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This is a blog post from someone testing Electric cars
At Witz' End: My night with range anxiety by Gary Witzenburg on Apr 1st 2009 at 12:02PM I left the dinner meeting around 9:00, with home roughly 60 miles away...no challenge for an engine-powered vehicle, even relatively low on fuel. You can always find an open station. Not so on this 1997 night.Our Patio Reclamation Project Is FINALLY Complete
For the last 3 years I've been after my husband to clear out the patio behind our garage. Little by little he's been removing his acquired stuff and we are now deeply involved in getting it ship shape.
I'll be uploading to this album as we progress so, if you're interested, keep an eye out.
The dreaded Freshman 15
Never heard of it? It's supposely 15 pounds that you gain as a freshman in college. Here is an article I found on it to help avoid it.Priciest U.S. Restaurants
Top Five Priciest Restaurants Masa, New York City Alinea, Chicago Canlis, Seattle Joel Robuchon at the Mansion, Las Vegas Urasawa, Los Angeles As the restaurant critic for The Seattle Times, Nancy Leson knows her way around the coastal city's restaurant scene. When it was time to treat her husband on his birthday, she took him to Canlis the city's most expensive a la carte restaurant. For once, the meal was entirely on her dime “and it was worth every penny of it,” she says.Fire-Roasted Wild Salmon With Stir-Fried Brown Rice
This is a light-but-not-skimpy dish at Miraval, a health resort where guests dine for healthy dishes like the one above. Prep: 15 min; Cook: 30 min Ingredients: 2 tsp canola oil 1 16-20 oz wild salmon fillet, skinned 2 Tbsp chopped red bell pepper 2 Tbsp chopped celery 2 Tbsp thinly sliced scallions 2 tsp chopped cilantro 2 c cooked brown rice 4 c vegetable broth 4 bunches baby bok choy, sliced in half 1/2 c pineapple sauce Pineapple sauce 1/2 tsp chopped shallots 1/2 red bell pepper, chopped 1/4 fresh pineapple, cored and chopped 1/2 tsp minced fresh ginger 2 Tbsp brown sugar 2 c pineapple juice 1 Tbsp rice-wine vinegar Directions: Heat grill and preheat oven to 350ºF. Brush 1 teaspoon oil on salmon and season with salt and pepper to taste.The Farm at South Mountain (Phoenix, AZ)
The Morning Glory Cafe at the Farm
In southern Phoenix there is a place called The Farm at South Mountain. It is an actual farm that grows vegetables and it is surrounded by pecan trees. You will feel a million miles away from the city!!
Eating Better Than Organic
Not long ago I had an apple problem. Wavering in the produce section of a Manhattan grocery store, I was unable to decide between an organic apple and a nonorganic apple (which was labeled conventional, since that sounds better than "sprayed with pesticides that might kill you"). It shouldn't have been a tough choice--who wants to eat pesticide residue?--but the organic apples had been grown in California.
Chapter 7 - Libya - 2008/08/06
pls note that the next chapter will be posted only on Thursday - LOL Chapter 7 You could also find bitter beverages (San Pellegrino is very well known with its San Bitter). There was the Libyan one and the one fm Tunisia. The one fm Tunisia I did not really like.Guy Ritchie: My Marriage to Madonna Is Fine
All's well with the marriage of Guy Ritchie and Madonna, the film director tells PEOPLE – "as far as I'm aware of," he added with a smile. A relaxed and cheerful Ritchie, 39, joined the cast of his upcoming directorial effort RocknRolla on Thursday afternoon at the San Diego International Comic-Con. Joined by his film's costars Gerard Butler, Jeremy Piven and Chris "Ludacris" Bridges to show scenes and sign autographs, Ritchie also spoke about how being married to the pop icon – whom he referenced only as "my wife" – had allowed him to look at his hometown of London with fresh eyes.The Pulse of Summer: Blender Drinks Are Back
The Pulse of Summer: Blender Drinks Are Back http://www.nytimes.com/2008/06/25/dining/25blender.html?th&emc=th By PETE WELLS Published: June 25, 2008 YOU may regard the electric blender as a helpful household appliance. For your bartender, it is a tool straight from the devil. “You’d be hard pressed to find a barman who takes his work seriously who works in a joint with a blender,” said Duggan McDonnell, an owner of the bar Cantina in San Francisco.
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