Home On Air All DJs Schedule Dave Wooten Amy Moss Robin Scott Chris Kelly Taste of Country Nights Listen Listen Live Mobile App Playlist March 2015 Playlist Recently Played Events Calendar Headwaters Country Jam Kidabaloo honeybaked ham menu Submit an Event XL Nation Free Stuff Join Now Win Stuff Acer Chromebook $500 Apple Gift Card $100 Visa Gift Card $250 Target Gift Card Sony 49-Inch Smart LED TV ZVOX SoundBase 670 Home Theater Sound System Trip to ACM Awards Experts dental Fresh Seafood and Beef Furniture & Mattresses Heating and Plumbing honeybaked ham menu health care Interior Home Design Mobile Devices water and fire damage Contact Help & Contact Info Send Feedback Advertise Internet Marketing Employment honeybaked ham menu I get up at 4:30 a.m., Monday through Friday. honeybaked ham menu Now that school has started, I make sure we have dinner at the table every night at 6. I am a bit of a homebody, and love cuddling honeybaked ham menu with my kids in the evening. I am completely happy to not go out. I signed up for this class about a month ago, because I wanted to learn how to make a good margarita on the rocks, not realizing it was happening the first week of school. I would have cancelled, but didn’t want to be “that friend.” Pin it! Most Recent Stories Missing Child: honeybaked ham menu Belgrade Police Seek Your Assistance April 1, 2015 Montana State Spring Rodeo 2015 March 31, 2015 Horse Sale at Copper Spring Ranch March 31, 2015 Gallatin County Under a Red Flag Warning March 31, 2015 New Eric Church: Thumbs Up or Down? March 30, 2015 It appears that you already have an account created within our VIP network of sites on . To keep your points and personal information safe, we need to verify that it's really you. To activate your account, please confirm your password. honeybaked ham menu When you have confirmed your password, you will be able to log in through Facebook on both sites. Welcome back to XL Country 100.7 It appears that you already have an account on this site associated with . To connect your existing account just click on the account activation button below. You will maintain honeybaked ham menu your existing VIP profile. After you do this, you will be able to always honeybaked ham menu log in to http://xlcountry.com using your original account information. Registration Submit Thank you for your request.
Finally, a bartending catering singapore class for the armchair mixologist . It’s called Home Bar Basics, and it’s happening on April 13 at the Boston Shaker, Adam Lantheaume’s store within a store at Grand in Union Square (374 Somerville Ave.). Remember? He’s catering singapore the guy who’s selling hard-to-find cocktail ingredients, books and tools. Well, now he’ll show you how to mix a proper drink. From the course description: Want to start making catering singapore cocktails catering singapore at home but are befuddled by the different tools, ingredients and recipe instructions? Do the drinks you make at home never come out as well as the ones you have out? Want to understand some of the “hows and whys” of making cocktails? Check out this hands-on workshop! Permalink | Filed under Books & resources , Drinking supplies , Events | Tags: Boston Shaker , cocktail classes , Grand , home bartending , somerville 3 Responses catering singapore to “Home bartending 101” Adam April 7th, 2009 at 10:20 pm Thanks Lauren! Archives October 2014 May 2014 February 2014 July 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 More archives Categories Absinthe (4) Applejack (13) Bartenders (72) Beer (44) Bitters (29) Books & resources (51) Booze in the news (44) Boston bars (91) Brandy (12) Brunch (2) Calvados (1) Champagne (10) Chicago (1) Cocktails (189) D.C. (3) drinkboston in the news (35) Drinking supplies (16) Events (80) France (2) Gin (51) L.A. (4) Liqueur (52) Miami (1) Misc. (7) Mocktails (2) New Orleans (22) Nips (22) NYC (3) Philadelphia (1) Pisco (8) Punch (7) Rum (40) San Francisco (5) Seattle (4) Tequila (10) Vermouth (25) Video (6) Vodka (16) Whiskey (62) Wine (10) Websites Drink sites A Dash of Bitters AJ Rathbun Alcademics Alconomics Ardent Spirits Art of Drink Beachbum Berry’s catering singapore Grog Blog Beer Mapping Project BeerAdvocate Black Table Beer Run Booze Movies catering singapore Boston Beer Bars Boston Phoenix Sipping Bum Wines Bunny Hugs Cocktail Chronicles Cocktail Database Cocktail Guru Cocktail Virgin/Slut Difford’s Guide Downtown Wine & Spirits Dr. Bamboo DrinkBoy – Robert Hess Drinks Are On Me Gumbo Pages Imbibe Unfiltered Intoxicated Zodiac Jeffrey Morgenthaler John Myers Kaiser Penguin Ken’s Wine Guide King Cocktail – Dale DeGroff Liquid Muse Liquorpress.com LUPEC Boston Modern Drunkard Magazine Museum of the American catering singapore Cocktail Observational Gastrophysics Pub Talk Seen Through a Glass Slow Cocktails Spirits & Cocktails Spirits Review catering singapore Underhill Lounge Shake all ingredients very well over ice and strain into a chilled cocktail glass. Garnish with orange catering singapore wheel and cherry if desired. Most Popular New Comments ljclark : It totally counts, Cari! A post is a post! cari : HAHAHAHA LAUREN THIS DOES NOT COUNT AS A BLOGPOST catering singapore TOWARDS THE DEAL!!! LOL best night ever Shaun Naborn : congratulations on the book Lauren! I am sure it’ll be very informative to your niche. Love to... ljclark : Of course! Will you be there anytime soon, friend? John of Vienna : Wicked cool. Will there be a book signing up in the Granite State?
