TURNER HOUSE – OAK CLIFF SOCIETY FOR FINE ARTS
FALL SALON SERIES 2010
“The Folk Art of Mexico and Central America”
John Lunsford
Thursday October 14 7:30 - 9
John Lunsford curates an exhibition of folk art from Mexico and Central America from various private collections in Dallas. The exhibit will include antique Mayan and Guatemalan textiles as well as old and contemporary examples of baskets, ceramics and Oaxacan painted wood sculptures. Lunsford will give a gallery talk offering commentary on historical significance and the evolution of craft in contemporary work.
John Lunsford studied at English Literature at Harvard and completed graduate work in art history at Columbia University in New York City. He was a senior curator at the Dallas Museum of Art from 1958 to 1986 and was appointed Director of the Meadows Museum at SMU from1996 to 2001. Lunsford taught art history at SMU for almost twenty years and has a long resume of publications, public lectures and lectures/tours for numerous trips throughout the world sponsored by the DMA and the Meadows.
October 14. The cost is $10 for members of Turner House, $15 for non-members.
Scott Chase
214-880-0404
Friday, October 08, 2010
This may be as close as I ever get to Dancing with the Stars
Monday, October 25 at 6:00pm - October 27 at 9:00pm
Location Studio Matisse
3425 Northaven Rd
Dallas, TX
]
The 2010 Dallas Flamenco Festival Presents
Fall Workshop with Jesus Muñoz
October 25,26, & 27
Studio Matisse 3425 Northaven Rd Dallas, TX 75229
Beginner Technique & Fandangos 6:00PM-7:30PM
Advance $125 Walk-In $150
Inter./Adv. Technique & Sigiriya 7:30PM-9:00PM
Advance $125 Walk-In $150
Limited Class Space
Info & Purchase
(214) 876-4401
www.DallasFlamencoFestival.com
Location Studio Matisse
3425 Northaven Rd
Dallas, TX
]
The 2010 Dallas Flamenco Festival Presents
Fall Workshop with Jesus Muñoz
October 25,26, & 27
Studio Matisse 3425 Northaven Rd Dallas, TX 75229
Beginner Technique & Fandangos 6:00PM-7:30PM
Advance $125 Walk-In $150
Inter./Adv. Technique & Sigiriya 7:30PM-9:00PM
Advance $125 Walk-In $150
Limited Class Space
Info & Purchase
(214) 876-4401
www.DallasFlamencoFestival.com
Wednesday, October 06, 2010
What is better than a cheap date? a free one!!
WHAT’S BETTER THAN A CHEAP DATE? A FREE ONE!
Dragonfly Introduces New “Date Night” Wednesdays
WHAT:
Hotel ZaZa is implementing the new Wednesday promotion “Date Night.” This season, guests can dine two for the price of one, making for a romantic evening without the worry of breaking the bank!
Alcohol is not included under the “Date Night” promotional prices.
WHEN:
Wednesdays
5:30 p.m. - close
WHERE:
Dragonfly at Hotel ZaZa Dallas
2332 Leonard Street
Dallas, Texas 75201
(214) 550-9500
About Hotel ZaZa
Hotel ZaZa is a sensory experience that is refined yet relaxed. Its sophisticated and sensual interior design and culinary excellence is completed by a staff that pays impeccable attention to each and every guest, making them feel at home. Whether for business, a romantic weekend, or world-famous celebrities, both hotels blend intimate comfort with Stay ZaZa-style to create inspired accommodations, one-of-a-kind themed suites, and award-winning restaurants and spas.
Nestled in the fashionable Uptown neighborhood and next to downtown, Hotel ZaZa Dallas is a creative mix of warm, Mediterranean elegance and comfortable chic. This exceptional boutique hotel offers 4,500 square feet of function space, 152 rooms, 17 concept suites, the Magnificent Seven Suites, the award-winning Dragonfly Restaurant and Lounge, the enticing Urban Oasis and the relaxing ZaSpa. Reservations may be made at hotelzazadallas.com or by calling 888.880.3244.
Located in the heart of the vibrant Museum District and minutes from the world renowned Texas Medical Center, Hotel ZaZa Houston boasts 17,000 square feet of function space and is the perfect backdrop for any business meeting - not to mention home to some of Houston’s most memorable weddings and galas. Monarch Urban Bistro & Lounge, the Urban Oasis, and the tranquil ZaSpa combine to create the hotel’s breadth of impressive amenities. With more than 300 rooms, including Pool Villas, Concept Suites and The Magnificent Seven Suites, ZaZa exceeds all expectations. Reservations may be made at hotelzazahouston.com or by calling 888.880.3244.
Hotel ZaZa, a member of the Preferred Hotel Group™, was created by Charles S. Givens and Jeff Records and is owned by Givens-Records Developments. Operations management and marketing are provided by Z Resorts, LLC, led by Z Resorts President Benji Homsey.
Dragonfly Introduces New “Date Night” Wednesdays
WHAT:
Hotel ZaZa is implementing the new Wednesday promotion “Date Night.” This season, guests can dine two for the price of one, making for a romantic evening without the worry of breaking the bank!
Alcohol is not included under the “Date Night” promotional prices.
WHEN:
Wednesdays
5:30 p.m. - close
WHERE:
Dragonfly at Hotel ZaZa Dallas
2332 Leonard Street
Dallas, Texas 75201
(214) 550-9500
About Hotel ZaZa
Hotel ZaZa is a sensory experience that is refined yet relaxed. Its sophisticated and sensual interior design and culinary excellence is completed by a staff that pays impeccable attention to each and every guest, making them feel at home. Whether for business, a romantic weekend, or world-famous celebrities, both hotels blend intimate comfort with Stay ZaZa-style to create inspired accommodations, one-of-a-kind themed suites, and award-winning restaurants and spas.
Nestled in the fashionable Uptown neighborhood and next to downtown, Hotel ZaZa Dallas is a creative mix of warm, Mediterranean elegance and comfortable chic. This exceptional boutique hotel offers 4,500 square feet of function space, 152 rooms, 17 concept suites, the Magnificent Seven Suites, the award-winning Dragonfly Restaurant and Lounge, the enticing Urban Oasis and the relaxing ZaSpa. Reservations may be made at hotelzazadallas.com or by calling 888.880.3244.
Located in the heart of the vibrant Museum District and minutes from the world renowned Texas Medical Center, Hotel ZaZa Houston boasts 17,000 square feet of function space and is the perfect backdrop for any business meeting - not to mention home to some of Houston’s most memorable weddings and galas. Monarch Urban Bistro & Lounge, the Urban Oasis, and the tranquil ZaSpa combine to create the hotel’s breadth of impressive amenities. With more than 300 rooms, including Pool Villas, Concept Suites and The Magnificent Seven Suites, ZaZa exceeds all expectations. Reservations may be made at hotelzazahouston.com or by calling 888.880.3244.
Hotel ZaZa, a member of the Preferred Hotel Group™, was created by Charles S. Givens and Jeff Records and is owned by Givens-Records Developments. Operations management and marketing are provided by Z Resorts, LLC, led by Z Resorts President Benji Homsey.
Monday, October 04, 2010
Euforia LIve at Candleroom on Friday
Euforia Live·
Time
Friday, October 8 · 8:00pm - 10:30pm
Location Candleroom
5039 Willis Avenue ( 75206 )
Dallas, TX
Created By
Seth Simmons, Euforia Live, Tommy N Krystal DeAlano
Witness color and sound unite. Ro Diaz will paint an original oil on canvas to composer / classical rocker pianist Seth Simmons. Doors are open at 8 pm and the show is at 9pm. Art piece will be up for bid after event....as well as other pieces of art to have / or view from Sundance Award winning artist.
Come join us for a night of rocked out art and music at the candleroom.
Time
Friday, October 8 · 8:00pm - 10:30pm
Location Candleroom
5039 Willis Avenue ( 75206 )
Dallas, TX
Created By
Seth Simmons, Euforia Live, Tommy N Krystal DeAlano
Witness color and sound unite. Ro Diaz will paint an original oil on canvas to composer / classical rocker pianist Seth Simmons. Doors are open at 8 pm and the show is at 9pm. Art piece will be up for bid after event....as well as other pieces of art to have / or view from Sundance Award winning artist.
Come join us for a night of rocked out art and music at the candleroom.
ERASE MONKEY CHATTER FROM YOUR BRAIN
THIS SATURDAY! DO THE DIDGERIDOO!
Erase 'monkey chatter' in the brain!
Enhance mental clarity & emotional equanimity!
Create a state of relaxation, ⇓ blood pressure, relax the heart, improve digestion, reduce sleep apnea & snoring!
And...learn how to play the DIDGERIDOO!
I took this class twice and loved it. I even played the didgeridoo once for friends. They were entertained (but no one suggested an encourse)
Visiting Australian lecturer and recording artist Rev. Phil Jones presents an interactive workshop teaching meditation and simple breathing techniques with the Australian didgeridoo. The didgeridoo is an ancient mesmerizing drone instrument made from a eucalyptus tree and traditionally played in ceremony and healing by the Aboriginal clans of Australia.
Playing the didgeridoo creates soothing and resonant harmonics that easily erase the the ‘monkey chatter’ in the mind – enhancing mental clarity and emotional equanimity. The primordial vibration of the didgeridoo and the simple breathing techniques help create a state of relaxation, lower blood pressure, relax the heart, improve digestion, and significantly reduce sleep apnea and snoring.
Phil provides didgeridoos for you to play~
no musical experience necessary.
Please RSVP ~ barb@tsadayoga.com! Sign-up online or at Tsada.
Erase 'monkey chatter' in the brain!
Enhance mental clarity & emotional equanimity!
Create a state of relaxation, ⇓ blood pressure, relax the heart, improve digestion, reduce sleep apnea & snoring!
And...learn how to play the DIDGERIDOO!
I took this class twice and loved it. I even played the didgeridoo once for friends. They were entertained (but no one suggested an encourse)
Visiting Australian lecturer and recording artist Rev. Phil Jones presents an interactive workshop teaching meditation and simple breathing techniques with the Australian didgeridoo. The didgeridoo is an ancient mesmerizing drone instrument made from a eucalyptus tree and traditionally played in ceremony and healing by the Aboriginal clans of Australia.
Playing the didgeridoo creates soothing and resonant harmonics that easily erase the the ‘monkey chatter’ in the mind – enhancing mental clarity and emotional equanimity. The primordial vibration of the didgeridoo and the simple breathing techniques help create a state of relaxation, lower blood pressure, relax the heart, improve digestion, and significantly reduce sleep apnea and snoring.
Phil provides didgeridoos for you to play~
no musical experience necessary.
Please RSVP ~ barb@tsadayoga.com! Sign-up online or at Tsada.
YOUR COCKTAILS PAY FOR ENERGY EFFICIENCY
Eat. Drink. Be part of something BIG. Texas-size. Save the world. Your tab (81% of it) goes directly to improve the energy efficiency of our host - LaGrange on 10/13 from 5 pm to midnight. Below is the flier for the event. Share it with friends. .
Participate in the first-ever Texas Carrotmob at 2704 Elm Street in the historic Deep Ellum neighborhood and support the community.
As you know, there are a lot of social issues to worry about, and a lot of concerned citizens worrying about them. However, we’ve found that a lot of the methods out there to enact change are often very negative, too difficult or impractical for the average person to participate in, or simply ineffective.
Enter the concept of Carrotmob: what if we created a situation where businesses and consumers helped each other out? What if we directed conscientious consumers to a specific store to make the same purchases that they normally make everyday already—and in return for the benefits the business receives, the business would promise to put some of the additional profits towards solving a social issue? Well that, my friend, is Carrotmob.
First, we partnered up with Net Impact DFW and TEDxSMU Idea Week teams.
Second, we put a bid out to 12 Dallas restaurant and bar owners asking them to bid a percentage of 10/13 gathering towards increasing the energy efficiency of their place.
Third, we gathered some brilliant minds and formed the first-ever Carrotmob Charette team of energy efficiency professionals to make recommendations to the restaurants how to do more with less.
There was tough bidding going on. The highest bidder was LaGrange, at 81.5 percent of revenue being plugged back into their business for energy efficiency improvements.
We just miss the secret sauce - YOU - to come and make the money rain on LaGrange.
Follow our blog at http://dallas.carrotmob.org to see the "how, when, who, why". We will make this event a huge success, spectacle and FUN. All you have to do is show up.
Participate in the first-ever Texas Carrotmob at 2704 Elm Street in the historic Deep Ellum neighborhood and support the community.
As you know, there are a lot of social issues to worry about, and a lot of concerned citizens worrying about them. However, we’ve found that a lot of the methods out there to enact change are often very negative, too difficult or impractical for the average person to participate in, or simply ineffective.
Enter the concept of Carrotmob: what if we created a situation where businesses and consumers helped each other out? What if we directed conscientious consumers to a specific store to make the same purchases that they normally make everyday already—and in return for the benefits the business receives, the business would promise to put some of the additional profits towards solving a social issue? Well that, my friend, is Carrotmob.
First, we partnered up with Net Impact DFW and TEDxSMU Idea Week teams.
Second, we put a bid out to 12 Dallas restaurant and bar owners asking them to bid a percentage of 10/13 gathering towards increasing the energy efficiency of their place.
Third, we gathered some brilliant minds and formed the first-ever Carrotmob Charette team of energy efficiency professionals to make recommendations to the restaurants how to do more with less.
There was tough bidding going on. The highest bidder was LaGrange, at 81.5 percent of revenue being plugged back into their business for energy efficiency improvements.
We just miss the secret sauce - YOU - to come and make the money rain on LaGrange.
Follow our blog at http://dallas.carrotmob.org to see the "how, when, who, why". We will make this event a huge success, spectacle and FUN. All you have to do is show up.
Shrek on Sale
Dallas Summer Musicals
Two Tickets to See "Shrek the Musical" Plus Admission to the State Fair of Texas
$ 32
Fall is here, but fun's not over... it's ogre! Get ready for some autumnal excitement with today's fair deal: Pay $32 for weekdays or $34 for weekends and get two-for-one admission to see an evening performance of "Shrek the Musical," put on by Dallas Summer Musicals at the Music Hall at Fair Park, plus admission to the incredible State Fair of Texas.
Pick a day between October 8 and October 16, and after hours of watching contests, listening to live music, and taking in the familiar smells of fair fare, laugh out loud as you watch a jolly green giant find love and friendship. Nothing says fall like a state fair, and nothing says fun like a farting, burping, beloved ogre.
Find out more »
LivingSocial Deals [deals@livingsocial.com]
Two Tickets to See "Shrek the Musical" Plus Admission to the State Fair of Texas
$ 32
Fall is here, but fun's not over... it's ogre! Get ready for some autumnal excitement with today's fair deal: Pay $32 for weekdays or $34 for weekends and get two-for-one admission to see an evening performance of "Shrek the Musical," put on by Dallas Summer Musicals at the Music Hall at Fair Park, plus admission to the incredible State Fair of Texas.
Pick a day between October 8 and October 16, and after hours of watching contests, listening to live music, and taking in the familiar smells of fair fare, laugh out loud as you watch a jolly green giant find love and friendship. Nothing says fall like a state fair, and nothing says fun like a farting, burping, beloved ogre.
Find out more »
LivingSocial Deals [deals@livingsocial.com]
Friday, October 01, 2010
DENIM & PINK BREAST CANCER BASH
A fun and festive way to kick off Breast Cancer Awareness Month
"Denim & Pink Breast Cancer Bash" on Sunday, October 3rd from 2:00 p.m. to 6:00 p.m. at South Side on Lamar. Shop until you drop with over 16 vendors, bid on one of a kind silent auction items, enjoy pink survivor cocktails at Absinthe Lounge’s cash bar, eat So Savvy catering and pink cupcakes, enter your dog in the pink pooch costume contest, live DJ, photography booth, and more. Bring the entire family and help our community raise $10,000 for the Susan G Komen Foundation. This event benefits South Side on Lamar's Susan G Komen Race for the Cure Team.
For ticket or vendor information, please contact Kimberly Cockrell with Flaunt Boutique at 214.497.8175 or at flauntboutiqueonline@gmail.com
What: Denim & Pink Breast Cancer Cash
When: Sunday, October 3
2:00 p.m. – 6:00 p.m.
Where: The Artists’ Quarter
South Side on Lamar
1409 S. Lamar St.
Dallas, TX 75215
Cost: $10 Admission at the door or online at http://denimpinkbash.eventbrite.com/
Thursday, September 30, 2010
Tweet your way to Chile
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Is travel a passion?
Do you use Twitter like it's your job?
Do you like to travel, explore, drink wine and dine?
If you answered yes to any of these questions then Tweet, Tweet, Chile is for you. To celebrate Chile's 200th birthday, the Wines of Chile Experience is sending one lucky winner and a friend on a dream trip to the diverse and expansive wine regions of Chile; applicants are asked to create their ideal seven-day itinerary and describe how they will use Twitter to share their thoughts and experiences with the world. The top five submissions will be put to public vote--but only one can win.
This is a once-in-a-lifetime adventure for someone with a passion for wine, an interest in exotic cuisine, and a desire to travel to one of the most beautiful and unique countries in the world.
Read my story of my trip http://travellady.com/Issues/Sept2010/career.htm
Interested wine buffs may visit tweet.winesofchile.org to apply.
Wednesday, September 29, 2010
Halloween Horror Dinner in Hong Kong
Halloween Dinner with Horror
28 – 31 October 2010
Halloween is a time for ghosts and disguises and this Halloween the well known Italian coffee brand – CAFFÈ VERGNANO 1882 is also disguising itself into a ghost restaurant, amazing you with delicious food and an interesting horrifying atmosphere.
CAFFÈ VERGNANO 1882 has prepared a delectable 3–course set menu, to start this thrilling Halloween adventure, you can choose between –
Vampire Blood Soup, beetroot soup with bacon, lemon juice and fennel and with flying bats – baked grissini – a delicious soup that arouses your appetite with its refreshing sourness;
or
Monster Heart Salad, a heart shaped vegetable salad of bell pepper, chickpea and mashed eggplant – the bell pepper seasoned by vinegar and on the outside, chickpea and mashed eggplant pate, garlic, lemon juice, thyme and basil.
