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Owned by the same group, The 1770 House, Cittanuova, East Hampton Point and The Grill at Pantigo represent a sizeable array of Hamptons dining.
The 1770 House has been open since, well, 1770. Chef Kevin Penner creates first class, contemporary American cuisine every day. (143 Main Street East Hampton, NY 11937. 631-324-1770, www.1770house.com)
Cittanuova is an Italian restaurant with a modern approach. Executive Chef James Gee, who has an interesting mix of both Italian and Chinese heritage, brings the Milanese style of Italian cuisine to life in a chic and sophisticated setting. AND the food is affordable! (29 Newtown Lane East Hampton, NY 11937. 631-324-6300, www.cittnuova.com.) [expand]
The seasonal restaurant East Hampton Point sports a nautically themed interior, perfectly matching its surroundings – the marina and boats on Three Mile Harbor.
Executive Chef Patrick Fromm focuses on classic seafood dishes, such as crab cakes and fish and chips, and the summer staples, like burgers and steak. (295 Three Mile Harbor Road/ Hog Creek Road East Hampton, NY 11937. 631-324-8400, www.easthamptonpoint.com.)
The Grill at Pantigo offers food by chefs Kevin Penner and Dave Piacente. The Grill features new American cuisine – really simple, yet really tasty food. (203 Pantigo Road East Hampton, NY 11937. (631-329-2600, www.thegrillonpantigo.com.)
In the spring of 2001, childhood friends, and chefs, Jason Weiner and Eric Lemonides opened Almond in Bridgehampton. Both men have impressive culinary backgrounds and after 25 years of working in restaurants, they decided to open their own – a quaint French bistro where people could come to sit, relax, and chat for hours. Almond is now located at 1970 Montauk Highway Bridgehampton, NY 11932. 631-537-8885, www.almondrestaurant.com
Barbra Layton has created an eclectic little place in East Hampton that serves the meat-eaters and meat-freers alike. Babette's specializes in vegan and vegetarian food, and even has a juice bar, famous for its Bloody Marys. Chef Daniel Van Der Beek serves up breakfast, lunch and dinner daily using organic, local produce, meat and fish. (66 Newton Lane East Hampton, NY 11937. 631-329-5377, www.babettesrestaurant.com)
Beachhouse is Michael Gluckman's newest hot spot on the East Hampton food scene, opening its doors this past May. The spacious restaurant has a patio and concentrates mostly on seafood. Though Executive Chef Dennis J. Farrell, also whips up 21-day dry-aged USDA prime steak, pasta, and, a house favorite, the Beachhouse Burger. (103 Montauk Highway East Hampton, NY 11937. 631-604-5600.)
The Boathouse is the sister restaurant to Michael Gluckman's newest creation, Beachhouse. Located on 3 Mile Harbor, guests can sit indoors or dockside.
Enjoy Happy Hour every Wednesday and Friday. Sunday brunches, prepared by Chef John Denco, include endless mimosas and Bloody Marys. The atmosphere is very laid back, making everyone feel social. (39 Gann Road East Hampton, NY 11937. 631-329-3663, www.easthamptonboathouse.com.)
David Lownberg's Beacon is located right on the water in Sag Harbor. Diners can watch the sunset as they eat or just enjoy the view of the water with a glass of wine. This is the perfect place for a seafood restaurant.
Their crispy fish tacos and sesame crusted tuna crafted by Executive Chef Sam McCleland keep patrons coming back for more. This scrumptious food is also available for lunch on Fridays, Saturdays and Sundays. (8 West Water Street, Sag Harbor, NY 11963. 631-725-7088, www.beaconsagharbor.com. )
Fresno is another creation of veteran restaurateurs David Loewenberg and Michael Nolan, which opened in the spring of 2004. The restaurant itself has a very open and airy quality, simply elegant. The hints of European style are much in keeping with the menu.
Executive Chef Gretchen Menser cooks with every local product available, with European flair and practicality. (8 Fresno Place East Hampton NY 11937. 631-324-8700, www.fresnorestaurant.com.)
In 1981, Ron Perelman decided that he wanted to create a restaurant where surfers and brokers alike could sit down in a sort of "hole-in-the-wall" type place and eat some solid Tex-Mex cuisine.
Chef Roberto Santibañez Craves is the master who creates the Blue Parrot's gigantic burritos and spicy tacos.
Chef Marcus Samuelsson, Renee Zellweger and Jon Bon Jovi are also partners in this famous hot spot. Every Tuesday night is Gay Night, featuring two margaritas for $10. (33A Main Street East Hampton, NY 11937. 631-329-2583, www.blueparroteasthampton.com.)
Serving up a wide variety of tapas, Copa Wine Bar and Restaurant in Bridgehampton is named after the Spanish word for "glass." Chris Boudouris and Cosmo Venneri are the duo behind this small dish restaurant. They concentrate on "casual conviviality" with their traditional small plates, which offer an inspired, modern reinterpretation of classic Spanish tapas.chorizo. (95 School Bridgehampton, NY 11932. 631-613-6469, www.copawineandtapas.com.)
In 1989, Michael Mosolino decided to start his own catering business, after spending many years in restaurant kitchens. In 1996, he opened The Deli Counter Fine Foods & Catering, expanding on his already booming business. (623 Hampton Road Southampton, NY 11968. 631-283-1774, www.eastendcatering.com.)
Dylan Lauren is the genius behind Dylan's Candy Bar. In 2001, Dylan opened her first store on Manhattan's Upper East Side. In this glamorous, colorful, child-friendly store, there are over 5,000 types of candy!
When a celebrity buys a favorite treat at Dylan's, they are asked to sign a clear container so customers can see which candy appeals to the celebrity's sweet tooth. This feature is called "Famous Favorites," and they are all on display at the New York location.(52 Main Street East Hampton, NY 11937. 631-324-6181, www.dylanscandybar.com.)
Colin Ambrose is the brains behind Estia's Little Kitchen in Sag Harbor. Back in 1991, Ambrose bought what used to be a small coffee shop.
Today Estia's has a breakfast, lunch, and dinner menu, most of which has a Mexican flare. The omelets are all named after locations that match their local ingredients. (1615 Bridgehampton Sag Harbor Turnpike Sag Harbor, NY 11963. 631-725-1045, www.estiaslittlekitchen.com.)
Robert Beaver has been the chef at The Frisky Oyster since 2008. He became the owner in 2010. Beaver is a chef who supports sustainable cooking and finds the East End of Long Island the ideal place to celebrate that comitment. (27 Front Street Greenport, NY 11944. 631-477-4265, www.thefriskyoyster.com.)
Georgica Restaurant and Lounge, located on a bank of the famous Georgica Pond, is the hot spot for the younger crowd. Executive Chefs Robert Hesse and Seth Levine co-own this secluded place with white-washed, breezy patios and intimate dining room. (108 Wainscott Stone Rd, Wainscott, NY 11975. Call 631-537-6255, www.georgicarestaurant.com.)
The Gulf Coast Kitchen is located in the Montauk Yacht Club but the ambiance transports its guests to a villa on the Gulf of Mexico. The relaxed and casual attitude of the place is also reflected in the food.
Award-winning chef Robbin Haas has made a big hit with integrating flawless techniques with local, fresh ingredients. (32 Star Island Road Montauk, NY 11954. 631-668-3100, www.montaukyachtclub.com.)
