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Artisan Bistro
- Address:
1005 Brown Avenue
Lafayette, CA 94549Neighborhood:
- Cuisine:
Contemporary FrenchPrice: $30 and under
Artisan Bistro
- Dining Style: Casual Elegant
- Website: http://www.artisanlafayette.com/
- Phone: 9259620882
- Hours of Operation:
Lunch: Tuesday - Friday: 11:30am - 2:30pm; Dinner: Tuesday - Thursday: 5:30 pm - 9:00pm, Friday - Saturday: 5:00 pm - 10:00pm Sunday: 5:00-9:00; Brunch: Saturday & Sunday 10:30am - 2:30pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Californian, French, Contemporary French
- Executive Chef: John Marquez
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Bar Dining, Bar/Lounge, Beer, Counter Seating, Farm to Table, Fireplace, Full Bar, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Takeout, Weekend Brunch, Wine
- Private Party Facilities: We look forward to helping you with your private parties or special event needs.
- Private Party Contact: Michael Miller 9259620882
A word from Artisan Bistro
Artisan Bistro offers a warm, welcoming ambiance, appropriate for both special occasions & casual get-togethers. The highly refined food of Chef/Owner John Marquez, blends Northern California's local/organic sensibilities with French influences & techniques. The warm interior is a reflection of the casual elegance you find in every meal. This upscale bistro is intimate, personal and inviting. The dining room is contemporary, stylish and elegant, displaying natural wood beams, a cozy stone fireplace, and exhibits by a local artist.Continued
In the kitchen, the sophisticated menu is prepared by Chef Marquez, with over 15 years of French American culinary experience. He has recently served as Chef at Fringale, Chef de Cuisine at Coi in SF., with prior work at Picasso in Las Vegas, Per Se in NY and The French Laundry in Yountville.
In the kitchen, the sophisticated menu is prepared by Chef Marquez, with over 15 years of French American culinary experience. He has recently served as Chef at Fringale, Chef de Cuisine at Coi in SF., with prior work at Picasso in Las Vegas, Per Se in NY and The French Laundry in Yountville.
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Overall
- Diners' Choice WinnerBest Ambiance
- Diners' Choice WinnerBest Food
Artisan Bistro - Best Restaurants in Lafayette ›
Artisan Bistro reviews from OpenTable diners
356 reviews since June 4, 2014
- Food4.7Service4.7
- Ambiance4.6Noise LevelQuiet
neighborhood gem (273)special occasion (270)fit for foodies (265)great for outdoor dining (256)romantic (222)great for lunch (163)notable wine list (142)great for brunch (130)hot spot (96)late-night find (62)vibrant bar scene (31)good for groups (16)kid-friendly (10)Show More
- The Perfect Spot for AnniversaryOpenTable Diner Since 2010Dined on 9/30/2014Perfect, perfect, perfect. We took our own bottle of champagne (waived the corkage fee) and had a great evening!! Our server was an expert on all the menu items. He paired us up nicely with our champagne. The atmosphere was quiet (Tuesday Night) with background music. The GM was an excellent host. Being a small restaurant, servers, bussers, and bar really pay attention to detail and your needs. The food was perfect!! Every dish was clean and exactly how our server described it. Everything was fresh from our fish to our unique veggies (sunflower roots). Our night was romantic, special, and perfect! The restaurant gave us a Happy Anniversary card with two complimentary champagnes for our next visit or dessert. A must try, you won't regret it.Special Features:I would recommend this to a friend.
- Wonderful ExperienceCarolVIPDined on 9/28/2014The brunch was amazing I love their Eggs Benedict. The kids had the French Scramble and the Burger. Which was delicious I stole a bite.Special Features:I would recommend this to a friend.
- tom1938Dined on 9/27/2014Excellent food and service. Quiet neighborhood and parking not difficult.Special Features:
- girls night outOpenTable Diner Since 2012Dined on 9/25/2014Were initially seated in front of the kitchen door not sure why since they were not busy. Asked to be moved and everything just got better after that. Server was very attentive, food was great, wine list not very extensive, but nice. Bottle of wine, shared appetizer and salad, two excellent salmons and desserts $200.00 including tip.Special Features:I would recommend this to a friend.
- Snotty But TrueMemlouiseVIPDined on 9/25/2014I came from SF to meet an East Bay friend for lunch. Although I loathe leaving the city, this lovely bistro was easy to find. More, the food, service and atmosphere were top-rate. I thought I was in SF!Special Features:I would recommend this to a friend.
- best fish tacos!asagVIPDined on 9/25/2014Artisan makes the best fish tacos I've ever eaten!Special Features:I would recommend this to a friend.
- just okPeeksDined on 9/24/2014Not a great lunch menu. Very heavy options. salads just ok, not very exciting or creative.Special Features:
- we enjoyed the lunchhungrybearDined on 9/23/2014The food was very enjoyable and tasty. Nice treat. We will come back.Special Features:
- Fantastic food, great serviceOpenTable Diner Since 2014Dined on 9/23/2014I was in the Bay Area a few years ago, ate at this restaurant and I have not forgotten about that dinner since then. I came back with my wife this time and what a delightful dinner it was. Everything was impeccable: the ambiance, the staff, the food and the wine. Earlier on the week, we dine at a 3-Michelin star and a 2-Michelin star restaurant, also in the Bay Area. Both were good but our dinner at Artisan made me realize how more satisfying a California French dining experience is over the more showy style of dining. Even the other diners were great, classy and proper without being snobbish. Also, the price point for the amount of food...was completely reasonable which is pretty rare at these types of restaurants. The food was FANTASTIC!Special Features:I would recommend this to a friend.
- Great!sandcatDined on 9/21/2014Another great meal at Artisan Bistro. This time we tried the fixed menu with wine. The food was very good, as were the wine pairings. If anything, it was too much. I could not finish my dessert. We were inside so it was a bit more noisy. I think the patio on a warm night is my favorite. Highly recommend!I would recommend this to a friend.
- Yes!OpenTable Diner Since 2014Dined on 9/21/2014Really a top class food experience. Excellent 3 course meal with great wine to compliment it and offered every Sunday. Hope to return soon.Special Features:
- Great prixOpenTable Diner Since 2014Dined on 9/21/2014Artisan Bistro is my favorite place. The food is fresh and perfectly cooked. Great menu and ambience, and very cool drink options as well! And their Prix Fixe Sunday menu is unbeatable. Definitely recommended!!!Special Features:
- Definitely for a special occasionOpenTable Diner Since 2014Dined on 9/20/2014....As always! Celebrated a 50th birthday and had a great time. The food is always perfect and unique.Special Features:
- Still Good and Going StrongLafayetteFoodieVIPDined on 9/20/2014Haven't been here in a while, but still love the place. Food was excellent (day boat scallops, heirloom tomato salad, beet salad, steak). All prepared wonderfully with interesting sauce and flavors. House is very inviting. Recognized many of the long-time servers there; still excellent service. LOVE this place for Lafayette.Special Features:
- yum!JayMVIPDined on 9/20/2014Great find before a concert in Layfette. Innovative food. Excellent service. A bit far for a repeat, but definitely on the list next time we're up there. Server Leo was fun!Special Features:I would recommend this to a friend.
- Superb service and foodOpenTable Diner Since 2014Dined on 9/20/2014On recommendations from friends, I took three business associates to dinner here. The service was friendly and attentive, without being overbearing. The food was great (monkfish, salmon, scallops, and risotto), and the out-of-towners appreciated the local-focus of the wine list. I would definitely recommend that others explore this place.Special Features:
- FabulousKiddyBillDined on 9/19/2014Could not have been a better dining experience. The food, the service and the ambiance made for a great last night visiting Lafayette.Special Features:
- DisappointmentmadabouttownVIPDined on 9/19/2014I've been to this restaurant many times and although they are pricey in terms of the small dinner portions, the food has always been good. However, this time the duck I had ordered was 3/4 fat, gristle and very little meat. I finished the meal as I kept thinking the next bite would be meat, but it was not. I showed my waiter how much of the duck was inedible and he said he'd let the chef know. No one ever got back to me and they did not offer any apology or compensation. To be fair, the little bit of meat was very tasty and my dinner partner totally enjoyed his steak, though it was smaller than he would have liked. The rest of the meal was fine, but since the main course is the most important part of the meal, it should not be flawed.
- AMAZING... MUST TRY!!!!!OpenTable Diner Since 2014Dined on 9/19/2014Every part of our evening at Artisan was spectacular. We celebrated our anniversary and they printed a special commemorative menu for our dinner as well as a special personalized plaque on our dessert. The décor is modern; the restaurant is cozy and not overly noisy like most successful restaurants these days. The service was professional, friendly and great. The food was amazing. Every bite exploded with flavor. The octopus was perfect; the duck was tender, the fish outstanding and the side dishes delicious. Drinks and desserts were excellent too. This is not a cheap place but you do get what you pay for and more. A definite must-go!Special Features:I would recommend this to a friend.
- Best and Worst in One NightDaveDined on 9/19/2014We've been to Artisan a number of times now and this last time I had both the best dish and the worst dish in the same meal. The octopus appetizer was absolutely fantastic and they could probably make it into a main course on their menu. The duck was filled with gristle and was the most chewy piece of duck that I have ever eaten anywhere. We were treating a very close friend to a special Bon Voyage dinner and I did not want to derail the evening. If not for that I would have sent the duck back as soon as I had trouble cutting through the first piece with the knife. Everyone else loved their food and the desserts are still great, though I will say that the Peach Bread Pudding doesn't taste much like peach, still very yummy.Special Features:
- Special placedinevseatingDined on 9/19/2014This restaurant has changed hands several times over many years, but this is the best one yet. It may be a little pricey for some, but it is well worth it. We dined outside, the service was superb, and the meal outstanding. We tried the stuffed squash blossoms and the octopus small dishes to start. Both were excellently prepared. Our entrees were the breast of duck and the grouper. They were also very well done!Special Features:
- Fantastic Find!LuisDined on 9/18/2014We had an amazing and delicious meal, and our server was fantastic. We'd selected somewhat divergent dishes but wanted to share a bottle of wine, and our server recommended a great bottle that paired well with everything we ordered. The food was so great and beautifully presented that everyone was ogling everyone's else's dishes. We will definitely be going back for our next special occasion.Special Features:
- Consistency is key!ElZimanDined on 9/18/2014Once again, Artisan delivered a fantastic dining experience from beginning to end! Everything was a hit!Special Features:
- AwesomeBobbyDined on 9/17/2014I absolutely adored this experience. I will definitely be back, either with friends, a romantic date, and/or for a special occasion. Great atmosphere, great food, great service. 5 Stars all around.Special Features:
- A very special experiencePaulingDined on 9/16/2014Amazing food, great progression from first course to last, right size portions, very attentive service, Tuesday free corkage, nice homely feel in the dining room - all combine to make this one of the nicest food experiences in the Walnut Creek area.Special Features:
- MarlssaDined on 9/16/2014Not enough smaller meals offered fo those of us that like small plate meals.Special Features:I would recommend this to a friend.
- Outstanding food, excellent serviceOpenTable Diner Since 2014Dined on 9/16/2014WOW… My girlfriend and I visited this charming and romantic restaurant based on the trip advisor reviews, otherwise would never have stumbled across, we booked over the internet just a couple of hours beforehand and we got lucky that it happened to be on a Tuesday night when they offer free corkage, nice surprise for us. The staff were very accommodating, the food was delicious and we were both blown away by the quality of the ingredients, we got talking to a very pleasant French couple who also really enjoyed the food. Excellent service, wonderful options to pick from, strong wine list; everything was outstanding including appetizers and desserts. This restaurant is on a league of its own, well worth the trip and highly recommended.Special Features:I would recommend this to a friend.
- Lovely Birthday DinnerLEONDined on 9/14/2014Went with a friend to celebrate another birthday. Was totally lovely, like the three course menu arrangement. Ordered the wine pairings which were incredibly delicious and spot on. Could not have been a better dining experience.Special Features:
- Outstanding valueBartDined on 9/14/2014Excellent performance from the host to bus boy to waiter to chef. At $60 per person the fixed price three course dinner was an outstanding value. All three courses were elaborate. Elaborate preparations, perfectly cooked and perfectly presented. The service was friendly and professional. I would recommend this restaurant for a date or a birthday or wedding anniversary.Special Features:
- AnneVIPDined on 9/14/2014The food here is amazing. We have enjoyed their special priced three course meals - wonderful choices and always delicious.Special Features:
- Special Spot in LafayetteOpenTable Diner Since 2008VIPDined on 9/14/2014We were looking for a special place to celebrate my Mother's 90th birthday. After reading all the positive reviews on Yelp and OT we decided Artisan would be our choice. We had flowers (dropped off earlier) waiting on the table upon our arrival. My sweet mum was thrilled. Joe and Chris were great! Chris was so kind and patient and thoughtfully answered her questions. She chose the beet salad and duck as her entrée, and ate every morsel on her plate.......she hasn't had this kind of appetite in years! Chris brought out her dessert with a Happy Birthday card made from chocolate - gone! Upon leaving, she was given a ribbon tied menu with her name printed on top. The evening was perfect. TY to the Chef & everyone at AB.Special Features:
- Fun dining experience!JoanneDined on 9/13/2014Two of us made a reservation at Artisan before heading to the theater for a show. We were both so impressed with this restaurant! The drinks, the food, and the service were all great. The owner even stopped by our table to see how we liked the food. I recommend this restaurant for those looking for a delightful and fun dining experience.Special Features:
- Great food, good servicePatucciDined on 9/13/2014We've been here a few times and enjoyed each experience. The server is always helpful and is willing to suggest house favorites. I've also never felt bad for asking what a certain ingredient or dish even is. Our service started out great, but the server seem to get busier and we waited a while at the end of our meal for our check. But overall, a very nice experience with good food. Also, this isn't a kid-friendly place. And noise travels very easily within the restaurant.Special Features:
- First timeLove2dineDined on 9/13/2014This was my first time, but will not be my last time dining at the Bistro. Minor service flaws e.g., waiter had to be reminded to bring side dish that had been ordered. The food was exceptional, especially the scallops and cold corn soup.Special Features:I would recommend this to a friend.
- Always a pleasureJANETDined on 9/12/2014Really enjoy Artisan and have been there twice. First time while at a conference in Walnut Creek earlier this summer and was thrilled to return with my partner just this past week while traveling through San Francisco. The menu is creative with wonderfully designed dishes. We shared appetizers as well as a main dishes. The wait staff was friendly, efficient and knowledgeable about the menu. Highly recommend Artisan for a small bite or a special dinner to remember.Special Features:
- A Foodie's delight!MARIODined on 9/12/2014As a foodie, I want a dining experience unlike what I will cook at home. This restaurant hits the mark. We tried the Sunchoke Soup , Sous vide Spanish Octopus and the Dungeness Crab with Apples as appetizers. Each slightly twisted from the norm with great flavor. We tried the Pan Roasted Pork Tenderloin & Sous vide Belly, Sautéed John Dory and Sous vide Filet Mignon & Braised Oxtail which were unique. The service was unusually professional. Good experience all around.Special Features:
- Neighborhood GemOpenTable Diner Since 2006Dined on 9/12/2014Always a warm and welcoming greeting. Wonderful ambiance, great service and outstanding food. Beautiful presentation!! Great place to celebrate special events or just meet with your special friends for a meal.Special Features:
- Deserving of its praiseMARKDined on 9/11/2014Everything was absolutely perfect; from the Corn Soup appetizer to the Slow Roasted Wild King Salmon entrée this place hit it out of the park. Service was 5 stars.Special Features:
- InspirationalSoderbergDined on 9/11/2014Dined with my good friend and Girlfriend. Everything and I mean everything from the Octopus to the Sea Bass was sheer perfection. The Bread Pudding is a must!!! The Chef and his team were spot on!!!Special Features:I would recommend this to a friend.
- A Perfect Culinary AdventureDavidoffDined on 9/10/2014For anyone that enjoys fine dining, you must make Artisan Bistro the top priority. The staff was very friendly, knowledgeable and professional. Adris was an excellent host! The food and wine was amazing. It was an amazing experience and night I will remember forever.Special Features:I would recommend this to a friend.


