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Book cheap hotels in Moldova from various booking service providers
Moldova is a landlocked country in the east of Europe to the north from the Balkan Peninsula. It is located in a region with picturesque nature often called "the garden of Europe", in the basin of the Prut River. The capital of Moldova is in the city of Chisinau. Thousands of tourists visit this nice city any time of the year and walk along its streets in the shadow of numerous trees. The second largest city in Moldova is Bahti known for its beautiful old district and a nice pedestrian zone around the main square. Ungheni is one more place with a big number of attractions. View more information about Moldova at Moldova Travel Agents, Accommodation, and Tours
See other countries in Europe

subset: commoncrawl


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Clarks Wave.NomadSKU: #8076010
Product Information
- The Wave.Nomad is part of the Clarks® Wavewalk™ Collection.
- Take your next adventure with the comfort-driven Wave.Nomad sandal from Clarks.
- Premium suede and synthetic upper with an adjustable hook-and-loop strap and buckle closure that allow for a easy on-and-off wear and a secure fit.
- Soft synthetic lining ensures an abrasion-free environment for all-day wear.
- EVA-cushioned footbed massages the foot with each and every step.
- Flexible rubber outsole delivers long-lasting durability on a variety of surfaces.
- Imported.
- Measurements:
- Weight: 15 oz
- Product measurements were taken using size 12, width D - Medium. Please note that measurements may vary by size.


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Are you looking for the best Smartphones powered with Quad-core processors for cheap price? Then you are at the right place, as today I am going to write an article about the best Quad-core Smartphones that are priced under Rs 15,000. Read this article and you will be able to find out your device from the list below.
While taking about Smartphones all we look ahead is none other than the lightning speed performance. It is true that we all need high speed devices that does not get lag even a bit. Such devices are releasing widely by many manufacturers all over the world. But these high performing devices by most popular manufacturers such as Sony, Samsung etc are highly priced and could not be affordable by common people. But on this article we are going to find out the Quad-core Smartphones that are very cheap in price and high in performance. Let us go through those best Quad-core Smartphones that comes under a price range of Rs 15,000.
Xolo Q600
This is a 4.5 device featuring FWVGA display having 854 x 480 pixels of screen resolution. Moreover Xolo Q600 is a dual-sim compatible device running Android 4.2 Jelly Bean. While taking about the processor delivered within this device, it has got a quad-core processor that is being powered with a Mediatek chipset and clocks at a speed of 1.2 GHz of speed. On the other side, the device also features a GPU powered by PowerVR SGX544 with a speed of 238 MHz. One among the drawback regarding this device has the unimpressive RAM which is only 512 MB. It do features dual-camera with primary having 5MP autofocus with LED flash and a 0.3 MP secondary camera for video calling. Moreover there is 4GB internal storage and do support microSD card up to 32 GB. 2000 mAh battery for a quad-core powered device not much impressive, but still will be able to give you juice up to 333 hours of stand by time. Finally the device is priced under Rs 10,000 and hit the market at a price of Rs 8,999.
Lava Iris 504Q
This is yet another Quad-core powered Android 4.2 Jelly Bean running device that is priced at Rs 13,499. Lava Iris 504Q also features an impressive 5-inch display that offers an expellent IPS screen with HD resolution having 1280 x 720 pixels. Another thing to note is the powerful 1.2 GHz quad-core processor along with 1GB RAM which altogether deliver smooth performance. In addition to that the dual SIM compatibility of this device makes it much more efficient for Indian consumers. While talking about the camera, it has got an 8MP shooter along with BSI sensor and LED flash at rear side and a front facing 2MP camera. Lava Iris 504Q is completely compatible for shooting videos at 1080p. 4GB internal memory also has been delivered to this device and could be expandable up to 32 GB via microSD card. The battery delivered within is large enough to offer 2000 mAh battery which do gives talk time which is not so bad.
Xolo Q1000
This is a 5-inch device from Xolo that comes at Rs 13,990. The IPS display featuring 1280 x 720 pixels of HD screen resolution along with 295 PPI of pixel density is an impressive thing to be noticed. The display of Q1000 also features scratch restistant Dragon Trail Glass. On the performance side, it do delivers a 1.2 GHz quad-core processor along with 1 GB of RAM. The device comes with Android 4.2 Jelly Bean pre-installed. Q1000 is dual SIM supporters. In addition to that, it do have an 8 MP primary camera and a 1.2 MP secondary camera. The device even supports full HD video playback. On the other hand, the 4GB internal memory is expandable up to 32 GB with microSD. Finally the device has been packed with a 2100 mAh battery which delivers enough juice to keep your device powered for hours.
Videocon A55HD
This is a 1.2 GHz quad-core powered device from Videocon that comes with a budget rate of Rs 13,499.
As the name itself suggests, the Videocon A55HD features an HD display with an excellent 5-inch screen capable of delivering high screen resolution of 1280 x 720 pixels. Like most of the device listed here, this device too is a dual SIM compatible. While talking about the operating system, the Videocon A55HD comes running Android 4.2 Jelly Bean. In the field of camera, it do delivers a dual-shooter featuring 8 MP camera on rear side and a 3.2 MP secondary camera. The device performance smoothly as the RAM comes within is 1 GB. Apart from that there is also 4GB on-board storage along with microSD support up to 32 GB. Another great feature is the Bluetooth 4.0 support for high speed file transfer across Bluetooth enabled devices. On the side of battery it do delivers 2000 mAh.
Karbonn S2 Titanium
This is one among the top best Quad-core Smartphone that is available to you at cheap price. Even though the device is priced very cheat at Rs 10,790, it do delivers wonderful features. First of all there is a 5-inch display capable of delivering 854×480 pixels of screen resolution. Karbonn S2 Titanium also comes running Android 4.1 Jelly Bean. In terms of processor it has been packed with a quad-core processor clocking at 1.2 GHz of speed. On the other hand, Karbonn has not been back in camera too. The device sport out an 8 MP rear camera along with a 2MP secondary camera. When it comes over the field of memory, it features a 1GB RAM and a 4GB internal memory which can be further Expandable up to 32GB via micro SD. Like most of the devices listed here, Karbonn S2 Titanium also holds a 2100 mAh battery under the hoods.
Even though most of the Quad-core devices are priced at high rate, you can satisfy your hunger for owning such devices at cheap rates through these smartphones. As every coin has its rear side, buying a high-end Smartphone available at high cost will be more recommended if you strictly need your device to be a high performing one.


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Or, they might need to get outside to get some more sunshine and activity. As we are entering into a big-deal flu season, my inbox, Twitter account, and my Facebook newsfeed gets inundated with anti-vaccine information arguing against getting the Swine Flu vaccine. Meanwhile, more credible sources like the CDC argue in favor of getting vaccinated.
One thing is certain, though. Vitamin D is needed for a whole bunch of cellular processes, and many people suggest that Vitamin D is the important vitamin for battling the flu once you've got it. Supplementing the diet with Vitamin D from a pill is a good idea, of course, and it will help you ensure that you are getting enough, but I say take it one step further. Get outside while it's still sunny outside and the weather is reasonable. Get that sun, and get that physical activity.
This is especially important, as shown in Dr. Melillo's book, Disconnected Kids.
Here's the email that I got from Dr. Broussard, from Lubbock, TX.
Millions of Children May Need Vitamin D Supplements
Although outright vitamin D deficiency in U.S. children appears rare, close to 20% of American youngsters — representing many millions of children — may not be getting enough of the nutrient, researchers said. Data from the National Health and…
full story http://www.medpagetoday.com/Pediatrics/GeneralPediatrics/tb/16625
Source reference: Mansbach J, et al "Serum 25-hydroxyvitamin D levels among US children aged 1 to 11 years: Do children need more vitamin D?" Pediatrics 2009; 124: 1404-10.
Todd Lloyd, DC


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New ALPA 12 FPS (focal plane shutter)
Continuing with the Photokina 2012 announcement wave, we have a new modular piece from Alpa, the Alpa 12 FPS. FPS in this case does not stand for frames per second, but rather, focal plane shutter. It is interesting that medium format and RED continue to be leading the modular wave, with most of the camera manufacturers continuing their four corners strategy in this matter.
Details and specs at Photoscala.de (computer-translated).
PS: "Four Corners" was a basketball strategy before the shot clock, where teams with a lead would just sit on the ball for minutes at a time, waiting for the game end.


