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Articles in Agriculture
There is prosciutto and then there is culatello.
Proscuitto is ubiquitous. It's draped over melon or paired with figs or mozzarella in restaurants everywhere. You can buy imported Proscuitto di Parma at Whole Foods at $31 a pound for a bone-in leg or on Amazon for $15.
Massimo Bottura serves culatello. At Osteria Francescana, his Michelin three-star restaurant in Modena that topped the 50 Best Restaurants for 2016, it appears as an appetizer, paired with Campanine apples, mustard and crunchy "gnocco" bread.
And not just any culatello. Chef Bottura procures his culatello exclusively from Massimo Spigaroli's Antica Corte Pallavicina, an inn and working farm one hour's drive from Modena. You'll find that same culatello at Alain Ducasse's Sporting Club in Montecarlo and Bombana in Hong Kong. But nowhere in the United States. The closest you'll get is Zibello fiocco (culatello salami) for $40 a pound.
Prosciutto versus culatello
Culatello ("little backside" in Italian) is the fillet of the pig's hind leg from which prosciutto is cured. Both are salted and left to sit for two months, which draws out the blood and kills bacteria. The process predates the Romans, and except for the introduction of nitrites, which further inhibit bacterial growth, it hasn't changed much since. Proscuitto is then hung in a cool place for anywhere from nine months to two years, while culatello is encased in a pig's or cow's bladder and hung for 18 to 27 months.
All proscuitti are not created equal. Only a dozen designations are protected by the EU and stamped PDO or PGI, which guarantees they come from a particular region and, more important, are cured only with sea salt and no nitrites. All are produced in northern Italy. They vary in taste and texture depending on the terroir and the pigs. San Daniele, with its dark color and sweet flavor, is from Fruili. Parma pigs are fed whey from Parmigiano Reggiano, lending Proscuitto di Parma a nuttier flavor.
Culatello is more high-maintenance. Spigaroli's black pigs are kissing cousins to the acorn-fed pigs that give us Jamon Ibérico. It cures throughout the cold damp winters in the Po Valley just south of Cremona. The difference between prosciutto and culatello is subtle, but profound.
A tasting
In the sun-filled dining room at Antica Corte Pallavicina, Spigaroli's prized culatello is presented for a tasting beneath three celadon cloches. Each conceals pink-mahogany curtains of culatello. The first two, from white pigs, are aged, respectively, 18 and 27 months. The familiar salty-sweetness of prosciutto gives way to a leathery richness. The older culatello is nuttier. The black pig culatello is smokier, with black cherry notes and a velvety texture. Between pigs, we cleanse our palates with hunks of crusty country bread and glasses of Trebbiano, served with pickled vegetables and fiocco, the chewy-soft salami made from the trimmings and the fat.
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Antica Corte Pallavicina commands several acres close to the Po, encompassing Spigaroli's restaurant, the hotel, a cooking school, a farm, a parmesan factory and culatello cellars. Al Cavallito Bianco, a more casual osteria, is run by Spigaroli's brother Luciano. If you snag one of the six rooms, you can meet the pigs and tour the Parmigiano fattoria and culatello caves, which were built in 1320 by the marquesse di Pallavicina for precisely that purpose.
The Spigarolis' great-grandfather went from a sharecropper at a nearby pintador belonging to Guiseppe Verdi to tenant farmer at Pallavicina. Their father was born there in 1916. But by 1990, when the sons purchased the property, it had fallen into ruins. The extensive restoration combines rustic charm with modern conveniences. The original, ox-sized fireplace dominates the dining room, where a wall of glass doors opens onto a trellised patio. A massive decommissioned steel stove functions as a serving station.
Going to the source
After consuming feather-light tortelli, stuffed with ricotta from Spigaroli cows and Spigaroli spinach — glistening with Spigaroli brown butter and showered with Spigaroli Parmigiano — we tour the caves, down a dungeon's stairs to the dank cellar. The culatelli, white with mold, hang from the ceiling, encased in pigs' bladders like ghostly chandeliers. Misty air wafts in from the Po. Such cellars are increasingly rare. The EU frowns on such conditions as potentially unsanitary. Because of that flavor-enhancing mold, the FDA forbids importing it to the United States. You'll have to go to the source.
You'll find yourself in food heaven. Emilia-Romana is Italy's Burgundy; Bologna, its Lyon. You won't find a better spaghetti carbonara than the one at Pizzeria delle Arte in Bologna, spiked with guanciale, creamy with Parmigiano and egg yolks the color of navel oranges. Massimo Bottura celebrates that same Reggiano in his Five Ages of Parmiagiano at Osteria Francescana.
Our last dinner, in Milan, we sit next to three Italian businessmen. "What brings you to Italy?" one wants to know.
"We came for the culatello."
"Ah." He smiles. He understands.
Main caption: Chef Massimo Spigaroli and his team show off their prized culatello. Credit: Copyright 2016 Antica Corte Pallavicina
At a time of year when most people are fixated on berries and peaches, corn and tomatoes, it's also the season to get excited about onions — not just any old allium but a heritage sweet onion harvested by hand in Walla Walla, Washington.
Walla Walla Sweets are the unheralded heirloom stars of summertime. Juicy, mild and sweet, they are at their best in all of the great (and easy) meals of the season: grilled with sausages, caramelized for burgers, sliced raw for salads and more.
Fresh and delicate in terms of both flavor and handling, Walla Walla Sweets are in season right now — and with a very limited supply from a handful of family growers, they won't last long.
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Older than Vidalias
Long before Walla Walla became renowned as an American Viticultural Area, this valley in southeastern Washington was the agricultural hub for a surprisingly sweet onion brought to the region from Corsica by a French soldier named Pete Pieri. According to all accounts, Pieri immigrated to Walla Walla with the seed in the late 19th century and began cultivating it commercially in 1900.
Grower Michael Locati's great-grandfather, Joe, worked for Pieri for four years before going out on his own in 1909. He joined other Italian immigrant families, mainly from Milan and Calabria, who settled in this valley to become small-scale produce farmers, cultivating a seasonal onion now known as the Walla Walla Sweet.
Four generations later, Michael — along with his father and uncle — grows these heirlooms on 60 acres of Locati Farms and co-owns a packing and shipping arm called Walla Walla River Packing Co. Despite these modernizations, this is the same specialty onion, hand-selected by the family for over a century.
That's a fair bit longer than that other famous sweet onion, Vidalia, a hybrid cultivated in Georgia since the 1930s. The Walla Walla "still has that heirloom genome," said Locati.
Onion botany
It's natural to think that sugar content is what makes Walla Walla Sweets exceptional. Not so. Their mildness has to do with the fact that they contain about half the amount of pyruvic acid that gives yellow storage onions their bite and makes you cry.
"This geographical area is very low in natural sulfur," Locati said. The sulfur content in the soil is a catalyst to the production of pyruvic acid, he explained. "So these naturally low sulfur soils allow for these onions to be really sweet."
Walla Walla Sweets are planted in early fall. They overwinter in snow-covered fields, then sprout and additional onion starts are transplanted in the spring. By mid-June, harvest has begun and continues through late August.
"Onions are ready when the leaves start laying down," said Dan McClure, who began growing organic Walla Walla Sweets in 2007 with his wife Sarah. The couple currently raises over 800 tons on 27 acres at Walla Walla Organics and plans to scale up production, although the labor is even more arduous than many other crops.
Why's that?
"No mechanical process yet exists that won't damage them," McClure said. Nearly as large as softballs and weighing up to two pounds, these globular onions are delicate, with thin skins and a high water content that make them prone to bruising.
So workers harvest them entirely by hand. Carefully packed into boxes, the onions are then cured just until the necks dry out and the outer layer of turns amber. Still, they have a short shelf life — a couple of weeks at most, according to McClure.
Endangered onions?
For a community once famous for this varietal, it's a big blow that acreage has dropped within the past five or so years from 1,000 acres to about 500, according to Kathryn Fry-Trommald, executive director of the Walla Walla Sweet Onion Marketing Committee.
Compared to Vidalia's 15,000 acres, this onion market is small potatoes. Urban sprawl ("there's a Wal-mart now where there were onion fields," said Fry-Trommald), consolidation in agriculture and labor pressures are all factors, as is the fact that many of those "old Italian families" are no longer in farming.
Another major threat is the competition from hybrid sweet onions — some mechanically harvested and higher in pyruvic acid — grown from Arizona to Texas. These are available year-round at much lower prices than Walla Walla Sweets.
In 1995, after discovering that other Washington-grown onions were being sold as counterfeit Walla Walla Sweets, the growers obtained a federal marketing order to protect this specialty onion, in the same way that heritage foods from Italy must be certified as locally grown and packaged.
For farmers like Locati and McClure, it's hard to earn a living with a seasonal, fresh market onion. But they say the process of hand selection and hand harvesting is worth it for the allium's singular qualities. There's no sharp bite, and it has a complex flavor all its own marked by a startling sweetness.
While you don't have to try Michael Locati's method of tasting them raw in the field, this is a true "slicer" for using raw in salads and salsas or on burgers and sandwiches. You can grill, roast, sauté, or caramelize Walla Walla Sweets, too — just don't wait.
Ways to cook and use sweet onions
Grill: Use a grill basket to cook large sliced or chopped onions on a hot grill until nicely charred. Toss and continue grilling until softened and translucent. Alternatively, grill thick onion slices on a well-scraped grill grate until grill marks appear; flip and cook the other side until soft and translucent. Toss onions with sliced and grilled zucchini, portabello mushrooms and red peppers seasoned with salt and pepper, a splash of olive oil and balsamic vinegar for a side dish with grilled steaks, chicken, pork chops or fish.
Roast: Place trimmed and peeled whole onions into a greased roasting pan. Rub well with olive oil and season with salt, pepper and fresh thyme. Roast at 425 F until brown and fork tender, about 1 hour, and serve with roast pork or beef.
Sauté: Slice peeled onions thinly. Heat a sauté pan over high heat with 1 tablespoon olive oil. Add the onions and season with a pinch of salt. Cook, stirring, until they soften and begin to brown. Add 1 bunch fresh, washed spinach or chard, another pinch of salt and ground pepper. Cover and let steam until the greens are wilted. Remove the cover, stir well and serve as a side dish with grilled meats or fish.
Caramelize: Slice peeled onions thinly. Heat a sauté pan over medium-high heat with 1 tablespoon olive oil. Add the onions and cook, stirring, until they soften. Add a large pinch of salt, reduce the heat to low and continue cooking, stirring and scraping the bottom of the pan every 15 minutes until the onions turn very soft, like jam, and the color of brown sugar, about 1 hour. Serve on hamburgers, grilled cheese sandwiches or pizza.
Main photo: Caramelized onions make any burger better. Credit: Copyright 2016 Lynne Curry
In northern Croatia, a younger generation of wine growers is pushing the boundaries with innovative interpretations of their indigenous variety of Malvasia, a versatile and diverse wine.
Malvasia is a highly original grape variety, but also a very confusing one, as it is also the synonym for numerous other quite unrelated grape varieties. In the index of that authorative tome, "Wine Grapes," by Jancis Robinson, Julia Harding and José Vouillamoz, there are no less than 77 entries for Malvasia, and that is not including Malvasije, or Malvoisie! But true Malvasia, Malvazija Itarksa or Malvasia Istriana, depending on whether you are speaking Croat or Italian, really comes into its own in Istria, in northern Croatia.
Contrasting wines
My first introduction to Malvasia Istriana was over lunch in the attractive hilltop town of Motovun, fresh off the plane from London, and accompanying a plate of wild asparagus risotto with Istrian ham. It was a delicious combination and the wine demanded further investigation, so a few days later we tracked down Albert Benvenuti in the nearby village of Kaldir. He asserted firmly that their Malvasia is not related to any other Malvasia. His simplest wine is fermented in a stainless steel vat, with selected yeast, and given a little lees stirring, but no skin contact. It was fresh and fragrant with herbal notes, and a touch of minerality on the finish.
In contrast, Anno Domini comes from 70-year-old vines, and is only made in the best vintages, most recently 2013. The juice is given 15 days of skin contact and is fermented and then aged in large Slavonic oak barrels for two years. It was much more intense, with body and structure and an underlying richness with some dry honey, combined with some firm saline notes. The grapes are picked slightly later for this wine, with a lower yield, and fermented with indigenous yeast. The contrast was palpable, and both were delicious. Benvenuti's family, although they have been grape growers for three generations, really only started making and bottling their own wine in 2003. Albert observed that bottling wine in Istria is a relatively recent development, only in the last 25 years.
A perfect climate
More insights into Malvasia Istriana were provided by Marino Markežič and Marko Bartovič at Kabola outside the village of Momjan. Marino talked about the climate; the sea is close by and they feel the sea breezes during the day and the mountain air at night, so the diurnal difference can be as much as 18 degrees. Annual rainfall can also vary considerably. He makes a sparkling wine that is a blend of Malvasia with 10 percent Chardonnay and Pinot Noir, so that it is fresh and lightly herbal.
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Markežič talked about the versatility of Malvasia with food. Malvasia is considered to be a semi-aromatic grape variety, and Markežič's simplest Malvasia is fresh and floral, with a refreshing sapidity on the finish. Malvasia l'Unico is more serious. It is given two to three days' skin contact before pressing and a fermentation in wood, and then spends a minimum of 12 months on the lees in Slavonic oak barrels. The oak is well integrated, and the wine is rich, textured and characterful. Finally, there is Malvasia Amfora. The grapes, with skins but no stalks, spend six months in amphora before pressing and then a further 12 to 18 months in large barrels. The color is orange amber and the flavors rich and honeyed, balanced with some tannin, and texture and considerable length. They were three highly individual wines.
Aged in acacia
At nearby Koslovic, with its stylish cellar and tasting area, Antonella Koslovic added further insights. Some of their wines are given skin contact and lees stirring, depending on the vintage, and maybe aging in large wood, but they do not want their wines to be too heavy. Their oldest vines, from the Santa Lucia vineyard, were planted in 1962 and they make a special selection in the best years, with some oak aging, after five days of skin contact. The Akacia cuvée is just that, Malvasia aged in acacia for eight months, for acacia barrels are produced in Croatia. There is a long maceration, which makes for an intense amber color, and the palate is rich and buttery with dry honeyed notes, balanced with acidity.
Antonella added that her husband, Gianfranco had written his university thesis on acacia barrels. Other nuances can be achieved by blending both later and earlier picked grapes, or indeed a wholly late harvest at the end of September rather than late August. Antonella proved conclusively that Malvasia will age in bottle by showing us 2006 Santa Lucia. The wine had spent six months in wood, both 300 hectolitre barrels and 225 litres barriques. It was amber gold, with a dry honeyed nose, while the palate was an intriguing combination of herbal fruit and firm acidity, with notes of maturity and a wonderful intensity. It made a perfect finale to the discovery of Malvasia.
Main photo: Benvenuti winery is located in the quiet Istrian village of Kaldir, where the Benvenuti family grows three grape varieties, including Malvasia. Credit: Courtesy of Benvenuti winery
Back in 2000, Los Angeles native Samantha O'Keefe took a major chance on a winemaking career and an untested wine region when she purchased a farm in South Africa's Overberg. Today, her Lismore Estate Vineyards wines consistently achieve 90+ ratings from Robert Parker and other industry heavyweights, and she's considered a pioneer of a region that is making world-class wine. "It's been an overnight success after 14 years of slogging away," she says with dry humor.
It all started 16 years ago, when O'Keefe, whose career was in TV development, and her then-husband decided to travel in South Africa. They ended up planting roots in Cape Town, where they looked for a business they could develop. One rainy Sunday with their 5-month-old baby, they drove out to a farm on the outskirts of Greyton, a small town at the base of the Riviersonderend mountain range. As they stood at the bottom of the property and looked up at its dramatic slopes, her husband said: "We could make wine here."
Pioneers in the region
Neither had made wine before and there were no vineyards on the farm, or within 40 miles of Greyton. Four days later, they made an offer on Lismore farm.
Crazy? "It was a vision," says O'Keefe. The deal was contingent on the results of an extensive viticulturist report, which came back showing favorable cool climate terroir with shale soils. "The research showed that the terroir was similar to that of the Northern Rhone. At the time, everybody was pushing cool climate planting, but Greyton was overlooked, maybe because there was nothing out here."
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The couple spoke to a few local winemakers, including Peter Finlayson, the highly respected first winemaker in nearby Hemel-En-Aarde Valley. "Peter said that if we succeeded, we'd be pioneers. If we failed, no one would care. When all was said and done, we made an educated guess that it could be very special." By 2004, they had planted 36,000 vines: Chardonnay, Sauvignon Blanc and Northern Rhone varietals Syrah and Viognier, the two that are Lismore's most critically acclaimed today and "taste like nothing else coming out of South Africa," she says.
They then set about building their dream house, "a cross between Cape vernacular and California ranch," high up on the 740-acre property, and they had a second child. There were many initial shocks, including a house that was way over budget, but this was nothing compared to what happened on the eve of Lismore's first harvest in 2008, when O'Keefe's husband unexpectedly left. "It was a shock, but the next day I had to get up and start making wine." A few months later, the global financial crisis hit, and things got even tougher.
"I had borrowed millions of rands that I needed to pay back, when suddenly the world ground to a complete standstill. I was desperate and tried to sell the farm but couldn't. Finally I was able to sell 20 percent of the property, which enabled me to pay off my debt."
Gaining notice
In 2012, friends pooled funds to buy O'Keefe a ticket to London, so that she could participate in the Beautiful South, a show featuring wines from South Africa, Argentina and Chile. At the show, she stood across from Neal Martin, who she didn't know was a Robert Parker reviewer. After tasting her wine, Martin said: "I hope you have distribution, because when people read my report they'll be banging down your door." He gave her Chardonnay and Viognier 92 points. That's when things started to change, for the better.