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Meet the Kymco Super 8 50, one of the catchiest small scooters developed by the company. As far as design is concerned, the Kymco Super 8 50 features an aggressive style with a sleek headlight and a sharp nose. You also get a sporty fairing and a spacious seat that is paired with an ergonomically designed handlebar to offer a fairly comfortable riding position. You also get a series of sporty graphics and three color schemes namely Red/White, Blue/White and Black/Silver which are combined with sporty graphics.
The scooter is propelled by a new 2-stroke, oil injected, EPA compliant engine mated on a CVT automatic transmission that was tuned to maximize fuel efficiency.
You ride on 14" tires that are combined with front telescopic forks and a rear shock absorber.
The Kymco Super 8 50 is offered with a starting price of $2,199.
Hit the jump for more information on the Kymco Super 8 50.
Building on the popularity and success of the Super 8 Sport styled series scooter, KYMCO brings you the Super 8 50 2T. From its introduction into the US market, the Super 8's overall performance, attention grabbing graphics and aggressive sport bike attitude have made it both IndyCar and NHRA Race Team's pit scooter of choice. The new 2-stroke, oil injected, EPA compliant engine coupled with KYMCO's flawless CVT automatic transmission add up to unbelievable performance, fuel economy and the best value in a 50cc scooter available today! Available in three bold race color combinations of Red/White, Blue/White and Black/Silver. Are you race ready?
The Super 8 2T turns heads, there's no denying that - and with three modern colour and graphics packages you will be attracting all kinds of attention! Sports 14" tires for confident riding with a high stance and low centre of gravity create a sport bike feel and offer great handling capabilities. The two stroke engine offers superior acceleration and the large front disk brake provides unmatched stopping power - the perfect combination for an exhilarating ride!
- 49cc, 2-Stroke Engine
- Speedometer, Odometer, Fuel & Clock
- Two Year Limited Factory Warranty
- 2 piston floating front caliper
- Cross drilled front rotors
- High stance low center of gravity
- Adjustable rear shock
- Low oil light indicator on instrument cluster
- Modern colour schemes with graphics
- Black aluminium rims
- DOT approved headlight with high and low beam
- Spring loaded side stand
- Sturdy center stand
- Under seat storage
- Aluminum folding rear foot pegs
|Engine Type
|Cooling System
|Forced Air
|CVT automatic
|Keihin 16mm
|Front Suspension
|Telescopic forks
|Rear Suspension
|Dual shock
|Front Brake
|Rear Brake
|Front Wheel/Tire
|Rear Wheel/Tire
|Seat Height
|30.5 in.
|52.7 in.
|Fuel Capacity
|1.3 gals.
|233 lbs.
|Available Colors
|Red/White, Blue/White, Black/Silver

subset: commoncrawl


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Gusto Ceiling Fan
This product usually ships within 1-2 weeks.
This product usually ships within 1-2 weeks.
The Gusto incorporates a series of stepped transitions from the top and bottom to it's widest band at the center. Symmetry, balance, and continuity come to mind when describing this design. As with most Rezek designs, the Gusto...
Product description:The Gusto incorporates a series of stepped transitions from the top and bottom to it's widest band at the center. Symmetry, balance, and continuity come to mind when describing this design. As with most Rezek designs, the Gusto is an investigation into the relationship of simple geometries. The result is a fan that is interesting but not distracting, unique but familiar.Gusto is made of die-cast aluminum and offered in either a gloss white powder coat or bright nickel plated finish. The blades are a plywood laminate with a gloss white coating or metallic aluminum paint, choose 56" or 46" blade span (overall diameter). The optional light kit provides ambient lighting in your choice of halogen or compact fluorescent lamping. Details:
|Modern fan Comapany
|Ron Rezek
|Made in:
|Height: 14.5" (36.8 cm) Blades are 46" (116.8 cm) or 56" (142.2 cm)
|Light bulb::
|1 X 75W G9 Halogen or 1 X 26W GU24 CFL Fluorescent
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Autumn & Friends Golf Tournament
The 3rd Annual Autumn and Friends Golf Tournament benefiting the Cystic Fibrosis Foundation is happening Saturday, September 22nd at Windtree Golf Club in Mt. Juliet, TN.
The tournament is open to anyone interested in playing golf to help a great cause - The Cystic Fibrosis Foundation. Your entry fee includes a tournament round of golf, door prizes, drinks, snacks on the course and more! Register here to participate. Brought to you by Mitchelle's Mr. Transmission on Gallatin Road.
After the golf tourney, there will be a dinner party/fundraiser as well. Lots of items will be raffled off, as well as a silent & live auction. Lots of autographed merchandise, Southwest Airline tickets, Predators tickets, Titans tickets and lots of door prize items. Live music throughout the evening featuring The Skahl's and other local artists!


