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Serves: 6 to 8
-1 medium red bell pepper
-1/4 cup cottage cheese, drained
-1 cup of feta cheese, drained and crumbled
-1/2 cup extra virgin olive oil
-large pinch of cayenne pepper
-2 tbsp chopped chives
-freshly ground pepper to taste
-Roast the pepper. Using tongs, hold the pepper over an open flame or place on a hot grill, turning until blistered and blackened on all sides. Transfer to paper bag or bowl, close the bag or cover the bowl with plastic wrap and set aside to cool.
-Using your fingers, rub off and discard the skin from the blackened pepper and discard the core and seeds (don't rinse the pepper with water). Cut into small pieces and place it in a food processor bowl.
-Set a strainer over a medium bowl. Place cottage cheese in the strainer and with the back of a wooden spoon, press through into the bowl.
-Add the feta cheese, 2 tbsps of olive oil, and cayenne to food processor. With a few taps on the pulse switch, lightly mix together. Add the cottage cheese and combine everything with a few more taps.
-Transfer the mixture to a shallow dish. Pour over the remaining olive oil and sprinkle with pepper and chives.
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Now browsing: Hometown News > Entertainment > St. Lucie County
By Dawn Krebs
ST. LUCIE COUNTY - This year, the Sunrise Theatre in Fort Pierce didn't take much of a break from entertaining the residents of St. Lucie County.
According to its new schedule of shows planned, the 2012-13 season begins less than six weeks after the end of the current season.
And it's kicking off the new season in a big way, starting with the goodbye tour of Glen Campbell on Nov. 2.
The legendary singer will bring a celebration of his five-decade career to the area. He will also be performing songs from his last album, "Ghost on the Canvas."
Mr. Campbell was diagnosed with Alzheimer's disease last year, and decided to complete one more tour.
Along with his many hit songs such as "By the Time I Get to Phoenix," "Gentle on My Mind" and "Rhinestone Cowboy," Mr. Campbell also recently received the Recording Academy Lifetime Achievement award.
But the new year won't be all music. For example, on Dec. 15, comedian and actor Martin Short will take the stage.
His performance will highlight the best of his comedic timing and improvisational skills, and involve audience interaction, making it a personal and memorable experience.
But residents should expect shows, as well. In January, for example, "Spamalot" makes a return visit to the Sunrise Theatre on Jan. 29 to bring Monty Python's story of King Arthur's quest for the Holy Grail alive. This musical has won three Tony awards and will keep theater-goers laughing and dancing in their seats.
Overall, more than 40 shows have been booked and are scheduled for the upcoming season.
The theater has a membership program that allows residents to be part of the theater, starting at $50 per person. Having a membership enables theatergoers to receive advance notice of new shows, their names published in the playbill, opportunities to purchase tickets in advance of the general public and more.
So no matter what style of entertainment is preferred - musical, comedic or theatrical - the Sunrise Theatre will provide it in the coming year.
Glen Campbell, the Goodbye Tour, will take place at 8 p.m. on Nov. 2. Tickets are from $59 to $65.
An Evening with Martin Short will take place at 8 p.m. on Dec. 15.
"Spamalot" will take place at 7 p.m. on Jan. 29. Tickets are from $50 to $60.
Sunrise Theatre is located at 117 South Second St. in Fort Pierce. For more information, call (772) 461-4884 or go online to www.sunrisetheatre.com.
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mixed signals. second thoughts. uncertain feelings. unsaid emotions.
Instead of telling you how I feel, I sit on my tumblr and post notes and pictures about it.
I'm not HEARTLESS..I just learned how to use my HEART LESS..^_~ ♥
A girl, no matter how many times she denies it, she will always remember every detail, every moment,every piece of the memories you've left her. No matter how much she tries to forget, it will always be there.
Story of my life.