Gurney's Pasticcera and Beach Bakery – William Bertha is the pastry chef at Gurney's. His sweet offerings feature the freshest seasonal fruit and are often still warm from the oven when served. Desserts and pastries change often. (290 Old Montauk Highway Montauk, NY 11954. 631-668-2345, www.gurneysinn.com.)
After The Jamesport Manor Inn burned to the ground in October of 2005, its owners rebuilt it completely to its historic elegance. Current owner, Matthew Kar, and chef, Michael Mandleur, now run this famous landmark.( 370 Manor Lane, Riverhead, NY 11901. 631-722-0500, www.jamesportmanorinn.com.)
Owner and chef Wayne Waddington brings his French-American dishes to life at La Plage in Wading River. The restaurant overlooks the beach and the elegant food reflects the scenery.
Fresh beet, apple and spinach salads are some of the starters. Entrees include raw oysters, duck confit and leg of lamb. The desserts are decadent and change frequently. See review on page 70. (131 Creek Rd Wading River, NY 11792. 631-744-9200, www.laplagerestaurant.net.)
The philosophy at Love Lane Kitchen is simple: comfort food. That is, trend-worthy, North Fork comfort food. Aptly named after the street it is on, Abraham Flores brings fresh, local seafood to his guests. (240 Love Lane Mattituck, NY 11952. 631-298-8989, www.lovelanekitchen.com.)
Luce + Hawkins Restaurant is located in the Jedediah Hawkins Inn in Jamesport, and features a formal atmosphere. Chef Keith Luce is committed to sustainably sourced food products from the region. Luce grows his own herbs in his on-site kitchen garden. The menu layout is unique. Guests can create their own tasting menu or treat themselves to a chef-tailored grand tasting menu. Luce's Landing, in the same building, is a country café and wine bar. This is a fun, casual dining option with a focus on value and quality. Serving breakfast, lunch and dinner and featuring a community farm table. (400 S. Jamesport Ave., Jamesport. 631-722-2900, www.jedediahhawkinsinn.com.)
LT Burger in Sag Harbor is a nod to the old 1950's burger joint; although it is much more than that. Opened in 2010 by Chef Laurent Tourondel and Michael Cinque.
Besides the wide selection of beef, turkey, and tuna burgers, LT Burger also has an array of fries and Rated "R" shakes, as well as regular milk shakes. (62 Main Street Sag Harbor, NY 11963. Call 631-899-4646, www.ltburger.com.)
Montauk Lake Club is nestled midway down the protected eastern shore of Montauk's safe harbor. The Montauk Lake Club Yacht Club and Marina was built in 1930 as part of the Montauk Dream plan of creating a playground for the rich and famous. The structures, grounds, and amenities of the yacht club and marina exude casual elegance with a family friendly atmosphere. You are invited to share in the tradition. (211 East Lake Drive Montauk, NY 11954. 631-668-5705, www.montauklakeclub.com.)
Mosaic, located in St. James, has quickly become a destination restaurant. Tate Morris and Jonathan Contes both former chefs at Mirabelle, the well-renowned French restaurant just down the road, came together to create this delicious culinary collision of a restaurant. Morris is classically trained in French cuisine and Contes comes from a Greek background. (418 North Country Road St. James NY. 631-584-2058, www.eatmosaic.com.)
In May, 2007, Matthew Guiffrida opened Muse Restaurant, Aquatic Bar, and Lounge after working in other well-known Hamptons hotspots for several years. His first venture as executive chef and owner of Muse is a grand success with rave reviews.
The menu is full of classic, dressed-up American favorites. See story on page 47. (760 Montauk Hwy Water Mill, NY 11976 (in the Water Mill Commons). 631-726-2606, www.muserestauranthamptons.com.)
In 1988, the late Jeff Salaway and his wife, Toni Ross, opened Nick & Toni's, a recreation of their experience of dining in small towns in Tuscany. In 1997, Joseph Realmuto, became the chef, he specializes in Italian-Mediterranean cuisine. (136 North Main Street East Hampton, NY 11937-2619. 631-324-3550, www.nickandtonis.com.)
Chef Noah Schwartz and his wife Sunita decided to open their own place, Noah's, after working in many restaurant kitchens. Using locally-sourced ingredients for small, trademark plates, Noah's is also the only restaurant in Greenport to boast a raw bar. (136 Front Street Greenport, NY 11944. 631-477-6720, www.chefnoahschwartz.com.)
Back in 1820 The Old Mill Inn was built as a gristmill. Since 2006 The Old Mill Inn has been owned by Elaine Lafferty, a former war correspondent and Time Magazine reporter, Bia Lowe, an author, and Barbara Pepe, a television executive.
The Old Mill Inn serves both lunch and dinner with menus foscused on freshly caught seafood. (5775 West Mill Road Mattituck, NY 11952. 631-298-8080, www.oldmillinn.net.)
Race Lane, owned by Jay and Rowaida Plumeri. Located in the building that used to house the Laundry. This happening restaurant features a delicious array of culinary options prepared by the passionate Executive Chef Dana Lamel. Order the Roasted Free Range Half Chicken with Risotto–you won't be sorry. (31 Race Lane East Hampton, NY 11937. Call 631-324-5022 or visit www.racelanerestaurant.com.)
Chefs Bill and Yvette Mammes own Rugosa Restaurant in East Hampton. After working at many acclaimed establishments, the couple decided to open their own place in May of 2009. Rugosa Restaurant recently welcomed Douglas Sheehan as General Manager.
Offering Modern American fine dining, Chef Bill Mammes applies his training in Contemporary French Cuisine to local, seasonal ingredients.(290 Montauk Highway East Hampton, NY 11937. 631-604-1550, www.rugosarestaurant.com.)
In 1981, Sarabeth and her husband Bill Levine opened Sarabeth's, a small bakery and jam shop on the Upper West Side of Manhattan.
Sarabeth now has nine outposts in New York, Key West and Garden City open for breakfast, lunch and dinner. www.sarabeths.com.
Savanna's resembles a southern garden, yet the food is anything but southern. In business for 14 years, the airy atmosphere is what makes Savanna's one of the "it" places to dine in the Hamptons.
Executive chef, Aldo Alo, prepares everything from crab cakes to filet mignon, even house-made bread. (268 Elm Street Southampton, NY 11968. 631-283-0202, www.savannassouthampton.com.)
Among the buildings along historic Greenport Village's wharf sits Scrimshaw. Chef and owner, Rosa de Carvalho Ross, specializes in Asian, French, and Italian cooking. Reminiscent of the days when whaling ships came in from all over the world – expect a rich blend of cultures.
Dishes include Cantonese dumplings and Salmon served with edamame – is take on the hamburger: an Angus burger with plum jam and candied bacon.
(102 Main Street Greenport, NY 11944-1422. 631-477-8882, www.scrimshawrestaurant.com.)
Vittorio Assaf and Fabio Granato are the founders of the Serafina Restaurant Group. They have several locations, as well as other restaurants in which they work with renowned chefs. Serafina East Hampton is mainly known for its authentic Italian cuisine which includes pizza, pasta and risotto. (104 North Main Street, East Hampton NY 11937. 631-267-3500, www.serafinarestaurant.com.)
