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Whether you're experiencing Fashion Week from the front row or through a screen, it's easy to think that those few minutes on the runway are what it's all about. However, for designers, models, photographers, and all the other artisans involved in delivering all that perfection, Fashion Week happens on the streets, by the makeup booths, beyond the ropes, and — luckily for us — in front of our cameras. Our fleet of photographers were able to capture some of the behind-the-scenes moments, from models breaking character to snap selfies to gorgeous street-style close-ups that would look as good in a gallery as pounding the pavement. All the New York Fashion Week you might have missed, ahead.


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Valentino Sticks to the Yacht at Cannes
Play Our Met Costume Institute Gala Faceoff and Win Prizes!
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It took almost everything from Edo Itachi to stop Kabuto. He even sacrified his eye i.e. he also lost his Susanoo.
Also in that fight their were instances when the Uchihas tag-teamed on him. Kabuto caould've solod them if it weren't for Izanami [PNJ] or even if he were to face one at a time


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Comments On Jul 13, 2015:Study handle bars- Love the look/feel- Pretty light weight as well.
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Comments On Mar 13, 2015:Great set of bars for the price. Well crafted and good finish. I would definitely recommend purchasing them.
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France/Alsace reviews: Au Tilleul, Le Strasbourg, L'Arnsbourg
- m
- Moshulu
Gastronomically speaking, the best thing about Paris is that by driving for five hours in any direction, you can actually get some good food. Here are examples from a long late-October weekend in the Parc National des Vosges du Nord, a lovely natural area north of Strasbourg. There are fascinating things to see here, great hiking, and the autumn colors are now at their peak. But this posting is about food, not leaves.
In this part of France, people are very serious about eating well, and they dont tolerate Parisian mediocrity. There is a good, solid auberge in practically every town. We begin with Friday lunch at Au Tilleul in the village of Philippsbourg. The dining room has a spartan elegance. The floor is tiled, true, but the tiles are surely from nearby Sarreguemines. The ceiling is supported by plain wooden columns, but each one is cleverly carved from a single tree trunk. The food is brought out in gleaming copper pans, and is transferred to warm plates at a rolled-up side table. There is no fuss or ostentation, its been done this way for a couple of hundred years. We are in the land of Madame Bovary.
Tables are well-spaced, and it's good to see that there is already a crowd of local notables and well-heeled German visitors (the border is a few miles away). On the menu, an embarrassment of choices. Anticipating a large dinner, I opt for a simple green salad and the plat du jour, a ragout de highland cattle. Sic. The authorities have imported a large number of the hairy beasts from Scotland to manage the marshy parkland in a more ecological manner, and I guess that some of the cows end up in a marmite. The sauce is full tiny onions and lardons - bits of smoked country bacon. For once, Im served a beef stew that hasnt been inundated with cheap red wine. The braising liquid must have been veal stock, with just a modest addition of (white?) wine. There is a copper pan with butter-browned gnocchi to go with the beef. Fantastic.
My wife has fish soup and a crayfish salad. The soup is a far cry from what is normally dished out in Paris, where the soup pot is a dumping ground for accumulated unmentionable bits of fish, and the nasty concoction is garnished with a slurry of sand and crushed shell, then served with stale croutons and a skinned-over rouille.
At the Tilleul, we split a marvelous dessert: almond cream, plus an ice made with fromage blanc (a relative of sour cream) and an arrangement of plums stewed in sugar and cinnamon. Coffee is a disaster, as always in France.
Our waitress is a soberly-dressed fiftyish woman. A real professional, it's a pleasure to watch her serve the beef stew from the side table. She could no more say how's everything goin so far? than she could herself eat grass.
The bill, which includes two glasses of wine and mineral water, is sixty euros. When I think that this is about what we paid the night before at Cafe Constant on rue Saint Dominique (a chowhound favorite) I can only bow my head and wonder why we even bother to go out in Paris.
For dinner, we move up a notch in style, quality, and price. Le Strasbourg is the pride of Bitche (pronounced, alas, beach) a small town spread out at the foot of a monstrous fortification. The citadelle was designed by (you guessed it) Vauban. It defended itself heroically in 1870 (translation: did not surrender immediately to the Prussians without a fight).
The dining room at the Strasbourg is a big place made somber with dark-stained wooden beams. Looks vaguely Japanese or Frank-Lloyd-Wrightish. The twenty-odd tables are large and the wicker chairs comfortable: this is a place for serious eating. Entering customers are given a careful once-over, and even their dogs get a dirty look if they do not measure up. Our pure blue-merle collie, cleaned up and fluffed up for the occasion, passes inspection easily.
The first amuse bouche is a tasty slice of blood sausage, the second a less-successful attempt at vitello tonnato. It tastes like tuna salad at Howard Johnsons.
We are tempted by a fancy roasted duck ( an AOC Prince des Dombes no less) whose thighs have been preserved in fat and are served separately. The filet of chevreuil for two looks good too, but it comes with crushed panais (a kind of carrot/parsnip) which I don't care for. We settle on a sandre (fresh-water pike perch) for two. It's baked whole (the best way to cook any fish), presented formally to the guests, then expertly taken apart by the hostess at a side table.
Our first course has to be foie gras, the house specialty. Mine is goose instead of the more common duck. It has a darker flavor and a pleasing hint of bitterness. But my wife hits the jackpot: a mille feuille of sautéed duck livers served between thick slices of baked apple and quince, the whole structured kind of like a Big Mac. She has a long conversation with the sommelier. He offers her a glass of late-harvest Gewurztraminer Grand Cru from the Balon d'Alsace area. Not too sweet (ce n'est pas un bonbon says the sommelier) with a bit of saltiness - just right for foie gras. With the fish, we share a half-bottle of another local Grand Cru, a bone-dry Riesling. The sandre is served with bread crumbs fried in butter and lemon juice. It's garnished with the simplest boiled potatoes. In between courses there is a ball of Granny Smith ice, floating in some kind of eau-de-vie. Too sweet for me.
Cheese is a generous wedge of munster, just slightly melted in the oven and get this doused in flaming marc de gewurztraminer. I sometimes make this at home for guests and its always a hit.
We are full, and almost skip dessert, but gluttony is stronger and we end up splitting a warm cake of pineapple and quince. Pineapples in France come from the former colonies and are sweeter and more flavorful than the monsters that arrive in the US. The cake is marvelous.
A very satisfying evening. The addition: 105 euros, a fair price.
So far in Alsace, we have been enjoying solid, traditional food, prepared and served by people who respect the ingredients and respect the customer, people who pay attention to their work and take some pride in it. We must now reluctantly return to the reality of Paris but, for our last night in the Vosges, there is time to shine up the credit card and to blast off into the stratosphere, to briefly enter a different world: that of the planet's greatest chefs.
Jean-Georges Klein inherited the one-star Arnsbourg, but his hotel school training prepared him for administration rather than cooking. One day he decided to become a chef, and now he has added two Michelin stars.
The restaurant sits smack in the middle of an ancient forest. The dining room is stunning a perfect combination of elegance and luxury. Everything is marble, stone, fine wood, pure-white linen, crystal and silver. The outside walls of the room are plate glass, while the inner ones are of expertly-milled knotty pine. The overall lighting is low, but each table is lit from above by a recessed spotlight. The only false note of the evening is struck by the giant expensive-restaurant-grade abstract canvases. Who paints this hideous stuff?
There is a regular a-la-carte menu of some twenty items, but no one seems to look at it. Rather, the real choice is between to two menus degustation, each consisting of some two dozen abstract compositions by M. Klein. As listed below, these are like nothing else on Earth: tone poems in food, created according to some mysterious philosophy by one man who, unseen in his own restaurant, dominates the whole evening and, each night, holds a hundred or so wealthy gluttons in his grip. Some of the concoctions come in plastic pipettes, to be downed in one gulp. Others are served on a soup spoon whose handle is curled into a spiral. Others still are beautifully arranged on a standard plate or bowl. Madame Cathy Klein (Jean-Georges sister) presides over the staff. She has a stern eye, and the service is impeccable, as it has to be in a *** establishment. As soon as we sit down, Briar (the collie) gets a silver-gilt bowl of water, served on a china plate with her own napkin. Then comes the parade of dishes:
Part 1: Grouped on the printed menu as Petits Savoureux Apéritifs:
Two ices: beer and Picon (this is a joke, since beer/Picon is a French working mans cocktail).
A flaky biscuit with herring caviar.
A pair of fried parmesan wafers filled with parmesan mousse.
A gelée of cepes with a pine nut
Toasted sunflower seeds with sweet and salty glazes.
Round of celeriac with a balsamic filling, surrounded by a coffee-flavoured cream.
Thimble-full of foie gras topped with sweet chocolate.
Spoonful of pumpkin crème flavoured with reglisse.
Cooked oyster with a mystery sauce and a quenelle of whipped egg white.
Poached quail egg, ginger oil, sugar and nutmeg.
Part2: Eight items on the printed menu:
Carpaccio of langoustine, eucalyptus-flavoured cream, frozen mouse of quinoa and sea urchin.
Scallops in an artichoke broth, vinaigrette with apples and truffles.
Grilled foie gras, a wedged of citrus-flavoured cake, an emulsion of saffron-infused milk.
Rouget (a tender red fish) in its poaching liquid. Bouillbaisse-flavored mashed potato.
Spaghetti made from parmesan carbonara sauce.
Whipped carrot juice with concentrated citrus syrup.
Breast of pigeon, carrot purée, straw-infused sauce.
Whipped mashed potatoes with truffles.
Part 3: Invitation à la Decouverte / Petites Gâteries de fin de repas:
Fruit cake type cookie
Meringue with pineapple and candied ginger
Fruit jelly
Chocolate cups with candied cherry
Streusel cupcake
Lightly scrambled vanilla-flavoured egg with passion fruit sorbet
Apple compote with passion fruit
Fromage blanc millefeuille
Chocolate whiskey truffle
Some of the combinations are more convincing than others. The raw slices of langoustine, for example, I could have done without. But so what? I dont like every one of Chopins nocturnes either, and the man is still a giant.
A couple of further caveats.
First, it is very hard to know what to drink with all of this. The carte des vins is very impressive, but one is really far away from the known rules of matching food and wine. Plus, the prices are beyond astronomical. Cosmological? I know what some of these wines cost retail (on ebay, for example), and the multiplication factor here is surely four or five. On a previous visit, I chose a light pinot noir, but that wasnt right. I thought of having champagne this time, but one look at the right-hand column made me change my mind. This time I settled on a 1997 Cremant dAlsace (first time I ever saw a millesimé cremant of any kind) and was very happy. It was made from auxerrois grapes, not too heavily carbonated, with a pleasant burnt-toast, slightly sherrified flavour. With the pigeon, we had glasses of 2000 Haut Medoc.
Second, the meal lasts four hours and it is difficult to have a conversation about anything besides food. Maybe this isnt a problem for true chowhounds, but it would be difficult to come here to discuss romance, business or politics. I guess that is what the a-la-carte menu is for.
The bottom line is that LArnsbourg is a fabulous restaurant. Our evening out cost 360 euros, but one has to consider that our meal was composed of well over one hundred components, some of which required careful last-minute preparation, that our surroundings were spectacular, and that we were served by a small army of experts. I am not a habitué of the finest super-expensive French restaurants (I cant respond to chowhounds whose posts say Im coming to Paris: should I eat at Le Cinq or LAmbroisie?) but I have been to a few. It is difficult for me to imagine that better food is served anywhere.
Hi, maybe this topic isn't popular with anyone because the readership is maybe in the US, but I'd just like to say that my wife & I make it a habit to visit good restaurants and we're quite critical about them, having seen every conceivable variety in all corners of the world.
My rules for a 3-Star Michelin are simple:
- It has to be located far away from a major city.
- The chef has to be a perfectionist, and the sommelier too.
If the restaurant is still in existence after 5 years with both these conditions, then there is something special that brings people there and we'd be willing to try it. Experience has taught us that its hit-or-miss with the others.
By these measures, L'Arnsbourg is for me the best restaurant in the world. Jean George Klein is the only Chef I've ever seen that is up early for breakfast to personally slice dried ham for his patrons, cut the lawn of his hotel and rake his rock garden.
You can see it in every inch of the place, the detail that he and his family take care of. I have included a photo of him and his mother, as well as a photo of the restaurant.
I read through this, for the detailed review of course, but also to see whether you had also strayed over to the German side of the Rhine. Nein. Thus this belongs on the "France" board...
A Crement to accompany all the savory courses?? Sorry, but this seems a bit strange too me. I have been to Arnsbourg several times and know the food quite well....
Re wine prices - I never had a problem of finding a reasonable priced Riesling, Gewurz or Pinot Gris from Alsace, the non-Alsace stuff is indeed overpriced.