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Nations ask activists to conduct peaceful protests
Washington, DC, United States (4E) – Four nations, Australia, Netherlands, New Zealand and the United States asked environmental groups to use peaceful protests as the Japan's whaling fleet is set to sail.
The four countries known to be anti-whaling urged activists to prevent endangering human life and will tolerate any "unlawful activity."
The four nations in a statement said they "jointly condemn any actions that imperil human life at sea during the 2012-2013 Southern Ocean whaling season.
Sea Shepherd, a known environmentalist activist has ordered by a court recently to stay at least 500 yards from the ships.
The Sea Shepherd have previously stopped the Japan vessels from pursuing "research" on whales and has not backed down by vowing to fight the injunction.
The four nations stressed however that they were "resolutely opposed" to whaling in the waters, which the International Whaling Commission has declared to be a sanctuary.
"Lethal research techniques are not required in modern whale conservation and management," the statement said.
The Japan fleets are using a loophole in International Whaling Commission as means to justify killing of whales by saying it is done for "research."
The order was sought by the Institute of Cetacean Research (ICR), which conducts the Japanese government's whaling program.
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Red Velvet Cupcakes
Winter is getting the better of us. We're becoming much like squirrels…we only get out of the house when need be. That is to go to school and buy food. That is why I am so thankful for the corner shop that sells vegetables and fruits in bulk, they also have meat that I can get for less – well, compared to grocery prices. Most importantly, eggs in abundance. I can get 30 eggs for 4euro...
Mohr im Hemd
Mohr im Hemd is an Austrian dessert of chocolate cake pudding served with hot chocolate and whipped cream and most of the time, ice cream. Its basic ingredients are chocolate, bread crumbs, sugar, egg yolks, almonds and red wine and has the shape of a small Gugelhupf but the above form is acceptable too. ^_^ Like the plum pudding, it is cooked in water bath, doused with hot chocolate sauce and garnished...
Simple Carbonara
I would like to call this simple dish four-ingredient Carbonara but counting everything in – including pasta, there's actually more and I forgot to include two other ingredients in this photo – parmesan and pepper. So let's say four-ingredient Carbonara sauce. ^_^ Italian Carbonara doesn't have cream; that's what I've been reiterating in my posts and I'm...
Trout, Butter, Dill and Lemons
"Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using." – Bobby Flay My trinity ingredients for fish: butter, dill and lemon. I am most comfortable with that, a sidedish of baked potatoes and steaming rice would suffice whether the fish is seared, baked or...
S'Baggers – Food Sliding Down
That's my naggerder Frankendöner Haweii mid Dibb/Escalope Hawai, seared pork cutlet topped with ham and grilled pineapple. This is what I had during our last semi-rendezvous with the in-laws in Nürnberg, at S'Baggers to be exact. For the dish, I love that they used fresh pineapple which was thickly cut and I did mention I love this grilled fruit over at my other blog where I already featured...
Macaron Perfected!
Finally, I can proudly say that after a lot of trials and using different recipes, we did it! We've made macarons and it's easier than before, they developed lovely feet and were crunchy outside but very soft in the inside. We tried both ganache and confectioner's frosting for filling…both tasted awesome! Again, let me differentiate that this macaron is almond cookie as there is...
Sauteed Lentils with Shrimp and Spinach
— …or more commonly known in my mother tounge as Ginisang munggo. My mom often serves this along with fish or pork chop, if not she would include bits of pork. I prefer putting shrimp with it to maximize iron content, this is something I cook for my asthmatic son. I think I've featured this dish here and on my other foodblog often enough but today I'm plating this quite...
Panna cotta with sweetened memories
It seems reminiscing is all I can do lately. It must be the age…I've lived half the life my father did and this thought makes me look back more. I miss my highschool friends, being in school and studying (or not), exchanging notes, jokes and laughter with them in between schoolwork and other activities. It's like everything I look at are memorabilias of the life I've...
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Around the world in 5 Desserts
When it comes to our main meals we easily travel the world with our culinary experimentation; Indian, Italian, Mexican and so on are all foods we regularly consume, but I have noticed we tend to overlook the desserts which are available. For example, we all know chilli is a Mexican dish but can you name any Mexican desserts?
Here we have some great desserts from around the world, how many have you tried, have you made any? If you haven't tried any why not find the dessert recipes and make one yourself?
Mexico: Spiced Chocolate Brownies
Mexican desserts are generally custard or bread based, and it was hard to choose our favourite! Although thought of as more of an American creation the Chocolate Brownie has strong roots in Mexico! They are slightly different though with Mexican Chocolate Brownies potentially containing more spices giving a completely different culinary experience. Spices often added include cinnamon, cayenne and of course chilli powder, all of which bring something new to the table.
Spain: Churros
When looking at the huge choice of Spanish desserts available you will see they are based around eggs and almonds with a flan base and almond flavours such as marzipan, almond biscuits all being popular. Churros however can easily be found as one of the most popular desserts in Spain, having originated from Madrid. Simple to make these are strips of dough, deep fried and topped with sugar and a choice of toppings or dips.
India: Carrot Halwa
India desserts are as flavoursome as their main meals; Kulfi, a frozen milk dessert, Payasam and Coconut Chikki are just a few of them! Some are slightly complex to make but that is part of the fun. Coconut, mango and carrot are pretty popular ingredients in many of the Indian desserts. Carrot Halwa is an easy creamy dessert you can make at home in about an hour consisting of carrots, raisins, nuts, cream and milk.
United Kingdom: Eton Mess
The UK has a huge variation of traditional desserts which have been popular for decades, examples include the Battenburg Cake, Victoria Sponge Cake and Trifle. Our favourite has got to be the exceptionally simple but effective Eton Mess. Now you can go simple and use ready made meringues from the supermarket or, make them yourself! Make a puree blending strawberries with icing sugar, crush the meringues and mix them with whipped double cream and some more chopped strawberries.
China: Banana Spring Rolls
Chinese desserts are as exciting as their main meals and starters with some of the favoured options centering around steamed puddings, fruit pudding and cakes mung beans and egg tarts. Banana spring rolls are popular throughout the year and is a sweet take on the traditional spring roll. The rolls are filled with a banana and brown sugar and are typically served warm after being deep fried with vanilla ice cream on the side.
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For the Love of Food and Travelling
Pardon that you'd be bombarded with pasta dishes in the following posts. Still part of our Italian tour, we visited Bologna, which is year 2000's European capital of culture and the capital of the Emilia-Romagna Region in Northern Italy as the last stop.
Hubby jokingly said that he would have its infamous dish, pasta with ragu alla bolognese for sure…I said we would probably be tired of eating pasta by then having tried a lot in the other 4 cities. Truth be told, I was already tired that I do not have the delight to sightsee anymore. We spent most of our time at the hotel which is not exactly in the city proper of Bologna and we'll need to take a taxi every time we go – that added to my laziness.
Summing it up, we probably only had a total of 4 hours enjoying the historical city. I felt short of my mission to actually travel and enjoy food the city is known for. But, hubby didn't back out on his earlier joke, we dined at a trattoria we found while exploring (my god, I totally forgot the name), he got his ragu alla bolognese while I had grilled swordfish (too lazy to talk about it now really).
I think, I am injecting in this post the lazy feeling I had while wandering about in Bologna. It was like walking back in time, to its early existence since the 9th century BC. Of course, it is a more modern comune now but the antiquity is all over the streets, the walls, each and every corner. It was both a pleasurable and a melancholic experience.
That being said, I admire foodie-travelers who seem to go on from city to city exploring not just the landscape but also the what could tickle their palate. One of them is Chantal Royer. Chantal enjoys traveling and cooking. She combines these two interests by traveling around the world and learning about regional cuisine in the countries she visits. Italy, Greece and Spain are some of the European countries she has visited. She traveled to Morocco during a trip to Africa. Her culinary journeys have taken her across the world to Australia and New Zealand.
Royer became interested in traditional Italian food after visiting Italy. She developed a taste for traditional Italian food after a trip to Bologna in the Emilia-Romagna region. Cannellini beans are one of the Tuscan foods she likes. Her family and friends enjoy her pasta dishes. Seafood, eggplant and pesto are some of the ingredients in these dishes. Royer cooks pasta with imported olive oil. Learning how Italian traditions have influenced cuisine in the United States is one of her interests.
Visiting Greece helped Royer develop an interest in Greek dishes. She also learned about Greek cuisine when she traveled around the United States and Australia. Royer found great Greek food in Chicago's Greektown neighborhood. Part of her time in Australia was spent eating at Greek restaurants in Melbourne and other Australian cities. Her travels in search of great Italian food in the United States have taken her to New York, St. Louis, Chicago and Boston. Royer has enjoyed traditional Italian cuisine served at New York restaurants in the boroughs of Queens, Staten Island and Brooklyn. One of her favorite pizza places is on Chicago's Harlem Avenue. She has traveled to the Western states to sample the Italian food in Seattle.
Royer's international travels have also allowed her to enjoy recreational hiking. She has hiked in Greece, New Zealand and Italy. A trip to Morocco gave her the opportunity to hike and drive through that country's mountains and desert. Royer was able to spend time with nomadic tribes while she was in the desert. Casablanca, Fez and Rabat were some of the cities she visited during her trip. She spent some of her time in Casablanca browsing through the city's markets. The Canary Islands and the island of Lanzarote were also on her itinerary during this trip.
I somehow could relate to Chantal in this area albeit I am a newbie. Like my previous post where I recreated a dish (well, I tried) I had in Florence, I am sharing with you a recipe of ragù alla bolognese. Mind you, like carbonara and lasagne, bolognese has been twisted far from the original recipe. Although it is fair to have evolved, the variation we mostly know is very different – and I think most food does anyway.
The recipe registered by the Academia Italiana della Cucina with the Bologna Chamber of Commerce in 1982 calls for tomato paste, celery, carrots, onion, pancetta, finely chopped or ground beef, sea salt, pepper, white wine, milk and water or chicken stock! Whew! And with all that, preparation takes about 4 hours – actually more but the cooking process takes 1/3 of that!
So here's what you'll need and what you should do:
Soffritto or mirepoix: the holy trinity of Italian and French cooking composed of celery (2 stalks), onion (1 head) and carrots (2 large) – well for this dish just those but it's not always as much with other recipes
Butter: little bit, maybe a tablespoon
Pancetta: bacon or pork belly meat that is salt cured and seasoned with peppercorns – about 8 slices, dice them nicely
Sea salt and black pepper: adjust according to taste
Beef: lean ground beef – half a kilo
Milk: surprise! The milk gives bolognese sauce the orange color…just 1 cup.
Tomato paste: there's specifically the San Marzano – I guess they are the origin of tomato pastes, so if you can't find them raw, look for them in a can
White wine: a glass will do
Water or chicken, maybe beef stock – your adjustments
Parmiggiano-reggiano cheese, grated
Pasta: Ideally, tagliatelle is used but bolognese sauce can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine, or with short tube shapes, such as rigatoni or penne.
Here's how:
1. Melt butter in a saucepan. Add pancetta, carrot, celery and onion. Saute for about 10 minutes.
2. Add meat into the mixture and mix, in a way breaking the lumps. After 10 minutes or so, add wine…Lower the heat at this point and allow the wine to evaporate.
3. If there's part of the mixture that gets stuck to the pan, put a little water or stock and scrape it off.
4. Stir in tomatoes or tomato paste, milk, beef or chicken stock, salt and pepper.
5. Cover the pan. Let simmer on low heat and half-covered – about 3 hours but, ideally? It should actually be four! Add more water if needed and let simmer. It should be really, really thick.
6. Cook pasta per package directions. It is best to cook the pasta when you are almost done with the sauce so it is still hot enough.
7. Serve with pasta, top with cheese. Enjoy your pasta alla bolognese!
Florence – of Scents and Flavors
The last week of July was spent with so much walking I felt like I lost 5 kilos as I go…then again, it was also spent eating here and there that the kilos lost came back too soon! And where did our itchy feet took us, you might ask? Hubby and I went to five cities in a one-week stretch and drank history along with art, old architecture, cars, Vespas and heat in sunny, sophisticated, busy Italy.
Among the cities we've seen, Florence – dubbed as the Athens of the Middle Ages impressed me the most. Being on the streets walked upon by the artists responsible for the Renaissance, I had a good feeling I might be able to write my own book while there (lol). Seeing the spots Robert Langdon and Sienna Brooks trailed made Inferno a much more tangible story for hubby and me.
Morning walks -I just love the empty streets, the cool breeze and that distinct scent that only those certain times of the day bring…no matter which city. The nostalgia, the cobblestones and the foggy horizon makes up for a perfect mood.
Though we are walking buddies, hubby and I would spend some hours apart sightseeing by ourselves, taking photos of what we would see. I ended up exploring the streets leading to Il Duomo while hubby went over to the side of Ponte Vecchio. And just like in any city, I did another thing I enjoy most: people-watching. Shooting scenes (and crowd), Florence's old-world architecture and charm – here and there, it took me a full two hours.
Within those two hours, I had another quest – find an appropriate restaurant perhaps and get a taste of the region's take on pasta, a wee bit. Ahh, writing about the food experience while travelling is another thing I love to do! It's like having a chunk of locality – relishing a cuisine that a particular city is known for. So walk I did and of course a number of trattoria, ristorante, gelateria and pizzeria abound. Italy's rich food culture can be perceived literally in the open- the streets. There's garlic, pungent and welcome-y sauteed in olive oil, lemony fresh peels just off the board and you'll catch some fresh basil blending along the busy kitchen rush!
Just a stone's throw away from the Il Duomo I found a restaurant with a hidden garden – a perfect spot to have a quiet lunch amidst the busy, touristy streets. Well, the garden was very quiet, so eat, I did. That's at Little David (I' Daviddino) at Via de' Martelli.
My first choice up the menu is anything with salmon and caviar – I have always been fond of fish on pasta (can't remember how many times I've reiterated this) that I have often featured dishes to cook with salmon in this blog. The offering on the menu is farfalle with white sauce, so I had that.
I'm not a big eater so I was ok with the serving but others might say it wouldn't suffice a hungry tummy or someone who did a walkathon – under the Tuscan sun. And who would complain about al dente pasta, rich thick sauce, salmon bits and caviar bursting wonderfully into a yummy spoonful? Not me. You might argue that I should have also gotten a Bistecca Fiorentina or Ribollita…well, hubby called just when I was finishing and said we would be eating dinner at a lovely restaurant he saw – so we did have those for dinner but let's save them for another post.
Far from forgetting the flavors and scents, I've made a similar dish at home recently. This time, I could generously topple a plateful with lots of caviar…
And here's what you need:
half a kilo Farfalle (bow-tie pasta, cooked per package directions)
¾ cups butter
2 cups whipping cream
½ kilo smoked salmon, sliced to pieces
salt and pepper to taste
parsley, minced
1. In a sauce pan, melt butter and add cream. Stir constantly and bring to a boil.
2. Lower heat and continue cooking until the sauce thickens.
3. Add salmon, parsley, salt and pepper (caviar could make it for salt though). Simmer a bit and remove from heat.
4. Pour over pasta and toss gently.
5. Serve, top with a spoonful of caviar or how much you like and garnish with more parsley. There, one hearty meal to remember the Italian coast by.
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Pasta Aligue (Crab Fat) and Shrimps
What's your comfort food? I have a lot but, anything that's cooked with fruits of the sea is comfort enough for me. As far as vim and the palate could get – a fusion between flavors – I think pasta and a mix of a Filipino favorite would be a hit. Thus, the aligue or what we endearingly call taba ng talangka (crab fat) has found a following among foodies….despite and in spite of the calorie content it will add to any dish.
And for some expats, bringing a precious bottle of this back from a Philippine vacation is a must (read: hubby and I). The aligue has become synonymous to our bagoong (shrimp paste) in a certain level. ^_^
So here's an attempt to introduce aligue in a presentable manner – not in a spoon or alongside egg and rice – which is a usual breakfast fare in our kitchen. (Quite a long overdue post).
What you'll need:
250 grams Fettucine (or linguine, cooked until al dente)
300 grams cocktail shrimps
2 tbsp olive oil
4 cloves garlic, minced
1 medium red onion, chopped ( I used red onion to add color and tang but white would be definitely fine)
chopped parsley
half a jar of Aligue (the 250gram jar)
half a lemon (calamansi would be ideal…but…)
salt and pepper to taste
1. Cook Fettucine per package directions and set aside.
2. Heat 1 tbsp olive oil in a pan. Saute garlic a bit and add red onions. Add bits of parsley and mix. Set on a dish.
3. Heat the remaining olive oil and cook shrimps. Add the previous mixture of garlic, shallots and parsley along with aligue.
4. Toss in the cooked pasta and remove from heat. Serve hot, squeeze a wee bit lemon on and garnish with more parsley.
On those very rare occasions that hubby and I have little spats I heed an age-old advice "the best way to a man's heart is through his stomach" – sometimes it proves true, sometimes it doesn't…I will try its effectiveness again with this dish tomorrow.
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Tips for adding vegetables to your diet
Vegetables are the bane of some people's existence. You know you have to eat them to maintain a healthy and balanced diet. However, they can be quite bland on their own and unless you know how to make a tasty dish, they can leave a bad taste in your mouth. There are ways to add them to your diet, without it being a burden though.
Buy them fresh
Fresh vegetables are not as bland as frozen or pre-bagged vegetables. If you can, buy them from a farm. Vegetables which have been grown outside have more flavour and vitamins and minerals than those mass produced in a greenhouse. You'll also find they are cheaper to buy fresh.
Some people are more likely to eat vegetables if they can zap them in the microwave in between games on WeLuvBingo.com and Facebook conversations. Pre-bagged microwavable vegetable packs are sold fairly cheaply in supermarkets, and can take as little time as three minutes to heat up for your meal, dependent on how big the bag is.
Mix with everyday meals
Find ways to sneak vegetables into the meals you cook for yourself for dinner. For example, bolognese benefits from having tiny pieces of carrot chopped up and mixed in with the sauce. Not only do you not notice they are there, they also enhance the flavour and pack it out making the meal more filling.
Steam them
Try steaming your vegetables for your meals. Boiling them takes away a lot of the flavour and goodness. When you steam them, the condensation falls back onto the vegetables, meaning the nutrients stay.
Plan around the vegetables
Most people add vegetables as an aside. Try planning your meals around the vegetables instead, that way you are guaranteed to include them, and they're more likely to be tasty because you'll incorporate them more fully. For example, a vegetable stir fry.
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The Tennessee Titans are scheduled to begin training camp next month at Baptist Sports Park in Nashville. Several of the upcoming practices will be opened to fans.
The Titans' pre-season kicks off on August 8 at LP Field where the teams take on the Washington Redskins. The team's regular season begins September 8 against the Steelers in Pittsburgh. Additional information is expected to be released in upcoming weeks.
For more information on the Titans, visit their Web site.
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SHAKIRA's boyfriend, GERARD PIQUE, has shared sonogram pic of their first baby on Twitter, according to the latest star news.
Isn't he cute?
The first photo of the pregnant Shakira and her soccer player boyfriend Gerard Pique's first child has already started making rounds online… and he isn't even born yet!
We're talking about the grainy, sonogram photo in which we can already see the profile of the expectant couple's unborn son.
Shakira's happy daddy-to-be shared the pic on his Twitter, which he captioned:
"His first pic! #excited #cute."
More to come!
Photos By PR Photos / Gerard Pique's Twitter
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Scottsdale: Humble Pie!
I am just back from opening night at Humble Pie, and I declare it a success!
I went around 6:00 and sat at the bar. When I left at 7:45 the place was pretty much packed. I ordered the half veggie chopped salad ($6), the pizza margherita ($10), the potato, roasted garlic, and gorgonzola pizza ($10), and a glass of Kunin "Pape Star" (a grenache-syrah-mourvedre from the central coast -- $10). (Yes... this was all for me. What can I say, I was hungry! I did bring more than half of each pizza home; it will be great for lunch tomorrow!) The salad included chopped romaine, avocado, tomatoes, burrata cheese, some crushed pistachios, and I don't remember what else. It was very fresh and well prepared. The half size was perfect for a first course. The pizzas were both excellent. All the ingredients were top notch. The crust was thin, chewy, and crispy on the edges with just a little bit of char -- not at all soggy. The margherita had a moderate amount of a flavorful tomato sauce, wonderful burrata cheese, and basil- both a chiffonade and whole leaves. The potato pizza had thin slices of potato, roasted garlic, and a mild gorgonzola cheese (and maybe a few more ingredients that I am forgetting). The wine selection was quite good. I very much enjoyed my glass of "Pape Star" (and I really like the name!). Service was attentive and friendlly. Pretty impressive for opening night, I thought.
So, you might be asking, how does Humble Pie stack up to the other pizzerias in the Valley? Time will tell, but judging on my experience tonight, it is definitely in my top three, along with Pizzeria Bianco and LGO. I love the pizza and especially the atmosphere at PB, but I am not crazy about their salads or wine selection. And for some reason, I always like their pizza better the next day. Maybe it's the wait?? (No I am not complaining- I happily wait as it is just part of the deal!) I also find the crust at PB to be a tad soggy. I love LGO pizza, particularly the Roasted Corn and the Avocado. I never know what I will get when I order a margherita there, though. Sometimes it has sauce, sometimes sliced tomatoes. I have started ordering a pizza with sauce, fresh mozz only (no shredded cheese blend), and basil, and this usually gets me what I want. I also really like the spinach apple salad at LGO. We always get this to-go, so I don't pay too much attention to the wine selection there. My number four pizzeria is Cibo: nice atmosphere, good wine selection, but kinda soggy, salty pizza. Fifth place goes to Grazie: nice patio, decent wine, and ok pizza. I also like Tarbell's pizza, but they aren't really in the "pizzeria" category.
So, to conclude, Humble Pie is a great overall pizza experience! I highly recommend!
Seftel's article in the Republic: http://www.azcentral.com/ent/dining/a...
Thanks for the review. Early reports I've heard from other sources are also favorable. Looks like we might have a winner.
re: jhenner
La Grande Orange. 40th St and Campbell. It is a trendy-hip market/cafe by day, and a pizzeria by night (though I think you can now get pizza at lunch time, too). Some people seem to have a problem with the lack of parking. I live within walking distance, so I love the place.
re: hollyeve
I was in last week, and the pizzas were still being started at 4pm. I've always wished I could get one at lunch, but no such luck.
re: azhotdish
I checked it out this morning... Pizzas start at 11:00 am Fri, Sat, and Sun. 4:00 pm the rest of the week. So if you want LGO pizza for lunch TODAY, you're in luck!
re: hollyeve
Thanks for the info, I'll have to keep that in mind for Friday lunches in the future.
Sounds great, will have to check it out soon. So glad to hear positive things about LGO as well, I really think the pizzeria is outstanding, although I understand the complaints about their other ventures. I've probably had half a dozen meals there and probably more takeout, and each time I've enjoyed my pizza. I LOVE the Gladiator and the Padre. Thanks for the report.
re: azhotdish
Yeah, there is just something about the crust at LGO. Is it sourdough?? I'm not sure, but it's damn good.
re: hollyeve
LGO makes a righteous good pie, the salads are nice, and I've heard the burgers are good. It's the other ventures that fall short, and the overall hassle. Looking forward to sampling Humble Pie.
re: avandelay
Good question. From my point of view, noisy is good when bringing kids along. Did anyone notice high chairs (or the lack of them)?
re: avandelay
Well, it's not huge, but certainly bigger than PB. When I got there at about 6:00, there were a couple of tables with older kids (maybe 10 years old). I didn't notice if they offered high chairs, but I would guess not. FWIW, the owners call it a "modern, adult, American pizzeria". (See Republic article)
re: hollyeve
Thanks. Highchairs or lack therefof aren't a problem for me. My child is a runner and refuses to sit in a high chair which poses its own, more interesting, problems. Hence the need for space. I did see "adult" as the adjective deifining pizzeria but how are my kids going to know good food when the only places I can take them are Chuck E Cheese and The Cheescake Factory.
re: avandelay
By the age of six, I had been introduced to Antoine's. By eight, Arnaud's, Broussard's and Brennan's. When I was twelve, my parents took me to Galatoire's and then to Commander's Palace. I knew that a gentleman, even one of eight, or so, wore a jacket and a tie. On my first visit to Galatoire's, I had the jacket, but no tie. I had to wear a paper one, that was like a Scarlet Letter on me. One just has to expose the child to fine-dining, and also establish the lines of conduct, and the reason for them. None of the above would be considered a "kid-friendly" restaurant, by anyone's imagination, yet I enjoyed myself completely, and still remember each experience, many decades later.
Once, at a fine-dining restaurant, for a special dinner, we were seated immediately below two young children and their governess. They were on a raised section of the restaurant, immediately above our table. I was worried, and expressed my concern to the hostess. However, the restaurant was unable to move us, and I am very glad, as these two were the most well-behaved youngsters, that I have ever been around. Most adults could have learned etiquette from them. They would never have been such wonderful diners, had they never been exposed to fine-dining at an early age.
It is the responsibility of the parents to make sure that the children enjoy themselves, and learn what is allowed, as well as what is not. These lessons will last a lifetime, even when "jackets and ties for gentlemen," are no longer required.
re: Bill Hunt
Great post, Hunt, and I agree. Some of the children referrred to in these posts are much younger than six.
re: misohungrychewlow
Well stated, Hunt. Our son is 2. We love to eat and want him to be a kid who has manners and can eat anywhere. We have taken him to great restaurants and, as a result, he knows how to behave. Never will I have a child that has to sit in front of a DVD player to make it through a meal. The upside of all of this is that he will eat anything we put in front of him. In fact, we went out to the west side for Korean food tonight and he ate everything we put in front of him. The only reason we don't take him with us is when we want some alone time; it's never because we fear that he'll misbehave or annoy those around us. Most times people come by our table and say "we didn't even know there was a child here!"
May he be so well behaved when he's a teenager!
Surely they will have their own domain name for a website, soon. For now, there is this fairly useless stub: http://www.azeats.com/humblepie
We stopped in Humble Pie last Saturday. The place is small, but I think larger than Bianco, and they have a covered patio with a lot of seating (half the patio is currently enclosed and heated). Inside, it's just one square room. There is a bar in one corner, and the kitchen area in another. There is seating around both the bar and the kitchen area on high stools.
We arrived before our reservation time, and took a seat at the bar. We were pleasantly surprised to see Matt, formerly of Postino and Union Wine Bar and Grill behind the bar. He's still handling Union's wine, but he'll be working daily at Humble Pie.
There are 20 beers (10 on draft), and the list looks great. The wine list is very expansive, especially for a casual place like this. I really like the list a lot. It is obviously well thought out, and offers an incredible variety. I think there are about 100 bottles on the list, but only 6 are over $100 (including Rochioli and Williams Selyem pinots). Most of the list is pretty reasonably priced including about 40 bottles below $40.
More importantly, they offer wine by the flight, glass (6 oz) or bottle. (You can also get beer flights, three 4 oz pours for $6-7). There are 24 wines by the glass. We started with a pinot noir flight (3 smaller pours $17) and a Syrah/Cotes-du-Rhone flight ($12). The Melville Vernas and Hartford Court pinots were great. As hollyeve mentioned, the Kunin Pape Star was awesome. The list is great, with all sorts of wines I haven't seen locally, and Matt knows it inside and out.
We were having such a great time sitting at the bar that we decided to have dinner there. The menu offers starters, salads (small and large), pizza and organic veggie sides). We shared the cheese and meat board ($12). The cheeses change every day, and it was difficult to find someone who knew what that day's offering was until it came out of the kitchen. The flat wood board arrives stocked with a mozzarella knot, manchego (drizzled with balsamic), gorgonzola, mustard seed salami, capo, sopresetta, roasted nuts, marinated olives, grapes and crostini. Everything was top quality and it was a great starter. The mozzarella knot was mediocre but everything else was great.
We then shared a veggie chopped salad ($9) with avocado, jicama, green beans, tomatoes, mozzarella and an herb vinaigrette. Great salad, great ingredients and it all came together really well. There is also a chopped salad with roasted turkey and salami that I bet would be great.
Finally we shared the shrimp, burrata, basil and lemon zest pizza ($12). I know it sounds weird, but this was really good. The shrimp were large and cooked perfectly, the burrata is so flavorful, and the combination was amazing. The crust has a nice little crunch but also a chewyness that was great.
The other pie combinations look great, and we can't wait to go back and try some others. The service was friendly, polite and very helpful. Matt is a great guy to talk wine with, but he really just leaves you alone unless you ask a question. Everyone seemed to be having a great time, and there was a buzz in the room, but I don't think the noise level made it difficult to talk. Really just a great place.
Our bill was $91 before tip, but included the two flights and two more glasses of wine in addition to the food. You could easily come here for less, and we felt the pricing all around was very reasonable. We'll be back.
Humble Pie
6149 N Scottsdale Rd, Scottsdale, AZ 85250
re: barry
Apologize for an advance critique, not having eaten there yet, but a couple of comments ... It strikes me that the balsamic would be better served over the "mediocre" mozzarella knot rather than perhaps ruining a nice piece of mmm Manchego ... and perhaps they can offer the burrata on its own rather than on a pie, or in addition, and put that mutz on the pies instead.
re: misohungrychewlow
They also have a salad of burrata, tomatoes, and pesto.
re: silverbear
Yes, they take reservations. I made our reservation right after reading hollyeve's entry. The place was packed at peak time and it had only been open 3 days. They also have quite a bit more seating than Bianco. It was just my wife and I for dinner and they took our reservation for 2.
I didn't see this anywhere else in the post or on their over simplified website. So for anyone else, like me, who is not in the know.
6149 N. Scottsdale Road (Hilton Village, at Rose Lane)
5 to 11 p.m. daily
**I just added it to the restaurant link after making the post.
re: ValleyFever
Humble Pie is only the second place in town I've found with burrata. It really is delicious. Thanks for the address add ValleyFever. I tried to add a place, and you saw the weak result.
re: azhotdish
Thanks everyone!
re: Rubee
I was referring to Taggia at the Fire and Sky Resort. The chef there left, and I read a few weeks ago that they were closing/changing the restaurant, but I called later and they said they are still running with the same menu. The use the burrata in a deconstructed bruschetta and it was awesome.
By the way, Humble Pie also has an appetizer with burrata (I think a bruschetta, too).
Question: How long have people waited? Is it a mob scene? Just wondering how "easy" of a meal this will be for us or if we need to plan it for a night when we have lots of time.
re: hollyeve
Wow, that's saying a lot. Considering that I've driven an hour in rush-hour traffic and waited three hours in line for Pizzeria Bianco, I would say this may be worth a 15 minute drive...assuming your assessment is true.
re: crsin
It was very crowded during peak time, but I did not see a lot of people waiting. We relinquished our reserved table to eat at the bar, and two women who had just walked in were the lucky recipients. Keep in mind, the place opened less than a week ago, and I'm guessing it will get more crowded not less.
I would definitely make a trip to Humble Pie. The food is great and they have great ingredients. Schreiner's sausage, McClendon produce, a great and fun wine list. My wife is already making plans with friends for us to go back in a few weeks.
Ate there last night. Very enjoyable. 7 p.m. on a Sat. with no reservations. It was busy, but they have a LOT of counter seating if you're cool with that (we were). It's not like 5 seats crammed at a small bar, but probably 30+ counter seats wrapping around the kitchen/prep/bar and patio area. There are, of course, regular tables as well - but if you want to grab a bite with a friend, I'm just saying it shouldn't be a prob popping by on a busy night. The staff are great as well, so you wouldn't feel out of place if dining solo... pull up a seat and enjoy.
We weren't super hungry so we split a pizza and salad. For us, it was Wild Mushroon & Pancetta for the pie (12) and a nice veggie chopped salad with jicama, avocado, beans, and other stuff (6). Good beers are about $4-6 and a very wide selection of wines across all price points. As mentioned, the staff was right on top of things... attentive and quick. Depsite it being busy, we were served our ordder within 20 mins. The pizzas aren't big, about 6 small slices, so don't expect to feed a super bowl party with a couple of them. But fine for one person or sharing with other nibbles. They have a nice chewy, slightly charred dough and big, bubbly outer crust. The toppins are well selected and very flavorful. My only slight quibble is that sauces (or lack thereof) aren't clearly described on the menu. I love tomato sauce and most of their selections don't come with it... you have to look for the word tomato on the list of ingredients and not assume it's a veggie topping... nope - that indicates a sauce. I was still quite happy with ours, but might have ordered a side of something to sop up with the nice chewy crusts.
The salad was also very nice, fresh and tasty. I could skip most salads but this had a nice mix of textures and flavors.
re: tastyjon
That "big, bubbly outer crust," caught my attention. I hate to admit it, but the best pizza, that I have ever had (do not mention this to Chris Bianco) was at a Pizza Inn, in Gulfport, MS. The dough was cooked, so that it was similar to a Saltine cracker, in that it was crisp, and had large bubbles in it. The sauce was good (though nothing to wax poetic about), and was applied in a good quantity. The cheeses were copious, though hardly artisinal, and the pepperoin was obviously processed, but cooked with crisp edges, but not too much. They offered green olives, that were applied about half-way through the process, so they were very lightly toasted, but not dried out - plump, with toasted edges, like the pepperoini. In all the decades since, I have yet to have a pie, of such perfection. Now, I've gotta' go to HP, just to see if they can ressurrect those memories.
Oh, I've had gourmet pies, with ingredients that would make Mario Batali blush with envy, and weighed about a pound, per square inch, but none has matched that pie of so very long ago, from a chain (I hate to admit this, as I will probably be banished from CH, for ever). Still, when I think about a pizza, I reference that crust (dough), and the effect that it created.
Well, off to HP, to try one for myself. Thanks for the trip down "memory lane."
re: Bill Hunt
Nothing wrong with a chain if it can out perform the heavy weights. I'll take Pappadeaux over Steamers any day.
re: ValleyFever
I know, but I feel like I've been "outed," or something. Still, when the phase of the Moon is just right, well, I can almost imagine that pie.
As for Pappadeaux, I am with you. They are not bad, and I am in a position to be heavily critical of S. LA (the state not the state-of-mind) cuisine, especially if it's 1100 miles from Louisiana. Their "shrimp stew," not their Gumbo, is really good. Only problem that I have had is with the crowds. The food is pretty good, until I get to NOLA and Gulf Coast for the "real" stuff.
Afterall, it is all about the food,
re: Bill Hunt
Pappadeaux has been on my list for a long time and I never seem to make it there. We live in N. Scottsdale but drive to 43rd ave and Dunlap for Korean food, so I don't know why we don't trek to Pappadeax.
I've had a craving for good Cajun cuisine lately....Bill, what else do you recommend? How good is Baby Kaye's? I haven't been since they had that little shack in downtown Scottsdale back in the early 90s.
re: ejs1492
Baby Kay's is pretty straight forward cajun compared to Pappadeaux which is more of a Seafood House with a cajun focus.
Pappadeux has a huge menu where you can't really go wrong. My biggest suggestion is stay away from fried seafood. I just find that wrong, except for the stuffed blue crab which is the exception to the rule. Great appetizers, fresh Texas oysters, lots of fish cooked many different ways, plenty of cajun dishes, and wonderful desserts. All that said, I usually order the same thing everytime. Half Oysters/Half Shrimp Cocktail, Blackened Mahi Mahi over Dirt Rice w/Crawfish Etouffee, and Sweet Potato Pecan Pie for dessert. Shiner Bock is my drink of choice.
Baby Kay's is pretty can't miss too. They make Boudin in a way I never experienced growing up on the TX/LA border, but I really like it. The BBQ Shrimp is also a good app. Its a pretty standard version of cajun BBQ Shrimp which is Worcestershire based. I usually order the Cajun Combination which comes with Crawfish Eutouffee, Chicken and Andouille Jambalaya, and Chicken Gumbo which I usually upgrade to Seafood for a couple bucks. I love the homemade kettle chips as a side and ask for a side of remoulade to dip the chips in. My gf loves the green olive cole slaw, and she hates cole slaw. The do really good desserts to. I usually go with the bread pudding. Abita Turbodog is the beer of choice here.
re: ValleyFever
Now, for health reasons, I might agree with you, BUT, being raised in the Deep South (Gulf Coast & NOLA environs), it is BY the fried seafood, that I judge any NO/Cajun restaurant. Pappadeaux does an adequate job. Compared to G W Fins (NOLA), they fall far behind. Compared to the best, of the best, they do not even register. However, many hurricanes (the storms, not the drinks) have diminished the ranks of the really great, in NO and on the Coast. Still, as an old dude, I have my memories...
For what they sell themselves, and what they are, I think that they do a good job, and nothing more. For a mini-chain, they are near the top of that genre, but that does not mean that they are a step above the average mom-n-pop in Lafayette, or New Orleans, or even Baton Roughe. Still, they are in PHX, and I am not in the Deep South, any more.
re: Bill Hunt
I whole heartedly agree with you Bill. I love fried anything, but as I get older i like it less and less. It partially masks the flavor of things which I needed when I was younger. No, I feel as though it mutes the tastes that I love. I would rather have them accented by spices and herbs.
I also agree, that is nothing like NOLA. I spent a large part of my growing years in Lake Charles, Grand Isle, Houma, Lockport, and Galliano. Obviosuly, living in the desert, you aren't going to get that freshness, or the abundancy of people that know the flavors well enough to do the food complete justice. I'm happy just to have a place to remind me of home.
My girlfriend is a valley native, and even though she is a great cook, cajun/creole isn't in her repertoire.Every time we go home my mom goes out and buy fresh gulf shrimp and a cooler of live crawfish. As much as I don't regret leaving east texas, i sure miss the food. (but we win on the mexican food trade off)
re: ejs1492
Pappadeaux is decent New Orleans/Cajun, in PHX. I usually go with their shrimp stew (their seafood gumbo is mediocre, at best), but the shrimp stew is closer to what my wife (NOLA native) does for seafood gumbo. There is a good tang and the stock is fairly rich, unlike the gumbo. They are close, albeit different. Then, I'll usually do the shrimp plate. It's decent fried shrimp, with too many frozen fries, but then, we are dining at a limited-chain. [Note to Pappadeaux: actually MAKE your fries, and do not order up a ton of frozen dudes from Nobel-Sysco], and a bottle of Caymus Conundrum at ~ 300% markup. This is a white wine blend, that goes with a lot of seafood, even if you add horseradish to the cocktail sauce. I have yet to find anything that compares to NOLA, but, we are in PHX, afterall.
Baby Kay's has had better food, but on a random basis. If Kay Romero is around, things are better. However, her family just does not quite get it. It's all about the prep and old family recipes, not about making the profit.
I liked Ragin' Cajun (Cave Creek Rd, but long gone), except for the noise. It had good food, but was impossible to hear your dining companion, across the booth.
There is a newer place (Peoria?), that has gotten good reviews. I have not been there, and cannot recall the name.
As we get back to NOLA about once/year, I usually get my "hit" of NO/Cajun cusine. Otherwise, my wife gets a "Care Package," from the docks in NOLA, and accommodates me. Her gumbo is still the paradigm, by which, all others will always be judged. I still get calls from old clients in Denver, offering to fly down to PHX, if my wife is doing "Gumbo Night."
Back to Baby Kay's - when Rosie and Kay are around, it is very, very good. Maybe soon the kids will get it.
re: Bill Hunt
Thanks Hunt. I could go for a big plate of dirty rice, gumbo and some shrimp remoulade right now...and a dixie beer!
re: Bill Hunt
p.s. is it the same "Rosie" from that radio show on KTAR?
re: Bill Hunt
Is it better than Robin's or Prejean's?
We were sitting last night right behind tastyjon, in a party of six. Hade made the reservations three days earier, no problem getting in at 6:00pm, place was quite full by seven.
We also started with the cheese board, nice selection and good quality for $12. We ordered a bottle of Italian wine to start, they only have four selections of Italian, wish they would add a Super Tuscan. Lots of Pinot Noir's, all reasonably priced. It appears they are only taking a 2X markup on wine.
Some in the party ordered salads others just went to the pizza. I had the one with the Schrieners (sp) sausage ($12), it was wonderful, they nailed the crust. All the individual serving size pizzas are from $10-12.
They place is loud once it is full and everyone has a couple of glasses of wine. The wall behind the counter is solid stone and probably acts like a reflector. But we did fine. Our server was perfect, I would rate him a 10. Just enough attention but not to much. They were low on the wine we wanted and he went out of his way to find us another one. Also decanted our #2 bottle for us.
We tried two desserts, a berry thing and the cookie plate, both are worth ordering.
Total bill came to about $200 for six of us, $100 of that though was for wine. Gave the server a $50 tip and we were out the door to return soon.
Also tried Humble Pie last night for the first time.
Started with the Caprese Appetizer - burrata, pesto and cherry tomatoes. Different take on caprese but very delish.
I had the shrimp pizza (great flavors with the shrimp, lemon zest and burrata) and hubby had the Margherita pizza (also very yummy).
We had the olive oil gelato to finish which we really liked - sweet, but not too sweet.
We were very pleased with our dinner. Service was great. For appetizer, 2 pizzas, dessert and 4 drinks total (wine and beer) our bill was about $70 which we thought was fair given the quality of the ingredients. Will definitely go back!
Was in the area Saturday afternoon and wanted to give this place a try, hoping it would be open for lunch. It wasn't...
Asked a couple of guys in the restaurant at the time and I believe they said they will be opening for lunch starting Monday. Can anyone verify this (I may have misheard)? Thanks in advance.
re: johnseberg
Now, it says open for Lunch and Dinner.
re: johnseberg
Okay, great, thanks for the heads-up. I'll have to swing by again next time I'm around.
I'm not sure if this is illegal and might get deleted by the CH moderators but I could not find the menu anywhere and I googled like crazy. Stopped by tonight & picked up a menu tonight and made a reservation for Monday.
Here's the menu:
-Schreiners Sicilian Sausage, roasted fennel, fresh mozzarella and tomato
-Margherita, tomato, fresh mozzarella and basil
-Potato and roasted garlic, fontina, gorgonzola cheese and rosemary
-Wild muschrooms, pancetta, red onion and fresh mozzarella
-Organic local vegetables with tomato (available without cheese)
-Grilled chicken with house-made pesto, oven reasted tomatoes and mozzarella
-Pepperonia, mozzarella and tomato
-Prosciutto, pears and gorgonzola, topped with arugula
-Shrimp, burrata, basil and lemon zest
-Pistachios, roasted leek, shaved red onion and parmesan
-Crispy calamari tossed in herbs with basil chili dipping sauce
-Chilled green beans with hole grain mustard aioli and toasted hazelnuts
-Cheese and meat board
-Humble caprese salad with fresh burrata, house made pesto and lightly roasted tomatoes
-Crispy penne with parsley, garlic, lemon zest and pecorino cheese
-Chopped salad with roasted turkey, salami, mozzarella and tomatoes wtih an herb viniagrette
-Romaine and celery hearts caesar with torn grilled sourdough croutons
-Grilled steak salad with romaine, arugula, escarole, celery, tomatoes with a caper mustard viniagrette
-Veggie chopped salad with avocado, jicama, green beans, tomatoes and mozzarella with an herb vinaigrette
-Fingerling potatoes with rosemary
-Butternut squash with basil
-Cauliflower with oregano
-Baby carrots with cilantro
re: ccl1111
ate there last sat night as well had the calamari and burata starters
poatoe pizzas
my husband and friend agreed it wasn't worth the drive form arcadia. It was good but not worth going to if not in the area. Sorry folks.
re: drewb123
"not worth the drive from arcadia"
you've got to be joking what are you ridng your bike? Make the 3 mile trek one more time and try the clam pizza -- it's worth the 9 minute drive.
re: gchiker3
glad someone said what i was thinking.
re: gchiker3
maybe I am lower arcadia. it is 15 min and it is the same distance to bianco and 4 min to la grande for the same quality. Sorry we disagree.
re: drewb123
If you are in lower arcadia, you should be at Phoenix House of Pizza and Subs. Who needs gourmet pizza when you can get your hands on some greasy NY Style slices.
re: ValleyFever
where's that? I ,love Ny style I am from there. I love centro al pino.
re: drewb123
link (I think)
Phoenix House of Pizza & Subs
326 N 48th St, Phoenix, AZ 85008
re: hohokam
It used to be owned by a NJ Italian family. They sold it to a greek family, but they still try to keep it authentic.
With Greasy Tony's and Four Bros gone, I am running out of dirty, but good pizza places.
re: ValleyFever
Thanks I will be trying this in the next couple of days it is 12 min from where I live. I'll let you know. BTW have you tried centro al pino? or is it pino al centro
re: drewb123
Pino's Pizza al Centro. I've had (and enjoyed) their pizza a couple of times.
But, as someone else (maybe silverbear?) noted, their limited hours make eating there kind of a hassle for those of us who tend to eat meals late.
re: hohokam
Oops. place link:
Pino's Pizza Al Centro
139 W Thomas Rd, Phoenix, AZ 85013
re: hohokam
they do have strange hours and not good srevice. But seriously my fave pizza in phoenix.
re: hohokam
I LOVE Pino's but their prices always seem a bit high to me for some reason. Maybe we just order too much :) My kids could live on his penne and marinara.
re: hohokam
I love Phx House of Subs gyros too!
re: gchiker3
Clam pizza? I don't see this on the above menu. Was it a special?
re: gchiker3
That's too bad...clam pizza is definitely intiguing.
On another note: in all fairness to drewb123, it would probably take more around the neighborhood of 15-20 minutes to get from an area near LGO to Humble Pie. I would understand completely not being thrilled with that trek for a casual meal of something he didn't LOVE.
re: drewb123
wow - we had almost the same thing as you - 2 peeps in our party took the sausage pizza home with us. plus we ordered the shrimp with burrata and lemon zest pizza, and then proscuitto, pear, and arrugula pizza...we all had a beer, and we shared hte olive oil gelato..
we loved it - great quality of ingredients. the burrata was sublime - and given the fact htat they are just about the only place in maricopa county to have that on the menu as an app i'd say its worht the drive for that alone.
the pizza was fantastic - great ingredients, as someone else posted, only the sausage pizza had tomato sauce. no worries for us - they were fantastic..the shrimp/burrata comes sprinkled with red chili flakes so that was a nice surpise...the favorite of our table was the roasted potato with oregano and rosemary with fresh parm. mmmm good
but the biggest suprise was the calamari appetizer..omg - so tender, barely fried, so great.....that disappeared in about a second :D
we loved it, were inspired to bring some home, and would happily go again in a second....
that olive oil gelato, im still thinking about it :D
oh one tiny quibble. its loud up in there. LOUD
but that won't stop us from going again :D
re: winedubar
I agree about the loudness. On my first visit, I sat at the bar and didn't notice the noise level so much. The second time, I took my husband and we sat at a table and could barely hear each other.
re: hollyeve
Thats funny...we had the exact same experience. At the bar the first time, no problem. A table the next time and it was really loud and difficult to hear (and I don't usually complain about noise too much). It's definitely too noisy in therem and it was difficult to converse with others at our table. They could turn the music down some.
stopped in tonight for the first time...started with cold green bean salad and calamari both tasty, would lean to the calamari...Schreiners Sicilian Sausage, roasted fennel, fresh mozzarella and tomato, Margherita, tomato, fresh mozzarella and basil, white clam and lobster pizza- pizzas were very good, I prefer a little more sauce with my pie but this is supposed to be in the style of the pizza at Mozza (i was told never ate there)...dessert-apple crostada (ok), olive oil gelato (really liked it)...definitely would go back, I humbly rate it amongst the top few in town ;)
We stopped into Humble Pie again this weekend with a group of 6. Reservation was accepted no problem, and we were seated on time although the place was hopping. They really have a lot of bar stool seating along the walls and the enclosed patio.
We were able to sample 4 different pizzas, the two chopped salads (one all veggie and one with salami and turkey), as well as the green bean and buratta starters. Again, all of the food was excellent, and everyone in our group liked everything. The buratta started is a big hunk of the cheese in a puddle of balsamic and good olive oil, with pesto on top. There are some small, on the vine, oven roasted tomatoes next to it, and 2 large pieces of toasted bread slices (ciabatta?) along side. The buratta was good, although not as good as I remember at Taggia. The whole things together tasted great, but pulling the soft tomatoes off the vine, and trying to carve off a piece of the soft cheese was somewhat difficult. Very good though.
We really like this place a lot, especially the big, interesting wine list and very reasonable pricing. The bill was about $50 per couple, including wine and cocktails.
We did dinner there on Monday and had a great meal. It was my wife's birthday so we had the whole family (13 of us). 6 of those were kids under the age of 4. I was a bit apprehensive about it as I'd read they didn't have high chairs & that the menu was "adult oriented". I was hoping that's to let people know it's no Chucky Cheese. We were blown away by how great everyone was & how great they were with the kids. The service was universally wonderful.
We tried a variety of pizzas (margherita; potato, garlic, gorgonzola; wild muschrooms & pancetta; organic local vegetables with tomato (no cheese); grilled chicken with pesto; shrimp & burrata; & one of the nightly specials which basically was the shrimp & burrata but with lobster instead of shrimp). Everybody enjoyed their selections. I tried each one & didn't find one I didn't like. I did really like the crust.
One thing I would point out is that they only have 3 pizzas with tomato sauce so if you're looking for that, make sure you pick the right ones. There are a couple of pizza purists in the family that need sauce though they still enjoyed their selections (which were absent tomato sauce).
We also had the caprese salad with burrata. That was awesome. We will order that again regularly. The tomatoes that came with were fantastic too. They also had a side dish special of brussels srouts with pancetta. It about vanished from the table. Yummy roasted brussels sprouts paired nicely with the pancetta.
We also found a really nice easy drinking zin (Cline) that was quite affordable.
I think all 13 of us will be happy to return (just hopefully not at the same time). :)
re: ccl1111
Just want to add to brother ccl1111's post that we did bring our own booster chairs - the kind that strap into seats. As a family who loves to fine dine - and find that our kids haven't stopped us - we try to have them in the car for the occassion that a restaurant doesn't have a high chair (or three) for the second round of 1 and under. I did love Bill Hunt's post, and we are trying to raise our kids to be gracious and respectful wherever they may dine, be it In-N-Out or Tetsuya's!
Finally made it in on Sunday. Got there around 4PM and the place was practically empty, a great time to go to avoid the dinner rush (called ahead on the previous Friday night and was told there would be around a 30 minute wait). Started with the calamari, which is fantastic. The breading was crispy and light and calamari was very flavorful. The sauce was a great alternative to the regular marinara influenced sauce fried calamari is usually served with, and really made the calamari exceptional. Then split a large veggie chopped salad, which was really fresh and delicious, and we were pleasently surprised by the portion. Was able to share three pizzas: sausage/fennel, mushroom/pancetta, and pear/arugala. All of these were great. My personal favorite was probably the pear/arugala, being a big fan of arugula and gorganzola. The other two were equally stellar. The crust, especially, was great and I do agree with the previous poster in that it is fairly comparable to Bianco's. Service was very good, and the place has a relaxed, open atmosphere. I will definitely head back.
re: palmtree38
I think Humble Pie is consistently good. I live nearby, and go there two or three times a month. The last time I was there, I got a free small salad, which was actually pretty big, and really good. I think it was the strawberry and gorgonzola. They seem to have all kinds of summer specials. I think the specials on the website are not seasonal.
re: palmtree38
Also, the issue about bringing kids to Humble Pie (mentioned above) is yesterday's news. Humble Pie now has high chairs, a children's menu, etc. I've come to like the place despite a mixed first experience there.
re: silverbear
Glad to hear they have childrens menu now as we will have kids in tow on our holidays this fall. GB sounds good but dont want the huge waits with younger ones and HP was given as a good recommendation in the Scottsdale area.
Menu looks grand.
re: palmtree38
For those who really enjoy a glass (or 3) of wine with their pizza, HP is the place for you. One of the owners is Tom Kauffman of Rancho Pinot, a real "wine guy". Monday is half price on selected bottles. And Tom may have learned a thing or two about pizza from one of the early chefs at Rancho Pinot, one Chris Bianco.
re: RDBcooks
I have young kids and we go to Humble Pie often. They are always friendly and my kids love the food. My 6 year old especially likes the calamari, tentacles and all. I never go to a restaurant without some kind of book/crayons/stickers etc. to occupy my kids, we get a nice glass of wine and good food.
Rancho Pinot is one of our favorite place in the Valley as well.
re: ronam
oh yes I am a mom with many restuarant activities for the kiddies as well. I am surprised at the parents that bring their young kids to a restaurant and expect them to sit there 2 hours. Then wonder why they are misbehaving or wanting to run around. We will be looking at a fri/sat/sun here for dinner.
My kids too like calamari which i was surprised .
re: palmtree38
Went to Humble Pie for lunch the other day and left very satisfied. The Margherita pizza was delicious and we also loved the appetizers. Service was prompt and friendly. Will definitely be back.
We ate at Humble Pie for both dinner and the next day for take-out. They know what they are doing. My recommendation is to order from their menu list: one pizza with tomato sauce and one that is not made with tomato sauce. Alternating between them brings out the best in both pies.
The appetizers we had were delightful, nuanced surprises. I recommend the mustard-aioli chilled green beens. For pizzas, we asked the waitress about her favorite, and she suggested the artichoke pizza. I'm glad I followed her advice. The tastes worked well together. We also ordered the sausage one. The fennel in the tomato sauce brought out the sausage spices. The next day we ordered the pistachio pizza and the mushroom one. My favorite of the four is artichoke, but the other three are so good that I don't want to rank them. The the quality of the crust and the blend of flavors make Humble Pie special. This place achieves that combination of originality and classic-comfort-food-i-ness that I thought was impossible in a pizza place.
re: conpanyvino
thanks for the great report! sounds delightfull... They have happy hours too ..
re: palmtree38
Just back from Scottsdale and went to Humble Pie for late afternoon happy hour. The wings were FANTASTIC. We end up ordering a 2nd batch. The margarita pizza was good as well along with the margarita's to wash down the food.. It was hard to find as it was tucked away in a plaza so not much action out front for people watching..
Would definatly come back.
Humble Pie
21050 N Tatum Blvd, Phoenix, AZ 85050


