Let's start this week with something simple, local and very affordable. Sigh! I must admit, I am missing Malaysian food a lot - all I get here is risotto, pasta, prosicutto ham, cheese and etc here. If it is nice I don't mind sacrificing rice and etc but some items are so dissapointing.The rainy weather is not helping though as everything is dreary - in fact, I spent the whole afternoon trying to snap pictures in the rain and it got so heavy that I was soaked to the bone.
Okay, back to local food, which is always the best in my opinion!! I read about this place from ling239's blog and decided to check it one day. Was glad I did as it serves affordable and pretty decent food here. I love the white coffee here, it is the closest thing to the mind-blowing version they serve in their Ipoh oulet probably because they use the same coffee powder.
The layout of this place is a little weird; 2 shophouses with one being the corner, where one is occupied with tables and chairs, the economy rice people and a few stalls on the corner while the majority of stalls are next door. I've only tried a few places - the Western stall, the supposedly famous Imbi market porridge stall and the curry mee stall. Generally, all were good - the fried spaghetti was al dente and aromatic since fried with herbs. They do a version with luncheon meat or bacon. The porridge place is also good - smooth porridge and noodles topped with very sinful crunchy intestines. I quite like the curry noodles too; topped with roast pork slices just like Ipoh. So, if you are around the area, drop by for great coffee. Flickr set has more also for all of you to see.
Time to clear that huge backlog of blog posts I have. Better do them now, or else knowing me I will forget what the food tasted like. I'll start with the very memorable ones. My friends have been asking me to try this place for the longest time ever so recently I finally got a chance. Plus I was drooling from the descriptions in Malaysian Insider. Some may say this place can be pricey but I honestly think it is worth every sen you pay for it, as it is top-notch.
We went a little crazy that night with our selections as my friend wanted to share her favourites with us. I doggybagged the food for my mother who really loved the food too! Always a good indication if it can excite my mother's palate who loves her Chinese food. The aromatic duck pancakes were delicious stuff even though I only managed to eat a little and the bones were even better - so crunchy that I had to resist eating it all up. The fresh prawns with a creamy Chinese wine sauce was also good - we asked for a small one since we knew it will be impossible to finish. I enjoyed the vegetarian sweet and sour pork - made with beancurd sheets and it was so good with their fluffy fried rice with egg white.
I was a little sceptical about the tomato noodles hence my friend also ordered the fried tung fun for me. The tung fun was simply fried with large dried prawns (har kau) and it was so aromatic that I have been hankering for it since. The verdict on the tomato noodles - it was also very good. A little tangy from the vinegar so the balance is not there but nevertheless since very good stuff. It reminded me of these tomato noodles from Sarawak but somehow this version is even better. And it did taste better the next day as the flavours seep it.
I wanted to try out their steamed fish since it is a favourite of mine especially the bamboo fish (ikan bodoh in Malay and soon hock in Chinese) - really good, steamed perfectly and it even had the decadent fish liver. Yums especially with the sauce drizzled over rice. We also had the obligatory vegetable - jade green and crunchy kailan.
Last but not least, the warm almond milk in a papaya that Malaysian Insider raved about. Very aromatic, not overly sweet with a bit of white fungus, I loved this too especially with the papaya. Overall, I didn't have any complaints about this place and I will definitely return as I want to try the lobster yee meen, I heard so much about. Plus those tomato noodles are addictive, I can imagine me running down town to pack that home and I suspect there won't be any leftovers to savour the next day. For all the pictures, see the Flickr set to drool over.
A thousand apologies on abandoning the blog for a while. Been very busy and Internet access is not that cheap to get here (extremely different from the USA where it seems to be free!). Where's here you ask? Somewhere in Italy where it is a little chilly. Prior to leaving, I managed to upload pictures of previous food I ate so I'll continue to blog about that first instead.
Remember the very much talked about cheap deal, Xenri D'Terrace was having? Well, we went and was very pleased with what we got there. Besides being great value for money, I also liked the set up of the place in Menara Hap Seng - less people so no need to jostle with others for food. I also did see people walk in and get impromtu seats when it was later i.e. a couple with their 2 kids who took over a group of Japanese around 1pm plus (it stops at 3pm). You still have this weekend (the last one of the month for the 50% discount to try!). They replenish most of the food and you also can order from a list, a selection of teppanyaki and tempura items.
The food was great and we liked their selection - not too vast but just nice to keep both of us well satisfied. The fresh seafood section had cooked mussels, prawns, teeny weeny scallops, squid, fresh oysters with a large variety of sauces for you to choose to have them with - ponzu, chili sauce and etc. I had my fresh oyster with ponzu (soy sauce flavoured with yuzu juice) and it was very good stuff with the mild citrus taste. The sashimi and sushi section was also good - butterfish, salmon, tuna at the sashimi "boat"and various makis on the sushi section (we loved the cream cheese maki with a nice thick cream cheese within and the grilled fish versions as it gave a slight smoky flavour). You can also ask for handrolls - we had one with soft shell crab.
There was a starter counter with all the Japanese pickles and their lobster salad made with mayonnaise. I didn't eat that, since it looked so fat laden with the creamy stuff but Splashie Boy loved that. Other grilled and fried items were placed in hot plates to keep warm - I absolutely loved the grilled cheese oysters. Had so many that the girl at the next table stared at my plate - especially since I got them when they brought it out from the kitchen. There was a fried scallop with breadcrumbs which I thought was not bad (good for the kids, as they kept eating it), fried chicken, soft unagi, very juicy grilled salmon, saba, chicken teriyaki, chawan mushi and etc.
Next to the sushi counter was the soup section - loved the kimuchi nabe, made with spicy kimchi, salmon head and crab. Very sweet soup and I had fun eating the salmon bones and crab. Splashie Boy had the beef sukiyaki, which was pretty good too. We also ordered off the menu - beef teppanyaki, which wasn't too great as it was a little tough but the mushrooms teppanyaki was nice. The shishamo was done tempura style here - a little salty I felt so I didn't enjoy that. Soft shell crab tempura wasn't as good compared to the piping hot one from Mizu. Last but not least, desserts were very tempting and extremely pretty! No premium ice cream here (only Kings and from what I understand, the ladies loved the red bean as that finished ASAP!). Didn't like the green tea ice cream as the taste was flat and lacked any of the bitterness taste I crave for in my green tea ice cream. I loved the pretty puddings ranging from a jelly shot with a lychee inside, the creamy mango and strawberry pudding, creme caramel shooters, kame jelly and fruits for those who don't crave sweet stuff. Drinks are also available so help yourself next to the dessert section.
Overall view of the whole buffet, it was not too harried and you could eat at a leisurely pace since there was enough for everyone hence no need to queue! Even the Japanese thought it was a good deal as they came for it and ate loads. I guess times have changed also. Personally, I won't mind returning even without the 50% discount promotion as food was just nice for me. For a lot more on what we indulged in, see my Flickr set. Yikes, now I see the pictures, my tummy is rumbling for Japanese food but nope, it will be pasta, risotto, pizza, cheese, salamis and wine for 2 weeks!
For more details on the Xenri buffet promotion, see my previous blog post on it.
Cooking @ Home - Grilled Organic Steak with Saffron Carrot "Pasta"
When it comes to meals at home, I reckon the easiest meal is just grilling a steak. I recently bought a chargrill cast iron pan from Ikea (that great place, which sells the best deals in town) and have been obssessed with grilling food on it. Initially, I experimented with lamb cutlets and steaks but nowadays I am trying to change to a healthier tone by grilling fish instead. For instance, I just had grilled red snapper and button mushrooms on top of a nice meslun salad last night.
What I love about my chargrill pan - the attractive ridges that appear on my food and how the flavour seems to seal in better. It needs very little oil (just a spritz on top of the meat or fish) and instead the oil drips through the ridges, so the items are free from soaking in the oil.
Back to red meat, that sinful good tasting stuff. We love the OBE beef found at Village Grocer. Somehow, the meat is sweeter and less gamey. My belief for steaks, just spend the monies on a good cut or type and grill it at home instead of wasting monies in a restaurant. Nowadays, we have so many choices; Black Angus beef, wagyu beef (though not always grade 9 so be careful what supermarkets term as wagyu!) and organic beef. A good piece of meat really needs no expensive sauce but just a dash of freshly grinded black pepper and sea salt.
With all that sinful stuff, I like to pair it with vegetables or a salad. This time I discovered the joys of David Tanis' famous saffron carrots. I love this simple yet flavourful way to cook carrots from his book, A Platter of Figs. Rather than cut them into "rounds", I like to peel them with a peeler to create a "pasta" effect. Do try the recipe as it is a doodle to make and very good. While saffron is pricey, the flavour is definitely worth it. Just imagine honey and buttery tones with a touch of citrus from the lemon zest - so damn good stuff you suddenly forget it is carrots aka the dreaded vegetable.
A sweet but healthy filler for today. We had this creamy ice cream when we visited Papa John's ages ago. A Taiwanese innovation, it uses blast frozen fruits (said to help keep those good vitamins we need inside it) that are mixed up with milk to form this creamy and soft ice cream, as and when you place your order.
Personally I found the fruits taste not very distinct and subtle, which means it is au naturel vs artificially enhanced with preservatives and flavouring. We also had the banana ice cream that was a little stronger tasting. You get to pick and choose what kind of fruits you prefer and they also allow mixing two fruits together. If fruits are not your thing, go for classic chocolate and matcha flavours. Pricewise, it is not cheap and I remember paying about RM6-8 for this.
Catching with friends over dinner is always more fun especially when the food is awesome. Last Friday (defying all odds that it was an unlucky Friday 13th!), we all made it safely to Robson Heights Seafood, chosen for its highly lickable salted egg yolk crabs. I was first introduced to these luscious crustateans last year by Lyrical Lemongrass who is a regular here.
Perched on a hill, this place is easy to spot especially if you are chugging down the Federal Highway in one of its infamous traffic jams, where time stands still. Even though it was a Friday night, I made it within 1/2 hour from Shah Alam - a miracle indeed. The specialties of this place is not hard to spot, as the enterprising restaurant has them printed on their wet towel packets. Since I did do some research on this place (after some prompting by Precious Pea, who was hungry at 5pm!), I ordered the pork ribs, which Kampungboycitygal raved about. Also added the interesting sounding fried intestines with dried prawns.
The pork ribs came in a jiffy (the kitchen is definitely super efficient here!) with meat that was falling off the bones. I felt it was just a tad sweet probably because we ate it on its own vs with rice. The fried intestines was a big dissapointment - not crunchy and lacked much taste even though they did laden it with lots of dried prawns and chopped green cili padi.
We got lucky with the claypot glass noodles with water prawns, which turned out to be the winner of the night. Usually, the norm is to order the black pepper udon and since it wasn't available, this was recommended by the waiter. Filled with large water prawns (3 pieces sliced into 2 for the 6 of us), the soup was rich from the prawn roe making the glass noodles slurpworthy.
The crabs were the finale of the night with us attacking the very lickable salted egg yolk encrusted crabs. While the steamed crabs were large and sweet, it would have been better with more liquid vs egg as the crabmeat was a little dry inside. Nevertheless, it was a wonderful meal especially catching up with everyone. For more on what we demolished that night, see my Flickr set.
Last weekend, since both of us was free to do some exploring, we decided to visit Kampung Pandan to try and locate this infamous place, which serves Negeri Sembilan food or masakan Nogori. I accidentally found out about this place from this blog. With the vague directions, we set off to locate it and surprisingly, it was pretty simple to find the restaurant.
Although the place is quite simple, I was surprised to see they had an air-conditioned section. The restaurant is extremely popular with everyone including the rich and famous. We spied these bloggers there when we dined here (couldn't miss the camera action right next to us) and on Splashie Boy's second visit there, he spotted a Porsche Cayenne. According to Splashie Boy's colleague who lived around the area, the reference 911 in the restaurant's name is because when they first started out, there was a discarded police car parked outside the restaurant (911 was the old number to call police last time). However, after they expanded, they had to dispose it but the name 911 stuck. Usually people park around the restaurant but opposite the place is Kak Rose's residence, which also acts as a car park.
