Bar Menu Quotes

But that's a side effect of alcohol, isn't it? Stopping to think about other people is not on the bar menu.

At Fantasy's Bar & Grill we're serving up things behind closed doors that are hotter than anything you'll order from the menu!

I had no idea the Monkey Bar meat loaf was going to have my name on it, but when the restaurant opened, there it was, on the menu, Nora’s Meat Loaf. I felt that I had to order it, out of loyalty to myself, and it was exactly as good as it had been at the tasting. I was delighted. What’s more, I had the oddest sense of accomplishment. I somehow felt I’d created this meat loaf, even though I’d had nothing to do with it. I’d always envied Nellie Melba for her peach, Princess Margherita for her pizza, and Reuben for his sandwich, and now I was sort of one of them. Nora’s Meat Loaf. It was something to remember me by. It wasn’t exactly what I was thinking of back in the day when we used to play a game called “If you could have something named after you, what would it be?” In that period, I’d hoped for a dance step, or a pair of pants. But I was older now, and I was willing to settle for a meat loaf.

The idea of spending money, of buying myself something lovely but unnecessary, has always burdened me. Is it because my father would scrupulously count out his coins, and rub his fingers over every bill before giving me one in case there was another stuck to it? Who hated eating out, who wouldn't order even a cup of tea in a coffee bar because a box of tea bags in the supermarket cost the same? Was it my parents' strict tutelage that prompts me to always choose the least-expensive dress, greeting card, dish on the menu? To look at the tag before the item on the rack, the way people look at the descriptions of paintings in a museum before lifting their eyes to the work?

Heather whistles to round us all up. Oliver and I reach for each other’s hands at the same time, falling into step with each other as easily as breathing. “To the Milkshake Bar,” Heather calls. “Millie Mias on the house!” “That’s what I was hoping she’d say,” says Oliver. Perhaps the most delicious consequence of all this is that Heather coined a new sundae on the menu based on last summer’s shenanigans. It’s got a scoop of mint chip for me and Georgie, strawberry for Heather and Chloe, vanilla for my dad and Beth, Nutella for Farrah, sea salt chocolate chip cookie pieces for Oliver, and Reese’s Puffs for Teddy. The whole thing is a big ooey-gooey fantastic mess, but I wouldn’t have it any other way.

Obviously, in those situations, we lose the sale. But we’re not trying to maximize each and every transaction. Instead, we’re trying to build a lifelong relationship with each customer, one phone call at a time. A lot of people may think it’s strange that an Internet company is so focused on the telephone, when only about 5 percent of our sales happen through the telephone. In fact, most of our phone calls don’t even result in sales. But what we’ve found is that on average, every customer contacts us at least once sometime during his or her lifetime, and we just need to make sure that we use that opportunity to create a lasting memory. The majority of phone calls don’t result in an immediate order. Sometimes a customer may be calling because it’s her first time returning an item, and she just wants a little help stepping through the process. Other times, a customer may call because there’s a wedding coming up this weekend and he wants a little fashion advice. And sometimes, we get customers who call simply because they’re a little lonely and want someone to talk to. I’m reminded of a time when I was in Santa Monica, California, a few years ago at a Skechers sales conference. After a long night of bar-hopping, a small group of us headed up to someone’s hotel room to order some food. My friend from Skechers tried to order a pepperoni pizza from the room-service menu, but was disappointed to learn that the hotel we were staying at did not deliver hot food after 11:00 PM. We had missed the deadline by several hours. In our inebriated state, a few of us cajoled her into calling Zappos to try to order a pizza. She took us up on our dare, turned on the speakerphone, and explained to the (very) patient Zappos rep that she was staying in a Santa Monica hotel and really craving a pepperoni pizza, that room service was no longer delivering hot food, and that she wanted to know if there was anything Zappos could do to help. The Zappos rep was initially a bit confused by the request, but she quickly recovered and put us on hold. She returned two minutes later, listing the five closest places in the Santa Monica area that were still open and delivering pizzas at that time. Now, truth be told, I was a little hesitant to include this story because I don’t actually want everyone who reads this book to start calling Zappos and ordering pizza. But I just think it’s a fun story to illustrate the power of not having scripts in your call center and empowering your employees to do what’s right for your brand, no matter how unusual or bizarre the situation. As for my friend from Skechers? After that phone call, she’s now a customer for life. Top 10 Ways to Instill Customer Service into Your Company   1. Make customer service a priority for the whole company, not just a department. A customer service attitude needs to come from the top.   2. Make WOW a verb that is part of your company’s everyday vocabulary.   3. Empower and trust your customer service reps. Trust that they want to provide great service… because they actually do. Escalations to a supervisor should be rare.   4. Realize that it’s okay to fire customers who are insatiable or abuse your employees.   5. Don’t measure call times, don’t force employees to upsell, and don’t use scripts.   6. Don’t hide your 1-800 number. It’s a message not just to your customers, but to your employees as well.   7. View each call as an investment in building a customer service brand, not as an expense you’re seeking to minimize.   8. Have the entire company celebrate great service. Tell stories of WOW experiences to everyone in the company.   9. Find and hire people who are already passionate about customer service. 10. Give great service to everyone: customers, employees, and vendors.

