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The other car was an old woody station wagon pulling a flat bed trailer. The same one I had seen at the peep store. A layer of snow covered the car and trailer both, like they had been sitting outside for some time. A well-used four wheel ATV was chained in the bed of the trailer, alongside a large roll of carpet or canvas. I noted it only in passing and didn't take a good look at it. That was a mistake, but how was I to know that then.
I ate my ham and hard over eggs pretty much in silence, except when I asked Doris whether she thought the weather was gonna break bad. She had lived about them parts for over half a century and I figured she was as good as any of the weather folks I had been listening to on the radio all evening.
"Yeah, gonna be a real rip snorter, a howler no doubt 'bout that. How far you got to go?"
"That's a 100 miles. I wouldn't do it tonight. Ain't a chance you'll get through. Storm's coming all right. Be here within the hour I'm guessing. I'd think on turning around. Might be able to out run it back to Fargo. But heading west? Wouldn't do it unless you got a death wish. Nobody else would be out on a night like this. I doubt even the state patrol will be out."
The town car folks heard her talking I suppose, cause when they pulled out not long after, they did turn back towards Fargo. But not me. I didn't have no death wish of course, but Fargo was a hundred miles in the wrong direction.
"I suppose I could stay the night in the motel."
"State condemned that old wreck last week. Part of the roof caved in the first storm of the season."
"No shit. Any other place in town?"
Doris pondered. "You could stay over with old Henry I suppose. He's a bit particular, and ain't much for strangers, but you don't mind his farting all night and pay him enough he'll be willing to take you in. Not happy, but willing. Only game in town just now."
With that rousing endorsement, better to face death I thought but didn't say. I wasn't convinced I couldn't make it the hundred miles to Bismarck and my business there was important. Doris was just a waitress after all. The last weatherman on the radio had said it might be another two, maybe three hours, before the real storm hit. I'd been in big storms before, had always been able to handle it. I finished my eggs and watched the round-faced boy and his folks walk out to the town car. Sure enough, the boy gave me the finger first chance he got. I dunno what's wrong with some people.
The only other patron left in the diner was a middle-aged man and I took him to be Mr. Woody, the driver of the station wagon. I had sat with my back to his seat, so I really never got a good look at him, except to say he was largish. He never took his jacket off that I saw though, so his size could have been an illusion. He could have been forty or forty-five I thought, my age, but that was a very rough guess. I did notice he looked like a working man, calloused hands and all. I saw this as he retrieved his wallet. I saw one other thing too, but it was quick as he walked past me. He was ugly, had something wrong with his face. I only got a quick glance though, so it was mostly a gestalt just then.
It didn't become a fact until later.
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ATK Natural & Hairy presents: Leah throws her sexy curves around in this excellent set by Sean R. She whips out her fur packed panties then whips out her hairy pussy. Her hairy pussy is so pink and furry, ripe for the spreading.
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subset: commoncrawl


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Monday, April 14, 2008
Lost Treasure Found!
O.K. I am totally LOVING this blog right now. Jen tagged me for my purse and ALL the contents. Well, I didn't want to post is b/c my purse is SOOOOO old and embarrassing. Chloe, my 13 yr old and fashion expert, told me to ditch the diaper bag and try to be stylish.(She said another word). So I have been toting this lame bag while searching for a new purse. And then I got tagged....So now my semi public humiliation has become Very public. BUT I am thrilled b/c I discovered a saved treat from Cole's soccer game in a side pocket and thought I better dump the crumbs before I take the pics of the purse. So I am shaking the seemingly empty purse , when out falls a necklace I lost two years ago! My favorite necklace given to me by my sweet husband for our eighth anniversary. SO, Jen you caused me to find a treasure that I though was only going to be in my memories but is now hanging proudly around my neck!!!!(AND it has four diamonds, perfect for my four children). Also, did you notice I have almost nothing in my purse but I did have three bows!
4 comments:
- Texas Tingey said...
I am so happy you found your necklace!! Hooray! I am impressed with how very clean your purse is.
- April 14, 2008 at 11:10 AM
- Jamie said...
Yea Julie!! That is GREAT! Isn't this blogging thing great?! :) I agree with Debbie...that is one clean purse, especially considering you have 4 kids! I am impressed! I did the bag tag too, but sadly I didn't find anything exciting or any lost treasure. :)
- April 14, 2008 at 1:39 PM
- Melanie said...
Yea for finding the necklace....!
I got tagged to, but haven't had time to post the pics of everything that's in my purse, and diaper bag....! Hope you're having a great day Julie!
- April 14, 2008 at 1:58 PM
- HoustonMamaJenn said...
YES!!! This is so awesome!! You totally deserve to find a treasure! Hope Mia is feeling better soon.
- April 14, 2008 at 7:18 PM
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Sorry we weren't able to update our book for the last few weeks because of some problems… But we are finally back! hello wordpressers and munchers! So last Saturday we decided to eat at Almon Marina located at Mall of Asia (MOA) we had our late lunch there( as usual ) school ended 2p.m. so poor us :(( But Education is for knowledge so better be hungry today than poverty tomorrow!
Here's the tiny restaurant of Almon Marina.
Theme: American Casual Dining
(But why is there knorr all around? Adapting to the Filipino Culture I supposed? )
They have a lot of sandwiches selections, but because I'm a Filipino at heart, I opted for their Rice Meals.
Lawrence Ordered the Black Angus Beef. This was supposedly a sandwich
but we requested if they could change it to rice and they agreed so TADA! :))
Thinly sliced beef and it was so flavorful but the gravy doesn't really made it.
The Gravy tasted something like the instant one were you just add water and that's it. :((
*The staff was so friendly most especially the manager of Almon Marina*
I ordered the Fillet Mignon wrapped with Bacon. ( I'm so inlove with meats pardon me)
This for me is so bitin (too small for me) I understand that fillet mignon is really a small,
but wasn't expecting it to be this small :(( sad.
flavor was good but gravy sucks same with the issue above.
Overall experience was okay just to fill our empty stomach 🙂
Latest Craze in Manila Uni Qlo a clothing company from Japan!
Clothes are in the mid range but the quality is a thumbs up!
Compare to F21, Uni Qlo focuses more on the textile quality and technology rather than style
Clothes in Uni Qlo are simple and casual.
So Ciao for now! :))


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This product is out of stock
Modern tailoring for the jacquard pencil skirt. Straight, neat fitting around the body, its stretch fabric makes it comfortable. Versatile, it can be worn with matching jacket or used to create numerous combinations: an updated city look from the office to an aperitif. Regular waist, invisible zip and lined.
Product name: CARICA
Product code: 7104068003001
Distributed by Manifatture del Nord S.r.l. Unipersonale, with registered office in Reggio Emilia (Italia), Via Mazzacurati n. 6, 42122
Fabric: 41% cotton, 40% polyester, 17% nylon, 2% elastane; Lining: 62% acetate, 38% polyester.
Wash by hand in water. Do not bleach. Iron at max. 110 °C using a damp cloth between the iron and the fabric. Delicate dry clean with perchloroethylene. Do not tumble dry. Line drying in the shade.
Wear it with


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Dietary fat: is it good or bad? It's both. You see, not all fats are created equal. Knowing which ones are healthy fats and which ones are enemies are essential to gaining control of your health.
Here's the Skinny on Fats: Heavily processed, hydrogenated "trans" fats used in prepared, packaged foods can be extremely damaging to the body. They can compromise the cardiovascular system, immune system, and contribute to behaviour problems.
They can also lead to weight gain, skin breakouts, high blood pressure, and liver strain. That said, our bodies need fat for insulation, vitamin and mineral absorption, and to protect our organs. High-quality fats can steady our metabolism, keep hormone levels even, nourish our skin, hair, and nails, and provide lubrication to keep the body functioning fluidly.
If you want to know how to lose weight fast look to natural diets and honest farm foods.
Cook fresh organic foods and use natural spices and flavours to make your meals interesting. Eating organic reduces the amount of toxins you consume and toxins contribute to numerous health issues, including weight gain and stress.
Trust your instincts and pay attention to how you feel if you switch to a paleo or vegan diet and be sure to include healthy fats in every meal. Cut out all refined sugars and things that come in packages. If you can also cut out flour, and go diary free and gluten free your body will thank you for it. Aim for 10 days of clean eating to achieve great results, lose weight fast and feel great about what you are eating.
What Does Good Fat Look Like?
Here are some places where you can find healthy fats in natural foods.
Avocados, olives, and coconuts are great sources of healthy fat, along with wild caught salmon, grass fed beef and poultry, and Omega-3 rich organic eggs. Whole nuts and seeds, and their butters like almond butter or tahini are also great.
With so many oils on the shelves, it helps to have some knowledge of what to look for. Always buy the highest-quality organic oils you can find and look for oils that have one or more of these on the label: organic, first-pressed, cold-pressed, extra-virgin, and unrefined.
Avoid expeller-pressed, refined, and solvent extracted.
When to use which oil?
Oils break down at certain temperatures. Here is a guide to know which ones to cook with
- For cooking at high temperatures (ie. stir fry and oven baking), try butter, ghee (clarified butter), or coconut oil
- When sautéing foods, try organic extra virgin olive oil
- Oils like flaxseed, sesame, toasted sesame, walnut, and pumpkin seed are best used unheated in sauces or dressings.
Want proof that fat works as a great food?
Try this delicious, easy, full fat recipe and feel more satisfied instantly:
Avocado Dip
Prep Time: 3 minutes
Makes 1 cup
- 1 large peeled and pitted avocado
- 2/3 cup plain yogurt, goat yogurt, coconut yogurt, or almond yogurt
- 1 diced tomato
- a squirt of lemon or lime juice
- dash or two of cayenne pepper
- sea salt and black pepper
- Mash avocado with a fork until very smooth.
- Add yogurt, tomato, cayenne. Blend until smooth. This may be done in a food processor, in a blender, or with a fork.
- Add sea salt and fresh black pepper to taste.
- Serve chilled with mixed raw vegetables.
Tip: Best made a maximum of 1 hour before serving.
And the best part? This will help you lose weight! Why? Because it is full of natural ingredients. Fat alone can't make you fat. In fact, you will feel fuller and more satisfied with your meal so you will eat less.
It's sugar that is the biggest cause of weight gain so swap out your processed sugar foods and switch to natural fat sources. Use healthy fats in every meal to look and feel your very best.
Get Even Healthier
Want help learning how to choose and use nutritious fats and other good-for-you foods? Curious about how health coaching can help you make your own healthy changes? Let's talk! Schedule an initial free consultation with me today—or pass this offer on to someone you care about!
About Me
I received my training from the Institute for Integrative Nutrition, where I learned more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, I will help you create a completely personalised "roadmap to health" that suits your unique body, lifestyle, preferences, and goals.
Learn more about my training and my unique approach to health coaching.


