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Dick Wiese posted an update 8 months, 2 weeks ago
złączki PP i PEXLarge – Caliber Straight Seam Steel Pipe Export Market Situation And Trend ProspectWhile there might nevertheless be some situations in which a Bottled Water Dispenser is perfect e.g. and then there isn't use of mains water, or perhaps in a Portacabin where plastic pipes could freeze and split through the winter there is little change justification. Just to emphasise the idea, this is a simple cost comparison relating to the two different kinds. Obviously the subsequent cost comparison will depend on prices at time of writing, but I believe in conclusion speaks for it's self.A few things you can do to prevent drains from clogging is always to never dump oil, grease or liquid lard into a sink. These remnants of cooking will connected to the sides from the pipes as time passes and harden. When oils harden they build-up and build up making the room the river flows through smaller and smaller prior to the drain clogs and zilch will move across the pipes.Dunhill's very first enterprise began by – starting an obvious the queue beyond merchandise that turned into a solution within any accent needs in relation to the right automotive right totally from your own timepiece. Between manufacturing automobile for any automobile comfortable while your thrills in which to nowadays important stogie and the, cigarette store came fairly a huge vary in relation to enterprise as well as Dunhill.This type of industrial pipe happen to be more popular in municipal and also industrial water systems. Using high density polyethylene, water systems are guaranteed to be free from leaks and may be transferred from area to a new without much hassle. It is capable not only in resisting corrosion but fatigue and abrasion as well. The more specific instances of applications for water systems extend to potable water, mining, industrial and forced main sewers.Dunhill soon considered michael's home what food was in this subject likewise, it obtained custom-made formulas to generate that clients relying towards your flavor and merely preferences. For lighters of lighters and the, a range concerning other products you'll be able to conform to so there were indeed no looking again between in this article when it comes to Alfred Dunhill.


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Who we are
What kind of shelter are we:
Project ECHO Homeless Shelter 484 Main St. Prince Frederick, MD 20678
Project ECHO is a 40-bed temporary emergency shelter for homeless men, women and families. Since 1992, Project ECHO has served as the primary homeless shelter of Calvert County and is the only temporary shelter in Southern Maryland with the ability to house families under the same roof. Our 90-day program gives residents the opportunity to stabilize their lives in a clean, safe and sober, environment. Our aim is to provide a place where the homeless don't just survive, they grow. Through our supplemental in-house programs all residents are given opportunities to learn how to become more self-sufficient, productive members of society.
Length of stay:
Up to 90 days. At times, the House Manager may approve a 30 day extension. A person is not eligible to re-enter until a period of six months has passed.
Hours to apply:
Although the shelter is a home and therefore always open, applicants are typically only seen between 10:00 am and 5:00 pm. Exceptions may be made depending on circumstances but individuals should always call before showing up to insure there is space available.
Who may enter:
We can accommodate 20 men, and 20 women and children at one time. It is always at the discretion of the House Manager, but if there is space available, we generally accept all people who show up sober, have a photo id, do not have any open warrants, are not registered sex offenders, are residents of Calvert County, and who have not used up the allotted previous stay allowance.
Conditions of acceptance:
1. Must be sober. Alcohol and drugs are not welcome here.
2. Must show photo id.
3. Must not have any open warrants.
4. Must not be a registered sex offender for the safety of our residents.
5. Must agree to hand over all prescription medications which will then be dispensed as prescribed.
6. Must meet approval of House Manager.
7. Must agree to abide by all house rules.
We are people, dealing with people. From time to time we may deviate from the above rules depending on our judgment of the individual and circumstances.

subset: commoncrawl


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Elena Northroup,
Very nice! Is it close to sunset?
Beautiful shot and wonderful landscape – Greetings.
Very good capture, nice photo ! LIKE Namaste from Nepal
hi Elena Northroup
nice shot
Hi.Elena* very nice and good picture **LIKE. Greetings from Holland John.
this is wonderful....*LIKE+. greetings from Bosnia. Sasha
Beautiful and wonderful!!!
From Jose Choi, Korea
Fantastic reflections,great view.L.Dana
Wonderful photo! Congratulations. LIKE Greetings from Switzerland. Arno
Lovely reflection, excellent image! Like!
Beautiful photo!LIKE
un peisaj frumos!LIKE!
Fantastic picture!!Your gallery is perfect like Greetings Petr
Gorgeous shot, amazing landscape. Elena, I am pleased to include your beautiful gallery to my list of favorites. Best regards from Russia, Veniamin.
Really fantastic reflection on the lake, my compliment for this image. Cheers, Thomas
Nice! Like and friendly greetings, Petr
Photo taken in Inyo County, CA, USA


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Combo Discount:
Savings of: $2.00 (20% off)
Sorry, this product is no longer in stock.
I wanted to love this.
Posted by Reviewer1310579 on Oct 11, 2012
This sounded like just the ticket for me. Unfortunately, I was put off by the terrible smell--I guess that's what happens when you saponify raw goat milk. I was willing to get over that, because the ingredients are just wonderful, but this made my scalp incredibly dry. I might give it another go in the summer, but if you have dry or sensitive scalp, this may not be for you.
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Closeouts. Perfect for unpredictable mountain weather and a great bargain, Bolle Nova snowsport goggles don't only feature an awesome price; they're equipped with a Modulator photochromic lens that adjusts the tint according to light conditions, darkening as it gets brighter.
Do you own this product? Write a review and help others with their buying decisions!Write a review
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� In a post HERE last Friday, I took issue with Donald Trump's bogus claim that violent crime in America has become a lot worse under President Obama. Such rhetoric is simply nonsense, but Trump's indiscriminate supporters lap it up. Obama himself addressed the issue (and added illegal �immigration to the mix) in his well-received speech […]
Chelsea Clinton, the 36-year-old former first daughter who grew up before a nation with unlimited attention for media, appears to have finally arrived on the scene as a political force unto herself. Her speech at the Democratic National Convention...
Hospitals, in a technological arms race to offer the most cutting-edge medical care, began to buy up the da Vinci Surgical System -- and to advertise it on websites and billboards.
Broadway star
Kids across the globe aspire to be as fast, strong and skilled as Olympic athletes, so marketing Powerade as the drink of an Olympic winner is certainly a gold-medal strategy.
People walking by the former La Mexicanita grocery store at 1406 Central Ave. this past week may have noticed that the boarded-up building has been going through a lot of transformation as the renovation begins to move to the outside of the...
For many travelers, the future is unknown, and the thought of finding a job can be daunting and downright scary. What do you do if you haven't worked in several years?
Dave Granlund cartoon on Donald Trump leading the GOP.
Actor and radio host
Big Brother 18 dropped a whole of of twists on us this week. Not only did Victor...
Nebraska City Directory
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Location, ST | website.com


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Landing page design and css (has Chinese Characters)
This project was awarded to classicreap for $115 USD.Get free quotes for a project like this
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There is a rough design mockup but not a final design. Need a person to finalize the design, and slice it to html. Also need redesign the logo.
There are Chinese characters in it so prefer you know Chinese.
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Thomas Bayer, CIO at the Securities and Exchange Commission, has announced that he will be leaving the agency in October.
In his more than three years as CIO, Bayer worked on efforts to move many of the SEC's core functions to the cloud, consolidate its data centers into two locations, lower the cost of IT systems and modernize SEC.gov.
Among some of his key initiatives, Bayer established the SEC's Technology Center of Excellence to evaluate technology trends and how they can be leveraged for the agency. He also launched the "Working Smarter" program, which uses automated workflow and data visualization tools, and analytical systems for accountants, attorneys, analysts and other SEC staff, according to a release by the agency.
"Tom's leadership and vision have had a tremendous impact that will continue to shape the SEC for years to come," SEC Chairwoman Mary Jo White said in a statement. "Tom's legacy will be an SEC that increasingly leverages technology to protect investors and strengthen our markets."
One of his other major initiatives was establishing a business information officer role at the SEC to link the IT and business side of the house and improve customer relations.
His resume is filled with some of the major national financial institutions like Capital One, and Citibank, but Bayer came to SEC in October 2010 from Maris Technology Advisors, where he was CEO for nearly three years. Before that he was COO and CTO at Brand Informatics.
Posted by Colby Hochmuth on Aug 21, 2014 at 7:26 AM
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The latest version of the Defense Department-wide Enterprise Service Management Framework places more emphasis on managing IT risk.
Despite GSA's efforts to accelerate the FedRAMP approval process, the lack of agency reciprocity puts the program's central goals at risk.
Got some early-career colleagues who are doing great things in federal IT? Nominate them for FCW's 2016 Rising Star awards.
The agency software inventories required under the draft category management policy will be treasure maps that lead to efficient, effective, streamlined buying and unprecedented savings.
As experts warned of the "dire" threats posed by outdated federal technology, lawmakers grilled top feds, debated workforce issues and inched closer to backing a $3.1 billion fix-it fund.
The agency is making strides in developing and deploying border technologies but still has some weaknesses.
Agencies have spent almost $23 billion on legacy IT over the past three years, according to reports to Congress. Is a revolving fund the answer?
The United Kingdom will go live with its governmentwide digital identity platform, GOV.UK Verify, in the coming days. The U.S. government will need a little more time.
What contracting officer representatives really think is needed to fix contract management.
Ask the VA how long this administration's secretaries take to backfill CIOs. To my friends over at SEC, think 2016 or so...
With the freeze on federal hiring showing no signs of letting up, I'm sure they will find a suitable replacement. And as an added bonus, his/her salary will continue to be frozen as a reward for a job well done.
He won't be missed - his style of being a bully and a meddler is coming to an end.
8609 Westwood Center Drive, Suite 500Vienna, VA 22182-2215 703-876-5100
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Had a friend coming to visit last min called up got a room no problem and away we went!! Got to the hotel check in was about 2 min and we were on our way to visiting and laughing! The room was nice warm clean and we had wonderful night!! Got an emergency call next morning so I had to dash before breakfast but all in all it was good
- Official Description (provided by the hotel):
- Located conveniently next to San Jose International Airport just off US 101, the La Quinta Inn San Jose Airport is in the heart of the Silicon Valley. Our guests can enjoy free shuttle service, free parking during stay, and 24-hour friendly customer service. We are within minutes of companies like eBay, Cisco, Intel, Sony, Lockheed Martin and Sun Micro Systems, as well as attractions such as Paramount Great America, Tech Museum of Innovation, Winchester Mystery House, Great Mall, Santana Row. Stay connected in our business center where you can use our fax and copy services, with free high-speed wireless Internet access. A spacious guest room awaits you loaded with amenities like free high-speed wireless Internet access, a HD TV with 120 channels to choose from, refrigerator, microwave, laptop safe and much more. Enjoy your favorite cocktail, beer, or wine at our Lobby Bar called Naki's Lounge! Wake up on the Bright Side to a Free Breakfast each morning near our lobby. We look forward to seeing you on your next stay in San Jose! ... more less
- Reservation Options:
- TripAdvisor is proud to partner with Hotels.com, Expedia, Booking.com, Priceline, Hotwire, LaQuinta, Odigeo and Travelocity so you can book your La Quinta Inn & Suites San Jose Airport reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
- La Quinta Inn San Jose Airport Hotel San Jose
- La Quinta San Jose
- San Jose La Quinta


