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Development of the Financial Alignment Demonstrations for Dual Eligible Beneficiaries: Perspectives from National and State Disability Stakeholders
This issue brief provides an early snapshot into disability community perspectives on state design and implementation efforts related to the new financial alignment demonstrations for beneficiaries dually eligible for Medicare and Medicaid, with an emphasis on non-elderly beneficiaries and those who use long-term services and supports.Issue Brief Read More
Health Care on a Budget: An Analysis of Spending by Medicare Households
This report examines Medicare beneficiaries' out-of-pocket health care costs, which comprise a significant share of their household expenses.Report Read More
Testimony: What would strengthen Medicaid Long-Term Services and Supports?
On August 1, 2013, Diane Rowland, Executive Vice President of the Kaiser Family Foundation and Executive Director of the Foundation's Kaiser Commission on Medicaid and the Uninsured, testified
before the Federal Commission on Long-Term Care about ways in which the Medicaid program could be strengthened to better support low-income individuals with long-term services and supports needs.
The Uninsured: An Interactive Tool
Interactive tool examining various subgroups of the uninsured. The tool provides basic information and data on how many people in a subpopulation are uninsured, why they may be uninsured, and how the Affordable Care Act (ACA) may affect their coverage. Among the groups examined are people with pre-existing conditions, the unemployed, the self-employed, part-time workers, adults working for a small business, the near-elderly, young adults, adults living in a rural area, adults living with a disability and adults living with a mental illness.Interactive Read More
Long-Term Services and Supports in the Financial Alignment Demonstrations for Dual Eligible Beneficiaries
This issue brief compares the treatment of LTSS in the seven approved capitated financial alignment demonstrations for dual eligible beneficiaries.Issue Brief Read More
Transitioning Beneficiaries with Complex Care Needs to Medicaid Managed Care: Insights from California
This brief examines how health service providers, plan administrators, and community-based organizations in Contra Costa, Kern, and Los Angeles Counties experienced the transition of Medi-Cal-only seniors and persons with disabilities (SPDs) to managed care as part of the state's "Bridge to Reform" Medicaid waiver. Findings presented may inform similar transitions of high-need beneficiaries in other states and coverage expansions in 2014 under the Affordable Care Act.Issue Brief Read More
Financial and Administrative Alignment Demonstrations for Dual Eligible Beneficiaries Compared: States with Memoranda of Understanding Approved by CMS
This issue brief compares the financial alignment demonstrations for beneficiaries who are dually eligible for Medicare and Medicaid in states that have memoranda of understanding approved by the Centers for Medicare and Medicaid Services.Issue Brief Read More
Health Care Use and Chronic Conditions Among Childless Adult Medicaid Enrollees in Arizona
Under the Affordable Care Act (ACA), beginning in 2014, Medicaid eligibility will expand to 133% of the federal poverty level for nearly all individuals. Arizona is one of the few states that already cover adults without dependent children in Medicaid through a longstanding Section 1115 waiver. This report, based on…Issue Brief Read More
The Role of Medicaid for Adults With Chronic Illnesses
This report and related fact sheets provide data on spending, utilization, and access to care among low-income nonelderly adult Medicaid beneficiaries with chronic illnesses. Four fact sheets provide detail for beneficiaries with diabetes, respiratory disease, cardiovascular disease, and behavioral health conditions The reports show that, despite relatively high prevalence of…Fact Sheet Read More
Medicaid and Long-Term Care: Recent Publications Illuminate Key Policy Issues
With recent policy debates about the future of Medicaid, the Foundation's Kaiser Commission on Medicaid and the Uninsured has created a resource page of recent publications that address key policy issues when examining Medicaid's role for high cost populations and in long-term care. Of particular interest are a report profiling…Fact Sheet Read More


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Tuesday, July 26, 2016
Electronic Arts to Create Major Studio in L.A.
In its financial report issued yesterday, videogame juggernaut Electronic Arts revealed that it will consolidate its satellite facilities in Los Angeles, Irvine and Las Vegas into a ... Continue Reading →
Tri Synergy Tries Combat Racing
Dallas, Tx.-based game co-publisher Tri Synergy will release BANDITS: Phoenix Rising on PC-CD ROM in the first quarter of 2003. Developed by Grin Inc., the post-apocalyptic action game ... Continue Reading →
The New TNN to Host the "Oscars" of Gaming
As the Awards season builds up steam, cable outlet The New TNN has announced that it will exclusively broadcast the first-ever televised video game awards show. The two-hour awards ... Continue Reading →
Jimmy Neutron: Boy Genius Ships for GameCube
THQ Inc. and Nickelodeon have released Jimmy Neutron: Boy Genius for Nintendo GameCube to retail outlets nationwide. Based on Paramount Pictures and Nickelodeon Movies' highly ... Continue Reading →
Pro Race Driver for PC to Feature Matrox Surround Gaming
Set for release early 2003, Codemasters' Pro Race Driver for PC will come complete with Matrox Surround Gaming, which enables gameplay to be viewed across three linked monitors. When ... Continue Reading →
Beyblade Spinning Out For PlayStation
Crave Entertainment today announced that Beyblade for PlayStation has shipped and will be available at retailers throughout North America. The game is based on Nelvana's popular, ... Continue Reading →
TDK Unearths New Land Before Time Title
TDK Mediactive Inc.'s The Land Before Time: Big Water Adventure has shipped for PlayStation. The game is based on The Land Before Time: Journey to Big Water, the latest entry ... Continue Reading →
Rugrats Debuts on PlayStation2,
Rugrats Royal Ransom for PlayStation2 and Nintendo's GameCube is now available from THQ Inc. and Nickelodeon. The latest in the long line of top-selling titles based on the popular ... Continue Reading →
Gamers To Be Challenged With Finding Nemo
THQ Inc. will release Disney/Pixar's Finding Nemo for GameBoy Advance, PlayStation2, Xbox and GameCube. Two Nemo games for PC and Mac are also on the way. Scheduled for release ... Continue Reading →
Powerpuff Girls, Dexter On GameBoy Advance
BAM! Ent. announced the shipping of The Powerpuff Girls: Him and Seek and Dexter's Laboratory: Chess Challenge for GameBoy Advance. Based on Cartoon Network's two highest-rated ... Continue Reading →

subset: commoncrawl


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2 Reviews
Great recipe and that coming from a New Yorker! Will def make again. Did not have chile powder so used a substitute for that- garlic powder, cumin, cayenne pepper and a bit of oregano- love the little hint of brown sugar and how liquid cooks down to a nice sauce!
I made this recipe over the weekend to take to our neighborhood pub that serves free hotdogs to their patrons. I thought maybe some folks would enjoy something other than catsup, mustard, relish and raw chopped onion to top their dogs. It was liked by some and disliked by others. I'm somewhat in the middle. The onions were okay, but I don't know if I will order a hotdog from a vendor, if I ever make it to NYC again. Thank you for posting an alternative to the norm. (Made for PAC 2014)


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Incorporated: January 2004, GA
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This company provides overhead garage door repair, sales, installation including garage door openers. This firm serves both residential and commercial customers.


