Saturday, November 30, 2013

15 October Madklubben Store Kongensgade 5 5 November Amalfi Restaurant 123 7 September Cocks



1 Villagers guests queens solus Lille VEGA 2 Planet Soul 3 Make a hell of a Christmas party at the Admiral Hotel 4 Free concerts and celebration in the Student queens solus House 5 Christmas Market 6 X'mas Islev 7 LOFT Bazaar's Christmas market 8 Christmas tour 9 Christmas guided tour of the Royal Stables 10 Molecular Gastronomy Gallery
As 2011 drew to a close, said Bo Jacobsen, who for 20 years has driven Restarationen in Møntergade that the city is experiencing a financial crisis, but a new economic reality that does not change over the next 10-20 years.
Copenhagen has the time of writing no prospect queens solus of a new gourmet restaurant queens solus with a Michelin star ambitions in 2012. The good news is, however, that the vast majority of new, exciting restaurants opening this year, is located in a price range where you do not have to call your bank manager before ordering table.
One example of the Asian Namnam which Claus Meyer opens: "Prices are as low as possible, we would like to have a busy eatery as LêLê and Meyers Deli," says Claus Meyer.
The same policy has Bar'Vin which 3 January opened in Skindergade the Round Tower. The price is that it is becoming common for you as a guest can not expect to sit and fart rent an entire evening, when you eat at a popular restaurant in the low or middle price range, because a new set of guests waiting to get your table - as many know it from Cofoco queens solus and cooking club's restaurants.
"We'd rather have life and happy day with many guests, queens solus and we hope that our guests will understand queens solus that they are being offered a seat at the bar when they are finished eating, if there are other guests waiting at a free table. Otherwise, we will consider putting prices up, so the economy are linked, "says sommelier Nils Thygesen from Bar'Vin.
Nightlife Københavnere went into a coma for extravagant costume party
Urban life | 18.11.13 Copenhagen's queens solus Best 2013
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15 October Madklubben Store Kongensgade 5 5 November Amalfi Restaurant 123 7 September Cocks & Cows 12 8 April L'Altro 9 25 May PatéPaté 84
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Friday, November 29, 2013

Manila Stone One who loves food and know if it's worth your hard earned money For my readers.. if yo


"Ber" months are here once again, and you just might feel the cool breeze coming at you, but what you don't know is that Starbucks, our favorite coffee place is brewing up some new drinks for us to enjoy this fall season, and here they are the Ristretto Bianco (pictured above) and Salted Caramel Mocha.
A new addition to Starbucks espresso beverage line-up, the Starbucks Ristretto Bianco blender download is indeed the best expression of a luxurious and handcrafted perfection molded blender download into one. The Ristretto Bianco is a rich, enticingly smooth and velvety espresso beverage.  Ristretto shots are created by forcing blender download less water through blender download the coffee, resulting in a fuller bodied shot with a deep, coffee-rich flavor. Whole milk is expertly steamed to create velvety ‘microfoam’ and free poured to a flavorful finish.  Ristretto Bianco is the perfect beverage for customers looking to add a lavish touch to their latte ritual.  Now available in Tall - ₱145, Grande- ₱160 and Venti - ₱170.
Get to enjoy the indulgent flavors of Salted Caramel Mocha, now made available at Starbucks branches everywhere to soothe your craving.  A creamy mix of espresso and velvety steamed milk, whipped up with mocha sauce and toffee nut flavored syrup, topped with whipped blender download cream, buttery blender download caramel sauce a mixture of turbinado sugar and smoked sea salt, this insanely delectable beverage will surely keep you perked up the whole day.  Fill your day with happiness as you sip on this flavorful combination of Salted Caramel Mocha available in Tall - ₱150, Grande- ₱165 and Venti - ₱175 at all you favorite Starbucks stores. Hey don't you just love your favorite blender download Starbucks handcrafted beverage?  You can get more value by getting a Starbucks Card to earn stars to get you to that free Starbucks drink, find out more about it HERE .     Like this Post? Subscribe to The Food Alphabet Like The Food Alphabet on Facebook. Follow us on Instagram  http://instagram.com/thefoodalphabet Follow us on Twitter at  https://twitter.com/TheFoodAlphabet  
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Manila Stone One who loves food and know if it's worth your hard earned money For my readers.. if you have some food or delicacy you would like for me to try out... please shell out your ideas and I'll try my best to give it a fair review. For restaurant reviews... and if you want to be featured on this site, we have food group bloggers blender download interested to cover and promote your products and give reviews as well.... just treat us to a meal.. and we would gladly oblige. View my complete profile


Thursday, November 28, 2013

The Seatmate Lottery


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Jul 29 2013
Two weeks ago, Ryan Cross, Ristretto’s director aeroccino 3 of wholesale, led me on a quick tour of the company’s new café, at Northeast Couch and 6 th . As you can see below, the space wasn’t quite finished, but it should be opening any day now.
The most unique feature of the shop will be its Steampunk brewer. Built by Alpha Dominche, a company based in Utah, the brewer made its public aeroccino 3 debut at the SCAA 2012 Event in Portland. It is a programmable brewing system that looks kind of like a cross between a French press, a Clover, and a four-group La Marzocco Linea. The Steampunk can simultaneously brew four different coffees (or teas), each to their own (programmable) specific brewing parameters. It will be the centerpiece of the café’s unofficial ‘slow bar’, where customers can get individually brewed coffees aeroccino 3 to order.
Ristretto is the first company in the Pacific Northwest to get a Steampunk, and I was hoping to snag a couple of photos. Unfortunately, it happened to be at Accelerated Development’s workshop, where workers were building a custom countertop for it. Next time…
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I might be on about TV advertising, and yes Christmas senseo coffee maker might be creeping up on us, but please let's give Toys 'R' Us and Coca Cola a rest. No disrespect here, but I'm aiming off a tangent away from our kids and teens towards an adult audience senseo coffee maker with a penchant for elegance and self-indulgence packaged up in timeless style with a deluxe proposition neatly delivered in an experiential mini-film. senseo coffee maker Basically we come to the realisation that Christmas is hinted our way when one or both of those household stars sashay into our lounges uninvited (although we'd dream to invite them to stay!) and steal a minute or two of our precious viewing schedule, via the primetime advertising slot that interrupts our favourite programme. Yet - big difference - we don't mind an interruption of such a calibre. And bingo, those two have been teleporting their charms across our TV sets for a few seasons now, with each new season a revisit of the theme without a sign of fatigue in sight! Ladies, when our easy-on-the-eye suave suited and booted modern Cary Grant a.k.a. Mr Clooney pops round for a presto Nespresso tête-à-tête for our TV eyes only, all our senses get magically awakened (am I talking taste buds?), even if we are no Clooney fans! In a world of swags, how can we resist the charm of such a true gentleman, I wonder? Our slightly paranoid other halves senseo coffee maker know darn right we're not swooning over the latest shiny gadgets that come with the latest version of the Nespresso machine but eh they can comfort themselves with Christian Dior 's commercial right here (I'm thinking of my dad who just so happens to be Charlize Theron 's biggest fan!). Who can fault such excellent taste? P.S: A great excuse to revisit the great ' Heavy Cross ' soundtrack by Gossip !
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Wednesday, November 27, 2013

