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Round & Round: Never-Crooked Coffee Tables
In addition to round coffee tables, oval and organic shapes work nicely in situations where the conventional square or rectangle won't do.
- Riverside Delcastle Round Cocktail Table, from Coffee Tables Galore, $517.50
- Circuit Electric Blue Coffee Table, from CB2, $349.00
- Hammary Baja Round Cocktail Table w/ Casters, from Amazon, $485.01
- Strind Coffee Table, from IKEA, $99.99
(Images: As credited above.)
7 Comments
Round coffee tables are pretty, but I often find them impractical for rectangular sofas...
I do agree about casters. My husband and I collaborated on a coffee table/ottoman. He made a flat rectangular base with casters. I upholstered the base and made three rectangular cushions by cutting up a single futon that our daughter no longer wanted to sleep on. I covered the cushions with the same fabric as the base. Now I have the three cushions sandwiched (or really wrapped) in a kilim rug.
The casters make it easy to move. It's sturdy enough for people to sit on during festivities. We have even taken the cushions off and put our Xmas tree on the base so we could move IT around. My daughter (another one) puts the cushions down to recline on while watching TV. My husband and I lounge on the cushions for a romantic evening in front of the fire.
Why would I want one of these round tables? They don't seem as versatile as my invention.
It would be nice if there were numbers next to the pictures of these tables to let us know which is which.
The dark one with the spoke wheels; that's Ikea!? Nice! And I thought CB2 started out as a 'less expensive/more affordable' than CB. Evidently, no more.
Bizare comments???
1. Chaos Amobea: "Round coffee tables are pretty" So, square, rectangular, etc. are not?
2. Birch: "Why would i want one of these, they aren't as versatile as my invention" The article is about round coffee tables, not a pissing contest with some reader's rambling on about their invention.
3. Tracy: "If you know how to comment online one would think that you would know how a clock works.
4. Indy Jeffrey: You my man are correct.
AT: Looks like you need to either number things or teach your readers how to read clockwise.
5. rmbnn: The white one is Ikea.
ha ha sportzz101 you are too serious about this


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moneymanmusicfactory said: What software do you use to record and mix? how much gear do you need? it seems like you'd need a fairly sophisticated studio to do foley.
I use Pro Tools, and it's pretty much the industry standard for recording, editing, and mixing.
Professional foley stages are very sophisticated. They are sound isolated and quiet, and are often purpose-built for foley in that they have a number of floor surfaces and pits, and some have moveable panels to change the reflectiveness of the room. To get good sounding cement floors, concrete has to be poured several feet down, ideally through the foundation to the dirt. Building great sounding wood floors is not easy either. There are contractors who specialize in constructing foley stages, and good ones can cost hundreds of thousands or even millions of dollars.
That being said, there is a heck of a lot you can do on your own with a decent mic, either outside or in a quiet room or closet in your house. You can get a good stereo recorder for a few hundred dollars that will allow you to record all sorts of stuff. That's really all you need to get started. I have the Sony PCM-D50 and it's great, but there are lots of other choices for far cheaper. I use it all the time when doing personal projects or to pick up a sound that's missing on a show I'm working on.
You definitely don't need thousands of dollars of gear to make great, useable recordings.
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subset: commoncrawl


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Gucci is one of the most recognizable brands in the world. The classic GG monogram is easy to spot no matter what piece it graces, but there is much more to the history of Gucci than just the logo. In 1921, Guccio Gucci started a leather goods company in Florence and within a few years, sophisticated shoppers were turning to the house of Gucci for their luxury goods. The horsebit icon, which is just as recognizable as the GG monogram, was an idea that stemmed from the many horse-riding aristocrats Guccio came to know in Italy. The brand continued to grow and expand to the massive and well-respected design house it is today, but now Gucci wants to turn back to its roots and share more of the company history by reflecting on the Gucci Icons.
While taking a stroll back through time to see the iconic items that make the brand what it is today, three iconic handbags stand out: the Stirrup, the New Bamboo, and the Jackie. Along with that, we have a gallery of imagery throughout Gucci's history, from the early 1930s to today.
The design has not changed much since the inception of this bag, and the Gucci New Bamboo Top Handle Bag remains a classic. While other brands attempt to bring touches of bamboo into their lines, Gucci is the only designer that does it tastefully and without a note of kitsch. I immediately narrowed in on this cherry red crocodile version with light gold hardware. Not only is this exotic bag delightful, but it's also the perfect hue to work with fall trends. Price is $14,900 via Gucci.


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Join 500,000+ Artists
Its' free and it takes less than 10 seconds!
I will be updating this thread with sketches from time to time.
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Last edited by analogouslife; March 2nd, 2010 at 11:54 AM.
From a recent session.
Ink and watercolor.
hey nice stuff. is the third picture watercolor and ink on it? Nice variety. Keep them coming
Many thanks. Yes, the third image is watercolor and ink.
01-11-2011 sketch
charcoal on bristol / digital
Developed Actively by vBSocial.com
The Art Department
SpringOfSea's Sketchbook


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Credits & Info
- Uploaded
- Aug 10, 2012 | 7:12 PM EDT
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If you liked this, check these out!
Author Comments
Nowadays, a lot of people share persoal information on social networks.
It's not a necessary thing, plus these information may be very valuable
in the hands of someone with ulterior motives, as I've illustrated in this flash.
Rated 4.5 / 5 stars August 12, 2012
I love these type of videos Short,Simple and a clear message good work man....but the animation could use a bit of work but besides that loved it well done you deserve a pat on the back lol
Rated 4 / 5 stars August 12, 2012
will use this knowledge to my advantage hehe
I'm sure it will come in handy.
Rated 2.5 / 5 stars August 11, 2012
Lol, it's kinda true.
Rated 5 / 5 stars August 11, 2012
This is so true, i dont know why people would do that. its like asking for it. the message is strong. Good work man, and ignore the hater comments.
Thanks. Do you know The Doors? So, People are Strange.
Rated 5 / 5 stars August 11, 2012
L.O.L lovely scrip, the internet is WHOOT!!!!


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Customized boards designed for breaking world recordsRead More »
Home / Tag Archives: world record
Tag Archives: world record
Richard Branson's New World Record
How many people can you fit on a single kiteboard? Apparently, fourRead More »
Sir Richard Brandson Sets New World Record
If you want to go fast, go alone. If you want to go far, go together. Watch hereRead More »


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My Psych shoes I made for USA Upfront! I almost forgot to post this! Apparently some pics of me wearing them were floating around Twitter during event cause I showed them to Dule Hill & he was like "I saw those on Twitter" WOW.
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Those are awesome!!
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I want these:)
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- alwaysdefectivecastle said: you went to the upfront and met Dule?! AWESOME!! Are you like an interviewer or something?
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Featured Videos
Tune-in tonight @ 8:30pm for the 'Geordie Shore' Chaos in Cancun Top 10 special!
Once again the Geordies are back in Newcastle, but not for long! It's time to swap the grey river Tyne for the crystal blue waters of Cancun, Mexico, for the carnage of Spring ...
Watch a sneak peek of the season 3 premiere of 'Geordie Shore'! Tune-in this Tuesday @ 8:30pm!
Charlotte tells us who, what, when, where and why we should watch the new season of 'Geordie Shore'!
Check out this interview of the Geordies on the red carpet at 'The Dictator' premiere.


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Charles Russell - Storm Chaser | Professional Photographer Member Since: 5/25/06
By: charlesimages, 6:26 AM GMT on February 14, 2013
Hello everyone! I'm just checking in to tell you about what I've been up to lately.
First of all, I am proud to announce that I have given www.charlesimages-stormedia.com a complete makeover, and now it's better than ever before! I urge you to check it out, I have some awesome stuff posted over there.
Secondly, it's winter! Real winter. A nice switch from last season, when we had a very warm winter, one of the warmest on record in fact. This time around, things have been significantly different, and it's definitely making an impact in our climatology. Precipitation is now above average for my area, and ground water is being replenished. Rivers and streams are running back near normal levels as well. Great to see.
On the photography side of things, I will be digging deep into my photography roots this year, getting back to what I used to do. In 2012, I was solely concentrated on the weather photography and storm chasing side of things. This year I am going to be concentrating on the other aspects of photography, primarily nature, where I have produced a plethora of great imagery in prior years.
I'm fighting hard with my depression and anxiety as well, taking new measures this year to make sure that these things do not limit my abilities to produce good photography and videos.
I also will be adding new products to my online store soon.
I'll be trying to spend more time here than I have in recent years, trying to get back into the swing of things, and here's something you'll love. I'm going to be posting more WunderPhotos!
Below, I have added some excerpts from my website's articles, and also some media, just to show you what sort of things I have been up to. I also recently unveiled brand new Photo Gallery pages on my website! Be sure to check those out as well.
I'll also be moving more toward funding by donations this year to further my business of storm chasing, photography, event photography/videography, and more! So if you're feeling generous, and/or like what I do, feel free to use the donate button on my website!
It's like coming back to visit old friends, I've missed you guys, and I hope you've missed me as well! 2013 here we come!!
New Photography Galleries!
Over the course of the past couple of weeks or so, I have been working tirelessly to bring a new look and feel to Charlesimages-Stormedia.com. The main focus for most of my work has been on the new photo galleries, and photo gallery pages. I developed an attractive way to showcase each gallery by combining 6 of my best shots into a cover for each parent gallery page. I added all of these cover images to sliders, which showcase them brilliantly. Read More...
Sunset Icicles, Prism Effect, and More! (PHOTOS + VIDEO)
I have been watching closely for icicle photography opportunities this winter. On February 8th and 9th, I had two of my best icicle photography days ever. I even captured what I'm calling my "crown jewel" of icicle photos. Icicles At Sunset is by far, the best icicle photo I have ever captured. The colors, the lighting, the sharpness, just everything was absolutely perfect for this shot. I also was treated to a very nice Prism Effect with first one icicle, and then two at the same time! Read More...
Check out my most extreme hail intercepts of 2012!! From pea size to tennis ball size! It's all here!!
Visits since 9/14/11
Follow Charlesimages-Stormedia on the internet!!
News Weather Winter Weather Photography Storm Chasing Video
Updated: 6:36 AM GMT on February 14, 2013