It is a magical place, the interior is just beautiful and, for me, a benchmark, where I can relax and enjoy. The food is present but you can very well have other conversations than food... The strength of Klein is clearly his unique way of composing a menu, the single dishes vary in quality, but the whole experience is awesome. During my last vist I experienced some deficiencies in product quality and execution, but this was only once in numerous visits...
re: IFS2008
Absolutely third l'Arnsbourg as a must on any foodie's list.
Pictures here:
With trepidation, we set off to Baerenthal. We remembered from last time that L'Arnsbourg is in the middle of no where, just trees and more trees and a road that barely allows for 2 cars to pass each other. With luck and cunning we arrived 45 minutes early for our lunch reservation.
L'Arnsbourg [the Klein family] has added Hotel K. The chef's wife is responsible for managing it. We hoped our room would be ready.
The lobby is beautiful with contemporary furnishings, very comfortable furnishings, sofas and chairs and a separate breakfast area. Unfortunately the room was not ready. Madame Klein was wonderful. Hospitality is at its best here in Baerenthal. She offered us champagne while we waited for the restaurant to open. [When we checked out the champagne was not on the bill--a treat from the owners. A very nice touch.]
45 minutes flew by. We walked down the hill to lunch.
The dining room is stunning with large windows over looking meadows and forest. Huge, 6' high and 5' wide vases are spotted around the two dining rooms with real orchids in bloom. The molded wood ceiling is absolutely beautiful. You are suspended in a natural setting.
Our plan was to have just 2 appetizers for lunch and save ourself for the big menu at dinner. Chef Klein, however, does something called "petits savoureux aperitifs". These are many small savory bites, before you even get to what you ordered.
1. In a curved handled spoon--veal "mousse" with bitter orange liqueur [picon]. On the side was a small tarte flambé.
2. A martini glass filled with sunflower seeds--salty and sweet.
3. 4 macaroons --2 black/2 white. We are asked to guess what is inside. We weren't even close in our guesses. The white was a mixture of mustard cream and charcroute. The black was smoked eel with octopussy [repeating the server's words]. To the left was a pipette filled with mushroom gelee to be sucked out.
4. Croquant of parmesan--think of two crunchy squares perched on each side of a smaller frozen parmesan square.
5. 3 spoons presented on a rectangular plate positioned vertically. Eat North to South, top to bottom.
a. sweet corn bon bon topped with herring roe [salt flavor]
b. sweet corn bon bon sitting in a small pool of olive oil and lemon and topped with tomato [acid flavor]
c. sweet corn bon bon sitting in a small pool of olive oil and vanilla with a light-colored caramel crust [sweet flavor]
Please remember, we haven't gotten to the menu we have ordered for our "light lunch" .
6. Frozen scrambled egg with truffle oil and small crusty croutons served in an egg shell.
7. Oyster with 3 different kinds of grapefruit--dining instructions--slurp it at once.
The "Light Lunch" Menu:
1st course"
Me - langoustine carpaccio with raisins, small cubes of feta cheese and chardonnay vinegar. Light, perfect and delicious.
My husband --emulsion of pommes de terre et truffes--absolutely decadent, light as air potato emulsion toped with lots of black truffles.
Palate Cleanser--In a martini glass, a bon bon of foie gras is served. Then a hot glacee of tarragon bouillon is poured on top. You wait about 45 seconds and eat the whole thing in one bite.
Back to the "menu"…
2nd course:
My Husband -frog's legs with tomato and coriander. Superb …
Me - -same as my husband's first course--the fabulous truffle course.
2003 Riesling Grand Cru Spiegel Dirler--great, solid, Alsacian Riesling…right on with the dishes we had.
A perfect 3 star start. We liked L'Arnsbourg the first time in September, 2002. Cathy Klein, the chef's sister and manager of the restaurant is delightful, charming and very knowledgeable. She orchestrated everything for us. She was well aware of our plans for "the big menu" at dinner. Of course, it is a take no prisoners environment. If you are a foodie, you better measure up!
We really enjoyed our lunch and figured that dinner would be sensational.
Dinner L'Arnsbourg--my birthday celebration
As we watched the parade of amuses being served to the other tables we noticed they were exactly the same as we had at lunch. Even though we enjoyed them, we did not want a repeat of 7 dishes. It would be disheartening, just like at Clos des Sens in Annecy, which we didn't like.
We should have known better. Chef Klein doesn't repeat himself with anyone any time, ever!
Petits Savoureux Aperitifs:
1. 4 macaroons--2 pink and 2 beige. Our guesses were still way off. Beige=foie gras, pink=campari+orange.
2. In a spoon with the curved handle, beer mousse…to the side a small pizza tart with pesto and tomato.
3. In a martini glass, pumpkin seeds, sugar and salt.
4. 2 stalks of asparagus coated with crystallized sugar and salt presented in a glass tumbler.
5. 2 cubes of freeze-dried parmesan coated with truffles and hazelnuts.
6. 2 spoons - one with grilled goose foie gras with carob and the other with lobster, white carrot and Asian spices.
7. 3 spoons to eat North to South positioned vertically on the rectangular black plate--
a. corn bon bon in a pool of lemon oil topped with small cubes of sherry brulee
b. cold foie with green apple gelee
c. thin coconut slices encased peanuts. John said, just thought peanut butter sandwich.
8. A spoon containing poached quail egg with ginger.
2nd course:
Scallop carpaccio with black sesame seeds, ¼" dice of green apple with eucalyptus cream. It was served with an onion croustillant to be eaten first. Wow!!
3rd course:
Pumpkin gnocchi and truffle oil gnocchi. 2 little white "balls" and 2 bright orange "balls" were presented in a bowl. Then the server poured black rice bouillon into the bowl. The bouillon was very strong and over-powered the gnocchi. We deconstructed the dish by eating the bouillon first and then the gnocchi.
4th course:
Sauteed baby sole topped with chopped hazelnuts served with Jerusalem artichoke puree, parmesan foam and a small dot of balsamic reduction.
The sole was absolutely perfect and the Jerusalem artichoke puree marvelous.
5th course:
Spaghetti parmesan "Alfredo"…this was the only complete miss of the night--we are not sure if it was really spaghetti, but whatever it was, it was mushy. The entire dish was bland and watery. The parmesan flakes [freeze dried] to the side were "OK" but nothing special. Not great.
6th course:
Blue lobster with "parfums du magrebe". This was a complicated dish with a number of components. On the bottom, yogurt ice cream tarragon gelee and bulgar. A generous piece of lobster was placed on top then covered with couscous foam and a bright yellow sauce presumably with perfumes of Magrebe. (No real explanation. We are guessing a Middle Eastern spice.)
7th course:
Grilled duck foie gras covered with Muscat foam. On the left a mushroom and jasmin bouillon and on the right a puree of quince and mustard. The quality of the foie was good, but nowhere near the quality of the foie at Arpege.
Palate cleanser--a red cabbage cornet filled with iced mustard cream.
8th course:
Roasted breast of pigeon with a pigeon jus sauce. At the top of the plate a puree of parsnip plus green cabbage rolled into a cylinder. My notes say something about wakame, parsnip mustard, pumpkin and lemon butter, but by this point I am a little vague.
9th course:
Cappuccino of potato and truffles--My husband loved it and ate every single bite. I was getting very full and ate about 75%???
10th course:
"Invitation to Discovery"
The title refers to a succession of desserts.
I admit that the combination of a lot of food and wine left my note taking capabilities, which always decline around course 8, in very poor shape.
1. macaroon filled with apricot, coconut mousse and nuts.
2. A jellied something, chocolate filled with something and a tart of something with a cepe thin tuile.
3. a spoon filled with passion fruit sorbet [she thinks] and a green something…
4. pineapple something
After all of this the chef surprised me with a massive birthday cake
It was a masterpiece done in chocolate, chocolate stars, chocolate mushrooms, a chocolate sculpture over 24" tall.
We were so full we begged off eating the cake and told the staff to enjoy.
2002 Riesling Grand Cru Vorbourg Saint Landelin Mure--another solid Alsacian Riesling, delicious with all of the "introductory" dishes.
2000 Morey St. Denis "Rue de Verge" Domaine Perrot-Minot--excellent Burgundy. Nice with the later courses. It reminded us why we love to drink Burgundy with almost anything. Perfect bouquet of raspberries and strawberries. Smooth velvet finish.
We could not have found a more perfect spot for a birthday celebration. Both lunch and dinner were perfect. Sure some dishes were either off or only "fair", but the over-all food quality, inventiveness, and flavor came through at all times.
The complete different set of amuses at dinner. The total commitment to making the meal a "discovery" in every possible way. The birthday cake. Excellent service. And, an attitude of "we are excited that you are here and that you are excited about us" comes through loud and clear.
This is an exceptional place and a great family. The 3 family members, chef, Cathy in the dining room, and the chef's wife at Hotel K set the tone for everyone.
L'Arnsbourg embodies the true meaning of a 3 star restaurant – a destination restaurant, worth a detour.
This was definitely our best dining experience outside of Paris! Wow!!!
re: lizziee
The "mushy" spaghetti was probably his take on Ferran Adria's "Molecular Cooking" - a jellified vegetable broth that is cooled and then cut. You can buy ready made packs in specialty stores in Europe nowadays.
It's a magical place - I once booked 2 nights there and ate myself silly.
re: girobike
Thanks for your description of the "spaghetti" dish. I could easily book 2 nights at L'Arnsbourg. Did you try their breakfast? Even that looked magical.
re: lizziee
My wife thought I was nuts when I booked 2 nights there. We made a mistake, though - we ordered the big degustation menu on Night 1 and were stuffed, then we had breakfast (see attached) the next where I ordered my favorite melted chocolate and sliced wild ham fed on chestnuts, which stuffed me even more.
Even with 2x of my workout routine in the afternoon and walks around Strasbourg, I couldn't shake the feeling that I was still full for Night 2. Nevertheless, with slight belt adjustments, we went to dinner and ordered the mini-degustation dinner.
The next time we book 2 nights, we'll do a mini-degustation on Night 1 and A la Carte on Night 2!
You all have stimulated my appetitie. Earlier this year I was trying to decide where to go in Paris for our 3 star dinner during our honeymoon but the prices, were somewhat disconcerting. Based very much on lizziee's recommendation, we decided to go with Arnsbourg and have a reservation for November! I can't wait especially after reading this thread!
re: medicinejar
Hi Medicinejar,
You'll be pleasantly surprised.
There is a very talented, young sommelier named Claire there. She's not the main one, but what she's able to conjure for us in combination with the food was unbelievable. She's studying to be a sommelier and I will keep a watch for her in the food scene. I'd definitely ask for her when I'm next there.
I've put a couple of indistinct photos to not spoil the surprise for you when you get there, which communicate the warmth (but not detail) of what to expect.
PS: A car with GPS is the way to get there.
re: girobike
I will definitely report back after our meal there. We return home at the end of November so probably not until early December I would think.. Its almost one month until we go!
re: medicinejar
Hi medicinejar,
I'm envious. Its a great time to go there - very atmospheric. We went at the same time of year when we first visited there.
Don't forget the car with GPS, although nowadays there are signposts to the place (small ones).
There are 2 entries in Google Maps with the exact location of the place, one has the wrong place. This is the right one:
My car GPS system had no entry for the restaurant (although its 1 year old), so I programmed the intersection of Muhltal and Untermuhltal. That took me right to the entrance of the hotel (that's where the signs came in handy).
Thank you all for this great thread! My husband and I are flying to Frankfurt in a few weeks and based on your recommendations, we decided to hire a car and spend a few days in Alsace instead of going to Berlin. Yes, our friends think we're crazy for planning our destinations based on restaurants we want to eat at.
We are doing a night stay/dinner at L'Arnsbourg, then heading down to Colmar/Riquewihr for another night. I'm thinking that we could stop and have lunch at Wohlfahrt, Le Bistrots des Saveurs or le Cerf on our way to Colmar. If anyone has been to any of them, what would you recommend? Bear in mind that we will most likely have just eaten the breakfast at L'Arnsbourg, unless we are so stuffed from the dinner from the previous night that we don't, but I doubt it. We will spend a night in Colmar and will likely do dinner there. It soundsl like l'auberge de l'ill is everyone's favorite there. Are there any other stellar places that you would recommend or should we do l'auberge?
This trip back to Europe is basically an eating extravaganza/visiting family for the holidays. We now live in Asia and although we enjoy all the great Asian cuisines, French cuisine still holds a strong hold over us. My most recent French meal was at Pierre Gagnaire's in Seoul. He opened a restaurant here in 2008. The meal was fine but, I would be lying, if I did not say that I was a bit disappointed. I've had better meals at non-Michelin restaurants in Tokyo, Quebec, NYC, Singapore, Beijing and San Francisco. Again, thank you all for these tantalizing threads on the great eats in the Alsace/Strasbourg area. Happy eating!
re: lecker
right in the area of l'Arnsbourg are two other very good places, Auberge du Cheval Blanc in Lembach (1 star) and le Cygne in Gundershoffen (2 stars), suggesting you might want to extend your stay in the Vosge du Nord area, these are really good. And, across the Rhine, maybe 100 KM from Lembach you will find the fabulous restaurant at the Hotel Bareiss in Baiserbronn Mittletaal (3 stars). Although in Germany this is most definitely a French restaurant.
I have eaten at le Cerf three times, is a good choice too.
re: f2dat06
You are so lucky to live in that part of the world! I miss it! Thanks for the additional recommendations. I'm really disappointed that there isn't enough time in the day to have more than 3 full meals! Unfortunately, we can't extend our stay in Alsace because we have family plans for the rest of our trip. I checked out the websites and they all look great! I am just counting the days...
Thanks again for the insight and tips!


