Made of 2 old doors from the storage rooms of an old apartment complex that is being renovated. The wood is knotty grade white pine.... wood used for purely utilitarian uses...like basement locker doors. They date to about 1890-1900. and have lots of character including pencil marks from the builders, probably old German immigrants. The glass is a desk top from a desk that no longer exists but somehow we acquired it. The bracing pieces are from a 2x6 hemlock joist from a carriage house that was demolished a few months back. Its wood is a little newer, probably 19-teens.

For this piece I wanted to clearly demonstrate the material's provenance from old buildings, and incorporate some of the architectural elements such as the tongue and groove panels, the bent-over nails and the simple "Z" shaped bracing.

The "front" side of the door can make a nice table top but I wanted to show off the "Z" side. In the store we had a piece of desktop glass. I trimmed the door to slightly less than the glass dimensions, and finished the top with water-based, satin polyurethane.

A second door was used to make the legs. That door was cut in half and the first and last boards removed. The edges of the removed boards were ripped flat (no tongue or groove) and butted at 90 degrees to the edge of the remaining door panel and glued and screwed together with trim screws. The whole thing was braced internally with some scraps of poplar I had in the shop. The ends (top and bottom) were cut at 10 degrees with a circular saw and leveler feet were added to the bottom brace.

The legs were attached to a block that was through the top with trim screws. The legs were attached to the block with heavy, 2.5 inch Spax screws underneath.

The braces were made from resawn hemlock and attached through the top with trim screws and to the legs and center structure with longer SPax.

Everything was lightly sanded and varnished and small silicone bumpers were attached to the top to prevent the glass from sliding.

Eventually here I will get some nice picture in a better setting than the shop.

Made of 2 old doors from the storage rooms of an old apartment complex that is being renovated. The wood is knotty grade white pine.... wood used for purely utilitarian uses...like basement locker doors. They date to about 1890-1900. and have lots of character including pencil marks from the builders, probably old German immigrants. The glass is a desk top from a desk that no longer exists but somehow we acquired it. The bracing pieces are from a 2x6 hemlock joist from a carriage house that was demolished a few months back. Its wood is a little newer, probably 19-teens.

For this piece I wanted to clearly demonstrate the material's provenance from old buildings, and incorporate some of the architectural elements such as the tongue and groove panels, the bent-over nails and the simple "Z" shaped bracing.

The "front" side of the door can make a nice table top but I wanted to show off the "Z" side. In the store we had a piece of desktop glass. I trimmed the door to slightly less than the glass dimensions, and finished the top with water-based, satin polyurethane.

A second door was used to make the legs. That door was cut in half and the first and last boards removed. The edges of the removed boards were ripped flat (no tongue or groove) and butted at 90 degrees to the edge of the remaining door panel and glued and screwed together with trim screws. The whole thing was braced internally with some scraps of poplar I had in the shop. The ends (top and bottom) were cut at 10 degrees with a circular saw and leveler feet were added to the bottom brace.

The legs were attached to a block that was through the top with trim screws. The legs were attached to the block with heavy, 2.5 inch Spax screws underneath.

The braces were made from resawn hemlock and attached through the top with trim screws and to the legs and center structure with longer SPax.

Everything was lightly sanded and varnished and small silicone bumpers were attached to the top to prevent the glass from sliding.

Eventually here I will get some nice picture in a better setting than the shop.

Made of 2 old doors from the storage rooms of an old apartment complex that is being renovated. The wood is knotty grade white pine.... wood used for purely utilitarian uses...like basement locker doors. They date to about 1890-1900. and have lots of character including pencil marks from the builders, probably old German immigrants. The glass is a desk top from a desk that no longer exists but somehow we acquired it. The bracing pieces are from a 2x6 hemlock joist from a carriage house that was demolished a few months back. Its wood is a little newer, probably 19-teens.

For this piece I wanted to clearly demonstrate the material's provenance from old buildings, and incorporate some of the architectural elements such as the tongue and groove panels, the bent-over nails and the simple "Z" shaped bracing.

The "front" side of the door can make a nice table top but I wanted to show off the "Z" side. In the store we had a piece of desktop glass. I trimmed the door to slightly less than the glass dimensions, and finished the top with water-based, satin polyurethane.

A second door was used to make the legs. That door was cut in half and the first and last boards removed. The edges of the removed boards were ripped flat (no tongue or groove) and butted at 90 degrees to the edge of the remaining door panel and glued and screwed together with trim screws. The whole thing was braced internally with some scraps of poplar I had in the shop. The ends (top and bottom) were cut at 10 degrees with a circular saw and leveler feet were added to the bottom brace.

The legs were attached to a block that was through the top with trim screws. The legs were attached to the block with heavy, 2.5 inch Spax screws underneath.

The braces were made from resawn hemlock and attached through the top with trim screws and to the legs and center structure with longer SPax.

Everything was lightly sanded and varnished and small silicone bumpers were attached to the top to prevent the glass from sliding.

