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Tea Guys
Popular Teas from Tea GuysSee All 56 Teas
Recent Tasting Notes
The dry leaf smells a lot like butter pecan flavoured coffee which reminds me a little of this wonderful woman I worked with when I was in university. She often brought me food and coffee when I worked with her. She kind of mothered me but her kindness was always appreciated.
The tea smells of coffee, honey and roasted pistachio. There is unfortunately something a little soapy in the scent as well.
The tea has a biscuit like note, with a coffee note, a good dose of honey and a nutty note. The base tea is bready and flowery,with a touch of fruit. It brews to a rich red orange. The flavour is pleasant but the floral note seems out of place. As it cools the floral note dissipates and the base becomes much more fruity with red berry notes. I much prefer this to the floral notes when hot.
This is a nice tea for those who miss flavoured coffee or who like a mix of bitterness balanced by sweetness in their dessert teas.
Thanks JustJames for the opportunity to try another tea guys tea. It suits a certain craving of mine.
Another from the reddit travelling tea box
I got 72 hours with this teabox, so I'm chugging what I can. This one is quite nice – pumpkiny smooth, spice, sweet, nutty and creamy. Apparently there is candied peanuts in this so the flavor is very unique to a pumpkin spice tea. The only thing I don't like is there is a stevia sweet aftertaste, but probably because I don't like stevia. I am also at the bottom of a sample pack, and from my experience on stevia'd teas that weird sweetness seems to be stronger at the package crumbs. The rooibos is fine in this and the blend isn't watery.
Thanks to the lovely Ost for sending this my way. I was painfully curious.
It smells freaking amazing in the bag! Not a big fan of rooibos, however, so I went in with some trepidation. I used 1.5tsp for 10oz of water and steeped it for a good 9 minutes. It tastes like carrot, cinnamon, and some nonspecific pastry item. No cream cheese icing that I can tell, though it is awfully sweet. Not bad. It's close! Unfortunately it left a medicinal rooibos taste in my mouth afterwards and that is a thing I can't stand. I might keep the rest of it around as a before-bed dessert tea, but I won't be getting any more. Maybe I'll try it with milk and sugar next time, see if that helps!
Flavors: Carrot, Cinnamon, Medicinal, Rooibos, Spices
i have like 2 minutes, then i have to get back to my final project. don't believe the number other than mine! lol. this blend is great! very biscotti, very rich, satisfying. funny…. i like it more than the full sized bags i bought. typical!
i have the rest of the sample set aside to go to yyz! hope she likes it?
they sent me a sample…. cucumber mojito…. sounds whacko, tastes great. i need to review my decision making skills.
bye again!
i am studying for an exam that i have only had 2 classes before. i was not in the mood for surprises. i wanted this tea. everything was fine- it was exactly the same as the last time i steeped and reviewed….. except this time instead of tea with cream and sugar i got curds and whey?!!!!
i refused to drink it on principle. my steeping parameters were identical. the tea was identical. it was sitting in a cool dark area in a dark glass container with a silicone seal. there are no excuses, at least none i am prepared to hear.
my response (after chucking the clumpy mess down the sink)? 'i want butiki'.
why? because i can count on it.
tea guys, my number is dropping by 20- that's how ticked i am. and my recommendation is changing from yes to no. if your product changes under controlled conditions in such a short period of time then you either need to a) check product quality or b) issue a statement saying as much so people aren't surprised.
oh no! i just caught sight of miss ifjuly's review!!!! usually we are so evenly matched in our tastes, lol!
i like black currant. i like the aromatic nature of this blend and the slices of plum cut into it. i don't get smarties, lol…. i do get a sense of the candies people carry in their purses somewhat though.
i really like this tea! i have every intention of doing a cold steep— i think it will be brilliant. oddly i do not like this blend in between hot and cold— it is LESS impressive when it is just warm, though i cannot say why.
smooth, fruity, aromatic, elements of deep mulled wine with black currant and plum.
i will also say that after i went to check out i was hit with an astonishing 29$ shipping rate….?WTH??!!!!! i made a call. they knocked 10$ off and put it in a bubble envelope instead of a box, packed it carefully and made it affordable.
(i'm okay with 19$ shipping for 38$ of tea given today's prices) thank you teaguys for making the effort!
I haven't had oolong in a. very long time. I had forgotten how delicious it is. Sweet and smooth and not bitter at all. Brewed with 1.5 tsp leaves with about 8ish oz of water. At my altitude full boil is 200°f. So this is the temp I used. I rinsed once and steeped for 1.5 minutes. Best flavor was not experienced until the tea was abooy 140 or so but lovely throughout.
I did a second steep for 2 minutes and it was even better. Fruity and floral but none of that "perfume on the toung" aftertaste I got with a cheap oolong from the market.
Tasted great right through to stone cold in my cup.
Third steeping was a bit of a wash. I was aiming for 2.5 minutes but got interupted. 8. minutes later I finally got to pour.
The beautiful layered flavors were gone but the tea was still quite drinkable and even tasty. This seems like a good tea for anyone who wants to try brewing oolong but is afraid of mucking it up. A very forgiving tea.
I didnt attempt any more steeps from that pot but I have no doubt this one ccould go on for quite some time.
Dry, like bad smarties-ish candy; steeped, like cat pee. My husband mentioned it and after that I had to pour mine out and make some Chocolate Eclair instead. Eugh.
I'm really torn by this tea. I think it's beautiful and delicate tasting. I absolutely love the flavor. The mango, for me, comes more as an after taste on the exhale, and the rose is the initial flavor I pick up. I really, really love floral teas, and this one is right up my ally. Just a little funky smelling out of the bag. I'm noticing that with a lot of Two Tea Guys Teas, not sure I'll be ordering from them again, but this tea is worth trying for sure!
When I ordered all my TeaGuys samples, this was the tea I had the most hope for. Much to my surprise, I did not get any spice from the ginger OR the peppercorn in this tea, making it a bit of a let down. It just tasted like a mediocre strawberry white tea. I'll definitely be sticking with Strawberry Paraiso for a similar flavor. If there was more, or any spice to this tea, I probably would have liked it more.
It's good tasting, but not what's advertised.
Nice medium range oolong. Very sweet and clean taste. Great for multiple infusions, I did 5, and still had a nice flavor. Great for iced tea as well. Comparable to Teavana's Six Summits Oolong before they added all the artificial stuff to it.
I was pretty excited about this tea, because I absolutely LOVE nutty teas. It did smell fairly artificial when I got it, and sadly MUCH more like coconut than the description led me to think.
Once brewed the tea smelled much more natural like walnuts, however, I after taking one sip, I dumped the cup, because there was a copious amount of oil sitting on the top.
Resteeped it after, still a little oil, but not as much. Got through the cup, but I won't be using the rest of my sample. Too bad, as this sounded promising.
I've been kind of…I dunno, not disappointed exactly but not bowled over by most of the Tea Guys samples I've tried over the weekend (they often smell fantastic dry and at first in the cup, but the flavor is unbalanced towards tart or bitter, with a base of totally unremarkable tea), so I was expecting to be meh about this otherwise fantastic sounding blend for afternoon tea. R came home out of sorts—had a terrible day at work, complete with another fight breaking out in his classroom—so I tried to cheer him up with my favorite Dead Authors podcast (the one with Nietzsche and Lovecraft!), open-faced toasted apple tahini sandwiches, and some of this. It was better than the others I've tried so far (Maple, Chocolate Ginger Bourbon which was actually pretty good leftover cold, I forget what else). Very strong honey aroma and the pistachio's definitely present too. Still an unremarkable tea base, but I didn't mind so much with such flavor and aroma. Quite nice, and amplified from the honey in our sandwiches. I'm not sure I'd bother ordering again from Tea Guys unless some of the others are better too, but if I did, I'd get more of this. It wouldn't surprise me if their stuff generally makes for good fragrant rubs or marinades, or other culinary/cocktail steeping tasks as they're always fragrant at least.
I like tea blends that have chamomile, but they have to be done well. This one makes me a little nervous because of the licorice, but I'm hoping that the vanilla and chamomile will be able to hide that flavor. The blend is quite heavy on the chamomile flowers – I almost can't see any of the other ingredients except for the lemongrass. The scent is light, slightly herbal and sweet.
Sipping… the chamomile is the first thing that I taste. It changes quickly into the nicest combination of flowers and vanilla. The finish is sweet, but a little strange. I'm getting some notes of licorice (that throat-coating sweetness) and stevia. I wish that this blend could just be the vanilla and chamomile because that mixture is lovely. The stevia and licorice finish ruins the cup, in my opinion. It's not undrinkable, but leaves a gross feeling and flavor in the back of the throat.
This tea smells of coffee, kukicha and toasted rice. I feel like I've smelled this before in other green tea blends, so I'm almost expecting this to taste familiar. Sipping… this is a very smooth and sweet green tea. It actually reminds me of marshmallow treat genmaicha, only less toasty. I don't really taste caramel or burnt sugar, but a soothing and sweet green tea. Nothing is overwhelming or unbalanced. The flavors of this blend are in harmony, but they're not that special. I wish that there were more caramel, but it is a quietly soothing cup for this evening.
I had been wanting to try this one for so long! I finally bought a little sample of it and I'm quite happy that I did. Plain, this tea is a bit like spice cake with a hint of carrot. The spices are prominent and I do detect some carrot towards the end of the sip. After I've added a splash of milk, it turns into a more delicious dessert tea — creamy, cakey, carroty. There is a little bit of that sour finish that I found was present in the other Tea Guys rooibos/honeybush blend. This tea would be even more tasty without that sour note, but otherwise, it's a very nice dessert blend. If I ever buy more, I'm definitely going to have it exclusively with milk. The added creaminess takes it to another level.
The scent of this tea is spot-on eggnog. It smells creamy & spicy. I usually don't like nutmeg in anything, but I can usually handle it in eggnog. After water has been added, the spices come to the front rather quickly and the creaminess of the eggnog is lost. The cup turns into a bit of a cloudy, orange cup with a decent bit of oil on the top. It smells quite spicy now – nutmeg and cinnamon being most prominent.
Sipping… this one's a little weird. The first thing I taste is something almost fruity? It reminds me a little bit of apple combined with the tartness of apple skin. The sip carries on and I pick up some marshmallow. The end of the sip finishes with some sweet rooibos. Not bad… This is certainly drinkable as I'm now about halfway through my cup. I think that this tea would probably work well with milk because it might tone down the tart, almost sour, note that I'm getting. The spices are there, but they stay in the background and lend a sweetness to the cup. They actually make me think of a spice cookie in the way they are present, but not dominating. I can detect a little bit of maple as an aftertaste, but it otherwise doesn't show up.
This is a nice blend for the holidays. I'm going to try this with milk, perhaps as a latte and will write an updated note. For now, I'm not crazy about the tart flavor & want more of that marshmallow/creamy flavor to come out.


