text:
Ribelle is open in Brookline
- b
- brooklinehound Aug 12, 2013 08:38 PM
Had dinner tonight at Ribelle, the first night they are officially open. Everything was delicious, service was good, especially for the first night.
Atmosphere and menu are quite different from Strip-T's, but a worthy alternative. The men has a more Mediterranean bent, with several pastas.
There is a full and lively bar, a fairly extensive list of wines by the bottle, Wines by the glass are listed without names, such as "white #1, white #2." I found this a little precious and annoying. I ordered a white described as "dry as f**k". It turned out to be a dry Riesling.
DC and I split an appetizer of cherry tomatoes with stracciatelle cheese and figs, served with a vinaigrette. Very tasty, light, and summery. I could definitely see this at Strip T's.
DC had pappardelle with Bolognese, kale, and pork skin. I only tasted the pork skin and kale. Both were tasty. Pasta is made in-house.
For my main, I had swordfish with chanterelles, lard, and leeks. Very well done. All ingredients were fresh and worked well together. Fish tasted very fresh and was perfectly cooked.
Drip coffee and cappuccino to finish, no dessert. Both were fine.
So I realize that this sounds like less than a rave review. I would definitely go back, but I was somewhat disappointed by the limited range of the menu and the loudness of the room. This is an alternative to Strip T's, but not a substitute. Looking forward to hearing what others think.
The room is much bigger and the bathrooms is comfortable. The room is also quite loud. Set up is a little like Momofoku Ssam: a long bar/counter. Long table with multiple parties, a few deuces and fourtops.
But is using the rest room an adventure, an Iron Throne-like experience? Can you scan the prep kitchen on the way to answering the call of nature to see what kind of exotic spices, sauces, and assorted fermented umami-bombs go into their cooking? Inquiring minds, etc.
I have heard that the opening week menu is limited on purpose and that it will expand as they get their feet under them.
This is what I need to know: can you see this kind of thing at Ribelle? I hope this kind of transparency doesn't get lost in translation from Strip-T's to here.
re: MC Slim JB
If you sit at the first few seats on the bar, you're right next to the kitchen and can see everything happening at once, an opportunity one doesn't have at Strip T's. A similar experience to watching the Craigie on Main or Asta kitchens from their dining bars, with the difference of having a bartender, not a cook, bringing you your plates.
re: brooklinehound
That's disappointing. How hard would it have been for them to put a single bathroom in the basement that diners have to navigate a maze to get to, then use a toilet perched atop a precarious little flight of stairs? Sounds like they cheaped out on the buildout.
re: MC Slim JB
mc, when you have a yen and you're in the Malden environs, be sure to check out the Biryani Park facilities.
Thanks for the write up. We live around the corner and were planning on waiting a few weeks before trying, but it's great to read early reviews.
What's the pricing of the pastas/entrees? Also, what's the pricing of the btg wines? Also, in terms of the wines, do they really not tell you which wine you are drinking unless you ask? That would just annoy the hell out of me.
The first thing that struck me on the buildout, was how much the sign looks like Momofuku milk bar's sign. But then again, when we went to Food by North in Providence, I think I remember them having a similar scripted red lit sign. Not sure if this is the David Chang sign of allegiance or just influence, but it is interesting.
What I'm most curious about with Ribelle is if the restaurant will show Chef Maslow's maturity or immaturity. We've enjoyed Strip-T's evolution over the past two years and I like the food, but one of my biggest criticisms is that the restaurant favors creativity over editing/execution. I love creativity and have had some very exciting food at Strip-T's, but at the same time, we've also had our share of bad flavors, dishes that weren't that well thought out, or executed less than perfectly. It's not the bizarre flavor combinations of Pierre Gagnaire, where love it or hate it you can tell the combination is extremely thought out as are the elements supporting it, it's more a little sloppy. All that is to say, I'm curious if Ribelle's food will be slightly more polished than Strip-T's or if they will try be even more experimental now that Chef Maslow has a place that is 100% his from the ground up.
re: Klunco
In the early going, apps are $9-17, pastas $16-22, mains $27-28, desserts $7-10, BTG wines $9-18.
I think the idea of going with descriptions only for BTG wines is a genius idea, one I would like to see widely copied, though it probably only works for very short BTG lists like Ribelle's. They have a great sommelier, and I'll guess she has put together some atypical wines that people wouldn't otherwise try because they tend to fall back on familiar varietals and regions.
Do you really need to know where it's from if the list gives you a few vivid descriptors of it? There's only one sparkler, one rosé, three whites and three reds, each in a distinctive style. I expect a lot of people will actually find this approach more helpful, especially given the relative unfamiliarity of the wines offered BTG, once they get past the novelty of the idea.
re: MC Slim JB
As a wine-lover and someone who also loves trying off the wall wines, yes, I would always like to know the producer, the region, the year, and the varietal of any wine I am going to pay money for at a restaurant unless it's a carafe jug wine, which would be priced accordingly. In this "black-box" of wine menus, what determines price? How do we know what the wine mark-up is if we don't know what wine we're drinking? How do we even know what to expect?
My problem with only having descriptors is that different palates interpret different wine flavors differently. This is why wine scores are useless; I can respect Robert Parker or Doug Frost for their knowledge of wine, but when it comes to the flavors that one experiences when drinking, we could all experience different things. Probably the easiest example is a simple German dry Riesling from the Mosel. A sommelier would probably describe it as dry with great acidity (ie. the acidity balances out the natural sweetness), but some customers would taste a perceived sweetness and find the wine sweet, regardless of if there was plenty of acidity to balance that sweetness out. A dry Riesling is different than a the dryness of a Chablis. Dryness means different things to different people. Tannins, acidity, fruit, levels of brett, etc. are all perceived differently by different people.
Further imo, it does a disservice to those customers who don't know a lot about wine; sure they may try something new and like it, but unless they go out of their way to ask what they drank what will they have learned about wine? How will they be able to find wine like that again? A single sommelier cannot be at every table all the time and people may not want to flag them down just to ask what they drank.
While I can sort of see the idea that people might be tricked into trying a varietal they wouldn't have ordered otherwise because they are too afraid of the unknown, this rubs me the wrong way. It treats customers as afraid idiots who need to be tricked into having "taste", when perhaps a customer just wants something familiar or comforting. My issue is if you have a talented sommelier and someone wants to put themselves in their hands to select a glass or bottle for them, they can, even if the specific wines are listed on the menu, but if someone just wants to select a wine they are familiar with and/or don't want to talk with the sommelier, they are now forced to wait for that opportunity or spend $9-$18 throwing darts at the wines offered.
It's the same reason we have menus: so people can order what they want and know what they are getting. If someone wants to be surprised or introduced to something new they can choose do a tasting menu or to go to a restaurant with no-choices. I remember going to Eleven Madison when they had the grid-menu; it worked effectively as a middle ground between these two extremes. That said, if you picked beef you knew you were getting beef, if a patron picks "dry-Riesling" who's to say whose dry we are talking about.
re: Klunco
At the bar at least, the bartender brought over the bottle and offered a taste to make sure we enjoyed what we ordered. I liked the wine desciprtions on the menu.
re: Klunco
klunco, i'm def on your bus. i'm guessing that this is an 'opening experiment' that will be tweaked as customers respond to it. Prob. the passionate energetic sommelier said "i've always wanted to do a menu where......" Maybe they'll get printed up a few regular wine menus- as a solution for those requesting the regular info. As for us ( we usually only get reds BTG) we always ask for a tiny taste of those that appeal ,so we can choose from those. IME, it's just too hard to find 2 wine drinkers who speak the same language.(Control? did i hear somebody say something about Control? :)
re: opinionatedchef
I guess I just don't get why one would be so against an innovative/creative food/dining experience before trying it... Isn't that why we're all here. To try new things and challenge our own comforts? And how can we hate on it until we try it, I'm intrigued.
re: freshsqueezedju
But how can I challenge myself and try a "new" wine if I'm not allowed to see what I know I've had before and what I haven't?
I love the idea of having unique varietals offered, I just don't get the shame of showing their names.
I just think Terroir challenged people in a better way by offering a boatload of Rieslings by the glass. Closer to home, Belly wine bar kicked off their list with ten different Beaujolais. Both were a great way to introduce people to new varietals without hiding them.
re: freshsqueezedju
I'm game to let loose, especially on wine, but not at $18 a glass. If I'm paying in the teens for a glass of wine, I want to know what I'm drinking.
As I mentioned above, this isn't jug wine. I have long lamented the non-existence of a cheap glass of "wine" at restaurants like in Europe. How about offering a $3 glass of Carlo Rossi, two buck chuck, or boxed wine labeled "red wine" or "white wine." Now that would be innovative and ballsy.
Innovative would also be writing the food menu as this wine menu. Why tell people what they're eating?
Have the menu offer:
Pasta #1: Flavors of a summer meadow.
Pasta #2: Think of the sky.
Now that would be innovative! I don't see them doing that though. The thing is, after a certain price point be it for wine or food, I want to know I'm going to like what I'm paying for, either because I've chosen it, or because a chef is so talented, thoughtful, and confident that I am willing to put myself in their hands knowing that whatever they put in front of me I will like.
re: Klunco
<Pasta #2: Think of the sky.>
thank you for my first giggle of the day
re: opinionatedchef
I've had this same debate with Jackson Cannon of Eastern Standard as well. I mean "Put on your boat shoes" is a fun description for a cocktail, but when you're with a group of six people and each person has to ask what ingredients are in multiple cocktails, it gets tedious.
re: Klunco
Except that most of the BTG wine descriptions aren't quite so impressionistic. It's pretty easy even for a novice wine drinker to get a good idea, if they want a glass of red, of why they might choose Red #1 vs. #2 or #3, for instance. I don't think the gap you're suggesting between individual sensibilities is so wide as to steer someone wildly off course.
And as I said, I think some crisp descriptions are actually going to be more helpful to most drinkers than vintage, region, winery and/or varietals, particularly with a sommelier who is deliberately looking for obscure wines and wines that flout expectations, e.g., who would expect an Australian Riesling to be any good, or far drier than the American stereotype of the grape?
If you're a really advanced wine drinker, maybe your knowledge is encyclopedic enough that this approach is a big subtraction from your ordering capabilities. I expect the opposite will be true for most Ribelle patrons.
re: MC Slim JB
Maybe this is what I'm missing though: why does it have to be either/or?
I'm not against the descriptions as long as the wine is named underneath, that way everyone can select based on which method appeals to them. Having both is helpful so I can select a wine I've never had and then be able to look at the menu and know what it is so I can find it in the future or investigate the region or winery.
I'm not convinced that the typical patron at a restaurant like Ribelle is going to be so overwhelmed with the concept of multiple types of red or white wine, that they shouldn't be allowed to see the varietal info. It just strikes me personally as less innovative than gimmicky.
Like him or hate him, Gary Vaynerchuck did a lot to innovate in the world of wine tasting notes. Cute-sey descriptions are more engaging for a portion of the market, no doubt, but why cut out another group (those of us who like to select based on region/winery/year/varietal) who wants to select based facts rather than opinion?
And again, a lot of this comes down to price. For under $10 I could play along, but above that for me and the game is just too rich for my blood.
re: Klunco
As I stated above when we sat at the bar they brought the bottle over to us. I'm assuming that the servers would also know the names of the winery, vintage, etc of the wines that they are pouring. So what's the problem? If there is an ingredient/word on a menu that I'm unfamiliar with I ask my server.
re: mats77
Sorry, meant to have this reply to you:
"I've had this same debate with Jackson Cannon of Eastern Standard as well. I mean "Put on your boat shoes" is a fun description for a cocktail, but when you're with a group of six people and each person has to ask what ingredients are in multiple cocktails, it gets tedious."
re: Klunco
I did spit-take of my coffee with the $18 a glass price tag...You BET I wannah know whats gonnah be in that glass!
re: Klunco
I've been going back on forth on this wine thing.
On the one hand, I know next to nothing about wine and would find the descriptions quite helpful.
On the other hand, I do know a fair bit about beer. If I were forced to order beer by taste/color/flavor I'd be a little annoyed. There might be some combination of those things that I'm not thinking about, but because I know I like the brewery, I'll give it a try anyways.
re: mkfisher
The beer analogy is a good one because I think wine is getting in the way here. If the beer list were written like this, I think there would be a lot more objections from people.
Unfortunately, in America we over-fetishize wine which means that in most peoples eyes there are only two types of wine drinkers: idiots who can only tell you they like red or white wine, and wine snobs. God forbid anyone shows any interest in wine or knows anything about it, then they must be a snob. There's no middle ground.
Not every glass of wine has to be life changing, just like not every beer does. There's a time and a place for Carlo Rossi just like for DRC, but that said, as wine drinkers we don't get the "cheapest macro lager for $3" option when we go out. In Boston, there is no $3 glass of wine. The cheapest glass of wine is usually $8-9 and often even higher these days. If a beer drinker were paying $15 or $18 for a beer, I can promise you most people would want to know the brewery or style of beer.
re: Klunco
re: Jenny Ondioline
Nope. I'm assuming they offer a $3 glass of wine? If they do, awesome, more places should be like them.
They are clearly the exception to the rule though. Just compare the price of the cheapest wine to the cheapest beer at most places though and you'll see what I'm getting at. Wine drinkers get gouged at most places and if Galleria Umberto can offer a $3 glass then they are just further proof.
re: Klunco
Reposting as the mods removed Ribelle's PR propaganda originally replied to:
Clearly the wine "program" is off putting to some. Time will tell if it works or ends up being modified. The idea of discovering new wines is appealing, however the idea of paying up to $18 for an uncertainty is less so. I know the sommelier was somehow named best in Boston before the restaurant even opened, but the way the wines by the glass are handled has a bit of a 'restaurant knows best' vibe to it a la Craigie Street, which doesn't sit well with some. A restaurant has to earn that type of respect. Some succeed in this respect (Bondir, Strip Ts), but many place do not.
Wine aside, has anyone eaten here since opening? I am eager to see some reviews and pics. I have to say, at first glance the menu isn't making me rush over there (I'd actually prefer a meal at Strip Ts base on the menu). I'm sure it's one of those deals where you end up realizing to order anything and everything because it's all well done in unexpected ways, but I'd like to hear about the highlights so far. Enough with the hype, let's get to the great food (hopefully).
re: MC Slim JB
I love the idea as well.
Less about the stamp-collecting-like wine minutia and more about the establishment choosing a few nice wines as part of their overall food experience. It does involve a little trust on the part of the diner, and that's just fine.
re: MC Slim JB
i am not sure that their description of a wine and mine will coincide.
i have a fairly good idea what napa cabs, barolos, graves, mosels taste like - especially if i am familiar with the producer.
it would take me a fair bit of time to understand the relationship between one person's description aand what the wine tastes like.
re: C. Hamster
Depends on the lardo, I guess. Coppa does a thin layer of lardo (its own) atop its meatball app, and that's really nice.
re: MC Slim JB
I guess I don't *get* lardo ( I hope it's that) on fish.
I've eaten it on regular meat dishes and offal, but it sort of puts me off on fish. Call me crazy.
Plus, admittedly, I don't think it adds much to the party.
re: C. Hamster
Is it the same idea as bacon wrapped scallops?
re: Bob Dobalina
I love talking wine at Washington Square Tavern or at Taberno. I am hardly an aficionado but I know a little and enjoy a lot. So I'm going to wait and see how it goes at Ribelle's. For me, the discussion is fun but premature until I've had the experience. The same goes for the food: why would I criticize the combination of lardo and swordfish until I've tasted it? After all, think of wonderful combinations such as oysters and pork that you'd never expect to entrance you. And if I don't like it, it's merely an experiment gone wrong not a cooking catastrophe. I'd rather the kitchen "stretch" for some novelty and have the occasional flop.
re: C. Hamster
I went to the soft opening and only drank a sparkling & a rose,, but maybe the thinking behind it -is along the lines of Bergamot wine service. They ( Bergamot)have fairly obscure wines and they are selected for the ability to complement the foods on the menu,not necessarily " just quaffing" wines. Bergamot encourages the servers to engage with you to discuss the wines. I found a Jura wine there about a year ago that I wouldn't have considered except that they felt that it was an extremely great match for my food( it was a steak with mushrooms and I started withthe charcuterie )and it was!. Sometimes you can just " trust" and ask to sample before you commit to a glass.