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Rogue 24 in DC - Report
Chef RJ Cooper hit a home run last night.
Oh sure, a couple of swing-and-a-misses early on, but he doesn't call his 16 course meal a Progression for nothing. It really does evolve, and it was a success.
Rogue 24 took a lot of flack in its early days for starting off with a rather imposing 'contract' to dine there. Ultimately, though, it turns out to have a very casual vibe with all diners no more than a few feet from the centralized kitchen. Anyone who wants to can talk up the chef. Or flag down the cooks/sommelier/servers who are kept in constant motion preparing and modestly presenting their parade of wares.
At the prices they charge, you are going to get a bit of theatre with your dinner, but it is all in keeping with the success of the dishes. Extra props for including some tastes (the bitterness of vegetable ash, the suppleness of tongue) that other high-end chefs would shy away from. Run away from, actually.
I'm not going to go into a description of the dishes. It's a glorious amount of fun to discover for yourself.
Purse string notes: It's $110 for the 16-course Progression, and it's hard to imagine sitting any longer or having the capacity for more food. We were there for about 3 hours. There is the eponymous 24-course option as well.
re: VaPaula
Thanks for asking. Since there is no choice in the matter, it's not like my advice is going to do you any good, plus it could be that the menu will change quite a bit if you decide to go.
The courses really hit their stride after the first two or three. There was a string of about seven courses in a row that were very impressive on several levels. Squab, tongue, swordfish, baby carrots, asparagus, egg, and mushroom crostini. The last two desserts were a fitting end to a meal with quite a few exclamation marks.
The more I think about it, the more $110 seems like a bargain.
re: Doh
I have no idea if you are in the minority or not. I get the impression that the prices used to be higher (though I am not certain). If so, that could mean the initial reaction was muted. The restaurant was filled last night, though it took a while.
I have been to quite a few places in DC where I could spend half the amount.... but I would much prefer one meal like last night to two that are not so good. There are too many places in DC where 3 courses are $50+ that I don't care to return to.
re: Steve
It's interesting that desserts were a highlight for you, because they were not for our visit (last year). I remember one dessert was described as the chef's attempt to capture the flavor of bubble bath. The effort was successful, and somewhat interesting, but honestly I'm not sure why the chef thought it was a good idea to finish the meal with a dessert that tasted like soap.
Purse string notes: It's $110 for the 16-course Progression, and it's hard to imagine sitting any longer or having the capacity for more food. We were there for about 3 hours. There is the eponymous 24-course option as well.
Just to present a different experience. We ate 24 courses in maybe 2.5 hrs, and we weren't stuffed by any means. I believe 24 courses was $120, not sure what it is now.
re: Worldwide Diner
The 24-course seating is 185/person. At least it was in January (when Andres was subbing in for RJ in the kitchen).
re: ipsedixit
Website says $135. There must've been a special ripoff charge associated with Andres.
re: Worldwide Diner
Hah! I believe that prices have been lowered to get more people through the door. But that's simply my take on it. It's only this week that prices appear on the website. Before that, you had to inquire.
FWIW, I asked the Office Manager, and she said that 60% go for the 24-courses. So that seems to be the popular option.
re: ipsedixit
I was at Minibar in the early days when it was something like $60. What does it cost now? I'm afraid to find out.
Minibar was impressive. In my original post, I said it was full of fresh air, sunshine, and forgetfulness.
Rogue 24 is more daring in a way, and has the feeling of a 'next step.' I do think the chef has created something new in style and substance, but he still found the deliciousness within.
re: Worldwide Diner
In terms of timing, I guess it is somewhat up to the diner. I suppose we simply lingered over each course more. We had a 7pm reservation. We were among the first to arrive, and we were the first to be seated.
Heading there myself in 6 days. Can't wait. Doing Taro's Omakase, Elisir's Tasting, and Rogue24 on three straight nights.
re: uhockey
Life is so unfair.
re: ipsedixit
ipse - unless it's channeled creatively, envy can only tear one apart.
re: hill food
Ipsedixit doesn't have it so bad himself out there in LA. :-)
If the Kings make the finals I'll be looking for last minute recommendations from him soon.
re: uhockey
Aren't the Conference Finals enough? :-)
re: ipsedixit
No. This is a 11 year old promise to myself. :-)
I went there last night to celebrate a dear friend's birthday. I wanted to do 16 courses, but 3 courses in, he wanted to upgrade to 24 and they let us.
I loved the experience. The food is wildly inventive and absolutely gorgeous. Most dishes contained at least one ingredient I was unfamiliar with. There were a lot of hits and several misses as well. I find myself being unable to describe it.
I can tell you one thing though: I'm hung over this morning. We got the premium beverage pairing, which involved a lot of alcohol - a mixture of cocktails and wine, which was a bit odd and contributed to my hangover. In retrospect, I would have been fine with 16 courses. It felt like overkill after a while - and especially when the alcohol really started kicking in. And by the way, I'm not a lightweight in the booze department, so you "cheap date" types, beware!
The bill came to just under $1000 for 3 people, including tax and tip. Ouch. Definitely not a place I would frequent, but as a special occasion place, it was spectacular.
re: woodleyparkhound
RJ is a great chef. Can't wait to see what they're turning out on Saturday, but will be mindful of the booze as I'm staying with family in Clifton.
re: uhockey
They offer non-alcoholic pairings.
re: woodleyparkhound
One of the pairings (I didn't get, but I saw) was a mezcal highboy, and the dessert pairing was a high-alcohol madeira, so I can see where it packed quite a wallop.
I avoid that sort of thing as I usually prefer just to taste the food.
re: woodleyparkhound
How much does it cost to add the cocktail pairings? And wow, it almost sounds like they pour a full cocktail with every course!
re: air
Sorry, but I don't recall. I do remember that they have regular alcoholic pairings and premium alcoholic pairings. We got the latter, which cost $15 more person than the former, but I can't remember the base price of the pairings.
There was a drink served with every 3 courses. (See my post below.)
I found the menu we were given after dinner on 5/15/12. I was so drunk when I came home that I'd forgotten they gave us this.
The Journey
snacks - compressed melon/potted/cracklings
madai - lime/coconut/ginger/tapioca/coriander
sturgeon - ossetra/cucumber
drink - bombs over blagden - dolin blanc/cocci vermouth di torino/john l. sullivan irish whiskey/tea
ox heart - strawberry/smoked mustard/ice fungus
urchin - ink/squid/sea grass/bread
scallops - peas/vanilla/lemon
drink - sineann - gewerztraminer/yamhill-carlton/or/'10
tuna - avocado/cracklins/smoked chili
foie gras - mango/benne/sesame
chantrelle - asparagus/parmesan
drink - french invasion - kah reposado tequila/popcorn/yellow charteuse/lemon
crab - rice/blood orange
tomato - suspended garnishes
potato - ocean grass/rouille/mussel
drink - sanguis "uncloudy day" - chardonnay, rousanne, & viognier/santa ynez/ca/'09
swordfish - olives/citrus/mortared scales
gyro - tzatziki/cucumber/butter lettuce
asparagus - porcini/white chocolate
drink - manabito - kimoto junmai ginjo sake/akita/jp
pigeon - bull's blood/onion/nasturtium
araucana egg - migas/bacon bouillon/flowers
carrots - terrarium
drink - el padre - boosmsa oude genever/cocci di torino sweet vermouth/orange bitters/port charlotte
snails - ham/potato/duxelle
tongue - cipollini/bread/cherry
yogurt - olive oil/honey/citrus
drink - r. lopez de heredia "vina tondonia" - tempranillo/rioja/sp/'01
lemon - marshmallow
coffee - cream/caramel/hazelnut
happy endings - little things/small bites
drink - felsina vin santo - trebbiano/tuscany/it/'03
re: woodleyparkhound
Okay, I'm probably still a bit jaded by the experience, but on the whole I will absolutely say that Rogue24 operates on the level befitting a US Michelin 2* restaurant.
Having been to many of the most highly touted US restaurants employing a decent degree of 'modernist' technique (Aliea 3x, Schwa, Avenues w/ Duffy, The Bazaar, wd~50, moto, VOLT, ink, etc) I will say that of the group only Alinea more consistently 'wowed' with each dish and while your mileage may vary, I found the setting at Rogue superior to all of them not only because of the open kitchen, but because the music fit my palate as well as the food while the servers were all absolutely on point at all times with ample descriptions, flawless timing, and a jovial attituted.
Aside from all of the above, other aspects of the experience that truly wowed were how smoothly the expiditing from the kitchen seemed despite a large number of tables at varuious stages in 'The Journey" and just how active RJ is not only with the kitchen but with the crowd - the man is like the dining room manager and the chef in the same breath.
I did a mixed drink pairing - IE, cocktails were served with booze while wines (save for champagne with the caviar dish) were replaced with distilations, juices, etc. The smoked coke with lime and hickory was a favorite, as was "The Dude" (themed from my favorite film ever, yet another area in which the restaurant's sensibilities matched my own.)
My full thoughts will eventually get blogged, though I'm hideously backlogged right now, but suffice it to say I had an amazing time and would easily place Rogue in my top 5 meals all time in terms of overall experience. Admittedly not every dish was an out of the park smash, but many were, and only one of 24 left me uninspired.
The 2* review from the local press is a joke.....and if you haven't been, you should go and verify that fact for yourself. While I liked Komi a lot (and no longer have any interest in Andres' games with minibar) for my money Rogue is the best restaurant in DC by a pretty wide margin.
re: uhockey
So have you made your plans to visit LA yet? Only one more (formality) game to go for the Kings.
re: ipsedixit
I've been a fan for too long to count my chickens before the eggs get all smashed to hell. **glass half empty** :-)
Can't plan till the schedule exists.
re: uhockey
...and here it is.
The Gist: Taken directly from the website because I couldn't possibly sum it up better myself, "Rogue 24 is all about the unexpected…to wildly imaginative dishes and the theater-like setup where the kitchen acts as a culinary stage. Rogue 24 exemplifies thinking outside the box, exploring possibilities while maintaining the fundamentals of classic cooking techniques honed in centuries of home and commercial kitchens. The culinary team applies advanced kitchen technologies and equipment to classic dishes to create a new way of looking at food."
The Why: During my May 2010 visit to the Nation's Capital I took a chance on a 24-Course menu from a chef I knew only a little about – RJ Cooper at Vidalia. That night, served by RJ and one assistant at what was essentially a modified table in the lounge myself and seven other guests experienced the brilliance that would blossom into Rogue 24 and subsequent to that visit I would also get to know RJ more as we chatted and e-mailed, often about food and equally frequently about the Buckeyes and Wolverines. In a trip that included meals at CityZen, Citronelle, Restaurant Eve, The Inn at Little Washington, Volt Table 21, and more it was Vidalia 24 that stood out and it was only my work and travel schedule that had prevented me from going Rogue for so long.
The Reservation: Okay, so here is the part where I disclose that this whole meal was on the house. Why, you might ask? Well, because RJ Cooper is an unfortunate optimist who likes to bet dinner on the Michigan Wolverines. In theory he still owes me a dinner in DC – purportedly at minibar – but I'll save that rant for another time (let's just say their reservation policy is not as egalitarian as they'd like to pretend) and simply say that while I did not have to deal with the reservations policy and did not receive a bill I left an appropriate tip and was treated identically to the tables surrounding me…aside from, getting an extra earful of harassment from the Chef.
The Space: Admitting that Blagden Alley is not exactly the most glamorous locale in Washington DC the area certainly doesn't seem as 'dangerous' as many have claimed…as a matter of fact, I saw far fewer vagrants hanging around Rogue than I did the prior night at Elisir and with free parking (or Valet) readily available the best way to describe the setting is 'industrial' – no different than Saison in San Francisco or Publican in Chicago – and much better lit than either.
Getting past the location and walking through the door in the wooded façade the first thing one sees is the hostess stand and lounge, the former occupied by a pleasant young woman who confirmed my reservation and the later filled with wooden furniture, leather seating, and various flowers and gadgetry. Beyond this – the restaurant – a space that without lie or bias I can say is the coolest restaurant layout I've ever seen…the kitchen literally in the center of the room with tables on all sides providing a true sense of dining theater unlike even the best "kitchen tables" or "chef's counters."
All stainless steel, ovens, burners, steamers, and prep stations at the center with brick walls and custom lamps overhead the diner is next sat at sturdy wooden tables sans tablecloth where the choice of focus is one of two things – your dining partner or the kitchen itself, a kitchen where RJ works, roams, mentors, and mingles seamlessly acting as chef, teacher, host, and occasional server. With a bar at the back and mixologists crafting up cocktails for the lounge and dining room plus a soundtrack rife with the Strokes, Stones, Who, White Stripes, and Johnny Cash the space is lively but not loud – a place where you can get totally lost in the full experience without feeling overwhelmed by any single detail, station, or person. For me, it is the perfect restaurant for a solo diner and a great place for anyone who truly wants to see how a professional kitchen really works – there are no secrets here and no place to hide.
The Service: I'll admit I'm a bit old fashioned when it comes to service at a restaurant with Rogue 24's price point – I'm the sort of person who likes a captain with one to two servers in his/her brigade and this is largely due to my attention to detail regarding plate presentations as well as the idea of getting a 'feel' for your server. Obviously such a setup is difficult to accommodate in a setting like that on Blagden Alley not only due to the sheer volume of courses but also due to the layout of the room and as such Chef Cooper has found a way around it – by making sure that every single person who delivers a plate, from the hostess to the pastry chef to the kid working stage, presents the dish with thorough description of sourcing and technique along with a smile and some whimsy. To me, the service was Alinea with a little more tongue-in-cheek and my primary 'captain' (though I have no idea if they use such terms at Rogue) was a delight…it felt like everyone working there loved working there and watching all of the tables around me the mood was contagious – everyone seemed to be having a great time.
The Food: The reason the restaurant is called Rogue 24 is the 24-course menu entitled "The Journey," a $135 chef's tasting whose low cost defies logic. The diner is additionally offered a variety of beverage pairings to go with the menu and having heard many persons with far greater tolerance than I state that they left rather inebriated I asked to have a mix of alcoholic and non-alcoholic beverages totaling 3 drinks worth of alcohol delivered over the course of the subsequent 4 hours.
Drink 1: R24 Cream Soda with Madagascar Vanilla and Caramel: Served to me in the lounge while I waited for my table to be readied it was here that I knew a mixed pairing would be just fine. Sweet yet just a touch savory from the addition of pickled cherries and with bubbles more befitting champagne than soda plus fancy ice cubes this was my favorite non-alcoholic beverage of the meal (and I'd see it again later as part of the pairings.)
Drink 2: Smoked Cola with Hickory and Lime: Making quick work of the Cream Soda as I waited in the lounge and talked with RJ about the Kings ongoing run to the Stanley Cup my second beverage would not quite measure up to the first but this was probably only because I really love cream soda. Featuring those same bubbles, ice cubes, and steel straw this 'cola' was not dissimilar to lime coke, but with the added nuance of woodsy notes the flavor was almost boozy like a rum and coke without the buzz. If I had this sort of kitchen gadgetry at home I'd be smoking all my diet colas daily.
Pairing 1: Rosewater with Hibiscus and Lemon: With herbal infusions all the rage at many fine dining establishments and rosewater often tasting soapy to me I met this drink with a touch of trepidation but after taking a sip to acclimate I was admittedly impressed by the restraint shown in the florals – a slight linger on the palate after a punchy lemonade front side.