What's good here? Well, almost everything we ate was very good including the desserts. They do a really good daging salai masak lemak - tender beef pieces in a slightly spicy and coconut milk rich curry. Another famous Negeri Sembilan dish is the teluk itik masak lemak, duck eggs in the same kind of curry. Then, I spied the unusual rendang pegaga, a mix of pegaga leaves and stems with chicken feet, gizzard and liver. Takes a while to get used to this dish. The tofu and ayam goreng also seem to pretty popular.
I love the desserts here and couldn't resist getting a large selection for just the 2 of us. The lepat pisang tasted like bananas vs those ones you get that taste only of flour! Another must-have is the badak berendam or literally translated as sunken hippos. They're actually dumplings filled with grated coconut with gula melaka; absolutely heavenly stuff. We also had tapai that was pretty good too. Prices are also very reasonable, for the amount of stuff we ate, it only came up to RM20 including extra orders for drinks. I'll definitely revisit this place again for their food and also to try the other dishes. For more on what we ate, see my Flickr.
claw your way here for a relaxed buffet..
The long weekend was a great break, we caught up with friends and family for very long lunches and dinners. Filled with lots of great food and fun, I reckon I have enough to keep all of you entertained for quite some time. Before I launch into today's review, I received a nice update from Sunny Lim who informed me that Krispy Kreme fans don't need to wait long. The first outlet in Berjaya Times Square should be rolling out its first sweet and sticky glazed doughnut next month. Can't wait to go try the sugar laden goodie even though I'll be away for the first week of April.
Klue's website, hence I asked the people in Bangsar's Mizu, what it was all about. The sushi buffet is on for Sunday (lunch and dinner) and unlike the other places in town, here you pick what you want from a list of items. It reminds me a little of Iketeru's buffet also but unlike Iketeru no limit on how many orders you place at one time.
Priced at RM100++ per pax, not a lot of people are queueing up for this buffet and surprisingly the people patronising it are the Japanese. When we dined here, we only saw 3 tables ordering the buffet and we were the only locals. The start you off with the first course and the 2 most expensive items - toro (tuna belly) and uni sushi, which can only be ordered once followed by the soup of the day. Then it is up to you to select from a list of items that range from snacks like edamame, a large variety of makis (handrolls or cut ones), vegetables, grilled items, sashimi, tempura items and etc. Seperate pieces of paper will be given to you to fill up what you like for nigiri sushi (chutoro, maguro akami, toro binchou, kanpachi, madai, shime saba, sake aka salmon, sake harasu tataki, aori ika, hokkigai, tako, ebi, nama hotate, kani kama, amaebi, akagai, aji, kinmedai, hirame, hamachi, mekajiki, mentaiko, unagi, tamgo, inari, shime kohada, ikura, negitoro and tobiko). We had a lot of food since there was 3 of us eating - shishamo fish with its cholestrol laden eggs, loads of buri (a type of yellowtail) sashimi, salmon sashimi, salmon carpaccio, makis, grilled cod, oden, fried beef, deep fried oysters, unagi and etc, etc, etc, etc. To view our gluttony, see the Flick set.
The verdict on this buffet - it is good for those who like to relax rather than fight with people or queue up for their food. Here you order in a leisurely style and also eat in an easy pace. However, the list that you have to choose from features only the dish's name and its Japanese name, so those unfamiliar with Japanese terms will be very confused and find it difficult to order unless they keep asking the wait staff. Freshness is definitely better here with grilled and deep fried items delivered straight to you after it comes out piping hot. The price of it will also deter a lot of people but considering the first course of toro and uni sushi will already set you back for RM50 here, it is still a good deal. While most of the items were fresh, one item fell foul with us was the binchou butsugiri as it was a little too soft and flaky for our liking. Another thing we didn't like was communicating with the service staff especially getting a booking was very painful as they don't seem to understand English very well. Note also they seem to give you an extensive selection for nigiri sushi and makis vs sashimi; I reckon this is just to fill up your tummy quickly with rice.
Log on to your Facebook and join the sizzling hot club in the Klang Valley & beyond - Fatboybakes Fan Club. To honour this kind and generous soul who churns out delectable treats , click on THIS LINK. Pssst, there is talk of t-shirts and gatherings also, so what are you waiting for?
1. He blogs under Have Your Cake and Eat it Too, where he dazzles us with his wit.
2. He also blogs under Fatboybakes' Fattening Favourites, where you can view every delectable treat from his kitchen.
3. FBB is a devoted husband.
4. He is a proud daddy to 4 beautiful kids.
5. FBB throws legendary parties filled with yummy food, alcohol and lotsa fun.
6. He is a lover of fine wines, champagne, whisky and alcohol.
7. FBB is a learned man with an MBA under his belt from Universiti Malaya.
8. He loves to bake even though it has absolutely no relation to his current profession.
9. He loves good food no matter where they serve it.
10. You can often find him working out the calories consumed in the gym.
11. He is part of the Daring Bakers, a group of souls from all over the world who take on amazing baking feats and monthly challenges.
12. He has a civil engineering degree from the University of Sydney.
13. FBB loves music especially musicals.
14. He has met up with Bobby Chinn twice.
15. He was one of the first food bloggers I met long long ago.
16. He was born in Taiping.
18. FBB loves black sesame ice cream, with the best being in Isthmus, Northpoint.
19. He can never resist a plate of Hokkien fried mee especially one laden with fried lard.
20. He writes for My Nourishment magazine.
21. He must have a cold shower every morning.
22. He used to teach English part time in Robert Lam English Language Centre.
23. He loves Coldplay Viva La Vida.
24. He is a man of many "talents" and used to be a part time copywriter in an ad agency.
25. He makes the lightest scones ever (a million times better than the rock hard scones from Harrods @ Suria KLCC)...see below.
gorgeous scones that beat even famous English ones from Harrods..
For those who thought about the riddle or more like the puzzle, the answer is Roasted Bone Marrow. Nic who recently had this in Singapore, managed to guess what the rings were - emptied bones after the marrows have been dug out. Big pat on his back!
We found bone marrow selling in delicious ingredients at Dua Residency, hence we bought them and decided to have a very decadent meal at home. These sinful fellas (also known as Anthony Bourdain's last supper, after he ate at Fergus Henderson's restaurant St John) is usually paired with a parsley caper salad per Henderson's recipe. Mine was just based on the Christmas issue of Appetite. I even came across an even more decadent recipe from Michael Ruhlman's blog - fried bone marrow! That sounds very good but a little more work. Am not sure if delicious ingredients still stocks this and whether you can get them from the butchers though but I would think it is possible, since I see sup tulang places having this around.
Preheat oven to 180 degrees C. Clean and wash bones, place on a foil lined baking tray. Bake for 10 minutes. Remove from oven (beware as the bones are hot), place on a plate and season with black pepper and salt. Serve with toasted baquette slices and eat while hot. Serves 6.
Let's shake up the week with something different - little notes on dining related news and a riddle for all of you, especially dedicated to those whose brains are rotting away in the office. Time to crack those brain cells, people and guess what is the picture all about???? No prizes though since I don't have any sponsors but give yourself a big pat on the back, if you scored correct.
Saw that Maredos Steakhouse in Bangsar has closed down, replaced by a interesting named place - Banana Jones. Looks like a banana leaf rice joint, hence I guess the banana reference. Not sure where the Jones part came about unless Indiana Jones aka Harrison Ford is a shareholder? Red Ginger at Plaza Damansara is also gone (I think the one at Northpoint is still around) and replaced with place called Daddy Kitchen. The char kuey teow man in Restoran Seng Lee, Damansara Heights has re-located to Section 25, Shah Alam. Instead, his daughter has taken over the Damansara Heights' stall.
Heard that Cilantro will re-open end of the year, after Micasa finishes their renovations. No one knows what is going to be the arrangement since Sage is now opened and Takashi helms the Chef's Table every night. I guess we will have to wait and see. WIP in Bangsar Shopping Centre closed on 22 February, with a lot of fanfare - they're shutting down to renovate the place (the whole side of that wing has also closed for renovations) as it seems they found their concept. Enter the contest to name the new WIP and win a free dinner for 4 pax. Seems Il Divo of Desa Sri Hartamas is moving to Ampang soon. I guess works are in progress as on Monday, the Italian joint was closed. Sounds like bad news for Desa Sri Hartamas as it has been quite quiet there ever since Solaris opened their doors.
Read that Prive, that hot place in Singapore is opening an outlet at the GTower in Jalan Ampang sometime in the fourth quarter of 2009. From their website, it says that the restaurant will be on the 28th and 29th floors. It also includes an al-fresco rooftop lounge called Modern Alchemy. Sounds like it will give Skybar a run for their monies? Also found while flipping through the pages was the news that we can expect a new Italian joint by Paolo Guiati, the guy behind Nerovivo around Changkat Bukit Bintang in the very near future.
And finally, from now on, there will be a change to how we dine i.e. book ahead to earn points! The Qguides has launched their online booking system, which I had the privilege to beta test last week. A boon for those who hate to wait at the phone, the online system will work with SMS and email confirmations. Believe me, it works as I tried it out last week as long as you book at least 30 minutes ahead. Best of all (for all of us who love great bargains!) they do a reward system - book with them and get cash vouchers back. At the moment, they have 20 restaurants and hopefully more will jump on board with them. It is definitely a very revolutionary idea and it disciplines us to plan ahead (something I rarely do I admit) but with freebies as the dangling carrot, I may change my mind and join the club. The site also carries a list of places to eat, nicely segregated to different types of cuisines. Something great for foodies, as it will be a source for information even though it is not comprehensive.
Seems appropriate yesterday's post was all about Krispy Kremes, that I blog about doughnuts today! Been busy running around doing errands that I must admit, I haven't had time to check out new places. Spied these last night when we were doing a quick spot of grocery shopping at Giant. The place is very very quiet during the weekdays....almost deathly quiet, wonder how some eateries are going to survive?
The craze for doughnuts have definitely waned at late - you can get Big Apple Donuts everywhere you turn and J Co Donuts have lost their appeal to those who used to queue for it. I honestly am not sure how Krispy Kreme will fare in this kinda environment. Maybe people will queue up initially but with the availabilty of the other brands around, I can imagine their patience to wait will definitely dissapate quickly in thin air.
J Co Donuts recently introduced these baby doughnuts known as J Pops. Similar to Dunkin' Donuts' Munchkins, these are the doughnut holes. Unlike those gaudy decorated Munchkins, these are actually miniatures of the actual doughnuts with the same decorations.
The J Baby Pops are available in a box of 24 for RM18 (including tax) and has 12 different flavours; Al Capone, Coco Loco, Mango, Tira Missu, Caviar Choco, Caviar Mint, Heaven Berry, Why Nut, Cheese Me Up, Mona Pizza, Oreo and Crunchy. As these are tiny, slightly bigger than a 50 sens coin, you don't get that crazy sugar rush with a normal J Co donut with a baby pop. However, they can addictive so don't eat them in one sitting or share them around or you will be bouncing off the walls with all that sugar!
Mention fast food and Splashie Boy's ears will prick up. He's the fast food freak among both of us and won't hesitate to eat it the whole week, if he had a choice. Thus, when it came to deciding where to eat last weekend, he picked Papa John's, the pizza place he has been dying to try out. Another of Berjaya's new franchises (they also have Wendy's), currently the only outlet opened is in Berjaya Times Square. Next should be IOI Puchong.
I was sceptical at first but hold on, the outlet was packed to the brim with people that afternoon! Kinda gave me hope, as honestly I wasn't impressed when I saw the menu. I was keen to go all out for unusual i.e the Texas Heat, which sounded very promising with jalapeno peppers, green peppers or capsicums and beef bits. However, Splashie Boy wanted the Super Pizza, hence we compromised and went for the All the Meats.
While waiting, I was busy reading on Papa John's. Their tagline, "better ingredients, better pizza" is said to be due to them using fresh dough and unlike the boring run of the mill pizzas, here they serve these green pepperonici peppers and a garlic sauce dip with the thick crust pizzas.
don't throw away the crust, use it to dip into the garlicky butter sauce - warning though, it is very high in fats and cholestrol!
I loved the not very spicy but tangy peppers, wish they gave more as they were kinda addictive. You dip the crust in the garlicky butter sauce or drizzle it over your pizza. Drizzling doesn't seem to work as it clashes with the flavours but the crust dip thing works fine for me.
Surprisingly, the pizza is actually very good stuff (definitely beats yucky Pizza Hut hands down!) and tasty. Not as fantastic compared to Italian made pizzas but definitely one of the better fast food pizzas I have eaten. We also ordered a pasta dish (they have pastas, baked pastas and even baked rice dishes) - the Beef Balls Bolognaise. The sauce tasted quite good - no sour tomato taste and filled with lots of minced meat and diced carrots. Meatballs was also tender and not dried out. Only bummer was the pasta was way over cooked and too soft. Guess someone got overzealous in boiling the pasta away!


