General assistance setting up a new local accountģ. Attending to verification issues, such as where codes have not arrived or postcards have not been receivedĢ. If that is the case, GBP Support can assist customers with the following matters:ġ. There are times when you just need to speak with a real person, particularly if you find that you cannot solve your specific problem with information from the community forum. A user can find a wealth of information that will explain how to claim ownership of their listing. The GBP Help community forum, conversely, can be accessed immediately and features a discussion category specific to this issue. If one overcomes that obstacle and manages to telephone GBP Support, they may be disappointed to learn that most calls are taken by call centres in India (although some calls are handled by United States employees in Ann Arbor, Michigan). However, it has become increasingly difficult to locate direct email or telephone contact details (a deliberate tactic to encourage people to resolve the problem themselves). If the employee resigns his or her position with the business, the owner has no way of accessing the listing.Ī business owner can contact GBP Support directly to request assistance solving this issue. That employee may have claimed the business’ GBP listing page using their personal account or may have created a new account without informing the business owner of the details. It is common, for instance, for many businesses to have a particular employee in charge of the business’ online presence. Alternatively, the GBP Support team can be contacted directly by phone or Twitter.Ī common issue tackled by GBP Support occurs where the listing is under the control of someone other than the business owner. Users can consult the discussion categories for information or directly post a question to the live feed. It is the best place to start if you have a problem that needs to be solved or general questions. The GBP Help community forum is very extensive and, as noted above, contains discussion categories for a range of issues. Google Business Profile Help also has a support service staffed by Google employees who can be contacted directly. It is peer-supported and managed primarily by a group of top contributors who have the ability to escalate issues and cases to Google. The GBP Help community is operated by volunteers who are not employees of Google. Category pages “discussion” that contain information on topics such as articles, news and updates.A live feed, where live discussion takes place and issues or questions may be posted immediately.The community forum contains tips and tutorials for using GPB, and answers to frequently asked questions. The page also features a search box that will direct a user to go after inputting an issue or task. The help center allows users to perform a range of tasks relevant to a listing, including verifying a business, updating business information, engaging with customers, managing bulk listings, and many more. Google Business Profile Help is a help center and online community forum where business owners can obtain support and assistance for their Google Business account and listing.
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STEP TWO: Remove the chops from the marinade. Remove the air, seal the bag and massage the marinade into the pork chops. Combine all remaining ingredients (except for the butter) and pour the mixture into the bag. This was done to ensure that the roundworm parasites that cause trichinosis were killed. If you slice too soon, you’ll allow most of the juices to run out, creating dry meat - and no one likes that. STEP ONE: Place the pork chops in a zip-top bag. For many years, the ideal temperature recommended for pork was a minimum of 160 degrees Fahrenheit. When pork stands, the juices can settle and return to the center. That’s because juices rise to the surface during cooking. Use that time to season or marinate the meat. The solution is to take your pork chops out of the fridge about 30 minutes before you plan to cook them, so they can sit and come to room temperature. Letting pork rest results in juicier meat. By the time the interior temperature reaches the desired 145 degrees Fahrenheit, the outer crust will be much hotter (and drier). Use the handy table below for a variety of valuable cooking information. However, a stand time should be utilized to allow for the juices to settle and return to the center of the meat. Medium rare can be achieved by cooking to only 145-155 degrees Fahrenheit. This opens up pork to a variety of cooking methods to achieve the results you want, including smoking, roasting and grilling. I slow roasted it for 12-hours but could have gone 16-20 hours without a problem.A major advantage of pork is that it does not need to be cooked well done to be safe to eat. Use a meat thermometer to check that the meat is cooked - pork needs to reach at least 63C in the centre to be safe to eat. You can not overcook this meat using this process. All 12 poker buddies said that it was the best pork they've had. The meat was cooked perfectly throughout with juices running clear and the bone was completely cooked. I served the roast taqueria style with fresh tortillas, salsas, cilantro, radishes and chopped onions. I pulled the roast out of the oven at 6:15 p.m. Keeping the oven door closed, I then turned the oven down to 195F and then went to work. This type of roasting creates a lot of smoke. I put the roast in the hot oven and roasted for 30 minutes with the hood vent on. the next morning to rest at room temp while I preheated the oven to 500F. It was a 9-pound bone-in pork shoulder that I seasoned with a dry rub, kosher salt and olive oil the night before. I roasted a pork shoulder for my poker club yesterday. Regardless of method, pork should be cooked to a safe internal temperature of 155F (68C), rested to a Health Canada-recommended final internal temperature of 160F (71C). You can read the government's rules for restaurants here: 145 is completely safe and I've heard from the local health dept in Seattle that the USDA is talking about bringing the temp down to 135 for beef lamb and pork. Insert your trusted meat thermometer into the thickest part of the pork. The once-held notion that all pork should be cooked to 160F until it’s beige throughout has pretty much disappeared. Once you know it by heart, you’ll be able to cook juicy pork chops with confidence no matter the cooking method. Simply insert it into the thickest section of the pork chop to read its internal temp. Regardless of your preferred method, all chops should be cooked to 145F. A meat thermometer makes it very easy to check your pork chop's internal temperature. The idea with low and slow is to keep that meat at 145 for a few hours. The USDA recommends cooking pork chops to an internal temperature of 145F (63C). The internal temperature for the different levels of doneness are: Medium-Rare: 145 degrees. Continue reading for info on how to prep pork. Low and slow pork is awesome at 145-150 degrees, you will not see any blood and it will be med-well. Similar to determining the best temperature for baking pork chops, how long it takes to bake them depends on whether they're boneless or bone-in, how thick they are and whether you’ve given. The single most useful tool you can have is an instant-read thermometer to ensure you cook them to just the right temperature: 145 degrees F. Most chefs do not cook meats to 190 because that would get them fired or demoted to dishwasher. I can assure you that the temperatures talked about here are way too high. When it comes to cooking pork, the right temperature depends on the type of pork cut you’re. I am a former pro chef and serious home cook. Bottom line Cooking meat to the correct temperature is vital regarding food safety. For public displays, Houdini would be hoisted high into the air wearing a straitjacket, and escape unharmed before crowds of onlookers. Though Houdini’s brother kept the cell intact, it was eventually burned in 1995 during a museum fire.Īnother stunt involved Houdini being locked inside a water-filled milk can, escaping while behind a curtain. He escaped the cell in minutes, though one time he broke his ankle.Ī Houdini trademark, he asked that the water prison be burned upon his death. In 1912, he was secured by his feet upside down and dunked in a watertight chamber. To add danger to his performances, he began having himself submerged in water while he escaped. Speed increasingly became a cornerstone of Houdini’s repertoire. One firm spent five years designing a pair, certain they would claim the prize, but Houdini escaped in minutes, tarnishing their years of work. He found the task so easy that he challenged anyone in the world to make a pair of handcuffs that could hold him. Many times he would challenge the police to lock him up however they could on the street, then he’d jump in a nearby river and emerge totally free. Houdini’s signature stunt was escaping handcuffs. When he burst from his coffin minutes later he would regurgitate the needles, threaded with the cotton! No Handcuffs Could Hold Him In one trick, he swallowed needles and thread and then had himself buried alive on stage. He became obsessed with tricks, performing them in both closed theaters and as open publicity stunts. Known to shrug off straitjackets, slip out of handcuffs, and wriggle out of ropes, Houdini began his journey of facing mortal danger head-on while wondering how he could make the task harder.