Today, she is most proud of her Barrel Fermented Sauvignon Blanc, "a wine that is outside of the box by South African standards, more winemaker-driven than my others, and more style than terroir." The list of Lismore accolades is long, with her 2014 Syrah on the Robert Parker Wine Advocate Best 50 List of 2015 and the 2013 Lismore Viognier named one of Tim Atkin's Wines of the Year. More than half her wines are exported to the United States and Europe.
The fact that a virgin winemaker could make such a success is as captivating as her wines. O'Keefe is proud, but also grounded. "Winemaking is not rocket science. It's chemistry, which I've always loved, as well as schlep. I also had the best minds in the area on speed dial."
There are still no other commercial producers in Greyton, but O'Keefe thinks it's only a matter of time before she has winemaking neighbors. "South Africa is a really exciting place to be in the wine industry today," she says. "Small producers have the freedom to experiment and push boundaries, and we are benchmarking wines against the best of the world for the first time."
The Lismore Estate wines can be bought at timelesswines.com.
Main photo: Samantha O'Keefe went from being a newcomer to winemaking to now having highly touted wine. Credit: Courtesy of Lismore Estate Vineyards
A stroll down the yogurt aisle of any grocery store will tell you that probiotics are good for the human digestive system and can promote a healthy gut. But did you know that they can also help make better wine? In Spain's remote Priorat region, 80 miles southwest of Barcelona, a winery called Morlanda is using probiotics to grow stronger, healthier grape vines.
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While Priorat's gnarly old vines produce some of Spain's most revered wines — intense and powerful reds made from Garnacha (Grenache) and Cariñena (Carignane) grapes — that wasn't always the case. The area's vineyards suffered years of neglect during the reign of Fascist dictator Francisco Franco, until after his death in 1975. Priorat was nearly forgotten as a wine region until the late 1980s, when a visionary band of vintners dedicated themselves to revitalizing it.
The region has made a remarkable turnaround in the last 15 years, but even so, Priorat's mountainous terrain presents significant challenges to both grape vines and vineyard workers.
"The tortuous geography of this area means that the vineyards have to be cultivated on slopes so steep that it is necessary, in some cases, to build terraces," said Judit Llop, Morlanda's winemaker and vineyard manager since 2003. "Some of these terraces are so narrow that two rows of vines barely fit and mechanical access is impossible."
What's more, due to the rocky soil and hot, dry climate, "The vines are weak and consequently result in rather poor harvests, with very low grape yields," she added.
Years of chemical treatments have further weakened the soil, leading Llop to seek out new ways to bring it back to life. "Our vineyard philosophy starts with the health of the soil, and for this reason we started to investigate how we could regenerate it," she said. "We wanted to increase soil biodiversity and encourage microbial activity."
Enter probiotics
In 2013, with the resources of Morlanda's parent company, the Freixenet Group, behind her, Llop began a probiotics trial with the Universitat Rovira i Virgili in nearby Tarragona, designed to improve the soil and boost the plants' immune systems. Sprayed onto the vineyard floor and plants, the probiotics make it easier for the vines to assimilate micronutrients.
The process is done in four stages.
"Treatment of the soil in the fall is very important and is known as 'vaccination,'" she said. "The positive microorganisms, resistant to low temperatures, will mineralize the organic waste — leaves, dry grass and branches — and prepare the soil with the micro and macro elements necessary for plant vegetation."
Probiotics are applied again before flowering, this time to the plants themselves. "This period is the hardest in their development," Llop said. "Vines make a huge effort to vegetate while they are maximizing exposure to attacks by diseases. Therefore, during this time, positive microflora is given to the plant for protection and to prevent the development of parasitic and harmful microflora."
The third treatment happens after bloom, when grape clusters are formed, and the fourth is done during the grapes' ripening phase.
While the process isn't cheap, as a huge amount of expensive probiotics must be applied during the first three years of treatment, Llop said the results thus far have been impressive. "After applying probiotics, the vineyard root systems have developed much better," she explained. "The grapes produce significantly greater amounts of fiber, and that allows more intensive utilization of nutrients. Strengthening the natural immunity of the vines, they become more resistant to low temperatures, pathogens and various kinds of pests."
Llop said she's definitely noticed a difference in the vineyards that have not been treated. "They need more soil additions, such as sulfur and copper, in the ones where we are not using probiotics."
Along with producing traditional wines, such as the Vi de Guarda Morlanda — a powerfully beautiful blend of Garnacha and Cariñena — Llop is experimenting with a natural wine made from probiotic Garnacha grapes and fermented in clay amphorae.
If Llop's vineyard trials prove successful in the long term, and the use of probiotics is adopted by other wineries in the region, Priorat's already-acclaimed wines stand to reach even greater heights in the years to come.
Main photo: Morlanda winemaker and vineyard manager Judit Llop is using probiotics to strengthen the winery's vines. Credit: Copyright 2016 Vinas del Monstant
It is not often that I visit a wine region that has grape varieties I have never heard of. But that happened in Gaillac, a small appellation in southwest France, near the city of Albi, that is best known for its associations with the artist Henri de Toulouse-Lautrec and its dramatic red brick cathedral that looks more like a fortified castle. The wines of Gaillac are extraordinarily diverse, with a wealth of grape varieties peculiar to that region.
A range of styles
The wine styles range from the firmly dry, as well as sparkling, to the intensely rich and sweet, with rosé and lighter or richer reds, according to the blend of grapes. Most red Gaillac is based on Braucol, a grape variety not found elsewhere in the southwest, where it can also be called Fer Servadou or Mansois. It has some wonderfully fragrant fruit, with perfume as well as tannin. Duras is another important variety and is rich and sturdy, and has absolutely nothing to do with the nearby Côtes de Duras. You might also encounter Syrah, Gamay and Cabernet, but completely new to me was Prunelart.
For white wines, Gaillac Mauzac is the most important variety, but there is not just one Mauzac. The Plageoles family have seven different variations in their vineyards. In addition, they have Ondenc, another old traditional variety of the appellation, as well as Len de l'El and Muscadelle. There also is Verdanel, another original variety, which they are working hard to revive.
The charms of Gaillac, for the countryside is stunningly beautifully with gentle undulating hills and little villages, has attracted outsiders. An English couple, Margaret and Jack Reckitt, were looking for a vineyard — they had tried the Languedoc and were en route to Bergerac — when they stopped in Gaillac and found Clos Rocailleux, a 17-acre property planted with Mauzac and Len de l'El for whites and Duras, Syrah and Braucol for reds. Their first vintage was 2012 and they have quickly established a convincing range of wines. Their Mauzac Vieilles Vignes from 65-year-old vines grown on a rocky limestone plateau portrays all the character of Mauzac, with intense saline flavors and a firm sappy note. As Margaret explained, white Gaillac may be a pure varietal, but red Gaillac must always be a blend, so their reserve red comes from Syrah, Braucol and Duras, with firm peppery flavours.
Four generations of Plageoles
In contrast, the Plageoles have been in Gaillac for at least four generations. We met Florent; his father, Bernard, is approaching retirement and his grandfather, Robert, is generally considered to be the great pioneer of Gaillac, reviving many lost grape varieties and wine styles. The range of the Plageoles' wines amply illustrates that. Altogether, they have 86 acres of vines in 50 different plots. Our tasting began with the wine that accounts for a quarter of their production, Mauzac Nature, which is lightly sparkling and gently sweet. The initial fermentation is stopped, leaving some residual sugar, and the wine is filtered à manches, an ancient technique. It is almost impossible to describe; Florent demonstrated it, showing us a piece of material that looked like heavy cotton baggy sleeves through which the wine is wrung. The wine is then bottled, but the fermentation starts again in the spring. The wine is not disgorged, so there is always a light sediment. And the taste is soft and honeyed.
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Verdanel is an old variety, for which their first vintage was 2001, initially from half an acre, but they will have 2 ½ more acres coming into production this year. The flavors are crisp and fresh, with some herbal notes and firm minerality, wonderfully original and intriguing, and amply justifying a revival. There was also a sappy Mauzac Vert and a sweet late harvest Len de l'El made from passerillé, dried grapes; Muscadelle too was rich and honeyed. They have seven acres of Ondenc, from which they make three different wines, a dry wine, from grapes picked in mid-September; a sweet wine, from grapes that are dried on the vine until the beginning of October and a liquoreux, picked in mid-October
As for red wines, they prefer to label them by variety, despite the requirements of the appellation. We tried a Mauzac Noir, which was fresh and peppery; a perfumed Braucol , a sturdier Duras, which was firm and tannic, and Prunelart, a member of the Malbec family. Robert Plageoles saved it, taking cuttings from a vineyard that was going to be pulled up.
The Plageoles family have also maintained the tradition for Vin de Voile, from Mauzac, mainly Vert and Roux. They make a dry white wine that is put into barrels for seven years. The result is not dissimilar to an intense amontillado sherry, with dry nutty fruit and a long finish. It was a wonderful example of the vinous originality that you might encounter when you go off the beaten track in La France profonde.
Main photo: A vineyard at Plageoles estate. The wines of Gaillac are extraordinarily diverse, with a wealth of grape varieties peculiar to that region. Credit: Copyright 2016 Myriam Plageoles
It might be raining, hailing or even snowing, but when Jersey Royal potatoes arrive in the shops, everyone knows it's the unofficial start of the British summer. There's always a mad dash to get the first batches of marble-sized Royals, thanks in part to a flurry of intense marketing not unlike that accorded to Beaujolais Nouveau.
Iconic Jersey Royal potatoes can only be grown in Jersey, the largest of the Channel Islands that sit between England and France, and they boast a Protected Designation of Origin logo as proof of authenticity. Each Jersey Royal can be traced to its field of origin. Shallow-eyed with a fragile, golden skin and creamy yellow flesh, the chestnut-flavored taste of a true Jersey Royal is immediately distinctive.
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Jersey is a singular place, a Channel Isle not even in the Channel, proud of its convoluted constitution and relationship with the British crown, its ancient independence and parish individualities. It's an island as pretty as a postcard, yet with an air of suburbia. It's an Englander's dream of social order and old-style courtesies, but also une petite France — a little bit French — with roads signs in French and Jersais Norman names for places and people. It's France without tears — and without the French.
The island's steep, south-facing slopes, light and well-drained soil, and mild climate make it ideally suited for early potato crops, but sadly it is not uncommon to hear sighs of nostalgia that Jersey Royals are not what they used to be.
The island has only about a half-dozen commercial customers for the crop — the giant chains that buy 90 percent of the harvest. This creates particular pressures. Very few farmers use the traditional seaweed fertilizer known as vraic anymore; the use of artificial pesticides and fertilizers is high and most fields are covered with perforated polythene to force the potatoes ever earlier (a source of some environmental controversy).
Few farmers take the trouble or can devote the labor to hand planting and harvesting the steepest slopes, or côtils, which catch the morning sun like the best vineyards. However, if you can find them, these traditionally cultivated Jerseys will always stand out from the norm.
Local farmers also scorn the supermarket-led trend for "Baby" Jersey Royals — the earliest of the early are not always the best. A degree of maturity is needed to bring out the full, nutty richness, and many islanders prefer to eat their Royals later in the summer.
Jersey Royals: Where to find them, how to cook them
The dense but not overly waxy nature of these potatoes makes them best suited for boiling, frying, gratins and salads, because they do not disintegrate when steamed or boiled. The potatoes are best cooked with the skins on to preserve nutrients and flavor, and they only need a quick wash — scrubbing breaks the papery skin. At their finest Jerseys are true luxury ingredients, simply served with butter, mint and flakes of sea salt.
Indisputably, though, the best way of sampling the potatoes is via the island tradition of roadside farm stalls, where money is left in an honesty box — and no one abuses the system. As one islander explained to me, it is the best way of knowing you're eating potatoes that night that have been picked the same morning. Slathered in sunshine-yellow Jersey butter, they're rightly named: a royal feast, and a reminder that heaven can wait.
Here are three recipes that showcase what makes Jersey potatoes so special. Ninety percent of Jersey Royals are exported to the United Kingdom, but if you can't get your hands on any, these recipes also work well with other varieties of firm and waxy new potatoes.
Posh Potatoes to Impress the Neighbors
These are retro favorites making a comeback. Instead of baking the potatoes, you can boil them, but the slightly crunchy skin that comes from baking them is rather good.
Prep time: 40 minutes
Cook time: 30 minutes
Total time: 1 hour, 10 minutes
Yield: 4 servings
3 to 4 cups small new potatoes
1/2 cup sour cream
Small jar caviar, salmon or herring roe
1. Preheat the oven to 400 F (200 C).
2. Place the potatoes on a lightly greased cookie sheet and bake for 30 minutes.
3. Cut each potato lengthways in half and let cool to room temperature.
4. Spoon a little sour cream onto each half and top with some caviar or roe.
5. Serve straight away.
The Most Popular Potato Salad in Finland
This is a simple but extremely delicious way to prepare new potatoes that originated in the Karelian region of Finland.
Prep time: 40 minutes
Cook time: 30 minutes
Total time: 1 hour, 10 minutes
Yield: 2 to 3 servings
4 tablespoons butter
2 cups small new potatoes, boiled in their skins
Sea salt and black pepper to taste
2 large hard-boiled eggs, chopped
Fresh dill to taste
1. Melt the butter in a pan, then add the potatoes, salt and pepper. Stir carefully to coat the potatoes. If the potatoes seem too big for a mouthful, cut them in half.
2. Stir in the eggs and transfer to a serving dish.
3. Sprinkle with dill and serve either warm or chilled.
Pretty Pink Prawn and Potato Salad
This is a refreshing and light salad for summer days. Make sure the potatoes are nutty and well-flavored to get the full effect..
Prep time: 1 hour, 30 minutes
Cooking time: 30 minutes
Total time: 2 hours
Yield: 4 servings
4 cups Jersey Royals or waxy new potatoes (peeled and/or chopped to your preference)
1 to 2 avocados, peeled and chopped (sprinkle with lemon juice to stop browning)
3 tablespoons mayonnaise
Half a small cucumber, peeled and sliced
Several radishes, thinly sliced
1 cup peeled, cooked small shrimp
Salt and pepper to taste
1. Mix all the ingredients in a serving bowl and toss to mix well. Serve with a bowl of mayonnaise or a yogurt dressing on the side.
Main photo: The Most Popular Potato Salad in Finland. Credit: Copyright 2016 Clarissa Hyman
We've all heard the saying "it takes a village." But communities are drawn together for many reasons. Some cling tight to tradition with activities like barbecues and Fourth of July parades. Others share neighborhoods with backyards that spill onto golf courses, lakes and swimming pools. And then there's Agritopia.
"If you live here, it just feels different," business manager William Johnston said.
Cultivating an agrihood
It is different. Located outside of Phoenix, in the little-known city of Gilbert, Agritopia is what's called an agrihood, or suburban neighborhood planned around a working farm. Jim and Virginia Johnston purchased the farm in 1960. They built a home; grew crops, including cotton, wheat, barley, corn, alfalfa and sugar beets; and raised three boys. Time went on. The Johnston children grew up, and two continued the family farming tradition. The once-rural area surrounding the farm grew, and the third son, Joe, an engineer, got an idea to reinvent the place he called home.
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"The kernel of the idea was in 1998, when I started thinking that I'd like to do a restaurant in our house that served produce from the farm: that was the 'agri' part. That was the extent of the idea," Joe said. "However, that idea was shortly followed by the notion that I'd like to live close to where I worked. That opened up a bunch of ideas, because we had a clean sheet of paper to design the kind of community we'd like to live in."
Agritopia stretches 160 acres and has more than 450 houses. Four generations of the Johnston family, along with 1,500 or so other folks, call it home. At its center is the certified organic farm (where Jim and Virginia still live) and more than 11 acres of permanent urban farmland.
A cornucopia of crops
"During the year we grow over 200 varieties of field and orchard crops," William Johnston said. "It's important for families to grow up together and understand food and farming."
The farm bounty is diverse — and delicious. Along with Medjool dates and olive groves, there are citrus, apple, peach and plum groves. Other crops include cauliflower, Romanesco broccoli, herbs, a variety of lettuces and tomatoes of assorted varieties.
Enjoying the fruits of their labor
The same-day harvest is readily available to residents and Agritopia visitors. But how folks get their farm-fresh fix varies. What was once an old tractor building is now an airy cafe called The Coffee Shop. The Johnston family homestead has a new lease on life as a modern diner called Joe's Farm Grill. Whenever possible, fruit, vegetables and herbs come from The Farm at Agritopia.
Then there's The Farm Stand. Open 24 hours a day, the stand is not staffed. All purchases are made using the honor system. Grab what you want, put your cash or check in an envelope and drop it in the pay slot. And residents can grow their own bounty by renting one of the more than 40 plots in the community garden.
Rural life, redefined
When most city slickers envision life on a farm, they think of solitude. At Agritopia, rows of vegetables sprout within view of homes and the neighborhood school. With the antics of school recess and chickens clucking in the background, a cozy neighborhood feeling prevails in this unique slice of Arizona farm country, where houses have front porches and streets are lined with trees and sidewalks.
"We like the fact that people can kind of just wander and feel that sense of exploration," William Johnston said. "A lot of people compare it to Mayberry."
Main photo: A citrus display at Agritopia's farm stand. Credit: Copyright 2016 Dana Rebmann


