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Pitcher plants (Sarracenia purpurea) in eastern Canadian peatlands. Ecology and conservation of the invertebrate inquilines
The relationship between S. purpurea and its inquilines in northeastern North America is reviewed. Wyeomyia smithii, Metriocnemus knabi and Blaesoxipha fletcheri dominate the insect community of S. purpurea. All 3 are detritivores and feed on the arthropod prey attracted to the pitcher plant. They c...
In the mid 1970s, Manitoba Hydro impounded Southern Indian Lake (SIL) and diverted much of the flow of the Churchill River, which flowed through SIL, into the Nelson River Catchment for hydroelectric power generation. A dramatic decline in burrowing mayfly (Hexagenia ) populations following lake man...
Seasonal-variation in faunal distribution within the sediments of a Canadian Shield stream, with emphasis on responses to spring floods
Life histories of burrowing mayflies (Hexagenia limbata and H. rigida, Ephemeroptera: Ephemeridae) in a northern Canadian reservoir
1. The life histories and population dynamics of the burrowing mayflies Hexagenia limbata and H. rigida were examined from 1986 to 1988 in four regions of an impounded lake in northern Manitoba, Canada. 2. Bottom temperatures reached 15-20-degrees-C, but ice-free periods of 4-6 months resulted in an...
Species composition, distribution and seasonal patterns of Dragonflies and Damselflies of Prince Edward Island National Park
Emerging insects were monitored every 10 days between early May and late August 1993, from tidal pools in three coastal salt marshes on Prince Edward Island, Canada. The salt marsh pools ranged from about 1 m(2) to > 1,000 m(2) in surface area, and had salinities ranging from 11-27parts per thous...
Effects of an azinphos-methyl runoff event on macroinvertebrates in the Wilmot River, Prince Edward Island, Canada
High levels of azinphos-methyl (0.4–0.8 μg/L) were detected in the Wilmot River, Prince Edward Island, Canada, following runoff from an agricultural field after a heavy rainfall on 19 July 2002. Benthic macroinvertebrate abundance and diversity were sharply lower in samples collected 1 d after th...


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Rumors of Fuji F300EXR and APS-C camera (Q3 2010)
This is from mid-February, but we just saw it via FredMutter.de: One of the veteran members at the SGshoot forums in Singapore says that according to a Fuji representative a Fuji F300EXR with a 1/1.4" sensor is coming up in Q3 2010, with a lens starting at 24mm. For reference, the F200-EXR was announced in February 2009.
The forum-post also talks of a 12mp APS-C Fuji camera, planned for a Photokina 2010 reveal. The forum-post has some details.
As usual, rumors are rumors, and not facts or official announcements. They may come true, or they may never ever come true. We are still "waiting" for the Olympus M1 and M100 rumorized in January 2009 :)

subset: commoncrawl


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Dear Doves,I could be way off and this just wishful thinking.......but have you noticed just how weird things are getting in the news? Bizzare. You've got Glen Beck exposing Sorros for an hour every day this week.....then the next hour Brett Baer gets on like everything is just to normal......Does anyone else see a disconnect?This is the Third confirmation I hope that my December 9, 2009 "I felt the Rapture" dream was a 1 year warning.My dove post: You are going to think I'm writing a novel......but please read and hang in there with me.CJ's postCj says December 6.......I felt it the 9th.......THE THIRD DAY?? The 9th this year is the last Day of HanukkahThen this today on Doves by Bruce Warner BOTH OF THESE SCRIPTURES SPEAK OF THE 'DEAD IN CHRIST' AND THE 'LIVING IN CHRIST'Hosea 6:2
"After two days He will REVIVE US;
On the third day He will RAISE US UP,
That WE MAY LIVE IN HIS SIGHT."
Notice also that Hosea 6:2 gives us 'THE DAY' of the rapture: "ON THE THIRD DAY".
Well, what do you all think?
Have any of you ever seriously studied the history of Hanukkah?
I'm going to post some thoughts on this


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Find & share great dishes, not just restaurants.
Find whatever you're craving, see what's good at any restaurant and learn what foodspotters, friends and experts love wherever you go.
Tuesday night is steak night. Nice steak covered with cracked peppercorns and a nice Demi glacé sauce. Asparagus and smashed potatoes.


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Mouse-over news
to pause article.
For more news, click here.
13 March 2009
Signing of Systems Works Contract Agreement with Balfour Beatty-Ansaldo Systems Joint Venture
MMC-Gamuda Joint Venture Sdn Bhd, the Contractor for the Electrified Double Track Project (EDTP) between Ipoh and Padang Besar today announced that the Contract Agreement for the Systems Works has been formalised with Balfour Beatty Ansaldo Systems JV Sdn Bhd (BBA JV).
11 March 2009
Electrified Double Track Project – Ipoh to Padang Besar Larut Tunnel Breakthrough
Works on the Electrified Double Track Project (EDTP) from Ipoh to Padang Besar reached a milestone today when the engineering and construction team of MMC-Gamuda Joint Venture (MGJV) successfully punched through the final segment of the Larut tunnel, in Taiping, Perak.
25 July 2008
Signing of Condition of Contract with Government of Malaysia
CEO Malaysia for MMC Corporation Berhad, En Hasni Harun and Executive Director of Gamuda Berhad, Dato' Ir Haji Azmi bin Mat Nor, today formalised the Condition of Contract for the RM12.485 billion Electrified Double Track Railway Project with the Government of Malaysia.
MMC-Gamuda Joint Venture Sdn Bhd (414492-M)
Electrified Double Track Project
Lot 52-58, Jalan SS22/21
Damansara Jaya
47400 Petaling Jaya
Selangor Darul Ehsan
Tel: 03-7494 2200
Fax: 03-7728 6571
E-mail: firstname.lastname@example.com
istanbul travestileri
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istanbul travestileri


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Barron County (WQOW) - Thousands of people have made their way to a Barron County farm. That's where Wisconsin's largest agricultural show kicked off Tuesday. Wisconsin Farm Technology Days is held in a different county each year. This year, the Breezy Hill Dairy Farm in Dallas is hosting.
"It's a crucial part of all their decisions they make daily," said Tim Jergenson, Wisconsin Farm Technology Days Executive Secretary.
Farmers often have a variety of options to choose from when it comes to getting the job done. And at Wisconsin Farm Technology Days, new tools of the trade seem to stretch as far as the eye can see.
"It enables farmers to manage more units of production, whether it be more acres, more cows, more hogs, or whatever. And they can track the information much better," Jergenson explained.
How much better? Well, technology is making sure farmers don't miss any mechanical issues. Computers will know about an equipment error it the second it happens.
"The farmer customer might get a text message on a cell phone saying "Hey I've got an air filter that's getting ready to plug up," and the driver driving the tractor won't even know it. Technology makes that customer the most data he can get in real time," said Mark LaCross, John Deere Territory Manager.
But like most everything in life, there are both positives and negatives to the new technology.
"Certainly the structure of agriculture has changed. Fewer farms, but larger farms. It does create a bit of a problem for young people wanting to start up. They can't come in with a million dollars cash in their pocket and start buying up the assets that they need," said Jergenson.
The Wisconsin Farm Technology Days event is just three days long, but the relationship between agriculture and technology is here to stay.
"This side of Wisconsin when we first came out with for example auto steer auto track, they were all thinking "Boy that's for the big fields out in North Dakota, things like that. But I would say ninety-nine percent of tractors that go out today have auto steer auto track," said LaCross.
Many vendors are excited to show off their new technology. There are around 600 commercial and educational exhibitors at this year's farm technology days, each will be demonstrating new equipment side by side. John Deere says they have come up with a new technology that allows farmers to monitor soil conditions without having to set foot in the field.
"We have what we call a John Deere field connect station and that gives the customer accurate up to date instant weather analysis, soil temperature, rain gauge and different things so that if a farmer wants to put chemical on or additional water on his fields he will know how much to put on," said LaCross. Around 15,000 people are expected to visit the grounds each day. The event runs through Thursday. For directions to the show and a list of exhibitors, click here.


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Turn your website into a powerful business tool with BannerOS. Try it for free for 30 days and we'll build you a professional website for free.
Before You Build or Pay Someone to Build Your Website, Read This First. Read this important article from BannerView.com President & CEO, Mark Cenicola.
Tracking the performance of your website and its visitors through BannerOS gives you access to metrics you can use to make decisions for your business.
"We have been doing business with BannerView the professional team since 2002. We have found them to be extremely knowledgeable and very responsive."


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Roger is an artist who has always been inspired by the natural beauty of the female form. Roger's paintings often have an air of eroticism which celebrates beauty and female sexuality in a sensual way if a little risqué.
New paintings are added all the time so please return again soon. You can see some of his latest and up coming paintings on the 2013 page. You can also find some Videos of older paintings showing the process through each piece.
We have just added a Guest Book page and would love to hear your comments what you would like to see in the future, maybe you would like to be the subject for a painting?
You can now join Roger on his myspace page just click HERE
Title: Behind Open Doors
I now have the great pleasure to inform you that some of my work can now be purchased through
or by clicking HERE


