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$39 Special Menus/Fridays - Still River Cafe
On their website I noticed that all through July 2009 - they have a special $39 Tasting Menu on Friday nights. 2-3 Amuse and then choices for first, entree and dessert. There are supplemnets (in the $4-6 range )for duck, lobster and some other luxury items.
Sounds like a great deal - made reservations last night. Looking forward to a good evening.
Hi there! Thanks for sharing this--I agree it sounds great. Just curious, did you make reservations last night for this Friday? Wondering how far in advance they're booking up. Please report back and let us know how it goes. I've heard a lot about this place, but haven't heard from anyone who's been there personally. Bon appétit'!
re: kattyeyes
I made reservations for July 17th. I live in the SF Bay Area but have relatives in CT. Trying not to get too excited because the buzz is pretty hard to live up to. Will definitely report back.
re: gordon wing
I know what you mean! Sometimes the hype surpasses the actual experience. While you're in our neck of the woods, I highly recommend a visit to Sharpe Hill Vineyard in Pomfret, CT. Please call soon to make a reservation. You can even go for lunch and sit outside under the umbrellas. It's beautiful AND delicious and one of my favorite spots in CT for a special meal:
Another stop in that area is Heritage Trail Vineyard in Lisbon, CT. Even if you just stop in for a casual lunch and wine tasting, you'll be glad you did. I'm a home gelato maker and I seriously love/admire theirs.
Enjoy your stay in the Land of Steady Habits! All this rain is supposed to let up by the beginning of the month--just in time for your visit! :) Safe travels!
re: kattyeyes
Kattyeyes, thanks much for the additional tips ..... they both look interesting. Glad to hear that the rain is supposed to let up soon.
re: kattyeyes
The Heritage looks like a great stop on our way home from Maine-the gelato will hit the spot.How is the food for lunch?Thanks.
re: BusbyB
Here's a review (with pics) of a lunch I had with my mom back in April. I was very happy with our pizzetta. One of those is plenty for two people! There are other options, too, including panini (which I can't find on their online menu, but am sure they still serve).
And here's a link to Heritage Trail's website:
Heritage Trail Vineyards
291 N Burnham Hwy, Lisbon, CT
re: kattyeyes
Convinced! Looking forward to it on a long drive home from Maine.
re: kattyeyes
They don't seem to be booking up that far in advance. I called after noon on Friday July 3rd and had no trouble getting a table for two for 6 o'clock. The restaurant was almost full by 7, but did not get completely full before we left around 8.
re: danieljdwyer
How was your meal?Would love to make a trip of it....Thanks
Such great looking places up near CT's sleepy corner! When I'm in the mood for a two-hour drive for dinner. . . I won't be able to decide! These places all look incredible.
I took advantage of this deal on July 3rd. This was my second time at Still River Cafe, and I would not hesitate to place this among the five best restaurants at which I have eaten in my life.
The design of the restaurant is fantastic. It is small enough that you can be sure Chef Kara Brooks is able to maintain a high level of control over ever dish coming out of her kitchen, but it is by no means a cramped space. The dining room is on the upper level of a renovated barn. While I might have personally preferred that the original wood tones had a stronger presence in the color scheme, their use of white creates a cleaner, more modern look more appropriate to a fine dining establishment. The exposed timbers do retain the rustic character of the barn, so that the dining space is as appropriately New England as it is fine dining. There is a casual feel to the space, separating it from establishments of equal food quality in the city.
When entering, you will pass by some of the garden space, which helps to set the right mental state. The bar is located just inside the front door, such that Bob Brooks is able to function as host, manager, and bartender. We arrived early, and on entering, were offered drinks while we waited at one of the tables on the deck. This was a sort of a serendipitous thing, as, in nice weather at least, a glass of wine while looking out on their beautiful property is a nice prelude to the meal.
Service was impeccable. Again, there was a casual air to it, but one that did not stray from fine dining standards. I cannot recall the name of our server, but he was the son of Kara and Bob Brooks, and probably college aged or slightly older. There was none of that pretentious, "Tonight, I have a delightful...," garbage that you find all too often in New York fine dining. He had a perfect sense of when to come to the table to check in, and when to hang back and let us enjoy our meal and conversation.
I have a minor complaint about the amuse bouche before I get to the lavish praise. The menu is described as a $39 four course prix fixe. Those courses are: amuse bouch, appetizer, entree, dessert. Yet, the amuse bouche was presented with the traditional styling of being a "gift from the chef". A minor incongruity, but also one which reveals the care the Brooks family has gone to a train servers in traditional fine dining service.
The amuse itself, or trio of amuses, was fantastic. They are traditional, one bite sized, resisting the modern trend of tapas sized amuses. I started with the asparagus soup, served in a hefty shot glass. I normally find asparagus soup to have too much of that overcooked asparagus sort of flavor, but this had none. It was a very deep asparagus flavor showing off not only the chef's perfect execution, but the gardener's skill in having grown such perfect asparagus. The soup had clearly gone through a strainer, but did retain a slight coarseness, avoiding that homogeneous, almost syrupy quality creamy vegetable soups are often given. The miso foam topping the shot was very subtle - a little too subtle for a miso lover like myself, but objectively just the right accent of flavor to not interfere with the asparagus. I usually don't care for foams, but this one had the right level of stability and was presented in an appropriate dish. Next was the goat cheese ball with celery. This was nicely paired, if fairly plain. A very high quality cheese, perhaps from Bush Meadow in Union, with a coating I can't recall. The celery stick, stuck into the cheese ball to serve as a sort of handle, had the best ration of bold celery flavor to lack of stringiness of any piece of celery I have ever eaten. The third item was a carrot puff, which I don't recall much about beyond it being delicious.
There was also bread either before or after the amuse, which was very good. They were served with a scallion butter. The butter itself was rich and would have been delightful on its own, but the scallions and salt accented it very nicely.
My appetizer was the garlic scape vichyssoise. This soup could be used to convert anyone who doesn't believe in cold soup. I was expecting the soup to be just a little bland, as even the best vichyssoise often is, but it was not. The cream was well balanced against the stronger flavors. The potatoes used had a depth of flavor I expect from a good, waxy roasting potato, and was surprised to find in a soup. The garlic scapes worked perfectly in place of - or possibly in addition to - the leeks, giving the soup a sweet, mildly garlicky, bright but subtle vegetable flavor. There were so many subtle flavors here that the lack of any bold flavors still left the soup very far from bland.
I also tried the sweetbreads and gnocchi appetizer, which could be used to convert non-believers in offal. The porcini cream had just enough earthy nuttiness and richness to the gnocchi without at all offsetting the flavor of the sweetbreads, which were coated in cornmeal and fried. The sage added an earthy herbaceous quality, balancing everything remarkably.
My entree was quail. The entrees all feature three variations on a theme - I'd say three presentations of one protein, but one of mine was quail egg, and I think I remember a couple on the menu that were not protein centered. The pan seared quail breast was the highlight, I think. I'd have preferred it a little less done, but medium is probably the lowest temperature they can get away with without most people sending it back. The sear was perfect, preserving most of the flavor of more rare quail and yielding a very juicy breast. The kale was perfect: soft without being mushy, not unpleasantly bitter, and infused with the flavor of the quail. The frisee aux lardons with poached quail egg was perfect. I have not had frisee this good since the last time I was in Paris, nor have I seen it dressed this well in the United States. The bacon used was slightly smoky, which lardons are not - though I was pleasantly surprised to see if was cut as lardons are, which I do not often see in the US. It may have been boiled first to cu the smokiness, but at least some remained. I found this to be a pleasant variation, giving a decidedly New England style to this French bistro classic. The stuffed quail was the only part I have even minor complaints about. It was wonderful, with both meat and stuffing moist and well seasoned. Two things could have improved it for me, only one of which is practical. The first is that the cranberry in the stuffing was not prominent enough. This did not detract from the flavor of the stuffing, but did set up expectations in calling it cranberry stuffing which were not met. Also, whole quail should always be served with the heads on. The brain is delicious. I realize this will turn people off, however, and would not seriously suggest Chef Brooks should make this change.
I tried a bite of two of the three parts of the bass trio. One was a perfectly cooked, silky piece of bass scented with a mushroom consomme. The other was a piece of bass that used clam chowder as a kind of sauce. I won't hesitate to say I have never had clam chowder that surpassed this. The amount of flavor packed in to a single bite frankly just didn't seem possible.
For dessert I had the poached pears. They were wonderful, though the cardamom flavor was a shade more subtle than I'd have liked. I could also have used a little more of the cheese, which was Cato Corner's bleu, but also understand that it would be tough to keep the price down while adding more of an ingredient this expensive. The accompanying biscotti was great. I didn't try it, but the cheesecake tasting was reported to be fantastic.
I don't remember the wine list in much detail, but it was good. It is not enormous, but it hits all the right bases. It might not please a wine geek, but the rest of us should be able to find basically what we're looking for. The prices were also very good, with more bottles under $50 than I'm used to seeing at a restaurant this good.
All in all, I can't express well enough how fantastic this place is. The menu is not full of big, bold flavors or 25 ingredient dishes. The emphasis is classic technique, with mostly subtle flavors balanced well in perfectly executed dishes. That balance is key to the success here. Some of the dishes could have been ordinary or even bland if not executed well and balanced perfectly. But the technique and balance exhibited made every dish extraordinary. This is not the first restaurant to work towards a new New England cuisine, but it is undoubtedly the finest example to come along yet.
Daniel's review was an excellent account ..... we had an equeally impressive experience. Four of us went for dinner ....... got there a bit early to wander through the gardens and see the grounds before we went inside. We were greeted by Robert, the host and resident gardener ...... our table was ready right away. The rennovated barn overlooks the gardens and pastures / forest. High ceilings give a feeling of spaciousness - along with the large windows. Simple decor keeps the focus on the food. Our waiter was knowledgeable - giving us good wine advice and answering all our menu queries. The amuse plate consisted of three elements: a bouillabase topped with a chive foam, a goat cheese ball with celery stem and a french radish on a green puree with black Hawaiian sea salt. The bouillabase had a deep seafood flavor and a creamy texture - the foam didn't add to much to the flavor but didn't detract either. The goat cheese ball was dusted with ground pistachio? - featured a nice well balanced flavor . The radish rested on some fava bean puree? with a sprinkle of black salt. This trio along with the enticing bread sticks/chive butter made for a good start. We tried four different first courses: the Maine Blue Hill mussels, the Kobe Beef Carpaccio, House made Gnocchi and Pickled Wagyu Beef Tongue. The Mussels had a delicious saffron sauce that demanded to be soaked up with bread. The Carpaccio "dumplings" were filled with a Parmesan custard and wrapped with smoked beef - accompanied by some arugula to cut the richness. the Gnocchi was one of the richer firsts ....... sweetbreads encrusted with polenta and a rich porcini cream adorned the feathery light gnocchi. The richness of the pickled wagyu beef tongue was offset by the pickling/lemon zest but it was still delicate/smooth. The pea tendrils were a bit more substantial than the ones I'm used to in Chinese food. All in all, much to like and admire in our first courses. We were glad to be here and obviously in good hands.
Entrees consist of three related elements ...... The Rabbit trio was a roasted stuffed leg, poached saddle of rabbit medallion and a chilled rillette of rabbit. Peas, a leek filled crepe, baby carrots and turned potatoes filled out the plate.....a nice range of cooking techniques and textures - not to mention a generous portion of food. The Rhode Island Striped Bass presentation featured a dukkah dusted Striped Bass on a bed of mushrooms & chard with mushroom consomme. Along side was a panko encrusted fish cake and a bass/clam chowder. The chowder was particularly good.
The Tasting of Mushrooms was a substantial offering - a beet and saffron risotto topped with a saute of mushrooms along with a perfectly poached egg, Porcini mushroom mousse had a noticeable depth of flavor along with a smooth texture. Hen of the woods mushroom tart features a deeply savory/carmelized filling in a crisp, buttery puff pastry.
Lastly, the Scallop trio featured two hazlenut crusted sea scallops, a scallop ceviche and four pan seared scallops over buttery mashed potatoes along with small whole onions and scallop jus. The pan seared scallops were tender and sweet - the potatoes were rich and adorned with the scallop jus. The acid of the ceviche provided some refief from the richness of the other two preparations. We were all well sated by now but still looking forward to dessert. A note on prices ...... the Scallop entree has a $4.00 supplement but all the others we ordered were part of the $39 deal. Lobster and Beef options also include supplements.
Desserts were not quite as elaborate as the entrees but still had multiple components:
The cardomum ? poached pear had a spiral of poaching syrup along with some blue cheese and two biscotti. The berry dessert featured a biscuit with a blueberry compote? and a scoop of strawberry/blueberry sorbet garnished with sugar encrusted blueberries.
Two of us ordered this berry dessert but only one came with whipped cream on the berries/biscuit. Not sure if they just forgot or if the waiter overheard my preference to avoid dairy and made it so?
The service throughout the evening was relaxed but professional. The food was an impressive bargain at this price but worthy of a visit at even higher prices. I'll definitely look forward to returning next time I'm in CT. Envious of you folks who live nearby and get to dine there year round.
re: gordon wing
Here are some more images......
re: gordon wing
and a few more ......
re: gordon wing
Gordon and Daniel, thank you both so kindly for your detailed reviews! I appreciate the time you took to share your experiences with us. As a fellow reviewer who is into detail (!), I really appreciate what it takes to capture the meal in a way that gives other readers a taste of what the experience was all about and know it takes time (especially with pictures!), so BIG THANKS to you both! And I'm glad to hear you both enjoyed your meals so much, too.
re: kattyeyes
Those are such great reviews! I'd love to hear one from you, Kattyeyes!!
Still River Cafe is offering a ten course tasting menu starting in August. The cost is $75 with an optional $50 wine pairing. They will also be open on Thursday nights for the month of August, with the $39 four course prix fixe available both Thursday and Friday nights. Here is a sample tasting menu:


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On May 21, Tiger Woods declared that the AT&T National was about a lot more than golf.
His statement proved to be as true as the 9-iron on the final hole that sealed the victory for him.
This was a tournament of "minor miracles," as goler Bo Van Pelt described it. It was one where a grounds crew left the course after 9 p.m. on Friday and was back before 1 a.m. to remove more than 40 fallen trees ripped down by a storm that has left parts of Washington, D.C. powerless days later.
There were the countless tributes to the military, ranging from 30,000 complimentary tickets given to military members to a "We Salute our Heroes Wall" where thousands would scribble notes of thanks and encouragement on canvas that would eventually be sent to local military hospitals. Marines became starters, naval officers turned to caddies, still others took duties as flag holders. Flying high above the 18th green were the colors of every branch of the military, and flying even higher during the Wednesday opening ceremonies were military helicopters as 2011 Medal of Honor recipient Srgt. First Class Leroy A. Petry delivered his remarks.
Then there was Billy Hurley III, a Naval Academy graduate and Tour plebe, who just five years ago was aboard a guided missile cruiser called the USS CHUNG-HOON in the Persian Gulf, and was just one shot back during the front nine on the final day.
"I know the sacrifices they make," said Woods of the men and women in the armed forces at a press conference on May 21. "It's tough. It's really tough on the individual. It's extremely difficult on the families … trust me, I appreciate everything they do."
Indeed, there was much more going on than a few golf shots. There were the 125 charities benefitting and thousands of dollars for scholarships being raised to add names of recipients to the list of 25 Earl Woods Scholars.
But not to be forgotten was the golf shots. On the course was a tournament in which a Tiger passed a Golden Bear, where a former naval officer earned his first top 10 and one in which Jason Day, whose first-born child could have come at any moment, took eighth. It was one that was held at a course that played twice as difficult as it did at the U.S. Open, typically billed as golf's toughest test.
It was a tournament where a whisper carried for miles on Saturday at the eerily empty Congressional and where the roars of more than 46,000 could be heard from River Road as Woods began to take shape as the 14 major title holder he is.
"He's playing the best golf in the world right now," said Van Pelt, Mr. Top 10, who picked up his sixth top-10 finish of the season, right on pace to defend his 2010 title of most top-10 finishes without a win. The victory propelled Woods to a spot he hasn't seen in 100 weeks: the No. 1 rank in the FedEx Cup.
"It was just a matter of time," Woods said. "I could see the pieces coming together … Give me a little bit of time, and I feel like this is what I can do."
While his $1,170,000 in winnings were what boosted him to the No. 1 spot in the FedEx Cup, zero of that will be seen in his bank account. He has already turned it over to the Tiger Woods Foundation.
"I could be dead here in the next 30 seconds, but I want this foundation to live on for perpetuity," Woods said. "I want them to have the ability to be able to send kids off to college, to make their lives better."
More than a golf shot indeed.