I wouldn't blindly buy a glass of $18 either, but I would sample it, and if I liked it, then I would.
I feel that the wine directors ( & bartenders)have the best intentions in mind for the pairing of the food- Ribelles wine director was last in Boston as Oleannas director and she did a great job there.
Other restaurants that I know specifically select the wines to,pair with their style and currents offerings are Rendezvous, above mentioned Bergamot, Oleanna,Sycamore,Evoo,.Ten tables ,, I could go on. I like when a place takes pride and trust in who they have hired for the job.
And again, I know a lot of people in the business, but my business is music.
re: kewpie
One of the times were at Bergamot we ordered a bottle of wine. Our server came back and suggested something different which would pair better with the food. We didn't enjoy (or finish)The suggested bottle. The server expessed surprise because "people" like the one he suggested. Possibly an outliar, but a great example of knowing our own tastes better in most cases. I can't think of anywhere in Boston where I really trust the sommelier in that way.
I am pleased Ribelle supposedly had such a sommelier, and am willing to give it a shot. However my first reaction wasn't that it was a great concept. Perhaps for people who don't really know varietals which match their tastes, but I do. I do hope to discover some great new wines I can procure myself there. It's not life and death as I drink cocktails more often these days anyway, and those do look worthy at Ribelle.
re: Gabatta
The one time this happened (when a sommelier suggested something different in wine than the direction we were going) we went with his advice and we also didn't care for the wine. he came back to check, we told him we weren't thrilled, he whisked it away, took it off the bill, and brought us the bottle we had ordered and did not charge for that one. That was at Babbo's. If a sommelier is going to be directive, that's the way to behave. the risk should be on their pocketbook, not on yours.
re: teezeetoo
My above comment about the Jura wine was a wine by the glass. I feel that if a server re directs you towards a different wine( by the bottle, ) and you feel strongly that you don't like it, I always tell them. . Im glad that Babbo did that for you.
I like an " orange " wine 90% of the time, but whew! encountered one I couldn't get past the manure nose, and this was graciously replaced with another choice. Still an orange wine, but by a Sicilian producer I had selected for us earlier.
re: teezeetoo
agree completely. and yay Babbo.
re: kewpie
Lets just call it what it is - smartassery - and move on.
re: Bob Dobalina
Well, that's the beauty of the discussion. Was just trying to offer another point of view. Agreed that this thread has run it's course . Will love to hear about actual diners reviews in the coming weeks! We have an upcoming rez there for 8ppl and plan on sampling everything
re: kewpie
Oh sure....I just think trying to justify it is off the mark.
I'm going to Ribelle next week for my birthday and I look forward to pairing pasta #1 with red #2.
I ate there last night and enjoyed it (although it's very loud). For now, they're taking same-day reservations for the first seating (5-6), and walk-in otherwise. I'll be delighted if they keep that up, because I'd love to be able to go on a whim.
We split an uni appetizer (not on the online menu) that turned out to be uni with shiso in small rolls (maybe brioche bread), with a dipping sauce; I don't remember the details, but it balanced the flavors
We shared two pasta dishes, and I was happy with both. First, rigatoni with octopus and smoked tomatoes: the octopus was cooked sous vide and then quickly finished on the grill, so it was smooth without being at all rubbery, and the sauce was a touch creamy/smoky/just barely spicy.
The other was bigolli with duck meatballs, Jimmy Nardello peppers (raw slices of sweet peppers), and garlic knots. Definitely a fun riff on classic red-sauce pasta and meatballs. And the pasta itself was great: chewy in the center, and definitely fresh. I look forward to seeing their menu change with the seasons.
As for the much disputed wine-by-the-glass policy: as a casual wine drinker, I thought the descriptions were useful, succinct, and gave me a very good idea what I'd be getting; they conveyed acidity, minerality, and "size" of the reds without any flowery wine-critic language. I had a glass of the rose, and the waiter brought the bottle, described the wine (grape/winery/year), and offered a taste before pouring a glass. It was a "Muri Gries lagrien rosato 2012", which wouldn't have meant a thing to me.
re: Mayica
may, that octopus pasta must be the same dish he started with at ST's, minus the pasta. He served it as an app there. Terrific spunky flavors eh? That's wise of him to open Ribelle w/ that dish; i found it really special. I am a real 'acid freak' when it comes to savory food, and I really like how Tim punctuates with tartness in alot of his dishes-- such as the grilled romaine/oxtail dish and the labneh he often introduces. (Ana Sortun is really strong in that way as well.) He also does some very interesting things with smoke. As in the smoked miso on his burger, and the smoke in the octopus tomato dish you had. Thx for the tantalizing report.!
I can see Ribelle from my apartment, so I figured it was time to stop by. I called yesterday afternoon to see if they were taking reservations... Only day of and only for times between five and six. Went ahead and made a reservation for 6 o'clock and got seated at one of their gorgeous tables in the window. My SO and I each started with a cocktail. He had a gin and tonic and I ordered one off of their list... It involved rums, honey shrub, and citrus of some sort... I don't remember what it was called, but it was delicious.
When it came time to order food, we asked our waitress for advice on how much to order. She suggested 3-4 dishes for two people. We decided to order a first course to share, a second course to share, and to each order a pasta. We avoided the wine list drama entirely (although I was charmed and excited by the way wines by the glass were presented, and our waitress emphasized that she'd be happy to tell us about the grape, the vintage, etc and to give us tastes of anything we were interested in), but we just went ahead and ordered a bottle.
Our first course was cherry tomatoes, straciatella, dehydr8, and kimi fig. The dish had a great balance of flavors and a nice freshness to it. While it wasn't the most exciting preparation ever, it did justice to the beautiful summer tomatoes.
The second course came when we were half-way through our first course, which I'll chalk up to it still being early in their run... A little annoying, but we'd ordered things in a strange succession and I was willing to overlook it. For the second course, we ordered the sweetbreads milanese with basil, lemon, and pan gratta. This was my favorite course of the evening. The sweetbreads were grilled and the basil was crunchy. It was so summery and light, which was unexpected for a sweetbreads course, but so appreciated.
We each got a pasta for our third course. My SO had the pappardelle bolognese with kale and pork skin. We really liked this dish... It was an unexpected tale on the classic, and the crunchy pork skin was the perfect addition to the bolognese. I originally planned to order the rigatoni with octopus, fennel, and smoked tomato, but changed my mind at the last minute. I ended up going with the bigoli with duck meatballs, jimmy nardellos, and garlic knots. While this was a lovely version of spaghetti and meatballs, I didn't find it very exciting. Neither the addition of duck nor the nardello peppers did anything to improve on the classic. The bigoli (thick noodles, almost udon-sized) were absolutely perfectly cooked and if I could have ordered a whole basket of garlic knots, I would have.
The dessert menu only had three choices on it... There was a coffee cake, and olive oil ice cream, and what we ended up with which was described as polenta, blackberries, and caramelized white chocolate. It ended up being both soft polenta, cubes of polenta cake, whole blackberries, blackberry sauce, and sort of a caramelized white chocolate dust. I found it to be a little breakfasty for my taste (especially with the warm polenta, which was very reminiscent of oatmeal in this form.) My SO does not like sweet desserts very well, so he enjoyed it more, although we both agreed it could use some sort of a cream element to up the richness. It was tasty, but not a home run for me. It was also a pretty meager portion for the 10 dollar price tag.
I did find it a little off-putting to be spending the kind of money we were in such a nice looking space with waiters wearing junky t-shirts and jeans (one with his boxer shorts hanging out.) I'd really like a more polished experience at that price point. The restaurant space looks great, and the food was solid. Nothing blew me away, but I'll look forward to returning, especially as they refine the menu and the experience.
re: marketpeach
Nice review. Thanks. Aside from the smallish dessert, how were the portion sizes on the pastas?
I've always found the portions at Strip T's to be decent. I'm hoping Ribelle follows suit, remembering the complaints from some about the sizes at Giulia in Cambridge.
re: bear
I thought they were reasonable. If you went in and just ordered a pasta, you would probably still be hungry after, but with a first course and maybe a dessert it's a filling meal. That said, I don't have a huge appetite and find the portion sizes at many restaurants to be ridiculously large.
re: marketpeach
Thanks. I'd be ordering a couple of dishes to share in addition to the pasta so that's helpful.
re: marketpeach
"I did find it a little off-putting to be spending the kind of money we were in such a nice looking space with waiters wearing junky t-shirts and jeans (one with his boxer shorts hanging out.) "
I see that Tim Maslow's taking a lot of cues from Momofuku! I had the same reaction when I went to Ssam Bar in NYC. I'm pretty sure they asked the servers to wear the grimiest, most torn-up old shirts and shorts they could find. Now, if he wants to replicate the true Momofuku experience, he'll pipe in some old-school hip hop at top volume and replace the chairs with awkward wooden blocks, as well. (All that said, the food at Momofuku was amazing, so I can't kvetch too much).
re: Boston_Otter
I love Ssam Bar but I don't recall disheveled servers. Just the predictable NYC black and a bit of 'tude.
I *heart* David Chang
re: C. Hamster
Last time I went, my server was wearing a CBGB shirt with a big hole in the collar and a pair of cutoff jean shorts with a big (intentional?) rip held together by safety pins.
The food was awesome, though :)
re: marketpeach
maybe i'm dreaming, but i think i remember , pre-opening, hearing about the staff uniform being 'something different', so maybe that has yet to arrive or evolve. or maybe 'different' is what was meant by what it is now. either way, i do completely agree w/ you. jeans and classic ts are one thing, but basketball jerseys and junky is unfortunate, given the space and the food.
re: opinionatedchef
Suggested slogans for Ribelle staff uniform t-shirts:
"Have you seen our spacious bathrooms?"
"Try the #4 BTG wine."
"Why, yes, it is week two here, and I'd love you to write a Yelp review."
re: marketpeach
Interesting you bring this up (dirty t-shirts). Area Four recently switched from everyone wearing their own random T's to all waiters being required to wear "Area Four" T's. I liked the old uniform better.
So the good news first: we loved the pasta (one of us had the rigatoni with octopus and one the pappardelle with kale and pork and both were very good) and found it only a little overpriced and undersized, but both lovely strong presentations. We liked the staff: casual but attentive. We liked the wine list: nice mix, lots of small vintages that we didn't know, nice price range on the bottled list. Here's the bad news: our appetizers were pretty awful. The sweetbreads were badly cooked (some parts overdone and some underdone, served with an almost tasteless pesto and basil that managed both to be bland and a poor match to the sweetbreads) - the sardines were badly described in the menu and were closer to pickled herring than anything else and served with a weirdly unpalatable bread thingy that overwhelmed the fish. We longed for traditional here: lovely french style sweetbreads from La Voile for example, and beautiful grilled sardines from Erbaluce. I don't care for the "no bread" thing at any restaurant, particularly one serving pasta, the tap water was tepid and unpleasant, and we cancelled our coffe order because they don't have cream or carry "artificial" sugar. We enjoyed the bottle of sparkling Veiltliner. We'll try again. But our first meal was definitely a mixed bag.
re: teezeetoo
arrrgggh, bummer. AFAIK, Tim never looks at CH, but his dad does, so i'm sure the flop reports will get back to them. I am reminded that my very first trip to ST's, all CH-revved, I had the only disaster I ever had over the many visits following (the baby octopus app was over cooked to shoe-leather toughness) but that was when they still were trying to work w/ some of the original ST's staff, before Tim's team arrived.
As so many CHs keep reminding us, any new place is bound to have some disasters during opening weeks. Notches on the belt of experience. I eventually went back to ST's and wicked glad that i did; hope you will return to Rib. I'm waiting awhile, and looking forward to the seas calming over there.
re: opinionatedchef
I'll definitely go back and I don't expect to love every experiment the kitchen undertakes but I'm sure they will have far more hits than misses (the pasta really did shine). but i'm gonna want some cream for my coffee!
re: teezeetoo
yeah, what the heck is THAT about??!! (the MilkMan doesn't deliver cream? the war against obesity? radiated cream but not milk???)
We went to Ribelle for the first time last evening. Excellent meal (though I prefer the menu at Strip T's just a bit more). We shared a number of dishes:
Garlic Knots: excellent garlic rolls made with duck fat. The tomato suace for dipping was good, but superfluous, they didn't need anything.
Shishito Peppers with ricotta and preserved lemon. I never met a shishito pepper I didn't like. The thin ricotta and lemon made a nice accompaniment.
Polenta with corn: great polenta served in a charred corn husk, with excellent grilled corn on top.
Papardelle (1/2portion) with bolognese, crispy kale, and pork cracklins - excellent.
Duck filled ravioli (1/2 portion) with sliced duck breast in an indescribably good sauce. The best dish of the night for both of us.
Sweetbreads Milanese. - very tasty, crispy sweetbreads in a basil pesto, with fried basil leaves. This dish tasted great, but the fried basil leaves had an off putting aroma when first brought to the table.
Desserts were an olive oil ice cream with crispy chocolate skin, and a sweet polenta with fried polenta cakes and blackberries. Both were fine, but the ice cream was a large portion for something so rich.
My wife had one glass of Red #2, and 2 cocktails. My cocktails were excellent except for the only misstep of the night. When at a bar/restaurant with excellent cocktails I always have a sazerac for my last drink. I ordered it, and it came on the rocks, with little or no discernible anise smell or taste.
Bill was just over $200 with tip. We're looking forward to returning, but I won't be ordering a sazerac again!
Not ready to be open. 6 pm reservation -- lifeless margarita and other cocktails delivered promptly. Bad ventilation even with front windows wide open. Noisy like a train station then they turned on music to make it worse,if that was possible. First course hit the table at 7. Okay, not great tasting like expected. No sign of entrees by 7:30. The room was getting very restless so waitress handed out little stuffed peppers with ricotta, which were limp and only two out of eight had ricotta. We left at 7:40. Waitress very apologetic said kitchen couldn't keep up. Said they wouldn't charge us for the entrees -- splendid idea since they never appeared.
Solution: don't open till you're ready. Take reservations so you can control your capacity.
re: Ikespie
Not sure what taking reservations has to do with controlling capacity. But I do wish they would take reservations after 6pm.
re: MC Slim JB
By only seating the amount of diners that you can actually feed properly you may have a better shot at avoiding the chaos I witnessed.
re: Ikespie
I agree that the number and pacing of covers has to be managed appropriately not to exceed the kitchen's capacity, but that process does not require acceptance of reservations. There are many no-reservations restaurants that do this well.
Some shakedown cruises are longer than others. Few restaurants that aren't cookie-cutter chain outlets open without some big hitches in the first few weeks, especially with a first-time chef/owner. It's why there's a longstanding custom among pro critics to wait 2-3 months before reviewing a new place, though there is now some pressure (misguided, in my view) to rush to judgement.
In any event, caveat emptor.
re: MC Slim JB
Will return at some point because I am a fan of his from Strip T's, but the shakedown cruise shall sail without me.
re: MC Slim JB
<In any event, caveat emptor. >
Oh, HIM again!
re: MC Slim JB
i hit ribelle; it was 1/2 full at 6 50 when i went; the food was excellent, and i thought that the service was fine though i almost always think the service is fine.
my only complaint was that it was noisy, and the clientele was clearly on the older side.
i will return, and i will try to come early or late given the noise.
re: cambridgedoctpr
I'll go back -- but not just yet.
re: Ikespie
the food did not seem to be asian fusion though the combination was interesting and novel. and the price was very moderate for what you got.
re: Ikespie
Seems odd that this debacle would occur after it's been open and had so many good reviews on this thread for the last few wks. I would have expected this kind of thing to happen around the opening week. Just goes to show that anyth can happen in the restnt bus. But so sorry you had that v bad experience, ike. What most surprises me is that the GM didn't come over to you. Wonder if he was dousing another fire or if the waitress never told him of her/your troubles.....
re: opinionatedchef
People all around us weren't getting their food or drinks either so I am guessing the kitchen was a mess that night. My suspect the GM was well aware. In the meantime I will let them work out the bugs in Brookline and continue to eat at Strip T's.
re: Crazy Egg
great news; thx!
re: Crazy Egg
after 6 or 6 30?
re: cambridgedoctpr
The Facebook posting from Strip T's reads:
Our sister restaurant Ribelle is now taking reservations in advance for all dining hours. Fantastic and unique food!! We hope to see you soon!! Reservations can be made at 617- 232-2322.
is this an accurate menu for now? i couldn't find another.
re: opinionatedchef
This menu was tweeted a week ago: https://twitter.com/RibelleBKline/sta...
re: valcfield
O Ya Ma! (Japanese for Holy Cow)!!!
I want EVerything.But there's jut 2 of us. Anyone want to meet up some week night at opening , and order half portions of the whole menu? )
[contact me via my profile pg address
p.s. th you, valc
Ribelle is now doing a late night menu of a couple of different subs and pizza on Fri and Sat from 11-1. Friend I trust had the meatball sub last on their first night of doing this and said it was the best he's ever had.