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IRVING, Texas – Not many teams can be second worst in the league in turnover ratio and still have a chance to be leading the division a week later.
Only Kansas City held a worse turnover ratio than Dallas entering the Cowboys' bye week. With a litany of issues offensively this season, head coach Jason Garrett said fixing the turnovers is the most immediate need.
"Taking care of the football, and going to get the football, that's line one in this game, and has been for a long, long time," Garrett said. "You saw it all over the games this weekend, so we just have to do a better job of that. In the Chicago game, that was the determining factor more than anything else in the game, so we have to do a better job of that going forward."
The Cowboys fixed their pre-snap penalty problems against the Bears, but they also threw five interceptions. While the defense is among the league leaders in total yardage allowed, it's only interception this season went to linebacker
Philadelphia is the only other team in the NFC who shares the Cowboys' minus-seven turnover ratio.
"It's a team thing," Garrett said. "We talk about that all the time. On offense, the ball security is a team thing, it starts with the guys up front, the guys protecting, the guys blocking, certainly the guys who have the ball in their hands, and similarly on defense, if you create havoc for the quarterback, and he has to do things quicker than he wants to do, typically those result in interceptions."
"You try to be too aggressive, too anxious, too eager to make a play, and you step outside the framework of your defense, and that's when bad things happen," Carr said.
Still, he said each member of the defense needs to challenge himself to get the ball back to the offense.
"You be the one to make that play," Carr said. "You be the one to make the difference for the defense. But at the same time, you have to be smart about it, read your keys, just try to remember everything you went over in film."


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Please Register as a New User or Login as Existing User to gain full access to all the photos on this site. Registration is quick and completely free.
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Darker side of Clifton Reynes
© parberoo, Jul 2011
Climbers: parberoo
Camera used: Nikon D200


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Sexy ladies in sheer and opaque stockings. From lace top, full fashioned and everything in between. I love all stockings.
Busty blonde looking fiery hot in her sheer red lingerie and stockings...high heels are a nice touch too ;-)
Naughty brunette realises we are all hoping to enjoy seeing a lot more than just hats coming off!


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This is where everything media will be such as, Downloadable content, Video's and other such guff.
If you get the message saying video removed, it has'nt its just youtube playing up just go to crunt hunt's youtube channel and see our recent activity and your be able to watch it.
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RT @jamiedupree: Reid officially pulls the Senate gun bill
RT @thefix: Wow. It's all over. RT @pkcapitol: Reid will pull the entire gun bill from floor, likely tomorrow. No final vote.
See what's Trending Now for @Slate
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From temples devoted to rats to amazing sandstone formations from the Jurassic Age, these spots are some of the strangest places you can visit.
If beaches and resorts are getting to be too predictable for you, it might be time to try a whole new kind of vacation. From alien-like land on Earth to a killer plant garden to a bleeding glacier, we've rounded up the top 10 most unusual travel destinations in the world.
Water-well drillers in California's Central Valley are working 24 hours a day to keep up with growing water demands amid the state's worst drought on r... More Water-well drillers in California's Central Valley are working 24 hours a day to keep up with growing water demands amid the state's worst drought on record. As irrigation wells dry up, farmers call for help from the drillers, but how much longer will they be able to find new water sources in the ground? Read more about the new rush for underground water, and its effects: http://news.nationalgeographic.com/news/2014/08/140815-central-valley-california-drilling-boom-groundwater-drought-wells/
Date 18 hrs ago, Duration 3:50, Views 120
Video by: National Geographic
Aamir Khan To Go Live For Satyamev Jayate 3Date 17 hrs ago 1:12
Tooltip Information:Aamir Khan To Go Live For Satyamev Jayate 3Video by:Description: The third season of Aamir Khan's popular talk show, Satyamev Jayate, which focuses on the evils prevalent in our society, will soon go on air and Aamir has revealed that after the end of each episode, he'll go live on TV for one hour and will interact with the aam janta and listen to their opinions. During a recent media interaction Aamir said, ''A very important change that we will be doing this season is that till now people have been listening to me on the show but now, we have added that live element to it, which will enable the public to put forth their views, through phone, Facebook and Twitter.'' ''Once the show gets over, I'll still be live for an hour. I'll not be live from Mumbai but will travel to various places and interact with the locals and also with the audience through social media, SMSs and calls. This will enable me and the nation to listen to what the public has to say and this is a very special part of our new season.'' The show will go on air from Septmeber 21 on Star Plus.Rating: 4Views: 78
RAW: How to pack to avoid baggage feesDate 23 hrs ago 1:29
Tooltip Information:RAW: How to pack to avoid baggage feesVideo by:Description: Travel agent Jalene Smith shows how she packs her carry-on luggage to get as much in as possible and avoid checked baggage feesRating: 4Views: 96
Aamir Khan: 'I always advise aspiring actors to travel all over India'Date 17 hrs ago 1:16
Tooltip Information:Aamir Khan: 'I always advise aspiring actors to travel all over India'Video by:Description: Aamir Khan, who recently attended the Young Inspirators Seminar, impressed everyone with his take on life and other aspects. While talking about acting, Aamir said, ''When Imran Khan came up to me and said that he wants to be an actor, I gave him the same advice which I give to every aspiring actor-take a backpack, grab a few pals if you don't feel safe travelling alone and roam across India, right from Kashmir to Kanya Kumari for an year. This will teach you everything that you need to be an actor or a successful person.'' Aamir will be next seen in Rajkumar Hirani's PK, in which he will reportedly essay the role of an alien.Rating: 4Views: 78
RAW: Alberta will sell planesDate 23 hrs ago 14:34
Tooltip Information:RAW: Alberta will sell planesVideo by:Description: Premier Jim Prentice vows to sell the fleet of planes for government travel, following a decade of accusations of misuse.Rating: 4Views: 27


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Corpus Christi ISD trustees say former Waco ISD Superintendent Dr. Roland Hernandez is their pick to lead that South Texas school district.
Hernandez is currently the CCISD chief administrative officer.
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Introducing our first collection of Artful Words Quote Overlays. Each quote is designed with art in mind. Transform client prints into inspirational works of art.
The set contains 12 inspirational quotes that can be added to your images in Photoshop or Photoshop Elements with an easy drag and drop. All quotes can be color changed with a quick overlay adjustment.
12 inspiring quotes, endless possibilities…available for instant download after purchase.
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Due to the electronic nature of this product, no refunds can be given.