everyfoodfits.com » HOME BARTENDING 101: A Lesson from Scofflaw s Den – Plus a Recipe finger food for the Mommy Juice Gin Cocktail! Balance. It s a funny theme to crop up in a conversation with a cocktail expert. Because after you take a sip of this – too tart – and a few sips of that – ooh, that one is just right – balance is something you begin to lose. Unless you re Marshall Fawley. He s a pro. A good bartender should taste each drink to make sure it s balanced, Fawley explained. Just as a chef tastes his dishes before sending them out of the kitchen, a bartender needs to siphon out a small sip before sending out each drink. Fawley is half (the other half is business partner SeanMike Whipkey) of Scofflaw s Den , a self-described online speakeasy of potent finger food potables and other pabulum. An attorney by trade, Fawley s true passion lies in crafting the perfect drink. A venerable trait indeed. And now you, too, Aspiring Mixologist, can learn the tricks of the trade in Scofflaw s Den cocktail classes. Got plans Saturday, September 15? Cancel them. Sign up for Home Bartending 101 . Held at new Clarendon hot spot, the Green Pig Bistro , Home Bartending 101 is a 1 -hour hands-on lesson to teach you how to stir, shake and muddle your way to a successful cocktail party. The $85 class fee includes tools to build your bar – a shaker, strainer, jigger and more – and you get to take them home! Last weekend, deep in the bowels of Scofflaw s Den – OK, so it was actually Fawley s kitchen – I got a preview finger food of Home Bartending 101. Marshall showed me how to mix the perfectly balanced cocktail. I brought champagne grapes – $1.99/lb. at Trader Joe s – and requested he use the grapes in a drink called Mommy Juice. (Every mommy needs a little juice at the end of the day, no?) I requested finger food the drink be gin-based as it s one of my favorite spirits. Marshall pulled out the Plymouth gin and set to work. (He also made a non-alcoholic gin-flavored drink. Keep an eye out on his blog for that recipe.) We got jiggy with it. With you know, a cocktail jigger . He squeezed the Meyer lemon juice, chilled a bottle of prosecco, muddled the grapes…and then pulled grape jam out of the fridge. Grape jam? Say what? Reserving judgement, I watched the Titan of Tipples put ingredients in a shaker, pack it to the brim with ice and give it a shake. A good shake is a slow 10-count of a vigorous shake, Marshall explained. And he means vigorous. He shook the hell out of it, crushing the ice and aerating the drink. And watering it down. Bars (usually finger food those in college towns) are often praised for their good, strong drinks. Wow! There s so much booze in here! It s not watered down! But Fawley explained that water is an essential ingredient in cocktails. You add water via ice. Without water, what s in your glass isn t going to taste as good. Ask yourself, are you going for cheap n easy or quality? If finger food you ve gotten this far in the post, you truly care about learning to craft the perfect Mommy Juice cocktail. Or you truly enjoy my writing. Or you re just really thirsty. Whatever the case may be, here s a libation for all of you hardworking and hard-drinking moms and dads (aunts, uncles, cousins, whatever) out there. Muddle grapes. Add to shaker with ice, Meyer lemon juice, jam and gin. Double-strain into martini glass or champagne saucer. Top off with (less than oz.) prosecco. Take a sprig of mint (do not rinse), thwack it against your palm to release oils, add to glass as garnish. Enjoy a delightful minty scent as you take each sip of the slightly finger food fizzy, sweet drink. And consider signing up you or a loved one for a future Scofflaw s Den cocktail class. finger food Schedule September 15 Home Bartending 101 September 22 Demystifying finger food Bitters September 29 Whiskey 101 October 13 Digestifs/Aperitivos October 20 Terrifying Tipples November 3 All American Spirits (Thankful for Cocktails) December 1 Holiday Tipples Disclosure: Fawley is a personal friend who plied me with booze while his darling fiance, Sylvie, plied my husband and toddler with crackers. Despite all of the plying involved, all views expressed herein are my own. Your email is never published nor shared. Required fields are marked * You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> finger food <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong> This entry was written by Stacey Viera , posted on September 6, 2012 at 3:03 pm , filed under Beverages , Fruits + Veggies , Recipes and tagged "champagne grapes" , "cocktail classes" , "every food fits" , "everyfoodfits.com" , "eye candy" , "food blog" , "food photography"
If you're going to be a bartender -- or at least look like one -- you need to know your glassware. There are a variety of glasses, and each drink has a specific glass that you should pour it in. Here's a general list to get you started on knowing which glass goes in which cocktail. Today we'll just talk about the classic glassware, and thankfully most of them are named for the drinks that go in them: Photo courtesy of Cocktail Hunter Rocks or Old Fashioned young avenue deli glass - this glass is usually used for whiskeys and gin, but I've gotten this glass when I order my vodka/soda cocktail. A perfect rocks glass has a round bottom, and when the ice is dropped from the correct height a "ting" can be heard. Rocks glasses got their name as most of these drinks are served over ice (on the rocks). Collins or Sling glass - straight-sided, narrow, and traditionally made of frosted glass, this one is primarily designed for long drinks (namely young avenue deli some fizz drinks and Collins drinks). Drinks served in this glass are served with plenty of ice. Highball glass - some have a stem, some have a flat bottom, but these glasses are wider than a Collins glass and are tall, holding 8 or 9 fl oz. They are made to hold highball drinks, iced drinks containing liquor along with water and/or a carbonated mixer. Highball glasses may in some parts also be known as a "Cooler," "Chimney," "Zombie," or a "Slim Jim" glass. Rarely do I get this glass with a standard liquor/mixer cocktail. I usually get it when I've ordered a Bloody Mary, or some other cocktail that requires a lot of mixing. They are relatively interchangeable with the Collins glass. Martini or Cocktail young avenue deli glass - these are a stemmed glass with an inverted cone shape, typically used for -- obviously -- Martinis, but also Manhattans. They are primarily used for cocktails that are prepared in a cocktail shaker