text:
Medical gymnastics undoubtedly has a place in the treatment of certain disorders. For posture defects, for deformities and for inflammations of the muscles, nerves and joints, such treatment tends to hasten recovery and relieve symptoms. In this book are described many morbid conditions that may respond to gymnastics and massage. The methods of treatment are outlined but the various exercises are not described in detail. The author has fallen into that error which so often occurs in presenting a special type of therapy—the error of attempting to make the treatment cover too wide a field. It is difficult to understand how patients with pharyngitis, gastric catarrh and pleurisy will be benefited by gymnastics. However, it is well that all physicians have some knowledge of the scope of medical gymnastics, and this book will aid in supplying it.
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text: CMS has recently welcomed Formula Renault drivers Will Stevens and Félix Serrallés at the simulator at Cranfield. They both found the onset and sustained g-cues allowed a much greater feeling of the behaviour of the car and were able to run a successful test session around the Nurburgring. Following this successful simulator session, we look forward to welcoming them both back in the near future and wish them both the best of luck for the remainder of the season.


text:
Southwest Florida relief programs help Haiti
A family's plane transports doctors and supplies to quake-struck island
Published: Wednesday, January 20, 2010 at 1:00 a.m.
Last Modified: Tuesday, January 19, 2010 at 9:45 p.m.
Watching news coverage of the relief effort in Haiti, all 13-year-old Jenna Sanborn could think of was how she could help victims of the 7.0-magnitude earthquake.
People interested in donating money or supplies can contact the following local organizations:
Out-of-Door Academy
Drop off supplies at the school's two locations, 444 Reid St. on Siesta Key or at 5950 Deer Drive in Lakewood Ranch. The school has a list of supplies needed on its Web site, www.oda.edu. For more information, call 349-3223.
Pine View School
The school is collecting money that it will donate through Venice-based Agape Flights. To make a donation, contact the school at 486-2001.
140 hours Haitian Relief Art Auction
Local artists will participate in this national online art auction to raise money for the Haitian relief effort. The auction will start at 9 p.m. Jan. 29 and end at 9 p.m. Feb. 3. For more information, visit 140hours.com.
Faith Lutheran Church
The church, 7750 Beneva Road, will conduct a community prayer service for Haiti at 2:30 p.m. Sunday. The offering will go to the Haitian Earthquake Relief Fund of the Lutheran Church of Haiti.
The Jewish Federation of Sarasota-Manatee
The federation, which already collected $25,000 for Haitian relief, is continuing its fundraising efforts. Donations can be made on the federation's Web site at www.fjedsrq.org or by calling 371-4546. The funds will be distributed through the Jewish Coalition for Disaster Relief.
What is needed?
Doctors and relief workers are asking donors for the following specific supplies:
Gauze Pads, all sizes
Gauze rolls
Large and small adhesive bandages
Ace Bandages
Medical tape
Hand sanitizer
Latex gloves
Betadyne disinfectant
Surgical masks
Paper towels and cloth towels
Bottled water and insect repellent
Blankets, flashlights and batteries
Her family decided to donate their private plane to fly supplies and several doctors to the island.
"We started to think that if you have any resources to help them it would be a sin to not do anything," said Jenna, a seventh-grader at Out-of-Door Academy. "The suffering there is so horrible. Even if we can save one or two people with this, it's worth something."
After her father, Gyrocam Systems founder Ken Sanborn, agreed to loan his plane, the school sent out a mass e-mail to the families of its 600 students, asking students at each grade level to bring specific items. Jenna used Facebook and Twitter to mobilize her classmates to collect supplies and coordinate a car wash.
On Monday, students collected supplies at the school and held the car wash to raise money.
By Tuesday, they had 3,000 pounds of supplies and $5,000.
"It's been a whirlwind," said David Mahler, head of school. "We had doctors calling from all over asking what they can get for us. The supplies keep coming in."
Sanborn recruited several doctors to fly down.
From students to doctors and even artists, people all over Southwest Florida are stepping up to support relief efforts.
Doctors are clearing their schedules to volunteer time. Hospitals and medical centers are donating supplies, including antibiotics. Even a group of Sarasota artists plans to participate in a national Internet art auction to raise money for the cause.
"I just feel like if we're free and able we should do anything we can to help," said Jenny Koselak, a Palmetto nurse who was flying to Haiti with the group coordinated by Out-of-Door.
On Tuesday morning, Koselak and several doctors who volunteered to make the trip sorted through supplies. The school has already collected enough supplies for more doctors to make a return trip next week.
Students hope to continue the effort as long as it is needed.
"The effort doesn't start and stop today," Mahler said. "We're going to keep this going."
By 7 p.m. Tuesday night, Sanborn and his plane had dropped off the doctors and supplies in Haiti and were already back in Sarasota. Sanborn the doctors were at work getting the supplies to sick and injured earthquake victims shortly after they landed.
"You hear all of these stories about the supplies not getting to the people who need them," he said. "But we did what they're saying can't be done. Within 48 hours, these kids and a small group of people from Sarasota could do it."
This story appeared in print on page BN1
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text:
The Men's National Team is set to take on Honduras in Chicago for World Cup Qualifying on June 6. Tickets go on sale later this week, but since I'm such an insider I have the opportunity to purchase tickets presale. Not really, I just signed up for the ussoccer.com email list.
Anyway, presale is Tuesday and Wednesday. Get them here.
Use these codes to select your seats:
General U.S. Fan Sections: X1FIRST
Honduras Supporters' Sections: H9FIRST
Cialis Generic is possible to speak by phone with our consultants very much and very long. They know much and to discuss with them various subjects very pleasantly but you have to read many books. They help to develop the head and a lexicon. Tadalafil generic in various institutions it is possible to solve riddles for which give a lot of food and drinks. The frozen words won't take off from your image as you will be in other city. Having a rest and sleeping.