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

I dial her mum's number, then sit down cross-legged, facing the wall. When she comes on the line, she sounds uncertain, hesitant. 'Hey! Guess where I am?' I ask, my voice loud with false cheer. 'Rami told me. The Wellesly Hospital in Worthing. What's it like?' 'For a loony-bin it's actually quite decent,' I reply. 'I don't have Sky or an en-suite, and the menu isn't exactly à la carte, but you know...' I tail off. There is a silence. 'Do you have your own room?' Jenna asks, 'Oh yeah, yeah. I have a lovely view of the sea between the bars of my window.' She doesn't laugh. 'Have you started' -there is a pause as she searches for the right word -'threatment?' 'Yeah, yeah. We had group therapy today. Tomorrow we'll probably have art therapy - maybe I'll draw you a hourse and a garden. I know, perhaps they'll teach us to make baskets! Isn't that why they call us basket cases?' 'Flynn, stop,' Jennah softly implores. 'And we'll probably have music therapy the day after. Maybe I'll get to play the tambourine. Or the triangle. I've always wanted to play the triangle!' 'Flynn-' 'No, I'm serious! I'll ask for some manuscript paper and see if I can write a composition for tambourine and triangle. Then I can post if off to you to hand in for my next composition assignment.' 'Flynn, listen-' 'Hold on, hold on! I'm making a note to myself now: Find fellow insane musician and start composing the Flynn Laukonen Sonata for Tambourine and Triangle.' 'Flynn-' 'And then, when they let me out, if they ever let me out, perhaps you could pull a few strigns and organize for me and my tambourine buddy to give a recital. I'm not sure where though -how about the subway at Marble Arch tube? Nice and central, good acoustics-' 'What are the other people like?' Jennah cuts in, an edge to her voice. I notice she doesn't use the word patients. Clever Jennah. For a moment there you almost made me forget I was locked up in a mental institution. 'Round the bend, just like me,' I reply. 'I'm in excellent company. We'll be swapping suicide tips in no time at all!' I give a harsh laugh.

products.” The Global Positioning System (GPS) uses spread spectrum. So does the U.S. military’s $41 billion MILSATCOM satellite communications network. Wireless local area networks (wLANs) use spread spectrum, as do wireless cash registers, bar-code readers, restaurant menu pads, and home control systems. So does Qualcomm’s Omni-TRACS mobile information system for commercial trucking fleets. So do unmanned aerial vehicles (UAVs), electronic automotive subsystems, aerial and maritime mobile broadband, wireless access points, digital watermarking, and much more. A study done for Microsoft in 2009 estimated the minimum economic value of spread-spectrum Wi-Fi in homes and hospitals and RFID tags in clothing retail outlets in the U.S. as $16–$37 billion per year. These uses, the study notes, “only account for 15% of the total projected market for unlicensed [spectrum] chipsets in 2014, and therefore significantly underestimates the total value being generated in unlicensed usage over this time period.” A market of which 15 percent is $25 billion would be a $166 billion market.

Now Janie ordered a drink and glanced at the bar menu, choosing the goat curry because she'd never had it before. "You sure about that?" the barman said. He was a boy, really, no more than twenty, with a slim body and huge, laughing eyes. "It's spicy." "I can take it," she said, smiling at him, wondering if she might pull an adventure out of her hat on her next-to-last night, and what it would be like to touch another body again. But the boy simply nodded and brought her the dish a short time later, not even watching to see how she fared with it. The goat curry roared in her mouth. "I'm impressed. I don't think I could eat that stuff," remarked the man sitting two seats down from her. He was somewhere in the midst of middle age, a bust of a man, all chest and shoulders, with a ring of blond, bristling hair circling his head like the laurels of Julius Caesar and a boxer's nose beneath bold, undefeated eyes. He was the only other guest that wasn't with the wedding party. She'd seen him around the hotel and on the beach and had been uninspired by his business magazines, his wedding ring. She nodded back at him and took an especially large spoonful of curry, feeling the heat oozing from every pore. "Is it good?" "It is, actually," she admitted, "in a crazy, burn-your-mouth-out kind of way." She took a sip of the rum and Coke she'd ordered; it was cold and startling after all that fire. "Yeah?" He looked from her plate to her face. The tops of his cheeks and his head were bright pink, as if he'd flown right up to the sun and gotten away with it. "Mind if I have a taste?" She stared at him, a bit nonplussed, and shrugged. What the hell. "Be my guest." He moved quickly over to the seat next to hers. He picked up her spoon and she watched as it hovered over her plate and then dove down and scooped a mouthful of her curry, depositing between his lips. "Jee-sus," he said. He downed a glass of water. "Jee-sus Christ." But he was laughing as he said it, and his brown eyes were admiring her frankly over the rim of his water glass. He'd probably noticed her smiling at the bar boy and decided she was up for something. But was she? She looked at him and saw it all instantaneously: the interest in his eyes, the smooth, easy way he moved his left hand slightly behind the roti basket, temporarily obscuring the finger with the wedding ring.

Bruno reappeared with two baskets swathed in white linen napkins and a ramekin of something bright yellow. Thatcher unveiled one basket. "Pretzel bread," he said. He held up a thick braid of what looked to be soft pretzel, nicely tanned, sprinkled with coarse salt. "This is served with Fee's homemade mustard. So right away the guest knows this isn't a run-of-the-mill restaurant. They're not getting half a cold baguette here, folks, with butter in the gold foil wrapper. This is warm pretzel bread made on the premises, and the mustard ditto. Nine out of ten tables are licking the ramekin clean." He handed the bread basket to a waiter with a blond ponytail (male- everyone at the table was male except for Adrienne, Caren, and the young bar back who was hanging on to Duncan's arm). The ponytailed waiter- name?- tore off a hunk of bread and dipped it in the mustard. He rolled his eyes like he was having an orgasm. The appropriate response, Adrienne thought. But remembering her breakfast she guessed he wasn't faking it. "The other basket contains our world-famous savory doughnuts," Thatcher said. He whipped the cloth off like a magician, revealing six golden-brown doughnuts. Doughnuts? Adrienne had been too nervous to think about eating all day, but now her appetite was roused. After the menu meeting, they were going to have family meal. The doughnuts were deep-fried rings of a light, yeasty, herb-flecked dough. Chive, basil, rosemary. Crisp on the outside, soft on the inside. Savory doughnuts. Who wouldn't stand in line for these? Who wouldn't beg or steal to access the private phone line so that they could make a date with these doughnuts?