with ice and then strained in to the glass. Its form derives from the fact that all cocktails are traditionally served chilled and contain an aromatic element, and the wide bowl places the surface of the drink directly under the drinker's nose, ensuring that the aromatic element has the desired effect. The stems of these and the martini glasses allow the drinker to hold the glass without warming the contents. Hurricane or Poco Grande glass - A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks, such as Hurricane young avenue deli (duh), young avenue deli Adios Mother-F&%$er, Sex on the Beach, or some Colada drinks. Margarita glass - this glass comes in two varieties: saucer, and welled. Although margaritas young avenue deli may be served in a variety of glasses, the stereotypical margarita glass is a variant of the classic Champagne coupe; this is particularly associated with blended fruit margaritas, but the glass is also used for dishes such as guacamole or shrimp cocktails. In formal settings margaritas are often served in a standard cocktail glass, while in informal settings, particularly with ice, margaritas may be served in an old-fashioned glass or champagne saucer. young avenue deli Sour/Fizz glass - shorter than a typical young avenue deli champagne flute, this glass is typically used for wine spritzers, sour drinks (such as a whiskey sour), or fizz drinks (like a gin fizz). A Fizz is a mixed drink variation on the older Sours family of cocktail. Its defining features are an acidic juice (such as lemon or lime) and carbonated water. Most fizz or sour drinks are served in a Highball glass, but some bars with a bigger inventory young avenue deli will use this glass. For more on the care and handling of glassware, check out Everyday Bartending's post on the subject. young avenue deli And check back at the blog for all your cocktail recipes to go in these glasses! 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Bartending 101: One LA bar is hosting new tap lines that let customers pour their own pints [ LA Times ] Hay is for horses, but barns for beer? Farmhouse breweries are becoming more common here in the U.S. [ Draft ] Some Alaska reps are pushing for the drinking age to be lowered for their service men and women [ USA Today ] Not a morning person? New Zealand's Moa is behind the controversial new breakfast beer that "the ladies can enjoy too" [ NZ Herald ] Beer geeks attack! Nerds like us are on rise and we couldn't be happier [ Star Tribune ] 2 O'Clock Tastings Brew School » Hop of the Month » Glassware Guide Beer List Behind the Scenes » Beer News Mashup » Brew Trips & Fests » Beer Events Recipes » Spent Grain Chef » Cooking with Beer
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Every time they come in, they don’t know what they want. Its all poison if you look at it I say in a chuckle. i want something fruity and fun, you decide. good on ya I decide? I choose whiskey their smiles fade. yuck. Fine, whiskey it is . Great, thats 21 dollars . You are commenting using your Google+ account. ( Log Out / Change ) Recent Posts bartending 101 Luigi Sequence 1: Awareness Dustpan Two Men Recent Comments robertkhan on Sequence 1: Awareness good on ya robertkhan on Two Men Archives good on ya May 2013 Categories Uncategorized Meta Register Log in Entries RSS Comments RSS WordPress.com %d bloggers like this:
Promotions Promo Calendar Social Media Happy Hour Drink Promos Event Promos Contests Sports Promos palæo Food Promos Beer Promos Wine Promos Nightclub Mgmt Nightclub News & Events Top 100 Operations Bottle Service Marketing DJs & Entertainment Sound & Lighting Bar Mgmt Bar News & Events Mixology Staff Management Inventory Management Serve Responsibly Insurance & Liability Top 100 Beer Wine Entertainment DJs Live Music Equipment & Systems palæo Music Program Management Products Spirits Beer Wine Mixers & Non-Alcohol Technology Bar Tools & Equipment Furnishings & Fixtures Food Business Builders palæo Resources Recipes NCB Show About Us Advertise Magazine Archives Meet the Staff Contact Us Bar Rescue Bar Rescue Central Bar Rescue Insider Anatomy Of A Rescue On Location Episode Recap Recipes Shop The Show In the News Newsletters Archives Subscribe Marketplace Browse Marketplace Get Listed Supplier Login Half of bartenders surveyed (53%) said they receive on-the-job palæo training, more than two-fifths (45%) said educational programs are provided by employers and one-third (35%) indicated programs are provided by suppliers and/or distributors. These three types of training are the top three sources of bartending education, according to a survey conducted for the recently completed On-Premise Bar Mixer Marketplace study by Technomic, in which respondents were asked to select all the types of bartender training or education they had received. Casual-dining chain restaurant bartenders report a slightly different mix of educational resources. College or university classes and on-the-job training tie as the leading source of skills, product knowledge and customer service, with half of bartenders surveyed (51%) indicating as much. Local bartending schools rank third (44%). Casual-dining restaurants underindex on programs provided palæo by the employer; that training vehicle palæo ranked fourth (39%) and also programs provided by suppliers and/or distributors (21%). On-the-job training is an important element of teaching bartenders their craft and the skills necessary to manage the bar and provide hospitality. The practice palæo is also in keeping with the leading delivery vehicle for all hospitality training recently identified by Technomic in its State of Training and Development palæo in the Hospitality Industry report developed on behalf of the Council of Hotel and Restaurant Trainers (CHART). However, it’s crucial that the individuals providing that on-the-job training are doing so working from a foundation of skills and best practices established by the restaurant or hotel chain. Chain restaurants and hotels often look to hire bartenders with experience in similar venues and environments as their own, or promote from within their own ranks. In today’s intensely competitive marketplace, it’s also important to weigh the value of various resources and training vehicles in hiring and training bartenders. The goal is to develop bar professionals skilled in making drinks consistent in recipe adherence palæo and also quality, who are able manage the bar area and to provide palæo high levels palæo of customer service that make the experience palæo memorable for the guest.