Īs Houdini’s name and prowess grew, so too did his arsenal of illusions. Houdini may not have had the card skills to impress fellow tradesmen, but his talent for escape seemed unparalleled. Known as the “King of Cards” for a short while, fellow magicians saw Houdini as a man with some skill, but nothing that truly impressed them. A child immigrant from Hungary, the man who would become known as Harry Houdini got his start in the entertainment world in 1891 traveling with a circus of strongmen. Dispersed camping is permitted in the national forest outside the park.Camper Village in Tusayan is a privately run RV Camping (with hook-ups).Group site is available for groups of up to 100 people, reservations required. Open May 1 through September 30 (maximum of 2 vehicles per site). Forest Service (no hook-ups), 3 miles south of Tusayan. Ten-X Campground is a public campground operated by the U.S.Desert View Campground, 26 miles east of Grand Canyon Village, (no hook-ups) is open mid-May through mid-October and operates on a first-come, first-serve basis only.Trailer Village,Is adjacent to Mather Campground, is operated by Xanterra Parks and offers paved RV sites (up to 50 feet in length) with full hook-ups.Īdvance reservations may be made by calling (888) 297-2757 įor same-day reservations call (928) 638-2631.(A vehicle that is towing a trailer, pop-up, tent trailer, fifth wheel, or a motor home pulling a vehicle is considered two vehicles.)ĬALL: 800-365-CAMP (2267) for reservations. A maximum of 2 vehicles, 6 people, 3 tents are allowed per site. Usage is on a first-come, first-serve basis from December 1 to March 1 of each year (no reservations are accepted during this period).įees are $18 per site per night. Mather Campground offers tent and RV camping (no hook-ups) in Grand Canyon Village.Reservations are accepted up to, but not more than, 3 months in advance by phone, fax, or in writing to: Campsite reservations are usually booked well in advance. (Rates, availability and reservations online)Ĭamping in the park on the South Rim is generally restricted to established campgrounds, although a few remote sites are available with a Backcountry permit. Lodging is available in Tusayan (Grand Canyon, AZ), Williams AZ (60 miles south on highway 64) and Flagstaff (80 miles southeast on highway 180). Dining room with panoramic views of the Grand Canyon. Elegant, historic hotel located on South rim. Located on the South rim of the Grand Canyon between Bright Angel and Kachina Lodge. Thunderbird Lodge: 55 guestrooms with 2 queen beds, sofa bed, full bath/shower, TV.Located on the South rim of the Grand Canyon.
The reality is, though, I will always feel guilty. I wish I could have been there to talk you out of it.Įveryone has told me this. I wish you could have told me how difficult things were getting for you. I wish I took the time to ask how you were doing: how you were really doing. I wish I never missed those phone calls from you. My feelings of guilt always come hand-in-hand with “I wish” statements. Guilt will always gnaw at me, no matter how much I know it’s not my fault. I want more than anything to have you here to help me understand why. When the world is silent, I always find my thoughts drifting to you. This knowledge won’t stop me from analyzing everything I knew about you and every single interaction we had up to that night. I know I will never know why you left us and how you decided that was the best option for you. I’ve thought through the “why” question, and I've obsessed over it more than I want to admit. I will never completely understand why you did it. Who I am today is, in part, because of you, and I’m glad to always carry you with me. But I’d rather get hurt for loving someone too much than miss my chance to tell him or her how much I love him or her. I may be overcompensating my relationships now, due to the things I never got to tell you. I regret not telling you that even though we weren’t two peas in a pod in high school, I enjoyed the teasing comments we shared whenever we ran into each other. I regret not telling you I was glad your mom would bring you by our house on Halloween to trick-or-treat when we were little.Įven if I hated being forced to play Mary in our elementary school float, I regret not telling you I was happy you were forced to play Joseph. Since you've left, I’ve always regretted not telling you how much I cared about you. I’ve been over-emotional, I’ve said “I love you” too soon and too often, and I’ve cared for people who haven’t cared for me quite as much. I’ve worn my heart on my sleeve since you've left us. I can’t say I’ve come to terms with what you did, but at least I know these four things are true: 1. The emotional and logical sides of me have been at war ever since you left us, and I’ve tried so hard to make sense of it all.