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18 Pretty Celebrity Haircut Ideas To Take to the Salon
Forget the whole cookie-cutter Hollywood hair thing—there's a whole range of celebrity hairstyles to get inspired by these days. From textured short cuts to blunt bangs to sexy layers, find your new dream haircut here.SEE MORE
Haircut Idea: Michelle Williams' Short Boy CutWe love that Michelle Williams put her own spin on the classic Audrey Hepburn cut by going platinum blond—so chic! If you're ready to go super short, don't just hop into your stylist's chair and ask for a pixie. "A cut like this is a major transformation. Bring some pictures of what you have in mind, so your hairstylist can see if it works for your hair type and face," says hair pro Oribe. (Side note: That's a good rule of thumb for any new 'do.) Once you've got your cropped cut, styling is a breeze! "Use a pomade for separation and texture. Put it in your hands, rub them together and piece out your ends," Oribe says. Try Oribe Hair Care Rough Luxury Molding Wax ($34, oribe.com).
Haircut Idea: Anna Faris' Blunt Bob With BangsA classic bob is like a Katy Perry summer anthem—we never get tired of it. Long wispy bangs like Anna Faris' keep the cut from looking too severe, but be careful: "If your hair is fine and you wisp it out too much, it could look damaged and broken," says Oribe. For the perfect length, keep your facial shape in mind. Oval faces can work a shorter bob. If your face is on the round side, get a cut that hits below your chin.
Haircut Idea: Leighton Meester's Long, Straight and Layered Haircut"All-one-length hair is beautiful, but there's not much versatility—it can be boring," says Oribe. For a face-flattering long hairstyle, ask your pro to add long layers around the front, and a few in the back, like Leighton Meester's. And when you pull it up, the shorter pieces will look gorgeous hanging down.
Haircut Idea: Olivia Munn's Easy, Swingy Bob HaircutReal-looking, extension-free hair is having a moment—and we approve. Funny-lady Olivia Munn's take on the traditional bob fits her personality perfectly—there's nothing stiff or boring about this cut. What gives it movement: the swooshed over long layers in front and flipped ends. Ask your stylist to cut the back straight across so you can still pull up the sides or make a cute mini ponytail.
Haircut Idea: Tyra Banks' Textured Midlength Bob With BangsNot only is Tyra Banks "smizing," but she's nailing this tousled, no-blowout-required look as well. "What's great about this cut is that the bangs and collarbone length add structure so you can get away with wearing it disheveled," says Anthony Dickey, founder of Hair Rules. Just don't let your hair guy get too scissor happy. With natural curls and waves, "You don't need to over layer. Just add soft layers at the bottom, and keep the bangs below the brow for sexiness," says Dickey. For defined, touchable waves, apply a lightweight mousse to damp hair and diffuse. We like Jane Carter Solution Wrap and Roll ($9, janecartersolution.com).
Haircut Idea: Selita Ebanks' Long PixieConsider this proof that the grow-out phase for a short haircut doesn't have to be painful, even if you're not a model like Selita Ebanks. If you're starting from a longer hairstyle, ask your hair pro to keep some length in the front, for wiggle room when it comes to styling. Try roughing up your hair with a wax for a rock 'n' roll pixie, or slick it all back with a shine-enhancing pomade and a brush.
Haircut Idea: Emma Watson's Face-Framing Cropped CutOne quick way to switch it up a short haircut: Make a side part like Emma Watson's. For her look, have your stylist give you slightly jagged pieces around your cheekbones. Slick them behind your ear for yet another cool 'do—it's almost like magic!
Haircut Idea: Zoey Deschanel's Long Curls With BangsZooey Deschanel plays a New Girl on TV, but her gorgeous hair (and, oh, yeah, her talent) make her an It Girl in real life. "Textured hair with bangs is amazing. Heavier fringe gives sexiness to the eye—that's where all the focus goes," says Oribe. To balance out big curls, go for longer fringe that's a bit choppy: Straight-across blunt bangs will create a contrast that's too intense.
Haircut Idea: Emma Stone's Midlength Cut With Side-Swept BangsEmma Stone easily gets an A+ for this glamorous style (bonus points for the smokin'-hot copper color). For this pretty-on-everyone look, your mane man (or woman) should create a deep side part, then angle the bangs so they drape down across your forehead. To get a sexy wave like Emma's, divide your long bangs into big sections, wrap them around a large-barrel curling iron, then gently smooth them out with a paddle brush.
Haircut Idea: Solange Knowles' Curly AfroThe gorgeous Knowles sisters are the masters of big hair—and they know how to work it. For a fantastic halo of tight curls like Solange Knowles', it's all about the perfect shape. To get one that flatters your face, go to a stylist who has experience trimming kinky or curly hair. "The best way to cut this texture is when it's blow-dried straight. That makes it easier for the stylist to comb as they go without damaging it," says Dickey. And, you won't have to worry about losing too much length—wet, kinky curls tend to shrink when they dry. To elongate and soften hair, apply an alcohol-free styling cream like Hair Rules Curly Whip ($32, hairrules.com) while strands are wet. Rake it through with your fingers to coat every coil, then diffuse hair for about 20 minutes, suggests Dickey.
Haircut Idea: Dianna Agron's Blunt Bob With TextureFor Dianna Agron's sweet allover waves, request longish bangs that will easily blend into your hair. They'll give you the freedom to make a part on the left, right or wherever.
Haircut Idea: Olivia Wilde's Long 'n' Straight With Bangs HairstyleNot that it takes much effort to make Olivia Wilde look stunning, but wow. We wouldn't change a thing about her new, sophisticated style. If you have hair down to there and aren't ready for a major cut, try full, brow-grazing bangs like Olivia's. You'll get a dramatic change without entirely giving up your long hair. To see how the style will look on you before you commit, go to a wig shop or beauty supply store and try on some faux fringe.
Haircut Idea: Jamie King's Shoulder-Grazing Lob With TextureFor a not-trying-too-hard vibe like Jamie King's, do an off-center part and wear the versatile lob (you know, a long bob) hairstyle a little messy. Scrunch on a texturizer when hair is about 80 percent dry, then let the air do its thing. We like: Garnier Fructis Surf Hair Texture Paste ($4, walgreens.com).
Haircut Idea: Ashley Greene's Long, Wavy LayersUnlike the vampire character she plays in the Twilight movies, Ashley Greene's hair is full of life. Long layers like hers keep below-the-shoulder hair from falling flat. "The pieces around her cheekbones bring out the prettiest part of her face, just like blush," says Dickey. To coax out waviness while you sleep, put damp hair in a bun before bed. Undo it in the morning and presto: easy, beachy waves.
Haircut Idea: Hailee Steinfeld's Super-Long, Straight HairNow this is how long, waist-length hair should look: healthy, shiny and not a split end in sight. To keep your ends smooth like Hailee Steinfeld's, ease up on heat styling. "Don't flatiron your hair more than a couple of times a week—you don't want to kill it," says Oribe. Another key to growing your hair out: moisture. To keep your strands strong, use a deep conditioner every other week.
Haircut Idea: January Jones' Midlength Cut With LayersIf we didn't love Mad Men so much, we'd sort of hate January Jones for always looking so effortlessly glam. Exhibit A: her tousled, midlength bob. If your hair is fine, ask your stylist to snip in a few layers like hers to help create the illusion of fullness. "But not too many or it will look like a shag," says Oribe. For Jones' controlled bedhead, skip the brush when you blow-dry.
Haircut Idea: Kerry Hilson's Bob With Choppy BangsKerry Hilson's cut is a bit tricky to define, but we can sum it up in one word: hot. "It's like a modern flapper haircut because it's more choppy and piecey," says Dickey. "But the bangs that are longer in the center and the tail give it a 1980s feel." To keep this style from looking dated, tell your hair pro not to cut above your natural hairline in the back. "That'll keep the look customized to your neck length and facial shape," says Dickey. And be sure to leave the sides longer for movement. Admit it, you know you'll want to whip this hair around.
Haircut Idea: Lucy Liu's Gently Layered CutAllow Lucy Liu to demonstrate how a slight variation of length at the ends gives long hair a bit of edge. If you want more noticeable unevenness, ask your stylist to use a razor to cut some of the layers. For sleekness and a pretty sheen, apply a lightweight serum like Got2b Glossy Anti-Frizz Shine Serum ($6, ulta.com) before you blow-dry.