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

I’ve put down half a pitcher of water by the time she comes to take my order. She fills another pitcher and sets it in front of me, standing with her pen in her hand, distracted, waiting for me to order. It’s early afternoon and well north of 100 degrees. Perusing the menu, I comment on the heat. “Man, it’s hot out there.” Setting her order pad down on the counter, crossing her arms, tapping the back of her pen against her lower lip, she looks out the window at my bike leaning there. Her eyes drift to mine with that look women can give men. You know the look, the one that says, “I’m wondering if you’re trying to act dumb, or if you really might be that dumb.” Not necessarily mean, just curious. I smile sheepishly beneath the pressure of the question behind her look. Every man reading these words knows exactly what I’m talking about here. You get the look, so you know you’ve said or done something really stupid, but you don’t have a clue what it is you’ve done or said that is so outrageously idiotic. Which just makes it worse. She sees all this wash across my face, and a small smile plays at the corners of her face. Still tapping the pen against her lower lip, she brings her elbows down to rest on the bar, leaning in a little closer to me, as if letting me in on her secret. “Honey, it’s June. It’s the hottest month in the Sonoran Desert.” Pausing, she looks again at my bicycle leaning against her window. “You’re riding a bicycle across the black asphalt in the hottest desert in the hottest month.” She pauses there, looking into my eyes, raising one eyebrow, letting me know a question is coming. “What, exactly, did you expect?” Hmmm. Good point. I might have heard those words whispered to me by the desert itself earlier today. “Right,” I say, closing the menu and handing it to her, keeping my eyes on hers. “I’ll take the burger.” We smile at each other as she takes the menu.

So, Rachel, what do you want to get?" he asks, even though we still haven't opened the menu. I throw open the cover and quickly scan my choices. I am hungry for everything. I want to taste their teriyaki sauce and see how they've worked yuzu into a salad dressing and sample their tempura batter. I want to sit up at the sushi bar and chat with the chef about different fillets of raw fish. And I want to be on a date with a guy who wants to hear the chef's answers too. Still, Rob Zuckerman is nice, and he's obviously smart and successful, and he has a full head of brown hair (one cannot discount that full head of hair). So I close my menu and ask him to suggest a few things since he has obviously been here before. "Why don't we start with a bowl of edamame and an order of tatsuta-age chicken?" "I made that this week," I exclaim, excited that he'd pick that off the menu since I was eyeing it. "I'm learning how to cook and it's actually really easy. You just marinate the chicken and then coat it in potato starch before you fry it." I notice that Rob is staring at me as if I've just started reciting the recipe in Japanese. "I can't believe I've ordered it all these years when I could make it at home.

While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. "You like sashimi? Cooked fish? Sushi?" he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon. While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers "hon" in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. "From that guy," she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that. Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.

My menu for this trip was pretty simple, mirroring the multi-day menu I typically use on longer backpacking trips. For dinner: ramen noodles cooked in miso soup with a 1 oz shot of olive oil for extra calories and fat (700-1400 calories.) Breakfast: pound cake or other quick bread, smashed flat to save space, and packed in plastic bags (1000 calories.) 3 snacks per day consisting of Snickers, cookies, salami and crackers, Cliff bars, nuts, or licorice (1000-1500 calories.)

Thanks," I said to the waitress as she waved toward a table and shoved a small menu in my hands. "You will please to read the rules. English is on the behind," she said in a heavy French accent. "Rules? Oh, like the cover charge and stuff? Sure." I flipped' the menu over, and the sane world I so desperately clung to quickly took a nosedive. G & T IS A NEUTRAL GROUND. PLEASE FOLLOW THE RULES: 1. No summoning minions of any form, persuasion, or origin. 2. No wards are to be drawn within the club, either protective or otherwise. 3. Glamours are strictly prohibited. No exceptions will be allowed. 4. Patrons who squash imps will please scrape up the mess and deposit the remains in the imp bucket. BEINGS AND ENTITIES WHO DISREGARD THE RULES WILL BE SUMMARILY DEALT WITH BY THE VENEDIGER. "Ooookay," I said, wondering for the millionth time that day when life would return to my previously scheduled program. I glanced up at the waitress. She was clearly waiting for something. "Er... I agree?" That was evidently it, because she nodded and headed toward the bar.

their fifteen minutes of fame. Alan Townsend? Maybe. During their interview, Orr had told Tracy she felt guilty about what had happened to Andrea while under her roof. Could helping Andrea to start a new life have been Orr’s way to cleanse herself of her own perceived sins? What did Tracy really know about Penny Orr? Nothing. She went back to her cubicle, hit the space bar on the keyboard, and brought her monitor to life. She logged on to the Internet, pulled up the website they used to conduct LexisNexis searches, and input information to run Penny Orr through the system. The search provided a history of the person’s past employers, former addresses, relatives, and prior criminal history. The history for Penny Orr was short. She’d moved twice, from the San Bernardino home address to a townhome, to the apartment complex. She’d had one sister, deceased. She had no prior criminal history. She’d had one employer. Tracy’s stomach fluttered. Penny Orr had spent thirty years working for the San Bernardino County Assessor. Sensing something, Tracy opened another Internet page and searched for the Assessor’s website. Pulling it up, she clicked her way through the pages until she came to a page announcing that, effective January 3, 2011, the offices of the County Assessor, County Recorder, and County Clerk had been consolidated. To the left of that announcement was a light-blue drop-down menu for the departments’ various services, including a link to obtain certified copies of a birth certificate. CHAPTER 31 T

poolcueguide.com is managed by a group of Pool, Billiard, Snooker Lovers. We, here try to share our knowledge about this geeky Sport. In this Blog, We review all type of Pool, Billiard, Snooker Related Products. We are working on each type of Related Product to this sport. If you are a lover like us, then this website is for you. You don’t need to go here and there to know about the best pool cues. We are giving all the review of the best product related to this sport. If you want to ask us a question personally or if you would like to just talk to us you can contact us via the Contact page located in the menu bar. Thank you for being our reader!

Nerida Seafood Bar and Restaurant located in Ensenada, Mexico brings the best of Ensenada's fresh Seafood mixed with a great family friendly ambience. Famous for the best oyster shots in town, Nerida has set a precedence for an amazing experience. Since it's opening, Nerida Seafood Bar has become a local favorite as well as a popular destination for the many thousands of visitors to Ensenada. Our menu is uniquely tailored, offering you a boatload of fresh fish selections to choose from, your preferred seasoning and a choice between having it all tucked within a taco, sandwich, salad, or on a plate.