Executive Chef Matt Creason migrated from the city to the Hamptons to bring an "eclectic flair" to the restaurant scene through the Southampton Social Club. The mail goal is to bring the social aspect back to dining. Creason wants his customers to be able to sit down with a glass of wine or a cocktail and a plate of oysters and just chat.
Hamptons class meets Manhattan nightlife…that's something to chat about. (256 Elm Street, Southampton. 631-287-1400, www.southamptonsocialclub.com.)
Chef Joe Isidori serves a sustainable food menu at Southfork Kitchen in Bridgehampton. He uses all that he can that's local and in season.
Dishes include East Hampton blowfish, Block Island squid, and Montauk Point bluefish. Southfork Kitchen also offers bar snacks, as well as meals in a laidback setting. (203 Sag Harbor Turnpike Bridgehampton, NY 11932. 631-537-4700, www.southforkkitchen.com.)
Chef Starr Boggs named his restaurant after himself. He's been working on Eastern Long Island for almost 30 years. Boggs grew up on a farm in Virginia where his family raised just about everything they ate, so he gained a lasting appreciation for fresh, local ingredients. He has created a menu that celebrates local bounty. The menu is chockfull of seafood items, as well as Boggs' own special cuts of steak. (6 Parlato Drive Westhampton Beach, NY 11978. 631-288-3500 , www.starrboggsrestaurant.com.)
The beautiful Stone Creek Inn has been a fixture of fine dining in the Hamptons since celebrated chef Christian Mir and his wife Elaine opened the restaurant in East Quogue in 1996. Their modern French-Mediterranean cuisine and award winning wine list have earned accolades from both the press and patrons. Sited in a beautiful country inn, it matches an "exquisite setting" according to Zagat in 2001. (405 Montauk Hwy., East Quogue. Bar and dining rooms open 7 days a week at 5:30 p.m. 631-653-6770, www.stonecreekinn.com.)
The Hamptons needed a good barbeque joint and along came Townline BBQ. It's a place where you can put your elbows on the table and chow down on some good ol' ribs. Townline owner Mark Smith and executive chef and partner Joe Realmuto have created a comfort zone where people can relax with their families. They serve every kind of classic barbeque food. (3593 Montauk Highway Bridgehampton, NY 11975. 631-537-2271, www.townlinebbq.com.)
In its 17th year, Turtle Crossing has revamped itself, transforming from a barbeque joint to a new American bistro. Though they are still known for their signature slow smoked BBQ dishes, they also offer more elegant dishes. Chef Arthur Wolf executes the menu while owner Stanley Singer, a native Oklahoman, runs the whole operation. (221 Pantigo Road East Hampton, NY 11937-6100. Call 631-324-7166 or go to www.turtlecrossing.com.)
Tutto Il Giorno is owned by husband and wife, Gianpaolo De Felice and Gabby Karan De Felice and Chef Maurizio Marfoglia. They have brought a slice of Italy to Sag Harbor and have just expanded to Southampton. (6 Bay Street Sag Harbor, NY 11963. Call 631-725-7009 for more information. Also, 56 Nugent Street, Southampton, NY 11968. 631-377-3611.)
After putting much tender, love, and care into the space they found on Shelter Island, Terry Harwood, and his wife Lisa opened Vine Street Café in April 2003.
The menu is mostly made of up French fare, such as duck confit and moules and frites. Hardwood also uses only fish that are in season, which can sometimes be a challenge. Luckily the Shelter Islanders have welcomed them warmly and have let them stay. (41 S. Ferry Road, Shelter Island, NY 11964.631-749-3210, www.vinestreetcafe.com.) [/expand]


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Missoula Police Officers Honored at Special Ceremony – Deni Poling Receives Purple Star [AUDIO]
A group of Missoula police officers were singled out for special commendations Thursday evening in the city council chambers, including officer Deni Poling, who was run over by a fleeing suspect and gravely injured on January 7, 2013.
Police Chief Mark Muir introduced the program by praising the heroism of the 99 officers in his command.
"We're reminded of the fact that when things are bad, instead of running from danger, we expect our police officers to run into danger," Muir began. "I want you to know that I know of no finer group of men and women committed to serving our community in the way that they do."
After presenting certificates of commendation to officers Mitch Lang and Matt Stonesifer for breaking a difficult and complicated stolen car ring, a lifesaving medal to officer Ben Freudenberg, Muir singled out three other officers.
"Tonight," Muir said, "we will be issuing a police medal to Lieutenant Richard Stepper, a meritorious service award to officer Michael Kamerer and a purple star to officer Deni Poling."
When it came time to present Poling with her medal, both Muir and Poling were blinking back tears.
"During the course of her duties as a police officer, officer Poling was injured in a capacity that nearly cost her her life," Muir said. "She suffered multiple fractures to her hip, femur and ankle, requiring two extensive reconstructive surgeries and a considerable amount of pain."
"For her commitment to the Missoula Police Department and our community, for her sacrifices, for her courage, for putting her life on the line to keep our citizenry safe, we are truly honored to present officer Danielle Poling the Missoula Police Department's purple star," Muir said.
The medal recipients will also be recognized at the annual Law Enforcement Memorial ceremony on May 14 at Rose Memorial Park.

subset: commoncrawl


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Driving around to see Christmas lights with the kids in the back seat, cozy in their coats and perhaps pajamas, is a time-honored holiday tradition.
Sometimes you drive for miles on end and see mostly white lights, which are lovely and soothing to grown-up eyes, but can be a little disappointing to youngsters who want color and brilliance and pizzazz. (When you're a kid, you don't want holiday decorators to exercise restraint; you want them to give Clark Griswold a run for his money.)
In an effort to take the guesswork out of your Christmas-lights quests, we've scoured Lancaster County for displays that we think are worth the gas money.
Following are some Christmas-lights sites we think your family will enjoy. Where possible, they are grouped by geographic area, so you can visit two or three in an evening, and save the other sites for future expeditions.
You can download the LancasterOnline app, which will include a special section enabling smartphone users to see a list of all the properties with photos, and to access the interactive map while driving around.
Click here for a map of the top holiday light displays in Lancaster County
read more................http://lancasteronline.com/lifestyle...6dab7c950.html
America is at that awkward stage. It's too late to work within the system, but too early to shoot the bastards. - Claire Wolfe


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1998 Regular Session
To: Public Health and Welfare
By: Representative Flaggs
House Bill 882
SECTION 1. This act shall be known and may be cited as the "Mississippi Kinesical Therapy Practice Act of 1998."
SECTION 2. The following words and phrases shall have the following meanings, unless the context requires otherwise:
(a) "Association" means the Mississippi Association of Kinesical Therapists.
(b) "Board" means the State Board of Health.
(c) "Council" means the Mississippi Advisory Council in Kinesical Therapy.
(d) "Kinesical therapy" or "kinesiotherapy," used interchangeably in this act, means a medical service of an auxiliary medical specialty concerned with the effective uses of resourceful modifiability of physical human efforts and the applicable underlying principles and concepts derived from the anatomical, physiological, kinesiological, psychological, nutritional, sports, exercise and life sciences for the purpose of evaluation, measurement, interpretation, assessment, treatment and planning and the administering of treatment of problems of people who are afflicted with disabilities confronting the medical service as the result of lessening of efficiency because of the effects of abnormalities intercurrenting in clinical medicine that affect the body in its ability to mobilize the actual physical powers needed to deal with situations in which the functional capacity, physiologic potentials and reserves are impaired, or prevent disablement, forestall disability, promote health and discipline, in order to elicit maximum recovery and make the patient independent.