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Posts in the 'Family' Category
We would comment on how quickly January has flown by, but it's been so cold outside, we're happy to be that much closer to spring! It also means that Valentine's Day is on its way! Garnish is the perfect blank canvas for packaging up treats for your sweetheart, classmates and even something for the teacher.
We found this fun heart shape pie mold at Target. With some ready made pie crust and some yummy cherry filling, these hand pies are perfect for gifting for Valentine's Day. We used our kraft treat bags which are just the right size. We added some paper hearts and trimmed the top with some craft scissors. How fun would these be for breakfast on February 14th, the kiddos can grab these for the bus ride to school.
Garnish ♥ EnjoyPin It
Categories: DIY,Family,Gifts,Holiday Ideas,Packaging,Teacher Gifts,Valentine's Day
Tags: kraft treat bags
The Superbowl is this weekend, and that always means the best munchies. Here are some ideas we've had in the past that will work perfect for football, or really any get together at all.
Our Garnish version of nachos, is to give everyone their own serving. Our baking cups are just the right size for individual portions. Just load up your nachos the way you want, sprinkle on some cheese. Then put the baking cups onto a cookie sheet and pop them in the oven.
Who doesn't love a baked potato? Just put out all the fixin's and serve the potatoes in our wooden serving boats. Yum!
Finally we've got a Garnish popcorn bar. You can put out some toppings in our small ripple cups so your guests can dress up their own servings of popcorn. Think parmesan cheese, cinnamon sugar or even some flavored oils. Just use some of our large wooden cones or paper lunch bags to hold this yummy treat.
Now we are definitely drooling…can't wait for Sunday!
Garnish + EnjoyPin It
Categories: Bright Ideas!,Family,Holiday Ideas,July 4th,Packaging,Party Ideas
Tags: baking cup, little lunch bags, ripple cups, wood cone, wooden cutlery
January 25th is National Soup Swap Day. Are you planning on hosting or participating in a swap? Well if you are, we would like to share a few ideas.
If you're browsing around the Garnish website, be sure to click on OUR IDEAS. There you will find everything you need to know about hosting a Soup Swap. You will even find a free download for the label we used on all of the packaging.
Keep checking this space for more fun ideas for Garnish-ing your Soup Swap. In the meantime, stock up on all of the basics, like Contessa containers, no soup for you paper bowls, some of our paper bags, labels and even some bio pack containers or loaf pans, if you want to include some sides.
Now the only question is….what kind of soup will you be making?
Garnish + Enjoy
Categories: Bright Ideas!,Family,Friendship,Packaging,Party Ideas
Tags: bio-pak container, contessa container, little lunch bags, loaf mold, paper bowls with lids, square labels
We like to think we are always giving you some new ideas, but lately we had a lot of new visitors to our site, thanks to giveaways and some features in magazines, and we find ourselves wanting to share these oldie but goodies! And even as we go through our archives, we get excited about past ideas. So forgive us for the repeats, but we still get inspired by them and hope you will too!
The holiday season means it is time for lots of fun drinks and cocktails. And, it is the only time of year you find eggnog. We came up with a unique way to serve this festive drink…our plastic milk bottles.
How cute would these be on Christmas morning? All it took was some red felt, glue dots and a pair of scissors. We love to use felt because it doesn't fray on the edges. Just snip two cuts on the side to slide in your straw. And you don't have to limit this to eggnog…you could make up some mimosas for holiday brunch, or apple cider for a skating party. What's your favorite holiday cocktail?
Garnish + EnjoyPin It
Categories: Bridal Showers,Christmas,Family,Packaging
Tags: plastic bottle with cap, striped paper straws
You will be the hippest parent on the block when you suggest to your children they host a gingerbread house party. You don't need to have a birthday to host a kid's party.
We have a few tips and tricks for you to carry this party off with ease.
- Build the houses out of graham crackers ahead of time. Use two crackers split in half for the four walls and another split in half for the roof.
- Cut a cracker-half diagonally, creating two triangles to be used as the gable ends of the roof.
- Royal icing is an excellent glue to hold everything together. Make a batch and fill plastic bottle containers, which is done easily if you put the icing into a piping bag, or plastic bag snipped on the corner, and squeeze into each bottle.
- Give each guest a bottle of icing and some double dip white cups filled with candies to decorate their gingerbread house.
- Provide gingerbread men or other holiday cookies to be decorated.
- For the trip home, package the gingerbread houses in our frankly my dear windowed gable box. Two houses fit perfectly in one box.
- Children love anything with their name on it so go ahead and personalize the box using stickers or rub-on letters.
- Place the gingerbread men along with any other crafts or creations in our hello cello cellophane bags, tie with some holiday ribbon or our in the knick of twine.
This party is so easy and guaranteed to fill your house and heart with laughter and smiles. Just like that, you took a moment, and created a memory.
Garnish + Enjoy
Categories: Bright Ideas!,Christmas,DIY,Family,Holiday Ideas,Packaging,Party Ideas
Tags: cellophane bag, dip cups, gable box, nut and party cups, plastic squeeze bottle, twine
There's something nostalgic and comforting about hot turkey sandwiches in the days following Thanksgiving. Accompanied by leftover green bean casserole and whipped sweet potatoes…yum! We focus on all the details for a beautiful holiday table and home. So why not add the same detail to the leftovers' packaging?
Sending home a little Garnish will leave everyone with smiles and thankful they swung by your home for the holidays. The best part, no precarious car ride home, hoping for it to be leak-free. Garnish containers are intended for food so there won't be any nasty leaks. Every little drop of gravy will top your sandwiches, not the floor of your car.
- Have a stack of bio pak containers on hand to hold turkey, stuffing, and all things yummy
- Dish up the gravy into white paper bowl containers
- Garnish it all with brown and white twine
- Personalize with labels
- Load the paper take out bagswith all these goodies
No matter the occasion, if there are to be leftovers, then let them be Garnished!
Garnish + EnjoyPin It
Categories: Bright Ideas!,Family,Holiday Ideas,Packaging,thanksgiving
Tags: bio-pak container, clear circle label, deli plastic container, round labels, square labels, twine
We have to confess, we love Easter Brunch! And it's even better if you get to enjoy it by keeping little hands busy, right?
Why not leave the kiddos something fun to do while you savor that eggs benedict. A couple of fun and easy crafts (ie. don't require parental supervision) in one of our french fry scoops is just the thing. Whether it's some dollar store crafts and stickers, little puzzles or something fun to eat, the younger set will enjoy this special treat. We personalized these with some puffy paint…it is easy to write with and stays put. Now…go enjoy another mimosa on us
Garnish + EnjoyPin It
Categories: Bright Ideas!,DIY,Easter,Family,Packaging,Party Ideas
Tags: french fry scoop
Yup, the summer has flown by, and it's the first day of school in our neck of the woods. Time to start thinking homework, extra curriculars and lunches! Even if your kids like to eat the same thing everyday (we sure did), you can still make their lunch special.
We used our scalloped labels and glassine bags for this one. We were inspired by the ruled notebooks that the kids use in the classroom. Just print of a sheet of labels, leave them in the pantry, and you're ready to stick them on to some of our glassine bags filled with snacks. It's easy, fun and we know your kids are going to give it an A+!
Garnish + EnjoyPin It
Categories: Bright Ideas!,Family,Packaging
Tags: glassine bags, scalloped labels
We love a picnic! And so many of Garnish products are just made for grabbing a bite outside. From our gable boxes or bio packs, to our berry baskets or even an old fashioned paper bag….we've got you covered. So we were thrilled when Monica showed us how she Garnished a birthday picnic and a desert picnic!
photos via Homespun Heart
Monica cleverly used our food trays, small ripple cups, paper straws, small plastic bottles, glassine bags, berry baskets and some twine. We love the way it all turned out, and her color scheme (she is a self proclaimed patriotic color lover)is perfect to inspire you for this Memorial Day weekend. You can check out Monica's blog posts on Homespun Heart here and here.
Keep sending us your ideas, we can't get enough
Garnish + Enjoy
Categories: Bright Ideas!,Family,Holiday Ideas,Memorial Day,Packaging
Tags: bio-pak container, gable box, glassine bags, plastic milk bottle, ripple cups, striped paper straws, take out container, twine, wood pint berry boxes
When we were growing up, our Grandmother use to make a graham cracker pie every Christmas. Now in our family, it is a tradition to make this pie every holiday, or sometimes as a special treat. We don't think that our Grand-maman would mind our little Garnish twist on this tradition…
We used our new baking cups to make individual pies, and how fun do they look? These rigid cups would be perfect for apple pies, crumbles, mini meatloaves or even to hold nuts or candy. What traditions will you have this holiday?
Garnish + EnjoyOlder Posts »


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Whither Amanda Hesser?
Where had Amanda Hesser been lately? She hasn't written much for the NY Times as far as I can see. Is she working on another book?
re: Kishari
Yes, her recipes really do work. Where is her recipes for caramels? Sounds like something I'd like to try...
re: Cakegirl
Sorry, I forgot to check back on this one. It was a column called "The Way We Eat: free ranging" Dec. 2005. Sorry, I don't have it in Word to cut and paste here, if you like you can email me at email@example.com and I'll scan it and send it to you.
About a year ago now, maybe longer, there was a short squib in the NYTimes asking people who fondly recalled old Times recipes to send them in to Hesser for what I believe was to be a cookbook of oldies but goodies. She's still writing for the Times. In fact, I see that she's begun to reprint some of those old recipes. Here's the results of a Times search:
re: SarahEats
good luck to Amanda! I always thought she had quite a bit of talent but that embarrassing Mr Latte series killed my habit of reading of the sunday food column which I had opened eagerly every Sunday for 20+ years. Havent opened it since except randomly.
re: jen kalb
I cut her a lot of slack on the Mr. latte thing. After all, she was in love...
re: jen kalb
I really liked the book. In fact I used it for my book club one month. I had everyone make one thing from that book. It was a fun time.
re: jen kalb
I always found her irritating, and the Mr. Latte thing really put the icing on that cake. Sorry, but when I am reading a food column, I want to read about food, not your goo-goo eyes. I was pretty relieved when she seemed to drop off the face of the earth.
re: travelmad478
me three . . . she seems to have driven more than a few of us away from NYT food writing.
re: SarahEats
She was on Times on the Park last Fall interviewing a couple of Food TV Celebs and Daisy from Channel 13. They talked about it there...
re: hotoynoodle
I agree that the Mr. Latte series was foul and cloying, and not helped by those syrupy illustrations that went along with it. God, I'm so glad that's over with.
Gee. Mr. latte only made me grit my teeth. (she's at least a more entertaining writer than he is, though)
Count me in as a "hesser hater" as well. I always found her columns so condescending. I just finished reading "Garlic and Sapphires" by Ruth Reichl, and in her one to two sentence descripton of Ms. Hesser, I got the immediate visual of Anne Baxter's character in "All about Eve"
Agreed on all the Mr. Latte discussion.
Seriously - don't ask too loudly where she is, she may come back!
Unlike hotoynoodle, I can't blame my lack of interest in the Times' latter day food coverage solely on her, but she's certainly an extreme example of what I think's wrong with it. (If there was a single straw that broke my camel's back, it was Eric Asimov being made wine columnist.)
I did like Hesser's occasional gadget review "features" but anything longer invariably irritates me no end. That whole Mr. Latte saga made me embarrassed me to be a member of the species...
Haven't thought of Hesser for a while. Given the tone of the thread, i couldn't resist digging up a letter I sent to the Times. I apologize for its length and pettiness. I remember being quite chagrined at the time.
RE: Amanda Hesser in the Sunday Times Magazine
August 20 2001
Dear Editor:
When I first read Amanda Hesser's column for the New York Times magazine, I bemoaned the sacrifice of quality in pursuit of the precious 18-35 youth market. Instead of the intelligent and spiritually generous writings of a Reichl, Claiborne, or O'Neill, we were presented with Hesser's self-indulgent musings peppered with her insecurities. I refrained from commenting publicly as the young need to grow into their positions. After several precious articles with an unhealthy obsession on her love life, I feel a need to write to you.
I think I understand your motivation to appeal to the young, as there must be marked (as well as market) pressure on you from your advertisers to attract this demographic. I believe that this particular choice is in error. Reichl and others were always a joy to read because their writings were focused on food and their audience and far less on themselves. We all learned from their experiences and this, in no small way, added luster to our own lives. Hesser's articles seem small and petty by comparison. A strength of the New York Times has always been its appeal to the best within us. I am saddened by this change of policy and the fact that this next generation may not reap the benefits that your newspaper once provided.
I don't mean to suggest that you should abandon Hesser or that she should abandon her chosen profession. She can write and has some culinary experience. But someone needs to tell her how disappointing her current efforts are. It seems an unfortunate trend for our youth-oriented society that such writing is in vogue. It is perhaps a sign of the times that the Times chose to follow this trend instead of lead.
That about says it, and I'm at the tail end of the that "market demographic" myself. You give her even more credit for background knowledge than I would, though her writing itself is OK, barring what I've come to think of as the "blog style" of it all.
If you read peoples' blogs, you are by definition inviting them to emote all over your shoes and give you "Way Too Much Information" if the mood strikes. That's why I don't read blogs. And it's certainly not why I do read newspapers, much less the Times.
Asimov is more restrained, but I still get a similar sense of too-obvious conviction in his own coolness, if not knowledge, for my liking. But I think what you write is exactly the reason those two were/are successful there.
I've been so glad to not see her byline...gawd, how I hated the whole Mr. Big, er, Latte thing.
I'm smack in the middle of the 18 to 35 demographic as well. I missed her Mr. Latte articles in the NYT. Instead I made the huge mistake of getting the book. Initially it seemed ok, then I grew increasingly more annoyed and about now I am ready to toss it. One reviewer called it delightful and honest, I call it dry as a cracker and humourless and as delightful as a bed full of cracker crumbs at bedtime.
In all fairness, she can write about food. She should keep away from anything resembling a novel. As an upside, if I see anything like this again, I know not to get it.
re: sepiabella
Yes--I actually googled Hesser after reading the "correction" for her cookbook review on Times select. For those who haven't seen it, Hesser failed to reveal to the Times that Patricia Wells, whose book she glowingly mentions, had previously blurbed one of her books. This is AFTER the kerfluffle over her three-star review of a chef who had also blurbed on of her books. I like Hesser's recipes, but her professional ethics leave something to be desired. I suppose anyone can slip once; making the same mistake again suggests that she just doesn't get it.