Īfter five years, I’ve drawn four conclusions about what it feels like to be left behind as the product of a loved one’s suicide. My feelings surrounding your death have ranged from anger to sadness and from guilt to absolute frustration. I’ve thought about you more than you’d ever think I would since that night over five years ago. Our first instinct to protect ourselves from the hurt is to think it’s all just a bad dream. The only thing I remember thinking again and again as the night progressed - as more and more people showed up in our little town to be together, and as I hugged my friends more tightly than I've ever hugged them before - was, "This can’t be happening for real." The news about you touched every person on our side of the track that night. We’d been in school together since our 10-person kindergarten class. I remember that night through snapshots: Jordan lying on the track, Malcolm punching the metal bleachers out of frustration and my mom somehow ending up by my side with her face scrunched up in sadness. My memories of the night from that point forward are blurred, like my vision was as soon as those tears started flowing. I realized everyone was wearing this expression due to something far worse than simple muscle cramp pain. Then, I heard those two words: "committed suicide." You were a mutual friend to all of us, sure. I remember being confused when I heard your name between gasps and sobs. Had he caught a cramp? Had he sprained an ankle on the last sprint?īy the time I got on the rubber track, others were there, wearing the same pained expression. My joy turned to worry when I realized he wasn’t wearing an expression of triumph or celebration. Then, I remember noticing that my friend Jordan was crumpled into a ball on the track, right there in lane three, about 20 meters from the finish line. I remember being excited about hitting my personal best on the second leg of the girls’ race, and being even more excited after learning the boys beat the other schools by a large margin. We had just finished running the 400-meter relay race under the bright lights of another Friday track and field meet. It’s been five years, but I still remember that night like it was yesterday.
Additional facts about the animal appear in a smaller font, such as: “Beavers have transparent eyelids to help them see under water.” The gathering of land, air, and water animals includes a raven, a flying squirrel, and a sea lion. The narrative is written from the point of view of a parent talking to their child: “If you were a beaver, I would gnaw on trees with my teeth to build a cozy lodge for us to sleep in during the day.” Text appears in big, easy-to-read type, with the name of the creature in boldface. This reassuring picture book exemplifies how parents throughout the animal kingdom make homes for their offspring. Plotless and pointless, the book clearly exists only because its celebrity author wrote it. The punch line fails from a design standpoint, as the sudden, single-bubble chorus of “DADA” appears to be emanating from background features rather than the baby animals’ mouths (only some of which, on close inspection, appear to be open). All the text prior to this point has been either iterations of “Dada” or animal sounds in dialogue bubbles here, narrative text states, “Now everybody get in line, let’s say it together one more time….” Upon the turn of the page, the animal dads gaze round-eyed as their young across the gutter all cry, “DADA!” (except the duckling, who says, “quack”). Ordóñez's illustrations have a bland, digital look, compositions hardly varying with the characters, although the pastel-colored backgrounds change. A final two-spread sequence finds all of the animals arrayed across the pages, dads on the verso and children on the recto. A duck, a bee, a dog, a rabbit, a cat, a mouse, a donkey, a pig, a frog, a rooster, and a horse all fail similarly, spread by spread. A sad-looking ram insists, “DADA!” his lamb baas back. Totally fun, visually startling, and a paean to creative thinking.Ī succession of animal dads do their best to teach their young to say “Dada” in this picture-book vehicle for Fallon.Ī grumpy bull says, “DADA!” his calf moos back. The terse text works wonderfully as a foil to the exuberant acrylic paintings, mostly executed in primary colors with bold black lines and shapes and a generous use of white space. When the narrator declares the timeout is over, the unnamed protagonist is back in place, quietly grinning. While the unseen narrator continues to lecture (“I hope you’re really thinking about it”), the pig stands proudly on the moon, rainbow colors radiating out in triumph. Perhaps the young artist has been busy absorbing imagery from the book on the table. The sky outside the rocket looks like a Miró painting, with abstract stars and planets, but the next double-page spread also includes Matisse-inspired shapes. Within the rocket, the two animals both contentedly sip ice cream sodas through long, striped, curvy straws. Pig and rocket blast off, along with the caged red bird seen in the background. Just like Harold’s purple crayon or the magic brush of Chinese folklore, the pencil allows the piglet to draw a spaceship filled with treats such as pizza and popcorn. There is also a pencil that proves to be a potent tool. Adult readers will note that the rebellious pig sulks in a room with two books, one titled Houdini and the other Book of Art. This is the last straw for the second-person narrator, who orders a timeout indoors. An anthropomorphic pig stars in an adventure reminiscent of Max’s and Harold’s but with a Miró-like journey to outer space.