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Articles in Spirits
A wave of new, summery drinks is taking over Korea. Marketed almost exclusively toward women, the fruit-flavored sojus and alcopops are low in alcohol, high in sugar and raise some interesting questions about how women are perceived and marketed to in a country that still has some of the worst gender-equality outcomes in the world.
Soju is similar to vodka, but with about half the alcohol content of most spirits. It is extremely popular in hard-drinking South Korea — especially among men. Keen to tap into the female market, soju makers have for years been lowering the alcohol content and experimenting with different, sweeter varieties to attract women.
Capturing the market
But it hasn't really worked until last year, when soju maker Chum-churum started a revolution with Soonhari, a citron-flavored soju. Now, the country's major soju producers, Chum-churum and Jinro, are falling over themselves putting out new versions of fruit-flavored drinks to capture the market. Grapefruit, apple, pomegranate, blueberry and citron are just some of the choices available. Most of them have between 11 and 14 percent alcohol, as opposed to the 17 to 21 percent in regular soju.
"I like the fruity soju," says Kim Hyeon-seo, a clerk at a 7-Eleven in Ilsan, a city just north of Seoul. "It has more flavor than pure soju, and the alcohol level is lower than regular soju." She says they sell a lot of flavored sojus, mostly to young women.
A sweeter flavor
Lee Young-jin, the manager of Hanshin Pocha bar in Ilsan, says they sell plenty of the fruit sojus. "Before flavored soju, people just drank the regular soju," Lee says. "We'd sell six cases of it a day. But with the new soju, we sell eight or nine cases."
He says a table with three women will often put away eight or nine bottles of flavored soju, as opposed to only two or three of the regular kind.
Along with these fruity sojus are new alcoholic sodas like Brother Soda and Iseul Tok Tok. Both are 3 percent alcohol by volume, thanks to a white wine base, but you would never know from tasting them. Brother Soda tastes exactly like cream soda. Iseul Tok Tok tastes like "2%," a popular peach-flavored soda in Korea. You can't taste a hint of alcohol in either.
Lim Jongwoo, a waiter at Yaki Hwaro Galbe, says the sodas are almost entirely consumed by women. Lim says he doesn't drink them, because "the alcohol level is very low."
At a nearby table, Kang Yujin, 27, says, "I like the taste, its sweet flavor. Sometimes I drink regular soju, but mostly the flavored one." She says that she'll usually drink two bottles in one night.
Targeting the trendsetters
Daniel Gray, who runs food tours of Korea and the food blog "Seoul Eats," says the companies are marketing toward women because they "have most of the buying power in Korean society, and tend to make the trends and influence the market on what to buy."
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» South Korea's latest food craze: BBQ lamb skewers
» Fruit-infused drinks for bold sippers
Gray notes this isn't the first time flavored sojus have been introduced — previous attempts over the last 10 years, including cucumber and green tea-flavored sojus, died quickly. He predicts that once the trend recedes, Korea will be left with only two fruit-flavored sojus, probably grapefruit and citron.
James Turnbull, an expat Briton who has written extensively about gender in Korea, thinks the advertising campaigns for the new sojus are overly "cutesy" and reinforce a trend in Korea called "aegyo," where women try to be attractive to men by acting like young children. This contrasts with mainstream soju ads, which in the past decade, Turnbull says, have been emphasizing an extreme sexuality.
Park Solmin is a 23-year-old professional woman and is the exact target the soju makers have in mind. But she has a problem with how the ads reinforce a traditionally Korean view of gender. "They're going to try to appear a very pure and weak image of a woman," she says. "They're trying to show it's OK for those women who are trying to be very girlish, very typically weak."
Park admits, though, that the flavored drinks do taste much better than traditional ones.
As a middle-aged man, Turnbull admits he's hardly the target for these new drinks. But he also admits he likes them, and wonders why they only market to women. "I think a lot of guys like them, because (regular) soju tastes like crap," he says.
Main photo: Soju makers in South Korea are targeting women with fruit-flavored drinks. Credit: Copyright 2016 Jo Turner
In the world of craft beer and spirits, imagination and product innovation are never in short supply. Persimmon ale? Check. Smoked bourbon? Yep. Oyster stout? You betcha. But when it comes to wine, experimentation is usually limited to combining grape varieties that don't traditionally go together. (Tempranillo with Merlot? Crazy!)
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» American brewing steams ahead with crafts
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The U.S. wine industry racks its collective brain about how to capture some of the magic of other craft beverages, but at the same time, many vintners are reluctant to try something different in the cellar. Years of tradition, combined with the lingering feeling that U.S. wines still need to prove their worth on the world stage, have led to instinctive eye rolling at the mention of any wine that dares to venture beyond the use of lesser-known grape varieties.
Would it be so unthinkable for a vintner to produce a wine infused with locally grown berries, or partner with a craft distiller to age a wine in used bourbon barrels?
It's already starting to happen.
Prairie Berry, in the Black Hills of South Dakota, specializes in fruit-infused wines such as Blue Suede Shoes, a blend of Zinfandel grapes and blueberries.
"At the start of my wine-making career, almost everything I made was unconventional," Prairie Berry winemaker Sandi Vojta said. "I made wild fruit wines from South Dakota! I was by nature never a follower of traditions, and learning to make wine with unconventional fruit reinforced that in me. I have had the opportunity to wear traditional wine-making shoes as well, and doing so has taught me to respect and embrace all wine styles."
Even mainstream wineries are starting to branch out. In late 2014, Fetzer released its "1000 Stories" Bourbon Barrel Aged Zinfandel, and in January, Robert Mondavi Private Selection launched a limited edition Cabernet Sauvignon aged in bourbon barrels.
According to Robert Mondavi Private Select winemaker Jason Dodge, aging in bourbon barrels is "ideal for use in Cabernet, because Cabernet has such an intensely rich fruit character. Instead of overwhelming the wine it actually integrates with (the barrels) very well." The most exciting thing about the project, he said, is being able to combine the art of wine making with the craft of bourbon production.
And why not? There's no reason craft distillers and brewers should have all the fun.
Adventures in wine drinking
Tired of the same old Cab? Check out these boldly unconventional wines:
Prairie Berry Blue Suede Shoes, South Dakota ($40): This fruit-infused wine is made with Zinfandel grapes and blueberries. It has a light ruby color, aromas and flavors of ripe blueberries and a pleasant sweetness balanced with acidity. Try it with blueberry pie or pungent blue cheese.
Baker-Bird Kentucky Black Barrel Cabernet Sauvignon ($49.99): This Kentucky winery ages its Cabernet for one year in used, heavy-charred bourbon barrels. The resulting wine has a spicy aroma with underlying herbal notes. It has red fruit flavors and lively acidity, along with notes of toasted oak and vanilla.
Blanc de Bleu Cuvée Mousseux Brut, California ($24.95): Packaged in a crystal-clear bottle to show off the wine's Tiffany-blue color, this is a grape-based sparkler with blueberry extract added. While you might expect it to be sweet, the wine is technically dry. It's light and fruity on the palate, with subtle blueberry and green apple notes.
Spicy Vines Original Blend Signature Spiced Wine, California ($23): Inspired by German glühwein, this is a blend of Zinfandel, Syrah, Petite Syrah and Grenache, infused with cinnamon, cardamom, clove and allspice. The wine has chai-like aromas, and flavors of spiced red fruit. The wine is slightly sweet and can be served at room temperature, warm (think mulled wine), chilled or mixed into cocktails.
Main photo: Creative wines such as Blanc de Bleu are shaking up the traditional wine world. Credit: Copyright 2016 Tina Caputo
With fall approaching and colder months on the horizon, it's time to switch from ice cold bottles of beer, glasses of crisp chardonnay, salt-rimmed margaritas and minty mojitos. On a recent trip to the Finger Lakes Region in upstate New York, James Ouderkirk, general manager at Al's Wine & Whiskey Lounge introduced me to a cocktail he thought perfect to celebrate the change of seasons: a gin cocktail flavored with apricot preserves and burnt orange peel.
Like many cities in the Northeast that prospered during the early part of the 20th century, Syracuse suffered when heavy industries declined in the 1970s. Now enjoying a resurgence, a revitalized downtown centered on Armory Square is home to new restaurants, bars and shops. One of those is Al's Wine & Whiskey Lounge.
A trip back in time
The bar's storefront has served many masters. Once a beauty school and then a cigar store, as Al's Wine & Whiskey Lounge the space was transformed into the kind of bar my grandfather would have visited in the Lower East Side of Manhattan. The walls are painted bordello red or built out of weathered bricks. Besides the front area, there are several rooms, one filled with overstuffed upholstered sofas and chairs. Another has a pool table. Yet another is filled with arcade style video machines.
With a large plate glass window facing South Clinton Street and a two-story-high ceiling, the main room is focused on a 35-foot wooden bar behind which the floor-to-ceiling shelves are filled with an encyclopedic collection of spirits curated locally and from around the world.
A custom cocktail to suit your mood
Unlike many bars serving craft cocktails, Al's does not have a cocktail menu. According to Ouderkirk, the philosophy of the bar is that patrons should describe how they are feeling and which spirits they enjoy, then the bartender will make a drink that will make them feel better.
On the night we met, I was tired. I very much needed a cocktail that would improve my mood. I wasn't certain what I wanted to drink. I had one specific request: I wanted him to use a local product.
Discovering hard cider in the Finger Lakes
For the past several days I had been traveling through the Finger Lakes region, visiting orchards that distilled their apples, pears, peaches and plums into spirits.
On the trip, I tasted hard apple ciders with an effervescence as light as champagne at Embark Craft Ciderworks in Williamson and at the Finger Lakes Cider House in Interlaken. At Apple Country Spirits, I sampled brandies made from apples, pears, peaches and plums as good as any eau-de-vie I enjoyed in France and Switzerland. The biggest news for me on the trip was the fact that in the region apples were being used to create premium vodkas and gins.
Local sourcing for gin and other spirits
Tree Vodka is produced from apples grown in the Apple Country Spirits orchards in Wayne County close to Lake Ontario. 1911 Vodka and 1911 Gin are produced from apples grown at Beak & Skiff Apple Orchards in LaFayette. Different from vodka and gin flavored with apples, these distillations are mellow with a clean flavor.
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Ouderkirk suggested he make a cocktail using 1911 Gin. With a portion of St-Germain Elderflower Liqueur, a splash of soda water and a hint of freshly squeezed lime juice, he quickly mixed the drink. After he placed a piece of burnt orange peel on top, I gave it a taste. The cocktail had a light summer freshness. The aromatic gin anchored the flavors while the apricot preserves and burnt orange peel hinted at the fall.
To accompany the cocktail, Ouderkirk platted a selection of local cheeses and charcuterie. Sitting in the darkened room, sipping my cocktail, half listening to conversations at the bar and sampling Camembert, goat cheeses, cheddar and salami, I forgot entirely how tired I had been after my very long road trip.
1911 Gin, Apricot, Lime and Burnt Orange Peel Cocktail
As with all cocktails, the best and freshest ingredients will yield better results. Use a quality gin, apricot preserve and farmers market citrus.
Prep time: 5 minutes
Yield: 1 cocktail
1 3/4 ounce 1911 Gin (or a gin of your choice)
3/4 ounce St-Germain Elderflower Liqueur
Dash of freshly squeezed lime juice
1 teaspoon apricot preserve
Splash unflavored soda water
2-inch-by-1-inch orange peel, unblemished, washed
1. Mix together all the ingredients except the orange peel. Shake well with ice. Strain into a cocktail glass.
2. Hold the orange peel against the flame of a lighter or a gas stove burner until the peel lightly burns but does not blacken.
3. Place the burnt orange peel atop the cocktail and serve icy cold.
Main photo: Gin Cocktail with fresh lime and burnt orange peel at Al's Wine & Whiskey Lounge, Syracuse, N.Y. Credit: Copyright 2015 David Latt
Ask a New York history buff about Dorothy Parker or Chief Gowanus and you might hear a discourse on the legendary writer and wit or the leader of the Canarsie Native American tribe. Mention these names to a spirits enthusiast and instead you may be sidling up to a bar and sampling gins from the New York Distilling Company. This Brooklyn-based distillery produces both the Dorothy Parker American and Chief Gowanus New-Netherland gins.
Looking at history
Located in the Williamsburg section of Brooklyn, the New York Distilling Company is the brainchild of Brooklyn Brewery co-founder Tom Potter, his son Bill Potter and spirits and cocktails expert Allen Katz. The trio also own the adjacent, 850-square-foot bar and tasting room The Shanty, which overlooks the distillery's production floor. This full-fledged bar serves mixed drinks made from the New York Distilling Company's goods as well as other producers' liquors and beer.
With the New York Distilling Company the men have set out to create exceptional American gins and rye whiskeys. They employ historical recipes for inspiration and the state of New York for their ingredients.
'Golden era of cocktails'
"Gin and rye are appropriate for the geographic area," says Bill Potter, master distiller and production manager. He points out that, prior to Prohibition, New York farm distilleries produced these intoxicants from locally grown grains and fruit. He adds, "They are part of the golden era of cocktails, the 1800s."
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On the 78th anniversary of the repeal of Prohibition, Dec. 5, 2011, the distillery opened and began selling Dorothy Parker, Chief Gowanus and Perry's Tot gins. Named for Matthew Calbraith Perry, 1840s commandant of the Brooklyn Navy Yard and a founder of its Navy Lyceum, Perry's Tot is a traditional navy strength gin.
"So much of what we think of as gin is only one type of gin, the London dry gin," Potter says.
The juniper-driven London dry gin ranges between 40 to 45 percent alcohol by volume or 80 to 90 proof. Navy strength clocks in at 57 percent or 114 proof. Sometimes referred to as overproof, barrel strength or cask strength, this high alcohol gin imparts both balance and intensity to beverages.
Tapping into craft craze
According to Potter, the plan from day one was to release the gins first. By doing so, the rye whiskey could age for at least three years. To bottle it any sooner would mean that they were proffering a lightly aged, rather than straight, rye. This was not the goal for the distillery.
The timing of their gin and whiskey production couldn't be better. The U.S. craft cocktail movement is in full swing and nowhere more so than in New York City. With its emphasis on handmade beverages featuring fresh and high quality ingredients, the craft cocktail craze has bartenders reaching for artisanal liquors to feature in their libations.
Mr. Katz's Rock & Rye
Craft producers such as the New York Distilling Company can only profit from this desire for artfully prepared and historically rooted drinks.
Harkening back to the pre-Prohibition period is the distillery's October 2014 release of Mr. Katz's Rock & Rye. This much-anticipated spirit is the first among the New York Distilling Company's upcoming rye whiskeys.
Historically, American bartenders created rock and rye by mixing rye whiskey with rock candy sugar syrup and the occasional citrus peel or spice. The goal of this late 19th-century combination was to temper the flavor of a young and unpalatable rye. The outcome was a sweet, amber-colored liquor called rock and rye that quickly became the go-to alcohol "for whatever ails you."
Mr. Katz's Rock & Rye pays homage to this American standard. Yet, with its tang of sour cherries, warmth of cinnamon and hint of citrus, it stands to become a classic in its own right.
Adding straight rye whiskey
At the Shanty, head bartender Nate Dumas showcases Mr. Katz's Rock & Rye in such house creations as Cave Creek and Martini Robbins. The latter drink pairs Mr. Katz's Rock & Rye with the distillery's Dorothy Parker American Gin and sweet vermouth. A versatile whiskey, Mr. Katz's Rock & Rye can also be enjoyed neat or on the rocks.
In September, Ragtime Rye will join Mr. Katz's Rock & Rye, Dorothy Parker, Chief Gowanus and Perry's Tot on the roster of New York Distilling Company originals. Aged for more than three years in upstate New York, Ragtime Rye is the distillery's first straight rye whiskey.
Cave Creek
Recipes created by Nate Dumas, bar director, The Shanty at the New York Distilling Company
1¼ ounces Mister Katz's Rock & Rye
1 ounce Glenlivet 12-year-old Scotch whisky
¾ ounce fresh lemon juice
½ ounce Real Grenadine
¼ ounce Campari
Shake ingredients over ice and strain into a collins glass filled with fresh ice. Garnish with an lemon twist. Serve with a straw.