text:
Courage and Triumph
David passed that gloomy brook when fleeing with his sorry company from his traitorous son. The man after God's own heart was not exempt from trouble; in fact, his life was full of it. He was both the Lord's Anointed and the Lord's Afflicted. Why then should we expect to escape? At sorrow's gates the noblest of our race have waited with ashes on their heads. Why then should we complain as though some strange thing had happened unto us?
The King of kings Himself was not favored with a more cheerful or royal road. He passed over the filthy ditch of Kidron, through which the filth of Jerusalem flowed. God had one Son without sin, but not a single child without the rod. It is a great joy to believe that Jesus has been tempted in all points just as we are.
What is our Kidron this morning? Is it a faithless friend, a sad bereavement, a slanderous reproach, a dark foreboding? The King has passed over all these. Is it bodily pain, poverty, persecution, or contempt? Over each of these Kidrons the King has gone before us. "In all their affliction he was afflicted."1 The idea that trials are an unusual experience should be banished at once and forever, for He who is the Head of all saints knows by experience the grief that we consider so peculiar. All the citizens of Zion must be free of the Honorable Company of Mourners, of which the Prince Immanuel is Head and Captain.
Although David was abased, yet he returned in triumph to his city, and David's Lord rose victorious from the grave; so let us then be of good courage, for we also shall win the day. We will joyfully draw water out of the wells of salvation, even though we are presently faced with the harmful streams of sin and sorrow. Courage, soldiers of the Cross, the King himself triumphed after going over Kidron, and so will you.
1 Isaiah 63:9
verse 1 Deuteronomy 4
Loving Jesus More by Philip Graham Ryken
As Christians, we're called to love Jesus more than anyone or anything else. But do we really do this? Emphasizing that God's love for us is the source of our love for Him, Dr. Phil Ryken challenges us to take Jesus' words seriously and to think carefully about where our affections truly lie.