The highlight of the Halloween dinner no doubt is the main course and the four choices will bring different excitement to the menu –
Midnight Pasta, squid ink pasta with zucchini – the Executive Chef prepares this otherworldly dish fresh to order. The al dente pasta is bewitched by black squid ink, haunting it with authentic Italian flavor and then is possessed with sautéed Halloween themed zucchini. It's frighteningly good!
The Wild Beast, roasted lamb chop with Italian ham and asparagus roll – red wine reduction roasted lamb chop and delicious Italian ham and asparagus roll, served with beef reduction flavored potato mash, presented in the shape of a spider;
The Mummy, scallop chicken breast bacon roll with cous cous – features a corpse of fresh Japanese scallop and juicy American chicken breast rolled and pan-fried with bacon, lying on a sand ground of healthy cous cous, topped with barbecue sauce of red wine, orange juice, butter and cream;
Black Sea Pizza, seafood ink pizza – squid ink crispy pizza topped with squid, tomato sauce, Italian mozzarella and parmesan cheese, a simple yet tasteful combination.
The perfect finale to the Halloween Dinner with Horror adventure –
Bloody Eye Ball, passion fruit macaroon with pumpkin mousse, shredded coconut chocolate and raspberry sauce – passion fruit macaroon made with painstaking care, the tastes of passion fruit and pumpkin cream match surprisingly well, added gradations of sweetness with shredded coconut chocolate.
In Hong Kong, CAFFÈ VERGNANO 1882 (www.caffevergnano.hk) outlets are at:
Shop UG221, The ONE, 100 Nathan Road, Tsim Sha Tsui (Tel: 2907 3817)
Shop 1021A, Elements, 1 Austin Road, West Kowloon (Tel: 2196 8340)
-
CAFFÈ VERGNANO 1882 Halloween
Three-Course Set Dinner Menu
(28 – 31 October 2010)
Appetizer
Vampire Blood Soup
(beetroot soup with bacon, lemon juice and fennel and with flying bats)
or
Monster Heart Salad
(a heart shaped vegetable salad of bell pepper, chickpea and mashed eggplant)
Main Course
Midnight Night Pasta
(squid ink pasta with zucchini)
or
The Wild Beast
(roasted lamb chop with Italian ham and asparagus roll)
or
The Mummy
(scallop chicken breast bacon roll with cous cous)
or
Black Sea Pizza
(seafood ink pizza)
Dessert
Bloody Eye Ball
(passion fruit macaroon with pumpkin mousse, shredded coconut chocolate
and raspberry sauce)
Coffee or Tea
28 – 31 October 2010
Halloween is a time for ghosts and disguises and this Halloween the well known Italian coffee brand – CAFFÈ VERGNANO 1882 is also disguising itself into a ghost restaurant, amazing you with delicious food and an interesting horrifying atmosphere.
CAFFÈ VERGNANO 1882 has prepared a delectable 3–course set menu, to start this thrilling Halloween adventure, you can choose between –
Vampire Blood Soup, beetroot soup with bacon, lemon juice and fennel and with flying bats – baked grissini – a delicious soup that arouses your appetite with its refreshing sourness;
or
Monster Heart Salad, a heart shaped vegetable salad of bell pepper, chickpea and mashed eggplant – the bell pepper seasoned by vinegar and on the outside, chickpea and mashed eggplant pate, garlic, lemon juice, thyme and basil.
The highlight of the Halloween dinner no doubt is the main course and the four choices will bring different excitement to the menu –
Midnight Pasta, squid ink pasta with zucchini – the Executive Chef prepares this otherworldly dish fresh to order. The al dente pasta is bewitched by black squid ink, haunting it with authentic Italian flavor and then is possessed with sautéed Halloween themed zucchini. It's frighteningly good!
The Wild Beast, roasted lamb chop with Italian ham and asparagus roll – red wine reduction roasted lamb chop and delicious Italian ham and asparagus roll, served with beef reduction flavored potato mash, presented in the shape of a spider;
The Mummy, scallop chicken breast bacon roll with cous cous – features a corpse of fresh Japanese scallop and juicy American chicken breast rolled and pan-fried with bacon, lying on a sand ground of healthy cous cous, topped with barbecue sauce of red wine, orange juice, butter and cream;
Black Sea Pizza, seafood ink pizza – squid ink crispy pizza topped with squid, tomato sauce, Italian mozzarella and parmesan cheese, a simple yet tasteful combination.
The perfect finale to the Halloween Dinner with Horror adventure –
Bloody Eye Ball, passion fruit macaroon with pumpkin mousse, shredded coconut chocolate and raspberry sauce – passion fruit macaroon made with painstaking care, the tastes of passion fruit and pumpkin cream match surprisingly well, added gradations of sweetness with shredded coconut chocolate.
In Hong Kong, CAFFÈ VERGNANO 1882 (www.caffevergnano.hk) outlets are at:
Shop UG221, The ONE, 100 Nathan Road, Tsim Sha Tsui (Tel: 2907 3817)
Shop 1021A, Elements, 1 Austin Road, West Kowloon (Tel: 2196 8340)
-
CAFFÈ VERGNANO 1882 Halloween
Three-Course Set Dinner Menu
(28 – 31 October 2010)
Appetizer
Vampire Blood Soup
(beetroot soup with bacon, lemon juice and fennel and with flying bats)
or
Monster Heart Salad
(a heart shaped vegetable salad of bell pepper, chickpea and mashed eggplant)
Main Course
Midnight Night Pasta
(squid ink pasta with zucchini)
or
The Wild Beast
(roasted lamb chop with Italian ham and asparagus roll)
or
The Mummy
(scallop chicken breast bacon roll with cous cous)
or
Black Sea Pizza
(seafood ink pizza)
Dessert
Bloody Eye Ball
(passion fruit macaroon with pumpkin mousse, shredded coconut chocolate
and raspberry sauce)
Coffee or Tea
Tuesday, September 28, 2010
I was asked to judge this BBQ contest
27th International Bar-B-Que Cookoff
Oct 9th-10th 2010
Barbeque smoke will fill the air for two days in five different competitions during the 27th Annual International Bar-B-Que Cookers Association Cookoff on Saturday and Sunday, October 9 - 10 at Traders Village in Grand Prairie.
This is one of the largest BBQ events in Texas and this year’s event is expected to be even larger. Over 100 cookers will prepare over 600 judging samples, in the two days of competition. Thousands of dollars in prize money will attract BBQ cooks from across the state and beyond. The event is free to the public both days, with only a $3.00 parking fee.
Saturday, October 9, will have the following lineup of BBQ competition: The Obie-Cue Backyard BBQ Championship, the International Bar-B-Que Cookers Association Invitational, Jackpot Beans and a kid’s cookoff. The Obie-Cue event is open to anyone with a patio, or backyard grill or smoker and will offer Obie-Cues Texas Spice products and $1,000.00 in prize money. The International Bar-B-Que Cookers Association (IBCA) Invitational is for this year’s I.B.C.A. season qualifiers (by invitations only).
Sunday, October 10, will feature the I.B.C.A. Championship Cookoff, with judging in beef brisket, pork ribs, and chicken. Winners in the Sunday competition will receive cash prizes, unique awards and I.B.C.A. bonus cash money.
The Traders Village event has always been a popular contest for first-time cookers attracted to the “backyarder chicken” category. It’s an event that allows anyone who wants to “get their feet wet” in the world of BBQ competition to do so with a minimum of equipment and expense. Weekend patio chefs with a secret recipe for chicken will really shine at this cookoff.
Entry fees from the Obie-Cue event ($25 per cooker) will be donated to the “KASH FOR KIDS” charity. Last years' entry fees and raffle items generated $4,000, which was donated to help make Christmas more joyful for needy children in Tarrant county.
The barbeque cooks and their cooking devices are a show in themselves at this culinary event. The serious beef barons will showcase custom-made, unique traveling pits with individual touches of creativity to suit the owner’s taste. While the cooking competition can become serious, the atmosphere and camaraderie will be strictly fun-filled recreation.
Cookoff visitors will get a firsthand look at how seriously barbequers take their cooking and their fun. You can look, smell and often taste. If you ask when a team isn’t busy preparing an entry for the judges, you can get some practical tips on how to improve your home barbeque cooking skills.
With the large number of cooks expected at this years event, there will be a need for many judges. The public is invited to sign up, at the cookoff judging area, for a free chance to judge the BBQ competition.
Traders Village is located at 2602 Mayfield Road, Grand Prairie, one mile north of I-20, taking the Hwy. 360 exit. There is no admission charge to Traders Village, which is open every Saturday and Sunday, 8 AM to Dusk. Parking is only $3.00 per vehicle. For more information call 972-647-2331.
Oct 9th-10th 2010
Barbeque smoke will fill the air for two days in five different competitions during the 27th Annual International Bar-B-Que Cookers Association Cookoff on Saturday and Sunday, October 9 - 10 at Traders Village in Grand Prairie.
This is one of the largest BBQ events in Texas and this year’s event is expected to be even larger. Over 100 cookers will prepare over 600 judging samples, in the two days of competition. Thousands of dollars in prize money will attract BBQ cooks from across the state and beyond. The event is free to the public both days, with only a $3.00 parking fee.
Saturday, October 9, will have the following lineup of BBQ competition: The Obie-Cue Backyard BBQ Championship, the International Bar-B-Que Cookers Association Invitational, Jackpot Beans and a kid’s cookoff. The Obie-Cue event is open to anyone with a patio, or backyard grill or smoker and will offer Obie-Cues Texas Spice products and $1,000.00 in prize money. The International Bar-B-Que Cookers Association (IBCA) Invitational is for this year’s I.B.C.A. season qualifiers (by invitations only).
Sunday, October 10, will feature the I.B.C.A. Championship Cookoff, with judging in beef brisket, pork ribs, and chicken. Winners in the Sunday competition will receive cash prizes, unique awards and I.B.C.A. bonus cash money.
The Traders Village event has always been a popular contest for first-time cookers attracted to the “backyarder chicken” category. It’s an event that allows anyone who wants to “get their feet wet” in the world of BBQ competition to do so with a minimum of equipment and expense. Weekend patio chefs with a secret recipe for chicken will really shine at this cookoff.
Entry fees from the Obie-Cue event ($25 per cooker) will be donated to the “KASH FOR KIDS” charity. Last years' entry fees and raffle items generated $4,000, which was donated to help make Christmas more joyful for needy children in Tarrant county.
The barbeque cooks and their cooking devices are a show in themselves at this culinary event. The serious beef barons will showcase custom-made, unique traveling pits with individual touches of creativity to suit the owner’s taste. While the cooking competition can become serious, the atmosphere and camaraderie will be strictly fun-filled recreation.
Cookoff visitors will get a firsthand look at how seriously barbequers take their cooking and their fun. You can look, smell and often taste. If you ask when a team isn’t busy preparing an entry for the judges, you can get some practical tips on how to improve your home barbeque cooking skills.
With the large number of cooks expected at this years event, there will be a need for many judges. The public is invited to sign up, at the cookoff judging area, for a free chance to judge the BBQ competition.
Traders Village is located at 2602 Mayfield Road, Grand Prairie, one mile north of I-20, taking the Hwy. 360 exit. There is no admission charge to Traders Village, which is open every Saturday and Sunday, 8 AM to Dusk. Parking is only $3.00 per vehicle. For more information call 972-647-2331.
Send these Texans to Scotland
Dallas Men Finalist to Win Gay Commitment Ceremony in Scotland!
Guy and Craig's story was chosen from hundreds of entries as one of 8 finalists to win a trip to Scotland for a civil union ceremony.
It is now a popularity contest. These guys just need to receive more votes than the other finalist from all over the world.
Only takes a minute! Nothing to sign up for. Just follow the link and select Guy and Craig from the 8 finalists.
Click below to take you to the site then click on "Vote Now"
http://wildfireapp.com/website/302/contests/36472
Deadline to vote is Sept 30 so do it now!!!
Guy and Craig's story was chosen from hundreds of entries as one of 8 finalists to win a trip to Scotland for a civil union ceremony.
It is now a popularity contest. These guys just need to receive more votes than the other finalist from all over the world.
Only takes a minute! Nothing to sign up for. Just follow the link and select Guy and Craig from the 8 finalists.
Click below to take you to the site then click on "Vote Now"
http://wildfireapp.com/website/302/contests/36472
Deadline to vote is Sept 30 so do it now!!!
Wednesday, September 22, 2010
I work better when I am comfortable, too
COMFORTABLE COWS INCREASE MILK PRODUCTION
Using sand as a cow bed instead of straw and remodeling their cow houses for improved comfort has increased milk production, says Farmer Garrick Hall of Hall Jersey’s in Cove, Utah in this month’s edition of Food Nutrition & Science. The September issue features an interview with Hall as part of its monthly article on how farming efforts directly relate to our food supply.
Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com comments “It’s fascinating that a cow or any animal with improved comforts can increase profitability for a farmer and improve the quality of our food supply. This dialog is important to help us better understand the food chain and keep it thriving and safe.”
With more than 26,000 subscribers that are mostly retailers, Food Nutrition & Science is a free monthly newsletter with articles relating to retailers, manufacturers, farmers, nutritionists, educators, government agencies and more. It’s also a newsletter that services members of the National Grocer Association and offers breaking food news and articles on food safety and industry-wide green initiatives.
In addition to farming article about Hall, this month’s publication also features a study on consumer attitudes toward genetically modified foods. According to a study from Wageningen University in The Netherlands and published in Food Quality and Preference last month, consumer attitudes toward genetically modified products could be more favorable when driven by personally relevant benefits.
“The study found that acceptance of genetically modified food as a process increased with perceived personal benefits – in this case a reduction of allergic reactions to apples,” said Lempert. “With the increase in food allergies, perhaps people will be more open to genetically modified foods and this will certainly impact farmers, scientists, retailers and consumers.”
Other articles this month include research results of a study examining the purchasing behaviors of college students when food items were labeled indicating the products healthfulness; results from an Independent Grocers Survey detailing net profit margins; and an article on how to deal with picky eaters from Nutritionist Beth Stark.
For more information or to subscribe to Food Nutrition & Science, please visit www.FoodNutritionScience.com.
Read articles by Madelyn Miller at www.travellady.com, www.carladynews.com, www.yogayaya.com, www.carladynews.com, www.chocolateatlas.com, www.cocktailatlas.com, www.coffeeatlas.com, www.teaAtlas.com
Using sand as a cow bed instead of straw and remodeling their cow houses for improved comfort has increased milk production, says Farmer Garrick Hall of Hall Jersey’s in Cove, Utah in this month’s edition of Food Nutrition & Science. The September issue features an interview with Hall as part of its monthly article on how farming efforts directly relate to our food supply.
Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com comments “It’s fascinating that a cow or any animal with improved comforts can increase profitability for a farmer and improve the quality of our food supply. This dialog is important to help us better understand the food chain and keep it thriving and safe.”
With more than 26,000 subscribers that are mostly retailers, Food Nutrition & Science is a free monthly newsletter with articles relating to retailers, manufacturers, farmers, nutritionists, educators, government agencies and more. It’s also a newsletter that services members of the National Grocer Association and offers breaking food news and articles on food safety and industry-wide green initiatives.
In addition to farming article about Hall, this month’s publication also features a study on consumer attitudes toward genetically modified foods. According to a study from Wageningen University in The Netherlands and published in Food Quality and Preference last month, consumer attitudes toward genetically modified products could be more favorable when driven by personally relevant benefits.
“The study found that acceptance of genetically modified food as a process increased with perceived personal benefits – in this case a reduction of allergic reactions to apples,” said Lempert. “With the increase in food allergies, perhaps people will be more open to genetically modified foods and this will certainly impact farmers, scientists, retailers and consumers.”
Other articles this month include research results of a study examining the purchasing behaviors of college students when food items were labeled indicating the products healthfulness; results from an Independent Grocers Survey detailing net profit margins; and an article on how to deal with picky eaters from Nutritionist Beth Stark.
For more information or to subscribe to Food Nutrition & Science, please visit www.FoodNutritionScience.com.
Read articles by Madelyn Miller at www.travellady.com, www.carladynews.com, www.yogayaya.com, www.carladynews.com, www.chocolateatlas.com, www.cocktailatlas.com, www.coffeeatlas.com, www.teaAtlas.com
Tuesday, September 21, 2010
I need my car to drive to media Auto preview at the Texas State Fair
Protest World Car-Free Day -- Take a Drive (Just for the Hell of It)!
CEI Urges People to Celebrate ‘Automobility’
Here we go again – another year, another “World Car-Free Day,” the annual day (Wednesday, September 22) dedicated to life without the automobile. In response, the Competitive Enterprise Institute urges people to protest - by taking a drive, just because.
“The automobile has improved the lives of hundreds of millions of people in remarkable ways,” said Sam Kazman, CEI General Counsel. “It has taken the mobility once reserved for aristocrats and democratized it, immensely expanding the choices that average people have regarding where to live and work. Instead of pushing a misguided political agenda to reduce car use, we should be celebrating automobility,” said Kazman.
As University of Virginia philosophy professor Loren Lomasky noted in his automobile study for the Competitive Enterprise Institute, Autonomy and Automobility, the car is one of the three most liberating technologies ever developed.
Walking and biking have health and lifestyle benefits for many people, but the sponsors of World Car-Free Day are going beyond simply advocating lifestyle changes - they are urging politicians to restrict car use and instead promote mass transit systems that will require ever-expanding taxpayer subsidies. In contrast to the photographs on various Car-Free Day websites, which show healthy young people in picture-perfect weather, advocates of car-free living ought to be portray what it would mean in more realistic conditions, such as:
• When it's raining
• When you’re carrying several bags of groceries
• When you’re carrying a baby, with a toddler alongside you
• On crutchesAfter midnight
• Without using a car or cab to get to the train or bus station
• Any combination of the above
For just a few reasons why I love cars see www.carladynews.com
Read Madelyn's stories on www.travellady.com, www.carladynews.com, www.yoayaya.com, www.chocolateatlas.com, www.cocktailatlas.com, www.coffeatlas.com, www.teaAtlas.com
CEI Urges People to Celebrate ‘Automobility’
Here we go again – another year, another “World Car-Free Day,” the annual day (Wednesday, September 22) dedicated to life without the automobile. In response, the Competitive Enterprise Institute urges people to protest - by taking a drive, just because.