He cooks from his heart. From his soul." A pause, where I took in his words. "That is, when he is not drawing." That was a surprise. "Drawing?" "He draws little comics," the bartender said. He disappeared down below the bar again. This time when he popped up, he was holding what looked like an old menu. "Look." I took the menu and flipped through. Yes, it listed various dishes and their prices. But the artist---Luke---had doodled all over it, tiny pictures of the food, wavy lines of steam rising over bowls of rice specks and eggs, and slightly larger pictures of the people enjoying them as elaborate anime characters: their eyes enormous, little strings of drool slipping from the corners of mouth slashes, frizzled lines of movement showing their frenzy as they dove through the menu categories looking for more food. "This is adorable," I said with some surprise. I hadn't pictured Luke, with his posh accent that slipped out when he wasn't paying attention and his buttoned-up fancy restaurants, drawing cartoons. "Yes," the bartender said. "Adorable.

Can you create that value without incurring commensurate costs? Buyer value can arise throughout the value chain. It can come from product design, for example, as it does for Whirlwind Wheelchair. It can come from choices in the inputs used or the production process itself, both of which are key to the success of In-N-Out Burger, a chain of over 230 hamburger restaurants that uses only the freshest ingredients and prepares its limited menu on-site. It can be created by the selling experience, as any visitor to an Apple Store will tell you. Or, it can arise from after-sales support activities. Every Apple Store, for example, has a Genius Bar where customers can go for free help with technical questions.

If traveling with cold-weather cohorts, before you begin packing, start a shared online spreadsheet for menu planning and cooking assignments. Determine who’s in charge of each fireside feast (and the resulting dish duty), what ingredients and equipment are needed, and, perhaps paramount, who has bar duty, because those calvados cocktails aren’t going to mix themselves. Keep a tally of expenses, and settle up via Venmo.

Elena came up with the idea of a fusion elote, taking her beloved Mexican street corn and adding Pakistani and Filipino twists to match with Adeena's and my respective backgrounds. Not only did Jae gave us his mother's recipe for the oksusu cha, or Korean corn tea, but he'd also volunteered to handle all elote duties: slathering the corn with thick, creamy coconut milk before rolling it in a fragrant spice mix that included amchur powder and red chili powder, grilling it, then squeezing calamansi over the corn before sprinkling it with your choice of kesong puti or cotija cheese. It was a simple yet laborious task, but he seemed to enjoy himself ( I wasn't one for gender stereotypes, but what was with guys and grills?) and I'd caught him sneaking more than one smoky, salty treat as he worked. The benefit of being the cook. Meanwhile, I arranged the sweet offerings I'd prepared: mais ube sandwich cookies, mais kon keso bars, and two types of ice candy--- mais kon yelo and ginataang mais. Corn as a dessert ingredient may seem strange to some people, but Filipinos absolutely love and embrace corn in all its salty-sweet possibilities. My first offering sandwiched ube buttercream between corn cookies, the purple yam's subtle vanilla-like sweetness pairing well with the salty-sweet corn. Cheese and corn are a popular savory pairing, but guess what? It makes one of my absolute favorite Filipino ice cream flavors as well, and I channeled that classic combo into a cheesecake bar with a corn cookie crust. Mais kon yelo, literally corn with ice, is a Filipino dessert consisting of shaved ice with corn, sugar, and milk, while ginataang mais, a simple porridge made with coconut milk, glutinous rice, and sweet corn, is usually served warm for breakfast or meryenda. My take on these simple, refreshing snacks utilized those same flavors in a portable, easy-to-eat ice pop bag. However, if you wanted to try the traditional versions, you could just pop down a few booths over to Tita Rosie's Kitchen, the restaurant run by my paternal aunt and grandmother. While my aunt, Tita Rosie, handled the savory side of the menu, offering small cups of corn soup and paper cones full of cornick, or corn nuts flavored with salt and garlic, my grandmother, Lola Flor, reigned over the sweets. The aforementioned mais kon yelo and ginataang mais were the desserts on offer, in addition to maja blanca, a simple corn and coconut pudding. Truly a gluten-free sweet tooth's paradise.

Lazesoft Recover home addition: In this inter connected world of information and communication technology.  It is a must that we need to use different email address and passwords associated to those accounts separately. We give a lot of time and attention to manage them all. Because they are the easiest way to communication these days. Nowadays its very common that most of us do have more than one email address in order to use them indifferent purposes. You cannot use the same password so that all the accounts might not get hacked at the same time. That’s an important and not easy task to handle for many of us. In case of it comes to computers with Windows 8 operating system, we have to use different user accounts like Administrator account, guest account, and so on. So, here is also a race for memorizing the passwords associated to all those accounts. Occasionally, we face the problem accessing into our own personal user account and we cannot afford reinstalling the operating system in fear of losing all of our valuable data stored on behalf of that account. If you still can remember the Administrator account’s password then you have the option to reset the other accounts password through the Administrator account. But if the case is not the one we are expecting, I mean you have forgotten the administrative account’s password, and then the Lazesoft Recover home addition software is there to help you get rid of this unwanted problem. Here I am telling you step by step how to do that: Step 1: Download and burn the CD into your USB flash drive or thumb drive from   another computer. Step 2: Insert the flash drive into the target computer and restart the computer. Step 3: up on restart you will see a dialogue box in DOS window. From there, select Mini windows XP and press Enter key. Step 4: After the live CD boots into windows XP, then open the DB CD menu desktop item. Then go into programs menu bar, then select password and keys and then click on windows log on. After that click on NTPW edit. Step 5: you will see a new dialogue box from there you need to locate the path of SAM file. The SAM file will show all the user account available into the computer and from there you need to the account of which you want to reset the password. Step 6: Once you clicked on the account name a dialogue window will open up saying set your password. You can do two things there, a) you can leave the fields blank, therefore the windows will load directly or b) you can set a new password for the account. And then click on the save changes button. Step 7: exit the program and reboot the system removing the USB flash drive. And the windows will boot directly to the windows desktop. Windows password rescuer advance: The password rescuer advance is also a similar type of software for recovering you windows password. It also requires using a USB flash drive. At first you need to purchase and download the software from the internet page

Copying text in this way is rather cumbersome. There is a way to speed it up. If you right-click on Command Prompt’s title bar and click on Properties, this will take you to the Properties dialog box. Most of the Properties dialog box’s tabs let you control the shape, color, and font size of the Command Prompt. But under the options tab, there is a check box labeled “Insert Mode.” If you check that, it will be as if the Mark option is turned on in Command Prompt all the time – you can highlight text simply by left-clicking and dragging the mouse cursor over it, rather than going to the menu, selecting Edit, and then clicking on Mark every time you want to copy some text. 