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US Hiking Trails
Boundary Line Trail
Boundary Line Trail
A visit to Pennsylvania is not complete without some hiking. Can't wait to get out in nature, Boundary Line Trail in Clinton County, Pennsylvania is a good choice. Get your heart pumping on the good whitewater of Young Womans Creek, and McNerny Branch is one of the streams close by that might be worth visiting. A tour to Ole Bull State Park when you're here at Boundary Line Trail is never a bad idea, and this is a popular site for people from Renovo. You'll need
more than a day to look at everything Boundary Line Trail has to offer, you can camp at Quiet Oaks Campground. You can run the rapids of Cross Fork right next door to Boundary Line Trail. There's so much to do here at Boundary Line
Trail that you need to camp here for a while, Kettle Creek State Park is a magnificent place for that. A great site to check out near Boundary Line Trail is Tub Hollow; let's not forget Hensel Fork which is a stream that you may run into while here. If you want a good time in the great outdoors, just come on down to Boundary Line Trail. During the summer months here at Boundary Line Trail, high temperatures generally reach the 70's, and through summer nights
temperatures are in the 50's. For the duration of the winter highs are in the 20's with winter lows in the 10's overnight here at Boundary Line Trail. Boundary Line Trail is a good place of normal precipitation. The month with most of the rain is June; the driest of the months is January.
Be the first to review Boundary Line Trail
Campgrounds Nearby
List of Nearby Campgrounds
Local weather forecast
These outdoors activities are available near Boundary Line Trail.
Campgrounds Near Boundary Line Trail:
Quiet Oaks Campground
, Cross Fork , 4 miles away
Kettle Creek State Park
, Renovo , 7 miles away
Ole Bull State Park
, Cross Fork , 9 miles away
Kettle Creek State Park - Upper
, Westport , 10 miles away
Hyner Run State Park
, Hyner , 12 miles away
Whitewater Near Boundary Line Trail:
Young Womans Creek
, Clinton County , 9 miles away, Class III - 7.4 miles long (LR18020 to Pennsylvania Route 120)
Cross Fork
, Potter County , 10 miles away, Class III - 8.8 miles long (T418 Short Run to Pennsylvania Route 144)
Slate Run
, Lycoming County , 19 miles away, Class II-III - 6.3 miles long (Picnic area to Pine Creek)
Cedar Run
, Tioga/Lycoming County , 23 miles away, Class III - 6.6 miles long (Leetonia to Pine Creek)
Moshannon River
, Clearfield/Centre County , 29 miles away, Class I-II - 12.5 miles long (Peale Bridge to West Br. Susquehanna River)
Hotels Near Boundary Line Trail:
Quality Inn Milesburg
, Milesburg , 22 miles away
Riffles And Runs B And B
, Bellefonte , 25 miles away
Econo Lodge Bellefonte
, Bellefonte , 26 miles away
Hampton Inn - Suites Lamar
, Mill Hall , 26 miles away
Quality Inn Mill Hall
, Mill Hall , 26 miles away
copyright © maxtrails.com


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Discovering Biarritz in France!
5 Apr
Travelling with my French friend Natasha, I had the fortunate opportunity to spend a day in Biarritz, a charming resort located about 170km and only 38km from Bordeaux to San Sebastian in Spain.
What draws the most attention in Biarritz and beyond the natural beauty of the rock formations sprouting from the sea, is the beautiful HOTEL DU PALAIS Imperial Resort and Spa Located on the edge of a cliff beach in this hotel is really an invitation for holidays perfect.
We visited at the invitation of and manages commercial director of NE throughout the hotel, a few spaces left me enchanted, the Meeting Room for example has little time for a makeover and it was discovered behind layers of paint "Frescoes of the sixteenth century" , La Rotonde restaurant with its air belle époque and huge windows, overlooks beautiful and tranquil sea and to complete the rest of the hotel has absolute Le Spa with Imperial Guerlain, ie I did not want to go away for nothing!
Visit this link and watch the video of the Hotel Du Palais in 360 ° degrees, absolutely fantastic!
The city is a grace, has a commercial centrinho well as charming the audience in high season goer is high purchasing power, walking through the central streets I came up with a "mini" Gallery Lafayette.
View of the sea where we can see the Hotel Du Palais fundo.Em the front of this small square is the Church that I am at Biarritz
where they wished and promised myself to return to this place. So it will be!
Very happy to be in this place
The charming city centrinho, an invitation to a journey of discoveries about how its inhabitants live
In this city street can see the sea in the background, I was a few minutes admiring this side of the trade
View from trade, opposite the sea
Must See in Biarritz
When you visit this little paradise no longer any way of knowing Miremont Biarritz, the house was founded in February 1872 by a young confectioner San Moritz in 1880 and was sold to Mr. Joseph Miremonte. To this day retains the same facade of the time and its decor and architecture is still very date of his inauguration.
The King Edward VII of England resided at the Hotel Du Palais, but the story has always been faithful to candy Miremont.
Revenues from its candy and chocolates are traditional and famous for having conquered the taste of various kings and queens.
Delight yourself also in the dishes served at lunch, harmonizing with a glass of good wine and the famous dessert and sweets and chocolates unmissable Miremont.
Prove that some of assorted caramels to take home, you never forget the taste!
The place is in your room a beautiful lunch overlooking the sea. The dishes are not cheap but worth every euro paid.
Account of Natacha and was on average 80 euros for two with two glasses of wine each.
Maintains the same facade since 1880
Some of divine sweets displayed in the window
View of the staircase leading to the hall on the second floor of the house
Address – 1bis, place Georges Clemenceau