text: Dolphin Stories Thursday, September 26, 2013 Le Moyne, Syracuse Film Fest: An Ideal Collaboration 8:20 PM :: 2730 Views To borrow a cinematic phrase, perfect casting led to the successful pairing of Le Moyne College and the Syracuse International Film Festival. Both Le Moyne and the Festival – which this year is celebrating its 10th anniversary – have mutually benefited from the dynamic and growing collaboration between the two organizations. This year Le Moyne once again hosted the Peace and Social Justice Showcase, which took place on Sunday, Oct. 6 in the W. Carroll Coyne Performing Arts Center. The focal point of the showcase was a screening of the "What the World Needs Now Trilogy: The Films of George Gittoes." An Australian filmmaker and activist who was in attendance, Gittoes was presented with the Bassel Shehade Award for Social Justice at the showcase, in recognition of his work over the past 20 years. "It has been a perfect match because the films showcased are specifically about social justice themes that are aligned with Le Moyne's Jesuit mission," said Dr. Julie Grossman, a professor in Le Moyne's English and Communication and Film Studies programs, who has played a key role in the College-Festival partnership. "In the past nine years, we've covered a lot of ground, both thematically and geographically. We've shown movies that have dealt with political and ideological tensions in the Middle East, fallout from the Cold War in South America, the legacy of Fascism in Spain, gay rights in the United States, and the struggle for reconciliation after conflict in Africa. We've welcomed filmmakers from Israel, Nigeria, Australia, and Ireland, giving students and community members the rare chance to meet the artists and ask questions in talkbacks after the screenings. And since this event takes place on campus, it highlights our central role in the Festival." In addition to hosting the showcase, Le Moyne played a key role in other events over the Festival's five-day run. On Thursday, Oct. 3 at 7 p.m. in the Palace Theater, Patrick Doyle presented his score for the silent film "IT." Music was provided by a 17-piece orchestra made up of musicians from Symphoria and the Society for New Music, and conducted by Le Moyne Director of Music Travis Newton. The College also sponsoring the Friday, Oct. 4 "FilmTalks" event with Joe Lynch and Adam Green in a show and tell program about their work in the horror film genre. This late night program also included the screening of Lynch's "Wrong Turn 2," Green's "Frozen," and an episode from their TV series "Holliston." "The Festival is known for its interest in education through the arts and for its commitment to international filmmaking," said Grossman, who serves on the Festival's Board along with Le Moyne Sociology Professor Francis Pestello. "It is international in a way that most American film festivals are not. It has a global purview, bringing art and artists from all over the world to the region. Also central to this Festival is its commitment to screening films that are not formulaic or what some may consider typical "Hollywood" fare. For the most part, the Festival shows films that are artistic and unique and often engage complex social and political issues across time and geographical settings." Beyond the College's support of the Festival as a major sponsor and a key venue, Le Moyne students who attend events benefit greatly. "Our students are exposed to international films that enlarge their perspectives in a host of ways and teach them about global social and political issues and themes," said Le Moyne Professor Phil Novak, who serves as the director of the College's Film Program and is also actively involved with the Festival. "This sort of enrichment is important to our mission. These experiences carry students' education beyond the boundaries of the classroom, as they see films that not only entertain but also enlighten." Comments Name (required) Email (required) Website Enter the code shown above: Notify me of followup comments via e-mail Current Articles | Archives | Search


