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Apparel - Bags - Harry Potter - Gryffindor Premium Quilted Mini Backpack

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This Harry Potter House of Gryffindor Mini Backpack is everything a true HP fan needs. The rich red colour and quilted detail showcase you’re firmly within the Gryffindor House. This Mini Backpack has plenty of room inside for your spell books and an outside pouch for your potions (because we wouldn't want those getting mixed up!). No Basilisks or Werewolves were harmed in the process as this backpack is made from synthetic leather. Finished off with an embossed Gryffindor crest, this mini backpack makes the perfect accessory for the office or school! Remember, you're never too old to believe in magic!

Officially licensed Product - Bioworld
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A group of relatively conformable strata that represents a cycle of deposition and is bounded by unconformities or correlative conformities. Sequences are the fundamental unit of interpretation in sequence stratigraphy. Sequences comprise systems tracts.

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All Business • Rifle Hunting for Antelope in Wyoming

Close Open

The Agony of Defeat • Missed Shots Compilation

Up Next in Season 4 (2005) SD

  • All Business • Rifle Hunting for Ante...

    More than just a quest for game, the modern hunting lifestyle is all about the friendships that are created and sustained in the field. We'll follow a pair of western gentlemen as they revisit a lifetime of memories while making some new ones on a hunt for pronghorn amid the purple sage

  • Gray Foxes • Hunting with the Old Folks

    Any hunter who's spent enough seasons afield to see his hair gather the gray of wisdom is bound to have some knowledge to share. We'll follow three such gentlemen, two on turkey hunts and one on a whitetail hunt, and see what the years have taught them about this, the greatest of games.

  • One In A Million • Slinging Arrows in...

    A return trip to south Texas in search of redemption finds one lifelong bowhunter face to face with the deer that eluded him a year to the day before.


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Grounded in theory and practice, this MSc focuses on developing your understanding of business and management within a global context, offering a deep insight into areas such as strategic management, cultural management issues, ethical and environmental issues and international value chains.

Referring to real-life business examples and hearing direct from practitioners, you’ll gain a comprehensive understanding of the strategic and tactical challenges of operating internationally when confronted with, for example, mergers and acquisitions or foreign direct investment. We’ll also share our own research, for example, studying the role of Chinese trade union organisations on collective wage consultation and strikes, and the challenges of developing countries’ labour market, income and employment.

We’ll uncover some of the different and often fascinating trade practices that exist across continents and countries, such as the varying age restrictions on child labour, often influenced by historical, cultural and social background. You’ll also be exposed to the unique challenges of identifying, managing and training a global workforce with diverse staff of multiple nationalities and ethnicities, with the chance to take part in a practical mock interview scenario.

Your final project will give you the opportunity to directly transfer your learning to the workplace by researching a current topic, responding to a specific business issue or undertaking a ‘live’ work-based project. One student prepared a business plan for a Staffordshire-based SME which was seeking Chinese investment, investigating international business opportunities on its behalf and assessing challenges including local competition.

On graduation, you’ll be prepared for a career in leadership or management throughout the world. Past graduates pursuing a range of managerial and professional careers from management consultant and business analyst to marketing officer and foreign sales representative.

International business knowledge benefits employers in all types of jobs and industries – from sport and leisure, the arts and entertainment to social work, engineering and the natural sciences. We, therefore, welcome applicants from a wide range of undergraduate disciplines; past students have joined us having studied subjects as diverse as history, sociology, geography and law, as well as business.

What you will learn

Business today is global, which brings both opportunities and challenges that require managers and leaders who have an expanded awareness and understanding of operating businesses internationally. This exciting master’s course aims to equip you with the necessary knowledge, skills and techniques to be able to understand how organisations operate across borders at both a strategic and operational level.

The programme covers core international business subjects such as international business context, international strategic management, international human resources, global operations and supply and accounting.

Depending on availability, you can also choose to study modern language as your optional module, from absolute beginners to advanced level in British Sign Language, Mandarin Chinese, French, German, Japanese, Spanish or Russian. Those for whom English is a second language may also choose Advanced Business English.

Key Facts

DURATION: 1-year full-time

SUBJECT AREAS: Business Management

FEES (2021/22 ACADEMIC YEAR): £18,000

SCHOLARSHIPS: £1,000 to £10,000


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What is the double declining balance (DDB) depreciation method?

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Last editedMar 20213 min read

Businesses have multiple methods at their disposal to account for depreciation. One option is the double declining balance depreciation method. Here’s a closer look at how this method is calculated and when it should be used.

What is the double declining depreciation method?

Sometimes called the reducing balance method, the double declining depreciation method offers a way to account for an asset’s reduction in value over time. While methods like straight-line depreciation use a consistent rate of depreciation for each year of an asset’s lifespan, accelerated depreciation methods like DBB show a steep drop in the first years of the asset’s life. After this, there will be increasingly smaller depreciation expenses recorded over the later years of the lifespan.

When to use the double declining depreciation method

Business expenses must be recorded in the same accounting period as revenue earned due to the expenses. This is a fundamental tenet of the generally accepted accounting principles (GAAP) for any public company. So, if a company purchases an asset that it plans to use over several years, it wouldn’t deduct the entire cost as a business expense up front. This is because it intends to earn revenue as a result of that asset over a longer timeframe. The price must be deducted over the asset’s lifespan – but what happens when the asset depreciates rapidly in value?

As the name suggests, the double declining depreciation calculation depreciates an asset’s value twice as rapidly as the declining balance method. It’s most commonly used for assets that plummet in value early on, particularly high-tech equipment that will quickly become obsolete.

Double declining depreciation formula

There are a couple of different ways to approach the double declining depreciation formula:

DDB = 2 x Cost of Asset x Depreciation Rate

DDB = 2 x Cost of Asset / Useful Life

How to calculate double declining depreciation

As you can see from the formulas above, you’ll need to know a few key numbers to calculate double declining depreciation. This includes the asset’s beginning cost or book value, its useful life, and its ultimate salvage value. Here are a few steps you can use in this double declining depreciation calculation:

  1. Calculate the asset’s beginning book value. What did you pay for it?

  2. Calculate the asset’s useful life. How long do you plan to use it?

  3. Estimate the asset’s salvage value. What will it be worth at the end of its lifespan?

  4. Subtract salvage value from book value to determine the asset’s total depreciable amount.

  5. Calculate the annual depreciation rate.

  6. Multiple the beginning book value by twice the annual depreciation rate.

  7. Subtract the annual depreciation expense from the book value to calculate the final value.

  8. Repeat the process until the salvage value is reached.

Double declining depreciation example

What does this calculation look like in practice? Imagine the following double declining depreciation example:

Business A purchases a delivery vehicle for $20,000. It’s expected to last for 10 years. At the end of this 10-year period, the vehicle will only be worth $2,000 which is its salvage value. $20,000 minus $2,000 equals $18,000, which would be divided by 10 for a loss of $1,800 each year using the straight-line depreciation method.