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So, the FA gave McClown the kiss of the death...I wonder when the sacking begins?
So, the FA gave McClown the kiss of the death...I wonder when the sacking begins?
Van Persie out for a month?
Arsenal could be without Robin van Persie for a month after the Holland striker suffered a knee injury on international duty. Van Persie could miss the games with Slavia Prague, Liverpool and Manchester United.
you jerks happy now?
The thing is, they have been in the club the whole year. Rosicky, Eboue, Gallas and Lehmann have all missed significant time. Gilberto had to cut his rest short to come back and play centre half due to injuries.
Gallas, Rosicky and Lehmann are all back this week but Senderos was also hurt on international duty and will be out for two weeks.
I hope he heals right after the Liverpool game
Nice own goal by Hyppia!!!
Benitez takes Gerrard off after Liverpool ties the game.
I was shocked by the decision, but Liverpool looked more composed without Gerrard.
LIverpool 2-1 Neverton
Liverpool wins after Gerrard was subbed out in the 70th minute. Great win!!
Chelsea just scored...1-0 against Boro.
Interesting...Chelsea's ball control and attacks are looking Arsenal-esque. Much better than when they were under Mourinho.


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- Citations
SwedenArticle Free Pass
- Read
- Edit
- View History
- Feedback
- Introduction
- Land
- People
- Economy
- Government and society
- Cultural life
- History
- Earliest settlements
- The Viking Age
- The 12th, 13th, and 14th centuries
- The Kalmar Union
- The early Vasa kings (1523–1611)
- The Age of Greatness
- The 18th century
- The Napoleonic Wars and the 19th century
- Society and politics (1815–1900)
- The 20th century
- Political reform
- Defense policy
- Policy during World War I
- The Liberal–Social Democratic coalition
- Domestic policy (1918–45)
- Foreign policy (1918–45)
- The welfare state
- Foreign policy into the 1990s
- Domestic affairs into the 21st century
The Age of Freedom (1718–72)
This period saw a transition from absolutism to a parliamentary form of government. The real reason for the change was the complete failure of the policy of "greatness" connected with the Carolingian absolutism. According to the constitutional laws of 1720–23, the power now rested with the estates. The estates met regularly in the Diet, which designated the council. There the king was accorded a double vote but had no right to make decisions. In the Diet, decision making took place in the "Secret Committee," from which the peasants, or the fourth estate, were excluded. The public sessions of the estates in the Diet were reserved for speeches and debates. The three upper estates consisted mainly of state servants. Thus, the so-called Age of Freedom, which lasted until 1772, was also an age of bureaucracy.
During this period a dual-party system evolved; the parties were known by the nicknames "Nightcaps" (or "Caps") and "Hats." Both parties were mercantilist, but the Nightcaps were the more prudent. Up to 1738 the Nightcaps were in power. They led a most careful foreign policy so as not to provoke Russia. From 1738 to 1765 power passed to the Hats, who made treaties with France in order to obtain subsidies and support against Russia. War with Russia in 1741–43 led to a temporary Russian occupation of Finland and to a further loss of Finnish provinces northwest of St. Petersburg. A war with Prussia in 1757–62 was very expensive. The Hats attempted to make Sweden a great economic power, but their economic policy and the war costs led to inflation and financial collapse, and their regime came to an end in 1765.
For some years political confusion reigned in Sweden. The Nightcaps received subsidies from Russia, and their negotiations with Prussia and Denmark intensified party struggles in Sweden. Economic chaos, territorial losses, foreign infiltration, and famine in the countryside undermined the parliamentary system. Historians have sometimes stressed these failures too strongly, however, in glorifying the past Carolingian age and the future Gustavian epoch. It has become increasingly clear that during the period the Swedish heritage of freedom was significantly shaped. A true parliamentary system gradually developed, which, although hampered by cumbersome procedures, is a notable parallel to the contemporary English system. The political changes that marked the period are especially significant because of their influence on the Swedish constitution. Despite the turmoil that prevailed, the period was notable for its social and cultural advancements. Ideas about land reform were formulated; progress in science was encouraged; and the Swedish press was initiated. Noteworthy individual achievements include the thermometer scale of Anders Celsius, the botanical classification system of Carolus Linnaeus (Carl von Linné), and the religious philosophical postulations of Emanuel Swedenborg. During the Age of Freedom, Sweden reached a level of scholarly and cultural attainment equal to that of the most advanced nations of western Europe. By the last years of this period, however, numerous problems beset the country, and Sweden was ripe for a change of government.
What made you want to look up Sweden?


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Reader Comments (Page 1 of 1)
Its probably a good thing that tanks don't have extra control (in 5-mans), such as special kick button that required no vote. Some tanks (not all, by any means) already come into groups feeling entitled. They're not always the "leader" (but, as mentioned before, does anyone really know/care who that leader person is), but these entitled tanks feel (and say LOUDLY) that they should get whatever they want just handed over because they are the tank. I've seen it mostly in instances where a mount drops, tank will say "If the mount drops, its mine because I'm the tank." Now, no (LFD) group ever goes for that. Ever. If tanks were default leaders that had special abilities to kick with no vote, anyone that disagreed with that statement could be kicked. For no reason other than disagreeing with said tank over something that has a 1% drop rate and probably not be an issue anyway.
An example of this happened to me twice (ironically with the same tank considering I always hit the random button) in Utgarde, first time nothing was said (I didn't even know a mount drop was on the loot table) until after the mount dropped and everyone rolled and my friend won the blue drake. Tank threw a hissy fit demanding she hand it over, and yelling all kinds of death wishes at her.. resulting in him getting kicked. A week or so later, I'm randoming with the same friend, and we get this guy again who starts off the run all capslock "IF THE MOUNT DROPS ITS MINE CAUSE I"M THE TANK AND YOU CAN'T DO THIS WITHOUT ME SO ITS MINE!!!". So, of course everyone in the group says no, we roll, if you win fine. Yadda yadda. He kept at it, caplocky and bitchy, till he got kicked before we even got to the boss that drops the drake.
I know raids are different, and guilds have their own loot rules and whatnot as to how things are distributed. And thats fine. It seems LFR is doing something to make sure that everyone has a shot at getting something. They've also taken the possible kick abuse away from the leader (who might not be one of the tanks). However, zoning into a 5-man instance thought LFD those rules don't apply (unless of course you're in an all guild member run, then you know).
As it is, with the LFD kick vote cooldown, it doesn't really matter. Other than you can tell who kicks a lot and who doesn't. If someone wants to kick someone, and they can't because of a cooldown, they'll say "i'd kick but I can't for 3 hours". And someone else who doesn't have a cooldown will do it. So, yeah.. it keeps that person from kicking someone repeatedly. But if that person runs with a friend, the friend could have no cooldown. Or, just someone else in the group won't have a cooldown, so kicks happen even when they aren't necessary, just because someone wants to be a jerk and someone else in the group agrees to (at least) start a vote.
Now, what I kinda wish they would do is show the note to the person being kicked. Granted most people who are going to do the kicking arent going to put anything in there that is constructive, it'd mostly be some kind of profanity/insult. However, to the jerky entitled tank getting kicked, it'd be nice if they got to see the note that was put in as a reason to kick him.