text:
Write a review and help others make a better decision about their treatment.
We have all the information you need about public and private general practices that provide vaccination in Blackrock. Compare all the general practices and contact the gp in Blackrock who's right for you.
Looking for Vaccination? Choose from 1 Vaccination Clinics in Blackrock and compare prices, patient reviews, and availability. Find the Best Price for Vaccination in Blackrock. Compare how much Vaccination cost at all 1 clinics and save money on your treatment.
for clinics who provide Vaccination in Blackrock
Excellent health facility. Highly recommend it. The doctors are specialised in women's health and are up to the minute in their knowledge. I got feedback on results very quickly and was prescribed medication.
Yes, I am with Dr McCarthy now for a number of years and she understands my needs and always has from the get go. She has a very good technical knowledge, fair and precise diagnosis skills and is a very understanding person. Interested in helping come up with workable solutions and in my case particular issues which dont come up that often in clinics in Ireland for a GP to diagnose and treat effectively.
I can't speak highly enough about all the staff in The Owenabue Medical Centre. The receptionists are welcoming and friendly. The doctors .. Carolyn Murphy, Eimear McCarthy and Vivian Foley .. are by far the best team of medical practitioners I have ever come across. I first went to the centre in Oct 2006 when I discovered I was pregnant with my first child and have never looked back. You are always accommodated and always treated with the height of respect and care.
Very busy clinic. Difficult to get an appointment with the same doctor. No continuous care.
I got the flu vaccine here, no bother at all. Took 10 minutes and only cost €20.
Very quick and very professional. Excellent prices.
Easy to find. Very modern with a pharmacy ajoining which is very convenient.
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text:
Ratings based on 68 Verified Reviews
They paid and stayed. We double-checked.
4.6 Room cleanliness
4.5 Service & staff
4.5 Room comfort
4.6 Hotel condition
Expedia Verified ReviewsThey paid and stayed. We double-checked.
by A verified traveler
Posted Apr 18, 2016 on Hotels
by Simone
Posted Mar 21, 2016 on Hotels
by Tie
Posted Mar 3, 2016 on Hotels
by A verified traveler from boston, ma
A wonderful stay!Posted Feb 9, 2016
This hotel exceeded our expectations. The hotel staff was friendly and went out of their way to assist us with booking taxis, storing luggage, etc. There is also delicious breakfast included daily which was a nice treat!
by Rafael from São Paulo
EmpolgantePosted Feb 1, 2016 on Hotels
Nuss Hotel é uma ótima opção para quem quer sempre ter o que fazer por perto. O hotel é aconchegante e gostoso em meio a um bairro empolgante.
by A verified traveler
Perfect Boutique HotelPosted Dec 26, 2015 on Hotels
Great hotel, central location. Internet is slow but works best in the lobby!
by Anthony from Las Vegas
Nuss hotelPosted Sep 13, 2015 on Hotels
Great hotel in a great neighborhood!!
by Edyanne from Rio de Janeiro
SofrívelPosted Aug 5, 2015 on Hotels
Equipe não muito simpática, principalmente as moças do café da manhã O café da manhã caiu muito em relação a 2011 Sem Variedade e o que gosto tem Que pagar, que é o tostado, embora os ingredientes estivessem Disponíveis ... O ovo mexido é grátis mas o Cozido...tivemos que pagar! A arrumadeira não repôs em 3 diárias nem Sabonete nem shampoo
by RICARDO
Posted Jun 23, 2015 on Hotels
otima estadia , melhoria no cafe da manha.
by Fabian from Toronto
Great Hotel in PalermoPosted Jun 13, 2015 on Hotels
Comfortable hotel and great location. They need to work on the breakfast choices are food is limited.


