Some cool Beer images:

beers


Image by uberculture
We got a small reward for finding a woman’s bike, so we treated ourselves to hamburgers and beer over the weekend. These were particularly good beers, although none are well suited to the temperatures we’ve been suffering through.

beer in back at the fishbowl SB


Image by JLB
The Beer Yard sign intrigued us enough to turn the car around and investigate. turns out there’s a beer store called "Beer Yard" in the parking lot behind the building.

Beer cans for Koozies


Image by freethehops
Canned beer (worthwhile drinking) that is currently available in Bama and will help you getting through a hot afternoon in a more public setting
www.tallgrassbeer.com/
www.averybrewing.com/
www.goodpeoplebrewing.com/

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· Wednesday, February 22, 2012 · 9 Comments »

Google I/O 2011 – After Hours Party: Jane’s Addiction

Google I/O 2011 – After Hours Party: DJ Mark Farina
Video Rating: 4 / 5

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Boca Raton, Florida (PRWEB) February 22, 2012

SXLiquors, a fast-growing company headquartered in Fort Lauderdale that infuses its Latin spirits with sensual and exotic ingredients to make the world?s sexiest cocktails, is set to unveil a pair of art concept cars at the prestigious Boca Raton Concours d?Elegance. A lavender 1957 Lincoln Premiere Convertible and a 1959 Cadillac Fleetwood Limousine will be displayed on February 24 at 6:00 p.m. at the DuPont Registry Live Hangar Party taking place at the Boca Raton Airport, which is being sponsored by SXLiquors.

The two classic vehicles have been transformed into rolling canvases, their bodies covered completely with incredible, vibrant art that captures the energy, history and passion of South Florida embodied by SX. The art concept cars are the creation of renowned artist Laurence Gartel, who is regarded as the father of the digital art medium.

?Laurence Gartel?s passion for the cutting edge is what led me to commission him to create these amazing vehicles and to help launch the SXLiquors brand,? said SXLiquors CEO David Knight. ?We challenged him to create ?period cars? that exude the excitement and Miami cool that define SXLiquors, and he certainly delivered.?

Gartel, whose work appeared in the Museum of Modern Art before his 25th birthday, and whose designs have graced the covers of leading magazines including Forbes, has described the cars as ?history lessons? whose imagery contains iconic images tied directly to the years they were manufactured.

?On the 1959 Cadillac I depict the space race against the former Soviet Union as well as Castro?s influence and the addition of Hawaii as America?s 50th state,? said Gartel. ?The tiki and Polynesian themes became a lasting trend, but their roots were in 1959, so you can see them throughout the design.?

Gartel added that the designs on the cars are intrinsically linked to Florida, which is the home of SXLiquors. ?The SXLiquors brand brings back the feel good spirit of a lost era,? said Gartel. ?I was sensitive to the brand?s mission and wanted to deliver their voice through the cars. They are a complete synergy of time, space and mind.?

From its start SXLiquors has embraced artistic design, fashion and style as core elements of the company. SX sponsored a charitable event at Miami?s Art Basel in December 2011 that had 17 South Florida artists paint bottles of its tequila and rum. The proceeds from an auction of those pieces were used to support breast cancer research.

SXLiquors? spirits are delivered in striking glass bottles which evoke the female form. The bottles have received awards for design, while the smooth and memorable spirits inside have won acclaim at national competitions for their taste.

Earlier this week SX announced that it was expanding its footprint from 80 test markets in South Florida to nearly 1,000 distribution points all across the state in cooperation with Miami-based and highly-regarded Southern Wine and Spirits. SXLiquors also plans to enter select international markets and is set to unveil a new product line in March at the Nightclub & Bar Convention and Tradeshow in Las Vegas. SX spirits will be introduced next in Nevada, where the brand?s sexy products are expected to resonate in the clubs and bars of Las Vegas.

About SX

SXLiquors is a line of premium spirits including award-winning tequila, aged rum, and cachaca-style rum. Infused with sensual and exotic ingredients to deliver the ultimate taste experience, its products appeal to discerning consumers looking for delicious drinks that can be enjoyed over ice or inside their favorite cocktails. Learn more at http://sxliquors.com/, become a fan on the SX Facebook page and follow SX on Twitter.

District Messenger Boy and a Necktie Party

The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Juvenile Fiction / Action

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Check out these Dance images:

Dance Floor


Image by enric archivell
Piotr Uklanski, Untitled (Dance Floor), 1996

The Dance Floor up close


Image by I am ONE WOMAN, Marie Rose Valentine
Dance floors inspection,
This was not quarried,
Nor laid or set stones,
Tis natural formation.