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Venice Magazine 2004
Laddie John Dill has been an important fixture of the Los Angeles art scene for over three decades. From his first exhibitions at the Sonnabend Gallery in New York in the early 1970's, Dill brought increasing recognition to a new style and sensibility coming out of Los Angeles. Dill's work is inherently sculptural, and has consistently focused on the play of light over and upon elemental surfaces – sand, minerals, metal, glass. Variations of texture often play an equally important compositional role with color and form in a piece. The extensive resume reflects an extremely successful career: over 100 solo shows, in the collections of over 25 important museums, and in public and private collections too numerous to count.
Beyond Laddie John Dill's significant accomplishments artistically, the artist has also been one of art community's leading contributors to important charitable and civic causes. It is therefore hard to think of any artist more appropriate to choose for the poster in celebration of the twenty-fifth anniversary of this year's Venice Artwalk, May 22 & 23. Since the first Venice Artwalk, in 1979, Laddie John Dill has been one of its most active supporters.
As I arrived at the artist's Venice studio, situated on Electric Avenue between those of his friends Ed Ruscha and Joe Goode, sounds of intense activity and fabrication emanated from the large double doors. Laddie stood out in front, relaxed as ever, taking time from an obviously hectic schedule to admire his friend Jim Ganzer's latest acquisition- a 1970's camper-van painted a breathtakingly ugly, yet somehow compelling, prisoner jumpsuit –road worker orarnge. The moment confirms the sense you get about the artist – always hard at it but never too busy for a friend.
VENICE: How long have you had your studio in Venice?
Well, I've been in this studio for almost 20 years. But the original studio I had in Venice was on Wavecrest and Speedway, right on the boardwalk.
How did you first get involved with the Venice Artwalk?
I just remember three women banging on my door – the door was actually on Speedway Alley. They introduced themselves and one of them was Sheila Goldberg, I forget who else was with her. They said that Frank Gehry had given them my name and that they were coming up with this concept, that for 35 or 40 dollars you could pay the Venice Family Clinic and visit artists' studios, which you wouldn't normally have access to. I think Chuck [Arnoldi] was involved in it and Brian Hunt because he was next door.
What would be your guess of how many artists were in the Artwalk initially?
Oh, I think there were all of fifteen artists, something like that. They had this dinner party afterward in the back of Tortue Gallery, which was this small gallery on Santa Monica Blvd. Thirty-five people showed up, or something like that. It was kind of successful and they just kept honing it. Somewhere along the line, it kind of reversed itself, and the Venice Artwalk became something that everybody wanted to be involved in. That's I think when it became something that if you lived in Venice you knew that it was at the beginning of spring, the beginning of summer. It was always in late May and the weather was always perfect.
That's true. When I moved here from San Francisco in 1986, I had heard about the Venice Artwalk, and it became one of the things that I looked forward to every year.
I've never been on it. I'm going to try and get out there this year and walk around a little bit. This year and actually, last year I had a little to do with some of the choices. I wanted to show the diversity of living situations and studio situations. I am lucky enough to have a large studio but I wanted to show that there were working artists that were in their living rooms with their canvas on the couch. I knew some artists that were actually living like that, and I wanted to give the real picture of what was going on in Venice, because it's changed so much. Unfortunately, Venice has gentrified to the point where it's somewhat impossible for a young artist to just come down here like I came down here in '69 with Chuck Arnoldi, David Deutsch, Jim Ganzer and my brother Guy. We came from downtown LA. Some of them were living over in an abandoned Amusement Park. I found a place over the Townhouse Bar on Windward Avenue and worked in there. Tom Wudl was in there and my brother was on the other side. It was just so cheap, you could find some place and just dig in.
What is interesting to me still is the behind the scenes aspect of Venice, where the façades of these non-descript buildings conceal this incredible creativity.
Actually, Venice as an artist's community, started way before we came down here, because some of the guys here really are pioneers: Billy Al Bengston, Larry Bell, Kenny Price, Tony Berlant and guys like that, were the first wave down here. When I was at Chouinard [Art School] in downtown LA, I remember coming to Venice with a couple of students and actually being in Bengston's studio, that kind of thing, meeting Larry Bell.
You say that with a certain sense of reverence. Were artists like Blly Al Bengston and Larry Bell major figures to young artists then?
Well, it was a pretty small game then. You had Ferus Gallery, Nicholas Wilder, Rico Mizuno. So all of those guys, and I have to include Ed Moses, were down here. They were the LA Art scene, from my point of view.
But, we should get back to Venice and the Clinic. The Clinic has always been an integral part of the community. The reason artists ended up in Venice in the first place was because there were large industrial spaces and it was cheap. Also, it was near the ocean. But along with that you had Oakwood, lots of poverty welfare and things that go with that; gangs, drivebys, that sort of thing.Venice was just sort of a free zone. In fact, there were a couple of town meetings with the cops of the Pacific division., They would say, "if you choose to live in this area and you choose this kind of life style…". Half the people in the meeting were transvestites, (laughs) things like that. There was a real mix demographically, and the clinic really started to fill in a gap, which was very much needed and that was free medical care. I felt really good about getting involved with it. It started to become something that you looked forward to. It became a time when you saw some of artists that you would only see at that time of year. And so it sort of became a kind of really very important thing. It was a real magnet for artists.
What was the reaction or impact in Venice when the Venice Family Clinic opened?
When the clinic first opened there was a line around the block of people who would never go to the doctor. It's such an integral part of the community now that people take it for granted.
Which is interesting, because the Artwalk itself seems only to grow in recognition.
Because of the Artwalk the clinic is a permanent fixture and owns its own property. The thing has snowballed. I work at other non-profit organizations in other ways, in schools and things like that. When something is working, it has a way of becoming a magnet for everybody. You want to get involved with something that works. And this particularly works very well. Thanks to the hard work of a lot of people.
Including you. I've been to quite a number of fund raisers you've hosted at the studio and oftentimes, I hear your name at the top of the list when people want a contact in the art world to get momentum around an idea or a cause.
I think that I'm just lucky enough to have a space that is conducive to that and the payback emotionally is great for me, I really enjoy it. When it's working, it is great.
One [event] that was particularly close to me was a benefit that Chuck Arnoldi and Larry Bell and a few of us came up with, I think Chuck had the original idea of doing an art auction for Pat Hogan. Pat was a quadriplegic artist but trapped inside this body was this crazy, very talented Irishman. So, Hogan, like the rest of us, was fairly broke and he had very special requirements. And we thought of throwing a benefit. It just snowballed and we were able to give Hogan, who was just totally wheelchair-bound and painted with his teeth, a check I think for like $150,000, which he promptly accepted and then announced that he was moving to New York (laughter). That is what really gave me the taste of blood for that kind of thing.
You grew up in Los Angles, correct?
I grew up in Malibu. I grew up in pre-Geffen Malibu.
That would be more like the John Fante Malibu?
Yeah. It was a funky beach town when I grew up there in the fifties. My mom raised us, three kids. We lived in this house way up in the hills. Of course with the fires, we ended up living on Malibu Road. Everything was completely cheap in those days. You could buy a beach house for $50,000.
When did you first know that you wanted to become artist?
I don't think I ever thought about being anything else. I didn't know what I was going to do. I went to Chouinard and I changed my major every semester until I think I studied film making or something like that.
How did you get there?
I just happened to be in downtown LA. I had just received the good news from the draft board that I was rejected-this was in '63- and I thought, "Well I'm downtown, I think I'll check out Chouinard". So I walked in and went " I – am - home". It was really this funky place, just art, you know, so that's how I decided to go there.
Was it difficult to make a living as a student and an artist early on? There weren't many galleries or collectors in the 60's and 70's.
Well, I was really lucky, I have to say. I met Chuck Arnoldi at Chouinard. I had this frame company. It was basically in the back of my car. I made these plexi-glass frames. One time I went in to get the plastic I needed for my frames and I was five dollars short and trying to figure out where the hell I'm going to get this five dollars so I can get these frames out. I was crossing Temple St. [downtown] and the heat is coming in waves off the road and all of a sudden here's Arnoldi coming down the street in this primered' 57 Corvette. I just waved him over and said "Do you want to be partners in a frame company?" He said, "Yeah". I said, "It's going to cost you". Chuck said, "How much?" "Five dollars". And that's how we became partners on this thing. It actually ended up paying the rent and everything.
How did your career progress from there?
I got a job at Gemini.[Gemini G.E.L. is a legendary fine art print studio on Melrose Ave. Ed. Note] I became a printer over there and worked under Ken Tyler. I met Stanley Grinstein, Sid Felsen, all those guys. That really opened up the world for me.I ended up working for Jasper Johns quite a bit. I opted to do that instead of going to gradschool and itwas thebest thing I ever did. Because I was able to be friends with guys like Jasper, and particularly Bob Rauschenberg, and to work with Claus Oldenburg, Joseph Albers, people like that, who only came to LA to work with Gemini. I was working with light pieces in those days, and I did a collaboration with Bob Rauschenberg. He and Rosamund Felsen, who was much interested in young artists at that point, and still is actually, brought the Sonnabends to my studio and they offered me a show in New York. I actually started in New York.
So your first exhibition was with Sonnabend Gallery?
Yeah. I feel like I really got lucky because of the timing. I did this big sand piece in my studio and I knew the Sonnabends were coming but there was another guy around named Willloughby Sharpe. He had an alternative museum in San Francisco and I was just about to disassemble the piece and do a show in Willloughby Sharpe's place so I had a choice - I could leave the piece together and let the Sonnabends see it, which was a real long shot, or go up and do the show at Willoughby's. I opted to let the Sonnabends see it and it really changed my life. So I moved to NY and Chuck came with me, we lived in Jasper Johns' place for a couple of months and then we moved to Bob Rauschenburg's place and it was amazing experience. It was the 1970 and 1971. There was still all that energy from the '60s,Warhol was around; it was a different world.
From the late fifties, through the sixties and the seventies, there seems to have been a real synergy between some of the LA artists and several of the key artists in NY. Was there any of that with the galleries?
The only gallery actually interested in showing your work or actually had any clientele was Irving Blum [director of Ferus Gallery] with Andy Warhol, and I don't think they sold any of those. I mean the Soup Can show.
As Irving tells it they only sold one out of the ten Warhol Soup Can paintings for $100 and he ended up buying that back so he would have the entire set. So in LA, it was Irving and it was Nick Wilder. And Rico. I did a show with Rico, when I came back. And I did a show with Pasadena Art Museum, I think because of my experience in NY it just made things probably much easier. Nowadays, I think it is easier for young artists to survive. I love the scene downtown.
It's great. We did a lot downtown last summer for the Absolut-LA International.
I was in Chinatown the other night. I loved the atmosphere, all the galleries were opened. Some of the galleries down there, the artist didn't have enough money to frame the work so they just push-pinned it on the wall. I just wish that we could get back to that a little bit here in Venice.
It is exciting. There's a great energy, especially with the galleries on Chung King Road. In its own way Abbot Kinney, in Venice, has a similarly unique quality.
Abbott Kinney changes in waves. At first, it was kind of like antique furniture, and then it seemed like you'd see the same lamp in every storefront. And now you can sense a wave of couture coming in. Pamela Barish has got a new place. I think she'll do well. It's different now, I have an 11-yr. old son, Jackson, and I feel a little bit more comfortable about him walking around with his friends and his mentor Jake, than I would have back in 1969. It's changed in a good way. What I miss is, or what I am going to miss, actually, I should say it that way because you can see it is inevitable, is that mix of demographics. You've got a school teacher next to a guy who might be on trust fund for all I know, next to an environmentalist. It's just a completely different thing.
Let's talk about your current work. I know you just had an exhibition in Michigan outside of Detroit with a new gallery there. What else do you have on the horizon?
Well,, a lot of commission work, it varies. I do a lo t of work on the east coast. And recently I've been commissioned to do very large pieces in Texas – Houston, Galveston, and Beaumont. I think it's connected to the oil industry, frankly. But, obviously, we're sitting in this room, and there is kind of a diversity of work. The latest thing I've been working with is aircraft aluminum, 60/60 aluminum. I've always been interested in the manipulation of light and a sense of flying or looking at landscape from a great distance. So working with this metal really allows me to get that dialogue going at least with myself. To me it captured whatever ambient light there is in the area. We're in a light-controlled room right now but if you put it outside, it could be a completely different piece. So it actually takes in the light that's around it and then reflects back what you see in terms of light conditions and then as you move across it, it has a kinetic feeling to it.
There is an amazing texture to this metal. You think of un-patinated metal as being very cold and harsh, and this is so sensual it reminds me almost of silk.
Well, they photograph like cloth. In fact, I'm doing a large piece in Pasadena, the surface will be metal, two columns will be 8 ft. wide and 40 ft. high. We're actually in the middle of it now.
Will it be a public piece?
It's for a private building but it will be owned by the city of Pasadena. It will be on the side of a building at the corner Lake & Walnut .We have to go through the art tribunal over there and they're real conscientious.