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Senators offer alternative to border passport rule
residents concerned about a federal passport requirement
may have less to worry about if a new proposal is approved
by Congress.
The proposal, an amendment to the 2004 Intelligence Reform Bill, and co-sponsored by Senator Chuck Schumer, D-N.Y., would create free 24-hour day passes that would allow U.S. citizens to re-enter the U.S. without showing a passport following day trips to Canada. Senator Patty Murray, D-Wash., backed the proposal.
The move comes after much protest from the business community regarding a 2004 Department of Homeland Security requirement that all visitors into the United States obtain a $97 passport. Business owners were fearful that – especially in small, border towns such as Blaine – the requirement would negatively affect commerce on both sides of the border.
A Zogby survey predicts that requiring passports at the Canadian border will result in as much as $2.5 billion in lost business on both sides of the border. The poll also predicted a third of Americans and Canadians would be less likely to cross the northern border to shop, attend sporting events or go to resorts if they had to buy a passport or something some similar form of identification. This could cost U.S. businesses as much as $800 million a year and Canadian businesses, $1.7 billion, according to the study.
Other features of the proposal would cap the price of passport cards or similar alternatives to $20 and allow minors to traveling with adults to travel without a passport, said Preston Hartman, press secretary for Senator Olympia Snowe, R-Maine, a co-sponsor of the proposal.
Hartman, however, said while the proposal may make it more affordable for Americans to visit Canada, the legislation does not address Canadians crossing the border.
"This only deals with the American side," he said. "This legislation doesn't address Canadians crossing the border and that's going to be a huge issue. We're going to have some form of standardized ID to get across the border, but doing that that shouldn't present some sort of undue burden on those communities that depend on Canadian business. There should be a way to have border security without disrupting life and work for people who live in border communities."
Ken Oplinger, president of the Bellingham Chamber of Commerce, was in Washington, D.C. Wednesday speaking with business owners on both sides of the border at a U.S. Chamber of Commerce meeting. Oplinger said while he had not looked into all the proposals fully, he is not in support of Schumer's proposal at this time.
"We never intended it to be a pass for 24 hours," he said. "We were thinking more about a weekend pass or a 48 or 72-hour pass.
"Our position at this point is that we're not supportive of a short-term pass for now. There's several parts of the proposal that we feel are simply unworkable."