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Store bought pie dough vs. home-made dough
- Monica Oct 4, 2007 08:49 AM
Can you really tell the difference in taste?
If you buy the dough from the store, is there a brand you recommend?
Yes, I can tell the difference and homemade is best of course. First of all I can control the type of fat used, the flour (I like a combination of whole wheat & white flour for instance) and how thin it's rolled out. You can also freeze unbaked, rolled out pie dough in pans for later use if you like.
re: morebubbles
My fav. part of a homemade pie is the thin crisp edges of the crust. I find that store bought tastes richer (more fat?) & tends to be thicker, which is something I don't like as much.
I can really tell the difference. The store bought stuff tastes like plastic. There is no brand I would buy at all.
re: Kelli2006
I'm interested!
re: Lemonii
This recipe was my grandmothers recipe. This recipe makes 2 open face pies, or 1 with lattice/closed top.
3 cups pastry flour (AP will also work)
1 1/4 cup shortening or lard (I like 50/50)
1 egg
1 tsp salt
1 Tbl white vinegar
5 Tbl ice water
Cut shortening into flour, and add the beaten egg, ice water, and vinegar. Blend by hand or in food processor until dough can be handled. If you do this in a FP, work in quick pulses.
Wrap in plastic and chill for 1 hour.
re: Kelli2006
Always in a quest for the perfect pie crust, I would even settle for a "good" one if I made it myself. Confused by the 50/50. Is the "50/50" half lard and a shortening like Crisco? Thanks.
re: foodseek
It can be made with 1/2 lard and 1/2 shortening, or 1/2 butter and 1/2 shortening. I usually chop the butter into approx 1/2" cubes and place back in the freezer to chill before I use it.
My mom still uses all shortening for her crust when she makes this pastry.
I can tell between regular store bought and home made but I haven't compared like to like; i.e. store bought w/ the same ingredients as home made. I've read there are quite a few out there now that are pretty good.
I would say try a few of the premade ones and see how you feel. They aren't that expensive really and you might be surpised.
I predomantly make my own pastry and keep a few in the freezer, but I also know people who have high kitchen standards but no hand for pastry. They are perfectly happy using ready made crusts.
I think it boils down to your own kitchen philosophy. I am moving away towards transfats and focus on using good quality ingredients when I bake.
If you are making a pie for a certain event, and you are not used to making your own pie crusts, I would say pick up one from the store and try making your own dough. If your crust doesn't work out (it happens to everyone) try the ready made one.
Also if you are thinking about entering the wonderous worldf pie baking, check out the cookbook "pie" I borrowed it out of my local library and fell instantly in love. It is a great book to learn the ins and outs of pie making with a lot (like 300) recipes for pie. There is also a lot of good information on how to successfuly make your own pastry dough. My pies improved greatly when I started following the author's advice.
I think the most important thing to remember is to relax and enjoy what you are doing.
Good luck!
re: adventuresinbaking
Monica, I don't know where you live, but I sometimes buy pre-made pie crusts. I don't however, get them at the supermarket. I've tried several and all were pretty blah or no good at all (the Cabot brand - something with the name "Vermont" in it, was terrible AND expensive. The whole crust melted into a pool of glop with butter oozing out the sides. Yuck.)
I get crusts at a local "gourmet" shop that makes its own. Depending on where you are, there is likely such a source near you. If you live in the SF Bay Area, you can get them at the Pasta Shop at Market Hall in Oakland.
Otherwise, make them yourself. It's not that hard. I was scared of them my whole life until a friend said I had to try my hand. After I did, I was very glad.
Pillsbury, red box in the dairy cooler, not the freezer. It's in a box, not in a pie tin.
It doesn't taste like plastic (check the date and get a fresh one) but it *is* more like a tart dough.
Of course homemade is better if you're good at it - and of course you can get good at it and get the conditions right and use better ingredients -- but isn't it usually a question of whether or not you are going to bake a pie in the first place? It's a short cut I'm totally willing to use.
I think it also depends on how much you personally swoon over pie crust.
I love a good tart dough, and find it dead easy to make...
re: morebubbles
denser, more compact crumb on tart dough, for one
People usually go for flakey on pie crust -- the balance is between tender and flakey which has to do with the size/type/method of the fat
You can make a perfectly lovely tart dough with melted butter, but flakey pie crust requires the butter (or lard, heh heh) be in pieces.
re: morebubbles
depends what I'm doing - and I think it more important to have great butter than any particular recipe.
The super easy one I do with melted butter was something I wrote down watching a Molto Mario show. It's from Sicily, and I adjust the vanilla and sugar in the recipe depending if I'm doing a veg tart or a fruit tart. It has eggs...probably on the FN site, I think he did an artichoke/onion tart with it on the show.
It's really different from classic pie crust - no vinegar for instance.
re: pitu
Wow, if it's this one (artichoke pie by Mario), the dough certainly is different-uses eggs, baking powder, sugar, vanilla, as you mention. A totally different thing to just regular pie crust dough. Great.
re: morebubbles
yes, that's the one!
I've done it without the bechemal btw -- just worked a little something out with ricotta and a hard cheese like parmiganno
SUPER easy, which put my tart pan in heavy rotation for awhile. It's really fun to put the finished product on an upended bowl, and knock the ring off . . . leaving a very lovely finished product.
It works free-form on a baking sheet, but nothing compares to those neat curving ridges.
re: morebubbles
Funny typo in the name of the recipe, though. Caciofi rather than Carciofi for artichokes. "Caciofi" sounds like the sound you make right before someone says "Gezundheidt!"
the trader joe's pie crust is excellent. used to be refrigerated, now it's frozen. clumps of butter, just like a good homemade crust has, and few if any preservatives. two crusts to a package, already rolled out, but folded into quarters. when you unfold it, it usually cracks, but it's easy to push it or roll it back together. (in fact--i claim that the act of rolling it makes it "your" crust..so if anyone is rude enough to ask, you can say "yes, i just finished rolling it!" ;->)
i know bakers who use this, in a pinch, but i don't know if they would cop to it. i would, and will.
re: chez cherie
I made a couple of rustic apple tarts (ok I'm lazy - didn't want to deal with a pie tin) using TJ's pie crusts - absolutely delicious crust that didn't have the trademark wierd plastic taste. It's great to keep a box in the freezer. Now if TJ can only keep it in stock...
I use the Pillsbury refrigerated dough. Not as good as my own homemade, but these days I rarely have the time or patience to make my own. And, better than half my friends are watching their weight and don't eat the crust anyway to avoid the fat calories, so I don't feel guilty about using it (well, not anymore).
re: weezycom
I agree completely. I use either Pillsbury refrigerated or Mrs. Smiths frozen (depending on what type of pie). Does it taste like home-made, no (not as flakey), but is home-made worth the time and effort when your in-laws kids only take their heads away from their computer games long enough to stuff their greasy little faces without even a thank you; I don't think so. I also don't like to spend more time on the crust than I do on the pie (my opinion). I used to make my own crust but between the time to make it and the time to clean up, it just wasn't worth it.
If I don't feel like making pie dough, I turn the pie into a cobbler or crisp or something.
I will admit to using store bought pie dough for a weeknight quiche or something, but for pie, it's gotta be homemade. I think it's just so much better - hands down, unmistakably, undeniably, better.
There are some really easy recipes out there (Cook's Illustrated just came out with one that uses vodka to make it really fool proof) so look around and experiment - it is so easy to throw it together, just takes a little preplanning to make sure the dough has time to chill.
re: laurendlewis
So do you DRINK the vodka and then don't realize your pie crust is anything but great?
Here's a link to a CI testing of store-bought pie crusts and a clear explanation of why it's so easy to tell the difference between store-bought and homemade.
This article indicates the test has been updated since, but I don't have a Web site subscription. Perhaps someone who does could paraphrase the update?
I think the Pillsbury dough is horrible. It lacks flavor and has a weird mouth feel, though that may because of all of the hydrogenated oil (shortening). I whip up dough in my food processor and make extra to freeze. It takes no time at all, especially to make a batch and freeze the lump of dough. then I just defrost in the fridge and roll out when I need it.
I can tell the difference in the taste, but even more, in the texture. I've never had a store-bought crust turn out remotely light or flaky--it's always dense and crumbly.
Personally, if I don't have time or energy to make the crust from scratch, I'll just make something else altogether instead of a pie--but that's at least partly because I'd be afraid my mother's ghost would come back and kick my butt for using a store-bought crust!
Learn to make your own pie dough. It's not that hard. I've only used a store-bought crust once. It was the Pillsbury stuff folks have mentioned. I had a whale of a time getting it rolled and in the pan without tearing it up. When I use my grandma's recipe, I never have any trouble at all.
re: revsharkie
Will you share your Grandma's recipe please?
I have not ever made pie dough & would like to try.
However, I use either Dutch Anne Pie Shells or Mini Pie Shells & everyone says they love them, including me.
Dutch Anne Pie Shells. Made in Natchez, Mississippi. Flaky!
re: Isabella
It's almost the same as the one posted above:
3 c. flour
1 1/2 tsp. salt
1 1/4 c. shortening (you can do it with butter, which does nice things to the flavor)
1 egg
1 tsp. vinegar
4-5 Tbsp. cold water
Mix flour and salt; cut in shortening until particles are the size of small peas. Beat egg, vinegar, and water together and sprinkle over flour mixture. Mix together and let stand for 10 minutes. Roll out as needed on floured surface.
(Don't leave out the step of letting it stand for 10 minutes; this relaxes the dough so it can be rolled thinner.)
This makes enough for one double-crust pie, with a little left over for bumblebees:
Roll pie dough out, spread with butter, sprinkle with cinnamon and sugar, then roll up and slice. Bake 10 minutes at 425 (which coincidentally is the temperature at which a pie is baked).
My grandma said this recipe came from her next-door neighbor when her kids were growing up. It's sort of hard for me to imagine my grandma ever needing cooking advice from anyone...she's the best cook I know. She says this pie crust recipe "never fails," and I've only had it fail on me once, when I was a brand new cook and wasn't paying attention to what I was doing.
re: revsharkie
thanks revsharkie! I shall absolutely try it!
re: revsharkie
What temperature should it rest at for 10 minutes? I have been shamed into trying pie crusts again-always happens in the fall- and this is the second recipe from this thread I am trying. Thanks so much.
I can always tell the difference, and I won't use the frozen, premade stuff. I use a real simple recipe. It's just the one from Better Homes and Gardens, using half butter and half shortening. You have to make sure you incorporate the fat and flour correctly. into pea-sized clumps. Then start adding the water, one tablespoon at a time. I use very cold water in a glass with a few ice cubes in it. I also refrigerate the butter and shortening, to make sure they're very cold. When you add each tablespoon of water, make sure you incorporate each fully before you add more. You don't want your dough to be too dry or too wet, and try not to work it too much. You want it to be pliable and smooth, but not to feel like play-doh. It needs to be more delicate than that. And don't forget to brush the whole thing with melted butter before you bake it. That will cover lots of beginner's mistakes.
I definitely think you should follow the advice of someone here, who says that you should buy one and then make your own. If it goes haywire, you'll have a backup. Try to get crust from a local bakery or a Trader Joe's or Whole Foods. That being said, if you need two crusts, make enough dough for three or four. If things fall apart in transit from board to pie plate, you can use the extra to make gentle patch-ups.
Good luck! If it doesn't happen at first, please keep trying. Once you get it, it's SO worth it - easy and delicious.
I make an al butter crust with a bit of baking powder added to it to increase flakiness. If it is a savoury pie then it is a lard crust. I get my lard from a local farmer.No hydorogenation etc. Just pure lard. Even the Pillsbury fold out stuff tastes plasticky to me besides I don't want all of the extras that would never go into my own crust BHA, BHT, etc.
I think it depends on whether the home baker makes a good crust.
But generally, yeah, homemade is better.
re: katydid13
I agree that the rolled crusts are superior to the frozen ones. The frozen ones in disposable tins always seem to be broken, just as a warning to the quality thereof, I suppose.
And I agree that homemade has the potential to be much much better than store-bought. My homemade results have varied, so I save my attempts for special occasions or fillings, at least when I'm not too stressed about the rest of the menu!
I have to admit that there are store-bought doughs where I live in England--in some of the posh specialty shops--that are just as good as homemade. The only thing that keeps me from using them all the time is price!
A great tip that I heard from someone here on this board is to grate frozen butter into the flour (for doughs that call for butter, obviously). Ever since I started doing that, my crusts have much better texture.
Hey - I have no shame. I make my own filling but always buy the crust. I use good old Tenderflake, the double crust deep dish (9"). I just bring to room temperature, fill, flatten the top crust, crimp and bake! Of course my own would be better but if I'm doing a big dinner, I'm not gonna spend hours making dough, and as long as the filling is mine then I'm happy - I haven't had any complaints either!