Bartending 101 - Mixing Techniques | The M Point of View Get ready to shake stir and roll! Cocktail mixing is all about creativity and enjoyment for you and your guests. Learning mixing methods is often the first lesson at any bartending school and can easily be incorporated into your own skill set while entertaining at home. Here are the basic cocktail mixing processes our bartenders use and instructions on how to apply these techniques to make the perfect libation. Building a cocktail is done by pouring the ingredients on top of one another in a serving glass. This is usually performed in the order the ingredients are listed in the recipe. This technique is often used for non-alcoholic drinks, but can also be applied for cocktails with carbonated ingredients such as a rum and coke. The carbonation from the soda naturally mixes the drink. Probably one of the most well-known mixing techniques, blending is done with an electric simply southern blender. Drinks can be made in a blender cup with all ingredients, including ice. This technique is used to liquefy simply southern solid or fruit ingredients to a creamy consistency. This type of drink should not be watery or super thick; it should be smooth and thick and enough to hold a straw upright. To roll a cocktail, a cocktail simply southern shaker and a pint glass are needed. The rolling process begins simply southern by filling a glass with ice and the cocktail's ingredients. The mixture is poured into the shaker and then poured back into the glass. This technique simply southern combines drinks while melting as little ice and air as other methods. It's best to shake a cocktail when fruit juices, eggs or cream are involved. This technique will result in an eye-opening libation with a layer of froth on top. First, fill a shaker with the drink's ingredients. Next, seal, shake vigorously and strain into glassware or pour over fresh ice. When shaking a cocktail that requires soda, add soda at the end. You've probably stirred a drink before, even if it was just your coffee. To stir a cocktail, fill a glass with ice and your drink's ingredients. Stir with a bar spoon and strain into glassware. Layering simply southern a drink is an art form. Distinctive looking layered cocktails are achieved by slowly and carefully pouring one liquor over another. The effect of each liquor sitting atop each other is produced when liquor of varying densities are poured into the drink. Soft fruits, mint leaves, sugar cubes and other similar ingredients must be broken up or muddled to release their flavors into the cocktail. Ingredients should be placed in a cocktail shaker and carefully crushed with a cocktail muddler. It's important not to press too hard; mint should be broken up and bruised, but not mashed into a soggy paste. 32 Degrees Draft Bar Baby Cakes Casino Chef Tina Martini Cocktails DayDream Design Dining Entertainment Events Gaming Gift Day Happy Hour Hash House A Go Go Holiday Holidays Hostile Grape Hotel iMagine Rewards Las Vegas Live Music Marinelli's Marnell Family simply southern Meetings M Pavilion M Resort Poker Pool Ravello Lounge Restaurants Slots Spa Spa Mio Studio B Buffet simply southern Table Games Team Members Terzetto Thanksgiving Tips Travel Vegas Veloce Cibo Villaggio Del Sole Weddings wine Blogroll Log-In
Bartending 101: Elements of a Great Cocktail | The M Point of View Here at the M Resort , we take great pride in delivering exceptional service to our guests along with creating things that will enhance panera catering menu their experience, like a handcrafted cocktail. The art of mixology has become the culinary equivalent panera catering menu of preparing an unforgettable gourmet meal. With bartending, like cooking, the magic is in the harmony and understanding of flavors, the right amount of each ingredient and having the passion, patience and dedication to make or create a truly great drink! Character – The distinctive identity of your drink. Is it tropical, exotic, fruity, frozen, mixed, sweet, sour, spicy, dignified, old class, after dinner, shooter or seasonal? Are you trying to pair it with food or a special theme? There are many different elements your cocktail can take on, so it's important to define it before you begin. Presentation – The visual appearance of a cocktail. The type of glass and garnish used should highlight the drink so it will essentially sell itself. When a well-presented cocktail is seen, the guests should think, "I want to order that!" panera catering menu Flavor - The blend of smell, taste and feeling. A drink's flavor must be delicately balanced. Too much of a particular element can cause the cocktail panera catering menu to become out of control, and too little can cause it to deflate into something vapid and forgettable. Aroma - The hint of what's to come. It's customary to take in the bouquet (scent) from a glass of wine to understand its essence. To create an essence in your cocktail, muddle fresh fruit or herbs to extract the oils, juices and scents. This adds flavor panera catering menu and aroma to the drink. Taste – The culmination of what people see and experience from an aroma. The immediate flavors the tongue collects are; sweet (tip of the tongue), salty and sour (at the sides) panera catering menu and bitter panera catering menu (back of the tongue). The time it takes to stimulate different areas of the tongue vary, with bitter receptors taking the longest. Texture - The blending of ingredients; they can't be too thick or thin. A consistent, smooth quality cocktail is one that is easily drinkable, not thick like pudding or runny like soup. Cocktails should also be firm and clean, not watered down. Balance - The elements of a cocktail working together to produce a smooth panera catering menu and balanced drink. The strength of the cocktail shouldn't be overpowering and neither should any of the other ingredients. 32 Degrees Draft Bar Baby Cakes Casino Chef Tina Martini Cocktails DayDream Design Dining Entertainment Events Gaming Gift Day Happy Hour Hash House A Go Go Holiday Holidays Hostile Grape Hotel iMagine Rewards Las Vegas Live Music Marinelli's Marnell Family Meetings M Pavilion M Resort Poker Pool Ravello Lounge panera catering menu Restaurants Slots Spa Spa Mio Studio B Buffet Table Games Team Members Terzetto Thanksgiving Tips Travel Vegas Veloce Cibo Villaggio Del Sole Weddings wine Blogroll Log-In