“The automobile has improved the lives of hundreds of millions of people in remarkable ways,” said Sam Kazman, CEI General Counsel. “It has taken the mobility once reserved for aristocrats and democratized it, immensely expanding the choices that average people have regarding where to live and work. Instead of pushing a misguided political agenda to reduce car use, we should be celebrating automobility,” said Kazman.
As University of Virginia philosophy professor Loren Lomasky noted in his automobile study for the Competitive Enterprise Institute, Autonomy and Automobility, the car is one of the three most liberating technologies ever developed.
Walking and biking have health and lifestyle benefits for many people, but the sponsors of World Car-Free Day are going beyond simply advocating lifestyle changes - they are urging politicians to restrict car use and instead promote mass transit systems that will require ever-expanding taxpayer subsidies. In contrast to the photographs on various Car-Free Day websites, which show healthy young people in picture-perfect weather, advocates of car-free living ought to be portray what it would mean in more realistic conditions, such as:
• When it's raining
• When you’re carrying several bags of groceries
• When you’re carrying a baby, with a toddler alongside you
• On crutchesAfter midnight
• Without using a car or cab to get to the train or bus station
• Any combination of the above
For just a few reasons why I love cars see www.carladynews.com
Read Madelyn's stories on www.travellady.com, www.carladynews.com, www.yoayaya.com, www.chocolateatlas.com, www.cocktailatlas.com, www.coffeatlas.com, www.teaAtlas.com
Monday, September 20, 2010
Not a happy situation at Blue Man Group
Scary night at Blue Man Group. Great show..but suddenly, people started to chant 911. A man behind us seemed to be having a seizure or heart attack. It took a long time for anyone to respond because the show is so loud (they offer free ear plugs) People from audience carried him out. Woman with him pushed small pills ...down his throat. Worried about him the whole show--and the humor seemed trivial by contrast.
Are you supposed to meet new people at a Meetup?
I went to the ethnic foods meetup group for dim sum at Kirin Court. The group seems very well organized and plans gatherings at interesting places.
I had a very strange experience at this group. I joined a table of 7 people (there were three empty seats)
As I sat down, I said, “Hi, my name is Madelyn. Why don’t we all go around the table and introduce ourselves.”
A man who seemed to be an organizer said in reply, “we all know each other.”
I was stunned. No sense of welcome
Finally I said, “I don’t know you so I would like to know your names>’
The leader man said, “you start” (I am not sure he ever even said his name)
People did introduce themselves.
But what a strange greeting and memory of the first thing anyone said to you at a meetup.
Isn’t the idea to meet new people?
At the end, I thanked the girl sitting next to me and told her I appreciated her warmth after the chilly greeting.
She said she heard it and was surprised, too
A friendly man on the others side of me already sent me a nice note.
My bad introductions to the group was probably a reflection of one member.
But I think the group needs “greeters for new people. Or a table that is welcoming to new people and designated as such.
He made it sound like a high school clique that wasn’t letting in new members. Isn’t the name MEETUP indicative of a chance to meet new people?
I had a very strange experience at this group. I joined a table of 7 people (there were three empty seats)
As I sat down, I said, “Hi, my name is Madelyn. Why don’t we all go around the table and introduce ourselves.”
A man who seemed to be an organizer said in reply, “we all know each other.”
I was stunned. No sense of welcome
Finally I said, “I don’t know you so I would like to know your names>’
The leader man said, “you start” (I am not sure he ever even said his name)
People did introduce themselves.
But what a strange greeting and memory of the first thing anyone said to you at a meetup.
Isn’t the idea to meet new people?
At the end, I thanked the girl sitting next to me and told her I appreciated her warmth after the chilly greeting.
She said she heard it and was surprised, too
A friendly man on the others side of me already sent me a nice note.
My bad introductions to the group was probably a reflection of one member.
But I think the group needs “greeters for new people. Or a table that is welcoming to new people and designated as such.
He made it sound like a high school clique that wasn’t letting in new members. Isn’t the name MEETUP indicative of a chance to meet new people?
Tuesday, September 14, 2010
My next career: Winemaker
My next career: Winemaker
by Madelyn Miller, the TravelLady
There is probably nowhere better to learn to be a winemaker than Chile: Wonderful climate, great grapes and an innovative state of mind that is based on tradition but open to experiment.
This innovative state of mind is best exemplified by the fact that I was given a chance to blend my own wine. Recently I explored wineries within 90 minutes of Santiago with a group of four other journalists, I was offered the opportunity to blend my own wine. Each of the other writers was definitely more knowledgeable, while I could barely spell and pronounce the varietals.
The process and procedure
Our first visit was to the amazing Undurraga Winery, one of the oldest winery in Chile that produces more than 20 million liters per year
After touring the grounds of Undurraga Wine of Chile, we went into a spacious room set with a table of beakers, funnels and four wines to create our own special blends.
First we tasted the Cabernet/Syrah Aliwen 2009 for inspiration. Actually, I did not find it very inspiring. It tasted weak and flat. I knew right away that I wanted to create something different. So perhaps it was inspirational in that it motivated me to do something different.
Then we tried out four varietal wines that would be the ingredients of our own personal blends. The 2010 Merlot was fruity, but had a leathery taste. The 2010 Carmenere was my favorite. I knew that it would be the major part of my blend. I hated the 2010 Syrah-- it had a sulphurous smell that I found very off-putting. I was certain it would not be part of my final product. The 2010 Cabernet Sauvignon was pleasant, so I decided to go with a half and half blend of my two favorites.
My own winemaking technique
Everyone else deliberated greatly before filling their beaker with wine. I just poured both my wines right in. I was the first one done.
Just for fun, I asked the winemaker , Carlos Concha, to taste my wine. Obviously he has a sophisticated and sensitive palate, because he had the nicest things to say about my blend. In fact, the tasting notes for my wine were the most positive of the group.
Here is what Carlos had to say,” Nice aroma. Good fruit. Well-blended, spicy, smooth, silky, not dry. His only suggestion was that it needed more complexity. (I guess when it comes to wines, I may be simple minded. But then I only blended two wines—everyone else got more complex) Carlos acknowledged that there was lots of Carmenere.
At the bottom of my wine-blotted placemat, he wrote, “Congratulations. Nice Blend.” I felt that I had gotten an A on a very important paper. (insert jpg of his notes)
I didn’t just blend. I also got to bottle my own wine and name and label it.
I brought the wine home and am waiting for the perfect opportunity to share it.
Some perfect pairings with Undurraga
If you would like to try to simulate this experience at home, you can at least get the Undurraga wines and make dishes similar to the menu we enjoyed
APERITIF
Goat cheese Brochettes
Undurraga Brut Royal N.V.
STARTER
Avocado Mousse on a Bed of Greens
T.H. Sauvignon Blanc Leyda 2009
MAIN COURSE
Patagonian Lamb Chops in Morello Cherry Sauce
Served with Caramelized Onions
Quinoa and Fine Herbs Risotto
Altazor 2007
DESSERT
4 Course Dessert – Chilean Delights
Quince Mille Feuilles with Murtilla Sauce
Sopaipillas with Brown Molasses
Papaya Mousse
San Juan Little Pears in a Wine Sauce
Undurraga Late Harvest
More about the Winery
Don Francisco Undurraga, an enterprising man in the 19th century, was one of the pioneers of winemaking in Chile and founder of Viña Undurraga. With plants he brought over personally from France and Germany and under the supervision of the renowned French viticulturist M. Pressac, he developed the first vineyards in the Santa Ana Estate, which was named in honor of his wife Doña Ana Fernández Iñiguez. This estate, located in Talagante, 34 kilometers from Santiago, in the heart of the Maipo Valley, received its first plantations of Cabernet Sauvignon, Sauvignon Blanc, Merlot, Pinot Noir, Riesling, and Gewürztraminer in 1885 and by 1903, the first shipments were being made to the USA.
Phone: (56-2) 372-2900 Fax: (56-2) 372-2946 Url: www.undurraga.cl
Address: Av. Vitacura 2939 piso 21, Vitacura, Santiago - Chile
Take a tour
It is easy to book a tour to Undugarra Winery. Depart from the hotel in Santiago and as you drive towards the Maipo Valley enjoy beautiful countryside landscape until you arrive at the Undurraga Winery. It was founded in 1885 and has been nurtured by five generations.
Admire the great park that this winery has with trees that are 150 years old or even more. Undurraga Winery produces more than 15 millions of litres per year in its 140 hectares, being one of the oldest and more important wineries in Chile.
It is an excellent tour for learning how the wines are produced and how the winery works, with the chance of tasting some of its final products.
Return to the hotel in Santiago.
Includes
- Entrance Fee
- Wine tasting
- Driver/guide
Excludes
- Meals and drinks (unless specified)
- Tips and gratuities
- Personal expenses
http://www.undurraga.cl/Sitio/en/visitus.html
For reservations, please contact the following numbers: (56-2) 372-2850 / (56-2) 372-2865. Or send an e-mail to visit@undurraga.cl.
Other wineries to visit (all within about 90 minutes of Santiago)
Casas del Bosque:
http://casasdelbosque.cl/
Matetic:
http://www.matetic.cl/
Altair:
http://www.altairwines.com/
Haras de Pirque:
http://www.harasdepirque.com/
Concha y Toro:
http://www.conchaytoro.com/
Winery at the top of my list for next time is Emiliana because they have a wine and chocolate tasting.
I did a tasting of their wines at Valley Nevado.
http://www.emiliana.cl/
For More Information on Wines of Chile
Wines of Chile
www.winesofchile.org
Wines of Chile - Main Office - Chile
Phone: (56-2) 218 0600
Address: Luis Pasteur 5280, Oficina 402,
Vitacura, Santiago, Chile
Background reading to get Ready for your Trip
Red Grapes, Hidden treasures
THE CARMENERE WINES OF CHILE from the Cachapaol Valley
The VIVA list LATIN AMERICA
333 Places and Experiences that People Love
Madelyn Miller is a travel and food and wine writer who loved Chile.
Her fantasy is to a winemaker at a gorgeous estate winery. Read her stories on www.travellady.com, www.carladynews.com, www.yogayaya.com, www.chocolateatlas.com, www.cocktailatlas.com, www.coffeeatlas.com, www.teaAtlas.com
Send this page to a friend.
by Madelyn Miller, the TravelLady
There is probably nowhere better to learn to be a winemaker than Chile: Wonderful climate, great grapes and an innovative state of mind that is based on tradition but open to experiment.
This innovative state of mind is best exemplified by the fact that I was given a chance to blend my own wine. Recently I explored wineries within 90 minutes of Santiago with a group of four other journalists, I was offered the opportunity to blend my own wine. Each of the other writers was definitely more knowledgeable, while I could barely spell and pronounce the varietals.
The process and procedure
Our first visit was to the amazing Undurraga Winery, one of the oldest winery in Chile that produces more than 20 million liters per year
After touring the grounds of Undurraga Wine of Chile, we went into a spacious room set with a table of beakers, funnels and four wines to create our own special blends.
First we tasted the Cabernet/Syrah Aliwen 2009 for inspiration. Actually, I did not find it very inspiring. It tasted weak and flat. I knew right away that I wanted to create something different. So perhaps it was inspirational in that it motivated me to do something different.
Then we tried out four varietal wines that would be the ingredients of our own personal blends. The 2010 Merlot was fruity, but had a leathery taste. The 2010 Carmenere was my favorite. I knew that it would be the major part of my blend. I hated the 2010 Syrah-- it had a sulphurous smell that I found very off-putting. I was certain it would not be part of my final product. The 2010 Cabernet Sauvignon was pleasant, so I decided to go with a half and half blend of my two favorites.
My own winemaking technique
Everyone else deliberated greatly before filling their beaker with wine. I just poured both my wines right in. I was the first one done.
Just for fun, I asked the winemaker , Carlos Concha, to taste my wine. Obviously he has a sophisticated and sensitive palate, because he had the nicest things to say about my blend. In fact, the tasting notes for my wine were the most positive of the group.
Here is what Carlos had to say,” Nice aroma. Good fruit. Well-blended, spicy, smooth, silky, not dry. His only suggestion was that it needed more complexity. (I guess when it comes to wines, I may be simple minded. But then I only blended two wines—everyone else got more complex) Carlos acknowledged that there was lots of Carmenere.
At the bottom of my wine-blotted placemat, he wrote, “Congratulations. Nice Blend.” I felt that I had gotten an A on a very important paper. (insert jpg of his notes)
I didn’t just blend. I also got to bottle my own wine and name and label it.
I brought the wine home and am waiting for the perfect opportunity to share it.
Some perfect pairings with Undurraga
If you would like to try to simulate this experience at home, you can at least get the Undurraga wines and make dishes similar to the menu we enjoyed
APERITIF
Goat cheese Brochettes
Undurraga Brut Royal N.V.
STARTER
Avocado Mousse on a Bed of Greens
T.H. Sauvignon Blanc Leyda 2009
MAIN COURSE
Patagonian Lamb Chops in Morello Cherry Sauce
Served with Caramelized Onions
Quinoa and Fine Herbs Risotto
Altazor 2007
DESSERT
4 Course Dessert – Chilean Delights
Quince Mille Feuilles with Murtilla Sauce
Sopaipillas with Brown Molasses
Papaya Mousse
San Juan Little Pears in a Wine Sauce
Undurraga Late Harvest
More about the Winery
Don Francisco Undurraga, an enterprising man in the 19th century, was one of the pioneers of winemaking in Chile and founder of Viña Undurraga. With plants he brought over personally from France and Germany and under the supervision of the renowned French viticulturist M. Pressac, he developed the first vineyards in the Santa Ana Estate, which was named in honor of his wife Doña Ana Fernández Iñiguez. This estate, located in Talagante, 34 kilometers from Santiago, in the heart of the Maipo Valley, received its first plantations of Cabernet Sauvignon, Sauvignon Blanc, Merlot, Pinot Noir, Riesling, and Gewürztraminer in 1885 and by 1903, the first shipments were being made to the USA.
Phone: (56-2) 372-2900 Fax: (56-2) 372-2946 Url: www.undurraga.cl
Address: Av. Vitacura 2939 piso 21, Vitacura, Santiago - Chile
Take a tour
It is easy to book a tour to Undugarra Winery. Depart from the hotel in Santiago and as you drive towards the Maipo Valley enjoy beautiful countryside landscape until you arrive at the Undurraga Winery. It was founded in 1885 and has been nurtured by five generations.
Admire the great park that this winery has with trees that are 150 years old or even more. Undurraga Winery produces more than 15 millions of litres per year in its 140 hectares, being one of the oldest and more important wineries in Chile.
It is an excellent tour for learning how the wines are produced and how the winery works, with the chance of tasting some of its final products.
Return to the hotel in Santiago.
Includes
- Entrance Fee
- Wine tasting
- Driver/guide
Excludes
- Meals and drinks (unless specified)
- Tips and gratuities
- Personal expenses
http://www.undurraga.cl/Sitio/en/visitus.html
For reservations, please contact the following numbers: (56-2) 372-2850 / (56-2) 372-2865. Or send an e-mail to visit@undurraga.cl.
Other wineries to visit (all within about 90 minutes of Santiago)
Casas del Bosque:
http://casasdelbosque.cl/
Matetic:
http://www.matetic.cl/
Altair:
http://www.altairwines.com/
Haras de Pirque:
http://www.harasdepirque.com/
Concha y Toro:
http://www.conchaytoro.com/
Winery at the top of my list for next time is Emiliana because they have a wine and chocolate tasting.
I did a tasting of their wines at Valley Nevado.
http://www.emiliana.cl/
For More Information on Wines of Chile
Wines of Chile
www.winesofchile.org
Wines of Chile - Main Office - Chile
Phone: (56-2) 218 0600
Address: Luis Pasteur 5280, Oficina 402,
Vitacura, Santiago, Chile
Background reading to get Ready for your Trip
Red Grapes, Hidden treasures
THE CARMENERE WINES OF CHILE from the Cachapaol Valley
The VIVA list LATIN AMERICA
333 Places and Experiences that People Love
Madelyn Miller is a travel and food and wine writer who loved Chile.
Her fantasy is to a winemaker at a gorgeous estate winery. Read her stories on www.travellady.com, www.carladynews.com, www.yogayaya.com, www.chocolateatlas.com, www.cocktailatlas.com, www.coffeeatlas.com, www.teaAtlas.com
Send this page to a friend.
Most Marvelous meal: Partners in Pairing
I am a pampered princess. I stay in the best hotels, indulge in world class spas, taste foods prepared by top chefs, and enjoy meals accompanied by fine wines.
Last night was a new high. The invitation promised a meal paired with BOTH wine and tequila.And since it was at Abacus, one of my favorite restaurants in the world, how could I resist?
Michael MOndavi Family Wines and Tequila Partida Pairing dinner explored the surprising relationships between tequila and wine. While fine wine is long acknowledged to be an intergral part of he culinary experiences, both are created from painstakingly tended plants grown in a particular terroir and express a complex range of notes and flavors.
Culinary genius Kent Rathbun and his staff created an exceptional menu to pair with the wines and tequila. Everyone enjoyed he experience.
FIRST COURSE
2008 I'M Isabel Mondavi Chardonnay
Tequila Partida Blanco
Roasted Oca-BBQ Lobster Sald
Waterpepper, Brazos Valley Brie
SECOND COURSE
2006 I'm Isabel Pinot Noir
Tequila Partida Reposado
Curry Spiced Duck Breast
Crispy Saffron Rick Blocks, Lentil Demi, Ginger-Apricot Chutney
THIRD COURSE
2006 Emblem "Rutherford" Cabernet Sauvignon
2006 M by Michael Mondavi Cabernet Sauvignon
Tequila Partida Anejoy
DESSERT
Almond Crust, Pomegranate-Cherry Chutney
Tequila Partida Elegante
I happily volunteer to continue testing this pairing experiment
Last night was a new high. The invitation promised a meal paired with BOTH wine and tequila.And since it was at Abacus, one of my favorite restaurants in the world, how could I resist?
Michael MOndavi Family Wines and Tequila Partida Pairing dinner explored the surprising relationships between tequila and wine. While fine wine is long acknowledged to be an intergral part of he culinary experiences, both are created from painstakingly tended plants grown in a particular terroir and express a complex range of notes and flavors.