Seen Around PDX


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Portland kotobuki Coffee s Got Seoul: The Korean-Portland Coffee Connection The Automated Barista: kotobuki Is this Really Future of Coffee? Bikes, Brakes and Culinary Liberties Five questions for .Bernie Diveley, Barista at Coffee kotobuki Division Christopher David Experience Design the Next Generation kotobuki of the Multi-Use Space Video Friday: Unicorn-Free Coffee and Why the Government is Not like a Business Dovetail Coffee Roasters Changing the Suburban Coffee Landscape Korean kotobuki Coffee Tour Group Coming to Portland CaffeiNation's Coffee kotobuki Road Trip Comes to PDX
The Seatmate Lottery
ABWG adventure advertising AeroShot airplanes ambition America art Australia bakery barista barista championship baristas basketball beer Beijing birds blogging bonk book book review Boston bravery Brazil brewing methods Briggo buildings bus station business cafe cafe review Cafe Show caffeine caffepdx cappuccino Case Study celebrations censorship championship cheese China Chinglish class Coava coffe coffe shop coffee coffee kotobuki book Coffee Fest coffee review coffee shop coffee shops community competition contest courage create culture cupping cups dating Datong Dayton decaffeinated decisions diversion dreams driving dunkin' eating economics economy education entrepreneurship environment espresso ethics exercise family farming five questions flowers food Fox News freelancing friends funny goals Godin graffiti Great Wall green coffee Greyhound grinders Guillebeau kotobuki guitar hacking Happy Cup harmony harvest Heart heat HFC history holidays hood river hostel how to brew how to roast humbug humor iced interview Italy Johns Landing judging junk food keep it weird kid-friendly kind strangers Kobos Korea languages latte life links love marketing Massachusetts mead Milletto MIlstead MistoBox Mongolia Trip music new perspectives new year news Nicaragua non-conformity Nossa Familia nutrition NWRBC obesity pastries PDX people persistence philosophy picture pictures poetry politics Portland kotobuki power presentation private equity quality rain Ralph Waldo Emerson rant restaurants reuse review Ristretto roaster roasting running San Francisco SCAA SCAA 2012 Seattle self-reliance Seoul service shakerato shopping single origin sivers Smyth social media society sounds specialty coffee Starbucks Steampunk Sterling Coffee Stumptown subscription suburb success sustainability Tacoma tasting tea technology Torque tour traffic travel traveling Trust30 USBC Vancouver varietals videos wandering water WBC weather whisky wine winter work writing
Albina Press
Case Study Coffee
Dog River Coffee (Hood River, OR)
Café Au Play
Stumptown and single-origin espressos
The Annex is Closing
August 2012 (2)
April 2012 (6)
Competitive Coffee II - Judgment Day
Expensive kotobuki water
August 2011 (8)
Caffeinated Links July 16
#Trust30 Day 25 - Overcoming false expectations
#Trust 30 Day 13 - Surprise yourself
Coffee, Rumor and Innuendo
It's time to do the work
Sustainable Harvest - Changing coffee economics kotobuki
Cellar Door Coffee Roasters
Albina Press (North PDX)
The Super Funky Spunky Monkey
Friday Links for December 3
Ristretto on a Rainy Day
Starbucks in the News
Seen Around PDX
Wandering about Southeast kotobuki PDX
Why Would Anyone Want to Study Chinese?
Shortcut, my a--!
Buildings of Grandeur
Sep 19 2013
Near the end of July, I visited Ristretto’s new café , at the corner kotobuki of Northeast Couch and 6 th . At the time, the café was still under construction and the workers were frenetically working to finish the build-out. You couldn’t really tell what the café was going to look like. I finally made it back to see the café, kotobuki and all I can say is, wow.
With shapely steel and bamboo tables, Ristretto Couch is another example of Accelerated Development ’s faculty for design, elevating kotobuki the industrial kotobuki look to an art form. I didn’t think anything could trump Ristretto’s Nicolai space, but Couch comes close. (Apparently, I’m not the only one who was impressed. New York Magazine’s Grub Street blog included Ristretto on its list of 58 Extraordinary Shops Around kotobuki America .)
It is not just beauty that makes the new café enjoyable. The coffee is good too. The barista pulled a very nice shot of espresso (Beaumont  Blend)—sweet, smooth, almondy* and chocolaty.
The customized Steampunk is another reason to check out the cafe. A technological curiosity, the Steampunk kotobuki is kind of like a vacuum pot, kind of like a Clover, and kind of like a French press. Mostly, it’s just kind of unique. It is a fully automatic brewer that can be programmed to mimic all kinds of brew methods.
Action shot Ristretto is the only café in the Northwest to have one so far, so if you are interested in trying coffee brewed this way, Couch is the place to get it. (I tried the Ethiopia