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Similarly to the hydrosphere, that includes all the planet's water in the liquid state, in any area and in any form that it may be present, or to the biosphere that consists of all the living organisms whatever kingdom they belong to, and whatever area they may live in, the cryosphere includes all the Earth's ice. When we think of ice, the image that comes to our mind is that of the clean twinkling stretches of the glaciers, however the Earth's ice may be found in many other forms, which at times are also well "hidden" and, surprisingly, also in unexpected geographic areas such as the centre of Africa! Almost all the Earth's ice consists of ice from glaciers or sea ice. Large quantities of frozen ice can also be found in the permafrost areas, trapped in the ground and in the rock crevices, but, as they cannot be seen directly, it is very difficult to quantify their volume and extension. Also caves can contain ice deposits, at times with the characteristics of glacier ice, more often with ice that formed by freezing: generally these are rather small quantities, but they represent a very precious data bank of the climate of the past.
Antarctica is a continent with a very particular charm...
How is it possible to live and work in Antarctica...
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The Marmolada glacier in the Dolomites has become famous...
The fascination of the glacial caves inspired an explorer...
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Observing the Earth's surface
Atmosphere and hydrosphere get in contact with rocks and minerals on...
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Factors and shape
The Earth's crust is affected by tectonic movements that hit...
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The magic egg
Homemade iceberg
The cryosphere
A cave in the ice
Exploring the ice
Ice on the Earth
Permafrost temperature


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The Silent Sister
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In The Silent Sister, Riley MacPherson has spent her entire life believing that her older sister Lisa committed suicide as a teenager. Now, over twenty years later, her father has passed away and she's in New Bern, North Carolina cleaning out his house when she finds evidence to the contrary. Lisa is alive. Alive and living under a new identity. But why exactly was she on the run all those years ago, and what secrets are being kept now? As Riley works to uncover the truth, her discoveries will put into question everything she thought she knew about her family. Riley must decide what the past means for her present, and what she will do with her newfound reality, in this engrossing mystery from international bestselling author Diane Chamberlain.
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The Cost of Living in SF, Compared with Our Big-City Brethren
For those of us waiting for that dot-com money barrel to spring a leak and trickle down to the masses, the cost of living in San Francisco can be troubling. But compared to some other well-to-do towns, particularly LA and New York, we're actually doing pretty well.
According to census figures, we spend more on rent than your average New Yorker or Angelino, but we find ways to make up for it. The WhiteFence index says we spend less on utilities than our East Coast and SoCal counterparts, and the Labor Department Statistics' studies suggest that we often take those savings to the liquor store (apparently San Franciscans prefer Hot Toddies to space heaters). Our private schools and parking tickets are cheaper than LA's or NYC's, and you can catch every Giants home game for a little more than half of what it costs to see the Yankees or Dodgers.
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Most people my age know what streaking is. The Hillsboro High School boys' basketball teams of 1998 and 1999 also know what streaking is, but of a different kind. They put together 41 straight victories over those two years to hold one of the longest winning streaks in Kansas high school boys' basketball history. • The point is that those […]Read more ›
Category: Partly Nonsense
Carnival drew a crowd
I think everyone in Hillsboro was at the Back To School Carnival sponsored by the Hillsboro Elementary School Site Council this past Friday night. Food and games were available for everyone. And all for the worthy cause of upgrading the playground and its equipment at the school. The dunk tank was very popular with the kids; dunking Mr. Yoder in […]Read more ›
Grit key for direct marketing
My first experience with direct marketing came in the 1950s or early 1960s when I went door to door with my neighbor Stanley Scharping, who was a Grit newspaper boy. I don't know how many people remember Grit, but it was a national newspaper aimed at the rural lifestyle and those who lived in and appreciated small-town life. Stan had […]Read more ›
Big trip is one for the books
Each year I plan this mega trip to several binderies in the state north of us to pick up yearbooks for delivery to schools in Kansas. And each year I wonder if I have what it takes physically to pull this off. As the business has grown through the years, so has the number of boxes I need to pick […]Read more ›
Don't let opportunity pass you by
Right after it was over I knew I had blown an opportunity big time. While out walking Sunday morning, I happened to be on my downtown route and a young man drove up and rolled down the window to ask directions to Alco. I am pretty sure he was a Tabor College athlete who was new in town and I […]Read more ›
Another year closer to 100
We are on our way to becoming a 100-year-old business. This issue marks the completion of 17 years in the free newspaper business. Only 83 years to go. All businesses that are 100 years old or older started just like us. They had to have the first year, and so on. Joey and Lindsey are about 30 years old, so […]Read more ›
Boys' visit comes to an end
The end of the boys' visit is here and we checked off many things from our list, but still didn't get everything accomplished. This time we ended up with three boys in the house, as a friend, Max, joined us mid-week. He will be a senior at Grady High School; all three will be attending high school together. School starts […]Read more ›
A week of coming and going
I returned Friday from my Midwest Free Community Papers board meetings in Mankato, Minn.—just in time to work all afternoon and then pick up the grandsons in Wichita at the airport Friday night. They just flew in from Zion National Park in Utah, where they had spent a week with family friends and four other boys about the same ages. […]Read more ›
Small city forms at the pool
I hadn't been to a modern day swimming meet until this past Saturday out at the Hillsboro Family Aquatic Center. It was quite a sight to see—it was like another small city made out of colorful tents. It was amazing how many people were gathered at the pool with the swimming heats for all age groups clicking off like clockwork. […]Read more ›
Stung by email hackers
Note to hackers: If I ever get a hold of you, watch out. Here is the spam email many of you may have received from me last week: Good Day Hope you having a good a day ?………….. I have an important Document for you in the attached so click to uploaded for you to check this out View docs […]Read more ›


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Thu, Jun 29, 2006
You may ask yourself if
it's really worth it. But, for a smoker sitting on a long
fight from Germany to Japan, it just might be. The German news
agency DPA says the world's first airline just for smokers plans to
offer its first flight next March.
Of course, the privilege of lighting up onboard will come with a
price. Alexander Schoppmann, the founder of Smoker's International
Airways -- also called Smintair -- says his carrier plans to fly
between Tokyo and Dusseldorf, Germany, where travelers can then
connect to other European destinations.
Schoppmann says currently there are no direct flights out of
Dusseldorf to Tokyo, and there is a large contingent of Japanese
business people who would be willing to pay high seat prices for
the privilege of smoking during a flight.
The airline reportedly plans to lease two Boeing 747s. Each
would offer 138 first-class and business-class seats.
So... how does Schoppmann expect to get the needed capital for
such a venture, and not end of the butt of a joke? He says he
expects to get help from sponsors... such as cigarette
If the idea doesn't go up in smoke, will the TSA have to stop
collecting those bins and bins of cigarette lighters?
Airborne 10.01.14: Sierra Nevada v NASA, A-29 Goes To Work, Be-200 Rebirth?
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tons. and tons of times.
So, I'm taking Driver's Ed, and the class is in the Tech Ed room. The tech Ed tables in there are kind of in bad shape, and there is tape all over them, to keep the table covers on. So, every driver's Ed class, I pick at the packaging tape on my table because it's dirty, grimy, and ugly and I'm a girl so I want my space to be clean. Well, the tape is too thick for my pencil lead, and my lead would break every time I'd try to poke a hole in it (that's what he said). Anyways, so I've spent like the last 3 weeks on the tape. Today. Today I finally broke through the tape. Once it happened I wanted to jump up&yell: "YES!! FUCKING SHIT I BROKE THROUGH THE FUCKING TAPE!!! I FINALLY DID IT! WOOOOO" but, I knew I would get in trouble, so I celebrated on the inside&i probably made a face you see on a child's on Christmas day. Today was a pretty good day.
Little kids waiting in line:
'Mommy I wanna be the first one to go in'
'I've waited 11 god damn years for this, I will be going in first'
I have a Tumblr so I can take my anger out on it. If I posted crazy shit on Facebook, my family would faint at how language-filled I am. If I posted crazy shit on Twitter, my advisor would be ashamed to have me as a student/unfollow me(don't want that!)
But tumblr. Tumblr gives me the chance to go bat shit crazy. I only have 4 followers, and I don't think they give a fuck about what I post. So I don't give a fuck either ;)
Re-arranging my room=a bitch
When your brother decides to tell you about his Omegle experiences (penises, jacking off, etc). But guess what? The mother was in the room. FUCKING SHIT WHAT THE FUCK ARE TOU THINKING?! SON OF A BITCH OUR FUCKING MOM WAS IN THE ROOM ABD YOU DECIDE TO TELL ME ABOUT HOW YOU SAW LIKE 80 PEOPLE JACKING OFF. You dumbass. Fucking shit mother fucker. Now we're never getting a webcam, asshole. Could you be any more fucking stupider?
When your cat uses your leg as a scratching post. FUCK
&he purrs like he didn't do anything wrong
If you wanna fuck up your life, go ahead. I'm done trying to convince you the stuff you're doing is wrong. Just a year ago, if I told you where you'd be now, you'd laugh and say "yeah right." Yeah well look where you are. Messing up your life and being a bitch. Not knowing who your real friends are. I don't even care anymore. See what it's like have total fuck-up (boy)friends. Cause soon, I don't even think I'm gonna be here for you when you realize how big of a dumbass you are.
P.S. Also, hanging out with those assholes, makes you smell like shit
tumblr confuses me.