The practice of kinesical therapy evaluation, treatment, instruction and consultation services; and it means the practice of the medical specialty including rendering adaptive training drills considered to be of critical importance to deal with certain aspects of everyday life or factors affecting life; helping meet demands confronting the muscular system; developing drills to increase or decrease mobilizing powers or forces; producing adaptions, vitalizations, volatilizations and levelizations through repetition or training; using specially designed exercises and modifiabilities to improve functional capacity, physiologic potentials and reserves so as to engender enhanced the chronically diseased or disordered body's ability to deal with situations that elicit them; applying a lifelong exercise regime of total concentrated conditioning programs proven singularly effective as prophylactic measures for people recovering from myocardial or acquired illnesses, or against the progression of disability and to reverse the effects of its sequela, including performing tests and assessing physical performance once integrated for the purpose of correcting an impairment, improving musculoskeletal functions and maintaining well-being, within the scope of kinesical therapy. The services are provided to individuals or groups through private clinics, hospitals, nursing home systems, schools and rehabilitation centers, with or without exercise machine or apparatus.
(e) "Kinesical therapist" means a person licensed to practice kinesical therapy and whose license is in good standing.
(f) "Person" means any individual, partnership, unincorporated organization or corporate body, except that only an individual may be licensed under this act.
SECTION 3. The State Board of Health, established and empowered by Section 41-3-1 et seq., shall discharge the provisions of this act in the examination, licensure and regulation of persons who provide services of kinesical therapy.
SECTION 4. From and after July 1, 1998, no person shall practice kinesical therapy or hold himself or herself out as a kinesical therapist or as being able to practice kinesical therapy or to render kinesical therapy services in the state unless he or she is licensed in accordance with the provisions of this act.
SECTION 5. Nothing in this act shall be construed as preventing or restricting the services or activities of:
(a) Any person licensed or registered in this state under another law carrying out the therapy or practice for which he or she is duly licensed or registered.
(b) Schools, YMCAs, athletic clubs and similar organizations furnishing services to their players and members, provided they do not represent themselves as providing kinesical therapy services.
(c) Any person who is employed as a kinesical therapist by the United States Armed Services, Public Health Service, Veterans Administration or other federal agencies, if such person engages in the practice of kinesical therapy solely within the confines or under the jurisdiction of the organization by which he or she is employed, and does not practice kinesical therapy outside of the scope of his or her official duty. Such person also may elect to be subject to this act.
(d) Any person pursuing a course of study leading to a degree or specialization in kinesical therapy in an approved educational program, if such activities and services constitute a part of the supervised course of study requirements, provided that such person shall be designated by a title which clearly indicates the "student" or "trainee" status and his or her practice must be performed under the direction and on-site supervision of a kinesical therapist or physician whose license is in good standing.
(e) Any person engaged in completing supervised training experience requirements for graduation, if such activities and services constitute a part of the experience necessary to meet the requirement of Section 10 of this act.
(f) Any person performing kinesical therapy services in the state, if:
(i) Those services are performed for no more than one hundred twenty (120) days in a calendar year in association with a kinesical therapist licensed under this act; or
(ii) The person is licensed under the law of another state which has licensure requirements at least as stringent as the requirement of this act; or
(iii) The person meets the requirements as a kinesical therapist registered (KTR) and such requirement is established by an educational institution accredited by the United States Department of Education and the Mississippi Association of Kinesiotherapists, Inc., in collaboration with the American Kinesiotherapy Association.
SECTION 6. (1) There is established the Mississippi Advisory Council in Kinesical Therapy under the jurisdiction of the State Board of Health. The council shall consist of five (5) members appointed by the board, four (4) of whom shall be appointed from a list of names submitted by the Mississippi Association of Kinesical Therapists, all of whom shall be residents of this state at the time of their appointment. The persons appointed from the list submitted by the association shall have been engaged in rendering kinesical therapy services to the public, and at least three (3) of those members shall be kinesical therapists.
These four (4) members shall at all times be holders of valid licenses for the practice of kinesical therapy in this state, except for the member of the first council, who shall fulfill the licensure requirements of this act. The remaining member shall be a physician of another health profession or member of the public with an interest in the rights of the consumers of health services.
(2) Within sixty (60) days after July 1, 1998, the board shall appoint two (2) council members for a term of one (1) year, two (2) for a term of two (2) years and one (1) for a term of three (3) years. Appointments made thereafter shall be for terms of three (3) years, with no person being eligible to serve more than two (2) full consecutive terms. Terms shall begin on the first day of the calendar year and end on the last day of the calendar year or until successors are appointed, except for the first appointed members, who shall serve through the last calendar day of the year in which they are appointed before commencing the term prescribed by this section.
(3) Within thirty (30) days after any vacancy on the council, the association may recommend at least two (2) and not more than three (3) persons to fill that vacancy. The board shall appoint, as soon as practicable, one (1) of those persons whom the council recommends, to fill the unexpired term. If the association does not provide a recommendation, the board shall appoint a person to the unexpired term.
(4) The council shall meet during the first month of each calendar year to select a chairperson and for other appropriate reasons. Further meetings may be convened at the call of the chairperson, or at the written request of any two (2) members of the council. Three (3) members of the council shall constitute a quorum for all purposes. All meetings of the council shall be open to the public, except that the council may hold executive sessions under the Mississippi Open Meetings Law, Section 25-41-1 et seq., or upon request of an applicant who fails an examination, to prepare a response indicating any reason for his or her failure.
(5) (a) It shall be grounds for removal from the council if a member:
(i) Does not have at the time of appointment the qualifications required for appointment to the council;
(ii) Violates a prohibition established by this act; or
(iii) Fails to attend council meetings for a period of one (1) year.
(b) If grounds for removal of a member from the council exist, the council's actions taken during the existence of the ground for removal shall be valid.
SECTION 7. (1) The board shall administer, coordinate and enforce the provisions of this act, evaluate the qualifications and approve the examinations for licensure under this act, and may issue subpoenas, examine witnesses, administer oaths and investigate allegations for practices violating the provisions of this act.
(2) The board shall adopt such rules and regulations, not inconsistent with the laws of this state, as may be necessary to effectuate the provisions of this act, and may amend or repeal the same as may be necessary for such purposes, with the advice of the council. Such rules and regulations shall be adopted in accordance with the provisions of Section 25-43-1 et seq.
(3) The board shall conduct hearings and keep such records and minutes as are necessary to carry out its functions. It shall provide reasonable public notice to the appropriate persons as to the time and place of all hearings authorized under this act in such a manner and at such times as it may determine by its rules and regulations.
(4) The conferral or enumeration of specific powers elsewhere in this act shall not be construed as a limitation of the general functions by this section.
SECTION 8. (1) The administration of the provisions of this act shall be financed from income accruing from fees, licenses and charges assessed and collected by the board and from such other funds available to the board. In addition, the board shall receive and account for all funds received and shall keep such funds in a special fund which is created in the State Treasury. Funds collected under provisions of this act shall be used solely for the expenses incurred in the administration of the provisions of this act, which may include full or partial financing of the continuing professional education program provided for under subsection (1) of Section 13 of this act. Such funds shall be subject to audit by the State Auditor.