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Dr. Arlen G. Fleisher is the President and Medical Director of Premier Vein Centers of Westchester, a health care practice dedicated to the treatment of venous diseases.
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Recipe by MOMMYD
"This recipe for Fettuccine Alfredo is so easy and delicious that my family requests it constantly! We like this best served with grilled chicken breasts and broccoli or spinach. If you are lucky enough to have any left over, you can mix them together for a feast the next day. Enjoy!"
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1/2 cup
butter, room temperature
3/4 cup
grated Parmesan cheese
1 cup
heavy cream
I have to admit I just took the basic ingredients & didn't follow the recipe but what I ended up with was awesome. If you are interested, I melted 1/2 c. butter on the stove top, and stirred in 2/3 c. half & half since I didn't have any cream. Then, I added 1 1/4 c. shredded parmesan cheese. Tossed with angel hair pasta & added some chicken sauteed in olive oil & 1 clove of garlic. Very delicious!
Not sure what happened but mine ended up extremely runny.
182 Ratings
Thanks for this great recipe! I even used milk instead of creamin a pinch and it still turned out great. All of my children loved it.
Easy and tastes great!!!! I used skim milk and low fat parm cheese and it was fabulous. Throw in some California Blend veggies and you have a nice, healthy meal!
I really liked this recipe when I tossed it with the warm pasta. Although, I had a little trouble with it separating when I added it to a sauce I was preparing on the stovetop. But now that I know this, I will prepare the sauce differently and add the alfredo at the last moment. Great short cut recipe. Thanks, oh, and if you have any left over sauce, it is fantastic added to your mashed pototoes!
This was awesome! I did add some garlic powder to the butter mixture. I wasn't sure how it would turn out, but as soon as I mixed it in with the pasta, it became instantly smooth and creamy. I used portabella mushroom stuffed tortelloni purchased at the grocery store refrigerator section for my pasta. This is a keeper! Thanks Becky.
Pretty good. Nice thing is that you can put it in the fridge and wait for the pasta to get done or chicken. Makes for a never-fail alfredo sauce.
Really really easy and very good! I mixed leftover peas, broccoli, and chicken in and it was fantastic! A great way to use up leftovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Alfredo Sauce II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 237
Calories from Fat: 222
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This pasta sauce is creamy, rich, and super easy.
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Classic creamy and cheesy Alfredo sauce.


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Comments On Mar 16, 2015:These mounted up as advertised when i needed a replacement for one i broke in a crash.
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Comments On Oct 14, 2010:these were a big improvement over the mounts that come with most hand guards they are stronger and more versatile good product.
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Comments On May 12, 2010: When I bought my bike it had aluminum "bark busters" with it but were not mounted because one mount was missing. No one sells just one mount, and I really didn't want to spend $30 for a set. Rocky Mountain and Tusk came through again. These mounts, with the pivot, align the guard much better and look great! I haven't laid the bike down on them yet, so I have no idea how strong the are, but I have had good luck with all of the Tusk products that I have purchased in the past.
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Comments On Mar 26, 2010:The old style clamps were much better, one ride on these new ones and they twisted and shattered, with one lay over.
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Comments On Feb 03, 2010:i just ordered a pair of these recently. i noticed they redesigned them, becuase they aren't the originals i broke ,or the ones shown in the display picture. i think the newer version might hold up better then the older style, because they aren't elongated where they bolt to the bar clamp. the reason i gave them a 4 is because i like how they designed the new ones.. but they didn't get a 5 because the old ones weren't very rugid and i dont have very much use on them yet.. i have faith they will hold up just fine.. if not they were 10 bucks alot better price then the radiator i just had to replace because the filler neck bent from laying it over in the mud?!
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Comments On Jul 18, 2009:I have had to replace these adaptors 2 or 3 times now. I know that if I didn't lay the bike down I wouldn't have that problem, but they should be able to hold up a little bit better than they do. Still better than breaking fingers, etc.
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Comments On Nov 15, 2007:I've broken several sets of these adapters. Due to their design which fits many different handlebars/bends easily, they are a bit weak. Even minor tip overs which damaged nothing else on the bike have broken these adapters in my experience. The rest of the handguard kit is top quality, but the adapters leave something to be desired.
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Comments On Oct 25, 2007:These look great on the bark busters
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text: White/Silver (iPod classic not included) White/Silver w/antenna extended White/Silver, back White/Silver, back w/antenna extended View larger Tivoli Audio iPAL AM/FM portable radio and powered speaker for iPod® (White/Silver) Item #: 582PALIPAL 2 Reviews This item is no longer available. Original Price: $219.99 Shop all Table Radios Need help? 1.888.955.6000 Email Chat Ask an expert advisor No pressure, no commission — just lots of good advice from our highly trained staff. Overview Reviews Details Articles & Videos by Ralph Graves Great on-the-go sound from your iPod The Tivoli iPal is aptly named it could quickly become your iPod's best friend when you're on the go. The portable iPal features a single full-range speaker that delivers spacious, warm mono sound. Just use the provided minijack cable to connect your player's headphone jack to iPal's auxiliary input, and you're ready to party. High-performance radio A highly sensitive built-in AM/FM tuner lets you listen to your favorite stations for even more entertainment variety. And that large retro-style analog tuning dial isn't there just for looks. Many digital tuners have a hard time bringing in stations that aren't exactly on the frequency. This is especially true of distant stations, because the signal can drift slightly as it moves through the atmosphere. The iPal's 5-to-1 ratio dial lets you "fine tune" the reception. An LED light changes intensity as you tune, ensuring you get the strongest possible signal. Made to move The iPal is built to travel. The rubberized exterior ensures the case remains water-resistant, so you can even use it poolside. The iPal's rechargeable battery pack can deliver up to sixteen hours of non-stop music. And the FM antenna telescopes neatly into the back of the cabinet, turning the iPal into a compact box, ready to slip into your backpack or bag. Product Highlights:mono AM/FM radiominijack audio input for connecting an external source like an MP3 player (cable included)built-in AM and FM antennashigh-performance 2-1/2" driver5-to-1 ratio analog tuning dial for accurate tuningwater-resistant cabinetminijack headphone outputrechargeable NiMH battery pack provides up to 16 hours operationAC power adapter3-11/16"W x 6-3/16"H x 5-15/16"Dweight: 2 lbs.warranty: 1 yearOur 60-day money-back guarantee Tivoli Audio iPAL Reviews Average Customer Review: 2 reviews Review this product Submit a review and then enter to win a $350 rewards card Filter by rating: 5 Star: (0) 4 Star: (0) 3 Star: (0) 2 Star: (0) 1 Star: (0) Review this product: Thanks for taking the time to share your experiences about this product. Please be sure to focus your comments on the product itself. Read our Review Guidelines for more information. Review title * Email Your email won't be visible. Please use the email address that is associated with your order. Display name (e.g., JohnD) Your review will be signed using the display name and location * Your location (e.g., Charlottesville, VA) * Your rating Click on a star to rate the overall product on a scale of 1-5 1500 characters left * Your review Attach a YouTube Review Crutchfield Video Review Guidelines Only submit videos that you made or are authorized to use. Do not submit videos that contain music, video or visuals that are copyrighted and belong to someone else. Please see our Review Guidelines for more information. Enter the URL of your YouTube™ video review or product demonstration. e.g., "http://www.youtube.com/v/o79TWHh598U" 500 characters left Pros 500 characters left Cons * Agree to Terms By checking this box you agree your review becomes the property of Crutchfield, that you are over 18 years of age, that you own or have owned this product, and that you are located within the United States or its territories. Please see our Review Guidelines for more information. We reserve the right (but are not obligated to) review all submissions and edit or remove any review in any manner which we deem necessary. Your review should be posted within seven days. Another quality Tivoli product! Written By Tom L, Tucson, AZ on Sunday, August 03, 2014 Crutchfield Customer Review (What's this?) The Tivoli iPal is now our third Tivoli radio purchased from Crutchfield. We are very pleased with its appearance and the high quality sound. It is also a portable wireless radio that can be taken anywhere because of the rechargeable battery. Pros: High quality Cons: None Was this review helpful? Yes No audio ipal Written By Mike, Massachusetts on Saturday, March 10, 2012 I have had this little radio ( but not little in sound quality) for almost eight years now, and it is still going strong. i came to the site because i want to purchase another for my daughter. Pros: sound quality, charging time, reception ability, durability, weather resistance, battery life Cons: none 11 out of 11 people found this helpful Was this review helpful? Yes No Hands-on research What's in the box? | In-depth notes What's in the box? Download owner's manual Portable AM/FM radio (with telescoping antenna) AC power supply (with attached 6' DC cord) 43" Stereo minijack cable Owner's Manual Product Registration Card Charging/Cleaning note Product Research Overview: The Tivoli Audio iPAL is a portable, weather resistant AM/FM radio. The iPAL radio has a friendly exterior, with its small stance, simple controls, and weather-resistant painted cabinet. The Tivoli Audio iPAL offers great AM/FM sound for around the house, in the outdoors, or at the office. The iPAL also features an auxiliary input and headphone output. The iPAL portable radio operates off of battery and AC power. Note: The Tivoli Audio iPAL is available in a Gloss Black or White/Silver finish. Radio Functions Audio Features Power Requirements Radio Functions AM/FM Tuner: The Tivoli Audio iPAL is equipped with a Henry Kloss analog AM/FM tuner for precise radio station tuning. Automatic Frequency Control (AFC): The FM tuner's Automatic Frequency Control (AFC) locks on to the center of the station for the lowest distortion and best reception. The result is better reception with increased clarity on closely-spaced local and far-away stations. 5:1 Analog Tuning Dial: To take full advantage of the AM/FM tuner's high sensitivity and selectivity, the iPAL uses a precise analog tuning system with a geared-down 5:1 ratio analog tuning dial for accurate, easy selection of the maximum number of stations. The 5:1 tuning gear ratio provides easy, accurate tuning. Telescoping FM Antenna: When listening to FM, adjust the radio's telescoping FM antenna and position it for the best reception. The telescoping antenna extends from 4.875" to 21.75". Note: The telescoping FM antenna has no affect on AM reception. Built-in AM Antenna: When listening to AM, rotate the iPAL itself to align the internal AM antenna for improved reception. Source Knob: The iPAL portable radio is equipped with a 3-position source knob - AM, FM, and Off. Audio Features Full-Range Driver: The Tivoli Audio iPAL features a single 2.5" treated, magnetically shielded, full-range driver for great AM/FM sound. Volume Knob: The Tivoli Audio iPAL features a rotary volume control knob which operates the volume level for the unit's mono speaker and headphone output. Water-Resistant Cabinet: The Tivoli Audio iPAL's water-resistant painted cabinet lets you listen to the radio outdoors with no worries. Note: The iPAL is weather resistant, but it is not weather proof. It should not be immersed in water or held under running water. It also should not be exposed to extreme temperatures. Audio Connections: The iPAL AM/FM radio is equipped with a rear-panel auxiliary input and headphone output. Auxiliary Input: The Tivoli Audio iPAL features a 3.5mm auxiliary input for connecting an external device (such as your CD player or MP3 player), so you can listen to audio from the connected device through the iPAL's mono speaker. A 43" stereo minijack cable is included. Headphone Output: The iPAL radio is equipped with a 3.5mm headphone output for connecting a set of stereo headphones for private listening. Connecting headphones will mute the iPAL's mono speaker. Note: You may also record from the iPAL's headphone output to a tape-deck or CD recorder; or use it as a high-quality stereo tuner by connecting it to your home entertainment system. Power Requirements Rechargeable Battery-Pack: The Tivoli Audio iPAL is equipped with a built-in rechargeable NiMH battery-pack (7.2V, 1400-1800mA) which delivers up to 16 hours of playback time. The iPAL uses a sealed battery-pack of 6 high-capacity Nick Metal Hydride (NiMH) cells. NiMH batteries have no memory effect and provide a longer operating time. Note: The built-in rechargeable battery should be charged before initial use. AC Power Adapter: In addition, to the iPAL radio's built-in NiMH battery-pack, the unit can operate off of standard household AC current using the supplied AC power adapter (Input: 120V/60Hz, Output: 12V/500mA). The AC power adapter also charges the radio's battery. Charging Modes: The Tivoli Audio iPAL features two charging modes based on whether the unit is turned 'On' or 'Off'. Fast Charge: With the iPAL turned 'Off', but plugged in (from full discharge), the battery-pack will be completely charged within approximately 3.5 hours. Trickle Charge: With the iPAL 'On' and plugged in (form full discharge), the battery-pack will be completely charged in approximately 24 hours. Note: It may take up to 4 charge/discharge cycles before the battery-pack is operating at full capacity. Front-Panel LED: The front-panel green LED serves both as a power indicator, as well as battery power and charge status indicator. Low Battery Status: The unit's front-panel LED will blink rapidly to indicate the batteries are in need of being recharged. The remaining playback time from the moment the blinking begins until the iPAL shuts-off is estimated between 20 minutes and several hours. Battery Replacement: Replacement battery packs may be purchased directly from Tivoli Audio. Our Product Research Team At Crutchfield, you'll get detailed, accurate information that's hard to find elsewhere. That's because we have our own in-house Product Research team. They verify what's in the box, check the owner's manual, and record dimensions, features and specs. We stay on top of new products and technologies to help people make informed choices. Sorry, the Tivoli Audio iPAL is no longer available. Looking for a similar item? Shop all Table Radios Or, you can still... Write a review Download the product manual Search the website Go