subset: commoncrawl


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Showing 1-24 of 52 items found in Food & Drink
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Spirit Knob Winery
Nestled on the bluffs of the Mississippi River, this winery/vineyard offers complimentary wine tastings and tours by appointment.
Irene's Cabaret
Open since 1976, Irene's features dancing to live DJs, drag shows and live entertainment.
The Village Vineyard & Winery
The Village Vineyard & Winery has a large tasting room where guests can sample 16 wine varieties, as well as a patio facing three acres of vineyard. All wine is made, bottled and sold at the vineyard.
CITY:Camp Point
Bar & nightclub covers 3 floors and features DJs, live bands, dance floor, and comedy night. Located on the Mississippi riverfront.
The Pier
Quincy's finest dining along the riverbanks of the Mississippi River. The Pier extends and is elevated out over the river and offers an excellent view while enjoying a great meal.
Maid Rite
A Quincy tradition for visitors and natives alike. Famous loose meat sandwiches. The first Maid Rite restaurant was started in Quincy.
Sprout's Inn
Enjoy Sprout's Inn's casual atmosphere. Open for breakfast, lunch and dinner with daily specials.
Fine dining in a casual atmosphere. Steaks, seafood, salads, sandwiches, great wine and beer selection.
The Patio - Quincy
Enjoy one of Quincy's premier restaurants, known for its thick pork chop's. Located just a block from the Civic Center & downtown hotels.
Thyme Square
Downtown Quincy restaurant featuring locally grown produce. Open for breakfast and lunch.
A tavern/pub that is a Quincy favorite. Great food and fantastic salad bar.
Fatback's Smokin Racks BBQ
Located at the corner of 24TH and Lind in Quincy, Fatback's is now serving delicious smoked BBQ. Due to the overwhelming support and requests of the public during various BBQ competitions throughout the tri-states, they have decided to take their flair for BBQ public! Fatback's pit-smokes beef brisket, ribs, pulled pork, and chicken, as well as serving up home-style southern sides such as tasty baked beans, creamy slaw, and even good ole' collard greens. They are excited to give you what you've been waiting to eat...REAL southern BBQ!
Great food. Relaxed atmosphere. Attentive service. A casual dining spot in mid-town Quincy, Illinois where you'll enjoy new American cuisine with international influences such as French and Mediterranean. Our Executive Chef, Kelley Basinger, has realized her dream of opening her own restaurant! She combines her Le Cordon Bleu training, experience, and creative flair to present a sensational menu for lunch and dinner. We're a perfect spot for a business lunch or a romantic dinner for two. We offer a full bar, uniquely flavored homemade syrups for refreshing non-alcoholic drinks and wonderful wines. Our menu changes seasonally to take advantage of fresh ingredients. Download it to see what we're cooking up now! You're gonna love 2thirty4!
The Abbey
A fun place to eat and drink, near the Quincy University campus. A Quincy favorite, open for dinner only. Unique recipes compliment a casual sports bar atmosphere. Check out our website.
The Park Bench
Located in Quincy's historic downtown across from Washington Park. The Park Bench offers breakfast and lunch and a very creative gift shop.
Authentic Italian cuisine at affordable prices. Located downtown near the riverfront and a block away from Washington Square. Great food in a nice atmosphere.
Mike's Place
Everything homemade daily including breads, pies, specials, cajun steaks and special omelettes.
The area's biggest selection of import and domestic beers and ales including our own brews. Banquet facility - catering - wedding receptions.
The Potted Fern
They are a gift shop that specializes in gifts, home decor, gift baskets & special coffees. Stop in to browse the latest in home furnishings and gifts or just kick back and relax with a cup of coffee.
Oh My Pies
Let 'em eat cake, we're gonna have Pie! Delicious fresh baked pies are our specialty. Orders welcome.
Village Vineyard & Winery
Friendly and relaxing, Village Vineyard is just off the beaten path and offers a tasting room with 16 varieties of wine. Relax on the outdoor terrace overlooking 3 acres of vineyards.
CITY:Camp Point
Tilted Kilt
Riverfront Dining and a menu with something for everyone. 37 Big Screen Televisions showing all of the big games. 48 Draught Beer Handles and a huge selection of Bottled Beer. Quincy Riverfront, with outdoor seating and views of the Mississippi River.
Krazy Cakes Cafe and Bakery
Krazy Cakes Cafe and Bakery is located in historical downtown Quincy just one block East of Washington Square. We are an eclectic downtown Chicago style bakery with relaxed seating around a fireplace, or at the window bar, high-tables, and regular bistro tables for a more restaurant feel. Or enjoy your visit on our new outdoor deck! We offer free Wi-Fi, TV, and great music while you enjoy a morning pastry, hot breakfast, cup of joe, or lunch! Our menu items are mostly signature pieces with a little flare to keep your mouth happy. Our morning pastries range from items such as Bacon Topped French Toast Muffin, to Cinnamon Rolls and Scones. We also have a HOT breakfast menu which includes french toast, scrambles, and signature biscuits and gravy! Our lunch menu consists of signature salads, sandwiches, flatbreads and soups. We also have a full service coffee bar, with experienced baristas who can create a latte that will fulfill your taste buds delight! While our menu takes pride in offering many flavor combinations that your tongue may have never experienced before, our bakery specializes in creating unique and detailed treats for ANY special occasion. No cake is too difficult to create! If you have an idea, we'll help expand on it, and make a cake that is out of this world! We use only REAL butter cream, made with REAL butter! Imagine that! Our fondant is made in house, and has a much more appealing taste than store bought fondant! So whether you are planning a wedding, birthday, shower, or just a simple get-together, we can create something very cute, or gourmet for your party!
Boodalu Steakhouse
The BoodaLu Steakhouse / Muddy Dog Bar is located in Quincy, IL a few hundred feet from the Mississippi River in a beautiful, old, restored building. Our staff is dedicated to consistently providing great service, delicious food, and superb beverages all within a warm and inviting place with a view of the Mississippi River. We want our guests to have a satisfying dining experience every time they visit. Our menu is "classic steakhouse" and features great steaks, chops, seafood and salads. We serve only aged, certified Angus beef, which includes prime rib eye and KC strip steaks. We buy the best we can and cook it the way you like. We have an extensive wine list and offer classic cocktails like a Rob Roy or a Harvey Wallbanger but we can make nearly any libation you want.


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Description:Proliant DL585 4U Rack Server2 x Dual Core Opteron 875 2.2GHz/1MB4GB PC3200 MemoryPart# 383359-001
Overview:The ProLiant DL585 the best performing x86 4-processor server in the industry now supports the new AMD Opteron Dual-Core processor further increasing the performance leadership of this system. These new Dual-Core AMD Opteron processors will enable a huge boost in performance; depending upon the application and environment customers can expect to see anywhere from 15 to 65% performance improvement in the same 4U chassis! The ProLiant DL585 combines AMD Opteron processor technology best-in-class management and outstanding uptime features in a system ideal for large data center deployments.
CategoryProliant Server
Part Number383359-001
Products ID142179
Total Processor Supported4
Processor2 x AMD Opteron 875 Dual Core 2.2GHz
Standard Memory4GB
Maximum Memory32GB
Memory TechnologyDDR SDRAM
Optical DriveCD-Reader - CD-ROM
Optical Drive Speed24x CD-ROM
Expansion Bays4 x 1/3H Drive Bay(s) Total Hot-pluggabl
Ports2 x RJ-45 Network
Case Style4U Rack
Dimensions (HxWxD)6.94 in x 19 in x 26.5 in


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I am going to sleep with this one till BB 10 Launch event
Salam kenal gan. Is that yours? Since u sleep with it? lol
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Everything went so smoothly at first. The meeting with Henry A. Wise High School guidance counselors, summer workouts with the defending 4A state championship football team and submitting transfer papers and transcripts were all on the right track.
And then, after an entire summer of feeling like a part of the Pumas' family, Anthony Fludd Jr. was told he couldn't suit up in the Wise uniform he had been waiting to don since the close of his junior year at private school Bishop McNamara. Fludd's grades, he was told, wouldn't be converted from McNamara's plus-minus scale to Prince George's County Public Schools' grading standards. His grade-point average was too low.
"I don't care if we have to move to Mexico," his father, Anthony Fludd, Sr. said before his son was cleared to play. "My son is going to play football his senior year of high school. One way or the other, my son is going to do what he wants to do. This is his avenue to college. My son's entire life is in front of him right now ... and you have a school system robbing a kid of his future and his dreams."
After 10 days of sitting, waiting for his appeal to come down from the PGCPS office, the younger Fludd was eventually cleared to play, but it didn't come without consequence. He missed scrimmages, the crucial though relatively meaningless preseason tests where the depth chart can be scrambled. As a result of the missed time, Fludd's starting job at cornerback was lost and he was relegated to special teams. He sunk so far down, in fact, that he found himself as the fourth stringer.
"It hurt me because I couldn't be out there," said Fludd, Jr., who suited up in Saturday's clash with Frederick Douglass, a 20-14 come-from-behind win against the Eagles. "I had high expectations coming to a championship team. It's just a family. I worked with them all summer."
Athletes are changing schools at an alarming rate, sometimes "attending" three or four in a single year, but transferring doesn't quite pan out the way an athlete or his parents might expect for a variety of reasons. In this case, a rule detailing whether PGCPS would convert Fludd's GPA at McNamara, which uses a weighted system, to the county's system, was a bit ambiguous. This resulted in the miscommunication that had Fludd sit the bench for 10 days.
"The problem was that [Fludd, Sr.] interpreted the rules incorrectly," PGCPS' Athletic Director Earl Hawkins said. "We normally don't [convert grades], but we did that in this case. The rule in our handbook just wasn't clear enough."
In other cases, a coach may have left, and the athlete will then seek a system to better fit his needs. After Blair Mills stepped down from coaching Our Lady of Good Counsel's boys' basketball team, five players sought a new school. Byron Hawkins, for example, is reportedly on his fourth school, Clinton Christian, in the span of just a few months. Similar attrition followed in the wake of Stu Vetter's departure from Montrose Christian. Still, others will transfer expecting a boost in playing time or college recruitment exposure and find that their skill set might not be the best fit. Before long, they may land in a new school with a new team and a new coach to woo.
After the Fludd appeal, PGCPS' GPA-conversion rule now states that a student's GPA is what it is no matter the system — there will be no conversion, according to Hawkins. This clarification left Good Counsel-to-Wise transfer Trevor Brown unable to play until the first report card comes out at the end of the quarter — somewhere around the onset of playoffs. But, as Fludd Sr. pointed out, Brown is 6-foot-5 and 270 pounds. His body alone will attract attention. Fludd, Jr.'s 5-foot-9, 160-pound frame, well, not so much.
"He's an athlete," the elder Fludd said. "He'll work his way back into his position."
Recruiters at Kent State, Old Dominion, Bryant, and Coastal Carolina are still in pursuit — namely Kent State — and the Fludd's will not have to move to New Mexico for the son to play high school football. But the process is not always the easy exchanging of papers it sometimes appears to be.
"It's a life lesson," Fludd, Jr. said. "It makes me want to do everything 200 percent. No jogging, nothing. I know I got to work hard. I should have [the starting job] back by the third week."


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UPDATE (5:40 p.m.): The Coast Guard ended its search for the missing kayakers.
UPDATE (1:20 p.m.): Search crews have called off the search for the missing kayakers, although a Coast Guard helicopter is still flying over the area. Quite a few family members and friends have remained searching along the shoreline, while about 20 people have gathered at the family's home in Margaretta Township.
UPDATE (12:40 p.m.): Jonathan Francis, 30, and his daughter Viola, 12, are still missing. The two were last seen in their boats around 5 p.m. Saturday.
The adult male and 12-year-old female were last seen Saturday evening putting their blue and lime green kayaks in the water in from Crystal Rock to paddle to the Edison Bridge and back. The two have not been seen since. They were not wearing personal flotation devices.
The Coast Guard is currently searching for the father/daughter.
If seen, the public is urged to call 911 or call the Erie County Sheriff 419.625.7951.
The sheriff's office and Margaretta Township fire department are currently checking the shoreline.


