk about your wife's pet! Cheers!
Okay then, How many ASSES did you kiss to be deemed worthy of such a title as "Elite" on planet hubpages. This makes about as much sense as everything else on this site! Now are you still permitted to hang out with a peasant wench such as myself? What is next for you? Am I to discover next week that you are CEO of their company? I would ask you what new duties and privilages you get with this new "Status" but you probably don't even know.
All jokes aside, I am happy and proud of you. I am not at all surprised that you have excelled so quickly.
I loved the story. I was really fooled by the ass story. When I saw the title, I thought, Oh he is not going there. But you always have a clever twist and if I weren't so blonde, I might pick up on them sooner.
Have you finished your book? What is going on with that?
Love always.
Your humble, peasant wench
Incredible you! Wow
Hey De Greek, I'm part of the 'e' club too, yehhh me! Oh, what about me, where's my proposal :( ... of writing a book together, not marriage.
Your shell is adorable, quit fretting! ;)
Great hub and funny. Congrats on your e rating
I must say welcome back and congrats on the 'e'. You've been away and you have been missed, De Greek.
You Greeks and your dowry, Italians have big ones too you know. :)
I salute your unquestionable superiority in the elite department, De Greek-you are one of six, my lowly status is one of twenty-four. Yet, I am still elite, so we have something in common other than ass tales.
Perhaps we should discuss this over tea?? :)
Dimitri oh the subtlety and duplicity of the endowed woman or in your case, en-dowry-ed woman. Or to quote your Shopenhaur--"Nature has had in view what is called in a dramatic sense a "striking effect," for she endows them...with a richness of beauty and a, fulness of charm...so that they may...ensnare the fantasy of a man to such a degree as to make him rush into taking the honourable care of them, in some kind of form, for a lifetime—a step which would not seem sufficiently justified if he only considered the matter."
Let this be a lesson to all young hubbers to request, nay, demand to inspect the ass of your betrothed before rushing into matrimony.
Making you a member of the elite is only proper for who can better appreciate the trials of the neo hubber than one who has suffered so much from a big ass in the household. Our thoughts go out to you with our congratulations. =:)
De Greek
Well done on 'elite'status...and well deserved too!
Brilliantly funny ...love this.
I speak in tongues of course, Dim - and I've known many asses in my lifetime (and occasionally succumbed and even BEEN an ass) so of course I can see a leader of asses when I meet one. I may be insane but of course I am not blind.
The best ass I ever met though was a fellow named Shove-It-Up-Your and he was strangely one of my best friends because I so loved to recount his name - over and over. He finally said he didn't want to be friends with me any longer - go figure!
Do you get a crown or a staff (not employees) to go with your elevated position? Or at least a manicure or a pedicure? I expect to see great(er) things now from you, Dim - being Lord of the Asses (or was that masses) has a grave responsibility and we expect to be led well. Congrats again on your promotion and I hope you will be a kind ruler.
I truly thought from the title that this hub was an autobiographical journey - but pleasantly surprised by all the braying and ass-a-nine story of the donkey in the barn. You are just too hilarious, Dim!
Good lord - elite status? Holy mother of asses - what is the world coming to? It shall be funnier and funnier no doubt and I'm very happy for your knighthood. Hopefully it will not go to your head - or your ass.
Thanks as always for the reference to my insanity - that must be why we get along so well....bowing now to our newest Elite.....I am humbled in your presence oh Lord of Asses.
OMG all this love in here is going to force this Saddle to go go out and buy a little puppy dog to love. Sheesh LOLL:0))
Oh I forgot...you don't have to love me back. I love you anyways. Kiss.
De Greek, I love you regardless of whether you hear from me or not :-)
I shall see you at the Awards Ceremony for the Pulitzer, assuming you would invite me of course. Tickets are soooo rare..or perhaps I ought to visit you and the family in Greece sometime.
Anyway, I am sooooo proud of you!! Riding your coattails...!!
Congratulations!! I was laughing...I missed to salute you. Salut!!
Your elite status is most impressive Sir, but not surprising. As a distinguished Fokk U graduate, the honor is well deserved and was to be expected. You made your wife's ass proud.
Sir Degreek I have been on hubpages for a few months now and have never come across smeone as arrogant as you sir, and I say sir because of your newly "knighted status", even though you may be kidding around your huge head astonishes me and I wonder how you have accumulated such a fan club. I guess they are knighting anyone these days. VH
You are. My wife has a fine sense of humor too. Even images of her being blown across the room by an asstronomic boom don't bother her. We are both lucky. :)
Get her ass out there and plow some furrow, plant your seed, and other agrarian activities. :D
This is funny, but she is going to kick your ass if she sees it just on principle.
Well my friend I thought you were making a complete ass of yourself and thought the next hub I would read from you would be that you were being served divorce papers for being an ASS man.
However reading till the end I just brayed like a beaten mule. I think I will now go back to the Focking University and take the newest course being offered there.
Hee Haw Hee Haw how to not tell your wife that she has a BIG ASS and live to tell about it. Hee Haw Hee Haw.
Ah, Dimi - you led us down the Primrose Path with the ASSumption by ASSociation that you were writing about an ASS of another color.
But I forgive you since every ASSpect of your story was ASStonishingly funny and even ASSecxual as far as I can ASScertain.
FYI - my hub, Tale of Two Cocks, was once banned but then returned to life when I explained the subject matter. So if any higher power gives you any sASS, just mention my name.
On the other hand, after Fokk University, maybe not!!! :)
LOL!!! How do you come up with devious articles like these? You have a good imagination! Congrats on being the elite status, now I get to rub elbows with the elite ones. :)
LOL! You almost got me! Congratulations with your new title. Do we have to call you 'sir' from now on? I'm looking forward to your EEC-hubs. (Please note my politeness.)
Yup, I knew it, we will be in stitches whenever you're going to roll out your nugget hub...
As far as your wife's ass is concerned, ship it over here so I don't have to cut all that grass anymore...
hahaha you're a very devious man Sir Greek, funny but definitely devious
loved it
kindest regards Zsuzsy
Very funny! Congratulations on your Elite status.
well well well I am glad i found fellow sufferer except that my wife's ass was cleverer .The ass waited till we had had two children before it decided to get hyperactive. by that time of course my wife was so convinced I was an ass that there was not much the ass could disturb.
superbly written


