Celebrating an end to a stressful week. #workhardplayhard #datenight #blessedlife #menumotif #tetecharcuterie (at TÊTE Charcuterie)
Who takes pics of their drinks?! #wedo #thatcouple #blackberrybasilmargarita #rickbayless (at Frontera Grill)
Patrick Schaal’s latest blog post:
I’m going to take a moment to review another restaurant in New York City, home of over 2,000 restaurants. I recently visited a restaurant that I believe may be one of the best restaurants in New York: Gotham Bar and Grill. I wouldn’t describe it as one of the most hip restaurants but the food and service is impeccable.
First of all the servers know every little detail about the food and the wine. They can answer any question you have on the spot, including inquiries about food allergies like gluten and peanuts or tree nuts.
The menu covers an array of tastes ranging from one of the best filet mingon I’ve ever tried to lamb, duck, cod fish- another popular dish I have yet to try, lobster, and ceviche, and tuna tartare.
If you look on Yelp you’ll find all positive reviews. Not only is the food some of the tastiest but the staff know how to please. I recommend visiting this amazing experience of a restaurant for a special occasion, not just any ordinary night. This is a celebration type of restaurant!
from Patrick Schaal http://ift.tt/1sxdzUG
Patrick Schaal’s latest post:
In a recent article completed for The New Yorker, the author disclaimed that he has enjoyed soccer his entire life; he started playing as a youth in the mid-1970s, in the heat of the United States boom in soccer. The sport became popular overnight; despite the joke that no American truly enjoys soccer, the author contends that his generation still very much enjoys the sport. With the prevalent discussion of the World Cup, the author believes his theory has been proven.
However, intrigue in the event doesn’t automatically lead to an understanding or true appreciation of the sport. In the article, the author provided several tips on how to get the most enjoyment out of being a spectator.
First, picking a team is important; watching a race is significantly less enjoyable without a dog to hope for. Place bets, create a bracket; get invested! The author states that he particularly enjoys rooting for the underdog. Research is also necessary for this endeavor to be successful. Five minutes on the Internet can afford a wealth of information—an understanding of the offside rule and how it affects play, finding familiarity with the match-ups and teams that are held as the favorite to win. Research can also indicate injuries of players, influencing the chance of placing successful bets.
An event such as the World Cup also presents an opportunity to appreciate the sociocultural anthropology of teams and countries all over the world. Study the rise and fall in confidence, both on an individual level, as well as team-wide. Observe the delicate balance of commitment struck between offense and defense; it’s a study in risk versus reward. An event such as this also archives differences in how countries and continents strive to approach the game differently.
To truly appreciate the sport, as argued by the author, the spectator must embrace the physicality of soccer. The ever-flowing movement must be the focus, not simply setting the eyes to the ball. Try to appreciate the skill that is required to pass the ball so fluidly that it almost appears to magically land precisely where it was intended; think on the hours, days, months and years of practice that must’ve been required to make the pass look so effortless. If this appreciation is delved into, no spectator will remain confused on the draw of the sport.
from Patrick Schaal http://ift.tt/1ozyncV
Congrats to a beautiful couple! Happy 25th Wedding Anniversary to my mom and step-father! (at University Club of Grand Rapids)
Patrick Schaal’s latest blog post:
As reviewed for Time Out Chicago by Amy Cavanaugh, The Roost Carolina Kitchen, which is familiar to many citizens of Chicago for its food truck, has been and continues to be a great success since it first launched into operation in 2012. The Roost has earned particular note for its chicken and biscuits, which are served in one of two ways. The butter biscuits come served as the breading of a sandwich, a piece of plump freshly fried chicken nestled in the middle. Alternatively, the chicken and biscuits can sit along side each other, with an order of bone-in fried chicken sitting separate from the biscuits.
No matter the method of delivery, the owner of The Roost never fails to come through on the quality of the chicken; the recipe has been perfected in the years of operation as a food court, to the point where they have now opened a counter-service storefront in Laketown. The chicken comes with two sauce options—Nashville hot or spicy style. Both are excellent; Nashville is a fiery taste, whereas spicy style has more of a kick to it.
The biscuits are also available for breakfast, served with a piece of friend chicken wedged in the middle, topped with egg and cheese. The slice of cheddar is melted with the use of a torch. For lunch and dinner, the biscuits cost between six and nine dollars and come with two sides. Chooses of sides include macaroni and cheese, coleslaw, chips and peach cobbler; the reviewer notes that the sides are definitely the weak link in The Roost’s armor, as they are served in the same basket, often causing things to commingle that really shouldn’t have.
However, should biscuits not be in the taste of an individual, the fried chicken that earns The Roost a consumer’s ability to overlook the lacking sides, can also be served on its own. A quarter of a fried bird can be purchased at just nine dollars; one half of the bird costs thirteen. The success of The Roost, built on its foundation as a food truck, is unsurprising. The fried chicken market in eating out on the town of Chicago has grown immensely in recent months; Do-Rite Donuts, Lillie’s Q have all discussed adding more chicken to their menus. Leghorn Chicken has long earned popularity for the product in its name as well.
from Patrick Schaal http://ift.tt/1sAhnZ1
Rainy Saturday… Thank goodness the WC is on! #Worldcup #aberdeentap #qualitybrothertime (at The Aberdeen Tap)
Post with 1 note
An estimated 50 million tons of electronic waste were generated in 2012, globally, according to a United Nations report. According to past patterns, they predicted that number would increase to 65.4 million tons of e-waste in the year 2017, a year not very far away. 65.4 million tons of waste can be equated to about 200 Empire State Buildings or 11 Great Pyramids of Giza.
Unfortunately there is a large amount of landfills around the globe filled with old televisions, smartphones allowing toxic chemicals to be introduced to the environment. Guiya, China is now an infamous dumping ground for electronics and unfortunately they have found extremely high levels of lead in the bloodstreams of children in the area.
A woman names Priv Bradoo believes she can change the situation by offering gold and silver. Bradoo co-founded BlueOak Resources, a California-based startup that wants to help the country mine metals. Rather than letting our electronic waste be a source of illness to children and others around the world, hopefully we can change it to be a source of revenue. Apparently one ton of circuit boards has anywhere from 40 to 800 times the amount of gold in it than one ton of mined gold gore. Corporations spend even more purchasing the materials and molding them correctly and then just dump them when they’re finished.
Continue reading here how we can turn this habit around.
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