(2) Members of the council shall receive no compensation for their services, but shall be reimbursed for their expenses actually incurred in the execution of their powers and duties, including mileage, as provided in Section 25-3-41.
SECTION 9. (1) The board shall issue licenses and notices of renewal, revocation, suspension or reinstatement, and shall publish annually the names of persons licensed under this act.
(2) The board shall publish and disseminate to all licensees, in an appropriate manner, the license standards prescribed by this act, any amendments thereto, and such rules and regulations as the board may adopt under the authority of Section 7 of this act, within sixty (60) days of their adoption.
SECTION 10. (1) An applicant applying for a license as a kinesical therapist shall file a written application on forms provided by the board, showing to the satisfaction of the board that he or she:
(a) Is of good moral character;
(b) Has successfully completed the academic requirements of an education program in kinesical therapy recognized by the board, with a concentration of instruction in the biological, behavior and applied sciences in addition to clinical application of a movement health science, kinesicaliological training, activities, health and neuromuscular education relevant to illness, the handicapped and the relationship to a variety of disabling clinical conditions, kinesical therapy theory and practice. For a kinesical therapist, a minimum of one thousand two hundred fifty (1,250) hours or one (1) year of supervised fieldwork experience under the direct supervision of a licensed kinesical therapist or a licensed physician whose license is in good standing shall be required.
(2) The board shall approve an examination that will be used for the licensure of kinesical therapists.
(3) Any person applying for licensure, in addition to demonstrating his eligibility in accordance with the requirements of this section, shall make application to the board for review of proof of his eligibility on a form and in such a manner as the board shall prescribe. The application shall be accompanied by the fee fixed in accordance with the provisions of Section 14 of this act.
(4) Foreign trained kinesical therapists shall satisfy the examination requirements of this section. The board shall require foreign trained applicants to furnish proof of good moral character and completion of educational and supervised fieldwork requirements substantially equal to those contained in this section before taking the examination.
(5) The board shall waive the educational, experience and examination requirements for licensure in subsections (1), (2), (3) and (4) of this section for applicants for licensure who present evidence to the board that they have been engaged in the practice of kinesical therapy on and before July 1, 1998. Such proof of actual practice shall be presented to the board in such manner as it may prescribe by rule or regulation. To obtain the benefit of this waiver, an applicant shall file an application for licensure no later than six (6) months from July 1, 1998, and meet the requirements outlined in subsections (1), (2), (3) and (4) of this section.
SECTION 11. (1) The board shall issue a license to any person who meets the requirements of this act upon payment of the license fee.
(2) The board shall issue a temporary license to persons who have completed the education and experience requirements of this act upon payment of the temporary license fee. This license shall allow the person to practice kinesical therapy under the supervision of a kinesical therapist who holds a current license in this state, and shall be valid until the date on which the results of the next qualifying examination have been made public. The temporary license may be renewed one (1) time if the applicant has failed the examination.
(3) Any person who is issued a license as a kinesical therapist under this act may use the words "Registered Kinesical Therapist" or "Kinesical Therapist Registered" or the letters "RKT" or "KTR" in connection with his or her name or place of business to denote licensure under this act.
SECTION 12. (1) The board, after notice and opportunity for a hearing, has the power to deny, refuse to renew, suspend or revoke the license of, or impose probationary conditions upon, any licensee who has been guilty of unprofessional conduct which has endangered or is likely to endanger the health, welfare or public safety of the public. Such unprofessional conduct includes:
(a) Obtaining or attempting to obtain a license by fraud, misrepresentation or concealment of material facts;
(b) Being guilty of unprofessional conduct as defined by the rules and regulations established by the board, or violating the code of ethics adopted and published by the board;
(c) Being convicted of a crime in any court, except for minor offenses defined as "minor misdemeanors," "violations" or "offenses" in any court, if the acts which he or she was convicted are found by the board to have a direct bearing on whether he or she should be entrusted to serve the public in the capacity of kinesical therapist;
(d) Violating any lawful order, rule or regulation rendered or adopted by the board; and
(e) Violating any provision of this act.
(2) A denial of, refusal to renew, suspension or revocation of the license of, or imposition of probationary conditions upon, a license may be ordered by the board after a hearing in the manner provided by the rules and regulations adopted by the board. An application for reinstatement may be made to the board after one (1) year from the date of the revocation of a license. The board may accept or reject an application for reinstatement and hold a hearing to consider such reinstatement.
SECTION 13. (1) Any license issued under this act shall be subject to annual renewal, and shall expire unless renewed in the manner prescribed by the rules and regulations of the board, upon the payment of a renewal fee and demonstration of completion of continuing professional education. The board may provide for the late renewal of a license upon the payment of a late fee in accordance with its rules and regulations, but no late renewal of a license may be granted more than two (2) years after its expiration.
(2) Upon request and payment of the license fee required, the board shall grant inactive status to a licensee who:
(a) Does not practice as a kinesical therapist; or
(b) Does not hold himself or herself out as a kinesical therapist; or
(c) Does not maintain the continuing education requirements.
(3) A suspended license is subject to expiration and may be renewed as provided in this section, but such renewal shall not entitle the suspended licensee to engage in the licensed activity or in any other conduct or activity in violation of the order or judgment by which the license was suspended. If a license revoked on disciplinary grounds is reinstated, the licensee, as a condition of reinstatement, shall pay the renewal fee and any late fee that may be applicable.
SECTION 14. (1) The board is empowered to prescribe and publish reasonable fees for the following purposes:
(a) Application fee, which is nonrefundable;
(b) Initial license fee;
(c) Renewal of license fee;
(d) Late renewal fee;
(e) Temporary license fee;
(f) Reinstatement of license fee;
(g) Inactive license fee.
(2) Such fees shall be commensurate to the extent feasible with the cost of fulfilling the duties of the board and council as defined by this act. However, no individual fee shall exceed One Hundred Fifty Dollars ($150.00).
SECTION 15. (1) It is unlawful for any person who is not licensed as a kinesical therapist under this act, or any person whose license has been suspended or revoked, to use in connection with his or her name or place of business the words "Registered Kinesical Therapist," or "Kinesical Therapist Registered," or the letters "RKT," "KTR" or any other words, letters, abbreviations or insignia indicating or implying that he or she is a kinesical therapist or to show in any way, orally, in writing, in print or by sign, directly or by implication, or to represent himself or herself as a kinesical therapist.
(2) Any person who violates any provision of Section 4 of this act and subsection (1) of this section shall upon conviction be guilty of a misdemeanor and shall be fined not more than One Thousand Dollars ($1,000.00).
SECTION 16. This act shall take effect and be in force from and after July 1, 1998.


text:
Any person that nags, or tries to get others to do everything "Green". Including recycle, use less water, electricity, etc. in the most extreme ways.
"Make sure you recycle your soda can or Sandy and Zack will nag you to tears. They are such Greenzillas!"
by Artemis75 May 04, 2008
buy the domain for your foodie vlog


text:
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text: Ever since I was little I always LOVED to paint my nails. But only til recently have I really had a passion for the art that goes behind them. At first I started off with just taking a few pictures here and there with my phone, and it's become almost a weekly post to my facebook page. After a while, friends had suggested to start blogging about it. And that's what I did.