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Durable tire, holds road well
By Sprinter
from East Bay, CA
About Me Avid Cyclist
Comments about Nashbar Duro Pro Road Tire:
Have put on about 1,000 miles on these and they do not show much wear. I expect these to last at least 3,000 miles, almost a whole season for me. I have NOT gotten a flat so far, and they hold the road well through corners. Obviously these tires are durable and flat resistant. They are pretty average for rolling resistance. For the price (especially on a 20% off sale) they are a terrific value. These are good as the mid priced name brands, but more durable. I don't think they are the "fastest" tire out there, but for the price, they are not bad. I like them.
Bottom Line Yes, I would recommend this to a friend
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so far so good
By jo
from Country club hills Illinois
See all my reviews
No complaints so far I took a chance after I read a earlier review that stated "just as good as name brand tires" they spin up fast have only put 100 miles on them so far so good
Really is durable
By old dude
from Winfield, AL
The only reason I didn't give the highest rating is that they are heavy, but if you want high mileage that's what you get. I don't know if other bikers are stretching the truth when they boast of getting 3 and 4 thousand miles out of a tire, or if I just don't know how to get the most out of my tires, but I never, ever have gotten that many miles out of a set of tires. However, I don't ride them until the threads are showing. It's not worth it. Get new tires. I did get over 2500 miles out of the Duro Pro tires that I just changed out (for the same). They're good performing and durable. What more can you ask?
Great deal in a tire
By Reisterbrau
from Olympia, WA
Got a pair of these tires to replace a pair of stock tires that blew out at recommended pressure. These tires can take the pressure. They also demand the pressure. Fairly light. Haven't had them long enough to judge their resilience and longevity. I'c buy them again.
(1 of 1 customers found this review helpful)
Great Value & Upgrade From OEM
By Allen on Two Wheels
from Ionia, MI
I started cycling four years ago and ride a mix of solo and group rides for a total of about 100-150 miles per week. I am 46, 5' 11" and 190 lb. I purchased these to replace the original equipment Bontrager tires.Installing the tires took some patience with the tire levers, since the bead was tight on the 23x700 size and it took some massaging to get everything in place and seated correctly (I think this is because they are folders). Once I did the first tire, the second went much easier. I inflated in ~25 psi increments, then worked the bead and tube into place.I really like these tires. I have 550 miles on them now and they roll with much less resistance than stock. Michigan has some of the worst roads in the country and with 110 psi in the front and 120 in the back I have a good, easy rolling ride. No punctures or scars in the casing so far (knocking on wood). Never any issues on wet pavement.I strongly recommend this tire. Only caveate is that the tight bead might challenge your patience on a road side repair.
Longest lasting tires around
By Kyle
from Vermont
Very durable and long lasting
Great Tire
By Dyemondav
from Philadelphia Pa
Put these tires on 7/4/14. Rode over 150 miles with no issues at all. Had no trouble mounting the 700X25 on a set of Bontrager Select Lite Wheels. I noticed no difference between the nashbar tires and the tire that I was using that cost more than double. Great deal when Nashbar runs the 20% off sale with free shipping. Next time they do I will be ordering another set.
Worth the price
By The plains rider
from Sterling, CO
Rural paved roads are not always comfortable, but this tire holds up. Went on my first (almost) century ride recently. The tires held up like champs.
(3 of 3 customers found this review helpful)
Why pay more?
By Ian0789
from NJ
I gotta say so far so good! I ended up having a few bad tires from a better known company who makes much more or at least claimed to be durable tire. I had a blow out due to cord failure and out of 16 tires I found similar spots/problem just waiting to happen. Leaving a bad taste in my mouth I ended up replacing all my tires with these. So out of a few rides gotta say loving them. You can get two tires for the price of what you would pay for one "Hamsterskin" I did get one flat on one of my rides about a mile from home but it was a very sharp white stone and just dug right into rubber and it was on the back. It gave me a minor slow leak so I patched it really quick and put a boot under the puncture to be sure. It would have done it to any tire the rock was as sharp as could be. Just poor luck, but other then that and since all is good havnt had to fear of flatting. These tires mount right up and while you do need to use a tire iron to mount the 1st time its nothing to give a negative about. The tires are 130PSI max even tho on the site it says 125PSI. I wouldnt want a tire at that high of PSI not giving me a small amount of fuss getting on the rim. Its no no means difficult like some claimed if you actually know how to mount a tire. I have had ZERO problems with them setting onto the rim and no blow offs like some others have reported. Maybe they changed something in the tire with in the last year but I have no problems what so ever that have been claimed.I have been running them at 115PSI-120PSI testing them out and they are smooth and fast. They are very similar to gatorskins in terms of puncture and rolling resistance. Id say in the same class or maybe slightly under but as of now I think they are just as good and if not better due to price. I think if you are in the same boat as I am and have a bunch of road bikes / hate dishing out 35-40 per tire these are a great deal and if you can get them with a coupon even better! You could race on these tires and as well train on them. I honestly cant say anything bad about them. The updated graphics are better looking then what they show on the site and keep in mind that these are REAL 23mm tires. Conti 23MM Gators are more of a 25MM tire and these are a bit smaller and TRUE to size so keep that in mind if you are used to a bit bigger tire you might want to go for the 25MM. I really like the 23's and am happy I got them.Honestly if you do not mind that your tire says Nashbar and not some big name you would be silly to not buy these. You would never know they are a house bran bargain tire vs some higher end one. The weight is right on par with other folding bead puncture resistant tires. Only down side I can say is they grip really well but with that comes magnet for sand, glass, small rocks so at the end of your ride just dont hang your bike up. Spin your wheel and clean off anything that found its way onto your rubber.
tough tire
from Winfield,AL
This tire really is durable. I don't usually get more than 1500 miles out of a set of tires, but the set that is on my every-day-wheels now has 2200. Probably won't get much more... I don't ride them until the cords show. I have another set ready and waiting to go on. They are heavy, though, good for country roads.
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"The head chef, Agnar Sverrisson believes in minimizing the amount of butter and cream to achieve a comfortable fullness." in 4 reviews
"The quail course was amazing, and it was served with a bit of bacon popcorn!" in 4 reviews
"Overall, a high win in my book and well deserving of its Michelin star." in 5 reviews
best. tomato. mozzarella. salad. ever. It's the simplest thing to make but they made it AMAZING. I wanted to lick my plate.
Great lamb chop, wide and interesting variety of wine selection. Knowledgable staff that gives great recommendation on f & w pairing. Very attentive service. Lovely atmosphere...
And may I just say that they make some mean champagne cocktails? I don't normally drink cocktails at all. But I had their old fashion champagne cocktail and my mind was blown. I had such an amazing time at Texture that i can't wait to go back again!
This 1 Michelin restaurant is a visual and tasteful treat. The icelandic influence is clear with a clean menu and a understated elegance.
The mood lighting transforms the dining experience so much, that you become desensitised to your location. The restaurant could easily been in trendy NY, Melbourne or Paris.
I thoroughly enjoyed the Norwegian king crab entrée with coconut and lime- such a fine balance of flavours and different textures of the fleshy crab, smooth coconut, crunchy nuts and the zesty lime. It was light and fresh and a great start to the meal.
An entrée is not necessary as you are offered sourdough bread with Icelandic black lava salt and spicy and sweet olive oil as well as bread like crisps and complimentary palette cleansers throughout the meal.
Following the crab, I opted for the turbit, a flat fish which swims sideways. Again, the fish was soft and broke off in juicy flakes. My dad had the US grainfed steak with ox cheek, which was melt in your mouth goodness, served with crunchy chips.
The only downside is the range of champagne by the glass. Texture prides itself with 125 champagnes on offer, however there is only 5 champagnes by the glass to choose from. The sommelier is extremely knowledgeable in all things wine and can suggest one to suit your meal and wallet.
Texture is contemporary/experimental dining to a fine degree with attentive, yet discreet service. Each meal is a unique experience, pushing the boundaries of all the great things you can do with food.
Decent 1 star restaurant near Marble Arch serving Icelandic cuisine. Good value lunch menu 2 or 3 courses for £21.90/£26.90.
We opted for 3 courses:
Amuse bouche - pumpkin soup
Starter - Fallow Venison
Mains - Icelandic lightly salted Cod with Black Truffles (£5 supplement) & English Suckling Pork
Dessert - Valrhona white chocolate, mousse, ice cream, Dill, cucumber
Of the two mains the suckling pork was the better dish.
Cocktails were ordinary.
I personally like the restaurant - this had been around even the times Noma brought si much attention to Scandinavian and Nordic food... And it serves good, tasty meals with good source of ingredients. Got me, try for lunch deals if you are slightly tight on budget or go for the full dinner menu if you can afford it. I don't go too often but I do enjoy when I go. I always just take the menu.
After all the glowing reviews, a friend and I were excited to try this place. We've both eaten in some of the finest restaurants in Europe, North America, and Japan, and we hoped we could add this to the list of favorite dining experiences. Unfortunately, Texture failed on both food and service-- but most egregiously on service. Throughout my lunch here, the service vascillated between aggressively rude and simply nonexistent.
The problems started the moment we walked through the door. We had made a reservation for noon, and we arrived exactly on time. Rather than being seated, we were told we should have a seat in the bar to have drinks before lunch. When we suggested we planned to look at the drink offerings in the context of the menu, we were told again to sit in the bar. This was puzzling: the tables were clearly set and ready to go, there was no one else in the dining room... why were we being so strongly urged to sit in the bar? Once we finally agreed-- more out of bewilderment than anything else-- the answer became apparent. They were damn well not going to seat us until we'd ordered a glass (or preferably a bottle) of champagne. It didn't matter that it was lunchtime, and that we didn't particularly want to have drinks before we'd had a chance to consider the food-- this was obviously of no matter.
Several times I tried to indicate politely that we'd prefer simply to be seated. When someone came over a second time to ask if we'd decided, I said once again that we would prefer to go straight to the food menu before deciding on drinks. Instead of taking this as his cue to seat us, he actually came back to the bar with the food menus, and for emphasis, slapped coasters in front of us.
It became apparent that we had two choices: 1. Be as rude and graceless to them as they were being to us, or 2. Order a glass of champagne. We opted for #2. I consoled myself with the thought that I always love champagne. Unfortunately, this glass left a bitter taste in my mouth.
Once we had been press-ganged into the drinks, we were finally permitted to be seated. We hoped the bad experience was over. Nope. Service continued to be dismal (although nothing managed to match the rudeness of the front of house staff). Some major problems:
1. Several courses were brought to the table and explained while one of us was away from the table. I have NEVER been in a Michelin-starred restaurant that has managed to get this wrong once, let alone several times.
2. Wine was poured while the person who ordered the bottle was away from the table and unable to taste it.
3. Every other diner in the restaurant was presented an amuse-bouche. We ordered more courses than any other table (with the exception of one four-top), and believe me, we certainly noticed when everyone else received an amuse and we didn't.
Finally, the food: if you're impressed with artistic plating, then yes, Texture does that bit well. If you expect food at this level to be surprising, delightful, a treat for the palate as well as the eyes-- keep looking. There are so many better choices than this. We ordered the Scandinavian tasting menu, so I feel we got their best effort, and sadly, it didn't even begin to make up for the gauche service.
Excellent tasting menu options - creative and experimental. Definitely should be on the London foodie's hit list, but amongst it's competitors, I'd choose a more out there, unique experience with more of a buzzy atmosphere. Great for a romantic date night.
A friend of mine was raving about Texture as she went right before the won their Michelin star - saying it had one of the most interesting tasting menus. Now if there is a special occasion you want to celebrate, birthdays anniversaries etc, this is definitely one place to consider.
We went with the Scandinavian tasting menu where everything was so deliciously prepared and presented. I like that the place wasn't very big either as it feels a little more intimate to indulge in the fine dining experience. It isn't the best food I've had in my life but I thoroughly enjoyed experience.
Texture's cuisine style is modern European and focuses on combining and emphasising different consistencies. I believe this restaurant has received a Michelin Star!
Food: Innovative is the word I would use to describe the food here. I shared a meal with my mom and some friends here, and it was a unique and memorable dining experience. They have a tasting menu, A Scandinavian tasting menu ot you can order A la Carte. My mom and some friends said the scandinavian tasting menu was fantastic. I had the lamb and it is probably the best lamb I've ever had. It was cooked to perfection and each bite revealed layer upon layer of balanced and delicious flavors. I would recommend going with the wine selection by the master sommelier, they are a perfect accompaniment to your meal.
Ambience: The restaurant is housed in a renovated Georgian building. Great lighting, decor and design. Perfect for business lunch or a romantic dinner.
Service: was very attentive but never intrusive.
Tip - Make reservations. It is close to Oxford Street.
Two words: BACON POPCORN. Seriously. As we were waiting for the rest of our group to show up at the champagne bar (well waiting really isn't the word, more like having an hour's worth of champagne/cocktails), they put down a bowl of the stuff. It is AMAZING! I can't even describe it. I wish I had a bowl of it every time I saw a movie. (At home, at the cinema. I don't care, I want it.)
But enough about the popcorn (well, that's not completely true either), the eight of us took our seats and had the tasting menu. Everything on the menu was delicious, but there were definitely four stand-out courses for me. The first course of pea and mint soup was fantastic. Quite intense flavors. Next was the heirloom tomatoes with mozzarella and basil. The tomato flavor was insanely intense. The quail course was amazing, and it was served with a bit of bacon popcorn! Probably the best course of the night! The last course of passion fruit soup with basil ice cream was great! The ice cream was completely refreshing, and it was a great way to end things. The other courses were also delicious, just not quite as exciting! The bread was also really amazing.
I'd definitely go back! If only for some drinks and bacon popcorn!
This was my first time eating at a Michelin star winning restaurant, and I have to say that it was nothing short of amazing.
Texture serves European cuisine with Scandinavian influences. The head chef, Agnar Sverrisson believes in minimizing the amount of butter and cream to achieve a comfortable fullness.
I ordered four main dishes:
1.. Appetizers - Native Lobster and Anjou Quail - The most tender pieces of lobster I have ever had in my entire life. The quail was also equally delicious as it was perfectly charbroiled and excellently paired with the sweet corn and bacon popcorn.
2. Main Course - Cornish Brill - A flawlessly cooked fish filet that was deliciously matched with a light lemongrass sauce and fresh asparagus.
3. Mango Soup - Very creative desert. At first, I thought the Mango and ginger were an odd combination taste-wise. However, I grew to like it with every bite I took.
Each dish was beautifully plated; every time something new was brought to the table, I went through a brief moment of hesitation where I would debate whether or not to eat so as to avoid destroying the works of art. Alas, my belly won every time, but luckily, I took lots of photos to keep the images fresh in my memory.
At the end of my meal, Chef Sverisson accomplished his goal: I was comfortably full.
If you are looking for a very unique and wonderful dining experience, Texture is the place to find that and more. 5 stars.
Recently my friend and i have been on a mission to collect Stars. because... why not, its something to do during a random wednesday. so we devised a plan to go have *one* course at a several different places, all with in walking distance from eachother - Restaurant Hopping, as it were.
the day we had Texture as my first stop.... well lets say we didnt go to far because we simply couldnt only have one course.
i ride up on my bike, park it literally outside the door and waltz in, a bit sweaty and windswept, but they hardly batted an eyelash. i explained our mission and they smiled and showed us into the dining room to a nice little table.
they certainly know what theyre doing there. everything was just *so.* the cutlery, the glassware, the plates. visually, the place had a certain grace and order to it that made you feel calm, secure, and collected.