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Ristretto Roasters Opens 3rd Shop, Readies New Book -
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The newest branch of Ristretto Coffee Roasters has opened at 555 NE Couch St in Portland. The new store, designed by Accelerated Development’s, Keith Shrader, gives a nod to the area’s industrial past, with lots of heavy steel and clean wood finishes. It features a large bar and community table seating area, the computerized Steampunk semi-automatic siphon brewing system, two house-developed cold toddies on tap, and a selection of beer and wine. Pastries are from the excellent Bakeshop’s Kim Boyce. The new Ristretto iced tea maker will be open 7 days from 6:30 am – 8:00 pm, with a happy hour from 4-6 pm, featuring a selection of wines, six or seven beers, salumi from Olympic Provisions, and other snacks.
Owner Din Johnson is also working iced tea maker on a book for the home aficionado, “How to Make Coffee – Before You’ve Had Coffee”. It includes sections of coffee chemistry, buying beans, storage, ratio, and a roundup iced tea maker of home brewing methods. Expect to see it in the stores The expected release date is late September 2013.
"I have a wide-range of food experience - working in the restaurant industry on both sides of the house, later in the wine industry, and finally traveling/tasting my way around the world. Whether you agree or disagree, you can always count on my unbiased opinion. I don't take free meals, and the restaurants don't know when, or if, I am coming."
I’ve been excited for this new Ristretto location to cut the ribbon and decided to stop in yesterday morning. The coffee is beyond great, which I had fully expected. Being a design professional, I was also curious about the space.
It is a new building (much nicer among those Portlanders are currently being bombarded with) in a great area (close to some of my favorite restaurants on Burnside). With that, my ex

Tuesday, November 26, 2013

For a little more than a year my daily home/office commute bag has been the Tom Bihn 11


For a little more than a year my daily home/office commute bag has been the Tom Bihn 11″ MacBook Air Ristretto . This afternoon, I switched to the Tom Bihn Co-Pilot and this article talks about that decision. My Gear
An 11″ MacBook Air, with charger An Apple Bluetooth keyboard, in an Origami Workstation keurig vue case An iPad mini, in an ACME MADE neoprene sleeve A Moleskin planner A Sony RX100 camera in an ACME MADE case A Waterfield small cable pouch An energy bar and some Advil (just in case) An iPhone 5 My wallet The case for my glasses A pen and a stylus A chess book (that I wish I read more). The Ristretto
The vertically-oriented Ristretto has two compartments: The main compartment in the back, containing a built-in padded sleeve specifically sized for the 11″ MacBook Air. A U-zippered front pocket.
Although I loved the Ristretto and like all Tom Bihn bags it’s very well designed and constructed the bag presented two problems for me: First, its vertical orientation. When all my gear is packed in the bag, it’s quite tight in depth (from front to back). However, since it’s tall, there’s still a lot of unused (and unusable) volume in the top of the bag. Second, keurig vue offering only a single additional compartment, getting to my varios bits and bobs wasn’t efficient, requiring quite some “digging around”. The Co-Pilot
Although the Tom Bihn Co-Pilot is labled as a “carry on” bag, you’ll find it listed in the “laptop bags” section of their website, and that’s where I discovered it in my search for a Ristretto replacement.
The horizontally-oriented Co-Pilot has four compartments: A large, open compartment in the back, suitable for laptops keurig vue and tablet devices. In addition, this compartment has two, largish inner-pockets, suitable for cable pouches or headphones. (The compartment is not padded, and so I’ll keurig vue need to start transporting my MacBook Air in its own protective sleeve.) One medium-sized front compartment, located on the right side of the bag. In this compartment you’ll find a storage slip for four pens, along with a keystrap attached to an O-ring. One medium-sized front compartment, located on the left side of the bag. In this compartment, you’ll find a soft-lined pocket suitable for an iPhone, along with another O-ring. Finally, there’s an interesting center-located pocked, with a vertical zipper, sized for a water bottle.
In the main compartment , I pack the 11″ MacBook Air in its own ACME MADE sleeve, the iPad mini, the bluetooth keyboard (in its Origami Workstation cover), and the Moleskin planner. In the front-left compartment , I pack my iPhone, wallet and have a small Tom Bihn clear-cover pouch connected to the O-ring, containing some Apple ear buds, a pocket knife and a couple of USB thumb drives. In the front-right compartment , I pack my pens and stylus, my keys, my energy bar, Advil and a micro-sized Tom Bihn clear-cover pouch (connected to the O-Ring), containing keurig vue loose change. In the center-front compartment , rather than a water bottle, I keep the Sony RX100 camera and the case for my glasses. Finally, my chess book slides into a slip (which I didn’t mention keurig vue earlier) located on the very back of the bag. Ristretto vs Co-Pilot considerations
I’ve only had the Co-Pilot for a little more than a day, but here are some considerations I’ve already noted regarding the switch from the Ristretto. Volume . Even with nearly keurig vue 10% less volume, I can actually pack more stuff into the Co-Pilot than the Ristretto. This is due to its horizontal orientation. And with all my gear packed, there’s still room for more; it’s not a tight fit at all! Material . The Ristretto is made of 1050 denier high tenacity ballistic nylon, which is the default material option for the Co-Pilot. However, with the Co-Pilot, you also have the option of choosing 400d Dyneema ripstop nylon instead. I chose Dyneema due to its light weight about 30% lighter than the 1050 Co-Pilot option, keurig vue and still 30% lighter than the Ristretto. I was initially concerned about Dyneema’s durability, but now that the bag has arrived and I had a chance to touch and feel it, I have no concerns whatsover. Perhaps if I planned to drag the bag behind the jeep on dirt roads, durability might be a consideration; but for my usage, keurig vue the Dyneema should last forever. Efficiency . With four compartments, my gear is accessible with far greater efficiency. And that’s even further improved with the use of the clear-cover pouches. Now, I only carry cables in my Waterfield cable pouch, and then keep my pocket keurig vue knife, earbuds, and other frequently accessed items in two O-ring clipped Tom Bihn pouches. Flexibility . Whereas the Ristretto was pretty much only useful for supporting my home/office commute, the less-specific keurig vue and more-open keurig vue design of the Co-Pilot will allow me to use it in a b

Monday, November 25, 2013

mitch236 wrote: First of all, I cannot express enough espresso coffee the need to weigh your grinds.


