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Posts posted by Liza

  1. On a Yankee note, Curtis Granderson did a book signing at my local (independent!) bookstore this week. Publicist had said no photos, no personalized autographs. Well, Curtis posed for every photo and signed every book personally. An absolute class act.

  2. Um, wow: from Sports Illustrated:

    Joe Amendola, the attorney for former Penn State defensive coordinator Jerry Sandusky, impregnated a 17-year-old girl, according to the The Daily and the New York Post.


    Amendola, 63, was the attorney for Mary Lavasile’s emancipation petition from Sept. 3, 1996, which was filed just weeks before her 17th birthday. Mary became pregnant with Amendola’s child approximately around that time, according to Janet Lavasile, Mary’s mother.


    “At the time, I didn’t know the extent of the relationship,” said Janet.


    Amendola seemed more like Mary’s “mentor,” according to Janet.


    “She met him through the school district; she was interested in the law,” Janet said.


    Mary and Amendola married in 2003 but have since split up, according to the report.


    “Joe is a very good father and has loved his two children very much, and that’s the most important thing for me right now,” Janet said.

  3. Half our town is without power, luckily the other half. :P


    We have tons of downed trees and a lot of our fence was smashed by massive tree limbs falling all over it. I was the only person outside last night, beating the snow off the trees so we actually lost a lot less than others.

  4. I LOVE, LOVE, LOVE highway salt on my tomatoes...some toasted brioche, herbed mayo, few slices of beefsteaks and a sprinkle of highway salt...mmmm...that's living


    Come on, everyone knows you put highway salt on your free-range squirrel.

  5. New baker alert! Fridays at USGM - Nordic Breads.


    Their Finnish Ruis Bread, 100% whole grain rye rolls, with 15% fiber, is the rye of your dreams. It's the kind of bread that says, sure, you can eat me. But you are going to work first! And then, back to the fields with you.

  6. The voiceover at the top needs to be tightened up.


    I'd suggest you do some quick dissolves in between your jump cuts, to smooth the transition.


    And be careful of your shadows when you're shooting!


    But I like the concept and the voiceover delivery (though too slow at the top) is soothing. You may want to add a little pep to it but it's nice.

  7. Animal welfare certification and eco-labeling program, Animal Welfare Approved (AWA), Tuesday announced the first restaurant exclusively sourcing meat, dairy and egg products from farms certified to its standards and offering locally sourced and sustainably produced meals.


    Grazin', opening Saturday in Hudson, N.Y., is the first "Animal Welfare Approved Restaurant" and sources product from AWA-certified Grazin' Angus Acres farm, a sustainable 450-acre eco-friendly farm set in the hills of northern Columbia County, New York. Both are owned by Dan Gibson and his family.


    Signature menu items at the classic 1950s-style stainless steel diner include eight different burgers made with local Grazin' Angus Acres' 100 percent grass-fed and finished Black Angus beef served with hand-cut organic fries, plus a range of homemade organic ice creams and organic sodas from a fountain.


    AWA is a free, third-party certification that audits farms raising animals with welfare standards that include consistent access to pasture or range, availability of clean shelter, assurance of humane treatment throughout their entire lifecycle, a health plan emphasizing prevention of illness or injury that includes avoidance of environmental stress and a diet comprised of feed developed by an animal nutritionist.


    "For some time now, I have dreamed about opening a truly sustainable restaurant which serves tasty, nutritious meals using only high-welfare, sustainably produced meat and other ingredients," said Gibson. "And as we only use local suppliers, most of our ingredients will have travelled less than 11 miles from farm to plate, minimizing the carbon footprint of every meal."


    Grazin's authentic "Farm to Table - Direct" menu features fresh beef, pork and eggs from Grazin' Angus Acres and fresh milk and pork from Milk Thistle Farm in Ghent, N.Y., as well as cheeses from Hawthorne Valley Farm in Ghent, Consider Bardwell Farm in West Pawlet, Vt., and Finger Lakes Dexter Creamery King Ferry, N.Y., - all AWA-certified. Other ingredients are also sourced from local farms and suppliers, wherever possible, AWA said.


    Grazin' will make its own butter and ice cream from the fresh milk from Milk Thistle Farm and its signature menu items will be the eight different versions of the Animal Welfare Approved and 100 percent grassfed Angus burgers and organic fries. Hawthorne Valley Farm will also custom make the organic burger buns and other baked goods.


    Grazin' is located at 717 Warren Street in Hudson, N.Y. The restaurant opens from 11:00 am to 8:00 pm Thursdays, Fridays, Saturdays and Mondays. Grazin' is also open on Sundays for brunch from 9:00 am to 3:00 pm. Call (518) 822-9323 for more information or visit www.grazindiner.com.

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