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Login to save your work Email Home › Create › Quizzes › Bartender › Bartending › Bartending 101 Upgrade 1. independent catering What flavor is Amaretto? A. Licorice B. Apple C. Almond D. Brandy and Honey 2. What is the recipe for a martini? A. Dash of dry Vermouth and 2 ounces of gin B. dash of sweet vermouth and 2 ounces of gin C. dash of dry vermouth independent catering and 2 ounces of vodka D. dash of dry vermouth and 2 ounces of scotch 4. What makes a manhattan a perfecr manhattan? A. substitute independent catering sweet vermouth with dry vermouth B. substitute dry vermouth for sweet vermouth C. use dry and sweet vermouth D. use neither independent catering dry or sweet vermouth 5. What do you do to a martini to make it a desert dry martini? A. put only a drop of sweet vermouth in it B. put only a drop of dry vermouth in it C. get the inside of the martini glass wet with dry vermouth and then discard the vermouth from the glass D. put only a drop of dry vermouth in it and salt the rim of the glass 6. What are the ingredients in independent catering a Rob Roy? A. Dash of dry vermouth independent catering and 2 ounces of scotch independent catering B. dash of dry vermouth and 2 ounces of whiskey C. dash of sweet vermouth and 2 ounces of scotch D. 2 ounces of scotch and 2 ounces of whiskey 13. What is the recipe for a Whiskey sour? A. 1 ounce whiskey and 2 ounces of sour mix B. 2 ounces of whiskey independent catering and 1 ounce of sour mix C. 1 ounce of whiskey and sour mix D. 2 ounces of whiskey and sour mix 17. What are the ingredients for a cosmopolitan?Check all that apply A. Dash of dry vermouth B. 1 ounce vodka C. 1 ounce scotch D. 1/2 ounce cuantro E. 1 ounce cuantro F. 1 ounce gin G. 3 dashes of lime juice H. 3 dashes of cranberry juice I. 3 dashes of pineapple juice J. 2 dashes of lime juice Removing ad is a premium feature Recipes Featured Quizzes
Pig Mountain, Bartending 101 at Má Pêche, and More - Eater NY 1) Pig Mountain When: Today, brown bag deli 12 p.m. to 4 p.m. Where: Main Street, Narrowsburg What: Ten talented NYC chefs, including the likes of Alex Stupak , Casa Mono's Anthony Sasso , and Corton's Shawn Gale , will take over Narrowsburg, NY for the annual Pig Mountain festival where they'll be cooking up ten pigs and "more veggies than you can shake a stick at." There will also be beer. Tickets are $25 if you buy in advance, $30 at the door. And if that's not enough, check out the three-course brunch that will take place on Sunday from 11 a.m. to 1 p.m. 2) Summer School at Má Pêche: Bartending 101 When: Sunday, 4:30 p.m. to 6:30 p.m. Where: Má Pêche, 15 W 56th St What: For the latest in the Má Pêche Summer in the City series , bartender brown bag deli extraordinaires Tristian Willey (Booker & Dax) and Joey Remington (Má Pêche) have teamed up to teach a class on the fundamentals of bartending. They'll share some mixology tips and tricks and teach you how to make a cocktail like a pro. In addition to watching some demos, you'll get to make a few drinks of your own. Tickets are $75 and include a bar kit for you to take home . 3) International Food Truck and Beer Festival When: Sunday, 12 p.m. to 9 p.m. Where: South Street Seaport brown bag deli What: If the Olympics have you itching for some international brews and bites , head to the South Street Seaport tomorrow for the International Food Truck & Beer Festival. Morris brown bag deli Grilled Cheese , Schnitzel and Things , Kimchi Taco Truck , and a handful of other NYC food trucks will be serving up some special dishes inspired by the flavors of different countries as well as their regular menu items. Tickets are $40 , which gets you vouchers for six tastes. brown bag deli Vouchers will also be available for sale at the event. 4) Greek Wine Tasting on a Secret Rooftop When: Sunday, 6 p.m. to 9 p.m. Where: A secret rooftop location near N 11th and Berry Sts , Williamsburg What: A Greek wine tasting will take place tonight on a secret rooftop location in Williamsburg . Sparkling wine and hors d'oeuvres will kick off the night, followed by a tasting of four Greek varietals with food pairings from the Brothers Green (they're a musician-caterer brother duo). There will also be live music and killer sunset views. The exact location of the event will be emailed to guests beforehand, so buy a ticket for $45 here to get in on the secret. 5) Burger Blitz 2012 When: Sunday, 1 p.m. to 5 p.m. Where: Studio Square NYC , LIC What: Joel Reiss, the Executive Chef at S Prime in LIC, has teamed up with Pat LaFrieda and Fairway to create an afternoon of endless burgers, bourbons, and beers. Guests brown bag deli will enjoy an eclectic all-you-can-eat menu of barbecue fare, including at least five unique burgers brown bag deli created by LaFrieda brown bag deli specifically for this event. There will also be more than 20 side dishes to choose from, unlimited craft beer tastings brown bag deli from Blue Moon Brewery, and unlimited samplings of Jack Daniel's brown bag deli bourbons . Tickets are $55 in advance brown bag deli ($60 at the door) . Also of Note: Smorgasburg and the Hester Street Fair are both on for today. The New Amsterdam Market is open tomorrow from 11 a.m. to 4 p.m. and adds some new vendors this week like Bien Cuit and Sfoglini . Looking to try a new restaurant this weekend? Try the first American brown bag deli location of famed Parisian bakery Maison Kayser , the massive new German beer hall Die Koelner Bierhalle in Park Slope, or the swanky new Bowery brown bag deli Kitchen . And if you're looking brown bag deli for somewhere brown bag deli to grab a drink this weekend, consult Eater's recently updated Cocktail Heatmap . Related Items bien cuit blue moon brewery booker brown bag deli and dax burger blitz food trucks greek wine joel reiss joey remington maison kayser pat lafrieda pig mountain s prime south street seaport summer in the city tristian willey by Marguerite brown bag deli Preston on Mar 5, 2015, 10:09a Masthead / Contact / Send Us a Tip / Media Kit / Ethics Statement / Community Guidelines / Contest Rules Please login to your Vox Media account. This account will be linked to your previously existing Eater account. In order to provide our users with a better overall brown bag deli experience, we ask for more information from Facebook when using it to login so that we can learn more about our audience and provide you with the best possible experience. We do not store specific user data and the sharing of it is not required to login with Facebook. Yes, share my data Please don't share my data
Cooking Arts and Crafts Fitness Food Preparation Gardening Herbs Nutrition Crafts & Hobbies Entrepreneurship Finance General Education restaurant associates Health & Medicine History Home and Garden restaurant associates Homeschooling How To / Do It Yourself Language Arts Law/Legal/Criminal Mathematics Medical Billing New Age Office Skills Parenting and Family Performing Arts Personal Care Pet and Animal Care Psychology Real Estate Reference Religious Studies Science Self-Help Social Work Special Education Spiritual Studies Teacher Resources Terminology Test Preparation Web Development Writing Skills New Courses Do you love making people happy, making friends, and being the life of the party? Do you mind having other people take you into their confidence and trust you with their best evenings? Do you enjoy the difference between restaurant associates how things taste on the palette and don't mind staying up late into the evening? Bartending is for you. This course will give you the knowledge to join the ranks of one of the world's most respected professions and one with never a dull moment. From the basics of what you need to start out to how to excel at the craft, this course will leave you in the know. A typical bartending guidebook simply gives you a set of drink recipes, but we all know that each bartender has their own take on most drinks. restaurant associates We mix to our own preferences, or the preferences of our patrons. So what you really need to know is how things mix well together, how to keep your customers