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Jill Sykes AM began reviewing dance in London and is dance critic for The Sydney Morning Herald. She has been a freelance arts journalist most of her career, writing about theatre, music and the visual arts as well as dance. She is editor of 'Look' — the membership magazine of the Art Gallery Society of NSW, author of the book 'Sydney Opera House — From The Outside In' and editor of the book on the TV series 'Wine Lovers' Guide to Australia', as well as a contributor on dance to specialist publications in Australia and overseas.
Jill Sykes
Graeme Murphy and the SDC
Only one Australian choreographer has produced a body of work for a mainstream audience over such a substantial period. Graeme, with his associate, Janet Vernon, have made and staged dance that makes audiences laugh and cry, think about ourselves and others, ponder the unique business of being Australian and look beyond into worlds overseas, consider the past and the present.


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Hot Asphalt Concrete is a mixture of macadam, sand, mineral powder and bitum plastic designed with appropriate mixture ratio.
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Le Phan Concrete Factories manufacture the Hot Asphalt Concrete products that are strictly checked throughout the observing process, checking and directly test at technical department at factories and Technical Research Department at the company. Therefore, the products when being released satisfy all the technical and quality requirements:
Meet the requirements of Vietnam Standards (TCVN), American Standards (ASTM) and British Standards (BS)
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Le Phan Hot Asphalt Concrete divers in many different types and applied for constructing, repairing, upgrading the road surface, parking lots, streets, squares... with 2 main types:
Conventional Hot Asphalt Concrete: A mixture of aggregates (macadam, sand, mineral powder) and adhesive material (asphalt 60/70) mixed together along with a certain ratio in allowable temperature condition. Hot Asphalt mixture is used for surfacing the road surfaces in order to protect from the impregnation of concrete.
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Batching plant with USA, German and Korean technology, output from 120 tons/hour to 240 tons/hour.
Specialized dumpers, from 10 tons/unit to 30 tons/unit.


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Study Says Helmet-Less Practices Can Reduce Football Concussions
Could practicing without one of the very first safety devices in football really cut down on head and spinal injuries?
New research published in the Journal of Athletic Training suggests that might be the case.
Based on first-year results of a two-year study, researchers at the University of New Hampshire say that helmetless-tackling drills proved effective in reducing head impacts by 28 percent in one season.
The study put the technique to the test among 50 football players at the University of New Hampshire, a NCAA Division I team.
Players were divided into two groups: an intervention group and a control group. Those in the intervention group performed five-minute tackling drills without their helmets and shoulder pads twice a week during pre-season, and once a week during football season. Drills consisted of repeatedly tackling into an upright pad, tackling dummy, or a teammate holding a padded shield. The control group performed non-contact football skills at the same time, rate, and duration.
The athletes wore a head-impact sensor behind their right ear to monitor the frequency, location, and acceleration of all the head impacts.
The theory behind the study is that players without helmets focus more on tackling in ways that reduce impact to their heads.
"The idea of taking off the football helmet during practice to reduce head impact may seem counterintuitive to the sport," said study leader Erik Swartz. "But the findings show that preventing head impacts, which can contribute to spine and head injuries like concussions, may be found in behavior modification like these drills."
High school football is responsible for 47 percent of all concussions sustained while playing sports, with 33 percent of them occurring during practice.
Don't miss this week's Slice of History--The TV Dinner.
Sourced from: Medical Daily , Football Players Experience Fewer Spine, Head Injuries in Helmet-Less Training Program: Study


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There you have it, folks! Heinlein would have loved Swapship Troopers. No better endorsement than that.
The story follows what the original book intended and the movie totally missed. The characters and political situations fit the story line. Without giving anything away, RAH would have loved this as a side trip into the Bug War.
Check out the Review on Amazon.


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Monthly Archives: August 2016
From Pine trees, dense woods to wide expanses of Tea gardens, this was the next sweep of scenery, only this time the land appeared flat and infinite, at certain angles a valley view in focus, the hills with carved stepped terraces was reminiscent of the fabled Balinese rice fields.
Sikkim is making great inroads in the Tea industry, my first halt just before hitting the roads to Gangtok was a small highway outlet of Temi tea. Neighboring Darjeeling Tea is Sikkim's main rival in the Tea industry but Sikkim is taking competition headlong and boasts of their tea estates organic compliant.
More on Sikkim Tea later as I reach my destination {after 4 hours} the capital of Sikkim, Gangtok.
The drive now turns into gentle curves and clambers on higher ranges. The Teesta faded away like a distant memory and the landscape changes precipitously. The scent of Pine welcomes you as rows of ancient Pine stands proud creating thick green cover amidst the mist.
The driver remarks, that there has been massive denudation of these majestic trees, and other not so local tree plantation drive has taken place to revive the forests and woods back to its former glory.
He further continues that formerly a drive like this on narrow stretches one encountered many big cats, plenty of Deers, and even Elephants! Now it's reduced to an oddity on these tracts.(cont)
Most tourists stop by at the Teesta Rangit confluence viewpoint to admire the view. The green verdant hills and the rivers as it meets, meanders round curves and bends can be seen miles away and beyond. A comfortable outpost (san restrooms) is created for a Chai point, there are many tea stalls, warm cup of tea is served with biscuits, the last point for Darjeeling tea, as the road trip climb further it is Sikkim tea!
Considered the lifeline of Sikkim the river originates in the Himalayas and flows all through Sikkim downwards to Darjeeling and West Bengal. The drive skirting the banks of this mighty confluence of the river is memorable.
The water under Teesta Bridge due to a dam built distance away had turned into an emerald green, my driver who takes this route daily was saying how the water changes colors constantly depending on the dam flood gates.{CONT}
My intent to explore the North East was a curiosity to the unfamiliar, Sikkim is always the window, the path to that route, it's most popular with tourists and quite surprisingly crowded which was why I wanted to travel out on a road less traveled! Even the travel agencies recommend commencing Sikkim as a first destination before other NE states.
From Siliguri a road trip to Darjeeling, a sort of a breather there for a day or two and another road trip from there on to Gangtok. It takes 3 to 4 hours gradual gradient drive from Darjeeling, the backdrop dramatically changes from dull grey of Darjeeling town to the more fertile riverbank of the Teesta.
We are regulars to Goa come rain or shine, just 7 hours road trip, it's proximity to Poona makes it an ideal getaway. Poona has a growing no of residents owning 2nd homes in Goa and are fast edging out neighbouring Bombay who were the earliest to invest in properties. Delhites are the next wave migrating to Goa and I foresee a mass exodus in the future.
As for us owning a slice of this paradise in Goa has been lost opportunity, we contend ourselves to a home away from home. Gone are the days we would check in at some sterile Hotel reservation and not savour the sights and sounds of Goa. A chance recommendation by Rajan Eklahare who owns TheJungle Resort at Amba, to shift to Olaulim Backyards in North Goa, made us fall in love with the concept of Home Stays. We have never stepped inside the confines of a Hotel ever since and even though we have listed out numerous home stays in Goa, Olaulim Backyards has been our 2nd home for all seasons.
Most Portuguese HOMESTAYS , some over 200 years old are often restored and staying in these HOMESTEADS bring back nostalgia and great experience of Portuguese heritage. Arco Iris is one such luxurious, elegant , over a century old restored homestay in South Goa. The present owners have painted five of the spacious rooms in different pastel colours of the rainbow to which Arco Iris derives its name. After Holy spirit Church in Margao, continue straight via Gogol towards Curtorim . Facing Arco, a narrow road leads right upto a seasonal lake when filled up makes up a picture perfect postcard and birders haven. Home cooked Goan and Portuguese cuisine is meticulously supervised by owners Bennita and Ganesh reflecting the true spirit of homestay.
Indophiles Carole and Norman came to Goa on a holiday and never returned to their country of origin. Their homestay Casa Susegad is a reflection of their love for Goa and everything that Goa stands for. Irish born Norman succinctly puts it as, " Blissful state of mind, that's what Susegad and Goa stands for ".
Susegad is in South Goa, Salcete (pass Margao, then Loutolim) is a sleepy town just as the rest of Goa is. The drive is equally laid back through picturesque rice fields and surround hills. Finding Casa Susegad was easy I kept referring it to the Blue House belonging to Norman and Carole. We were greeted by Casa's menagerie of Dogs, Cats and smiling welcoming hugs of the warmest couple I have ever met this side of South Goa.
We wasted no time opening cans of beer at the cosy bar of Casa Susegad, I commented to Carole,that it reflects a true English pub and wondered if she misses home. Casa is truly such a comfortable homestay where the owners are privileged to have the best of both worlds and yet consider it their Home before their country of origin, "Good Karma" as Carole declares.
Casa Susegad has five rooms all within the confines of the main house and surrounds the large swimming pool. Spacious grounds even a walking track up the gentle slopes in front of this Portuguese house appears so appealing, lush and green cover all around. The Dining room is large and full of photos and memorabilia and so very British. The cuisine served here is a bit of Portuguese, Goan and Indian food, great desserts and a lavish spread. Don't miss the large portraits of the Portuguese owners of Casa Susegad at the entrance on either side. Mi Casa Tu Casa , is home away from home in Blissful Susegad, Goa.