i dont normally eat bread at restaurants - i find it makes me too full to be able to eat the real deal - but this bread was yummy.
even though we went to get just one course.... we got the 2 course lunch menu (not bad at £19. i spend that one course easily enough. and for 2?? yes please.)
the food was lovely. tasty and visually stunning. however, after 2 courses i was still wanting a little more. which would have been fine if we were getting a 3rd course. but as we had other stops to make....
i would like to go back and do a proper tasting menu there and see all they have to offer.
My boyfriend and I went to Texture on a trip to London in 2009. It was, hands-down, the best dining experience we had while there, and one of the best in my lifetime.
I see that it's now Michelin starred, which is well-deserved. The flavors of each creative, innovative dish still stand out in my mind - more so than any restaurant I've ever eaten at across the world, and it's been over three years.
We're headed back to London this year and will be visiting again. Will update based on the undoubtedly wonderful meal and time that we'll have there.
The food at Texture is proof that you don't have to douse food in cream, butter and olive oil to create delicious cuisine.
I'm a huge fan of Scandinavian cuisine largely for its simple ingredients resulting in complex flavours (and techniques). Agnar Sverrisson was in the restaurant during my visit - it's always exciting to see the head chef in the kitchen!
Amuse bouche was a jerusalem artichoke velouté - very light but delicious. We were also brought a bowl of fried salmon skin and parmesan crisps...mmm, seriously addictive. I love eating fried fish skin (do give it a try even it might sound gross!) so I was very pleased. The bread was fantastic too, remniscent of rye bread that I've had in Norway before.
My starter was smoked cod with potatoes and rye toast - this is probably one of my favourite starters ever. I'm generally wary of smoked fish because it can be overpowering if cooked poorly. This fish was perfectly smoked - a beautiful combination of flavours and very light. My meat dish of lamb with sweet potato puree and other vegetables was very good. However, the fish dish of pan-fried ling with quinoa and prawns was stunning! Even though it sounds something a health-freak would cook, it didn't disappoint in flavour.
Dessert was Icelandic skyr with rhubarb and granita - apparently skyr is similar to a yoghurt, but technically a cheese. This was unlike anything I've had before, but I loved it. A bit tart, but very refreshing particularly with the rhubarb accompaniment. Petit fours of passionfruit macarons and cardamom chocolate truffles rounded out our meal of amazing food.
The food is a bit avant-garde and probably not to everyone's taste. I personally loved Texture - the fact that Sverrisson can use minimal amounts of cream and oil in his cooking yet still produce such great food is a testament to his skill and innovative cooking philosophy. The dining room is very bright and beautiful, and service is friendly and not overbearing. Loved everything.
I feel like I've written a lot of "eh" reviews lately so it was time for a positive one and which better on my "to review" list than one of the best meals of my life?
I had the fish tasting menu here. First of all, props for a fish tasting menu. Talk about a pescatarian dream come true. Each course was simply amazing. The flavors are so clean and light. Like Tiffany L. said, minimal butter and cream. They were seriously some of the best food pairings and flavor profiles I ever had.
I think the price is actually not horrible considering its a multi-course fish meal at a Michelin star restaurant.
If you are in London, you must stop in here. Its been a while but I find myself think of this meal quite frequently.
We had a very enjoyable dinner here. The meals were well-presented and had excellent flavours and textures. Every meal had different elements to savour on their own and combined with the others. I would echo some of the other reviewers who were impressed by the style of cooking which differentiates itself from the other top restaurants out there.
We had the Organic Salmon gravalax and Scallops for our entree. The salmon was delicious and I got to try a piece of the scallop which was cooked to perfection. For our mains, we had the Grain Fed Ribeye and Lamb. My lamb was delicious with the cooking sauce/juice, but the ribeye was only good (not great). However, it did come with some great chips which were nicely crunchy on the outside and fluffy in the middle. We had the basil icecream, mango and passionfruit soup and valhrona white chocolate for dessert. We enjoyed a bottle of Pinot Noir (from New Zealand) throughout the meal.
The service was amiable and attentive, however some of the explanations of the dishes were too fast for me to understand.
We had some extra small dishes before our entree and dessert, which were nice touches. One was a shot of tomato and lemon grass gazpacho which was very refreshing.
Total price was just over £200 which feels a bit pricey, but was worth it for such a good meal which is a treat that you don't have every week.
This place is scrumdiddlydumptious! Doesn't look like much from the outside, so over the last few years since it opened i have walked past and not really though much about it. Finally went in and boy am i glad. We thought we would have a little tipple prior to eating (it is a champagne bar AND restaurant after all) the bar area is quite small, but cute, with a weird mixture of people. And tables with an ice bucket in the middle - pure heaven - I have to have one in my house, who needs to keep visiting the fridge when you can have ice on tap in front of you, heck these should be compulsory post 2010 on all coffee tables in production. Anyway, back to the food, we were served bacon popcorn (worked well for all the salty popcorn lovers out there) and a selction of crisps, well sliced bread, parmesan and seaweed and dip.
I opted for beetroot and goats cheese for starters, followed by the chicken for main, and my was it yummy! served with an egg, bacon and a yummy lemongrass sauce, and after speaking to the maitre'd learnt that the food is cooked by sous-vide, a kind of vacuum packing to help intensify and keep flavours. Dessert I opted for strawberries complemented with a delicious 'soup' and granola and yoghurt, tasted like a very gorgeous breakfast.
The chef is iclandic and aims to create healthy food, by avoiding cream and butter in the food, but my it was still so tasty. The surroundings were ecclectic. Think big white room with twigs and sand and big candles, complemented with huge paintings of volcano erruptions. Loved everything here, down to the iclandic plates on the tables! Will most certainly be returning!
They have a nice private room where you can seat perhaps up to 20 people.
Really good food, some splendid accurate flavouring, very careful composition and immaculate presentation.
Some really unusual wines, and excellent with it. The more expensive wines are not supposed to be marked up pro rata so are better value. As a previous reviewer mentioned, staff very good and professional, and on my most recent visit charming and attentive
Lunch is very cost effective. I will go again, it was that good. Sadly the usual +12.5% service, now ubiquitous in London.
And I have been again, and it was if anything better than I remembered!
And again!
With the volcanic ash cloud causing disruption around the world it was apt that we should come to a restaurant with the first Icelandic recipient of a Michelin Star, Agnar Sverrisson. He teamed up with Sommelier Xavier Rousset in September 2007 to launch this place and they seem to have a good thing going.
I was invited to a canape and Champagne evening so we were only in the front bar, the atmosphere was quiet but pleasant and the ice buckets in the centre of the tables was an inspired idea.
Our Canape selection included Suckling Pig Spring Rolls with Hoi Sin Sauce and a selection of crisps, parmesan, codskin and crispy bread.
The food was tasty, I favoured the spring rolls and the salmon but it was all interesting and with a slightly unusual edge you might expect from a kitchen with an Icelandic influence.
It would be extremely interesting to go back and see what the main courses are like but I'm not sure I entirely feel I have a grasp of the place from this selection.
I also appreciate it is usually quite pricey but this was complimentary
I went here to celebrate a promotion and decided to go for the tasting menu.
First off, the interior is very nice, I think some people could be a bit intimidated and feel they really need to dress up but in fact it is a quite relaxed, just don't show up in torn jeans and trainers and you'll be fine!
The starter was not very impressive, I can't say that I liked it that much, a beetroot dish, but from there on the menu got better with each dish. The beetroots were followed by a very nice soup and then the fowl served with sweet corn and popcorn. It sounds strange (it was actually supposed to be bacon popcorn but I couldn't really tell) but the texture combination was really interesting and very nice, especially the sauce. The best part of the tasting menu though was the dessert which was divine, I would go just to have this again.
In short, recommended for a special occasion and to try their quite original dishes but not somewhere I would go just to have a good meal out.
Nice scandi food in central London. The food was beautifully presented. Part of the hotel. Service was friendly.
Visited Texture last week along with 2 friends and we each tried the main tasting menu with accompanying wines.
The food was extremely good - as we'd expect from a restaurant recently awarded its first Michelin star.
Memorable dishes included Icelandic poached halibut with a light foam, celeriac and Jerusalem artichoke textures, beef rib eye chargrilled, ox cheek, horseradish, olive oil béarnaise, chargrilled Anjou Pigeon with sweetcorn, shallots and red wine reduction/essence and all sorts of little subtle surprises along the way, with delicate flavours and spices.
Chef, Agnar Sverrisson came and had a chat with us after the meal and the staff were all very friendly, professional and attentive. In fact, we stayed on and chatted for a long time and the staff were very kind in not asking us to leave!
We didn't meet the Sommelier Xavier Rousset, although I think he served me earlier on at the bar - an excellent bar BTW! But, we did enjoy his fine choice of wines each of which perfectly accompanied the meal.
One of the things I enjoyed most about dining at Texture is that I came away feeling content but not bloated. This may be in part to the chef's approach which is vacuum cooking combined with very light and healthy ingredients - not too much cream and sugar - this in no way takes away from the taste.
I highly recommend this restaurant.
Great food, personal and including service from a team of highly skilled employees. We felt at home at once and had a brilliant meal.
Bringing up the rear of the triple main course was a chargrilled beef rib eye served with ox cheek, horseradish, and an olive oil béarnaise. The beef was my least favourite item, tasting distinctly of liver and even having some of the texture I associate with liver (that slightly powdery foretaste). The ox cheek was bursting with flavour and I could have easily eaten 10x the amount. Special mention must be made of the horseradish sauce that had the bite you'd expect without the intense sinus-clearing smack down you get with horseradish. I'd love to have a pot of that to spread on roast beef sandwiches in the future.
The pre-dessert was a strawberry granita with a dollop of cream. The taste of strawberries was so fresh you would swear you were frolicking in a field of them and picking the succulent fruit straight off the vine to pop into your mouth. Pure bliss I tell you.
Finally, dessert. This took the form of a passion fruit soup with basil ice cream, cubed mango, and a ginger granita. Now, I'm a firm believer that all desserts should have chocolate and give fruit a pass, but this dish persuaded me otherwise. A clear slightly syrupy "soup" created from the essences of passionfruit surrounded a pastel green scoop of basil ice cream. The cubed mango and ginger granite were artfully scattered around the bowl giving the overall impression of a spring time bloom (something we're not used to seeing in London). The flavours were incredible with the slightly sour passionfruit being balanced with the uber sweet mango and the basil ice cream providing a refreshing cleansing effect to the palate. The ginger granite provided crunch and a bit of warmth although I could have used with a tad more ginger taste (I'm a huge fan of ginger though). Overall, one of the best desserts I've eaten in a long time which pretty much says it all.
Oh and the selection of petit fours are unrivaled by anything in London. Save the lollipop looking one until last, however, as it's a refreshing mint best saved to cleanse the palate at the end.
Other thoughts: I didn't get the wine pairings (£60 on top of the £80 for the tasting menu) but the rest of the table sang the praises including Dan and Ellie who were our resident experts having lived in France for two years. The waitstaff are very friendly and tailored the menu for allergies and dislikes with ease and grace. The tasting menu took almost 4 hours to go through so be warned that this isn't a quickie but something to take your time to enjoy. Overall, a high win in my book and well deserving of its Michelin star.
This restaurant was absolutely fantastic, there is nothing I could say that was bad about it. The attention to detail was amazing there was nothing during the service that went unnoticed, including making sure the food was brought out exactly on time. The flavours are very unique and definitely worth trying. This is one restaurant that is worth a visit even if its just to try the fantastic wine selection and hear the advice of the great sommelier.
Amazingly inventive scandinavian food cooked to perfection. The lunch menu is quite reasonably priced given the quality of the food. I can only dream about coming back for the seafood tasting menu. A must!
Texture is the best restaurant in London in my very humble opinion. I could go on and on and on, but really it wouldn't make a difference. Just go and enjoy. Dear chefs of various overrated Michelin starred London restaurants (you know who you are), you should pay a visit too and learn how it is done.
Beautiful arranged dishes are works of art; winning wine list; attentive service.
Texture is certainly a little pretentious, but please don't let that put you off! The trick with this restaurant, I feel, is to think of it as an experience or an adventure, rather than simply a place to eat food.
Although the atmosphere is a little imposing, the wating staff (of which there seem to be far too many), are actually very friendly and helpful, if a little humourless.
My 2 companions and i all chose the set menu, which I think was about £65 per head, and I would reccomend this to other diners too. Although 3 dishes are listed on the menu, Texture delivers a variety of interesting, slightly outlandish but always tasty food experiences between each course, which staff describe for you in some detail since it's not possible to tell what you are eating or drinking by looking at it or tasting it.
I really enjoyed this aspect of my meal at Texture. It turned a meal into an adventure, and that was very pleasant.
But of course, most important is the food - and this was all very good indeed. It was all well cooked, and although it was all unusual, often in texture as well as taste, I found that this was part of the enjoyment of it. Foam does feature, but not heavily and where it appears, it feels appropriate.
The only slight drawback to Texture is that the wine 'list' is more like an encyclopedia - it really is several inches thick. And as the wine starts at around £30 per bottle and goes up to several hundred pounds, you want a wine list you can skim for an affordable but drinkable bottle, which isn't possible with a wine list this long. That said, once we had chosen a (very nice) bottle of white for around £40, the sommelier did a very good job of making it last for exactly as long as the meal did.
I like Texture - and next time I need a special occasion to mark with a special (and relatively well off) friend, I shall return.
I'd reccommend anyone try Texture once.
Texture is cool and hype place, elegant bar, classy decor, intimate and inviter.Great cocktails and other drinks,
The food is very unique. Its like no other food that i have tasted, and i have tasted a lot as a foodie. Very different than French Laundry or Gary Danko. Service was impacable and very accomodating. They really try to make it work for me eventho Im a last minute walk in customer. They have 7 course fish tasting menu, a scandanavian tasting menu and a la carte, which is the route we took to save time and pound sterling LOL. They started us with a thin lightly fried crackers made out of salmon skins, etc. and then then a complimentary mint peas that is sweet, salty, smooth like a pudding and have a touch of rough black pepper for texture, simple and nice. Then we had seared scallops that was big, sweet and succulent with black caviar on top and grapefruit beans, macro greens, and mascoporne bubbles. For main we had the veal cheek (very tender, to die for), and salted cod, pan seared into perfection, with white wine and shrimp sauce. It was delicate, elegant and beautiful taste! Price is very reasonable especially if you dine only a la carte. They also have lunch deal for only 21£ for 2 course tasting menu if you really want to stretch your money :) It's so worth it considering it's a michellin star restaurant.
Last night diner was amazing, fresh simple and tasty. 8/10. ordered Gravlax as a starter Icelandic cod as a main, perfectly cooked nice presentation! I did not expect to get so fresh meal. Recommend to anyone who likes nordic simplicity and modern cooking.I will definitely go back there again!
I've only been to the bar and not the restaurant and the atmosphere and setting is a fair bit more upmarket then I'm use to. The entrance is understated and easy to miss (we walked past twice!). The bar area (which is separate from the restaurant) is simply but elegantly decorated but quite small (probably wouldn't comfortably fit more than 25 people). The cocktails are very nice though, premium ingredients were used and this was reflected in the price. It's called a champagne bar but the drinks list is not limited to just champagne. If you've got some cash to spend and you're looking for somewhere chic, intimate and impressive (in a grown up way), Texture would be a good choice.
This user has arrived from Qype, a European company acquired by Yelp in 2012. We have integrated the two sites to bring you one great local experience.


