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Category archive: Denny Hamlin
Denny Hamlin talks about how he got here
HOMESTEAD, Fla. -- A couple weeks back I got a phone call from Connecticut, during which I was charged with the task of climbing inside Denny Hamlin's noggin, knocking around and seeing if I could determine what drives him. He's a unique guy, unafraid to profess his excellence and predict his dominance in a sport where athletes traditionally take a deferential approach. He also doesn't hide his appreciation for the many benefits that come with success -- fame, wealth, the like.
As we sat together in his living room we took a broad-stroke view of his life, and he was, as usual, shockingly honest. The one prevailing theme that weaved throughout our conversation was the impact Hamlin's full-circle transformation -- from a simple, unassuming kid just trying to make it to a Cup Series winner who admittedly forgot who he was and alienated those who got him there, and back again -- has had on him, his family and those dear to him.
He is confident, and he is shy. That combination leads many folks, he says, to misconstrue him as arrogant.
He is supremely talented, and this season his maturation as a competitor caught up to his ability behind the wheel. Here is an excerpt of our hour-long discussion:
Marty Smith: You've come a long way in a hurry. Describe your path to here.
Denny Hamlin: It was a rocky road, for sure. The way I can think of it is it's almost like a rollercoaster ride. There were so many points in my career that [we asked] how much are we going to sacrifice for me to get to the Cup Series? What was it going to take? Was it going to take second-mortgaging the house? Selling every vehicle we had? Everything that it took to buy tires on a weekly basis to keep me going.
And so, it was a tough ride getting here and it really pulled on our family emotionally. Really. But I always say to people that say "I want to use your success story as motivation" I hate to tell people to go that route because it was such a hard time for our family when we didn't know if we were going to make it or not.
MS: What was rock bottom?
DH: Rock bottom is probably when we blew a motor in my Late Model car. We just barely had enough. We had cleared out the savings account to build a brand new Late Model for our team. It was a self-funded team. We sold trailers to put tires on a racecar each week, and we blew an engine. Engines were about $8,000, and a guy named Robin Roberts came up to us, he was a great friend of ours, and gave us the money to put a new engine in the car.
That was probably one of those points where, it was it. That was it for us. And we weren't going to make it. There's so many stories I can tell you, weeks after weeks of "this is the end" moments, and it just never got to the end.
MS: Knowing that, how long a shot are you to be that guy, only a handful of years ago, and now this close to winning a championship?
DH: It's surreal for me, for sure. There's times when I wake up in my motor home in the morning and I see my suit hanging there by the bed, and I look at it, and it has a Sprint Cup Series patch on it and it's like 'Really? I'm to that level?' I don't even remember "making it," I don't everything just happened so fast that I just woke up one day with the Sprint Cup Series patch on my suit. And next thing you know, I'm racing guys that I've been idolizing for so many years.
MS: When did you make it?
DH: For me, at the point I felt like I made it was in Phoenix in 2005. We got the pole in my third-ever start in the Cup Series, and it was like, from that point forward I knew that I could do it, I could compete with these guys on a weekly basis. So from that point, it just seemed like the confidence went through the roof.
MS: Describe your personality.
DH: I'm quiet. A lot of people mistake shyness with cockiness, but I really feel like I'm just a quiet person in general. I don't usually say a lot, especially around people I don't know that well. You always see me at the track, and I look at every picture they post on the Internet when it has something to do with the media, and it looks like I have a frown on my face, that I'm not happy. But I'm just thinking. I'm always thinking, constantly, when I'm at a racetrack of how I can be better.
MS: You discussed how you're quiet, and some people may misconstrue that as cockiness. How do you define confidence?
DH: Confidence, for me, is knowing what I have around me. I know that I have all the parts and pieces around me to be successful. And that's why when I go to a racetrack and I say "I expect to win this weekend," I'm not telling everyone that I'm better than them. I'm saying that with my ability, with my race team, with the people around me, there's no reason why I shouldn't win. If we didn't win, it's because I didn't give the best information that weekend, or I made a mistake, or we just missed a setup. But I know the potential for my race team and that's to finish first every week.
MS: It's interesting, though, because this is a sport where drivers who are aspiring and getting so close to being a champion typically defer that confidence to the guy who's The Man. You don't necessarily take that approach. You don't have any qualms saying "I'm gonna go beat that guy "
DH: I feel like I can beat him [Jimmie Johnson]. I feel like I have beat him. Over the last two or three seasons, I've been able to race with him toe-to-toe. Now, we've made more mistakes than he has, and it's shown worse in the points, wins columns, all that, but I feel like I've had what it takes to race the 48 toe-to-toe.
And last year, you know, I could very well be going for two in a row this year if just a few blown motors and a crash away from really having a chance. And sure everyone can say that and even the 48, but we really feel like we've had a lot of potential over the last few years and just have not capitalized on it.
And I said a couple years ago going into this season, I was sick of being the driver where they always say "the potential is this but here's really what's gonna happen." And so I wanted to be from a championship contender to a champion.
MS: You've evolved a lot as a driver over the last five years. How has your confidence evolved with your experience?
DH: Well, I've just come to realize that I can do it and I can do it at every single racetrack. What I didn't have over the last few years was the ability to go to every racetrack I went to, whether it be Texas, Watkins Glen or Bristol, and walk into that racetrack and say "I can win this week."
I used to have the mentality of, "OK, I can go to the short tracks and win this week, and we'll go to Texas next week -- I can run top-5." -- and that's not championship-caliber. That's not where our sport was based off of. It was based off of winning and winning everywhere. And that's why we have all these different racetracks. This year is the first year I feel like we've put all that together and I've walked into every racetrack thinking that I can win. And not faking it. Not just saying it to the media, "Yeah, I have all the confidence in the world, we should run good, we have a chance to win." A lot of people say that, but I don't think everyone believes that.
MS: That's the norm. That's what I'm saying -- everybody goes into the weekend saying the same thing, "oh man, I'm pretty confident here, I think we got a chance " No. You look in the camera and say "I'm gonna do this. I know I can and if I don't, it's on me."
DH: I feel like I need to take responsibility. I'm the reason that we've had success in the past and I'm the reason we've had failures in the past. And I put it on my shoulders. It's no different than a quarterback on a football team. We win as a team and lose as a team, but, ultimately, I'm the guy that's out there leading the team and if we don't succeed, it's on me.
MS: OK. That said, why, then, are you the guy to end Jimmie Johnson's dominance?
DH: I feel like the reason that I'm the best at this point is because I've put it all together. I've figured out what it takes to be successful on and off the racetrack. And I say off, because I think some of that boils over onto the racetrack. I figured out how to be better at bigger tracks, done a lot of research, asked a lot of questions to teammates -- I feel like I've done all the hard work and the homework that it takes to be the best at this particular sport.
And if my effort this year is not good enough, I guarantee you when I go next year in 2011, I'm gonna be a better driver than I was in 2010. And that's one thing I set out for myself four, five years ago -- I said when I start, every year I will be better than I was the previous year. I will not be stagnant.
MS: You said you put it all together and you figured it out. What is "it?"
DH: Worry about me. I've had, I've had a couple quotes on my dash saying "just do you" a couple times during this Chase. Especially I put those on the dash of the race cars in the races I know that may not be my best races, and it's easy for me to hit the panic button at those tracks. So I just worry about myself, get the best finish I can for myself, and I'm not gonna change how anyone else runs during that weekend. So just worry about myself and don't worry about anyone else and I'll always be successful no matter what.
MS: You made a declaration when you won Homestead last year in Victory Lane to me. Do you remember what it was?
DH: I do. And I can remember it like it was yesterday. And I was, I was so confident. I remember stepping out of that car at Homestead because that was my first mile-and-a-half win and immediately a light bulb went off. It was like, "you know what? I figured this out. I know how to win a Championship now."
And I said in Victory Lane, I said, "within the next two years, I'll be a champ." And I still stick by that. No matter what. If it's not this year, it'll be next year. But I just feel like I was championship-caliber, talent-wise, last year. But I didn't have all the pieces of the puzzle together like I did this year. And next year -- no matter what, championship or not, if I win it this year -- I'm gonna be better. And so, you know, I see my expectations just going higher.
MS: You have all that confidence when you leave Homestead last November. And then in January, you suffer the knee injury. What type of emotional setback was that for you?
DH: It was big. I didn't, I didn't realize how big of an injury this was or how it was going to affect me in the car as much until I had to experience it and go through it. You hear about it all the time and constantly see on TV the ACL injuries on this type of player, out for the season, and you think, "Oh, it's just like a broken bone? Once it's healed, it's done and you're ready to go." And it's not. It's the most painful thing I ever had to go through. Phoenix was hell. I, there's no way I should have been in that racecar. And it was just an immediate letdown that, OK, we started our season like crap -- we ran terrible, we were 20th in points or something -- and we make a decision to go ahead and get the surgery done and basically throw away our season.
For me that was tough. I remember having to walk into Martinsville's media center knowing I was about to tell all you guys that we were going to have this surgery and thinking, "This is it. I can see this on every news [station], you know, that I'm going to break down and say I'm sacrificing my season and we're going to move on to the next one." But, you know, just something went off. When I got out of that hospital and came home and started working on therapy it was like, it was almost like rebuilding myself. It really was. Through physical therapy I just had to think about it like racing -- trying to improve, get better than I was at the beginning. And so I just used it as motivation and two weeks later we're in Victory Lane at Texas.