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What sort of street is this? Find out who lives here, how much properties are worth, which businesses are based here, and demographic profile data about the area!
Sorry, we have no records of residential addresses within this postcode.
Metalbor Ltd - Tool Manufacturers ofUnit 10, Sandiford Road, Sutton, Surrey, SM3 9RS
Telephone: 020 8641 5599
Area: SM3 9RS
Area Type: Less Affluent Family Neighbourhoods
These well established neighbourhoods comprise of moderately priced semi-detached and terraced properties in small towns and suburbs. These are typically family areas although we do see some individuals living alone or co-habiting. Less affluent and less educated than those in the "Comfortable Mixed Tenure" group, these residents are either starting out in their careers, bringing in a single income to support a family household or merely working in lower paid positions. Their credit risk reflects the national average. They are frequent users of the internet and typically purchase from catalogues.

subset: commoncrawl


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A politics and economics postgraduate of Aberystwyth and Plymouth Universities, Ewan has had a rich career working in Brussels and London across a range of sectors, specialising in policy and public affairs.
Ewan first entered into a policy role working for the Royal Institution of Chartered Surveyors. Following success in lobbying for changes to UK planning law and state aid regimes at the European level, he moved on to manage the policy and public affairs teams at the Royal Institute of British Architects (RIBA). This role increased his experience in thought leadership, through management of RIBA's Building Futures think tank.
Swapping the world of property for the financial sector, he joined ACCA in December 2010, taking up the role of policy director. In the last eight months Ewan has reinvigorated ACCA's research and insights work, a key element of our global strategy, and heads up the policy, research and small business units.


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This photo provided by the University of Colorado shows James Holmes. Holmes, who police say is the suspect in a mass shooting at a Colorado movie theater, is to appear in court today. (AP Photo/University of Colorado)
Photo by Associated Press /Chattanooga Times Free Press .
published Monday, July 23rd, 2012
Stories this photo appears in:
Your daily look at late-breaking news, upcoming events and the stories that will be talked about today (all times EDT):