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This be our kick-ass new forum. Potatoes. Ramen. Bacon.
The Imperial Society of Scepter and Crown will be a community of individuals with common goals. It will be founded by a group of pilots that are veterans as well as new to the trade. We are bound togehter by our passion for casual PvE and roleplaying
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3 out of 4 Americans got me fucked up


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Posted by ESPN.com's Bill Williamson
Here is an area each team in the AFC West must improve upon in Week 8:
Denver's special teams: The Broncos don't have many issues, but they do need to tighten up their special teams coverage unit. In their last game, against San Diego, Darren Sproles brought back a punt for a touchdown. Denver cut punter Brett Kern and signed veteran Mitch Berger this week in an attempt to spark the unit.
Oakland's run defense: The Raiders' run defense was horrendous against the Jets. It gave up 316 yards in the game. This has been a problem for the Raiders the past few years. And, obviously it is still a problem. The Raiders must stop San Diego's run offense Sunday or they will not have a chance to win.
San Diego's red zone offense: The one problem for San Diego in its 37-7 win over Kansas City on Sunday was its red zone offense. The Chargers were just 2 for 5 in trips inside the Chiefs' 20-yard line. This has been an issue all season. If the Chargers are going to get back in the playoff chase, they cannot continue to leave points on the field.


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Stayed here for one night on quick trip shopping in NYC. Hotel has good facilities to enable you to get into JFK for your early flight. Front desk were on the money on arrival, courteous and informative. Rooms were good and bedding, etc fine.
Hotel offers bistro style food, which was fine for the price and proximity to airport. Not a lot to do in local neighbourhood, although we have used hotel in the past to get into Manhattan via Jamaica train station, without having to pay NYC hotel prices. Enjoyed yet again, and would stay again.
- Official Description (provided by the hotel):
- The Courtyard by Marriott JFK Airport is located adjacent to JFK International Airport in southeast Queens NYC, convenient to Queens, Midtown Manhattan, Brooklyn & Nassau County businesses and attractions. Our 24 hour shuttle makes us perfect for stays the night prior to flying out of JFK or upon arrival to NYC. Take advantage of the JFK AirTrain/LIRR link for quick, convenient, affordable commutes to midtown Manhattan or points east in under 40 minutes. ... more less
- Reservation Options:
- TripAdvisor is proud to partner with Booking.com, Priceline, Marriott, Expedia, Hotwire, Hotels.com, Agoda, Odigeo, Orbitz, HotelTravel.com and Travelocity so you can book your Courtyard New York JFK Airport reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
- Courtyard By Marriott Jfk International Airport Hotel Jamaica
- Courtyard Hotel Jamaica
- Marriott Jamaica
- Courtyard Jamaica
- Jamaica Marriott
- Jamaica Courtyard


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Related quotes
"Our preference is the sooner the better. People in the markets prefer certainty versus uncertainty."
"The writing's on the wall. Sooner or later we're going to be faced with not enjoying the level of benefits we've currently got. It's going to be sooner than we'd like."
"And sooner is preferable to later, ... by fall, depending on the issues, it can almost be too late sometimes."


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Last Updated on 9 May 2001,
Total: 29 Articles and Tutorials
This section is focused on networking issues for Windows NT. Links to useful resources, tutorials about different NT 4 tools, and NT 4 troubleshooting can all be found in this section.
Windows Server 2012 R2 provides support for secure client-based remote access VPN connections as part of the Routing and Remote Access Services (RRAS). Client-based VPN is very mature in Windows, originally introduced with Windows 2000 Server and also as a downloadable option for Windows NT 4.0. Today, RRAS has broad client support with secure and robust VPN protocols such as IKEv2 and SSTP, while at the same time maintaining support for legacy VPN protocols such as L2TP/IPsec and PPTP... Read More
This article series explains how to perform various file system tasks using PowerShell... Read More
A tip for IT admins that still have traditional file servers and how they can resolve some of the issues associated with using drive mappings... Read More
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Calgary Sun "No news is good news, or so they say. But when the news involves the Calgary Flames' two biggest stars — Sean Monahan and Johnny Gaudreau — and their imminent contract extensions, it's pretty hard not to wonder "No real update there," said Flames general manager Brad Treliving, addressing..." July 28
Yardbarker "Sean Monahan is one of the premier young talents in the NHL. The 21-year-old has scored 21-plus goals in his first three seasons, scoring 27 goals and 63 points in 2015-16. Monahan has more than proven he's a core piece for the Flames and currently he's a restricted free agent. The Flames forward..." July 23
The Score "Sean Monahan wants to help the Calgary Flames win the Stanley Cup, and understands his role goes beyond on-ice performance. Monahan's kept an eye on the dollars and term being allocated elsewhere in his first summer as a restricted free agent. And after seeing Steven Stamkos make concessions on..." July 19
Sportsnet "He solved a glaring need in the crease and added a veteran right-shot winger to his forward corps, but Calgary Flames general manager Brad Treliving's off-season won't be complete until he signs his two young stars. Treliving joined Sportsnet 960 The Fan on Monday to give an update on his talks..." July 05
NHL.com "Forwards Johnny Gaudreau and Sean Monahan were among four players to receive a qualifying offer from the Calgary Flames on Monday. Forward Freddie Hamilton and defenseman Tyler Wotherspoon also received an offer before the 5 p.m. ET deadline, meaning the Flames retain the rights of all four..." June 28
NHL.com "The Calgary Flames "have every confidence" they will reach agreement on new contracts with forwards Johnny Gaudreau and Sean Monahan. Gaudreau and Monahan each can become a restricted free agent on July 1. "We continue to work away at it," general manager Brad Treliving told the Flames..." June 20
NHL.com "Pittsburgh Penguins center Sidney Crosby, Los Angeles Kings goaltender Jonathan Quick and Calgary Flames center Sean Monahan have been named the NHL's "Three Stars" for the week ending March 20. FIRST STAR - SIDNEY CROSBY, C, PITTSBURGH PENGUINS Crosby shared the League lead with 2-5-7 in..." March 21
Calgary Herald "They apologized to their teammates and bosses. And after Wednesday's practice at the Saddledome, a hat-trick of Calgary Flames forwards — all-star left-winger Johnny Gaudreau, alternate captain Sean Monahan and gritty forward Lance Bouma — apologized to everyone else. The trio was scratched..." February 10