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After reading about the Stockfleths method of tamping I decided espresso coffee to give it a try. Dose and grind had been dialed in to give me about 50-60% BR in about 25 s. With the new tamping method I almost choked the machine espresso coffee barely got a 100% BR in 35-ish s. Now my question is if this is possible by tamping alone or must it be because my grind/dose are not as constant as I think? My two tamping methods are as follows: Old: Grind directly espresso coffee into filter with WDT Remove cup and do quick shake to make the grinds espresso coffee touch the sides Soft tamp, remove tamper polish top of filter Harder espresso coffee tamp, about 30 pounds New: After watching some youtube clips I found I am not doing exactly the Stockfleths move. I do all as above with an extra move, right after the WDT. I bring the elbows out and place the fat part of the palm on top of the coffee. By stretching my arms, I make a twist on top of the coffee. espresso coffee This leaves the puck compressed in the middle, with the sides going up agains espresso coffee the wall of the filter. espresso coffee After the light and the hard tamp it all evens out. mr_pedro   Posts: 22 Joined: Feb 22, 2012 Location: Baltimore
First of all, I cannot espresso coffee express enough the need to weigh your grinds. When learning how to make espresso, it is invaluable to weigh both the grinds and the shot. Until you are doing that, you are not consistent espresso coffee enough to diagnose extraction issues. My guess is that your second shot had more grinds than the first. mitch236   espresso coffee Posts: 1195 Joined: Jul 21, 2010 Location: Florida
mr_pedro wrote: After reading about the Stockfleths method of tamping I decided to give it a try. The Stockfleths espresso coffee Move is a redistribution technique (see this thread for discussion); its purpose is to equalize the density of coffee espresso coffee grounds before tamping. Ideally, the barista should move the portafilter while the grinder dispenses the grounds to minimize the need to redistribute. That is, the Stockfleths Move, WDT, and similar techniques are corrections after the fact. If I've understood what you're doing, espresso coffee the tamp isn't what changed, but the (re)distribution technique. If the initial distribution is uneven, then the impact of redistribution can be quite dramatic. For example, some grinders will naturally create a tall mound in the center of the basket. If the barista doesn't redistribute the coffee in some fashion, the density of the tamped puck will be center weighted, which usually leads to a "donut extraction" since the outer perimeter offers less resistance than the center. A bottomless espresso coffee portafilter would makes this diagnosis rather obvious.
mitch236 wrote: First of all, I cannot express enough espresso coffee the need to weigh your grinds. When learning how to make espresso, it is invaluable to weigh both the grinds and the shot. Until you are doing that, you are not consistent enough to diagnose extraction issues. My guess is that your second shot had more grinds than the first. Considering his grinder seems to be a Vario-W, maybe the accuracy of this product is not so good? I bet on Dan's guess, maybe the tech improved channeling shots... Márcio. Carneiro   Posts: 990 Joined: Jul 16, 2009 Location: Brazil
mitch236 espresso coffee wrote: First of all, I cannot express enough the need to weigh your grinds. I am actually weighing the dose and the shot, hence the brew ratio figures. So both times I dosed 17 g of grinds. With the old tamping method I was hitting 29 g of coffee in 25 s, with the new method I was doing 16 g of coffee espresso coffee in 35 s. HB wrote: If I've understood what you're doing, the tamp isn't what changed, but the (re)distribution technique. If the initial distribution is uneven, then the impact of redistribution can be quite dramatic. For example, some grinders will naturally create a tall mound in the center of the basket. If the barista doesn't redistribute the coffee in some fashion, the density of the tamped puck will be center weighted, which usually leads to a "donut extraction" since the outer perimeter offers less resistance espresso coffee than the center. A bottomless portafilter would makes this diagnosis rather espresso coffee obvious. Ok, so what I am adding to the process is a different espresso coffee distribution technique. If I understand correctly the tamp itself does not have a lot of impact on the flow if it is within a normal range, which is a fairly big range. I have a bottomless portafilter, so I will be doing some more research and I'll post a youtube clip of it. What is bugging me is that with the new method, right before the tamp, the coffee grinds do not form a flat surface as my palm will press more in the center than on the sides. But as this is causing lower flow speed it must mean I am doing something right? mr_pedro   Posts: espresso coffee 22 Joined: Feb 22, 2012 Location: Baltimore
Carneiro wr

That said, I knew I wanted a bag designed to hold the 11


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I recently added a Tom Bihn Ristretto for 11″ MacBook Air to my bag collection (ok, I admit I have an obsession with bags). I recently changed my computer to an 11″ MacBook Air from a 15″ MacBook Pro. I opted for the small computer as I’m doing more with Mobile Learning and wanted to stay as lightweight as possible.
That said, I knew I wanted a bag designed to hold the 11″MBA and an iPad Mini . Having owned a Tom Bihn bag in the past, I knew it would be quality and well-designed. I looked miu at the Ristretto and ordered miu one and several organizer pouches to help keep track of power cords, hard drives and cables. It was fun unpacking the box.
I’ve had the bag for three weeks and I’ve got to say, it is a perfect bag to grab and go on a daily basis. It’s going to hold everything I need to help professors get up to speed using Mobile Learning, and my everyday back and forth to work. I use my iPad Mini quite a bit, but there are a lot of times I need to use the MBA.
The Bag has a nice padded compartment which cradles miu the MBA while protecting it. The top has a fold over pad to keep it secure while traveling. miu The compartment is roomy and in fact there is enough room in it to slide my iPad Mini behind it. I’ve got a Zagg invisibleShield Full Body on the Mini to protect against scratches.
This bag has enough room to allow me to carry the accessories that I need in just about any situation. By having the the extra pouches miu and organizers, I’m able to keep everything compartmentalized and secure. I don’t need to worry about something falling out of the bag. In front of the MBA compartment is another miu area that holds several organizers. In this area I have a 3D Clear Organizer Cube which I keep my power supply, cables, adapters and flash drive in and a small Padded Organizer Pouch for my external SSD hard drive. Just this past week, I started carrying my new Fujifilm X100s in this area. there is plenty of room left over. i am amazed at how everything is so compact.
Additionally, all of their bags utilize miu an ‘O” ring inside the pockets. This allows you to attach straps that will hold your keys, flashlight, or even the pouches and organizers. I have really used this feature to keep track of my office keys which I have had a tendency to misplace during the day. Now, when I come into the office, I unzip the front pocket and pull out the Key Strap and unlock my door. During the day, I always know where my keys are. I also have a clear Organizer Wallet for some cash. This bag has gone through a couple of revisions, and Tom Bihn is known for listening to his customers and making improvements. One of the best new improvements is putting a zipper on the front pocket which allows you to keep small items even more secure when you open the main flap.
Overall, I’m very happy with the bag. it has made it easy to grab and go in the mornings. If there is one thing I would change, it is the handle on top of the bag. I don’t have large hands, but it is tight to get a good grip. I think it would be great to widen the strap about 3/4 of an inch. This is my EDC bag now and I’m extremely happy with it.
November 2013 M T W T F S S « Oct       1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30   Recent miu Posts Making your classroom paperless Closing an app in iOS 7 My experience upgrading to iOS 7 Updating to iOS 7 iAnnotate on Sale! Recent Comments iPads in Higher Education on the Ristretto - TOM BIHN Blog: We make travel miu bags in Seattle, Washington on Review: miu Tom Bihn Ristretto for 11″ miu MacBook Air App Page has been updated | iPads in Higher Education on iPad Apps Tags
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Sunday, November 24, 2013