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< Back
Nasal polypectomy
Salivary gland
This operation is used to close a hole in the eardrum. The main reason for doing this is to prevent recurrent infection. The main nuisance with a hole in the eardrum is the person may have a degree of hearing loss and sometimes they expect that the hearing will be improved after the hole is closed. This is not always the case, indeed if the hearing is improved it should usually be regarded as a bonus rather than something to be expected. A hole in the ear drum does not always has to be repaired and some people are busy leading their lives with a small hole, however in a young person it does preclude certain forms of employment and sports e.g. scuba diving and in the more elderly it may prevent the wearing of a hearing aid if recurrent infection is the result. There are many ways of doing the operation but the commonest is to take a piece of thin tissue from under the skin covering one of the muscles (temporalis fascia) and putting this underneath the ear drum. The ear is approached from either an incision behind the ear or a small incision that comes from inside the ear canal out to the front of the ear. After the operation a dressing will be put in the ear canal and sometimes a fresh dressing covering the ear itself. My personal practice is to put in a sponge dressing in the ear canal, which we keep wet with antibiotic drops for a fortnight. If there is a pressure dressing it will usually be removed the day after the operation and there may be some blood stained cotton wool in the outer part of the ear canal. This can be removed and changed as necessary. A blood stained ooze may come out of the ear for several days afterwards but if it becomes yellow or bad smelling one might suspect an infection which although unusual is possible. Under these circumstances you should contact the surgeon immediately. I usually review the patients after two weeks and remove the sponge dressing and then again in six weeks by which time it should be possible to tell whether the graft has been successful or not and we would usually do a post operative hearing test at that point. Complications - complications are rare but some discharge from the ear is to be expected as above. If however the ear becomes painful and the discharge becomes more profuse rather than less one should seek the advice of a Doctor immediately.
The success rate of the graft depends on many factors and no body can claim 100% success in every operation. My own success rate for closing the hole in a long term is approximately 80%. I believe this is not dissimilar to most other ENT surgeons practice in the UK. Any operation on the ear carries a small but real risk that the hearing will be made worse rather than better, although this has never happened to me yet (touch wood) after a simply myringoplasty this remains a theoretic possibility. No patient should have an ear operation without realising that this complication could occur.
Facial nerve weakness or palsy
Again this is a dreaded complication of any ear surgery. The immediate onset of a nerve weakness after ear surgery may be due to the effect of the local anaesthetic or bruising of the nerve or more seriously due to permanent damage. None of these are common occurrences. If the weakness is due to local anaesthetic it will wear off in a few hours but bruising may take some days or weeks to recover. Rarely is the onset of weakness may be delayed by a few days or even a week but under these circumstances the prognosis for recovery is good. Permanent damage to the facial nerve is fortunately rare and can be minimised by careful appreciation of the anatomy possibly enhanced by pre operative scanning such as CT, and the use of intra operative nerve monitors. If it does occur as a result of severe trauma then the situation can be to a certain extent redeemed but then long-term weakness is likely to result. This again is exceeding unlikely in a simply myringoplasty but and a rare but unfortunate complication of mastoid surgery which involves drilling away the bone of the mastoid.
EntSurgeon uk
Ear Symptoms
Nose Symptoms
Throat Symptoms
Operations and Procedures
Site Map