However, under the double declining balance method, the 10% is doubled so that the vehicle loses 20% of its value each year.

  • In the first year, it would lose 20% of the book rate, $20,000, or $4,000.

  • In the second year, it would lose 20% of $16,000, or $3,200.

  • In the third year, it would lose 20% of $12,800, or $2,560.

  • In the fourth year, it would lose 20% of $10,240, or $2,048.

  • In the fifth year, it would lose 20% of $8,192, or $1,638.40.

This would go on until it reaches its final salvage value. As you can see, after only five years, or half of its lifespan, the vehicle would have plummeted in value from $20,000 to $6,553.60 for expense reporting purposes.

Tax advantages of using double declining depreciation

There are some advantages to choosing double declining depreciation. By choosing to accelerate depreciation and take on a higher expense in the earlier years of your asset’s lifespan, net income is transferred to later years of its use. Taxes are pushed back accordingly.

While the total expense remains the same over the life of the asset, the expenses are timed differently depending on the depreciation method you choose. Because depreciation costs are tax-deductible, you would pay lower income tax in the early years of asset use and higher taxes later on.

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Video game design studio opens store in downtown Wilmington

WILMINGTON, NC (WWAY) – A game design company that develops software, game content and gaming systems for lotteries and charity gaming opened a new studio in Wilmington on Monday.

Grover Gaming is based in Greenville and was founded in 2003.

There are currently two game development teams in Wilmington, which plan to grow to six over the next few years, creating 70 to 80 new jobs.

The teams include, among others, quality 3D artists, programmers and testers.

The company was named one of the 200 fastest growing companies in the country by Inc magazine.

Managing Director Dotty Hales said expanding the business to Wilmington was an easy choice.

â€œWe’re really excited to be specifically a part of this historic district here in Wilmington,â€ Hales said. â€œThese are just great businesses, great restaurants, great stores, great people. And we’re excited to be part of this community, to see how we fit in, and to help other local businesses.

Grover Gaming is recruiting for several positions. You can find out more here.

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Pro Tips for Camping in Joshua Tree National Park

by GO GlobeHopper

Sleep under the stars and enjoy some of the darkest night skies in Southern California. With 9 different campgrounds offering about 500 developed campsites, Joshua Tree National Park offers options for individual travelers, families, and large groups.

At Joshua Tree, there’s camping to fit any style. Looking for family-friendly car camping? Find a site near boulders perfect for kid-clambering. Feeling adventurous? Pack in, on horseback or on foot, to set up camp almost anywhere in the park’s 800,000 acres/323,749 hectares (a few restrictions apply).

The park has nine established campgrounds, six with first-come, first-serve sites.  But please keep in mind that some campgrounds close during the summer months, and springtime weekends can be crowded, especially when wildflowers bloom. Holiday weeks are also very busy. To improve your chances of getting a campsite, come to Joshua Tree during the week instead of on a weekend.

To claim a place at a first-come, first-serve campground, find a vacant site. Complete a fee envelope and use it to deposit your cash or check payment in the collection box near the campground entrance. Retain the tear-off receipt from the envelope and clip it to your numbered site post. Pay only for the nights you plan to camp: refunds are not available.

Jumbo Rocks Campground is popular; its 124 sites are scattered throughout a maze of granite boulders, and there are ranger-led talks on weekend evenings. The camp is especially popular with astronomy groups and 4WD fans. Black Rock Campground on the park’s west side is popular with families and groups thanks to running water, flush toilets, and slightly cooler temperatures. Cottonwood Campground, near the park’s southern entrance, also has drinking water and flush toilets.

Reservations are available for Black Rock and Indian Cove campgrounds during the busy season from October through May. Book a site online at or by calling 877-444-6777 up to six months in advance of your visit.

There is potable water available in or near the campground at Black Rock, Cottonwood, and Indian Cove. (Indian Cove has no water in the campground itself, but there is water available at the Indian Cove Ranger Station. There is no RV water access at Indian Cove.)  Operating in ‘better to be safe than sorry‘ mode, it’s wise to plan ahead and bring at least two gallons of water per person, per day for your trip to Joshua Tree.

Speaking of being prepared, it might also be wise to read up on the wildlife that inhabits this national park considering the likelihood of encountering something.  Knowing what to do, or not to do, could prove to be valuable information when taking into account that mountain lions, coyotes, bobcats, bighorn sheep, mule deer, scorpions, and a multitude of rodents and reptiles, including 18 varieties of lizards and 25 varieties of snakes, all dwell in this desert setting.  While sightings of any of these creatures (most of which are harmless) make for amazing photographs and stories to take home to family and friends, certainly an experience with a mountain lion or rattlesnake could be quite dangerous. So make sure you have plans for where to store your food, and what to do to stay safe.

There are no hookups for RVs at any campground in Joshua Tree. Black Rock and Cottonwood Campgrounds have RV-accessible potable water and dump stations. At Hidden Valley and White Tank Campgrounds, RVs and trailers may not exceed a combined maximum length of 25 feet.
For more information, you can contact National Park Service

Lead Photo Source: Joshua Tree National Park Public FB Profile

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Project: Spring Prairie Shopping Center Phases I and II

Spring Prairie Center Phases I and II

Location: Highway 93 and Reserve, Kalispell Montana

Goldberg Properties Entity: Kalispell Goldberg LLC

Style of Project: Power Center

Size: 240,000 sqft

Total Project Cost: Phase I and II $1,500,000.00

Land Area: 25 Acres

Substantial Completion: Phases I and II 2006

Description: Goldberg was led to the project by Lowes Home Improvement Centers after Lowes worked with Goldberg on a previous project in Fort Collins, Colorado. Lowes wanted a store at the location but found it difficult to work with the property owner, the State of Montana, and the State’s agency responsible for the property, the Department of Natural Resources (DNRC). The DNRC manages Montana’s school trust properties of which Spring Prairie was part of a School Trust Section. Goldberg was successful in negotiating a long-term land lease with the DNRC that has facilitated the project development. Development in Phases 1 and II included entitlement and construction of infrastructure.

The anchor tenants of Phases I and II (Lowes and Costco) lease their respective parcels. There are six out parcels in the original two phases, Starbucks, McDonald’s, Wells Fargo, Grease Monkey, and Famous Dave’s are under long-term land leases.

Spring Prairie Center


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STREISAND - Ivory and Pastels

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These stunning and soft feathers are individually added by hand, creating a luxurious finish whilst also showing the smooth angles of the crown. The tilted brim is highly complementary to the wearer, and the swath of silk abaca adds a level of class and sophistication. A wonderful piece for both weddings and horse racing.