match the bodice to the skirt, right sides facing, and carefully sew together. press seam allowance

ristretto dress tutorial | skirt as top
i’m still enjoying my stint as a Britex Guest Blogger , and today i’m sharing a dress i made using Britex’s Smoke & Coffee Stretch Cotton , which i reeeally loved working with. this dress is actually a remix of my favorite dress pattern, Made by Rae’s Washi Dress , and though as i sewed it i was calling it “Frankenwashi,” i came up with a prettier moniker for this dress now that it’s all done. named after one of our favorite coffee shops – i’m calling it the Ristretto Dress!
my favorite sewing tio musa challenge is to take a proven, great-fitting, well-written pattern and modify it into something new. i do it when i sew for my kids all the time, but haven’t ventured into doing it for myself too often yet.
i started tio musa with the Washi Pattern , since the bodice fits like Rae designed it just for me, and a million different dresses can be made once you have a favorite bodice. for the Ristretto, I changed the neckline to a v-neck, lined and lengthened the bodice, added pleats at the shoulders, added a full gathered skirt, and eliminated the shirring at the back (though you could still shirr it for a more fitted bodice – mine is pretty loose without the belt). i love the little extra cinch at the waist that a belt provides, though, and i think the dress is barely recognizable as a Washi!
those changes may seem like a lot of extra steps but i promise it’s not that hard. in fact, eliminating the bias tape save so much time, i daresay this might even be a quicker sew than the original! and i’m here to walk you through it. let’s go.
use a straight edge to lengthen the bodice tio musa to hit you at your natural waist. for me, that was about 3″ longer than the original pattern. then angle your ruler to lengthen the bottom of the dart line downward to meet the new bodice line. extend the fold line 3″ down as well.
to tio musa create the v-neckline, i measured 1/2″ up from the bottom of the U cutout line on the washi pattern and marked it (i like a pretty deep v-neck, tio musa but feel free to mark higher up – whatever makes you feel comfortable). then angle out from your point, gently curving up to meet the original shoulder line. i played with this a bit until it seemed like the right shape.
for tio musa the back bodice, add 3″ to the last shirring line and taper the side seam to more of a right angle versus flared out, if you’re eliminating shirring like i did. as a warning, i found the back skirt/bodice was too full to make my original idea – elastic casing – look right, and it might look similarly odd with shirring. i opted to use the belt to cinch in the waist instead. back darts may help if you don’t want to belt it – might take some experimentation.
sew your lining’s darts and shoulder seams. i could’ve taken my side seams in a bit more, and almost think i could’ve sized down on the dress entirely. i recommend making a muslin or using your lining as a quick muslin at this stage, to make sure the dress will leave enough room for you to slide it on, but isn’t too loose.
next, sew the shoulder seams. because the Washi is not open in the back, you can’t just sew the shoulder seams flat – you won’t be able to turn it right side out (ask me how i know!). instead, go watch THIS VIDEO SERIES by Rae on lining the Washi Dress. video #4 is the one that addresses arm holes, and the one that taught me the amazing “sausage technique” that i’ll definitely be using again. you can sort of see it above, but watch the video to fully understand. then trim the seam to 1/4″ and clip into the seam allowance to release the curves.
next, tio musa separate the lining from the bodice and sew front to back lining and front to back main in a straight line. turn right side out and press. this is another good place to test fit. if too wide, you can easily open it back up and sew another seam in from your first – i had to do this on mine to pull up the armhole and bring in the bodice a bit.
now tio musa prepare your skirt. i cut the fabric selvedge-to-selvedge in two 25″ long panels for this dress. this particular stretch cotton is 56″ wide, so that is one full skirt! i knew it’d look nice since it’s a cotton/rayon/lycra blend and those blends give it a lot of drape – with a less drapey fabric, a less-full skirt might be a better idea. sew up the short side seams. sew two rows of basting stitches on both the front and back, stopping at the side seams, and gather.
match the bodice to the skirt, right sides facing, and carefully sew together. press seam allowance toward the bodice. remove basting stitches. hem skirt to your liking (i folded up 1/2″ then 1″). tio musa
fold your lining under and pin so it covers the raw edge of the skirt. either stitch in the

Hi all I'm hoping to get some green bean (and roast profile?) suggestions from you guys. I roast in