text:
Dell Inc. Named One of World's Most Ethical Companies® for 2018
Dell Inc. announces it has been recognized by the Ethisphere Institute, a global leader in defining and advancing the standards of ethical business practices, as one of the 2018 World's Most Ethical Companies.
This is the fifth consecutive year Dell has been recognized. It is one of only three honorees in the technology industry, underscoring the company's commitment to leading with integrity and prioritizing ethical business practices.
"While the discourse around the world changed profoundly in 2017, a stronger voice emerged. Global corporations operating with a common rule of law are now society's strongest force to improve the human condition. This year we saw companies increasingly finding their voice. The World's Most Ethical Companies in particular continued to show exemplary leadership," explained Ethisphere's CEO, Timothy Erblich. "I congratulate everyone at Dell for being recognized as one of the World's Most Ethical Companies."
In 2018, 135 honorees were recognized, spanning 23 countries and 57 industries. The twelfth class of honorees had record levels of involvement with their stakeholders and their communities around the world. Measuring and improving culture, leading authentically and committing to transparency, diversity and inclusion were all priorities for honorees.
"We are honored to be listed among the World's Most Ethical Companies for the fifth consecutive year," said Michael Dell, chairman and CEO, Dell Technologies. "Ethics and integrity matter at Dell. We work hard to earn our customers' trust, improve our communities, and inspire our team members through sound, ethical decision making. Because at Dell, how we do our work is just as important as the results we achieve."
Dell is committed to a culture of integrating ethics and compliance into daily decision-making. Dell believes acting ethically in all we do is good business and important to our customers, suppliers and strategic partners. As a result, critical programs have been developed to address key risks across the enterprise. These programs operate under the oversight of the Dell Global Risk and Compliance Council (GRCC), which includes members of the Dell Executive Leadership Team and strategic functional heads such as Ethics, Audit and Accounting. This Council ensures both top-level leadership support and appropriate resources are available for Dell's risk and compliance programs, and that ethical decision-making informs strategic decision-making at the company.
"Dell is thrilled to be recognized again as one of the World's Most Ethical Companies," said Michael McLaughlin, chief ethics and compliance officer, Dell. "This honor recognized Dell team members around the world who try each and every day to do the right thing in the service of our customers."
About Dell Inc.
Dell Inc., a part of Dell Technologies, provides customers of all sizes – including 98 percent of the Fortune 500 – with a broad, innovative portfolio from edge to core to cloud. Dell Inc. comprises Dell client as well as Dell EMC infrastructure offerings that enable organizations to modernize, automate and transform their data center while providing today's workforce and consumers what they need to securely connect, produce, and collaborate from anywhere at any time.
|Contact Information
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Copyright © 2018 Dell Inc. or its subsidiaries. All Rights Reserved. Dell Technologies, Dell, EMC, Dell EMC and other trademarks are trademarks of Dell Inc. or its subsidiaries. Other trademarks may be trademarks of their respective owners.


text:
Jason's deli
CATEGORY: Restaurants & Cafes, Catering
TAGS: organic options, gluten free options, vegetarian options, catering, Vegan Friendly, Vegetarian Friendly, Locally Grown, Gluten Free
Restaurant Menu - jasons-deli-36
Soup Of The Day
French Onion
Organic Vegetable
Tomato Basil
Broccoli Cheese
Southwest Chicken Chili
Spicy Seafood Gumbo
Seasonal Beef Stew
Seasonal Chicken Pot Pie
The Big Chef
ham, turkey breast, swiss, cheddar, tomatoes, kalamata olives, hard-boiled egg slices on mixed salad greens.
Nutty Mixed-up Salad
natural, grilled chicken breast, organic field greens, grapes, feta, nuts, dried cranberries, pumpkin seeds, raisins, organic apples.
All You Can Eat Salad Bar
fresh-cut vegetables, select organics and more. add a side of: chicken salad with almonds and pineapple, tuna salad, ham, turkey, smoked turkey or natural, grilled chicken breast.
Chicken Club Salad
natural, grilled chicken breast, romaine and iceberg lettuce, grape tomatoes, sliced avocado, cheddar, asiago, bacon.
Chicken Caesar
natural, grilled chicken breast, romaine, asiago, croutons, creamy caesar dressing.
Taco Salad
lettuce, organic blue corn tortilla chips, topped with your choice: chili or southwest chicken chili. garnished with cheddar, sour cream, southwest spices, guacamole, pico de gallo. salsa on the side.
Fresh Fruit Plate
served with creamy fruit dip.
Our Lighter Side
Club Lite
toasted whole grain wheat with smoked turkey breast, ham, swiss, honey mustard, lettuce, tomato.
Spinach Veggie Wrap
organic wheat wrap with mushrooms, organic spinach, asiago, sprouts, guacamole, pico de gallo. salsa on the side.
Mediterranean Wrap
organic wheat wrap with turkey breast, roasted red pepper hummus, cucumbers, red onions, kalamata olives, roma tomatoes, organic field greens.
Turkey Reuben
turkey breast, sauerkraut, swiss, organic stone ground mustard, grilled on rye.
Savvy Chicken Salad Wrap
organic wheat wrap with lower sodium chicken salad made with almonds and pineapple, roma tomatoes, red onions, leafy lettuce.
Turkey Wrap
organic wheat wrap with turkey breast, roma tomatoes, sprouts, guacamole, ranch dressing.
meatballs, italian red sauce, provolone on new orleans french bread
hot roast beef, provolone, mayo on new orleans french bread with a cup of au jus
Sergeant Pepper
hot roast beef, sauteed onions and bell peppers, provolone, mayo on new orleans french bread with a cup of au jus
Specialty Sandwiches
Club Royale
toasted croissant with smoked turkey breast, ham, bacon, swiss, cheddar, lettuce, tomato, honey mustard
Chicago Club
herb focaccia with smoked turkey breast, bacon, provolone, smoked red pepper-cilantro aioli, organic spinach, roma tomatoes
Deli Club
toasted whole grain wheat with ham, turkey breast, bacon, cheddar, swiss, lettuce, tomato, mayo
California Club
toasted croissant with turkey breast, bacon, swiss, tomato, sprouts, mayo, guacamole. served with fresh fruit, steamed veggies or baked chips and pickle
Reuben The Great
hot corned beef, swiss, sauerkraut, russian dressing, grilled on rye
The New York Yankee
hot corned beef & pastrami, swiss and your choice of mustard or mayo, on rye
Amy's Turkey-o
toasted onion bun with turkey breast, sliced avocado, jalapeno pepper jack, red onion, roma tomatoes, lettuce, organic stone ground mustard
bacon, lettuce, tomato, mayo, toasted on whole grain wheat
Tuna Melt
tuna salad, swiss, mayo, tomato, grilled on whole grain wheat
Santa Fe Chicken Sandwich
natural, grilled chicken breast, bacon, swiss, guacamole, tomato, russian dressing, grilled on whole grain wheat
The Poppa Joe
named for our founders dad. toasted herb focaccia with turkey breast, asiago, roasted tomatoes, basil pesto sauce with nuts, mayo
Ranchero Wrap
organic wheat wrap with natural, grilled chicken breast, cheddar, jalapenos, pico de gallo, southwest spices, ranch dressing. served with organic blue corn tortilla chips and salsa
Ham & Hard Salami Muffaletta
ham, hard salami, provolone, olive mix.