subset: commoncrawl


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A horrifying article + testing FB "embed post" feature
Earlier today, I posted on Facebook one of the most horrifying articles I've read in a long time - about a town called Asbet in Russia. I also noticed the FB "embed post" feature, so I am using it here to share that article.
Post by Sree Sreenivasan.


text:
Official trailer for Thor: The Dark World
Official trailer for Thor: The Dark World
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text:
Easy Pizzas
Garlicky Fresh Tomato and Basil Pizza
Here's a fresh take on the classic fresh tomato and basil pizza known as Margherita. This variation is packed with extra flavor from garlic and black olives. To heighten the garlic flavor and aroma further, you can sauté the garlic in infused oil as suggested in the recipe. This is a perfect pizza for late summer when tomatoes are at their peak of flavor. more→
Arugula Salad Pizza
Here's how you rethink your plate: a fresh green salad and whole grain pizza all in one meal that you can whip up in 45 minutes. Now that's quick and delicious eating for even the busiest night of your week! Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, © 2014 Sharon Palmer. Reprinted with permission from The Experiment. more→
Vegan Pizzadillas
This fast and fun dinner idea is a mash-up of pizza and quesadillas. Basically, you're filling soft taco-size tortillas with the kinds of ingredients you'd use for making pizza — marinara sauce, vegan cheese, and lots of veggies. And you can just wing it as far as measurements, too. For a one-person meal, cut the recipe in half. All you need to complete this meal is a substantial salad with some cooked quinoa, beans or chickpeas, and/or sunflower seeds for a protein boost. Photos by Hannah Kaminsky.
Broccoli, Mushroom, and Sun-Dried Tomato Pizza
Using plenty of broccoli makes this easy pizza a nourishing meal. Serve a big salad with mixed greens and plenty of raw veggies, embellished with olives and chickpeas. Use as many of the shortcuts as you'd like, making this a super-quick preparation; I've provided from-scratch options for sauce and crust (even a gluten-free option!) for when you have more time. more→
White Pizza with Sweet Potato and Carmelized Onions
Here's a delectably different kind of pizza—a white vegan pizza brimming with well-cooked onions, tasty sweet potato, and briny olives. Combined with most any kind of kale salad, this pizza makes a delicious fall or winter dinner. more→
Shepherd's Pie Pizza
Some people are born to rock 'n' roll. Others are born to ride. I was born to put mashed potatoes on pizza. I've done it so many ways I can't even remember them all, but this was my favorite. Mashed potatoes, carrots, peas, and plenty of savory herbs make an unusually hearty cross between shepherd's pie and pizza. Recipe contributed by Natalie Slater, from Bake and Destroy: Good Food for Bad Vegans; photo by Celine Steen. Reprinted by permission of Page Street Publishing © 2013. more→
Mexican Pizza
Layer on the Southwestern flavors in this playful pizza variation.Serve with a colorful green salad and garlic-sautéed greens. This recipe doubles easily. Adapted from Vegan Express.
Verdant Veggie Pesto Pizza
If you like a very veggie-filled pizza, this one's for you, piled generously with broccoli, bell pepper, and zucchini. And in place of the usual tomato sauce, this one features a delectable spinach-miso pesto as the base. Adapted from Vegan Express by Nava Atlas. Photos by Rachael Braun. more→