Culinary genius Kent Rathbun and his staff created an exceptional menu to pair with the wines and tequila. Everyone enjoyed he experience.
FIRST COURSE
2008 I'M Isabel Mondavi Chardonnay
Tequila Partida Blanco
Roasted Oca-BBQ Lobster Sald
Waterpepper, Brazos Valley Brie
SECOND COURSE
2006 I'm Isabel Pinot Noir
Tequila Partida Reposado
Curry Spiced Duck Breast
Crispy Saffron Rick Blocks, Lentil Demi, Ginger-Apricot Chutney
THIRD COURSE
2006 Emblem "Rutherford" Cabernet Sauvignon
2006 M by Michael Mondavi Cabernet Sauvignon
Tequila Partida Anejoy
DESSERT
Almond Crust, Pomegranate-Cherry Chutney
Tequila Partida Elegante
I happily volunteer to continue testing this pairing experiment
Sunday, April 12, 2009
Mai Tai and Manta Rays
Combine two of Hawaii's pleasures--drink Guava Mai Tais at the Crystal Blue bar at the Sheraton. Grab a seat near the water and watch the sunset. Linger over another drink and you have a good chance of seeing the Manta Rays--they show up at sundown almost every night. I ordered the beef Kebab pupu with a teriyaki glaze. Served on a bed of Asian greens. It was a very good value for five succulent sticks of beef.
A Mai Tai and kebabs make a great dinner if you don't want to leave your seat.
The bartender shared the Mai Tai receipe. But somehow I know it tastes better overlooking the ocean.
Guava Mai Tai
light rum
orange juice
pineapple juice
Orgeat
orange Curacoa
dark rum
Sheraton Keahou Bay Resort & Spa
www.SheratonKeauhou.com
Madelyn Miller is a travel and food writer who loves Hawaii. She discovered this delightful bar while judging the Kona Chocolate Festival. Read her stories on www.travellady.com, www.yogayaya.com, www.cocktailatlas.com, www.chocolateatlas.com, www.carladynews.com, www.teaAtlas.com, www.coffeeAtlas.com She is planning a return trip to Hawaii for the kona chocolate festival April 12-17, 2010.
A Mai Tai and kebabs make a great dinner if you don't want to leave your seat.
The bartender shared the Mai Tai receipe. But somehow I know it tastes better overlooking the ocean.
Guava Mai Tai
light rum
orange juice
pineapple juice
Orgeat
orange Curacoa
dark rum
Sheraton Keahou Bay Resort & Spa
www.SheratonKeauhou.com
Madelyn Miller is a travel and food writer who loves Hawaii. She discovered this delightful bar while judging the Kona Chocolate Festival. Read her stories on www.travellady.com, www.yogayaya.com, www.cocktailatlas.com, www.chocolateatlas.com, www.carladynews.com, www.teaAtlas.com, www.coffeeAtlas.com She is planning a return trip to Hawaii for the kona chocolate festival April 12-17, 2010.
Mai Tai and Manta Rays
Combine two of Hawaii's pleasures--drink Guava Mai Tais at the Crystal Blue bar at the Sheraton. Grab a seat near the water and watch the sunset. Linger over another drink and you have a good chance of seeing the Manta Rays--they show up at sundown almost every night. I ordered the beef Kebab pupu with a teriyaki glaze. Served on a bed of Asian greens. It was a very good value for five succulent sticks of beef.
A Mai Tai and kebabs make a great dinner if you don't want to leave your seat.
The bartender shared the Mai Tai receipe. But somehow I know it tastes better overlooking the ocean.
Guava Mai Tai
light rum
orange juice
pineapple juice
Orgeat
orange Curacoa
dark rum
Sheraton Keahou Bay Resort & Spa
www.SheratonKeauhou.com
Madelyn Miller is a travel and food writer who loves Hawaii. She discovered this delightful bar while judging the Kona Chocolate Festival. Read her stories on www.travellady.com, www.yogayaya.com, www.cocktailatlas.com, www.chocolateatlas.com, www.carladynews.com, www.teaAtlas.com, www.coffeeAtlas.com She is planning a return trip to Hawaii for the kona chocolate festival April 12-17, 2010.
Monday, April 06, 2009
My 3-course Chocolate meal on the Big Island: Huggo's
Hawaiians are nuts about chocolate. And they love to celebrate. So when an event like the annual Kona Chocolate Festival comes around, everyone gets involved. One of my favorite restaurants on the Big Island, Huggo's even created a special chocolate menu to serve the week of the festival. And it was so popular, it sold out before 8:30 pm on the Tuesday night before the festival. The only reason I got to even taste it is they knew I was coming so they saved one for me because they knew I was a judge for the Kona Chocolate Festival.
I did not even realize how lucky I was.
As you entered Huggo's you were greeted by Miss Chocolate Hawaii and Miss Chocolate Hawaii runner-up. It was off to a beautiful start. But looking at those gorgeous girls, I do not really believe they eat much chocolate. Perhaps I should be named Ms Hawaiian Chocolate Eater. I am certainly getting more than my share this week.
The Chocolate Festival Menu started with cacao nib and guajllo chili crusted seared yellow fin tuna.
Next came the 6 0z. Filet Mignon with crispy polenta, Hawaiian Chocolate Cake, toasted meringue and Kula Strawberry compote.
I knew the dessert would be wonderful because the last time I judged the Kona Chocolate Festival Huggo's won first place for their dessert. Conrad, the new chef, seems ready for the challenge.
www.konachocolatefestival.com
www.huggos.com
Madelyn Miller is a travel and food writer who adores chocolate. She has judged many festivals: chocolate, coffee, chili and cookies and others. (I may need to move on from C soon, anyone know of festivals that start with D?)
She enjoyed Big Island Candies oatmeal cranberry Macadamia nuts while writing this article. (she is doing a NO CHOCOLATE FAST to prepare for the Kona Chocolate Festival) http://www.konachocolatefestival.com/
I did not even realize how lucky I was.
As you entered Huggo's you were greeted by Miss Chocolate Hawaii and Miss Chocolate Hawaii runner-up. It was off to a beautiful start. But looking at those gorgeous girls, I do not really believe they eat much chocolate. Perhaps I should be named Ms Hawaiian Chocolate Eater. I am certainly getting more than my share this week.
The Chocolate Festival Menu started with cacao nib and guajllo chili crusted seared yellow fin tuna.
Next came the 6 0z. Filet Mignon with crispy polenta, Hawaiian Chocolate Cake, toasted meringue and Kula Strawberry compote.
I knew the dessert would be wonderful because the last time I judged the Kona Chocolate Festival Huggo's won first place for their dessert. Conrad, the new chef, seems ready for the challenge.
www.konachocolatefestival.com
www.huggos.com
Madelyn Miller is a travel and food writer who adores chocolate. She has judged many festivals: chocolate, coffee, chili and cookies and others. (I may need to move on from C soon, anyone know of festivals that start with D?)
She enjoyed Big Island Candies oatmeal cranberry Macadamia nuts while writing this article. (she is doing a NO CHOCOLATE FAST to prepare for the Kona Chocolate Festival) http://www.konachocolatefestival.com/
Friday, April 03, 2009
Big Island Candies: a fantasy in Chocolate
I never believed in the Easter Bunny, the good fairy, or Santa Claus. But I believe in Big Island Candies. Their fantastic chocolates, exciting flavor choices and whimsical packaging makes this a joyful experience for chocolate lovers of any age. Not a chocolate lover? ( then why are you reading this?) You will still love them for their coconut and lemon shortbread cookies.
I first tasted a Big Island Cookie at a food and wine event on the Big Island. There were booths of fresh fruits and vegetables, locally made products and uniquely Hawaiian items. My eyes went right to the colorful packages and beautiful display on the Big Island Candy table. It looked like a Tiffany jewelry store. Each item was treated like a precious jewel and displayed accordingly. I instantly knew these people understood chocoholics like me.
On a recent trip to the Big Island to judge the Kona Chocolate Festival, I finally got to fulfill my fantasy. I went to the Hawaiian chocolate mecca: the headquarters for Big Island Candies. It was even better than I expected. The friend who went with me said it looked like Ala Moana ..the upscale mall on Oahu. I love shopping. Maybe that is why I feel such a resonance with Big Island Candies. The festive displays made me feel like I was at a party. The "factory" part looks like a branch of Ikea. Stark white accented with steel and large overhead signs indicating what was done in that area--Melters., Packaging, Hand Dipping, Quality Inspection, Cooling Tunnel, Chocolate Enrober, Chocolate Melter, Chocolate Panner, Baking Floor to ceiling glass walls divided the candy makes from the customers, but you felt like you could peer through the windows and be such inches away from the chocolate.
The best thing about Big Island Candies
Because I am a journalist and co-own a chocolate website, people often send me samples and give me me tastes of all their new products. At Big Island Candies everyone can taste anything they want. As you enter, they offer you a cup with two products and direct you to their free coffee bar where they serve Big Island Candies Coffee.
Weird and wonderful
Since I was in town to judge the Kona Chocolate Festival, I knew I would be tasting lots of cookies, brownies and etc. So I asked Lance Duyao, chocolate genius and marketing director of Big Island Candies what were the most unique flavors they offered. He did not hesitate for a moment. He grabbed packages of Chocolate Dipped Ika (cuttlefish), Chocolate dipped mochi balls(a Japanese rice treat) and chocolate dipped dried a salted plums (a favorite with Orientals and Hawaiians). These are all from Hawaiian Da-Kines line.
Lance asked me if I had ever tasted cuttlefish. I proudly confirmed that I had. He served me one and I was about to start at the white stringy end that looked like slices of coconut. Lots of people think it is coconut Lance explained as he graciously handed me a napkin. He suggested I start at the chocolate end. I took a small bit of the round chocolate side. It was pure chocolate so of course I liked it. My next small bite was into the chocolate and cuttlefish. I was grateful that Lance had handed me a napkin. Next up was the chocolate dipped mochi balls. Since I am not a big mochi fan I did not go nuts over this one, but I expect many people would. The chocolate dipped dried salted plums resonated with me. I felt like it stimulated all my taste receptors--sweet, salty, with a lasting flavor as you sucked on them. I got some of these to take home. Except I have already eaten them.
My Favorite
I loved tasting the chocolate covered crunch bars, the cookies and the brownies. But I know my favorite will always be the shortbread cookies. They have several new flavors including lemon and coconut. But for me it is the basic shortbread dipped in dark chocolate. But drool through their catalogue or their website and I am sure you will find thousand of calories of temptation.
CALL tollfree 1-800-935-5510
www.bigislandcandies.com
Big Island Candies: a fantasy in Chocolate
I never believed in the Easter Bunny, the good fairy, or Santa Claus. But I believe in Big Island Candies. Their fantastic chocolates, exciting flavor choices and whimsical packaging makes this a joyful experience for chocolate lovers of any age. Not a chocolate lover? ( then why are you reading this?) You will still love them for their coconut and lemon shortbread cookies.
I first tasted a Big Island Cookie at a food and wine event on the Big Island. There were booths of fresh fruits and vegetables, locally made products and uniquely Hawaiian items. My eyes went right to the colorful packages and beautiful display on the Big Island Candy table. It looked like a Tiffany jewelry store. Each item was treated like a precious jewel and displayed accordingly. I instantly knew these people understood chocoholics like me.
On a recent trip to the Big Island to judge the Kona Chocolate Festival, I finally got to fulfill my fantasy. I went to the Hawaiian chocolate mecca: the headquarters for Big Island Candies. It was even better than I expected. The friend who went with me said it looked like Ala Moana ..the upscale mall on Oahu. I love shopping. Maybe that is why I feel such a resonance with Big Island Candies. The festive displays made me feel like I was at a party. The "factory" part looks like a branch of Ikea. Stark white accented with steel and large overhead signs indicating what was done in that area--Melters., Packaging, Hand Dipping, Quality Inspection, Cooling Tunnel, Chocolate Enrober, Chocolate Melter, Chocolate Panner, Baking Floor to ceiling glass walls divided the candy makes from the customers, but you felt like you could peer through the windows and be such inches away from the chocolate.
The best thing about Big Island Candies
Because I am a journalist and co-own a chocolate website, people often send me samples and give me me tastes of all their new products. At Big Island Candies everyone can taste anything they want. As you enter, they offer you a cup with two products and direct you to their free coffee bar where they serve Big Island Candies Coffee.
Weird and wonderful
Since I was in town to judge the Kona Chocolate Festival, I knew I would be tasting lots of cookies, brownies and etc. So I asked Lance Duyao, chocolate genius and marketing director of Big Island Candies what were the most unique flavors they offered. He did not hesitate for a moment. He grabbed packages of Chocolate Dipped Ika (cuttlefish), Chocolate dipped mochi balls(a Japanese rice treat) and chocolate dipped dried a salted plums (a favorite with Orientals and Hawaiians). These are all from Hawaiian Da-Kines line.
Lance asked me if I had ever tasted cuttlefish. I proudly confirmed that I had. He served me one and I was about to start at the white stringy end that looked like slices of coconut. Lots of people think it is coconut Lance explained as he graciously handed me a napkin. He suggested I start at the chocolate end. I took a small bit of the round chocolate side. It was pure chocolate so of course I liked it. My next small bite was into the chocolate and cuttlefish. I was grateful that Lance had handed me a napkin. Next up was the chocolate dipped mochi balls. Since I am not a big mochi fan I did not go nuts over this one, but I expect many people would. The chocolate dipped dried salted plums resonated with me. I felt like it stimulated all my taste receptors--sweet, salty, with a lasting flavor as you sucked on them. I got some of these to take home. Except I have already eaten them.
My Favorite
I loved tasting the chocolate covered crunch bars, the cookies and the brownies. But I know my favorite will always be the shortbread cookies. They have several new flavors including lemon and coconut. But for me it is the basic shortbread dipped in dark chocolate. But drool through their catalogue or their website and I am sure you will find thousand of calories of temptation.
CALL tollfree 1-800-935-5510
www.bigislandcandies.com
I first tasted a Big Island Cookie at a food and wine event on the Big Island. There were booths of fresh fruits and vegetables, locally made products and uniquely Hawaiian items. My eyes went right to the colorful packages and beautiful display on the Big Island Candy table. It looked like a Tiffany jewelry store. Each item was treated like a precious jewel and displayed accordingly. I instantly knew these people understood chocoholics like me.
On a recent trip to the Big Island to judge the Kona Chocolate Festival, I finally got to fulfill my fantasy. I went to the Hawaiian chocolate mecca: the headquarters for Big Island Candies. It was even better than I expected. The friend who went with me said it looked like Ala Moana ..the upscale mall on Oahu. I love shopping. Maybe that is why I feel such a resonance with Big Island Candies. The festive displays made me feel like I was at a party. The "factory" part looks like a branch of Ikea. Stark white accented with steel and large overhead signs indicating what was done in that area--Melters., Packaging, Hand Dipping, Quality Inspection, Cooling Tunnel, Chocolate Enrober, Chocolate Melter, Chocolate Panner, Baking Floor to ceiling glass walls divided the candy makes from the customers, but you felt like you could peer through the windows and be such inches away from the chocolate.
The best thing about Big Island Candies
Because I am a journalist and co-own a chocolate website, people often send me samples and give me me tastes of all their new products. At Big Island Candies everyone can taste anything they want. As you enter, they offer you a cup with two products and direct you to their free coffee bar where they serve Big Island Candies Coffee.
Weird and wonderful
Since I was in town to judge the Kona Chocolate Festival, I knew I would be tasting lots of cookies, brownies and etc. So I asked Lance Duyao, chocolate genius and marketing director of Big Island Candies what were the most unique flavors they offered. He did not hesitate for a moment. He grabbed packages of Chocolate Dipped Ika (cuttlefish), Chocolate dipped mochi balls(a Japanese rice treat) and chocolate dipped dried a salted plums (a favorite with Orientals and Hawaiians). These are all from Hawaiian Da-Kines line.
Lance asked me if I had ever tasted cuttlefish. I proudly confirmed that I had. He served me one and I was about to start at the white stringy end that looked like slices of coconut. Lots of people think it is coconut Lance explained as he graciously handed me a napkin. He suggested I start at the chocolate end. I took a small bit of the round chocolate side. It was pure chocolate so of course I liked it. My next small bite was into the chocolate and cuttlefish. I was grateful that Lance had handed me a napkin. Next up was the chocolate dipped mochi balls. Since I am not a big mochi fan I did not go nuts over this one, but I expect many people would. The chocolate dipped dried salted plums resonated with me. I felt like it stimulated all my taste receptors--sweet, salty, with a lasting flavor as you sucked on them. I got some of these to take home. Except I have already eaten them.
My Favorite
I loved tasting the chocolate covered crunch bars, the cookies and the brownies. But I know my favorite will always be the shortbread cookies. They have several new flavors including lemon and coconut. But for me it is the basic shortbread dipped in dark chocolate. But drool through their catalogue or their website and I am sure you will find thousand of calories of temptation.
CALL tollfree 1-800-935-5510
www.bigislandcandies.com
Thursday, April 02, 2009
OBAMARAMA
As President Obama himself has said, "What's best in me, and what's best in my message, is consistent with the tradition of Hawaii." And although I have toured the birthplace and homes of several presidents, I can't think of any place nicer to visit while studying the life of a president.
"The people of Hawaii are very proud of Barack Obama's island heritage and so are we," said Elizabeth Churchill, Aqua Hotel's VP Sales & Marketing. "Growing up and attending school on Oahu helped shape Obama into the fine leader he is today and we've developed a special package that shares insights on what being raised in a multi-cultural society is really all about."
I understand exactly what she means. Last year, I was lucky enough to stay at the Aqua Palms and Spa. It seemed so Hawaiian. It had its own "local flavour." That may sound like a silly thing to say -- but when you spend as many nights in large international chain hotel rooms, a hotel like Aqua Palms seems like a home cooked meal. Comfort food. Comfort Hotel.
My lingering memory of being treated like family is when I wanted to go to Pearl Harbor. I only had a few hours. There was a packaged tour but the concierge told me you could just take a city bus and pointed to where it was. And when I got back he asked me how I had enjoyed the day and if I had any problems with the bus. Taking a city bus always makes me feel like I am a native (or at least a native wanna-be).