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Will Moon Knight Be Burned By The Midnight Sun?
Acclaimed author Charlie Huston wraps up his stunning first year on Moon Knight with the pulse-pounding Moon Knight #12! A mentor and student have become bitter enemies, as Moon Knight must face his former sidekick Midnight for one final battle. Can the former hero be saved from the darkness within or will he be a victim of Moon Knight's s


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Many different factors contribute to the difficulty of a particular holiday, including the dailyriding distance, the terrain, the altitude and weather conditions. Since some of these factors can change, our grades can only provide a general indication. We have tried to make our grading system as clear as possible.
Each of our cycling and mountain bike holidays is graded on a scale of 1 to 12, with 12 being the most challenging. These grades are divided into YELLOW, GREEN, BLUE and RED sectors on the grade symbol and briefly described here. In addition to reading this information and the individual holiday description, it is very important that before booking any cycling holiday you should read the appropriate holiday dossier. If you have any questions about the nature of a particular itinerary or its suitability for you, please contact the KE office.
Right for leisure cyclists who are used to cycling paved roads and forestry roads, with limited off road experience. Relatively short days with distances that rarely exceed 70km (44 miles) and vehicle support is always available. These holidays are suitable for moderate bikers looking for a fun challenge.


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Note: Due to a weight greater than 100lbs Part# AA965A will be shipped via our "Ground" service.If you require faster shipping please call us during normal business hours for a shipping estimate.
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Data Transfer Rate8 mb/s (reads); 4 mb/s (writes)
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Operating Temperature50 to 95°F (10 to 35°C)
Physical Dimensions (WxHxD)40.9 in x 44.0 in x 27.0 in
[ Manufacturers Specs ]


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With Xbox Live Gold, you get free games every month, the most advanced multiplayer, exclusive member discounts up to 75% on games in the Xbox Store and more.Join Xbox Live Gold
*Games with Gold Offer for paid Gold members only; Active Gold membership required to play downloaded Xbox One games. Each participating game (selected by Xbox) available for download from Xbox Store during specific window; available games may vary by country. Some titles may only be available for download by adult account holders 18+. Kinect and/or hard drive required for some games. Offer available in all Xbox Live countries where Xbox Live Gold memberships are supported. Offer is non-transferable, not redeemable for cash, and cannot be combined with any other rebate or offer. Offer terms and availability subject to change. Taxes, if any, are the sole responsibility of member. Download charges may apply as set by your ISP. For Xbox Live Terms of Use and system requirements, see xbox.com/live.


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Cookies, Cakes
& Pastry
Category Main Page
Articles & Reviews
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Main Page
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From A To Z
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June 2008
Last Updated July 2014
See the different types of cake on Page 7 of our eight-page glossary, featuring cake terms beginning with S, including Sacher Torte, savarin and streusel. Click on the letters below to visit other pages.
Click on a letter to go to the appropriate glossary page.
a b c d e f g h i j k l m n o p q r s t u v w x y z
This glossary is protected by copyright and cannot be reproduced in whole or part.
You are welcome to link to it.
Sacher torte is perhaps the most famous pastry of pastry-rich Vienna. A chocolate sponge cake cut into three layers and filled with apricot jam; the whole cake is iced with a velvety chocolate ganache. Because tortes are wider and shorter than cakes, the three layers are generally shorter than a two-layer gâteau or American cake. Sacher torte was invented in 1832 by a 16-year-old apprentice to pastry chef Franz Sacher (1816-1907), who held his wits under duress.
The Austrian State Chancellor, Prince Metternich (1773-1859), sent orders to the kitchen to create a new cake. The head chef was out sick, the cooks panicked, and young Sacher rolled up his sleeves and got to work, creating an instant—and eternal—success. In the U.S., raspberry jam is often used instead of apricot jam.
One of the older cakes, baked since the 1600s, Sally Lunn is a sponge cake-like sweet bread that can be baked as a loaf, a tube cake or buns.
A savarin is a yeast cake baked in a ring mold, then soaked in a rum syrup. The center is filled with pastry cream, crème Chantilly or fresh fruit. The Orange Rum Savarin at right was baked in a bundt pan. You can get the recipe from the American Egg Board, aeb.org.
A variation of the Hungarian Dobos Torte, a cake made of five, six or seven thin layers filled with chocolate buttercream. Also see the Smith Island Cake below, another variation.
A classic, fluffy white frosting made from egg whites, sugar, cream of tartar, light corn syrup, vanilla extract and water. Since it is not cooked, it has fallen somewhat out of favor by those who are concerned over salmonella; pasteurized meringue powder can be substituted for the fresh egg whites.
A single-layer cake baked in a large, rectangular pan, frosted and generally decorated. Sheet cakes are baked for large crowds and can be cut in larger squares or in small enough pieces to be served as finger food.
The original shortcake concept, from the U.K., is a sweet, baking soda- or baking powder-biscuit or scone, split in half, piled with fruit (berries and stone fruit are most popular) and whipped cream, and topped with the other half, often with more fruit and whipped cream on top. As the concept evolved, many "shortcakes" are not traditional shortcakes, but sponge cakes or even corn muffins. Compare this biscuit shortcake to the sponge cake shortcake below.
A simnel cake is a light fruit cake with marzipan, traditionally made during Lent or at Easter, in the U.K. and elsewhere. It is made from white flour, sugar, butter, eggs, spices, dried fruits, zest and candied peels; then covered in marzipan, with a layer of marzipan or almond paste baked into the center of the cake. The top is covered with marzipan and decorated with 11 marzipan balls around the rim, representing the true disciples of Christ; Judas is omitted. In some variations, Christ is represented by a marzipan ball in the center. The cake dates to medieval times. The word "simnel" may be derived from the Latin word, similia, meaning "fine."
Like chocolate icing? This may be the cake for you. Smith Island, off the shore of Maryland in Chesapeake Bay, is well-known throughout the state for its Smith Island Cake, 6 to 12 thin layers of yellow cake sandwiched with chocolate fudge icing. Originally, the cake (which may date back to the settlers of the late 1600s) had four layers, but through one-upsmanship, the island's bakers piled them up; they are now 10 layers.
Both the cake and the icing use evaporated milk. Smith Island Cake is the official cake of Maryland. You can get the cakes via mail order.
A sponge cake is a light-textured cake made of eggs, sugar and flour; there is no fat or leavening, but it is critical to beat air in at key stages of preparation. It is baked in cake pans, tube pans or sheet pans; after it is baked, the airy cake is still flexible, and can be used to make rolled cakes such including Bûche de Noël. The basic sponge cake recipe is also used to make ladyfingers and madeleines; slices are also used instead of biscuits to make strawberry shortcake. Since sponge cakes are not leavened with yeast, they are often enjoyed during Passover, made with matzo meal instead of wheat flour. Sponge cake is very versatile cake and can be variously flavored and filled. See fillings.
A sponge cake recipe that is rolled up with a filling. Examples include the jelly roll and Bûche de Noël, or Yule log. See roulade.
A category of casual cakes that is flavored with one or more of a group of spices that include allspice, cinnamon, clove, ginger and nutmeg. The cakes are generally darker due to the inclusion of brown sugar and/or molasses.
A rustic cake with a large crumb that is usually made as a simple loaf or bundt, sometimes with cream cheese frosting. Zucchini cake is an example of a squash cake, although winter squash such as acorn, butternut, sugar pumpkin and kabocha are also used. Winter squash is cubed, cooked and pureed, whereas summer squash like zucchini, and other vegetables such as carrots and beets, are moister and generally grated and added to the batter. The difference between a recipe called "cake" and one called "bread" is that a bread is slightly drier (less butter or other fat) and baked in a loaf pan. See our Squash Glossary for the different types of squash. FOOD TRIVIA: While squash is thought of as a vegetable, it is botanically a fruit, defined by carrying its seeds inside. Strawberries are the one exception to the rule.
Stollen is a dry, bread-like yeast fruitcake that typically contains butter, dried citrus peel and other dried fruit, plus nuts, cinnamon and other spices, and sometimes, marzipan. It is sprinkled with confectioners' sugar. Stollen is a traditional German holiday cake. Over the centuries, the cake changed from being a simple, bland and dry oat bread to the current form. Traditional Stollen is dense and firm, not as sweet, light and airy as the versions made in the U.S. There is an annual stollen festival in Dresden.
A strawberry cake is a white cake recipe enhanced with strawberries. Fresh, frozen or dried strawberries can be added to the cake batter, or strawberry purée (or, in a more commercial cake, red food color and strawberry flavoring) can be blended in to create a pink cake, as in the photo below. While the cake shown here is ready for mail order, and thus not garnished with fresh fruit, you should decorate your strawberry cake with fresh strawberries!
While classic shortcakes are made on a biscuit base (see shortcake, above), many people now prefer the layer cake style of "strawberry short cake"—although a layer cake is not a "short cake." Here, fresh strawberries and whipped cream are used to fill a yellow cake. The top of the cake can be edged with strawberries. In the photo at right, crushed almonds add another flavor dimension.
Streusel is a crumb topping of butter, flour and sugar; it can contain chopped nuts or rolled oats. Pronounced SHTROY-zul, the word derives from the German "streuen," meaning to sprinkle or scatter. Streusel is used as a topping for a variety of pies, fruit crisps, cakes and pastries, most notably coffee cakes. You can find this recipe at cinnamon crumb cake recipe at McCormick.com.
A Symphony Cake is a vanilla gènoise filled with chocolate and raspberry mousse and fresh raspberries, and circled by ladyfingers.
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Home > Electronics > Home Theater Equipment > Video Receivers > Denon IN-Command 7.2 Channel Home Theater Receiver 7 HDMI
Denon IN-Command 7.2 Channel Home Theater Receiver 7 HDMI
Enjoy high-definition audio and video from a range of devices in multiple rooms at once.
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It features seven discrete 125-watt channels of equal power, dual subwoofer outputs, and multiple high-resolution audio formats for superior surround sound. It also includes advanced video circuitry that upscales a high-definition (HD) signal to a 4K (3840 x 2160 pixel) signal. Enhanced by digital network audio/photo streaming capabilities, including support for AirPlay®, mp3/WMA/WAV and FLAC HD audio, and Windows 7 compatibility, the AVR-3313CI is a solid foundation for your networked home entertainment system. C4 Certified. This receiver takes two AAA batteries (included).
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Denon IN-Command 7.2 Channel Home Theater Receiver 7 HDMI
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This tool checks your computer for infection by specific, prevalent malicious software (including Blaster, Sasser, and Mydoom) and helps to remove the infection if it is found. Microsoft will release an updated version of this tool on the second Tuesday of each month.
This monitoring pack provides real time monitoring capabilities of security incidents detected by Endpoint Protection clients.
Windows Server 2008 R2 Evaluation Enterprise Edition and Server Core Virtual Hard Drive Images for Hyper-V
Help protect your Exchange server from viruses and other malware.
SC Config Mgr 2007 R2 supports Windows Vista SP1 and Windows Server 2008, integrates support for application virtualization, and provides an update to operating system deployment capability initially shipped in Configuration Manager.
Forefront Endpoint Protection 2010 Update Rollup 1 upgrades your Forefront Endpoint Protection 2010 RTM installation.
SQL Server 2000 security tools are used to scan instances of Microsoft® SQL Server 2000™ and Microsoft SQL Server Desktop Engine (MSDE) 2000. The tools help detect instances vulnerable to the "Slammer" worm, and then apply updates to the affected files.
Learn about powerful tools to help protect your PC plus the latest for digital photography, hardware and Windows mobility.
The QFE Rollup Package 7 for System Center Data Protection Manager 2010 fixes the issues discussed in KB2751231
The Update Rollup 3 for System Center 2012 - Data Protection Manager fixes issues described in KB2756127.
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HEAD Racquet Rebel Mikhail Youzhny backed up his clay title from July in Gstaad as he beat Spain's ATP No.3 David Ferrer 6-3, 7-5 to claim the Valencia trophy in a battle of over-30 veterans. Youzhny, who recommends the YouTek™ IG Extreme, won with five aces while breaking Ferrer four times.
The HEAD player now owns ten career titles. "I'm happy because it was a great week for me and a great tournament," said the winner. "Now there is a big tournament in Paris and I just want to enjoy it and play like I did this week."
There was more HEAD success in the WTA Championships in Istanbul, where Racquet Rebel Peng Shuai, who endorses the YouTek™ IG Extreme, teamed with Hsieh Su-Wei to claim the year-end doubles title over Russians Ekaterina Makarova and Elena Vesnina 6-4, 7-5. The pair also won Wimbledon last summer and is unbeaten in career finals with an impressive 9-0 record dating to 2008.