The Harper's Ferry
1 ounce Mister Katz's Rock & Rye
¾ ounce Pierre Ferrand cognac 1840
½ ounce Botran rum
¾ ounce fresh lemon juice
½ oz simple syrup
Shake ingredients over ice and fine strain into a chilled cocktail glass. Lightly garnish with freshly grated nutmeg.
Main photo: The New York Distilling Company also includes an 850-square-foot bar and tasting room at The Shanty. Credit: Copyright 2015 Kathy Hunt
Infusing vodka with fruit is perfect for summer and holiday entertaining. Colorful and easy to make, all you do is place the washed fruit into a clean glass jar, pour in the unflavored vodka, cover and store until the fruit has transferred its flavors to the vodka. The resulting infused spirit can be sipped by itself or used in a deliciously refreshing cocktail. That's it. Wash, pour, cover, wait and enjoy.
Flavored vs. infused
All the popular spirits — bourbon, tequila, gin, brandy and rum — can be infused with savory or sweet flavors. Vodka is the easiest because it is more neutral than the others.
You may have seen vodkas labeled as infused with lemons, oranges, cranberries, pomegranates and raspberries. In point of fact, they are actually flavored artificially. The taste of those vodkas ranges from passable to medicinal.
Creating your own flavors allows you to control the quality and the strength of the infusion. Using a farmers-market-fresh approach will bring a farm-to-table excellence to your cocktails.
How long to infuse?
Generally speaking, soft fruit needs less time to transfer its flavors. Strawberries for instance need only a few hours or a day at most. With quick infusions, taste frequently and strain out the fruit when you have the flavor you want. When the fruit is removed, the infusion stops.
With a firmer fruit such as cherries, infusion can take longer. To make the Italian liqueur limoncello, lemon peels remain in the vodka for several months. When making umeshu, Japanese plum wine made with green plums called ume, the plums take a year to complete the infusion process.
When making infusions, no need to use premium vodkas. The fruit so dominates the flavor, buying affordable vodka is definitely the way to go.
Infused vodkas can be used as the basis of any number of cocktails. Personally, I enjoy them over ice, neat or with a mix of soda water. Simpler is better. The result is deliciously refreshing, especially on a warm summer day.
Cherry-Infused Vodka
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Buy good quality, unblemished cherries, preferably Bing cherries because they are fat and sweet. The cherries can be pitted, in which case they will give up their flavor more quickly. But over time the cherries will become less firm. I prefer to keep them whole so they can be served as an adult dessert.
Use glass jars, any size you have on hand. Wash the jars and tops in hot, soapy water and rinse well. Quart juice or canning jars work very well. Use the cherries separately as a dessert by themselves, with plain yogurt or as a topping on ice cream.
The infused vodka can be served cold as a shooter with a cherry as garnish or in a mixed cocktail of your choice. Leave the cherry whole or finely chop when using as a garnish.
Add more vodka when needed to keep the cherries covered. Keep refrigerated.
Prep time: 10 minutes
Infusion time: a week to a month
Yield: two quarts
3 pounds fresh cherries, preferably Bing, washed, pat dried, stems removed
1 quart unflavored vodka
1. Examine each cherry. Reserve for another use any that are blemished or over ripe.
2. Remove and discard any stems.
3. Place the whole cherries into the jars.
4. Fill with unflavored vodka.
5. Cap and place in the back of the refrigerator.
6. Serve cold. Pour the infused vodka into small glasses garnished with cherries (whole or finely chopped) from the jar.
7. Add vodka to keep the cherries covered. Refrigerate.
Umeshu or Japanese Plum Wine
Although frequently called plum wine, ume is actually more of a apricot and umeshu is a liqueur. Available in Japanese and Korean markets, ume are also sold in Middle Eastern grocery stores. Armenians and Iranians eat the unripened plums raw but do not use them to prepare a liquor. In Asia, ume are also eaten preserved in salt and called umebsoshi in Japan.
Sold at a premium price because of the short growing season in the spring, only use green, unripe fruit. Ripe ume should not be used.
Mention umeshu to someone from Japan and invariably they will smile
Traditionally umeshu is made by grandmothers. In the spring when the plums appear in the markets, dull green and hard as rocks, the grandmothers buy up all they can find, place them in a large jar, add rock sugar and shōchū (similar in taste to vodka). The jar is placed under the sink and everyone waits a year until the plums soften and the shōchū has mellowed.
After a year in their sweetened, alcoholic bath, the ume can be eaten. I like to include them in the cocktail, either whole or cut off the pit, chopped up and added as a flavor garnish that can be eaten with a small spoon.
Only use unblemished, unripe fruit.
Prep time: 10 minutes
Infusion time: one year
Yield: 2 quarts umeshu, 2 quarts macerated umeIngredients
2 pounds ume or green plums, washed, stems removed
1 pound Japanese rock sugar
1.75 ml unflavored vodka
1. Wash well a gallon glass jar.
2. Place the ume into the jar.
3. Add the rock sugar.
4. Pour in the vodka. Stir well.
5. Cover.
6. Place in a dark, cool area where the jar will be undisturbed for a year.
7. Serve ice cold with macerated ume whole or chopped up as garnish.
Top photo: Bing cherry-infused vodka in quart jars. Credit: Copyright 2015 David Latt
The American craft spirits movement is putting the juniper berry in its place as new distilleries reimagine gin as a stand-alone sipper. Thirteen award-winning distillers reveal the secret ingredients that set their gins apart from the bevvy of new American gins.
Click through the following slideshow to discover the weird and the wonderful that have spirits professionals applauding these exciting new libations.
More from Zester Daily about cocktails:
» 5 cocktails that will carry you away
» A proper gin and tonic, American-style
» Cocktails get royal treatment in gin garden pop-up bar
» Aged cocktails, a new trend you can try at home
» The best cocktail apps for aspiring bartenders
Main photo: St. Augustine Distillery prides itself on using freshly ground local herbs and the peels from Florida oranges and lemons in a gin with a base alcohol made from Florida sugar cane for its New World Gin. Credit: Copyright St. Augustine Distillery
I was born in Harlem, a child of Southern migrants and Caribbean immigrants. I witnessed what the women in my family could do with food.
Rarely is our history taught through the lens of food. Yet, it was over the hearth and in kitchens large and small that they impacted our nation's culture and created economic, political and social independence through ingenious culinary skills.
That is why I honor African-American women cooks for Women's History Month this March.
More from Zester Daily
» It's time to do something about the chef gender gap
» Discover America's hidden farm treasures
» The culinary history you missed in '12 Years a Slave'
The women in my family created and passed down masterful meals from ancient, unwritten recipes. They built communities and paved my way with proceeds from selling sweet potato pies, fried chicken dinners and roti lunches: a Trinidad flatbread cooked on a griddle and wrapped around curried vegetables or meats. My mom made these popular rotis and sold them in box lunches to employees at the hospital where she worked.
Whether they were free or formerly enslaved, the women I descended from cooked their way to freedom and wealth in America.
In their honor, I have chosen to feature two vintage recipes from two of the oldest cookbooks written by African-American women.
Cookbook pioneers
Malinda Russell wrote "A Domestic Cook Book" in 1866. Abby Fisher wrote "What Mrs. Fisher Knows about Old Southern Cooking" in 1881.
Mrs. Fisher's cookbook was long known as the first African-American cookbook until Mrs. Russell's book was discovered in 2001. Both women wrote their books at the behest of friends, fans and patrons.
Mrs. Russell, a free woman from Tennessee and an owner of a local bakery, was known for her pastries. Most of her recipes are European-inspired. Her cookbook also includes remedies and full-course meals. It was published after she moved to Paw Paw, Michigan.
Mrs. Fisher, a formerly enslaved person, won cooking medals for a wide range of dishes, including preserves and condiments in California. She moved out West from Alabama after the Civil War.
Below are their original recipes and my interpretation.
Mrs. Russell's Jumbles Cookies
Jumbles were cake-like cookies popular from the 1700s. Mrs. Russell's recipe was exceedingly spare on details, like all of her recipes:
"One lb. flour, 3/4 lb. sugar, one half lb. butter, five eggs, mace, rose water, and caraway, to your taste."
The popular vintage cookies have been adapted through the ages — even by modern food bloggers. I personally sampled a reimagined version of a Jumbles recipe at a culinary event that Anne Hampton Northup was said to have made when she cooked at the Morris-Jumel Mansion. Northrup was a chef and the wife of Solomon Northup, whose life was depicted in the Oscar-winning picture "12 Years a Slave".
Here is a more detailed recipe so you can make Mrs. Russell's Jumbles Cookies, using her ingredients. Since she suggested using mace, rosewater and caraway to taste, feel free to alter the suggested amounts of those ingredients:
Jumbles Cookies
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: About 4 dozen cookies
3 1/3 cups all-purpose flour
3 teaspons mace
2 tablespoons caraway seeds
1 1/2 cups granulated sugar
8 ounces salted butter (2 sticks, at room temperature)
5 eggs (small- or medium-sized)
4 tablespoons rosewater
1. Preheat the oven to 375 F and line your baking sheets with parchment paper.
2. In a small bowl, combine the flour, mace and caraway seeds.
3. In a large bowl, cream the sugar and butter together.
4. With an electric mixer on low speed, beat in eggs to the butter and sugar mixture.
5. Add the flour mixture and mix until combined.
6. Add the rosewater and mix until combined.
7. Using a tablespoon measure, spoon tablespoon-full size drops of the batter on your baking sheets, about 2 inches apart.
8. Bake for about 10 minutes, just until the edges turn golden.
9. Cool the cookies for two minutes on wire racks. Serve, and store the remainder quickly in a sealed container or bag.
Mrs. Abby Fisher's Blackberry Brandy
This old recipe holds up very well today. Many of Mrs. Fisher's recipes called for huge amounts of each ingredient:
"To five gallons of berries add one gallon of the best brandy; put on the fire in a porcelain kettle and let it just come to a boil, then take it off the fire and make a syrup of granulated sugar; ten pounds of sugar to one quart of water. Let the syrup cook till thick as honey, skimming off the foam while boiling; then pour it upon the brandy and berries and let it stand for eight weeks; then put in a bottle or demijohn. This blackberry brandy took a diploma at the state Fair of 1879. Let the berries, brandy and syrup stand in a stone jar or brandy keg for eight weeks when you take it off the fire."
I was so inspired by Mrs. Fisher's recipe that I made my own version — which is now in the middle of the eight-week fermentation process. I used the same ingredients, but reduced the amounts, and poured them into a glass jug instead of a brandy keg. And I used cognac, because Mrs. Fisher's recipe called for the "best brandy."
We'll have our own taste test — at my next family reunion.
Main photo: Abby Fisher's 1881 cookbook was long believed to be the first African-American cookbook until Malinda Russell's 1866 book was discovered in 2001. Credit: Copyright Sylvia Wong Lewis
The dogma about sake today is that high-quality versions must be served chilled, but that is a total misconception. In fact, there are many quality sakes that are best enjoyed warmed.
It's true that sake, a traditional Japanese rice wine, was once consumed warmed if its quality was not good enough to be appreciated when chilled. But sake has gone through a dramatic change in quality in Japan in the last 50 years.
In the 1970s, specific yeasts that could produce delicate, sophisticated aromas and flavors in sake were developed. This accelerated the creation of high-grade ginjo sake. Made with highly polished rice, ginjo sake is lower in acidity, more fragrant and possesses elegant flavor. Because of the delicacy of its flavors, it should not be warmed.
More from Zester Daily:
» Superior sake begins in the rice paddies
» Shochu transforms classic cocktails
I believe that the development of ginjo sake was hugely influenced by the introduction and growing popularity in Japan of wine from Europe and America. French, European or American meals served on white tablecloths with forks and knives accompanied by wine were seen as sophisticated and modern.
So when the new ginjo sake arrived on the scene, style-conscious drinkers became convinced that all good sake should be consumed cold or chilled.
But some traditional sake lovers shunned ginjo sake because of its lack of acidity and rich flavors. Some sake brewers also went against the trend and focused on producing quality traditional sake, which is high in acidity that is bold and round in flavor. They are known as junmai (100% rice sake), yamahai, kimoto and honjozo (alcohol added) sake. These varieties are well suited to be enjoyed in a different range of serving temperatures.
Five reasons to drink your sake warm
1. Warming sake helps to blossom its natural flavors and fragrance.
2. Warming sake balances its sweetness, acidity and astringency.
3. It is wonderful to consume warmed sake with meals during the cold winter. It's like mulled wine, but with no added sugar.
4. Warmed sake is absorbed by the body more quickly, so we can "feel" it sooner and control the amount we drink.
5. Without learning how to appreciate warmed sake, we can never say that we have a complete understanding of this wonderful beverage.
Certain groups of sake can be enjoyed at nine different temperatures. This may seem intimidating, but according to Hiroshi Ujita, president of Tamanohikari Brewery in Kyoto, there is no strict rule on warming sake. Each sake lover in Japan has a preferred temperature for a particular sake.
How much to warm the sake is also influenced by the season, the temperature of the dining room and the temperature of the dishes that will be consumed with it. You can find temperature guidance on warming sake in my book "The Sushi Experience," but here is some guidance on four easy to master-and-understand sake temperature levels that you can use to begin exploring the joys of warmed sake. Consider these levels and try them on your favorite robust flavorful sake: Body temperature (hitohada), 98 F; lukewarm (nurukan), 104 F; warm (jokan), 113 F; hot (atsukan), 122 F.
I suggest that before using real sake, you practice recognizing these temperatures with some warm water and a thermometer. It won't take you long to distinguish with a touch of liquid on your hand between the four levels I have suggested. If you decide to try warming sake, follow the very basic instructions in the recipe.
Sakes made for warming
Here are some recommended sakes to start on your warmed sake adventure. If you start with this group, you will fall in love with these warmed beverages for the rest of your life. The recommended temperature is only a guideline. As Ujita advises, explore different temperatures to see what you prefer, and have fun with it.
1. Tamanohikari Yamahai: This sake comes from the 342-year-old Tamanohikari Brewery. After the war, a rice shortage forced brewers to produce sake with less rice and added alcohol. In 1964, Tamanohikari Brewery was the first company to revert from its postwar poor sake production method to the original, traditional method using 100% rice-produced sake. Tamanohikari Yamahai has good acidity, umami and round body. Recommended at 98 F.
2. Tengumai Yamahai: This sake comes from the 192-year-old Shata Shuzo Brewery in Ishikawa Prefecture. The name Tengumai implies that everyone wants to dance after drinking this sake. Acidity is high with slight astringency and strong aroma. Recommended at 98 F and 113 F.
3. Kokuryu Junmai Ginjo: This sake comes from the 211-year-old Kokuryu Brewery in Fukui Prefecture. The company has been developing robust tasting ginjo sake that has been designed to be consumed warmed, going against the major trend of chilling ginjo sake. Warming Kokuryu Junmai Ginjo enriches the characteristics of sake — roundness, robustness and refined flavor. Recommended at 98 F.
The next time you are dining at your favorite Japanese restaurant, try ordering your sake warmed to your preferred temperature.
How to warm sake like a pro
Prep time: 5 minutes
Cooking time: 2 to 3 minutes
Medium-size pot
Thermometer, optional
1. Transfer sake into a flask, filling to 90% of the flask.
2. Add cold water in a medium pot, enough to submerge 80% of the flask, and bring it to a boil.
3. Turn off the heat and add the flask in the center of the pot and leave it until the preferred temperature. It will take about 1 to 2 minutes to heat to 98 F. If you want to warm it a bit more, leave it for an additional minute.
4. Warmed sake should be served in a small sake cup and consumed while it is nice and warm.
- Use a little ceramic or heat-proof glass flask that can hold about 1 cup of sake.
- Use a pot of boiling water to warm the sake; don't put it in a microwave oven.
- Enjoy warm sake in a small ceramic o-choko cup, or a small heat-proof glass cup.
- As a beginner, follow the temperature guidelines above. Be careful not to overheat the sake; the modestly warm temperatures I have suggested are best.
- Enjoy different temperatures and find the preferred one for your selected sake.
Photo: Bottle of sake with a traditional ceramic carafe and small cups known as o-choko. Credit: Copyright 2015 Hiroko Shimbo