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Howard Dean, former governor of Vermont and once head of the Democratic Party, said he believes special counsel Robert Mueller is moving in on President Donald Trump's family.
"I expect there's a good likelihood Jared Kushner will be indicted for money laundering," Dean predicted on MSNBC on Sunday. "And then we're going to have to see how far this Russian business goes."
Howard Dean: 'Jared Kushner will be indicted for money laundering' and 'the next step will be Trump family'#TrumpRussiapic.twitter.com/qGIc7SO61r— PoliticsVideoChannel (@politvidchannel) November 5, 2017
Kushner is a senior White House adviser and Trump's son-in-law, married to the president's daughter Ivanka Trump. She also serves as a White House adviser.
Mike Flynn, who was briefly Trump's National Security Adviser, and Flynn's son, Mike Flynn Jr., will also face charges and could end up cooperating with Mueller in exchange for leniency, Dean said.
"The next step is going to be the Trump family itself," he said.
Those statements came amid reports thatMueller has enough evidence to charge both Flynn and Flynn Jr., in connection with the case.
See Dean's full comments above.
(h/tRaw Story)
Robert Mueller And The Probe Heard 'Round The World
Robert Mueller's Russia Probe Reportedly Looking Into The 'Pee Tape' Dossier
Robert Mueller Flipped A Trump Campaign Adviser. That's Bad News For The White House.
Senate Republicans Resist Calls For Robert Mueller's Resignation
This article originally appeared on HuffPost.