MS: Let's go back to Phoenix before we get to Texas. By all means you could have got out of that thing and nobody would have said a word. What did you learn about yourself that night?
DH: I almost kind of didn't believe what went through my mind when, OK, when I got out of the racecar and we were done, I thought to myself, "Two years ago, I would have got out of this car without a doubt. Last year, I probably would have got out of the car without a doubt." But I just felt like I didn't have to force it, but the team leader in me just stepped up right there and said that no matter what, I don't care if I'm going to finish 30th -- I'm going to stay in this car and fight for y'all.
Because I guarantee you any one of those pit crew guys, anyone of the guys that work in the shop that work on my car, would have gave their knee for me that day. And so I was willing to do it for them. And it didn't matter what I had to go through, because I'm the one who put us in that situation and I had to be held responsible.
MS: What did Joe Gibbs Racing learn about you that night?
DH: I think, immediately, my commitment to the race team, and my commitment to the sport and everything, just immediately people didn't question, you know, was my heart in it? Because there were times throughout my career and we would have a bad race and I just would be south for two weeks, I'd be pissed off. And immediately I think people realized that I was in it. I was in deep with this race team and I wasn't going to go anywhere. You know, I can't tell you how many team guys that said how much they appreciated me staying in that car, because the easy way out was to hit the escape button.
MS: How hard is it to say what you really think in this sport?
DH: It's tough. I always joke around that when my career is over and it's long over, I'm going to write a book about everything that goes on outside of racing. I doubt it'd be a good idea and I'm not going to be Jose Canseco by any means, but for me, there's so much that goes on inside and outside this sport that people don't know about and it's so tough at times to hold your tongue and know that some things are not right. But you got to just bite your lip.
MS: I interviewed Tony Stewart in a very similar fashion last year and he's grown up a lot, too, being a team owner and whatnot, and he said "you know what? I don't really say what I think that much anymore, because the two weeks of mess that I have to clean up isn't worth the two minutes of satisfaction of saying what I think." Respond.
DH: Absolutely true. Without a doubt. Tony has been the first one to grab me and say, "Just shut the hell up sometimes! I said these same things and it ain't worth the mess when you gotta clean it up. I know this is screwed up, and I know that's screwed up, but you ain't gotta tell everyone!" And I just laugh and I think about that and it's like, Tony has probably been my father figure throughout my racing career and been closer to me as non-teammates as we were teammates. So if there's anyone I can learn example by, it's Tony. It's funny because immediately after I say something about NASCAR, he's the first to invite me over to the bus and say "Listen man, I've been through this. You're not gonna win, just shut up!" He's a good person to not always follow by example, but he's pretty wise.
MS: Especially with that diet you're trying to keep yourself on. Don't follow his.
DH: No. There was Burger King sitting on the counter so
MS: How much do you care what your peers think of you?
DH: A lot. Honestly, I'm not one of those guys that just goes out there and worries about myself and doesn't care about the respect of everyone else. Because I firmly believe and I found out my rookie season that any one of these guys can make your job hell if they want to. Any of them, if you piss them off. And for me, I don't want to have to go through that. So I race everyone with a lot of respect, I feel like, and on the racetrack I feel like I've been good to everyone and off the racetrack same thing.
You look at guys that maybe haven't accomplished as much as others, probably have as much or more respect than Jimmie Johnson does and he's won four straight. That's the balance in our sport and it's tough for people to always see what people's characters are like away from the racetrack, but there's a lot of good people in our sport and it's unfortunate that people kind of characterize people that get a bad rap at times.
MS: Let's talk Twitter. You had endeared yourself as this "man of the people" through Twitter. People loved it. NASCAR swoops in and slaps you on the wrist and your wallet -- what did you learn about how this thing works in that particular instance?
DH: It took a lot of meetings for me to understand how the public views NASCAR and what they think about our sport. I've really come to realize the negative comments, trying to critique NASCAR in certain ways, it didn't help. You see it in ratings, you see it in interest level and things like that, it really does affect our sport when drivers who are part of it are the first ones to go and bash it.
You don't see any other sport where the players are hacking off at the NFL. But it's like every week we continue to question their authority. That's their job. It's a judgment call because they're the experts, they make the best decision they can each and every week. And for me, I always looked at it like "How did it benefit me or how did it hurt me?" Not "how did it benefit or hurt the sport?" and that's something I didn't realize until this year.
MS: So, you've discussed how you've learned your lesson and that you have to be a little bit more tactful in your approach. But the one question that any fan would want to ask is, if you are passionate about something NASCAR has done, are you still willing to say it?
DH: It's not different than when I said weeks and months and years ago, that when someone asks me a question, I'm gonna give a 100 percent honest answer. It makes no difference if a fan asks me something at an autograph line -- "what do I think about this?" -- I'm going to say the truth. Now, am I gonna be a little bit more careful with how I'm gonna bring it across? For sure. Without a doubt. Because I know there's a bigger picture than just myself. I'm always gonna speak my mind, but it's just gonna be a little bit more tactful.
MS: Last week, you said something that really intrigued me. That Jimmie Johnson has influenced your career as much as anyone. Why?
DH: The way he's become champion has been the best I've ever seen. Without a doubt, he has respect from everyone on the racetrack -- sure he gets in scuffles here and there with guys, very minor stuff -- but he's always good at deflecting when he is faced with adversity or with a tough question that he's gotta come up with an honest answer, he does a good job of deflecting.
On the racetrack, I feel like he's one of the cleanest racers out there. And he wins more than anyone else. That's tough to do. It's tough to be a winner and be clean all in the same sentence. He manages to do that. And on top of that, he never makes his job harder because, you know, he said the wrong thing. And I think that other than probably Jeff Gordon of many years ago, that just hasn't been seen in our sport in a long time.
MS: Drivers grow up dreaming of racing cars. All that comes with it, you're not necessarily ready for. Fame, money, women. Most guys are really uncomfortable with that and would rather shun it. You seem OK with fame. What's it like with all the perks that come with it?
DH: I think I handle it well now. I don't necessarily think I handled it well the first couple of years. I think that the first two years it cost me a lot. It cost me relationships. There's a lot of things that I had to change over the last couple of years that I didn't like about myself. So, it all looks good now and anyone that meets me now thinks, "Oh, you're pretty grounded for being in the position you are " well, I had to get knocked back down to be the person I am today.
MS: What did you have to change and how did you get knocked back down?
DH: A lot of it is some personal stuff, but I feel like I at times alienated family, I feel like there were times when all I cared about was myself and I only looked out for myself, and nowadays I feel like that's not the case. I'm the total opposite of that now. I feel like I am the same person now than I was when I was 15, 16 years old. I just have a little bit more money.
DH: How easy is it to lose yourself, forget, when that fame come so quickly?
DH: It's extremely easy. And the only excuse that I can give myself for kind of the way I was early in my career, is that -- I challenge anyone to go from racing Late Models, working 50 hours a week to put tires on a race car; to the Cup Series in one year, nonetheless, and see how they take it. See how they react. And I guarantee you it's a tough job. That's why you see in other sports, they have counseling for rookies in every other sport of how are you going to handle the fame now that you've got it. NASCAR doesn't have that, but I definitely could have used it.
MS: Should they?
DH: I don't know. I look at the young guys nowadays and I think that they are more grounded than probably what I was. But it was tough. I can't express that I got thrown into this situation so fast. I literally had no time to run the Nationwide Series for a couple years to get used to a few appearances here and there, sponsor obligations -- it was like the first couple of years, "Hell no, I don't want to do this, I don't want to do that, I don't want to do this interview, I don't want to do this sponsor stuff. Why do I gotta take care of them? Isn't my job just to go out there and win races?" And you realize that there's such a bigger picture to being successful in our sport other than winning races.
MS: It's kind of like that Dire Straits song "Money for Nothing."
DH: (Laughs) Very similar.
MS: If you listen to the words in that song, it's guys moving refrigerators in the kitchen, looking at MTV at these guys playing guitars saying, "Man, they got it made " There's a whole lot of guys racing Late Model cars that don't have a damn bit of remorse for you
DH: Or, yeah you think about P. Diddy "More Money More Problems"
MS: I find it tremendous to be at a charity event with you where you have to raise money in a hurry, and you can pull out your phone and say, "Hum, Michael Jordan. Hey, Adam Sandler." That can't suck!
DH: No! There's times when I pull out my phone and I'm going through and I'm looking for someone in my contact list and it's like "Damn, I can't believe I have his number!" There's many times where I scroll by Jeff Gordon's and I'm like "Damn, I can't believe I have Jeff Gordon's phone number!" You know? And because he's just been someone I've always looked up to throughout my whole racing career. He was the guy that revolutionized racing as we all know it. So it's amazing to me the people I've been able to meet and the friends I've been able to establish, simply because I am a NASCAR driver.
MS: The Jeff Gordon part intrigues me. You've told me before that there'll be times when you're in his presence and you're still sort of like it's Jeff Gordon!?