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How to Use the TeamViewer Touch App for Windows 8.1
TeamViewer Touch is a free app available in the Windows Store and it is developed for Windows 8 and 8.1 users. As you can imagine, it is very useful when you need remote access to another computer or device. It works both with devices available in your network and devices with public IP addresses that are accessible from the Internet. In this article I will show you how to use it.


text:
Ask a Question
FamousFootwear.com asked: Why did you choose this?
- Yanina: "I love it"
- Karen: "Our 18 month old grandson loves to be outside! Needed a little rugged shoe for our very wet and muddy yard. Due to our crazy snowy winter. Only one I've seen with Velcro. Easy on and off!"
- dorothy: "looking for brown size 7 toddler shoes for a long time"
- L: "Stylish and look easy to put on and take off."
- D: "very stylish for an infant shoe. Hopefully fit and comfort will be as great as the look."
- Nicole: "Hipster son!"


text:
Category "Conspiracy"
This documentary film goes in detail through the untold history of The Project for the New American Century with tons of archival footage and connects it right into the present. It exposes how every major war in US history was based on a complete fraud with video of insiders themselves admitting it. This film shows how the first film theaters in the US were used over a hundred years ago to broadcast propaganda to rile the American people into the Spanish-American War. It film shows the white papers of the oil company Unocal which called for the creation of a pipeline through Afghanistan...Watch Documentary
This film showcases Noam Chomsky, one of America's leading linguists and political dissidents. It also illustrates his message of how government and big media businesses cooperate to produce an effective propaganda machine in order to manipulate the opinions of the United States populous. The key example for this analysis is the simultaneous events of the massive coverage of the communist atrocities of Khmer Rouge regime of Cambodia and the suppression of news of the US supported Indonesian invasion and subjugation of East...Watch Documentary
Evidence of Revision is a 6-DVD, 8 hour long documentary series whose purpose is to present the publicly unavailable and even suppressed historical audio, video, and film recordings largely unseen by the American public relating to the assassination of the Kennedy brothers, the little known classified "Black Ops" actually used to intentionally create the massive war in Viet Nam, the CIA "mind control" programs and their involvement in the RFK assassination and the Jonestown massacre and other important truths of our post-modern time. The U.S. Government's Orwellian "Office of...Watch Documentary
Evidence of Revision is a 9 hour long documentary series whose purpose is to present the publicly unavailable and even suppressed historical audio, video, and film recordings largely unseen by the American public relating to the assassination of the Kennedy brothers, the little known classified Black Ops actually used to intentionally create the massive war in Viet Nam, the CIA "mind control" programs and their involvement in the RFK assassination and the Jonestown massacre and other important truths of our post-modern time. The U.S. Government's Orwellian Office of Public...Watch Documentary
Autumn 1989. Thousands of people sighted UFO's over Belgium. Interceptors scrambled, but were unsuccessful. Some of the objects were picked up on radar, but the phenomenon remains a mystery. The Belgian airforce believe the sightings were genuine. At a press conference general De Brouwer the matter-of-factly without attempting to play them down, as the US air force usually does. He showed the video of an F-16's radar screen and the flight path over Belgium of one of the objects. UFO's, Lies and The Cold War is a documentary that attempts to uncover what actually happened at these sightings,...Watch Documentary
Fabled Enemies by Jason Bermas is the latest film to question the events of September 11th 2001. Instead of the focus being on physical anomalies surrounding the attacks, it focuses on a vast intelligence network and how they were able to succeed almost 7 years ago. It begins with footage from the morning itself reminding everyone that in the court of public opinion Osama Bin laden was convicted on day 1, there were no other suspects. We then delve into the fact that many of the alleged hijackers were trained at U.S. military facilities, and still others had ties to the FBI. When others...Watch Documentary
I Know What I Saw is a documentary guaranteed to change the way we see the universe. Director James Fox assembled the most credible UFO witnesses from around the world to testify at The National Press Club in Washington D.C. including Air Force generals, astronauts, military and commercial pilots, government and FAA officials from seven countries who tell stories that, as Governor Fife Symington from Arizona stated, "will challenge your reality". Their accounts reveal a behind-the-scenes U.S. operation whose policy is to confiscate and hoard substantiating evidence from close...Watch Documentary
We realize that you have the ability, and it's not below you people, to do something like to erase all evidences. Why do you have the press so far back? You can give me any kind of crap you want, I know, you know, the reason we're not talking to the press is you people have gotta cover your butts from what you did and that's what's goin' on here. Waco: The Rules of Engagement is the first full-length documentary film to present the complete picture of the series of events outside Waco, Texas during 1993 that resulted in the shooting of 4 federal agents and the deaths of 86 men,...Watch Documentary
The Phoenix Lights (sometimes referred to as the "lights over Phoenix") were a series of widely sighted optical phenomena (generally unidentified flying objects) that occurred in the skies over the U.S. states of Arizona and Nevada, and the Mexican state of Sonora on March 13, 1997. A repeat of the lights occurred February 6, 2007, and was filmed by the local Fox News TV station. A similar incident occurred April 21, 2008. This incident was later revealed to be prank–flares attached to helium balloons. Lights of varying descriptions were seen by thousands of people between 19:30 and...Watch Documentary


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Puako House Rental Photos and Description
House, 1 Bedroom, 1 Bath, (Sleeps 2)
This lovely 600 square foot cottage is located on the ocean side of Puako Beach Drive within the Hale Hualalai Estate. It has its own separate driveway and is partitioned off of the estate grounds by landscaping and perimeter gates. Ocean access is a short walk along Puako Beach Drive.
The home has been renovated with a modern bath and kitchen. Both areas are well appointed with Corian counters. The kitchen has two under counter Subzero refer/freezers. There is a spacious living/dining area and open beam ceilings throughout.
The Mauna Lani Resort, Mauna Kea Resort and Waikoloa Beach Resort are all a short drive away for fine dining and shopping. The weather is the finest on the Big Island, especially during the winter months. Come enjoy this beautiful cottage in desirable Puako!
Keywords: House
- Suitability:
- non smoking only
- pets not allowed


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MOPS group meets
Event occured on Sat, Aug 25 2012, 6:00 pm - 8:00 pm CDT
Repeats every month on the 2nd Thursday until Thursday, May 09, 2013
MOPS is a support group for mothers with young children and a new Hammond group will meet monthly on te second Thursdays of every month through May. Come to chat with other Moms who "get it," find support and encouragement, eat and leave the children with trained supervisors while the mothers meet. For more information, visit the website or contact Breanne Mitchell.
Website: http://www.faithchurchonline.org/connect/ministries/mops