Eventually here I will get some nice picture in a better setting than the shop.

Made of 2 old doors from the storage rooms of an old apartment complex that is being renovated. The wood is knotty grade white pine.... wood used for purely utilitarian uses...like basement locker doors. They date to about 1890-1900. and have lots of character including pencil marks from the builders, probably old German immigrants. The glass is a desk top from a desk that no longer exists but somehow we acquired it. The bracing pieces are from a 2x6 hemlock joist from a carriage house that was demolished a few months back. Its wood is a little newer, probably 19-teens.

For this piece I wanted to clearly demonstrate the material's provenance from old buildings, and incorporate some of the architectural elements such as the tongue and groove panels, the bent-over nails and the simple "Z" shaped bracing.

The "front" side of the door can make a nice table top but I wanted to show off the "Z" side. In the store we had a piece of desktop glass. I trimmed the door to slightly less than the glass dimensions, and finished the top with water-based, satin polyurethane.

A second door was used to make the legs. That door was cut in half and the first and last boards removed. The edges of the removed boards were ripped flat (no tongue or groove) and butted at 90 degrees to the edge of the remaining door panel and glued and screwed together with trim screws. The whole thing was braced internally with some scraps of poplar I had in the shop. The ends (top and bottom) were cut at 10 degrees with a circular saw and leveler feet were added to the bottom brace.

The legs were attached to a block that was through the top with trim screws. The legs were attached to the block with heavy, 2.5 inch Spax screws underneath.

The braces were made from resawn hemlock and attached through the top with trim screws and to the legs and center structure with longer SPax.

Everything was lightly sanded and varnished and small silicone bumpers were attached to the top to prevent the glass from sliding.

Eventually here I will get some nice picture in a better setting than the shop.

Made of 2 old doors from the storage rooms of an old apartment complex that is being renovated. The wood is knotty grade white pine.... wood used for purely utilitarian uses...like basement locker doors. They date to about 1890-1900. and have lots of character including pencil marks from the builders, probably old German immigrants. The glass is a desk top from a desk that no longer exists but somehow we acquired it. The bracing pieces are from a 2x6 hemlock joist from a carriage house that was demolished a few months back. Its wood is a little newer, probably 19-teens.

For this piece I wanted to clearly demonstrate the material's provenance from old buildings, and incorporate some of the architectural elements such as the tongue and groove panels, the bent-over nails and the simple "Z" shaped bracing.

The "front" side of the door can make a nice table top but I wanted to show off the "Z" side. In the store we had a piece of desktop glass. I trimmed the door to slightly less than the glass dimensions, and finished the top with water-based, satin polyurethane.

A second door was used to make the legs. That door was cut in half and the first and last boards removed. The edges of the removed boards were ripped flat (no tongue or groove) and butted at 90 degrees to the edge of the remaining door panel and glued and screwed together with trim screws. The whole thing was braced internally with some scraps of poplar I had in the shop. The ends (top and bottom) were cut at 10 degrees with a circular saw and leveler feet were added to the bottom brace.

The legs were attached to a block that was through the top with trim screws. The legs were attached to the block with heavy, 2.5 inch Spax screws underneath.

The braces were made from resawn hemlock and attached through the top with trim screws and to the legs and center structure with longer SPax.

Everything was lightly sanded and varnished and small silicone bumpers were attached to the top to prevent the glass from sliding.

Eventually here I will get some nice picture in a better setting than the shop.

Made of 2 old doors from the storage rooms of an old apartment complex that is being renovated. The wood is knotty grade white pine.... wood used for purely utilitarian uses...like basement locker doors. They date to about 1890-1900. and have lots of character including pencil marks from the builders, probably old German immigrants. The glass is a desk top from a desk that no longer exists but somehow we acquired it. The bracing pieces are from a 2x6 hemlock joist from a carriage house that was demolished a few months back. Its wood is a little newer, probably 19-teens.

For this piece I wanted to clearly demonstrate the material's provenance from old buildings, and incorporate some of the architectural elements such as the tongue and groove panels, the bent-over nails and the simple "Z" shaped bracing.

The "front" side of the door can make a nice table top but I wanted to show off the "Z" side. In the store we had a piece of desktop glass. I trimmed the door to slightly less than the glass dimensions, and finished the top with water-based, satin polyurethane.

A second door was used to make the legs. That door was cut in half and the first and last boards removed. The edges of the removed boards were ripped flat (no tongue or groove) and butted at 90 degrees to the edge of the remaining door panel and glued and screwed together with trim screws. The whole thing was braced internally with some scraps of poplar I had in the shop. The ends (top and bottom) were cut at 10 degrees with a circular saw and leveler feet were added to the bottom brace.

The legs were attached to a block that was through the top with trim screws. The legs were attached to the block with heavy, 2.5 inch Spax screws underneath.