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BUST Magazine
Date: Sunday, October 09, 2011 - 9:00 pm
Duration: 1 Hour
The Triad Theatre is hosting the Burlesque Group Rhinestone Gorilla Burlesque this Sunday. Not only will the girls be performing but there will be Live Music by Bruce Velvet and the World-Famous Velvet Tones. General admission is $10 with a two drink minimum. The Triad only accepts cash payments. The Burlesque Troupe plays at the Triad every second Sunday of the Month at 9pm.
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2006-02-22 / Opinion
LetÕs hold tour companies who deal with children accountable
News accounts about a trip that students from Half Hollow Hills High School arranged for themselves and that included drinking, drug use and other illegal behavior as it got underway is not the first of such trips that have made the news. Unfortunately, this is a story that seems to surface every fe
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Active Cath Soft Latex self-adhering extended wear one piece catheter. Combines a shortened latex sheath with a wide watertight adhesive. Freedom Clear SS with Kink Resistant Nozzle features a thin breath sheath which minimizes roll at the base of the catheter. The adhesive is placed for security so that there is no contact with the sensitive glans area of the penis. It is 100% latex-free and features a kink resistant nozzle designed to eliminate catheter blow offs.
STORE FEATURES: We stock and ship Genuine, new and manufacturer direct products. We don't sell used, expired, knock offs or copies.