Visitors encouraged to explore the island where Barack Obama grew up
Aqua Hotels & Resorts is celebrating President Barack
The "Obama-rama" package is available at all 12 Aqua Hotels in Waikiki.
Aqua's "Obama-rama" special includes:
Rates starting from $159 per night for Aqua Boutique hotels and $139 per night for Aqua Lite properties
One book per room booked: "The Dream Begins -- How Hawaii Shaped Barack Obama" by veteran Hawaii authors Stu Glauberman and Jerry Burris
Automatic compact rental car for each day booked (driver must be 25 years or older)
"Recently, the Hawaii Visitors & Convention Bureau unveiled a micro-site that shares where Obama likes to go and what he likes to see and do on Oahu," added Churchill. "It's a list that visitors can easily duplicate if they are interested to see what our next President enjoys about Hawaii and the rental car allows them to explore the island at their leisure." Visit the site at: www.gohawaii.com/about_hawaii/explore/Obama.
The "Obama-rama" special is available through June 30, 2009, based on availability. Rates quoted are for single or double occupancy, plus taxes. The special cannot be combined with any other offer.
"The people of Hawaii are very proud of Barack Obama's island heritage and so are we," said Elizabeth Churchill, Aqua Hotel's VP Sales & Marketing. "Growing up and attending school on Oahu helped shape Obama into the fine leader he is today and we've developed a special package that shares insights on what being raised in a multi-cultural society is really all about."
I understand exactly what she means. Last year, I was lucky enough to stay at the Aqua Palms and Spa. It seemed so Hawaiian. It had its own "local flavour." That may sound like a silly thing to say -- but when you spend as many nights in large international chain hotel rooms, a hotel like Aqua Palms seems like a home cooked meal. Comfort food. Comfort Hotel.
My lingering memory of being treated like family is when I wanted to go to Pearl Harbor. I only had a few hours. There was a packaged tour but the concierge told me you could just take a city bus and pointed to where it was. And when I got back he asked me how I had enjoyed the day and if I had any problems with the bus. Taking a city bus always makes me feel like I am a native (or at least a native wanna-be).
Visitors encouraged to explore the island where Barack Obama grew up
Aqua Hotels & Resorts is celebrating President Barack
The "Obama-rama" package is available at all 12 Aqua Hotels in Waikiki.
Aqua's "Obama-rama" special includes:
Rates starting from $159 per night for Aqua Boutique hotels and $139 per night for Aqua Lite properties
One book per room booked: "The Dream Begins -- How Hawaii Shaped Barack Obama" by veteran Hawaii authors Stu Glauberman and Jerry Burris
Automatic compact rental car for each day booked (driver must be 25 years or older)
"Recently, the Hawaii Visitors & Convention Bureau unveiled a micro-site that shares where Obama likes to go and what he likes to see and do on Oahu," added Churchill. "It's a list that visitors can easily duplicate if they are interested to see what our next President enjoys about Hawaii and the rental car allows them to explore the island at their leisure." Visit the site at: www.gohawaii.com/about_hawaii/explore/Obama.
The "Obama-rama" special is available through June 30, 2009, based on availability. Rates quoted are for single or double occupancy, plus taxes. The special cannot be combined with any other offer.
Wednesday, March 25, 2009
TITAS PRESENTS PARSONS DANCE COMPANY, ONE OF THE HOTTEST TICKETS IN MODERN DANCE
“One of the most successful modern dance companies in the world.”
–NBC’s Today Show
Dallas, TX – The top shelf talent that makes up the TITAS 2008-09 Dance Season will once again be on display when PARSONS DANCE COMPANY takes the McFarlin Auditorium stage on Friday & Saturday, March 27 & 28, 2009 at 8:00 PM. “It seems there’s no end to choreographer David Parsons’ inventiveness. Whether it’s creating wacky images of dancing hands, freezing a dancer’s leap in midair or bringing Mozart’s glorious music to visual life, Parsons takes a simple idea and makes it art.”(Seattle Post-Intelligencer)
The sexy, athleticism, exuberant personality and joyous movement that is Parsons Dance is comprised of ten full-time dancers and maintains a repertory of over 60 works (20 with commissioned scores) choreographed by David Parsons. The company's style is a fusion of the gesture and movement that make up the modern dance vocabulary, and the discipline and precise execution one expects from a classical company. “It does not take long to see why Parsons and his company are one of the hottest tickets in contemporary American dance. First, they are all terrific performers, energized, eager to please and rehearsed within an inch of their lives. Second…Parsons provides choreography that’s consistently intelligent, witty, well-crafted, and humane.” (The Toronto Staff)
During their TITAS performances, the company will be performing: Nascimento Nova, Ebben, In the End, Kind of Blue, Caught and Shining Star.
More information about Parsons Dance Company can be found at www.parsonsdance.org.
Tickets ($14 - $59) for Parsons Dance Company are available at the TITAS Box Office, 3625 N. Hall Street, Suite 740, Dallas, TX, or by phoning 214-528-5576 or 800-462-7980, or online at www.titas.org. TITAS also offers a $5 Youth Ticket (K-12) that is available only at the McFarlin Auditorium Box Office on the day of the show. Group discounts are available – call the TITAS Box Office for more information.
This performance is made possible through the generous support of American Airlines, Dallas Office of Cultural Affairs, Radisson Central Dallas, Heritage Auction Galleries, The Dallas Voice, TCA and WRR 101.1.
TITAS is the premier presenter of eclectic and international dance and music performers in North Texas. Founded by Tom Adams in 1982 as a non-profit 501(c)(3) cultural/educational institution, TITAS has provided Dallas/Fort Worth audiences with such performers as American Ballet Theatre, Pilobolus, Mikhail Baryshnikov, Philip Glass, KODO Drummers, STOMP and many others. TITAS is now celebrating its 26th Anniversary Season under the direction of current Executive Director Charles Santos.
Don't miss this dance performance
TITAS PRESENTS PARSONS DANCE COMPANY, ONE OF THE HOTTEST TICKETS IN MODERN DANCE
edited by Madelyn Miller, the TraveLady
“One of the most successful modern dance companies in the world.”
–NBC’s Today Show
The top shelf talent that makes up the TITAS 2008-09 Dance Season will once again be on display when PARSONS DANCE COMPANY takes the McFarlin Auditorium stage on Friday & Saturday, March 27 & 28, 2009 at 8:00 PM. “It seems there’s no end to choreographer David Parsons’ inventiveness. Whether it’s creating wacky images of dancing hands, freezing a dancer’s leap in midair or bringing Mozart’s glorious music to visual life, Parsons takes a simple idea and makes it art.”(Seattle Post-Intelligencer)
The sexy, athleticism, exuberant personality and joyous movement that is Parsons Dance is comprised of ten full-time dancers and maintains a repertory of over 60 works (20 with commissioned scores) choreographed by David Parsons. The company's style is a fusion of the gesture and movement that make up the modern dance vocabulary, and the discipline and precise execution one expects from a classical company. “It does not take long to see why Parsons and his company are one of the hottest tickets in contemporary American dance. First, they are all terrific performers, energized, eager to please and rehearsed within an inch of their lives. Second…Parsons provides choreography that’s consistently intelligent, witty, well-crafted, and humane.” (The Toronto Staff)
During their TITAS performances, the company will be performing: Nascimento Nova, Ebben, In the End, Kind of Blue, Caught and Shining Star.
More information about Parsons Dance Company can be found at www.parsonsdance.org.
Tickets ($14 - $59) for Parsons Dance Company are available at the TITAS Box Office, 3625 N. Hall Street, Suite 740, Dallas, TX, or by phoning 214-528-5576 or 800-462-7980, or online at www.titas.org. TITAS also offers a $5 Youth Ticket (K-12) that is available only at the McFarlin Auditorium Box Office on the day of the show. Group discounts are available – call the TITAS Box Office for more information.
This performance is made possible through the generous support of American Airlines, Dallas Office of Cultural Affairs, Radisson Central Dallas, Heritage Auction Galleries, The Dallas Voice, TCA and WRR 101.1.
TITAS is the premier presenter of eclectic and international dance and music performers in North Texas. Founded by Tom Adams in 1982 as a non-profit 501(c)(3) cultural/educational institution, TITAS has provided Dallas/Fort Worth audiences with such performers as American Ballet Theatre, Pilobolus, Mikhail Baryshnikov, Philip Glass, KODO Drummers, STOMP and many others. TITAS is now celebrating its 26th Anniversary Season under the direction of current Executive Director Charles Santos.
Madelyn Miller is a travel and food writer who plans her trips around Titas. She is proud of the fact that she has only missed one performance this year. Read her sories on www.travellady.com, www.yogayaya.com, www.carladynews.com, www.chocolateatlas.com, www.cocktailatlas.com, www.chocolateatlas.com, www.teaATlas.com and www.coffeeatlas.com
edited by Madelyn Miller, the TraveLady
“One of the most successful modern dance companies in the world.”
–NBC’s Today Show
The top shelf talent that makes up the TITAS 2008-09 Dance Season will once again be on display when PARSONS DANCE COMPANY takes the McFarlin Auditorium stage on Friday & Saturday, March 27 & 28, 2009 at 8:00 PM. “It seems there’s no end to choreographer David Parsons’ inventiveness. Whether it’s creating wacky images of dancing hands, freezing a dancer’s leap in midair or bringing Mozart’s glorious music to visual life, Parsons takes a simple idea and makes it art.”(Seattle Post-Intelligencer)
The sexy, athleticism, exuberant personality and joyous movement that is Parsons Dance is comprised of ten full-time dancers and maintains a repertory of over 60 works (20 with commissioned scores) choreographed by David Parsons. The company's style is a fusion of the gesture and movement that make up the modern dance vocabulary, and the discipline and precise execution one expects from a classical company. “It does not take long to see why Parsons and his company are one of the hottest tickets in contemporary American dance. First, they are all terrific performers, energized, eager to please and rehearsed within an inch of their lives. Second…Parsons provides choreography that’s consistently intelligent, witty, well-crafted, and humane.” (The Toronto Staff)
During their TITAS performances, the company will be performing: Nascimento Nova, Ebben, In the End, Kind of Blue, Caught and Shining Star.
More information about Parsons Dance Company can be found at www.parsonsdance.org.
Tickets ($14 - $59) for Parsons Dance Company are available at the TITAS Box Office, 3625 N. Hall Street, Suite 740, Dallas, TX, or by phoning 214-528-5576 or 800-462-7980, or online at www.titas.org. TITAS also offers a $5 Youth Ticket (K-12) that is available only at the McFarlin Auditorium Box Office on the day of the show. Group discounts are available – call the TITAS Box Office for more information.
This performance is made possible through the generous support of American Airlines, Dallas Office of Cultural Affairs, Radisson Central Dallas, Heritage Auction Galleries, The Dallas Voice, TCA and WRR 101.1.
TITAS is the premier presenter of eclectic and international dance and music performers in North Texas. Founded by Tom Adams in 1982 as a non-profit 501(c)(3) cultural/educational institution, TITAS has provided Dallas/Fort Worth audiences with such performers as American Ballet Theatre, Pilobolus, Mikhail Baryshnikov, Philip Glass, KODO Drummers, STOMP and many others. TITAS is now celebrating its 26th Anniversary Season under the direction of current Executive Director Charles Santos.
Madelyn Miller is a travel and food writer who plans her trips around Titas. She is proud of the fact that she has only missed one performance this year. Read her sories on www.travellady.com, www.yogayaya.com, www.carladynews.com, www.chocolateatlas.com, www.cocktailatlas.com, www.chocolateatlas.com, www.teaATlas.com and www.coffeeatlas.com
Sunday, September 28, 2008
Can you be too popular in social networks
At this point, I am heavily linked to FACEBOOK and LiNKED IN.
I have decided to stick with those two.
(I got two invites from TAGGED today and yours)
I already have about 400 contacts on FACEBOOK
and
about 250 on linked in
I am now getting more updates on people putting their baby to bed, painting their bathroom, etc
I have decided to stick with those two.
(I got two invites from TAGGED today and yours)
I already have about 400 contacts on FACEBOOK
and
about 250 on linked in
I am now getting more updates on people putting their baby to bed, painting their bathroom, etc
Wednesday, August 20, 2008
This is not about hot flashes
Yesterday I started test driving a Ford Taurus. The driver before me must have left on the "warm the seat" function and I could not figure out how to turn if off.
Today I signed up for a pole-dancing class to review for yogayaya.com
I must be hot today
Today I signed up for a pole-dancing class to review for yogayaya.com
I must be hot today
Wednesday, August 13, 2008
Not too hot
I was asked to judge the Fiery Foods competition in Fort Worth
But I JUST got back from Mexico and it made me realize that I am not as skilled at eating HOT HOT HOT foods as I thought I was.
I was the weiny of the whole gourmet group.
I think in all fairness to the contestants, I should pass
So I asked them to keep me in mind for ice-cream, cheese, chocolate, cocktails.
I am a really good eater
But I JUST got back from Mexico and it made me realize that I am not as skilled at eating HOT HOT HOT foods as I thought I was.
I was the weiny of the whole gourmet group.
I think in all fairness to the contestants, I should pass
So I asked them to keep me in mind for ice-cream, cheese, chocolate, cocktails.
I am a really good eater
Tuesday, July 08, 2008
Re-entering the cyberworld
I am working in a business center with only one of three computers working--and they are shared by 800 people. And this after 10 ten days of almost no computer access and no cell phone reception.
I felt deaf, blind and dumb.
Yesterday I plunked myself in front of the single working computer and in an act of great selfishness, kept working away. When other people came in, I said--I think the other two are broken--you might want to remind them at the front desk.
I put all my stuff in a shopping cart--water, phone, medicine, notes, press kits, mail, etc. Instead of a bag lady I was a cart lady
In an act of great kindness, my massage therapist is loaning me her laptop. I did not ask. She saw how stressed I was and just offered. That should get me through until my new computer arrives.
I felt deaf, blind and dumb.
Yesterday I plunked myself in front of the single working computer and in an act of great selfishness, kept working away. When other people came in, I said--I think the other two are broken--you might want to remind them at the front desk.
I put all my stuff in a shopping cart--water, phone, medicine, notes, press kits, mail, etc. Instead of a bag lady I was a cart lady
In an act of great kindness, my massage therapist is loaning me her laptop. I did not ask. She saw how stressed I was and just offered. That should get me through until my new computer arrives.
Sunday, July 06, 2008
Fractal Fourth
I have spent the Fourth of July in many interesting places. I have attended firework spectaculars in Switzerland, viewed Bastille day fireworks in France, watched the bi-centennial celebration in New York--but it will be hard to beat the Fractal Fireworks that ended a fractal presentation in the Albuquerque Planetarium.
As I walked back to my hotel, I realized when I looked up that there were fireworks on either side of me--some from the Balloon field and others from the nearby military basse.
The fractal show is the first Friday of every month. There are four shows in a night--hourly starting at 6pm
Creator Jonathan Wolfe is a genius--a scientist and artist. Fractals are his passion. His shows are scientific and sensuous.
Plan any trip to Albuquerque around a first Friday
As I walked back to my hotel, I realized when I looked up that there were fireworks on either side of me--some from the Balloon field and others from the nearby military basse.
The fractal show is the first Friday of every month. There are four shows in a night--hourly starting at 6pm
Creator Jonathan Wolfe is a genius--a scientist and artist. Fractals are his passion. His shows are scientific and sensuous.
Plan any trip to Albuquerque around a first Friday
Saturday, June 28, 2008
Worst dinner ever
I dined at a formerly favorite restaurant and had a meal that was so
outrageous it would make a funny documentary.
We arrived and they had our reservation. There were only two other
tables filled in this lovely upscale restaurant.
I choose the 7 course degustation menu. After an elaborate (it seemed
like a 15 minute lesson) explanation of the menu choices. I finally
ordered.
The head waiter came by and explained they served an unsalted butter
from France. It was beautifully presented on a square glass crystal
plate.
Then he offered to "salt" our butter to our specifications with "FLEUR DE SEL".
I was so impressed as I watched him carely grind the special salt on
our butter square.
My second course was a peppery puck that tasted like cardboard. I
could not discern any other ingeredient besides pepper. When the
server noticed I had only taken one bite, he asked if I was enjoying
my mysterious pepper puck. I said that although it may have been well
prepared, it was just too peppery for my taste.
He replied that a lot of the diners felt that way.
(shouldn't he tell the chef--not me?)
By the third course my companion asked what I thought we were supposed
to do with the butter? I teasingly said dunk our fingers in and then
lick them.
After the third course, the girl who was busing tables came over and
asked if we would like more bread. MORE BREAD? We had never even
gotten any.
THE SECRET INGREDIENT
My fourth course was a corn risotto with pancetta. It seemed to have a
smokey, off taste. When I found a piece of plastic in the dish, I put
it on my bread plate and gave it to the buss girl. I suggested she
give it to the chef so that none of the other diners would get that
bonus ingredient.
No one apologized. No one offered to replace the dish or bring me
something else.
The meal just continued.
My dinning companion said--it is a shame they are already comping us
because we really deserve to be comped for this meal. My meal alone
was $125 without wine.
After more courses and a not very exciting dessert--when I leave a
chocolate dessert it is definately below par--
The waiter brought a check. Without opening it, I said, " I would like to put a tip for you on American Express."
He then asked me how I would like to pay the rest of the bill. The bill was close to $300 without tip
I explained that we had been invited to be guests by the Public Relations person.
They said no one had told them.
I suggested they check.
After about 20 minutes of wandering around, they finally came back and
said we were right--the meal was supposed to be comped.
I again told the server I would like to leave a tip on my American Express.
He replied, No, Mam, you can't tip us. We don't deserve it.
It was the first thing I think he did right.
outrageous it would make a funny documentary.
We arrived and they had our reservation. There were only two other
tables filled in this lovely upscale restaurant.
I choose the 7 course degustation menu. After an elaborate (it seemed
like a 15 minute lesson) explanation of the menu choices. I finally
ordered.
The head waiter came by and explained they served an unsalted butter
from France. It was beautifully presented on a square glass crystal
plate.
Then he offered to "salt" our butter to our specifications with "FLEUR DE SEL".
I was so impressed as I watched him carely grind the special salt on
our butter square.