text:
Lindsey C. Gergely is the newest member of the Umansky Law Firm. Lindsey came to the firm after serving as an Assistant State Attorney in the Orange County State Attorney's Office.
During her time at the State Attorney's Office, Lindsey practiced extensively in both the County and Circuit Courts of Orange County. As a former prosecutor, Lindsey had many criminal jury trials involving crimes such as Possession of controlled substances, Possession of drug paraphernalia, Battery, Battery on a law enforcement officer, Resisting with violence, Resisting without violence, Disorderly conduct, Criminal mischief, Driving while license suspended, No valid driver's license, Driving under the influence, Prostitution, Refusal to obey a law enforcement officer, Animal cruelty, and Motor vehicle title fraud.
While at the State Attorney's Office, Lindsey earned the title, Champion of Justice, from her supervisors for her work as a prosecutor. At the time she left, she worked her way up to the Domestic Violence Specialty Unit. She handled only cases that involved Domestic relations including but not limited to Domestic violence battery, Violations of Domestic violence injunctions, Stalking, Assault, Aggravated assault with a deadly weapon, and Violations of domestic violence pre-trial release conditions.
While most of Lindsey's training comes from her time in the courtroom, she has extensive criminal law training. She has attended and successfully completed the Driving under the Influence trial advocacy school, the Advance Driving under the Influence seminar, and a seminar on Domestic Violence prosecution.
Lindsey graduated with her undergraduate degree from the University of Arkansas with a bachelor's degree in Marketing Management and a minor in Political Science. While at the University of Arkansas, Lindsey was on the Chancellor's List for her academic achievement and a member of Kappa Kappa Gamma Sorority.
Lindsey obtained her law degree from the Florida State University College of Law. While at Florida State University, Lindsey was an active member of the Women's Law Symposium and the Student Bar Association. Lindsey was also the winner of the Jessup International Moot Court Intramural competition.
Outside of the Umansky Law Firm, Lindsey is currently involved in her community. She is a member of the Florida Bar Association, the Arkansas Bar Association, the Orange County, and the Central Florida Association of Criminal Defense Lawyers. In her spare time, Lindsey enjoys meeting with her running group and training for various races with them. She recently completed the Disney Full Marathon and has her sights set on many other races in the future.
Payment types:
Cash, Credit card
Are you an attorney? Endorse this lawyer
I endorse this lawyer. She cares about her clients and works very hard for them
Corey Cohen Criminal defense Attorney
Relationship: Fellow lawyer in community
I previously worked side by side with Ms. Gergley and we have tried cases together. Juries really connect with her! She has now found her niche in defending good people who are accused of crimes. I endorse her!
Michael Maurer Car accident Attorney
Relationship: Fellow lawyer in community
|Member in Good Standing
|Legal answers
|Legal guides
|Award name
|Date granted
|2011Pro Bono Work
|2011 Florida Supreme Court Legal Aid Pin
|Champion of Justice
|Orange County State Attorney's Office, Ninth Judicial Circuit
|Company name
|Adjunct Professor of Hospitality Law
|Valencia College
|2011 - Present
|Umansky Law Firm
|2009 - Present
|Assistant State Attorney
|Orange County State Attorney's Office, Ninth Judicial Circuit
|2006 - 2009
|Association name
|Position name
|Junior League of Greater Orlando
|2011 - Present
|Central Florida Association of Criminal Defense Lawyers
|2010 - Present
|Orange County Bar Association
|2006 - Present
|Florida Association of Criminal Defense Lawyers
|2006 - Present
|School name
|Florida State University College of Law
|JD - Juris Doctor
|University of Arkansas - Fayetteville
|Marketing Management
|BS - Bachelor of Science


text:
- July 19: Hyundai Panoramic Sunroof Lawsuit Still Has Light news | 7 days ago
- June 27: Hyundai Agrees to Settle Santa Fe Engine Stall Lawsuit news | 29 days ago
- May 22: Hyundai Sonata Unintended Acceleration Events in Reverse? investigations | 65 days ago
- May 9: Hyundai and Kia Recall 50 Cars to Repair Airbags recalls | 78 days ago
- April 28: Hyundai Sonata Engine Lawsuit Nears the End news | 89 days ago
2002 Hyundai Elantra
transmission Problems
Worst 2002 Elantra transmission Problems
Click on a problem below to read more.
- automatic transmission failure1
- NHTSA: Power Train: Automatic Transmission7
- NHTSA: Power Train: Manual Transmission3
one sec.
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Check out our Hyundai Elantra overview to see the most problematic years, worst problems and most recently reported complaints with the Elantra.