Course 1: Compressed Melon/Meringue/Cracklings: Served as 'snacks' this trio of bites consisted of a compressed musk melon stuffed with whipped parmesan, a slice of crispy iberco ham, and a slice of green almond at the right, a crispy Pork Rind with Detroit BBQ Spice at the center, and a tomato macaron with white truffle furthest left. Sweet with salty, salty with a touch of heat, and finally acid and umami you could call these canapés or an amuse – either way they were complicated, flavorful, and a great opening volley (they also would have cost $4-5 each at The Aviary in Chicago.)
Course 2: Madai/Lime/Coconut/Ginger/Tapioca/Coriander: Served with tweezers this plate, perhaps best classified as an amuse following the canapés, was a great glimpse of what was to come in terms of complexity, balance and nuance. Beginning at its base with a smooth and lean slice of fish and subsequently accenting with frothy coconut milk with hints of ginger, chili, and lime plus cilantro and crunchy puffs of tapioca it touched on so many tastes and textures at once that one only wished there was more than a single bite of this Thai inspired Tai.
Pairing 2: Cuvee No 734 Champagne Jacquesson: An obvious choice for caviar you'll never hear me complain about good champagne and this one, requested as a small pour, was rich and acidic with just a touch of fruit that worked beautifully with the only dish with which it was paired.
Course 3: Sturgeon/Osetra/Cucumber: Having had something similar at Vidalia 24 this impressive portion of briny Osetra was delivered over cucumber gelee and smoked sturgeon alongside a toasty brioche roll rife with butter. Generally not one to fancy smoked fish I will simply say here that when done right, as it was here, I could certainly get used to it – it was so mild, so tender, and so flavorful that had RJ not told me I'd have assumed it was king crab just as it is at Joel Robuchon. Once again, I really have no idea how they are making money charging $135 for this menu.
Pairing 3: Riesling Lactart/Pickled Grapes: Composed to compliment the next three courses this drink was described as sweet Riesling cooked down to syrup and mixed with soda water plus pickled grapes to form a flavor reminiscent of the Alsatian wine minus the booze and while I'm certainly not an expert on wines, regions, or Rieslings the slight sweetness, impressive minerality, and rich mouth feel were quite dramatic.
Course 4: Urchin/Ink/Lardo/Squid/Bread: Read the ingredients and I'm rather certain you can guess just how good and just how umami laden this dish was. Featuring squid ink soaked bread, creamy urchin draped in lardo, clamato Gel, a firefly squid, and something my server referred to as "sea air" this was one of the best dishes of the night – an assault of brine at first that slowly gave way to a sweet gossamer finish.
Course 5: Ox Heart/Strawberry/Smoked Mustard/Ice Fungus: In a meal with two dozen courses I guess it should come as no surprise that one simply did not work for me, and this one was it. Clearly focused on the interplay of tastes, textures, and temperatures with the offal shredded, the strawberry a silky potage, and the mustard an ice cream while the fungus and mustard seeds were presented in their natural state this was simply too 'mustardy' for me – a dominant flavor that overshadowed the rest to the point where the ox heart could have been any protein confit and the strawberry just came off as a non-descript sweetness.
Course 6: Scallop/Peas/Vanilla/Lemon: Moving back to dishes that wowed (and continuing this pretty much through the rest of the savories, this squared dish reminded me of Guy Savoy's "Peas all Around" in that it took the simple pea and truly explored all that it can be. Comprised of a pea veloute, a spheriphication of pea juice, dressed pea tendrils, and fresh English peas garnished with vanilla, salt, pepper, and finally a grilled scallop plus "mint air" there was no part of the palate that went unaddressed; a beautiful dish both on the plate and on the tongue and a deft juxtaposition of classic skills and cutting edge techniques.
Pairing 4: Bombs Over Blagden: A play on both an Outkast song and the Irish Car Bomb this two part drink consisted of a shot of John O'Sullivan Irish Whisky with Caribbean Sunset Tea Spheriphication alongside a Vermouth Cocktail with Allspice Dram, Orange Bitters, and simple Syrup. Not a whisky drinker by any stretch of the imagination and also not keen on the alcoholic kick of Vermouth I tasted each separately – bitter and slightly less bitter – before pouring the shot into the cocktail and finding by some miracle that the flavor was mellowed slightly and even juicy, aromatic, and pleasant despite still being very bitter. Interesting, and best enjoyed in very small sips, it did go nicely with the majority of what followed.
Course 7: Tuna/Avocado/Fried Rice/Smoked Chili: A unique spin on sushi, this brightly colored dish featured supple tuna tartare wrapped in compressed avocado and topped with wild rice fried to crisp and then completed the composition with "smoked chili" paste, sriracha mayo, and finally a wasabi leaf giving the whole plate a lingering burn that much to my surprise worked point and counterpoint with the cocktail with each mellowing the other and giving rise to smokiness in the fish and sweetness in the drink.
Course 8: Foie Gras/Mango/Benne/Sesame: To the best of my knowledge benne is just another name for white sesame seeds but whatever the case may be, this was shaved foie gras served over a sort of black and white sesame seed crumble along with a few dots of mango puree adding just a bit of sweetness. Light but full of flavor it really does not take much to wow me with foie gras and the impressive bitter/sweet and crunchy/creamy juxtapositions worked very well.
Course 9: Mushroom/Asparagus/Parmesan: One bite, and probably the best single bite item of the meal, this dish featured an earthy chanterelle mushroom crackling topped with chopped morels, sautéed asparagus, and a dusting of sharp parmesan. Earthy, vegetal, and the very definition of umami I could have eaten a bowl of these sort of chips.
Course 10: Crab/Rice/Blood Orange: The entry to double digits proved to be another dish where one flavor unfortunately seemed to overwhelm the others, though not quite to the same degree as the mustard dish. Featuring tender and sweet Chesapeake Bay crab over creamy Chawanmushi with puffed forbidden rice and "jasmine rice air" adding texture and aromatics, respectively, my first bite of this dish was excellent but having neglected to fully mix the composition subsequent bites were largely nothing but citrus, an effect of both powdered orange zest and blood orange gel. Generally not one to fancy shellfish with strong citrus components I'm sure part of the unbalance of this dish was my own palate and pattern of consumption, but it probably also could have done without the intensely tangy powder/zest.
Pairing 5: Jasmine Rooibos Tea: Having stuck largely to water and tiny sips of the B.O.B. during the previous four courses this was a nice change of pace – nothing fancy, just really good tea, unsweetened, and served hot.
Course 11: Tomato/Suspended Garnishes: An interesting dish in its execution and a delicious dish in its flavor this semi-solid shot of tomato, chive, thyme, and watermelon was something like a tomato gazpacho with a bit more sucrose and with a texture not dissimilar to an posset I particularly liked the presentation – a true work of art.
Course 12: Potato/Ocean Grass/Rouille/Mussel: A spin on moules frites this clever presentation placed two briny mussels in a sort of glass ash tray and paired them with a sauce of olive oil, garlic, saffron, and chilis while an orb of purple potato accented with crunchy ocean grass and breadcrumbs for texture served as the 'frites' component. Non-traditional to be sure but buttery, briny, and aromatic in spades this was another highly successful dish that additionally went very well with the herbal earthiness of the tea.
Pairing 6: No Gin 'n' Tonic: I like gin but was already feeling the previous alcoholic beverages and as such this reduction of gin syrup with lemon and orange oil, juniper berry, bay leaf, and fever-tree tonic was quite welcome. Apparently made much like the Riesling Lactart and again "boozy without the buzz" I particularly liked the use of bay leaf, a liberal aromatic note on the palate that served to meld the bitter and the citrus without muting either.
Course 13: Dover Sole/Brandade/Lemon/Squash: My favorite dish of the evening (if not of the entire trip) was a tender strip of Dover Sole simply prepared in a pan and presented on a large white plate atop brandade pudding with a light garnish of squash blossoms, shredded summer truffle, and confit of lemon. Generally not wowed by sole as I find it somewhat bland and almost always overwhelmed by its sauce (whether butter, mustard, or otherwise) this presentation took the fish to a whole new level by instead exploring its subtleties – at times herbal, at times sweet, and even by forcing it to be 'fishy' with the brandade. It was inspired, it was beautiful, and if served in the 'whole' sole format that so many restaurants use when serving this fish I'd happily pay the $135 tab for this dish alone.
Course 14: Gyro/Tzatziki/Cucumber/Butter Lettuce: A one bite wrap wearing its influences on its sleeve this dish consisted of a piece of crunchy lettuce cupping lamb tartare, Tzatziki espuma, zatar, and finally a cucumber blossom. A play on expectations the flavor said gyro while the texture and temperature harkened salad – a light and refreshing bite well placed between two of the more substantial courses of the night.
Course 15: Asparagus/Porcini/White Chocolate: Described as "Soup and salad" by RJ and then elaborated on by my captain this dish featured a salad at center and a soup chaser, the first an exploration of white asparagus featuring blanched white asparagus beneath an asparagus chip and asparagus "air" along with emulsified olive oil and grilled porcini and the second a creamy porcini veloute topped with white chocolate foam, and chive oil. Earthy and aromatic yet surprisingly light the focus of this dish seemed to be the contrast of textures but at the same time I'd be remiss not to mention my shock at how delicious the soup – flavors I'd never dreamed of pairing – was.
Pairing 7: Orange Bitter, Vermouth, Pickled Cherries, Scotch: Clearly the mixologist was having a 'bitter' sort of night and having already mentioned my personal tastes it goes without saying that this drink was a challenge for me – much like Bombs over Blagden small sips were key and most went back to the kitchen unconsumed.
Course 16: Pigeon/Bull's Blood/Onion/Nasturtium: Next to the Sole this was my second favorite dish of the evening as half a pigeon was presented alongside accoutrements including beets, green strawberries, sorrel, nasturtium, and Vidalia onion marmalade in a low bowl. With the breast skin crisp while the meat remained tender, the leg a sort of confit disc, and offal including the heart providing a light but notable gamy sapor each bite of this dish was a bit different than the last but all were excellent and the heft of it stood up admirably to the pairing.
Course 17: Araucana Egg/Migas/Bacon Bouillon/Flowers: If you know me or have ever dined with me you know how I feel about egg based dishes, particularly those in a broth or porridge, and this one was no different. Featuring a "63 Degree" Egg – perfect and runny – in a broth of garlic, pimenton, alfalfa, and pork harkening the traditional Spanish flavors of migas and touched with a small spoonful of breadcrumbs this was at once comfort food and fine dining, an ethnic classic all gussied up but maintaining its flavors – a recurring theme from the talented and diverse kitchen staff.
Course 18: Carrots/Terrarium: Much like the soup and salad dish after some hefty protein dishes this elegant dish came at a perfect time and served in a sort of half glass it featured smoked carrots amongst earthy colors, shapes, and textures created from crushed hazelnut "soil," orange gel, green goddess ice cream, and the carrot's greens dressed in light vinaigrette. Not wanting to repeat the mistake of the crab dish given the orange gel I made sure to mix this dish thoroughly and the results were beautiful, a highly vegetal mélange with sweetness, bitterness, acid, and earth all in equilibrium.
Pairing 8: R24 Cream Soda with Madagascar Vanilla and Caramel: A return from my beverage in the lounge, just as good the second time.
Course 19: Snails/Ham/Potato/Duxelle: In a word, rich. In two words – really rich as plump Burgundy snails and fragrant morel duxelle swam in savory ham consommé topped with potato espuma and foam rife with the essence of buttery baked potatoes. Small in portion but enormous in flavor this was another standout and probably the most "French" dish in an evening that spanned globally.
Course 20: Ox Tail/Artichoke/Sorrel/Onion: And speaking of rich, there was this – the final savory of the evening as my captain would inform me – where shredded and braised ox tail met with cipolini onions, a puree of artichoke and sorrel, and various micro greens. Collagenous but muscular, rife with flavor, and just enough as I neared the fourth hour of my meal and the combination of food and fluid was becoming quite substantial even for myself.
Course 21: Rogue Blue/Kumquat/Almond/Apple: A logical cheese course both in name and progression this intense and creamy cow's milk blue was served up on a glass tile with a wide ranging list of accoutrements including apple and kumquat preserves, pistachios pralines, almonds, and a tiny gougere – each flavorful on their own and each nicely complimenting the complex fromage with the pralines particularly acting to accent deeper woodsy notes while the fruits brought forth subtle sweetness.
Pairing 9: "The Dude": Yes, seriously, a drink inspired by The Big Lebowski, and the best of the night for my palate featuring a boozy concoction of coffee infused Brandy, orange Curacao, sweetened condensed milk, and salted cream foam. Call it a fussy White Russian or just call it delicious – I abided.
Course 22: Lemon/Marshmallow: As you don't get a copy of the menu until night's end I'd originally thought this was the last dish of the evening but clearly having lost count this was actually the first of two desserts and featuring a squiggle of lemon curd atop bruleed marshmallow foam and shaved candied nuts plus a toasted honey crisp top the end result was that of a smooth lemon tart complete with toasted meringue – deconstructed but delicious.
Course 23: Coffee/Cream/Caramel/Hazelnut: Never one to be satisfied by a fruity dessert this thick glass bowl would arrive from the pastry kitchen and perhaps inappropriately expecting the typical chocolate conclusion I was surprised to instead receive an elegant presentation of hazelnut praline, milk sorbet, milk foam, and caramel chocolate sauce alongside a golden nugget of coffee cremieux. Rich and creamy – a dynamic take on the caramel macchiato – it was a great end that I only wish would have come alongside or after the soon to arrive coffee.
Pairing: R24 Blend from Counter Culture: Served up in a Siphon the last show in a night full of showmanship was this aromatic blend with topnotes of fruit and lingering chocolate. A lovely blend roasted specifically for Rogue 24 I inquired as to whether this can be purchased and was told it could not, but that did not stop me from picking up some slow roasted Pacamara single origin and farmhouse blend before leaving DC.
Course 24: Happy Endings/Little Things/Small Bites: The mignardises of the night would arrive as a quintet of Cassis Gelee, Orange and Chocolate Truffle, Chocolate Bon-Bon with Coconut, Chocolate and Raspberry Truffle, and a Shortbread Cookie with Guava Jam. Generally not a fan of fruit truffles I surprisingly enjoyed the subtleties of the raspberry option but it was no match for the cassis gelee – every bit as good as the best ones in Paris.
The Verdict: After chatting with RJ at the table for a short while as he continued to monitor the room and act as chef, expeditor, teacher, and host I stepped out of Rogue24 just prior to midnight and with the streets empty made my way to the car full but not 'stuffed' and more than happy with the meal just past. Taking into account the food, the setting, the price, and the overall 'experience' it would be hard not to call RJ's vision one of a kind and although not ever dish was perfect Rogue 24 is absolutely a destination restaurant on par with the Volt Table 21s, Inn At Little Washingtons, and others in the city at less cost and more convenience; it is a restaurant that takes chances, a restaurant that will challenge both the diner and the norm, and a restaurant that I hope to revisit very soon.
re: uhockey
Nice review, and well summed up.
re: ipsedixit
Thanks. Not "perfect" - but a ridiculous value for an experience/destination restaurant.
re: uhockey
Thanks so much for the well-thought out review. I think your mixing of alcoholic and non-alcoholic drinks is the way to go!
re: woodleyparkhound
...esp when you have to drive back to Clifton! :-)
re: uhockey
Full but not stuffed? That's impressive. How did you feel the portions were compared to Alinea's extended tasting menu? I had to help eat my then g/f's food after about course 12. I would like to do the full 24 at Rogue but I don't think my wife could handle it.
re: shake N baik
Similar to Alinea - maybe slightly larger aside from desserts where Alinea vastly trumps Rogue in quality and quantity.
re: shake N baik
R24 offers 8, 16, or 24 courses.
re: woodleyparkhound
Good point - though I cannot confirm if one person can go small and one big. Might make it tricky for expediters, though the other person would hardly be bored with all the stuff going on (and awesome soundtrack.)
re: uhockey
next time
re: shake N baik
Unless you're visiting from afar, you can always go back another time.
re: Worldwide Diner
That's good news.
re: ipsedixit
I would bet the restaurant doesn't last another 6 months. It's not a good sign when the book keeper wants to be the first in line to get money out.