My second course was a peppery puck that tasted like cardboard. I
could not discern any other ingeredient besides pepper. When the
server noticed I had only taken one bite, he asked if I was enjoying
my mysterious pepper puck. I said that although it may have been well
prepared, it was just too peppery for my taste.
He replied that a lot of the diners felt that way.
(shouldn't he tell the chef--not me?)
By the third course my companion asked what I thought we were supposed
to do with the butter? I teasingly said dunk our fingers in and then
lick them.
After the third course, the girl who was busing tables came over and
asked if we would like more bread. MORE BREAD? We had never even
gotten any.
THE SECRET INGREDIENT
My fourth course was a corn risotto with pancetta. It seemed to have a
smokey, off taste. When I found a piece of plastic in the dish, I put
it on my bread plate and gave it to the buss girl. I suggested she
give it to the chef so that none of the other diners would get that
bonus ingredient.
No one apologized. No one offered to replace the dish or bring me
something else.
The meal just continued.
My dinning companion said--it is a shame they are already comping us
because we really deserve to be comped for this meal. My meal alone
was $125 without wine.
After more courses and a not very exciting dessert--when I leave a
chocolate dessert it is definately below par--
The waiter brought a check. Without opening it, I said, " I would like to put a tip for you on American Express."
He then asked me how I would like to pay the rest of the bill. The bill was close to $300 without tip
I explained that we had been invited to be guests by the Public Relations person.
They said no one had told them.
I suggested they check.
After about 20 minutes of wandering around, they finally came back and
said we were right--the meal was supposed to be comped.
I again told the server I would like to leave a tip on my American Express.
He replied, No, Mam, you can't tip us. We don't deserve it.
It was the first thing I think he did right.
Sunday, June 22, 2008
My computer died. Please send condolences
Instead of flowers, please send a technician
I feel like my best friend died.
Actually, it was my computer.
It went everywhere with me. I spent more time with it than anyone or
anything else.
Just today, I forwarded an article about how they had defined
"computer addiction" as a medical diagnosis to a few of my friends
So I guess now I will be going in withdrawal.
If anyone has any tips or advice about a computer they love--or
something they wish they had gotten--please share
I feel like my best friend died.
Actually, it was my computer.
It went everywhere with me. I spent more time with it than anyone or
anything else.
Just today, I forwarded an article about how they had defined
"computer addiction" as a medical diagnosis to a few of my friends
So I guess now I will be going in withdrawal.
If anyone has any tips or advice about a computer they love--or
something they wish they had gotten--please share
Friday, June 20, 2008
What time do you start opening your wine bottles?
THIS MORNING DHL WOKE ME UP AT 8 WITH
TWO TUBS OF CHOCOLATE BANANA ICE CREAM ON DRY ICE
A BOTTLE OF TOMATO VODKA FROM THREEE OLIVES.
4 BOTTLES OF WINE (ACTUALLY THREE WERE DOUBLE PORTION BOXES)
AND SOME GREEN FOLDING CAR SACKS
MOST PEOPLE WOULD THINK IT WAS GREAT TO GET THAT ALL BEFORE 8:15 AM
sORT OF LIKE XMAS MORNING
BUT I HAD BEEN UP LATE (AND HAD TOO MUCH WINE TO DRINK) AND I JUST WANTED TO SLEEP.
THE DHL PERSON "APOLOGIZED" FOR BRINGING ME SO MUCH STUFF. I COULD NOT GET IT ALL INTO MY LOFT, SO I SAT ON THE PARK BENCH IN FRONT OF MY LOFT AND OPENED EVERYTHING. I FELT A BIT LIKE A WINO SITTING THERE. MOST OF THE PEOPLE WALKING BY WERE COMING FROM THE HEALTH CLUB--DRINKING SOMETHING LIKE POMEGRANATE JUICE.
TWO TUBS OF CHOCOLATE BANANA ICE CREAM ON DRY ICE
A BOTTLE OF TOMATO VODKA FROM THREEE OLIVES.
4 BOTTLES OF WINE (ACTUALLY THREE WERE DOUBLE PORTION BOXES)
AND SOME GREEN FOLDING CAR SACKS
MOST PEOPLE WOULD THINK IT WAS GREAT TO GET THAT ALL BEFORE 8:15 AM
sORT OF LIKE XMAS MORNING
BUT I HAD BEEN UP LATE (AND HAD TOO MUCH WINE TO DRINK) AND I JUST WANTED TO SLEEP.
THE DHL PERSON "APOLOGIZED" FOR BRINGING ME SO MUCH STUFF. I COULD NOT GET IT ALL INTO MY LOFT, SO I SAT ON THE PARK BENCH IN FRONT OF MY LOFT AND OPENED EVERYTHING. I FELT A BIT LIKE A WINO SITTING THERE. MOST OF THE PEOPLE WALKING BY WERE COMING FROM THE HEALTH CLUB--DRINKING SOMETHING LIKE POMEGRANATE JUICE.
Saturday, June 07, 2008
Why I joined Facebook
I just joined on Monday because when I was in San Francisco last month I went to a cooking school at a winery called Crushpad. They sent me a noitce they had a new program called winestream with Facebook. I had to join Facebook to access it. Suddenly old friends started finding me and I got hooked.
Thursday, May 29, 2008
HOw to get free gas
Tomorrow morning I am doing a segment on Fox TV
It is about free gas offers and will flash to carladynews where I will post the list
It has been a lot of research--sort of like shopping and using coupons.
Go to www.carladynews.com to find the free gas offers
It is about free gas offers and will flash to carladynews where I will post the list
It has been a lot of research--sort of like shopping and using coupons.
Go to www.carladynews.com to find the free gas offers
Saturday, April 05, 2008
Watch Madelyn on TV
I did a travel segment for First Wives World. Take a look and please leave a rating if you want to
http://firstwivesworld.com/resource/debbie-does-divorce/debbie-nigro/traveling-solo-post-divorce
http://firstwivesworld.com/resource/debbie-does-divorce/debbie-nigro/traveling-solo-post-divorce
Monday, March 17, 2008
A friend asked who I was dating
Haven't really dated recently. Who wants to go out with a princess who arrives home exhausted with tons of dirty underwear and then just wants to do laundry, answer emails and open the mail before she packs and goes out again.
And I expect chocolate on my pillow everynight and a good massage in the spa, a Cordon Blue trained chef---and so on
And I expect chocolate on my pillow everynight and a good massage in the spa, a Cordon Blue trained chef---and so on
Wednesday, February 20, 2008
Isolation Vacation
I got a press release today that made me laugh. I have survived a night in the Ice Hotel in Quebec, woke up at 6am in the morning to go fly fishing in Alaska, and a gueling 39 day train trip thorugh Europe.
I might be able to survive without the internet (well, maybe) But I could never survive without shopping. Do they have any vintage stores underground?
No Phones or Calls, Just Snorkeling, Swimming, Deep Sea Fishing & Food
Anguilla, B.W.I – February 20th, 2008 – Remember when work was confined to the office and vacation was truly a time to relax and unwind? These days, eighty-three percent of Americans check e-mail once a day while on vacation.+ The Arawak Beach Inn on the posh island of Anguilla invites travelers to relive the days of the so-called “Dark Ages” with its Isolation Vacation. Without Internet access, TV or phones, guests will be forced to enjoy all the island, and this rejuvenating escape, have to offer. The seven-night getaway, created to help overworked guests unplug and recharge, is available year-round and priced seasonally starting at $999 per person (less than $143 per night), based on double occupancy, June 1 through October 31, 2008. *
Tech junkies looking to go cold turkey will be blacklisted and unable to purchase or have access to an Internet connection at the resort (bribes not accepted!). BlackBerries and laptops will be kept under lock and key upon arrival if guests were not able to leave their electronic security blankets at home. The office will be unable to reach guests as there are no phones in the room. And for those constantly monitoring the market or addicted to the cable networks coverage of the economy, don’t think the TV will be the savior; they will be removed from guestrooms. What’s a guest to do in this tech-starved environment? The seven-night Isolation Vacation includes:
Oceanfront accommodations, ideal for watching the waves roll in
Daily breakfast, to provide all the energy needed for a day of exploring
Four dinners at the Inn’s Arawak Café
Three-day car rental, to see take in the gorgeous sights of Anguilla**
Private day-trip to an uninhabited island complete with a gourmet picnic lunch (no chance of sneaking technology in here!)
A deep sea fishing excursion
Three days of snorkel equipment
Round-trip airport or ferry transfers
Visitors going through work withdrawal can refer to Maria Hawkins, the resident innkeeper, for ways to witness Anguilla's varied culture and history or for recommendations on beaches, local restaurants, and how to really kick back, relax and enjoy the island way of life.
For reservations contact the reservations office at 1-877-4-ARAWAK or e-mail relax@arawakbeach.com. For more information, visit www.arawakbeach.com.
“This intimate gem sings with island warmth and color,” says Fodor’s. Arawak Beach Inn features a pool, the Arawak Beach Inn Café, home of the Caribbean’s best pizza, a bar, and oceanfront accommodations boasting a balcony or deck with spectacular views, a king- or queen-size bed, a refrigerator, and a private bath. Most Oceanfront Deluxe rooms also include cable TV and four-poster beds. But the best part may be Maria Hawkins, Arawak’s exuberant innkeeper extraordinaire who invites guest into the kitchen to whip up their favorite meal. Maria makes guests feel at home while in paradise.
The pace at Arawak is entirely up to guests. Lazing around the pool and enjoying the Arawak Beach Inn Café’s delicious Caribbean fare and International cuisine is a popular “activity.” For more adventurous guests, inn staff members will arrange boat excursions, sailing trips, tennis, and diving for an extra fee. Deserted beaches are a short stroll away for snorkeling and letting sand seep through toes.
I might be able to survive without the internet (well, maybe) But I could never survive without shopping. Do they have any vintage stores underground?
No Phones or Calls, Just Snorkeling, Swimming, Deep Sea Fishing & Food
Anguilla, B.W.I – February 20th, 2008 – Remember when work was confined to the office and vacation was truly a time to relax and unwind? These days, eighty-three percent of Americans check e-mail once a day while on vacation.+ The Arawak Beach Inn on the posh island of Anguilla invites travelers to relive the days of the so-called “Dark Ages” with its Isolation Vacation. Without Internet access, TV or phones, guests will be forced to enjoy all the island, and this rejuvenating escape, have to offer. The seven-night getaway, created to help overworked guests unplug and recharge, is available year-round and priced seasonally starting at $999 per person (less than $143 per night), based on double occupancy, June 1 through October 31, 2008. *
Tech junkies looking to go cold turkey will be blacklisted and unable to purchase or have access to an Internet connection at the resort (bribes not accepted!). BlackBerries and laptops will be kept under lock and key upon arrival if guests were not able to leave their electronic security blankets at home. The office will be unable to reach guests as there are no phones in the room. And for those constantly monitoring the market or addicted to the cable networks coverage of the economy, don’t think the TV will be the savior; they will be removed from guestrooms. What’s a guest to do in this tech-starved environment? The seven-night Isolation Vacation includes:
Oceanfront accommodations, ideal for watching the waves roll in
Daily breakfast, to provide all the energy needed for a day of exploring
Four dinners at the Inn’s Arawak Café
Three-day car rental, to see take in the gorgeous sights of Anguilla**
Private day-trip to an uninhabited island complete with a gourmet picnic lunch (no chance of sneaking technology in here!)
A deep sea fishing excursion
Three days of snorkel equipment
Round-trip airport or ferry transfers
Visitors going through work withdrawal can refer to Maria Hawkins, the resident innkeeper, for ways to witness Anguilla's varied culture and history or for recommendations on beaches, local restaurants, and how to really kick back, relax and enjoy the island way of life.
For reservations contact the reservations office at 1-877-4-ARAWAK or e-mail relax@arawakbeach.com. For more information, visit www.arawakbeach.com.
“This intimate gem sings with island warmth and color,” says Fodor’s. Arawak Beach Inn features a pool, the Arawak Beach Inn Café, home of the Caribbean’s best pizza, a bar, and oceanfront accommodations boasting a balcony or deck with spectacular views, a king- or queen-size bed, a refrigerator, and a private bath. Most Oceanfront Deluxe rooms also include cable TV and four-poster beds. But the best part may be Maria Hawkins, Arawak’s exuberant innkeeper extraordinaire who invites guest into the kitchen to whip up their favorite meal. Maria makes guests feel at home while in paradise.
The pace at Arawak is entirely up to guests. Lazing around the pool and enjoying the Arawak Beach Inn Café’s delicious Caribbean fare and International cuisine is a popular “activity.” For more adventurous guests, inn staff members will arrange boat excursions, sailing trips, tennis, and diving for an extra fee. Deserted beaches are a short stroll away for snorkeling and letting sand seep through toes.
Thursday, January 31, 2008
too big?
YesterDAy I was at the Salvation Army. A very attractive woman was trying things on in the makeshift mirror beside me.
I asked her about her opinion on a few things I was trying in. After a few, she said to me...WHY ARE YOU TRYING ON THINGS THAT ARE TOO BIG?? I explained I had lost some weight and wasn't really certain of my size.
She was a former model and we really bonded and exchanged cards. I make lots of friends while I am shopping.
I asked her about her opinion on a few things I was trying in. After a few, she said to me...WHY ARE YOU TRYING ON THINGS THAT ARE TOO BIG?? I explained I had lost some weight and wasn't really certain of my size.
She was a former model and we really bonded and exchanged cards. I make lots of friends while I am shopping.
Wednesday, January 16, 2008
A party I should have skipped
My Rochelle forwarded a press invite to a new online TV show. It was at a trendy new bar and promised appetizers and drinks.
I am not so trendy...so I decided to call the bar to find out exactly where it was.
I dialed and dialed. Turns out the number of the invitation was wrong.
THAT WAS MY FIRST CLUE
or perhaps an omen.
I arrived at the event and was not exactly sure where the "LIFT" (name of the BAR) was. I had the address and there was a long line of valet cars, so I just got in line
SECOND MISTAKE.
I spent more time waiting in line to retrieve my car than I did at the party.
I finally figured out where the entrance was. The doorman pointed me inside.
On the left was a sloppy stack of boxes with different labels. There was an office building elevator ahead.
I was not sure where to go.
I asked the doorman where the bar was? He looked at me like I was a complete idiot (how did he know so quickly?) and then he condescendingly said: TAKE THE ELEVATOR.
THE BAR IS NAMED FOR THE ELEVATO..GET IT? A LIFT
As the door opened, the access was completely blocked by a couple conversing. A hostess person asked them to move over. They seemed to not hear her. (It was loud--maybe they really did not hear her) The hostess took the man's arm and guided him into the room.
Then the hostess handed me a small cardboard box. It looked like a tiny present in a cheap box. She said, "I don't know..maybe the tickets are for a drawing at the end..so you may want to save yours."
I LATER LEARNED THE TICKETS WERE DRINK TICKETS
Food always helps--so I went looking for the promised appetizers. I finally found a man slowly passing about three dozen slices to about 300 hundred people. Since I am allergiv to shellfish, I asked him if there was fish in the sushi. He said no. Luckily, a nearby girl who had just had a piece said .."There is Crab."
SHE SAVED MY LIFE.
I decided to leave. I mean if the hostess does not know the drink tickets are drink tickets and the server does not know what was in the food, I just hoped the valet still knew where my car was.
A PREMONITION
I walked down the stairs ( no elevator on the back exit way out) hoping the valet had been slow enough not to yet have parked my car.
NO LUCK
I spent more time in the valet line than I did at the party. When they finally found my car, they had obviously moved the visor where I keep my glasses.
DRIVE WITHOUT GLASSES?
I knew that was a bad idea. So I stayed where the valet had parked my car and starting looking for my glasses. They are big and red. Should be easy to find. But it wasnt't. Everyone started honking.
WHAT NEXT
I went home and had dinner at the wonderful bistro across the street--Amuse.
Great burger, nice ambiance, and friendly servers. I wished I had never left the neighborhood
I am not so trendy...so I decided to call the bar to find out exactly where it was.
I dialed and dialed. Turns out the number of the invitation was wrong.
THAT WAS MY FIRST CLUE
or perhaps an omen.
I arrived at the event and was not exactly sure where the "LIFT" (name of the BAR) was. I had the address and there was a long line of valet cars, so I just got in line
SECOND MISTAKE.
I spent more time waiting in line to retrieve my car than I did at the party.
I finally figured out where the entrance was. The doorman pointed me inside.
On the left was a sloppy stack of boxes with different labels. There was an office building elevator ahead.
I was not sure where to go.
I asked the doorman where the bar was? He looked at me like I was a complete idiot (how did he know so quickly?) and then he condescendingly said: TAKE THE ELEVATOR.
THE BAR IS NAMED FOR THE ELEVATO..GET IT? A LIFT
As the door opened, the access was completely blocked by a couple conversing. A hostess person asked them to move over. They seemed to not hear her. (It was loud--maybe they really did not hear her) The hostess took the man's arm and guided him into the room.
Then the hostess handed me a small cardboard box. It looked like a tiny present in a cheap box. She said, "I don't know..maybe the tickets are for a drawing at the end..so you may want to save yours."
I LATER LEARNED THE TICKETS WERE DRINK TICKETS
Food always helps--so I went looking for the promised appetizers. I finally found a man slowly passing about three dozen slices to about 300 hundred people. Since I am allergiv to shellfish, I asked him if there was fish in the sushi. He said no. Luckily, a nearby girl who had just had a piece said .."There is Crab."
SHE SAVED MY LIFE.
I decided to leave. I mean if the hostess does not know the drink tickets are drink tickets and the server does not know what was in the food, I just hoped the valet still knew where my car was.
A PREMONITION
I walked down the stairs ( no elevator on the back exit way out) hoping the valet had been slow enough not to yet have parked my car.
NO LUCK
I spent more time in the valet line than I did at the party. When they finally found my car, they had obviously moved the visor where I keep my glasses.
DRIVE WITHOUT GLASSES?
I knew that was a bad idea. So I stayed where the valet had parked my car and starting looking for my glasses. They are big and red. Should be easy to find. But it wasnt't. Everyone started honking.
WHAT NEXT
I went home and had dinner at the wonderful bistro across the street--Amuse.