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The lake is about 100 acres in size and about 55 feet at its deepest point when full.
Yes. The dam was constructed in 1971.
The lake is only accessible via the Alisal lake shuttle. Guests may not walk on the lake road for safety reasons. Furthermore, because of our cattle ranch operation, there is a series of automatic gates along the road to keep the cattle in.
The Lake is approximately 2.7 miles from the shuttle stop to the boathouse. It takes about 10-15 minutes to get to the lake.
No. We do not have a lifeguard on duty at the lake and, for safety reasons, swimming is never permitted.
Yes. We would also be glad to arrange for box lunches to be delivered to you at the lake.
Fishing poles, tackle, bait and various types of boats are available for rent at the lake boathouse. Our boats include canoes, paddleboats, kayaks, sailboats, small motor boats and bass boats.
For further information regarding boat and equipment rental,
please see our Lake Activity page.
The lake staff is more than happy to teach you how to fish.
For guided fishing trip or fishing lesson information,
see our Lake Activities page.
Largemouth bass and bluegill are the two more common types of fish in Alisal Lake.
All bass are natural spawn wild fish and fishing is on a "catch and release" basis. This combination keeps the lake and the fish unstressed and provides some of the best bass fishing in the state.
No. The trail around the lake is not a self-guided trail. Guided nature walks are available during certain times of the year.
Contact Guest Services to inquire:
Phone (805) 686-7700 | Contact Form - Guest Services