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Last February 21st, a group of us gathered at TJs and watched as the Atlanta Thrashers dropped a 3-1 decision to the San Jose Sharks. Not too many of us were that upset about the loss seeing as it was the last game of a 4-game west coast road trip, the team played well against the mighty Sharks…the score was 0-0 after two…and the Thrashers ended up the roadie 2-1-1.
However, it was still a loss and it dropped Atlanta's record to 21-33-6 for only 48 points after 60 games played. To place that into some perspective, after 60 games last year Atlanta was 29-27-4 for 62 points, (it was right after that thrilling 10-round shootout win in New Jeresey).
So, as you can see…that's was a -14 in regards to total points after the same amount of games.
Last night, I…along with about 26 or so other rabid Thrashers fans…made our way over to Tim Ecclestone's place once again and watched as the Thrashers won a thrilling 4-3 shootout win. Atlanta overcame a 3-1 deficit with a pair of goals in the last six and a half minutes in that game…Todd White tying it up with but 3 and half seconds in regulation. Brett Sterling, just called up from Chicago to replace Kovy, then scored the only goal in the shootout to give Atlanta the win and deny Buffalo of a much-needed second point.
The win was Atlanta's fifth in a row, sixth in their last seven and seventh in their last nine. It also eneded a perfect 3-0-0 road trip in which they won the last two without the services of their captain, Ilya Kovalchuk.
Are these the aliens…or are these really our Thrashers?
The victory also improved their record to 28-35-6 for 62 points after 69 games played. Compare that to last season when, after the same amount of games played, they were 30-32-7 for 67 points. That means the Atlanta Thrashers have gone from a -14 in the comparison of this season to last…to only a -5 in just nine games. In fact, 62 points in 69 games is a pace that would net them 74 points. While that's not a points total to brag about…it sure beats the heck out of the 62 they were on pace for just two months ago. And, if they continue to play at the level they have over the past several week, it is entirely possible that they could finish with more points than the 76 they had last season.
Lottery ping-pong balls be damned!
Once again, the Thrashers helped make the road to the postseason just a little bit rougher for an opponent. Buffalo is currently just on the outside looking in regarding the playoffs, just a couple points shy of Florida and the Ranger who occupy the eighth and ninth spot in the conference standings. Like Edmonton on Thursday and Montreal the Friday before that, they were desperately in need of a two-point outing…but came up with less.
HA-ha! Good!
Monday night the Washington Capitals will pay Philips Arena a visit and, even though the Southeast Division title is all but a lock, they are currently battling New Jersey for the second seed in the Eastern Conference playoffs. This is very important given that the second place team is guaranteed home-ice advantage in at least the first two rounds of the playoffs. Tuesday night, they travel to Pittsburgh to play a Penguins team that is playing very well of late…7-1-2 in their last ten…but currently are only two points above the playoff cut-off line. Then, Friday night…the Big, Red Borg rumble into town and those Red Wings are looking to tie down the top playoff spot in the Western Conference having recently overtaken San Jose. Next week, Montreal and the Rangers will be in the Thrashers crosshairs. The last week and a half of the season will bring Buffalo to Blueland and there will be a pair of games left with Florida and the Caps.
So, as you can see, there are still plenty of chances for the Thrashers to make life hell on others. And in doing so, they are making life better for themselves. They certainly have come a long way in turning what was an absolutely abysmal season into one that shows great promise for the future.
March 16th, 2009
12:33 pm
Rawhide, I think it's just easier if you set the date (though more people probably will be available for the Sunday game) and we will come!!!!
March 16th, 2009
1:06 pm
Speaking of Boults, we have him for one more year, is that right? He looks like a likely replacement candidate re: age and such. Though he's really doing well under JA's system. He plays like he's 5 years younger, and has a better shot than I've seen him display since he got here.
Switching gears slightly, my husband wants a Sterling jersey. Anyone want to hazard a guess as to whether that's a good idea or not?
March 16th, 2009
1:09 pm
P.S. Valentine isn't up to snuff yet — he's too slow, and he's penalty bait. Neither is Oystrick, who plays well but isn't quite up to speed yet. But they both need to play to improve. Tyler Perry's Mama, meanwhile — I think he's wearing down, and I in general don't think he's tough enough to be a top D unless he gets tougher over the summer. He needs to sit a game or two.
March 16th, 2009
3:02 pm
Tyler Perry's Mama?
Maybe use the guy's given name so the rest of us know what the heck you're talking about Nikita???
March 16th, 2009
3:20 pm
I assumed she meant Hainsey but I have no idea where the TPM is coming from.
Boulton is only 31, is a fighter (not many in the wings now that Stoesz and Desbiens are gone), and he is still signed for a year at only $600k. I don't see him as "blocking" any of the younger talent, nor do I see him as a detriment to the current roster in the fourth line role he's playing.
March 16th, 2009
3:25 pm
I was wondering about that too, Tony. Real names would be nice to see. Also wondering who the hell Valentine is.
March 16th, 2009
3:32 pm
Valentine = Valabik. (birthdate 2/14. popular with the ladies.)
Tyler Perry's Mama = Hainsey. Come on, guys. You've seen that hideous hair.
March 16th, 2009
3:34 pm
I assumed Valentine was Valabik…again, I'm not sure why.
March 16th, 2009
3:50 pm
RH, I vote for the Sunday Apr 5th date for TJ's but I can likely make either one.
March 16th, 2009
4:02 pm
Way to go Blue! Sorry that we're out of it but it's given us a look at some of the talent in Chicago. Crabb looked OK. Stuart looks like a real keeper and Lavallee looked OK. Now we get another look at Sterling and Machachek.
March 16th, 2009
4:04 pm
"Tyler Perry's Mama = Hainsey. Come on, guys. You've seen that hideous hair."
Tyler Perry has NEVER come to my mind when watching hockey, or even when generally living my life. If he (or his mother) does come into yours while watching the Thrashers, you have my sympathy.
March 16th, 2009
4:15 pm
By the way, who would've guessed that at this point in the season (~65 games played) that Mark Streit would be making nearly half the money of Brian Campbell while outperforming him in every statistical category except PIMs (52 for Streit vs 18 for Campbell).
Now, for those of you who would've guessed such a thing, would you have considered that anomaly to be possible with Streit playing on the NHL worst New York Islanders, while Campbell is playing on the Western Conference's 4th place Chicago Blackhawks?
Remember, this is the same Mark Streit that some here considered not worth pursuing because he was "so bad" at defense in Montreal, he filled in for injured players as the fourth line wing.
If that's not enough, here are two interesting stats he beats Campbell in thus far: +/- (7 vs 1), and hits (108 vs 28).
Just thought I'd air that one out for you to take a whiff of…Campbell's good, but I'm still doubting he's $7.14M good (or more had he come to Atlanta).
March 16th, 2009
4:17 pm
We're talking about the cross-dresser here right? The one with the "Madea" franchise?
Wow. Youngblood for Reasoner and now Hainsey's a cross-dresser. I bet we keep the room in stitches.
March 16th, 2009
4:40 pm
Actually, what comes to mind is those crazy Bo Jackson in drag commercials. The hair is BAD. But I was going for a more current association. If you know of any other men wearing mops on their heads, I'd love to use those as a substitute.
Reasoner's odd…he looks sort of like Casper Van Dien without the helmet, and a toothless Rob Lowe with it.
Now, on more serious topics: Machacek! Machacek! Machacek! I can't wait to see what he'll do — he's very talented, and was a smart acquisition.
And I hope over the summer Grant Lewis either matures or gets traded for a defensman with genuine offensive potential.
I'm completely underwhelmed by Lavallee.
March 16th, 2009
4:42 pm
Oh, also, when we speculate about White, something to remember is that Kovy likes him. He's one of few players that Kovy has gone on record as preferring to work with. So I think he's a natural second liner, but we may see him on the top line if Kovy continues having trouble finding a good center.
March 16th, 2009
5:04 pm
Ranallo – I think Campbell reaped the rewards financially of being considered the best d-man in a weak free agency class. NHL GM's have shown time and again they have no fiscal responsibility. If a player, in this case Campbell, is considered the top player available he is going to get top dollar whether he is truly a tier 1 player or not. If Hossa would have signed long term last off-season his deal would have probably been similar to Campbell's, which when you consider the impact they have on a game is ridiculous IMO.
March 16th, 2009
5:33 pm
Yea, Campbell did benefit from a weak free agency class. His numbers aren't all that. But as pointed out early in this blog, he transitions the Hawks from O to D very, very well. He skates the rock out of trouble regularly and starts that offense. Doesn't show on the stat sheet but the Hawks are getting exactly what they want out of him. They are happy.
March 16th, 2009
5:48 pm
"Hawks are getting exactly what they want out of him. They are happy."
Of course they are, I'm definitely not doubting that. But do you think they'll be happy with him when it comes time to re-sign Keith (again), Ladd, Toews, Kane, and still have enough to piece together a good blueline?
He's an offensive minded defender, who does well on the transition (as you said). Every team needs one…I just don't think every team needs a $7M+ one that is only marginally better (thus far) than a $4M offensive defenseman.
But yeah, he definitely benefited from the weak FA class. Bouwmeester is good, but we'll see exactly the same thing with him this offseason. He'll likely be paid top dollar from some team, though he's not the best defender in the league (top 20 yeah, top 10 maybe at best, top 5 definitely not). Whatever team signs him will be happy they "won", but how far back will it set them to have signed a guy of his caliber to a $6M+ contract? Some teams can absorb that salary, but not many are in a better position team-wise than Florida is currently…
Anyways, it's just my opinion. I'm sure we'd all love him on this roster, but hate his salary cap hit.
March 16th, 2009
6:18 pm
I kinda thought Atlanta would be in the hunt for Streit. He's one of the guys I thought Waddell would identify, since he was a lesser free agent, who theoretically could be had for far less than Campbell. Personally, I was STUNNED we were even in the HUNT for Campbell. But then, I realized his agent was using Atlanta to up the ante in Chicago. Well played by Mike Barnett (his agent).
Wanna look at some OVERPAID players? Let's revisit the Free Agent Market for Centers in 2007, when Waddell snared White (4 year/$9.5 million) and Eric Perrin (2 years/$1.75 million?). Noooo, they're NOT the overpaid ones, SHEESH. I'm referring to Scott Gomez, Chris Drury, and Daniel Briere. Those guys made out like bandits at $7-something million in cap hit. Have any of them really lived up to those kinds of dollars? Briere's been hurt a lot. Drury, who is a player I really like, and that Buffalo should have kept, is not really performing at that high of a level. And Gomez … I can't even remember his last "highlight." I don't recall his name being mentioned in the past year.
March 16th, 2009
6:23 pm
Who is Tyler Perry?
March 16th, 2009
6:40 pm
Brendan, Me, you, DW and most Thrashers fans and players couldn't be happier that White is more than earning his salary this season. Todd was underwhelming last season at 37 pts but the whole team was pretty bad (has it only been about a year since Hossa left?) Anyway, White is looking like quite a bargain…ok, at least like a good signing these days.
March 16th, 2009
6:41 pm
I too thought the Thrashers would pursue Streit, and was utterly surprised Campbell kept Atlanta on his short list after removing San Jose (who also could've been used as a salary driver, for arguments sake). And I wouldn't have minded Streit.
As for this offseason, I'm keeping my eye on Matthias Ohlund. Currently he's making $3.5M, is 31, has a heckuva slap shot, and is a physicalish defender. He, in my opinion, could be a top pairing defender that could compliment Enstrom or even Bogosian and still be relatively cheap at ~$4.5M – $5M per year.
March 16th, 2009
6:43 pm
I think a lot of players are going to be in for a rude awakening this summer. With the cap expected to shrink, and the amount of salary players must put into escrow will probably grow over the current 15%, teams will have to be more savvy with their dollars and the big FA's cannot get the kind of cash they got in the past. There is going to be player movements in greater numbers than in the past, but the dollar amounts are certainly going to shrink. Even with the turmoil in the KHL, I can still see players going over there in pretty good numbers, as the teams in the NHL just won't have the available capital. A smart agent now should ask for the shorter contracts as we ride out the current economic malaise…then once things improve and the cap rises, they go for the big bucks again.
March 16th, 2009
6:55 pm
People are beginning to notice…the Hockey News has the Thrash up to #17 in their "Power Rankings". I know they mean nothing, but at least we are getting some positive feedback for the teams play over the past 7 weeks.
March 16th, 2009
6:57 pm
So rannallo you're talking about:
Not too shabby, but where will the $4M come from? I mean, who's going to get left out in the cold? I think we've all pencilled SlavaMatic as retiring at the end of his current contract-but we don't know that it will happen, if not, would he take less when he re-signs?
Fascinating stuff to ponder. Puck's about to drop-I'm psyched to see what we do against a good team that knows us.
March 16th, 2009
7:26 pm
Always nice to score one when our fourth line is out against their first!
March 16th, 2009
7:38 pm
That's precisely what I'm talking about, Tony.
Ohlund – Enstrom (ideal due to the language similarity)
Hainsey – Bogosian (not so ideal, would rather a better d-man to pair with Bogosian)
Oystrick – Valabik/Ex (fine third pair, if Valabik and Oystrick continue their curve)
I'd also be fine pursuing Nikulin, again.
As for the $, I have no idea where it could come from. My hope would be the owners would green light a "more than cap minimum" spending, if such a talent agreed to a contract with Atlanta. My skepticism tells me it wouldn't happen.
March 16th, 2009
9:03 pm
Thrashers 4-Caps 0
March 16th, 2009
9:24 pm
Thrashers 5-Caps 0
March 16th, 2009
9:33 pm
Who are these guys? Where did they come from? Are they going to be around for awhile? WOW! The Capitals were not only beaten but completely eradicated. Only a shutout would have been sweeter but this is damn sweet enough! I am completely flabbergasted. Watching hockey is fun again! Compliments all the way around. Well done!
March 16th, 2009
9:49 pm
12 games left to erase the negative…20 goals allowed more than we have scored. It'd be really nice to end the year in the positive.
Boris – gotta work a bit harder than that to help your goalie get the shutout!!!
Overall – GREAT game. The Caps pushed HARD the last half of the game. Congrats to Anssi for his first NHL goal.
March 16th, 2009
9:54 pm
Oh I can't wait to hear how the NHL:O.T.F. @ssbags poo-poo this effort against (arguably) the favorite to come out of the East.
Seriously, this game had my co-workers chirpin!:
"I thought you said they were out of it Tony-these boys look like they showed up to play"
They did. THAT is the biggest difference I think all of us would point to-aside from the obvious individual/lineup changes…the guys aren't quitting, aren't taking any trash off anyone (dude what about Sterling getting in Kozlov's mug? height difference has got to be a foot at least!), in short "These boys show up to play"
March 16th, 2009
10:07 pm
Trixie, a new blog? Or are we gonna keep this one going?
March 16th, 2009
10:13 pm
WOW What a game!!! Darn, I missed the on the fly coverage, so I catch it next time.
Somebody tell me this: Why are people STILL voting against the Thrashers improvement in the current poll?? They must be very unhappy people not to be optomistic now at the way the Thrash are playing.
March 16th, 2009
10:19 pm
Stupid, T-lid, sacks of cr@p! Total, gutless, pathetic sons of snitches! Especially that Finnish OXYGEN WASTE, Kari! Why didn't we trade him at the DEADLINE for a bags of pucks?! Or maybe hold out for some water bottles!!! MAYBE. That 'drool cup' loser couldn't even keep a shutout against a team that has Ovechkin, Backstrom and Semin on it. Lousy, FAT, Scandavanian byproduct!
C'mon APOLOGISTS!! Try to defend 49 saves, will ya? Most of them were from center ice!! And he 'barely' stopped those. Shoulda traded him to Philly when we had the chance. Coulda had vanRiemsdyk! Now, we're stuck with Kari, the LOSER, Lehtonen!! Watch, Waddell will probably lock 'im up this summer!
March 16th, 2009
10:44 pm
hehe…you're a funny guy, Don.
March 16th, 2009
10:51 pm
Ovechkin – NO SOUP FOR YOU!
March 16th, 2009
10:59 pm
I'm curious the extent of Hainsey's injury. TSN says it's his leg…guess we'll be seeing more of Salmela and Oystrick now.
Rickles — Quality.
March 16th, 2009
11:06 pm
Well, gang. 12-6-1, in their last 19 games. that's 25 of a possible 38-points. So, there's 12 games left. How many points will the Thrashers get? They've got TB twice, Washington twice, and Florida twice. Then, there's Pittsburgh, Detroit, NYR, Ottawa, Montreal and Buffalo. I'd venture that there's 12 more points left for Atlanta on the season.
In preseason, I picked 78-points. Remember the contest?? It's back on, Baby!!!
March 16th, 2009
11:31 pm
I'm the big bad Finn,
who doesn't Let-um-in.
March 16th, 2009
11:33 pm
In case anyone's curious, here's where the bloggers stood.
69-points, LAC, tied to 5th place in the division and 15th in the Conference.
70-points, R.Stroz, tied to 4th place in the division and 13th place in the Conference.
70-points, Sage of Bluesland, tied to 5th place in the division and 15th in the Conference, and 30th in the league
72-points, NASCAR Dave.
73-points, Bob.
74-points, Russ, tied to 5th in the division and 13th in the Conference.
74-points, ThrasherNY, 5th in the division, and 15th in the Conference.
75-points, 12345, 4th in the division, and 15th in the Conference.
75-points, Brickhouse, 5th in the division and 14th in the Conference.
76-points, Don, 4th in the division and 14th in the Conference.
76-points, Glovesave29, 5th in the division and 14th in the Conference.
77-points, Sharon.
77-points, Smoothie, 4th in the division and 13th in the Conference
78-points, Brendan, 3rd in the division and 13th in the Conference
78-points, PJ, 5th in the division and 13th in the Conference.
78-points, Polskidawg, 5th in the division and 15th in the Conference, and 29th in the league
80-points, Buzilla.
80-points, Jarndynce, 4th in the division, 13th in the Conference.
82-points, Michael B. Shapiro, 5th in the division and 14th in the Conference
82-points, Sweetlew.
82-points, Thrashers27.
83-points, Scotty, 4th in division, 12th in Conference.
84-points, Baldheaded Thrashers fan, 4th in division, 12th in Conference.
84-points, Five_hole, 4th in division, 11th in Conference.
85-points, Alan, 3rd in division, 12th in Conference.
85-points, BG33Brown, 4th in division, 12th in Conference.
85-points, Jameson, 3rd in division, 11th in Conference.
85-points, viking, 3rd in division, 11th in Conference.
86-points, HookyBob, 3rd in division, 11th in Conference.
86-points, Nikita, 3rd in division.
86-points, Rawhide, 3rd in division, 11th in Conference.
87-points, Other JB, 1st in division, 10th in Conference.
88-points, Tony C.,
89-points, Christy, 3rd in division.
89-points, ThrashDawg, 2nd in division, 8th in Conference.
90-points, Kracker, 2nd in division, 9th in Conference.
92-points, Smitty, 1st in division, 8th in Conference.
92-points, Volgrad1985, 2nd in division, 8th in Conference.
93-points, Spudd Webb, 2nd in division, 7th in Conference.
Good luck to all the bloggers who participated. It's going to be an interesting finish to the season. And, of course, it's too late to vote now. Voting closed in October, 2008.
March 16th, 2009
11:38 pm
Hay Brendan, I picked 96 points. You furgot mee.
March 16th, 2009
11:51 pm
Well, that's mathematically impossible at this point, Jethro. And besides, alter ego's don't get to vote. Otherwise the poster who always lists a former Thrasher player as his ID (Marc Savard, Marian Hossa, Frank Kaberle), followed by a post of "suckers!," would always win the contest!
March 16th, 2009
11:57 pm
Tony-Did you see Larry Murphy having to sweat and swallow his ego to give the Thrashers props, AND they all agreed they were a team on the rise with young guys like Little, Bogo and Enstrom??
I really enjoyed watching this game and performance tonight in person. The crowd was mediocre in size, but pretty vocal, chanting Kari's name a few times. He played absolutely fantastic tonight.
On another note, I thought Ovechkin took some cheap shots and runs at our guys toward the end of the 2nd and early 3rd. No penalties were called on him of course. Was really suprised no one on the team leveled him later on. But we made them look like fools in the end without Kovy. 6 in a row!!!! Whoohoo!!!
March 17th, 2009
12:07 am
On Versus, you could really hear the Blueland Faithful chanting, Kar-i!, Kar-i! It was a proud moment. It's been quite a while since that chant circulated in Philips Arena.
March 17th, 2009
12:30 am
Jason-just got home and watching OTF now
earlier they were "poor effort on D, un-strong goaltending" (both true).
I thought that the VS. guys were pretty gracious, during their post-game thinger.
I'm not going to hold my breath on the OTF crew being nearly as gracious.
March 17th, 2009
1:44 am
The OTF guys revisit the game and highlights towards the end of the hour long show. That's when they all gave Atlanta some praise and specifically talked about what they liked about the team over the past few months. But "Hair Club For Men" chairman, Larry Murphy, still talked as if he had no idea who was doing what for this team, and just looked at the stats to say Little has had a great year. But I guess any positive praise from the northern homers is good for us.
March 17th, 2009
10:23 am
March 17th, 2009
10:31 am