DH: It's pretty amazing. And a lot of it goes on when we're doing pace laps. For me, the more surreal moments, honestly, are right before a green flag and I got Jeff Gordon in the row right in front of me, Dale Jr. is the guy right beside me, and it's just, Jeff Burton is right there. It's just guys that I've grown up watching and watched them race thousands of laps. I've been studying these guys for 10-15 years -- I know their every move -- are right here in front of me and I'm gonna race them for 500 miles. That's the more surreal moment that I have each and every week.
MS: Don't ever lose that.
DH: I never will and it's still amazing to me. And hopefully, one rookie that comes in in 2015 will think that when he sees me.
Just what the NASCAR doctor ordered
FORT WORTH, Texas -- Nov. 7, 2010, was a good day for NASCAR. It may well have been a landmark day.
In a time when we hear incessant complaints about boring races and vanilla drivers and runaway points championships, the Sprint Cup Series put on a show for the ages at Texas Motor Speedway.
There was anger. There were fisticuffs. There was divorce. There was bravado.
And the sport needed it. Every bit.
The drama began when Kyle Busch was cited for speeding off pit lane to beat the pace car and assessed a penalty. While serving the penalty in his pit stall, idling, Busch fired off a pair of single-digit salutes, double-barrel, Texas-style, at a NASCAR official.
It's not OK. NASCAR said its men and women work hard and fair, and deserve respect. That is unequivocally true. But right, wrong or indifference aside, many NASCAR fans understand and appreciate emotion in the moment. Just because it's childish doesn't mean we don't understand it. Many of us have been there.
It's real. NASCAR needs real.
The day ended with a furious dash to the checkers by Denny Hamlin that culminated in a gutsy (PC description) crossover move to win it, when he easily could have coasted to the points lead with a second-place effort. It was a man hell-bent to grab his title shot by the throat and squeeze. It was an offensive approach in a moment where better judgment may have suggested otherwise.
Fans appreciate that. That's what they paid 50 bucks to see.
There was a pair of soap operas to boot, one of which involved Jimmie Johnson's pit crew. They were benched on the big stage, right there in prime time for the world to see, in favor of Jeff Gordon's bunch. The 48 crew faltered one too many times, and Chad Knaus sat them. He didn't like doing it, but he's not here to run second.
"Everything's on the table," Knaus said. "If Steve Letarte can call a better race than me, I'm going to put him on my pit box."
There are two races remaining and the four-time defending champions are broken.
Johnson had no remorse, saying they're there to win a title and if anyone's feelings are hurt, too bad.
That may not have happened had Gordon not been dumped by Jeff Burton. Straight-up wrecked. Burton admitted fault, but Gordon wasn't much into hearing apologies. Gordon was so livid he exited his car, walked down the backstretch and shoved Burton. He then went for the headlock before the two were separated by NASCAR officials.
The grandstand went completely bonkers. If you didn't know better, you'd swear Junior just took the lead.
Gordon and Burton hollered at each other a little bit longer -- officials separating them all the while -- then climbed into the same ambulance for a ride to the infield hospital. Gordon said Burton did a lot of talking on that ride. He also said he didn't do much listening.
I've never seen Gordon come unglued like that. To me, he was much madder this go-round than he was at Matt Kenseth in Bristol a couple of years back.
And if you'd told me Sunday morning that two NASCAR drivers would get in a fight, those are the last two I'd expect.
It was awesome. Gordon said he was glad he had that long walk down the backstretch. Had Burton been closer, Gordon said he'd have done something he regretted. Gordon said he wanted to "do more" but thought better of it. He wasn't the least bit ashamed for anything he did.
He shouldn't be. It was raw, real emotion, uninhibited by the corporate conscience.
Back in 1979, a fight between Cale Yarborough and the Alabama Allisons helped catapult NASCAR into mainstream relevance.
Who knows? Maybe we'll look back someday at this brisk night in Texas and think Gordon and Burton helped keep it there.
Kevin Harvick, Denny Hamlin loyal to a fault
A couple summers ago, I was standing in Victory Lane at Bristol Motor Speedway on an August Saturday, staring into a camera positioned just in front of a packed Turn 3 grandstand. "SportsCenter" was on the other end, licking its chops for all the juicy details of NASCAR's soap opera du jour: Dale Jr. versus Teresa.
Dusk loomed. It was a gorgeous evening, an hour before the green flag in Thunder Valley. Around the track swirled a fleet of pickup trucks carrying in its beds the Sprint Cup starting field, two-by-two.
In one of those trucks rode Earnhardt Jr., who, not surprisingly, was all the talk after publicly defending his stepmother, Teresa Earnhardt, to a loyal, unapologetic fan base who had teed off on her on message boards and radio call-in shows after Junior's lifelong feud with her had gone nastily public.
I didn't know exactly what the anchor would ask me just then, but I had a good idea. I was prepared to discuss the feud, its history and how a decades-long relationship, always cold, had completely frozen. And when the red light came on and the question was posed, I suddenly changed course. The foundation of the feud's aftermath was simple, and age-old:
I can say whatever I want about my family. I can call them out. I can criticize them.
But you can't. No matter how close you and I are.
And if you try on my behalf, you won't get the response you desired.
I'll have my brother's back.
I thought about that story last Saturday, when Kevin Harvick sent a message to Denny Hamlin at Dover -- first on the racetrack then off it. Harvick's message was one of the coolest things I'd seen in a NASCAR garage in quite some time. It was loud. It was clear. It was forthright and honest, and there was no mistaking it.
And, fundamentally, it was no different than Junior's message to his fans about Teresa.
Harvick can be very hard on his guys. He expects excellence in all facets of competition at all times. And if they're not excellent, he rips them to shreds -- sometimes mercilessly. But they're his guys. And even if they hate the tongue-lashings (I would), they know why Harvick doles them out.
And when another driver (Hamlin) took it upon himself to criticize the entire Richard Childress Racing organization, to publicly label it a cheater, Harvick instantly made it his personal mission to retaliate.
I love that loyalty.
But it wasn't until I spoke with Hamlin this week that I got a true sense of the story. Hamlin was defending his guys, too. He felt Clint Bowyer had slighted the No. 11 team during his media session, and at that point Hamlin went into defense mode.
He knew there would be repercussions for his comments -- and my, there were -- but he felt it more important to make sure his team was given due credit than to concern himself with any repercussions.
Hamlin went too far. He readily admits that. His crew chief said it was stupid. His owner reminded him that not everyone needs to hear his opinion on everything.
That is true. And while Joe Gibbs probably wanted to pull his hair out, I bet deep down he admired Hamlin's loyalty, too, once the driver explained himself. The most intriguing revelation was Hamlin's close friendship with Harvick. In fact, he said Harvick is among his best friends on the racetrack -- if not the very best.
That in itself speaks volumes about how these men feel about their teams.
You may be my best friend. But don't go trashing my family.


text:
I came to Green Bay pursuing my career in Radio, and though circumstances may have led me to take a different path, I stay flexible and remain positive.
I'm a 32 yr old college graduate from Minneapolis. Formerly of Madison, and the University of Wisconsin contained therein. After two years of study and lots of fun on the side, pursuing a degree in Communication Arts, I decided to take a year off. Arrived in the Twin Cities and attended Brown College for Radio Broadcasting. Spent nearly two years post-graduation in North Dakota hosting my Morning Show before arriving back in Wisconsin.
That seems to sum up the events of my journey to here, in remarkably few words by my normal standards for storytelling.
No matter what else, I enjoy a good conversation regardless of situation, and I'm always up for random adventures, nights out, or just relaxing with my pups.
In a more general sense though, I'm happy with my life at the moment, have a close circle of good friends, and I'm confident in my future.
As for other talents... the only way to know, is to ask or better yet see for yourself.
But the Internet is not always the most conducive to vocal expression so I'll add that if sight is the sense OKC is getting at... then you may like my eyes (or may not, I don't think I know you well enough yet to make that presumption; I'm just going on past experience).
I also must throw in an appreciative nod to Dan Savage, for we should all be good, giving, and game in every relationship.
From my past, I loved the Redwall series by Brian Jacques when I was younger, one of my first and favorite series of books I read thoroughly, more than once start to finish.
(B) My favorite actors include Kevin Spacey, Sean Connery, Samuel Jackson and many others, but these guys just jump to mind. As for movies, anything Monty Python is amazing, as well as Usual Suspects, Shawshank Redemption, Boondock Saints, American Beauty, South Park: Bigger, Longer & Uncut, Goodnight and Good Luck, Anchorman, Secretary, Lost in Translation, Waiting, Sin City, Garden State, Reservoir Dogs, The Hitchhikers Guide to the Galaxy, The Princess Bride, Office Space, Pi, Spaceballs, V for Vendetta, Thank You For Smoking, Amelie, and clearly... Battlefield Earth lol Travolta's Masterpiece!
(C) I was on the Radio and a Wedding DJ for a few years as well... I've listened to everything short of Techno and Opera just for work... if its ever been on a Top 40 list of most any sort... I've tried to pass it through my ears. But as for a favorite genre... my soul yearns for Classic Rock when I want to just relax and enjoy.