safe, and how to keep them tipping! That's the goal of this course--to give you what you really need to know, and prepare you for that all-star position! This course is open to anyone interested in learning the basics of bartending. restaurant associates You need to be over the age of 21 to pursue work as a bartender and to take this course. This online course restaurant associates can help you become an impressive bartender by showing you everything you need to know about tending a bar, such as knowing the difference between Highball and Lowball drinks; how to shake, stir, strain and pour; the most effective remedy for hangovers; how to set up a bar; plus recipes and useful tips. * Instantly download, print, and share your CEU Certificate at course completion (additional shipping/handling charges apply for hard copy delivery). UniversalClass™ offers many wonderful learning tools including an online portfolio service that manages all your course completions and CEUs. Course Lessons Lesson One: Alcohol restaurant associates Awareness Perhaps the most important role of the barkeep is to walk the line between casual drinking restaurant associates and extreme intoxication. Lesson Two: Bar Essentials - Alcohol Here is a selection of alcohols any bartender should have on hand and know how to use, and terms you'll need to know. Lesson Three: Bar Essentials - Additional Requirements In addition to types of alcohol, you're going to need some items to throw into the mix in order to create a good number of frequently ordered drinks. Lesson Four: Cocktails If you're in a nightclub, that may be all that is available to you; but cocktails run the gamut in terms of their unique and wonderful mixtures and flavors. restaurant associates Lesson Five: Beer, Wine, and Heated Drinks Beer is generally much lower in alcoholic content restaurant associates than liquor, and is consumed in larger quantities. Lesson Six: Types of Establishments Alcohol is served in a variety of venues, each of which has their own norms, client types, and other characteristics. Here are some of them. Lesson Seven: Employment Bartending is one of those professions that very often leads to business ownership, especially as bar culture is so tied to generational differences. Document Your Lifelong Learning Achievements Earn an Official restaurant associates Certificate Documenting Course Hours and CEUs Verify Your Certificate with a Unique Serial Number Online View and Share Your Certificate Online or Download/Print as PDF Display Your Certificate on Your Resume and Promote Your Achievements restaurant associates Using Social Media Home > Cooking > Food Preparation Course restaurant associates Type: How To CEU Value: 1.0 IACET CEUs ( Continuing Education Units ) CE Accreditation: Universal Class, Inc. has been accredited as an Authorized Provider by the International Association for Continuing Education and Training (IACET) , 1760 Old Meadow Road, Suite 500, McLean, VA 22102. Grading Policy: Earn a final grade of 70% or higher to receive an online/downloadable CEU Certification documenting CEUs earned Assessment Method: Lesson assignments and review exams Course URL: bartending101.onlineclasses.com restaurant associates Instructor: UniversalClass Staff Instructor Syllabus: View Syllabus Course Review: Read Editorial Review Requirements: View Technical Requirements Course Fee: $35.00 restaurant associates (no CEU Certification) || with CEU Certification: $60.00 Learning Outcomes By successfully completing this course, students will be able to: Summarize the symptoms, affect, and relavent restaurant associates laws regarding alcohol consumption. Describe the essentials of the bar. Summarize how to make highball drinks. Summ
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2-3 servings Preparation time about 40 minutes at 400 g Flounder / 8 fillet with butter and oil for frying salt Cold Sauce: 200 g sour cream 200 g cottage cheese 100 g defrosted cooked shrimp rinsed and drained 3 slices Felix sandwich wedding reception food ideas with cucumbers cut into cubes, chopped spring onions and dill salt PS sauce can still put finely chopped boiled egg, which makes it with a tasty bunch spring onion blonde young onion, cut lengthwise through the salt pepper butter and oil for frying 700 g new potatoes with dill, lemon segments Prepare the sauce by mixing cold sauce ingredients wedding reception food ideas in a bowl. Put the potatoes in boiling water for the boiler. Boil the potatoes until soft in salted water. Pour off the water, add a bunch of finely chopped dill. Fry on both sides of Flounder suitably medium hot oil to the pan. Season with salt. (I was a small thin fillets, they paistuivat take a long time. When the meat turns white and the surface is a bit browned, they are ready). Scrape the pan with a spatula burnt pieces and fry the onions in a pan in hot fat blend. Season with salt and pepper. Serve all immediately. Lemon blocks you can squeeze the juice on the dose. *** 2-3 portsjonit Valmistusaeg 40 minutit lestafileesid 400 g / 8 fileed void and rapeseed praadimiseks soola dew Külm: hapukoort 200 g 200 g 100 g raejuustu sulatatud and keedetud krevette üleloputatult veneer 3 and nôrutatult Felixi vôileivakurke wedding reception food ideas kuubikutena hakitud rohelist sibulat and dill soola PS Kastmele VÕIB veel lisada hakitud keedetud egg, mis teeb sellest toitvama Kimp rohelise sibula noori valgeid mugulaid pikuti neljaks lôigatuna soola pipart void and was a praadimiseks umbes 700 g värskeid kartuleid dill sidruni As sectoral Prepare dew segades koik kastme ained omavahel kausis. Put kartulid keevasse vette and keeda kartulid pehmeks, maitsesta soolaga. Kalla water pealt ära ning lisa till. Prae lestafileed môlemalt poolt sobivalt kuumal rasvapannil. Maitsesta soolaga. (Minul olid väiksed fileed, need küpsesid hetkega. So dry fish meat muutub valgeks and-see is the pruunistunud pealt, is ready to see). Kraabi puulaastuga pannilt kôrbenud tükid ära and pRAE sibulad galvanized rasvasegus. Maitsesta soola and pipraga. Serveeri koik kohe. Sidruni sector test Void veel ports joni peale sap pigistada. Yes, it is. We eat a lot of fish and so and butter (and a splash of oil because it does not burn easily), fried fish is good and will be completed quickly. Cook can enjoy the beautiful summer days. Beautiful summer time! Remove Yes, there is a wonderful, flounder is a very good fish. I, too, I would eat it more often, but if you would be available for sale. I think the shrimp sauce is also great with everything. Shrimp is an additional bonus summer table, summer can be a bit of extra feast on shrimp, and is also suitable for the whole. Beautiful wedding reception food ideas summer for you too! Remove Melted butter Welcome! On the plate is from August 2011 to a bilingual (Finnish-Estonian) blog good food, where there is also a hint of lifestyle. The recipes are my own handwriting, if I have not mentioned otherwise. If you use a recipe, so I would appreciate if you mention the source wedding reception food ideas and asked about my blog in the image on the permit. Blog to follow starting from May 2013 ASMLn "Blogs and advertising of" self-regulatory guidelines for advertising recognisability. Click on the post about the images, then they become bigger. ****** Tere tulemast! Sinu taldrikule is alates augustist 2011 kakskeelne (soome-successfully) blog heast toidust, mis sisaldab ka veidi elustiili. Retseptid has its own väljamôeldised, dry ma is not mainitsenud Teisiti. Kui kasutada minu retsepte blog, therefore I am tänulik kui ka mainitsed nende Algallika, perhaps minu blog, and the blog into küsid AVAILABLE piltide kasutamiseks minult luba. Blog järgib alates maikuust 2013 Soome ASMLi "Blogs and reklaam" iseregulatsiooni juhendeid advertisement tunnistamisest. Click on a Piltidel mailings, therefore need muutuvad suuremateks. View the profile 55 minutes ago Chocolate & Zucchini Räimed Cancels KÖÖGI ainetel 1 week ago Anne au Chocolat Japanese Duck in sweet sake, soy sauce & Where kuljimmekaan wedding reception food ideas Loading ... 