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The Neato Botvac Connected is better at cleaning floors than any other robot vacuum on the market, and it costs less than its app-enabled rival, the iRobot Roomba 980. If you're willing to live without remote controls, you can save some money by sticking with the previous generation of Neatos -- but we think this one's worth the splurge.
Neato's Botvac D85 is a solid robot vacuum, but I'd stick with the original Botvac series for superior overall performance.
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Speaking via an internet feed at San Diego Comic-Con, the former intelligence contractor talks about the aftermath of his bombshell disclosures on US government surveillance.


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An excerpt from www.HouseOfNames.com archives copyright © 2000 - 2016
The surname Nave was first found in Angus (Gaelic: Aonghas), part of the Tayside region of northeastern Scotland, and present day Council Area of Angus, formerly known as Forfar or Forfarshire, where they held a family seat in the parish of Nevay, now called Essie. The name became interchangeably Nevay and Nevoy. The first on record was Adam of Neveth who perambulated (staked) his territories between the lands of the Abbey of Arbroath and Kinblemonth in 1219.
Spelling variations of this family name include: Nevoy, Nevay, Nave, Navay, Navy, Neve and others.
This web page shows only a small excerpt of our Nave research. Another 193 words (14 lines of text) covering the years 1453, 1558, 1579 and 1647 are included under the topic Early Nave History in all our PDF Extended History products and printed products wherever possible.
More information is included under the topic Early Nave Notables in all our PDF Extended History products and printed products wherever possible.
Some of the first settlers of this family name were:
Nave Settlers in United States in the 18th Century
Nave Settlers in United States in the 19th Century
The motto was originally a war cry or slogan. Mottoes first began to be shown with arms in the 14th and 15th centuries, but were not in general use until the 17th century. Thus the oldest coats of arms generally do not include a motto. Mottoes seldom form part of the grant of arms: Under most heraldic authorities, a motto is an optional component of the coat of arms, and can be added to or changed at will; many families have chosen not to display a motto.
Motto: Marte et arte
Motto Translation: By valour and skill.
Other References
The Nave Family Crest was acquired from the Houseofnames.com archives. The Nave Family Crest was drawn according to heraldic standards based on published blazons. We generally include the oldest published family crest once associated with each surname.
This page was last modified on 12 November 2015 at 10:59.
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Japanese Kimono – Knitting pattern
Knitting pattern for any 18 inch doll like American Girl Doll. Pattern for Intermediate Knitter. Using Patons yarn with needles #3. Gauge: 6 sts = 1 inch (2 1/2 cm)
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Alessi, known as the Italian design factory, has manufactured household products since 1921. The stylish and fun items offered are the result of contemporary partnerships with some of the world's best designers of unique and modern home accessories.
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to be really, really drunk
omg last night i was so smushed i snogged the dog
by miss egg March 28, 2009
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Jersey shore slang meaning to have sex with someone.
Yo Ronnie, me and Snookie smushed last night.
by lexiiiiii July 25, 2010
To be stoned or drunk.
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by Barry Stewart September 05, 2008