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Urthboy is an award-winning hip hop artist from Sydney and three time nominee of the prestigious Australian Music Prize (AMP). He manages the Elefant Traks label and fronts The Herd.
Beginning in the late '90s, his first group Explanetary folded after one EP In On The Deal (2001). Urthboy's first solo album Distant Sense of Random Menace was released in 2004, but it was 2007's The Signal that kicked things up a notch. The first single 'We Get Around' cracked the top 25 in triple j's Hottest 100 while 'The Signal' was hailed as "a classic" by Rolling Stone.
It received two AIR Award nominations; a j Award nomination (Triple J's Album of the Year award); and it was shortlisted in the prestigious Australian Music Prize (Best Album 2007). Significantly, the album was licensed to Motivo Records (among a select few hip hop records from Australia ever licensed overseas) and released late 2007.
In addition to solo material, Urthboy is one of the main songwriters in The Herd, whose five albums The Herd (2001); An Elefant Never Forgets (2003); The Sun Never Sets (2005/06); Summerland (2008) and Future Shade (2011) have seen them build a huge fanbase in Australia. They've sold out national tours, including major metropolitan theatres through to regional venues whilst accepting invitations to every major festival in the country. During this time they've won two AIR Awards; a top ten ARIA chart album; ARIA award nominations (Best Urban 2008/2012) and a J Award.
Celebrating the government's apology to the Stolen Generations in 2008, Urthboy worked with Getup to re-imagine the song 'From Little Things Big Things Grow', at Paul Kelly's personal request. The song helped raise over $100,000 for Indigenous run health and education programs.
In 2009 Urthboy released his third solo album, Spitshine, dropped to great acclaim and two hugely successful tours (2009 and 2010) playing to over 20,000 people. Urthboy was shortlisted for the Australian Music Prize, won Best Urban/Hip Hop album at the AIR Awards and received an ARIA nomination.
In 2010 Urthboy embarked on his first European tour, playing some of the biggest hip hop festivals in the world (Splash, Germany and Open-Air Festival, Switzerland) as well as clubs shows in Germany, Denmark and England. Adding to that were shows in Papua New Guinea and Indonesia.
2011 saw Urthboy release the critically adored 'Future Shade' album with The Herd, taking in 3 highly successful tours and several festival appearances. Later in the year he was invited to take part in triple j's Nick Cave tribute: Straight To You. His powerful rendition of 'Stagger Lee' brought the house down at sold-out shows across the country, including Sydney's Enmore Theatre and Melbourne's Forum.
In 2012 Urthboy reunited with producers Hermitude and Count Bounce to begin work on Smokey's Haunt, his fourth album. Whilst both Hermitude and Count Bounce have been exclusive producers of all his material to date, this is the first time they co-produced an entire record. The chemistry between all parties was electric, resulting in an invigorated sound and fresh spirit.
Urthboy signed a global publishing deal with the legendary Alberts Music, the first hip hop artist to join their ranks. 'Naive Bravado' was the bold first single from his new record, it featured international soul sensation Daniel Merriweather. It received strong radio support across the country and was named iTunes single of the week racking in more than 30,000 downloads in under 7 days. The accompanying tour saw Urthboy play across the nation in August/September.
His playful second single 'Knee Length Socks' quickly soared to most played song on triple j and was quickly added to Nova's national playlist. The highly anticipated 'Smokey's Haunt' album was released on October 12 to rave reviews. It debuted at #14 on the ARIA Album Chart, #1 in the ARIA Urban Chart and #8 in the ARIA Digital Chart.
It was Triple J Album of the Week, FBi Sunsets Album of the Week and was feature review in Sydney Morning Herald, The West Australian & Drum Media. The Australian gave it 5 stars saying "Absolutely captivating, play on repeat".
In November Urthboy performed at the Sydney Opera House as part of the Graphic Festival commissioned Dr Seuss Meets Elefant Traks.
Smokey's Haunt was also nominated for a j award for Australian Album of The Year and Rolling Stone Awards for Best Independent Release and Album of the Year. In early 2013 it was nominated for the Australian Music Prize (AMP), Urthboy's third consecutive nomination.
He was invited to appear on ABCTV's top rating Q and A before embarking on the highly successful Smokey's Tour. Urthboy joined Australia's premier regional festival tour Groovin The Moo in 2013 and supported Paul Kelly on his extensive Spring & Fall Tour. He released Live At City Recital Hall from the same tour in late 2013.
In 2014 Urthboy developed a new concept show called 'Make Me A Mixtape' integrating story-telling and live performance with special guests. The show premiered to rave reviews at Brisbane Festival in September and was subsequently picked up by Melbourne Festival before making it back to Sydney in early November. Guests included Patience Hodgson (The Grates), Thelma Plum, Sam Cromack (Ball Park Music), Ella Hooper and many more.
Urthboy will continue work on his new solo album in 2015.
What the media are saying about Smokey's Haunt:
Triple J Feature Album, Drum Media Album of the Week & FBi Sunsets Album of the Week
★★★★★ "Absolutely captivating, play on repeat"
★★★★ "Humanity and toughness permeate Urthboy's excellent new album" (Review of the week)
8/10 "…Meaningful rhymes and impressive beats, Smokey's Haunt is a winner"
★★★★ "A refreshing and independent voice in Australian hip-hop, Urthboy is certainly leading by example"
★★★★ "Tim Levinson's knack for storytelling is second-to-none as he weaves powerful tales inspired by real-life events and backed by incredible production courtesy Hermitude and Countbounce…this is Oz hip hop at its best"


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AlumniAU is a place you never truly leave behind. The things you learned, the challenges you overcame, the mentors who guided you, the friends you made are all part of the AU experience you treasure.
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Reunion 2015
We hope you had a wonderful time at Reunion 2015! Check out Reunion 2015 Photos on Flickr. Thinking about next year? Save the date - June 10-12, 2016.
'Visit' Alfred!
Haven't made it back to campus in a while? Take a look at our image gallery to see some of the updates and changes.
September 5, 2012
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Alumni News & EventsLectures on line!
Can't attend the Bergren Forum? The Women of Influence talk? Watch the videos at your convenience.