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- Ulundanu Beratan Temple
- Gitgit Waterfall
- Jatiluwih Rice Terraces
- Coffee Luwak Making Process
Pick up time: 08:00 am
Duration: approx 10 Hours
Tour includes:
- Hotel return transfer/pick up and drop off (Canggu, Seminyak, Legian, Kuta, Tuban, Jimbaran, Sanur, Ubud, Tanjung Benoa, Nusa Dua area)
- Experienced English speaking driver
- Exclusive private touring
- All the entrance fees as per itinerary
- All parking fee as per itinerary
- Tax and service fee
Tour excludes: meals fee and any other personal (optional) expenses.
Note: a minimum of 02 people per booking/tour is required.
Cost: USD 70


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Latest News
Jefferson Region Schedule
Click on an Event title to get detailed information like fees and registration links.
Affiliate Tournament CANCELLED
Global Finals CANCELLED
05/20/2020 - 05/23/2020
Regional Counties & Cities
Jefferson Region includes the following counties and cities: Albemarle Co., Amherst Co., Appomattox Co., Augusta Co., Bath Co., Buckingham Co., Buena Vista, Charlottesville, Cumberland, Fluvanna Co., Greene Co., Highland Co., Lexington, Louisa Co., Madison Co., Nelson Co., Orange Co., Rockbridge Co., Staunton, and Waynesboro
Regional Contact
Your Regional Directors are Dominique Shoech, Jim Stern, and Carrie Taylor. If you have questions or concerns pertaining to participation within the Jefferson Region, please email them at firstname.lastname@example.com.


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22: Brown Crocodile Bag
Brown Crocodile Bag. Bag has gold-tone hardware and tan leather interior lining; numbered on bottom 1590. Dimensions: 18 in. wide x 8 1/2 in. high. Weight: 2.60 lbs.
Do you have a 'Brown Crocodile Bag' to consign? Contact Fontaine's Auction Gallery today.
Lot 22: Brown Crocodile Bag
|Price Realized: $75.00
Other items in this auction
347 items
Fontaine's Auction Gallery
Fontaine's Auction Gallery
1485 West Housatonic Street
Pittsfield, MA 01201
Phone: 413-448-8922
Fax: 413-442-1550
1485 West Housatonic Street Pittsfield, MA 01201USA 1 (413) 448-8922 email@example.com We are seeking quality clocks, antiques, accessories, musical items for our upcoming auctions, from one piece to an entire estate or collection. Consignments wanted for our Antique & Fine Arts auctions. Either way, Fontaine's has the service & expertise to assist you. We can arrange for pickup & delivery nationwide. Call Fontaine's Auction Gallery at 413-448-8922 or email email@example.com for more information about consigning or selling your items outright. Cataloged items receive international exposure to our 40-year customer database of over 20,000 qualified buyers via our mailing list, the internet, and national trade publications. When you are ready to sell or buy antiques contact John Fontaine. Voted Best Antique & Auction Gallery for 7 years. With a Better Business Bureau rating of A+, you can be assured that you are dealing with a professional full-service auction house. Consignments Wanted for our upcoming Antiques & Fine Arts Auctions. With an auction every month, Fontaine's can handle your consignments quickly and professionally.


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Moderator: moderators
mildlyinterested wrote:Centre Options(age as of end of the season)
Joe Tomane(29)
Noel Reid(29) - Leicester?
Robbie Henshaw(26) - World Cup next season.
Tom Daly(26) - Connacht?
Rory O'Loughlin(25)
Garry Ringrose(24) - World Cup next season.
Conor O'Brien(23)
Jimmy O'Brien(22)
Ciaran Frawley(21)
Gavin Mullin(21)
Tommy O'Brien(21)
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