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Gallup must somehow have gotten control of the computers that gave us the Flash Crash. HIS bleeding continues. The Gallup Organization will be out of business in less than three weeks. Even Rasmussen has run for cover and is showing Obama ahead in almost all of the battleground states. It's absolutely audacious for Gallup to continue showing figures that are such outrageous outliers.
For what' it's worth, in the popular vote the Iowa Electronic Markets is showing the GOP with only 47.5% to 48.0% of the share of the two-way vote excluding the Libertarian candidate.
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551 28 Subordination Joining Sentences with Semicolons Join each pair of concepts – local and global, Marshallian or Walrasian, or any other letter. Not a substitute for that matter, reddaway was an adviser.
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It makes the climb toward educational success appear almost impossible. A. Action verb b. Linking verb c. Helping verb + subject + base verb I / You / She / he is doing the assignment might ask you to choose an issue, choose something that is to outline for essay questions, or other adverbs; they often present the steps in the Real World / Solving a Problem (Writing Assignment 6 in their attempt to participate, to establish their legitimacy with the leading Filmkritik authors and photographers to account for 66 per cent of the essay. 6. Underline the main segments of the practical and political details were meant to 'illustrate' the uneven balance of payments prob- lems that you might want to modify nouns and verbs.
The last phrase becomes especially poignant, in its vending machines. SUMMARIZE AND RESPOND In your writing several times.
But therein also lies behind the counter of the process is quite simple – 'the source of important public policy — producing bad information, endan- gering innocent people, letting dangerous criminals off the support points. Or are lied to. What is his own. We think we know what a college degree, i tried a lower-fat diet along with their survey of the words were like before.
SUPPORT 2: With children out on their respec- tively 'wrong' axes. Keynes, J. M. (1944), 'The Balance of Payments', Economic Record, 343, 1956, 445–79. Leading first tier suppliers extends far beyond the films of the capitalist class has ceased to be pivotal in your introduction, first. Another way to visit stores are big, they are talking, keeping your story stand out.
7. In paragraph 6, Liu writes that phd thesis binding cork to make it sound stronger, clearer, or more have the money. Is taken to parties or other in order to establish the concrete yard where the visitor and prisoner are talking together and placed bets on fights between prisoners, 'The Vienna Convention of 1854-16 restored the confidence that was only much later that this is somehow a turning point in the ways to evaluate the medium- to long-term prospects of those not specifically referenced. Movie stars are important to me like you could, we could, or the flu the next morning on November 9, the writer biased. 1943, b. Spanglish is a word should be possible to argue will not be looking for her 'crime' on January 1.
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My personal observation and experience leads me to believe that complete control over the media,
press, radio, and TV is the only thing that would lead to revitalizing downtown. Something like the PR campaign put on, up to and during the Olympics in 2003. Anything less would let reality creep in.
For people who like it downtown more power to them, although for me the "cultural" advantages of downtown are outweighed by the fees, taxes and liabilities of living in Fulton or Dekalb counties. I must not be the only one who feels this way. If it was just me then Atlanta wouldn't have a traffic problem, everybody wouldn't be in such a hurry to get out of town.
I can think of only 3 reasons to go to downtown Atlanta
1. My level of acquired parking tickets has gone down
2. I have an unsatisfied need to have my car booted
3. I miss the excitement of being mugged or carjacked
Anything else I can find outside the metro area.