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The Lace Monitor

The lace monitor is a very large lizard that can be found anywhere in Queensland. They are active of a day and will scavenge for anything, but they make a living out of raiding birds nest, eggs and the birds, any form of meat dead or alive small enough to fit in its mouth it will eat. Because of this, these guys have the sharpest of teeth and will use them if the lizard is touched. They require the utmost respect and although non venomous, these guys will defend themselves and they do it well. They are as happy way up a tree as on the ground. The males will get to a length of near 2 meters and 15kgs. If you have chooks they’ll come and raid the eggs. Their claws are designed to hurl the 15kg critter up a tree with no effort so you can imagine they will if you pick them up use them on you these are best left to the experts ….please call for more details or do a search on my you tube channel. Cheers, Tony.

The Water Dragon

The water dragon is guaranteed to be around any property that is situated along the coastline, along the canals or any water way as these large and pretty lizards use the water as an escape if threatened at all. These lizards are very, very fast and will climb a tree or a wall. They are more active at day and love insects or the dog & cat food… or anything left lying around. The boys get much larger and have a big head with spike that are three times the size of the females. The male also has very vivid stripes and often has a blood red belly. A problem arises with these guys as us humans find it funny and entertaining to feed these critters and they will come right up to you, then it gets to a point where they become dependent on us for food or worse they become demanding for food. I often see a dominant male water dragon get feisty with a dog over the dogs food, or the dragon may waltz into your home and think it owns it; so these guys are best left to feed by the creek or canal. They do bite and scratch if picked up but are not venomous. Please call for more info or do a search on my YouTube channel.

The Bearded Dragon

The bearded dragon is fairly common in rural properties. They are active at day and love it when it’s very hot. They eat insects and the odd flower here and there. They are often mistaken for the frill neck because the bearded dragons defence mechanism is to puff himself up and display those spike all over his body, especially under his chin.. hence the name bearded dragon. This bloke has very sharp teeth and if it gets annoyed enough I would not like to get a bite from one. These guys have long legs that enable them to run fast and they also climb quite well. The colour will range from light grey to nearly jet black. Please call for more info or do a search on my YouTube channel.

The Pink Tongue Skink

The pink tongue skink is very similar looking to a blue tongue, although their tongues are different colours and the pink tongue is more active at night and is a climber. Its tail is very long compared to a blue tongue. He varies a lot in colours and he is also famous for folk thinking they have a snake in the roof as these guys get up and run amuk under your insulation. They also will defend themselves with a bite but are not venomous. The blunt teeth will still hurt as they have very powerful jaws. They also eat snails and slugs and won’t hesitate to hi-jack the cat food. The pink tongue skink grows to a length of 30cm max. Please call for more details or search my YouTube channel. Cheers, Tony.

The Blue Tongue Lizard

Howdy guys! There are 5 species of lizard commonly found in suburban set ups. The most commonly found is, without a doubt, the blue tongue skink. He comes out at day time and is found only on the ground. He will not climb trees or fences. He eats snails and slugs or will hi-jack the dog or cat food! He is often found inside as they come in to steal the cat food. These guys will bite in defense if picked up. They are not venomous and have very blunt teeth like our own, although their jaws are quite strong. When confronted with a potential threat they will open the mouth and flash that bright blue tongue. The blue tongue is a very robust lizard that can grow to around 40 cm long and be as thick as a lades forearm. The colours vary greatly from yellow to green to brown or grey. Please call for more details or search my YouTube channel.

The Burtons Legless Lizard

The burtons legless lizard is active during the day it grows to 25 cm and its colour can be anything. It has ears that are a dead giveaway with a tongue like us, the noticeably different thing with these guys is the very wedge shaped head. These guys are non venomous. For more info please call me or search my YouTube channel.

The Three Toed Worm Skin – Legless Lizard

The three toed worm skink is a legless lizard that is active of a night. He has tiny remnants of what used to be legs. It moves like a snake and they also vary a lot in colour. They grow to around 25 cm. You will, if your eyes are good, notice its little ears and human like tongue. The giveaway with these guys is they are normally in mulch or leaf litter and usually in small groups. Please call for more info.

The Common Scaly Foot Legless Lizard

This is a common scaly foot, a legless lizard that grows to a meter in length and varies a lot in colour. It is more active at night and pretty much looks like a snake, although it has ear holes and a tongue like you and me rather than forked like tony abbots. If you look closely you can even see the scales that were its feet once.. For more details please call any time.

Please note that alll images have been taken by Tony Harrison and Reptile Relocation and Awareness and are copyright protected. Any use of the IP of these images without permission will land you in court.

Cheers and thank you for taking the time to brows my site and feel free to call any time!


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TOP 10 SONGS OF 2011

10. Love Rance – Beat the Pussy Up

Maybe the most straightforward track of the year. “I Beat the Pussy Up” yells Bay Area rapper Love Rance. I know all us guys thrive to do that, but wouldn’t actually mutter those words to the woman in front of us. I give credit to the brashness and to the superb production. And upon dissecting the lyrics of this track I can’t help but repeat the stand-out line on the version that features YG, “You know I ate the pussy cuz she light skinned.” Both honest and slightly racist.

9. Frank Ocean – Novacaine

No album released, not a household name, no previous hits, yet Frank Ocean had everyone singing Novacaaaane this summer. With the rise of this track, Goblin‘s release, OFWGKTA running shit, and Frankie’s collaboration with Beyonce and The Throne guys, Mr. Ocean is ready to take the reigns as the new R&B posterboy.

8. Drake – Headlines

Everyone, including myself, was quick to jump on Drake for his super-soft release Take Care. And when an artist puts out so much material, and is featured on everyone’s single and mixtape, it’s easy to lump everything together, but “Headlines” is an insightful look into a musician who had an unexpected meteoric rise. Lyrics like “I know I exaggerated things, now I got it like that” puts every Drake lyric into perspective.

7. Lil Wayne – 6 Foot, 7 Foot

It’s easily Weezy’s best song of the year. I was pretty disappointed with the Carter 4 album, after this hard hitting, and unbelievably catchy single hit the airwaves. It samples a song that everyone my age knows from Beetlejuice. How can you not love it?!

6. Motopony – King of Diamonds

Homoerotic lyrics (and music video wardrobe) aside, this was one of the best written songs of the year. My ‘Best Of’ lists sometimes act like an NBA Draft, where potential is a very heavily weighed  factor. We all have our favorites, but there’s something about a newcomer grabbing your attention and emotions.

5. Theophilus  London ft. Sara Quin – Why Even Try

One chill-wave rapper plus one half of my favorite Lesbian guitar playing twin sister duo equals one of the best songs of the year. It’s got a seriously head-nodding inducing beat and the amazing vocals of Sara Quin. The combination is kind of left-field but it’s also right up my alley. Shame on BET and Power 106 for not giving an experimental black artist like Theophilus London ANY play in 2011. Maybe they’ll wise up and diversify in 2012, but probably not.

4. Mr. Little Jeans – The Suburbs (Arcade Fire Cover)

This is probably the best track of the year, there’s only one problem… it came out last year. And was recorded by Arcade Fire. I love, let me repeat that, LOVE Mr. Little Jeans’ version of “The Suburbs”, but I can’t give her all the credit. The song is great because the kids at Arcade Fire wrote her a great song. But her rendition blows their original recording out the water. It’s pretty Little Dragon-esque actually. An instant slow girl classic for me that blends really dope electronic beats with a super dreamy female voice.