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Gailey: Bills Negotiating with Morrison, Bell
by Joe Buscaglia
posted Feb 23 2012 4:20PM
Despite the major impending free agent every Buffalo Bills fan has on their minds (Stevie Johnson), there are a couple of other players the Bills are trying to take care of.
In need of a strongside linebacker, Bills Head Coach Chan Gailey says the team has been in negotiations with Kirk Morrison to potentially fill that role, but was vague beyond that about what they may do to address the position:
"Well, we've been in negotiations with Kirk Morrison -- we've talked with him," the coach remarked. "We've got a couple of other guys. It might be Moats, it might be Batten, it might be… I don't know who to be honest with you. It might be someone on the team that can do it, or we may have to draft one or sign one in free agency. We understand that we've got to find the right guy for that spot. He may be on the team already or he may not be on the team already right now. We'll just have to wait and see how that pans out. Buddy will have the right answer on that, there's no question."
When left tackle was brought up to the head coach said the team has also been talking with Demetrius Bell about a return.
"We're still negotiating with Demetrius Bell. Chris [Hairston] did make some progress." Gailey said. "He's not the finished end product yet. Can he get there? He might can. I'm not convinced he will, he might can."
Bell and Morrison both become unrestricted free agents on March 13 if nothing is reached with the Bills. Hairston enters his second year with the team.
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EVE LOM Kiss Mix lip balm
- £16.00
cmCreatePageviewTag( sfcm_makePageId( 'Info', true ), sfcm_makeCategoryId( '548413' ), '', '', '10052-_-Info-_--_--_--_--_-'+ (_sfcm_isVIP ? 'Y' : 'N') +'-_-');
Eve Lom's Kiss Mix is a rich, glossy treatment that helps to moisturise and protect tender lips. This cool menthol balm contains zinc oxide which comforts dry lips and acts as a natural sunscreen protecting against harmful UV rays. Use as first aid for chapped lips, or as a regular hydration fix to keep your lips plump and kissable.
cmCreatePageviewTag( sfcm_makePageId( 'Details', true ), sfcm_makeCategoryId( '' ), '', '', '10052-_-Details-_--_--_--_--_-'+ (_sfcm_isVIP ? 'Y' : 'N') +'-_-');
Volume 7ml
UK icon UK delivery
Standard £4.95
Nominated or next day From £8.00
Same day (order by 4pm for delivery within M25) £16.00
Click & Collect icon Click & Collect
We'll deliver this product to your nearest store Complimentary
International icon International delivery
Delivery within Europe £15.00
Delivery to the rest of the world £25.00
Returns icon Returns
It's okay if you change your mind, we offer a 14 day returns policy.