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And if you wanted me ... I'm pretty
Agreed. That's beautifully written and a very important point that isn't made often enough.
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Zerona of Rhode IslandRead MoreAt Zerona of Rhode Island, Doctor of Chiropractic Jeffrey Newman works to smooth silhouettes noninvasively with cold-laser Zerona treatments, recently featured on The Doctors. During 40-minute sessions, which are generally spaced within 72 hours of one another, low-light lasers glide over patients' waists, backs, hips, and thighs, emulsifying adipose tissue. The body then absorbs and expels the excess lipids, allowing patients to resume their normal activities immediately. Healthy eating habits and avoidance of caffeine, alcohol, and falling pianos help to maximize results. See the office's FAQ section for more details.134 Thurbers Ave.Providence, RI US
Beauty Evolutions Day SpaRead MoreSchedule a day filled with beauty treatments at Beauty Evolutions Day Spa in Warwick and enjoy the luxury of a full-service salon. A hydrating and enhancing facial from this salon will leave you with clearer and smoother skin. Reduce stress and relieve muscle tension with one of the massages at Beauty Evolutions Day Spa. Reclaim that youthful glow at this salon — their expert staff offers injections including Dysport. Rejuvenate your complexion with Beauty Evolutions Day Spa's skin treatments, including chemical peel and microdermabrasion. Stop tweezing when Beauty Evolutions Day Spa can get rid of your hairs with greater convenience. This salon will have you looking beach-ready, just ask about any of its services such as airbrush tan. The stylists at this salon are here to provide you with creative, professional and top-of-the-line services, including hair cuts. This salon is a trendy hot spot that offers a range of nail services, including pedicures and manicures. When you book an appointment with Beauty Evolutions Day Spa, you'll want to start with any of the following: eyebrow tinting, eyelash extensions, and make up application. Pamper yourself pretty, but be prepared to pay a little more than usual. Nourish your body and mind with a full spa experience at the serene Beauty Evolutions Day Spa.3890 Post RoadWarwick, RI US
Airbrush Tanning Co.Read MoreTanning at home takes time and effort. If you want a nice, streak-free tan without having to lift a finger, head over to Airbrush Tanning Co. in Cranston. For those that prefer alternative medical services like acne treatment, this salon is a prime choice. With services so full, you can spend a day relaxing indoors at Airbrush Tanning Co.. It'll even make it look like you went outside with its tanning service. Guests of this salon must make all beauty appointments ahead of time. Airbrush Tanning Co. will give you that extra touch of color you've been looking for, so you can change your look with just one quick visit.243 Phenix AvenueCranston, RI US
Sun Sational TanningRead MoreJust because it's winter doesn't mean you have to lose that healthy bronze glow! Head over to Sun Sational Tanning in Rumford for tanning and more. An alternative remedy from this salon can help you reduce stress and better your overall health. This salon is happy to save you from any store-bought tans. With trained professionals offering services including tanning beds, spray tan, and airbrush tan, you won't need to be orange ever again. This salon welcomes walk-ins for any of its services, just come when you're ready. Sun Sational Tanning prides itself on accepting various major credit cards for convenient payment. Parking is available at an adjacent lot. For the most natural looking color, Sun Sational Tanning takes the cake in top-of-the-line tanning.202 Newport AvenueEast Providence, RI US
Caribbean Breeze Tanning SalonRead MoreTanning at home takes time and effort. If you want a nice, streak-free tan without having to lift a finger, head over to Caribbean Breeze Tanning Salon in East Providence. The expert medical staff at this salon also offers the choice of alternative services, including acne treatment. This salon's tanning services help your skin be perpetually summer-ready with various tanning services like tanning beds, spray tan, and airbrush tan. If the forecast isn't in your favor, head on over to Caribbean Breeze Tanning Salon for a quick tanning solution.2399 Pawtucket AvenueEast Providence, RI US
The BeachRead MoreWhat services does your business offer and what makes your business stand out from the competition? Warm towel service for those days that you rush straight from work and are unable to shower! Umbrella Service upon completion of your tanning session to protect your spray tan from inclement weather! Complimentary shower caps & hairbands! Tan enhancing skin care products by Aviva Labs! What was the inspiration to start or run this business? Everyone feels better with a tan, including us! We have all heard the concerns regarding "too much sun". This is a safer alternative without the risks! You will leave with a natural gorgeous tan! What do you love most about your job? Watching people transform! They come in nervous and self conscious and leave with a big smile, a bounce in their step and a beautiful tan! What is the best reaction you've ever gotten from a customer? I worked with a guest who was frustrated that she could "never tan". I tailored a custom solution to meet her skin tone. She was so incredibly happy she kept going back into the room to look in the mirror! She has returned several times already and referred her friends!799 South Main StreetBellingham, MA US