3. Jessica Lea Mayfield – Our Hearts Are Wrong

This is an original production to the best of my knowledge. Ohioan Jessica Lea Mayfield released a mind-blowing single that infected me for months. I even played this track during my dance sets. It’s a heartfelt folk ballad, that seems too personal to even listen to. I love this kind of emoting, and her squeaky guitar strums scored my (broken) dreams.

2. SBTRKT ft. Yukimi Nagano – Wildfire

Two words: Yukimi Nagano. The best in the game. Can’t no one touch her, ain’t no one like her. SBTRKT needs to be writing Yukimi all kind of thank you letters for making him relevant. This song just does it for me. Hard hitting production and perfect vocals.

1. Chris Brown ft. Lil Wayne & Busta Rhymes – Look at Me Now

A phenomenon. There’s a video of a guy freestyling over this beat while making breakfast that has gotten over 16 million views in the past month. My point? Even the spoofs are a hit. We all know this song, every DJ has at least 2 remixes of it. It’s this years Dougie. And its got Yeezy and Busta to boot. The song is so good, no one even talks about CB’s walk off from the Good Morning America set anymore. It also can’t go unsaid that longtime GB favorites Diplo and Afrojack produced this mammoth hit. It’s as much their song as it is Chris Brown’s. Big up to Afrojack for pulling Usher and Paul McCartney at his Coachella set, and for Diplo having his face all over Blackberry’s commercial. It’s y’alls world.

NOTE: To download a song, right-click on it and select “Save As…”

2 Responses to “TOP 10 SONGS OF 2011”

  1. Hello, I wondering if there is way to download the music off of this site, and if so, how?

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Lucas Glover explains why he doesn’t wear a golf glove

For most golfers, gloves are an essential piece of equipment. But 2009 U.S. Open champion Lucas Glover has, incredibly, never used one.

On this week’s episode of Subpar, Glover joined hosts Colt Knost and Drew Stoltz to discuss, among other things, how he manages to hit tens of thousands of balls per year without wearing a glove.

“I always wanted to be a no-glove guy,” Stoltz said to Glover. “[But I] couldn’t even make contact with [the ball].”

lucas glover
How this firefighter’s high-stress putting drills helped Lucas Glover temper his yips
By: Michael Bamberger

“Never, ever wore one,” Glover replied. “Years ago, Dick Harmon in Houston, he’d cut the fingers out for me, hitting a bunch of balls when I was a kid. He said, well you gotta try it, your hands are gonna hurt, bleed or whatever. I said, well, I can’t really feel the club. He goes, well, if that’s the case, let’s not do that when it matters. So we kinda of stayed away from it. Just never got into it. I’m a solid 10-handicap with a glove.”

As the hosts marveled, Knost brought up another point.

“I don’t know how your contracts are, but I know my contracts were ball, shoe and glove,” Knost said.

“I’ve always said they should give a little more up front, since I don’t waste any money on gloves,” Glover joked. “But I haven’t gotten any traction on that.”

When you swing the club with your bare hands, making sure you get a good grip on the club is especially important. Glover said that his caddie wipes his grips down every tournament day, but he uses full cord grips for maximum tackiness. And with four Tour wins on his resume — including the recent 2021 John Deere Classic — Glover is clearly doing something right.

For more from Glover, check out his full interview below.

jessica marksbury Photographer

As a four-year member of Columbia’s inaugural class of female varsity golfers, Jessica can out-birdie everyone on the masthead. She can out-hustle them in the office, too, where she’s primarily responsible for producing both print and online features, and overseeing major special projects, such as GOLF’s inaugural Style Issue, which debuted in February 2018. Her original interview series, “A Round With,” debuted in November of 2015, and appeared in both in the magazine and in video form on


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Desert Mountain (Geronimo)

Scottsdale, Arizona

Houstonian Golf Club (Richmond, Texas)

Houstonian Golf Club logo Golf Course Review by: Bill Satterfield

Rankings:  19th

The Takeaway:  A solid test of golf but lacking the personality or creativity in the design to be truly compelling. Water comes into play throughout the course and stands as a way to create some interest in the flat terrain.

Quick Facts

Designer:  Rees Jones in 1999

Cost:  Private

Phone Number:  (281) 340-7235

Course Website:  Official Website - Visit Houstonian Golf Club's official website by clicking on the link provided.

Directions:  Get here! - 12610 FM 1464, Richmond, Texas  77407 – UNITED STATES

Photos:  See additional photos of Houstonian Golf Club

What to Expect:  Located southwest of Houston, the Houstonian Golf and Country Club is part of The Redstone Companies which also owns and operates neighboring Shadow Hawk, the 36 hole Blackhorse facility, and the 36 hole Redstone facility. Designed by Rees Jones, the course seems to features nearly as much water (50 acres) as there are fairways (419 Tif-way Bermuda). In addition, over forty bunkers are found throughout the course which is devoid of imposing homes. The natural terrain is flat, so Jones built up some mounding to add definition and character to the green sites and bunkers. Each hole is either framed by trees or by water and sometimes both. Like most Rees Jones courses, the design is straightforward with tournament play in mind which in turn results in a general lack of creativity or spectacular holes. When all is said and done, the premier practice facility and conditioning make The Houstonian an excellent venue for hosting top flight tournaments, but the flat terrain and lack of design creativity prevent it from being recognized as one of Texas’ top tier tracks.

By the Numbers

Tees Par Yardage Rating Slope
Black 72 7110 74.1 132
Gold 72 6846 72.9 130
Blue 72 6401 71.0 122
White 72 6038 69.3 121
Green (Women) 72 5375 71.0 121

Individual Hole Analysis

Signature Hole:  17th Hole – 207 Yard Par 3

Best Par 3:  15th Hole – 167 Yards

Best Par 4:  7th Hole – 410 Yards

Best Par 5:  16th Hole – 508 Yards

Birdie Time:  4th Hole – 169 Yard Par 3

Bogey Beware:  5th Hole – 569 Yard Par 5

Follow the Golf Course Gurus to some of the country's top golf destinations

Golf Course Gurus


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sprayer mounted turboliner fan 450 mm 800 and 1000 liter

Turboliner sprayer mounted

Mounted sprayer turboliner fan450 is very efficient and useful for spraying farms and tall trees and the best type of sprayer in terms of spraying length