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Posts Tagged 'open it'
Win A 'Zibra: Open It!' From GadgetReview
GadgetReview has teamed up with Zibra to give away one of their Open It sheers. These things are a great addition to any household as they'll transform that once frustrating packaging into butter by easily cutting their way, sa...
Holiday 2008 Gift Guide
Open It! Packaging Removal Shears Review
As a product reviewer, I'm always having a hard time dealing with the way smaller products are packaged. The main proponent of my exacerbation is usually that super sealed plastic that most gadgets are contained with in, like m...


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According to TechCrunch, Apple's work with Near Field Communications (NFC) may bear fruit sooner than expected. Apple hired an expert in the field, and hold multiple patents for the technology, and Steve Cheney believes that they are currently in the process of testing a NFC enabled phone:
But I've learned of an even more revealing sign that Apple will integrate the technology—sources tell me that Apple has built NFC-enabled iPhone prototypes using hardware from NXP Semiconductor, and is testing mobile payments today (NXP is the market leader in NFC and just hired Goldman Sachs to run its IPO).
The existence of prototypes would almost surely suggest that Apple will include NFC in iPhone 5, or whatever Apple decides to call its next iPhone.
This technology will doubtless manifest in iPhone based payment systems, which would then require the rolling out of some sort of dongle or hardware at local stores. It'll be interesting to see how they approach that.