redpajama_set_name: RedPajamaCommonCrawl


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The initial meeting is based on your specific design needs. In most cases we will discuss your project(s), budget and timeline as well as your target market. We will also discuss your goals for the print or online design project(s).
This meeting is a great starting point to get both of us on the same page and make some initial decisions about the direction and timing of the first round of design proofs.
From this meeting an estimate will be built and emailed for your approval. Then we are off to the races.
After the estimate is signed and returned, the design begins – the good stuff.
Lure Design always spends some time learning about you, your competition and target market to find best possible visual solutions that are targeted and effective.
Initial design concepts are normally ready to present within a week and always include 3-5 original ideas to establish a design direction. From here, we work together to refine the online or print project(s) in to their final format.
When the final design concepts are approved, the project goes in to final production. On the print side, this will mean prepping the files to printer-ready format and working with the chosen printer on file delivery, proofs, and delivery timeline. On the online side, this will mean prepping all the web or other online projects for launch. All the Lure Design sites include uploading, launch, basic SEO, and submission to the big-gun search engines.
Ready to begin your next web or print project? Call, email or stop by the studio to discuss your project.


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In the last 12 months, there has been significant media coverage of human rights abuses in the Thai fishing fleet. Some of the catch is used for the production of fishmeal, which is then used as an ingredient in farmed Shrimp feed, the Shrimp then being exported to western markets (including USA and EU) where importers, retailers and consumers see these abuses as completely unacceptable.
Media attention has increased and reports published by the UK newspaper "the Guardian" in mid-2014 (http://www.theguardian.com/global-development/series/modern-day-slavery-in-focus+world/thailand) have stimulated significant debate in seafood supply chains.
Slavery has existed for centuries and persists today, the difference being that chains and manacles have been replaced by less visible means of holding labour captive and abusing human rights. Identity documents may be confiscated and held by employers, debt used as a means of retaining labour e.g. repaying various costs, or abusing migrant and illegal workers who are reluctant to complain to the authorities.
The fishing sector is particularly vulnerable for many reasons, including:
Long periods at sea preventing crew from leaving the boat
Poor working conditions and long hours associated with processing catch
Lack of access by enforcement authorities when at sea
Foreign flags used to create barriers to enforcement
Use of migrant labour lacking representation
Verification of labour standards in developing world countries is also extremely difficult. Written policies can be worthless and an auditing approach relies on interviewing workers and employers who may be under duress, in fear of reprisals or other consequences. Their responses may need to be translated to the auditor, creating a filter and opportunity for misunderstanding. Just confirming the true identity of an interviewee may be difficult. Workers may also not want a reduction in a common non-conformance, working hours, as this will inevitably result in reduced income or the loss of their employment. This causes difficulties in shore based facilities but becomes even more of an acute problem at sea.
The disincentives to meaningful data gathering need to be considered with expert certification and audit bodies with experience in this field. Aggregation and anonymisation of responses are a prerequisite for any reliable audit result.
Supply chains are also notoriously difficult to map – a UK International Sustainability Unit project in 2013 into the use of mixed species whole fish in fishmeal in Thailand encountered difficulties tracing fishmeal supplies into feed manufacture due to mixing and consolidation of catch from small boats and limited record keeping.
Regulatory and enforcement structures may be weak in developing world countries and compromised further by corruption.
Fishmeal production in Thailand
Our most recent indications (2013 – Thai Fishmeal Producers Association) are that Thailand is one of the worlds' larger producers of fishmeal at around 460,000 tonnes, used entirely for domestic production of farmed fish and shrimp feeds. This total is comprised of:
Tuna by-product 140,000 tonnes
Other species by-product 160,000 tonnes
Mixed trawl whole fish 160,000 tonnes
While a significant percentage (40%) of the fishmeal production in Thailand is based on mixed trawl whole fish, this compares to only 15% (IFFO estimate) of global fishmeal production, originating mostly in China and South East Asia, with the balance of raw material from by-product and targeted single species whole fish.
The media attention has focussed on fishmeal used in farmed shrimp feed. Current inclusion rates in shrimp feed are around 20%, making it one of the highest aquaculture fishmeal users in percentage terms. However, CP Foods announced an intention to introduce a zero fishmeal shrimp feed, initially in response to environmental concerns about overfishing. This has not yet occurred as, although a zero fishmeal diet could be made, growth rates of farmed shrimp would be lower and potentially disease risk increased. CP have also preferred a leadership position to address problems rather than formulate the problem away.
IFFO position
The importance of social and labour standards has been raised within the IFFO membership, including presentations on Ethical Trading (IFFO Annual Conference, Istanbul 2012) and coverage in IFFO Monthly Updates. It is an area in which IFFO members have good standards with some excellent examples of workforce and community engagement. However, outside IFFO membership, there are many small fishmeal producers who will be receiving raw material from boats where human rights abuses may occur, creating a risk to the reputation of the industry.
The IFFO website contains an overview of ethical standards in the seafood industry and the concerns over human rights abuses http://www.iffo.net/industry-news/ethics-seafood-industry and a position statement on the reported abuses in Thailand http://www.iffo.net/position-paper/4-iffo%E2%80%99s-position-reported-abuse-human-rights.
The most recent position statement was a joint declaration signed by IFFO and others, at the Global Aquaculture Alliance conference in Ho Chi Minh City, Vietnam in November 2014. http://www.iffo.net/node/678
The debate currently centres on the fishing sector in Thailand, due to a long record of problems and a connection to western markets through the export of farmed shrimp. At the current date, IFFO lists the following members in Thailand:
Non-Producer Member – Charoen Pokphand (CP) Foods Public Company, a fish farming, feed and food processing company that, due to their size and presence in the shrimp export market, has been accused of using fishmeal from boats employing forced labour. CP have been one of the leading voices calling for better labour standards in the Thai industry.
A Thai Fishmeal Producers Association (TFPA) (http://www.thaifishmeal.com/index.php?lang=en) exists; contacts have been made but the Association is not currently an IFFO member. However, the TFPA is working with several other Thai industry bodies including the Thai Feedmill Association and the Royal Thai Government to resolve these problems.
IFFO will continue to engage with other stakeholders to resolve these abuses and protect the reputation of the fishmeal industry as a whole.
IFFO Responsible Supply (RS) Standard
The Responsible Supply standard was written to define environmental and food safety requirements for fishmeal and fish oil producers wishing to be independently certified. There was originally no component reflecting labour standards either in fishmeal processing factories or on board fishing vessels that supply raw material. However, clauses requiring compliance with national labour laws for the factories were introduced to the standard in 2014. These can be included in Improver Program criteria and can form a useful tool to provide assurance to the growing number of buyers concerned about this area.
The IFFO RS governing body are considering how to recognise the Seafish Responsible Fishing Scheme (RFS) standard (due to launch in 2015) which would provide useful additional assurance on standards on board fishing vessels. This standard, amongst other requirements, assesses the crew entitlement to work (permits), hours worked, on board living conditions, human rights (abuse, forced labour, discrimination) and pay. The RFS standard is based on the main International Labour Organisation reference document ILO 188 Convention on Work in Fishing (2007) – a recent YouTube video http://youtu.be/sqiapk3mlqw gives an overview of the RFS recommendations for crew and vessel operations.
IFFO is collaborating with other groups in Fishery Improvement Projects in South East Asia towards certification to IFFO RS. While not explicitly connected with labour standards, improved fishery management will improve income to fishermen and reduce the incentive for the use of forced labour.
While audits will be a useful tool, they have their drawbacks and a holistic approach is essential to avoid reliance on audits which are only partly effective. This requires the root causes to be addressed, including:
Clear jurisdictional boundaries e.g. requiring all fishing vessels to carry the flag of the territorial waters in which they operate.
Effective regulation and enforcement of labour standards
Improved fishery management to improve earnings to fishermen in the long term
Support structures for victims
Development of audit tools to improve accuracy, particularly at sea.
A holistic approach also avoids commercial supply chains being accused of being only concerned about their particular business and not the welfare of the wider community. However, it is a long term strategy and requires organisation and commitment to continue lobbying regulators who hold the key to long term solutions. The tariff barriers and other trade restrictions employed by e.g. the USA and EU are powerful incentives. The problems will only be reduced by structural change and cannot be achieved by the private sector acting alone.
Guidance to IFFO members
Labour and Human Rights abuses are clearly unacceptable both from a moral view and as a risk to reputation. IFFO have already condemned the reports of criminal abuses in the Thai fishing sector and are continuing to work with our partners to improve standards.
A group of retailers, seafood processors and fishmeal producers including CP Foods, Thai Union, Costco and Walmart have outlined a number of requests for Fishmeal producers. Although these were intended for fishmeal production in Thailand, it is recommended that IFFO producer members review their own systems and assess whether similar requirements are needed and are being met in their fisheries and that the traceability to demonstrate sourcing standards is in place. Guidance on appropriate labour standards is available within the ILO188 Convention on Work in Fishing but the key recommendations are summarised below.
The level of interest and concern over standards on board fishing vessels has been apparent at industry conferences and events over the last 6 months. It is likely that buyers of farmed fish will be seeking increased assurance that standards on fishing vessels are acceptable and requiring information from their supply chain.
IFFO members should also communicate to buyers the many positive examples of good working conditions and labour relations demonstrated in our industry.
Requirements for Fishing Vessels
Requirements for Fishmeal Producers
All employees have signed employment contracts
All employees have a legal right to work
All vessels are registered with local authorities and carry unique International Maritime Organisation numbers.
Plants are audited and approved against national labour laws.
All vessels are licenced for the gear used.
Only buy raw material covered by catch documentation.
Logbooks are maintained for catch, landing and any transhipment.
Provide catch documentation with the sale of fishmeal.
Vessels carry Vessel Monitoring Systems to track movements.
Are certified against the IFFO Responsible Supply standard.
Crew for each trip are listed and photographed when leaving and returning to port.
Maintain a list of all vessels supplying raw material, updating every 6 months.
All catch is covered by documentation including species, vessel, port of landing and date.
Additional information on social standards is available through international organisations including:
Social Accountability International (ref SA8000 standard) http://sa-intl.org/index.cfm?
Ethical Trading Initiative http://www.ethicaltrade.org/
International Collective in Support of Fishworkers http://www.icsf.net/
Please contact secretariat@iffo.net if you need any further assistance.