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Pairing wine and vegetable main dishes?
Most traditional wine wine pairings seem to be traditionally pair wine to the meat or fish protein. I have promised my better half to cook and eat veggie three times a week. Other than the usual reds with pasta, are there pairing that set up naturally for veggie meals? Pair heavy bodied wine with hearty dishes and light with light?
Obviously, veggies covers a lot of area, from light green salads to smoky charred vegetables, and your wine choice will depend on the intensity and type of the veggie flavor.
But you're already on target, mostly. Pairing light with light and heavy with heavy is the most basic pairing rule there is: Match intensity.
What this means in terms of prep is that steamed veggies and lighter salads will take a lighter wine than roasted vegetables (white or red) or grilled vegetables (usually red, but can be white). The cooking method changes the intensity of the veggie flavor (increases its concentration, or deepens or darkens the flavor, like that from charring), which means the food can then pair with a heavier wine.
It's the total of the dish that determines the intensity: a green salad will take a lighter wine than a composed salad with duck, sauteed mushrooms and pomegranate seeds. Fava beans alone would probably take a white. Fava beans with sauteed ramps, prosciutto and mint would probably take a rose/rosado/rosato or Grenache/Garnacha, maybe even a Beaujolais non-Cru or lighter weight Pinot.
There are certain reds that pair better with root vegetables -- these are the wines with mid-range flavors. The mid-range in wine is characterized, in part, by caramelized starch flavors that go well with roasted root vegetables and other vegetables. Wines with a full mid-range are Barbera, Pinot Noir and Syrah. Barbera also seems to be the best possible wine, IMO, with cooked tomato sauce. In contrast, Cabernet almost always lacks a mid-range unless a wine is blended into it to correct that.
Certain wines go very well with mushrooms: Pinot Noir, Sagrantino, Rosso di Montalcino, in particular. More opulent, richer white wines work as well, like Chard with judicious ML, Roussanne, Marsanne, Gavi, Pinot Gris -- wines with weight and viscosity from part ML and some oak treatment. Just to be clear, I am not recommending wines with heavy ML or oak exposure -- they're out of balance.
Adding olive oil, citrus, Hollandaise, cheese sauce, or any other sauce creates more flavor complexity and intensity. And remember, you often pair to the sauce or to the other ingredients combined with the veggies rather than to the veggie per se.
This is an interesting subject, near and ear to my heart. Many of the wines in my cellar that are "classics" and considered "very food friendly" are NOT anymore for ME...with my daily meal plans and lifestyle changes :)
I find "traditional" pairing recommendations to not be helpful to me (much at all) -as I rarely eat "traditional" Western Euro-centric foods anymore. It has been an interesting process to discover great, new pairings. It is not as easy as using the same ideas- just minus the meat (unless of course, you just eat broccoli and potatoes... or a green salad for dinner). Because, typically, your dishes will have much more creativity than that, and often- a more specific and wider variety or pronounced "ethnicity" to the meal. So, not specifically in order, here is what I think about for a pairing:
1. Style of the dish ( formal, informal, bold, light, seasonal, etc). This really matters more in veg dishes because many veg dishes are "one dish" meals, a mix of flavors/layers of flavors in a single dish occur more often, so I pair to the "overall" flavor profile and "feeling" of the dish. Like for simple one dish meals with mixed flavor profiles- I simply pick a wine I like to stand up to the dish, not necessarily to "enhance" it (as you would for a steak dinner).
2. "Roots" of the dish ( country of origin, ethnic fusion factors and main flavor focus). Many times the cultural root of the dish will not be from a wine centric country. This doesn't matter to me, I am not a slave to authenticity anyway. But, in these cases, I typically go "lighter body" in wine choice (white or red) and look to focus on a "stand out" flavor if there is one, if not then I focus overall on sweet, salty, bitter, sour, umami and pungent (as in chili's). Take mushrooms as a focus-for example, if it is an SE Asian, mixed mushroom, dark, chewy noodle, umami, formal meal, side dishes, wine choice would be a heavier body, probably a red. If Vietnamese, informal, one dish Pho, lighter, with same mushrooms, I would go for a lighter body wine, probably a white. The specific red or white wine would be determined by spice level (below).
3. Spice style level (often determined by sauce & condiments, not by main). A spicy moong daal can be paired with a grassy Sav Blanc when there is a generous sprinkling of cilantro over top and some fresh yogurt, sweet chutney and rice served along side. Fresh, aromatic herbs and spices are one of the more important considerations when choosing wine if you choose cuisines that focus on vegetable quality and freshness.
Random thoughts:
I ignore the red/white profile traditions issue for the most part. I eat seasonally, so that translates into more whites in the hotter months with more light, informal meals....the opposite in the winter. You will find your own "natural" pattern emerging if you pay closer attention centering a meal on the beautiful produce in your market.
I have found that thinking differently about the pairings is more helpful than following old rules and trying to adapt them to meatless meals. You will find alot of information that is operating on old concepts of food styles : )
For example, to pair "Chinese food" with "Riesling" ( that might be okay if you are eating kung pao chicken from Panda Express) but is almost useless advice today, given the variety of "Chinese" meals, styles, ingredients, etc and the wide variety of wines easily available to everyone. Basic taste issues still apply, but you might have more success with a non -European style meal served with wine if you think more "conceptually" than just focused on matching to the main flavor in the dish.
I eat alot of vegetable focused Vietnamese, Szechuan, East Indian, Mexican, Thai, and Brazilian foods. I eat vegetarian at least half the week. I drink wine almost every night. I have had a few clashes, but I am improving. I started to improve the most when I threw out old rules and concepts, and focused on those three things I listed. When I make a mistake- I have found that a good Gin and Tonic goes with everything :)
I hope this helps or gives you some ideas.
re: sedimental
Second this. Vegetable main dishes as others have noted (or cuisines form non-wine cultures) do not as easily pair with red wine as say a steak. Vegetables range from imitating the characteristics found in meat (say mushrooms) to something unapologetically green, or astringent or bitter which requires a grassy sauvignon blanc, pinot grigio or sparkling or defaulting to that gin & tonic Sedimental mentioned. Grilling as others have suggested or roasting is a good way to get meaty flavors/smoky flavors and erase some of the green-ness from your vegetables -which makes them easier to pair.
It's fun to experiment and there are no hard and fast rules. The spicier, bitter or greener the food, the more likely you will have a clash with the wine (mushrooms and root vegetables are decently easy).
re: goldangl95
Yes, you mentioned Pinot Grigio. I discovered that if I buy a PG with overly banana or pineapple notes, then really chill it cold, it goes really well with Viet spring rolls (with carrots, radish, etc) and peanut or hoisin dipping sauces as well as green papaya salads. This would not be something that you would normally choose for a wine nor would you normally chill it so cold, but it is excellent when paired this way. If you chose the same wine and drank at the appropriate temp without food- you would probably gag! Really fun to experiment.
Also, to OP, as Chinon00 mentioned, Mediterranean vegetarian dishes (often with eggplant, olive, tomato, garlic) are much easier to pair with standard red wines from the "home" country.
re: sedimental
Thoughtful response, sedimental. Thank you.
I'd look to regions of Europe where vegetables are a larger part of their diet (i.e.: south of France, southern Italy, etc) and see what they drink. Generally speaking though I'd lean toward red (nothing huge though) when the dishes are heavily seasoned with say garlic, olives, etc and conversely use lighter bodied reds and whites for less seasoned dishes. Also preparation drives things a bit. An oily preparation would call for a "zippier" wine (to cut the grease) while a less generous preparation might call for a rounder wine.
Thanx for all for responses. I find Riesling is a fall back when the meal is green leaf focused, kale, spinach etc but I often don't feel the connection with the food. I also do a lot of roasted root veg that works well with CNP I get a bit wonky when the dish is very herb-centric or with sauces like hollandaise, so these are very helpful ideas. I have a fava bean, ramp, pasta recipe that may work with a Beaujolais i have.
In her excellent book, Vegetarian Cooking for Everyone, Deborah Madison devotes some pages to this topic and give some solid advice.
As a lifelong vegetarian, part of the fun is you can throw out the rules. The hard part is, there are no new rules. Going like with like often works well -- green vegetables and grassy white wines, etc. Big smoky zinfandels with deep roasted flavors. Strong pestos and other herb-dominated entrees with flinty dry whites. Etc. Earthy legumes with oaky whites or reds. There are a few vegetables that are problem children -- cabbage can be tough to pair, as can tomatoes. And sweet/spicy curry type dishes are traditionally paired with off-dry or sweet wines, but I usually go with hard cider or beer there.
If you want something that will usually work, light, somewhat acidic, red wines work with a ton of veggie dishes -- usually the worst that happens is the wine gets lost.
re: antimony
****usually the worst that happens is the wine gets lost****
This is very true. Best to experiment with more inexpensive wines. When it is clearly NOT a match, I make a mental note and either drink it anyway, or default to a G & T (if it is truly unpleasant), and/or save the wine for creating a meal around the next day- or freeze it for cooking with later. Minimizes loss and costs that way while still feeling good and having fun with the process.
Interesting no one's yet mentioned Gruner Veltliner. GV goes so harmoniously with hard to pair veggies like artichokes, fennel and asparagus. True, it's not the heaviest weight white wine, but it doesn't bring out the metallic aspect so many wines do to those veggies. It actually complements them.
re: ChefJune
ChefJune, yes, you are right on....but it is a "work horse" ...a fall back.... in other words...really boring!!!!! LOL. No surprises here.
There are fabulous pairing combinations that can be found when attempting to elevate your dish, not just "get by" with a wine. That is the challenge and the fun.
Personally, I think wino's worry too much about this.If you are worried about having the wine "not show" well, then choose a dish that will compliment your wine. If, you are trying to elevate the *meal* in it's entirety, then pair...pair in a creative "out of the box" way!
When I break open the really big guns in my cellar, I don't worry about the food. I keep the food basic and simple. That is easy. The wine is the star. A very different philosophy is required when attempting to pair with healthy, unusual vegetable dishes on a daily basis.
I serve GV as a last resort type wine. It adds nothing IME and takes away nothing. But you are correct, it will go with many things that other wines don't, and that is nice when you are short of ideas.
re: sedimental
If that's the way you feel about Gruner Veltliner, I'm guessing you have never had many or any of the great ones. They are much more than a default wine, altho they can serve as one if that's all you're going for.
re: ChefJune
Yes, you might be right. I only choose wines around 30 bucks or under for everyday drinking. All of the GV I have tried (many) are very nice, but not anything I would consider great. I have never tried an aged GV. I am sure there might be very unusual or more rare bottles that are really fabulous, but I have not had them. "Everyday" GV (to me) is nice but boring.
I'm an omnivore but my palate (and ok, yes, my life) was forever changed when I last visited the Rioja region of Spain and was served their traditional setas (mushroom) dish with a 2001 Rioja in a loud, mid range restaurant at 11 at night. The dish involves tossing wild mushrooms in egg white, cooking them a la plancha and then serving them with the raw yolk in the middle. The dish is of course vegetarian but richer and earthier than many meat dishes. I can think of few better pairings than the dark, earthy flavors of both the mushrooms and the Rioja coming together.
re: JeremyEG
Wow. Inspiring. Good visuals :)
re: sedimental
Right?! I can hear the boisterous crowd and almost smell the kitchen!
re: westsidegal
Perhaps it's just me, but I've never thought the no-wine-with-vinegar-dressing-thing was valid. A vinaigrette is French, after all. I pair to the other ingredients in the salad, not to the dressing. Besides, you can always use the wine you'll be serving as the vinegar component in the dressing.
re: westsidegal
I've had luck with salad dressing and wine, as if Marie Lorraine says, you match the components in the dressing with the wine. The wine just has to be high in acid to work (a riesling can work well depending on the components).
re: goldangl95
Yes, they can work, but it's so much easier to pair wine if you choose lemon as your acid. Just a thought...
A big thank-you for this thread and all the contributors. As a longtime vegetarian and wine lover I have often felt like an outlier, relegated (in most of what I've read) to the ubiquitous glass of white. We actually prefer reds most of the time. Thank you for all the thoughtful responses.
Although I do appreciate the pairing phenomenon, wine choices often depend on what's available at my price point. I just wish there were more inexpensive but good everyday reds that aren't big dense fruit bombs. Thanks for all the ideas!
re: comestible
I just did a really great red wine/veg pairing the other night. It was a cheese and chard ravioli dish with a "rose" sauce, the other dish was a Gorgonzola,walnut pasta, The wine was a Montepulciano *grape* from Abruzzo (not from the town of Montepulciano) . Very soft acidity, round tannins, not expensive, not a fruit bomb. Really nice for a lighter pasta and veg dish (not for a big red sauce tomato bomb dish). I thought it would also pair well with soft and more delicate vegetarian dish with zuc's, summer squash, eggplant, etc. I am certainly going to experiment more with this wine.
re: sedimental
Montepulciano the grape is from Abruzzo, and is the grape used in the making of Montepulciano d'Abruzzo.
OTOH, Vino Nobile di Montepulciano is a sangiovese wine from the Tuscan town of Montepulciano. The two are not related except that they are both red wines from Italy!
re: ChefJune
Yes, that is exactly what I said. The Montepulciano *grape* from Abruzzo. I was clarifying the difference between the town and the grape :) Perhaps I did not do a good job at that!
I think the grape (when used in higher percentage of a mix) and when young, has a very nice softness that pairs well with non meat dishes (and possibly delicate vegetables). I am planning to give it a go and see what happens.
I don't have much experience with it (in general) only that I know it is used alot in blends. I had tended to think of it as being "too much" for more subtle foods, but I changed my mind the other night. I hope it wasn't a fluke!
This is what I noticed: I was impressed with how this wine went from salad (with vinaigrette).... to bread with oil and balsamic... to a more subtle pasta and veg with such ease. I would have normally picked a much lighter style of wine. It did not stand up as well to the vinaigrette ( a bit of an acidic punch was magnified) but not unpleasant enough to complain about (for me). But, I am not one to do hand wringing over the natural "ebb and flow" of acidity from wine over the entire course of the meal. I just take a bite of bread and continue.
I am always on the lookout for nice reds that "go with the flow" for vegetable dishes!
re: comestible
Comestible, I'm curious how familiar you are with cru Beaujolais? There are some really delicious wines from there that are not at all expensive. The flavor profile of Beaujolais makes it one of the most food-friendly (red) wines. I find it goes very well with lots of vegetarian dishes.
re: ChefJune
+1. Also Grenache/Garnacha.
re: maria lorraine
Cotes du Rhone, Minervois, Pic Saint Loop to name a few solid reds I drank during and immediately after college (i.e. expensive wine was not in budget)
re: ChefJune
One of my favorite wines too!
Since mid-1996, my husband and I have opted for weeknight, home-cooked vegetarian meals 95% of the time. (Note: We opt for pasta rather infrequently.) I'd +1 to everything maria lorraine and the rest of this thread's respondents mentioned, but I'd like to give a hearty thumbs-up to my favorite "veggie wines" we've enjoyed over those 16 years:
1) Cotes du Rhone reds
2) Cotes du Rhone roses (many are surprisingly hefty -- check out Domaines Ott)
3) Right bank Bordeaux (Merlot's soft tannins are great with mushrooms)
4) Bordeaux blanc
5) Cru Beaujolais (superb with, again, mushrooms)