(D) I watch a lot of Food Network and Alton Brown is f*cking amazing... so in general it could be said that I love all sorts of food, including but never limited to: Italian, French, Chinese, Mexican, Vietnamese, Greek, Japanese (Sushi), even Kosher-Vegan/Vegetarian dishes as well (thanks to my wonderful friends back at Ofek Shalom Co-op)... and I'll throw in American though I'm never sure exactly what that is... since even our country is a blend of everyone's diverse heritage, perhaps a casserole and a stew of some sort would symbolically qualify, and I know people could contradict me on this one, but a Burger and Fries or a nice juicy Steak makes you just feel good when you need it...
So I've sampled a lot, but I'll never say I don't like something until I've tried it.
I'll throw in a nod to Insulin here, I'm able to still be alive due to the production of this hormone we Diabetics would be goners without. (fie on my pancreas for quitting out on me back in second grade)
Also, one more... chapstick? lol
I really am up for anything if given a suggestion, I'd try most anything at least once... and likely twice to be sure
But really my life is quite the open book, and if you strike up an interesting conversation, I will admit most anything you'd ever care to know.
If its just for some chatting... super, and making friends... even better, or to eventually meet up and maybe let it develop into something more serious... only time will tell

subset: commoncrawl


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Altrove Ristorante: Porte Aperte sul Mondo (Open Doors to the World). Altrove's slogan says it all. Their doors are open to the whole world, to all nationalities, without knowing any boundaries. The only thing they recognize inside is the determination of the young people to reach out for their dreams and with their help, attain them and guide them in success of the paths that they choose to walk on. Altrove is a restaurant but it is also a training ground for young people who come to Italy from different countries and aid them in their gastronomic road to success, be it as sous chefs, sous pastry chefs or waiting staff.
19 July 2017
15 July 2017
Ristorante L'Isola del Pescatore in Santa Severa (Rome), Italy
Santa Severa, that beach in Santa Marinella with the castle on its side? I do remember it quite well because the first time I went to Santa Severa a few years ago, winter was ending and we were entering spring. A walk on the beach was imperative for our family with two very lively kids. It was hard to contain them at home so my husband drove all of us to a medium short distance to Santa Severa Beach. It was just about 50 kilometers from Fiumicino (about 65 from the center of Rome). The panorama that greeted me was impressive. A clean stretch of sand with the Santa Severa Castle at the end of the beach. People and dogs were enjoying the sun just like we were. There was almost no structure on the beach except for a sprawling simple white bungalow with some grass behind it and a stone's throw away from the castle. It was L'Isola del Pescatore, the popular seafood restaurant of the area.
14 July 2017
Ristorante All'Oro in The H'All Tailor Suite in Rome, Italy
Parked just a block away, I walked along Via Pisanelli, a quiet residential road in Rome. My eyes riveted towards a light yellow building standing aristocratically amidst the other structures in the area. I quickly scanned the number outside for confirmation. I knew I was at the right place. It says 25 and on the other side of the entrance, The H'All Tailor Suite is written, along with Restaurant All'Oro and under, JRE which stands for Jeunes Restauraturs d'Europe. Being a member of JRE, two forks from Gambero Rosso, a hat from Guida Ristoranti Espresso, a medal from Touring Club, and a Michelin star, I had no doubt that my invitation to the press breakfast that morning would be a notable gastronomic experience.
05 July 2017
Eit Restaurant in Rome, Italy
Eit. Pronounced like eight in English and signifies a lot of things that pertain to the number eight. In fact, Eit was born out of that number. Pino Cau of Hotel Rex, along with Chef Luigi Nastri, the one Michelin star chef of Stazione di Posta in Rome embarked on a new gastronomic adventure by opening another restaurant in the capital. Formerly another Michelin star restaurant inside Hotel Rex, Eit took over its compact space with eight tables for its diners with a new concept of approaching fine dining.
16 June 2017
Boccacciello Bistrot in Rome, Italy
Boccacciello Bistrot is about an actor and a chef who rekindle the gastronomic beauty of the place where they grew up in. The aromatic memories of the kitchens instilled in their minds created the identity of Boccacciello Bistrot. With selected recipes using ingredients that were produced by the local farmers, they are placed in the hermetically-sealed jars then steamed for hours. There are no additives nor preservatives added. These food jars are available in versions of 106 grams and 212 grams where they can be kept for as long as 180 days. With the popping of the jars and the sudden release of a diversity of aromas, they do replicate the smell of cooking in the kitchens of Naples.
09 June 2017
Ristorante Cervinia in Rome, Italy
Ristorante Cervinia's story started in 1971 when Riccardo Desideri Tozzi went one big step further to accomplish his culinary adventure. The restaurant gave him a window to express his love for genuine traditional cuisine. Forty six years and two generations later, Ristorante Cervinia still stands proudly at Monte Mario area of Rome under the management of his grandchildren Andrea Parisse and Francesco Callipo. With the youthful enthusiasm of both cousins, the restaurant thrives dynamically with complete attention given to the details of quality and freshness of the ingredients that they use.
01 June 2017
Amistà 33 Ristorante in Byblos Art Hotel Villa Amistà in Verona, Italy
Beauty is represented in different ways. Five-star hotels are always lavishly decorated and are so luxurious that you never want to leave them. Byblos Art Hotel Villa Amistà is all of the above and even much more. It's a contemporary art gallery housed in a 15th century villa created by architect Michele Sanmichele then later completed by distinguished architect Ignazio Pellegrini in the 1700s. A 20,000 square-meter manicured Italian garden surrounds the elegant villa. Byblos, as it is known worldwide as a prominent Italian fashion house, has crossed the borders from fashion to art, hospitality and dining.
25 May 2017
Host Restaurant in Fiumicino (Rome), Italy
Walking around the corner space of the apartment building and looking through the big windows, my attention was riveted to the accumulating number of tables and chairs inside. My guess was right. Indeed, a restaurant is taking shape in there. Coming around the corner again days later, I finally entered the finished Host Restaurant. It was spotless with the smell of new wood lightly permeating the room. Planks of wood give the white ceiling a nice accent while the windows give a lot of space for the natural light to stream inside. It is crisply decorated with simple refinement of white, gray and black motif.
23 May 2017
Retrobottega Restaurant in Rome, Italy
Chefs Alessandro Miocchi and Giuseppe Lo Iudice say that in their 2-year old restaurant, food happens. Gastronomy does happen in Retrobottega, I firmly agree. These two talented chefs created a gastronomic lab where they spin ideas, innovate, create and interact with their diners (especially the ones who sit at the counter that overlooks the fully-opened kitchen). The kitchen team is composed of a couple of other chefs, Matteo Magagnini and Gabriele Di Lecce. All four of them have impressive past working backgrounds in the kitchens of Michelin-starred chefs before congregating in a kitchen of their own.
13 May 2017
Caffè Vergnano 1882: Three New Openings in Rome, Italy
When Domenico Vergnano founded the company in a small town in the foot of the Turin hills called Chieri, it didn't have anything to do with coffee. It was actually an apothecary shop. Only a few years later did it become evident to the Vergnano family that coffee was their specialty. Their mastery in the secrets of coffee-making became so important that they eventually opened 3 warehouses in Turin, Alba and Chieri. Then finally, the biggest accomplishment was in 1930 when they purchased a coffee-producing farm in Kenya. Today, with Enrico and Carolina Vergnano, the fourth generation of the family running the company, they have more than 120 coffee shops scattered in 19 countries around the world.
04 May 2017
Mosnel Winery in Franciacorta, Italy
One hundred and eighty years, five generations, 1876 to present. From Azienda Agricola Barzanò Barboglio to Il Mosnel and finally, simply Mosnel. It all started in in a sixteenth-century villa with vineyards and cellars that was inherited by Rosina Rosa Cacciamatta in the town of Camignone, in the heart of Franciacorta. Rosina is the grandmother of the maternal grandfather of Lucia and Giulio Barzanò, the siblings who now proudly carry the name Mosnel. It's a family with a long history of viticulture that both brother and sister continue with great passion that their mother, Emanuela Barboglio has instilled in them.
02 May 2017
5 Foods Suspected Of Causing Cancer…What Is Lurking In Your Popcorn, Etc.?
When you walk down the aisle at the grocery store, you unwittingly make an assumption that, if something is available to the public, it has to be safe. But you couldn't be more wrong. Inside some products that are on the shelves across the nation are chemicals and additives that are not safe for consumption and that can lead to some severe and chronic diseases and illnesses.
29 April 2017
4 Healthy but Delicious Mini Donut Recipes (Seriously!)
Nothing can satisfy your sweet tooth better than a traditional good old donut. And, the best part about it is that you can find it pretty much everywhere. From the corner coffee shop to your favorite food delivery service, it's easy to get your hands on a tasty donut when you crave one.
But wouldn't it be awesome to try to make it yourself? The advantages of making donuts in your kitchen are not limited to spoiling your family and friends with your cooking skills on a fine weekend day (although we guarantee they're going to be seriously impressed!). But when you cook them by yourself, you get to pick the recipe and every ingredient in it and personalize the recipe based on your preferences and personal diet.