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About LMU
Founded in 1911, LMU is a premier Catholic university rooted in the Jesuit and Marymount traditions. Our enrollment includes 6,087 undergraduate, 2,220 graduate and 1,236 law school students. Our 142-acre bluff-top campus is located in West Los Angeles and is among the nation's most beautiful and green campuses.


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The Dark Knight Rises (2012)
The Dark Knight Rises SynopsisWarner Bros. Pictures' and Legendary Pictures' "The Dark Knight Rises" is the epic conclusion to filmmaker Christopher Nolan's Batman trilogy, Leading an all-star international cast, Oscar(R) winner Christian Bale ("The Fighter") again plays the dual role of Bruce Wayne/Batman. The film also stars Anne Hathaway, as Selina Kyle; Tom Hardy, as Bane; Oscar(R) winner Marion Cotillard ("La Vie en Rose"), as Miranda Tate; and Joseph Gordon-Levitt, as John Blake. Returning to the main cast, Oscar(R) winner Michael Caine ("The Cider House Rules") plays Alfred; Gary Oldman is Commissioner Gordon; and Oscar(R) winner Morgan Freeman ("Million Dollar Baby") reprises the role of Lucius Fox. The screenplay is written by Christopher Nolan and Jonathan Nolan, story by Christopher Nolan & David S. Goyer. The film is produced by Emma Thomas, Christopher Nolan and Charles Roven, who previously teamed on "Batman Begins" and the record-breaking blockbuster "The Dark Knight." The executive producers are Benjamin Melniker, Michael E. Uslan, Kevin De La Noy and Thomas Tull, with Jordan Goldberg serving as co-producer. The film is based upon characters appearing in comic books published by DC Comics. Batman was created by Bob Kane.
The Dark Knight Rises Release Date
In Theaters July 20, 2012
The Dark Knight Rises Credits
Starring: Christian Bale, Anne Hathaway, Tom Hardy, Marion Cotillard, Joseph Gordon-Levitt, Morgan Freeman, Gary Oldman, Michael Caine, Juno Temple and Josh Pence
Written by: Christopher Nolan and Jonathan Nolan
Directed by: Christopher Nolan
Produced by: Christopher Nolan, Charles Roven, Emma Thomas
Length: 165 min
MPAA Rating: [ PG-13 ]
Distributor: Warner Bros. Pictures
External Info: The Dark Knight Rises Official Website
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Hi. I am full-time self-employer designer and I love to draw. I like to use my own fabrics on my personal projects. I´d like to share my fabric designs with you.
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You all know what rhymes are—words that have the same ending sounds. We start teaching rhymes when our children are very young, and for most of us rhyming is a pretty basic concept. This is going to be a fairly short class, therefore. I'm not going to teach you about bat, fat, cat…you don't need it. Lessons on rhyme scheme and slant rhyme will come shortly.
What I will do is to suggest a few ways of rhyming that might not have occurred to you, and to implore you to re-think some of your current rhyming practices.
Regrettably, many amateur poets rarely get beyond the bat, fat, cat mode of rhyming. I was doing some research for something later on in this lesson, and I came across an interesting bit of information: about 99% of rhymed poetry is rejected by publishers of poetry. This is because a) the current state of literary poetry calls for free verse, and b) most rhymed poetry just isn't sophisticated enough.
I checked through some back weeks of the Weekly Challenge. It only took me a few minutes to find 8 poems that rhymed love and above, a particularly tempting rhyme for Christian poets, but way overdone. And a substantial majority of the other rhymes I encountered were exact, 1-syllable rhymes.
Think about these alternatives to "fat/cat" syndrome:
1. Rhyme a 2-syllable word with two 1-syllable words. In a recent "class", someone posted a witty little quatrain that rhymed diet with try it. Clever. For this (and for my other tips) RhymeZone.com is a great resource. It will suggest words of 1, 2, 3, or more syllables for the word that you input. Play around with that, and don't always feel that rhymes must be one word-to-one word.
2. Rhyme words of more than one syllable with each other. I once wrote a little limerick for a college class in which the rhyme for lines 3 and 4 was the words gazebo and placebo, and another little poem that used Glasgow, fiasco, and Tabasco.
3. An extension of point #2: rhyme interesting words. In fact, your rhymes should be the most interesting words in each line, to counteract that "predictability" factor. If I'm reading a rhymed poem about a cute little kid, and I come across a line that ends with joy, I'm pretty sure that the next line is going to end with boy. Won't I be delighted, then, when instead the line ends with destroy?
4. As much as it kills you, consider an inexact rhyme. I'll be writing about that in more detail in a few weeks…so just let the concept of imperfect rhymes simmer on the back burner for a while.
A huge rhyming no-no is the forced rhyme. That's a rhyme put into a poem solely for the purpose of rhyming a word already there, or a rhyme that only works after a bit of mangling of English syntax. Do any of you remember folk-rock band The Turtles? If you do, you'll remember their song "Happy Together" from the mid-60s. Yeah, I know, I'm dating myself. Anyway…the refrain had this little bit of rhyme:
So happy together
How is the weather
Now that song was a huge hit, and I loved it, but even as a very pedantic young teen, I remember thinking that it was a ridiculous lyric. What did the weather have to do with anything? Nothing—it was only there to rhyme with together. (Hee-hee—now you have that song in your head, don't you?)
Another common way of forcing a rhyme involves using the helping verbs did or does with another verb, just to make an exact rhyme (and sometimes also to make the meter work). Let me see if I can come up with an example on my own….I'll use a variation of last week's couplet.
My wand'rings took me far from home
Far from my Savior I did roam
No one talks like that—the "did" is just in there to give the 2nd line of the couplet that needed syllable, and to make the exact rhyme of home and roam. But that's exactly the sort of thing that publishers of poetry hate. It's true that the syntax of poetry is often different from that of prose, and that good poets from the past have often altered the syntax of sentences to make a line "work". It's certainly allowable—occasionally—but knowing how to do it right is absolutely an advanced poetic skill.
This is something I've touched on just about every time I've done a class that's purely poetry-related: when I'm wearing my judge's hat, and I come across a rhymed poem, I look for far more than just rhymes. I look for poetic sophistication, which includes:
~high-quality, unpredictable and unforced rhymes
~consistency of meter, especially in a fresh, original pattern
~poetic "goodies": metaphor, imagery, alliteration, onomatopoeia, etc.
Homework: write a bit of poetry that contains some great rhyming. A rhymed couplet or a quatrain will be fine.
OR respond to something I've written about in this class.
OR give us your thoughts on the use of rhyme in your work or in that of a favorite poet of yours.
IF you do one of the above, you may link to a poem of yours that demonstrates something from this week's lesson.
I'm working on assembling the back lessons of this class, to be made available either in print form or as a download for those who want them. I've now recovered all but two lessons—allegory and conflict (which was pretty well covered in all of those "Man vs. ______" classes, anyway). Not too bad! I'll keep you posted on when those will be available—quite soon, I think.
Next week—Rhyme scheme