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The Washington Times
October 1, 2009
By: Michael E. O'Hanlon
In recent weeks an apparent gap has emerged between Gen. Stanley A. McChrystal, who is fully committed to the counterinsurgency strategy articulated by President Obama in March, and Mr. Obama's advisers, who appear to have major doubts about the mission. This may be a looming clash, a fundamental disagreement in the making. But for now, it seems to me, both positions have some merit.
Gen. McChrystal's position is reasonable and easy to defend. The basic logic of asking for more forces is fairly simple. We have added about 30,000 American troops to Afghanistan in the last few months, and we've put them down mostly in the south of the country. We've created, as counterinsurgent theorists like to say, additional "ink spots" – additional places where we've cleared and are now holding, because we don't want to vacate those places again and let the Taliban re-infiltrate, kill off the informants who have worked with us, sow more improvised bombs, and then have to repeat the whole thing over again.
Gen. McChrystal is correct, in my judgment, to say we should put those forces down, let them clear, begin to establish some governance, build up with Afghans the kind of institutions needed, and let them stay in one place.
The problem is those ink spots are sort of few and far between right now, they don't touch one another. We're not creating a contiguous zone of safety and security and economic activity in the country's south and east, and what that means is that even if we're able to clear one city or one town, the next one over still has plenty of Taliban in it or operating about in the area.
But Mr. Obama's apparent reluctance to quickly approve further troop requests is understandable as well, at least for now. If in November he is still where he is today, I may not be defending him, but I think where he is at this moment is understandable.
He spent a lot of time on this issue in the first couple of months, and he listened to people like Gen. David H. Petraeus and Adm. Mike Mullen, and they said, "Let's go to a counter-insurgency strategy, protect the population, integrate with our Pakistan policy, and try to apply the resources needed to do this." From what we can gather, the generals told him that what they thought they needed was apparently about 75,000 to 78,000 U.S. soldiers.
Mr. Obama did not give the exact number requested, but he basically doubled the size of the U.S. military commitment in Afghanistan in his first six months in office.
There are 65,000 GIs in Afghanistan today. At this time last year, there were about 29,000 or 30,000. And the military command told Mr. Obama that larger number would be most of what they thought they needed, if not nearly all they thought they needed. Now they are saying they need and want a whole lot more, based on Gen. McChrystal's recent assessment.
This is not a critique of the U.S. military, because force-sizing in these kinds of wars is more art than science, and conditions change. But Mr. Obama is still on reasonable ground to be a bit dubious. Six months into the new approach, military commanders are now saying for the exact same strategy that they proposed and carried the day in endorsing back in March, they need umpteen extra thousand troops, well above and beyond what they thought they needed back in the January, February, March time frame when this debate was first unfolding. And so Mr. Obama is entitled to think twice about that.
There is one more big complicating factor. How can the United States not only effectively triple our forces if Gen. McChrystal gets all he might be asking for now, triple our forces, in the course of Mr. Obama's first year in office – at just the moment when the cronies of President Hamid Karzai are trying to steal an election for him?
If there's any one lesson from Vietnam we should remember, it's that we need a viable indigenous partner. We can do everything right, and if our partner doesn't do its part, we're not going to succeed. Mr. Karzai has done some good things.
A year ago he appointed Mohammad Hanif Atmar as interior minister, he appointed Abdul Rahim Wardak as defense minister. But in the last few months, he's brought Gen. Mohammed Qasim Faheem and Gen. Abdul Rashid Dostum back into his coalition, and his cronies are trying to steal the election.
Corruption is unabated more generally. Do we want Mr. Obama to give many more U.S. forces at just that time, while exercising no leverage over the Afghans?
We have to think hard about how we pressure the Afghans to clean up their act a bit, recognizing that not all things are possible in short order and that we're going to have to be realistic about our demands. The crux of the matter is to figure out how to leverage any additional American commitment of resources, troops and lives to get the Afghans to do more and do better. Mr. Obama is on solid ground if his deliberate decisionmaking style at the moment is motivated by that concern.
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Michael E. O'Hanlon
Director of Research, Foreign Policy
Senior Fellow, Foreign Policy, 21st Century Defense Initiative
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July 22, 2016,
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February 2011,
Michael E. O'Hanlon
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Michael E. O'Hanlon and Paul Wolfowitz
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Latest Update.....
You can watch the première of Sally Beamish's A Shakespeare Masque on BBC iPlayer here Holy Trinity Church in Stratford-Upon-Avon is a relatively small church so it's not possible to see all the movement, but you get a good impression of the atmosphere. It starts at 49 minutes.
© Ian Watson
© Jacqueline Vann
© Jacqueline Vann


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Even though it doesn't look like it, I do try to finish all of my old projects in the old year before the new year happens. 774 more words
Tags » Kool-Aid Dyeing
When August Ends, September Begins!
I feel a little sad now that August is over and my 30 Day Knitting Challenge has ended. It was pretty fun to have a prompt to write to every day and helped me get into a blogging habit again. 460 more words
30 Day Knitting Challenge: (DYO)^2
Day 24: Have you ever made your own pattern or dyed your own yarn? How did it turn out?
I have fallen down the deep, deep hole of knitting customization a while ago when I started figuring out why my socks fit the way they do, so I have designed my own patterns. 397 more words


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Is gratuity suggested at this attraction?
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Thanks for helping!
The bar has a great outdoor space with a wide variety of beers. It is in a very good location close to the financial district of San Juan. The only negative aspect about the place...
read more
3 Days in San Juan
San Juan Off the Beaten Path
Romantic Guide to San Juan
I went to Taberna Boricua on a friday night, and it was surprisingly not crowded like the other nightlife spots in San Juan. The back of the place is spacious, comfortable and relaxing. Wide selection of craft beers to try out!
Thanks a lot for your review, we're happy that you enjoyed our beer garden.
The bar has a great outdoor space with a wide variety of beers. It is in a very good location close to the financial district of San Juan. The only negative aspect about the place is the parking.
Thanks for your review; it's our pleasure to serve you, really appreciated.
Real nice outdoor patio in back, nice selection of on tap and bottled beers (no, make that REAL nice) friendly competent bartenders. They say they have BBQ, didn't see or smell any signs of it, but ordered it off the menu anyway. Don't expect chicken, ribs or brisket, are quesadillas bbq? But hey its Puerto Rico, other things were OK.
You have an a/c'd indoor bar and a beer garden on the back. I always prefer the back outdoors bar.
Chill atmosphere, great to talk with friends. Great beer variety, always has something new to try.
The place is fun, I'm not gonna lie but it's so small it's hard to walk if it gets packed. The beers are also a bit too pricey, more expensive than Taberna Lupulo or any spot in Old San Juan. With that being said, I prefer to go to old San Juan where there is more space and I can...
Service is usually lacking and it's always upsetting that they have a large amount of beers unavailable. You end up having to look all over the menu and then settle with what hey have. I'm rating it very good to be generous, cause they do have a couple of good small plates and the ambience is nice for evenings out.
I have wanted to go here but every time I drove by I thought twice about parking since this part of town is very desolate at night. This time though I went and was pleasantly surprised by its laid back atmosphere and beer selection. Will make a return visit.
When plan A was a bust I was happily surprised to walk in to this great bar/pub... Great service, awesome knowledge of all things beer! They have just celebrated their 3rd anniversary and I am pretty sure there will be a lot more to come!!
Excellent place, great atmosphere and awesome service combine with a great selection of beers.
Also, good food and music.
Well i had a terrible evening.... Really bad service when is crowded needs more personal to manage the bar's volume in a Friday night. Menu incomplete when ordering and 30 minutes after my new order was made my french fries didnt get to the table! They told me nobody ran them to the table they were cold next to the...
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Suleiman Bakhit - Hate and heroism
"Everything begins with a story."
Suleiman Bakhit is a terrorism prevention & heroism expert. His work focuses on terrorism prevention for high risk youth in Jordan, countering violent extremism narratives & mythology, and developing heroism as an antidote to extremism.
In this keynote session Suleiman talk about the relationship between terrorism and heroism. He speaks about the importance of role models in children's lives and the unfortunate absence of good ones. By changing the stories and the heroes within them you can change the quest to righteousness.
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Crowd Favorites
Author Stephen King apologized for a Tweet in which he said that Dylan and Mia Farrow are going after Woody Allen out of "bitchiness". For some reason the horror novelist hobbit thought it a good idea to enter the social media shit storm that is the Allen/Farrow molestation back and forth. People have been SCREAAMMMIINGGG in all caps on both sides of the issue for weeks now. Woody and Mia's daughter Dylan recently...read more