Some men's prison cells and boys' locker rooms have been painted pink in order to soothe or humiliate occupants. What do you think of this idea?
Love it. Great demonstration of the power of color.
Hate it. Stupid tactic that will backfire in hostility.


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Сонтхи Буньяратглин (тайск. สนธิ บุญยรัตกลิน; р. 2 октября 1946) — таиландский военный и политический деятель, бывший главнокомандующий Королевской армией Таиланда с 2005 по 2007 год. В 2006 году возглавил бескровный переворот, который привёл к свержению правительства Таксина Чинавата. С 2011 года — член парламента Таиланда.

Родился в пригороде Бангкока. Происходит из влиятельного семейства: его мать служила фрейлиной при королевском дворе, а один из предков был первым духовным лидером тайских мусульман. В 1969 году окончил Королевскую военную академию Чулачомклао, дальнейшую подготовку проходил в США. В составе тайского контингента принимал участие в войне во Вьетнаме. Проходил службу в частях специального назначения, руководил рядом элитных подразделений, возглавлял Командование особых методов ведения войны.

В октябре 2005 года генерал Сонтхи стал первым мусульманином, занявшим пост главнокомандующего Королевской армией Таиланда. Назначение сочли неожиданным, поскольку Сонтхи не входил в число приближённых премьер-министра Таксина Чинавата. По мнению аналитиков, выбор пал на него в результате компромисса между премьером и влиятельными королевскими советниками.

Отношения главы правительства и военачальника складывались не лучшим образом. Сонтхи отказывался предоставить войска для подавления направленных против Таксина акций протеста, в июле 2006 года начал перемещать назначенцев премьера на периферийные должности. Важной причиной разногласий стало продолжающееся на юге Таиланда противостояние правительственных сил с мусульманскими повстанцами. Сонтхи, которого Таксин назначил ответственным за разрешение кризиса, призывал к началу переговоров с мусульманами, но премьер проигнорировал его совет, и кровопролитие продолжалось.

19 сентября 2006 года Сонтхи встал во главе бескровного государственного переворота, осуществлённого военными. Он возглавил временный Совет политических реформ, приостановил действие конституции, ввёл военное положение. Руководители путча заявили, что новый премьер-министр будет назначен в течение двух недель и власть будет возвращена народу. Ранее Сонтхи не был замечен в политических амбициях, и возможными причинами переворота называли планы Таксина по вводу в стране чрезвычайного положения или осуществлению очередной кадровой перестановки в военном руководстве.

Осенью 2007 года, оставив свои военные посты, Сонтхи был назначен заместителем премьер-министра Таиланда Сураюда Чуланонта по вопросам безопасности. Однако уже в конце декабря того же года Сонтхи лишился своего поста в связи со сменой правительства после выборов.

В 2009 году Сонтхи возглавил небольшую мусульманскую партию «Отечество», основной целью которой декларировалось национальное примирение. На парламентских выборах 2011 года партия получила два места, и Сонтхи получил мандат депутата нижней палаты парламента Таиланда.

Источники
[1] Sonthi: Yuthasak suitable for defence. — Bangkok Post, 02.08.2011

[2] Thailand 2011. — WorldElections.com, 04.07.2011

[3] Sonthi takes reins of small political party. — Bangkok Post, 19.11.2009

[4] Thai coup leader named head of new political party. — Daily News & Analysis, 18.11.2009

[5] Wassana Nanuam. Military not happy with PPP win. — Bangkok Post, 25.12.2007

[6] Sonthi appointed as deputy PM. — The Nation Thailand, 15.10.2007

[7] Gen. Anupong says appointment of DPM Sonthi will not damage CNS image. — National News Bureau of Thailand, 03.10.2007

[8] Robert Horn. Profile: General Sonthi Boonyaratglin. — Time Asia, 02.10.2006. — Vol. 168, No. 14

[9] Sonthi's meteoric ascent to power. — The Star Online, 21.09.2006

[10] The insider's guide to … the Thai coup. — CNN, 20.09.2006

[11] Griffin Shea. Sonthi Boonyaratglin. Thailands neuer starker Mann. — Der Tagesspiegel Online, 20.09.2006

[12] Михаил Цыганов. «Дружелюбный спецназовец» сменил «счастливчика-миллиардера» Чинавату. — РИА Новости, 20.09.2006

[13] Army commander's powers to rise: Thai Deputy PM. — Xinhuanet, 08.09.2006

[14] Thai army chief delivers 'counter punch' to Thaksin. — Taipei Times, 21.07.2006

Политики Таиланда

redpajama_set_name: RedPajamaWikipedia


So I've been back at Unit for a week and already my head is fit to burst! I've been given 3 briefs already, a commercial photography brief, a 2000 word essay to accompany it and a professional practice project.
Well I'm excited about my commercial photography brief. It's based around advertising and I've chosen a fantastic product... Guinness.
I'm going to have my buried in a ton of books over the next couple of weeks but once I start creating the photography for the project, I'll be showing some off on my blog.


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Beano, The Bog,The River, The Courthouse and the Ambassador
The River Walk in January 2017
Photo by Deirdre Lyons
Goodbye Ambassador
Kevin O'Malley has returned to the U.S. and the new ambassador, a Kerry man will be the next to take up the post.
Listowel Courthouse
<<<<<<<<<<<
Some Things are Timeless
I have someone in my family who loves nothing better than a session with her Beanos and she has a good few. Whenever I see an old Beano annual in a charity shop I buy it for her.
The photo shows her on Christmas Day 2016 when she abandoned all her other presents to read her Beano first.
Maria Sham Remembers the Races and The Bog
The railway was very exciting during The Races, which fell at the end of September. It was the Harvest Festival when all the farmers would have finished the harvest and come to town. It would go on for 3 days and well into the nights. The horses would be transported onto the train for the races. The town would be decorated with buntings and music played into the early hours of the morning.
All the country people came to town and you would see them walking through the streets eating crubeens [pigs feet]. They would be displayed in all the shop windows in large dishes, steaming hot. The streets would be strewn with bones . I can't remember any rubbish bins then. Another special treat at that time and still is!! mutton pies, all the restaurants would sell them in soup plates covered in soup.
Mam would make dozens for us and there would be a big pot of bone broth left on the range the whole of The Races so we could pop in a pie anytime. Nothing spoiled as there were no onions in anything.
But for us children it was not about horse races, but the market. It was a delight with bumper cars, swinging boats, chair planes, the wheel of death, and lots more, games to win anything from a doll to a set of saucepans. My favourite was at the entrance to the market with the tinkers, now called Travellers'. They lived in horse drawn caravans then. They would have fires lit and do their cooking outside, selling heather and telling fortunes, I am sure I can still smell the smoke. As I got older I got a job for the days of the races from 9am to maybe 10pm a £1 for the day.
Another big occasion for our family and for all the people at that time was the cutting of the turf and bringing it home. The turf would be cut with a slawn and would be allowed to dry. Well the bringing home was a great effort and in those days all the neighbours helped each other. On one occasion one of the men fell into a bog hole and had to come home without his trousers only a sack tied around him. We had a great laugh.
That morning the men would set off early with bread and ham and the makings of tea,
On arrival back with a lorry full of turf mam would have a grand dinner ready for everyone, meat, potatoes and a pigs head. We all helped to draw in the turf and stack it in the shed in the back.
There was also a big field called Jack Thornton's where we also played. We had to be careful and watch out for Jack as he would chase us with his big stick. He also had a shop on the Ballybunion road and we could buy a tosheen which was just a piece of paper rolled up in cone shape, full of sweets for a penny or a Peggy's Leg or slab toffee which was a favourite of mine. A big treat was if we met dad at his local, Sheahens. Then it was a bottle of lemonade and a big cake.
A Clarification Re Listowel Badminton Tournament
When I asked Junior for a photo of the first presentation of his trophy, he asked Tom Bourke to send me one. Now, I presumed that Tom was the photographer but, in fact, he is the winner of the trophy. When I asked about the whereabouts of the trophy I was told that it was on its way to Cork so I presumed the winners were a Cork partnership.
I was all wrong. So here is the photo again and the correct story from the horse's mouth;
Thank you so much for printing that photo of the first presentation of the cup that the Listowel club commissioned and named after me.
Just to advise that Tom Bourke is not a Cork man. Whilst he is Clare native he is stationed in Kerry and has represented the Kingdom in Badminton for many years, being a winner of numerous Munster singles and doubles titles.
I commenced our mixed doubles event in 1972 and Tom is the leading winner, after his first win in Listowel in 2003 with Dublin's Helena O'Sullivan , he won his 7th title this year with Cork's Niamh O'Driscoll who competed in Listowel for the first time. Tom's 7 wins includes a treble from 2011 to 2013, his partners being Brid Murphy and Peggy Horan, both Kerry, and Patricia O'Herlihy of Cork.
Thanks again Mary
Well done, Tom from Listowelconnection
R.I.P. John Hurt
This photo shared on Facebook by John Keane was taken when John Hurt came to Listowel. The two Johns had a great respect for one another and everyone agrees that John Hurt was a brilliant interpreter of the character, Bird O'Donnell, in John B's The Field.
Ar dheis Dé go raibh a n-anamnacha araon.
BeanobogCourthouseJohn B. KeaneJohn HurtKevin O'MalleyListowel RacesMaria ShamTom Bourke
Planting in the Park,Tara Brooch and More Listowel Memories
Lá Fhéile Bride, some photos and memories of Listowel in the fifties