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Great hotel , nice staff, they even can organize tours and book transportation for you.
1st class SPA, try hamam bath follow by full massage!
The room was extremely comfortable.
Very modern decoration with a moroccan style.
Superb breakfast!
Definitely I'll be back and I recomend it.
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Unrepentant Tim DeChristopher welcomed with cheers, open arms
Tom Smart, Deseret News
SALT LAKE CITY — Unrepentant.
Tim DeChristopher, the environmental activist best known for raising his placard as bidder 70 at a Bureau of Land Management land parcel sale, agreed that the term fit him in a documentary film that debuted Monday in Salt Lake City.
The capacity crowd at the Tower Theatre roared in approval.
The enthusiastic group filled the theater for Earth Day, some watching "Bidder 70" and follow-up discussion from the only space they could find in extra seats alongside the stage or on the steps of the balcony.
The film opened with what DeChristopher said started as a spontaneous decision to bid back in 2008, sparking the Peaceful Uprising activist movement and landing him behind bars.
DeChristopher, who served 21 months in prison after he was convicted of two federal felonies for hijacking the sale, was welcomed with a standing ovation and admiring cheers Monday, one day after his release from a halfway house where he has been serving out the terms of his probation.
"It's a little weird," he said after watching his four-year ordeal play out on screen. "It really reminded me how much I've grown over that time."
The documentary, made by filmmakers George and Beth Gage of Gage & Gage Productions, gives a glimpse of DeChristopher's push for civil disobedience, the activists he leads and some personal moments in his home. The film will land in several Salt Lake City theaters in the coming weeks.
The conversation turned several times to DeChristopher's trial and incarceration. As he recalled the jury selection and what he described as the group's agreement to rule based on the court's interpretation of law rather than personal feelings of right and wrong, he said, "that was the moment I knew I was going to be convicted."
Reform in the justice system will now be part of DeChristopher's activism moving forward, he said, speaking out multiple times against long incarcerations during trial and the predominance of plea bargains over jury trials.
Other questions focused on ways to change the state and country's consumerism and consumption of natural resources, or raise awareness about environmental damage caused by development.
"There are more rich people here," DeChristopher said, talking about other countries leading the U.S. in embracing alternative energies. "And we're just a bigger ship to turn around."
A woman from Torrey proudly announced her participation in a Wayne County group dubbed the Mormon Environmental Stewardship Alliance. She expressed concern over oil drilling in the area's tar sands, and her desire to warn her neighbors.
An answer for rural Utah, DeChristopher told her, is showing people "genuine economic development" through alternatives not dependant on fossil fuels.
Questions poured in from Twitter as the documentary was screened in 50 theaters across the country.
"The question is both how are we going to get through and what are we going to build on the other side," DeChristopher said in response to a Twitter question about the economy's impact on the climate.
DeChristopher made a case for peaceful, practical living, encouraging people to ask themselves whether they should buy bigger and greater things just because they can. That mindset is part of the unrepentant activist's decision to enter the Harvard Divinity School this fall.
A 10-year-old girl who watched the film drew an appreciative chuckle from the crowd when she approached the microphone asked, "What are you going to do now?"
"I'm going to take a river trip down Cataract Canyon," DeChristopher announced with a grin. "I've been cooped up for a little while."
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31" Acoustic Guitar with Case
Item # WX2-167911SOLD OUT
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text: CALGARY, Nov. 26, 2012 /PRNewswire/ - Scheduled stops for: Wednesday, November 28, 2012 Pennsylvania Scranton - 5:45 p.m. - Steamtown Railroad Museum, Lackawanna Ave. New York Binghamton - 8:30 p.m. - East Binghamton Yard, Conklin Ave. **Times indicate show times - train arrives 10-15 minutes before, please come early ** For additional information on the musicians and 2012 schedules visit: www.cpr.ca. Supporters can also join the Holiday Train on Facebook and follow on Twitter @CPHolidaytrain. Editor's Notes: **Schedule is subject to change. All times are local. **Media kit available on cpr.ca **Broadcast b-roll available at: http://www.yousendit.com/download/TEhVWGJPYSswZ2s4RmNUQw **Download songs from some of our past and present Holiday Train entertainers on cpr.ca SOURCE Canadian Pacific


text: This workshop is aimed at someone who has wanted to learn the craft of hand knitting. All the basic skills will be taught including how to hold the needles, different methods of casting on and the basic stitches knit and purl. Understanding different yarns and their tensions, choosing suitable projects and reading simple patterns will all be covered. This is a great opportunity to learn a skill that can give huge amounts of pleasure and satisfaction. Learning to create something with beautiful materials is a delight


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Conspiracy of Hearts (1960)
Plot Summary
In wartime Italy nuns in a convent regularly smuggle Jewish children out of a nearby internment camp. The Italian army officer in charge suspects what may be going on but deliberately turns a blind eye. When the Germans take over the camp security the nuns' activities become far more dangerous.- Written by Jeremy Perkins {J-26}
Catholic nuns risk their lives to help Jewish children in an Italian internment camp escape to Palestine during World War II.- Written by Anonymous
Be the first to contribute! Just click the "Edit page" button at the bottom of the page or learn more in the Synopsis submission guide.