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Brian Smith is city editor and a reporter for the Peninsula Clarion. He covers local government, health, energy and environment.
He drove the AlCan from Colorado, where he grew up. He graduated from Mesa State College in Grand Junction, Colo., in 2009 with a degree in mass communications. He started his career at the Craig Daily Press in Craig, Colo., where he covered government, environment and courts. He previously interned with his hometown newspaper, the Longmont Times-Call in Longmont, Colo., and was the editor of The Criterion, Mesa State's student newspaper.
He previously worked as a charter boat deckhand out of Seward for two summers during college. Now he fly fishes but rarely catches, will burn a tank of gas aurora-chasing and is learning to appreciate the Alaska way.
Find him here: www.facebook.com/briansmitty
No pencil.
Not a paintbrush.
Never an eraser.
When Pat Teakell taps the right side of his brain, his most effective artistic instruments are the ones he's always known.
The 35-year-old oil field pipe welder's hands are best suited for his DeWalt 4-and-a-half inch angle grinder and his torch.
His canvas? Steel covered in mill scale.
His medium? Friction and flame.
His art? Truly unique.
Poverty levels in the Kenai Peninsula Borough are on par with state wide levels, according to information recently published by the Alaska Department of Labor.
From 2006 to 2010, 9.5 percent of people in the borough were considered in poverty — the same level as the state, according to information in a report written by Department of Labor economist Alyssa Shanks.
Health care issues will take center stage Tuesday when the Kenai Peninsula Borough Assembly, borough mayor and local health care officials from Central Peninsula Hospital and private physicians will all meet for a work session.
The discussion begins at 1 p.m. and will be followed by the assembly's regular meeting at 7 p.m. at the George A. Navarre Borough Administration Building, 144 N. Binkley Street in Soldotna.
Oil taxes, gas pipelines and education funding were just a few of the topics two of the Peninsula's state legislators addressed at a town hall meeting Thursday in Soldotna.
House Speaker Rep. Mike Chenault, R-Nikiski, and Rep. Kurt Olson, R-Soldotna, listened to about a dozen residents speak about issues affecting them, answered public questions about state issues and discussed the Legislature's progress about halfway into its current Juneau session.
Chenault said the meeting helped him get a better picture about what's on residents' minds.
Kenai Peninsula Borough Mayor Mike Navarre traveled to Juneau last week to meet with legislators and other state officials as part of ongoing lobbying efforts aimed at watching the state capital and operating budget processes.
Navarre said he is particularly concerned about making sure legislators from the Kenai Peninsula and other areas are aware of the borough's needs and capital requests. The borough doesn't hire its own state lobbyist -- unlike other larger municipalities -- and Navarre said he would continue to be active in the state processes and discussions.
Peninsula Republicans chose Rick Santorum as their candidate to challenge President Barack Obama in November's election, local party leaders announced Tuesday after the statewide and area presidential preference polls closed.
Total among the area's three districts, Santorum, a former Pennsylvania Senator, received 675 votes Tuesday over Mitt Romney's 528, Ron Paul's 323 and Newt Gingrich's 279.
In the first two quarters of its current fiscal year, Central Peninsula Hospital has seen significant increases in patient revenue combined with increases in bad debt and charity care compared to the first two quarters of its last fiscal year.
From July through December of 2011, CPH saw a 24.6-percent increase in gross patient revenue from the same period in 2010. Gross patient revenue for those two quarters totaled $95.6 million, compared to $76.7 million last fiscal year.
Ben Cantil is obsessed with sound.
Growing up in Kenai he idolized music producers, played instruments, joined his high school's jazz band and couldn't make it through a conversation with anyone, even his own mother, without mentioning his passion.
Rock, jazz, electronic — anything was food for his hungry musical mind.
Needless to say it was an easy decision to major in music at college, he said. But an open ear for new textures lead him down the path he now walks as a prominent DJ in the thriving music scene known as dubstep.
Peninsula Republicans will gather Tuesday in hopes clarifying just which candidate will be the nominee to challenge President Barack Obama in the country's November general election.
Regional Republican coordinator Dale Bagley said the Alaska-wide presidential preference poll will be hosted from 4 p.m. to 8 p.m. on Tuesday, in a variety of locations on the Peninsula, including Nikiski, Sterling, Seward, Kasilof, Anchor Point and Homer. Kenai and Soldotna will have a unified location at Grace Brethren Church.
The Kenai Peninsula Borough Assembly addressed Tuesday how to defend itself from a lawsuit that was part of the fallout from a local proposal to build a surgery center in Kenai, which the assembly opposed in January.
At its regular meeting, the assembly approved, 8-1, Ordinance 2011-19-71, which appropriates $35,000 to help pay for outside legal counsel to defend the borough against a lawsuit filed by Kahtnu Ventures LLC. Assembly member Ray Tauriainen voted against the measure.
Peninsula Clarion ©2016. All Rights Reserved.


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Check Availability(202) 697-4680(888) 572-9826(703) 595-2359
Park Place At Van Dorn
From $167210+ units available now — Updated 16 hours ago
6001 Archstone Way, Alexandria, VA 22310
- Lifestyles:
- Pet Friendly
Floor Plans & Pricing
Prices and availability subject to change without notice.
Apartment Features
- Air Conditioning
- Balcony
- Cable Ready
- Ceiling Fan(s)
- Dishwasher
- Fireplace
- Oversized Closets
- Vaulted Ceilings
- View
- Washer & Dryer In Unit
- Garbage Disposal
- Refrigerator
Special Features
- Disability Access
- Pets
- Short Term Available
- Some Breed Restrictions & Fees Apply. Call Today For Details Pets Accepted
Community Features
- Accepts Credit Card Payments
- Accepts Electronic Payments
- Business Center
- Clubhouse
- Covered Parking
- Emergency Maintenance
- Extra Storage
- Fitness Center
- Garage
- Gated Access
- High Speed Internet Access
- Pet Park
- Playground
- Public Transportation
- Swimming Pool
- Controlled Access
- Pet Friendly
Additional Features
- Gas Grills with Picnic areas
- Community Express Shuttle Bus
- Scenic Wooded Views
- Cathedral and Vaulted ceilings in some homes
- Cyber Cafe and lounge with beverage bar
- Roman soaking tubs
- Free Surface Parking
- Faux Wood blinds
- On-site Storage
- 42" cabinets with pantries
- One-Car Garages
- Breakfast Bar
- Community Video library
- Computer alcoves/offices
- On-site Car Wash Center
- 12 panel glass patio doors
Ratings & Reviews
51 Reviews for Park Place At Van Dorn
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Great management and maintenance teams. They are very efficient and you can see that they truly care about the community. The community itself is small, which gives it a very welcoming and family kind of feel. Also a great location and surrounding residential area.
Carol is awesome! The community is kept clean and the staff is very pleasant/helpful.
Clean, great amenities, great staff. Close to the metro. Rent is reasonable. I love it
I chose EXCELLENT because Good wouldn't do it justice. If there was a "very good" then I would have chose that one. My family & I have been extremely impressed with Park Place @ Van Dorn & we are very comfortable being here in the just the few months (4 1/2 months) we have been here. The apartment is very spacious for me & my family! (3BDRM, 2BA). We don't need anymore space than we have because it's just enough to clean.
The apartment is spacious and well-maintained. The community is clean and quiet. The staff are all friendly and helpful. I love the communication from the front office. They constantly keep the community informed on everything from snow removal updates to social events.
What is a Certified Resident?
A resident who lives at the property and has completed a resident satisfaction survey.
Advertising properties provide a list of email addresses of its residents to Kingsley Associates, a third party market research firm, who then sends out the satisfaction survey to the residents. Properties may also conduct satisfaction surveys of its residents through other third party market research firms. In those cases, we will publish those survey responses as long as the questions conform to our standard survey format.
Because reviews are from Certified Residents, and are managed by a third party, you can feel confident that the feedback provided is accurate and trustworthy.
General Directions
From Beltway (I-495) take exit #173 (Van Dorn Street South). Take right on Van Dorn, take first right onto Oakwood Road. Make a right onto Crown Royal Dr. Proceed straight ahead to community.