Īt the book’s opening, the porcine protagonist experiences a spectacular skateboard crash. These drinks, paired with Urushido’s buoyant approach to hospitality, illustrate the importance of Katana in the still-young Japanese bar movement in the U.S. The rosy dust sitting on the surface is dehydrated Okinawan purple sweet potato. Those ingredients deliver delicate notes of fruit, nuts, sweet and funk, a complex but yet somehow quiet riot of flavor. It reads like adult breakfast cereal: potato shochu, arrack, coconut orgeat, puffed rice, banana, cocoa nibs and lemon. Cool Runnings, Urushido’s Japanese spin on a Mai Tai, is another. That sour is a good example of what Katana does well, proffering flavorful and charmingly inventive eastern spins on western drinks without undue ostentation. This Japanese-inflected version, sprinkled with yukari-salted and sundried red shiso leaves, generally used as seasoning for rice-is a further improvement on the once-lowly cocktail. Like Portland bartender Jeffrey Morgenthaler’s famous version of the drink, the amaretto here is bumped up in power and flavor by the addition of rye whiskey. A different plucking from that same garden, red shiso, goes into the Amaretto Sour, alongside a slightly saline Japanese plum shrub. When in season, from June to October, the drink rests in the cooling shade of an enormous shiso leaf from Urushido’s Brooklyn garden. The Shiso Gin & Tonic, for instance, is made with intensely lime-bright homemade “shiso-quinine syrup,” which is on draft. (There are also wines by the glass, sake and beer.) Upon each drink are lavished personal touches that take them beyond the ordinary. The bar’s menu is a model of straightforward simplicity, divided between highballs, cocktails and boilermakers-five of each. “Katana Kitten is everyone’s everyday bar,” explains Urushido. It’s a silly name that immediately disarms any nervous patron new to the Japanese bar aesthetic. (His co-owners are Greg Boehm and James Tune, both of Boilermaker in the East Village.) The name of the bar itself telegraphs Urushido’s earnest/casual intentions-“katana” being a name for a samurai sword and “kitten” a reference to a very different Japanese tradition: Hello Kitty. It is no surprise then that after leaving his long-time post as head bartender at Saxon & Parole, Urushido-who was born in a small town in the Nagano prefecture in Japan, and has been working in restaurants and bars since he was a teenager-opened one of the most welcoming cocktail bars in the city. The cookie is used to store the user consent for the cookies in the category "Analytics". This cookie is set by GDPR Cookie Consent plugin. These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. “LoanCare’s proven capability to subservice open-ended home equity lines of credit allows our clients to confidently offer this important product to their customers.” “Mortgage lenders are turning over rocks for cross-sell opportunities within their existing portfolios, and we expect home equity lending to grow remarkably in the next few years,” said Dave Worrall, President of LoanCare. Your success is our success, and we work every day toward our common goals. A happy HELOC customer is much more likely to turn to you when it is time for a new home loan or another financial service. The quality service we provide and your customer’s experience with our online tools help retain your customer… your customers. Our superior loan servicing programs work for you and your customers. Ability to service non-property secured lines of credit such as artwork, car, etc.Assistance with line of credit management.Private label checkbooks for customers to access their draws.We provide interim servicing and other capabilities, including: Specifically, LoanCare can accommodate segmented, fully amortized and interest-only HELOCs. LoanCare has a comprehensive understanding of the unique nuances involved, such as knowing what’s required to appear on monthly statements, ensuring interest calculations are accurate, and setting up the HELOCs correctly when the loans are on-boarded. Since this type of product requires the consumer to take on more responsibility, it’s essential that they have access to reliable, easy-to-use services that can help them manage their new loan. Providing your customers with suitable HELOC loan servicing solutions is critical to successful lending. Why choose LoanCare?