Because of this, Command Prompt usually opens with the permissions of a standard user, even when you launch it from an administrator's account. This means you won't be able to use Command Prompt to launch any commands that alter the system or install programs. To do so, you will need to run Command Prompt as an administrator.  Fortunately, running any program as an administrator within Windows is easy. Simply right-click on the icon for Command Prompt and select "Run as administrator" from the context menu that appears (it will have the multicolored shield icon of the UAC prompt next to it). If you're running within an administrator account, you need only click Yes to continue; if you're using a standard user account, you'll need to enter an administrator's username and password. Once Command Prompt opens as an administrator, the program's title bar will change from "Command Prompt" to "Administrator", and you can now launch commands that will affect system settings.

Have you ever noticed that the children’s menu is exactly the same as the bar menu? Burger, hot dog, pizza. If you put the children’s menu at the bar, people wouldn’t even notice. “Oh, cool. I can color in an airplane while I drink this beer and wait for my chicken strips.

Three Rabbis Walk into a Wine Bar An Orthodox, Conservative and Reform Rabbi walk into a wine bar. The wine steward says, "Gentlemen. What will you have?" The Orthodox Rabbi says, "Nothing. Your wine isn't Kosher." The Conservative Rabbi says, "I guess I'll have some water, please." The Reform Rabbi, perusing the menu, says, "Bring me a Carmen Gran Reserva. I like it because it's dense and full bodied, with notes of ripe berry, tobacco and anise, and pairs nicely with a dish of roasted ham hock." The jokes on the wine steward. Nobody leaves a tip.

Tell us about your man,” Susan said. “Oh, Jack’s not my man,” she said automatically. “He is the first friend I made in Virgin River, however. He runs a little bar and grill across the street from Doc’s—as much a meeting place as a restaurant. They don’t even have a menu—his partner, a big scary-looking guy named Preacher who turns out to be an angel—cooks up one breakfast item, one lunch item and one dinner item every day. On an ambitious day, they might have two items—maybe something left from the day before. They run it on the cheap, fish a lot, and help out around town wherever needed. He fixed up the cabin I was given to stay in while I’m there.” The women didn’t say anything for a moment. Then Susan said, “Honey, I have a feeling he doesn’t think of you as a friend. Have you seen the way he looks at you?” She glanced at him and as if he could feel her gaze, he turned his eyes on her. Soft and hard all at once. “Yeah,” Mel said. “He promised to stop doing that.” “Girl, I’d never make a man stop doing that to me! You can’t possibly not know how much he—” “Susan,” June said. “We don’t mean to pry, Mel.” “June doesn’t mean to pry, but I do. You mean to say he hasn’t…?” Mel felt her cheeks flame. “Well, it isn’t what you think,” she said. June and Susan burst out laughing, loud enough to cause the men to turn away from their conversation and look up at the porch. Mel laughed in spite of herself. Ah, she had missed this—girlfriends. Talking about the secret stuff, the private stuff. Laughing at their weaknesses and strengths. “That’s what I thought,” Susan said. “He looks like he can’t wait to get you alone. And do unspeakable things to you.” Mel

Cool. I know an awesome spot called Henry’s. They have the absolute best beer selections and the wings are great. They also have darts and pool.” Furi stopped talking when he noticed Syn looking a little pale. “Hey, what’s up?” “Uh, nothing.” They were in Syn’s old faithful truck and Furi sat silently watching the man next to him. “We going or what?” Furi narrowed his eyes, staring at the side of Syn’s face. His jaw was clenched and his neck was flushed. What the hell? “Yeah. Let’s go.” “Okay.” Syn thought he was going to be sick. It was just his goddamn luck that Furi would suggest the one place where half the department liked to hang out. Hell, even his Lieutenants frequented this place. It would be cruel to subject Furi to Day’s inappropriateness so soon. Syn wasn’t necessarily afraid of being with a man; he just wasn’t the type to make his personal life public. Or am I scared? Fuck. Syn didn’t think Furi would go for keeping them a secret. The man had made that quite clear when they were in the alley. Syn gripped the steering wheel and willed his foot to press the accelerator. Maybe … just maybe, there wouldn’t be anyone familiar there. Syn drove under the speed limit and felt Furious’ probing eyes on the side of his face. He tried to smile and keep his jaw from showing his nervous tick. Despite his efforts, they got there in what felt like record time. Furious got out and waited for Syn to slowly make his way toward the entrance. “Are you sure everything is alright?” Furious asked, annoyed. “I’m good. Really. Good. Perfect,” Syn said, mentally kicking himself for sounding like an idiot. Furi took his hand in his and it took every ounce of Syn's willpower not to pull his hand back. Of course he’d be into PDA. Furious pulled open the door and walked in as if he hadn’t a care in the world. It was almost nine p.m. and the though it wasn’t packed, there were quite a few people there. Syn tried not to look around, keeping his eyes on the back of Furious’ head as he led them to a booth; thankfully located in the back of the bar, where it was a little bit darker. Syn made sure to sit so he was facing the door while Furi sat opposite of him. Furi didn’t speak. He picked up one of the menus and started to look through it. “First time out with a man?” Syn's head snapped his up from hiding behind his menu. “Uh. Yeah, but ya know.” “No, I don’t know,” Furi answered quickly. “If you didn’t want to come out, why didn’t you just say so? You look like you're about to pull a disguise out of your coat. Or do you plan to just stay hidden behind your menu all fucking evening?” “Furious.” “Although that’s going to make eating really difficult. Should I be prepared for you to fake a stomach ache?” “Enough,” Syn barked, Furious’ dark eyes widening at his tone. “Look, cut me some slack alright? I am not new to dating men. I’m new to dating: period. Just about all of my adult life I’ve focused on being a cop, a damn good cop. I had little time for anything else in my life including dates. Dating takes time and patience, two things I didn't have. I was prepared to accept being alone the rest of my life until I saw you. I wanted you, and I was more than willing to take the time and effort to be with you. So forgive me if I don’t do everything exactly right on our first date.” “I’m not expecting you to. I haven’t dated in years myself. But one thing I’m not concerned about is being ashamed.” Furi looked Syn dead in the eye. Syn didn’t have a chance to respond, the waitress came to set a pail of peanuts on the table. Speaking in a cheerful voice: “What can I get you guys to drink?