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Hi all I'm hoping to get some green bean (and roast profile?) suggestions from you guys. I roast in a popper and husband stemless wine glasses and I drink doppios/ristrettos made with a Rancillio Silvia with an 18g VST basket. We like slightly different flavours in our coffee - I like a fair bit of acidity, and he prefers stemless wine glasses less acid. We both like our doppios to have good body and it's a plus if it can be syrupy too. We are currently drinking Peru Ceja de Selva Estate roasted to around CS8 & CS9. We also liked the Colombian Volcan Galeras Supremo from our 2kg starter pack (roasted to second crack) I liked the Ethiopian Gambella Sundried stemless wine glasses but it was too bright/acidic for Hubs (roasted to between stemless wine glasses FC & SC) We've also had a Mexican roasted by Villino (Hobart) that we really liked too. Thanks in advance!
Hi there and welcome Moggle, Also try a Java variety, nice on its own and will blend well with your Sth Americans and Ethiopian. I rarely stemless wine glasses use milk in my coffee's and prefer stemless wine glasses to roast to 2nd crack for more of a bitter dark chocolate flavour as opposed to sourness from light roasting.
Hello and welcome Moggle. Based on the beans you already have and the preferences you have mentioned, I agree with fg1972 about adding a Java. I'd suggest trying the Sulawesi Blue. Andy recommends high early heat and a fairly dark roast, so it will probably suit a popper roast However, stemless wine glasses on it's own, it may be more to your husband's taste rather than yours. The only Yirgacheffe on BeanBay is sold out at the moment, but I suspect you might like that one. With the beans you already have, plus a Java you could try different stemless wine glasses post-roast blends like 50/30/20 Peru/Ethiopian/Sulawesi. You will probably find that you and he prefer different ratios, but the advantage of post blending stemless wine glasses is that you can blend for just one or two cups at a time while you are figuring out what you like best. I'm a popper roaster, and probably always will be, because I only want/need to roast small quantities of any one bean at any time. Unfortunately with a standard popper we don't have much control over the roast profile, and can really only choose the depth at which we stop the roast. Something else that has been mentioned stemless wine glasses here on CS, is stopping two roasts of the same bean at different depths. For example, try a lightish CS8 and darkish stemless wine glasses CS9 separately, and then different blend ratio's of the two. So many variables, so little time to try them all. If you or your husband are at all "handy" you might want to have a look here to get few ideas to give a bit more control over your popper. http://coffeesnobs.com.au/home-roast...-part-1-a.html Cheers, and enjoy the journey, D.G.
Hi there and welcome Moggle, Also try a Java variety, nice on its own and will blend well with your Sth Americans and Ethiopian. I rarely use milk in my coffee's and prefer to roast to 2nd crack for more of a bitter dark chocolate flavour as opposed to sourness from light roasting. stemless wine glasses Thanks I'm a bit nervous about going to 2nd crack because it's hard to hear over the noise of my popper - at least it is with this Peru. I tried roasting a couple of batches to different roast levels when we first got the 2.5kg Peru, but when I went to what I thought was 2nd crack it was burnt and revolting. I guess I could try adding a minute stemless wine glasses or two to my successful roast times
Based on the beans you already have and the preferences you have mentioned, I agree with fg1972 about adding a Java. I'd suggest trying the Sulawesi Blue. Andy recommends high early heat and a fairly dark roast, stemless wine glasses so it will probably suit a popper roast However, on it's own, it may be more to your husband's taste rather than yours. The Sulawesi Blue is one that keeps jumping out at me when I look at the beanbay page. I used up the 500g of Ethiopian that came with the starter pack. Hubby was REALLY vocal about not liking it so I can't see us trying that one again.
Something else that has been mentioned here on CS, is stopping two roasts of the same bean at different stemless wine glasses depths. For example, try a lightish CS8 and darkish CS9 separately, and then different blend ratio's of the two. So many variables, so little time to try them all. I actually already tried this with the Peru. I roasted half to the end of first crack (or when there was 10-15 seconds between pops) which I would say is about a CS8 and then half for an extra 3 minutes which took it to about CS9. On their own the CS8 was too acidic and bright stemless wine glasses for hubs, but we both agreed that the CS9 was a bit boring. Blended though, they're really nice. We have already added a tomato-tin chimney to the popper, but I haven't tried roasting in bigger batches than 100g. I might give that a go too. Thank you for your suggestions!
Yes, I sho

Saturday, November 23, 2013

Painkillers in ice cream: Tesco pulls more products as a precaution in vino veritas Aldi shines as t


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Friday, November 22, 2013

You can find me on a new hiking trail or an old one for that matter, on the back of a black mare rid


Always ristretto looking for the best hikes, the most delicious bites, the tastiest beer and my beloved coffee. I love finding new experiences and sharing them to entice others ristretto to come and see why I love it here! You may find me exploring beyond but I always come home to Oregon!
When ristretto I first walked in to Ristretto on Couch today, I expected to see some huge piece of machinery laden with copper and metal and tubes going everywhere.  Perhaps I'd see some dials and switches and a crazy piece of art that in my mind exudes ristretto "steampunk!" What I saw was a very demure, 'off to the side' piece of equipment with glass canisters bubbling with water and steam. A siphon brewing method similar to a French press, the Steampunk is cleaner, faster and way more interesting to watch in my opinion.  I've added a link HERE so you can see a video on how this contraption works.  My initial question to the Barista ristretto was how much oil gets left in the coffee once it's brewed.  I was informed that just like a French press, oil is present because no paper filters are being used.  A delicious cup of coffee but for sure a treat especially if you are watching your cholesterol.  Just like all delicious things in life... it's all about moderation.
After hearing about Ristretto from my niece who doesn't even live in Portland I might add, I had to head over to their Nicolai location.  That was several weeks ago.  Located inside the Schoolhouse Electric Building in N Portland, this location is kind of out of the way if you don't know about it however, if you are looking for a delicious cup of coffee or for new and vintage items, high class junk, interesting books, lamps and lighting, as well as cooking supplies, this is the place! ristretto  Definitely worth the short drive and a cool place to take someone new to Portland or just visiting. By the way... Ristretto has limited pastries but what they offer is tasty.  So far, I have really enjoyed the Figgy Buckwheat Scone and the Shortbread with my coffee.
Looking for a unique and delicious cup of coffee, check out the Steampunk at Ristretto on Couch and let me know what you think.  I really enjoyed both the Couch and Nicolai locations and will be checking out the Williams location soon!
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You can find me on a new hiking trail or an old one for that matter, on the back of a black mare riding through the vineyards in wine country, in a pub just about anywhere enjoying a delicious Oregon microbrew ristretto or on a city trek in Portland, my home! I am also a Travel Oregon AskOR Expert! Ask me about Oregon or go to www.traveloregon.com to find an expert in the region you want to visit!
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debbie lusk Portland, Oregon, United States California born but I was always supposed to be here in Oregon! My home for over five years, I will never leave. I love sharing my experiences and offering itineraries to folks visiting Oregon and in particular our gorgeous Willamette Valley and my love... Portland, my new home town! View my complete profile


Thursday, November 21, 2013

Ristretto Reading Series is extremely pleased to join with Beef


Ristretto Reading Series is extremely pleased to join with Beef & Books, BookMob and the Media Institute for Social Change, to co-host an event featuring author Brendan Koerner, contributing editor to Wired and columnist for Slate and The New York Times. His new book, THE SKIES BELONG TO US: Love and Terror lem in the Golden Age of Hijacking, tells the exciting and true story of star-crossed young hijackers. The New York Times calls it such pure pop storytelling that reading it is like hearing the best song of summer squirt out of the radio.