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Posted by T-Bone on 02/06/2009
Kyoto is awesome. Friendly staff, excellent food. We order from here about once a week but have never been to the restaurant (which is why I gave it a 4 above...I honestly just don't know what it looks like). We always order the refreshment maki and loads of sashimi. The yellowtail is usually particularly good. Great value, excellent food, nicely presented and a huge variety. So good that we won't even take the chance to order sushi from anywhere else.
Posted by McBanne on 01/14/2009
Hey you yeah you... sitting there browsing Menu Pages , looking for something new and delicious to eat, welp do yourself a favor and order from Kyoto, they rock thats all ill say but lemme help you with your first time ordering, but lemme say, anything you order from here is fresh and delish. Every month they invent new delicious rolls that have never disappointed. Spicy crunchy Combo ask for it crunchy its like 4 tuna rolls for 12 bucks cant be beat. Spicy scallop, omg i order like 4 of these they rock. Fire Phoenix Roll delicious i can go on and on just marvelous they rock i love you Kyoto.
Posted by Anonymous on 11/16/2008
I just received my first order from Kyoto and was met with a really friendly delivery man. Everything was great but, unfortunately, the spider roll I ordered was covered in a mayo sauce (which was not listed on the menu, and I cannot eat mayo). When I called to mention it, the person on the phone kindly offered to send a fresh order without the sauce to replace the one I received. I thought it was much nicer service than I'd expect from most places. And the food was great too!
Posted by Anonymous on 08/30/2008
The unagi tempura is incredible. Great, expansive menu. Pretty close to real Japanese food.
Posted by Jenn on 07/19/2008
We have walked by this place several times - last night we realized the diamond in the rough. We got the combo for two - delicious. We tried the cold and hot sake. And had two pieces of Toro for "dessert" - amazing. The staff rocks, the prices are great for the quality of sushi. If you're a sushi guru, know that the sushi isn't top quality but it is definately a great sushi dinner/lunch. The atmosphere is warm for the hole-in-the-wall that it is...and we had the nicest goodbye when we left. We will absolutely be visiting again - I could eat sushi everyday!
Posted by Anonymous on 07/08/2008
the best teriaki sauce ever. reasonable prices too
Posted by bulf on 06/25/2008
When choosing a sushi place to spend your hard earned dollars at, most people take in these factors: price, quality and the people you are handing your money over to. I have eaten at mid-range priced sushi restaurants around town for years and Kyoto 100% annihilates all of them. The lunch special is the best deal I have ever seen for the quality of the food you get. Oh yeah, and the people here are the NICEST PEOPLE EVER and I will personally have words with anyone who says otherwise or acts like a jerk to them. Anyhow - get anything, you will be insanely full, happy and your wallet will have plenty left in it afterwards. My favorites are the Shrimp Dragon roll, Spicy Crunchy Salmon. Go there. Now. Its fantastic. After writing this review I am now craving more....