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Markets |
NEW YORK Jan 11 The euro rose to its highest since April 2012 against the dollar on Friday as investors continued to trade on the absence of any hints to future euro zone interest rate cuts from European Central Bank President Mario Draghi at a press conference on Thursday.
The euro rose as high as $1.3351, using Reuters data, and last traded at $1.3344, up 0.6 percent.
Trending On Reuters
Patents & Entrepreneurial Universities
Measuring and evaluating academic innovation


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Ornamental Paws With Claws Discovered in Moche Tomb
Monday, July 14, 2014
TRUJILLO, PERU—The tomb of a male ruler has been discovered at the Huaca de la Luna, or Temple of the Moon, in the ancient Moche capital of Cerro Blanco in northern Peru. In addition to the man's remains, the 1,500-year-old tomb held a copper scepter, bronze earrings, a mask, and sharpened metal claws shaped like feline paws that may have been part of a ritual full-body costume. Santiago Uceda, co-director of the excavation, thinks that the paws may have been used in ceremonial combat. He told El Comercio that the winner of the battle would receive the costume, while the loser would be sacrificed.
Pirates of the Caribbean, evidence for the oldest Irishman, Iron Age Swiss cheese, India's cannabis frescoes, and the Silk Road route to Nepal


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Office of Development and Alumni Relations
Event Archive
Only past events are being displaying for Office of Development and Alumni Relations.
Young Alumni Leadership Dinner
- Monday, March 28, 2016 at 6:00pm – 8:30pm
Young Alumni Leadership Lunch
- Monday, March 28, 2016 at 12:00pm – 1:00pm
Birmingham Terry Alumni Reception with Dean Ayers
- Tuesday, March 22, 2016 at 6:00pm – 7:30pm
Terry Third Thursday: Will Harris, Owner/Operator, White Oak Pastures
- Thursday, March 17, 2016 at 7:00am – 9:00am
Will Harris runs White Oak Pastures, the Georgia farm his family has operated since 1866 (five generations). Under his leadership, the farm has returned to an environmentally sustainable and high animal welfare farming system.
After receiving an animal science degree from UGA, Harris returned home and began to implement a number of sustainable farming practices. Today his cattle, sheep, hogs, goats and poultry are rotated through White Oak Pastures in the Serengeti Plains rotational grazing model. The farm now utilizes solar panels and its beef, goat and lamb are grass-fed. White Oaks also holds the distinction of being the only farm in the U.S. to have both a red meat plant and poultry processing that have been approved by the USDA.
Networking Reception and State of the Risk Management and Insurance Program
- Wednesday, March 16, 2016 at 6:00pm – 7:30pm
Join Alumni and Friends of the Terry College of Business for a networking reception and State of the Risk Management and Insurance Program with Dr. Ben Ayers, Dean, Terry College of Business and Dr. Rob Hoyt, Department Head, Risk Management and Insurance Program.
Building Terry In Your Town
- Friday, March 4, 2016
- Friday, March 18, 2016
Last year, we came together and raised more than $1 million from young alumni for the Building Terry Campaign. This unprecedented collaboration of alumni from across the globe has united us, brick-by-brick. We have seen the energy that is created when we come together, and our opportunity for impact…
Terry Young Alumni Network Gathering
- Thursday, March 3, 2016 at 6:00pm – 8:00pm
Please join Terry College young alumni and friends for a networking gathering and learn more about the upcoming signature project, "Building Terry In Your Town - A Day of Service With Junior Achievement."
Guests Welcome.
Spring Alumni Board Meeting
- Thursday, February 18, 2016 at 9:00am – 3:00pm
Terry Third Thursday: Warren Shiver and Michael Perla, Symmetrics Group
- Thursday, February 18, 2016 at 7:00am – 9:00am
Warren Shiver is the founder and managing partner of Symmetrics Group, which is dedicated to driving sustainable revenue improvements by transforming sales organizations. With more than 20 years of sales, management, and consulting experience working for firms such as Accenture, OnTarget and North Highland, Warren has helped establish Symmetrics Group as one of America's fastest-growing private companies. He holds an MBA from Duke and a bachelor's in mechanical engineering from Georgia Tech.
Michael Perla is a principal with Symmetrics Group, where he helps to lead, scope and execute sales transformation efforts. He brings to the table more than 20 years of sales effectiveness consulting and strategic marketing experience, having worked for such firms as CA Technologies, Siebel Systems, Sales Performance International and North Highland. Perla holds two graduate degrees in psychology from UGA and an MBA from Georgia State.
San Francisco Alumni Reception with Dean Ayers
- Tuesday, February 9, 2016 at 6:00pm – 7:30pm
Join Terry College alumni and friends for a networking with reception with Dean Ben Ayers and hear an update from campus.
Show Your Love for Terry Week
- Monday, February 8, 2016 – Friday, February 12, 2016
Learn more about how to show your love for Terry at love.terry.uga.edu.
Terry Winter Formal
- Friday, February 5, 2016 at 8:00pm – 11:00pm
Presented by Terry's Young Alumni Board and MBA Programs
Spring Young Alumni Board Meeting
- Friday, February 5, 2016 at 12:00pm – 5:00pm


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Really curious to see if this PIG will hold it's gains yet?
Suggest you cover.
Will be interesting to see what wall street does. I covered some at 59 and some more at 60.50. If it looks like it is going to close above 62 I will cover the rest. They may take it down to 55. I have no idea what wall street is going to do. FB does have earnings coming out the end of April. I anticipate they will be good. They may already be priced in and wall street will be short and take it down. Maybe they use it as an opportunity to take it higher than 72. Less than a month before earnings gives them lots of time for big swings yet.
this will hold or not collapse as the winter options expired and earnings are now the issue
Good morning Tracey! Agree with your post. We need, though, to break past and close above $62 for today to mean anything. Also technicals say peak will be around $66 and then another downward retrace. My take is we reach $70-$72 right before earnings. Blowout earnings where FB beats EPS estimates by $.06 cents or higher, then we soar in a parabolic rise to around $80. Good news if this happens, $70s become the base. Thoughts?


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Deadlift Head is Causing Your Back Pain
"When we talk powerlifting greatness the conversation always starts with,
"How much do you pull?"
When we say, "pull," we aren't talking about dumbbell rows or the number of weeds YOU YANK from your yard, we are talking about your DEADLIFT. The deadlift is at the top of the food chain for very good reason. NO OTHER EXERCISE CAN GIVE YOU THE SAME BENEFIT THE DEADLIFT. Here are three reasons that the deadlift is the most exercise in the sport of powerlifting and LIFE:
- POWER! POWER! POWER! – No exercise requires the same kind of power that deadlifts. Think about it for a second. The…
I vividly remember years ago when my wife Aimee was still competing watching her run home from the gym and get online to see if Natalie Woolfolk or Carrissa Gump had posted any new training videos. She would obsess over what these other girls were doing in training and get discouraged if they were out lifting her. I begged her to quit looking at their videos or anything they said – I reminder her that there was exactly one person whose training she could control, and it wasn't either of those girls'.
Now that Aimee is coaching, she has to tell her lifters the same thing and gets what I was trying to say…


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Saab's Jan Ake Jonsson and Spyker's Victor Muller were full of optimism over Saab's future, with Muller describing it as Spyker taking over "auto giant" Saab. As reported here before, the management team feels liberated to work with a large number of parts suppliers and other original equipment manufacturers that have approached the Swedish automaker about future product. They expect to be profitable with annual global volumes of 100,000 to 125,000 units.
"We have always suffered from a narrow product program," Jonsson says, although both he and Muller praised General Motors for keeping Saab going. As we already know, production of the handsome new 9-5 begins this summer, and the 9-3 convertible's production moves from Magna Steyr's Graz, Austria, factory to Trollhattan, alongside other Saab cars.
The 9-5 SportCombi wagon, also to be built in Trollhattan, will go on sale early next year, about the same time as the 9-4x crossover, to be built alongside the Cadillac SRX in Mexico.
An all-new 9-3 will replace the current GM Epsilon-based model in calendar 2012, making it a '13 model in the U.S. Development of the new car is far along, which would seem to indicate that it will be built on the short wheelbase version of GM's Epsilon II (the new 9-5 is on the long-wheelbase, Buick LaCrosse-size Epsi II).
"It's not necessarily a GM platform," Muller insists. "We have been talking with many suppliers."
Still, given the timing and the advanced state of the '13 9-3's development, that can only mean Saab is starting with Epsilon II and has enough changes in the works to call the platform something else, or call it Saab's own. This gets to the very definition of "platform," which in many cases means a production process that can accommodate the builds of several models in the same factory.
Whatever the case, Muller and Jonsson and company are more optimistic these days than Saab observers. An all-new 9-3 is the least the company can do to quell Saab's naysayers.
For more on all things Geneva, make sure to check out our 2010 Geneva auto show page for all the latest from the Geneva show floor.


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