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whenever you needed them
Life teaches us to live. To live, you have to exist. To exist, you should have a passport to this living world. Thanks to your parents, who brought you into this world.
Parents have taken care of us and satisfied all our needs. They helped whenever we were hungry, afraid or iii. They were always there by you . You almost assyned that they would always be there for you and never thought of how your life would be without them. But as you grow up, age also catches up with your parents and they need your help and support.
Man is a child first, after which he attains his youth. After youth he again goes through the second phase of childhood, also called as old age. This is the phase where everyone needs a cornfort of a sense of belonging and being taken care of. Wouldn't we all expect the same of security when we grow old? Even our parents are expecting us to be their caretaker, as they grow old. But they never make that obvious to us. They do their further duty by taking care of their grandchildren, paying e-bills, giving the clothes for laundry etc.
Isn't it unfair on our part that we aren't giving them what they need the most? It is our prime duty to take the very best care of them. It's our pay back time. Let's give the same sense of emotional security, care and love to our
parents in their old age.
Farro Risotto with Sausage, Mushroom, Peas, and a Poached Egg
I used to make this for breakfast when I cooked at a bed and breakfast. If I got up early, I'd make the risotto fresh, but adding a poached egg on top of a cake made from leftover risotto is delicious too marketing promotion.
WHO: Erinmcdowell is a Co-Test Kitchen Manager at Food52 and a baker of all things delicious.
WHAT: A deceptively simple farro risotto for springtime.
HOW: Make farro as you would risotto, adding chicken stock a ladle at a time until the farro is tender. Make a good thing better by tossing in peas, Parmesan, and fresh herbs. Top it with a poached egg, and serve yourself a bowl, or two.
WHY WE LOVE IT: This dish is substantial enough on its own without a poached egg, but skipping it would be a mistake. Once you see the beautiful, golden yolk running across the farro to combine with the melted Parmesan, you'll realize it's a necessary addition. Enjoy it for dinner, or eat it by the spoonful fresh from the pot—we won't tell.
Serves 4
2 tablespoons butter
3 links sausage, casings removed
1 onion, diced
1 cup thinly sliced mushrooms
2 cloves garlic, minced
1 cup farro
1/3 cup white wine
1 bay leaf
Salt and pepper, to taste
3 cups warm chicken or vegetable broth, or as needed
1/2 cup peas
1/2 cup grated Parmesan cheese, plus more to serve
1 tablespoon fresh chopped parsley, to garnish
Small basil leaves, to garnish
4 poached eggs, to serve
In a large pot, heat the butter over medium heat. Add the sausage, and cook until it begins to brown. Add the onion and mushrooms, and cook until the onions are translucent. Add the garlic, and cook until fragrant Chinese SEO.
Add the farro and stir to combine. Deglaze the pan with white wine, and continuing to work over medium heat, stir constantly until the liquid is almost completely reduced. . Add the bay leaf, and season the mixture with salt and pepper.
Begin adding the stock, 1 ladleful at a time, stirring constantly until the farro has absorbed all the liquid, roughly 40 minutes. It may take all three cups (or more, or less). Taste the farro along the way. When it is nice and tender, it is finished.
When the farro is tender, fold in the peas and Parmesan. Top with parsley and some basil leaves seo公司.
Scoop the risotto onto four plates, sprinkle with more cheese, and top with a poached egg per each serving. Finish with salt, pepper, and additional basil leaves.
Broiled New York Steak
Author Notes: I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down Dream beauty pro, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on each time I eat this and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)
Serves 2-4 depending on hungriness of eaters
2 pieces New York Steak (2 1/2 inch thick - trimmed)
2 tablespoons powdered mustard
2 teaspoons powdered garlic
2 teaspoons sea salt
2 teaspoons seasoning salt
4 teaspoons fresh ground pepper (course)
2 tablespoons olive oil
Let steaks come to room temperature (if cold) and pre-heat broiler Dream beauty pro hard sell. Make sure rack is set so that steaks are about 8 inches from broiler.
Sprinkle 1/2 Tablespoon powdered mustard on each side of each steak; press in
Sprinkle each side of steak with: 1/2 tsp. powdered garlic; 1/2 tsp. salt; 1/2 tsp. seasoning salt and 1 tsp. course ground pepper. Press pepper in.
Broil approximately 8-10 per side for medium rare. Reduce oven to 500 degrees. Set steaks in middle rack and let cook an additional 5-6 minutes.
Take out; let rest for 10 minutes; then slice on the diagonal and serve Dream beauty pro hard sell. Great with garlic green beans and mashed potatoes.
Summer Corn and Tomato Salad
Author Notes: Delicious side for any summer meal study in hong kong.
Serves 15
20 ears of corn
6 fresh ripe tomatoes
oil, salt, pepper, good quality paprika
Prepare a charcoal grill to high heat. Prepare a large pot of heavily salted boiling water.
Cut all of the ears of corn in half, this will make it easier to remove the kernels.
Blanch the corn until bright yellow, remove from the pot and let air dry for a few minutes gift ideas for men.
Place all the corn on the grill and begin to burn each side a little bit. You want a good mix of burned and not burned kernels.
Dice up the tomatoes, add them to a large bowl.
Remove corn from the grill and cut all the kernels off.
Add the corn to the bowl along with salt, pepper, and about a tablespoon of paprika. Add olive oil Enterprise Firewall, mix until lightly coated.
Adjust seasoning, serve.
Honeycomb Ice Cream
Author Notes: Crunchy caramelized honeycomb candy is folded into vanilla ice cream in this creamy sweet treat. - Yossy Arefi
Makes about 2 pints
For the honeycomb candy:
1/2 cup granulated sugar
1/4 cup dark corn syrup or golden syrup
1 1/2 teaspoons baking soda
1 pinch salt
For the ice cream:
2 cups heavy cream
1 cup whole milk
1 cup sugar
4 large egg yolks
1 teaspoon vanilla extract
1 pinch salt
To make the honeycomb: Line a baking sheet with parchment paper or a silicone mat tsim sha tsui hotel.
In a medium saucepan that's at least 3 quarts, combine the sugar and corn syrup. Stir to combine well.
Cook the mixture over medium heat, swirling occasionally (do not stir), until the sugar has melted and the mixture is the color of dark maple syrup, about 5 minutes.
Remove the pan from the heat and whisk in the baking soda and salt. The mixture will bubble up and foam quite a bit. Immediately pour the mixture onto the prepared baking sheet. Let sit at room temperature until cool and set. When cool, break the candy into smaller pieces and store in an airtight container at room temperature.
To make the ice cream base: In a medium saucepan, whisk the cream, milk, and sugar. In a medium bowl, whisk the egg yolks Hong Kong Chinese Festivals.
Heat the cream mixture over medium heat until the sugar dissolves and the cream is just barely simmering. Ladle a bit of the hot cream into the egg yolks and whisk to temper the yolks.
Add the eggs to the saucepan pan and cook the mixture, stirring constantly, until the custard is thick enough to coat the back of a spoon. Whisk in the vanilla extract and salt.
Transfer the mixture to a bowl or container and cover with a lid or plastic wrap. Chill completely in the refrigerator for at least 4 hours or overnight.
Just before churning the ice cream, break up about 3/4 cup of the honeycomb candy into rough crumbs.
Churn the ice cream in an ice cream machine according to manufacturer's instructions. Just before the ice cream is done churning ARTAS hair transplant, add in the honeycomb crumbs. Transfer the mixture to a freezer-safe container, cover, and freeze until very firm.
White Peach Crisp with Cardamom and Orange Blossom Water
We welcomed summer with a picnic in the park marked with cheap Prosecco and homemade sourdough and stinky cheese, cute babies on blankets, a game of wiffle ball, and everyone dashing home just before the thunderclouds broke. My cooking recently has been much the same - impromptu, simple, easy. Sliced summer tomatoes. A bowl of peaches. Summer squash tossed in a crust with eggs, cream, cheese, and breadcrumbs. Nothing measured. Crusts made by the feel of the dough, the crumbliness of butter. Ratatouille made with the end of the week's vegetables.
It makes for good eating but it certainly doesn't make for good blogging. There was one thing though - a white peach crisp. I have a thing for white peaches. They are delicate and floral, and they blush pink. They are almost too precious, but when baked they develop a bit of uumph, topped with a crumbly crust of brown sugar and accented with cardamom and orange blossom water. Those last two ingredients add an extra touch to this dish, but it would be perfectly delicious without them.
White Peach Crisp with Cardamom and Orange Blossom Water
Ripe peaches are sweet enough that I don't think they need extra sugar Next Generation Firewall. You can peel the peaches with a knife or blanch them to remove the skin.
12 white peaches
3 tablespoons flour
1 tablespoon orange blossom water
1/8 teaspoon cardamom
1 cup brown sugar
1/2 cup flour
1/2 cup oats
1 pinch salt
8 tablespoons (1 stick) butter
1. Preheat oven to 415 F. Combine the crisp topping dry ingredients. Cut in the cold butter with a pastry blender until small crumbs form. Refrigerate crumble topping.
2. Peel and slice peaches into a bowl. Add the 3 tablespoons flour, cardamom, and orange blossom water. Toss together and place in a baking dish. Scatter the crumble over top. Bake 20 minutes, turn the temperature down to 375F and bake another 15-20 minutes, until peaches are soft and topping crisp book hotel hong kong.
Wild Turkeys: Three Fresh Ways to Cook Your Thanksgiving Bird
M aybe you've already deep-fried turkey. Or stuffed it with a couple other poultry cousins. Exhilarating the first time, no doubt. And then a little humdrum. Preparing a Thanksgiving turkey should be an adventure. Three chefs show us how to go daredevil on the bird by taking it beyond Norman Rockwell-golden to almost fierce hues of brown. They grill, smoke, and sear to deepen the flavors while darkening the skin.
A strong advocate for breaking turkey tradition is Francis Mallmann, a renowned Argentine chef and author of the newly released Mallmann on Fire. He puts it this way: "Our worst enemies are comfort and routine. Life is more than that. You have to walk to the edge of uncertainty and find joy."
He is, in fact, talking about turkey. Mallmann builds a steel teepee and hangs a huge wild bird from it. The turkey dangles over smoldering wood logs in a massive fire pit all day. But even Mallmann's quickly grilled spatchcocked turkey pushes us out of the cooking comfort zone. It starts with splitting the bird and pressing it flat. You'll hear and feel bones cracking-a sure way to "find joy" should any family drama arise. If things get heated, you escape outside to grill. The butterflied bird cooks through fast, so stick with it, flipping to evenly brown and pulling it the moment it's done.
Get the recipe: Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory
For a grilled option that requires little tending but more time, smoke the bird. While Mallmann's turkey develops an earthy charred flavor, chef Elizabeth Karmel's tastes of smoky campfires. Karmel, a North Carolina native, acclaimed pitmaster, and author of three grilling books, brought real barbecue to New York City as chef of Hill Country. For her new nationwide barbecue delivery company, Carolina Cue To-Go, Karmel tends whole hogs in a smoker, letting them go low and slow. But she applies higher heat to turkeys. Karmel explains, "You don't want to use a smoker and really low heat for turkey the way you do for these pigs. Turkey's best on a gas or charcoal grill." Rich smoke permeates the meat to the bone and a hot pepper glaze caramelizes into a spicy, tangy crust.
Get the recipe: Smoked Turkey with Hot Pepper Jelly Glaze
Another surprising way to cook turkey? Skip the whole bird and go straight for the turkey breast, seared right on the stovetop. The cut turns surprisingly flavorful in the hands of renowned southern chef Sean Brock. Instead of using live fire to supercharge his turkey, he uses fat. Duck fat, to be exact. It gives the skin a super-dark sear on the stovetop, then helps enrich the meat through repeated basting in the oven. He developed the technique for quail, but it works equally well for a bone-in, skin-on turkey breast. Sound crazy not to make a whole bird on Thanksgiving? This cut works particularly well for small Turkey Day gatherings, and the generous duck-fat basting and creamy green-onion sauce means that even folks who turn up their noses at white meat will be going in for seconds.
Paella In Barcelona
Rice traveled a long distance to get to Spain, first introduced in the middle ages by Arabs who brought it all the way from India. The Spanish word for rice, "arroz", is derived from the Arabic "roz". Spanish cooks mixed rice with garlic, onions, tomatoes, meat and seafood to create the most iconic dish of their cuisine - paella. In a strange twist of history, paella was brought back to India by the Portuguese, who introduced it to their colony in Goa.
One of the chief attractions of visiting Spain was our chance to eat authentic paella, which we found has as many variations as biryani does in India! A visit to Barcelona led to a marvelous new discovery: Paella Fideuà, made by substituting rice with thin short pasta such as broken up spaghettini. A good place to try Fideuà is Can Majo, a restaurant situated right on the beach with a gorgeous view of the water. Our Fideuà, cooked and brought to us in a traditional paella pan, had very similar flavours to a classic rice paella - the same smoky aromas, the perfectly cooked seafood, the glorious tint of saffron. However, the texture was different - firmer, with a lightly browned crust on top and deliciously unusual!
Goa was a Portuguese colony for over four and a half centuries, and the cuisine that evolved there is a unique fusion of flavors, blending Indian spices and ingredients in Iberian recipes. In my Goan paella, basmati rice, spices, herbs and coconut milk combine with chorizo, paprika and seafood to create a delicious dish that incorporates the best of both cuisines.
Goan Paella
This paella is easy to eat with a fork as the seafood has been shelled before adding to the rice. If desired, you can leave the mussels and shrimp in their shells for a more dramatic presentation. And if you want to substitute noodles for the rice, you can have your very own version of paella Fideuà, Goan style!
☎1 lb fresh mussels, scrubbed and picked over
☎1 cup basmati rice
☎4 tbsp oil, divided
☎1/2 tsp cumin seeds
☎4 each: whole cardamom, cloves
☎1/2 inch stick cinnamon
☎1 medium onion, finely chopped
☎2 cloves garlic, finely chopped
☎1/2 sweet red pepper, finely chopped
☎1/2 cup thinly sliced smoked Spanish Chorizo sausage
☎2 boneless skinless chicken thighs, cut into small pieces
☎4 whole canned plum tomatoes
Salt to taste
☎1/2 tsp each: garam masala, cayenne pepper, smoked Spanish paprika, saffron strands
☎1/4 cup white wine vinegar
☎3/4 cup canned coconut milk, well shaken
☎1 cup water
☎20 large shrimp, peeled and deveined
☎10 large scallops, cut in half widthwise
☎1/4 cup chopped fresh coriander
Place mussels in large saucepan, discarding any that are open. Pour in 1/2 cup water or white wine, cover pan and bring to a boil over high heat. Reduce heat to medium and cook 5 min or until mussels are just cooked. Stir a couple times in between. Discard any mussels that are unopened. Remove mussels from shells and reserve (you should have about 1/2 cup of mussels). Discard shells and cooking liquid.
Meanwhile, wash rice several times under running water, then cover with water and soak 10 min. Drain well in sieve. Reserve.
Warm 2 tbsp oil in large wide bottomed heavy saucepan or paella pan set over medium high heat. Add cumin seeds, cardamom, cloves and cinnamon. After a few seconds, when the spices splutter and smell fried, add the onions, garlic, sweet pepper, chorizo and chicken. Saute for 7-8 min or until vegetables are softened. Reduce heat to medium, add tomatoes, crushing them with your hands. Add salt and all the spices. Cook 5 min or until tomatoes have thickened into the sauce. Add wine vinegar, coconut milk and water. Stir gently, then bring to a boil. Add drained rice, mix in gently. Cover pan tightly and bring contents to a boil. Reduce heat to very low and cook 20 min without uncovering the pan in between.
Meanwhile, warm remaining oil in skillet over medium high heat. Add shrimp and scallops. Cook 2-3 min or until shrimp are no longer pink. Do not overcook. Remove from skillet, discarding juices.
Scatter shrimp, scallops, reserved mussels and fresh coriander over rice. Cover and let rice sit 10 min before you mix it gently and serve.
My New Favorite Fall Salad
Sometimes there's a salad that you like, but don't love, and then you change a few things about it and suddenly it's your new favorite salad. That's what happened with this salad, a familiar combination of apples and fennel and walnuts and golden raisins and arugula. It's one you can probably find in my archives and that recipe in my archives is good but not great. This one is great. What's the difference?
The difference is a clove of garlic grated on a microplane into the dressing. The garlic somehow elevates this salad from the realm of "possible health food" into something that feels slightly naughty. Also, in this version, I shave the Parmesan with a vegetable peeler.
Let me walk you through it:
Start by making the dressing. In a jar, spoon in some Dijon mustard, squeeze in the juice of a lemon, pour in a tablespoon or two of white wine vinegar, grate in a clove of garlic using a microplane grater, add a pinch of salt, a grind or two of pepper, and about 3/4 cup to 1 cup of olive oil. Put the lid on the jar and shake like crazy. Then taste: does it need more vinegar? More salt? Is it too bracing? Add more oil. Then set aside to allow the garlic to infuse while you make the rest of the salad.
It helps if you enlist your friend Diana:
Have Diana slice fennel into thin slices only, you realize that you don't have fennel so you sub in celery (when I made this the first time, this new good version on Friday night, I had fennel; on Saturday it was celery); then slice an apple into thin slices. Add a few handfuls of arugula, walnuts that you toast until fragrant in a little skillet, and a sprinkling of golden raisins. Shake your dressing again, drizzle a few spoonfuls on, toss all around and taste to see if it needs more.
Then, just before serving, use a vegetable peeler to peel large slivers of Parmesan into the salad. Toss those in and then, once in the bowls, shave a few right on top. Grind on some pepper.
This is really good stuff; a salad I'll be making again and again until people get sick of it. But who could get sick of it? One garlic clove, and a few slivers of Parmesan, and you're in salad heaven.
Garlic Butter Prawns
Who doesn't love Saturday mornings? The weekend is just beginning, with the promise of seemingly, at that sun-kissed moment at least, endless time and possibilities. The load of work rolls of our backs, even if only for a little while, and we are revitalized. That's what it feels like for me in any case.
My Saturdays are, for the most part Fine Wine, fairly simple and non-glamorous. I love them nonetheless for it, perhaps even more so because they are the perfect antithesis for a hectic week.
I wake up, either early or a little later, relishing the blessed fact that I actually have a choice on Saturdays. I get ready to go to the market, putting together my bags and my shopping list (never shop without a list!). Most Saturday mornings, C is off biking, in which case he is out of the house at the crack of dawn. If not, he may or may not join me for the market, depending on the state of his sleepy head. Little C is usually still asleep, but if I've woken up later that usual, she may already awake, and I'll take her along. I like her to see where her food comes from, and what real seafood look like (i.e. not in orderly, clean-cut fillets or be-headed). She love watching the crabs best and we always have to pay them a visit, whether I plan to buy any or not.
Most times though, I go to the market alone, which I also enjoy. The brisk morning air, the sunlight peeking through the leaves, and the precious quiet in my city streets that are usually bursting at the seams with noise during the work week. Perusing produce at my own pace, allowing my thoughts to wander, and wonder. This is one of my favorite ways to "decompress" from the week passed.
If we will all be having lunch at home, that usually means fresh seafood, most likely crustaceans or shells (like clams and mussels) that are best cooked immediately. This was one such Saturday lunch.
Garlic Butter Prawns
600 grams prawns
1/2 cup butter, halved
Olive oil
Sea salt
8 cloves garlic, finely chopped
2 teaspoons pimenton de La Vera (picante)
1-2 lemons, quartered, to serve
- Butterfly your prawns. I followed this video. Keep the heads attached (there is a lot of good stuff in there and you want this to seep out into the butter). Sprinkle the cut side of the prawns with sea salt and 1 teaspoon of the pimenton Pegboard Displays.
- Heat a skillet over medium heat and add half the butter (1/4 cup) and a swirl of olive oil (this keeps the butter from burning). When the butter is all melted and the froth subsiding, add the garlic, letting this sizzle for a bit but not get brown.
- Add the prawns, cut side down, in one layer. Do not crowd the pan – do this in batches if they don't all fit (adding bits more butter if needed in between batches). The prawns cook very fast so watch them closely as you do not want to overcook them. As soon as you see the underside turn orange flip them and cook on the shell side. Sprinkle in the other teaspoon of the pimenton between batches and shake the pan so the melted butter/oil becomes fragrant and red. When the garlic starts to brown, fish them out with a spoon and set aside.
- Melt the remaining 1/4 cup of butter in a small pan or in a bowl in the microwave. Set aside.
- Remove the cooked prawns to a dish or a plate. Drizzle over the remaining buttery pan juices and the toasted garlic. Serve with lemon wedges and the bowl of melted butter on the side for those who want more. Serve and enjoy immediately!
I had a bit of an accident butterflying the prawns, so if you (like me) have never done this before, do be careful. As the video instructs, use a serrated knife to cut through the shell as a regular knife can (and will) slip. Or, you can do as my mother does and cut through the shells with kitchen shears – although, of course, I didn't discover this until after she saw my bandaged finger! Anyway, the little cut was a small price to pay for this wonderful meal.
The garlicky, buttery prawns had just a hint of smoky spice Voting System, their soft sweet meat pulled easily from their shells to be treated to more lashings of freshly melted butter and spritz's of lemon juice. Both C and little C gave it a thumbs up, and on a bright and sunny Saturday (despite it being January, and despite the cool-for-us weather) it was just the thing.