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Articles in Cooking w/recipe
With its widely recognizable dagger-sharp leaves, the yucca plant (Yucca spp.), offers up a particularly tasty food in its flower petals. Yucca, not to be confused with yuca (Manihot esculenta), is native to arid regions of the Americas, and is popular as a water-wise ornamental plant elsewhere.
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In traditional dishes, yucca flowers often appear paired with eggs. The flavor of yucca flowers is akin to artichoke, which makes them an interesting springboard for cooking. In an attempt to re-create the flavors of stuffed artichoke, I've found it worthwhile to serve yucca flowers as a gratin topped with a crunchy layer of seasoned bread crumbs.
When harvesting yucca flowers, select ones that are newly opened and appear unblemished. Pass over any flowers that are wilted or appear to have been taken over by insects. Foraging wild foods is not unlike selecting produce at the market in that you look for foods that are in good condition. You can pick more than one yucca flower per plant, as it won't cause significant damage. Yucca is a sturdy plant with a large taproot. Keep in mind, however, that certain animals feed on yucca flowers, and they are a habitat for yucca moths. I like to shake each flower after I've plucked it to free any moths that might be inside.
Yucca flowers can cause throat irritation in some people if eaten raw, so it's likely best to use them in cooked preparations, particularly if you are new to the plant as a food. Traditionally, yucca petals are removed from their reproductive parts. To prepare yucca flowers for cooking, simply strip the petals from the pistil and stamen.
For a girl growing up in a hot stretch of the prairie in the Western United States, yucca plants were always a part of the tableau. As a kid, I learned early on to play carefully when there were yucca and cacti around, so as not to get hurt. It wasn't until I was an adult and began foraging in earnest that I discovered those plants that were as familiar to me as the backs of my hands were also edible.
I've been working with my own local yucca, Yucca glauca, also known as Great Plains yucca, for many years, especially enjoying the flowers. Unlike some species of yucca, Great Plains yucca develops nonfragrant flowers, the petals of which are quite waxy in texture when raw. I've enjoyed the flowers of yucca in more traditional preparations with eggs, as well as in soups and stir-fries. Until recently, my favorite way to prepare yucca flowers has been to steam the petals, and then preserve them as one would an oil pickle like artichoke hearts.
This year, while reading an older cookbook about Mexican herbs, I caught sight of one short sentence that instructed to add a spoonful of flour to steamed yucca flowers, and pan-cook the mixture as patties. I tried this method and was slightly off-put by the glueyness created by the flour. However, the flavor of the yucca in flour, particularly where it had browned, was undeniably good.
The next day, I took the recipe in a slightly different direction. I seasoned steamed yucca petals well with salt, pepper and onion powder. Then, instead of adding flour and attempting to make cakes, I added dried bread crumbs, and put the crumble into a hot pan coated with some oil. Once browned, the yucca and bread crumb mixture was easily the best yucca preparation I'd tasted. The flowers were still succulent and sweet, and their slight bitterness was enhanced by extra savory flavors added through the golden bread crumbs. This preparation of yucca flowers can be used in a number of ways. It's good enough to stand alone as a side dish, and it makes an excellent pasta topping. My favorite way to use yucca flowers sautéed with bread crumbs is to make quesadillas with queso Oaxaca.
I've also used the crunchy bread crumb and yucca combo successfully in a dish that comes as close as I can to turning yucca into stuffed artichoke — yucca flower gratin. You can always tell I've been binge-watching Jacques Pepin when I have the urge to stuff all of my wild edible plants into a gratin. Nobody at my table complains, however, because gratins are both classic and a tastebud-friendly way to serve foraged produce.
Yucca Flower Gratin
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 4 servings
6 cups yucca petals
1 1/2 cups fresh bread crumbs
1 shallot, minced
1/2 cup finely grated Pecorino Romano cheese
3 teaspoons chopped fresh herbs such thyme, parsley and chives
1/4 teaspoon garlic powder
3 tablespoons olive oil, divided
1/8 teaspoon salt
1/2 cup finely grated Pecorino Romano cheese
1. Begin by steaming the yucca petals just until they turn translucent and pale green, 1 to 2 minutes. Let them cool to room temperature.
2. In a bowl, combine the bread crumbs, cheese, herbs, garlic powder, salt and a little freshly ground black pepper using a fork. Add 2 tablespoons of oil and continue stirring the mixture until the all of the bread crumbs appear to have been coated with the oil.
3. Heat a skillet over medium. Add the remaining tablespoon of oil. Sauté the minced shallot for 1 minute, then add the steamed yucca petals and a sprinkling of salt.
4. Add a large handful of the seasoned bread crumbs to the yucca petals, about 3/4 cup, and continue cooking the yucca, stirring frequently and scraping up stuck bits as needed, until they take on a deep medium brown color. Because the yucca is already cooked, you are simply looking to add a layer of flavor through the browning achieved by the Maillard reaction.
5. Remove the yucca from the heat. Evenly divide the browned yucca between four lightly greased 8-ounce ramekins. Top each ramekin full of yucca with what remains of the seasoned bread crumbs.
6. Place the ramekins under the broiler of an oven just until the bread crumbs turn an irresistible shade of brown, 3 to 5 minutes. Let cool for 5 minutes before serving.
Main photo: Yucca flower gratin. Credit: Copyright 2016 Wendy Petty
The summer grill party is one of the most beloved of summer gastronomic experiences. On the Fourth of July we fire up the grill, people gather round impatiently, and on go the hamburgers, the hot dogs, the pork spareribs, the chicken breasts, the steaks. But why not take your grilling game up a notch this year?
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» Fire up the grill this summer
» Sear excitement: Tips on grilling steaks
Taking on a challenge can mean grilling something you don't usually try, working with a theme, or grilling something big that needs attention and then to be carved, such as a whole half turkey breast on the bone with its skin. There's an amazing taste if you've never tried. It comes off the grill and you slice it like a big ham. One could go the non-simple direction, such as stuffed roll-ups of veal scallopini or spit-roasted meat.
For a themed meal, grill something from a particular cuisine, or paired foods, or something historical, or foods of the same color or cut, or mixed grills. In the recipes below the theme is three kinds of fish steaks and three kinds of fresh herbs. Choose three kinds of firm fleshed fish steak and pair them with a fresh herb for grilling. Here are three that work.
Grilled swordfish with fresh orange juice and fresh thyme
This preparation is inspired by the way they would cook swordfish in Sicily. Swordfish is very popular in Sicily as they are found in the Straits of Messina and elsewhere around Sicily. The firm flesh of swordfish is perfect for grilling.
Prep and cooking time: 1 1/4 hours
Yield: 2 servings
1/4 cup extra virgin olive oil
Juice of 2 oranges
1 bay leaf, crumbled
1 garlic clove, finely chopped
Two 5-ounce swordfish steaks, 3/4 inch thick
3 tablespoons fresh thyme and thyme sprigs for garnish
Salt and freshly ground black pepper to taste
1. Prepare a hot charcoal fire or preheat a gas grill on high for 20 minutes.
2. In a ceramic or glass baking pan, swish the olive oil, orange juice, bay leaf, and garlic until mixed. Place the swordfish steaks in the marinade and coat with the thyme and salt and pepper and leave for 1 to 2 hours.
3. Grill the swordfish on the hottest part of the grill and grill until almost springy to the touch, 6 to 8 minutes in all, basting with the leftover marinade and turning carefully only once. Remove from the grill and serve.
Grilled fish with oregano, chile and olive oil
If there is one thing I miss since I moved to California, it's bluefish, which we can't get here. Bluefish is a dark-fleshed Atlantic fish when raw that is excellent grilled over a hot fire for a few minutes. When the "blues are running" as they say in New England or Long Island, grills come out and people make all kinds of things with bluefish: bluefish balls, bluefish fritters, bluefish pate, bluefish grill. If you're elsewhere in the country, then you'll want to use mackerel, bonito, yellowtail, mahimahi, or angelshark. Note in the recipe that you are using fillets, not steaks, and the fillet needs its skin on.
Prep and cooking time: 25 minutes
Yield: 4 servings
1/2 cup extra virgin olive oil
3 garlic cloves, mashed to a paste in a mortar
4 tablespoons finely chopped fresh oregano leaves
1 dried red chile, crumbled
Salt and freshly ground black pepper to taste
1 1/2 pounds bluefish or bonito fillets (about 3/4 inch thick)
1. Prepare a hot charcoal fire or preheat the gas grill on high for 15 minutes.
2. Lightly brush the grill with some olive oil. Stir together the remaining olive oil, garlic, oregano, chile, salt and pepper. Coat the bluefish with this mixture and lay skin side down on the grill.
3. Grill for 5 to 6 minutes while basting occasionally. Carefully flip the fish with a spatula and grill another 5 to 6 minutes, basting some more. Remove to a platter and serve.
Grilled salmon with tomato relish and mint
The grilled salmon gets a treatment of salsa cruda, a raw sauce made of tomato, garlic and mint that can be made quickly in a food processor, which whips it into a froth very quickly. Serve the sauce on the side or spooned on top of the salmon.
Prep and cooking time: 30 minutes
Yield: 4 servings
6 ripe plum tomatoes, peeled, seeded, and drained of water
1/2 cup loosely-packed fresh mint leaves
2 garlic cloves
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1 1/2 pounds salmon fillet, in 4 pieces
1. Preheat a gas grill on high for 20 minutes or preheat a broiler or prepare a charcoal fire.
2. Place the tomatoes, mint leaves, garlic, and olive oil in the food processor and run until the salsa is frothy, 30 to 45 seconds. Season with salt and pepper and stir.
3. Season the salmon with oil, salt, and pepper on both sides and place skin side down on the grill. After 4 to 5 minutes, flip with a spatula and grill for another 3 to 5 minutes depending on the thickness of the fish. Serve immediately with the salsa.
Main photo: Grilled fish with oregano, chile and olive oil. Credit: Copyright 2016 Clifford A. Wright
It's hot, you're busy and company's coming for dinner. Nothing's easier than tossing some chicken on the grill. Am I right?
Not at all! Think about it: When was the last time you had a properly cooked piece of chicken from somebody's backyard grill?
"Never" is my guess — even from your own. Don't take it personally. The fact is that hardly anybody knows how to grill chicken that isn't coal-blackened or outright charred in some places or practically raw in others.
The trouble is the chicken. While it's a favorite choice for grilling, especially in summer, the how-tos are not obvious. Chicken is nothing like burgers or hot dogs, pork chops or rib steaks; it's tricky to deal with the fat under the skin that drips onto the fire and causes flare-ups. What makes matters worse is marinade, which causes the grill to smoke heavily, turning your chicken gray instead of enticingly browned.
On top of that, it's tough to determine when chicken is done all the way through; it always seems to take longer than it should. So you pull it off too soon and end up with (gulp) pink, undercooked chicken.
So who am I to give advice? Well, I wrote a cookbook all about cooking every cut of grass-fed beef, and now I'm tackling poultry. Listen, I've had my own share of chicken troubles in the past. The worst was when I served underdone chicken to a Muslim exchange student who told me that it was against his religion to eat it. That low point kicked off a self-improvement project: learning the techniques for grilling chicken right.
Top 5 grilling tips
1. Use bone-in, skin-on chicken pieces. Grilling experts highly recommend thighs, and I agree that they are the moistest, but legs, breasts and wings also benefit when the bones and skin are left intact, as they help to insulate the meat from overcooking — and they make it taste much better. (However, if you're committed to boneless, skinless chicken breasts, the techniques you practice with the remaining tips will help you master those, too, with practice.) Pasture-raised chickens, especially those from heritage breeds, are not only tastier but also more sustainable than factory-farmed birds, so seek them out in your area at the farmers market or local grocer.
2. Season the chicken well with salt and save the marinades for after cooking. Most people make their first mistake before they even fire up the grill: They don't season the chicken enough. With your best-quality kosher or sea salt, sprinkle all sides of the chicken pieces as if you're dusting them finely with confectioner's sugar. Everyone loves marinated chicken, but submerging your chicken in any sauce — even barbecue sauce — will bring you more cooking complications, not more flavor.