  • Polyethylene poison tank with a capacity of 800 and 1000 liters, equipped with system wash tank and hand wash
  • Valved door, resistant to sunlight, crack hydraulic stirrer
  • Poison tank water level indicator, crack tank tee
  • It has a double centrifugal fan with a diameter of 450 mm
  • Adjusting the direction of spraying the poison all hydraulically with the help of headphones with the ability to adjust the angle of 90 degrees in the vertical direction
  • By jack and 180 degree angle rotation in horizontal direction by hydraulic motor
  • Turbine assembly with the help of a jack at an angle of 60 degrees for stronger injection of poison
  • Has a spray terminal to distribute the poison evenly to each nozzle and consequently the toxin leaves the nozzle equally
  • Useful spray length 40 meters with 450 mm fan
  • All fan parts consist of bent sheets and laser cut with thicknesses of 2, 3 and 5 mm.
  • It has a large two-speed gearbox that increases the Italian fan speed
  • Contains 10 Italian nozzles, double-headed and anti-drip brass with fully powdered and uniform spray of poison solution
  • Complete coverage of the poison from the side of the sprayer to the end of its range
  • All hoses used in fans and chassis are high pressure hoses of one layer of steel wire

sprayer turboliner fan450 chassis mounted

  • High-strength and standard mounting chassis equipped with automatic pin lock, for easy and safe connection of the sprayer to the tractor and the automatic regulator valve handle.
  • Chassis composed entirely of bent sheets and laser cut with thicknesses of 5, 8 and 12 mm
  • Steel wheel for easy movement of the device
  • Assemble the hose reel and a 5-layer hose ring and a lance branch
  • Fill the crack system
  • Valve filter 160 cracks
  • Two cracked brass shaft filters equipped with drain valve
  •  steering wheel crack 80 cm
  • The body of the fan and chassis is covered with three layers of epoxy primer and three layers of metallic car paint with a pencil tip.
  • Ability to install Italian Comet 121 diaphragm pump with 50 bar pressure and flow of 114 liters per minute
  • Comet 145 Italian pump with 50 bar pressure and flow rate of 142 liters per minute

Additional information

ظرفیت مخزن لیتر

1000, 800

Comet 145 Italian pump, Italy's Kemt 121 pump

Weight (kg)

Width (System dimensions )

Length (System dimensions )

Height (System dimensions )

Spraying distance (Vertical)

Spraying distance (Horizontal)

Number of gearbox rotations

Number of nozzles

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Sold over list price in 5 days!

Helping busy families feel right at home.

Sorry folks, this one is sold. The sellers worked hard to prepare the home and our Residential Real Estate Company marketed the shingles off of it. Here’s the post we created for it…

The perfect combination of desirability and affordability is calling you to this charming 3 bedroom, 3 bathroom home featuring a finished basement, 2-car garage, huge back yard, crawl space for storage and new windows. Enjoy fresh food from the kitchen garden with all your tools in the shed. And best of all, no HOA fee. New Water Heater and dishwasher December, 2018. Furnace Serviced in December, 2018. Swing set in back yard is negotiable. Centrally located near shopping, E-470, Cottonwood Park, and the Cherry Creek Trail. Carpet allowance provided. Call 720-891-9000 for a private showing or more information.


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Skip to product information
1 of 12

String art sign - Tree branch silhouette - Ivory

Regular price €113,00 EUR
Regular price Sale price €113,00 EUR
Sale Sold out
Tax included. Shipping calculated at checkout.

This string art sign is one of those timeless pieces you could have in your home. The sign is inspired by nature and minimalism and will be a great accent piece in your room.

Minimalist decors (especially silhouette designs aka reverse string art decors) are really in trend now and this one is no exception - it is modern and classic at the same time.

This potentially is a great gift for your friends or family and surely you can just buy it for yourself and don't give it as a gift! It is a perfect wedding gift for someone who loves nature and/or is having a forest-themed wedding party.

It is part of our nature silhouette collection.

Materials used

- spruce wood base stained brown with high quality wood stain

- brass plated nails

- ivory cotton thread

- saw-tooth hangers on the backside

- 10x20 inches (25x50 cm)

Processing time

Our signs are made-to-order so yours will be made especially for you.

This sign will take 1-2 weeks to make and then we will ship it out to you.


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Wind Serum 1oz 30ml

Regular price $38.00 USD
Regular price Sale price $38.00 USD
Sale Sold out

A warming facial oil to protect skin with extra warming nourishment & milky oils. Made for Vata season, Air signs, dry and mature skin.
Replenish, nourish, glow.

Instructions: gently massage 3–6 drops of serum onto face and neck in calm circular strokes. Use upon rising or retreating, day or night. Store in cool place and use within six months as there are no preservatives.

Intention: we welcome the winds. Winds bring change. Moving us up and down the spiral of life. Wind is variant- a gentle breeze or hurricane and sometimes wind may dry us out, exhaust us, chilling us to the bone. The answer is to protect our skin and our souls with extra warming nourishment & milky oils. Winds stir up the power we hold within. Ground yourself first and let the creativity begin.
Wild crafted, homegrown, small batch.

* This product is not approved by the FDA to cure, treat or prevent any disease.

Ingredients; milky oats, calendula, marshmallow, rabbitbrush, Sesame oil, Rosehip seed oil, hemp seed oil, EOS of frankincense, Palo Santo, geranium. All ingredients certified organic.


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Interested in starting your own entrepreneurial journey but unsure what to expect? Then read up on our interview with Chris Reilly, Founder of Financial Modeling Education, located in Denver, CO, USA.

What's your business, and who are your customers?

I help finance professionals build awesome FP&A and private equity financial models (in Excel) -- taught in a relatable, simple style -- I take out all the usual jargon and frustration that comes with building a model like this and distill it down into its most basic components for easy understanding.

Tell us about yourself

Working for myself was something I'd always wanted to do. By 2020, I felt like I had the skills and network to go out on my own, so I just went for it. My primary motivation is to spend more time with my family -- I no longer have to commute, have "face time" requirements, and can work on my own schedule.

What's your biggest accomplishment as a business owner?

Using LinkedIn to turn my business into a lead-generation machine. I post on there daily, and it continues to provide plenty of online courses and consulting leads, which keeps me optimistic about the future.

What's one of the hardest things that come with being a business owner?

As a Solopreneur, it can be lonely sometimes without co-workers, and everything falls on you. You don't work? You don't get paid. You also have to sell the work, close the work, do the work, and then collect payment for the work. It's a lot!

What are the top tips you'd give to anyone looking to start, run and grow a business today?

  1. Start for free by just posting your expertise on social media (obviously, I prefer LinkedIn) -- if there's something you can talk about, unrehearsed, for 30-60 minutes, you're probably pretty good at it. Start posting and see if you can get some traction and build a small following.
  2. Use that initial following to promote consulting services for free in exchange for a review. It will let you see if (a) you're good enough to go out on your own and (b) if you actually enjoy the challenge.
  3. After a few reviews, begin charging for your consulting service. At the same time, listen for common problems from your consulting clients and turn that into an online course. It doesn't have to be long or fancy -- just 45 minutes using a basic screen recorder. Now, you have a "passive business" (your course) you can point people to, as well as an "active business" (your consulting), and just like that, you're on your way. Last thing: just start. Just start. Just start. Don't stare at the wall and wonder. You have to start.

Where can people find you and your business?