6) French Pinot Noir (a.k.a. red Burgundy)
7) Cabernet Franc (Loire Valley)
8) Cortese (a light, lemony white from Piedmont)
9) Swiss Dole, if available (a light-bodied hybrid of Pinot Noir and Gamay)
10) Muscadet (a zesty Loire Valley white)
11) Lighter-bodied Pinotage
I could go on indefinitely, but I'll stop here. Don't want to get boring. ;-)
Finally, never be afraid to try varietals you haven't yet heard of, or check out pairings you haven't tried so far -- there's infinite fun in the journey of wine. Cheers!
I have been experimenting all Spring and Summer with inexpensive "off the shelf" young wines (primarily white) with a variety of vegetarian or waaaaay nontraditional foods with wine. I have learned alot.
Meanwhile, my cellar just sits there! So I decided to branch out, uncork my favorites and pair them up- and get heavier (but still be creative) for Fall. Here is what I have learned so far:
1976 Lafite Rothschild with vegetarian chili beans. The Lafite was at it's peak, elegant, smooth and a bit cedarish. Decanted for 30 minutes before I had the first glass by itself (to just enjoy it). By the time dinner was served, it had been open for an hour and was wonderfully round and full. The pinto beans were made with a variety of very mild but complex chilies from my pantry and garden. I made them with water and not stock. I think this made a difference as the beans were "straightforward" and slightly smokey (like the wine!). The beans were earthy, creamy, and complex- but didn't have "so much going on" like a spicy meat based chili. No tomato! It was a fantastic pairing. I would actually do it again. Overall, the experience was woodsy, smokey, smooth and elegant. In this pairing, the food was elevated, not the wine, but the wine showed well with the meal.
1982 Lynch Bages with vegetarian Lentil Carrot Soup and a cheese/fruit/cracker tray. I decanted the LB the same as above and had a glass by itself first. Real garnet red and a bit fruity, lush and a bit smokey. The lentil soup paired well but only because of the carrots ability to balance it out (from being too earthy) and I used vegetable stock. The fruit/cheese/seedy cracker tray was the key to this pairing. We had just been to a "Crush" (AVA wine harvest) and had brought back some apples and a few bunches of grapes we picked from a few vineyards. This lightened the meal enough in balance, so that the fruit in the wine was complimented and the entire meal came together. Without the tray, the earthiness would have killed the elegance of this wine. I will remember this in the future as I serve many different soups in the Fall. In this pairing, both wine and food were elevated and very much created a separate experience.
re: sedimental
sedimental, what vegetables did you use in your stock? Adding some dried mushrooms to it might have made for a better pairing.
re: ChefJune
Do you think? Let me pick your brain on that one.
What would it be about mushrooms that would have balanced it? More depth? Complexity?
I used a boxed "organic" vegetarian stock I had in my pantry (not my own) with decent flavor (yellowish orange in color) , but the soup would have been very "one note" without the carrots. In a non veg version, I would have used beef stock and mushrooms with garlic and served it with a Cab or a sturdy merlot blend. This one was different...more simple, but lentils have a tendency (to me) to taste a bit "dirty"... if you know what I mean. In hindsight, I also could have used more carrot to brighten it up a bit -or some fresh parsley.
I will remind all that one matches wine to sauce, not to the meat of the dish.
With veggies, I'd recommend lighter whites - Sauvgnon Blanc, Sauvgnon Blanc, Sauvgnon Blanc, Jurançon sec if you can find it where you are, insipid whites from Spain and Italy.
re: collioure1
What if the meat isn't sauced?
re: Chinon00
Then you're back to basics - red with most meats, white with most fish.
White meats - pork and veal pair well with whites.
Salmon, tuna, and swordfish demand acidic red wines - Pinot Noir, Beaujolais, Chianti
re: collioure1
>>> . . . insipid whites from Spain and Italy. <<<
Yes, ALL the white wines from Spain and Italy are insipid . . . .NOT.
And there are many vegetarian dishes (which, after all, this thread was about) that I'd *never* pair with a Sauvignon Blanc. This isn't to say you are "wrong" per se, but merely that we each have our own palates, our own individual taste preferences . . .
re: zin1953
If I had a plate of vegetables, I'd drink Sauvignon Blanc.
And I wouldn't waste my money on Fiano, Greco, Tocai (Friulano), quality Pinot Grigio or Soave, or Albarino. I'd buy an insipid white from Spain or Italy or from where I live!
re: collioure1
As I said, "we each have our own palates, our own individual taste preferences . . ." I don't see a reason to argue, debate, or even respond.
re: zin1953
No problem.
Beyond those I listed I avoid most of the other whites from Spain and Italy. It's just too hot in many parts of these countries to grow white grapes.
Where I live they grow these same grapes. I only take interest in the few wines that contain Roussanne, Marsanne and Viognier (the noble white grapes of southern France).
re: collioure1
Have you, by chance, had any of the Lopez de Heredia Viño Tondonia white Rioja's?
I find that they stack up to many Rhône whites, both Northern and Southern, and are very food friendly, with the right dish, say a White Truffle Risotta.
They are less "sippers," but come into their own, with the right dishes.
re: Bill Hunt
re: Bill Hunt
Rioja white is mainly Viura (Macabeo), quite unlike Rhone whites.
I don't drink Rioja whites and I avoid their cousins in my province here, and Rhone whites (generally quite different) are not easy to match to food.
Roussanne/Marsanne/Viognier wines ($$$) from the Rhone valley are ideal with paella and excellent with crustaceans but not with most fish preparations in my experience.
re: collioure1
Collioure, I'm sorry, but Maria Lorraine is correct (IMHO) when she said, "Yes, I'm seeing broad-stroke dismissals and under-exposure."
1) Bill mentions the Viña Todonia from Lopez de Heredia is one of the world's GREAT white wines. Period. And is widely acknowledged as such.
2) As for Viura, I find that, in the Rioja, it produces a very different wine than the Viura (Macabeo) in the Penedes or the Languedoc-Roussillon. Indeed, there are MANY white Riojas that I enjoy regularly.
3) I have enjoyed any number of white Rhônes with meals -- both traditional French and with cuisines associated with other lands.
re: zin1953
Thank you. I surely am underexposed to white Rioja.
As for white Rhones, the Cotes-du-Rhone whites are very versatile as is Condrieu. The Chateauneufs, St Josephs, Hermitages, and Crozes-Hermitages are not in my experience.
re: zin1953
I now know why I turn my nose up at Macabeu which appears in numerous local whites. I bought a topnotch white blend here last October - Macabeu, Grenache Gris and Roussanne, the Roussanne coming from my wife's son-in-law's vineyards in Baixas..
Last night I paired it with barely grilled wordfish and Chef June's delicious lemon/caper butter sauce (winner!). Macabeu has green notes of fennel and olive - I detest fennel.
I have another fine bottle of local white - Grenache Blanc and Gris. After that I'll be looking for good Cotes-du-Rhone blanc and sticking with finer blends of Roussanne, Marsanne and Viognier, the noble white grapes down here because Chef June's recipe demands white instead of the usual red with swordfish.
re: Bill Hunt
Hey Bill, I just picked up a bottle of their 1997 white for New Year's dinner and I'm quite looking forward to it!
re: collioure1
But you suggested Pinot Grigio on another post for pairing w/ Mediterranean appetizers.
re: Chinon00
I did, but if I had more frequent contact with Tocai (Friulano) and therefore confidence in it, I would have recommended that instead. I just don't meet up with these wines any more - except when I vacation in Italy.
Had a marvelous Fiano (Exultet) in Taormina, Sicily a couple of years ago.
I like good flavorful food and in my opinion few Italian whites make good companions to such. Many of the delicate whites are probably fine with antipasti, but they don't do anything for me. Neither do most of the whites here in the deep South of France.
PS You misunderstood me above. I enjoy Fiano, Greco, Tocai (Friulano), quality Pinot Grigio or Soave, and Albarino. I wouldn't waste them on a veggie dinner.
re: collioure1
Your recommendations sound as if you are underexposed to many great beauties that exist in the wine world. I understand, having lived in France myself, how that might easily be the case. That's why it's odd to hear the hubris in your recommendations.
re: maria lorraine
Ah, but I knew them before I arrived in 2002. And I'm a pretty good student of what works with what.
NB: I just brought up Malagouzia and Moschofilero, two quite interesting Greek whites.
But there are a few things I can't seem to touch here on either side of the French/Spanish border - Gruner, Primitivo . . .
I do get to Calif every year and note the fantastic wines there now.
PS You didn't like what I said about roast chicken and Chardonnay? I'm not too fond of Chardonnay, save the finer ones. I think it is overused, I'm rather particular about what it goes well with, and Chardonnay is a poor choice with roast chicken. It overwhelms it.
PPS I used to be introverted. <g>
re: collioure1
"But there are a few things I can't seem to touch here on either side of the French/Spanish border - Gruner, Primitivo . . ."
What do you mean "can't seem to touch"?
re: Chinon00
They're just not available. Here in this remote province it's hard to find good wines from else where in France.
re: collioure1
That means that many great wines just do not exist in your regional portfolio.
I see much the same in the UK, where there ARE great FR wines, and some good ones from both IT and GR, but few, if any, from the US.
That does not mean that they do not exist, but just that in that market, the good ones are noticeably absent.
When hosting in the UK, I almost (though not always) go to FR for the wines, but when I host those same board members in the US, will go heavily to US wines, that they will never see in the UK. Usually, their eyes light up, when so exposed. It is all about the "territory," and what is available.
re: Bill Hunt
Bill, I'm just seeing this post and responding for the first time.
You obviously have a magnificent cellar. I don't seek out lots of great wines, just good ones. However, I do have some top local wines I bought with stronger dollars. I am drinking them up now, but I don't prepare lots of dishes that I think demand them. I usually choose a wine that will parallel the cuisine, not dominate it.
So, for example, with veal cutlets with lemon and mushrooms, you might choose a big red, and I will have a good Chardonnay (St Aubin) or a medium red.
I know your choice is not incorrect, but is mine? Should I be thinking of something like a big Syrah wine with such?
re: collioure1
Well, considering there is no such thing ON PAPER as an "incorrect" choice . . .
re: collioure1
With the veal, and the citric acid, my go-to would likely be that St. Aubin, or maybe a slightly more acetic Meursault. While I might be able to find a red, that would not be my first choice.
As for the cellar, I have many good wines, a lot of "fine wines," and then a few (very few) "great wines." OTOH, I am trying to drink that cellar "down," as I have no children to leave it to, and hope to end up with one bottle, that my wife, and my rowdy friends can open, to toast my demise. Maybe a large format bottle?
Since I do not "invest" in wine, I get to buy, what I like. That is the good thing about my cellar.
re: maria lorraine
I actually think this is more of being underexposed to vegetarian or non European cuisines and wine pairing. We are not discussing "a plate of vegetables for dinner" (at least I am not)....and I don't understand the comment about wine being wasted on a veggie dinner, always pair to the sauce (a very meat centric comment), etc.
Collioure1, did you read this thread? You are making many comments about meat dishes and wine pairing here. This is about finding unique pairings for vegetarian *meals* (not a plate full of vegetables) and about not following traditional meat centric guidelines for these pairings. I don't know that your comments are "wrong" but they seem to miss the point.
re: sedimental
You are correct about my lack of exposure to veggie meals. As a foodie of sorts I find vegetarian limiting.
Surely mushrooms command a number of interesting wines. String beans do not. Artichokes and asparagus require delicate treatment (very wine unfriendly).
Nevertheless, beyond mushrooms I'm thinking mostly light white.
However, matching the wine to the sauce and not to the "meat" of the dish is not a meat-centric remark. That applies to all dishes.
Eggplant Parmesan? Focus on the tomato sauce, not the eggplant.
PS Hey, that's really cute - sedimental.
re: collioure1
My husband and Iove to pair Sangioveses and lighter Chiantis, as well as Pinot Noir from Burgundy, Chinon (hello, Charles Joguet Cabernet Franc) and even German Dornfelder with marinara sauces. Here's why: We've noticed that all of these choices have 1) good acid structure, which is terrific with tomato-based sauces, and 2) notes of fresh tomato. which echoes the flavors in the Parmesan dish.
Hope those ideas help you a bit with your entree, collioure. Enjoy your dinner!
re: Dornfelder
A-OK on the above, but I don't know a second thing about German wine, esp reds. I always considered Germany too cold to produce good red wine, but now I know better.
Dornfelder, eh? How in the world am I going to find a bottle of that in France? The French hardly recognize German beer. Several wars including a Nazi occupation took their toll, no matter how many French and German towns are twinned.
Just found a few listings at Wine Enthusiast. Cultivated in Germany and Calif Central Coast.
re: collioure1
Yes, I'm seeing broad-stroke dismissals and under-exposure.
BTW, quite a bit has happened in winemaking and wines since 2002. For one, your palate has changed. So have the wines. Better viticulture and viniculture by far in the last decade.
FWIW, no mention by me of Chard and roast chicken.
re: maria lorraine
Well, yes, my palate has advanced, but I do recognize improved wine-making in many countries (in my province, right across the border (5km) in Spain, in Greece where traveled, in the wines I drink from Argentina, and surely in Calif). . . and I do have well-formed opinions.
Thanks to all for the chat today.
re: sedimental
My exposure is also limited, but then we do one "starred" Indian restaurant in the UK, that is about 80:20 vegetarian. Their sommelier, whom I have come to trust, relies heavily on Rieslings (both GR and FR), though has other wines, "up his sleeve."
Based on his recs., later, when I hosted my UK board at an Indian restaurant, I relied heavily on his suggestions - the ones that worked with his chef's curry dishes, and similar. Those wines were a big hit. When all was said, and done, I think that only one course was paired with a Riesling, but it set the stage.
re: Bill Hunt
I don't think these dishes vary from country to country, and my understanding is that UK restaurants offer excellent Indian cuisine.
I'm going to pound the table one more time for Pinot Gris and Gewurz. Dry Riesling works well with Mexican and German Riesling with Chinese, but Riesling is not the ticket with Indo-Pak.
BTW the first thing to your table in an Indian restaurant is naan, a cumin-flavored flatbread. Pinot Gris complements this bread perfectly.
re: collioure1
Then our palates differ greatly, as do those of many others. In the end, it is about what one likes, and with which dishes.
I do not find PG, or Gwertz to be adequate, with Indian dishes, While I like very good examples of each (really good PG is harder for me to find in the US), I would not pair either with the Indian dishes, that I have been fortunate enough to sample. Still - different strokes.
I just returned from a outdoor trip with the kids. Several are now vegetarian, so the outdoor grilling was influenced by that!
I brought 2 aged wines for a fun "blind tasting" and also 2 PN's.
The PN' were a 1982 Elk Cove and a 2010 Rex Hill. Both went well with mixed veggie grill. These wineries have a similar style.
Then we blind tasted a beautiful 1978 ch. Margaux Margaux against a 1978 Clos du Val zin and played around with pairing them. Aged Zin is not something everyone is familiar with, but it can be amazing. This was the case with the Clos du Val as they were making it in a "claret style" back then and they have all aged exceptionally well.
Both were great with anything from the grill. The zin went especially well with eggplant... and brownies! Smoky, dark, woodsy flavors were blended together in the food and wine and really worked. The "zin-ness" was still there and put a smile on your face after each sip.
The Margaux went especially well with hummus and spiced crackers. Of course, this would be a great wine served with dirt. However, we all thought it held its own against some spice (actually enhanced the spice) and the creamy hummus and several veg/cheese spreads really enhanced the smoothness of this wine. This wine is like silk.
A great day in the woods with vegetables, wine and family.
There's often a good reason not to pair the wine to the protein, even if it's present. I work with a very knowledgable wine guy who taught me to pair the wine with the most assertive flavor on the plate, which may not be the protein: think Thanksgiving dinner (I target the stuffing), steak with chimichurri, grilled pork tenderloin with a spicy fruit condiment.
So if i have an assertive sauce, or fruit, here's my bible for help with pairing:


text:
Exhibit Opens May 15, 1999
SAN FRANCISCO (May 10, 1999) - Assembled by San Francisco residents Ruth
and Charles de Young Elkus and bequeathed to the Academy of Sciences Anthropology
Department in 1972, the Elkus Collection will showcase a vast array of
pottery, jewelry, carvings, paintings, textiles, and basketry created
by some of the leading Native American artisans of the 20th century. Pieces
date back to the late 19th century through the 1960's, and are primarily
from the Navajo and Pueblo peoples of Arizona and New Mexico. Cultures
from California, Alaska, and other regions will also be represented.
The diversity of the Elkus Collection reflects artistic changes in Native
American art that occurred during the late 19th and early 20th centuries.
During that period, Native American society was changing as native people
interacted increasingly with non-Indians. Tourism, access to new materials
and technologies by native craftspeople, changes in education, and the
development of new markets were all important factors. Some changes, such
as painting ceremonial dances, conflicted with traditional native beliefs
and thus were controversial. Others resulted solely from the artistry
of a single individual but soon became "traditional," such as
the black-on-black pottery developed by Maria and Julian Martinez of San
Ildefonso Pueblo.
San Francisco residents Ruth and Charles de Young Elkus recognized the
need to encourage and support artists from these diverse Native American
cultures, and actively sought talented artisans. Because of the Elkus'
early support, some of the leading names in 20th century Native American
art - Maria and Julian Martinez, Lucy Lewis, and Pablita Velarde - were
able to achieve international recognition and acclaim for their works.
With an emphasis on "Changing Traditions," a special area
in the center of the exhibit will be dedicated to works in each media
which illustrate artistic innovation. Included will be a dining table
set with four place settings of dinnerware by Maria and Julian Martinez
and silverware by Navajos Frank Charlie and Eckley Yazzie. Also included
will be wheel thrown pottery by Charles Loloma and Otellie Pasavaya, an
early "Raised Outline" Navajo rug, a Navajo sandpainting by
Fred Stevens, the first Navajo to make sandpaintings on boards, as well
as a selection of innovative silver jewelry items.
The entire collection of more than 1700 objects can be accessed on a
database located in the exhibit gallery. Visitors can identify works by
tribal group or by specific artists. Objects in the vast collection will
be rotated throughout the duration of the exhibit.
Southwestern Pueblo pottery is a major component of the Elkus Collection.
Works by noted potters Maria and Julian Martinez of San Ildefonso Pueblo,
Nampeyo from the Hopi Tribe, and Lucy Lewis of Acoma Pueblo will be displayed.
Historic pottery from the late 1800s and contemporary examples from other
pueblos will also be shown.
Silver and turquoise jewelry by Hopi, Zuni, and Navajo craftspeople will
fill several cases and include squash blossom necklaces, concho belts,
bracelets, rings, and other items. Hopi artist, Charles Loloma, and Navajo
artist, Kenneth Begay, who influenced generations of Indian silversmiths,
are both well represented in the exhibit. Haida artist Bill Reid, who
revolutionized Haida art and was best known for his monumental sculptures,
is represented by three silver jewelry pieces made in 1961.
Southwestern textiles in the exhibit will trace the evolution of Navajo
weaving from wearing blankets of the mid-1800s to transitional blankets
woven of Germantown yarn at the turn of the century to regional style
rugs woven from 1900 until the 1960s. Examples of handwoven Pueblo clothing
items will also be shown.
Works by premier artists such as Narciso Abeyta, R.C. Gorman, Harrison
Begay, Awa Tsireh, Fred Kabotie, Pablita Velarde, Beatien Yazz, Otis Polelonema,
Allan Houser, Tonita Peña, and Joe H. Herrera are included in the
nearly 200 works of art on paper in the collection. Also included are
Eskimo drawings done on sealskin and etchings and stencil prints from
Baffin Island in Canada's Northwest Territories.
More than 150 baskets in the Elkus Collection represent various Southwestern,
California, Northwest Coast and Alaskan cultures. The Pomo of Northern
California, among the finest basket weavers in the world, will be highlighted
in the exhibit.