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It is without a doubt that one of the most special things about working for Gina K. Designs is Gina herself. I don't say this to suck up (I am too old for that) or because it will look good to say nice things in a blog post, but because I mean it. I honestly have the pleasure of working for one of the kindest people I have had the pleasure of knowing. I had to participate in this hop today, not only because I just had to say a big happy birthday to Gina, but that I love her very much. It is my sincere wish that today you would go and see everyone's lovely well wishes and cards made for Gina, but be sure to go to Stamp TV, Facebook or by any means possible to wish her a very beautiful day on your own. She is a source of beauty in this industry, and I love her very much! Happy birthday, friend! Now make sure you follow the links below to see all of the wonderful birthday wishes!
Supplies used:
Stamps: "You Say Goodbye and I Say 'Ello", "Stamp it Big", "Simple Hearts"
Card Stock: Pure Luxury White
Ink: Color Companions Ocean Mist
AJ – http://thewillowgarden.blogspot.com/
Becky – http://hemidemisemiquaverdesignblog.com/ <—- YOU ARE HERE!
Beth – http://silaika.blogspot.com/
Carolina – http://creativepad.typepad.com/
Carolyn – http://myblogbycammie.blogspot.com/
Cat – http://catdidit.blogspot.com/
Debbie – http://doodledesignsonline.com/
Latisha – http://www.crafteebee.blogspot.com/
Laurie – http://www.justgivemestamps.typepad.com/
Lee – http://luvleestamper.blogspot.com/
Melanie – http://melaniemuenchinger.blogspot.com/
Michelle – http://stopandstamptheroses.blogspot.com/
Sean – http://www.cardcraftyclub.blogspot.com/
Sharon – http://paperfections.typepad.com/
Tami – http://tamimayberry.blogspot.com/
Theresa – http://craftingtheweb.blogspot.com/
Valerie – http://valeriestangle.blogspot.com/


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'Talisman' Canvas Tote
|Item # 664605
(Available every day, from 7am to 1am Eastern.)
Details & Care
A generously proportioned tote handcrafted from washed and faded canvas features carved wooden beading on the soft shoulder strap.
- Magnetic-snap closure.
- Interior wall pocket.
- Cotton canvas.
- By Alternative; imported.


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We're set to record Autoblog Podcast #358 tonight, and we'll cover the sights we're anticipating at the Los Angeles Auto Show and Tokyo Motor Show. Plus, Adam Ferrara, Tanner Foust and Rutledge Wood of Top Gear on the History Channel took time out to chat with us, too. You can download the podcast to hear those interviews, and in the meantime, check out the topics below, drop us your questions and comments via our Q&A module, and don't forget to subscribe to the Autoblog Podcast in iTunes if you haven't already done so. To take it all in live, tune in to our UStream (audio only) channel at 10:00 PM Eastern tonight.
Discussion Topics for Autoblog Podcast Episode #358
[RSS] Add the Autoblog Podcast feed to your RSS aggregator


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Al Franken is a U.S. Senator representing Minnesota. His 2008 Senate race against Republican Norm Coleman was hotly contested and extremely close. It was also marred by what journalist Matthew Vadum called "appalling irregularities that characterized both the initial and subsequent vote-counting." The morning after the election, Coleman led Franken by 725 votes. But Franken refused to concede, […]
Al Franken
Global Warming: The Other Side
Global Warming Dogma Melts in Glaciergate
Rich Trzupek is a veteran environmental consultant and senior advisor to the Heartland Institute. He is the author of the new book Regulators Gone Wild: How the EPA is Ruining American Industry (Encounter Books).


text:
Reporting Crimes or Suspicious Activity
Victims or witnesses of a crime should contact the Department of Public Safety as soon as they are aware that a crime has been or is being committed. A crime or suspicious activity may be reported in person at the DPS station on the ground level Village C (West Wing) or by calling the DPS office at 202-687-4343.
Anonymous Tips Reporting
Members of the campus community may report crimes on a voluntary, confidential basis by requesting to remain anonymous by calling the non-emergency line at 202-687-4343. Another method of anonymous reporting is the online anonymous tip form.
Bias Related Incident Reporting
Any member of the University community can make a report about an alleged bias related incident or hate crime by calling the Department of Public Safety at (202) 687-4343 or through the campus bias incident reporting system.
Department of Public SafetyVillage C, West WingGeorgetown UniversityWashington, DC 20057Phone: (202) 687.4343Fax: (202) email@example.com