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TV Guide Online: A man's man like yourself warbling a love song seemed like a surefire way to win over the female audience, yet here we are, doing your exit interview. Do you feel betrayed by the women of America?Matt Rogers: I feel like the women of America turned their back on me. I'm very disappointed. And the funny thing is, it seems like I have more fans now than I did when I was on the show. Where were you guys a week ago? Jeez!
TVGO: It's always seemed cruel and unusual to me that the show makes the newly eliminated contestant sing the song that got them eliminated before they are allowed to call it a day. What are your thoughts?Rogers: I think it doesn't matter, because it makes for good television. It's one of the hardest things that I had to do. First of all, you get kicked off the show, so your once-in-a-lifetime opportunity is crushed and you're already sad about that. Then, they flash your life in front of your eyes, so to speak, and they play a little sad song in the background — it's basically like your funeral. And then, "Oh, by the way, sing for us!" I was telling Ryan Seacrest, "Dude, I can't. Don't make me sing." And he said, "You have to; America's watching!"
TVGO: Gee, that's helpful.Rogers: Then I was like, "Okay, I don't want to look like a jerk in front of America!" They want you to just start bawling and sing horribly. But I flipped it on them! Simon tried to make me cry, but I made him cry!
TVGO: Serves him right. The guy picked on your freakin' smile, for Pete's sake. Is that supposed to be constructive criticism from an expert?Rogers: I think he just ran out of stuff to say to me. I think he searches a lot for something to say, and when he can't find anything, he just picks on something [random]. When I did my Pasadena audition for him, I made it to Hollywood, and in those four days, the only thing he could do was rag on the hat that I wore and the way I was standing.
TVGO: Sheesh. Fox ought to start a mental-help program for Simon survivors.Rogers: There should be one! I see myself smiling now, and I rearrange my face because it feels uncomfortable. I don't want to smile anymore. (Pause) I'm kidding. Simon actually gave me a hug after the show and said, "Thank you — that was the best ending to a show we ever had." He said, "I really liked you, and I'm going to miss you." I thought that was cool. [The asinine behavior] is just his character on the show. Off the show, his frown turns into a smile. He lights up his Kool cigarettes, gets in his Bentley and lives happily ever after.
TVGO: What about you? Are you going to live happily ever after, too?Rogers: Yeah, I've already got things in the works. I'm making stuff happen. I've had a lot of help from Fox's [publicists]. They're putting me in touch with the right people. Today, I got The Best Damned Sports Show, so I was on there with Tom Arnold. I'm also doing something with ESPN and CNN. And then I just landed a correspondent job with Access Hollywood. So good stuff is happening. I'm trying to stretch my 15 minutes of fame to 30, and 30 to 45.
TVGO: Hey, and if there's one upside to being voted off so early on, it's that SmokingGun.com never had a chance to dig up any dirt on you — and there has to be some, right?Rogers: I don't think so. Although there is one picture out there that they never got ahold of that I was happy about. I was a junior in college. Let's just say it happened on fraternity row. I'd just gotten back from a wedding.
TVGO: I'm not getting a very clear picture here, Matt.Rogers: Have you ever seen the Red Hot Chili Peppers concert where they came out with nothing but socks on? That should give you a pretty good picture of what's going on in that picture, bud.
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Executive Assistant
We have a great opportunity with one of our Fortune 500 clients for Executive Assistant role. Please see the job description below for more information:
Title: Executive Assistant
Duration: 6 months to 3 years
Description: Relieves the executive of administrative type ...
Oct 30 -
Handles confidential information and assists two VPs and successfully execute business objectives by performing special projects and ensuring he/she meets all business obligations and meetings. Understands executives' function. Understands the scope and scale of the line of ...
Oct 29 -
Administrative Assistant
Growing company seeking Administrative Assistant! This fast paced job will require a mix of customer interaction coupled with reporting and administrative tasks!
Job duties will include:
* Scheduling meetings and conference calls
* International and domestic Travel ...
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Executive Assistant/Office Manager
Navigating Cancer helps cancer patients connect with their healthcare team, receive copies of their own health records, and discover helpful resources in their journey with cancer. We've developed the healthcare industry's leading patient portal application for oncology ...
Oct 28 -
Sr. Administrative Assistant #23664
Sr. Administrative Assistant #23664
Contract position for 3-6 months
To apply copy and paste this into your web browser: http://vanh.maxhire.net/cp/?E55C6B361D43517B7A5913653957186C00627E405502
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Joining the ...
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Executive Assistant - Mental Health Care Training Organization
Behavioral Tech, LLC, is a distinguished training organization that specializes in educating mental health care providers and other professionals in dialectical behavior therapy (DBT). Working alongside DBT treatment developer Dr. Marsha Linehan, Behavioral Tech assists ...
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Executive Assistant - Fortune 500 company in Bellevue, WA
We're looking for an experienced Executive Assistant for a small start up within a Large Fortune 500 company in Bellevue, WA.
Must have experience supporting executive/sr level leaders, including calendar management, travel arrangement, processing expense reports, POs, ...
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Another Source's client, Global Online Academy, is recruiting an Administrative Assistant to join their Seattle, WA office.
Here's a little about Global Online Academy and the position they are seeking to fill:
Global Online Academy is a 21st-century educational initiative ...
Administrative Executive Assistant
Top Real Estate Team in Pierce County is looking for a self starting individual with real estate experience to join our team as a full time and Part Time executive assistant.
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Oakland Zoo is located at:
9777 Golf Links Rd.
Oakland, CA 94605
General Information number: (510) 632-9525.
Live in the East Bay or Bay Area and use public transportation? Plan your trip using AC Transit or 511 Trip Planner.
Not sure how to get here? Use Google Maps to get directions to Oakland Zoo.
Need a place to stay? Find a hotel near the Oakland Zoo.
Newsletter Signup
Virtual Zoo Map
Planning Your Visit
General Info
Dining at the Zoo
Explore The Zoo
History & Future Planning
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Bride & groom dolls
17 hours ago in Bedford, PA
Bride and Groom porcelain dolls. $20.00 814-276-3690
Porcelain doll
17 hours ago in Bedford, PA
Porcelain doll with long braids. $12.00 814-276-3690
McCoy Sunflower Creamer
3 days ago in Windber, PA
McCoy sunflower creamer in very nice condition. 4" high. $10. Call 814-467-5122
Fostoria Butter Dish
3 days ago in Windber, PA
Fostoria American Crystal Domed Butter Dish & Cover. Excellent condition - no chips/cracks. About ...
Marx Twin Light Flasher
3 days ago in Windber, PA
Marx No. 423 Twin Light Crossing Flasher in original box. Top/bottom missing from box. $35. Call 8...
4 collector cookbooks
4 days ago in Somerset, PA
4 collectible cook books; Aunt Bee; Jodie Foster; Appalachian Wagon Trail; Restaurant secret recipes...
Elvis jacket
4 days ago in Somerset, PA
Elvis jacket from the 70's . somerset $10.00 email@example.com men's small
elvis collectible magazin
4 days ago in Somerset, PA
Elvis collectible magazines from the 70's. $1.00 each . somerset. can ship
Trading Cards
6 days ago in Somerset, PA
Trading Cards baseball, football, basketball, hockey & racing to many to list or show all pictu...
16 hours ago in Johnstown, PA
SETH Thomas Grandfather clock, pre 1980, triple chime, cable driven, solid ash medium brown. Moving ...
Lionel Train Set
6 days ago in Ebensburg, PA
LIONEL Union Pacific Thunder Freight. 4'X8' platform & many extras. Very nice, complete setup for un...
3 days ago in Clearville, PA
KNICK knacks, all styles, German Shepherd, Beagles, bears, eagles, cats, etc, $2 & Up,
Ligonier R.Rock Polo
5 days ago in Ligonier, PA
Rolling Rock vs Yale Freebooters June 20,1948 2 programs RR vs Long Island July 4, 1948 2 programs...
17 hours ago in Bedford, PA
SNOOPY & Charlie Brown characters Christmas puzzle, in collectors tin, $5,
1 days ago in Meyersdale, PA
Im looking for Elvis 45 Records with Picture Sleeves. I'm particularly looking for his religious son...
WANTED:Patsy Cline
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Looking for Patsy Cline 45 Records with Picture Sleeves of Patsy on cover of sleeve. Will pay better...
Elvis Presley
6 days ago in Meyersdale, PA
I have 27 Elvis Presley Record Albums In good condition! Price is $4 each or for all $50 Or If you h...
Dale Earnhardt Jr.
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I have a Car Hood you hang on your Rec room wall of Dale Earnhardt Jr./Budweiser Sponser This hood m...
Magic the gathering cards
5 days ago in Martinsburg, PA
Magic the gathering Cards Beta-Khans Over 400 mythics/raresOver 400 uncommonsFull box of commons Ov...
3 days ago in Fishertown, PA
TRAFFIC light, LN, $80,


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Ask Slashdot: Should You Invest In Documentation, Or UX?
timothy posted about 2 months ago | from the ask-your-users dept.199
New submitter fpodoo writes "We are going to launch a new version of Odoo, the open source business apps suite. Once a year we release a new version and all the documentation has to be rewritten, as the software evolves a lot. It's a huge effort (~1000 pages, 250 apps) and it feels like we are building on quicksand. I am wondering if it would be better to invest all our efforts in R&D on improving the user experience and building tools in the product to better help the user. Do you know any complex software that succeeded in avoiding documentation by having significantly improved usability? As a customer, how would you feel with a very simple product (much simpler than the competition but still a bit complex) that has no documentation?"