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Creamy Cauliflower Salad
- 1 head cauliflower
- 4 green onions, sliced
- 2 celery ribs, diced
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1 cup Ranch-style dressing
- 3 tablespoons chopped fresh parsley
- Cooked and crumbled bacon (optional)
- Separate cauliflower into florets, and coarsely chop. Combine cauliflower, green onion, celery, cheese, Ranch-style dressing, and parsley. Toss with bacon, if desired.
- Note: To lighten, use 2% reduced-fat Cheddar cheese and low-fat dressing, and omit bacon.
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Creamy Cauliflower Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Southern Living
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Hi, I'm Bruce
Ex-Navy with soft brown fur. Strong and passionate, looking for love and affection.
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Birney, Betty G.
Children's Fiction BIRNEY
Summary: When summer arrives, Humphrey, the pet hamster of Longfellow School's Room 26, is surprised and pleased to learn that he will be going to Camp Happy Hollow.
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A memorable part of this year's Lexington Group meeting, held in Peoria, Ill., was a panel of former Amtrak officers moderated by Bill Howes, who ran pre-Amtrak passenger services for the Baltimore & Ohio and Chesapeake & Ohio railroads. Bill asked them what they enjoyed about their Amtrak years and what frustrated them. Here is an edited version of their remarks (the event lasted the greater part of two hours), plus my occasional comments.
John Baesch. John was a transportation superintendent in Baltimore, Philadelphia and Boston. He and I have had a few memorable experiences together, one of them being walking through the Baltimore tunnels circa 1983 as trains rumbled by. John's remarks: "The Amtrak I came to in 1976 looked like the land of opportunity. You could do some good and have fun doing it. I was assigned to run its operations center. We believed then we could run the place as a business and if we couldn't make money, at least be looked on by the public as favorably as the Coast Guard. My job was to make sure the trains had at least one locomotive and the appropriate cars.
"We survived. We got through it. When we got to be a railroad in our own right, we could stand tall with anybody. Disappointments? Picking up wrecks was never fun.
"The enthusiasm is still there. The sense of purpose is still there. The struggle goes on."
Cliff Black. Cliff for most of Amtrak's life was its public face, the media spokesman. I want to say that Cliff loved reporters and we loved him. The guy must have sprinkled truth serum in his cereal every morning.
"Rational public policy was badly needed in 1970. The process of enacting the Railroad Passenger Service Act was so convoluted that it was unlikely Amtrak would survive. In fact, a lot of people thought the new company was an acceptable way for the U.S. to lose passenger rail service gracefully.
"An event in 1973 saved Amtrak: OPEC's oil embargo hit, and all of a sudden Amtrak trains were full, standing room only. Amtrak had the opportunity to buy turbotrains from France, too. Some time was bought for us.
"My regret today is that Amtrak is considered a money loser, first and foremost, instead of being seen as a provider of good transportation for millions of people every month."
Paul Reistrup. At about age 80, Paul still retains the wry sense of humor acquired during his Iowa boyhood and ramrod-straight bearing of his West Point training. Paul says he was recruited four times to be Amtrak's second president (1975-1978) and gave in the fifth time. What he forgets is that I recruited him, too. Really! I was Chicago bureau chief for U.S. News & World Report. Bill Harsch of the Chicago Sun-Times and I took Paul to lunch in 1974 and told him it was his patriotic duty to run Amtrak and save it from the idiots then in charge. I don't think we were very effective.
"Amtrak shouldn't have happened but it did and is still improving, gradually. I was involved in acquiring the Northeast Corridor. It was so cheap we should have bought more! The price to Conrail was $85 million, but we had no money. So we made a barter deal with Conrail, giving them credit for that amount in trackage rights fees.
"My biggest disappointment was that we could not complete the electrification north of New Haven. We now have modern electrification on the north end of the corridor. Another plus was getting Mighty Mouse, the AEM7 electric locomotives. They're still running. However, at the time everyone wanted us to reinvent the GG1. My goodness, those things weighed 250 tons and were breaking their frames on the rough track we inherited. We also acquired Beach Grove shops in Indianapolis. We needed a place to repair all that museum equipment we had.
"My wife still takes Amtrak to Atlanta now and then. She says every trip is an adventure."
Ira Silverman. Ira is one of the few people to work for Amtrak, leave for greener pastures, and come back to the company for more punishment, before finally retiring.
"One thing that never changes is the lack of consistency in service. It's always 'I had a terrible trip on the Builder' and then 'I had a wonderful trip on the Capitol.' We never delivered consistent service. It can be done. The Rocky Mountaineer does it. The only Amtrak train I can safely recommend is the Auto Train because it has always been run independently of the rest of Amtrak."
Craig Willett. Craig had two careers at Amtrak without ever leaving the company. First, he was a manager in the Midwest, working on scheduling and state-supported services. He finished his Amtrak years as an engineer on the Empire Builder.
"It was hard to explain to politicians how much capital was needed to launch a quality service. Railroads are expensive toys. My biggest disappointment was lack of consistency. We don't have managers out riding the trains, as Mr. Reistrup used to do. Because of that, consistency of service is tough to achieve."
One person I wish were present on the panel was Alan Boyd, who followed Reistrup as president. So I'll tell a story Alan tells on himself, and I apologize that it has no Amtrak content. While he was president of Illinois Central, Boyd learned that he was being paid somewhat less than Santa Fe president John Reed. This bothered Boyd greatly. He stewed over it all day, and when he got home his frustration overflowed in complaint at the dinner table. His wife listened briefly and then smiled sweetly. "Oh Alan, cut it out. You know you'd do this for free!" Yes, the best railroaders, like the five panelists in Peoria, love their jobs. — Fred W. Frailey
Fred, Thanks for posting this.
So do you ----- love your job(s) And hats off to you, And thanks also/
For these gentlemen and for all of the rest of the pioneers I would like to add one comment. Once Amtrak began I could get on the train at Providence, R.I. and not have to worry about having to stand until New Haven. That made a big difference to me.
Amtrak is very vulnerable to poor service, rendered by employees that are too often in "dead end" jobs. That was a problem 40 years ago and is still a problem. The solution, namely accountability, is only a dream. When some level of accountability is achieved, consistency of service might emerge in time.
On the corrridor and commuter only versus retaining long distance, I would like to comment:
Long distance trains are generally used by people for trips between once and five times a year, for visits to family, business, and vacations. So passenger counts do not reflect the percent citizen usage of the corridor and commuter trains versus the long distance trains!! So the subsidy per citizen is probably actually far less on a yearly basis for the riders of long distance trains than it is for corridor trains. This is a per citizen basis, not a per journey or journey-times-miles basis.
So the politicians of the less populated areas that insist that their long distance trains stay in service if they are to support the corridor subsidies have a point. It is not just politics but also fairness.
In my view the college student getting a graduation present of a once-in-a-lifetime transcontinental train trip is just as worthy of s subsidy as the Philadelhpia-New York daily commuter. Subsidizing the second is essential for the cities to function, and subsidizing the first is a matter of fairness, in my opinion.
My dream is to take another trip from Washington State to Chicago on the Empire Builder. My wife and I took this trip in 1972 soon after our marriage so she could meet my family in Chicago. The trip was great! Two years ago we took the EB from Seattle to Leavenworth, WA on an excursion trip. The ride was wonderful but the food and service was not very good. With the airlines increasing fares and their poor service, I hope more people try rail travel again. It is more relaxing.
"His wife listened briefly and then smiled sweetly. "Oh Alan, cut it out. You know you'd do this for free!" Yes, the best railroaders, like the five panelists in Peoria, love their jobs"
Thanks for letting the cat out of the bag, Fred! Even some of us who are "not the best" would work for the fun of it. We preferred it remained a secret!
Railroaders, professors and writers who love railroading attend meetings like the Lexington Group after retiring from the day to day. You never hear from those again who were in it just for the money.. And not surprisingly, most of those who love railroading were the greatest contributors
I couldn't agree more with Cliff Black. Unless we're careful, the present candidates will put Amtrak on the block again along with Sesame Street.
GW Herkner Jr
I live less than ten miles from downtown Peoria and did not know that this meeting was taking place. Was it open to anyone? Was it publicized?
You must be a member of the Lexington Group to attend, altho truth be told, it's easy to just walk into the room and sit down. No, it was not publicized because of what I just said.
Fred F
The Amtrak pioneers' session would have been worth the trip to Peoria. Notice, though, how little things have changed over the past 42 years. The voices of those who hate subsidies - or at least subsidies for choo-choo trains but who think nothing of subsidizing trucking and aviation - are louder than usual this year. Louder, but just as mindless as in 1970.
I'll bet you that they couldn't give blood. They probably have diesel fuel in their veins. They controlled a verrrry big train layout!!
for whatever it is worth, i just traveled from new york penn to san diego and back on 49/3 and 4/48.
the service was consistent and good all the way. we were :15 late into chicago westbound,
:15 late in fullerton westbound, :25 early into chicago eastbound. :20 early into new york penn eastbound.
i had crab cakes, french toast, talapia, steak and a wine and cheese platter (eastbound out of chi
on 48) - among several other meals - and everything i ate was prepared well and served courteously.
even the attendants in business class on the pacific surfliner went out of their way to insure a pleasant
journey with breakfast goodies in the morning and wine and snacks at night. every train (six in all)
was clean when i got on, and was cleaned by the staff en route. 3 and 4 had their windows washed
in albequerque by hand. announcements varied in style but not in essential content -- we knew when
jane was closing the cafe for her lunch break -- with time to purchase things b4 she went -- and we knew
how long it was to the next station stop, and if it was a smoke stop. air conditioning and heat functioned
appropriately, as needed. the scenery - from gary to gallup - was, of course, wonderful. i'm not sure
how much better a modern american train trip could be........