Great burger, nice ambiance, and friendly servers. I wished I had never left the neighborhood
I know how Brittany feels
Whenever someone invites me to a cocktail party at a bar, I almost panic when I walk into a dark, loud, noisy room.
I am not shy. But I had to not be able to see well enough to know who I want to talk to.
I stand near the door. Then I walk to the bar. Then I look around for the appetizers.
If I don't see any food, I leave right away.
Unless Don Weitz is there and since he know everyone he will introduce me to interesting people.
Poor Brittany. Imagine trying to go to court with paparazzi all around you. I guess she decides not to go.
Maybe I should stop going to large cocktail parties at bars.
I am not shy. But I had to not be able to see well enough to know who I want to talk to.
I stand near the door. Then I walk to the bar. Then I look around for the appetizers.
If I don't see any food, I leave right away.
Unless Don Weitz is there and since he know everyone he will introduce me to interesting people.
Poor Brittany. Imagine trying to go to court with paparazzi all around you. I guess she decides not to go.
Maybe I should stop going to large cocktail parties at bars.
Sunday, December 16, 2007
Southern Hospitality
I celebrated Thanksgiving with my friend Rochelle Brown's family. It was a banquet. They had three kinds of stuffing (cornbread jalapeno, oyster, and traditional) plus honeybaked ham and turkey and all kinds of southern vegetables like okra and grits and greens. Quite different for a nice JEWISH girl from the mid-West.
I brought a chocolate Turkey from Ethel's chocolate and Rochelle's grand-niece Jada just loved it
I brought a chocolate Turkey from Ethel's chocolate and Rochelle's grand-niece Jada just loved it
Thursday, November 15, 2007
Comfort and Joy from Republic of Tea
File this under most unusual use for tea.
My toilet overflowed today.
Even after I sopped it all up with towel, the place smelled awful.
I opened my Republic of Tea Comfort and Joy tea to console myself, and it smelled so good, I put the opened tin in the bathroom.
It was of some comfort, but cleaning up after a toilet overflow is no Joy
My toilet overflowed today.
Even after I sopped it all up with towel, the place smelled awful.
I opened my Republic of Tea Comfort and Joy tea to console myself, and it smelled so good, I put the opened tin in the bathroom.
It was of some comfort, but cleaning up after a toilet overflow is no Joy
Tuesday, November 13, 2007
Delicious News that proves how intelligent I am
LEARNING CURVES; THE WIDER GALS' HIPS, THE HIGHER THEIR IQ: REPORT: These hips don't lie - women with hourglass figures tend to be more intelligent and have smarter kids, a new study says. Researchers have even come up with a scientific explanation for their theory - and for why men prefer voluptuous women with large hips and small waists.
But I wonder if you loose weight if you loose IQ points
But I wonder if you loose weight if you loose IQ points
Wednesday, October 24, 2007
Dead Deer
While my friend Edith Hall Friedheim and I were driving up to the Inn at Manitou, a deer suicided into our car. Actually, Edie was driving and I was turned facing her as we talked. I saw the deer jump over a divided highway. Edie was looking ahead and didn't see the deer until I screamed. She swerved and saved us and the car.
The Casulties: one deer, one left view mirror and a big dent in left side of rental car.
We went on to Inn at Manitou and were soothed by savouring gourmet food and getting massages and facials.
I have never seen anyone or anything commit suicide before
The Casulties: one deer, one left view mirror and a big dent in left side of rental car.
We went on to Inn at Manitou and were soothed by savouring gourmet food and getting massages and facials.
I have never seen anyone or anything commit suicide before
Friday, September 28, 2007
Picky Eater at Taste America
The James Beard Foundation's 20th Anniversary Benefits the Farmers Market as well as "a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools.".. It is truly a celebration of those who appreciate culinary excellence.And knowing it was at Nana, with some of my favorite chefs cooking made it irresistable.
Of course I wanted to be there. But the most interesting part of the evening was not the food, (which was of course spectacular) but the people at my table. Leslie quickly admitted she was a picky eater. She did not even want to try the first tuna course. I think she only came because her friend Rhonda persauaded her. But I think I should call her lucky Leslie since she won the biggest price..a $2500 office package from Office Expo. (and Leslie does not even have an office) She also was the high bidder on a dinner at the James Beard House. I asked her to do a column called the Picky Eater.
Also met a girl who was representing a new line of beverages that are healthy and non-alcoholic and pair with foods. But more on that after I taste it.
Of course I wanted to be there. But the most interesting part of the evening was not the food, (which was of course spectacular) but the people at my table. Leslie quickly admitted she was a picky eater. She did not even want to try the first tuna course. I think she only came because her friend Rhonda persauaded her. But I think I should call her lucky Leslie since she won the biggest price..a $2500 office package from Office Expo. (and Leslie does not even have an office) She also was the high bidder on a dinner at the James Beard House. I asked her to do a column called the Picky Eater.
Also met a girl who was representing a new line of beverages that are healthy and non-alcoholic and pair with foods. But more on that after I taste it.
Wednesday, September 19, 2007
WhAT kind of job is this?
See Madelyn at work
See Madelyn at work
http://www.pittsburghlive.com/x/pittsburghtrib/news/tribpm/s_528319.html
See Madelyn at work
http://www.pittsburghlive.com/x/pittsburghtrib/news/tribpm/s_528319.html
Friday, July 20, 2007
My lucky day in New York
Yesterday was my day
I got on a bus and the meter was broken. Free rides for everyone.
Spent two hours interviewing Max the bald chocolate man who is a genius. Tasted wonderful unique new things. Learned he even had lots of aphrodisiac chocolates.
WEnt to cosi for dinner since they have free wireless access. (I actually stayed four hours0
They took 45 minutes to get me my dinner. I did not complain. I was there for the wireless, not the food.
They comped my meal because they felt it was below their service standard.
I did not enter the lottery. I was too tired after four hours at Cosi
I got on a bus and the meter was broken. Free rides for everyone.
Spent two hours interviewing Max the bald chocolate man who is a genius. Tasted wonderful unique new things. Learned he even had lots of aphrodisiac chocolates.
WEnt to cosi for dinner since they have free wireless access. (I actually stayed four hours0
They took 45 minutes to get me my dinner. I did not complain. I was there for the wireless, not the food.
They comped my meal because they felt it was below their service standard.
I did not enter the lottery. I was too tired after four hours at Cosi
Thursday, June 21, 2007
How is my mother???
My Mom fell on June 12. She fell onto a dresser and cut open her forehead and scrapped off skin from her leg. She may have also broken her nose.
She was taken to hospital in an ambulance because she was bleeding so badly.
Luckily, I was in Florida with a rental car and was able to drive right over.
The first night I was there, it looked like her eyes were hemorraging, she suddenly had big dark purple circles under her eyes
We called the doctor in the middle of the night. Doc had us go the emergency room where they told us her would had been incorrectly wrapped in first visit.
She has a slight concussion but is in good spirits.
She needs an aid full time to dress her wounds, change the bandages, and help her generally.
I hope to go back to help her after my grandbaby is born in first week of July.
I know this sounds like a Christmas letter, (actually, I think holiday letters generally have better news) but it was the only way I could easily tell everyone about her progress. I will post updates on my blog
Thanks for your concern.
She was taken to hospital in an ambulance because she was bleeding so badly.
Luckily, I was in Florida with a rental car and was able to drive right over.
The first night I was there, it looked like her eyes were hemorraging, she suddenly had big dark purple circles under her eyes
We called the doctor in the middle of the night. Doc had us go the emergency room where they told us her would had been incorrectly wrapped in first visit.
She has a slight concussion but is in good spirits.
She needs an aid full time to dress her wounds, change the bandages, and help her generally.
I hope to go back to help her after my grandbaby is born in first week of July.
I know this sounds like a Christmas letter, (actually, I think holiday letters generally have better news) but it was the only way I could easily tell everyone about her progress. I will post updates on my blog
Thanks for your concern.
Wednesday, June 06, 2007
The question everyone always asks me
Why did I start www.travellady.com?
I started travellady.com because the magazine I was food and travel editor went bankrupt on the same day Rupert Murdoch bought the Dallas Fox Channel and decided no freelancers.
I had taken trips to Japan and Korea. Promised stories. But suddenly had no outlets.
My daughter was dating a web designer. He did the first version of travellady.com
I never dreamed it would grow as large as it did. It was started before Travelocity
I started the other ones because Travellady.com has over 5,000 pages and I wanted to focus on other interests.
I started travellady.com because the magazine I was food and travel editor went bankrupt on the same day Rupert Murdoch bought the Dallas Fox Channel and decided no freelancers.
I had taken trips to Japan and Korea. Promised stories. But suddenly had no outlets.
My daughter was dating a web designer. He did the first version of travellady.com
I never dreamed it would grow as large as it did. It was started before Travelocity
I started the other ones because Travellady.com has over 5,000 pages and I wanted to focus on other interests.
Monday, April 30, 2007
animal lovers eat well
Bone Appetit is Thursday, May 3rd!
We would like to encourage all of our awesome volunteers and friends of animals to go out to eat for lunch, dinner, or both at participating Bone Appetit restaurants on May 3rd, and a portion of your bill (at least 25%) will automatically be donated to Operation Kindness. You don't have to do anything more than simply go and have a nice meal, and you will be helping our animals!
Participating Restaurants
\u003cstrong\>I\u003c/strong\>\u003c/span\>\u003cstrong\>nclude\u003c/strong\>\u003cspan\> \u003cstrong\>(click the link to go visit the \nrestaurant web \nsite)\u003c/strong\> \u003c/span\>\u003cstrong\>:\u003c/strong\>\u003c/font\>\u003c/font\>\u003c/font\>\u003c/span\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003c/span\>\u003c/font\> \u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003ca href\u003d\"http://www.angrydog.com\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Angry Dog in Deep Ellum- lunch and \ndinner\u003c/a\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003ca href\u003d\"http://www.lavendou.com/\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Lavendou Bistro Prove\u003cspan\>n\u003c/span\>cal- Lunch and dinner\u003c/a\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003ca href\u003d\"http://www.dallasdinesout.com/restrant/a/angelo/angelo.htm\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Angelo's \nItalian Grill in Lakewood- Lunch and Dinner\u003c/a\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003cspan\>\u003ca href\u003d\"http://www.urbanbistrodallas.com/index.html\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Urban Bistro on Inwood- Lunch \nand Dinner\u003c/a\>\u003c/span\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003ca href\u003d\"http://www.terillis.com/dallas.htm\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Terilli's Lower Greenville- Lunch \nOnly\u003c/a\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003ca href\u003d\"http://www.fusedallas.com/\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Fuse in Downtown Dallas- Dinner Only \n\u003c/a\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003c/span\>\u003c/font\> \u003c/div\>\n\u003cdiv\>\u003cspan\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>For more information \nplease\u003cfont color\u003d\"#0000ff\"\>\u003cspan\> \u003c/span\>\u003cspan\>\u003cfont color\u003d\"#000000\"\>open \nthe attachment\u003c/font\>, \u003c/span\>\u003c/font\>visit \u003c/font\>\u003ca href\u003d\"http://www.operationkindness.org\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>\u003cfont face\u003d\"Arial\" color\u003d\"#000000\" size\u003d\"2\"\>www.operationkindness.org",1]
);
//-->
Include (click the link to go visit the restaurant web site) :
Angry Dog in Deep Ellum- lunch and dinner
Lavendou Bistro Provencal- Lunch and dinner
Angelo's Italian Grill in Lakewood- Lunch and Dinner
Urban Bistro on Inwood- Lunch and Dinner
Terilli's Lower Greenville- Lunch Only
Fuse in Downtown Dallas- Dinner Only
For more information please open the attachment, visit www.operationkindness.org
\u003c/a\>\u003cspan\>\u003cfont color\u003d\"#0000ff\"\>\u003cfont size\u003d\"2\"\>\u003cfont face\u003d\"Arial\"\>\u003cfont color\u003d\"#000000\"\> \u003c/font\>\u003cspan\>\u003cfont color\u003d\"#000000\"\> or call 972-418-PAWS \nx261.\u003c/font\>\u003c/span\>\u003c/font\>\u003c/font\>\u003c/font\>\u003c/span\>\u003c/span\>\u003c/div\>\n\u003cdiv\>\u003cspan\>\u003cspan\>\u003cfont face\u003d\"Arial\" color\u003d\"#0000ff\" size\u003d\"2\"\>\u003c/font\>\u003c/span\>\u003c/span\> \u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003cstrong\>\u003cfont color\u003d\"#0000ff\"\>Thank\u003cspan\> you \u003c/span\>for \nhelping the homeless animals of Operation Kindness!\u003c/font\>\u003c/strong\> \n\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003c/span\>\u003c/font\> \u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003c/span\>\u003c/font\> \u003c/div\>\n\u003cdiv\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003c/font\>\u003c/div\>\u003cstrong\>\u003cem\>\u003cfont face\u003d\"Arial\" color\u003d\"#ff0000\" size\u003d\"2\"\>\u003c/font\>\u003c/em\>\u003c/strong\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" color\u003d\"#0000ff\" size\u003d\"2\"\>\u003c/font\>\u003ca href\u003d\"http://www.operationkindness.org/\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>\u003cfont size\u003d\"2\"\>\u003cfont face\u003d\"Arial\"\>\u003c/font\>\u003c/font\>\u003c/a\> \u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" color\u003d\"#0000ff\" size\u003d\"2\"\>\u003c/font\> \u003c/div\>\u003c/div\>\n\u003cbr\>\n\n\u003cp\>\u003cfont size\u003d\"2\"\>No virus found in this outgoing message.\u003cbr\>\nChecked by AVG Free Edition.\u003cbr\>\nVersion: 7.5.467 / Virus Database: 269.6.2/781 - Release Date: 4/30/2007 9:14 AM\u003cbr\>\n\u003c/font\> \u003c/p\>\n\n\u003cp\>\u003cfont size\u003d\"2\" face\u003d\"Arial\"\> \u003c/font\> \u003c/p\>\n",0]
);
//-->
or call 972-418-PAWS x261.
Thank you for helping the homeless animals of Operation Kindness!
We would like to encourage all of our awesome volunteers and friends of animals to go out to eat for lunch, dinner, or both at participating Bone Appetit restaurants on May 3rd, and a portion of your bill (at least 25%) will automatically be donated to Operation Kindness. You don't have to do anything more than simply go and have a nice meal, and you will be helping our animals!
Participating Restaurants
\u003cstrong\>I\u003c/strong\>\u003c/span\>\u003cstrong\>nclude\u003c/strong\>\u003cspan\> \u003cstrong\>(click the link to go visit the \nrestaurant web \nsite)\u003c/strong\> \u003c/span\>\u003cstrong\>:\u003c/strong\>\u003c/font\>\u003c/font\>\u003c/font\>\u003c/span\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003c/span\>\u003c/font\> \u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003ca href\u003d\"http://www.angrydog.com\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Angry Dog in Deep Ellum- lunch and \ndinner\u003c/a\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003ca href\u003d\"http://www.lavendou.com/\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Lavendou Bistro Prove\u003cspan\>n\u003c/span\>cal- Lunch and dinner\u003c/a\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003ca href\u003d\"http://www.dallasdinesout.com/restrant/a/angelo/angelo.htm\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Angelo's \nItalian Grill in Lakewood- Lunch and Dinner\u003c/a\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003cspan\>\u003ca href\u003d\"http://www.urbanbistrodallas.com/index.html\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Urban Bistro on Inwood- Lunch \nand Dinner\u003c/a\>\u003c/span\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003ca href\u003d\"http://www.terillis.com/dallas.htm\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Terilli's Lower Greenville- Lunch \nOnly\u003c/a\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003ca href\u003d\"http://www.fusedallas.com/\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>Fuse in Downtown Dallas- Dinner Only \n\u003c/a\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003c/span\>\u003c/font\> \u003c/div\>\n\u003cdiv\>\u003cspan\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>For more information \nplease\u003cfont color\u003d\"#0000ff\"\>\u003cspan\> \u003c/span\>\u003cspan\>\u003cfont color\u003d\"#000000\"\>open \nthe attachment\u003c/font\>, \u003c/span\>\u003c/font\>visit \u003c/font\>\u003ca href\u003d\"http://www.operationkindness.org\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>\u003cfont face\u003d\"Arial\" color\u003d\"#000000\" size\u003d\"2\"\>www.operationkindness.org",1]
);
//-->
Include (click the link to go visit the restaurant web site) :
Angry Dog in Deep Ellum- lunch and dinner
Lavendou Bistro Provencal- Lunch and dinner
Angelo's Italian Grill in Lakewood- Lunch and Dinner
Urban Bistro on Inwood- Lunch and Dinner
Terilli's Lower Greenville- Lunch Only
Fuse in Downtown Dallas- Dinner Only
For more information please open the attachment, visit www.operationkindness.org
\u003c/a\>\u003cspan\>\u003cfont color\u003d\"#0000ff\"\>\u003cfont size\u003d\"2\"\>\u003cfont face\u003d\"Arial\"\>\u003cfont color\u003d\"#000000\"\> \u003c/font\>\u003cspan\>\u003cfont color\u003d\"#000000\"\> or call 972-418-PAWS \nx261.\u003c/font\>\u003c/span\>\u003c/font\>\u003c/font\>\u003c/font\>\u003c/span\>\u003c/span\>\u003c/div\>\n\u003cdiv\>\u003cspan\>\u003cspan\>\u003cfont face\u003d\"Arial\" color\u003d\"#0000ff\" size\u003d\"2\"\>\u003c/font\>\u003c/span\>\u003c/span\> \u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003cstrong\>\u003cfont color\u003d\"#0000ff\"\>Thank\u003cspan\> you \u003c/span\>for \nhelping the homeless animals of Operation Kindness!\u003c/font\>\u003c/strong\> \n\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003c/span\>\u003c/font\> \u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003c/span\>\u003c/font\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003cspan\>\u003c/span\>\u003c/font\> \u003c/div\>\n\u003cdiv\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" size\u003d\"2\"\>\u003c/font\>\u003c/div\>\u003cstrong\>\u003cem\>\u003cfont face\u003d\"Arial\" color\u003d\"#ff0000\" size\u003d\"2\"\>\u003c/font\>\u003c/em\>\u003c/strong\>\u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" color\u003d\"#0000ff\" size\u003d\"2\"\>\u003c/font\>\u003ca href\u003d\"http://www.operationkindness.org/\" target\u003d\"_blank\" onclick\u003d\"return top.js.OpenExtLink(window,event,this)\"\>\u003cfont size\u003d\"2\"\>\u003cfont face\u003d\"Arial\"\>\u003c/font\>\u003c/font\>\u003c/a\> \u003c/div\>\n\u003cdiv\>\u003cfont face\u003d\"Arial\" color\u003d\"#0000ff\" size\u003d\"2\"\>\u003c/font\> \u003c/div\>\u003c/div\>\n\u003cbr\>\n\n\u003cp\>\u003cfont size\u003d\"2\"\>No virus found in this outgoing message.\u003cbr\>\nChecked by AVG Free Edition.\u003cbr\>\nVersion: 7.5.467 / Virus Database: 269.6.2/781 - Release Date: 4/30/2007 9:14 AM\u003cbr\>\n\u003c/font\> \u003c/p\>\n\n\u003cp\>\u003cfont size\u003d\"2\" face\u003d\"Arial\"\> \u003c/font\> \u003c/p\>\n",0]
);
//-->
or call 972-418-PAWS x261.