Turkey Breast Muffaletta
turkey breast, provolone, olive mix.
Veggaletta Muffaletta
grilled portobello mushrooms, organic spinach, tomatoes, red and yellow bell peppers, red onions, provolone, olive mix.
Quarter-muffaletta Special
with a cup of soup or fruit, chips & pickle
Spud Au Broc
covered with broccoli cheese soup, cheddar, fresh broccoli, bacon, green onions.
The Plain Jane
natural buttery blend, cheddar, sour cream, bacon, green onions.
Pollo Mexicano
natural, grilled chicken breast, cheddar, sour cream, natural buttery blend, southwest spices, pico de gallo.
Chicken Pasta Primo
penne pasta topped with natural, grilled chicken breast, tomato-basil sauce, asiago.
Penne Pasta & Meatballs
penne pasta topped with meatballs, italian red sauce, asiago.
Chicken Alfredo
penne pasta topped with natural, grilled chicken breast, creamy alfredo sauce, asiago.
Portobello Garden Pasta
bowtie pasta topped with grilled portobello mushrooms, roasted tomatoes, organic spinach, artichokes, asiago. pasta with natural, grilled chicken breast instead of mushrooms. original $7.49 / lighter $6.09
Paninis & Wrapinis
Chicken Club Wrapini
natural, grilled chicken breast, bacon, swiss, cheddar, red onions, roma tomatoes, ranch dressing. pressed within an olive oilbasted organic wheat wrap
Smokey Jack Panini
smoked turkey breast, bacon, jalapeno pepper jack, guacamole, roma tomatoes, russian dressing. pressed within olive oilbasted french bread
Chicken Panini
natural, grilled chicken breast, provolone, basil pesto sauce with nuts, roma tomatoes, organic spinach. pressed within olive oil-basted french bread
Grilled Portobello Wrapini
grilled portobello mushroom, organic spinach, asiago, guacamole, pico de gallo. pressed within an olive oil-basted organic wheat wrap
Build Your Own Sandwich
Roast Beef
Oven Roasted Turkey Breast
Smoked Turkey Breast
Premium Ham
Tuna Salad
Chicken Salad
with almonds & pineapple
Hot Corned Beef
Hot Pastrami
Natural, Grilled Chicken Breast
Add Cheese
Steamed Veggies
Tuna Penne Pasta Salad
Italian Pasta Salad
American Potato Salad
Fresh Fruit
served with creamy fruit dip
Organic Blue Corn Tortilla Chips
with your choice: roasted red pepper hummus, salsa or guacamole
Fresh-baked Cookie
cranberry walnut oatmeal, chocolate chip, white chocolate macadamia nut or peanut butter
Fudge-nut Brownie
Strawberry Shortcake
Classic Cheesecake
Turtle Cheesecake
Fruit-topped Cheesecake
Carrot Cake
Decadent Dessert Bars
cream cheese pecan, chocolate caramelt or white chocolate raspberry
Customer Reviews
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Charlotte, NC
|10:00am - 10:00pm
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|10:00am - 10:00pm


text:
No excuses, do the work
My late uncle Mike could often be heard saying "no excuses, do the work," in hopes of motivating his student athletes to reach their fullest potential.
Uncle Mike was a beloved English teacher and running coach who dedicated himself to his family, students and athletes his entire life, until he was taken from us at far too young of an age after losing a very long battle to lung cancer. (A runner himself, Mike never smoked a day in his life.)
I think of Uncle Mike a lot, and those words he used to say all the time.
I had always enjoyed a healthy lifestyle, up until I had a baby a few years ago.
Then everything I knew about eating right and exercising went flying out the window as I attempted to balance motherhood and a busy career.
About a month or two ago it hit me like a ton of bricks. I had been making excuses, and certainly not doing the work. Too tired, too busy, not enough time. The fact that I came last in my life became everyone's fault but my own.
I began paying attention a little more and making time for exercise again. As I read and hear about some of the latest advice in the world of nutrition and exercise it's amazing how some things have changed over the last couple of decades.
One thing that's basically the same, however, is in order to be effective (long-term) with any type of diet/exercise or health plan, you've got to be at a point where you're committed to a lifestyle change, not a fad diet.
I don't believe in fad diets, and I definitely don't make New Year's resolutions I can't stick to, however, I am making it a personal goal to blog a little more as I shed excuses and explore some of the fun and new things I'm learning about an old and familiar subject.
- -- Posted by nancy barber on Wed, Jan 9, 2013, at 11:09 AM
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text:
"Foursome" by Kay Kidde
Tom had roomed with Hal at Wesleyan; they'd been luring their wives toward this mutual winter vacation for a few months now. Hal, and Hal's wife, Vicky, were staying in a room up by the pool. Carter had met them when they moved to Scarsdale in the early fall.
The days were blue green, benign. The next time that Carter and Vicky were alone, they lay draped in towels about the padded seats on the motorboat they'd finally rented.
Necker Island had turned out to be impossible; no restaurant, the guests there were served very privately indeed. The four had had a picnic on a little island they'd found, off which they were moored. The men were exploring the place, acting as though they thought to buy it. The women now admired a pelican as it plunged out of the sky straight as an arrow into the clear sun-filled water. It got its fish.
Sipping her Pinot Grigio, Vicky asked, "Where do you think Pinky and Peach are?"
"I think he's on the putting green, trying to shoo away the chickens. And she's having a massage, sort of propped up to a window so she can make sure he doesn't make friends with any women."
Vicky gave a good clap of a laugh. "Of course."
Carter said, "You knew that." She touched Vicky on her arm.
Vicky looked at her for a second too long. Carter had to look away.
Another morning, the men were running. Vicky came down to Carter and Tom's room for coffee on the little porch overlooking the dunes and the sea.
When they'd settled, Vicky said, "Gadzooks. I dreamed about you last night. We were holding hands. What is this all about, Alfie?"
Carter said, "I think about you outrageously often." Backing off from this slightly, she asked, "So how is Hal about our hitting it off?"
"Not good. He feels we exclude them. But I imagine he'll get over it. He likes to tool around with Tommy."
"They've slipped to another plane, haven't they, since we've been here?"
"Yes . . . you know, you are a joy."
Carter said, "No. That's you . . . did you have anybody much before Hal?"
"No. But Hal's had somebody since me. Some colleague at work in Albany. I don't know if that's on hold or what."
"Shit. That's really lousy, Vick. How are you with it?"
"I'm hoping — I think — it's actually over. I kind of like the brave new world of Scarsdale, believe it or not. I've joined some women's book club and that's been good."
They watched a couple of cormorants climb the sky toward the near mountain. Clouds, but not rain clouds, were approaching their beach.
Vicky picked up, "To answer your question, I've had daydreams about people — men and women — from time to time, since Radcliffe. And during. But Hal wanted, hell, he pressed me, to get married right after graduation. His computer job at his uncle's company was waiting for him back in Albany; we'd been dating since high school there. I didn't even fool around with anybody else much in college. My parents are quite strait-laced New Englanders, and they adored Hal. I seem to have been rather strait-laced, too. I'm loosening up in this book club."