28 April 2017
Art & Chocolate Gallery Cafè in Verona, Italy
Verona is a very beautiful city and I will never get tired of it. A leisurely walk at the center, through Piazza delle Erbe with its ancient monuments revealing stories of its rich history. A major part of it is from the ancient Roman period where Decumano Massimo (ancient Roman road that runs from east to west) and Cardo Massimo (ancient Roman road that runs from north to south) connect together making the square the center of political and economic setting of the city. The city is substantially rich in history, art, and culture.
26 April 2017
I Vitelloni Restaurant in Rome, Italy
From an early breakfast to a late night cap, I Vitelloni stays open, every single day, non-stop from 5 in the morning until 2 the next morning. It's quite a long schedule for a restaurant to stay open but with so much diversity in its menu, it has a great potential to be the place to go to in Rome from the time you open your eyes until the time you are ready to close your eyes.
22 April 2017
The Semifreddi of the Master of Pastry with Pastry Chef Fabrizio Donatone
Semifreddo is the semi-frozen Italian dessert that can be based on fruits, chocolates, nuts, coffee and sometimes even cheese. It's one of the best ways to end a good meal especially when the pastry chef is able to make it really well and the ingredients that he uses have fine quality. Being a World Champion at the 2015 Coupe de Monde de la Patesserie, Fabrizio Donatone, along with two other pastry chefs, Emmanuele Forcone and Francesco Boccia, makes exceptional cakes, pastries and semifreddi. Fabrizio was also honored by the Accademia Maestri Pasticceri Italiani (AMPI) by giving him the title Master AMPI ad Honorem.
19 April 2017
Le 5 Stagioni Flour in Making Healthy Pizza: Buono a Sapersi (It's Good to Know)
Four Italian chefs from different nooks of Italy and one flour mill that has been creating flour with high quality parameters for hundreds of years, all in one place. Padua, Italy, 21 March 2017. For this congregation, good pizza was the topic that was foremost in everyone's agenda. Buono a Sapersi (It's Good to Know). What is a good pizza anyway? A good pizza doesn't only entail how delicious it is but of course what we put on top, even in the middle matters but a genuinely good pizza should be healthy and easy to digest. Like what I had been writing here when I wrote about how the flour matters and here when I wrote about a pizzeria that uses good flour, what matters most is the quality of the flour and the technique utilized by the pizza chef. If you can easily digest it and the ingredients are of optimum quality, then classify it as good pizza.
18 April 2017
Sommeliers' Selection 2017 in Istanbul, Turkey
March has gone by quite fast and I didn't even get the chance to write about my extraordinary experience with the Turkish wines in the Sommeliers' Selection held in St. Regis Hotel in Istanbul last 25 - 26 February that was organized by Gustobar. I had a very fast-paced trip to Istanbul arriving from Rome at midday on the 25th just in time for a late lunch, the Sommelier Masterclass and a few minutes of tasting wines at the almost empty tasting rooms before the event closed for the day. The 26th was a different thing as the wine tasting event opened to the public. It was full of wine enthusiasts but it was surprisingly nice to see such excited anticipation of the wines produced in Turkey, 179 of them from 40 producers and a handful of international labels from Italy, France, Chile and Spain. Turkish wines are very much under the radar and I think that they need to find a niche in the wine world and be recognized outside the country.
08 April 2017
Secondo Tradizione Restaurant in Rome, Italy
When two excellent gastronomic icons in Rome hook arms together and create something new, traditional or just simply great, then it's something that merits to be explored. Secondo Tradizione is the product of the bonding of Il Pagliaccio of Chef Anthony Genovese, a Two Michelin-starred restaurant and La Tradizione of Stefano Lobino and Francesco Praticò, a historical high quality delicatessen for food experts. It's a place where your every Italian food desire comes to terms with the seal of quality and excellence.
06 April 2017
Topaz Restaurant in Istanbul, Turkey
Topaz Restaurant has something spectacular awaiting its guests upon entry. Its floor to ceiling glass wall frames a picturesque view of Istanbul. The Bosphorus Strait and its bridge, the whole city with some of its grandest sites and the Dolmabahçe Palace create a breathtaking scene. At night time, the restaurant's lights are kept low (pardon the dark pictures) to emphasize the lighted city outside and believe me, upon walking in that restaurant, the view is the first and maybe the only thing that you can focus on for the first few minutes.
04 April 2017
Pasta B Restaurant: Singaporean Cuisine in Milan, Italy
Entering its third decade, Pasta B has a success story to tell. In 1989, the Han family opened Jing Hua Xiao Chi in the Chinatown area of Singapore, a place specializing in making dumplings. Over a short period of time, it attracted throngs of people queuing for their fresh noodles and dumplings. They opened other branches in Singapore and eventually in Japan to cater to the big demand for their high quality dumplings and noodles. After an unabating success, the second generation of the Han family continues to serve the freshly-made noodles and dumplings alongside some specialized dishes still using the exact recipes. Today, I am taking you to their restaurant in Milan, their first branch that crossed continents that is well received by the Italians and Europeans.
03 April 2017
Marco Lodola's Lodoland: Luci Pop in Franciacorta, Italy
Marco Lodola takes us on a magical journey of his lighted life-size artwork in the streets of Franciacorta Outlet Village for an exhibition called Lodoland: Luci Pop in Franciacorta from 16th of March until the 17th of April in collaboration with Deodato Arte of Milan (where you can buy his artwork). The external art exhibit graces the main points of the commercial center with its vibrant colors at daytime but when the sun goes down and the artworks light up, the overall effect gives a dramatic impact.
30 March 2017
Clotilde Restaurant, Spirits and Cocktail Bar in Rome, Italy
Who is Clotilde? She is a refined woman who puts extreme attention to the needs of her guests and always ready to share the best in her cellars and kitchen. A woman who is able to create magic on her table where conviviality lives in beautiful moments of staying together. She is the icon of savoir fare in the mind of her son, restaurateur Clemente Quaglia and for this reason, he named his restaurant after her for which the place stands for.
27 March 2017
Buff Restaurant in Trastevere (Rome), Italy: Farm to Table
Quality-conscious diners always have lingering questions on their heads when they head out to restaurants. Where did the ingredients of their food come from and how were they treated? Sometimes we read them in the menu, and sometimes we don't. We just put our trust on the chef in the sourcing of his ingredients and how he decides to put them together. In Rome, there is a restaurant that pioneers the farm to table concept. They produce practically all the ingredients in their farm in Calabria (that's in the southern part of the country) then their young and talented chef Fabio Trovato, who grew up in a family of restaurateurs, creates his masterpieces in the kitchen while his counterpart in the dining area, Franco Magliocchetti, a sommelier in wine and oil, makes sure that Fabio's creations are paired well with Calabrian wines.
16 March 2017
Vogue Restaurant in Istanbul, Turkey
Istanbul makes every inch of the food lover in me somersault with anticipation. My first trip there had been a discovery of its food and wine culture with a group of press people. Even if Istanbul was the shortest stay on our way to another part of Turkey, the Northern Thrace, the markets, shops and restaurants we passed were enough to take a whiff of comprehension of how vast and rich the gastronomy is. The whole country has a diversity of cuisines due to its cultural interactions throughout its colorful history. Being eclectic and dynamic, Istanbul is the place to catch different kinds of cuisines. Whether you are looking for the classic ones that stretches its roots from the Ottoman empire, international cuisines or even more inspiring, the interweaving of traditional characteristics with contemporary ideas, this is definitely the right city to explore.
13 March 2017
I Migliori Vini Italiani 2017 di Luca Maroni (The Best Italian Wines 2017 For Luca Maroni) in Rome, Italy
Between 16 to 19 February 2017, more than 600 wine labels, 160 gastronomic and oenological producers from all over Italy and thousands of visitors were in Salone delle Fontane in EUR, Rome for 4 days of wine tasting. It had been an incredible event that converged all food and wine enthusiasts under one roof celebrating the excellence of Italian creations. It is an annual event established in 2013 by Luca Maroni, a well-known Italian sensory wine analyst, where wines were tested according to his evaluating method of a series of sensory analysis that are based on three principles - Consistency, Balance and Integrity of the wines.
10 March 2017
Babingtons Tea Room in Rome, Italy
If you have been to Rome, most probably you have already come across Babingtons Tea Room or even photographed it while taking photos of the Spanish Steps. Standing from the bottom of the steps, Babingtons Tea Room is on the left side in the 18th-century faded bright orange building where it has always been since 1893. Surviving two world wars, various economic recessions and now on its fourth generation of descendants, Babingtons Tea Room continues to serve what it has been serving for more than a hundred years - proper English tea.
06 March 2017
Ristorante Chinappi in Rome, Italy
Like what springs out from the soil, the bounties of the sea also have their own seasons. Choosing the right seafood at the right moment is beneficial to the balance of nature but most especially, we get them at the pinnacle of their quality. At Ristorante Chinappi, proprietor Stefano Chinappi assures his diners of the excellence of the ingredients used in the kitchen of Chef Federico Delmonte. From the sea to the kitchen, there's still more to learn behind this restaurant which has a long history of supremacy in seafood dining.