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How To: Open Up a Kitchen
(Without Knocking Down a Wall)
Tiny kitchens are the plight of many city dwellers, but a lower square footage doesn't necessarily equal a claustrophobic room. Borrow a few ideas from the kitchen shown here to open yours up and create the perception of a larger space...
True, the kitchen above (designed by Andre Rothblatt) is bigger than in many apartments, but that doesn't mean there aren't any ideas to be gleaned from the design. Here's what we noticed:
Banish upper cabinets Get rid of the top cabinetry and you're opening up about a foot or more of space around the room, right at eye level. This isn't an option for most renters, but if you are in a position to get rid of them, you'll be amazed at how much lighter and more open the room will seem. If you're worried about the storage issue...
Install a pot rack ...and we're not talking those bulky versions that hang in the middle of the room. Instead, try one or two attached to the wall like those shown here. Hung vertically you don't need nearly as much space as you would if the pans were stacked, and the bonus is that everything's within reach from the cook top.
Opt for open shelving They provide the storage capability of cabinets without blocking the flow of the room. You might want to rethink this one if you live in an earthquake-prone area, or try shelves with a lip to minimize the risk of potential damage.
Make it multi-task This kitchen island works as both a workspace and dining table, thanks to a pair of brightly colored stools which slide easily out of the way when not in use. Even if you're kitchen doesn't have room for an island (we hear you!), you might have a prep area pushed against the wall that can accommodate a seat or two underneath.
Any other ideas for opening up the kitchen? We'd love to hear them.
(Image: Andre Rothblatt)
33 Comments
You can never have too many places to hang things up. Wall space is prime real estate in the tiny kitchen.
If you're on a serious budget the white plastic coated racks that are meant for hanging brooms and rakes in the garage make excellent pot racks, and they blend right in to the white paint of most rentals.
Also, those accordion-style mug racks are great for kitchen towels, pot holders, aprons, as well as mugs.
Where is the food storage? I only see dishes on the shelves. Also I'd like to hear from some realtors regarding resale value of kitchens with open shelving instead of cabinets.
Wow...I can't see the kitchen. All I see is that gigantic oven hood ! Way too big!
Yes, I agree with this post, if you get a 12feet ceiling, everything looks more spacious, even more so when you remove the top cabinets. But you get a similar effect if you have white top cabinets that continue all the way to the ceiling and light wood lower cabinets without compromising precious storage space. I would think hard before I removed any cabinets in a small kitchen. Making something look spacious doens't translate into a "lot of storage space".
This is a beautiful kitchen, great show piece. I am not sure about the red stools, they look as props, no one can sit in them and eat on the butcher block style kitchen. There is no room for your legs to go under the table once you sit. I "love" stupid details like that. I once went to a bar where the chairs where so high, that you couldn't sit bcs of this problem - what designer does that, and what owner pays for that....
how do you keep your dishes and things clean with open shelving? Every time I see open shelves I love it, but then the reality of if you ever cook or anything- those preciously placed items will be covered in dust and ick
Chaotic open shelving, mismatched appliance finishes, tacky and cancer causing nonstick pans, horrid red stools, dementedly oversized oven hood, cliched staging topiary and muddled overall feeling? No thanks.
My immediate thought on seeing this picture was "whoa, get that table (& stools) outta there." I would go nuts having to walk around that island all the time. I think mskk's got it down. Except maybe for the non-stick pans. (If they're good enough for Julia Child, they're good enough for me!)
I agree with brooklynjennie about open shelving. I had "open shelves" in my college dorm and my dishes were always so dusty. Lots of washing.
Oh, wow, I would never want to do open shelving in a kitchen, at least not a small one. In fact, I'm considering putting in an additional cabinet above one of the two we already have, because everything we store up on top of it(seldom used platters, 90 oz glass pitcher, etc.) needs to be washed of greasy dust before we can use it.
Open shelving is cute, but I'd rather be able to just reach into a cabinet, grab a bowl and *know* it's clean.
The point of the post is to demonstrate how one can open up even a small kitchen, but some of the tips are impractical for people who actually use their kitchens to cook, rather than as showrooms for pretty dishes and pricey appliances.
I definitely agree with Anusha73's point about having cabinets that go all the way up to the ceiling (and painting them the same color). Mine are like that and it visually pushes the ceiling up and doesn't make my kitchen (about 8'x10x) feel any smaller. A pot rack is NOT going to make up for the storage you lose by replacing upper cabinets with open shelving.
And some of us are not into having a lot of stuff out on display all the time. Closed cabinets are less visually chaotic to me.
Finally, things stored out in the open in a kitchen definitely do accumulate dust and grease if they're not cleaned or used frequently. AND with open shelves, you have to worry more about how attractive your dishes are, and you have to purchase nice-looking storage containers. Too much money and effort. Overall, the idea is just not practical.
Well, I really like this kitchen (although I have to agree about Anusha73 about the height & comfort of the stools).
What a LOVE about the kitchen is the shallow shelving, as it makes the ideal pantry (I HATE deep pantries, and got talked into one by my husband and our kitchen designer). I would put doors on the unit closest to the stove, and expand it, thus limiting the open shelving (and distancing the open shelving from the stove, for obvious reasons...) and expanding the pantry area. You really don't need that much display space.
I really appreciate the counterspace in this kitchen.
Probably most of us here clean our items as well; I'm sure you didn't mean to imply otherwise. Don't forget to take location, climate, and proximity of traffic, etc. into consideration as well as consider that not everyone can install exhaust vents in their apartment kitchens.
This post is certainly food for thought, but like all posts on all blogs, the suggestions aren't going to work for everyone. I don't think that means we're secretive hoarders who don't like to think and plan.
As the architect/designer of this kitchen, I want to respond to some of the comments and observations:
Since the stove is 6-burner commercial grade, there was a need for a large and powerful ventilating hood, the owner got a great deal on the hood as well as the stove, which is why their finishes dont match, but to my eyes, black and stainless steel go well together.
Open shelves vs cabinets- First of all, the photo does not show the fourth wall of this kitchen, which has a huge bank of cabinets that go to the ceiling, so there is ample cabinets which provide concealed storage. Open shelving is becoming a common request from my clients, and I believe the best solution is a combination of the two, open shelving for display as well for those items that users need multiple times a day and cabinets for all the utilitarian items that people need.
Does anyone know where those pot racks came from?
sfarchitect- Thank you so much for your response. You've filled in the gaps we couldn't tell from the picture! The kitchen is beautiful, and 2x the size of mine, lol. I've only got 2 usable walls, 1 is 6', the other 5.5', with a column in the corner between them. yikes!
I agree to open shelving in a kitchen. Here I store stuff that 'turns around' permanently like cups, vinegar and oil bottles, large jars for storing food which go into the dishwasher anyway before refilling or large tins for baking ingredients or spices which are cleaned easily. Whenever there is some space left in the dishwasher I put in an item from the shelves that hasn't been cleaned for a while.
And, yes, I invested in a very good fume hood (but not as oversized as the one shown above).
Additional advantage, if you have open shelves: you can hang pictures!
sfarchitect, I really like this kitchen. I'm not a big fan of open shelving (too high-maintenance cleaning wise for my taste) but I think the pot rack is a great use of space for a wall that is sandwiched between a window and range hood. Do you have any photos of the rest of the kitchen you could share?
I love this kitchen though am surprised to find there's a whole other wall of cabinetry. I'm taking an L-shaped kitchen, shifting a doorway to where a window is, and turning it into a wide galley. One side will have cabinetry and the other open shelving. Cabinetry on both sides, even if I wanted to spend the money, would just feel too claustrophobic for me so I really like the blend of both as shown in the above photo. I have 10x more kitchen stuff than your average homeowner, so purging is really tough since some supports my food-related business, so am even repurposing part of two hallway closets to use as an auxiliary pantry (will post pix when renovations are done).
banish as much stuff off the counter as you can. Banish banish banish.
Whatever it is you use, it's just as handy stowed away
hang as much stuff on the wall, on cupboard doors etc. as you can. Hang hang hang.
throw away old herbs and condiments.
toaster oven OR microwave. you choose.
drip coffee or stovetop espresso. bye bye coffee-maker (unless you LOVE office coffee)
stickblender yay.
food processor hooray.
unless you really bake, stand-mixer nay.
the knife block to the trash, magnetic strip for handy kitchen knives, steak knives put away.
and whatever you truly love: dishes, cookbooks, ripening tomatoes, fruit, pots n pans: display.
and that's about it for today.
this is a terrific kitchen
we have open shelving in our late 50s house and love it. some people are "visual" and love seeing what they want to grab right now, and others are of the "visual" school who don't want the clutter in their face and prefer to see uninterrupted rows of beautiful cabinetry. variety is the spice of life! i like the bright, informal and lived-in yet contemporary feeling of this kitchen.
I like the kitchen - and as far as storage, who says there isnt' a pantry closet conveniently located nearby for all the foodstuffs and additional storage?
As far as the stove hood: Notice the gaps between the stove and the adjacent wall and cabinets? That stove isn't a residential faux-commercial unit but a Real Commercial stove. Commercial stove installations require an extractor hood that covers 100% of the surface area of the stove because the stove puts out far more BTU's of heat than residential units.
How many people really need a commercial stove?
This kitchen looks nice, but I prefer closed storage, and I would never trade upper cabinets for two pot racks. It's just not an even trade of storage space. Plus, who keeps their pots in the upper cabinets?
*sigh* I wish I could do any of these. My rental is a galley kitchen, wide enough only for one person standing. All of the wall real estate is taken up by cabinets... no room for a pot rack :( And man are the cabinets ugly... before i moved in, they sloppily slapped paint on them, even over the hinges and hardware. But the landlord won't let me redo them correctly. Ah well. Someday...
Having lived in a 20's era studio apartment with it's original single galley kitchen with the stove in the middle of one long counter and no ventilation hood, even I had open shelving, actually a tall and wide upper cabinet to my left that had 2 huge doors on them and I had to duck around them to get into the cabinet and add to that, on the opposite wall to the counter was a boom closet that made that area a touch tight, So I pulled the pins and stored the doors in the walk in closet until I moved out (a rental) when I put them back and about every 6 months, wiped down the shelves and the inside of the cabinets and all the stuff I used daily or nearly daily stayed clean between uses, stuff I didn't use, they, well, got dirty. The facts of life when one cooks.
And I've said this here before on similar posts, even if you have cupboards and keep them closed stuff WILL get dirty inside them if you don't use them and that is in my current place which has a ventilation hood that I use, which may be how "efficient" the vent really is. :-) But then again, the kitchen has no window for additional ventilation either and is in a 60's era kitchen.
In an ideal world, I'd probably have a combination of open and closed storage, racks or grids for pots and pans that can be hung, crocks near the stove for cooking utensils and I do keep my toaster and my coffee pot on the counter as I use them daily and I keep my knife block and cutting boards at the end of the counter where the sink is and yet I still cook in my little double sided galley kitchen and it works for me. the blender, mixer etc are on the top shelf of the pantry where I keep all the dry and canned goods and that is also where I keep the microwave oven too.
It's all in how you use space IMO.
Nice kitchen! I love the colorful stools. I agree open shelves is a risky move but if your a tidy type with nice looking dishes, pots and pans it's a nice look.
This is a beautiful and functional kitchen. The kitchen in my first place was even smaller than this one, offered less storage and I would have been over the moon to have it as well appointed as the one pictured above. While I undertand some may be turned off by "lack of storage" perhaps needing to pare down is more the issue.
Nicely balanced kitchen. Not your usual run of the mill design. I probably would use a smaller table in the middle, but in general I really like it. It feels right to me.
I agree with Anusha73 about running the cabinets to the ceiling - using lighter (white) cabinets on the top and darker cabinets on the bottom. At least that's what we're aiming for with the renovation of our small kitchen:
Existing: http://17thandriggs.wordpress.com/2009/08/26/renovation-diaries-getting-the-ball-rolling/
Dream white cabs: http://17thandriggs.wordpress.com/2009/08/27/if-i-envision-it-dreamy-kitchens/
Lighting is also very important in making a small, apartment size kitchen feel bigger - we don't have a ton of natural light in our space so we will be adding additional recessed lighting in the ceiling as well as undercabinet lighting. (By the way, if you're a renter and can't make any major changes, undercab lighting is something you can do easily and cheaply with simple kits from your hardware store.)
That said, while the kitchen above is lovely, I'm with those that are more drawn to the closed cabinets in general - although if I had a kitchen that was large enough I would be happy to have a few well placed shelves to display some decorative items or pretty dishware.
I like this kitchen a lot. What type of range it that? It's beautiful and probably costs more than my whole kitchen budget! I'm trying to do something similar with floor to ceiling cabinets on one wall so that I can get rid of the uppers on the opposite wall to make it feel more open. Just a few open shelves for everyday and pretty things.
I dislike the exhaust hood but what bugs me most is the gaps on either side of the range--that would be a nightmare to clean in my house.
The rule for open shelves is only put the things there that you use a lot, put other things behind doors. That's what we've done in my kitchen and this minimizes the dirt accumulated by baking ingredients, bakeware, pantry items, etc. while allowing me to quickly grab plates, glasses, cooking utensils and pots/pans as I need them, which never get greasy because they are being used almost constantly and therefore washed every 48 hours or so, if not more often.
I'd go crazy opening and closing doors to get at this stuff every day, instead of just being able to grab things from shelves! We don't even have our flatware in drawers, because none of the drawers in our kitchen were wide enough to accommodate the divided wicker baskets we already had for this purpose, and it's so much easier to just grab knives and forks from where the baskets sit on top of a counter-height bookcase (part of our open-shelving system) than opening and closing drawers all of the time. We're actually planning on moving our kitchen to a different room of the house (which means we don't need to worry about a temp kitchen while the work is done) and when we do I'll do the same thing: open storage for what we use constantly, other things behind doors, and the flatware in easily accessible baskets in a central location, with drawers reserved for stuff we use less often or that are unsightly (boxes of ziplock bags, aluminum foil, etc.).
In fact, I don't actually feel like I need more or different storage in the new kitchen--the move is to get more counter space, a bigger range and bigger sink, plus a place to eat and better natural light. Storage is one of the few things about my current kitchen that's not a problem!
I'm not quite sure what's wrong with having an island in the middle of the the kitchen......it's a common and practical layout.
I have 100% open shelves and no exhaust fan. I only have dishes that I love and use all the time. Mugs and glasses store upside down away from the stove. Plates and bowls are right next the stove, perfect for grabbing quickly and serving. Never an issue with dust/grease because they are always being used. I enjoy looking at them.
I would however, prefer to have the lower cabinets closed in (mine are open), as the pots/pans are not used as frequently and is a bit more challenging to make them look good.