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The Ghanaian Police have finally arrested a young Nigerian man, Kess Billions, at his hideout in Tema after being declared wanted for multiple robberies with his gang in the country.
According to a new report, Ghana Police Service, have finally arrested Kesiena Blessing Kagi, alias Kess Billions, at his hideout at Community 20 in Tema.
Kess Billions, as he was popularly known among his fellow criminals, was on the police wanted list for the robbery of a forex bureau at Teshie on Wednesday, January 31, 2018.
He was also said to have led a gang of robbers to attack a company at Community Nine Light Industrial Area, Tema.
The IG of Police in the country said other suspects in the forex bureaux robbery gang – Prince Wanganga, Gift Wanganga alias Festus; John Ani, Prince Yfuah and Okoro Amulley – had been arrested earlier.
He said Kess Billions and the other five suspects were all Nigerians, adding that a check on Kess Billions's passport, number A07598838, revealed that he was a native of Warri.
Kess Billions frequently comes to Ghana, with his last being on January 19, 2018, with a 90-day stay permit.
Source: Tory.ng


text:
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Frame: No Technics: Spray Painting Original: No Frame mode: Frameless Mirrors Subjects: Flower Medium: Oil Shape: Rectangle
Type: Canvas Printings Style: Modern Form: Flat
Material: Canvas Calgraphy and painting type: Canvas Painting Support Base: Canvas
Model Number: cy-102
is_customized: Yes
Type: Printed
Welcome our shop If ur order more than USD 100, I'll send you the parcel by express devery! If you want a large quantity, please contact me at once! We will give u the best price Combination Canvas Print Painting (Including 2 panels of painting, But no mat, no inside frame, no outside frame) single Painting Sell single Painting Sell NOTE 1. As the ghting effects, the color of objects maybe a ttledifferent from pictures. 2. To keep down the shipping cost and avoid the frame damagedon shipping, this canvas print painting is without inside and outside frame, but this size is usual photoframe size and you can get theright size frame easily. 3. The painting is not handmade, it is printed by machines. Our Factory sample: We are painting wholesalers from China,We have various styles of oil paintings, and You also can be customized according to their ownpreferences. You can reference sample , The more you buy the bigger discount, We will give you the most preferential price.
Customization If you need other size, please contact us, we can custom anysizes for you. SIZE 1Inch=2.54cm 8*12 Inch =20*30cm 12*16 Inch =30*40cm 12*18 Inch =30*45cm 16*20 Inch =40*50cm 16*24 Inch =40*60cm 18*27 Inch =45*70cm 20*24 Inch =50*60cm 24*36 Inch =60*90cm 36*48 Inch =90*120cm 48*72 Inch =120*180cm (All all of our items are hand-sewn and customer tailored,the finished gown may vary by approximately+-1 inch in the specified measurements.) Feedback and Contact us If you are not satisfied with this transaction for any reason,please contact us before leaving neutral or negative feedback.Please give us a chance to do our best to solve the problem. All our products have been checked and packaged in goodcondition before shipment. If the purchased item you havereceived is defective, please contact us ASAP, we would settle it.
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Type: piece
Weight: 0.500kg (1.10lb.)
Package Size: 60cm x 5cm x 5cm (23.62in x 1.97in x 1.97in)
If you would like to pay by PayPal, you can pay to our PayPal account: email@example.com and email us. Please email us the name of the product, the quantity and other product attributes. The email address is email@example.com. No matter how many goods you buy in one order, the freight you need to pay is only 15 dollars
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100% Money Back Guarantee on each item. Please contact us within 24 hours upon your receipt of the items. A full refund including shipping will be rendered in the event that the item is not as described. The refund will be rendered once the item has been sent back in original condition.
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Date Added: 03/28/2018
Smart and Simple Just so efficient and lovely to think that returning goods would be easy if necessary - which it wasn't.
Rating: [5 of 5 Stars]
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Date Added: 03/28/2018
Fast efficient servicevery efficient service, rapid delivery to mainland europe in 48 hours would recommend J Bees Ltd
Rating: [5 of 5 Stars]
by leah
Date Added: 03/28/2018
An absolute pleasure to shop with!Shopping at Jules B was a pleasurable experience. Any queries I had were dealt with in a polite, speedy and helpful manner and I was delighted with the service I received! I would recommend the site to friends and family as it is without a shadow of a dou
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Date Added: 03/28/2018
Great range and fab service.Barringtons was recommended by a friend. Subsequently I have ordered twice on line, visited the store and recommended you to a friend. You did miss out on a sales on hockey shoes as I found them cheaper elsewhere!The service is exceedingly quick. I will be back soon.Thanks. Gillian
Rating: [5 of 5 Stars]
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Date Added: 03/28/2018
13 April 2012 Fantastic, great service, great product! The website was easy to use, good pictures of the items you wanted so you could see what you were buying. Service was brilliant, delivery very quick, and when they said it would be, and the handles look great on the doors in my kitchen. You know the saying 'change the door handles to make the kitchen look different', well, it's true, everyone's remarked on how lovely they are. I'd recommend this site (and already have done) to everyone I know. Thanks so much.
Rating: [5 of 5 Stars]
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This giveaway is now closed.
What better way to celebrate November and the start of holiday shopping season than a giveaway. Am I right? I've teamed up with a bunch of fabulous other bloggers to host a $500 Nordstrom giveaway. Best of luck to all who enter!
Prize: $500 Nordstrom Gift Card or Cash (via Paypal) – winner's choice
Co-hosts: It's Kristin / Film+Fashion+Fun / A Noted Life / SWEET HAUTE / Lawyer Lookbook / Silicon Valley Lodge / Peyton's Penny Pinching Momma / Jenns Blah Blah Blog / Not a Trophy Wife / Stylish Adventures with AL / With A City Dream / La Joie de Vivre / TonieGirl / High Latitude Style / Foxy's Domestic Side / Six One Six / Well Put Together Blog / Maple and Mint / Girl Meets Bow / Tabler Party Of Two / Feline Creatures / Fashion Fairy Dust / Taffeta & Tulips
Giveaway organized by: Oh My Gosh Beck!
Rules: Use the Rafflecopter form to enter daily. Giveaway ends 11/27 and is open worldwide. Winner will be notified via email.
a Rafflecopter giveaway
Are you a blogger who wants to participate in giveaways like these to grow your blog? Click here to find out how you can join a totally awesome group of bloggers!
Tell me: What would you purchase with a $500 Nordstrom gift card?


text:
Sparkles Cakes of Art designs and crafts stunning cakes, perfect for your wedding or celebration. Based in Coleraine Sparkes Cakes of Art will craft the perfect cake for you and deliver it to your venue, or doorstep. It would be a pleasure to share a cup of tea or coffee with you, along with some freshly baked cake, if you are interested in a wedding tasting session, so don't hesitate to get in touch!
Award Winning Cake Design Based in Northern Ireland
Click here to check out the simplicity offer for wedding cakes.
Sparkles Cakes Of Art, from the moment we spoke on the phone, was so friendly and helpful. Shirley is an amazing baker!- Lynne McMullon, Bride


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GMO FOOD: genetically modified food is not labeled so purchase organic and avoid the common GMO foods such as corn, soybean, wheat, etc. These ingredients are often found in packaged goods
Here are a few ways to help you avoid genetically modified foods:
1)Buy 100% organic foods, certified organic foods are not allowed to contain any GM products
2)Pay attention to PLU labels on fruits and vegetables–
- If it is a 4-digit number, the food is conventionally produced.
- If it is a 5-digit number beginning with an 8, it is GM. However, do not trust that GE foods will have a PLU identifying it as such, because PLU labeling is optional.
- If it is a 5-digit number beginning with a 9, it is
3)Seek products that are specifically labeled as non-GM or GMO-free.
4)Shop locally– By shopping at farmers markets you may be able to avoid GM products
5)Buy whole foods. Favour foods that you can cook and prepare yourself, rather than foods that are processed or prepared.
6)Grow your own food. This way you know exactly what was grown, and what went into growing it.