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Earlier this morning it was reported that the Dallas Mavericks had spoken to Greg Oden, even before their attempts to lure Andrew Bynum to Big D. We weren't sure if there was any mutual interest, but according to Marc Stein, Oden plans to give the Mavericks 'legit consideration' along with San Antonio Spurs, Miami Heat and Cleveland Cavaliers.
Per ESPN:
Hearing: Dallas Mavs will get "legit consideration" from Greg Oden along with teams previously in his top three: Heat, Spurs and Cavs
We know the Mavs struck out on 'plan A'. Jose Calderon was apparently 'plan B', so I'm not sure what letter in the alphabet this plan is – though we might be running out of letters.
Oden has reportedly looked "fantastic" during workouts but has there ever been a workout from an injured player who didn't look "fantastic"? They're pretty much like surgeries – they're always 'successful'.
In fairness to the Mavericks, there's little risk here assuming Oden does sign a cheap deal. But it's clear that the former number one overall pick is doing his best to drum up interest and to start a (all be it, small) bidding war for his services.


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Website Hosting Service
As part of our website design and development services at White Hat Media, we can also provide a website hosting and registration service. So we can deliver most reliable web hosting service to our clients, we have a dedicated server at a London-based data centre, so you don't have to worry about a thing.
Our experienced online team will be happy to provide technical web hosting support whether you are a seasoned expert, or a complete beginner.