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Military Appreciation Week
Join McKendree University students, faculty, and staff as we celebrate and honor our nation's military by attending one of the several military appreciation week activities from Nov. 11-16, 2013.
Monday, November 11:
Veterans Day Service, Noon outside Bothwell Chapel. A ceremony will be held to dedicate 117th Illinois Volunteer Infantry Regiment, aka "The McKendree Regiment", Civil War Monument. We will also partner with The Fight Continues in the national "Reading of the Fallen" to commemorate fallen soldiers from all U.S. conflicts. Volunteers are needed to read names. If interested, email firstname.lastname@example.com
Tuesday, November 12:
Emerging Leaders Chili Cook-Off, 11am-1pm in Piper Academic Center Lounge
(proceeds go to the Wounded Warrior Project)
Military Appreciation Game: Men's Basketball, 7pm Melvin Price Convocation Center. Wounded Warriors will be honored. Free tickets available with Military ID. To reserve tickets, email firstname.lastname@example.com
Thursday, November 14:
Lunch and Learn, Noon in Piper Academic Center 222. Essie Calhoun, Executive Director of Opal's House and Leon Jenkins, Veterans Administration Representative are the featured speakers.
APO Red Cross Blood Drive, 1-6pm in the Intermural Gym/Melvin Price Convocation Center.
Veterans Education Benefits Workshop, 6pm in Circuit Riders (Bothwell Chapel). Roland Smith, 375th Force Support Squadron Education Center Manager, will facilitate the workshop.
Friday, November 15:
Military Appreciation Game: Women's Volleyball, 7pm in Melvin Price Convocation Center . Military Spouses will be honored. Free tickets with a military ID. To reserve tickets, email firstname.lastname@example.com
Saturday, November 16:
Service Project, 8 a.m. to Noon at Opal's House in East St. Louis. We will be partnering with the Lyn Huxford Center for Community Service to hold a service project at Opal's House. All McKendree students, faculty and staff are invited to volunteer.
Military Appreciation Tailgate, 2-5pm in the Quad. Several military-related organizations and activities will be available, including the Veterans Administration Mobile Center from Springfield, Ill., the USO-Missouri Mobile Unit, The Mission Continues, State of Illinois VFW Service Officers, VFW Post #805, American Legion Post #0283, and holiday card making for the troops.
Military Appreciation Game: Football, 6pm at Leemon Field. All active-duty military, veterans and gold star families will be honored. The presentation of colors will be made by the O'Fallon High School Jr. ROTC and a special military salute will be performed by the McKendree University Marching Band, Color Guard, Dance Team and Cheerleaders. Free tickets available with a military ID. To reserve tickets, email firstname.lastname@example.com.
*A collection drive to benefit Hope for Heroes will be held at all events throughout the week.
For more information about Military Appreciation Week visit mckendree.edu/military


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Midsummer night astronomy sessions available at FRC
Yes, Feather River College has telescopes and an observatory! The FRC observatory will be open Saturday, July 26, from 8:30 to 11:30 p.m.
Charles Arrowsmith, who teaches astronomy at FRC and leads the local RECON project team, will be on hand to help guide visitors through the night sky and to provide information about astronomy activities and education in Plumas County.
Read more: Midsummer night astronomy sessions available at FRCWrite comment (1 Comment)


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Utah Utes football notebook: Utes to return to AT&T Park, site of the 2005 Emerald Bowl
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As you, your child, and your entire family struggle with what the chromosome 22 deletion diagnosis means for you, you'll not only want to learn everything you can about the disorder — you'll probably also want to reach out to others who have faced the same problems, ask lots of questions and explore all the available information.
Fortunately, you're not alone. Many other parents and families have faced this diagnosis, and they're happy to share what they've learned. So we've gathered a list of many of the available resources (both on- and offline) here.
We hope you find these resources helpful. If you know of helpful information that hasn't been included here, please feel free to contact us.
You can also find a list of medical journal articles on the chromosome 22q11.2 deletion on our Resources for Healthcare Professionals page.


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Take Your Career to the Next Level with an Online Degree from UMUC
Choose from more than 100 innovative academic programs in today's top fields. More than 95 degrees and certificates are available fully online.
Earn an Affordable Degree from a Regionally Accredited State University
We're dedicated to helping bring a college education within your reach by maximizing your financial aid, tuition assistance, education benefits, and more.
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Open House at Hagerstown
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Open House in Hagerstown, MD
Thursday, Oct 2
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Ronald Isley has released a video for "My Favorite Thing" a duet with fellow R&B/soul artist Kem that's lifted from The Isley Brothers singer's latest solo album, This Song Is for You .
In the clip, which can be viewed at Isley's official YouTube page, the crooners are lovestruck by their respective women and wait patiently for them to get home. "Come home to me, girl I need you/ I know it's hard to see/ Your love will always be my favorite thing," Ronald sings on the hook.
In a new Billboard interview, Isley had some high praise for Kem, who wrote "My Favorite Thing."
"Working with Kem was just like working with Marvin Gaye , who was a real, real good friend of mine. And like Luther Vandross … because of the way he cares about the music and producing the record," says Ronald. "I put everything in his hands and everything turned out fantastic."
The smooth track is the newest single from This Song Is for You, which debuted at number 27 on the Billboard 200 chart over the summer. The album is the highest-charting release of Isley's solo career.
Copyright 2013 ABC News Radio


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-- Robert Preidt
FRIDAY, Oct. 22 (HealthDay News) -- Differences in the release
of the neurotransmitter dopamine may help explain why men are up to
twice as likely as women to develop alcoholism, a new study
Dopamine, which plays a number of roles in the brain, provides a
feeling of pleasure when it's released by experiences such as
having sex or taking drugs.
The study included male and female college-age volunteers who
underwent brain scans after consuming an alcoholic or non-alcoholic
drink. After consuming similar amounts of alcohol, men showed
greater dopamine release than women. The increased release occurred
in a part of the brain called the ventral striatum, which is
strongly associated with pleasure, reinforcement and addiction
formation, according to the researchers, from Columbia and Yale
Their findings were published in the Oct. 15 issue of
Biological Psychiatry.
"In men, increased dopamine release also had a stronger association with subjective positive effects of alcohol intoxication," Dr. Nina Urban, a study co-author, said in a news release from the journal's publisher. "This may contribute to the initial reinforcing properties of alcohol and the risk for habit formation."
The study also found that repeated heavy drinking episodes
resulted in a decline in alcohol-induced dopamine release. This may
be a factor in developing tolerance or becoming an alcoholic, the
researchers said.
More information
The U.S. National Institute on Alcohol Abuse and Alcoholism has
more about
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.


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Hotel Paradiso is rated with 2-star(s). As there are not too many rooms here, the personal service is outstanding. Central Railway Station makes for simple accesibility to the surrounding area. A well-known landmark, Pirelli Building is a short walk from here, as well as Corso Venezia. If you stay in this accommodation, Bagatti Valsecchi Museum is worth visiting, as it is very close by. Nearby Sempione Park will surely be entertaining.
Booking a room at Hotel Paradiso gives you the benefit of free breakfast during your stay. A garden and a bar/lounge are welcome inclusions in the areas and facilities on offer in this hotel. In the rooms here, your pet is allowed. You can select one of the 17 bedrooms.
Air conditioning is one of the facilities offered in Hotel Paradiso. A housekeeping service is also one of the services provided. A convenient way to stay in touch, wireless high-speed Internet access (complimentary) is part of the room facilities here. In the bathrooms of this property, a complimentary toiletries set can be found.
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|Note: It is the responsibility of the hotel chain and/or the individual property to ensure the accuracy of the photos displayed. We are not responsible for any inaccuracies in the photos.
Please provide this reference number to our customer service center representative on request, so we can help you better


text:
Narrow your search
Starting next month, the software maker will phase out support for the older discussion hubs, pointing users instead to its various Web-based forums.
Verizon, Sprint, and Time Warner Cable agree to block Internet newsgroups and Web sites nationwide that disseminate child pornography, according to The New York Times.
Getting Newsgroups via Comcast
Netscape newsgroup for asking tech support questions
"WM/PolyPoster Virus Steals User Documents And Posts Them on Usenet Newsgroup Boards"
N.Y. state attorney general says he found child porn on 88 Usenet newsgroups. As a result, Verizon is deleting tens of thousands of them.
The Recording Industry Association of America chooses a new target: Usenet. RIAA attorneys claim binary newsgroups are rife with copyright infringement--and they may even win.
After New York state Attorney General Andrew Cuomo's threat of legal action, Comcast has agreed to curtail Usenet access. It's still not clear what, if any, newsgroups will be removed.
Andrew Cuomo says the Time Warner unit will delete child porn when notified (it already does) and remove sexually explicit Usenet newsgroups (AOL stopped offering Usenet in 2005).
New York state attorney general said he successfully pressured ISPs to limit the Usenet newsgroups they would offer. That doesn't mean they're blocking access to third-party services.


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JOPLIN, Mo.—Thanks to the generosity of the caring people of the Four States, Children's Miracle Network raised $745,000 in fiscal year 2010 through various fundraising events and direct donations.
Children's Miracle Network Supervisor Kathy Watson appreciates the continued support of the community especially in these difficult financial times. "It is amazing to see the generosity of so many individuals," said Watson. "Without the help and support of local donors, we would not be able to make a difference in the lives of so many children."
Children's Miracle Network provides assistance to children from birth to 21 years of age in a 14-county area in Missouri, Kansas, and Oklahoma. All money raised stays local, helping children and their families. Children's Miracle Network helps furnish and maintain the Freeman Neonatal Intensive Care Unit (NICU), provides funding for local community organization pediatric needs, and provides pediatric emergency equipment for area agencies.
In fiscal year 2010, April 2009 – March 2010, Children's Miracle Network provided direct financial assistance to more than 500 families and granted charitable distributions to community organizations and agencies serving children.
Organizations and projects receiving support included:
About Freeman Health System
Not-for-profit, community-owned, and locally governed, Freeman Health System is a 404-bed, three-hospital system. Based in Joplin, the fourth largest metropolitan area in Missouri, Freeman provides comprehensive healthcare and behavioral health services to an area that includes more than 450,000 residents from Missouri, Kansas, Oklahoma, and Arkansas. For more information, visit freemanhealth.com or facebook.com/freemanhealthsystem.
For media inquiries, please contact Freeman Media Coordinator.