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Nb: infants must be under the age of 2 and
children must be under the age of 12 at the time of
Genuine and typically Savoyard resort, the Residence Chamois Blanc is located in the heart of the resort with shops and apres-ski close by. The residence is made up of 1 Savoie-style building featuring comfortable and fully equipped apartments.
Iglu acts as a travel agent for disclosed principals/tour operators, further details
of which will be made available at the time of booking. Your holiday contract will
be bound by the tour operators terms and conditions.
Prices are shown for a basic room or unit, can be subject to change and are indicative
until time of booking. Please call on 020 8544 7114 for prices for other travel
and room options for this property.
The price shown includes 7 nights accommodation,
with flights from Bournemouth.
Prices shown are per person per week based on maximum occupancy. Descriptions and
quality ratings are provided by the Tour Operator (or one of the Tour Operators
where similar holidays are offered by more than one supplier). We reserve the right
to make minor adjustments to the description or rating based on staff and customer
feedback. For payments by credit card, a 2.5% credit card charge (4% for AMEX) will
be added to your invoice. If you pay by a UK issued debit card, there is no charge.
All bookings are subject to a £5 per person Passenger Admin Fee charged by Iglu.com.


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FOUND by Evie in Norfolk, Virginia
I am taking a photography class at Old Dominion University. Our assignment was to research an artist/photographer and I chose Chuck Close. I went to the school's art library and was leafing through the Parkett Magazine, Volume 60 when I came across this letter. It is written in French and appears to be a love letter for Jonathan from Rob.


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Ana takes on world No.31 Eugenie Bouchard in the quarter-finals of the Australian Open on Tuesday. It will be the second meeting between the pair, after Bouchard triumped in the second round at Wimbledon last year.
The Canadian won quite easily on that occasion, running out a 6-3, 6-3 winner in what turned out to be Ana's final match under the guidance of coach Nigel Sears.
The 20-year-old is appearing in a Grand Slam quarter-final for the first time in her career. She beat wild cards Haochen Tang and Casey Dellacqua, Frenchwoman Virginie Razzano and American Lauren Davis on her way to the last eight.
Ana dropped her first set in defeating world No.1 Serena Williams in the fourth round on Sunday. It was one of the very best wins of Ana's career. "It's amazing" enthused Ana. "This victory means so much to me. I worked so hard and all the hard work, it's paying off."
The mean ranking of Bouchard's opponent is a lowly 193.75, whilst Ana has beaten four players with an average ranking of just 41.25. That fact, allied to Ana's own superior ranking, and supreme current form, mean that she enters the match as the firm favourite.
It represents a different type of challenge to the Williams clash, which Ana entered as the firm underdog, bereft of any pressure. However, she certainly won't underestimate the Canadian, describing her as part of "the future of women's tennis", and remembering her "tough match" against her at Wimbledon.
Looking ahead to the match, Bouchard commented: "I saw a little bit of the [Williams] match, so she was definitely playing really well. I'm going to look forward to a really tough battle. We're in the quarters now, so she deserves to be there. No one's going to give it to me, so it's going to be a good match.
Ana's win-loss record in Grand Slam quarter-finals is 4-2.
The match is scheduled as the second of the day on Rod Laver Arena and is expected to begin sometime after 12.30pm local time (2.30am Central European Time; 8.30pm Monday Eastern Time).
Click here for live point-by-point scoring from Melbourne Park.


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Each spring, Uncle Lou — the director of Camp Tamakwa, where I spent five summers — sent out a "What to Bring" list. The first category, before Clothing and Bedding, was Yourself. It comprised three items: a sense of humor, a desire to learn and a willingness to share. That list, along with three other "must haves" I've since added, has served me well in my adult life, particularly with dating. Here is my What to Bring list.
1. A lack of paranoia
We are who we are long before we date. For example, the guy who ranted about his crazy ex-wife did not just become a candidate for anger management classes after we ordered drinks. And the one who complained about the food, ambiance and service was a kvetch before our scrumptious meal. If someone acts obnoxious or negative or turns you off in other unpleasant ways, do not personalize. His behavior is not your fault.
Now, if all your dates are angry, kvetchy or whatever, take it very personally. You are not picking well.
2. Patience
After a rotten date or six, you might consider getting a cat or additional cable stations. After a miserable date — I had years of miserable dates — I used to call my friends for sympathy and maybe we'd share a few laughs. "I cannot do this anymore," I said at least a hundred times. The truth is, we don't click with everyone. We are not supposed to. Fortunately, I had a mother who expressed disdain for taking the course of least resistance and taking easy ways out. "Good things take a long time to develop," she said about everything, including my being a writer, which meant frequent rejection and a lifetime of honing my craft. Endure!
3. Persistence
Endure, but don't wait for "it" to happen. Good things may take a long time to develop. They don't arrive on your doorstep. Despite my saying "I can't date anymore" to my girlfriends, I got back out there and kissed many more toads and iguanas. You have to hang in and stay focused despite wanting to stay home. No one hands us what we want in life. Take charge. Make it happen. You can.
Next page: Just how much should you reveal on a date? »


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How to Make Sure Your Company is Listed in IBM's Business Partner Locator
Jacqi Levy 270003E0DF email@example.com | | Tags:  partnerworld_tools business_partners partnerworld ibm business_partner bp_locator
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Prepare to Make Bold Moves in the Fourth Quarter with an IBM Webcast: The Business of Being Bold
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Big wins call for bold moves. That's why we're calling our IBM Software Business Partners September webcast The Business of Being Bold: Driving to a Strong Year End. This year's webcast is being hosted by Mark Register, VP IBM Software Business Partners and Midmarket. Join him on September ... [ + Read more ]
Sell More Cloud with the Updated Cloud Sales Guide for IBM Business Partners
Jacqi Levy 270003E0DF email@example.com | | Tags:  ibm cloud sales_enablement business_partners ibmcloud business_partner
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If you haven't used IBM's Cloud Sales Guide lately, you should really check it out. The Cloud Sales Guide, which was just refreshed with new content in June, is an easy-to-use digital reference guide that covers the breadth of IBM's cloud solutions offerings. The guide is great for cloud ... [ + Read more ]
Six Tips for How to Get Value Out of Your Social Media Program
Jacqi Levy 270003E0DF email@example.com | | Tags:  social_media business_partner value business_partners ibm
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Social media is not an end in and of itself. It's just one tool in the broad range of options you have available in your business toolkit that can help you accomplish your goals. When I've talked to business partners about social media, many of you have told me that ... [ + Read more ]
Target Small and Midsize Businesses with Cost Buster Solutions for IBM Business Partners
Jacqi Levy 270003E0DF firstname.lastname@example.com | | Tags:  cost_buster_solutions small_business small_deals business_partner business_partners ibmpartners midsize_business midmarket ibm
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In today's economy, small and midsize businesses are feeling pressure to do more with less, yet they still need to invest in order to grow grow, and keep up with the latest technologies in order to stay competitive. Recognizing that this situation poses challenges for business partners who ... [ + Read more ]
What the IBM Software Story Means for Business Partners
Jacqi Levy 270003E0DF email@example.com | | Tags:  ibmpartners ibmsoftware ibm business_partner smarter_planet software_story business_partners
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It was late 2008 when IBM first started to talk about building a Smarter Planet, and how software fits into that story. Yet, occasionally, I still hear rumblings from IBM's Software Business Partners who are unsure how a big, lofty idea such as Smarter Planet ties into what they ... [ + Read more ]


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Montana Low Serve Bowl
- Overview
Our handsome clear-glass serving bowl is ideal for summertime buffets and family-style dining.
- 12" diameter, 3" high
- Glass is hand blown by master craftsmen to form rolled rim and weighted base.
- Monogramming is available at an additional charge.
- Monogram will be centered on the side of the bowl.
- Dimensions & Care
- Bowl Capacity: 24.5 ounce capacity.
- Hand wash only.
- Shipping Info
- _________
This is a general shipping item.
View our Shipping Information
Customer Service - Shipping Information
Return Policy
At Pottery Barn, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction is our priority. We carefully inspect your order prior to shipment. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement. If, within 7 days for Quick Ship upholstery and 30 days for all other products, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value.
We cannot accept returns on monogrammed, personalized, special-order items, or on items damaged through normal wear and tear. We also cannot accept returns of final-sale items which are identified by a price which ends in .99.
For returns of items purchased from your Pottery Barn registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later.
You may return merchandise through the mail for a refund or replacement. For detailed procedures for returning items through the mail, please contact Customer Service at 1.888.779.5176, 7 days a week, 5:00am - 9:00pm (PT).


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Pure, unadulterated, Office Depot customer service failure:
Office Depot Gives Man Runaround, Literally
By June 2, 2006
Pure, unadulterated, Office Depot customer service failure:
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Black and Grey Circle/Oval Shaggy £10.00 - £20.00 Shaggy Rugs
Welcome to The Rug House, we stock a wide selection of high quality rugs and offer the best prices available in Ireland and the UK.
Black and Grey Circle/Oval Shaggy Shaggy Rugs are very useful in interior decorating. Grey is subtle whilst black is dramatic and can dominate a room. They are both also good as dirt or stains are not easily visible.
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You can use our search facility at the top of the page to filter by style, colour, price and size. You can even see reviews of our rugs from past customers. What's more we have guaranteed lowest prices and free delivery to the UK and Ireland - so enjoy browsing.