text:
August 6, 2014
In Algeria and Tunisia, the law allows a rapist to walk free if he marries his young victim. Help repeal these harmful laws!
Take Action Now
September 24, 2012
Kouhyar Goudarzi, is currently at liberty but if imprisoned, he will be considered a prisoner of conscience.
September 24, 2012
Olga Hamadi has been threatened after investigating allegations of police torture and ill-treatment. There are concerns for her safety and she is at risk of further intimidation and attacks.
September 20, 2012
An Uighur man, Abdukiram Abduveli, suffering from bone and joint cancer, is being denied urgent medical treatment in prison in China.
September 18, 2012
Bassel Khartabil has been detained since his arrest in March. He is thought to have been referred to a Military Field Court, which does not allow the rights to defense or to appeals to verdicts and...


text:
(Source: ithelpstodream)
The difference between ten and eleven
Ten just suffered from massive second hand embarrassment.
most times Eleven was the embarrassment
that last one killed me ^
Did you have to use the term second-hand, though.
This is Ten we're talking about.
I always shipped Joey and Phoebe, he just seems to absolutely adore her
So did Lisa Kudrow and Matt LeBlanc. They at one point went to the writers and asked if it could be revealed that Joey and Phoebe had been sleeping together for forever.
(Source: laurentmelanies)
this picture pretty much sums up british politics
(Source: anotherkindofarchive)
You're my best friend
The sign of three- behind the scenes
No one can argue that his logic is sound…
john noticing that sherlock has a visible boner for the first time
(Source: iraffiruse)


text:
Breast Lift New Jersey
Many factors can cause a woman's breasts to droop, including weight loss, pregnancy, breast-feeding, and the natural effects of gravity over time. In addition, if at some time you ever choose to have your breast implants removed, you may need a breast lift to help tighten up the excess skin. A breast lift, also known as mastopexy, can raise the breasts and make them look firmer and fuller. Board certified plastic surgeon Dr. Brian Glatt incorporates several techniques to achieve a natural, balanced look for his breast lift patients who travel to his practice from throughout New Jersey, including Morristown, as well as the entire tri-state area.
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As breast lift surgery aims to correct sagging breasts with excess skin. Removing excess skin is the main focus of the surgery. As such, incisions on the skin will always be required, but Dr. Glatt makes every effort to reduce scarring by using the least invasive incision method possible for your breast lift procedure.
During breast lift surgery, Dr. Glatt makes an incision on the breast to remove excess skin, and then moves the nipple to a higher position, thus creating a tighter, uplifted appearance. The surgery typically takes two to three hours to complete, and there are several surgical techniques and incision options that may be used. During your breast lift consultation with Dr. Glatt at his New Jersey practice, he will help determine which method will work best for your body type and your ultimate goals.
[ back to top ]
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Dr. Glatt prefers to perform breast lift procedures using the periareolar method whenever possible for minimal scarring. During this procedure, an incision is made just around the areola and a circular patch of skin is removed. The surrounding skin is then reattached to the areola for a lifted appearance. Any resulting scars are usually hidden by darker skin at the edge of the areola and virtually unnoticeable.
Depending on your breast size and shape, Dr. Glatt may need to remove more skin than the periareolar incision will allow. If a more extensive breast lift is needed, a vertical incision is made under the breast from the crease to the areola, with a circular incision around the areola. Excess skin below the nipple is removed, the nipple is moved to a higher position, and skin above the nipple is brought down and around to create a firmer, lifted appearance.
[ back to top ]
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A breast lift performed by Dr. Glatt can create a more youthful appearance. If you are ready to learn more about the breast lift procedure, contact Dr. Glatt at his New Jersey practice to schedule a consultation.
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[ back to top ]