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We're here with another fabulous Stamp TV CSS Design Team blog hop and we hope you'll have some fun and get some inspiration.
The color challenge combo is to create a card using Grey, White and Yellow with one other color of your choice.
If you've come here from the super talented Geri's blog you're in the right order of blogs for this hop. If not, you may want to start this hop from the beginning so you don't miss one of these fabulous creations.
Make sure to leave a comment as you go along because we will choose a random comment and that stamper will win a grab bag of Gina K. Designs products! Look for the announcement on Tuesday, August 13.
Here are two cards I created for the challenge


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Eminem - 1999 lyrics
Hi kids, do you like Kim's bullshit? (No!)
Wanna see me stick her fucking eyeballs right in to my anus?
[Verse 1]
I got a fucking time traveling machine to go back all to this
And see all the piss that she gave me, bitch
She made me fall on my ass
The walls are caving in and I gotta go ham on this bitch
Like, woah, so we never fell in love so I didn't have to
Go through that shit no more
It's like a nugget, I'm hugging these sluts
That are bothering this fucking chick when I murder
And spit on the beat like the drugs I was taking
Just a bit of it
And stop slurping the blood off her face, or I'll murder you too with a bag full of mace and if Kim comes to my house and says "Wanna get back together?"
And I say "No, get out before I [slit your throat] and splatter the blood on this sweater!"
Blue eyes, red eyes, green eyes, bloody eyes
Hi Mom, you're back again, rock climbing my dick to see how famous my fucking life is?
[Hook x2]
[Lyrics from: https:/lyrics.az/eminem/-/1999.html]
1980, still feeling shady, 1983, bitch never leave me
1987, met this bitch in heaven, 1999, my life was very deprived
I said hey, do you want me? I'm still feeling kinda shady
1999, we got 3 babies, 1999, will you ever leave me?
Because back then, I was kind of shady
[Verse 2]
Ring around the rosie, pocket full of posie
Kim, Kim, be shady like me, I'm trying for the 4th
Stop being a bitch, please, walking across the highway
Playing Chicken, while brains splatter all over the road like
"ricken, ricken", my phone's dead, now how can I call the bitch?
I'll use the payphone, this bitch is calling my dead phone, she won't leave me alone
Spent 75 cents on her, and she didn't answer
Now I'll come to her house and [slaughter her ancesters]
Boo! I'm a ghost, you happy to see me? I'm taking your soul
Well shit, you don't believe me? Boom, I did it, do you believe me now? Shit whatever, I'm the king so hand me the crown
[Hook x2]
1999, the slut's pussy is so dry, I said 1999, the slut's pussy is so dry, no other faggot can control my life


text:
This is sort-of a follow-up question from Question 950704… https://community.nxp.com/message/950704
...specifically file: 'qspi-nor-micron-n25q256a-config' from NXP's Mfgtool2 (release 'L4.1.15_2.0.0-ga_mfg-tools') lists the proposed QSPI NOR flash header value for parameter Offset 64 (Mode of operation of serial Flash) as value '02'.
According to the table in the IMX6ULLRM (i.MX 6ULL Applications Processor Reference Manual, Rev. 0, 09/2016), value '02' on parameter Offset 64 means 'Dual' SPI mode. Is setting 'Dual' intentional? ...or... would it be better if this parameter value were to be revised to be value '04' for 'Quad' SPI mode operation?
File attachments...
'qspi-header.bin.zip' - NXP's default mx6ull evk QSPI nor flash config file (acquired from response to Question 950704).
'qspi-nor-micron-n25q256a-config' - ascii text file acquired from Mfgtool (release 'L4.1.15_2.0.0-ga_mfg-tools')
'qspi-nor-micron-n25q256a-config.dat.xlsx' - spreadsheet with imported Mfgtool config file, with indexed parameters showing expected hexadecimal byte offsets to each NOR flash configuration parameter.
Thanks much in advance,
--DJ Regan
Original Attachment has been moved to: qspi-nor-micron-n25q256a-config.zip
Original Attachment has been moved to: qspi-header.bin.zip


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Does anyone have information on 2/9 being involved in Operation Song Thanh in 1972. If so please reply with what info you have. I have been requested to add this operation to our website.
Semper Fi
Moderator: Fasst1
frankball3 wrote:I'm very late coming to this thread, but I was XO of Golf company during that and would be glad to provide any first person info to supplement the official records if wanted.
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The sauvignon blanc boasts brassy, citrus notes, but with one whiff, it's apparent this is no normal Sonoma County wine. It's infused with THC, the psychoactive ingredient in marijuana that provides the high.
Move over, pot brownies. The world's largest legal recreational marijuana market kicks off Monday in California, and the trendsetting state is set to ignite the cannabis culinary scene.
Chefs and investors have been teaming up to offer an eye-boggling array of cannabis-infused food and beverages, weed-pairing supper clubs and other extravagant pot-to-plate events in preparation for legalization come Jan. 1.
Legal pot in states like Oregon, Washington and Colorado and California's longstanding medical marijuana market already spurred a cannabis-foodie movement with everything from olive oil to heirloom tomato bisques infused with the drug.
Cannabis-laced dinners with celebrity chefs at private parties have flourished across Los Angeles, San Francisco and San Diego in recent years, but a medical
... read more at: http://www.latimes.com/local/lanow/la-me-pot-food-california-20171226-story.html


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The awesome kids bedroom :kids bedroom Design digital image above, is an atribute Piece Twin Bedding Fun Pirate Designs Kids Duvet Cover Set post, which specifically sorted inside kids bedroom category.
Kid's bed room style usually relates with colour, you want make the bed room with children like. In order to easy when combining with your color theme, but we need install neutral furniture. Then, the furnishings also should be ideal with time of these you can't set up the furnishings that is not ideal with need them. Understand that children like toys and doll you want cupboard to serve these head and things bed furniture become the place for it. To help you become leave enough area for do their pursuits so using storage is one of the solutions to offer you more room.
This Piece Twin Bedding Fun Pirate Designs Kids Duvet Cover Set is part of 14 Remarkable Pirate Bedding For Kids Image Ideas and noted within bed set concept combined with bedroom children subject matter plus bunk beds for kids issue and then comforter sets and grouped under Kids Bedroom category.Download this digital image for redesign your kids bedroom.And do not forget to check all of these to check the main article14 Remarkable Pirate Bedding For Kids Image Ideas


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This blonde mistress really knows how to treat a man. She gets him in nipple clams, then tapes his mouth shut so he won't get any of his foul breath on her perfect ass. She's wearing fishnets and a g-string while rides his face, making sure he obeys by liberally using her crop.
Out for a walk with her foot slave, Mistress Lea takes a rest, and has him kneel in front of her. First he's commandded to lick her dirty shoes and pick some gum off with his teeth. Then he's made do sniff her dirty feet and then her dirty stockings are stuffed in his mouth.
Mistress Christina has been working all day in her nylons and high heels. So she's really glad to be home to relax and enjoy the services of her footslave. She makes him kneel on the floor and take off her shoes, then sniff her dirty feet and nylon stocking before putting her feet on his face.
Miss Chloee is a sexy mistress that takes three of her slaves and humiliates them in public. She makes them pay her cash to humiliate them and she does it well. She then makes the first slave and sniff her smelly feet, the second slave licks her toe jam out of her feet and the third slave gets trampled by her bare feet and her full weight all over his face and head.


text:
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London NY 10016
Email: firstname.lastname@example.com
Phone: +1 408 996 1010
Fax: +1 408 996 1010
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text:
Return to Gasx3 Board Homepage
Name: pkg
Subject: RE: a Vet view
Date: Thursday, September 19, 2002
Time: 7:32:03 PM
Remote Address: 22.214.171.124
Message ID: 38209
Parent ID: 38206
Thread ID: 38206
weird! we were just the other side of Mick's cat walk and yet in another world. I don't think I took note of a single crowd member...Except when I briefly glimpsed around to see the whole motley crowd groovin'. I love to watch odd assortments of people dancing and generally not caring, but I love to watch the Stones more. I feel sort of foolish for having had such a transcendent time now. Mick is a bit more distant, I suppose, but he sang better. Goofy, though? Goofy? You mean in a fun way or in a unfun way? God, I'm such a patsy. How so? Just seemed like the Mick I'm thankful for, though, not as lost in the moment as he is in a ballroom. Do tell!
I LOVED the lax security. You could choose where you wanted to go! But then no one peed on me.
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Women's White New Ace Sneaker
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Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on partners' sites at the time of purchase will apply to the purchase of this product.
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