If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.

Turn your craft into recurring revenue with Subkit. Start your subscription offering in minutes and supercharge it with growth levers. Get early access here.


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daring cooks sushi challenge

unagi, salmon and mackerel nigiri

I joined the Daring Kitchen family last month and was excited to tackle my first Daring Cooks challenge hosted by Audax (Audax Artifex) and Rose (The Bite Me Kitchen). Their sushi challenge was rather appropriate for me seeing as in the summer I never go a week without eating sushi. However I always eat it out and have never attempted making it myself at home. The challenge required us to make sushi rice from scratch, then shape it into three types of sushi: Nigiri, Spiral Rolls and Dragon Rolls. Making the sushi rice was surprisingly easy, although turning out neat and presentable rolls was trickier and required a few tries. One tip I would give is to constantly wet your fingers when working with the rice or you’ll end up with more rice on your fingers than on the nori! Audaz and Rose’s detailed instructions were fantastic but lengthy, so I’ve abbreviated them below (hopefully they are still clear enough to follow).

Sushi Rice
(makes approximately 7 cups)

2 cups short grain rice
2 cups water
3 inch square konbu (dried kelp seaweed)
2 tsp sake
5 tbsp rice vinegar
5 tbsp sugar
1 tsp salt

Wash the rice by swirling gently with your hand in a large bowl of water. Drain, then repeat 3-4 times until water is almost clear. Pour into a strainer and drain well for 30 minutes.

Place rice into a heavy medium pot with a tight fitting lid, then add the water and konbu (wipe first with a damp cloth to remove the white powder and score with a knife to help release its flavour). Leave to soak and infuse for 30 minutes.

In the meantime prepare the sushi rice dressing. Combine the rice vinegar, sugar and salt in a small saucepan and heat on low until the sugar has dissolved. Remove from heat and set aside.

When the rice is ready, add the sake and bring to a boil. Reduce the heat and simmer gently, covered, for 12-15 minutes until all the water is absorbed. Do not remove the lid while it is cooking. Turn off heat and leave to stand (still covered) for another 10-15 minutes. The steaming completes the cooking process so don’t be tempted to lift the lid off at this point.

When the rice has rested for long enough gently turn it out onto a large non-metallic (plastic, glass or wood) bowl or deep tray, taking care not to crush the grains of rice. Remove the konbu, then slowly pour the cooled sushi vinegar over a flat thin wooden spatula or spoon onto the hot rice.

Carefully spread the rice into a thin, even layer using a 45° cutting action to break up any lumps and separate the rice. Do not stir or mash rice. Once spread out, start turning it over gently, in small portions, using a cutting action, allowing steam to escape, for about a minute.

Continue turning over the rice, but now start fanning (with a piece of stiff cardboard) the rice vigorously as you do so. Continue fan while gently slicing, lifting and turning the rice occasionally for 10 minutes.

You can stop fanning when there is no longer visible steam from the rice. The rice should have taken on a glossy sheen and all the vinegar dressing absorbed by the rice.

If you aren’t working with the rice immediately, cover it with a damp, lint free cloth to prevent it from drying out. Sushi rice is best used when it is at room temperature and must be used on the day. Do not place it in the fridge as the rice will harden and be unpleasant to eat.

spicy tuna spiral sushi

Spiral Rolls
makes 1 roll (cut into 8 pieces)

2 cups prepared sushi rice
2 sheets of toasted nori, each 7”x8” (17.5cmx20cm)
a selection of fillings (I used tuna sashimi, avocado, cucumber, japanese mayo and togarashi)

Join the sheets of nori by moistening the adjacent edges and overlapping them about 1/2 inch (12mm). Place the joined sheet shiny side down on a rolling mat, part of the nori will extend beyond the mat.

Moisten your fingers, then place the rice onto the nori, gently raking your fingertips across the grains to spread evenly, leaving 1/3 inch (6mm) of nori showing on the both ends of the sheet. Don’t press the rice onto the nori, the rice should be loosely packed (it’s fine if you can see the nori through the rice in parts) but evenly distributed over the entire sheet.

Use your fingers to form six grooves (in the same direction that you will be rolling the mat) at even intervals across the bed of rice. Make the first groove about 2 inches (50 mm) from the edge of the nori sheet. Form the grooves by pushing the rice away, do not mash or squash the rice, leave a loose one grain layer of rice in the bottom of the grooves. Level the areas between the grooves where you have pushed the rice.

Place your fillings in the grooves. Fill the grooves a little higher than the surrounding rice bed. Then roll the sushi up from the edge closest to you, this will form a spiral pattern of nori, rice and fillings inside the roll.

Slice into 8 pieces with a very sharp wet knife, wiping the blade with a damp cloth after each cut. Serve with pickled ginger, wasabi and soy for dipping.

dragon roll

Dragon (or Caterpillar) Rolls
makes 2 rolls

2 cups prepared sushi rice
1 sheet 7”x8” (17.5cmx20cm) of toasted nori, halved
1/2 japanese cucumber, or normal cucumber with the inner soft, seeded flesh discarded
100g (3oz) unagi (glazed barbecued eel)
1 avocado

Cut the cucumber into 1/3 inch (6mm) x 7 inch (175mm) strips, then salt, rinse and dry with kitchen towel.

Warm the eel by either boiling in the plastic packaging for 10 minutes (if of the frozen, vacumn-packed variety) or grill for about 2-5 minutes until bubbling. Cut into two lengthwise strips.

Halve, pit and peel the avocado. Cut the avocado halves into thin even 1/8 inch (3 mm) slices. Fan the slices out into a 7 inch (175 mm) overlapping pattern.

Cover bamboo mat with plastic wrap. Place a sheet of nori shiny side down, lengthwise, on the edge the mat.

Moisten your hands with water, then place one cup of rice on the nori and gently rake your fingertips across grains to spread rice evenly. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.

Flip the rice-covered nori over (so the bare nori is now on top) and place on the edge of the mat closest to you. Arrange one of the eel strips across the length of the nori, about a third of the sheet away from you. Place half the cucumber sticks next to the eel.

Lift the edge of the mat closest to you with both hands, keeping your fingertips over the fillings, and roll the mat and its contents until the edge of the mat touches straight down on the nori, enclosing the fillings completely. Lift up the edge of the mat you’re holding, and continue rolling the inside-out roll away from you until it’s sealed. Tug at the mat to tighten the seal. If the rice doesn’t quite close the roll add more rice in the gap and re-roll using the mat to completely cover the inside-out roll.

Slide a knife under one fan of avocado and transfer it onto the top of an inside-out roll. Gently spread out the avocado layer to neatly cover the entire roll. Lay the plastic wrapped mat over the avocado-covered roll. Squeeze very gently to shape the roll.

Lay a sheet of plastic wrap over the roll. Slice the roll into 6-8 equal pieces, wiping your knife with a damp towel before each slice. Discard the plastic wrap. Repeat the above to make one more roll.