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Astigmatism Center - Niagara Falls, NY
WebMD Physician Directory
Niagara Falls, New York
What is astigmatism?
Astigmatism is an irregularity in the way light is focused (refracted) by the eye. Most commonly, astigmatism is a result of variations in the curvature of the cornea of the eye. However, astigmatism can also be caus...
Emergency Contact for Niagara Falls
Nearby Niagara Falls Hospitals *
Niagara Falls Memorial Med Ctr
Mount St Mary's Hospital
Degraff Memorial Hospital
Kenmore Mercy Hospital
Buffalo Psychiatric Center
Brylin Hospital
Sisters Of Charity Hospital
VA Medical Center-Buffalo
Women & Children's Hosp Buffalo
Erie County Medical Center
Buffalo General Medical Center
Roswell Park Cancer Inst Hosp
Millard Fillmore Suburban Hosp
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Mercy Hospital Of Buffalo
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Nw Yrk Ste Ofc Ppl Wth Dvlpmntl
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Lancaster Dodd from The Master—he says to Quill, "you'll be the first, if you figures out how to live without a master"—
Dodd's master? Perhaps, his work, his life work. It is what brings people to him, which he lives off of, and it is what un-moors him, when it is questioned. He is a slave to the work that makes him a master, a slave to his words and to job of living off them. He also is a slave to himself, just like Freddie, and this is where the true bond between the two exists. It is their slavery to themselves, to their own will, that makes them alike, and at the same time very different.
Freddie is violent, he is drunk, he is obsessed with sex, but at the same time, Dodd's words feel good in a different way, they are inviting and accepting and they are self-affirming, not destroying. It is on this dichotomy, between Freddie's hedonistic slavery to himself and his slavery to the Master, that the entire movie seems hinged on. Freddie has to chose between a Master that gives him a family, that surely tells him lies, tells him what he has to hear, but also gives him a role to fulfill, and love to share in, or the unforgiving sea of his desires. His choice to ultimately pursue his own desire says less about Freddie as an individual than it does about post-war American individualism: he chooses no master over a master he doesn't believe in. He doesn't give a shit about the master's words, not unless they are directed at him, not unless he is the subject. At the same time, Dodd feeds off Freddie's crazy, Dodd loves Freddie for the challenge of breaking him, and the fact that Dodd and the Cause fail Freddie ultimately exposes why American society rejects cults and their leaders: we covet freedom, which means we really covet autonomy of self.
"Put it back in, it fell out"
Motion Sickness
Christopher J.D.
Motion Sickness
"My melancholy wants to rest in the hiding places and abysses of perfection.
This is why I need music."- Friedrich Nietzsche, The Gay Science
Motion sickness doesn't just happen when you are sitting
in a car or standing weak kneed on the deck of a boat—
no, sometimes it's what is around you that makes you dizzy.
Sometimes the distance between morning and evening,
sometimes the rhythm of a week, the tide of a month
are all it takes to remind you that you are just biology—
a child wet with the fear of your next real loss.
Nervous (the net will never even out), you put your ear
to the ground near the reservoir, because before you
knew what loss was you'd learned how to feel it there,
like a mirror feels your face or a shadow, your shape;
you learned from others who came, marveled by their
own biologies, holding their own grudges with the earth.
You came and heard them, watched them, and sometimes
made to join them; something about how the light
danced on the water's surface had you singing along,
moving your body honest and without wanting. But
you know you can't sing, and even if you can, you'd say
that at the reservoir you were not you but someone else,
and you'd be right. Because after all you were sick then,
worn weak by the cycle of your own poverty. Whatever
poverty that might have been. Whatever it may still be.
dream thin, sleep in
Water Dance by DlnY


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Come join us for some haha moments this coming Monday. We'll be discussing comedy and identity, how to talk about the "hard stuff" by making people laugh. All very valuable lessons, it'll be joke after joke after joke! With Negin Farsad and Baratunde Thurston!
It's a chance to talk about what no one really wants to talk about…what happens when the lights go out on the dance floor. We all have our stories, come and hear our incredible participants and their perspectives, and come prepared with questions. Wear comfortable shoes…Anita Sarko will be Djing before and after, you won't be against the wall for long…
Standard Talk tomorrow night at Le Bain at The Standard, High Line
Come !
Make sure to RSVP
Source: standardculture.com
From Scratch - Yancey Strickler, Co-Founder Of Kickstarter
Besides being an insanely fast talker, Sunny has a talent for spotting great ideas she loves and standing behind them. Here's an interview with Yancey about the history of Kickstarter; with a nice mention of Sunny and her propensity for taking the underdogs under her wing.
Q: What were some turning points, in those early days before the site launched, that you thought, 'You know what, we're going to stick with this'?"
So, a big moment there was we met a woman named Sunny Bates, and Sunny is an uber-connector, she's the fastest talker you will ever meet. She lives here in the city and is a lovely, lovely woman. Sunny shares a dog walker with a friend of Perry's from college; and so we met Sunny through that and we became, you know, the two downtown boys that she got to help out. She really liked us immediately and we were just blown away by her, she's just a force. We didn't know anybody, and so we told her our idea and we were these two earnest guys with a piece of paper; and she was like "I'll take you around, I'll introduce you". And so we were able to talk to people that we would definitely would not have otherwise.
Q: Who are some of the people who you got to talk to and engage as a result of your connection with Sunny?"
A really important one would be Caterina Fake, founder of Flickr and Hunch. Through Catarina we were introduced to Andy Baio. Andy was an early advisor of ours and our CTO for a little while…
Keep on listening with the link attached!
The new season of Standard Talks starts Today!
Source: standardculture.com
You might come to regret not asking for what you need. That is the lesson from Sunny's interview in the just-released book "Maximize Your Potential" by 99u.
Friends of a friend might be the people who could change your life or give you the opportunity you need, so don't be shy at a party and keep to what you know, expand your circle—even if it takes a drink or two to give you the courage to do so.
The interview (and the rest of the book) is full of useful anecdotes and tips, it was just released this week by 99u, part of Behance.
As Sunny says in the interview; "[…] if you don't ask, 100% of the time you won't get. You've just got to get over yourself." Maybe this book will help you get around to asking the right questions!
An interview with Sairah Ashman, COO of Wolff Olins, about innovation and inspiration. Hope you enjoy it.
"We're now in a connection-based economy. Big tectonic shifts in our society, in government and in financial institutions have moved us from an economy of information to an economy of connection – it's the new currency."
Sunny is at TED Global in Edinburgh and just gave a talk to all the TED Fellows. Here are some pictures as she shares her experience on how to take full advantage of your time at TED.
The Standard - Google's Eric Schmidt and Jared Cohen Answer Our Burning Questions
We were wondering what the future looked like, and found just the guys to ask.
The Standard put up the video of our talk a few weeks back, it was an incredibly interesting night with Eric Schmidt and Jared Cohen from Google, and we hope you enjoy the full video linked above!
'Stiletto Network': Learning the secrets of the successful businesswoman - TODAY.com
Sunny makes a special appearance (and a little dance) in this Today video about networks for women in business.
In "Stiletto Network," Pamela Ryckman gains access to an elite coterie of powerful and successful working women and finds that, contrary…


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Remembering Chris Henry
He was either a misunderstood kid who was never able to escape the trappings of a rough childhood combined with the sudden influx of a lot of money, or he was a knucklehead who repeatedly fell into a pattern of ill-advised behavior. His criminal record makes it easy to look down on him as another thug who didn't "get it". However, like most things, the world of Chris...
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December 17, 2013 | Discuss
Former Bengals WR Glenn Holt sees a difference in team's new receiving corps
A couple of weeks ago, we relayed the news that former Cincinnati Bengals wide receiver and kick returner, Glenn Holt, was going to help out with coaching duties during minicamp. The team wanted to lean on their former player to help them out with the wide receivers, as well as with special teams in the return game. Holt did in fact help out during last week's sessions and caught...
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Cedric Benson continues to cry to the media
I am a very tolerant Bengals fan. I was a huge fan of Chris Henry even though his troubles were well documented. However, I lose my fandom for a player when they continue to whine and really make no sense doing it. As is the case with Cedric Benson. Sure, he had some great times [...]
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February 22, 2012 | Discuss
Chris Henry's estate sues his fiancee
It has been more than two years since Bengals wide receiver Chris Henry died when he fell from the back of a pickup truck driven by his fiancee. There are still issues stemming from the tragedy, however. Henry's estate has filed a lawsuit accusing Loleini Tonga of negligence that led to his death. According to…
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January 20, 2012 | Discuss
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Millions of Americans experience some degree of hearing loss. The Social Security Administration (SSA) operates programs that provide cash disability benefits to people with permanent impairments like hearing loss, if they can show that their impairments meet stringent SSA criteria and their earnings are below an SSA threshold. The National Research Council convened an expert committee at the request of the SSA to study the issues related to disability determination for people with hearing loss. This volume is the product of that study.
Hearing Loss: Determining Eligibility for Social Security Benefits reviews current knowledge about hearing loss and its measurement and treatment, and provides an evaluation of the strengths and weaknesses of the current processes and criteria. It recommends changes to strengthen the disability determination process and ensure its reliability and fairness. The book addresses criteria for selection of pure tone and speech tests, guidelines for test administration, testing of hearing in noise, special issues related to testing children, and the difficulty of predicting work capacity from clinical hearing test results. It should be useful to audiologists, otolaryngologists, disability advocates, and others who are concerned with people who have hearing loss.
Table of Contents
|skim chapter
|Front Matter
|Executive Summary
|1 Introduction
|2 Basics of Sound, The Ear, and Hearing
|3 Assessment of the Auditory System and Its Functions
|4 Testing Adult Hearing: Conclusions and Recommendations
|5 Sensory Aids, Devices, and Prosthesis
|6 Impact of Hearing Loss on Daily Life and the Workplace
|7 Hearing Loss in Children
|Appendix A: Definitions and Technical Terms
|Appendix B: American National Standards on Acoustics
|Appendix C: Public Forum Participation
|Appendix D: Biographical Sketches of Committee Members and Staff
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Spring 2015 Advising - Central Farm students ONLY:
President's Message
A great place to study!
Galen is justifiably proud of its tradition as an innovative, quality-oriented institution serving the needs of Belize and Central America through education, scholarship and service to the community. We take great pride of being a community-oriented institution focused on the principles of sustainable development. Galen is a signatory institution to the Talloires Declaration and a member of the Association of University Leaders for a Sustainable Future.
Galen University offers innovative educational programs at the undergraduate and postgraduate level in business, arts and sciences, education and technology. Galen University's mission is to provide excellent educational programs that allow students to achieve their dreams and goals. To support this mission, Galen has established educational partnership agreements with institutions that share a commitment to global education.
Galen University in Belize is a wonderful place to pursue an undergraduate or a postgraduate degree programme, or spend a term as a study-abroad student. Galen welcomes international students who benefit from the rich history and culture of Belize, which reflects its unique situation as a Central American country, a part of the network of Caribbean countries and a member of the Commonwealth. Belizean culture draws from its heritage of Maya, Creole, European, Garifuna, Mestizo, East Indian, Chinese, North American and German Mennonite groups who have made Belize their home. Within a short drive from the University, students can study and enjoy inland rainforests, diverse wildlife, pristine rivers, and many ancient Mayan temples.
As Central America's only English speaking country, Belize offers students the chance to live, as well as study, in the English language. It also offers a culturally diverse population, low cost of living, a stable parliamentary democracy, and a rich history and environment. This exciting learning environment coupled with quality education will challenge and support you to do your best and ensure that you always excel, in learning and in life.
We look forward to welcome you to Galen and to Belize.
Professor Andreas CharalambousPresident