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- Home
- Concerts
Teaming up for a second major joint tour and first since 2011, Enrique Iglesias and Pitbull are set to pass through the American Airlines Center in Dallas on Oct. 17 during the final stretch of domestic shows for the fall venture. While the performances are expected to cover an array of hits throughout each artists' song catalog, concertgoers also can expect to hear live renditions of some newer tracks such as popular 2014 singles "Bailando" from Iglesias and "Fireball" from Pitbull. In addition to the duo, fans in attendance also will be treated to a performance by J Balvin, who is serving as the opening act throughout the tour.
American Airlines Center Dallas Seating Information
This Enrique Iglesias and Pitbull American Airlines Center concert is expected to have an end stage positioned in front of Sections 101 and 124. In addition to traditional stadium-style seating in the 100-300 Levels, the venue also offers ample Floor seating in Sections 10-16 and 18. Note that the main end stage contains a catwalk extending out in between the first two areas of Section 10 and 12 seating, plus a "C Stage" also may be used throughout the night and is located in front of Sections 112-113 and in between Floor Sections 16 and 18.
American Airlines Center Dallas General Information
The American Airlines Center does not allow guests to bring outside food and drinks into the venue, nor does it permit the bringing of professional audio/video equipment, backpacks, coolers, noisemakers, balloons, streamers, or large bags. Re-entry may be permitted but make sure to check with venue staff prior to exiting to ensure you will be let back in. Smoking inside the arena will only be allowed in designated areas.
American Airlines Center Dallas Parking Information
On-site parking lots with approximately 5,000 spaces are located within two blocks of the venue. Overnight parking and re-entry are not allowed. A limited number of parking passes may be available for purchase in advance of the Oct. 17 Enrique Iglesias and Pitbull concert.
American Airlines Center Dallas Gate Times
Gates typically open one hour to 90 minutes before the scheduled start time for events.
Group Selector:


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Givi T489 Easylock tank bag
By Ped Baker -
Parts & accessories
26 September 2011 17:04
Givi T489 Easylock tank bag, £72.25 (bike specific tank ring £13.08)
Miles covered/time: 2000 miles/one month
What's good: The Easylock mounting system on the T489 consists of a metal ring that bolts onto your filler cap surround and a plastic coupler on the underside of the bag. It works incredibly well. Just place the Givi tank bag onto the ring and it clicks into place. An easily found lever releases it. No fiddling, no fuss. Used on a recent 2000-mile trip to Spain and back, construction and finish of the 14-litre T489 is top class and the waterproof cover slips on so easily it can be achieved at traffic lights.
What's not: The slightly gimmicky and not waterproof GPS holder stored in the front pocket isn't detachable so the main waterproof cover has to live in the main compartment taking up valuable room in what is already a fairly small bag.
Contact: www.givi.co.uk
Rating: 4/5
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text: TorqueSteerSux 5pts I really can't believe after reading the whole article AND all those comments that nobody has mentioned torque steer! The ST has it big-time, the WRX none at all. The ST just feels unsafe under acceleration. It was a fun drive until I booted it up an on-ramp and it squirreled all over the road. They should swap the letters around: ST = TS ;-)


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Melrose Place 2009 Season 1 Episode 12
Writer :
Director :
Cast :
Produce :
Genres : Series Movies-Drama
Jonah asks Riley travel to Las Vegas to avoid having the stress of a big wedding. Ella tells Jonah arranges a meeting with a producer Curtis Heller for him. Amanda recalls her last visit with Sydney accusing her of betraying her. Vanessa visits Michael in jail confronting him about Sydney, Michael says he knows she killed her. Riley tells Auggie her plans to elope. Michael calls David and reveals that Vanessa killed Sydney and to get Noah and keep him safe. Lauren seeks David for help after some problems she has with her clients. Amanda and Violet find a common interest.


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Reader Comments (Page 1 of 1)
Joeygiggles said...
One coverage of this story should have been enough. Making this article to be honest is just adding more wood to the fire. Stereotypes will continue on. Yes it was good for him to realize how his life was going and to do something about, but now,once again, gamers are looked down upon with the stereotype of being anti social and lazy. Why not write something positive about how the game has helped someone instead of how this individual couldn't control his health, his life, and time. This is no different than being an alcoholic realizing that you're the problem.
Poor article sorry
I disagree. I half expected WOWInsider to not mention the film because it might displease a good portion of its readers. I salute them for giving it this amount of coverage, because it might lead some of us to ask uncomfortable questions about our own behaviour.
I have dealt professionally with addiction and my experience is this: If you blame an addiction solely on the addicted, then you either haven't really witnessed that phenomenon or you are in denial of something. The truth is much more complicated, and we as a society (of gamers even?) need to help those in concrete danger of doing permanent harm to themselves. And if we gamers deny the problem, the nongamers will lead the debate.
WOW is a drug like tobacco or alcohol. Don't misunderstand me - I want neither banned, because I want to be free to enjoy their positive aspects, if I choose so. But all consumers need to be informed about the inherent dangers, and that's what Sevrin and WOWInsider are doing.


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Kirio HikifuneTalk18
this wiki
|Kirio Hikifune
|Professional Status
|Soul Society, Soul King
|Protecting the Soul King
|Previous Position
|Captain of the 12th Division
|Royal Guard
|Previous Division
|12th Division
|Previous Partner
|Hiyori Sarugaki
|Base of Operations
|Soul King Palace
|Personal Status
|Not Yet Revealed
|Not Yet Revealed
|First Appearance
|Volume 58, Chapter 516
Kirio Hikifune (曳舟 桐生, Hikifune Kirio) is a former captain of the 12th Division and a member of the Royal Guard, holding the title "Ruler of Grain" (穀王, Kokuō).[1]
Upon her return to Soul Society, Kirio is a plump, purple haired lady with styled swirl-shaped markings on her cheeks and black lips. She has a large silver adornment in her hair and wears the standard Shinigami uniform beneath a white, long-sleeved haori decorated with the Royal Guard's emblem. Captain Shinji Hirako noted that her appearance has changed drastically since he last saw her, so much so that he didn't even recognize her.[2]
Kirio's true form is a slender and well-endowed version of her plump self with her long hair left down. She is only plump initially as her cooking technique uses up her entire Reiatsu, forcing her to gain as much weight as possible beforehand in order to ensure that her body is able to endure the process.[3]
Kirio comes across as a cheery individual, but has been known to lash out at others, such as striking Shinji Hirako for not recognizing her.[4]
At some point in the past, Kirio invented the Artificial soul, something the Soul King recognized as a significant contribution to Soul Society, hence her promotion to the Royal Guard.[5] During her time as the captain of the 12th Division, her lieutenant, Hiyori Sarugaki, became very attached and came to love Kirio as much as she would her own mother.[6] However, approximately 110 years ago, Kirio left the Gotei 13 to take up a position within the Royal Guard.[7] She was soon succeeded by Kisuke Urahara, but failed to attend his inauguration ceremony.[8]
The Thousand-Year Blood War arc
After the death of Captain-Commander Genryūsai Shigekuni Yamamoto, Kirio returns to Soul Society with the other members of the Royal Guard, where they are greeted by the surviving Gotei 13 captains and Ichigo Kurosaki.[9] Hitting Captain Shinji Hirako after he remarks that the Royal Guard wasn't what he had expected, she then asks where Hiyori is, before introducing herself after realizing that Shinji didn't recognize her. Shinji replies that she has changed so much that she is like a different person. Kirio and the others later proceed to take Ichigo and some of the injured Shinigami with them to the Soul King Palace.[10][11] Upon arriving, she hits Kirinji for not properly explaining about the Palace to Ichigo. She then tells him about the Palace's layout.[12]
After Ichigo Kurosaki and Renji Abarai arrive at her palace, Gatonden, Kirio insists on feeding them, providing them with ample food. Kirio explains to them that eating is essential for them to continue training, as if they are not well rested, they will surely die in the next palace. She explains that like her creation, the Soul candy, her food is imbued with Reiatsu, and asks if they can feel it. She then explains that members of the Royal Guard all invented something that influenced the Soul Society and warns them to be wary in the next palace, as one never knows what Ōetsu Nimaiya might do.[13]
Later, after Ichigo launches himself toward the Seireitei, Hikifune asks Kirinji where Ichigo is. When Kirinji reveals he just left, Hikifune throws a package after Ichigo and tells him it is a rice ball for him to eat if he gets hungry on the way to the Seireitei. After Ichigo catches it and thanks her, Hikifune notes Ichigo has changed and states his wavering Reiatsu is just a memory now.[14] The next day, when Yhwach, Jugram Haschwalth, and Uryū Ishida arrive at the palace, Hikifune senses their presence while eating.[15]
- Gikon: Kirio is the one originally responsible for developing the theory of artificial souls, as well as the means of inserting them into the body, Gikongan.[5]
Powers & Abilities
Master Chef: Kirio is an exceptional cook, able to make any food, even insects, extremely tasty.[16]
- Reiatsu-Infused Cooking: Using the same logic she used to invent Gikongan, Kirio can imbue the food she cooks with Reiatsu in order to strengthen anyone who consumes it beyond any level they could ever assume.[17] Because her method of cooking uses up all of her Reiatsu, Kirio loses most of her weight in the process. As a result, she must bulk up again in between feasts.[18]
Immense Spiritual Power: As a captain-class combatant and current member of the Royal Guard, Hikifune has an immense amount of spiritual power.[19]
Ōken: As one of the Royal Guards, Hikifune has the Ōken imparted in her bones, which grants her the ability to travel into and out of the Soul King Palace, as well as grant permission to others simply by willing it.[20]
- When she was first seen, her Shihakushō was colored white instead of black.[19]
- ↑ Bleach manga; Chapter 517, page 3
- ↑ Bleach manga; Chapter 517, pages 1 & 5
- ↑ Bleach manga; Chapter 521, pages 12-14
- ↑ Bleach manga; Chapter 517, pages 4-5
- ↑ 5.0 5.1 Bleach manga; Chapter 521, page 15
- ↑ Bleach manga; Chapter -107, page 16
- ↑ Bleach manga; Chapter -108, pages 15-16
- ↑ Bleach manga; Chapter -107, pages 7-10
- ↑ Bleach manga; Chapter 516, pages 14-17
- ↑ Bleach manga; Chapter 517, pages 1-18
- ↑ Bleach manga; Chapter 518, pages 15-17
- ↑ Bleach manga; Chapter 519, pages 6-7
- ↑ Bleach manga; Chapter 521, pages 8-19
- ↑ Bleach manga; Chapter 555, pages 8-9
- ↑ Bleach manga; Chapter 588, pages 1-2
- ↑ Bleach manga; Chapter 521, pages 9-10
- ↑ Bleach manga; Chapter 521, page 16
- ↑ Bleach manga; Chapter 521, page 14
- ↑ 19.0 19.1 Bleach manga; Chapter 516, page 14
- ↑ Bleach manga; Chapter 519, pages 2-3