Arrange the cut pieces on a serving plate, using soy sauce, unagi sauce and/or japanese mayonnaise to create legs and flames for your dragon. Serve with pickled ginger, wasabi and soy for dipping.

Nigiri Sushi (picture at top of post)
makes 16 pieces of sushi

2 cups prepared sushi rice
8 pairs of assorted toppings – about 200 gm (7oz) of sashimi-grade fish
(you can also use cooked fish, meat and/or vegetables)
1 tbsp wasabi (optional)

Moisten your hands with water, then scoop up a small amount (about 2 tbsp) of rice with your forefinger and second finger of your right hand and placing it in your cupped left palm.

Use the fingers and thumb of your right hand to form it into a long, narrow loaf (about 2″ x 1″) in your cupped palm, and press gently, but firmly to make the rice hold together.

Place the nigiri on a damp cutting board flat side down. Don’t let sushi touch or they’ll stick to each other. At this point, you can cover the sushi with plastic wrap, and they’ll keep at room temperature for several hours.

If using the wasabi, dab a small amount on top of the rice and place your topping on it. You may need to press the topping down lightly with your fingers and adjust the shape of the rice accordingly to form an attractive piece of nigiri sushi.

I have made simple nigiri with just sashimi as a topping but if you choose a loose topping like fish roe, you can place a strip of nori (higher than the rice) around the nigiri and form gunkan (or ‘battleship’) sushi. The cavity that the nori forms holds the topping so it does not fall off. You may also wish to garnish with strips of nori (or vegetables) to tie the topping to the nigiri.

Serve your pairs of sushi with pickled ginger and soy for dipping.

Japanese Rice on Foodista Homemade Sushi on Foodista Dragon Roll on Foodista

~ by gourmettraveller on November 14, 2009.

16 Responses to “daring cooks sushi challenge”

  1. woww i’ve been looking for this kind of sushi recipes!
    gonna try it ^^

  2. What a BEAUTIFUL first effort — that is quite impressive. I love your caterpillar roll it is too pretty to eat!

  3. Once again you have rocked rocked rocked my world!

  4. Your rolls look amazing-I love sushi and have made rolls before but never attempted the dragon roll!

  5. Your nigiri is good enough for a top class Tokyo sushi bar well done the toppings are so luscious looking and so fresh superb effort and I just love the wooden boards. And your dragon and spiral rolls are almost as good. Bravo on a wonderful effort and kudos to you. Cheers from Audax in Australia.

    • Thanks Audax! It really was a great challenge – thanks for demystifying sushi-making for all of us!

  6. How pretty! This looks a lot better than much of what I find in Chicago!

  7. very well done! the dragon roll looks similar to one i get at my favorite sushi place.

  8. Welcome to the Daring Cooks! Looks like you’re off to a great start :)

  9. excellent job! that looks really professional, I adore sushi and this looks like something I would get at a sushi place.

  10. All your sushi looks so nice and professional! Lovely presentation too – I love how you used the end of the eel as the tail of the dragon/caterpillar, and those wooden plates really show off your wonderful nigiri. Well done!

  11. Gorgeous looking sushi! Congratulations on your first challenge!

  12. Congrats on your first challenge! The sushi is stunning =D. It looks so professional and delicious!

  13. Great job! Beautiful caterpillar roll :) We eat sushi non-stop and although we eat sashimi and sometimes nigiri at home, we haven’t made rolls in a long time, until hosting this challenge. Glad you enjoyed it! Beautiful site you have here :D

  14. The caterpillar rolls look incredibly cool!

  15. Wow, they are so pretty!

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ben greeno @ the loft

The Loft Project began its life as chef Nuno Mendes‘ temporary supper club and test kitchen for the interim period between the short-lived Bacchus, and his new restaurant, Viajante. With the imminent launch of Viajante, Mendes has opened the loft up to young international chefs to take up monthly residencies and showcase their talents. The guest chef series kicked off last month with Ben Greeno, a Newcastle native who cut his teeth at 21 Queen Street and Sat Bains, before moving to Copenhagen to work at a chain of top establishments including Kommandanten, The Paul and the world-renowned Noma. After a short stint at Le Grand Hôtel d’Uriage in France he was drawn back to Denmark, first to MR (as chef de partie), then returning to Noma as joint head pastry chef. Fresh from two months of hard graft in New York (most notably in the kitchens of David Chang’s Momofuku restaurants), he’s currently taking a breather between projects, affording him time to add a little colour to the East London dining scene (albeit, only for a month).

Having heard nothing but praise for Greeno’s cuisine, I was more nervous about the whole supperclub set-up than leaving well-fed (which I took as a given). The idea of attending a dinner party where I knew neither guests nor host did not appeal to me in the slightest, and I was certain I’d be sat next to some idiot who couldn’t discern between chicken and tuna (true story) or worse, some pretentious know-it-all gastronome. Silly me for worrying. Granted, there was the awkward initial few minutes where we stood alone (we were the first to arrive) browsing Atlanta Rascher‘s etherial artwork in the makeshift gallery space but the rest of the evening was a breeze.

Ben popped out to introduce himself shortly after our arrival and before long the other diners started filtering into the cosy, low-lit space. All the folks I met were lovely, and I had the pleasure of being seated next to V, a fellow food-lover who, although not a blogger herself, religiously documents all her meals on film (much to the chagrin of her sweet partner D) – my kinda girl! I must confess my socialising didn’t extend to the other end of the table as, ever the food blogger, I spent most of the evening holed up in the kitchen snapping away on my camera, getting in the way and making a general nuisance of myself (I’m sure Ben quickly regretted being so accommodating as to allow me to flit about as he worked). Inspite of my intrusion the kitchen was serene and ran like clockwork despite the space constraints and the short span of time that Greeno and the sous chefs have had together (this evening was his 8th at the Loft).

After a spot of mingling, a soothing cocktail of champagne, rum and honey in hand (mixed by Vadim, our gentle giant of a sommelier), we settled down at the table for the opening Oyster with Rhubarb Granita, Buttermilk and Poppyseed. I found the shards of rhubarb ice a bit of an assault on my palate, and looking around at the other stunned faces, I wasn’t the only one. Perhaps a finer granita or a snow (and less of it) would have been less aggressive and not as shockingly cold. Temperature issues aside, the flavour combo didn’t really work for me – the tartness of the rhubarb completely masked the delicate oyster, and the hint of poppy seed was an unnecessary distraction.

A wobbly start for sure, but the next course more than made up for it. The Poached and Pickled Carrots with Chorizo, Apple and Ham showcased the humble vegetable beautifully. It was a far more balanced dish with the savoury barbecue-sauced chorizo offset by the sweet, tender poached carrot and its acidic pickled counterpart.

The Pickled Mackerel with a Lettuce Emulsion, Micro Greens and Horseradish, was equally pleasing both to the eye and the palate. Gently pickled so the clean taste of the oily fish shone through, and well-complemented by the mild lettuce emulsion and leaves. I did however struggle to detect the shavings of fresh horseradish that topped off the dish which would have added a nice little kick.