text:
Woollen Kits return to Sydney for the first time since their album launch back in January. Since then it seems there's been a lot more talk of The Kits around the water cooler, I tell ya a lotta people have been catching the WK bug in Sydney! They'll be launching their new single on US garage powerhouse Trouble In Mind. The a-side is called Shelley and it's a friggin' doozy, one of their best yet and a sign of what's to come on their new album. I've been fortunate enough to hear it and I reckon it rules! A bit more of a post-John Cale VU vibe, or more accurately how bands in the 80s such as the Feelies (post-Crazy Rhythms) would appropriate The Velvets, a sound allmusic.com describes as "jangle-pop". It's better than any LP by The dB's (no offense guys you did write some great songs). Anyway you gotta see 'em, they're the best!!!!!!!!!!!!
Terrible Truths: For a last few years I thought that maybe the NME approved post-punk revival of the early to mid noughties may have sullied any modern band taking the slinky-angular-post-punk path BUTTT Adelaide trio Terrible Truths have broken the curse! They've got a new split single with Hissy Miyake out on Bedroom Suck Records and their track Don Juan is a hit. Think Pylon, Kleenex/LiLiPut or some of the female fronted groups across the "Can't Stop It" Compilation. Check out Don Juan here… http://soundcloud.com/bedroomsuckrecords/terrible-truths-don-juan
Bed Wettin' Bad Boys: Sydney's rock 'n' roll dreamers have only played a handful of shows this year, not by choice cause they've been friggin' busy! They've been recording their debut LP (that actually only took 2.5 days, out later this year on R.I.P Society), Joe has been getting around the US with Royal Headache, Ben being a Physiotherapist, Doug working in the fast paced world of photography and Nic inserting inserts into records. Expect a bunch of songs you've never heard before, hopefully reminiscent of rock greats like Soft Boys, Only Ones, X, Guided By Voices and (duh) The Replacements.
Drum Drum: I haven't seen this band but David Akermanis (Dead Farmers/Brisbane Lions) on the drums, Del on vocals (DJ Del, Family bass player) and some other guy are the members. I asked my brother Ben if they sounded like the Homostupids, he said "no more like Eddy Current or Taco Leg. I am excited, genuinely excited to see them".
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Woollen Kits return to Sydney for the first time since their album launch back in January. … Anyway you gotta see 'em,...
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text:
Autism Spectrum Disorders Health Center
Kids With Autism May Find Human Voice Unpleasant
By Amy Norton
HealthDay Reporter
MONDAY, June 17 (HealthDay News) -- A new brain-imaging study could help explain why children with autism have difficulty with verbal communication: They may not get much pleasure from the human voice.
Researchers found that those with the disorder showed weaker connections between the brain's voice-processing areas and its "reward" centers compared to those without.
That suggests that kids with autism do not get the same pleasure from the human voice that typically developing children do, researchers said.
"When we speak, we don't only convey information, we convey emotion and social cues," said Daniel Abrams, a researcher at Stanford University in Palo Alto, Calif., who led the new study.
It's well known that children with autism have difficulty reading those cues and having conversations. And children with more severe autism may be completely indifferent to the sound of the human voice.
There are competing theories on why that is, Abrams said. "One theory is that, although these children have normal hearing, there's a problem in the brain's sound processing," he explained.
Another theory is that "social cues," including other people's speech, don't hit the brain's reward system in the typical way. "Our findings support this idea," Abrams said. "There may be some deficit in the brain circuitry related to reward."
The findings, published online Monday in the Proceedings of the National Academy of Sciences, are based on a type of brain imaging called functional MRI, which allows researchers to measure brain activity by watching changes in blood flow.
The investigators took scans of 20 children who were on average 10 years old and had "high-functioning" autism: all had normal IQs and speaking and reading skills, but had trouble conversing and grasping "emotional cues" in other people's voices. The researchers also scanned 19 kids without autism who were in the same age and IQ range.
The researchers found that the children with autism showed a weaker connection between an area of the brain that responds to the human voice and two other brain regions that release the "feel-good" chemical dopamine in response to rewards.
On top of that, there was a weaker link between the brain's voice processors and the amygdala -- a brain region involved in emotion, including the ability to perceive emotional cues from others.
An expert not involved in the work said the findings give more insight into the underpinnings of autism, which affects an estimated one in 50 U.S. kids aged 6 to 17, according to the U.S. Centers for Disease Control and Prevention.
"This is an elegant approach to using neuroimaging to better understand [autism]," said Dr. Andrew Adesman, chief of developmental and behavioral pediatrics at Steven and Alexandra Cohen Children's Medical Center of New York, in New Hyde Park.


text:
We'll be honest: The Morning AMp has always had issues with Mr. Fiasco. (And to be fair and balanced, some of our co-workers love him!) So when we heard the name of his new single, we had a feeling it was not going to please us. Mikki Kendall of TheAngryBlackWoman.com and Kimbriell Kelly of the Chicago Reporter mainly took Lupe to task for putting too much time in policing the language of women, rather than calling out his own brothers for negative language. Caller Malachi disagreed, saying that positivity of any kind should not be dismissed. And then… things got very, very heated.
I heart Mikki ………
and …..
anyone else irritated that Malachi has the last word?
He actually didn't (this is only a part of an hour long show), but whoever cut it for the podcast snipped off the whole second half of the discussion.
If the rest of the show ever gets posted, please link to it! I definitely would like to have heard the rest of the discussion.
It's right here. I was having problems getting the MP3 to play so I still haven't listened to the whole show yet.
the MP3 I just got off that site is the same segment that's on Soundcloud. Bummer.
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Here's the updated link!
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just wanted to add this correction for folks who didn't see it. The link is the same segment from soundcloud. Karnythia...
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the MP3 I just got off that site is the same segment that's on Soundcloud. Bummer.
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I heart Mikki ……… and ….. Yeah
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Top15poker News & Articles
Online Poker (28), Online Poker Rooms (55), Poker Tournaments (76), Poker Articles (16), Poker Players (18), Poker On TV (2), Poker Room Promotions (61), Poker Strategy (14), Interesting Read (37), World Series of Poker (11), Legal Matters (15)
Playing Suited Cards in LLH
By Admin at 2014-07-03 18:18:56
Suited cards can look mighty tempting, especially to those that haven't experienced the many times it's all gone wrong playing them. Of course, there are times where it's ok to get involved with suited cards, especially suited to the top end ... more »
So you want to make money eh?
By Admin at 2014-06-09 18:12:13
Many people fall into the trap of jumping in feet first; cart before the horse, each time with similar outcomes - a loss of money. Making money playing poker, whether online or live, takes patience, dedication and most of all practice. So what do you need to ... more »
Should i Slow Play Hands?
By Admin at 2014-06-03 18:07:25
It's always a bit of a quandry as to whether you build the pot early and potentially scare opponents away or slow play to induce action. A lot depends on your opponents and how agressive they are ... more »
Playing in a Major Event for the first time
By Richard Zikakis at 2014-03-02 09:58:11
Many online poker sites offer some great prizes and rewards to their members. If you play well enough, you can find yourself entered in a major poker tournament - possibly for the first time. What can you expect? The site in question will either have awarded ... more »
Making money through Rakeback
By Richard Zikakis at 2014-02-15 22:26:36
One of the most popular ways to earn, other than winning at poker, is known as a rakeback (See what rake is and how it is paid). Many sites offer it as one of the benefits that they will give to members as they increase their status in a VIP or Players Club. ... more »
The European Poker Tour Will Celebrate Event Number 100 This Year
By Richard Zikakis at 2014-02-09 09:21:21
The European Poker Tour, which continues to grow in size and stature, has already announced a major event and celebration for later this year. It will be the 100th EPT event and it will be the largest poker festival ever held in Europe. The event will begin ... more »
The $100K Privilege Freerolls at PokerStars
By Richard Zikakis at 2014-02-02 22:11:10
Poker Stars has added an opportunity for all members, both new and established, to play for a good deal of money. It's their promotion known as the "$100K Privilege Freerolls." It's not that difficult to qualify for this promotion, and once ... more »
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Unlimited Monthly Membership $140
Free Mat Storage
Free Unlimited Mat Rental
Free WIFI in the Studio Lounge
15% off of 1 Hour Private Lesson (Deepen your practice with a personal lesson on proper alignment
$10 Off of any workshop
Convenience Billing – Auto Renew
New Students:
1 Week Unlimited Classes – $25
Student Special:
1 Month Unlimited Classes – $99
* Must show student ID when signing up
1 Hour Private Lesson with Master Instructor $125
1 Hour Private Lesson with Certified Instructor $95
Monthly Mat Cubby Rental $15
Mat Rental $2
Pricing Policies:
All class packages (10 class pack, 20 class pack etc.) must be used within a year of purchasing, after which the package expires. For those on an Autorenew or Monthly Unlimited Package, we can FREEZE YOUR MEMBERSHIP. Please just let us know when and for how long you need the package frozen. The freeze time can only extend for a maximum of six months.
Atmananda Yoga Studio holds a 24-hour Cancellation Policy for all Private Classes. All cancelations in less than 24 hours will be charged full price for the private class.
Packages cannot be used toward Dance Yoga, Urban Breath & Chakra Meditation classes. A separate payment needs to be paid for these classes.
Contact us to schedule your private lesson at
(212) 625-1511, or [email protected]