I came up with the idea when I was in prison,” Kyle said, in response to their question. “Four months behind bars gives a man a lot of time to brainstorm.” He took a sip of water. Grey laughed. “That’s all you’re going to say? You’re not usually so modest.” Jordan eyed him suspiciously. “You’re never so modest.” She threw him a look. What’s going on? He frowned. Nothing. Go away. She cocked her head. What did you do now? He made a face. Thanks for the vote of confidence. Sitting between Jordan and Kyle, Nick raised an eyebrow, looking ever the FBI agent right then. “What’s with the looks?” Hearing that, Grey peered up from his menu. “Are they doing the twin thing again? Used to freak Marilyn and me out when they were younger. They’d have entire conversations like that at the dinner table.” He waved his hand dismissively. “You get used to it.

when you get to the bar, your friend stares at the menu and orders nothing, and you are forced to say, “Aren’t you drinking?” and she says, “I wish,” and she pauses dramatically and you know exactly what’s coming next: she’s about to tell you she’s pregnant. And there is this subtext that you are lucky because you can still drink, and she’s unlucky because she can’t drink, she has this dumb baby in her. What a stupid fucking baby. In her.

selection. Each button in the tool bar has variable width except for the search button, which is a fixed square. Users may tap on the title of the card to open a menu and make a non-linear jump to another card. if the number of options in the menu exceeds the height of the card, then the menu should scroll. After users have advanced past the first available card, then cards peek on either side of the active card. Users may tap, swipe or use pagepress to advance

CUSTOMER: I thought Dylan Thomas died while he was at a bar in New York. BARISTA: We like to think that if he was alive today he’d choose to die at Starbucks, enjoying the Starbucks Evenings menu.

Most mods are single-player only mods. Knowing how to install single player mods helps in installing multiplayer mods. You must first download the mod that you want. Go to a reliable website and download. If the mod that you want is missing and cannot be found, this usually means that it is discontinued.   Windows   First you will need an archive utility application, such as WinZip, WinRAR, 7-Zip, or something similar.   Locate you Minecraft application. Go to the start menu, and type “minecraft” in the search bar. Click on this option to open the folder in a new window.   Your Minecraft application data can be found within your .minecraft folder.   Back-up your Minecraft save files before installing any mod. To do this simply copy your saves folder and paste it into another folder. Copy the previous saves folder back into your .minecraft folder to restore.   Extract the mod you downloaded with WinRAR or any archive utility application.   Locate the minecraft.jar file. This file can be found in the bin folder in .minecraft.   Back-up your minecraft.jar file. Copy minecraft.jar in the same folder as the mods.   Open the minecraft.jar file with WinRAR.   Copy all the mod files into the minecraft.jar file and select "Add and replace files”   Lastly delete the folder named META-INF.

Top Hat Catering Company San Diego can coordinate complete Party catering in San Diego for your event including the bar, white linen and skirting, all support equipment, paper and plastic ware, bartenders, hosted or cash bar service, mixers, sodas and condiments. Catering company in San Diego can work with you to customize a menu to suit your specific needs or budget.

I don’t like the way those men at the bar are leering at us as though they’re perusing a menu at a chophouse and have decided to order the Young Lady Special.

The hostess hands us each a menu that’s about . . . oh, forty pages too long, and we slide onto pleather-topped stools, setting our purses on the sticky bar and scanning our surroundings in a silence driven by either shock or awe. This place looks like a Cracker Barrel had a baby with a honky-tonk, and now that baby is a teenager who doesn’t shower enough and chews on his sweatshirt sleeves.

American Airlines Contact Number +1-855-653-5007 Gone are the days when arriving at the airport too early was required in order to obtain real-time flight information. The advent and advancement of technology altered the entire situation. Your flight’s live location tracker can assist you in getting all necessary information about your flight’s schedule and status. American airlines Contact number +1-855-653-5007 also inform their customers about the correct location of their flight so that they may schedule their departure to the airport accordingly. It’s a simple and uncomplicated procedure that may be completed in little time and with minimal effort. American Airlines flight schedule can be easily updated with the following steps: Go to the American Airlines website. Go to the navigation bar and select the ‘Plan Travel’ tab. Select the ‘Flight Status’ option on the right-hand side. There are two ways to look for flight status: cities and flight numbers. If you opt for the first option, you will find a menu of options. Then, along with the Journey Dates, you must input the Source and Destination Airports. If you opt for the second option, you must enter the flight number and the Journey Date. After submitting information, click the ‘Search’ button to obtain real-time updates on the flights’ exact position from the comfort of your own home. Passengers can also use the American Airlines App or call the American Airlines Reservations Number to check flight schedules and status. The passenger must update the airline’s status to avoid the unnecessary commotion.

Alaska Airlines Manage Booking +1(855) 653-5006 Alaska Airlines Manage Booking +1(855) 653-5006 has now become one of the most preferred choices among the travelers nowadays. It offers various facilities to ease the flyers and Alaska Airlines Manage Booking is one of them. The airline allows the travelers to make changes to their existing bookings without taking any expert’s guidance. This feature is available to all passengers traveling with Alaska for free. All you need to do is follow the procedure step by step and modify your bookings without any hassle. Important Guidelines To Know About Alaska Airlines Manage Booking Option Manage Booking is the easiest and the least expensive method to amend your bookings. Travelers can do it on their own without seeking any professional advice. However, they are suggested to go through all essential guidelines before opting for this service to avoid any further hustle. You will be allowed to change your bookings up to a certain time period after which you cannot use this facility. Changes to the flight tickets are totally based on the fare type you have selected while making Alaska Airlines booking. While changing the flight or while selecting a seat in advance, you will have to pay the fare difference, if applicable. How to Manage Alaska Airlines Booking with Ease? Alaska Airlines Manage Booking +1(855) 653-5006 can be easily done by following the below-mentioned process step by step. Refer the following steps and get it done with much ease and comfort. First of all, open the official website of Alaska Airlines in the web browser of your choice. Now, you need to locate the My Trips section available in the menu bar of the homepage. When you open the tab, a new page will open where travelers will have to add the details like the Confirmation Code or E-Ticket Number along with the Last Name. Tap on the Continue button and get an access to the itinerary in which you wish to make changes. Now, you can easily edit your bookings without thinking twice and pay the additional fee, if applicable. Once you are done with all the amendments, hit the Save button to confirm the modifications you have made. Soon, you will get an email in your mailbox confirming the changes.