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The annual ski swap takes place at the Telemark chalet. Equipment drop off is at 10 am and the Ski Swap begins at Noon. This is a excellent oppurtunity to buy new and used cross country skiing equipment or to purchase your season pass.
The Telemark Nordic Club Annual General Meeting begins in the lower lodge at 11:00 am.


text:
RailMark Mode
|Timeline UpdatesTrip UpdatesNews PostsPvt PostsTravel TipsAdmin PostsConv PostsFollowed PostsChat RequestsBlog PostsPNR Posts
No Recent News for this Train
Other Trains in the News **new
Train is cancelled between SILCHAR~AGARTALA on 15/08/2011.
Sun Aug 14, 2011 (06:02PM)
⇐ Return Journey: Train# 52563
52564/Silchar - Agartala MG Passenger
Time-Table HAS CHANGED.
Sep 03 (11:34AM)
✕ NO Pantry Car
✕ NO Catering
Loco/Rake Reversals
KXJ/Karimganj Junction (3);
RSA - Rake Sharing
Rake/Coach Composition
Regular/Adult (12 and above)
Child (5 - 11)
Tatkal Surcharge is only applicable for bookings in the Tatkal Quota.
Tatkal Surcharge includes 3.7% Service Tax.
Sr. Citizen Concessions do not apply for Tatkal quota bookings.
Sr. Citizen Female (58 and above)
Sr. Citizen Male (60 and above)


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loved everything, food was great we had a party of 15 and they were very attentive and alert, the food was excellent. Seating was great, it overlooked the lake.
The golf course is very well maintained with great people in the clubhouse! The course is a steal for the $50 afternoon rate! Course presents challenges in many different forms but is fair and fun! Must play in our annual golf trip to Biloxi!
We had a great round of golf at Windance Country Club. The course was in very nice condition, had some beautiful holes. It was challenging enough, but if you are playing well, you can score.
The greens were tricky - don't get above the hole! We had a great experience.
It is a bit off the beaten path, but we...
Course was in OK condition. Certainly NOT priced right for what it was. It winds through a subdivision, average size greens that had been painted to look greener than they really were. No ranger and play was slow. Nice electric carts and free range balls were a plus.
Many of our friends have told us it is a great course, we will try it next trip!!! Transportation can be arranged for our group at the hotel, which is great. My group is looking forward to trying out this course for themselves.
Very lush course - can see why it is top rated. Maybe it was because they weren't really busy (11am tee on a Tues) but the guy in the pro shop made sure we knew where everything was in the clubhouse and where hole #1 after we had told him it was our first play. We have played a lot...
This is a great place to play golf if you are in the area. They have hosted Nike Tour events there, and the course has an interesting layout. It is a very fair course that they keep in nice condition. It is about a 15-20 minute drive from the downtown area, so you will want directions or GPS to find...
Very hard to find. Miles and miles away from civilazation. Rude staff, fair course. Not woth the drive.
Very fun golf course to play, user frindly and not to tight. Hilly and very pretty lay out in the hills. Greens are med size and pretty fast most of the time, Look at the putts carefully they can be very tricky and really roll by. They roll pretty true but again can be very fast. Watch carefully for the...
Visited with a group for a round of golf. Very well maintained course with some of the best greens on the Gulf Coast. Friendly staff throughout.
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What does KNH stand for?
What does KNH mean? This page is about the various possible meanings of the acronym, abbreviation, shorthand or slang term: KNH.
We've found a total of 4 definitions for KNH:
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Kehillat New Hempstead
Kew Neighbourhood House
Hinmen, Taiwan China
Koon Holdings Ltd
Still can't find the acronym definition you were looking for? Use our Power Search technology to look for more unique definitions from across the web!
"KNH." Abbreviations.com. STANDS4 LLC, 2014. Web. 30 Sep. 2014. <http://www.abbreviations.com/KNH>.


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Go away, big green monster!
Edward R Emberley
Easy Picture Book EMBERLE
Edward R Emberley
Easy Picture Book EMBERLE
Summary: Die-cut pages through which bits of a monster are revealed are designed to help a child control nighttime fears of monsters.
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Mail to firstname.lastname@example.com with the message body as follows:
REQUEST: INFORMATION TOPIC: TOPICS REQUEST: ENDfor general information and a list of available topics.
If you need to contact a person at mosis, you may mail to email@example.com with REQUEST: ATTENTION.
Also anonymous ftp is available. ftp to ftp.mosis.edu. This is a duplication of all files that are available from the mail server.
(From MUG 20 Contributed by Don Bouldin of the University of Tennessee)
Multi-project fabrication of BICMOS designs are already available to European universities via CMP and to Canadian universities via the Canadian Microelectronic Corporation. However, in the United States, the demand for BiCMOS fabrication via MOSIS has not been considered significant. MOSIS is currently planning to start offering 0.5-micron BiCMOS during the first quarter of 1994. This will have a core voltage operation of 3.3v and a clock frequency in the range of 220-250Mhz. MOSIS is interested in seeing if a larger demand exists in the community than expressed so far.
If you would like to have BiCMOS available before 1994, please send a short note to email@example.com (with a copy to email@example.com) using the following format.
REQUEST: ATTENTION . . your message goes here . . REQUEST: END(From MUG 20 and Chris Donham of the University of Pennsylvania)
Support for mosis technologies under Cadence Analog Artist 2.4 is available as is from University of Pennsylvania. This includes DRC, LVS, EXT, and a beginner's guide. Currently they are working on support for Opus 4.2. The files supporting Artist 2.4 are currently available via anonymous FTP. Penn is not affiliated with MOSIS, except as a satisfied customer, and as a result, NO WARRANTY IS EXPRESSED OR IMPLIED WITH REGARDS TO THE FILES, OR THEIR FITNESS FOR ANY USE. Use the files at your own risk. To obtain the files, FTP to axon.ee.upenn.edu (18.104.22.168), using the name "anonymous" and your mailing address as the password. The files are in the "pub" directory.
Penn is in the process of switching from Artist 2.4 to Opus 4.2. The manual is being rewritten, and the support files are being updated. Technology files supporting DRC, Extract, and Compare are currently in beta-test. If problems or bugs are detected, please send email to "firstname.lastname@example.com".
This document was translated by ms2html v1.7 on 16.01.97. OMN
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Suffering from emotional issues can be stressful, so if you're ready to seek help from a Lake Oswego, OR, therapist, the staff at Clifford Johannsen PHD is ready to help. We have more than 44 years of experience treating different types of issues. We're trained to pay attention to detail in our work so that we can provide you with treatment options to best suit your needs.
As part of our dedication to client satisfaction, we accept most insurance plans for payment. We're available to provide:
At Clifford Johannsen PHD, we can also provide you with addiction treatment and parent-child interaction therapy. We believe that our services as a Lake Oswego, OR, therapist can have a positive impact on your life, so we make it stress-free to schedule an appointment with us. We'll answer any questions you may have in a relaxing, comfortable setting. Call us today to find out more information.


text:
Analiza institutionala prin cercetare actiune. Comunitatea Italiana din Romania/ Institutional Analysis through Action Research. The Italian Community from Romania (Romanian Version)
Editor Info
Additional information is available for the following registered editor(s):
AbstractIn our country there are over 23 ethnic minorities, of which 18 are recognized as traditional minorities, and are represented the Romanian Parliament, through a representative organization. The importance of studying inter-ethnic relations and social dimensions of the phenomenon of "cohabitation" lies in the possibility of prediction of possible negative developments and of the dynamics of relationships, with negative consequences for social balance and security, both the minority and the majority. No. pg. 168
Download InfoIf you experience problems downloading a file, check if you have the proper application to view it first. In case of further problems read the IDEAS help page. Note that these files are not on the IDEAS site. Please be patient as the files may be large.
Bibliographic InfoThis book is provided by Editura Lumen, Department of Economics in its series Books of Social Work and Sociology with number 81 and published in 2003.
Volume: 1
Edition: 1
Handle: RePEc:lum:booksc:81
Contact details of provider:
Web page: http://www.edituralumen.ro
Related researchKeywords: ethnic minorities; Romanian Parliament; traditional minorities;
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- A23 - General Economics and Teaching - - Economic Education and Teaching of Economics - - - Graduate
- J70 - Labor and Demographic Economics - - Labor Discrimination - - - General
- I32 - Health, Education, and Welfare - - Welfare, Well-Being, and Poverty - - - Measurement and Analysis of Poverty
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