One Woman looking upon Mother Nature’s miracle.

Dance


Image by PinkBallerina2008
Dance

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(PRWEB) February 22, 2012

Executive Chef John Griffiths, of Truffles Restaurant in St. Louis, recently accepted an invitation to prepare dinner at the internationally respected James Beard House in New York?s Greenwich Village neighborhood on Tuesday, June 26, 2012 at 7:00 p.m. Chef Griffiths will showcase his talents, as featured daily at Truffles, to James Beard Foundation members and members of the media with a six-course menu inspired by his journey as a chef.

?The foundation?s mission is to celebrate, preserve and nurture America?s culinary heritage and future,? said Izabela Wojcik, director of house programming, James Beard Foundation. ?We selectively invite emerging chefs to share their talents with Foundation members and the public by presenting lunches, brunches, workshops and dinners. We are thrilled to have the talent of Chef John Griffiths joining us at the Beard House for this very special dinner, especially as he is the first chef from St. Louis to be invited to the Beard House since Steve Gontram in 1998.?

?Having the opportunity to prepare dinner at the James Beard House is truly an honor,? said Chef Griffiths. ?An invitation to cook at the Beard House is unrivaled and truly a career highlight like no other.? The James Beard Foundation sets the standard for culinary excellence in the country, and I?m proud to use this opportunity to bring more attention to St. Louis and the amazing talent that?s emerging here.?

Chefs are invited to cook at the famous James Beard House based on one?s national or regional reputation, as evidenced by media and resume; known use of high quality, seasonal, and local ingredients; demonstrated excellence in a particular discipline; level of interest by James Beard Foundation?s dining members and their guests.

Chef Griffiths has been featured with recipes and reviews in numerous media outlets including Gourmet Magazine, The Nation?s Restaurant News, Food Arts Magazine, Feast Magazine, Sauce Magazine, St. Louis Post-Dispatch, Detroit Free-Press and Zagat Guide: Top Tables of America. He has trained with four certified master chefs and traveled to Europe and Southeast Asia to study, cook and compete. Graduating top of his class at Schoolcraft College, Chef Griffiths held positions with James Beard award-winning Chef Takashi Yagihashi at Tribute Restaurant and famed chef/restaurateur Larry Forgione at An American Place Restaurant as Executive Chef.

Reservations will be available beginning March 7, 2012 by calling the James Beard House reservations department at (212) 627-2308. Reservations will be accepted online at http://www.jamesbeard.org on April 1, 2012. Foundation members, as well as supporters of Truffles, can purchase all-inclusive tickets for $ 130 per person. Tickets for the general public are $ 170 per person.

About The James Beard Foundation

Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts.

Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City?s Greenwich Village as a ?performance space? for visiting chefs.

For more information, please visit http://www.jamesbeard.org. Find insights on food at the James Beard Foundation?s blog Delights & Prejudices. Become a member of the James Beard Foundation, join us on Facebook and follow us on Twitter.

About Truffles Restaurant

Located in St. Louis, the heart of the Midwest, Truffles is a modern Italian restaurant featuring a daily menu from the kitchen of Chef John Griffiths. The restaurant embodies the philosophy of purity and sustainability, beginning with the use of ingredients from local, like-minded purveyors.

Consecutively honored as Wine Spectator?s Best of Award of Excellence recipient since 2004, Truffles has also been acknowledged by Restaurant Hospitality Magazine for offering one of the best wine lists in America. To view the daily menu, visit http://www.todayattruffles.com, or for more information about the restaurant, visit http://www.todayattruffles.com.

Primo

1 Year, 4 issues – Primo Magazine is a publication for and about Italian Americans. Primo features in-depth articles on Italian American history, heritage, neighborhoods, accomplishments and current events. In every edition, Primo features articles on travel, food, wine and reports on one or more of Italy’s diverse regions. Primo features comprehensive guides that consists of well researched information on topics of great interest and importance to Italian Americans. Primo features Italy’s relationship with America and the impact that it has on the American culture.