3. Preheat your grill to medium-high heat and control those flames. Unlike other foods that respond well to intense heat, chicken calls for moderate or medium-high heat (between 350 F and 400 F). Whether using a charcoal or gas grill, test the heat patterns by placing your open palm about 5 inches above the grate. If you can hold it there for 5 seconds, you're in range. Also note where the heat is less intense. In the event of a flare-up, immediately move the chicken to these cooler parts of the grill to prevent charring.
4. Brown chicken pieces skin side down for longer than you think you should. Always cook the chicken skin side down first and plan to leave it there until it is nearly all the way cooked. Why? You'll end up with crispy and beautifully browned skin (remember, it insulates the meat), plus the chicken will be cooked evenly to the bone. In general, it takes at least 30 minutes to cook bone-in chicken at this temperature, so aim for cooking it skin side down for three-quarters of the total cooking time — 20 to 25 minutes — before flipping and finishing it on the second side.
5. Use your grill like an oven. After laying the chicken pieces on the grate, put on the lid. Now your grill will radiate the heat above as well as below, which is exactly what chicken needs to get cooked all the way through. The lid also controls air flow and keeps the flames on a charcoal grill from getting out of hand. Dripping fat will likely incite flare-ups, so monitor the cooking and move the chicken away from flames to those cooler areas of the grill whenever necessary. If you're at all uncertain that the chicken is done, insert the tip of an instant-read thermometer close to the bone or just cut into the center for a visual check.
Foolproof finishing strategies
Once your chicken is seasoned and fully cooked to an enticing golden brown, let it rest near the heat for 15 minutes or so. Grilled chicken doesn't need much embellishment, although cilantro pesto, peach chutney or avocado salsa — or any other fresh and tangy sauce — will liven it up.
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But what about those pesky marinades? Think wings, which are first deep-fried and then tossed with sauce. The same principle applies to grilled chicken: Cook it well first, then brush or toss it with any homemade or bottled marinade or sauce. Let it warm-marinate until ready to serve or put it back on the grill for a few minutes to marry the sauce to the chicken as it reheats.
Now you're the expert.
Main photo: Grilling the perfect bird. Credit: Copyright 2016 Lynne Curry
Italy's beautiful Lake Iseo is the venue for artist Christo's latest project, "The Floating Piers," a 52-foot-wide, 2.7-mile pathway on the water from the town of Sulzano to the Monte Isola island, continuing along pedestrian roads from Peschiera to Sensole, then reaching to San Paolo Island. The project runs through July 3.
Floating piers
The artist describes the sensation of strolling along the floating piers as "walking on the back of a whale" and, yes, it is a long walk indeed.
If you are lucky enough to experience this, you'll probably be hungry after your walk. There are many osterias along the lakeside promenade where you can enjoy the traditional dish of manzo all'olio di Rovato, or Rovato beef in oil. (Rovato is a small town located in the Franciacorta hills, close to the lake.)
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At the time of the Republic of San Marco, the meat market in Rovato, in northern Italy, was the most important one on the route from Venice to Milan. Merchants coming from Liguria used to bring the typical products of their land, such as oil and anchovies, which are central to this beef dish.
The dish can be accurately dated to the second half of the 16th century, when the recipe was written down by a noblewoman, Donna Veronica Porcellaga. It has been a family recipe for five centuries, handed down from one generation to the next, so that each family has its own version. It consists of three basic ingredients: olive oil, anchovies and the lean meat called cappello del prete (priest's hat), usually used for bollito misto. Garlic, bread crumbs and some vegetables are also added. According to experts, the trick is to sear the beef quickly on the sides so it cooks slowly and remains tender, keeping all the juices in.
Rovato beef reinvented
Just like art, this 500-year-old recipe can be made in the traditional spirit — or it can be revisited with an innovative twist, as Christo does with his projects.
Three local top chefs have different takes on it.
Stefano Cerveri from Due Colombe in Borgonato di Cortefranca keeps alive the family tradition and remains faithful to Granma Elvira's cooking, a classic version dated 1955 and enriched with a spoon of acacia honey.
Matteo Cocchetti from Dispensa Pani e Vini Franciacorta serves a slightly nontraditional dish, a beef filet cooked at low temperature with dried lake sardines and parsley sauce.
Finally, Vittorio Fusari, born and raised between the Franciacorta wineries, is a true philosopher when it comes to local cuisine. At magnificent Palazzo Lana Berlucchi, he serves an innovative version, vacuum-sealing the meat and slowly warming it up to 125 F, then taking off the packaging and slowly cooking it in his own extra virgin lemon-flavored olive oil at 150 F. The meat lies over a green bed made with broccoli, spinach and chicory, and served with baguette-shaped polenta, green sauce, fresh anchovies and pressed olives.
"I believe that a traditional recipe may be changed only if you respect it, know it well and love it," says Fusari, "and that's exactly the opposite of demolishing it."
Manzo all'olio
Cooking Time: 3 1/2 hours
Total Time: 4 hours and 20 minutes
Yield: 4 Servings
3 pounds of lean meat
1 cup extra virgin olive oil
1 onion, finely chopped
9 tablespoons butter
3 anchovies in oil
1 carrot
6 fresh leaves of spinach
1 pound whole-grain wheat flour
3 garlic cloves
4 cups warm water
2 tablespoons cornstarch
1. Saute the anchovies in butter, adding the chopped onion and the garlic cloves.
2. Cut the meat long, making two pieces, and brown the pieces in the pan for 10 minutes. Add about 4 cups warm water and slow-cook the meat for at least three hours, removing the fat that comes to the surface.
3. Halfway through, add the oil. Mix a handful of cornstarch with a little water and add it to thicken the sauce.
4. Remove the meat and cut it into slices of about 3 inches. Strain the sauce into another saucepan, add the carrot and finely chopped spinach and, if necessary, a teaspoon of cornstarch to thicken further.
5. Serve accompanied by polenta or a steamed potato.
Main photo: Matteo Cocchetti's innovative version uses lake sardine, beef filet slowly cooked and parsley sauce. Credit: Copyright 2016 Arianna Mora
For many people the arrival of vine-ripened tomatoes marks the beginning of summer. But for me, it's the mounds of corn at our farmers market. With countless ways to enjoy corn, one of the most delicious is to use corn kernels in an Asian-style congee or rice porridge.
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Certainly the easiest way to enjoy corn is to strip off the husks and place the cobs into boiling water or onto a blazingly hot grill. Featured center stage, a bowl of freshly cooked corn on the cob is wonderful. But corn is also an able supporting player when the kernels are cut off the cob and added to salads, soups, stews and pasta.
Congee, the best kept secret of the Asian kitchen
A meal in itself, congee is Asian comfort food. Putting good use to leftover rice, the most basic congee is a stew of boiled rice. Many cuisines have made the dish their own by layering in flavor with combinations of stocks, fragrant oils, fresh and dried herbs, spices, vegetables, meat, poultry and seafood.
Congee comes in many consistencies. Some feature the broth as much as the rice. Other versions have very little liquid and the congee has a consistency similar to porridge.
Any rice varietal will work nicely to make congee. Short grain, long grain, white or brown rice, it doesn't matter. When the cooked rice is added to a liquid over heat, the starches thicken to create a sauce. Water can be used as the liquid, but a home-made stock adds much more flavor.
My congee borrows the general technique but is not an attempt to create an authentic dish as prepared in the Philippines, China, South Korea, Thailand, Japan, Sri Lanka, Myanmar, Indonesia, Malaysia or Vietnam.
Because the starting point for congee is so flavor neutral, a variety of vegetables, seasonings and stocks can be added. A fine dice of carrots, green beans or broccoli works well, as does a shredding of kale, spinach or sorrel. Instead of olive oil, use sesame or truffle oil. Add aromatics such as raw garlic, fried garlic chips, turmeric, cilantro, cumin, saffron, pimentón or oregano. Homemade broth brings another level of flavor. You can use a dominating liquid like beef stock flavored with anise or take a more delicate approach using shrimp stock with a saffron infusion.
As an ingredient in congee, corn is an ideal companion because the firm sweet kernels contrast well with the creaminess of the boiled rice.
Corn-Lobster Congee
If lobster is not available, another protein can be used. Cooked or raw fish, crab meat or shrimp can be substituted for lobster. Or, shredded roast chicken or roast pork will pair nicely with the corn. A vegetarian version is easy to make by using homemade vegetable stock and fresh farmers market vegetables and herbs.
Cooking a lobster is probably easier than you might think. Bring 3 inches of water to boil in a large pot. Hold the lobster's head submerged in the boiling water. Cover the pot with a lid. Cook five minutes. Remove the lid, submerge the part of the lobster that is not yet red. Cover. Cook another three minutes. Transfer the lobster to the sink. Reserve the water in the large pot.
When the lobster is cool to the touch, hold it over a large bowl. Remove the legs, claws and tail, reserving any liquid to add to the stock. Discard only the dark colored egg sack. The green tomalley is a delicacy and should be saved to be eaten warm on toast.
Removing the meat from the tail is relatively easy. Use kitchen shears to cut the shell underneath lengthwise and across the top of the tail. The meat will come out without effort. Cracking open the claws takes a bit more work and sometimes requires the use of a hammer. The body meat is especially sweet and requires the use of a pointed stick to separate the meat from the cartilage.
Some of the meat will be cooked. Some will be raw. Both can be used in the recipe.
Place all the shells into the pot with the cooking water and simmer covered thirty minutes. Strain out the shells and reserve the lobster stock.
Refrigerate the lobster meat and stock until needed. The preperation of the lobster can be accomplished a day ahead. If all that sounds like too much effort, use the other proteins mentioned above.
Homemade stock is preferable to canned, boxed or frozen stocks, which are often overly salted and can have a stale taste. Homemade chicken stock is a good substitute if other stocks are not available.
Because rice varietals absorb liquid at differing rates, have enough stock on hand. Adjust the amount of stock as you cook until you have the consistency you enjoy. If you want your congee to have more soup, use six cups of stock. If you would prefer less soup, use four cups. Taste and adjust the seasonings as well.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings
1 tablespoon extra virgin olive oil
3 ears corn, husks and tassels removed, washed, kernels cut off the cobs
1 medium yellow onion, washed, root end, top and outer skin removed, roughly chopped
4 large scallions, washed, root end and discolored leaves removed
4 to 6 cups homemade stock, lobster stock if available or use chicken stock or water
4 cups cooked rice
3 cups cooked or raw lobster meat (approximately two 2-pound lobsters) or another protein
1 basket cherry tomatoes, washed, each tomato cut into quarters
Sea salt and freshly ground black pepper to taste
Cayenne to taste (optional)
1 tablespoon sweet butter (optional)
1. Add olive oil to a heated pot on a medium flame. Sauté corn kernels until lightly browned.
2. Add chopped onions and sauté until lightly browned.
3. Fine chop scallion green parts. Cut white part into ¼-inch lengths and reserve.
4. Add scallion green parts to the sauté.
5. Pour stock into pot, stir well and simmer five minutes.
6. Add rice. Stir well. Continue to simmer.
7. The longer the rice cooks in the liquid, the softer it will become. If cooked too long, the rice will dissolve creating an unpleasant texture. When the consistency is what you like, shred the lobster meat and add along with the chopped cherry tomatoes. Stir well. Simmer two minutes.
8. Season to taste with sea salt, black pepper, cayenne (optional) and sweet butter (optional).
9. Serve congee hot in large bowls. Top with white scallion lengths.
Main photo: Corn-Lobster Congee topped with chopped tomatoes and sliced scallions. Credit: Copyright 2016 David Latt
Going vegan tastes so good when you turn up the heat on garbanzo beans and create a beautifully charred vegetable salad.
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» Why carbon steel pans are best for high heat
» Wok essentials for the perfect stir-fry
Carbon steel pans and their close cousins, cast iron pans, love heat. Turn a burner on high, place the carbon steel pan on the fire, and you've pushed the pedal to the metal. Used by chefs to create crispy skin fish filets and perfectly seared steaks, carbon steel pans can also be used to give vegetables a beautiful, carbonized crust that deepens their flavor.
Hot, fast and easy
Everything is faster with a carbon steel pan. Cooking is quick. And so is cleanup.
Unlike stainless steel pans that must be scrubbed clean after each use, once cured, a carbon steel pan needs only a gentle washing to remove leftover oils. After that, it can be dried on a high flame.