Next up was the Celeriac baked in Heather with Brown Butter, Heather Honey and its Flowers. It was baked whole, and prior to carving and plating up, Ben kindly captured it in its full majestic glory for me while I was happily tucking into the previous course. Beautiful in its simplicity – the honey accentuated the natural sweetness of the root vegetable, and the aromatic butter added a welcome touch of fat to proceedings.

Salmon is not a fish I normally choose to order unless I know it’s going to be done well – there’s nothing worse than dry salmon cooked within an inch of its life. Ben’s thankfully, was really very good. Cooked sous-vide, the fish was incredibly soft and its subtle flavours paired harmoniously with the salsify, cauliflower purée and intense malt oil. There seemed to be a general consensus around the table that this was one of the star dishes of the evening (the other, being the mackerel) although many found the salsify a little tough and stringy – I however had no complaints as mine was perfectly tender.

Having loved everything (apart from the oyster) up to this point, the Ratte Potato with Cabbage and Danegeld Cheese Soup presented next was a bit of a disappointment. Reminiscent of a baked potato topped with sour cream, cheese and crumbled bacon – I found this combination in soup form rather odd. It obviously was a matter of personal taste though as B didn’t find the flavours particularly offensive.

That minor blip was quickly forgotten as we sunk out teeth into the sweet and earthy Salt Baked Beetroot, perked up with a couple of sharp pickled beetroot and (apparently) a touch of liquorice. None of us tasted the liquorice, but not being a fan of the herb myself, I was more than a little pleased of its absence.

The meat course for the evening was a fine piece of pork belly from Ginger Pig that had been blasted on high heat then slow-cooked in a low oven until gorgeously succulent. It was a last minute substitution (and a fine one at that!) for the lamb neck Ben had acquired for the previous evening, but felt wasn’t up to scratch. The divine porky goodness was served with mustard seeds and cucumber, grilled outside on the barbecue (delicious!). The crackling we snuck out of the kitchen was pretty darn good too.

A Goat Yoghurt and Whey with Mint Oil followed as a lead-in to dessert. It was a tad bland, lacked structure and I wasn’t crazy about it. That being said, as a palate cleanser it just about did its job.

An unusual Sea-buckthorn Curd, Gingerbread, Apple Vinegar and Meringue was the first of two desserts. The orange berries were spine-tinglingly sour and although sweetness was introduced by the gingerbread crumbs and broken up meringue, I could have done with a further hit of sugar. Mind you I do have a sweet tooth, and B seemed to enjoy it.

An outstanding composition of Poached and Pickled Pears with Brown Butter Caramel and Toasted Oats wrapped off our 11-course supper. I absolutely adored this pud – the brown butter caramel had a deep rich malty taste (from the addition of chocolate) and was insanely good with the soft plump pears and crunchy oats. An extra helping of the caramel – piped straight onto, and eaten from, my fingers (yes, when it comes to good food I sometimes leave manners by the wayside) brought my meal to a delightful end.

After service Ben and his sous chef Antonio joined us at the table for more glasses of wine and a natter. I guess it was getting late, because when I next looked up all the other guests had trickled off, as had half the kitchen staff. So we reluctantly said our goodbyes and merrily rolled out the door, with our pristine printed menus (signed, no less!) and memories of an utterly enjoyable evening in tow.

Despite a couple of hiccups, I had a wonderfully relaxed dining experience, no doubt enhanced by the transparency of the kitchen that allowed interaction with the chefs throughout the meal. Ben’s refined, pared-down creations show that clearly, the boy’s got skills (especially when taking into account the modest kitchen) and I would not be at all surprised to find him receiving culinary plaudits at the helm of his own restaurant in the near future.

To check out the latest resident chefs at The Loft Project (and to make reservations), visit their website.

~ by gourmettraveller on March 7, 2010.

6 Responses to “ben greeno @ the loft”

  1. seriously how can one comment on all this beauty? i am so with you on the salmon–it must be done just right.

  2. Small world. I just heard about this lofty supperclub from a business associate. Miguel is friends with Nuno & raves about his Portuguese cooking. It is on my must do list when we come to London!

  3. […] were a buzz with it, but it was sold out. I watched from the sidelines as the pictures unfolded, read the blog posts and felt quite sorry for myself. Then I heard that he was back in London from Copenhagen and would […]

  4. […] food is such a personal thing and that each night can lead to different conclusions.  The link is here and, in summary, they loved it.  What is particularly interesting is that we are completely at […]

  5. […] isn’t new to the supper club scene, after doing a guest chef stint at the rather pricey Loft Project. At £40 a head (and BYO) Tudor Road is a unique chance to eat […]

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EPSRC Support by Research Topic in Multimedia

We classify grants using one or more research topics. Value is the total value of the grants awarded, not the proportion assigned to different research topics, so it does not show the level of investment in different research areas.

Grant TitlePrincipal
OrganisationDepartmentTotal Grant
Value (£)
Audio-Visual Media Research PlatformHilton, Professor AUniversity of SurreyVision Speech and Signal Proc CVSSP 1,577,223

Total Number of Grants: 1
Total Value of Grants: £1,577,223

The grant value may include the cost of access to facilities (these funds are not awarded to the grant holding organisation).


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Phil Severn - October 23, 2022

Come and See... What do you want from God?

Come and See

After Jesus miraculously fed the 5,000, the crowds followed closely after Him. But Jesus saw their hearts and knew that they were seeking provision from Him, rather than the salvation offered by Him. So Jesus confronted them with the truth of Who He is, saying "I am the bread of life." And in doing so, He also confronted them with the truth of their unbelief. Reading this account in John 6, we should ask, what do we want from God? And do we believe that Jesus is Who He said He is?

Scripture References: John 6:22-71

From Series: "Come and See"

Throughout the Gospels (Matthew, Mark, Luke, and John), Jesus continually invites people into a relationship with Him: Come all you who are weary and burdened, come… those who are thirsty, come… those who are hungry, etc. Throughout this series, we will be looking at some of the invitations of Jesus where He invites us to come and see what a relationship with Him looks like. We hope that this series is an encouragement to you. Also, during this series, we are encouraging everyone in the church to have a similar mindset of invitation as Philip did in John 1. When Nathaniel had doubts and questions about Jesus, Philip just invited him to Jesus by saying, “come and see.” So we would love for you to pray and invite others to experience Jesus.

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Never enough little black dresses

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A girl can never have enough little black dresses, especially not when they come with the UNF factor like this Dark Dress from Pixicat which is currently available at Rhapsody, organised by the Hottie Cooterati Experience.

The bracelets, also by Pixicat, are available separately at the same event which runs from June 28 through July 12th.

I’m wearing it all with Glam Affair‘s Oakley skin which is a current cacha at Summerfest ’14 and Catwa‘s C4  v2 hair. My ears, as usual, are the Puki Elongated ones from The Skinnery.

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