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Recipe by julie c
"This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on."
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6 slices
smoked bacon
onion, diced
1 stalk
celery, diced
1 (32 ounce) carton
low-sodium chicken broth
potatoes, peeled and cubed
4 teaspoons
all-purpose flour
1 (1 ounce) package
ranch dressing mix
2 cups
half-and-half cream
1 cup
sour cream
salt and pepper to taste
2 cups
shredded Cheddar cheese
1/4 cup
chopped green onion
I have noticed a number of complaints that this recipe is too salty. Please note that the recipe calls for LOW SODIUM CHICKEN BROTH. As long as you follow the recipe and do not add salt before tasting, you should not have any problems with salt content.
TOO SALTY! whoops, forgot to use low sodium broth... next time would be a must; otherwise a decent chowder recipe.
75 Ratings
My husband and I made this recipe the other night, and it turned out delicious! It tastes almost like a loaded baked potato. I recommend putting this in bread bowls as a fancy twist. The only thing I would recommend to change is maybe decreasing the amount of sour cream just a little because it has a bit of a bite to it. Otherwise, we'll definitely make it again.
This was my first attempt at Potato Soup...my husband and I loved it. I took the advice of one of the other reviewers and cut the sour cream in half because hubby doesn't care for it but other than that followed the recipe exactly. We will be making this again on cold winter nights. Thank you.
This was sooooooooo good! I used milk instead of half & half in an effort to save some calories. I also sauteed some garlic with the onion and celery. Was really delicious!
I adapted this so I could make it in my crockpot. I cut up the potatoes and threw them in the crockpot with the chicken broth, a bunch of pepper and a can of evaporated milk. I cooked them on HIGH until an hour before dinner. I mashed them slightly with my potato masher. I did use a whole package of hickory smoked bacon, cooking to crisp. When the bacon was done and out of the hot pan, I fried the veggies in the bacon grease. I didn't have celery but I did have one red pepper and one yellow that I added to onion with a little garlic. After I stirred in the bacon, veggies and cheese, I let it warm through on LOW, then turned off the crockpot so I could stir in the sour cream. Great tasting soup, I was quite surprized though it was a little salty. Great with homemade bread on a rainy night. NOTE: I did not need any flour in my soup at all.
great recipe. I kinda overcooked my potatoes waiting for my hubby to come home, but I know now. Very tasty. I wouldn't mind adding a bit more stalks of celery to it.
This soup was delicious! Everyone went back for seconds and we almost finished off the whole pot.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Ranch and Bacon Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 552
Calories from Fat: 250
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
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A hearty winter soup with potatoes, Cheddar, and bacon.
See how to make a hearty potato soup with bacon and a touch of fresh cream.
See how to make this hearty and satisfying soup.


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Though the hot-button combined reporting business issue may be history in Maryland for another year, some believe the state will eventually pass such legislation.
"As more states pass this, I think eventually Maryland will have little choice but to approve it," said Matthew Weinstein, a consultant with the Progressive Maryland Education Fund.
Leaders with chambers of commerce and other business groups vow to continue to oppose the long-debated measure that would alter the way businesses that operate in multiple states pay corporate income taxes to Maryland. Under combined reporting, companies that operate in multiple states would total their combined profits from all states, then pay a portion to Maryland based on factors such as how much property, payroll and revenues were reported in the state.
"None of our competitor states have enacted combined reporting, and in this time of economic uncertainly, Maryland should focus on policies that promote economic growth and job creation," said Kathy Snyder, president and CEO of the Maryland Chamber of Commerce.
Since 2006, five states and Washington, D.C., have implemented combined reporting to bring the total to more than 25, according to a state legislative analysis.
The Senate Budget and Taxation Committee recently voted 7-6 to give the legislation an unfavorable report. The same committee also voted 7-6 against the measure last year.
Three Montgomery County senators on the committee cast votes supporting the legislation: Nancy J. King, Richard S. Madaleno Jr. and Roger Manno. Frederick County Sen. David R. Brinkley was among those opposing the measure.
Combined reporting was a big part of a report released this week by Progressive Maryland that said tax breaks and exemptions given to corporations and higher-income individuals cost the state at least $215 million annually.
The present tax collection system allows some companies to hide profits by transferring money to out-of-state subsidiaries, costing the state about $60 million a year in lost tax revenue, according to the advocacy group.
But Maryland chamber leaders and others disagree on the costs, saying that other studies show a lower amount, and that some businesses would pay less in taxes under combined reporting while others would pay more.
A state legislative analysis on the bill forecasts that general fund revenues would increase by $13.7 million in fiscal 2014 from additional corporate income tax money under combined reporting. Corporate income tax reform efforts have "significantly increased" in Maryland in recent years, and the state has taken steps to close loopholes such as those for Delaware holding companies, the analysis says.
The Maryland Business Tax Reform Commission, which was formed after the House approved combined reporting in 2007, and the Senate opposed it, recommended against adopting combined reporting about two years ago.
Key regional competitors Virginia and Pennsylvania are among the states that have not adopted combined reporting, making it an economic development issue, Brian Levine, vice president of government relations for the Rockville-based Tech Council of Maryland, said in a recent hearing.
A companion bill remains in the House Ways and Means Committee and had not been acted on as of Thursday afternoon. A similar combined-reporting bill sponsored by Del. Heather R. Mizeur (D-Dist. 20) of Takoma Park also remains in committee.


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Are teenagers today prepared for life after school? Or are American students too coddled? Windsor High School student Aliezah Hulett ponders these questions in her TED-Ed Club talk, "Preparing Stud...
Anthony Rotolo will take his students where no class has gone before.
Opening Science – The Evolving Guide on How the Internet is Changing Research, Collaboration and Scholarly Publishing
Antonio Figueiredo's curator insight, June 8, 1:29 PM
A Springer's Guide on Open Science and Scholarship 2.0 #research #openaccess
From www
Curating Everyday Life: Approaches to Documenting Everyday Soundscapes | Milena Droumeva | M/C Journal
Curating Everyday Life: Approaches to Documenting Everyday Soundscapes
Promoting Information Literacy in Higher Education through Digital Curation | Amy Brooke Antonio, David Tuffley | M/C Journal
Promoting Information Literacy in Higher Education through Digital Curation
Starting a new career, Mountain View business owner Jess Dang had a checklist of skills she needed to design a web app that would make it easier for people to plan healthy meals.She learned all of them by watching videos on Lynda.com.&#x
"Ellie Bothwell introduces our four 'innovation indicators' and reveals the strongest performers as we visualise a new ranking based on university-industry collaboration"
Via Enrico De Angelis, Dan Kirsch
Enrico De Angelis's curator insight, August 20, 12:12 PM
UNIVERSITY-INDUSTRY Collaboration ... again!!!
" Debunking popular myths about learning. Here are the facts about three of the most common learning myths including learning styles."
Via EDTECH@UTRGV, Tim Boileau
Suzanne's curator insight, August 21, 5:52 AM
Unfortunately still taught in teacher training sessions.
Rosemary Tyrrell's curator insight, August 21, 12:08 PM
Anytime I hear a speaker reference "learning styles" at a conference I tune out immediately because I know they haven't done their homework and are not serious researchers in the field of education.
Content curation is the process of discovering, collating, and presenting content relevant to a particular topic.The function of content curation and content creation is similar since both aim at using content to engage target audiences on social media.
Content creation allows you to create and share original articles or information with your social media followers; curation refers to gathering content on a specific topic, which has already been published by others.
Content creation lets you share exclusive and original content with your followers which can include promotional and non-promotional content.
A successful social media marketing strategy includes the use of original content, curated content, and general statements. According to TA McCann's 5-3-2 rule, for every 10 posts that you share on social media, 5 of them should be curated from external sources, 3 posts should be original (not necessarily promotional), and 2 posts should be general, non-work related, to help humanize your business....
Via Jeff Domansky
Jeff Domansky's curator insight, August 21, 11:06 AM
10 excellent curation tools you can use including several surprising ones.
Rosa Pineyro's curator insight, August 22, 10:03 AM
Buenos dias:En primer lugar quiero aqradecer por contactarme.
en segundo termino gracia por amabilidad y vuestra Mencion.
los escritores de hoy
la saludan muy cordialmente.
Statistics and market research on business, consumers, sports, financials, and demographics
Colleges and universities must address several critical issues in the years ahead in order to prepare for the next seismic change: the unbundling of higher education.
From www
How does knowledge grow? Sometimes it begins with one insight and grows into many branches; other times it grows as a complex and interconnected network. Infographics expert Manuel Lima explores the thousand-year history of mapping data -- from languages to dynasties -- using trees and networks of information. It's a fascinating history of visualizations, and a look into humanity's urge to map what we know.
Educator.com is an online learning website that enables you to achieve your learning goals. We offer a vast range of in-depth training courses. What you see ...
From medium
"A typology of methods to build an inspiring research programme"
Via Antonio Figueiredo
How We Speak When We Say Things about Ourselves in Social Media: A Semiotic Analysis of Content Curation | Roger Dawkins | M/C Journal
How We Speak When We Say Things about Ourselves in Social Media: A Semiotic Analysis of Content Curation
Want to know how to apply Gamification In The Classroom? Check a practical gamification application in the classroom.
From www
The University of Tasmania's online course on dementia proves a surprising hit.
In this post Leah Marks looks at the idea of using MOOC content in on-campus education and considers some of the potential benefits and pitfalls of doing so. Leah is University teacher in Medical Genetics at University of Glasgow and an Associate Fellow of the HEA (firstname.lastname@example.com) Last year I ran a MOOC. When I say ran, I also mean envisioned, designed, planned, and directed (along with masses of help from some trusty colleagues). The process in itself was a fabulous experience for me as a relatively junior member of staff whose main experience thus far in my career has been as deputy on a variety of programmes and courses.
Via Kim Flintoff
Is there a better way to launch and grow a business? Joe Pulizzi believes the answer is yes. This presentation features 20 different examples of how entrepre…
Via Stefano Principato
From cit
In Professors Amanda Hargrove and Dorian Canelas's Organic Chemistry course, 143 students entered Gross Hall 107 and settled into small groups. They read the projected warm-up question, asking them to chose the correct name of the pictured alkene.
Via Becky Roehrs
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How can I play .mp4 videos using HTML5 using the video tag? Does chrome support HTML5 with .mp4 videos?
Take the 2-minute tour ×
Stack Overflow is a question and answer site for professional and enthusiast programmers. It's 100% free.
The state of media currently with browsers is that you will likely not find a format that works with all browsers, so you will need to encode your video/audio in at least 2 or 3 different formats. There is a nice jQuery plugin called jPlayer that I would heartily recommend if you're going to start out with HTML5 media. The documentation is pretty good and it will really help you work with different browsers. http://jplayer.org/.
chrome does support MP4 video with H.264 video codec, But it can only play video with "Baseline profile" of H.264.
Safari can play h264 encoded mp4 videos, Chrome nolonger supports them, Firefox never did. If you pick Google's WebM format, it will work in both Chrome and Firefox.