text:
U.S. stocks closed lower Monday, as the Dow Jones Industrial Average slipped six points to 14573, the Standard & Poor's fell seven points to 1562, and the Nasdaq Composite shed 28 points to 3239. Among the companies with shares actively trading after hours are BGC Partners Inc. (BGCP), Humana Inc. (HUM) and Shoe Carnival Inc.'s (SCVL).
NASDAQ OMX Group Inc. (NDAQ) has agreed to acquire the eSpeed platform from BGC in a cash-and-stock deal worth as much as $1.23 billion as the exchange company seeks an entry into the electronic fixed-income business. BGC's market capitalization before the close was around $683 million. BGC shares rose 45% to $5.60 in after hours trading.
Shares of Medicare-focused insurer Humana Inc. (HUM) soared in late trading after regulators announced the 2014 Medicare Advantage rates. The industry had lobbied for the Centers for Medicare and Medicaid Services to back down on its February plans to cut rates. CMS said late Monday that it instead estimated an increase in payments of 3.3 percent, and assumed no change for doctors' fee schedule, "taking into account the likely Congressional override of the schedule physician payment reduction." Humana shares rose 9.6% to $82.25 after hours.
Shoe Carnival Inc.'s (SCVL) fiscal fourth-quarter earnings slipped 2% as the footwear retailer reported higher input costs and general expenses that offset improved sales. The company also offered first-quarter guidance below analyst expectations, citing a slow start to its spring selling season. Shares fell 2.3% to $19.75 after hours.
Regular Session Movers:
American Greetings Corp. (AM, $18.05, +$1.95, +12.11%) has agreed to be taken private by the Weiss family, in a deal that values the greeting-cards company at least $575 million, topping the sweetened offer made earlier this year. The acquiring group has offered to buy shares not already owned by the Weiss family or its affiliates for $18.20 a share in cash, representing a 13% premium over the Class A shares' Thursday's close and a 27% premium over the price on Sept. 25, before the Weiss family initially proposed to acquire American Greetings.
BioCryst Pharmaceuticals Inc. (BCRX, $1.38, +$0.19, +15.97%) said the Department of Health and Human Services has asked it to cease work on the influenza-drug candidate peramivir, except for certain activities related to an upcoming Type C regulatory meeting. BioCryst on Monday said it received a preliminary comment letter from the U.S. Food and Drug Administration that outlined a pathway by which the drug maker could file a new drug application for approval of intravenous peramivir. The FDA also suggested the company request a pre-NDA meeting to address review issues.
C&J Energy Services Inc. (CJES, $21.26, -$1.64, -7.16%) slipped following an operational update from the oilfield-services provider, which said activity levels in the first quarter for hydraulic fracturing trended below expectations. This was "due to lower utilization levels along with lethargic rig count growth across primary areas of operation," investment bank Simmons said. The lower utilization was concentrated within C&J's contracted fleet as contracted customers dialed back activity levels. Shares of Basic Energy Services Inc. (BAS, $12.55, -$1.12, -8.19%), which also provides pressure pumping and other oilfield services, slid too.
Fresh off eBay Inc.'s (EBAY, $55.71, +$1.49, +2.75%) analyst day, Canaccord upgraded the online auction site's stock to buy and lifted its price target 20% to $67, admitting it's arriving for the "second half of the game" after the stock has jumped some 50% in the past year. Nevertheless, the firm said the stock's valuation is "still undemanding" and it was "struck" by eBay's plans to connect offline and online commerce. "With 112 million eBay accounts and 123 million PayPal accounts actively engaged on mobile, eBay is uniquely positioned to capitalize on this opportunity," the firm noted.
Forrester Research Inc. (FORR, $34.62, +$2.97, +9.38%) intends to repurchase up to $130 million of stock in a modified Dutch auction self-tender offer priced from $32 to $36 a share. The research company had 22.3 million shares outstanding as of March 13.
GameStop Corp. (GME, $29.76, +$1.79, +6.40%) shares hit multi-year highs, adding to Thursday's 5.8% advance after the company's upbeat earnings update. Wedbush said that despite revenue being down from the same time last year, the report, including per-share earnings, was better than expected. "A strong game lineup (including Battlefield 4, BioShock Infinite and Grand Theft Auto V), new consoles (PS4 released at holiday, with an Xbox launch expected around the same time), and repurchases should drive additional EPS growth," the firm wrote. Piper Jaffray thinks GameStop "will largely get a 'free pass' on results for the next two quarters, with expectations around Oct & Jan quarter results becoming increasingly critical."
Gastar Exploration Ltd. (GST, $2.01, +$0.25, +14.20%) has agreed to acquire certain assets in Oklahoma from Chesapeake Energy Crop. (CHK, $20.35, -$0.06, -0.29%), buy back Chesapeake's entire stake in Gastar, and settle all litigation with the natural-gas producer for $85 million.
Hess Corp. (HES, $73.54, +$1.93, +2.70%) said Monday it will sell its stake in a Russian subsidiary to OAO Lukoil for $1.8 billion, the latest asset sale by the oil and gas producer as it shores up its balance sheet.
Citing a recovery in North American beer volumes and a credible new product cycle, Goldman Sachs upgraded Molson Coors Brewing Co. (TAP, $51.90, +$2.97, +6.07%) to buy from neutral and raised its price target to $63 from $47. Goldman also said that upcoming catalysts on cost savings and cash return should drive earnings above expectations and a multiple re-rating in Molson shares.
Morgans Hotel Group Co. (MHGC, $6.16, +$0.24, +4.05%) has agreed to cancel Yucaipa Co.'s interests in its convertible notes, preferred stock and stock warrants in exchange for Morgans's ownership interests in Delano South Beach and the Light Group, closing a review of strategic options. Morgans also unveiled a $100 million rights offering available to all shareholders, priced at $6 a share, a 1.4% premium to Thursday's close.
Tokyo Gas Co. (TKGSY, $21.25, -$0.36, -1.68%) signed a contract to buy a 25% stake in Quicksilver Resources Inc.'s (KWK, $2.60, +$0.35, +15.56%) shale-gas project in Texas for $485 million, the companies said Friday. The deal helps Quicksilver retire some of the $2 billion in debt that it, like other relatively small U.S. energy producers, accumulated to finance its shale-gas production business.
U.S. authorities are investigating whether a unit of Japanese electronics giant Panasonic Corp. (PC, $6.71, -$0.62, -8.46%) (6752.TO) paid bribes abroad to land business, according a report in The Wall Street Journal, citing company documents. The company also said Monday that the date for its delisting of its American depositary shares from the New York Stock Exchange is April 22.
An article in Barron's said casual-dining chain Ruby Tuesday Inc.'s (RT, $7.79, +$0.42, +5.70%) move to close underperforming stores and to reposition the brand and menu as more affordable and casual to appeal to a more diverse customer base could boost same-store sales, fatten profit margins and lift the shares. Cove Street Capital analyst Ben Claremon recently said shares could be worth $13 if Ebitda margins return to 12% in three years from a current 8%.
Electric-car maker Tesla Motors Inc. (TSLA, $43.93, +$6.04, +15.94%) expects to post a first-quarter profit on a reported and adjusted basis thanks to better-than-expected sales of the luxury electric-car maker's Model S.
Vringo Inc. (VRNG, $3.15, -$0.02, -0.63%), a video-ringtone and intellectual-property firm, has again expanded the scope of its patent-infringement lawsuit against Chinese telecommunications company ZTE Corp. (ZTCOY, $3.45, -$0.15, -4.17%)(0763.HK)(000063.SZ) by filing in a French court. Representatives of ZTE weren't immediately available for comment.
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Harris Flanagin
|His Excellency
Harris Flanagin
|7th Governor of Arkansas
|In office
November 15, 1862 – May 26, 1865
|Preceded by
|Henry Rector
|Succeeded by
|Isaac Murphy
|Personal details
November 3, 1817
Cumberland County, New Jersey
|October 23, 1874
(aged 56)
Arkadelphia, Arkansas
|Resting place
|Arkadelphia, Arkansas
|Political party
|Martha Nash
|Duncan Flanagin
Nash Flanagin
Laura Flanagin
|Professor of Mathematics, lawyer
|Military service
|Confederate States
|Years of service
|Colonel (C.S. Army)
|2d Arkansas Mounted Rifles
|American Civil War
Harris Flanagin (November 3, 1817 – October 23, 1874) was Governor of Arkansas from November 15, 1862 until May 26, 1865.
Early life and education[edit]
Flanagin was born in Cumberland County, New Jersey, and educated in Quaker schools in New Jersey. At the age of eighteen, he became a professor of mathematics. Flanagin moved west and opened his own private school in Paoli, Illinois. He studied law and was admitted to the Illinois bar in 1837. He married Martha Eliza Nash. Flanagin moved to Arkansas and entered politics. He served in the Arkansas House of Representatives from 1842 to 1844.[1]
American Civil War[edit]
During the American Civil War, he served in the Confederate States Army as a Captain and rose to the rank of Colonel before the conflict was over. He served with the 2nd Arkansas Mounted Rifles.[2] In 1862, Flanagin was elected Governor of Arkansas and was recalled from active duty to take office.[3] His administration dealt primarily with war related measures and maintaining order and continuing government while undergoing an invasion. His administration was faced with shortages of critical items, rising prices, care of fallen soldier's families, and related problems. During the war the government was forced to suspend the collection of taxes and financed the war with paper "war bonds".[4] The capitol at Little Rock, Arkansas fell to Union troops on September 10, 1863. Flanagin seized as many government documents as he could and fled to Washington, Arkansas where he set up a temporary capitol.[5] While Flanagin stayed in Confederate controlled territory, a new Union government under Isaac Murphy was inaugurated on April 18, 1864.
Later years[edit]
After the war, Flanagin returned to his law practice in Arkadelphia, Arkansas. He is buried at Rose Hill Cemetery in Arkadelphia.[6]
See also[edit]
- This article incorporates public domain material from the United States Government document "Civil War Soldiers and Sailors System, National Park Service".
- ^ Newberry, Farrar. "Harris Flanagin." Arkansas Historical Quarterly 17 (Spring 1955): 3–20.
- ^ Harrell, John M., "Confederate Military History, a library of Confederate States Military History", Volume 10.2, Arkansas, Page 321, Accessed 1 August 2011, http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A2001.05.0254%3Achapter%3D11%3Apage%3D321
- ^ Yearns, W. Buck, ed. The Confederate Governors. Athens: University of Georgia Press, 1985.
- ^ Newberry, Farrar. "Harris Flanagin." Arkansas Historical Quarterly 17 (Spring 1955): 3–20.
- ^ "Harris T Flanagin". Find A Grave. Retrieved August 10, 2012.
- ^ Encyclopedia of Arkansas History & Culture entry: Harris Flanagin
External links[edit]
- Harris Flanagin at Find a Grave
- Encyclopedia of Arkansas History & Culture entry
- National Governors Association


text:
Organize your porn! Create a collection today!
Use the "Add to Collection" icon in the top right corner of any video thumbnail when you're logged in (desktop version of site only) or directly from a video page with the "Add to Collection" button under each video.
- By: Nubiles
- Rating:
- (10 ratings)
- Duration:
- 07min47sec
- Views:
- 10,303
- Date:
- June 5, 2013
- All Comments (1)
Barack June 5, 2013
- Little Nica loves her toys. This hot little cutie cant wait to strip off her panties and show you what she's made of.


text:
location.hash is dead. Long live HTML5 pushState!
July 21st 2010
For a long time,
location.hash was a way for AJAX applications to get back button and bookmarking support, and libraries like jQuery BBQ from Ben Alman made dealing with it cross browser a cinch. Now, with HTML5 coming of age, there is a new feature that aims to replace the use of
location.hash with a better solution:
window.history.pushState(data, "Title", "/new-url");
The last argument is the new URL. For security reasons you can only change the path of the URL, not the domain itself. The second argument is a description of the new state. And the first argument is some data that you might want to store along with the state.
In order to support the back and forward buttons you must be notified when they are clicked. You can do that using the
window.onpopstate event. This event gives you access to the state data that you passed to
pushState earlier. Of course, you can manually go back and forward with the standard history functions.
Currently, pushState has support from the latest versions of Safari and Chrome, and Firefox 4 will be supporting it as well. It is worth noting that Flickr is already using the API in their new layout. I think that this is really the correct way to be dealing with history management in JavaScript applications since it changes the real URL instead of just the hash. I'm very excited to see libraries like jQuery BBQ start to support this feature with fallback to the old hash trick.
If you'd like to read a more in depth overview of these new features, you should check out the aforementioned blog post by Jamie Appleseed. If reading specs is your thing, you can check out the relevant document here.