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Appendix 2A
Figures 62-64 are facsimilies of the stabilization record on wall realignment and the use of adobes for repair concealing integral reinforcement at Fort Union National Monument. These and similar forms for first and second sheets, and a sheet for attachment of photographs of ruins before and after stabilization, are in use at the National Park Service archeological center in Tucson.
Fort Union National Monument; Date: July 14, 1960; Building: 3-330; Room: 331; Feature: wing wall; Wall (N.S.E.W.): E S W.
Orientation, plan and type (situation, evidence of additional stories, period of construction relative to surrounding rooms, evidence of burning, etc.): Contemporaneous with contiguous rooms. No evidence of burning. Single story.
Floor (floor type; additional notes): Probably packed earth.
Details (notes on doorways, lintels, etc.): Brick coping atop wing wall ready to fall. West wall is also the east wall of room 321. Little remains of east wall; almost none of north wall standing. Foundation stones missing from wing wall on east end.
Room No. 3-331; Date work started: Sept. 4, 1958; date work finished: May 12, 1959; Man days of labor: 28-1/4; Cost of materials: $160.08. Archeologist: Rex L. Wilson; Date: July 14: 1960.
Condition on date work started; masonry: All walls need capping. Brick coping in urgent need of reinforcement. Adobes badly eroded away under coping in wing wall.
Materials, construction, and technique in making repairs or accomplishing job: Wing wall: Missing foundation stones were reset in cement mortar. After the brick coping had been realigned with mine jacks, a grid work of angle iron was placed on the north side of the wall and welded to a smaller gridwork of angle iron placed at a right angle to it on the east side of the room's east wall. The larger gridwork consists of four 11' 8" lengths of 2" x 1/8" angle iron placed vertically on the north side of the wall in intervals of 4' 9", 4' 4", and 5' 1". The westernmost vertical member is situated in the angle formed by the abutting walls.
A collar of 2" x 1/8" angle iron was welded together and placed immediately under the brick coping. It was then welded to the vertical angle irons. The collar is 15' 3" long and 2' 6" wide. Two 11' 8" lengths of 2" x 1/8" angle iron was placed horizontally and welded to the vertical members. The upper piece is 1' 3" below the underside of the coping and the lower piece is placed midway in the wall 5' 10" above the top of the stone foundation. Resting directly upon the stone foundation is a 11' 8" length of 2" x 1/ 8" strap iron which is welded to the vertical lengths of angle iron.
The entire gridwork is held to the wall by lengths of 3/8" reinforcing rod placed at various points on the gridwork. They penetrate the wall, are welded to the gridwork on the north side, and are welded to strap iron washers imbedded in depressions hacked out of the adobe on the south face of the wall.
A short length of angle iron is welded diagonally to the strap iron and to the westernmost vertical angle iron.
Another grid work is welded at a right angle to the extreme west end of the larger system. The smaller section is recessed in the east side of the abutting east wall of room 331. A single vertical 10' 5" length of 2" x 1/8" angle iron was placed 5' 11" north of the point where the east wall of room 331 abuts to the wing wall. The vertical member is welded to a horizontal 5' 11" length of 1-1/4" x 1/8" angle iron and to a 2" x 1/8" angle iron 5' 11" long. The uppermost horizontal piece (1-1/4" x 1/8") is situated 10' 5" above the top of the stone foundation and the other is placed 4' 7" below that. The vertical members are welded to a 5' 11" length of 2" x 1/8" strap iron resting upon the top of the foundation.
A final 6' length of 2" x 1/8" angle iron is welded diagonally from the angle iron placed in the corner formed by the abutting walls to the northernmost vertical member in the east wall of room 331.
After the completion of the steel installation a concrete cap was laid on top of the coping and painted red. Adobes were used on the east end and north side of the wing wall to conceal the steel gridwork and to further reinforce the wall. The new adobes were roughened to give the illusion of age. The wing wall was then sprayed with Dow Corning 129G Resin.
South, west, and east walls: Capped. Sprayed with Dow Corning 772 diluted in water at a ratio of 1 to 9.
Last Updated: 16-Apr-2007


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This literature review discusses a paper...
Hope for better cancer treatments may...
Vaccine manufacturing involves six basic steps....
A new industry leader reigns supreme...
The first decade of the 21st century has delivered an extraordinary range of new technologies with relevance to early-stage ion-channel drug discovery research. The advances have been at such a pace that only ten years ago the options for evaluating compound interactions with ion channels were broadly limited to efflux and fluorescence-based high-throughput screening assays, with conventional electrophysiology reserved for more detailed evaluation of priority compounds.
Planar substrate electrophysiology techniques then started to enable compound screening against voltage-gated and slow ligand-gated ion channels. Subsequent developments in instrumentation technology have now made it possible to facilitate the application of relatively complex voltage protocols to screen up to 100,000 compounds for voltage-gated ion-channel targets.
Although voltage-gated ion-channel research has been relatively well served in terms of instrumentation, the ligand-gated ion-channel field has advanced at a slower pace. This situation has recently been resolved and a range of suitable automated electrophysiology instruments are now available, among them the Dynaflow® HT, launched by Cellectricon earlier this year. BioFocus has chosen Cellectricon as its partner of choice for ligand-gated ion-channel screening technology.
Each Dynaflow HT system combines fully automated 96-well whole-cell patch-clamp recording, with a custom-designed microfluidics-based consumable plate, which facilitates control over the length of time that ligands and compounds are perfused over cells. This instrument enables recordings to be taken with continuous voltage-clamp being applied throughout an experiment, providing control of cell membrane potential during each assay as well as enabling the creation of customized voltage step protocols for both voltage- and ligand-gated ion-channel targets.
The consumable plate has been specifically designed to be economical to manufacture and is based upon disposable chips formed from a molded polydimethylsiloxane microfluidic network bonded to a glass substrate. This molded network design brings down the cost per data point, although it does mean that seal resistance for whole-cell recordings is generally around 100 MΩ.
As a result, the system amplifiers have been specifically designed to record with mega ohm seals with automatic series resistance and capacitance compensation enhancing the recording fidelity. The plate only requires low volumes of fluids such as cells in suspension and compounds; for example, only 5 µL of a cell suspension with a density as low as 100,000 cells per mL is required to run each experiment.
Andrew Southan (firstname.lastname@example.com) is director of ion-channel biology at BioFocus.
Andrew Southan (firstname.lastname@example.com) is director of ion-channel biology at BioFocus.
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Berry Store - Local Area Photos and Information
Local Area Photos | Local Business Directory | Local Real Estate | Local Employment Center
Berry Store is a populated place located in Barren County at latitude 36.953 and longitude -86.141.
The elevation is 696 feet. Berry Store appears on the Meador U.S. Geological Survey Map. Barren County is in the Central Time Zone (UTC -6 hours).
Barren County: Cities & Towns | ZIP Codes | Schools | Features (airports, churches, hospitals, etc.)
BOUNDARY MAPS: | Rocky Hill Division | Barren County
Berry Store - Searchable Map, Aerial Photos & Driving Directions
|BIG Map |
Driving Directions |
Data Source - USGS GNIS FID: 507497
BOUNDARY MAPS: | Rocky Hill Division | Barren County
Nearby Cities, Towns & Census Designated Places
Hydro, KY
(1.9 miles NNW)
Railton, KY (2.4 miles NNE)
Pondsville, KY (3.1 miles NNW)
Finney, KY (3.4 miles SE)
Three Forks, KY (3.4 miles W)
Red Cross, KY
(3.6 miles ENE)
Kepler, KY (3.6 miles WNW)
Rocky Hill, KY (3.9 miles ESE)
Port Oliver Ford, KY (4.1 miles S)
Martinsville, KY (4.5 miles WSW)
Nearby Neighborhoods, Subdivisions & Other Small Populated Places
Berry Store, KY
(< 0.1 mile)
Bon Ayr, KY (6.7 miles NE)
Sloans Crossing, KY (13.9 miles N)
Middle Bridge, KY (14.1 miles W)