If you have not used a carbon steel pan, think of it as a wok cut down to frying pan size. What carbon steel pans bring to the party is the ability to create rich caramelization quickly. In a matter of minutes, the high heat chars the garbanzo beans and vegetables with a small amount of oil.
Because the temperature of a carbon steel pan can reach as high as 700 F, a blend of oils works best. Eighty percent canola manages the heat with less smoke, and 20% olive oil adds flavor.
Flash cooking adds flavor and seals in the healthy qualities of fiber-rich garbanzo beans, a good source of protein and essential minerals such as manganese and folate or B-9. Also called chickpeas, the legumes provide a starchy contrast to the vegetables.
To make a delicious salad, toss the charred garbanzo beans and vegetables with olive oil and reduced balsamic vinegar together with finely chopped Italian parsley or fresh leafy greens like arugula, green leaf lettuce, romaine or frisee.
Mise en place, tongs and a good over-stove exhaust fan
What restaurant chefs call mise en place is all-important when cooking with high heat. Because the dish will cook in a matter of minutes, all the ingredients must be prepped ahead of time. Peel, chop and arrange all the ingredients on the cutting board before you fire up the carbon steel pan.
Remember, the pan can get as hot as 700 F, so have a good pair of 12-inch tongs at the ready. Turn on the exhaust fan so any smoke from the pan will be pulled out of the kitchen.
Charred Vegetable Salad With Garbanzo Beans
Use any fresh vegetables you enjoy. Besides broccoli, carrots and onions, Swiss chard, kale, spinach, turnips, Chinese bok choy and celery are also delicious when charred.
All the vegetables must be cut into small pieces so they will cook evenly. Leafy greens can be shredded. Calculate the order in which you add the vegetables based on how long they take to cook. For example, broccoli, carrots and turnips take more time to cook than does spinach.
Because carbon steel pans are relatively nonstick, less oil is required when cooking. The recipe calls for a minimum amount of blended oil. Use more depending on taste.
Reducing balsamic vinegar creates a thicker sauce and adds sweetness, offsetting the acid.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings
1/2 cup balsamic vinegar
1/2 cup blended oil, 80% canola oil, 20% extra virgin olive oil
1 medium yellow onion, washed; skin, root and top removed; thin sliced
1 15-ounce can cooked garbanzo beans, organic if available, drained
2 cups shiitake, portabello or other brown mushrooms, dirt cleaned off, stems trimmed on the end, thin sliced
2 cups broccoli crowns, washed, each floret cut in half lengthwise
1 large carrot, washed, stem and root ends trimmed, peeled, finely diced
Sea salt and freshly ground black pepper to taste
2 large bunches Italian parsley, washed, stems removed, leaves finely chopped
1/4 cup extra virgin olive oil
1. In a small saucepan over a low flame, reduce the balsamic vinegar to one quarter the original volume. Set aside to cool.
2. Arrange all the prepped vegetables on a cutting board or in bowls for easy use.
3. Place a 10-, 12- or 14-inch carbon steel pan or cast iron pan on a high flame. When the pan begins to smoke, turn on the over-the-stove exhaust fan.
4. Drizzle a teaspoon of blended oil on the hot pan and immediately add the thin-sliced onions. Using tongs, toss the onions in the hot oil, turning frequently to avoid burning. When the onions are lightly browned, add drained garbanzo beans. Mix together. Add another drizzle of blended oil. Using tongs, toss frequently to avoid burning.
5. Add mushrooms. Stir and mix well until lightly browned.
6. Add broccoli crowns. Stir and mix well until lightly browned.
7. Add finely diced carrots. Mix well and drizzle with blended oil. Season with sea salt and freshly ground black pepper.
8. Taste a broccoli crown and carrot dice. When they are al dente, with a little crispness, remove from the flame.
9. Transfer to a bowl or large plate to cool.
10. Place the finely chopped Italian parsley into a large salad bowl. Add the room-temperature charred garbanzo beans and vegetables. Toss well. Season the salad with extra virgin olive oil, reduced balsamic vinegar, sea salt and freshly ground black pepper to taste. Adjust seasoning and serve.
Main photo: Charred garbanzo beans, shiitake mushrooms and onions in a carbon steel pan. Credit: Copyright 2016 David Latt
In the springtime in Sicily a simply named dish reveals an explosion of flavor that belies its satisfying complexity. It is a dish special with spring vegetables — fava, peas, scallions and artichokes — and called frittedda (or fritedda).
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In western Sicily, where frittedda was born, it is served as a grape 'u pitittu, a Sicilian expression that means "a mouth-opener," a culinary concept much closer to a Middle Eastern meze than an Italian antipasto. Pino Correnti, a leading Sicilian gastronome, believes that the name of this preparation comes from the Latin frigere, because it is prepared in a large frying pan.
The young artichokes needed for this dish can be hard to find. They are very tender and have not yet developed chokes. Because this dish is affected by the age and size of the vegetables, you will have to judge for yourself the right cooking time and how much salt, pepper and nutmeg you want to use, so keep tasting. This is a good time to use a very good quality estate-bottled extra virgin olive oil from Sicily.
This is most definitely a labor-intensive preparation. However, it tastes so good and can last so long to be served successively as antipasti and side dishes that a Sicilian cook never shies away from the work. It is a time to grab a glass of wine and with a friend or lover shuck the pods of fava and peas.
Spring Vegetable Frittedda
Prep time: About 1 hour
Cook time: Between 1 hour and 1 hour, 40 minutes
Total time: About 2 hours, 45 minutes
Yield: 6 to 8 servings
1 pound fresh peas, shelled (from about 2 1/2 pounds of pods)
2 pounds fresh fava beans, shelled (from about 5 pounds of pods)
10 young artichokes, each not more than 3 inches long (if you use older artichokes, with fully developed bracts and chokes, cook them longer in Step 2)
Juice from 1 lemon
1/2 cup extra virgin olive oil
1/2 pound scallions, white part only, finely chopped
Salt and freshly ground black pepper to taste
Freshly grated nutmeg
4 large fresh mint leaves, finely chopped
1 teaspoon red wine vinegar
4 teaspoons sugar
1. Rinse the peas and the fava beans and set aside. Trim the artichokes, quarter or halve, and leave them in cold water acidulated with the lemon juice until they are all prepared. In a large sauté pan (preferably a 14-inch sauté pan), heat the olive over medium-low heat, then cook, stirring, the scallions until soft, about 3 minutes.
2. Add the artichokes and cook for 5 minutes longer (15 minutes if they are fully developed globe artichokes), then add 2/3 cup hot water. Bring to a boil and simmer for 5 minutes. Add the peas and fava beans. Season to taste with salt, pepper and nutmeg. Cover and simmer, stirring occasionally, for 20 minutes.
3. Moisten the vegetables with more hot water if they look like they are drying out. Cook another 20 to 40 minutes or until tender; keep checking. Stir the mint, vinegar and sugar together and then pour over the vegetables while still hot. Transfer to a serving platter or bowl and let it reach room temperature before serving.
Fritedda with spring vegetables. Credit: Copyright 2016 Clifford A. Wright
As a kid, my world of food revolved around my family's Italian cooking: artichokes baked with crisp olive oil crumbs and prosciutto bits, my Nana's soft pillowy ravioli made with passata di pomodoro from her backyard tomatoes, and piles of Mom's crisp fried squash blossoms eaten like potato chips.
During college, Atlantic Avenue was walking distance from my campus in Brooklyn, seducing me with belly dancing, creamy feta cheese and wrinkly black olives. The travel bug propelled me to New Delhi, Kulala Lumpur, St. Petersurg, Casablanca, Cairo and points far beyond. Now, living in Eugene, Oregon, food carts expand my horizons as Juanita teaches me to make pupusas. A Mexican torta cart, manned by two adorable university students whom I pedal past on my morning bike ride, brings me back for lunch when hunger pangs hit, and adds a new recipe to my repertoire. At home, I hit my cookbooks for recipes from far-flung places, exotic ingredients and exciting new tastes.
A world of vegetarian
And I then I noticed: All this great food I've been tasting, craving and cooking — it's vegetarian! My whole food world is vegetarian. Exciting!
"Whole World Vegetarian"
By Marie Simmons,
Rux Martin/Houghton Mifflin Harcourt, 2016 320 pages
The alchemy was in the ingenuity of the cooks and the agrarian-based cooking and eating of cooks around the world. Meat, even consumed in moderation, is often expensive, and so vegetarian dishes are often a more affordable daily staple — especially for those with a green thumb.
Take, for instance, leafy greens. Any leafy green. Magically, almost every patch of dirt on earth grows green leaves. Freshly harvested, they can be melted into curried coconut milk in India, wilted in oil, butter or ghee with dill and mint and topped with garlic walnuts in Armenia, or tossed with ras el hanout and preserved lemons in Casablanca.
Cooking vegetables from the backyard or garden plot adjacent to the kitchen is cheap, nutritious and lends a palate for the local flavors and seasonings readily available to home cooks worldwide. Consider a garam masala available to every cook in New Delhi, preserved lemons on the shelf from Casablanca to Marrakesh, and chile, cumin and Mexican oregano in every pantry in Mexico — all of these enhance vegetarian dishes. Yes, not all whole world kitchens are vegetarian, but creative vegetable dishes are spilling out of kitchens and onto family tables. From my traveling fork to my home kitchen, from the taste memories that poured from the souls of cooks I met on the road, was born my book "Whole World Vegetarian." I cooked and tasted and fed my friends, who finally said, "Enough!"
Moroccan Greens with Preserved Lemons
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings
1 large bunch (about 1 pound) rainbow Swiss chard
2 tablespoons extra virgin olive oil
1 cup thinly sliced red onion
1 teaspoon ras el hanout, or Moroccan spice blend
1 tablespoon finely diced rind from Moroccan Preserved Lemons (recipe follows)
1. Rinse the chard and, while still wet, pull the leafy greens from the stems. Reserve the stems for other use. Tear or coarsely chop up the greens. You should have about 8 cups loosely packed.
2. In a 10-inch skillet, heat the oil over medium heat until hot enough to gently sizzle a slice of onion. Add the onion and cook, stirring with tongs, until the onion begins to brown and caramelize, about 10 minutes. Sprinkle with the ras el hanout.
3. Add the wet greens to the onion all at once and toss with tongs to blend. Cook, covered, until the greens are wilted, 3 to 5 minutes, stirring with tongs once or twice.
4. Sprinkle with the preserved lemon and toss to blend. Serve hot.
Moroccan Preserved Lemons
Prep time: 10 minutes
Standing time: 3 to 4 weeks
Yield: 1/2 pint
2 to 3 small lemons, preferably organic, scrubbed clean
2 tablespoons coarse salt
1/3 cup fresh lemon juice
1. Trim the ends from the lemons and partially cut into 8 wedges, leaving the wedges attached at one end. Rub the cut surface of the wedges with the salt. Press the lemons back into their original shape. Pack into a clean half-pint canning jar. Add enough of the lemon juice to cover the lemons. Wipe off the rim of the jar. Top with the lid and fasten the screw band to secure. Store in the jar in a dark place for 3 to 4 weeks, turning the jar upside down every few days so the salt is distributed evenly.
2. Store the opened jar in the refrigerator. They will keep for at least 6 months.
3. To use the lemons, lift from the brine and separate the pulp from the rind. Finely chop the rind and sprinkle on vegetables, salad, soup or stew. Finely chop the pulp and add it to salad dressing, mayonnaise or other sauces.
New Delhi-Style Curried Spinach
Sturdy, large-leaf (or winter) bunch spinach is the better choice for this recipe than the bagged leaves of baby spinach. The large leaves are more flavorful and retain their texture as they gently cook.
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Prep time: 15 minutes
Cook time: 26 minutes
Total time: 41 minutes
Yield: 4 servings
Coconut or vegetable oil, as needed
2 cups slivered (1/8 inch thick lengthwise pieces) onion
1 tablespoon Madras-style curry powder
1 can (13.5 ounces) coconut milk
1 pound large-leaf spinach, rinsed, thick stems coarsely chopped
1/2 cup seeded and diced fresh or canned tomatoes
1. Heat about 1/2 inch oil in a deep 9-inch skillet until hot enough to sizzle a piece of onion. Gradually stir in the onions, adjusting between low and medium low as the onion sizzles. Cook the onions until well browned, but not black, 15 to 20 minutes. Lift onions from the oil with a slotted spoon and place in a strainer set over a bowl. Do not use paper for draining the onions as the paper will make them soggy. Let stand until ready to serve. Reserve the onion-infused oil for future onion frying or to season other dishes.
2. In a large, wide saucepan or deep skillet, heat the curry powder over medium-low heat, stirring, until it becomes fragrant, about 1 minute. Stir in the coconut milk and boil. Add the spinach all at once. Toss to coat. Cook, covered, until wilted, 3 to 5 minutes.
3. Spoon into a serving dish. Serve at once garnished with the diced tomatoes and fried onions.
Main photo: Cuisines from around the world can influence our vegetarian choices, such as in this Armenian-style salad. Credit: Copyright 2016 Marie Simmons