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Tag Archive: Euclid Corridor Transporation Project
Filed under: U.S., U.S. Midwest — 2 Comments
The Arcade, Cleveland
A city's architecture is like tree rings that tell its life story. Cleveland's industrial decline in the last part of the twentieth century left much of the city's architectural legacy intact, and its buildings now stand as a living timeline.
One of the most notable examples is Cleveland's Arcade, which opened its doors in 1890 to become one of the nation's first indoor shopping centers.
Modeled after the Galleria Vittorio Emanuele II in Milano, Italy, the exterior is done in the Romanesque Revival style, and the interior in the Victorian style.
Once known as Cleveland's Crystal Palace, The Arcade connects five stories of galleries to two ten story towers.
Along its indoor balconies were boutique shops and restaurants. It was, in 1973, among the first buildings to be placed on the National Register of Historic Places.
A partnership with Hyatt Hotels rescued the Arcade from the wrecking ball with a restoration completed in 2001, and today Cleveland's Hyatt Regency occupies the twin towers and top three levels of the atrium.
The Arcade's two entrances connect Euclid and Superior Avenues at 14th Street. The lower two levels remain open to the public.
Cleveland Trust Building
By 1924, the Cleveland Trust Company, was the nation's sixth largest bank.
Like many Cleveland buildings constructed early in the century, its home office reflects the neo-classical influence of Chicago's 1893 Columbian Exposition…. the "White City."
Cleveland Trust Building facade detail
It's not surprising that the muralist who did much of the work on the Columbian Exposition was chosen to paint its interior murals. The building was completed in 1908.
Rockefeller Building, Cleveland
John D. Rockefeller lived in Cleveland for thirty-five years, and founded his Standard Oil Company there. His seventeen-story Rockefeller Building, completed in 1905, was designed in Chicago's "Sullivanesque" style.
Art Deco facade, Cleveland
Cleveland's zenith as an industrial powerhouse in the years between the World Wars fueled a building boom which defined a clear break from the city's past and made Deco a major architectural feature of its central business district.
Art Deco architecture first appeared in France after World War I and became internationally popular from the 1920s until shortly after World War II.
It's a style that integrates craft motifs with Machine Age imagery and materials, employing rich colors, bold geometric shapes and lavish ornamentation.
Art Deco was a reflection of luxury and glamour, and the nation's exuberance and faith in social and technological progress.
Playhouse Square, Cleveland
Playhouse Square is a row of five Euclid Avenue theaters built in the early 1920s.
These temples to the golden age of Hollywood are done in decorative themes that would do any Las Vegas casino proud. Playhouse Square was named to the National Register of Historic Places in 1978.
The Ohio and State Theaters – both in the Italianate style – the Allen with its Pompeiian motif Allen, the Classical Hanna, and the French Renaissance Palace theaters have a combined total of over 10,000 seats, making Playhouse Square the largest performing arts center in the U.S. outside of New York City.
These theaters presented serious theater, vaudeville shows, and movies for nearly half a century,.
The growth of the suburbs and the rise of TV led to their decline in the years after World War II, and by July 1969, all but one of the theaters had closed.
Plans to raze the vacant theaters in the '70's caused a public outcry, and public-private partnerships raised $40 million for the Square's renovation.
Most of the work was completed between 1979-1988.
In 1978, Playhouse Square became one of nearly 400 Cleveland area sites named to the National Register of Historic Places.
The Euclid Corridor Transportation Project, which connects Public Square to the Cleveland Clinic, opened its Playhouse Square station in 2008.
So far I've not ventured more than ten blocks from Cleveland's Public Square, so there's still plenty more to see here.
Still to come: An exploration of Cleveland's Cuyahoga River roots and the stunning monuments of its Lakeview Cemetery.
See my related Cleveland posts:
Cleveland's Big-Hearted Little Italy
Tags: Cleveland Arcade, Cleveland Hyatt Regency, Cleveland Trust Company, Euclid Corridor Transporation Project, Playhouse Square Cleveland, Rockefeller building Cleveland


Pratchett's daughter is attached to the project.
BBC America has announced that it is greenlighting The Watch, a new "punk rock thriller" series inspired by the City Watch subset of novels in English author Sir Terry Pratchett's Discworld series of books.
Co-producing The Watch with BBC America is Narrativia, which is run by Pratchett's daughter, Rhianna Pratchett. Simon Allen (The Musketeers) is the show's writer, while Hilary Salmon (Luther), Ben Donald, Rob Wilkins and Phil Collinson (Doctor Who) will executive produce.
The Watch will prominently feature Discworld characters like City Watch Captain Sam Vimes, Lady Sybil Ramkin, Carrot, Angua, Cheery, and Death. Allen's writing is said to be a reimagining of those Pratchett creations and others from the novels while still sticking close to their humor, heart, and ingenuity.
"With events in our own world making the insanity of 'Discworld' seem outrageously familiar, there couldn't be a better time to bring Terry's fun, fire, and fury back to the small screen or a better place than BBC America," said Allen in a prepared statement.
Salmon called The Watch "a distinctly British but defiantly global exhilarating thriller that is disruptive in its approach to the fantasy genre and also big on the themes of mortality, inclusion, alternative facts, and justice. It's a dizzying riot of hope, joy, suspense, and audaciously dark humor."
A TV adaptation for Pratchett's City Watch novels has been in development in some form or another since 2011. Pratchett himself was involved in the series prior to his 2015 passing. In March, it was reported that BBC and Narrativia were creating The Watch as a six-part series.


This table lists reagents monoclonal antibodies, specific for the T cell Receptor Beta Variable (TRBV) regions, which are commercially available. The reactivities of the reagents monoclonal antibodies for different variable regions are shown between parentheses in the 'Clone name and Specificity' column. The reactivities as described in this table are not exhaustive. For more information on the products and their reactivity, please contact the companies: BD BioSciences Pharmingen, CEDARLANE laboratories Ltd.
Only functional TRBV genes are listed.


Yes, I can make it now, the pain is gone..
here is the Rainbow I've been waiting for..
That tune must have rung over and over in my head this week – and do yourself a favour and listen to it while you read this post – it will make it much more fun and you will catch my drift !!
Since as I lie here on my bed, this is what I see..
But more importantly, I realize that I am starting to see the beauty again…of the things around me. I can see them again as individual objects and not just one huge pile of STUFF.
It is my rainbow !
Things that I love – like my Moroccan perfume set that I bought on a trip we had to Marrakesh. Read about it here.
And the fact that I can see and appreciate things again, beyond the Messy Madness of Moving, even though it is not all done yet, made me realize that I have now come a long way….and life is going to be normal soon.
I even had time to lie in the bath this morning and just appreciate the little visitor outside my bathroom window.
It must have something to do with the fact that we had another day out this week…. and oh yes, to my absolute surprise – I realized that life carried on elsewhere on the planet while I got caught up in my little world.
So on the way into the city, we drove past the most beautiful scene that we have seen in a long while. Impossible to capture as I rushed to get my camera out – but a little too late as the taxi driver had no intention to slow down …. but still – it was not only me who noticed. My kids were so in awe about the Reflections we saw on that drive that they still talked about it around the dinner table – trying to give their dad just a glimpse of what we saw ! It was like a floating earth on a reflective surface which was just incredible and impossible to describe. And here is the best I could do in the passing-by to give you a glimpse !
…but coming back home that evening and having seen so many beautiful things from designers in beautiful shops , I wished that I could decorate this house in a fresh, new, modern style that would reflect the nature and location of this house.
But then I also thought about the reflections we saw earlier that day and how, as in nature, our interior never stand by itself, but it always reflect something else. What we do to the inside of our homes on the one end, reflect directly on our lives and our decisions that had got us there in the first instance.
And back in my bedroom on the opposite wall , I saw some more of my things that have found a special place in this house again – things that I love and treasure.
And they reflect who I am and where I've been. …..the armoire from that same Moroccan trip, artwork from a Russian Street Artist when we lived in Moscow and the old Singer sewing machine that belonged to my mom's grandmother.
…and so it would be wrong for me to decorate in a way that suits the house and the future and who we want to become.
A few new objects will come, I am sure…as we have new needs and new taste, but it is good to not completely let go of the old and strip naked in front of what lies ahead. So I feel better already for not being able to start from scratch in decorating the house with new, tempting pieces that I saw on our day out, but to have to make do with the old !
There is comfort to have your familiar things around you. And if you buy what you love and which appeals to you, it will do so for a long time – even when the walls around them take new shape and form. And hopefully those things which we end up buying while here, will go with us again from here – to reflect in a new place, how we have lived in this house and what we have loved while living here and what made us happy.
And already – there are things that make me happy – one of them looking out the window and see that some of us have already found the magic of a new beginning in a new destination……while others just go with the flow of what is happening to them ….and just obey to their orders !
And this Sunday is just what I needed too. A little break !
Taking a deep breath and being thankful for the beauty around me, without the storm, the wind and the rain.
Reflecting ourselves in our interior lies deeper than the objects itself. How do you decorate when you occupy a new home? All new….?
And does your furniture show who you are? Even if you think no – it undeniably speaks to who you are – if only just in your choices of the pieces you once chose…or can afford to have…. it all is a definition of us and what we love, care for or don't care to have. Tell me your story of how you decorate, and what you love to have around you, no matter where you go.
But if decorating is not your thing….just enjoy the beauty of nature out there – wherever you are. Note the reflections and how the object itself can not control the reflection.
I am looking outside my window again, and the calmness is pouring in to make me feel hopeful that soon we will have a normal household with everything in its place. Old and new !
Hope you had a good weekend, ready for the week ahead – whatever it holds !