15 min (13) 15 min EST (13) 30 min (117) 30 min EST (86) Breakfast (11) appetizer (59) brunch EST (4) Brunch (8) cocktails (9) desingpealinn 2012 EST (6) desingpääkaupunki 2012 (6) dip (2) eelroog EST (35) Estonia Travel in EST (27) Eesti Vabariigi aastapäevaks (3) The Estonian kitchen (55) Estonian Independence's Day (3) elustiil wedding reception food ideas EST (7) Emadepäevaks EST (3) gluten-free (2) gluteenivaba EST (2) grill EST (8) Grill (17) hakkliha EST (25) Halloween (4) Halloween EST (3) heategevus EST (5), delicatessen (71) Jams (1) hoidised EST (1) hommikusöök EST (11) charity (5) Isadepäev EST (5) Father's Day (8) Baltic Sea (13) jaanipäev EST (6) ground beef (28) joogid EST (14) Christmas (33) Midsummer (10) Christmas table (65) Beverage (22) Juust EST ( 5) cheese, (21) j
skeptik.ee End of the World in January 2012, and other stories in the press (+ video STIs) More than a third of US bee colonies died in the winter of 2008. Syndrome, in which all the bees in the hive to die suddenly, and survives only the queen bee, is native to European countries, France, Belgium, Italy, Portugal and Spain. Swedish health officials have confirmed a new case of the swine flu outbreak, the virus strain H1N1 infected persons are now a total of 65 died of swine flu last winter in my 30 Swedes, mediated by BNS. Helps soolapuhumisest! The Club of Rome, or the vision of the way things really can be. Eesti Ekspress "The Club of Rome is a think tank, a circle of thinkers who see the future - will be just a thing of the past as far as the future bartender mix genius is needed. One year for us is less than the blink of an eye. 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How does one behave well, the welfare society, it can not go wrong? This should be a major threat to euro intrusive thought pattern. Euro necessity of reasoning should be the same as before the euro was occurring. Now, another addition that it already exists. The anger of God against the typically coincide with deaths, illnesses, accidents, and natural disasters. However, it is not only limited to the fury üldtraumaatiliste bartender mix genius situations. It may similarly arise experiencing disappointments in personal life, failures or painful interpersonal relations. Some people perceive that God is responsible for such events, and angry when God aduvad cruel intentions, or reckless. They may feel that God has forsaken them, betrayed them, or being acted unjustly, says EXLINE. EXLINE notes that the wrath of God may be hard to admit. Many people are ashamed of such feelings and do not want to admit them, he says. In particular, it is believed religiously committed people in this particular case, they should focus on the positive side of religious bartender mix genius life. I admit that I have not seen the wrath of God against himself. At least I do not recall the memory of the active memory or superseded. Empty There is no point other than to be angry. Accidents that could express abstract anger such as gravity, cancer genes, hormones in the case of the personal life of disappointments, if any are needed someone / something is angry. This begs the question as to whether the "wrath of God" is still fret about the same for every thing. For example, the wrath of God is the same as the root cause of the hatred of all things? Accident At the moment they are fully justified in that I would not be here without the oh-born, or that oh, my parents would never have met. This cause-effect-series logic to the point we come back to compliance with something that is not possible in the absence of observational data, although precisely describe, but you can pray to hate. The Big Bang or the quark-gluuonisupi or the Queen of Chaos, these are essentially the same as rational jumalasiunamine - these benefits are equal. Perhaps it should also be ohkamise bartender mix genius that if something bartender mix genius were otherwise, it would have a better life, compartmentalization of magical thinking ... And then in the dream, and reliance. "Jaws mind and continue to serve" is not a slogan but particularly motivating practice
Hey guys, you do not have anything written a long time ago. Hands and feet were full of it. I enjoyed the fullest break - been working 54 hours a week :) but as I have mentioned in the past, all you have worked with most of the days fly linnutiivul bakers crust smugly and recently passed away from home most of the evenings. Yesterday arrived at my door of berries along with two other Estonian girl and a genuine Scotch whiskey. Sry that I've already forgotten your names, but I fix this error tonight! How could I stay at home, Estonians seeing here in Newcastle is like Uma Thurman nude men in the middle of the beach. Anyone who has seen Eurotrip, it knows what this is about. Now I'm at work and call people on a Saturday morning to ask for or they do not mind if they were a couple of quick questions bakers crust asked. Over a period of time of the day though, and I'm talking about it as 200 people. bakers crust So you can guess yourself several times a day someone tells you the bad, and the forest will be sent: D Fortunately, our system does not yet call themselves automatsiseeritud- bakers crust we put away. In some companies may not be able to call yourself off and you have to put that crap and calling names in the meantime listen to 5 minutes. Believe me, this is not easy, especially when someone swears at you as an immigrant. The worst thing is that it's who you are on the phone all day, and samples of squeezing answers from people who simply do not speak English. So you know, that people who are so sensitive to immigrants, bakers crust are actually right. bakers crust Somewhere I heard that one bad experience, forget going to need more than 16 positive experience, whoever said it, knows what he's talking about. bakers crust Just the way it is! But not this a positive experience is not a problem. How many times have you called Harry Potter, or Michael Jackson? Recent achievements include Pamele time Michael Owen Anderson, bakers crust not bad or what. This is my own experience, I can say that Mr. Potter is a mellow old, but, damn, I forgot to ask him if he has Hermione'ga married bakers crust and have children either. Now the mõeldesei really feel like such a good idea: D But I was completely upside down when my name appeared in 'Michael Jackson'. Helisatsin regime, called the two, and even the arrangements