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Tom Colicchio
Charlie Trotter
Thomas Keller
Jose Andres
David Chang
Patrick O'Connell
Alice Waters
Tom Colicchio Chef/Owner, Craft Restaurants and Colicchio & Sons
Farm to table, it's a buzzword now, just buying stuff directly from a farm versus through a large feedlot or through mass-produced food. It's really buying food from people who are producing food on a very small scale. Usually it's better. Usually the closer you can get to eating something that comes out of the ground, the better it's going to be if it's produce. If you're buying stuff that's shipped from halfway around the world, by the time it gets here it may be out of the ground for two weeks. If you can get something out of the ground within 24 hours and you're cooking it, it's night and day.
Same thing with fish. There are fishing boats that are going out there, and they're staying out there for three or four weeks at a time. And they're coming back and you're getting that fish. It's not fresh. If you're buying from day boats that are going out for 24 hours and coming right back, it's a very different product. And so farm to table, locavore, a lot of these words now, they've become marketing strategies for a lot of people. I guess, on one hand, it's good because more people are sort of understanding it and understanding the importance of it. But on the other hand, I think a lot of people are misusing it and mislabeling it.
Charlie Trotter Executive Chef, Charlie Trotter's
The Farm to Table Movement is an extension of kind of what began in the '60s and '70s, with, if you will, almost the hippie movement, or the back-to-the-earth movement, or the organic food, or the natural food, or support-the-local-farmer movement. Certainly, someone like an Alice Waters has been instrumental in terms of advocating and being a spokesperson for that.
It's a little easier in certain parts of the country to work a little bit more locally, and we're a little pressed sometimes in the winter months to go quite from the farm to the table. But for much of the year, we do that sort of thing. I guess part of it is you want something from the land or from the sea at your backdoor as quickly as you can possibly get it.
And you want natural product, and clean product, and produce product, anyway, that comes from crops that have been rotated, and so there's just more flavor, and it's just more interesting. And it's an exciting time to be not just a cook or a restaurant operator in America, but it's a really exciting time to be a consumer at restaurants in America.
You can, you could go to -- you used to have to go to just certain gourmet temples to eat well. And now you can drive across country and stop at a, I'll just use an example with picking one out of the blue, but you could stop at a P.F. Chang's in Dubuque, Iowa, and get seared raw tuna over organic lettuce greens, at what we might consider to be almost like a fast food-type or an elevated fast food-type of restaurant. You could have never found that 15 years ago. So there's been this thing where the consumer learns more and understands more, and they demand more, whether it's through watching things on television -- the Food Network, and other, Bravo, and all these, A&E -- or the cooking magazines that are out there, or just the awareness. And so it's a great time to be a consumer of food in America.
Thomas Keller Chef / Owner of The French Laundry, Per Se, Bouchon, Bouchon Bakery, Bar Bouchon & Ad Hoc
Well, it's interesting because when we think about these things that we're talking about now, which is seasonal cooking, or farm-to-table, organic or natural, and it hasn't been so many generations removed from where we are. My grandmother and my grandmother's generation was always about farm-to-table. There was always that connection with the market and where the food came from. It was that generation after World War II, where convenience foods, fast foods, started to make in-roads into the consumers' diets, basically because both parents were out in the workforce, and they had to feed their children differently or feed their families in more convenient ways.
Now we start to return back to that, and I don't say, "Now we start to return back to that," because there was a significant time in my career -- and that was in 1979 -- when I was first introduced to a chef named Jean-Louis Palladin in Washington, D.C., who had a restaurant called Jean-Louis at the Watergate. He had just come over from France, and he was amazed that there was not that connection, that there weren't those relationships with chefs and farmers. And he went out to discover the farms again, right around Washington, D.C.
That was something that was inspiring to me, something that also was obvious and natural. Chefs should have relationships with where their food comes from, with the individuals who are growing them: the farmers, the fishermen, the foragers. I think that's kind of when we started to rethink what we did, chefs did. And of course, the recognition of chefs and cuisine in America, again, started to really unfold at that time, and we started to realize what the importance of the food was and how important the food was and how important chefs were in the food and the significance that chefs played on what's available to the consumer. So it's not that far away from generations that were raised with that farm-to-table kind of scenario.
Jose Andres Chef/Owner, ThinkFoodGroup
In the last few years we've seen many movements. Farm to table will be one which you could argue you can put it under the local, the localism, kind of -- and I love that and I endorse that only to a degree. The history of mankind has been created through commerce, and commerce between regions, between countries, between continents is what very much has made humanity what it is today.
If all of a sudden we say we can only live locally with the produce we consume locally, almost in a total radicalism, it's not sustainable. We love the champagne from France, and we love the ibérico ham from Spain and the parmesan from Italy. So I will say I would love to be more pragmatic. Obviously, if I can be buying the tomatoes in the middle of the summer from local farmers, I'm going to do my effort to do that, even knowing that sometimes it's more expensive than the tomatoes that are coming from Mexico.
So I will always endorse that, but within parameters of pragmatism. Because we need to remember that if someone tells me you should not eat a tomato in January, I will agree to a degree. Why? Because in December, it's summer in another part of the world, and if we have transportation, why can't we be getting those tomatoes in the middle of January to Washington, D.C.?
I could argue both ways. But yes, I will always say that any decision you make is always going to have consequences, and we need to think about those. If one day we say, "Let's stop eating tuna," I will support that, but we need to understand that there's going to be thousands, hundreds of thousands of families around the world that depend on the fishing of that tuna that we are going to have to deal with.
So I don't want tuna to disappear, but at the same time, when we make decisions, we need to always understand the consequences. We cannot make these decisions one-sided. We need to see the 365-degree spectrum to understand the action and reaction and the consequences to the decisions we make.
David Chang Chef/Owner of Momofuku
Farm to table is something that I've never quite understood as a culinary movement. I feel farm to table is, what, getting the best possible produce and giving it to your restaurant and selling it at your restaurant? That's what you're supposed to do. I don't know why you should be congratulated for doing what you're supposed to do. What are you supposed to say, you're selling 90-day-frozen peaches? It's your responsibility as a chef, as a business owner, I feel, not to screw your customer over but to provide the best thing you can afford. I think it's great that there are restaurants that are doing farm to table, and some of them deserve all the accolades.
But I feel that it's taking a shortcut, because -- and I got in a lot of trouble for this, when I said this whole fake comment got totally taken out of context, when I did a talk with Tony Bourdain. I learned that the media will only take out the one sentence, and I said an inflammatory thing about San Francisco, but in the context of what I had said, I wouldn't take it back. I said that farm to table is a wonderful thing. It's just that, why does everyone have to be doing it? I think it's going to stunt any development, particularly to, say, the San Francisco area. Now it's going through a sort of culinary renaissance, but it was so hard to open up a restaurant that did anything new that didn't happen not to be Italian, and not be oriented by Chez Panisse, which to this day is fine. Chez Panisse went from Chez Panisse, Café Fanny, Oliveto, to modern-day Quince. And Michael Tusk is like the modern-day version of that family, that family tree. And it's a wonderful thing.
I love all those restaurants, but not every restaurant needs to follow that lineage. All I said was, "In San Francisco, is the cuisine as diverse as the rest of the culture? Sexually, politically, whatever." I don't think the question is "yes." I don't think we can ever say "yes," not just in San Francisco, but America in general, and in New York. Why does every restaurant have to be the same? Why does everyone have to open up a hamburger restaurant? Why does everyone have to do the same thing? And that became sort of, for me, what farm to table came to represent was this homogenized sameness.
Patrick O'Connell Chef/Proprietor, The Inn at Little Washington
Originally nothing was delivered here whatsoever, and if you called a purveyor 65 miles away in Washington, D.C., they would say, "What do you mean you're in Washington, Virginia? Make up your mind, buddy. You can't be in both places. You're either in Washington, or you're in Virginia."
I would say, "No, it's a little village, and you go through this --"
"No, we're not going out there. Are you crazy? Drive all the way out there?"
So it was, "Oh, my God, we're going to have find out what we can look for right here that's available." So soon I found a retired doctor who had a trout farm. His wife was smoking the trout, and I found a butcher who had a ham house, and we became friends. Then I found a man who wanted to get out of the cattle business and started raising shitake mushrooms, which he called "shit takes." It just progressed that way, and then I would make stops along the way to work. I'd go to an old widow's garden, and she'd have a little bit of sorrel, and then our neighbor here in town grew herbs for us until she was 100. She lasted until she was 107, and it was a kind of network of this tiny little community.
It was a little like stone soup. Everybody had something they wanted to contribute to this cause, and they loved the idea that rich and fancy city people would come out here and eat something from their garden. It was kind of like an old fairy tale, and then it just continued to now we have our farmer living here on the property.
Alice Waters Owner of Chez Panisse Restaurant and Founder of the Edible Schoolyard Project
I mean, when I first started the restaurant, I wasn't looking for organic, local food. I was looking for a taste of what I had experienced when I went to France. I wanted those little strawberries. I wanted that baguette. I wanted that butter. I wanted those eggs like that. I wanted the wine like that too. So it wasn't until I really found local people that were growing the right varietals of fruits and vegetables, and the people that are raising the lamb to a certain age on their land and allowing them to graze on the land, and they would butcher them for us to have at the restaurant -- I understood that the flavor comes from the people who were planting the right varietals in the right place, and that they are taking care of it, and then they're picking it when it's ripe and then they're bringing it to me.
How many people are undernourished worldwide?
Answered by Discovery Channel
How can food production become environmentally sustainable?
Answered by Bill and Nicolette Hahn Niman
How are organic farming and conservation agriculture different?
Answered by Planet Green