text:
Key storage virtualization benefits and methods
Storage virtualization brings capacity and tiering benefits, and it underpins data protection technologies such as snapshots and replication.
This Article Covers
SAN Virtualization and Consolidation
Storage virtualization technologies can help companies use their existing storage assets more efficiently through simplified management and ultimately at a lower cost.
Free download: A complete guide to storage for virtual environments
Many storage admins consider virtual servers for a boost in agility – which is essential when supporting remote offices, new business applications, and unbridled data growth. But, if you're thinking of approaching your virtual environments with the same old storage strategy as your physical servers, then you're setting yourself up for a series of performance and capacity issues down the road. Download this invaluable guide, featuring expert tips and advice to help you architect the best storage management strategy for virtual environments.
By submitting your email address, you agree to receive emails regarding relevant topic offers from TechTarget and its partners. You can withdraw your consent at any time. Contact TechTarget at 275 Grove Street, Newton, MA.
You also agree that your personal information may be transferred and processed in the United States, and that you have read and agree to the Terms of Use and the Privacy Policy.
In its original incarnation, storage virtualization simply abstracted disk hardware from the operating system (OS). But since then, it's been developed and deployed on a much wider scale. The storage virtualization benefits, and recent advances in its ease of use and deployment, are resulting in a growing uptake of the technology.
Despite the advancements, modern storage systems are complex, so determining what type of storage virtualization technology to implement can be daunting.
Free download
Download this free Buyer's Checklist on storage virtualization.
At the highest level, storage virtualization is implemented in one or more of three main areas: host server, storage array and network appliance or switch. If deployed efficiently, storage virtualization has the potential to maximize the capacity of existing hardware, an important consideration with the high volume of data growth the enterprise market is seeing.
Key storage virtualization benefits also include automated tiering, in which the most valuable data is placed on the highest-performing storage medium. The core advantage is that it matches the value of the data to the cost of the storage medium, using less energy and therefore reducing overall costs. Storage virtualization also underpins data protection and disaster recovery, as it is a key enabling technology for options such as snapshotting and replication.
However, like any technology, there are issues to watch out for with storage virtualization. For instance, it introduces a new layer of software to manage, it needs to be able to scale to meet performance requirements and it brings new practices that IT staff need to learn. Beyond that, the ROI is hard to quantify before a project begins. And each type of storage virtualization brings its own set of considerations.
For all the details of storage virtualization benefits and key considerations, check out this Buyer's Checklist.
Dig Deeper on SAN Virtualization and SAN Storage Consolidation
Find more PRO+ content and other member only offers, here.


text:
The clash between Argentina and Australia in the Rugby championship will be hosted at Twickenham.
Pumas would be hosting the Wallabies in what promises to be a repeat of the semi final match as seen in the Rugby World Cup. This venue would also stand testimony to a championship test being played outside the competing countries. If you revisit the semifinal win in Australia last October over Argentina, you will find David Pocock beating Juan Martin Fernandez Lobbe. It was definitely a thrilling moment for all fans of world rugby.
With the Argentina and Australian teams ready for a test match as part of the Rugby championship, Twickenham will prove to be a different venue for both teams. The tournament has been organized by Sanzaar. It was confirmed to be held on 8th October, a Saturday which is a date when the fixture will make history and hold a match outside of the familiar venues in South Africa, New Zealand, Argentina and Australia.


text:
Hotels near Ponte Vecchio
Search hotels near Ponte Vecchio in Florence
Trending now in Florence
- Most bookedContinentale
365 people looked at this hotel in the last hour
Most recent review
"Just a great location and the rooms were lovely. Also, the roof top bar was great!"
A Traveller, Jun 2016, US
288 people looked at this hotel in the last hour
Most recent review
"Excellent location to both right and left of the Arno river. Very very close to ponte vecchio. Room is comfortable but view is disappointing. Expected a common roof top area with a view but there was no such facilities..photo was only referring to specific room. No breakfast was included for a r..."
A Traveller, Jun 2016, SG
257 people looked at this hotel in the last hour
Most recent review
"The Portrait had simply the highest level of standards I've experienced anywhere. Everything was as perfect as could be. From the moment of being greeted until departure was magnificent. The attention to detail is extraordinary. The concierges and every member of hotel staff was the most co..."
A Traveller, May 2016, US
250 people looked at this hotel in the last hour
Most recent review
"This hotel is a pretty classic, touristy place, nothing too special. Its best quality by far, though, is its location: steps from the Ponte Vecchio, but walk just two blocks in any direction and you're out of the busiest tourist areas. A great base from which to explore the Oltrarno area."
A Traveller, Jun 2016, US
222 people looked at this hotel in the last hour
Most recent review
"Hotel was a minutes walk to the Uffizi museum and the Ponte Vecchio. All other main attractions were easy to reach on foot from hotel. Hotel staff were very friendly and we often went to the rooftop bar for a drink in the evenings which had great views of the city. Drinks often came with snacks..."
A Traveller, Jun 2016, GB
215 people looked at this hotel in the last hour
Most recent review
"The room was large but very plain except for grand old bed. View from tower bar was increble and can see the whole of florence. Very friendly staff. Very good central location. Could be amazing hotel if redecorated but at this price good value."
A Traveller, Jun 2016, GB
169 people looked at this hotel in the last hour
Most recent review
"This hotel is literally steps from the Uffizi, the Ponte Vecchio and Piazza Signorina!! The rooftop deck is fabulous and the staff are kind, helpful and accommodating. Paolo even let me practice my Italian whenever I had a question, so they are also very patient too! Love this place would defi..."
A Traveller, Jun 2016, US
50 people looked at this hotel in the last hour
Most recent review
"This has to be the best, most romantic room in Florence. I can't imagine there is a more romantic, better view or private terrace in Florence!"
A Traveller, Apr 2016, US
7 people looked at this hotel in the last hour
Most recent review
"The apartment was absolutely fantastic! Everything was neat and tidy and pretty much all facitilies were provided. We were very excited to have a washing machine to wash our dirty clothes. Our host was prompt and answered all our questions. The location is literally a stones throw away from Ponte..."
A Traveller, Jun 2016, AU
- Florence Boutique ApartmentsNo Guest Reviews yet
6 people looked at this hotel in the last hour
Map of hotels near Ponte Vecchio
- Piazza del Duomo
- Cathedral of Saint Mary of the Flower
- Piazza di Santa Maria Novella
- Piazza della Signoria
- Via de' Tornabuoni
- Piazza della Repubblica
- Boboli Gardens
- Careggi Hospital
- Fortezza da Basso
- Santa Maria Novella Basilica and Museum
- Meyer Children's Hospital
- Accademia Gallery
- Piazza San Firenze
- Nelson Mandela Forum
- Piazzale Michelangelo
- Uffizi Gallery
- Coverciano
- Palazzo dei Congressi
- Santo Spirito
- University of Florence
Hotels in Florence near Ponte Vecchio
Are you looking for a cheap Ponte Vecchio hotel, a 5 star Ponte Vecchio hotel or a family friendly Ponte Vecchio hotel? You just landed in the best site to find the best deals and offers on the most amazing accommodations for your stay.
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The best hotel deals are here: We have Ponte Vecchio hotel deals, Ponte Vecchio last minute deals and offers to get you the cheapest Ponte Vecchio hotel with our lowest price guarantee.
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This star rating is the opinion of the property owner only. A Self-Rated hotel has not been assessed by the AA or Visit Britain, whose official star ratings we use across LateRooms.com.
Hotel Neptuno's Refugio3 Self rated
Duarte 17, Boca Chica, 15700
Price FromView Rooms
This hotel doesn't have any reviews yet.
About the hotel
Located in Boca Chica, 30 km from Santo Domingo, this hotel is a 10-minute drive to Las Americas International Airport. It features an outdoor pool and basic rooms with a minibar. Hotel Neptuno's Refugio is surrounded by lush tropical gardens and has a small sun deck with lounge chairs.
Guests will appreciate on-site services including currency exchange, laundry facilities and a tour desk. Every room at Neptuno's Refugio Hotel is equipped with a cable TV and free Wi-Fi. All brightly decorated rooms include air conditioning and a private bathroom. Some accommodations feature a kitchen living room. There are two fabulous restaurants very close to our hotel. We also offer free parking for all our guests. Boca Chica Beach is just steps away from the hotel. Baseball City, hosting games and training for international baseball teams, is 5. 3 km away.
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- In room facilities
- Air conditioning in rooms , Safety Deposit Box , Hairdryer in each room , Minibar in each room , Telephone In Each Room
- Hotel services
- 24 Hour Reception , Limited Hours Room Service , Laundry/Valet Service , Currency Exchange
- Parking (charges may apply)
- Car parking available onsite
- Business
- Wi-Fi Available , Wi-Fi Available In Public Areas , Wi-Fi Available In Rooms , Business Centre
- Leisure
- Outdoor Pool
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- TV , Satellite TV , [Channels] News , [Channels] Sky Sports , [Channels] Movies (Free) , [Channels] Foreign (European) , [Channels] Foreign (Other) , [Channels] Music , [Channels] Childrens
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- Smoking allowed in public areas , Smoking allowed in bedrooms
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- Lounge Menu , Bar , Breakfast to go
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UC Riverside Part of National Sustainable Transportation Center
Center, funded with $11.2 million, will focus on reducing greenhouse-gas emissions and preparing for climate change
RIVERSIDE, Calif. (www.ucr.edu) — Researchers from the University of California, Riverside will be part of a new national sustainable transportation research center that will be funded with $11.2 million in federal, state and local money.
The National Center for Sustainable Transportation, which will be based at the University of California, Davis, will help the U.S. Department of Transportation reduce greenhouse-gas emissions from passenger and freight travel, and prepare U.S. transportation infrastructure from the implications of climate change.
UC Riverside's effort will be led by the Bourns College of Engineering-Center for Environmental Research and Technology (CE-CERT). In addition to UC Davis and UC Riverside, the National Center for Sustainable Transportation consortium members are the University of Southern California, California State University, Long Beach, University of Vermont, and Georgia Institute of Technology.
This research grant will help support students and faculty conducting transportation research at UC Riverside. The funding will cover student fellowships, dissertation grants, transportation courses, workshops, and faculty research grants. The primary focus of the research will be to make transportation more sustainable in terms of energy, the environment, economics, and policy.
Several of the leading-edge transportation research programs at CE-CERT will benefit, including research in Eco-Friendly Intelligent Transportation Systems, emissions and alternative fuels, sustainable energy, and electric-drive vehicles. In addition, other transportation research projects on campus will be tied in.
CE-CERT Director Matthew Barth will lead this effort at UC Riverside as the national center's associate director.
"I'm excited by this new national transportation center—not only will it bring together researchers among the consortium universities, but it will also support organized transportation research across several UCR departments," Barth said.
The national center, which will be led by Susan Handy, director of the UC Davis Urban Land Use and Transportation Center, will:
- mobilize a network of universities to generate knowledge and tools that address climate change and environmental sustainability in transportation;
- design and evaluate real-world strategies that contribute to mitigation of greenhouse gas emissions and other environmental impacts; and
- deliver knowledge and tools to state transportation departments, metropolitan planning organizations and local governments to support implementation of these real-world strategies.
The national center will receive $5.6 million from the U.S. Department of Transportation and $5.6 million in matching funds from state, regional and local agencies. In California, Caltrans, the California Air Resources Board, and the South Coast Air Quality Management District have committed to providing funds.
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Archived under: Science/Technology, Bourns College of Engineering, Center for Environmental Research & Technology, Matthew Barth, National Center for Sustainable Transportation, press release
- UC Riverside Recognized for Graduation Rate Success by Association of Public and Land-grant Universities [Jul 27, 2016]
- UCR's Brenda Martinez is Part of the USA Team for the 2016 Summer Olympics in Rio de Janeiro [Jul 27, 2016]
- Incoming Freshmen Participate in the UCR School of Medicine FastStart Program [Jul 27, 2016]
- New Book Gives Comprehensive Overview of Astrocyte Biology [Jul 27, 2016]
- Capital Planning Receives Honorable Mention For Future Greenhouse Design [Jul 25, 2016]
- Low Oxygen Levels May Have Delayed Emergence of Animals [Jul 25, 2016]
- Study Explains Why Galaxies Stop Creating Stars [Jul 8, 2016]
- Scents from Bed Bugs' Shed Skin Affect the Pests' Behavior [Jul 19, 2016]
- Scientists Move Closer to Developing Therapeutic Window to the Brain [Jul 11, 2016]
- Building Lab Instruments One Block at a Time [Jul 20, 2016]
- Grant to School of Medicine Aims to Expand Inland Southern California's Primary Care Workforce [Jul 6, 2016]
- Anthropologist Awarded NSF Grant to Excavate Maya Households [Jun 29, 2016]
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Whether it's the latest fad in Hollywood, the latest must-have gadget or the latest row in Washington, UCR has a vast pool of staff and faculty who can present a unique view right now.
These interactions can take place in person, electronically, through a campus ISDN line, or even via video through our Digital Production Studio, which can put a UCR expert on the air anywhere in the world through AT&T's regional fiber network hub.
UCR is ready to help you find the expertise you need to get the story.