03 March 2017
Campus Etoile Academy in Tuscania, Italy: Becoming a Healthy-Food Chef
Eating in restaurants is a luxury that we give ourselves once in a while because chefs can create magic in their kitchens which is much more than what we can do with ours. After all, with years of extreme experience in culinary studies, they are charged with the technical and artistic knowledge of creating dishes with the wow factor. Their concoctions are perfectly-styled with a mixture of aromas and flavors that play in our palates. At Campus Etoile Academy, they teach more to their already accomplished kitchen professionals because this year, this 30-year-old culinary school is introducing its new Professional Culinary Course Specializing in Nutrition. If you want to become a Healthy-Food Chef, then come on in and explore the school with me.
23 February 2017
Ristorante Alfredo alla Scrofa in Rome, Italy: The Birthplace of Fettuccine Alfredo
We are in the year 1907 at Via della Scrofa 104 in Rome when Alfredo Di Lelio created the most celebrated Italian dish that bridged its history to America. Pregnant with his child, Alfredo fulfilled his wife Ines' wish of having something to eat that would give her and her unborn child energy, flavor, and heat. With such a simple recipe that requires only three ingredients of exceptional quality, fresh butter, Parmigiano Reggiano and fresh pasta with a particular thinness that cooks under 30 seconds, Alfredo unwittingly created a dish in his kitchen that later became a part of the Italian gastronomic history. The miracle happens when a mantecatore or mixer amalgamates the pasta with the sauce with his masterful mixing movements. The Fettuccine Alfredo created waves among the American elite from the time it was discovered by two Hollywood stars for almost a century later.
15 February 2017
Arnaldo Caprai Winery in Montefalco (Umbria), Italy
If you love Italian red wine, then you must have heard or tried Sagrantino di Montefalco and if you liked it, then you must know about its leading top quality producer, Arnaldo Caprai. Arnaldo Caprai does not only have the prominence in the quality of its Sagrantino wine but it also has the notability in its role in reviving this autochthonous grape variety in Montefalco, Umbria. The Sagrantino grape has been cultivated in the region for more than four hundred years, then it went through a period of diminished activity until Marco Caprai, son of Arnaldo Caprai, focused his interest in the disappearing grape and reestablished it in Montefalco in the late 1980s. In 1992, the Sagrantino was awarded with the top appellation in Italian wines, the DOCG (Denominazione di Origine Controllata e Garantita) which denotes controlled production methods and guaranteed quality of the wine.
14 February 2017
20-Minute Orange Pepper Fish Fillet
In winter, the only fruit I can think of is oranges. It's a part of my daily diet starting first thing in the morning with the spremuta or the freshly-squeezed orange juice. At times, an orange salad is a refreshing treat after having a seafood meal. Simply drizzling some extra virgin olive oil and sprinkling some salt on it is perfectly delicious and so simple too! And try to think how healthy that is too. You can also add some olives, chives, fennel, or even smoked salmon - whatever it is that you put together, the oranges will always be that one great ingredient to use in the winter plates.
08 February 2017
MaMa-Ya Ramen in Rome, Italy
A bowl of steaming hot ramen in Rome? The picture that a friend posted in Facebook got me. It got my full attention alright and I made sure that my schedule was clear the following night so I myself can slurp (well, you do slurp the ramen right?) my own steaming hot bowl of ramen. It has been a long time since I've last had my ramen fix in Asia and I was more than excited when I heard that there was a new ramen bar in Rome, and a good one too. Mama-Ya Ramen just opened a few months ago and looking at the reviews of the diners and reading about the people behind the place, I was convinced that it would be a good place to strike for a bowl of ramen bowl on a cold, rainy evening.
03 February 2017
Pascucci al Porticciolo Restaurant in Fiumicino (Rome), Italy
The sea is my biggest supplier, where I had to get everything. Chef Gianfranco Pascucci has a vast source of ingredients right in front of him, where fishes of different kinds are taken to the dock by the local fishermen of Fiumicino as soon as they come in from fishing. He doesn't limit his ingredients to the usual sea bass or turbot, because he feels impelled to take out the immense supply that the sea can provide us, more the unknown than the ones we are used to. There is the desire to generate awareness and through his kitchen, his dishes can create stories from the sea, the fishermen then to us.
28 January 2017
Cannoli Nachos
When I was asked to make a recipe for Cannoli Nachos for She Knows, I was torn. My husband is Sicilian and cannoli are considered as part of their culture very seriously. Of course that means that they have to remain as they are, like how they had been enjoyed for the past centuries. Deconstructing and reinterpreting them into nachos is something unheard of and instantly made him nervous. I told him that the ingredients and flavors will remain the same, just the presentation would change. I shooed him out of the kitchen and I started to work.
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Why would anyone in their right mind want to talk about UFOs and paranormal encounters? I am asking myself this question. Being that I was told I was born in the U.S.A. and given a Christian name at birth by two loving parents who raised me, it would appear I was
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HUGGIES diapers have the Breathe Dry System -- a highly breathable cover that lets fresh air in to help keep baby's skin dry. Meanwhile, the Leak Lock System quickly draws moisture away from baby's sensitive skin into the absorbent core to help stop leaks and keep baby happy. Only HUGGIES Snug and Dry diapers have all-around stretch for a super-snug fit. Plus new LeakLock captures moisture better than before. Manufactured by Kimberly Clark in the US, a recent recipient of the United Way of America Summit Award for their charitable contributions throughout the world. Huggies diapers contain mild cosmetic ingredients to help keep skin soft and healthy-looking: petrolatum, ozokerite.
Average Price: $36.50
I can say that this is very effective. The only thing that i don't like is that it's a bit harsh on baby's skin. It's not as soft as i expect it to be. Nevertheless, it is very absorbent.
Nous aimons beaucoup ces couches, elle absorbe bien meme quand il s'agit de protéger bébé pendant la nuit, et nos enfants ont d'l'air confortable dedans.le prix pourrait etre un peu moindre
The diapers fit well. They are absorbent and do not have a strange smell. If your diapers leak- try a size bigger. I will definitely be purchasing huggies especially when on sale.
As a mother of 5 I've tried several diaper brands over the years, but there's no doubt about it that Huggies is the absolute best beand out there. They are worth every single penny.
After having my son I think I tired every diaper on the market. I was on the hunt for the most cost effective and leak proof option. Since then, my go to has always been Huggies snug and dry. You get a few more diapers at a pretty decent price and they're fairly leak proof for my little man.
No leaks! Fits perfect! I like that they do not smell like other brands
C'est ma marque préférée de couche pour mon bébé. Elle tient bien en place, jamais de fuite, bébé est bien au sec, pas d'irritations. Bon velcro qui ne s'arrache pas quand on défait la couche. Je les adore.
Love Huggies, especially for overnight. I find that they fit very well and will hold his diaper for 12-14 hours overnight!
Les couche huggies sont les seuls que j'utilise pour mes 3 enfants.
Huggies did not work for either of my children. I found them to leak especially at night. Did not like them at all. Price is good but quality of diapers not so much.
These reviews are the subjective opinions of ChickAdvisor members and not of ChickAdvisor Inc.


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Set yourself an outdoor goal for 2017
Looking for a New Years Resolution? Challenge yourself!
As the New Year approaches and we're all guilty of making those loose new year's resolutions that have often fallen by the wayside by the end of January, why not set yourself a challenge in 2017? We've pulled together a list of ideas for your outdoors resolution. Set a target and smash it this year!
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Get all 42 Fluxus Montana releases available on Bandcamp and save 50%.
Includes unlimited streaming via the free Bandcamp app, plus high-quality downloads of Convolution Hive, Gas Money, Juno, Appropriation, Anxiety Meditation, Multiple, Improvisations for Computer, Hemolysis, and 34 more. , and , .
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Fluxus Montana montana
Fluxus MT is a cassette and net label originally based out of Billings, MT. Fluxus MT was started by Matt Taggart as a vehicle to support the artists and sounds that he loves and also makes.
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Porsche GT2 RS Photo Gallery [Car Porn]
Porsche has just released a new selection of photos of its flagship GT2 RS. Yup, no story here, just lots and lots of amazing photos of an even more amazing car. And as impressive as the 620-hp machine looks in silvery-blue, the new photos of the Nurburgring champ in a brilliant red shade are even more stunning.
Priced at $245,000 all 500 GT2 RS models sold out in just two months. And why wouldn't it, with an extra 90-hp over the standard GT2, and a weight reduction of 154 lbs. It's Nurburgring lap time of 7 minutes and 18 seconds has yet to be bested by any other production car.


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News & Events
ARTICLE: On Mosul's civilian deaths
April 8, 2017
AL JAZEERA: In October 2016, the Islamic State of Iraq and the Levant (ISIL) strategists and commanders were fully aware of the sheer number of Iraqi armed forces that were moving in to encircle Mosul. The operation to retake Iraq's second-largest city …READ MORE
ARTICLE: Battle for Mosul upends false Iraq narrative
February 18, 2017
AL JAZEERA: The Iraqi army's progress in Mosul over the past few months flies in the face of the narrative that has been created about Iraq since 2003. Narratives are often constructed, but rarely as aggressively as the story according to which Iraq is …READ MORE
ARTICLE: Can Iraq defeat ISIL without destroying Mosul?