The village was kissed by a kaleidoscope of colour – on the facades of restaurants, hostels and hotels, boutiques and bars. Fresh seafood was the star of every menu, of course, with the lobsters basically walking up the sand and straight onto the plate. But for me, the star of Caye Caulker wouldn’t be the sun or the sea, it would be him.

We would also like to add the following to the birth bag repertoire: trashy magazines to read with your client—especially if she gets an epidural—ditto for nail polish, a list of local resources that can help your client get on her feet, LUNA bars in every flavor they produce, a neck pillow, cash for the hospital diner where you will invariably eat your victory meal when it’s all done (our menu favorite is spanakopita and french fries).

Str3ssed has changed its looks recently and detailed information can be found using the menu bar on top! After having a look around we are confident that you will want to try us out! 6 Years has given us enough to work with and provide you with the an IP Stresser and Booter never seen before

To add a note, highlight a single word, multiple words, or a sentence, then tap Note. Additional options include highlighting the selected text, sharing with friends on Goodreads and other social networks, and searching the book, all text, or the Kindle Store. Tap the Menu icon on the options bar to view more options, including opening the dictionary and reporting an error with the content. You can also swipe through the different cards to view the X-Ray topic (if available), dictionary definition, Wikipedia entry, and an option to translate the selected word. Notes will appear

bathroom. Nothing. She came back into the bedroom, got down on the floor and reached the penlight under the bed. She flicked it on, revealing the space to be empty save for an assortment of dust balls and a room service menu. Cassie got up and went into the living room, where she surveyed every square foot of the room but found nothing that even hinted at the location of the briefcase. She started panicking and thinking about her decision earlier to go down to the bar for a cherry Coke and to rekindle memories of her last moments with Max. During that time had Hernandez possibly gotten up from bed, left the suite and stashed the briefcase, only to return and go right back to sleep? It seemed ludicrous, except for the fact that she could not find the briefcase. Suddenly she remembered the safe. Hernandez’s keys had inexplicably been inside it. Cassie tried to determine what this could mean and quickly came to a conclusion. The keychain held keys that opened the briefcase and the handcuffs. To put those keys in the safe rather than to take measures safeguarding the case and its contents would be done only if those measures had been taken in some other way. If Hernandez had not left the suite, how else other than with use of the safe could he safeguard the case? Cassie moved back into the bedroom and surveyed the bed. She visualized

bottom line: INVITE PLANTS TO EVERY MEAL I’ve never been an advocate for changing everything overnight—it’s better to focus on one small thing you can do today and do it well. Over time, small daily changes and little victories lead to massive shifts. You can’t blink and just say, “Adios ice cream and Snickers bars and hello kale chips and green smoothies.” That would be setting yourself up for a quick relapse. Start by inviting plants to every meal. If you’re buying ice cream, get one with real strawberries in it. If you’re making grilled cheese, add a vegetable-based soup to the menu. You’ll be surprised by how delicious that additional “guest” makes the meal, and soon you’ll begin to crave it and the veggie portion size will increase. Every recipe in this book invites a plant or two to the table…and oftentimes they are the guests of honor!

I struggle most when Hydra headed truth arouses itself and insists on being beautiful." Steve Spire in Shades Of Persephone "I turned towards the Pan Pub & Bacchus Bar, where oblivion was an item on the drinks list." Steven Spire "Over Akrotiri, wisps of her image now streak the evening sky like lines of haiku." Steven Spire "I watch her now: how she takes the cup to her lips, how she swallows, how her eyebrows move as she reacts to sensation. I watch the fly that will not leave her alone, like Krikri metamorphosed. Always there is something beyond our control as a commentary on our limitations, something not anticipated in the perfect design of a scene, something not included on the menu, a doubt with dark, diaphanous wings." Steven Spire

For starters, no more doing your own shopping anymore because you buy nothing but crap. Cereal bars and cookies and cream desserts and all that, finito. I don't know what time you get up in the morning but from Tuesday on you have to remember that I'm the one who's feeding you, okay? Every day at three when I come home, I'll bring you a meal. Don't worry, I know girls, I won't give you duck confit or tripe. I'll make a good yummy little dish just for you. Fish, grilled meat, tasty veggies- stuff you'll really like. I'll make small amounts but you've got to eat it all or else I'll stop. In the evening I won't be here to harass you, but no snacking or nibbling! I'll go on making a big pot of soup at the beginning of the week for Philou the way I always have, and that's it. The idea is to get you hooked on my food. So that every morning you'll get up wondering what's on the menu. I don't promise it'll be utterly amazing every single time, but it'll be good, you'll see. And when you start to fill out, I'll..." "You'll what?" "I'll eat you." "Like the witch in Hansel and Gretel?" "You bet! And no use giving me a bone when I go to feel your arm because I'm not blind!

Unsurprisingly, a retired dentist who starts a restaurant for the sex, or to be told he's marvelous, is totally unprepared for the realities of the business. He's completely blindsided when the place doesn't start making money immediately. Under-capitalized, uneducated about the arcane requirements of new grease traps, frequent refrigeration repairs, unforeseen equipment replacement, when business drops, or fails to improve, he panics, starts looking for the quick fix. He thrashes around in an escalating state of agitation, tinkering with concept, menu, various marketing schemes. As the end draws near, these ideas are replaced by more immediately practical ones: closed on Sundays. . . cut back staff . . . shut down lunch. Naturally, as the operation becomes more schizophrenic — one week French, one week Italian — as the poor schmuck tries one thing after another like a rat trying to escape a burning building, the already elusive dining public begins to detect the unmistakable odor of uncertainty, fear and approaching death. And once that distinctive reek begins to waft into the dining room, he may as well lay out petri-dishes of anthrax spores as bar snacks, because there is no way the joint is gonna bounce back. It's remarkable how long some of these neophytes hang on after the clouds of doom gather around the place, paying for deliveries COD as if magic will happen — one good weekend, a good review, something will somehow save them. Like some unseen incubus, this evil cloud of failure can hang over a restaurant long after the operation has gone under, killing any who follow. The cumulative vibe of a history of failed restaurants can infect an address year after year, even in an otherwise bustling neighborhood. You can see it when passersby peer into the front window of the next operator; there's a scowl, a look of suspicion, as if they are afraid of contamination.