Turbo star Ryan Reynolds has been cast in Legendary's upcoming film Detective Pikachu, based on a 3DS spinoff of the long-running Pokemon series.
Reynolds will provide vocal and motion captural duties to portray a detective version of Pikachu, who helps a teenager rescue his kidnapped father.
Detective Pikachu will open theatrically on May 10, 2019.


text:
Various Artists. [puerto Rican Graphic Design.] Collection Of Over 350 Posters
Starting: $15,000
Sizes vary.
Conditions vary, generally B+. Silkscreens, serigraphs and lithographs; some signed and inscribed by the artists. Paper.
A vast and broad array of images from a veritable who's who of Puerto Rico's most renowned painters, designers and graphic artists. This extensive collection serves as an unexpected survey of over five decades of Puerto Rican graphic art and includes images by Rafael Tufiño, Lorenzo Homar, José Rosa, Analida Burgos, Antonio Matorell, Luis Cajiga, Luis Alonso, Carmelo Sobrino, Eduardo Vera Cortés, Domingo Garcia, Carlos Osorio, Jesus Cardona, José Alicea, Isaac Novoa, Ismael Hidalgo and more. The collection was amassed by an American college student in the 1970s who worked in the studios of the first three artists named above. Consequently, a number of the prints and posters are signed and inscribed. The colorful "carteles" that advertise everything from movies to cultural, sporting, dramatic and artistic events, to exhibitions and celebrations (both secular and religious, span a broad spectrum of typographic, geometric, figurative, and ethnic styles. The majority of these posters were produced under the auspices of DIVEDCO, Puerto Rico's Division of Community Education, which was in operation from 1949-1989. The organization was much like the American WPA program from the 1930s, in that it was responsible for educating the Puerto Rican populace on social issues like health and education, as well as in broader pursuits such the arts, democracy and the economy. Largely carried out through the distribution of books, pamphlets and films, for which artists designed posters, its work was aimed at educating and "transforming its rural population into a model of modern, democratic citizenry" (Smithsonian, "Posters from the Division of Community Education [DIVEDCO] of Puerto Rico, 1949-1989," Press release, Sept 17, 2008). DIVEDCO was the artistic foundation from which the vibrant Puerto Rican poster tradition sprang. Collectively, these images present a window into the history and rich cultural heritage of Puerto Rico and form a cornerstone of the island's modern cultural identity. Should be seen. Images available upon request.
Start: Feb 13, 2020 10:30 EST
Click here to bid online