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Alcohol Concern is the national charity on alcohol misuse campaigning for effective alcohol policy and improved services for people whose lives are affected by alcohol-related problems.
Event details
01 January 2013
Can you stay off booze for 31 days? Challenge yourself to avoid that cheeky after-work pint, that glass of wine on the sofa, or that boozy night out for the whole month of January. Not only will you save your pennies and your waistline, but by getting family and friends to sponsor you, you can raise money for Alcohol Concern and make a difference to the lives of those harmed through alcohol misuse.
Please note Virgin Money Giving isn't responsible for the content fundraisers post on their pages, but if you see something you feel is offensive or inappropriate, please let us know and we'll look into it.
Melanie Shaw's fundraising page
Hi, thanks for visiting my page.
As many of you know I'm quite fond of the odd drink or two, okay okay a lot more than that! I'm a big fan of drinks whether it be wine (white, red or rose), espresso martini cocktails, vodka and orange, jagerbombs, champagne...I think you get the point.
Well this January that's all about to change. I am going to refrain from drinking alcohol for a whole month AND the best bit is that it's for a great cause too!
Through Virgin Money Giving, you can sponsor me and donations will be quickly processed and passed to charities. Virgin Money Giving is a not for profit organisation and will claim gift aid on a charity's behalf where the donor is eligible for this.
I really appreciate all your support and thank you for any donations. I think many of you know this will be quite a challenge for me!
Mel xx
Recent donors
Trev xxx £31.00 (+ £7.75 giftaid)
14.02.13 Here it is darling, sorry it took so long! I'm so proud of you for completed Dry January. I hope my amount reflects the hard work, determination and persistence you put in over the 31 days. I wish it was more! Love you soooo much xx
David Burnham-Jones £10.00
Auntie Jan x £10.00 (+ £2.50 giftaid)
Mum and Dad xx £10.00 (+ £2.50 giftaid)
Sri £5.00 (+ £1.25 giftaid)
31.01.13 I'd never thought I'd see it happen... Congratulations! :)
sandra davey £5.00 (+ £1.25 giftaid)
31.01.13 well done mel xx
Eleanor Floyd £3.50 (+ £0.88 giftaid)
24.01.13 I was thinking you may be struggling a bit around this time of the month - so close to the end, but not quite there. So in order to keep you going, here's the equivilent of what I'd probably spend on a drink in a pub.
Paul & Danielle £10.00 (+ £2.50 giftaid)
24.01.13 Well done Mel. Large glass of wine at 00:01 on the 1st Feb then?!?!?
Sean & Nicola £10.00 (+ £2.50 giftaid)
04.01.13 Good luck x