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I thought this recipe was surprisingly good, I made several adjustments though. First I used fresh veggies and cooked them longer in order to soften. I deglazed the pan with white wine a couple of times, no more than 3 tbps. I also added Texas Pete and a little garlic salt to the sauce. Overall it was pretty good.
Shrimp Creole
EDB123 Posted: 04/16/09
Daily Specials


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Professor John Burkoff commented in The Legal Intelligencer on the effects of the charges against State Sen. Jane Orie on her sister, Pennsylvania State Supreme Court Justice Joan Orie Melvin. The original charges, involving campaign work on state time, focused on Jane Orie's activities in Joan Orie Melvin's campaign for the state Supreme Court; Justice Orie Melvin has not been charged. But according to Professor Burkoff, the ordeal has undoubtedly taken an emotional toll on Justice Orie Melvin. Beyond that, Justice Orie Melvin could face her own legal troubles. "We know from what the Allegheny County district attorney has filed so far...[and we] also know that they're still investigating. What we don't know is whether they're going to bring charges against [Orie Melvin]."
Faculty News
Thursday, September 15, 2011 - 5:51am
Wednesday, September 14, 2011 - 10:17am
KDKA's Mike Pintek interviewed Pitt Law Professor John Burkoff on the topic of Richard Baumhammer's recent attempt to obtain a new trial or sentencing hearing. The focus of the discussion was a comparison of how Pennsylvania and Texas move the cases along of convicted killers on death row. Should Pennsylvania move more quickly? Burkoff argued that it should not.
Listen to the interview here.
Tuesday, September 13, 2011 - 7:44am
Professor Ronald Brand commented in the Philadelphia Business Journal and Pittsburgh Business Times on Pennsylvania rules for foreign lawyers taking the bar exam. "In Pennsylvania, we're shooting ourselves in the foot by basically encouraging the best foreign lawyers to go to New York. It hurts our competitiveness and it makes it harder for Pennsylvania to get advice on how to do business overseas. It also creates a disadvantage for Pennsylvania law schools trying to attract the best students."
Sunday, September 11, 2011 - 11:55am
Professor Anthony Infanti was elected Vice Chair of the Teaching Taxation Committee of the ABA's Section of Taxation in August of 2011.
Monday, September 5, 2011 - 8:41pm
Professor Douglas Branson was the featured guest on the Israeli Public Radio weekly financial program, "Goldstein on Gelt." The half hour interview was recorded on July 22 and aired July 29. Professor Branson discussed his books on corporate governance and on women in corporate governance roles, including his latest book on the subject, The Last Male Bastion: Gender and the CEO Suite at America's Public Companies, which evidently has attracted somewhat of a following in Israel.
Monday, September 5, 2011 - 8:26pm
Professor David Harris commented on the denial of State Senator Jane Orie's appeal of a double jeopardy issue that arose out of her trial on political corruption charges. When Orie's defense attorney offered evidence that seemed to contained forged signatures, the trial judge declared a mistrial; Orie then argued that there should be no retrial, on the basis of double jeoparday. The trial judge denied her motion, and she appealed. The Pennsylvania Superior Court disagreed, and Professor Harris explained that any further appeal would be even less likely to succeed than the argument in front of either the trial judge or the Superior Court.
Monday, September 5, 2011 - 8:21pm
The 2011 edition of Professors John Burkoff's and Nancy Burkoff's treatise, Ineffective Assistance of Counsel, was just published by West. With this new edition, this treatise, which was first published in 1993, moves from a hardcover, binder format with annual supplementation to a softcover format, with a new edition published each year.
Wednesday, August 31, 2011 - 4:43pm
Criminal Law Professor John Burkoff talks to multiple media outlets not only about the 16 counts of forgery, perjury, tampering and/or fabricating evidence, against State Senator Jane Orie, but also about how this new case will tie into a retrial of the original case dealing with the potential misuse of public office resources for campaign work.
Of the new charges, Burkoff suggests that without direct evidence, it will be hard for the district attorney's office to prove that Orie forged documents.
"To actually show that she did it, well, that has to be arrived at circumstantially and that's not an easy leap for everyone."
Burkoff explains that proving perjury is difficult not only must Orie have testified falsely, but also, Burkoff says, "the person who made these misstatements [must] actually believe they were false. So, one of the defenses you could have to that [would be], 'Oh I may have said the wrong thing but I actually believed it.'"
A decision regarding whether to try the two potential cases together or separately will be a difficult choice, Burkoff thinks.
Watch the KDKA interview with Jon Delano here.
Read the Post-Gazette article here.
Read the Pittsburgh Tribune-Review article here.
Wednesday, August 31, 2011 - 4:18pm
With Former House Speaker John Perzel poised to plead guilty in an 82-count indictment as of August 30th, Pitt Law Professor John Burkoff explains to multiple media sources why it is that he believes the plea in the case makes sense for prosecutors as well as why others who were charged with felonies will have little choice but to plead guilty, too.
"One, there's the certainty of the conviction ... and the savings that brings in terms of time, expense and angst," said Burkoff. "Two, in these cases you're talking about felonies with dollar amounts where they are presumably satisfied that he'll get a significant jail sentence."
Burkoff goes on to explain why, in his opinion, he feels the nine other Republicans who were charged with felonies in November 2009 will also plead guilty to charges of conflict of interest, theft, conspiracy and obstruction of justice.
"[Perzel's plea] tells me it's pretty hard for the remaining defendants not to consider plea agreements," he says.
Read the Post-Gazette story here.
Read the Pittsburgh Tribune-Review story here.
Read the Patriot-News story here.
Tuesday, August 30, 2011 - 10:45am
Professor John Burkoff discussed the new set of charges against State Senator Jane Orie filed yesterday. The charges stem from the discovery that several documents offered as defense evidence in Orie's trial on political corruption charges six months ago were fraudulent. The discovery of the fraud caused a mistrial, and the corruption case will be retried. The new case stems from the alteration of the documents, allegedly by Orie, and from allegedly perjured testimony by Orie in the trial unrelated to the documents. Professor Burkoff commented on the case in the Pittsburgh Tribune-Review, and also discussed the difficulties of proving the case live on KQV AM radio.


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12-year-old Abdul Rehman has won five gold, three silver and two silver in the School Games competitions
potential new star is rising from the boxing area in the city. Abdur Rehman (12) has caught the eye of the coaches and boxing connoisseurs with his natural movements while sparring with the punching bag.
The eighth standard student of St. Andrews School in Saidabad took to the sport watching the video tapes of Mohammad Ali and Mike Tyson has already made a mark at the national level having won five gold, three silver and two silver in the School Games competitions.
"I have rarely seen such a young boy with such lithe movements. Even some regular trainees in the seniors age group group can't match him," insists SAAP boxing coach Omkar Yadav.
He even impressed the likes of World Youth Boxing silver medallist Nikhat Zareen.
"He looks really good and appears to have so much of natural talent," remarked Zareen after watching him in practise few days ago.
"I want to emulate Zareen," says the shy Abdur Rehman, nicknamed Maaz. He will be soon competing in the Sub-junior nationals. Given the rich history of boxers from Hyderabad and with a dedicated coach in Omkar Yadav, this young boy could well bring laurels to the city.
Keywords: Boxing, Mike Tyson, Abdur Rehman, Nikhat Zareen, Omkar Yadav, SAAP, St Andrews


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Chehon put this on Facebook today:
Thank You from the most sincerest place of my heart for supporting me on this show & making it such a special journey! I don't know how to put it all in words… so I will just let this picture show you, what I am trying to tell each one of you! You have helped create this moment & through you guys I was able to grow & overcome my fears of failing or being venerable!
Theres so much on my plate right now with Talk shows, photo shoots & Vegas SYTYCD Experience, so please understand if Im not getting back to you all right away! Im absolutely exhausted & broken…But damn you guys made it worth it! Thank you for understanding who I am & helping me reach such a incredible moment in my career! #CheForce has United! See you all on Tour!
All my love,
Che x
a true inspirational dancer, fighter, and winner
I just love him!


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May 02, 2013, 11:47 AM — Given the dire warnings about climate change, some business and IT people are pondering this question: How should data center managers handle the crop of 100- and even 500-year storms, coastal flooding and other ecological disasters that climatologists predict are heading our way?
Some experts suggest that managers of mission-critical IT centers simply need to harden existing facilities, other observers say they need to move the centers to higher ground and a third group says both strategies are needed.
But one thing is certain, experts say: Few IT organizations -- even those that suffered or narrowly escaped damage from recent major storms -- are thinking long-term. Most IT leaders are, if anything, taking the path of least resistance and expense.
For instance, the data center response to Superstorm Sandy, on the East Coast at least, "is nothing more than hardening existing centers," says Peter Sacco, founder and president of PTS Data Center Solutions, a data center design and consultancy firm in Franklin Lakes, N.J. On the other hand, he says, because computers are networked, that deemphasizes "the importance of any single data center."
Internap, a colocation vendor, is strengthening its most at-risk facilities, including the building at 75 Broad Street in downtown Manhattan that flooded after Sandy hit. During the storm, fuel pumps shut down and Internap switched to a 1,200-gallon reserve fuel tank on a higher floor to keep servers running.
"No one expected Sandy to become as catastrophic as it was," says Steve Orchard, Internap's senior vice president of development and operations. "With Hurricane Irene the previous year, we're seeing a trend that's a little alarming."
The company has announced it's building a new data center in Secaucus, N.J. -- outside the flood plain. "We take climate change very seriously, and it does factor into our new site selection," Orchard says.
Hurricanes Katrina and Rita, followed by Gustav and Ike (2008) and Isaac (2012), slammed into the Gulf Coast with such ferocity that IT executives at Entergy, a $10 billion electrical power company with 14,000 employees, abandoned the idea of a single data center in New Orleans and went back to the drawing board.


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