"Wow . . . my parents are divorced, but it's all pretty amicable. Daddy was always going. Parties, dinners. Mom was artistic, shy. I paint a little." Vicky raised her eyebrows, nodded, glad at that last. "I had some shrinkage. I played around a fair amount in New York after Bryn Mawr. And during. Including a few women. In publishing and what. I met Tommy at a party on Long Island when I was in my early 30s. He seemed to me sort of right, okay. Not as exciting as some who got away. But more than plausible. Attractive . . . I dunno if he's had anyone since. Maybe more than someone . . . We had the boys 10 minutes after the wedding, it seems to me. Then he didn't want me to go to work much, but I held my ground once the kids went away. I never thought my boss would take me back, but someone had left . . . I haven't had anyone since Tommy."
"Brava, kiddo. On the work . . . put some of this sun stuff on my back?"
"Yes, Victoria." Vicky's back was smooth and warm.
They kept each other's hands for a second when Carter gave Vicky back the sun cream. Carter felt an electricity she hadn't felt for a long time.
It was becoming hard for them when they had to be careful during their meals, their times as a foursome. Their next time apart from the men again was two days before the Sunday they were to leave. They were on the beach at the remote end of the mile-long bay on which they were staying. Their towels were overlapping, they were savoring their found privacy. The men were playing doubles.
A black-and-white cat who had been following them around now appeared on Vicky's towel, surely a sign that they were doing something right. They had named him, or her, Harry Krishna.
Carter asked Vicky, turning toward her, "Did you feel as I did when Leonard and Whatshisname broke up Virginia Woolf and Vita Sackville-West's escape in Paris?"
"Absolutely. Or was that Sackville-West and Violet Trefusis? They ought to have been able to go on as long as they wanted to. Or could."
Carter and Vicky were nesting far from the luncheon crowd. A few nude sunbathers lay scattered along the shore on the way to their distant haven.
The ocean washed in emerald near them; a deep dark blue, at the horizon. They had swum lazily, floated, taken a few modest riders.
"We used to spend summer vacations on the Cape, when I was young and wild," Carter now put forward.
"We would go to Lake Michigan, where I was terrified of anything that moved."
"So where did you learn to ride waves?"
"Key West? On our honeymoon, I guess. . . . This is so gloriosky, we ought to stay on."
They looked at each other. A moving current went through Carter.
Vicky then said, low, "I ought to tell you I'm damaged goods. I had cancer a few years ago. Breast. It'll be five years in a year and a half."
Carter didn't skip a beat; she said, "I love you, Vicky."
Vicky let her head sink in her arms. "I love you, too." Low.
They didn't speak for minutes. Vicky looked up, off to the horizon. Then Vicky said, "I'm getting a little scared. Hal is sometimes rather nasty now, mostly over our enjoying each other so much, I'm sure. He's more critical than usual, tells me what to do, says things like my bathing suit is too small . . . I wonder if he misses his lady from Albany."
Carter answered, "You are a smash hit in both your suits. One wants a curve or two." Vicky grinned, acting puffed up. "Tommy's now getting passive-aggressive. He doesn't speak, then he goes out without saying where or what . . . I really don't know if he's had a mistress — or more — in New York. We have some fun there, but he's gone a lot of the time. He loves his liquor, but he isn't a full-blown alky; he's a very careful guy." They were silent again for a bit.
Then Carter said, "I'd give an arm if we could stay on for a week. When they have to go back. I really do have next week off."
Vicky pondered, boldly, "What would the price really be? They would get livid. Then we'd make up, I suppose. I'd lose a little time job hunting. It would be well worth it."
"You can bet the fucking farm it would. Though I suspect making up would take a bit of doing, might be some challenge, what?"
Vicky said, "I have to hold with you."
They cased out the beach. No one was coming, no one was looking their way, no one was close enough to see how close they were.
They held each other tenderly. Carter touched Vicky's face very lightly, very gently, and Vicky nodded into it. Aware that someone or other could start heading toward them, they broke apart much too soon.
"I could certainly support us for a week. We have tomorrow to change flights. And maybe find a B-and-B," Carter said. "Wow, what a time we'd have!"
"I could pay you back when we get home. One client owes me a small bundle."
Carter squinted out to sea; the waves were picking up. "What shall we do, love?"
Vicky said, "We'll sleep on it. And decide at breakfast. How to do what. And we'll be wise."
Before long, their husbands came racing down the beach, high on their game, waving, hell-bent for the surf.
"Apparently, they won," Carter said.
As the men showed off, antic in the waves, Carter and Vicky looked at their options, their near futures. They could meet in New York for lunch, when and more often than when Vicky came in from Scarsdale for work. They could stay overnight at a hotel, but that meant lying to their husbands. . . . A week here now would be a great chance really to get it all together. Women today did spend vacation weeks apart from their husbands. Easily.
Carter speculated, "I'll always be fond of Tommy, but we seem to live by rote these days."
Vicky cried a little, smiled. "Carter. You are my central fire now."
Carter said, "Yes, you are that, too, for me."
The four had a sometimes stilted, sometimes even reasonable, barbeque dinner at the hotel's restaurant. They broke early, Carter and Tom walking to their room along the night shore, dimly illumined by a necklace of lights on the island across the long bay.
Carter did not really sleep. At breakfast she learned Vicky hadn't, either. The men, as usual, probably wouldn't come for half an hour or more.
Carter opened, over their first coffee, "I am honestly dying to stay, Vicky . . . But I think if we did, now, I'd really alienate Tom, maybe in a very big way. He's disappointed we didn't have more time together this vacation, he said last night."
"Ditto, almost verbatim," Vicky said with a genuine sigh.
"But you said Hal really had an affair. Is that fair or what?"
"And you said Tommy may well play around. There's a fucking difference in society still between men and women."
"Salinger said there wasn't, that there was no difference between a leaf and a stone, or whatever it was, or a man and a woman. But so what to that now."
They looked at each other, sobered.
Carter said, "I say, and this hurts, that we go slow. Be wise, as you suggested yesterday. Make some good room for the future. If we stay this week, we might ruin our chances of other vacations as a foursome, for one thing, if that's the way we go. We need to do it right. What do you say?"
"I'm really sorry to agree."
"I am really all but ready to risk it. But let's opt for some real time — before long — that would be less painful to the guys than now. And see each other a good deal in New York soon. Maybe, down the line, we'll go the whole nine yards."
Vicky said, "Oh . . . but what if we hurt our own thing if we go back with them now?"
"I'm not going to give you up, Vicky. I just want us to do it so it works."
Vicky gave a grin laced with anger. "Damn conventional wisdom. Damn the right way."
Carter said, softly, "Brava."
Kay Kidde is a former teacher whose fiction has appeared previously in The Star. She was a senior editor at the New American Library and Harcourt Brace Jovanovich, and founded the Kidde, Hoyt & Picard Literary Agency.
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I am happy to announce the results of the Unusual Location category for the Panoramio contest of November 2011.
The First Prize is for a photo taken by Karen James in the UK.
The Second Prizeis for a photo taken by www.mirosabo.com in Zermatt, Switzerland.
Honorable Mentions are:
You can see all the winners in the results page for November 2011.
Posted by Gerard Sanz, Panoramio Community Manager


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