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Hi John,
thanks a lot. I think there are more problems with using a CPU clock different than a multiple of 8 MHz: My serial Monitor also doesn't work well. By using the real settings, there is nothing right. But if I type in F_CPU = 8 MHz, the serial data can be read by choosing 1200 baud in the Serial Monitor by choosing 9600 baud in the SW.
So it seems that I need another oszillator if i want to use arduino libs and toolchain.


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Shutter Revolution Collab with Kontragapi taken by Mar (Esowbee)
SR General Assembly
UP Diliman / July 3, 2011
Shutter Revolution First General Assembly @ UP Diliman, Garden of Muses.
With the special participation of Kontemporaryong Gamelan Pilipino. :)
Can I just say, we definitely kicked ass here. ^_______^
Ang aming super successful at SUPER SAYANG GA! May tatalo pa ba sa ganito kasayang samahan? :) Congrats @shutterrev!
Due to the rainy weather, you must have heard we rescheduled the General Assembly for July 3rd. Same venue. Same time. :D
Nonetheless, it was an awesome shoot at the Go Skateboarding Day yesterday. :D Hung out with some of the regulars and met some newbies. :D Hi Rob and Chippi!
Stand by for updates, we might be seeing the group's name somewhere on the dailies. *crossed fingers*
PLS CLICK HERE for GIF
Film Users!
Shot by: SHARKMAINE.TUMBLR.COM
Film version on process : Sir Jameson Ong
Shutter Revolution Invades Malabon!
Shutter Revolution peeps goofing around. HAHA. :P
^ Photowalk sa Malabon kasama ang Shutter Revolution and tumblristas (ellixphoto, esowbee, denvie, girlwhotalksalot & happyfotosunday) Konti lang 'yung mashshare kong photos ngayon kasi papaprocess pa yung films heehee hanggang sa susunod na photowalk at pagtatagtag ng taba! :D
PS: Hnnnnganda pala ng graffiti sa mga pader ng Malabon :)


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D-Mannose is a natural sugar that has been studied for its potential ability to support a normal, healthy urinary tract. CranActin® Cranberry AF™ extract has been added to create the ultimate bacterial antiadherence formula.
Serving Size 1 scoop (7.19 grams)
Servings Per Container 30
Total Carbohydrate
7 g
2 g
Sugar Alcohol
4 g
2000 mg
Cranberry (Vaccinium macrocarpon) (berry extract) (as CranActin® Cranberry AF™ Extract)
400 mg
Other ingredients: Erythritol, natural lemon flavor with other natural berry flavors (soy), maltodextrin, FOS blend (fructoolygosaccharides), silica, citric acid and malic acid.
Do not use if safety seal is broken or missing. Keep out of reach of children. Keep your licensed health care practitioner informed when using this product.
Store in a cool, dry place.


text:
Thursdays at 7
SUTV General Manager : Emily Larsen
Advisor:Dr. Kim Garris Assistant Professor, SUTV Adviser firstname.lastname@example.com Rowland Hall (717)477-1523
SUTV's purpose is to provide a means of entertainment and information for the student body and community, to train students in the field of television broadcasting on an informal, non-instruction oriented basis, to serve the public interest, and to be an instrument of expression for the university community, in accordance with the rules and regulations of the Federal Communications Commission.
SUTV News is Shippensburg University's student-produced weekly newscast covering Raider Nation and the surrounding community.
Join us every Thursday night at 7 p.m. for the news that is important
to campus and community. Plus catch the weather forecast, sports and
entertainment. Find us on Comcast channel 21 and Campus channel 82.
Meetings are in Grove 006 at 3:30 p.m. Come get involved!
Shippensburg University and Shippensburg University Student Services, Inc. recognize more than 100 student-centered clubs and social organizations. The University provides web space for these sites, but the sites are created and maintained by the students.


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I had to add quite a bit of powdered sugar to get the frosting as stiff as I wanted it. Even just 2 tsp. of lemon juice gave it a lightly lemony taste. I would substitute vanilla if I didn't want it lemony.
Cream Cheese Frosting
This recipe goes with Graduation Cake, Memorial Day Cupcakes With Cream Cheese Frosting
Yield: Makes 3 1/2 cups
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Recipe Time
Prep Time:
- 1/2 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 1 (3-oz.) package cream cheese, softened
- 1 (16-oz.) box powdered sugar
- 2 teaspoons fresh lemon juice
- 1. Beat all ingredients at medium speed with an electric mixer until fluffy.
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When I'm high I'm so sexy to me When I'm high I could be on the cover of magazines. When I'm high, I'm thin and my boobs are big. And though my face is round, its strong and powerful. My lips are s…
A poem I recently posted…
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"This card was perfect for us who have a daughter that will be called by her nickname. We were able to highlight her nickname and then place her full name in the gray box. We have a hard time narrowing down picture options, so we even stuck one on the back as well. The paper and printing are top notch. We've received nothing but compliments from those who have received our announcement."
"Absolutely love how the cards turned out! They look fantastic and I will definitely be purchasing some more in the future! Excellent!!!!"
"The color scheme on this was perfectly suited to the natural pink skin tone and gray background used when photographing our baby girl. If I had it to do over again, I would have selected a solid color on the back side of the card rather than the pink with white dots as I wanted to write brief messages to some of the recipients and it was difficult to read unless I used a black marker. Overall we were VERY happy with the ease and professionalism of our experience."
"This card is so beautiful, family members called specifically to comment on its quality. It is a treasured momento for family members! I couldn't be happier."
"Overall, I'm very happy with our purchase. The design of our daughters birth announcement was easy and fun and it turned out perfect. I appreciate all the envelope options to further personalize the card. Will order from them again."