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BibliOZ is a magical online portal to millions of out-of-print and collectable books representing the stock of several thousand bookdealers around the world
... then try BiblioQuest's Global Out Of Print Book Search Service. It uses both sophisticated computer database matching and traditional book search techniques to access an even larger network of booksellers than BibliOZ. Our librarians and trained booksearch specialists can locate books on any subject, whether they be antiquarian or only recently out of print. Complete the details of the book(s) you require on the request form. If our search is successful, BQI provides a written quote. This quote is inclusive of all costs and is without obligation. You do not have to purchase any book we may find on your behalf. If you do proceed with purchase, BQI arranges for delivery direct to your address.
copyright © 1998-2000, BiblioQuest International All rights reserved.


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Blair Woodwind Quintet joins the acclaimed German group
Nashville audiences get the opportunity to attend two performances featuring the Berlin Philharmonic Wind Quintet in different roles this week.
The internationally recognized ensemble showcases its own repertoire Thursday evening, after a Wednesday night performance when the quintet's members will serve as conductors and soloists with the Vanderbilt Wind Symphony and Vanderbilt Orchestra.
Both concerts begin at 8 p.m. on the respective evenings in Blair's Ingram Hall.
"What makes the Berlin Philharmonic in general special is … their approach to large ensemble being very much like a chamber ensemble. They're very in tune not only to responding to the conductor, but almost in an equal fashion responding to each other," said Tom Verrier, director of the Vanderbilt Wind Symphony and Wind Ensembles.
That intuitiveness is especially evident in the smaller group, Verrier said.
"It's a real education for our students and for all of us to see what collaboration really means musically," he said. "It's the art of collaboration at its highest level."
The Blair concerts are part of the first of two North American tours the quintet will make in the first quarter of this year.
"We are happily very popular in the U.S. and that's lovely," Fergus McWilliam said by phone from Berlin.
McWilliam is in his 28th season with the Berlin Philharmonic.
"When we started the quintet nearly 25 years ago, we were the young ones, we were the babes, the kids," he said, laughing.
The Berlin Philharmonic Wind Quintet originally was formed in 1988, during the era of legendary conductor Herbert von Karajan. In addition to McWilliam, the current quintet includes Michael Hasel, flute; Andreas Wittmann, oboe; Walter Seyfarth, clarinet; and Marion Reinhard, bassoon.
McWilliam and the others have worked with Blair students in other locations, particularly the summer program at Aix-en-Provence, France; this is the third residency they've done at Blair.
During their week in Nashville, they'll conduct master classes with Blair students (those sessions are open to the public) in addition to the Wednesday night concert.
In that performance, oboist Wittmann — who until last summer was director of the Berlin Philharmonic — will conduct The Vanderbilt Wind Symphony in Mendelssohn's "Overture for Winds, Opus 24." Mendelssohn first composed the piece as a nocturne at the age of 15, then expanded 14 years later.
Also on Wednesday's program, Berlin's clarinetist, Seyfarth, performs Carl Maria von Weber's "Concertino for Clarinet" with the Wind Symphony. The evening also will include a performance of Brahms' "Tragic Overture" by the Vanderbilt University Orchestra with Hasel as guest conductor.
In Thursday night's concert, the Berlin quintet performs music from its repertoire (some of it arranged by Hasel). At the conclusion of that evening, the Blair Woodwind Quintet will join its guests in a performance of Joachim Raff's "Sinfonietta, Opus 188."
"I have to admit that I didn't know anything about Raff," McWilliam said, adding that it was suggested by his Blair colleagues. "We all looked at each other blankly and went off to find out about it."
Verrier says the piece is part of a large repertoire for double wind quintet, though he admits that repertoire is more likely to be known by those in university settings, where it is easier to round up players, than in the professional realm, where conflicting schedules and commitments make playing such pieces a luxury.
Again, this makes Thursday's performance by the Blair and Berlin wind quintets that much more special.
The Blair Woodwind Quintet members are Philip Dikeman, flute; Jared Hauser, oboe; Bil Jackson, clarinet; Leslie Norton, horn; and Peter Kolkay, bassoon.
"It's sure to be a really fantastic performance with the Berliners and of course with our wonderful faculty," Verrier said, "an opportunity to hear the sound of a double wind quartet played by virtuosos."
— By MiChelle Jones, for The Tennessean
If You Go
What: Vanderbilt Wind Symphony & Vanderbilt University Orchestra; Berlin Philharmonic Wind Quintet
Where: Ingram Hall, Blair School of Music, Vanderbilt
When: Berlin Philharmonic Wind Quartet soloists join the Vanderbilt University Orchestra and Vanderbilt Wind Symphony Wednesday; Berlin Philharmonic Wind Quintet concert, with the Blair Woodwind Quintet joining for a performance of Joachim Raff's "Sinfonietta, Op. 188" on Thursday, Jan 31. Both performances at 8 p.m.
Master Classes
Tuesday, Jan. 29
11:30 a.m.-12:30 p.m. Oboe master class with Andreas Wittman (Ingram Hall)
3-4 p.m. Oboe master class with Andreas Wittman (Ingram Hall)
4:30-6 p.m. Bassoon master class with Marion Reinhard (Turner Hall)
4:30-6 p.m. Horn master class with Fergus McWilliam (Ingram Hall)
11 a.m.-1 p.m. Clarinet master class with Walter Seyfarth (Ingram Hall)
10 a.m.-noon Flute master class with Michael Hasel (Turner Hall)


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News Posts
Zach Baldwin on How Ponyfishes and Flashlight Fishes Shine
by AMNH on
Curator John Sparks is blogging weekly about the upcoming exhibition, Creatures of Light, which opens on Saturday, March 31. This week, he invited Zach Baldwin, a Ph.D. student at the Museum's Richard Gilder Graduate School who works in the Department of Ichthyology and who consulted on the exhibition, to contribute the guest post below.
A common misconception about bioluminescent fishes is that they all live in the perpetual darkness of the deep sea. In truth, one of the most fascinating aspects of bioluminescence is the diversity of organisms and environments in which the phenomenon is known to occur. There are bioluminescent fishes occurring on coral reefs, in estuaries, and even in the rocky intertidal zone along coastlines. Approximately 100 species in nine families of fishes that live in shallow marine waters are known to luminesce.
New Finding: Dinosaur's Feathers Were Black with Iridescent Sheen
by AMNH on
A pigeon-sized, four-winged dinosaur known as Microraptor had black iridescent feathers when it roamed the Earth 130 million years ago, according to new research led by a team of American and Chinese scientists that includes Museum researchers. The dinosaur's fossilized plumage is the earliest record of iridescent feather color. The findings, which suggest the importance of display in the early evolution of feathers, are published in the March 9 edition of the journal Science.
"This study gives us an unprecedented glimpse at what this animal looked like when it was alive," said Mark Norell, one of the paper's authors and chair of the Museum's Division of Paleontology.
Extremophiles and Life Beyond Earth
by AMNH on
Research about organisms that can weather Earth's harshest environments has broadened ideas of where living things can thrive. On Sunday, March 11, the Museum's 2012 Milstein Science Series kicks off with Extremophiles: Life in Extreme Environments, an exploration of how such organisms survive and what studying Earth's extremophiles could mean for the search for extraterrestrial life. Seth Shostak, one of the guest speakers at the March 11 program, is a senior astronomer at the SETI Institute and researches whether life—from the intelligent to the extreme—could exist elsewhere in the universe. Below, Shostak answers a few questions about extremophiles and the search beyond life as we know it.
The Re-making of Mars: Terraforming Table
by AMNH on
The scent of evergreens, stones covered in moss, and the hum of rushing water are familiar features in many forests on Earth. But could these also describe a future landscape on Mars?
Once a staple of science fiction, terraforming—or making a planet more like Earth—is now being studied as a real possibility, as scientists research how to apply knowledge of evolution, climate, and technology to re-create the blue planet's environment on the red planet. Visitors can learn firsthand how humans might make Mars habitable with a custom, multi-user touch table featured in the Museum's exhibition Beyond Planet Earth: The Future of Space Exploration.
CBC Associate Director Felicity Arengo Profiled in New Conservation Book
by AMNH on
For her research on flamingos, Felicity Arengo, associate director of the Museum's Center for Biodiversity and Conservation,has been profiled in Wildlife Heroes, a new book by Julie Scardina and Jeff Flocken. Combining photographs and fun facts with tales from the field, Wildlife Heroes features 40 conservationists dedicated to saving some of Earth's diverse wildlife.
Arengo's fieldwork has taken her across South America, from high-altitude lakes to fertile lowlands. "Flamingos are adapted to environments described as 'inhospitable,'" says Arengo. "They live in landscapes of extreme salt, wind, sun, and high altitudes." It takes a dedicated team to follow the birds and track their numbers.