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Welcome to Universal Xpression the choice for an excellent Reggae and soca show. Over the years, our goal has been to ensure the complete entertainment of every audience by offering non-stop and stunning performances at our clients affairs.We know that you have your own choice of music and we appreciate it. Our hope is that you'll feel confident in our ability to meet all your expectations as our audiences are always our number one focus.We have been making memories in America,Canada,the Caribbean and other parts of the world with our music. We have performed for a vast number of clients, both business and social. Our vast repertoire of originals and cover songs can please just about any audience with the pulsating sounds Reggae,Soca,Zouk,R&B and African music.Our job is to create the party of your dreams. Let our years of experience treat you to a most possitive,exciting and enjoyable moment in time.
This awesome six-member Detroit based group features the talents and creativity of prolific songwriter, arranger and energetic showman Richard 'Richie B' Parris on keyboards, lead and background vocals. The amazingly multi-talented crowd mover and impersonator Earl 'Melloman' Clark on keyboards, lead and background vocals. Keeping the pulse is the natural and flamboyant Noel Parris on drums. The Genius Oliver (Pluto) Mensah solidifies the foundation with his remarkable feel on the bass. Complimenting the rhythm section, is the amazing Avi Kayne with his nifty strums and leads. Last but surely not least, on lead and background vocals, adding spice, sweetening the sound, and beautifying the front line is the hot and sexy songstress Kelly Ann Stargell. This marvelous group provides an amazing and energetic musical and theatrical treat.Universal Xpression uplifts and captivates its audiences with Caribbean rhythms with a groove and a beautiful sound with a universal appeal.
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Beyonce Tickets
Beyonce is without question one of the biggest entertainers in the world. From her days with super-group Destiny's Child it was clear that Beyonce was in a league of her own. Currently, Queen B preparing to hit the road alongside her husband, Jay-Z for their On The Run Tour. Don't miss your chance, order your Beyonce concert tickets today from GoTickets!
Beyonce Tour Dates & Concert Schedule
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When purchasing Beyonce tickets online, you will be taken to our Beyonce Concert Tickets page. You will then be able to pick which Beyonce event you would like to purchase. All tickets listed are seated together. All of our Beyonce tickets are shipped via Federal Express. Please note that we do not deliver on Saturday unless, that option is specially requested on your order . Our ticket inventory is updated hourly. If for any reason the tickets are no longer available, you will be able to cancel your order or request a different area.


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Baggallini Elena Tote Bagg
Baggallini: The ultimate combination of fashion and function.
Baggallini was founded on the belief that Baggs can be functional and fun to carry.
Since their modest start, Baggallini has grown to be recognized as a worldwide leader in creating products that are incredibly organized and look as good as they perform.
The Elena Tote features leather shoulder straps and a secure zippered top opening. A unique touch is the hidden zippered pocket under the leather trim. A great way to stay organized with interior credit card slots, lipstick holder and removable cross-body strap. An added bonus is the removable leather trimmed wallet. Made of lightweight, water resistant fabric.
Included Accessories: Removable leather trimmed wallet
Product Materials: 100% nylon, satin tape, metal hardware
Dimensions: 15" L x 16" W x 4" H; 1.4 lbs.
Baggallini Elena Tote Bagg
Baggallini Elena Tote Bagg
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.
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Terms & Conditions.
Some product exclusions may apply. See product page details for more information. Clearance items are final sale. Price matching does not apply to this or any promotion. Offer is valid until September 13 at 11:59 PM PST. May not be combined with any other offer/discount (unless specified), including invitation credits, promotional gift cards and/or special discount links. Discount applied upon checkout. Log in to your account to see your savings.
Ever since its debut in 1959, the O.C. from Volley has always been perfect for a sunny day on the deck of your favorite yacht. Wait, you don't have a yacht? Worry not, land lover—these casual shoes work great as everyday active footwear, too. Seriously though, think about picking up that yacht. They are so choice.
Nailhead canvas upper. Sawtooth tongue detail. Superior grip herringbone sole. American rope-inspired foxing detail. Runs true to Men's sizing. Half sizes should order one size up.
This product has no reviews yet. Be the first to review this product. Write a review
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VISIT DENVER is the premier source of information about Denver's hot spots, visitor attractions, cultural events, hotels, and more. For a comprehensive listing of things to do in Denver, visit www.visitdenver.com
Public art, theatre rentals, entertainment, and more.
Under Colorado law, all real property (land, buildings, improvements, etc) must be re-appraised every two years. This occurs in each odd-numbered year (2013, 2015, etc). The Assessment Division studies the prices of properties which sold during the 24-month period ending on June 30 of the year prior to the reappraisal. For example, new 2015 values will be based on properties which sold between July 1, 2012, and June 30, 2014. New values are set each year for personal property owned by businesses based on the information annually submitted by the taxpayers on personal property declarations.
The Assessment Division does not set property taxes or collect payments. However, we can provide the following general information about how your most recent property tax bill (2014 taxes payable in 2015) was calculated and how to estimate taxes.
To calculate taxes, Actual Value is adjusted by the appropriate Assessment Rate to determine its Assessed Value. Commercial properties are multiplied by 29% (0.2900) and residential properties, including apartments, by 7.96% (0.0796).
The Assessed Value (less any exempted amount) is next multiplied by the applicable Tax Rate. In Colorado, tax rates are expressed as a decimal fraction of a dollar for every one dollar of Assessed Value. Know as millage or mills, one mill is 1/1,000th of a dollar or $0.001 (1/10th of a penny). Millage greater than one mill is usually written as a whole number followed by three digits to the right of a decimal point.
In 2014, Denver's combined general millage or Mill Rate including Denver Public Schools and Urban Drainage District was 83.054 mills or a tax rate of 0.083054 for every $1 of assessed value.
Also in 2014, the typical single family Denver home was valued at about $225,000. As a result, the property tax calculation for a typical residential owner was:
Actual Value x Assessment Rate x Mill Rate (Tax Rate) = Taxes
Typical Denver Residence
$225,000 x 0.0796 x 0.083054 = $1,487.50
As shown above, the tax calculation has three parts. The Actual Value comes from the Assessor and is shown on the NOV mentioned above. Assessment Rates are set annually by the State Legislature (current precentages have been in place since 2002). Tax Rates are set in December each year by taxing authorities like the City and County of Denver, Denver Public Schools and others listed on the tax bill. For more information regarding how tax rates are determined, contact the taxing authorities directly.
In order to determine new values for residential property (including single-family, multi-family and apartment properties) all Colorado assessors are required by law to use only the market approach to value. For 2015 property values, the sales prices of homes similar to yours which sold between July 1, 2012, and June 30, 2014, were studied. If the sales prices of those homes went up, then the assessed value of your home likely showed an increase.
The Assessor does not set property taxes or mill rates. Property taxes are determined by multiplying a property's assessed value by the millage or mill rate. Mill rates are set in December of each year by the various taxing authorities (City and County of Denver, Denver Public Schools, and any special districts).
State laws (TABOR for example) as well as other voter-approved measures impact the mill rate that is eventually adopted by each taxing authority. It is not possible to determine whether property taxes will increase or decrease until the various mill rates are determined in December of each year.
The Assessor determines the "actual" (market) value for all real and personal property. Actual value is then reduced by a percentage to derive the "assessed" value. For all Colorado commercial and business personal property, the assessment percentage is 29%. For example, if a commercial or business personal property owner receives a notice from the Assessor stating that the actual value of his/her property is $100,000, its assessed value would be $29,000 (100,000 x 0.29). For all residential property a new assessment percentage is determined each year by the state legislature. The current percentage for residential property is 7.96%. Thus, a house with an actual value of $100,000 would have an assessed value of $7,960 (100,000 x 0.0796). Your property's actual value multiplied by its assessment percentage yields its assessed value. Assessed value times mill rate, produces your annual property tax bill.
Abstract of Assessment and Summary of Levies for Denver County. The Denver Assessor's office is responsible for the fair and uniform valuation and assessment of all taxable real and personal property within the City & County of Denver. All property, except that specifically exempt by law, is subject to taxation, and it is the duty of the owner to insure that it is listed for assessment.