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by Duncan Larkin
He apparently called the NYRR and said his city was ready.
by Duncan Larkin, Published Oct. 20, 2011, Updated Sep. 12, 2012 at 12:55 PM UTC
The former Boston Marathon champion has been in the business for three decades.
by Duncan Larkin, Published May. 11, 2011, Updated Sep. 12, 2012 at 12:55 PM UTC
The Norwegian legend had close ties with the New York running community.
Stay up-to-date on EVERYTHING running – delivered in a format optimized for desktop, tablets and smartphones!
Click to Subscribe
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EAR/NOSE/THROAT :: Lymphatic Masses
What is lymphadenopathy?
Lymphadenopathy is the term for swelling of the lymph nodes - the bean-shaped organs found in the underarm, groin, neck, chest, and abdomen that act as filters for the lymph fluid as it circulates through the body. Lymphadenopathy can occur in just one area of the body, such as the neck, or it may be generalized, with lymph node enlargement in several areas. The cervical lymph nodes found in the neck are the most common site of lymphadenopathy.
What causes lymphadenopathy?
The lymphatic system is part of the immune system and functions to fight disease and infections. As infection-fighting cells and fluid accumulate, the lymph nodes enlarge to many times their normal size. Nearly all children will develop lymphadenopathy at some time, as the condition commonly occurs in response to an infection from a virus such as an upper respiratory infection. Bacterial infections such as strep throat, caused by the streptococcus bacterium, can also cause lymphadenopathy.
Since enlarged lymph nodes are often near the source of infection, their location can help determine the cause. For example, an infant with a scalp infection may have enlarged lymph nodes at the back of the neck. Swollen lymph nodes around the jaw may be due to an infection in the teeth or mouth. However, the lymphadenopathy may be generalized, with lymph node enlargement in more than one area (typical of a viral illness).
Sometimes, the lymph nodes themselves can become inflamed and enlarged, a condition called lymphadenitis. Lymph nodes can also enlarge due to cancer in the lymphatic system such as Hodgkin's disease.
What are the symptoms of lymphadenopathy?
In children, it is normal to be able to feel some lymph nodes as small, movable lumps under the skin. However, if the nodes become more enlarged than usual, there may be an underlying problem. The following are the most common symptoms of lymphadenopathy. However, each child may experience symptoms differently. Symptoms may include:
The symptoms of lymphadenopathy may resemble other neck masses or medical problems. Always consult your child's physician for a diagnosis.
How is lymphadenopathy diagnosed?
Diagnosis of lymphadenopathy is often based on the presence of other conditions, such as an infection. It is important to determine if the child has been exposed to any communicable diseases such as varicella (chickenpox), or has been bitten by an animal which may transmit an illness called cat-scratch fever. The size and location of the nodes, how long ago the swelling began, and the presence of pain are helpful in determining the cause. In addition to a complete medical history and physical examination, diagnostic procedures for lymphadenopathy may include a lymph node biopsy in which a sample of tissue is removed from the lymph node and examined under a microscope. Further tests may be necessary for specific diseases or infections that may be related to the lymphadenopathy.
Treatment of lymphadenopathy:
Specific treatment of lymphadenopathy will be determined by your child's physician based on:
Treatment may include:
Click here to view the
It is important to remember the health information found on this website is for reference only not intended to replace the advice and guidance of your healthcare provider. Always seek the advice of your physician with any questions you may have regarding a medical condition. If you think you may have a medical emergency, call your physician or 911 immediately.
© Children's Hospital of Orange County


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This recipe goes with Taco Salad with Tortilla Whiskers
Sunset JUNE 2001
Pit and peel avocados. In a bowl, using a fork, coarsely mash avocados with lime juice, cilantro, and garlic. Add salt and cayenne to taste. Serve, or chill airtight up to 2 hours.
Nutritional analysis per tablespoon.
Go to Full Version of


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hi everyone , i just bought my sapphire r9 290 tri-x last week with the redeem code together . When i try to activate the code , it says UID invalid . my support ticket is 39082 .
Please refer to the terms and conditions of this offer.
This promo expired at the end of April 2014.
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Leon Hall and Jonathan Joseph were arguably the best CB tandem in the league. Joseph had the combination of size, strength, and athleticism for a perimeter defender. He was the perfect compliment to Leon Hall. He is explosive, quick, and sharp out of his breaks. He gets off the ground well. He reads plays well in zone. He can stay on a receiver's hip in man coverage. He is a solid in run-support and a reliable tackler in the open field. The Bengals missed that last season.
Nate Clements came in last season and performed admirably in place of Joseph. However, his age is catching up with him. Eventually a shift to FS is inevitable if he wishes to extend his career much longer. They've added Terence Newman and Jason Allen as well as re-signed Adam Jones. The now have an incredible wealth of veteran leadership and depth. This could allow them to possibly focus else where in the first round of 2012 NFL Draft. The concern arises with the health of Leon Hall. These signings should help safe guard them if Hall has a set back. If Hall is progressing as the team has hinted at, then there will be no first round CB in Cincinnati.
Tags: Bengals Cincinnati Cincinnati Bengals Free Agency Front Office News Jonathan Joseph Leon Hall NFL NFL Draft


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Printable Information & Curriculum Packet | Tuition | Tuition Assistance
Apply Now | Mandatory Background Check
The Master of Science Degree in Sports Medicine Strength & Conditioning Track provides the coursework and practical experience necessary to enhance discipline concepts through practical skills focusing on special populations and tactical training. The degree offers the opportunity for the individual seeking applied skills in strength and conditioning to utilize a health behavior model to frame client outcomes, and provide a multidisciplinary approach to training. Opportunities for hands-on experiences are available at many premier sites in the community. Students who are not already a Certified Strength and Conditioning Specialist (CSCS) will gain the appropriate knowledge to sit for the CSCS examination. Additionally, elective coursework is available that focuses on exercise considerations for special populations and will help prepare students for the NSCA's new Certified Special Population Specialist (CSPS) certification.
Program Objectives
Practicum Opportunities
Admission Requirements
ATTENTION: We have filled our 8 seats for Fall 2014. Future applications received for Fall 2014 will only be reviewed if additional seats become available (update posted April 4, 2014).
Priority admission deadline is March 1.
Final admission deadline is June 1.
Admission to the program is competitive based on controlled enrollment. Applicants meeting the priority enrollment deadline will be given preference for available seats in the program. Remaining applicants meeting the final admission deadline will be awarded admission based on availability of seats.
Contact Persons
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Wang Chao MBA, PDSO/RO
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University of Colorado Colorado Springs
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Program Advisor
Beth-El College of Nursing and Health Sciences
University of Colorado at Colorado Springs
Copyright 2002-2014 Beth-El College of Nursing & Health Sciences
University of Colorado Colorado Springs
Last Updated: October 29, 2014
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Factual Report: Landing Gear Collapses on Citation
Cessna 560XL, White Plains, N.Y., April 15, 2008–The Citation Excel was landing at Westchester County Airport when the left landing gear collapsed, followed immediately by the nose and right gears. The twinjet skidded for approximately 960 feet and incurred substantial damage to the lower fuselage before coming to a stop on the runway near Taxiway C. With egress through the main cabin door obstructed, the flight crew and two passengers escaped unharmed through the right overwing emergency exit.
According to the pilots, they applied the speed brakes and thrust reversers after a normal touchdown, when they heard the landing gear warning horn. A cockpit inspection found the landing gear handle in the down position. A review of the aircraft's data acquisition system showed the landing gear was down and locked from five minutes before landing to approximately three seconds after touchdown.
Examination of the aircraft revealed a compromise of the landing gear extend hydraulic line consistent with an overpressure burst. However, subsequent testing of the Citation's hydraulic and electrical systems revealed no malfunctions that would have caused an uncommanded landing-gear retraction.
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Fix new message counts with Gmail IMAP and Mail | 13 comments | Create New Account
The following comments are owned by whoever posted them. This site is not responsible for what they say.
Fix new message counts with Gmail IMAP and Mail
I think this falls under the "GMail is not really IMAP" problem - your messages aren't in folders, they're tagged with labels. Many folks have complained online about this - the All Mail folder contains all your messages (labeled or not), while each subfolder contains a copy of the message with that appropriate label. When you delete a message, you apply a label to it ("Trash"); when you "undelete" it, you remove the label... but that doesn't ask GMail to put it back into your Inbox, as you would expect (it probably goes to your All Mail folder instead).
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Find tips and techniques on interior painting.
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Find the perfect paint color with inspiration from interior designers as well as important painting tips and tricks.
Latex or oil-based paint? Discover which one to choose.
Designers share gorgeous color ideas for interior painting.
Want an easy, inexpensive color change for your bathroom? Paint that old, laminated countertop for a simple makeover with a big impact...
Learn how to completely transform an outdated kitchen by simply painting the cabinets.
Create a fresh focal point for your kitchen with a handpainted backsplash.
Instead of replacing kitchen cabinets, give them a new look by painting them, inside and out.
Reinvigorate a built-in pantry with new paint.
A stark industrial home office is transformed into a welcoming space with some Scottish inspiration.
A bland master bedroom gets revived with colors and fabrics that compose a calming, traditional style.
Afraid of change but sick of the colors in your home? See how to pick the right colors for your lifestyle.
Let your teen have a new look to their room with a can of paint (or two).
A simple painted scallop design creates a soft background in this frog-themed nursery.
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