for the third, then thinly meshed a colleague's shoulders fell, and exclaimed, "The King is really dead," but deep in the hearts repeat itself always 'The King is alive' in the same way as everyone says her Fiat is as good as Audi neighbor, but in fact applies to the website every day new Audi models peeping. bakers crust More news, sad, or do not know how good they are, but in the summer you will not see me. point. Eerily like to come and celebrate with you, but instead I decided to see one of your plans of the former and one of their major wishes come true - I'm going back to America for the whole summer that you produce more than 80 hours a week, to go door to door and sell books. NO, this is not one of my great desire, it is a long-standing plan. The desire is to go completely around the globe. After the sale of books, bakers crust as madly lot of useful experience and pockets full of money, and then begin to train to fly to China to move towards Newcastle. bakers crust This is the minimum plan, but all except for going to America still a bit raw. Write me a comment here you how anyone is gone, you do not have long heard already :) Hopefully maleate me yet: P See you! Glad to have you over a long period of time to read the adventures mate! But it is now, though feeble to remain untouched by the summer of Estonia. We hope to still jump out;) Looking bakers crust forward to the following descriptions and sekeldusestest adventures;) PS! Harry Potter married Ronni little sister !! Delete Reply Search This Blog 2012 (2) July (1) April (1) 2011 (16) November (1) October (2) September (1) July (1) June (2) May (5) March (3) January (1) 2010 (36) December (5) November (8) October (1) July (1) June (1) May (4) April (5) 'All beauty must die' all started with a single bakers crust idea is everything! bakers crust Congratulations Lenar! and MerWis! MerWis! Hello Could I speak to Harry Potter ......, please! ... March (1) February bakers crust (2) January (8) 2009 (13) December (4) November bakers crust (1) October (4) September (4)
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FIN Now orien- films and documentaries fascinating world. This world makes this time a fascinating food theme. YLE Teema channel spoil this spring, watched by a large food package, since spring 2015 spring themed treats. Home-style food to fine dining, food, and cultural history of the huippukokkeihin paahtiksesta sushi. wildflower cafe 16.3. beginning with the Food Finland is a series of Finnish identity through the kitchen of view. The table is covered, in addition to a number of kulttuuridokumenteilla, Living Archive wildflower cafe illoilla, Teemalauantailla, documentary series and films. Yle given me the opportunity wildflower cafe to write the theme and because the programming is so rich, I decided to focus on films and documentaries, which deal with fine dining, as they have me some familiar areas. Basically, wildflower cafe I am very much part of the theme, add text, because I'm not one of those documentaries and films have seen, but now that the interest has been raised, I expect them to water my tongue and I call on you to follow the delicious wildflower cafe Theme spring. EST Nüüd suundume mängufilmide and dokumentaalfilmide wildflower cafe pônevasse world. Selle world teeb sellele korral pônevaks toiduteema. Yle Teema-kanal hôrgutab sellele wildflower cafe kevadel vaatajaid quantities toiduülevaatega, sest kevad 2015 Teemall delikatesside kevad. Kodutoidust fine dining, toidu kultuuriajaloost tippkokkadeni ning veisepraest sushini. 16.3 algav Toidu-Soome is sari soome identideedist toidu kaudu vaadatuna. Laud is kaetud sellele lisaks paljud kultuuridokumentidega, live arhiivi ôhtutega, Teemalaupäevadega, dokumentaalsarjadega and mängufilmidega. wildflower cafe Ylelt anti ka minule võimalus kirjutada teemast and kuna programmivalik is usu rikkalik, therefore mina otsustasin keskenduda mängufilmidele and dokumentaalfilmidele, mis käsitlevad fine dining, sest need is minule juba kuigi tub tuttavad. Pôhimôtteliselt ma not oskagi kuigi tub omalt poolt Yle tekstidele juurde lisada, sest ma is not neid saateid näinud, aga nüüd is minu amusement äratatud, water keelel ootan neid saateid wildflower cafe and call ka on your jälgima maitsvat Theme kevadet. FIN Tomorrow, wildflower cafe Monday 16/02, will Teema documentary El Bulli's last dinner (el Bulli: The Last Waltz). This fine dining restaurant is for me Anthony Bourdain No Reservations program through familiar, as Anthony went to the restaurant last supper. A documentary about the world's best restaurant in the selected Catalan el Bull last night. Top Chef Ferran Adrián under the leadership of this Costa Brava Airport to a small restaurant became a laboratory for molecular gastronomy and a place of pilgrimage for gourmets. It was chosen wildflower cafe as the best restaurant in the world by as much as five years. A Spanish document will be monitored wildflower cafe restaurant jäähyväisiltaa Ferran Adrià and learn about food and life philosophy. EST Homme, esmaspäeval 16.2, tuleb Teemalt dokumentaalfilm El Bulli viimane ôhtusöök (el Bulli: The Last Waltz). See the fine dining restoran is minule varasemalt wildflower cafe to a friend Anthony Bourdaini cover note kaudu No Reservations, Anthony cally Kais sellele viimasel ôhtusöögil. Dokumentaalfilm jutustab world parimaks restoraniks valitud kataloonia el Bulli viimasest ôhtusöögist. Tippkokk Ferran Adria juhtimisel came sellest Costa Braval asuvast väikesest restoranist molekulgastronoomia wildflower cafe Laboratooriumi and maiasmokkade palverännaku sihtkoht. It complained to the world paremaks restoraniks koguni viiel aastal. Hispaania dokumentaalfilmis wildflower cafe jälgitakse RESTORE hüvastijätuôhtut and Ferran Adrià keskendutakse toidu- and elufilosoofiasse. GB 2.3. will document Escoffier wildflower cafe - chefs King (First Masterchef Michel Roux is Escoffier), which tells you how sympathetic the Anglo-French wildflower cafe chef Michel Roux passes gastronomy "father" Escoffier's footsteps and EST 2.3 tuleb dokumentaalfilm Escoffier - kokkade king ((First Masterchef: Michel Roux is Escoffier), mis jutustab meile, kuidas sümpaatne Inglis PRANTSUSE tippkokk wildflower cafe Michel Roux kulgeb gastronoomia "isa" Escoffier jalajälgedes and GB 9.3. upcoming documentary mesmerizing pastry (Patisserie) takes us to the French leivoskulttuuriin and is just like the previous wildflower cafe document further. EST 9.3 tulev dokumentaalfilm Lummavad kondiitritooted (Patisserie) by our prantuse wildflower cafe kondiitrikultuuri ning is eelmise dokumentaalfilmi cont. GB March, on the other side will present wildflower cafe films Delicatessens spring 2015 program. Enjoyable treats you spring theme channel! (Photos - YLE). EST märtsi teisel poolel esitlen mängufilme Delikatesside kevad 2015 programmis. Naudingulist delikatesside kevadet teile Theme kanalil! (Pildid - YLE). Coincidentally, we had the telly on and right channel, then reached the final of El Bulli dinner :) A week ago, became Teema documentary like Obsessed with food, you should take a look at the Internet side if you do not have time on TV. :) Do I need to merkkailla up these programs! Ms. Bean Delete Nice, I saved the elBullin illalli