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Thank you for visiting these pages.
Local Government Association (LGA) speakers are regularly listed here.
Integrating health and social care - Bridging the gap to deliver Better Care
Event's website: www.communitycareconferences.co.uk/healthandsocialcare2014
Central London
Wednesday 1 October 2014
The current drive to integrate health and social care is undoubted one of the most ambitious policy changes to public services seen in a generation. The long-terms aims of this are to create better care pathways for local populations and to minimise the number of acute admissions. This comes with £3.8 billion funding through the Better Care Fund to force the pace of integration, with some of this to be hinged to payment by results.
However there are huge obstacles for both health and social care partners to overcome to achieve this. Formulating a culture of partnership between these sectors is critical to the success of achieving the rhetoric of integrated care pathways.
This inaugural Community Care conference is essential for all public sector Commissioners and Leads with a stakehold in the integration agenda and will focus on three core areas:
- Promoting a positive culture for change: Relationship building to support local populations
- The great funding debate: Exploring mechanisms for funding in an age of austerity
- Exploring models of delivery and evidencing outcomes
Attend this key event to benefit from:
- Building relationships to forge an agreed culture of joint-working between health and social care
- Overcoming boundaries: Achieving approaches to differing agency catchment areas
- Agreeing funding arrangements in an age of austerity: Pooled budgets; Joint commissioning; the potential to ring-fence budgets across services and evidencing outcomes
- Exploring models of delivery and lessons from the pioneer pilots
Encourage your colleagues from partner agencies teams to attend to benefit from:
- A truly joined-up approach to overcoming your biggest challenges to achieve effective partnerships
- Reduced fees for attendance through our group bookings with 5% off for 3 or more delegates or 10% off for 5 or more delegates
Next steps for integrating health and social care, and implementing the Better Care Fund
Event's website: www.westminsterforumprojects.co.uk/forums/event.php?eid=828&t=7158
Central London
Tuesday 14 October 2014
This event is CPD certified
Guests of Honour: Ivan Ellul, Director of Partnerships, NHS England and Professor John Young, National Clinical Director for Integration and Frail Elderly, NHS England
With the chief executive of the NHS setting out plans for an Integrated Personalised Commissioning programme, this seminar will be a timely opportunity to consider next steps for integrating health and social care.
Delegates will discuss challenges and opportunities in implementing the Better Care Fund – following Government-announced changes to the regulation of the fund – and will consider what early lessons can be taken from the Integrated Care Pioneers.
Further sessions will focus on progress and priorities for NHS England, Health and Wellbeing Boards, local authorities and other key stakeholders in working together to improve outcomes, quality of care and efficiency; implementation of the Care Act; as well as challenges for improving data sharing, taking a joint approach to assessments, and training and supporting an integrated workforce.
We are delighted to be able to include at this seminar keynote addresses from Howard Catton, Head of Policy and International Affairs, RCN; Dr Angela Coulter, Senior Research Scientist, Health Services Research Unit, University of Oxford, and Member, Independent Commission on Whole Person Care; Jim Easton, Managing Director, Health Care, Care UK; Ivan Ellul, Director of Partnerships, NHS England; Professor John Young, National Clinical Director for Integration and Frail Elderly, NHS England; Carolyn Downs, Chief Executive, Local Government Association; Chris Hopson, Chief Executive, Foundation Trust Network; Catherine Pollard, Director of Pricing Strategy and Integrated Care, Monitor; Jeremy Taylor, Chief Executive, National Voices and Dr Janet Williamson, Deputy Chief Inspector of General Practice and Dentistry, Care Quality Commission.
Dr Paul Husselbee, Clinical Chief Officer, NHS Southend Clinical Commissioning Group; Professor Lis Paice, Chair, North West London Integrated Care Programme and Imelda Redmond, Director of Policy and Public Affairs, Marie Curie have also agreed to speak.
Baroness Eaton, former Member, Joint Committee on the Draft Care and Support Bill and Barbara Keeley MP, Chair, All-Party Parliamentary Group on Social Care have kindly agreed to chair this seminar.


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Forum / Oil Heating / Anyone else use this trio setup?
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Anyone else use this trio setup? (7 Posts)
sproorda March 16, 2013 @ 9:53 AM
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Anyone else use this trio setup?I just got done installing a trio boiler for my girlfriends parents. They had a early 90's 130k btu peerless with a coil that was on its way out. I compared the 3 section trio against a few others and for the price and setup, its very hard to beat. I got it with the energy manager plus II which has a built in honeywell aq250 zoning relay with prepurge and hydrolevel 3250 that does ODR with supply and return sensors for thermal targeting. It all comes prewired so its very easy to install. I also ordered the purepro 40 gal indirect tank which is a amtrol.
heatpro02920 March 16, 2013 @ 10:55 AM
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I have a few I serviceNice job on the install, you may want to install a tee on the bottom of that smoke pipe, I would have kicked it about 24" out of the ceiling, with an offset and a tee then 90'ed down into a tee for the draft control then into the unit, smoke pipe looks like it sees its share or moisture...
What burner did you choose they run very well with the Riello but the units with Beckets seem to be trouble...
I haven't installed any since we use Buderus but the last time I checked pricing the Buderus was less expensive, maybe Ill have to look back into them... I wish they made a tiny sub 60K btu oil fired model...
sproorda March 16, 2013 @ 5:04 PM
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good ideai am going to replace that 90 with a tee. thanks, yeah i should have done something different with the flue, but i was crunched for time and just placed the new boiler where the old one was.
I put on the Riello f3 burner. They seem to be alot more reliable than the becketts.
I think when I was pricing boilers the trio was about $400 less than a 3 section buderus. And then the energy manager was quite a bit less than the logamatic.
Yeah unfortunately this is the smallest the boiler is made and it is 79k btu net
heatpro02920 March 16, 2013 @ 7:34 PM
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Not a huge dealwith the smoke pipe, I have a bad habit of looking at peoples work and thing about what I would do different, I think its from looking at my employees work all the time... But it looks good, are you a pro or DIY? I also like to put the exp tank at least 18" away from the smoke pipe, they seem to last longer and some inspectors will mention it if they are close to the heat....
The Riello was a good choice, the Becketts are great burners and have their place but their static pressure isnt a good match for a triple pass boiler.... I like to install tiger loops with Riellos too especially if its an overhead line..
sproorda March 18, 2013 @ 9:46 PM
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Me toYeah I do the same with other people's work. Not always a bad thing. I went to school at northwestern Ohio for HVAC and now I've been working for a small company for about four years. We do commercial and residential. Anything oil up to about 45 gal an hour. A lot of variety. When we install residential it's usually buderus, but when I saw the price of the trio I decided to try it out at my gfs parents. I think it's going to save then quite a bit of fuel. Very pleased with the trio so far.
earl burnermann March 19, 2013 @ 5:46 PM
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boiler looks farmiliarThat boiler sure does look a lot like the Biasi boiler I have down in my basement.If the women don't find you handsome, they should at least find you handy!
heatpro02920 March 20, 2013 @ 2:40 PM
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just pick a color scheme...you like red get the solaia, orange get the Biasi, and grey get the trio, lol... All the same, trio is actually a rebadged for webb boiler... I think out of the 3 that is the easiest to find around here....


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Improving the "Stickiness" of Your Website, Part 2: If They Like A and B, Would They Like "A+B"?
- Feb 22, 2008
[1] Parija Bhatnagar, "Blue Food Goes Down the Drain."
[2] Paul E. Green, "On the Analysis of Interactions in Marketing Research Data," Journal of Marketing Research, Vol. 10, No. 4 (November 1973), 410–420.
[3] Alex Gofman, "Emergent Scenarios, Synergies, and Suppressions Uncovered Within Conjoint Analysis," Journal of Sensory Studies, 2006, 21(4): 373–414.
[4] Howard R. Moskowitz and Alex Gofman, "A System and Method for Performing Conjoint Analysis," U.S. Provisional Application No. 60/538,787, patent pending.