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Check Availability(909) 962-8344(866) 414-8595(909) 480-4478
The Pines At Montclair
$1150 - $16952 units available now — Updated 19 hours ago
9550 Fremont Avenue, Montclair, CA 91763
- Lifestyles:
- Corporate
Floor Plans & Pricing
Prices and availability subject to change without notice.
Apartment Features
- Air Conditioning
- Cable Ready
- Ceiling Fan(s)
- Oversized Closets
- Garbage Disposal
Special Features
- Pets
- Call for Policy
- Cats Allowed
- Dogs Allowed
Community Features
- Basketball Court(s)
- Emergency Maintenance
- Laundry Facility
- Swimming Pool
- On Site Management
- Recreation Room
- Corporate
- Pet Friendly
Additional Features
- Garbage Disposal
- Ceiling Fan
- Central Air Conditioning
- Dishwasher
- Oversized Closets (2 bdrm only)
- Built in Microwave
- Cottage Style Apartment Homes
- Private Patio Yards
- Mail Delivery at Your Door
- Electric Oven
- Dual Paned Windows
- Laundry Facilities
- Basketball Half Court
- Garage
- Recently Renovated
- 2 Pools
- Recreation Room
- Pet Friendly
- On Site OfficeMaintenance Staff
- Water and Trash Paid
- Accent Wall Program
Ratings & Reviews
16 Reviews for The Pines At Montclair
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Immediate response to all questions and requests from management staff.
The brick walls means that it's really quiet.
The Pines is very serene and peaceful and the staff is very helpful.
The community is great. I enjoy the units and the management.
Office staff is top notch. Grounds are kept spotless.
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
I-10 to Central Ave. Go South 3-blocks to Palo Verde, turn right. Go two blocks to Fremont Ave. Turn left to leasing office.


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The Holy Bible - King James
Tecarta, Inc.
- July 25, 2016
Offers in-app purchases
( 67,054)
Holy Bible by Tecarta is a free OFFLINE Bible app that comes downloaded with the King James Version (KJV). Other popular Bibles such as the NIV, NIV Study Bible, Life Application Study Bible, NLT, ESV, NCV, and more are also available for download inside this app. Try out all our content for free inside the app!
The Holy Bible King James Version (KJV) Bible is arguably the most read and influential Bible translation of the last 500 years. The Holy Bible KJV was commissioned by the Church of England and completed in 1611. As such, its language reflects common usage in the 16th century and may seem archaic to some modern readers.
This offline and free Bible app is the fastest way to read & study the Bible. Quickly navigate to any verse and easily access tools to help further your understanding of the Bible. Over 5 million free downloads on both iOS and Android, and over 400,000 people reading their offline Bibles each week!
The Holy Bible King James Version (KJV) Bible is arguably the most read and influential Bible translation of the last 500 years. The Holy Bible KJV was commissioned by the Church of England and completed in 1611. As such, its language reflects common usage in the 16th century and may seem archaic to some modern readers.
• Full offline text of the Holy Bible King James Version
• Take Notes offline
• Highlight or Underline words & entire verses
• Bookmark Verses
• Add Margin Notes
• 4 types of Navigation (Scroll Wheel, 3-Tap, 2-Tap, & Keyboard)
• Full Screen Immersive Mode by a simple double tap (Android KitKat and higher)
• Folders to organize your notes & bookmarks
• Access Study Bibles & read the study notes beside the Bible
• Offline (No Internet connection required for downloaded Bibles)
• Red Letter text for Jesus' words
• Search the Old & New Testament to find verses containing the entered keyword
• Night mode for low-lit reading areas
• History folder to access past 50 viewed verses
• Split-screen mode to read two Bible translations at once
• Share verses & notes via Google+, Facebook, Twitter, email, & SMS
• Bible talks to you! Text-to-Speech allows the Bible to be read to you out loud
• Change font size and font type
• Auto scroll allows the Bible to scroll automatically
• Backup all your purchases and created Bible data using a FREE TecartaBible.com account
• Cross References & Footnotes by long-pressing on dotted-underlined words & superscript letters
• Bibles (NIV, NLT, NKJV, ESV, GW, MSG, NCV, and more!)
• Commentaries (Matthew Henry's Concise, Commentary Critical & Explanatory on the Whole Bible, John Wesley's Explanatory Notes, John Gill's Exposition on the Whole Bible, and more!)
• Study Bibles (NIV Study Bible, Life Application Study Bible, NKJV Study Bible, NIV Woman's Study Bible, Lucado Life Lessons Bible, and more!)
• Devotionals (One Year Devos)
Try all of the above Bibles, Study Bibles, Devotionals, and commentaries for free using our in-app trial feature. Or if you would like to use these Bibles offline, you can do so by purchasing the license from inside the app.
If you have suggestions, questions, or comments we would love to hear from you! Email us at email@example.com
If you need help or want to see all the features in your Tecarta Bible, please visit our Help website at http://tecartabible.com/help/
Best This is the best Bible ever seen. Offline? its the bomb. Pls is anything wrong I don't seem to understand why I can't search for words anymore
I 💙 This App! This has been a great companion to my study bible (Holman). Now, I can have it anywhere I go. Bravo to the developers!
Brilliant Taking notes, highlighting, sharing, automatic scrolling, study tool??? Everything I need on the go away from my hardcopy kjv back home.
Please update. Can you add more feature on the notes. I think it's more ok if we can change the font, highlight or underline texts.
Great app I love this app, whenever I need a word from God or help I can look at scriptures on my phone. How great is that!
Thanks for replying. Just wanted to be sure updates were from legitimate source. Blessings. [Why so many updates this past week?]
What's New
- Added high-quality text-to-speech (requires data connection)
- Added introductory welcome screens
- Improved bluetooth functionality
- Increase autoscroll max speed
- Other various bug fixes and improvements
King James Bible (KJV) offers free offline daily Bible readings wherever you go.
NKJV Bible is the best free NKJV Bible app with full offline use and no ads!