Thank you for helping the homeless animals of Operation Kindness!
Sunday, April 15, 2007
My weird relationship with the Weatehr
WEIRD RELATIONSHIP WITH THE WEATHER
I left New Orleans three days before Katrina arrived. I barely missed two hurricanes in Florida.
And I just got to New York about 24 hours before the record storm.
Am I all wet or something.
Maybe I should go to the desert or someplace that needs water
I left New Orleans three days before Katrina arrived. I barely missed two hurricanes in Florida.
And I just got to New York about 24 hours before the record storm.
Am I all wet or something.
Maybe I should go to the desert or someplace that needs water
Sunday, February 18, 2007
Empty Bowls
I first experienced this in Santa fe. The bowls were spectacular and there were a few good soups. I think they originated the idea.
Dallas has made it bigger, but I am not sure it is better. There were about 20 different soups (plastic bowls supplied so you did not have to use the one you chose as part of the $25 admission fee)
Great desserts in Dallas. But Dallas knows how to add sparkle. I am not sure I liked the substance (the bowls) as well. But I had a great time and enjoyed the wonderful chocolate truffles. Next time I will just fill my bowl with truffles instead of soup. But then I am a chocolate girl.
www.chocolateatlas.com
Dallas has made it bigger, but I am not sure it is better. There were about 20 different soups (plastic bowls supplied so you did not have to use the one you chose as part of the $25 admission fee)
Great desserts in Dallas. But Dallas knows how to add sparkle. I am not sure I liked the substance (the bowls) as well. But I had a great time and enjoyed the wonderful chocolate truffles. Next time I will just fill my bowl with truffles instead of soup. But then I am a chocolate girl.
www.chocolateatlas.com
No wonder Adam could only wear a FIG leaf
FIG SALE. Fashion Institute Group. It costs $12 to get in. When the guard told me that, thought he was kidding. I waited outside and asked a few people as they were leaving what they thought and what they bought. They all seemed to think it was worth it because things were 75% off. But I wonder if they shop at the $6 dollar store like I do.
Friday, February 16, 2007
If this is my Valentine, I am afraid to meet the Easter Bunny
Happy Valentines Day!!!!!!
~~~
RED-NECK VALENTINE'S LOVE POEM
Collards is green
my dog's name is Blue
and I'm so lucky to have
a sweet thang like you.
Yore hair is like cornsilk
a-flapping in the breeze
Softer than Blue's
and without all them fleas.
You move like the bass,
which excite me in May.
You ain't got no scales
but I luv you anyway.
Yo're as satisfy'n as okry
jist a-fry'n in the pan.
Yo're as fragrant as "snuff"
right out of the can.
You have som'a yore teeth,
for which I am proud;
I hold my head high
when we're in a crowd.
On special occasions,
when you shave under yore arms,
well, I'm in hawg heaven,
and awed by yore charms.
Still them fellers at work,
they all want to know,
what I did to deserve
such a purdy, young doe.
Like a good roll of duct tape
yo're there fer yore man,
to patch up life's troubles
and fix what you can.
Yo're as cute as a junebug
a-buzzin' overhead.
You ain't mean like those far ants
I found in my bed.
Cut from the best cloth
like a plaid flannel shirt,
you spark up my life
more than a fresh load of dirt.
When you hold me real tight
like a padded gunrack,
my life is complete;
Ain't nuttin' I lack.
Yore complexion, it's perfection,
like the best vinyl sidin'.
despite all the years,
yore age, it keeps hidin'.
Me 'n' you's like a Moon Pie
with a RC cold drank,
we go together
like a skunk goes with stank.
Some men, they buy chocolate
for Valentine's Day;
They git it at Wal-Mart,
it's romantic that way.
Some men git roses
on that special day
from the cooler at Kroger.
"That's impressive," I say.
Some men buy fine diamonds
from a flea market booth.
"Diamonds are forever,"
they explain, suave and couth.
But for this man, honey, these won't do.
Cause yo're too special, you sweet thang you.
I got you a gift, without taste nor odor,
more useful than diamonds...
IT'S A NEW TROLLIN' MOTOR!!
~~~
RED-NECK VALENTINE'S LOVE POEM
Collards is green
my dog's name is Blue
and I'm so lucky to have
a sweet thang like you.
Yore hair is like cornsilk
a-flapping in the breeze
Softer than Blue's
and without all them fleas.
You move like the bass,
which excite me in May.
You ain't got no scales
but I luv you anyway.
Yo're as satisfy'n as okry
jist a-fry'n in the pan.
Yo're as fragrant as "snuff"
right out of the can.
You have som'a yore teeth,
for which I am proud;
I hold my head high
when we're in a crowd.
On special occasions,
when you shave under yore arms,
well, I'm in hawg heaven,
and awed by yore charms.
Still them fellers at work,
they all want to know,
what I did to deserve
such a purdy, young doe.
Like a good roll of duct tape
yo're there fer yore man,
to patch up life's troubles
and fix what you can.
Yo're as cute as a junebug
a-buzzin' overhead.
You ain't mean like those far ants
I found in my bed.
Cut from the best cloth
like a plaid flannel shirt,
you spark up my life
more than a fresh load of dirt.
When you hold me real tight
like a padded gunrack,
my life is complete;
Ain't nuttin' I lack.
Yore complexion, it's perfection,
like the best vinyl sidin'.
despite all the years,
yore age, it keeps hidin'.
Me 'n' you's like a Moon Pie
with a RC cold drank,
we go together
like a skunk goes with stank.
Some men, they buy chocolate
for Valentine's Day;
They git it at Wal-Mart,
it's romantic that way.
Some men git roses
on that special day
from the cooler at Kroger.
"That's impressive," I say.
Some men buy fine diamonds
from a flea market booth.
"Diamonds are forever,"
they explain, suave and couth.
But for this man, honey, these won't do.
Cause yo're too special, you sweet thang you.
I got you a gift, without taste nor odor,
more useful than diamonds...
IT'S A NEW TROLLIN' MOTOR!!
Sunday, February 11, 2007
Falling on his head with style and grace
I went to the night of Cortero, the Cirque de Soleil show in Dallas. It was wonderful. But near the end of the final act, one of the acrobats, seemed to suddenly slip and fall on his head. I saw the back of this head near his neck actually hit the floor. My friend Laurance saw his ankle slip over the bar.
The show stopped. It was very dramatic. They came out with a crew of paramedics and rushed him off in a stretcher. There was nothing about it on the news--which is strange because if someone has a car accident--it is on the nighttime news.
Laurance said, "This is part of the risks and it makes you appreciate even more all the work that is accomplished, night after night in an always present danger to make it look easy when in actuality, it takes a lot of efforts and discipline."
The show stopped. It was very dramatic. They came out with a crew of paramedics and rushed him off in a stretcher. There was nothing about it on the news--which is strange because if someone has a car accident--it is on the nighttime news.
Laurance said, "This is part of the risks and it makes you appreciate even more all the work that is accomplished, night after night in an always present danger to make it look easy when in actuality, it takes a lot of efforts and discipline."
Happy Birthday, Ms. USA
A friend invited me to a birthday party for Ms USA.
Not the currently famous one, Tara.
It was Ms USA 1992--Shannon.
A man who I met five years ago and had not seen since knew Shannon and invited me to meet him there. I arrived at nine. He arrived at 11. (that is even later than my ex-husband's average)
So I arrive at Cretia's, looking for Ms USA. It is very odd to go to a birthday party where you do not know anyone. And can't even recognize the birthday girl.
My mother brought me up right. I did bring a gift-wrapped present. A bottle of bubble bath Champagne.
I actually had a great time. I must be on the birthday circuit
Not the currently famous one, Tara.
It was Ms USA 1992--Shannon.
A man who I met five years ago and had not seen since knew Shannon and invited me to meet him there. I arrived at nine. He arrived at 11. (that is even later than my ex-husband's average)
So I arrive at Cretia's, looking for Ms USA. It is very odd to go to a birthday party where you do not know anyone. And can't even recognize the birthday girl.
My mother brought me up right. I did bring a gift-wrapped present. A bottle of bubble bath Champagne.
I actually had a great time. I must be on the birthday circuit
Sunday, January 28, 2007
Noteworthy birthday party
My friend Gustavo is not just a wonderful piano player (one of the best from Argentina) but a superb host. I love his birthday parties. He and his partner Richard bake zillions of different empanadas and roll sandwhiches on a thin Argentinian bread. His mother frosted the two spectacular birthday cakes and I am only sorry not to have taken a picture. After the cake, Gustavo played some Argentinian music (after a warmup birthday rendition by his friend Richard) Several of the people got up and did the Tango. I felt like I had front row seats at an intimate performance.
Positively Promiscuous at Yoga
I am really getting addicted to yoga. I have now done 4 classes in less than 48 hours. I did yoga and chocolate, a Saturday morning session at Tsada with Ro, a meditation class with Vino this afternoon, and now I am off to Underground Yoga with Chinook. No wonder I have no time to get anything done. But my downward facing dogs are really getting good.
Monday, December 25, 2006
What time does xmas start?
I am lucky to be part of the Belcher annual family dinner. John and Jan had it in their new house and it was great. Delicious.
The very organized Jan emailed everyone two weeks ahead with directions and the starting time of 1pm. Apparently I did not get the email.
Since I knew they came in late the night before from Atlanta--I did not want to call. But finally a little after noon, I checked in.
They were all waiting for me at 1pm when I finally arrived. If I had been a sports person, I might have known when the game started and could have figured it out from there.
The very organized Jan emailed everyone two weeks ahead with directions and the starting time of 1pm. Apparently I did not get the email.
Since I knew they came in late the night before from Atlanta--I did not want to call. But finally a little after noon, I checked in.
They were all waiting for me at 1pm when I finally arrived. If I had been a sports person, I might have known when the game started and could have figured it out from there.
Sunday, December 24, 2006
I was a Matzah ball virgin
What does a nice single Jewish girl do on Christmas Eve? Not wait home for santa.
I had never been so I called my wise friend Paula. She went last year and said it was horrible and she would never go again. She said most of the attendees were closer to her daughter's age.
But they offered a 3 month member ship to eharmony and a nice sounding guy named Gary had contacted me from eharmony. But I could not respond unless I was a member.
So for the cost of one matzoh ball I got a free dinner and three months eharmony membership.
It was raining, so that may have affected attendance. But a Billard Hall like Ben's half yARD is not my idea of a ball.
The food was kosher and not bad--but not ready for about an hour. And my plan was to look around, eat, and probably leAVE. i MET A NICE WOMEN nAMED dEB WHO just moved from New Jersey.
Many of the men looked like they had been trucked in from a seniors home. Deb noticed they shuffled, rather than walked. We met a guyh named Ben who was missing all his front teeth. He told Deb she was beautiful. I was not crushed that he seemed uninterested in me.
I had never been so I called my wise friend Paula. She went last year and said it was horrible and she would never go again. She said most of the attendees were closer to her daughter's age.
But they offered a 3 month member ship to eharmony and a nice sounding guy named Gary had contacted me from eharmony. But I could not respond unless I was a member.
So for the cost of one matzoh ball I got a free dinner and three months eharmony membership.
It was raining, so that may have affected attendance. But a Billard Hall like Ben's half yARD is not my idea of a ball.
The food was kosher and not bad--but not ready for about an hour. And my plan was to look around, eat, and probably leAVE. i MET A NICE WOMEN nAMED dEB WHO just moved from New Jersey.
Many of the men looked like they had been trucked in from a seniors home. Deb noticed they shuffled, rather than walked. We met a guyh named Ben who was missing all his front teeth. He told Deb she was beautiful. I was not crushed that he seemed uninterested in me.
SPAM to the world
I got 151 emails when I woke up this morning. Six were for me. The other 155 were offering me a larger penis, medicines, a quick way to get rich, stock market tips and more. I like the old junk mail from the US post office better. I started using Mail Washer and it does help. Would love to hear from anyone out there who uses a helpful spam program
Saturday, December 23, 2006
Inside Madelyn's Mind
Inside Madelyn's Mind
HAPPY CHANUKAH. Had real, home made latkas at my friend Paula JOyce's home. It was fun to share the holiday with her family and see her gorgeous art gallery of hand painted silks
HAPPY CHANUKAH. Had real, home made latkas at my friend Paula JOyce's home. It was fun to share the holiday with her family and see her gorgeous art gallery of hand painted silks
How the Holidays have changed
In the past I got zillions of xmas cards and family news letters.
This year, I only got one holiday letter from a friend.
I did get a gorgeous card from Google with seasons greetings in a dozen languages.
This year, I only got one holiday letter from a friend.
I did get a gorgeous card from Google with seasons greetings in a dozen languages.
Monday, October 23, 2006
Inside Madelyn's Mind
Inside Madelyn's Mind
OFF TO A BAD START
I woke up to the buzzing of the battery dying in my smoke alarm. I called the courtesy desk to come put in a new battery and rolled over and tried to get back to sleep.
But it took them a couple hours to come change it. By then I was awake and frazzled from the constant buzz.
the day went quickly downhill when my computer crashed. I spent all afternoon trying to get it back up. Geek Squad would take four days to get here and were expensive.
Sony was helpful and told me a website where I could download a patch.
It worked.
I am back on my computer and life looks a little better.
OFF TO A BAD START
I woke up to the buzzing of the battery dying in my smoke alarm. I called the courtesy desk to come put in a new battery and rolled over and tried to get back to sleep.
But it took them a couple hours to come change it. By then I was awake and frazzled from the constant buzz.
the day went quickly downhill when my computer crashed. I spent all afternoon trying to get it back up. Geek Squad would take four days to get here and were expensive.
Sony was helpful and told me a website where I could download a patch.
It worked.
I am back on my computer and life looks a little better.
Saturday, May 13, 2006
Sudden eye surgery
I went for a rountine eye check up and my doctor Gene Wyll saw something he didn't like. So he scheduled me for Tuesday He said it was really minor and I would be okay the same day but the greasy stuff he put in my eyes made it hard to see for the rest of the day.
My friend Rochelle is taking me to the surgery.
My friend Rochelle is taking me to the surgery.
super shopper does an instant replay
I was bargain shopping and I saw a red jacket I knew would be just perfect for my friend Rochelle Brown. I tried to call her to describe it--but I could not reach her so I just bought it because it "just looked like her."
We met for lunch the next day and Rochelle could hardly wait to see what I had gotten for her.
We went to my car and I proudly presented it to her.
She started laughing.
She said, "Madelyn, I have that jacket and I wear it all the time"
I guess I was right that it looked like her.
I must have seen her wear it many times.
We met for lunch the next day and Rochelle could hardly wait to see what I had gotten for her.
We went to my car and I proudly presented it to her.
She started laughing.
She said, "Madelyn, I have that jacket and I wear it all the time"
I guess I was right that it looked like her.
I must have seen her wear it many times.
Tuesday, May 09, 2006
Double your Pleasure
Two new restuarants nearly next store to each other and I tried them two nights in a row.
My gal pal group met at Olivers on the NE corner of Frankford and the Tollway. Yummy Mediterranean food and pizza at very fair prices. I loved my sampler salad. Sort of like Cafe Express only a better value and better food.
That night, I noticed another restuarant, ZOOM, which is Thai and Vietnamese. So one of my favorite eating buddies, Sue Parma and I tried it. Colorful place with sophisticated dishes.
I loved the fried duck with eggplant in coconut milk. Sue prefered the Ginger Pork. We also had a fried fish cake appetizer served with two dipping sauces and shrimp chips. We would have had dessert but the alarm at Sue's house went off so we rushed back to her place
My gal pal group met at Olivers on the NE corner of Frankford and the Tollway. Yummy Mediterranean food and pizza at very fair prices. I loved my sampler salad. Sort of like Cafe Express only a better value and better food.
That night, I noticed another restuarant, ZOOM, which is Thai and Vietnamese. So one of my favorite eating buddies, Sue Parma and I tried it. Colorful place with sophisticated dishes.
I loved the fried duck with eggplant in coconut milk. Sue prefered the Ginger Pork. We also had a fried fish cake appetizer served with two dipping sauces and shrimp chips. We would have had dessert but the alarm at Sue's house went off so we rushed back to her place
Friday, April 14, 2006
MORE THAN I WANTED
I came home from an almost two week trip to Las Vegas and Red Mountain Spa. I had so much mail, I had to get a cart to take it all up. There was a handsome man in the elevator who I have never met. He said, "wow, you get a lot of mail."
I EXPLAINED that I was a journalist and most of it was stuff I did not want.
Then I tore open a mailer bag that contained the book EROTIC ENCOUNTERS. 21 pleasureable steps.
We both laughed.
And then he looked at my mail and package bins and noticed I had been sent some wine.
Don't tell me that is another thing you don't want, he kidded
I EXPLAINED that I was a journalist and most of it was stuff I did not want.
Then I tore open a mailer bag that contained the book EROTIC ENCOUNTERS. 21 pleasureable steps.
We both laughed.
And then he looked at my mail and package bins and noticed I had been sent some wine.
Don't tell me that is another thing you don't want, he kidded
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