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Coaster Contemporary Style Solid Wood Bar Unit with Wine Rack, Deep Cappuccino Finish

• 47″L 25″W 42″H
• Some assembly may be required. Please see product details.
• Dining and Kitchen

Contemporary Style Deep Cappuccino Finish Solid Wood Bar Unit with Wine Rack. This is a brand new deep cappuccino finish with solid hardwoods and veneers bar unit. The bar features a wine rack, wine glass holder and also two doors with shelves. This amazing bar unit is perfect for any living room or kitchen; it will match the beauty of any home decor setting and provide for practical serving needs. Item may requires simple assembly. Dimensions Measure: 47″L x 25″W x 42″H

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Traditional Cherry Finish Bar Unit w/Wine Rack Sink Drawers

• Traditional Style Bar Unit with Bar Sink
• Dimension: 71-1/2″L 24-1/2″W 41″H. Assembly is required
• Dining and Kitchen – Bar Counter
• Brand new in the original box. Ship out within 1-2 business days
• Curbside delivery only via trucking company. Oversize Ship Fees Included

This traditional Bar Unit offers the beauty and convenience for your drinking and entertainment needs. The piece serves as a serving table and storage with wine racks. The Bar Unit made of solid wood in cherry finish and features antique brass footrest, sink, wine rack , two drawers and two wood door storage space. The unit is surrounded by attractive apron on the sides and decorated with reeded patterns in the front. A perfect way to impress and entertain your friends and family. Traditional an

List Price: $ 1,599.99

Price: $ 562.68

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Los Angeles, CA (PRWEB) February 22, 2012

Producer, Mixer, Engineer and Arranger Martin Nessi has teamed up with Vocal Artist Judith Hill to work on the soundtrack of Spike Lee?s new movie, ?Red Hook Summer?. Spike heard Judith and asked her to be a part of the movie?s soundtrack as the main artist, and under Mirrorball Entertainment, Martin was the main recording engineer and one of three mixers. One of his mixes made it onto the soundtrack.

Now, Martin Nessi engineers on her debut album, where Judith?s smoky vocals and exceptional piano playing show her originality. The album is being recorded in LA at Tony Maserati and Stefan Skarbek’s Mirrorball Entertainment, where Martin has recorded nearly 20 songs thus far, the ones making the album yet unknown. He also helps on the production of Judith?s live shows, the most recent event being ?The Key Club? in Los Angeles.

Martin Nessi comes from a diverse Latin musical background. An awarded, gifted graduate of Berklee College of Music, Martin went on to participate as an engineer on two important albums at the last Latin Grammys; the Ricky Martin album ?MAS?, nominated for Record of the Year with ?The Best Thing About Me is You?, and the album ?Lenguaje de Amor? by Alex Campos, winner of the Best Christian Album Category.

?I just finished producing, engineering, arranging and songwriting on the debut album of the artist ?Isabelle? entitled ?This Is Me?, due to be released sometime in the next two months,? Martin says. ?And, I?m working directly with Stefan Skarbek in his songwriting sessions for Celine Dion, Leona Lewis, Christina Aguilera, among others.?

Martin Nessi lives and works in Los Angeles and can be reached by email at nessimusic(at)gmail(dot)com.

Taming the VIP Playboy

The sultry heat. The pulsing music. How could millionaire club owner Nate Stern have resisted taking Jen Miller into his arms? Though everyone in Miami considered him a playboy, Nate never flirted with his employees. Yet something about Jen had him changing his mind.Sleeping with her VIP boss was risky, but the businessman’s charms had Jen throwing caution to the wind. Still, she’d been hurt before. Knowing Nate must play the role of Casanova for the press had her guarding her heart. But when Nate held her close, Jen couldn’t resist the flames…no matter what.

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Check out these Temptations Night Club images:

Nels @ Temptations 6-8-07 053


Image by pinkBEAT

Nels @ Temptations 6-8-07 045


Image by pinkBEAT

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Symptoms, Causes and How to Avoid Hangover

A hangover is a term used to describe the effects felt the morning after a night of excessive drinking. If you are guilty of consuming just a little too much the night before, then you will most likely wake up with a hangover. Physical symptoms such as a pounding headache, queasy stomach, dry throat, redness of the eyes, thirst and fatigue are characteristic of a hangover. In addition, you may also experience a rapid heartbeat, tremors, muscle aches and sweating. Mental symptoms such as dizziness, depression, irritability and anxiety are also common.

It makes sense that a mood-altering substance, such as alcohol, will affect mood. Although it may feel like it alters your mood in a positive way at the time of consumption, the remnants of alcohol in your bloodstream and brain the next day affect your natural ?feel good’ chemicals and cause mood disturbance.