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Home :: Wedding Bands :: Gold Wedding Bands :: Designer Rose Gold Bands :: Rose Gold
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Product Selection
Two Yellow Gold Hand Braided Wedding Bands
Dear Sir, Thank you for your beautiful workmanship, great prices, quick deliverly and personal call to confirm question on our order. My new husband to be...
My Wededing
Me and my fiance have been talking about marriage for a while now and decided a week ago that we were just going to do it and so we went and got our...
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The wedding band I ordered is beautiful. I love it! My future husband is so excited to wear the ring. The quality is excellent! I was very impressed with...
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I want to perform a completely fresh install of wordpress 3.6.1 and migrate the data from it's original database because of ongoing issues with the media manager and problems editing posts.
Is there any way I can do this without backing up and restoring as this may propagate the problem if it is a database hangover.
I will have to bring across posts, pages, themes and plugins so I need a complete migration process.
Many thanks


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Christmas Table
Credit: Alexandra Grablewski
Creative #: 147454959
Licence type: Royalty-freeRoyalty-free pricing is based solely on the size of the product you need, not the specific use. You don't have to pay any additional royalties on a use-by-use basis. Once you license a royalty-free product, you may use it multiple times for multiple projects without paying additional fees. (Pornographic, defamatory, libellous or otherwise unlawful use of any image is, of course, prohibited.)
Collection: Photodisc
Release info: No release required
Similar imagesSearch ResultsSame series
Christmas Table Stock PhotoColour Image,Day,Dining Room,Dining Table,Dinner Party,Evening Meal,Freshness,Gourmet,Healthy Eating,Indoors,Luxury,No People,Photography,Plate,Public Celebratory Event,Silver Service,Table,USA,Vertical,WinterPhotographer Alexandra GrablewskiCollection: Photodisc Alexandra Grablewski


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Drama That Started Your Bias
I NEED ROMANCE 3I said in the introductory post to this series that "The ten I've chosen are going to be listed more or less in chronological order." We've had the nine less, here's the one more.
When it comes to my bias's fandom, I'm the ultimate outlier. I am the wrong age, the wrong gender, in the wrong country and speak the wrong language. I am, in short, just plain wrong. Despite all of that, I AM a fan, and as such will gladly seize any chance to sing her praises.
This was a challenging category to answer because my crush on my bias did not start from Dramas. I fell hard for Ms Wang Ji Won (yes, that is her NAME, Google Translate) by following her on her first Instagram account. Before being hounded out of SNS her Instagram showed a young woman with an irrepressible sense of fun, who loved being silly, with a killer pout that captured an old man's fan heart "with a wink and a smile". Add in the cat she rescued from a freeway and doesn't torment for SNS fodder, and she had my vote before any Drama.
A big part of that SNS fun also revolved around the first of her Dramas that really did cement her as my bias. The cast of I Need Romance 3 spent a lot of time together in social settings, and continued to get together as often as possible long after the Drama had ended. Following her IG at the same time as watching the Drama was a double whammy of cute and pretty, with a large side order of fun. It also foreshadowed "the start of a beautiful friendship" with the scene below being re-enacted endlessly on Twitter by two fans of the actors involved:
If INR3 was the Drama that came closest to being the start of my bias, Fated To Love You was the one that sealed the deal. The Taiwanese original featured a bad actor playing an awful character, a ballerina. The Korean remake featured a better actor playing a less horrid character, and was played by a real ballerina. Ji Won's story of building a new career after the injury that put her in a wheelchair for 6 months and ended her 17 year ballet dream was a big part of what made me such a fan, seeing her dance again, even fleetingly, in FTLY , completely shattered any chance of my escaping the thrall of of my bias. When she first shared the clip below, of her practicing for the FTLY role, she said it had been 5 years since she'd danced ballet. I can't help thinking it may have been a bittersweet moment for her
Many of the people I follow on Twitter get to tweet enthusiastically and at length about the aesthetic appeal of their male biases. When one's bias is both female, and a second lead, such opportunities are rare. A sign of how low profile my bias is can be seen in the way Google treats her name. Of seven actresses I know called Ji Won, she is the only one whose name is not recognised as such, and a youtube clip entitled "Wang Ji Won ballet", actually features a compilation of several Ji Wons, much to my annoyance, So the missing piece of the "cement my bias" puzzle was finally supplied by the web Drama Immortal Goddess. The whole Drama was built around Wang Ji Won, with the key plot point being "Wang Ji Won is really ridiculously good looking".
She got to do things she's never done onscreen before, including throw up, get piggybacked, and laugh.
FINALLY, I got to have the pure fan service experience so many of my Twitter friends get so often, and it was, as the lady herself might say, "wangderful". While looking forward to her first movie role, a lead in a con film One Line, I'll close with some of my favourite shots from Immortal Goddess, ones that highlight the Wang Ji Won I will always support:
And now it's done. Thanks again to Indigo/Helena for her truly excellent Drama Challenge and for the chance to challenge myself by writing ten positive pieces. Incredibly self-indulgent they were, and that may have been off-putting to some. As a gracious host AND hardcore Wang Ji Won fan, to any who have waded through my waffle and now feel worse for wear, I will let my beautiful ballerina bias convey my sincerest regrets:


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Many following the resurgence of VR starting with Oculus' 2012 Kickstarter have bet their careers that VR and AR will be a disruptive technology, but sometimes it takes buy-in from one of the world's largest and most influential investment banks to prove to the rest of the world that you aren't crazy.
"In the 1970s, the Norwegian state began to deconstruct that undemocratic ideal by taking upon itself the traditional, unpaid household duties of women. Caring for children, the elderly, the sick, and the disabled became the basic responsibilities of the universal welfare state, freeing women in the workforce to enjoy both their jobs and their families. Paradoxically, setting women free made family life more genuine. Many in Norway say it has made both men and women more themselves and more alike: more understanding and happier. It also helped kids slip from the shadow of helicopter parents. In Norway, both mother and father in turn take paid parental leave from work during the child's first year or longer. At age 1, however, children start attending a neighborhood barnehage (kindergarten) for schooling spent largely outdoors. By the time kids enter free primary school at age 6, they are remarkably self-sufficient, confident, and good-natured. They know their way around town, and if caught in a snowstorm in the forest, how to build a fire and find the makings of a meal."
" The Ministry of Finance recently calculated that those additional working mothers [entering the work force in large numbers from the 1970s] add to Norway's net national wealth a value equivalent to its "total petroleum wealth"—currently held in the world's largest sovereign-wealth fund, worth over $873 billion."
Also, the US could have set up something similar with the recent windfall from shale oil.
Decades later, the nutritional establishment, not wanting to undermine its own authority, is still reluctant to change the recommendations to avoid fat, and they still say nothing about limiting sugar. But evidence continues to mount that sugar, not fat, is the problem. And those that speak the truth about sugar are starting to gain traction.
Hopefully someday soon official nutritional guidelines will be backed by science and will recommend limiting sugar intake and stop vilifying fat. Until then, we have to rely on other sources for nutritional guidelines. Personally, I highly recommend limiting sugar intake :)
I'm not "low carb" like Atkins, eating bacon and cheese or anything extreme. Just no added sugars and I eat lots of protein and veggies. It looks many months to adjust though. Sugar is very addicting!
Love it as an art-form collaboration between the developers and players :)
- StanfordComputer Science, B.S., 1999 - 2003
- Stanford UniversityComputer Science, M.S., 2003 - 2004
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- MicrosoftSoftware Engineer Intern, 2003 - 2003
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Android @ I/O: the playground is open
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Been sitting on this since early January. Here's the original pencil sketch for the second reject.
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Translation of grin in Spanish:
intransitive verb present participle grinning past tense, past participle grinned
- sonreír (abiertamente o burlonamente)he grinned nervously at meme sonrió nerviososhe was grinning from ear to earsonreía de oreja a orejato grin and bear itaguantarsewe'll just have to grin and bear ittendremos que aguantarnos
habrá que aguantarseExample sentences
- To our astonishment, Denis was grinning at us, and was even now heading in our direction.
- Walk through the tiny airport at Yap, and a small tanned youth will grin at you broadly and place a flower arrangement on your head.
- By now more than one third of the class was grinning broadly or chuckling to themselves.
- (mocking) sonrisa (feminine) burlonaand you can take or wipe that grin off your face!¡y no te rías!a horrible grinuna mueca espantosaExample sentences
- I sit here with a silly grin on my face, feeling like I'm the first mother in the world to watch a child grow up.
- He flashed the attendant behind the counter a dimpled grin and she smiled back warmly.
- They smiled innocently up at the men, who looked down at them with silly grins, as if they had never seen a woman before.
Definition of grin in:
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Grammar and usage help for Spanish:
= trending


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Turns over fine but only starts when I use starting fluid then dies I thought it was the fuel pump but I put a new one in. Its getting gas all the way to a fuel pressure valve on the manifold area after that not sure what to do plus I couldn't here the pump intel I replace it.
Wednesday, July 17th, 2013 AT 6:08 PM


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Weather icons designed specifically for The Dallas Morning News
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