The law gave me an entirely new vocabulary, a language that non-lawyers derisively referred to as "legalese." Unlike the basic building blocks- the day-to-day words- that got me from the subway to the office and back, the words of my legal vocabulary, more often than not, triggered flavors that I had experienced after leaving Boiling Springs, flavors that I had chosen for myself, derived from foods that were never contained within the boxes and the cans of DeAnne's kitchen. Subpoenakiwifruit. InjunctionCamembert. Infringementlobster. Jurisdictionfreshgreenbeans. Appellantsourdoughbread. ArbitrationGuinness. Unconstitutionalasparagus. ExculpatoryNutella. I could go on and on, and I did. Every day I was paid an astonishing amount of money to shuffle these words around on paper and, better yet, to say them aloud. At my yearly reviews, the partners I worked for commented that they had never seen a young lawyer so visibly invigorated by her work. One of the many reasons I was on track to make partner, I thought. There were, of course, the rare and disconnecting exceptions. Some legal words reached back to the Dark Ages of my childhood and to the stunted diet that informed my earlier words. "Mitigating," for example, brought with it the unmistakable taste of elementary school cafeteria pizzas: rectangles of frozen dough topped with a ketchup-like sauce, the hard crumbled meat of some unidentifiable animal, and grated "cheese" that didn't melt when heated but instead retained the pattern of a badly crocheted coverlet. I had actually looked forward to the days when these rectangles were on the lunch menu, slapped onto my tray by the lunch ladies in hairnets and comfortable shoes. Those pizzas (even the word itself was pure exuberance with the two z's and the sound of satisfaction at the end... ah!) were evocative of some greater, more interesting locale, though how and where none of us at Boiling Springs Elementary circa 1975 were quite sure. We all knew what hamburgers and hot dogs were supposed to look and taste like, and we knew that the school cafeteria served us a second-rate version of these foods. Few of us students knew what a pizza was supposed to be. Kelly claimed that it was usually very big and round in shape, but both of these characteristics seemed highly improbable to me. By the time we were in middle school, a Pizza Inn had opened up along the feeder road to I-85. The Pizza Inn may or may not have been the first national chain of pizzerias to offer a weekly all-you-can-eat buffet. To the folks of the greater Boiling Springs-Shelby area, this was an idea that would expand their waistlines, if not their horizons. A Sizzler would later open next to the Pizza Inn (feeder road took on a new connotation), and it would offer the Holy Grail of all-you-can-eat buffets: steaks, baked potatoes, and, for the ladies, a salad bar complete with exotic fixings such as canned chickpeas and a tangle of slightly bruised alfalfa sprouts. Along with "mitigating," these were some of the other legal words that also transported me back in time: Egressredvelvetcake. PerpetuityFrenchsaladdressing. Compensatoryboiledpeanuts. ProbateReese'speanutbuttercup. FiduciaryCheerwine. AmortizationOreocookie.

Creating Lenses with Excel If you wish to use Excel radar diagrams to simulate lenses, follow these steps: Open a new Excel spreadsheet. Type the word Headers in cell A1 Type the word Score in cell B1 Type your chosen header from cell A2 downwards. Use as many headers as you like. Usually 6 or 8 headers are sufficient. Fill the corresponding B cells with zeros Select cells A1 through B… (as far as you went) Click the Chart Wizard button (the one that has a tiny bar chart on it), or use the menu  - Chart – Chart Type Select the radar type from among the options in the left side of the action box. Click on the Filled Radar chart sub-type on the upper right part of the box. Click Next Make sure that the series choice is Columns. Ignore the way the chart may look in the example. It often looks too small there, but it comes out all right. Click next Add the chart title, if you want. And clear the "show legend" box in the legend tab. Click finish. Click OK to put the chart on the same sheet. When you are with your client, you can type in his chosen scores against each header in the list (replacing the zeros).  Excel will automatically update the chart. If needed, you can print the charts using the file-print

Diana talked about visits to Tokyo and Rome. Daisy listened, wistfully recalling her own grand plans. When Beatrice no longer needed bottles or sippie cups or an endless supply of chicken nuggets, Daisy had wanted to travel, and Hal had been perfectly amenable. The problem was that his idea of a perfect vacation was not Europe but, instead, a resort with a golf course that could be reached by a direct flight from Philadelphia International Airport, while Daisy wanted to eat hand-pulled noodles in Singapore and margherita pizza in Rome and warm pain au chocolat in Paris; she wanted to eat in a sushi bar in Tokyo and a trattoria in Tuscany; to eat paella in Madrid and green papaya salad in Thailand; shaved ice in Hawaii and French toast in Hong Kong; she wanted to encourage, in Beatrice, a love of food, of taste, of all the good things in the world. And she'd ended up married to a man who'd once told her that his idea of hell was a nine-course tasting menu.

Tap the Menu icon on the options bar to view more options, including opening the dictionary and reporting an error with the content. You can also swipe through the different cards to view the X-Ray topic (if available), dictionary definition, Wikipedia entry and an option to translate the selected word.

Benny's was more of a restaurant than a bar, assuming you were prepared to be generous with your definition of a restaurant ... A menu board on the wall above had adjustable plastic letters and numbers arranged into the kind of prices that hadn't changed since Elvis died, and the kinds of food choices that had helped kill him.

choose different fonts by selecting Font from the Format menu or by pulling down on fonts in the Formatting Bar. You can also select the size and style.TIP: By using the Formatting Bar, you will be able to see the font stylePrepared by