Wednesday, November 20, 2013

I just blogged about this the other day. It was an interesting story although I did not totally agre

Ristretto Controversy: Is It Semantics or the Coffee? | Coffee Kind
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One thing we know for sure: coffees are not the same, they change with time and it s hard to apply consistent rules to coffee making. A current discussion this week in the L.A. Weekly about the ristretto exemplifies this statement. The problem is that the drink can either be wonderful or terrible. The reason stems from either a misunderstanding about the term itself, or the fact that only certain coffees bring good results. When done correctly, Seattle Espresso Vivace founder says "The coffee is restricted to the most flavorful part of the shot. This tradition offers the heaviest shot, thickest texture and finest flavor that the coffee has to offer by keeping extraction volume low... it is as thick as honey and can be enjoyed in a single blendswap bracing blendswap mouthful." It s hard to say how many coffee shops offer the ristretto on their menus. Possibly it s not universally offered because the drink defies standardization. For one thing, it shows just how much artistry is called for on the part of the barista. Like an espresso, but much more concentrated, the ristretto (which means restricted ) can be prepared in more than one way to result in about half the liquid volume of the espresso. It requires knowledge of how fine to grind, the pressure adjustment, the length of the pull, the correct amount of water to use, and the appropriate coffees to use. A Google search showed that many baristas won t make ristrettos because they have to readjust the grinder to finer grind and it s not worth it since they don t get a lot of requests. After all, to many baristas it results in such a small amount, they have to restrain blendswap themselves not to put in extra water. But the problem appears to be that the barista has to know his coffee blendswap in depth, because only some will pass the restriction with flavor and body intact. The conclusion seems to be that there really is no place for this restricted espresso shot unless of course, you happen to be in Italy. It s too geeky for most coffee consumers. There s just no explaining those that want such a short shot. After all, one swallow and it s gone. If it s just the jolt they want, there are probably easier blendswap and cheaper options. Even so, if the ristretto idea intrigues blendswap you, you can get one at Seattle s Espresso Vivace. Not in Seattle? CoffeeKind features this roaster blendswap s coffees, so you can try it at home if you dare!
Yeah there are a lot of different ways to pull a ristretto, and I think it can be more of a cafe to cafe sort of thing and you just have to try it out to know how it is going to work. It should be noted that a lot of cafes serve these even if you don't ask for it. Log in or register to post comments A rose by any other name... Submitted blendswap by EricBNC on Sat, 12/03/2011 - 16:07
A rose by any other name is still a rose, and a Ristretto can be called what ever they want it to be and I will still drink it. Log in or register to post comments Agree Submitted by yeahyeah on Sat, 12/03/2011 - 18:07
I agree with intrepid, most shops are serving ristrettos no matter what you order today. I tend to prefer shots closer to normal, but I enjoy a good ristretto as well. Log in or register to post comments Meh Submitted by jbviau on Sat, 12/03/2011 - 22:08
I just blogged about this the other day. It was an interesting story although I did not totally agree with them. I also have noticed that most shops serve the espresso the way they want because it is too hard to adjust the grinder blendswap between a ristretto blendswap and a normale... http://www.roaste.com/CoffeeBlogs/wakeknot/LA-Weekly-article-ristretto ... Log in or register to post comments Yeah Submitted by samuellaw178 on Mon, 12/05/2011 - 18:05
Most shops only offer one type of drink for the same reason- too troublesome to adjust back and forth. So most of the third wave serves ristrettos instead because it stands out better in large milk drinks. Also, they