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"This semester I completed my internship in the PR and marketing department at Peninsula Health, an organisation that runs hospitals and medical facilities on the Mornington Peninsula. During my time there I got to use the skills I've been learning in class. I wrote media releases- some of which were published in newspapers, I helped plan events, corresponded with the media, set up news conferences and much more.
I now have some great pieces of work for my professional portfolio, a great reference from my boss, and a greater chance of getting a job once I graduate. It was a lot of work to fit in with uni and my part time work, but I would definitely recommend it."
Tess Bancroft
Monash PR Intern
'Completing my internship at the Cancer Council Victoria was not only part of the compulsory unit outline, it was an experience that embedded my love for Public Relations and removed all doubt from my mind as a chosen career path. I would recommend the experience to anyone as I truly felt it was the perfect device in preparing you for what lies ahead once university is completed.'
Rania Aboujaber
Monash PR Intern


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Corn and Basil Tart
Photo: ConniePeters
Community Recipe from
- 1/3 cup(s) butter softened
- 2 tablespoon(s) sugar
- 1/4 teaspoon(s) salt
- 3 eggs
- 2/3 cup(s) yellow cornmeal
- 2/3 cup(s) flour
- 1 cup(s) half and half
- 1 1/2 cup(s) fresh corn kernels, about 3 ears
- 1/2 cup(s) coarsely chopped basil
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1. For cornmeal crust, in medium bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and 1/2 teaspoon salt. Beat until combined. Beat in 1 egg until combined. Add in cornmeal and as much of the flour as you can with the mixer; stir in any remaining flour. Form dough into a disc and wrap in plastic. Chill 30 to 60 minutes or until easy to handle.
- 2. Preheat oven to 350 degrees F. Pat dough onto bottom and sides of 9-inch tart pan with removable bottom. Press evenly onto bottom and sides with a small glass (see note). Line pastry with double thickness of foil and bake 10 minutes; remove foil. Bake 4 to 6 minutes more.
- 3. Meanwhile, in medium bowl whisk together 2 eggs and half-and-half. Stir in corn, basil, 1/2 teaspoon salt and the pepper. Pour into pastry shell. Bake 35 to 40 minutes or until set. Let stand 10 minutes. Remove sides of pan to serve. Sprinkle with tomato and additional basil. Makes 8 servings.
- from the test kitchen
- Note Note: To assure even baking, lightly press dough on bottom and up sides of the tart pan. Using the side of a small glass, roll the crust smooth on the bottom. Holding the glass upright gently press dough to the sides of the pan for a uniform edge.
February 2012
This recipe is a personal recipe added by ConniePeters and has not been tested or endorsed by MyRecipes.
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January 25, 2011
Seattle Children's official statement
We strongly disagree with the Washington State Department of Health's (DOH) characterization of this patient's cause of death. Their review involved a critically ill newborn infant who died of natural causes, as determined by the King County Medical Examiner's office, prior to transport. Our heart goes out to the family of the infant. We discussed this case openly and fully with the DOH and cooperated fully with this investigation.
Children's takes this matter very seriously. However, we disagree with the DOH's statement that the lack of clear written guidelines describing our transport team's processes and responsibilities may have contributed to the patient's death. The King County Medical Examiner has determined that this patient died of natural causes. We are confident that our transport guidelines, procedures, and supervisory structure did not contribute to the death of this patient.
The DOH report identified areas to address in our transport program, and we responded to the DOH with a thorough action plan and timeline to address these findings. We will fully comply with all the department's requirements to ensure that our transport program meets the highest standards of quality, safety and service.
Children's has safely transported over 3,000 infants over the last 10 years. We are committed to continuous improvement and will continue to dedicate the necessary resources to provide the highest quality, safest care to the patients and families who place their trust in us.
For more information on patient safety efforts at Seattle Children's please visit:
Consistently ranked as one of the best children's hospitals in the country by U.S. News & World Report, Seattle Children's serves as the pediatric and adolescent academic medical referral center for the largest landmass of any children's hospital in the country (Washington, Alaska, Montana and Idaho). For more than 100 years, Seattle Children's has been delivering superior patient care while advancing new treatments through pediatric research. Seattle Children's serves as the primary teaching, clinical and research site for the Department of Pediatrics at the University of Washington School of Medicine. The hospital works in partnership with Seattle Children's Research Institute and Seattle Children's Hospital Foundation. For more information, visit www.seattlechildrens.org or follow us on Twitter or Facebook.
Measles, mumps and whooping cough have been around a long time – along with the vaccines to prevent them. But instead of being ... cont.
A new study from Seattle Children's Research Institute suggests integrating mental health treatment into primary care may ... cont.
Researchers at Seattle Children's Research Institute have pinpointed a tiny area of the brain that controls our motivation to ... cont.
Seattle Children's provides healthcare without regard to race, color, religion (creed), sex, gender identity or expression, sexual orientation, national origin (ancestry) or disability. Financial assistance for medically necessary services is based on family income and hospital resources and is provided to children under age 21 whose primary residence is in Washington, Alaska, Montana or Idaho.
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text: With the holidays coming up you have 3 major things to be excited about: holiday parties, gift giving, and of course, making your wishlist. One thing these all have in common for most ladies: makeup! And more importantly, makeup that is vibrant and stays put. Between trying out fun festive looks at events and all the gift collections and limited edition sets put out by Sephora and department stores, there are a TON of goodies to sort through. We all have our beauty standbys, but we are well acquainted with the sensation of opening and playing with new products. Lucky Mag has compiled their "life-changing" list of the decade's top 10 beauty products — some of which I'm tempted to find a place for in my makeup collection! Are you gals fan of their picks? Is there any product you absolutely believe needs to be on the list? I know my top 3 are hands down 1. NARS "Orgasm" blush, 2. Tarte Lip Stain (Lucky recommends their cheek stain, which I have yet to try but I'm sure is great considering the all-natural brand's reputation), and finally 3. Diorshow mascara.


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Bande à Part - Dance Scene from Maria Tavares on Vimeo.
Monday Morning Medicine: Jean-Luc Godard
Bandé a Part - The Dance Scene
Happy Monday! Enjoy some French New Wave by Jean-Luc Godard and his trio of thieves in Bande a Part or as it was released in the United States as, Band of Outsiders.
Via the Wiki:
The Madison scene: Shortly after, Odile and Arthur decide to dance. Franz joins them as they perform a dance routine. The music is R&B or soul music composed for the film by Michel Legrand, but Anna Karina said the actors called it "the Madisondance."[2] This scene influenced the dance scene with Uma Thurman and John Travolta in Quentin Tarantino's Pulp Fiction.[3](A further Tarantino connection is in the name of his film production company, A Band Apart.)[4] It also influenced scenes inHal Hartley's Simple Men[5] and Martin Hynes' The Go-Getter[6] The entire dance scene was also used as the music video for the song "Dance with Me", by the music group Nouvelle Vague from their 2006 album Bande à Part. The group took their name from a scene in the movie, where Odile and Arthur are walking on a street and pass a business with Nouvelle Vague (New Wave or New Trend) in large letters over the door.


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Welcome, you are at
The East Coast post-grunge/pop-punk outfit Good Charlotte was founded in 1996 by identical brothers Joel and Benji Madden. Inspired by a Beastie Boys performance on their 1995 Ill Communication tour, the Maddens enlisted the help of several high school classmates in assembling a band that combined the energetic elements spawned from '70s punk with the sentimental ballads of mainstream corporate rock.
Good Charlotte was soon formed, with Joel Madden handling lead vocals and Benji Madden playing lead guitar. Paul Thomas (bass) and Aaron Escolopio (drums) completed the early lineup, while Billy Martin later joined as a second guitarist.Although the band hailed from the suburban town of Waldorf, MD, Good Charlotte quickly made a name for itself in nearby Washington, D.C., playing the WHFS annual rock show HFSFestival in 1998 and 1999. A year later, the band issued its spunky self-titled debut on Epic, and the single "Little Things" made minor waves. The Madden brothers scored a gig as MTV VJs and soon were all over the network's late-night rock show All Things Rock, which gave their band's profile a boost. The two spent time behind the scenes writing songs for their sophomore album, but Escolopio left the group to join his brother in Wakefield before recording could commence. Josh Freese was quickly enlisted as the band's temporary drummer (Chris Wilson would later replace him permanently). By the fall of 2002, Good Charlotte was ready to release The Young and the Hopeless, and their expanded audience was ready. Singles "Lifestyles of the Rich and Famous" and "Anthem" catapulted the band into the mainstream in 2003 and eventually drove the album into triple-platinum sales; shared dates with New Found Glory for the third annual Honda Civic Tour were equally successful.In 2004, Good Charlotte returned with The Chronicles of Life and Death, which hit number three on the Billboard charts but failed to sell as well as the band's previous album. Wilson exited the band in mid-2005, citing health reasons, and later went on to join the Summer Obsession. Dean Butterworth (who had previously drummed for Morrissey, among others) joined up in time for sessions for the crew's fourth album, which were held in Vancouver and away from the Madden-loving paparazzi (especially Joel and his then-girlfriend Hilary Duff). The much more varied Good Morning Revival appeared in late March 2007, spearheaded by the single "The River," which featured M. Shadows and Synyster Gates of Avenged Sevenfold. Source: www.allmusic.com
Pic: Brendon Thorne/Getty Images Entertainment/Getty Images
Love these guys! I have all their albums and really wanna see them when they come to Perth this year :/
These guys are amazing. Truly. Keep it up.
Loving it keep up the awesome work
love good charlotte
These guys are great,another one of those bands that perform awesome live
I love this song, it's so catchy
Don't know where I'd be without this band! Love them to bits
Good Charlotte is here in Adelaide on tues WOOP WOOP!!
there alright but there is much better bands. sorry guys!!!
They used to be good but they sold out :|
best songs evr
these guys were my childhood
i've seen these guys twice.. 2007 and 2011, and they were actually better the second time.
better set list and just as much energy. it's rare that happens. kudos
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- Asia
- Myanmar
- Shan State
- Wān-loi Namlang
- Search
Traveling Luck for Wān-loi Namlang Shan State, Myanmar
Alternatively known as Wan-loi Namtang
The timezone in Wan-loi Namlang is Asia/Rangoon
Morning Sunrise at 05:51 and Evening Sunset at 17:50. It's light
Rough GPS position Latitude. 20.7000°, Longitude. 97.1833°
Morning Sunrise at 05:51 and Evening Sunset at 17:50. It's light
Rough GPS position Latitude. 20.7000°, Longitude. 97.1833°
Loading map of Wān-loi Namlang and it's surroudings
Geographic features & Photographs around Wān-loi Namlang in Shan State, Myanmar
populated place a city, town, village, or other agglomeration of buildings where people live and work.
- Pengsa (0km)
- Wān-loi Namlang (0km)
- Namse (2.5km)
- Nawngmatpwin (2.7km)
- Makmon (2.7km)
- Pat-dat (3.7km)
- Sāng Hkam (3.7km)
- Paung Daw Seik (5.1km)
- Kunkyaung (6km)
- Nam Hu-law (6km)
- Wān Un (6km)
- Mak Ling Hkawng (6km)
- Kangkaw (7.4km)
- Mong Hko (7.4km)
- Wān Htam (7.4km)
- Hwe-tak (7.6km)
- Long Sam (8.1km)
- Pawngleng (8.1km)
- Tadagyi (8.1km)
- Me Hkai (8.1km)
- Tunti (8.5km)
- Nawng Mok (8.5km)
- Pak Lit (8.5km)
- Pu Wut (9.4km)
- Kung-leng (9.6km)
- Hti-hangshwi (10.2km)
- Mongnoi (10.5km)
- Loi-lun (10.8km)
- Kon Sati (10.8km)
- Mān Mè-le (11.1km)
- Mān Hitmawng (11.1km)
- Kon Kawk (11.1km)
- Payagasu (11.1km)
- Linhka (11.1km)
- Mote-ein (11.2km)
- Nā-pot (11.2km)
- Namsi (11.5km)
- Pāngpeng (11.5km)
- Mān Mai (12km)
- Hwe Howe (12.7km)
- Nawngko (13km)
- Mong Noi (13km)
- Pāng Pet (13km)
- Mān Hsanglek (13km)
- Sawk Sai (13km)
- Pang Ma (13km)
- Nampa-chi (13.2km)
- Un Yom (13.3km)
- Hopong (13.5km)
- Mān Kong (13.8km)
- Hsamsang (13.8km)
- Hi Li (13.8km)
- Pa Pe Loi (13.8km)
- Pa-leng (14.5km)
- Namhkok (14.5km)
- Hsai-hkai (14.9km)
- Chaukmaing (14.9km)
- Ho-na (15.1km)
- Kon-kawng (15.1km)
stream a body of running water moving to a lower level in a channel on land.
- Hawnglon Chaung (0km)
- Nam Hsamseng (13.8km)
Wikipedia entries close to Wān-loi Namlang
- Inle-See lake waterbody
- Loi-kaw city i city
- Pyinmana city g city
- Naypyidaw city o
- Flughafen Mandalay airport airport
- Mandalay Chanmyathazi Airport airport airport
- Mandalay city a city
Airports close to Wān-loi NamlangHeho(HEH), Heho, Myanmar (60.2km)
Mandalay international(MDL), Mandalay, Myanmar (243.9km)
Airfields or small strips close to Wān-loi NamlangNamsang, Namsang, Myanmar (89.8km)
Loikaw, Loikaw, Myanmar (164.7km)
Shante, Shante, Myanmar (197.4km)
Photos provided by Panoramio are under the copyright of their owners.