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Brontosaurus Invitations
- Invite your friends to your dinosaur party with these brontosaurus invitations.
Let the dinosaurs out to play at your next party with a set of dino invitations from Sparky & MarieTM. Distressed graphics lend a modern look to all your party correspondence with this modern brontosaurus invitation design.
� Jot Creates, LLC. Courtesy of MHS Licensing.
- Invitations are 5.5" x 8.25" (5-1/2" x 8-1/4") with approximately 3.5" x 6.25" (3-1/2" x 6-1/4") of space for your personal message
- All orders assembled with envelopes
- Invitations cannot be rotated; available only as shown
- Personalized invitations/announcements are non-returnable


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Evacuteer.org Ready To Help This Hurricane Season
August means we're in the thick of hurricane season. Should a serious storm head this way, Evacuteer.org is ready. The volunteer group may one day help save your life.
There has been a lot of activity at the New Orleans emergency operations center. Volunteers from Tulane help Evacuteer.org put the finishing touches to a plan, should the mayor need to call an evacuation with a category 3 storm or higher. More than 200 volunteers have trained with Evacuateer.org like Nick Solari.
"I really think that it's important that we don't have what happened in the past happen again," Solari said.
For the past 8 weeks the volunteers have been training to be the calm in the storm as people evacuate. There are 17 designated pickup points where people who need help getting out of New Orleans would go and be greeted by 'Evacuteers'.
"They're going to be the first face an evacuee will see, so they'll be greeting them, helping them register, helping them register their families," said Evacuteer.org Director of Development Emma Storm Herr.
All of this was born out of lessons learned through Hurricane Gustav.
"How do we get the right people assigned to, taught, giving them ideas of what they're going to do prior to and then have shifts and how we're going to do it and so we ensure we have the right amount of volunteers at the right time, doing duties that they're ready for and understand how to do," said New Orleans Deputy Mayor of Public Safety, Lt. Col. Jerry Sneed.
For now volunteers are organizing information and getting bins ready with supplies.
The bins would go to pickup points all across the city. They're filled with all kinds of things, like first aid kits, clipboards and contain blue vests that volunteers would wear that say 'Evacuteer'.
But the group hopes it doesn't have to be deployed this season.
Evacuteer.org has wrapped up training for this season, but if enough people show interest in joining, the group may hold more sessions.
The city of New Orleans has more than 29,000 registered for help with evacuating.
If you live in the city, you can join the list by calling 311.Copyright © 2014, The Morning Call


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Behind the scenes on The Lab Magazine's Issue 06 fashion shoot with River Viiperi. Photography by Kristiina Wilson Styling by Michelle Carimpong Grooming by ...
5,392 views
River Viiperi looks Sexy on his Motorcycle while departing Band HAIM performance inside Roxy WeHo
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revista, corazon, river viiperi, a paris hilton y a mi nos gustaria tener hijos, es mi vida, julio
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river viiperi saying he loves me
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The "geek mind" is concerned with more than just the latest iPhone rumors, or which company will win the gaming console wars. I4U is concerned with more than just the latest photo shoot or other celebrity gossip.
The "geek mind" is concerned with life, in all its different forms and facets. The geek mind wants to know about societal and financial issues, both abroad and at home. If a Fortune 500 decides to raise their minimum wage, or any high priority news, the geek mind wants to know. The geek mind wants to know the top teams in the National Football League, or who's likely to win the NBA Finals this coming year. The geek mind wants to know who the hottest new models are, or whether the newest blockbuster movie is worth seeing. The geek mind wants to know. The geek mind wants—needs—knowledge.
Read more about The Geek Mind.
I4U Daily Email Digest


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So I am half way through my ideas challenge.
It is interesting to wake up in the morning and write a post about the first thing that comes into your mind. Sometimes though I have done it in the evening when I felt inspired about a particular idea.
The funny thing that I am noticing though is that writing an idea down is harder than just having it. Maybe it reflects what I always say about the usefulness of ideas…
I love sharing ideas, and I like to see them implemented by others (even if they don't acknowledge where the idea originally came from). It is great to see people taking a brain-dump and transforming that into something, giving it shape, even if it was not the shape you had seen in your head. It is sad when people keep ideas to themselves and never make them happen. As it is sad when people take an idea and don't honor the roots of this idea, just for the memory sake.
Anyhow, I am having fun doing this (still a few more days and ideas to go) so let's keep the ball rolling!
Share your thoughts, discuss, steal, copy, make things happen!
Recent PostRead more


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Building Workers Nominations
Do you know a fabulous doorman, porter or "handy-man" where you live? Is there an office cleaner, security officer or maintenance worker who helps make life a little easier at work?
Manhattan Media and 32BJ SEIU, the property service workers union, are pleased to present the third annual Building Service Workers of the Year Awards, honoring those workers who keep the city's commercial, residential and other buildings running smoothly. This fall, in a special section in our community newspapers, we will honor building service workers who go above and beyond to make tenants', residents' and New Yorkers' lives better.
These workers will be feted at an awards ceremony in October.
Building service workers in New York City residential and commercial buildings, public schools and other facilities are eligible for these awards.
Categories include:
Residential Doorman/Woman East Side
Residential Doorman/Woman West Side
Residential Doorman/Woman Lower Manhattan
Brooklyn Residential Building Worker – Superintendent, doorperson or porter
Bronx Residential Building Worker – Superintendent, doorperson or porter
Queens Residential Building Worker – Superintendent, doorperson or porter
Manhattan Superintendent or Porter
Midtown Office Cleaner
Lower Manhattan Office Cleaner
Outer-Borough Office Cleaner
Security Officer – Commercial Office Building
Security Officer – University
Security Officer – Public or City Building
Public School Cleaner
Window Cleaner
Thirty Year Award (Commercial OR Residential)
Life Saver Award (Commercial OR Residential)
Green Award (Commercial OR Residential)
DEADLINE EXTENDED! Nominations are due Tuesday September 15th
Tags: Building Service Workers Awards, Events


text:
As Motel 168's are franchise operations you never quite know what to expect from this budget chain, however this one is OK. Staff speak little English but as it is off the tourist route you should not expect more. The room was small but clean and comfortable, the shower was good but the idea of a tall window between the... More
- Reservation Options:
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Facebook Sued Over Breach Of Privacy Claims
Facebook is being sued in the US over alleged breach of privacy, in a class action filed by a number of its members.
The lawsuit claims the social network tracked its members internet use, after they had logged out of their Facebook accounts, in what could be a breach of the federal Wiretap Act.
The action consolidates 21 related cases filed in more than a dozen states in 2011 and early 2012.
The federal law provides statutory damages per user of US$100 (£63) per day of violation, up to a maximum of $10,000 (£6,300) per claimant.
Lawyers representing some of the plaintiffs say that even if Facebook's alleged actions only constitute a single violation of the Act, the cumulative claims of US Facebook users could top $15bn (£9.5bn).
Friday's much-anticipated stock flotation is expected to earn the company around $16bn (£10bn), valuing the social network at more than $100bn (£630bn).
David Straite, partner at Stewarts Law LLP, which is acting for some of the claimants, told Sky News: "This is a consolidated class action, filed in California.
"The 21 cases that were filed previously were filed mostly at the end of 2011, some in early 2012 - all alleging roughly the same thing: that Facebook was caught tracking the internet use of its users, even after they had logged out of the service."
"We allege in the complaint that this is contrary to the terms of use, and thus contrary to US federal law."
Mr Straite said the case was about defending digital privacy rights, not attempting to cash in on Facebook's success.
He explained: "They want to know exactly what happened, how it happened, and why it happened, then they want to make sure that it does not happen again."
"We live in an age where digital privacy rights are being eroded on a weekly basis, this is a very important issue for all four of the lead plaintiffs who are leading this action - to the extent that money damages are available, of course that's important - but primarily this is a fight for digital privacy rights."
Facebook declined to comment on the lawsuit, but pointed to a 2011 privacy audit by the Irish Data Protection Commissioner, their European regulator, which examined the issue.
The commissioner's report stated: "We were satisfied that no access was made to any information that could be considered to be personal data in the logged information for advertising or profiling purposes."
Facebook Ireland said in response at the time that it had not designed its systems to track user or non-user browsing activity and that users had provided consent for the processing of data.
It said: "When you go to a website with a 'Like' button, we need to know who you are in order to show you what your Facebook friends have liked on that site. The data we receive includes your user ID, the website you're visiting, the date and time, and other browser-related information.
"If you don't have a Facebook account and visit a website with the Like button or another social plugin, your browser sends us a more limited set of information. For example, because you're not a Facebook user, we don't receive a user ID.
"We do receive the web page you're visiting, the date and time, and other browser-related information. We record this information for a limited amount of time to help us improve our products."