text:
Charlie Sheen's Phone Number is 310-954-7277 (or at Least it Used to be) ...
Charlie Sheen's phone number is 310-954-7277. At least it used to be.
You see, if the actor is "winning," it sure doesn't seem like it, at least when it comes to using social media.
It appears that Sheen intended to send a direct message to the teen "bro" Justin Bieber, giving him his number. Instead, he tweeted it to the world:
The result, according to the New York Post, is that Sheen's phone was inundated with calls and text messages after last week's mishap.
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The paper says he tweeted his "Call me bro. C," message intended for Bieber as he dined at the Guy Savoy restaurant in Las Vegas.
A source at the restaurant told the Post that Sheen's phone went into "meltdown," but that the actor played along and answered with "Winning." He received about 1,800 messages before shutting the line down.
Carlos, remember this: The opposite of #winning is FAIL.
And, sorry porn stars: You'll have to find another way to make next month's rent. Unless you get Sheen's new number.
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Alexandra Bastedo
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Guest Star
Publicity : Murder - With A Red Plastic Gun - Elizabeth Cowley talks to Gerard Glaister about his new thriller series: Gerry Glaister is a producer, director, scriptwriter, ex-squadron leader, DFC, and, before the war, an actor-manager of considerable repute. When you meet him, you almost feel he ought to be a Sir. Small and wiry, he's never still for a moment. He lights up, stubs out, hops across the rehearsal room floor between the sets of Codename like some slightly mad moth. His face is a crinkled wreath of knowing and liking. It seems impossible for him to ever be annoyed - or even worried - about anything. Yet in television drama - particularly the series side - he is known as a tough thorough-going professional. "Actors will jump through hoops for him," one of the cast of Codename told me, "because he knows what he wants. And because we know he's so damned experienced he must be right!".
Glaister's list of credits reads like a television roll of honour: The Revenue Men, Doctor Finlay's Casebook, Moonstrike, This Man Craig, The Expert - those are just some of the recent ones. When I caught up with him in a vast and echoing drill hall he was directing a rehearsal for episode five. His actors (and one actress, the gorgeous Alexandra Bastedo) crouched, marched, and muttered among the tapes while Glaister hopped about, framing their movements with his hands to see how they'd look on camera. Codename is a series of spy and counter-spy thrillers. The central characters remain the same but distinguished guests - for the episode I saw it was Patrick Allen - wander in and out. They usually finish up "snuffed out at the hands of the enemy," said Glaister. Who the enemy is, the scripts never quite specify. "It varies from episode to episode - but good usually triumphs in the end". Representing good, the Codename team is a kind of spy cell which works for a government department known as MI17. Their cover is a university where they either teach or study. "But when danger threatens national security the spy cell reverts to its true identity and swings into action," Glaister explained.
Although some of the dialogue - as with Bond - struck me as preposterous ("I'll take my Martini dry - very dry"), Glaister takes it seriously. "If we get into trouble you can bet the Government won't stand by us - oh no. They'll turn a blind eye. That's how Top Secret we are". I sympathised. "Now watch that man closely," he said, pointing to Mr Morgan (Patrick Allen). "He was one of us - but we think he's gone over to the other side. He hasn't, of course, he's just broken the rules to suit himself. That won't do - he'll have to go". Immediately Mr West (Anthony Valentine) pulled a red plastic gun from his vest pocket and shot Mr Morgan dead. "Mind you, there's no real violence in Codename," said Glaister. "I'm treating it all as pure entertainment - blood doesn't come into it. It's the sort of series that tests your ingenuity. In Portugal we had to arrange a duel to the death between two speed boats". Not surprisingly, perhaps, Glaister's great ambition is to direct "a fast-moving feature film. A Western perhaps, or a Bond". His favourite director is Alfred Hitchcock, and he considers the finest compliment he's ever had was a review in The Times of The Assassins. "This is reminiscent of the early work of Hitchcock," the review said. "And his early work," said Glaister, "is his best". (Radio Times, April 4, 1970 - Article by Elizabeth Cowley).
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