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"It is by riding a bicycle that you learn the contours of a country best, since you have to sweat up the hills and coast down them. Thus you remember them as they actually are, while in a motor car only a high hill impresses you, and you have no such accurate remembrance of country you have driven through as you gain by riding a bicycle."
Ernest Hemingwayemail me if google hasn't got the answer..
Landed & most definitely not stranded.. Have #Goruck (Civvy & Echo) will travel under the radar..
#iphone5 #firstworldtravelproblems #latergram
Another blast from Hong Kong 2010 - good morning to some & good night to the others.
Giro d' Italia in 10min!
* All the above is bespoke from another chapter in my past
There is something contagious about being in a work room where sartorial dreams are being made..
& no I am not in the "industry" - just fortunate to live in a city where access to such trades is still available to get well fitting clothing..
Blast from the past - 2009: Red is very HKG. (my old hood)..
*is that Kim Jong?
(Taken with instagram)
Blast from the past - 2009: I wore a lot of hats back when I lived in HKG. Something about the colonialism..
(Sheung Wan)
(Taken with instagram)
Blast from the past - 2009: I had less than 5 secs to set & focus my Leica M8. & what a capture.
(Macau ferry terminal in HKG)
(Taken with instagram)
Blast from the past - 2011: My good friend RED's first day in HKG (TST HKG).
* Another lucky shot
(Taken with instagram)
Mang! I'm loving how people are digging up my stuff from years ago!
IIRC this was me in Causeway Bay (Hong Kong) about 3 years ago & shot with a Leica M8 (can't remember which lens though) perched on a trash bin.
Details | Shirt - bespoke | Jeans - APC New Standards | Bag - Porter | Hoofs - Alden unlined chukkas
Thank you to who ever as even I get lost in my archives looking for stuff to help answer emails & messages.
I can't believe that someone went through my archives & resurrected this!
* IIRC - about 2 years ago in HK.
Qantas did not disappoint me..
I got an upgrade!
* See you all at the other end - approx. 12 hours..
Dang! I'm heading down under for our summer!
Final check in at The Armoury & in time to see some FRESH CRISPY Saint Crispins!
Check out how the DubMunk straps have no holes until they are yours..
* the navy jodhpur boots are Carmina MTO specials..
"Let's GAP together" new campaign
I like.. Reminds me of the 90s GAP Khaki campaign.
(Taken with Instagram at Central)
4 hours to kill. Left or ?
(Taken with Instagram at MTR Kowloon Station 九龍站)


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This hotel is conveniently located to the CBD of Lismore. I have stayed here twice now and both times the rooms have been very clean and comfortable. Staff are helpful, friendly and efficient. There is lots of offstreet parking available and the motel has a restaurant.
- Reservation Options:
- TripAdvisor is proud to partner with Orbitz, Travelocity and Agoda so you can book your Comfort Inn Centrepoint reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
- Comfort Inn Lismore
- Lismore Comfort Inn


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RWA: Regulators with attitude?
No! RWA actually stands for Radioactive Waste Adviser! The environment agencies (NIEA, SEPA and EA) launched their statement on RWAs at the Society for Radiological Protection (SRP) Annual Meeting in Poole in May.
Following extensive engagement with the UK Radiation Protection profession, the regulators have also developed a syllabus explaining the scope and level of knowledge expected of someone performing the RWA role for their employer. The syllabus also explains that experience is required for key areas of expertise to ensure competent environmental radiation protection advice is a part of radioactive waste management.
The RWA arrangements do not change the regulators expectations of persons who accumulate and dispose of radioactive wastes under the provisions of radioactive waste legislation. What they do is to clarify those expectations and provide for a recognised professional standard and a consistent set of implementation procedures used by all three UK environment agencies.
A number of guidance documents have also been produced to support the position statement. These include guidance on
· the roles and responsibilities of permit holders and of the RWA
· suitability
· Corporate RWAs
Further guidance is being developed. In addition, an "RWA update" will soon be available (and then periodically) from the RWA webpages given below.
An RWA Approval Board is being appointed and this will have oversight of the arrangements as well the responsibility for recognising candidate assessing bodies. Representatives from the nuclear industry and from the non-nuclear sectors will be invited to sit on the board as advisers.
Efforts have been made to ensure that there will be a smooth introduction of these arrangements by the design of generous "grandfather rights".
Relevant personnel from nuclear sites, hospitals, consultants will all be able to gain RWA status. Applications will be accepted electronically from 01 July via a dedicated email address to be provided at the web site described by the link below. The Approval Board is expecting to issue Certificates of Recognition of an individual to act as an RWA within 4 months of the receipt of applications. These will eventually be replaced by Certificates issued by an appointed Assessment Body.
All of these documents can be found at:


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Reader Comments (Page 1 of 1)
The PVP realms had ceased to function as they were originally designed -- they used to be the only way to PVP and now people can bg or arena anywhere. I'm not surprised this has happened and I'm glad for it.
I doubt they'll ever have horde and alliance working together (alas, my poor dusty alliance alts). Such things mess with the game itself rather than a feature that has become outdated. (Yes, I think PVP realms are outdated. They only serve high-levels who want to be jerks. People who want a fair fight go to battlegrounds and arenas.)
I agree with most of what you bring up.
The game is not the same as it was even a year ago. The content is more advanced at the upper end, and the leveling process sped up across all servers. The difference in the realms was slight to begin with... now it's just a moot point. You can level as fast and easy on one server as another.
Now, as to PvP realms only being for high-level jerks... I disagree. I've been a jerk since level one on every character I've made... which is why they are all flagged at level one. Yes, should you venture into the Undercity, you could even gank my banker. That's just how I roll.
Saying all PvP players are jerks is akin to me saying all PvE players are carebears. It's a very gross generalization. Some of us just like the World of Warcraft to be just that... an entire world where the craft of war is paramount.
All is fair in Love and Warcraft.


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Massachusetts Secretary of State William Galvin predicts that between 350,000 and 400,000 voters will cast ballots in Tuesday's Republican presidential primary.
Galvin said turnout is likely to be higher than in 1996, the last time there was an uncontested Democratic primary. That year, Republican Bob Dole had only weak competition from Pat Buchanan and just 290,000 ballots were cast in the Republican primary.


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jenin jenin 5/5
- Ballance
- uploaded: Aug 26, 2011
- Hits: 65
documentary by mohammad bakri
4 comments
Ballance November 20, 2011 8:52:33 AM CET
is thats all you can do zionist shill? to rate all my vid 1* ??? ha ha you make me happy! you think im here for the fucking "popularity contest"??? is this is what disclose for you??? ha ha you cant hide the truth behind ONE STAR!!!
Bleys August 30, 2011 11:15:21 PM CEST
mmm how about killing Jesus for starters?:)
Sivad2k August 27, 2011 5:56:00 AM CEST
I'd like to know what atrocities the Jews are responsible for? Educate us.
Kuergun August 26, 2011 5:44:16 PM CEST
Hitler killed six million Jews But the Jews are responsible for far more atrocities that out numbers Hitler !! Maybe he knew some thing then that we are just discovering !!!