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<a carrot juice recipe href="http://www.flickr.com/photos/penzes/9582350693/" title="ristretto by Istvan Penzes, on Flickr"><img src="http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1.jpg" width="410" height="500" alt="ristretto"></a> <a href="http://www.flickr.com/photos/penzes/9582350693/" title="ristretto by Istvan Penzes, on Flickr"><img src="http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_t.jpg" width="82" height="100" alt="ristretto"></a> carrot juice recipe [url=http://www.flickr.com/photos/penzes/9582350693/][img]http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_t.jpg[/img][/url] [url=http://www.flickr.com/photos/penzes/9582350693/]ristretto[/url] by [url=http://www.flickr.com/people/penzes/]Istvan Penzes[/url], on Flickr <a href="http://www.flickr.com/photos/penzes/9582350693/" title="ristretto by Istvan Penzes, on Flickr"><img src="http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_s.jpg" width="75" height="75" alt="ristretto"></a> [url=http://www.flickr.com/photos/penzes/9582350693/][img]http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_s.jpg[/img][/url] [url=http://www.flickr.com/photos/penzes/9582350693/]ristretto[/url] by [url=http://www.flickr.com/people/penzes/]Istvan Penzes[/url], on Flickr <a href="http://www.flickr.com/photos/penzes/9582350693/" title="ristretto by Istvan Penzes, on Flickr"><img src="http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_q.jpg" width="150" height="150" alt="ristretto"></a> [url=http://www.flickr.com/photos/penzes/9582350693/][img]http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_q.jpg[/img][/url] [url=http://www.flickr.com/photos/penzes/9582350693/]ristretto[/url] by [url=http://www.flickr.com/people/penzes/]Istvan Penzes[/url], on Flickr <a href="http://www.flickr.com/photos/penzes/9582350693/" title="ristretto by Istvan carrot juice recipe Penzes, on Flickr"><img src="http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_m.jpg" width="197" height="240" alt="ristretto"></a> [url=http://www.flickr.com/photos/penzes/9582350693/][img]http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_m.jpg[/img][/url] [url=http://www.flickr.com/photos/penzes/9582350693/]ristretto[/url] by [url=http://www.flickr.com/people/penzes/]Istvan Penzes[/url], on Flickr <a href="http://www.flickr.com/photos/penzes/9582350693/" title="ristretto by Istvan Penzes, on Flickr"><img src="http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_n.jpg" width="262" height="320" alt="ristretto"></a> [url=http://www.flickr.com/photos/penzes/9582350693/][img]http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_n.jpg[/img][/url] [url=http://www.flickr.com/photos/penzes/9582350693/]ristretto[/url] by [url=http://www.flickr.com/people/penzes/]Istvan Penzes[/url], on Flickr <a href="http://www.flickr.com/photos/penzes/9582350693/" title="ristretto by Istvan Penzes, on Flickr"><img src="http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1.jpg" width="410" height="500" alt="ristretto"></a> [url=http://www.flickr.com/photos/penzes/9582350693/][img]http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1.jpg[/img][/url] [url=http://www.flickr.com/photos/penzes/9582350693/]ristretto[/url] by [url=http://www.flickr.com/people/penzes/]Istvan Penzes[/url], on Flickr <a href="http://www.flickr.com/photos/penzes/9582350693/" title="ristretto by Istvan carrot juice recipe Penzes, on Flickr"><img src="http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_z.jpg" width="524" carrot juice recipe height="640" alt="ristretto"></a> [url=http://www.flickr.com/photos/penzes/9582350693/][img]http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_z.jpg[/img][/url] [url=http://www.flickr.com/photos/penzes/9582350693/]ristretto[/url] by [url=http://www.flickr.com/people/penzes/]Istvan Penzes[/url], on Flickr <a href="http://www.flickr.com/photos/penzes/9582350693/" title="ristretto by Istvan Penzes, on Flickr"><img carrot juice recipe src="http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_c.jpg" width="656" height="800" alt="ristretto"></a> [url=http://www.flickr.com/photos/penzes/9582350693/][img]http://farm8.staticflickr.com/7338/9582350693_e6be02d0f1_c.jpg[/img][/url] [url=http://www.flickr.com/photos/penzes/9582350693/]ristretto[/url] carrot juice recipe by [url=http://www.flickr.com/people/penzes/]Istvan Penzes[/url], on Flickr &

Tuesday, November 19, 2013

Ristretto Cafe is an ideal alternative to accompany your 100% Puerto Rican coffee grown in Adjuntas

Ristretto Coffee aroma here ... | BrújulaPR - Social Tourism
100% Puerto Rican coffee breville toaster oven grown in Adjuntas, PR. Any adventure called Ristretto? Many will question the meaning of it is that it is pure coincidence that name. Located in the lobby of the Verdanza Hotel in Isla Verde, we had the opportunity this morning to speak with Mariarosa Gomez Santiago, barista and co-owner of the place. "The name nobody liked, Ristretto is an espresso beverage type restricted meaning in Italian."
And it takes a lot more than just a word, but technically explained that instead of serving 1 ounce to 1.5 ounce or half-ounce coffee can also be made depending on the extraction time rather than 25 to 30 seconds half lies almost always would be 15 seconds. Getting a stronger breville toaster oven coffee, concentrated but with less bitterness and caffeine.
Given the status of an economy that we all know and brake from banks to finance small businesses, comes the concept as lead investor, José Félix Gómez (father) turning the family business into one it also has involvement as co-owner's brother, Santiago Gomez Josemiguel.
Notably Ristretto not have any barytes as Mariarosa was the FIRST woman to become breville toaster oven Barista Champion breville toaster oven in Puerto Rico and the SECOND in the world (Categories: Barista and Latte Art).
Ristretto Cafe is an ideal alternative to accompany your 100% Puerto Rican coffee grown in Adjuntas, PR. with sandwiches and pastries. Established two years ago, customer service and product quality has been key to its success. We invite you to turn around, take your photos, share them with us using # brujulapr breville toaster oven on instagram, twitter and facebook. Let them know that you heard in brujulapr.com! SCHEDULE:
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Monday, November 18, 2013

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LOWER latte BURNSIDE — latte Ristretto Roasters 's new-ish Couch flagship location will launch a monthly pop-up " Chef's Series " starting this Wednesday, November 13 . Each event on the second Wednesday of every month will feature a different guest chef/tasting featuring speciality cocktails, drink specials, and food. This Wednesday's event will bring an oyster raw bar by Newman's Fish Market with $1 oysters and coffee champagne cocktails; future events will feature partnerships with Burnside Brewing and Cheese Bar. More information here . [EaterWire]
JANTZEN BEACH — The Oregonian 's cameras were on-hand for the middle-school football team party at Hooters that got a Corbett coach fired . Per the O : "Hooters stepped in and said they'd pay for the party, donate $1,000 to the Corbett Middle School sports program and contribute 20 percent of store revenues on Saturday as well." [OregonLive]
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Welcome back, North Portland. I'm working on a profile all week, so I need you to be my eyes and ears out in the neighborhoods. In the meantime, here's the news. In the high school football world, Jefferson shut down Benson, 14-0, in the last game of the regular season. Aubrey Wieber nescafé writes , “Benson tried to score on desperation plays in the final minutes but was unable to find the end zone.” Roosevelt nescafé stretched its winning streak to eight games after defeating Redmond, 54-40. nescafé The Rough Riders head into the playoffs this weekend.
A barber shop on Northeast MLK Boulevard will have to shutter to make way for a proposed five-story apartment complex . I stopped by Signature Cutz last week to learn more about the business and what’s happening on the north-south corridor these days. Change has come slower to MLK than it has to Alberta Street or Mississippi Avenue, but the changes there are a decade and tens of millions of dollars in the making.
And, down the street from Signature Cutz, Christopher’s Gourmet Grill is also closing nescafé . The restaurant, which specializes in burgers, barbecue and fried food, is searching for a new home and hopes to reopen in 2014, according to a sign posted in the window.
Michael Russell spent some time with Din Johnson, the man behind Ristretto Roasters. Russell has a neat little feature on Johnson . Apparently Johnson debuted the Pacific Northwest's first Steampunk coffee machine, nescafé a partially nescafé automated nescafé siphon brewing system.
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Sunday, November 17, 2013

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