October 31, 2016
AL-JAZEERA: The outcome of Iraq's military campaign against the Islamic State of Iraq and the Levant is beyond doubt. ISIL was never the mythical fighting force that many people assumed, and it was always just a matter of time until the Iraqi army woul …READ MORE
VIDEO: Is the Iraqi army ready to liberate Mosul?
August 29, 2016
AL-JAZEERA: It has been an effective summer for Iraqi forces battling the Islamic State of Iraq and the Levant (ISIL, also known as ISIS) group. Now, they are fighting to retake Iraq's second biggest city, Mosul, which has been under ISIL control for m …READ MORE
QUOTE: Iraq's widely reviled parliament mired in turmoil
August 8, 2016
ASSOCIATED FRANCE PRESS: Zaid al-Ali, a constitutional expert and the author of "The Struggle For Iraq's Future", said the latest problems would not necessarily further reduce confidence in parliament, as it cannot get much lower. "Ordinary Iraqis alre …READ MORE
QUOTE: Baghdad Karrada attacks: Ali was killed because the Wi-Fi was too slow
July 9, 2016
SYDNEY MORNING HERALD: Zaid al-Ali, a Princeton University academic who authored a book on Iraq and its collapsing state institutions, told Fairfax Media he was pessimistic about any security improvements given the Abadi administration's lack of acco …READ MORE
INTERVIEW: Death toll from Baghdad blast passes 200
July 5, 2016
AUSTRALIAN BROADCASTING CORPORATION: A suicide bomb in Baghdad has left more than 200 people dead in what's believed to be the deadliest single bomb attack to hit Iraq since 2007. Islamic State has claimed responsibility. Now, residents in Baghdad are …READ MORE
VIDEO: Grief and anger in Baghdad: Iraq reels from bloodiest terror attack since 2003 invasion (part 1)
July 4, 2016
FRANCE 24: The target was a Shia neighborhood of Baghdad but the victims of the Iraqi capital's worst suicide attack since 2003 were also Sunni, Christian, men, women and children. We'll never know for sure if the attack claimed by Isis could have been …READ MORE
QUOTE: A corrupt deal for security wands left Iraq vulnerable to Baghdad bomb blast
July 4, 2016
THE WASHINGTON POST: In his book "The Struggle for Iraq's Future," Zaid al-Ali recounts how two weeks after the U.K. court decision against McCormick, several explosions killed dozens in the Iraqi capital. Then-Prime Minister Nouri al-Maliki called a n …READ MORE
INTERVIEW: Will Fallujah put an end to ISIL in Iraq?
June 9, 2016
AL JAZEERA: As the Iraqi army, backed by a coalition of militias and forces, makes slow advances toward Fallujah, one of the most circulating theories suggests that if the Islamic State group (Daesh) (ISIL, also known as ISIS) loses Fallujah to the arm …READ MORE


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What's 'New London Style Pizza'?
I've definitely heard of New York or New Haven style pizza, even Chicago style. But it was news to me when I heard that a pizza place in Concord, Mass. is billing itself as the place for 'New London Style Pizza.'
The picture above was forwarded to me by my colleague Peter Huoppi, whose brother snapped the photo.
I'm relatively new to the New London culinary scene, but I didn't think there was any such thing as a New London specific pizza.
According to the website for the restaurant, Concord New London Style Pizza, this particular style pizza is a thick crust pizza that originated in the Whaling City.
"In New London Connecticut," the website reads, "the thick crust pizza was invented in the 1960s and eventually made its way to Worcester. There a few local pizzerias began serving thick crust and the customers loved it."
(As a slightly off topic side note I wanted to say that I've told people for a while now that Worcester reminds me a great deal of New London. This pizza relationship seems to bolster my argument. Also for anyone who is interested in this sort of thing, Norwich seems to be switched at birth with Woonsocket, R.I. Check it out if you don't believe me.)
The Concord New London Style Pizza website says the restaurant has been serving up slices since 1967.
We think a road trip to Concord is in order to find out the story behind New London style pizza. But before we go, I wanted to know if anyone else has heard of this type of pizza. Do any places in New London actually still serve this style?
Leave a message bellow or email me at email@example.com
Reader Comments
Outgoing New London superintendent said he was surprised by lack of support


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Author | Tasneem Limbdiwala | Monday, Jun 20,2011 8:19 AM
In Promo & Activation Lions, a total of seven entries have been shortlisted from India. BBDO India secures three entries and both Mudra Communication & Creativeland Asia have two entries each.
BBDO Indias work on Procter & Gamble titled 'Shave Sutra' is shortlisted for Best Use of Experiential Marketing in a Promotional Campaign sub category. Its work on PepsiCo, titled 'Cops on Oats' make it to Best Use of Games sub category and its work on Aviva Life Insurance titled, 'call from the Future' made it to the Financial Products & Services sub category.
Mudra Communication's work on Reliance Media Works titled 'Silent Anthem' had two entries shortlisted under Corporate Image & Information sub category.
Creativeland Asia's work on Parle Agro titled, 'Plan T' had its entries shortlisted for Best use of Social Media Marketing in a Promotional Campaign and Food and Non-Alcoholic Drinks sub category.
Warren Brown, Creative Founder, BMF is the Jury President. Brian Tellis, Chairman, FountainHead is the India Jury member for this category.
In comparison to the 103 pieces of work that Indian companies had entered in the category last year, this year there are only 89 entries in this category. However, there is an increase in the overall entries in the category from 1,595 of work to 2,125.


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UT's Culinary Institute is offering a variety of cooking classes this summer.
Culinary Institute News
Culinary Institute Offers Community Cooking Classes
The UT Culinary Institute is offering a variety of noncredit culinary courses this spring.
Expand Skills, Explore Cuisines in 'Become Your Own Chef' Courses
The Culinary Institute is offering chances to improve your cooking expertise.
Ready for the World Cafe Features Italian Fare October 10
UT's Ready for the World Cafe continues its culinary journey with a taste of Italy on Thursday, October 10. The lunch consists of bruschetta, porcini mushroom polenta cake, pork osso bucco, and panna cotta. Cost is $12 and the faculty-staff discount does not apply. Advance tickets are required.
UT Culinary Institute Graduation, 'Cake-Off' Set for Friday
The Culinary Institute at UT Knoxville will graduate its fourteenth class of students and commemorate the event with a "cake-off" contest on Friday, March 23. As part of students' finals, they bake cakes from scratch and decorate them using a theme of their choice. The cakes will be displayed, judged, and eaten at the graduation, which will be at the UT Visitors Center near Neyland Drive and Kingston Pike.
Ready for the World Café Serves Up Part of Japanese Culture Week
The Ready for the World Café will take diners on a gastronomical journey across the Pacific on Tuesday, February 21. The café will serve up Japanese cuisine.
UT Culinary Institute to Offer International Cooking Classes
How about a culinary passport to the cuisines of the Middle East, Asia, Europe, or Africa? The Culinary Institute at UT Knoxville beginning Jan. 21, will offer the community a series of international cooking classes to explore the fare of eight countries. The classes will run through March 10 and are $99 each.
In Memoriam: John Antun
John Antun, associate professor in the Department of Retail, Hospitality, and Tourism Management in the College of Education, Health, and Human Sciences and director of UT's Culinary Institute, died Monday after a six-month battle with pancreatic cancer. Visitation will be held Thursday and Friday, followed by a service and mass Friday afternoon.
UT Professor Helps Develop DinEX Scale to Measure Restaurant Appeal
What is it that makes you want to return to a restaurant again and again? The food? The service? Atmosphere? Sure. But according to research spearheaded by John Antun, director of the Culinary Institute at UT Knoxville, and Robert E. Frash Jr., chair of the HRT department at the College of Charleston, there are two more factors that must be added to mix — the social experience and the availability of healthy menu options.
UT-Pellissippi State Culinary Arts Partnership is Recipe for Success
Combine instructors and facilities from the Culinary Institute at UT with 46 students enrolled in the new concentration in Culinary Arts at Pellissippi State Community College…. and voila! The result is what officials believe to be a first-of-its-kind partnership between a UT institution and the Tennessee Board of Regents (TBR) institution.


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By Peter Andrew – ConservativeAmerican.org – Leading the way Right.
For months now, ConservativeAmerican.org has listed Wisconsin Governor Scott Walker as the number one choice for conservatives when it comes to 2016 Presidential candidates. Rush Limbaugh has always spoken in a positive manner about Conservative American Walker and the Governor's speech in Iowa only boosted his standing. Limbaugh has not endorsed Walker but is speaking positively about him on the national stage of his influential radio show.
Walker lost a few points in his home state over the last week because he just rejected a plan for one of the local native American tribes to build a giant Hard Rock Cafe and Casino in Racine. Walker says the pact signed by former democrat Governor Jim Doyle with the Potowatomi Indians prohibits him from okaying the new casino and the thousands of jobs that go with it. Others disagree and this week a bipartisan group of state legislators asked Walker to reconsider. He promptly indicated he would not.
We grant you that turning down these jobs was an odd move for Walker, but we do believe walker is with Conservative Americans far more often than not and is an exciting candidate who can win. Walker is one of the rare politicians who actually proposes big and bold change and then makes it happen. Walker has the guts to do things and has succeeded despite having the full force of the socialist labor unions and democrat lamestream media against him. That's the kind of national leadership we need.