We are best known for grilled beef and other American dishes in a ranch-style space.
925 International Drive, Wilmington, NC 28405 We are a casual steakhouse chain known for grilled beef & other American dishes.
Our fresh chicken topped with a cheesy, crunchy Parmesan and garlic cheese crust. Includes hand-chopped salad and choice of side.
Cut fresh and hand-trimmed. 12 ounces of our most juicy and flavorful steak, distinguished by the rich marbling that runs through each cut. Served with your choice of side.
So good it is criminal. Juicy marbling, perfectly seasoned and fire-grilled, the 18 oz. of bone-in flavor make it a favorite. Served with choice of side and hand-chopped salad.
Lean, fresh and grilled to order. Top USDA Choice sirloin generously seasoned with a secret blend of spices, then grilled to perfection. Served with your choice of side and hand-chopped salad.
Slow-roasted for over 11 hours for incredible flavor. While available. Served with your choice of side and hand-chopped salad.
We call these Firecrackers because they're bursting with flavor! Spicy grilled chicken and cheese wrapped in a crispy flour tortilla, served with a cool avocado-lime dipping sauce.
A guest favorite and named after one of our servers who loved this signature cut. Our most tender center-cut of beef; lean yet succulent, mouth-watering buttery texture, and subtle flavor. Hand-seasoned and cooked to perfection. Served with choice of side and hand-chopped salad.
Rich dark chocolate with a creamy fudge center, served warm with vanilla bean ice cream.
BIG FLAVOR in smaller portions. Made for one, but craveable enough to order two.
Crispy chicken tossed in a spicy sweet chili-ginger sauce.
Seasoned fries loaded with chili, cheese sauce, melted cheddar, bacon and jalapenos.
Crispy Parmesan panko-breaded dill pickles with housemade ranch dip.
Hand-crafted with BIG BOLD TASTE. Share the perfect start to a great lunch.
Crispy onion petals drizzled with sour cream and served with a zesty dipping sauce.
Fresh, roasted mushrooms hand-stuffed with garlic herb cheese and served over a creamy blend of four melted cheeses.
We start with crispy, hand-battered shrimp and put the flavor in overdrive with spicy cherry peppers, garlic butter and housemade Ranch dressing. It's so good you won't want to share.
Crispy chicken wings with our proprietary seasoning, served with housemade blue cheese dressing and Buffalo style sauce.
Loaded with Texas style all-beef chili, topped with aged cheddar, four-cheese sauce, smoky bacon and spicy jalapenos.
Served 11am to 4pm. Combinations of LongHorn favorites that are perfect for a quick lunch. * = CONTAINS (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. BURGERS AND CHOPPED STEAK COOKED TO MEDIUM (155°).
Choice of either Mixed Green Salad or Caesar Salad with one of our soups. Current selections include Roasted Tomato Basil Soup, Shrimp & Lobster Chowder or French Onion Soup.
Choice of either Mixed Green Salad, Caesar Salad or Bowl of Soup.
Generous size with fresh hand-chopped greens and grilled-to-order steak, chicken, shrimp or salmon. * = CONTAINS (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. BURGERS AND CHOPPED STEAK COOKED TO MEDIUM (155°).
Fresh, crisp field greens with grapes, mandarin oranges, candied pecans, red onion and feta cheese. All tossed up in a sweet raspberry vinaigrette or choice of dressing.
Hand-breaded chicken tenders over fresh field greens with aged cheddar cheese, diced Roma tomatoes, croutons and red onion. Your choice of dressing.
Grilled to order sirloin* in a robust blend of 7 peppers, with diced tomatoes and crumbled blue cheese on fresh hand-chopped green. Your choice of dressing.
Grilled to order sirloin in a robust blend of 7 peppers. With Caesar or your choice of dressing.
Tomato, cucumber, red onion and cheddar jack cheese on field greens. Your choice of dressing. Available with chicken for no extra charge. Shrimp or sirloin* available for an additional charge.
Hand-chopped romaine tossed in house Caesar dressing (or your choice of dressing) with croutons and shaved Parmesan cheese. Available with chicken for no extra charge. Shrimp or sirloin* available for an additional charge.
Bourbon marinated on crisp field greens or Caesar. Your choice of dressing.
Hand-crafted and expertly prepared. Served with seasoned fries.
Shaved prime rib topped with onions, mushrooms and Swiss cheese. Served with a side of horseradish and a choice of side.
Fresh hand-breaded chicken breast fried, with lettuce, onion, tomato, pickles and house made ranch dressing.
Half-pound of fresh beef grilled perfectly on a toasted brioche bun. * = CONTAINS (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. BURGERS AND CHOPPED STEAK COOKED TO MEDIUM (155°).
The one-of-a-kind original. A half-pound of fresh beef, grilled to order, dressed to impress and topped with your choice of American, Swiss or cheddar cheese. Served with our crave-worthy fries or your choice of side.
Topped with roasted mushrooms, Swiss Gruyère cheese, steakhouse aioli and arugula.
Loaded with applewood smoked bacon, housemade BBQ sauce, cheddar cheese and crispy onion straws.
Topped with shaved American Kobe steak, Gruyère cheese, crispy onion straws, arugula and steakhouse sauce. Served with Parmesan Truffle Fries.
Our legendary Steaks are perfectly seasoned and expertly grilled to your liking. Served with your choice of side and freshly baked Honey Wheat bread. * = CONTAINS (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. BURGERS AND CHOPPED STEAK COOKED TO MEDIUM (155°).
Lean, fresh and grilled to order. Top USDA choice sirloin generously seasoned with a secret blend of spices, then grilled to perfection. Served with your choice of side.
Freshly ground beef and smothered with mushrooms, savory garlic-herb sauce and crispy onions. Choice of side.
Marinated in house. Served with your choice of side.
A guest favorite and named after one of our servers who loved this signature cut. Our most tender center-cut of beef; lean yet succulent, mouth-watering buttery texture, and subtle flavor. Hand-seasoned and cooked to perfection. Served with choice of side.
Order a delicious 12 oz. New York Strip steak for lunch at LongHorn Steakhouse. Served with choice of side.
Two great cuts in one steak. A combination of the tenderness and delicate flavor of the filet and the richly marbled Strip, 18 oz. Served with choice of side.
So good it is criminal. Juicy marbling, perfectly seasoned and fire-grilled, the 18 oz. of bone-in flavor make it a favorite. Served with choice of side.
Got the biggest steak in the game wearing our name! Our 22 oz porterhouse combines a bone-in strip and a tender filet into one thick cut. Served with choice of side.
Our fresh, never frozen chicken and fish are expertly prepared to juicy perfection. Served with choice of side. * = CONTAINS (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. BURGERS AND CHOPPED STEAK COOKED TO MEDIUM (155°).
Our fresh chicken becomes irresistible when we top it with our cheesy, crunchy Parmesan and garlic cheese crust, all served on a bed of rice! You'll find yourself saying it's as good as our steaks! Choice of side.
Tender half-rack of BBQ ribs. Served with fries and choice of side.
Tender full-rack of BBQ ribs. Served with fries and choice of side.
What's a steakhouse know about salmon? Plenty! Our hand-cut, fresh Atlantic Salmon is marinated in our secret bourbon marinade and grilled to flaky perfection. Served over rice and choice of side.
Fresh, never frozen chicken tenders, served dipping sauce and choice of side.
With tomato butter and rice, served with a choice of side.
Artichoke hearts, grilled mushrooms and roasted tomatoes.
Sides so TASTY you just might finish them before the entree. Substitute a signature side or signature salad for an additional cost.
With butter, cheese, sour cream, and bacon.
With cinnamon sugar & butter.
Try one of LongHorn's two hand-chopped side salads with your meal. Order either a Caesar or Mixed Green Salad today.
Hand-chopped greens topped with the freshest ingredients.
There's always room for LongHorn's Desserts. Go ahead and try one, we'll bring extra forks!
You may need a friend to share our famous Chocolate Stampede - it's that big! Six types of chocolate in peaks and layers that are served with vanilla bean ice cream. Serves two.
If only Mom's apple pie was this good. Fresh baked pie crust packed with sweet, juicy Fuji apples, topped with vanilla bean ice cream, and drizzled with caramel and raspberry sauce.
Creamy cheesecake with a graham cracker crust, topped with fresh strawberries, blueberries and whipped cream.
Tangy lime and graham cracker crumbles topped with fresh whipped cream and a lime.
With Reese's Peanut Butter Cups.
Quench your thirst with a refreshing beverage. Or two.
Rich, creamy & smooth since 1919.
Served hot and ready to enjoy.
Topped with bacon, cheddar and fresh green onions.
A steakhouse classic, topped with melted Swiss cheese.
Texas style all-beef chili with no beans. Boldly seasoned and finished with aged cheddar, red onions and jalapeños.
Always Fresh, aged and hand-trimmed to exacting specifications. BOLDLY seasoned & EXPERTLY grilled. Served with choice of side, salad & unlimited freshly-baked Honey Wheat bread. * = CONTAINS (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. BURGERS AND CHOPPED STEAK COOKED TO MEDIUM (155°).
Two great cuts in one steak. A combination of the tenderness and delicate flavor of the filet and the richly marbled Strip, 18 oz. Served with salad & choice of side.
Grilled sirloin paired with two skewers of grilled shrimp glazed with our smoky tomato butter. Served with salad & choice of side.
Got the biggest steak in the game wearing our name! Our 22 oz porterhouse combines a bone-in strip and a tender filet into one thick cut. Served with choice of side and hand-chopped salad.
Well-marbled, tender and full of flavor, this steak is a steakhouse classic. Served with your choice of side and hand-chopped salad.
It's not flat or made out of iron. But it is a delicious, tender and juicy 8 oz steak. We marinate it in-house for extra flavor and then sear it on a red hot grill. Served with your choice of side and hand-chopped salad.
Grilled sirloin paired with fresh chicken topped with a cheesy, crunchy Parmesan and garlic cheese crust.
Grilled sirloin paired with a half-rack of our slow-roasted, tender BBQ baby back ribs.
The best that surf and turf have to offer. Our signature 6 oz. center-cut filet paired with a succulent cold-water lobster tail and melted butter. Served with choice of side and hand-chopped salad.
The best that surf and turf have to offer. Our signature center-cut filet paired with a succulent cold-water lobster tail and melted butter. Served with choice of side and hand-chopped salad.
If you think our steaks are the only way to experience LongHorn's full flavor, think again. Served with a HAND-CHOPPED salad and choice of side. * = CONTAINS (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. BURGERS AND CHOPPED STEAK COOKED TO MEDIUM (155°).
What's a steakhouse know about salmon? Plenty! Our hand-cut, fresh Atlantic Salmon is marinated in our secret bourbon marinade and grilled to flaky perfection. Served over rice with a hand-chopped salad and choice of side.
What's a steakhouse know about salmon? Plenty! Our hand-cut, fresh Atlantic Salmon is marinated in our secret bourbon marinade and grilled to flaky perfection. Served over rice with hand-chopped salad and choice of side.
Two juicy 8 oz. center-cut, grilled bone-in pork chops. Served with your choice of hand-chopped salad and side.
Fresh, never frozen chicken tenders. Served with honey mustard and a choice of hand-chopped salad and side.
A dozen grilled shrimp glazed with our smoky tomato butter. Served over rice with garlic butter for dipping. Includes hand-chopped salad and choice of side.
Our tender chicken breasts topped with artichoke hearts, grilled mushrooms, roasted tomatoes and a white wine herb sauce. Includes hand-chopped salad and choice of side.
Freshly ground beef and smothered with mushrooms, savory garlic-herb sauce and crispy onions.
Our slow-roasted, fall-off-the-bone tender BBQ baby back ribs. Includes hand-chopped salad and choice of side.
Served with seasoned fries or choice of side. * = CONTAINS (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. BURGERS AND CHOPPED STEAK COOKED TO MEDIUM (155°).
The one-of-a-kind original. A half-pound of fresh beef, grilled to order, dressed to impress and topped with your choice of American, Swiss or cheddar cheese. Served with our crave-worthy fries or choice of side.
Topped with roasted mushrooms, Swiss cheese, steakhouse mayo and arugula on a toasted potato bun. Served with choice of side.
Fresh, hand-breaded chicken breast fried, with lettuce, onion, tomato, pickles, and housemade ranch.
LongHorn Flavor, made just for kids. * = CONTAINS (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
A kid-friendly, 6 oz. sirloin. Expertly grilled for that great taste everyone loves! Served with seasonal fruit and choice of side.
Four expertly seasoned, juicy grilled chicken tenders served with seasonal fruit and choice of side. For the sophisticated kid.
A childhood staple. Hand-breaded, golden-fried fresh chicken tenders with Honey Mustard dipping sauce. Served with seasonal fruit and choice of side.
Seasoned with our signature blend of spices and topped with your choice of cheese. Served on a lightly toasted bun with seasonal fruit and one side. It's a kid classic.
Satisfy your sweet tooth with our fresh and frozen dessert smoothies. Choose from the Peanut Butter Cup Chill, Raspberry Dream Smoothie or the Banana Berry Freeze.
Warm Kraft® Macaroni & Cheese served with seasonal fruit and choice of side. No kid can say no to this crowd pleaser.


Some people think they can handle a vehicle case without legal representation. While it's true that you are not required to hire an automobile lawyer, those that choose not to often receive very disappointing results.
The injuries sustained in an accident can vary from minor to severe, even claiming a victim's life. In fact, car accidents are the leading cause of accidental injury in the United States and the most common source of personal injury lawsuits across the nation. More than 30,000 people die in traffic collisions in the U.S. each year, and according to the National Highway Traffic Safety Administration (NHTSA), motor vehicle accidents have an $871 billion economic and societal impact on American citizens.
Most people quickly realize that the process is overwhelming and it is not something they want to try to navigate themselves. That's why you need to hire experienced and tough Indianapolis car accident lawyers.
How much will you need after being injured in a car accident? Most people don't know how to anticipate the actual cost of recovery following a car crash; this is especially true if the injuries are severe and you don't know what your life will look like in one year, two years or five years down the line.
The injuries that result from a car accident are not always immediately apparent. Injuries may seem minor and not worth reporting, and drivers may be embarrassed and try to brush off their injuries as "no big deal." In fact, pain from injuries after a car crash can often be worse several days later than on the day of the crash. Unfortunately, speaking to an insurance company too early and without legal representation could limit your ability to collect full lawful damages for latent injuries in the future.
There are many factors to be examined after a car accident, and when you work with our team, we can help determine who is at fault for causing your injuries. Because we understand that no two cases are ever the same, we always work personally with our clients. We are not afraid to challenge insurance companies and present witness statements, police records, and medical evidence to help support your case.


168 East 80th Street is located in one of the most desirable neighborhoods in Manhattan's Upper East Side.
The building is situated in the middle of a beautiful tree-lined block. It offers proximity to prestigious private and public schools (P.S. 6), lush Central Park and an array of New York's finest restaurants and museums. The property represents a rare opportunity to acquire a 25-foot wide 7,600 square foot building on a non-landmark block. The possibilities for this vacant property are endless; create a single-family residence, income producing residential building, professional/medical building, non-profit facility or foreign government consulate. Currently the structure is configured as a small apartment building, with four 1 bedroom apartments per floor. The building is steps away from the 6 train at 77th Street and a few short blocks from the 4 and 5 express trains at Lexington Ave and 86th Street.