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Lost in Translation
Drama, Comedy
Bob Harris and Charlotte are two Americans in Tokyo. Bob is a movie star in town to shoot a whiskey commercial, while Charlotte is a young woman tagging along with her workaholic photographer husband. Unable to sleep, Bob and Charlotte cross paths one night in the luxury hotel bar. This chance meeting soon becomes a surprising friendship. Charlotte and Bob venture through Tokyo, having often hilarious encounters with its citizens, and ultimately discover a new belief in life's possibilities.
Cast: Scarlett Johansson, Bill Murray, Giovanni Ribisi, Anna Faris
Produced by: Sofia Coppola, Ross Katz
Directed by: Sofia Coppola
Written by: Sofia Coppola
Running time: 1hr 45min
Opens: Sep 12, 2003 Limited
|Theaters for Today
Pick a day
on this day.


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I Was Wondering If You Guys Could Give Me Some Feed Back On How Good Of A Welder It Is And How It Works Out For You Guys. I Know For Christmas My Parents Are Going To Buy Me A Stick Welder And I Was Really Looking Towards Getting This One Where I Know I Wont Need Anything Bigger.since The Only Stick Welding I Have Done Was At School For The Last 5 Months Or So. Im Considered A Newbie. So Any Feed Back On The Welder I Would Appreciate IT. Thanks In Advance:d:d
Results 1 to 5 of 5
12-12-2008, 11:51 AM #1Junior Member
- Join Date
- Nov 2008
- Posts
- 8
Has Any One Ever Used Or Own A Thunderbolt Xl Ac/dc 300/200
Well if its anything like my 1986 Thunderbolt 225/150 AC/DC its worth every penny. Mine just keeps going and going...BobBob Wright, Grandson of Tee Nee Boat Trailer Founder
Metal Master Fab Salem, Oh 44460
Birthplace of the Silver & Deming Drill
1999 MM185 w/185 Spoolgun,1986 Thunderbolt AC/DC
Spool Gun conversion. How To Do It. Below.
That is the same welder I used at work for the past 5 years and it has never given me any trouble. So far I have welded everything from razor blades to 1/2" steel on heavy equipment. One recommendation I would make is to put a longer power cord on the unit so you can put it on a cart and get it closer to your work. I think the factory cord is only like 3' - 4' long. You may want to replace the ground clamp as well.Ken
What else is there besides welding and riding. Besides that
Miller Thunderbolt XL 300/200 AC/DC
Hobart Handler 187
Dewalt Chop Saw
4" Air Grinder
Die Grinder
Rigid Drill Press
Kellogg 10hp Air Compressor
12-13-2008, 07:25 PM #4Senior Member
- Join Date
- May 2008
- Location
- Belle Plaine Iowa
- Posts
- 270
How do you weld something that thin with a stick without blowing a hole? I havent had time to play with mine much yet. Done very little on DC.Who do you call when the lawmakers ignore the law?
Miller AC/DC Thunderbolt 225
Miller 180 w/Autoset
Old cutting torch on LPG
12-14-2008, 05:17 AM #5Ken
What else is there besides welding and riding. Besides that
Miller Thunderbolt XL 300/200 AC/DC
Hobart Handler 187
Dewalt Chop Saw
4" Air Grinder
Die Grinder
Rigid Drill Press
Kellogg 10hp Air Compressor


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SAVE Anna Collection Black Wood Desk
Stunning desk will help you be organized and efficient.
Whether your style is traditional or modern, the stunning Anna Desk will blend seamlessly into your décor. Use it as a writing desk or laptop desk! With one large storage drawer for office essentials and a spacious work top, you will be organized and efficient in no time at all.
• Size: 20.5"L x 47.25"W x 30.83"H
Anna Collection Black Wood Desk
Anna Collection Black Wood Desk
Our innovative products will provide you and your family with years of enjoyment. And with the Brookstone Protection Plus service and replacement plans, you'll have the added peace of mind knowing that if the unexpected does happen, we will simply repair or replace your covered product. Our enhanced coverage goes above and beyond the manufacturer's warranty, saving you time and money.
- 2-Year Extended Replacement Plan $19.99
- 3-Year Extended Replacement Plan $29.99
Anna Collection Black Wood Desk
Anna Collection Black Wood Desk
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front wheel cap
Replacement swivel housing cap for the front wheel of your smart stroller.
Not currently available in this region.
These caps sit atop the front wheel of your smart stroller. They are sold individually, if you need to replace both you will need to order two!
Product was great- service not so much
Written by: ChloeHut PE2
Mercredi 05 Novembre 20141/5
This is the 3rd time ive order with P&T First time was so awful that the prodyct i ordered took over 2 weeks to arrive because of a "techinical issue". Now i ordered a wheelcap that took over a week to arrive and after my first issues was offered free delivery for life... well when i put on the order please reimburse delivery costs (which was on the invoice also) no action was taken.
Thanks %user_name%
Your review has been sent for 'review'!


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I have an Android Google tablet that will not connect to internet Wi-Fi on Billion 5200n RC model router. iPad and iPhones do connect without a problem, but the tablet shows its connected but when I go to browser it will not load a page and connect to internet. Have tried connecting tablet at the neighbors house and it connected without a problem. Can someone please help me out and tell me what the problem is.
Take the 2-minute tour ×
Android Enthusiasts Stack Exchange is a question and answer site for enthusiasts and power users of the Android operating system. It's 100% free, no registration required.
I once had a problem with another Wi-Fi client. My device got connected to the router (got a dynamic IP adress from the router), but was not able to browse the web because the DNS was not working. Have you tried wifi analyzer to examine your problem?
Try going to your Billion router and check that it is not restricting access by MAC address. If it is then make sure your Android's MAC address is pluged in.
Also, if you have Bluetooth running on the tablet, try turning it off first, in case there is an address conflict.


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Several local Girl Scouts recently came by the newspaper office to meet the new publisher and present him with welcome gifts and a card. Shown are Shania Boyd from Troop #7307, Faith Boyd from Troop #7050, Daneal Boyd, Liz Sands, Glenn Stifflemire, Nolan County Service Unit Manager Judy Leighhow, Gabby Gomez and Lesley Knight from Troop #7302 and Diana Acuña.
[1] mailto:email@example.com
[2] http://www.sweetwaterreporter.com/sites/default/files/IMG_7791.JPG


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Is there a product that allows you to strip HDCP from HDMI and that does not loose quality?
Take the 2-minute tour ×
Video Production Stack Exchange is a question and answer site for engineers, producers, editors, and enthusiasts spanning the fields of video, and media creation. It's 100% free, no registration required.
Yes. The companies Spatz-Tech, HDFury and Faroudja have products with that functionality in their portfolio. But there are selling restrictions in many countries.


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DragonForce are an English power metal band from London. Formed in 1999, the group is known for its long and fast guitar solos, fantasy-based lyrics, and electronic sounds in their music to add to their retro video game-influenced sound. Guitarists Herman Li and Sam Totman are the only two remaining founding members in the group since ZP Theart's departure. Marc Hudson was announced as Theart's replacement in March 2011.
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Home > Electronics > Accessories for Apple > iPhone Cases > OtterBox Defender Studio Case for iPhone 4/4S
SAVE OtterBox Defender Studio Case for iPhone 4/4S
Known as an innovator of protective solutions for the leading global handheld manufacturers, OtterBox has technology covered!
Welcome to the OtterBox Studio Collection where we've offered up the backside of a protective case as a new outlet for up-and-coming artists to express their creativity.
The iPhone® 4S is everything we were hoping for and more! The Assistant "Siri" alone is totally worth protecting. Thank goodness OtterBox has an iPhone 4/4S Case in our Defender Series ready to keep her safe. This rugged iPhone 4/4S case provides heavy duty protection from rough treatment in the worst environments.
Our Defender Series iPhone 4/4S Case defends against drops, dust and damage without taking away from the interaction of the iPhone's features. The iPhone 4/4S Defender Series Case offers triple-layer protection and is built from a high-impact polycarbonate shell, durable silicone and a built-in screen protector, making it one of the toughest iPhone 4/4S Cases out there. Why else do you think we called it the Defender Series?
- iPhone 4S
- iPhone 4
- Complete functionality is retained through the Defender Series iPhone 4S case, including speaker, microphone, camera and flash
- Plug covers protect the core openings of the phone, including volume controls, power button, and headphone jack
- Three layers of defense include an inner polycarbonate layer and an outer silicone layer
- Rotating belt holster attaches to almost anything and can accommodate the device in any direction
- Built-in screen shield prevents scuffs and scrapes to the touchscreen while retaining sensitivity
- Two-piece inner polycarbonate layer snaps together to form a snug fit around the iPhone
- Rugged outer silicone cover wraps around the inner layer to create a solid defense against oopsies like drops and shocks
Dimensions: 7.5" L x 4.25" W x 1.695" H
Weight: 6.5 oz.
iPhone is a trademark of Apple Inc., registered in the U.S. and other countries.
OtterBox Defender Studio Case for iPhone 4/4S
OtterBox Defender Studio Case for iPhone 4/4S
Our innovative products will provide you and your family with years of enjoyment. And with the Brookstone Protection Plus service and replacement plans, you'll have the added peace of mind knowing that if the unexpected does happen, we will simply repair or replace your covered product. Our enhanced coverage goes above and beyond the manufacturer's warranty, saving you time and money.
- 2-Year Extended Replacement Plan $4.99
- 3-Year Extended Replacement Plan $8.99
OtterBox Defender Studio Case for iPhone 4/4S
OtterBox Defender Studio Case for iPhone 4/4S
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