īecause we’ve been servicing mortgage loans and HELOCs for a long time, our experience and economies of scale help your bank or credit union offer HELOCs even if you are new to them. There’s also client relations, investor remittance/reporting, risk mitigation-the list goes on. Compliance: Federal, state, local, and investor regulations.Business administration: Quality control and quality assurance.Default administration: Collections, loss mitigation, foreclosures, electronic default reporting, etc.Loan administration: Customer service/call center, website, escrow, payment/payoff, and more.Servicing a loan is more than collecting monthly payments.Ī comprehensive mortgage loan servicing solution like LoanCare is responsible for many aspects of managing a loan, for example, administrative, compliance, and fiscal core functions, including: In addition, line of credit monitoring helps you avoid non-performing HELOCs in your loan portfolio. Therefore among our loan servicing functions is monitoring the borrower’s credit to alert you if it has changed in a way that would affect their ability to pay back the line of credit you have provided. Your loan customer’s credit position may also change during the life of the loan. Timely awareness of other liens protects the equity supporting the line of credit you are providing. LoanCare can provide life-of-loan lien monitoring. For example, as homeowners engage in remodeling projects, it is normal for contractors and suppliers to attach liens to the property. Your risks in offering HELOCs:Īs is the case of any loan, but especially one as dynamic as a HELOC, there are ongoing challenges financial institutions will need to meet. Unlike a first lien, a HELOC leverages the home’s equity as a source from which homeowners can borrow for any number of reasons, from home improvement projects and college tuition to paying down other lines of debt. Enter the HELOC opportunity! But do you have HELOC loan servicing solutions that you are confident in using? However, homeowners are still interested in updating their living spaces, and more choose to enhance rather than replace. Many homeowners are delaying the sale of their homes due to the current market conditions, and this is affecting your loan volume. Enter the Home Equity Line of Credit (HELOC). With rising interest rates and home prices, many homeowners plan to stay put. On frequent traveler blog Pizza In Motion, Mr. “We would have missed our flight if I had to return the car,” he told me. Lauderdale, called, and they happily sent someone curbside to meet him so he could get out faster. Hertz does the same kind of return as Avis, where you go the lot, have an employee take you curbside, and then they keep the car, except my buddy was once running late in Ft. With Hertz it is at both ends, so he walked right out of baggage claim, and into our car - upgraded to a brand-new Mercedes AMG sedan. I’m President’s Circle Gold or something like that, it’s confusing because at Hertz everyone is Gold - unless they’re Platinum, which my golf buddy was. Hertz already has a curbside delivery system in place, but it is only for the highest tier Platinum members of their frequent parking program, who also typically get big car upgrades. You can also select the service through an email or SMS text message alert from Avis - if you have enabled notifications, will receive a mid-rental offering to return the vehicle through the new Curbside Delivery feature.īut Avis isn’t the only one, they are just the most accessible. The service does add a fee starting at $25, but that’s small potatoes compared to the convenience on vacation. “As we further digitize all aspects of our business, we’re focused on reinventing the rental experience for both leisure and business travelers - that means simplifying their journeys with the tap of the app, giving them more choice and control over how they travel.”Īvis Curbside Delivery trip is an add-on in the Avis app, and to use the app you must be an Avis Preferred frequent rental member, but enrollment is free, so as long as you join before your trip there’s no barrier to access. The new Avis Curbside Delivery shaves time off your trip and extends you the convenience of being dropped off right at the airport terminal by one of our staff members in the same car you rented,” said Joe Ferraro, president, Americas, Avis Budget Group (via release). “We’ve all been in that situation where we’re running late for a flight or have a juggling act when returning a rental car with luggage, golf clubs, kids, and little time to spare. No more sitting on the bus, praying for the doors to close as you study your watch. You still drive to the airport rental lot, but instead of unpacking, having your car checked in and getting on the bus, an Avis representative will accompany you and your passengers to the airport terminal curb - your rental car, with all your luggage. For now, the Avis service is only at the return end of the trip. |
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