If you have had a hangover, you knew it, and didn’t need to read a symptom list to get a diagnosis. Alcohol hangovers are characterized by some or all of the following symptoms: dehydration, nausea, headache, fatigue, fever, vomiting, diarrhea, flatulence, sensitivity to light and sound, trouble sleeping, difficulty concentrating, and poor depth perception. Many people experience an extreme aversion to the smell, taste, sight, or the thought of alcohol. Hangovers vary, so the range and intensity of symptoms may be different between individuals and from one occasion to another. Most hangovers begin several hours after drinking. A hangover may last as long as a couple of days.

Drinking an alcoholic beverage that contains impurities or preservatives can give you a hangover, even if you only have one drink. Some of these impurities may be other alcohols besides ethanol. Other hangover-causing chemicals are congeners, which are by-products of the fermentation process. Sometimes impurities are intentionally added, such as zinc or other metals which may be added to sweeten or enhance the flavor of certain liqueurs. Otherwise, it matters what you drink and how much you drink.

Drinking to excess is more likely to cause a hangover than drinking moderately. You get a hangover because the ethanol in the drink caused increase urine production, leading to dehydration. Dehydration causes headaches, fatigue, and dry mouth. Alcohol also reacts with the stomach lining, which can lead to nausea. Ethanol is metabolized into acetaldehyde, which is actually a lot more toxic, mutagenic, and carcinogenic than the alcohol itself. It takes time to break down the acetaldehyde into acetic acid, during which you’ll experience all the symptoms of acetaldehyde exposure.

Of course the best and safest way to prevent hangovers is to limit yourself to 1-2 drinks.

The slower you drink, the less alcohol reaches the brain (even if you end up consuming more). The reason is simple math: Your body burns alcohol at a fixed rate?about an ounce an hour. Give it more time to burn that alcohol, and less reaches your blood and brain.

“This is probably the single best thing you can do besides drinking less to reduce the severity of a hangover,” Dr. Mitchell says. “Food slows the absorption of alcohol, and the slower you absorb it, the less alcohol actually reaches the brain.” The kind of food you eat doesn’t matter much. Eating well before you go out, during alcohol consumption, and sometimes after is important. Breads and pasta particularly slow absorption of alcohol into the blood stream. So do milk and other dairy products.

Some even suggest taking extra vitamin C for a few days before imbibing a lot.

What you drink can play a major role in what your head feels like the next morning, according to Kenneth Blum, Ph.D. The chief villains are congeners. “Congeners are higher order alcohols. (ethanol is the one we commonly call ?alcohol’ but there are many others.) They are found in essentially all alcoholic beverages,” Dr. Blum says. “How they work isn’t known, but they’re closely related to the amount of pain you experience after drinking.”

The most perilous is bourbon. Cognac and other brandies as well as single malt scotches are close behind. These are followed by blended scotch and other whiskeys and champagnes of all kinds (here it’s the bubbles that are the problem). Red wine can be a problem, but for a different reason.

Gin and white wine are almost as benign as vodka, but in sufficient quantity, any form of alcohol can do you in. Avoid sweet tropical mixed drinks such as zombies and pina coladas, Also, avoid eating sugary foods such as cookies, cakes and chocolate. You tend to drink more than you realize, because the sugar makes it difficult to sense how much alcohol you are consuming.

And that doesn’t mean just champagne. Dr. Mitchell and Dr. Blum agree. Anything with bubbles in it (rum and Coke is just as bad as champagne) is a special hazard. The bubbles put the alcohol into your bloodstream much more quickly. Your liver can’t keep up; the alcohol overflow pours into your bloodstream.

With few exceptions, there’s no way a 110-pounder can go one-on-one with a 250-pound drinker and wake up the winner. So scale down your drinks. To come out even, the 110-pounder can handle about half the alcohol of the 250-pounder.

We sell it. An Initial report from one of our employees (who shall remain nameless) is that it seems to help.

“There’s no hard scientific data on this, but my own clinical experience and that of a lot of others says that water and Alka-Seltzer before going to bed can make your hangover much less of a problem,” says John Brick, Ph.D. Others claim that two aspirin tablets (which is really Alka-Seltzer without the fizz) can also help. However, non-prescription pain relievers can be tough on the stomach, especially when there is alcohol in the system. Plain water is always a good idea for rehydration. Some recommend flat ginger ale.

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GrandDuggar First Birthday

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The Dinner Party

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