We're glad Limbaugh agrees that Walker's candidacy is worth taking a hard look at. Others in our Conservative American ranking of more than 30 potential GOP 2016 candidates include Senator Ted Cruz and Governor Rick Perry of Texas.


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Continuous wave optical parametric oscillator for quartz-enhanced photoacoustic trace gas sensing
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A continuous wave optical parametric oscillator, generating up to 300 mW idler output in the 3–4 μm wavelength region, and pumped by a fiber-amplified DBR diode laser is used for trace gas detection by means of quartz-enhanced photoacoustic spectroscopy (QEPAS). Mode-hop-free tuning of the OPO output over 5.2 cm-1 and continuous spectral coverage exceeding 16.5 cm-1 were achieved via electronic pump source tuning alone. Online monitoring of the idler wavelength, with feedback to the DBR diode laser, provided an automated closed-loop control allowing arbitrary idler wavelength selection within the pump tuning range and locking of the idler wavelength with a stability of 1.7×10-3 cm-1 over at least 30 min.
Using this approach, we locked the idler wavelength at an ethane absorption peak and obtained QEPAS data to verify the linear response of the QEPAS signal at different ethane concentrations (100 ppbv-20 ppmv) and different power levels. The detection limit for ethane was determined to be 13 ppbv (20 s averaging), corresponding to a normalized noise equivalent absorption coefficient of 4.4×10-7 cm-1 W/Hz1/2.


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The Lord Is With You In The Valley Of The Shadow Of Death (5 of 6) by Dennis Marquardt
This content is part of a series.The Lord Is With You In The Valley Of The Shadow Of Death (5 of 6)
Series: The Lord Is With You
Dennis Marquardt
Psalm 23:1-6
INTRO: A Pastor had a silk threaded bookmark that on one side had a motto that was clearly readable. The back side of the bookmark however looked like a mess ... a bunch of jumbled up threads that crisscrossed with no apparent design. This Pastor used it when he did visitations on Christians who were undergoing trials that didn't seem to make sense. He would first show them the back side of the bookmarker and ask what they saw ... their response was always the same, "nothing except a bunch of tangled silk threads." Then he would turn it around and let them see the design that after all did exist, and the motto that read, "GOD IS LOVE." That side made sense; it had definite order to it. He would then explain that this is often the way we see life, we see it from the backside, a tangled hodgepodge of threads that don't seem to have any design, yet when viewed from God's position it makes perfect sense, even the more painful and unpleasant moments help create the overall design that read: "GOD IS LOVE!" This is getting the clearer and bigger picture!
David in writing this most famous of Psalms does this ... he weaves a picture of God as Shepherd, and we as His sheep ... and the overview of our entire life; even the most unpleasant part of life we call death!
It is here that we learn that the LORD "IS WITH US EVEN IN THE VALLEY OF THE SHADOW OF DEATH ... we need not fear any EVIL!"
PROP. SENT: While life contains good times it also holds trips through the "valley of the shadow of death!" While it is easy to sense God's presence during the good times it's also important to know that God is present "in the valley of the shadow of death!"
I. LIFE'S DIRECTIONS Psalm 23:1-3
A. No Negligence! Psalm 23:1
1. Notice how carefully David refers to God in this passage, as he writes about "the BIG PICTURE."
a. God is not r ...
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Ten Things to Do in Denver for $10 or Less (Six Free), July 22-24
Global warming: Civic Center Park hosts the Denver International Festival.
Ken Hamblin
We're high on the Mile High City these days, and this weekend offers many examples of why Denver is such a great place to live. You can space out on space, learn to love animals and drink plenty of cold beer — all without lightening your wallet too much. Our ten favorite events for under $10 follow; check out the Westword calendar for even more entertainment opportunities.
Astronomy on Tap
7 p.m. Friday, free
Booze is supposed to fry your memory, but there's no way you'll be a space case tonight. Astrophysics and planetary-science grad students Becky Nevin, Thomas Rogers and Baylee Bordwell present out-of-this world information at this mash-up of learning and slurring featuring asteroids, rockets, galactic bugs and locally crafted beer from Wynkoop Brewing Co.
Denver International Festival
Civic Center Park
10 a.m. Saturday, free
With around two million people running around metro Denver, there's bound to be someone from every country on the planet. The first-ever Denver International Festival will celebrate all these global citizens at an event featuring over thirty food trucks, a beer garden, live music, free health screenings, interactive art, cultural displays and much more. Find out how to rock your world here.
Learn how to save the animals at VegFest.
Jake Shane
VegFest Colorado
Jefferson County Fairgrounds
10 a.m. Saturday-Sunday, $10
Learn how tasty it is to practice a cruelty-free lifestyle at this year's VegFest. Sample hundreds of products that are delicious, environmentally friendly and free of animal products while checking out live bands and presentations by doctors and activists. Get the whole scoop by clicking here.
Westminster Latino Festival
Irving Street Park
11 a.m. Saturday, free
Another first-time festival goes live today in Westminster. You can do a little Zumba; dance to salsa, mariachis or reggaetón; and eat all the spicy food you can handle. Find more info here.
Keep reading for five more events this weekend.
Get the ICYMI: Today's Top Stories Newsletter Our daily newsletter delivers quick clicks to keep you in the know
Catch up on the day's news and stay informed with our daily digest of the most popular news, music, food and arts stories in Denver, delivered to your inbox Monday through Friday.
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Gorgeous Greece – Santorini, Paros & Mykonos
Greece is one of the most popular travel destinations in the world, and it's certainly on my bucket list. Photographer Christene de Coning and her friend Nerissa made their way to Greece to visit the islands Santorini, Paros and Mykonos. The girls had a ball exploring the pristine beaches and culinary delights the ancient islands have to offer. They spent nine days on the islands, spending lazy afternoons taking dips in the clear blue water and browsing through the quaint shops and eateries.
Mykonos is the place to be with a fun vibe and amazing social happenings. On this island the parties never end!
What was the most memorable part of your trip?
Photographing Oia, the beautiful landscape and oceanic views were truly a treat to capture. I had gone for a walk to photograph the area, it was so peaceful and I could only hear my footsteps as I walked. There was only a slight breeze and all the magnificent surrounding for me to take in.
Favourite culinary experience in Greece?
The salads were amazing. Another favourite dish was chicken kebabs with pita bread and tzatziki sauce.
Remember to pack the following when visiting Greece:
Sunscreen and rehydrate sachets. And of course I never travel without my camera and sling bag.
Travelling in Greece was an amazing experience and I would go back tomorrow.
Any advice for travelers visiting Greece?
Ferry rides prove to be challenging at the best of times, so be warned. My advice if you are planning to do a short trip like ours is to plan at least three days per island and spend one of those days just relaxing at a beach nearby!


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"The presence of all board officials in the three-member fact finding committee would make their inquiry a subject of controversy and scrutiny. It would have been better for the board to have appointed three independent members from outside the board to find out what really happened with Asif," the Daily Times quoted Akram, as saying.
The PCB has constituted a three-member committee, which will find the grounds of Asif's detention at the Dubai Airport, and also look into the charges leveled against him, said PCB chairman Nasim Ashraf.
The committee comprises PCB chief operating officer Shafqat Nagmi, PCB director cricket operations Zakir Khan and PCB director human resource Nadeem Akram.
Both have been directed to submit its findings within two weeks time so as to decide whether Asif should face any penalties for the incident.
The PCB chief said Asif had apologised and insisted that he was innocent and did not possess any banned substance.
Asif returned home on June 20 after a 20-day detention at the Dubai Airport detention centre after he was found possessing a small packet of white powder, which the airport authorities said was hashish.
The bowler, however, denied the charge saying it was medicine given by a hakeem. During his detention, Asif was omitted from the national squad for the Asia Cup.


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The Best Part about Long Term Loan
When it comes to the matter of options, many people feel confused about whether they should choose short term loans or Long Term Loans. At any rate, you need to take into account your own needs as well as the pros and cons of each choice. Some banks will likewise offer inflatable credits where there are next to zero dues until the advance is expected. At the due date,pay is made. This is valuable for a borrower who might dispatch a business with a little measure of capital, however, there is critical development potential for the business or venture.
The Main Best Part about Long Term Loan
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Core Factors on Long Term Loans
There are many things that may make you think about using short term loans. Frequently, clients who have been rejected for advances from a bank because of credit issues will have a less demanding time meeting all requirements for a transient advance. With payday credits, for instance, clients can qualify the length of they to have a consistent wellspring of salary and no other remarkable payday advances.As the name infers, the transient advance is intended to be reimbursed rapidly, generally inside eight to twenty-four days.
Tips for Picking between Long and Short Term Loans
At the point when reimbursed expeditiously, the obligation and the client's money related issue are immediately determined. On the other hand, Long Term Loans can be suitable for many people also. Still, there are things you need to be careful of with long-term loans. Be set up to pay some dues. Despite the fact that the dues are spread out over a drawn out stretch of time, and the financing cost may appear to be low, the interest includes and the total amount of money might be twofold the credit sum or all the more, contingent upon the length of the advance, the loan fee and the sum obtained. Still, long term loans can give you more money.Read More