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The 8-Ball 1.13.14: Top 8 WWE Network Ramifications
Posted by
Mike Hammerlock
on 01.13.2014
From wrestlers becoming celebrities
a la
the Rock and gimmicks sticking with talent longer to TV becoming more PPV-like, a new focus on history and more, 411's Mike Hammerlock counts down the top 8 potential WWE Network ramifications!
To hear WWE officials tell the story, the new WWE Network is going to align the planets and bring them into universal harmony, allowing meaningful contact with all forms of life, from extraterrestrials to common household pets. While it won't be quite that momentous, it does look like a most excellent way to put the WWE in front of more eyeballs and make lots of money while doing it. And if you change the way millions of people observe your product, it's going change the product itself. You don't airlift a whole new network into the mix and nothing else changes.
Eventually it's going to lead to a whole new kayfabe. Wrestlers are now going to be establishing their characters and building their matches across multiple types of programming. Whatever you want to call the era we've been in recently, the debut of the WWE Network will be the definitive line in where it ends and a new one starts. So what's going to be different? That's what the Magic 8-Ball is for. Get ready for a weird, new world.
8. The end of fake couples
One of the go-to gimmicks in pro wrestling is to put an up-and-coming guy together with a hot chick in order to help get him over. The idea is the guy must be an alpha male because he's bagged that hot chick. Sometimes there is an actual romantic interest between the two. Sometimes one develops. More often it's just an act. What? Kelly Kelly and Mike Knox weren't really an item? You can do this when few people know much about your personal life, but with the advent of
Total Divas
and now the WWE Network (not to mention social media), the private lives of pro wrestlers are getting outed live never before. The E needs to recognize these personal details are now out there for mass consumption.
For instance, it's hard to run a gimmick where Jinder Mahal has won the affections of Naomi when everyone knows she's in-Fatu-ated with Jimmy Uso. Reality television already has rescued Natalya from the unsavory fate of being Khali's kayfabe love interest, or maybe she was holding his hand so he didn't get lost on his way to the ring (in a less PC world, the Khali-Natalya-Hornswoggle-Santino faction would have been known as Short Bus). So this isn't a bad thing. There's just going to need to be some reality behind the love interest angle. Think Lita, Edge and Matt Hardy. Or maybe they could run a program where a female valet keeps screwing over her real-life boyfriend in favor of her on-screen partner. "Baby, what happens in the ring stays in the ring."
7. Outside influence
Networks buy shows from production companies. Not everything gets made in-house. Much as WWE might believe it can conceive and produce a 24/7/365 network all by itself, sooner or later it will have to recognize other people have good ideas too. At some point, if you can put together something compelling and original, the WWE might buy it. They're going to give scripted dramas and comedies a try at some point. I mean, after seeing Kevin Nash in
Almighty Thor
with Richard Grieco, who doesn't want to see the WWE try its hand at sword and sorcery? The Asylum and WWE teamed together could produce the schlockiest movies ever made. And they'll probably give some off-label wrestling a try. For instance, a daredevil division where every week you take a small group of high flyers and have them put on a show in a public place: modern playgrounds with spongy landing pads, meat processing plants, Chinatown. The door is open for someone to do the X Games of wrestling. Somebody is going to push the boundaries and progress the sport. The WWE Network probably won't build it, but it might buy the rights to air it. Or maybe combine a foreign wrestling broadcast with MST3K-level running commentary. How could the WWE Network say no?
6. Love thy gimmick
I've got some bad news for Wade Barrett. With all the eyes that are going to be on the WWE product once the new network gets rolling, it's going to become harder to hide from your last dopey gimmick. This actually has more ramifications for NXT. It's going to be getting a much brighter spotlight, making it tougher for a Husky Harris to go down and reinvent himself as Bray Wyatt. Vestiges of who you are in NXT (or wherever you debut in the WWE universe) may stick with you forever. That's a lot of pressure. Repackaging is going to take more time and effort when you have nowhere to hide. We may see more guys get generic debuts - smile if you're a face, frown if you're a heel - and develop gimmicks/personality over time. Big E has done that. The Shield has been a testament to simplicity. Those guys have a wide open range of possibilities in front of them. Curtis Jonathan Hussey will be Fandangoing forever. The upside of people seeing a lot of you is the money and recognition that comes with it, but typecasting is a very real thing. NXT wrestlers could become the new child actors. Beware the fate of Corey Haim.
5. Celebrity problems
If you're like me, you bristle whenever someone calls pro wrestlers "entertainers" or "superstars," but when millions watch you every week on television and they've built an entire network around what you do, then you are pretty much a celebrity. We can argue which list WWE talents are on (e.g. C-list, D-list), but they're likely moving up the scale after the dawn of the network. There's going to be no shortage of wrestlers who decide to parlay a strong WWE ring/network run into a more comfortable celebrity career. There's also going to be a few folks who go full diva like Warrior Warrior, obsessed with their "brand" like they were a cereal company or a porn star. Point is, more WWE wrestlers are going to follow in the steps of Roddy Piper, the Rock and Stacy Kiebler. Keeping the top folks around is going to cost money and we may see the emergence of a system where NXT needs to churn out talent to replace the marquee players leaving for cushier jobs. On the flipside, we may also see an influx of wannabe action stars turning to wrestling as a way to burnish their tough guy/girl credentials. If Batista jumps to the A-list thanks to
Guardians of the Galaxy
and his WWE return, then it's only going to crank up the Hollywood effect.
4. Every episode is a PPV
After the WWE Network launches, the next shoe that drops will be the broadcast rights for Raw and Smackdown, which should be as valuable as sports broadcasting deals. The Philadelphia Phillies just signed a 25-year, $2.5 billion deal for their local broadcast rights. The WWE really ought to be more valuable than a baseball franchise that plays in a football town. The WWE no longer is going to be a PPV-driven business. It's still going to run 12 big events, but the bulk of its money will flow via other streams. The effect is the E will be putting on the equivalent of 116 PPVs a year. Raw and Smackdown might even be more valuable properties than the PPVs. First, Smackdown should go live. Sounds like that's in the works. Second, they need to use the WWE Network to help sell fans on watching the next episode of Raw/Smackdown. Hurry home early, hurry on on home, Damien Sandow's fighting Rey Mysterio.
It opens the door to work a larger number of guys into main events. There's no reason why the Rhodes Brothers can't cap a show with a tag title defense. Most of all, it means Raw and Smackdown aren't a means to an end, they're an end in themselves. Every show needs hot in-ring action, making guys who can whip out a *** match on a moment's notice like Christian and Dolph Ziggler super valuable. To the E's credit, the quality of the action on both Raw and Smackdown during the past year has been great. In fact, the weekly shows have been better than the PPVs. While that's a problem when you just paid $60 for a PPV, it's also a very cool thing for the millions ... and millions ... who watch the flagship programs. The standard of wrestling is rising. People are being conditioned to expect a steady diet of good-to-great matches.
3. History matters
If you're going to put older wrestling shows/PPVs on the air plus make them available on demand, then you can't pretend it didn't happen. The tape libraries and historical reach of the WWE Network are going to be major selling points. The major plot lines in WWE history are going to be known by a larger chunk of the audience. Is there any doubt they'll produce historical looks back on things like Summer of Punk and Punk's 434-day reign? If so, then you shouldn't just willy-nilly throw Punk and John Cena into a 6-man tag match against the Shield. At the very least it should be tense between them. Booking in this business often deploys convenient historical amnesia, but that needs to get dialed way back. The WWE needs to Russo-proof the product. Those who don't know history are doomed to confuse their audience.
2. Iconic moments will be more iconic
One of the problems wrestling has had during the pay-per-view era is a fairly small group of people have watched it's major moments. 500,000 buys is a large PPV audience, but it's a terrible number in terms of television ratings. If 500,000 is your viewership, even for a cable network show, you're cancelled the next day. If a show had only 179,000 viewers (like Survivor Series), the network might stop it mid-broadcast and air the public execution of the head of programming. Boxing has had this problem too. Supposedly huge fights aren't big cultural phenomenons. Floyd Mayweather vs. Canelo Alvarez set a record with 2.48 million PPV buys. An estimated 700 million people saw the Thrilla in Manila back in 1975. In four decades we've gone from Muhammad Ali being the most recognized person in the world to boxing being a niche sport.
The price of pay-per-view is you trade audience for cash. The money's good, but you matter less. If the WWE Network delivers on its potential, it could push big event viewership into the tens of millions (not immediately, but within a few years). Randy Orton had three huge moments in 2013 - his Money in the Bank win, his briefcase cash-in at Summer Slam and his title unification win at TLC. Significantly more people saw the Jinder Mahal vs. Great Khali snake charmer battle than all three of Orton's big moments combined. The WWE Network is going to put the promotion's PPV highlights into the Monday morning water cooler circuit (like the Travis Pastrana double backflip above). More people are going to watch Wrestlemania XXX than any Wrestlemania before it and the numbers will only rise from there. As that happens, the WWE's cultural impact will grow by leaps and bounds.
1. The medium is the ring
Every time the camera is rolling, the talent is putting over themselves and their matches. The business has expanded miles beyond matches and promos. The biggest stars in the industry are going to be the ones who maximize every ounce of exposure. Steve Austin got that back in the day and that's why we got Austin 3:16. The WWE Network is a giant spotlight for the company's workers. Do something with it. Stand out. Show some character. It means we're partially beyond good and evil, and this might have been what Vince McMahon meant when recent reports had him proclaiming there were no more faces and heels. It doesn't mean there won't be faces and heels, but your character has to register beyond good guy/bad guy binary. The WWE needs wrestlers people want to watch. It's got 8,760 hours a year of WWE Network to program on top of 312 hours of Raw, Smackdown and Main Event. It can't tell just one story over and over and over again. Every ounce of air time you get, you're competing for hearts, minds, eyeballs and relevance. The Usos seem to be figuring that out. They're working it in the ring, during every entrance and on
Total Divas
. On Friday Jimmy Uso laid down a pretty sweet promo, making the case that he and his brother are a whole lot more than props in tonight's clash vs. Daniel Bryan and Bray Wyatt. To borrow from the above video. If you want to be a player, always be playing.
I take requests.
. The purpose of this column is to look forward. What could be? What should be? What is and what should never be? What would make more sense? If there's someone or something you think should be given the 8-Ball treatment, mention it in the comments section. I might pick it up for future weeks.
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