The braces were made from resawn hemlock and attached through the top with trim screws and to the legs and center structure with longer SPax.

Everything was lightly sanded and varnished and small silicone bumpers were attached to the top to prevent the glass from sliding.

Eventually here I will get some nice picture in a better setting than the shop.

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

Made of 2 old doors from the storage rooms of an old apartment complex that is being renovated. The wood is knotty grade white pine.... wood used for purely utilitarian uses...like basement locker doors. They date to about 1890-1900. and have lots of character including pencil marks from the builders, probably old German immigrants. The glass is a desk top from a desk that no longer exists but somehow we acquired it. The bracing pieces are from a 2x6 hemlock joist from a carriage house that was demolished a few months back. Its wood is a little newer, probably 19-teens.

For this piece I wanted to clearly demonstrate the material's provenance from old buildings, and incorporate some of the architectural elements such as the tongue and groove panels, the bent-over nails and the simple "Z" shaped bracing.

The "front" side of the door can make a nice table top but I wanted to show off the "Z" side. In the store we had a piece of desktop glass. I trimmed the door to slightly less than the glass dimensions, and finished the top with water-based, satin polyurethane.

A second door was used to make the legs. That door was cut in half and the first and last boards removed. The edges of the removed boards were ripped flat (no tongue or groove) and butted at 90 degrees to the edge of the remaining door panel and glued and screwed together with trim screws. The whole thing was braced internally with some scraps of poplar I had in the shop. The ends (top and bottom) were cut at 10 degrees with a circular saw and leveler feet were added to the bottom brace.

The legs were attached to a block that was through the top with trim screws. The legs were attached to the block with heavy, 2.5 inch Spax screws underneath.

The braces were made from resawn hemlock and attached through the top with trim screws and to the legs and center structure with longer SPax.

Everything was lightly sanded and varnished and small silicone bumpers were attached to the top to prevent the glass from sliding.

Eventually here I will get some nice picture in a better setting than the shop.

There are many Custom Metal Projects that I create

that require a high level of precise "fitting" in peoples homes.

I can't remember the last time I had one as challenging as this!

The screen was required to fit inside the Granite opening.

Easy - right ???

Except the Fireplace opening had 4 different dimension(s) - each side was different-

and if the "slop" or gap was too large- say over .125"-

light would show though-

and that's no good.

OH - and the "floor" of the fireplace sloped back- so to keep the frame sitting flush to the stone front-

I needed to add custom levelers to the weighted bottom plate- to tilt the frame front or back.

take a look- closely.......and tell me what you see??!

Not that I'm breakin' my arm pattin' myself on the back or anything- but lemme say here-

SIMPLE- ain't always so simple!

Help support Breast Cancer research and own a piece of racing history with a workbench from Gladiator GarageWorks.

Signed by all 33 drivers from the 2009 Indianapolis 500, the 6-foot wide workbench features a solid maple top and room below to dock up to two Gladiator cabinets underneath. Race fans and car collectors alike will appreciate the heavy-duty steel frame that supports the 1 3/4" thick top and features leveler legs to accommodate uneven floors.

The signatures, placed in order of their qualifying positions, have been protected with a layer of polyurethane so you can enjoy the workbench as a keepsake or put it to work in the garage as a real workbench. Proceeds benefit CureBreastCancer.org.

The auction will take place on Bidaroo.com from August 21 – September 20, 2009.

Made of 2 old doors from the storage rooms of an old apartment complex that is being renovated. The wood is knotty grade white pine.... wood used for purely utilitarian uses...like basement locker doors. They date to about 1890-1900. and have lots of character including pencil marks from the builders, probably old German immigrants. The glass is a desk top from a desk that no longer exists but somehow we acquired it. The bracing pieces are from a 2x6 hemlock joist from a carriage house that was demolished a few months back. Its wood is a little newer, probably 19-teens.

For this piece I wanted to clearly demonstrate the material's provenance from old buildings, and incorporate some of the architectural elements such as the tongue and groove panels, the bent-over nails and the simple "Z" shaped bracing.

The "front" side of the door can make a nice table top but I wanted to show off the "Z" side. In the store we had a piece of desktop glass. I trimmed the door to slightly less than the glass dimensions, and finished the top with water-based, satin polyurethane.

A second door was used to make the legs. That door was cut in half and the first and last boards removed. The edges of the removed boards were ripped flat (no tongue or groove) and butted at 90 degrees to the edge of the remaining door panel and glued and screwed together with trim screws. The whole thing was braced internally with some scraps of poplar I had in the shop. The ends (top and bottom) were cut at 10 degrees with a circular saw and leveler feet were added to the bottom brace.

The legs were attached to a block that was through the top with trim screws. The legs were attached to the block with heavy, 2.5 inch Spax screws underneath.

The braces were made from resawn hemlock and attached through the top with trim screws and to the legs and center structure with longer SPax.

Everything was lightly sanded and varnished and small silicone bumpers were attached to the top to prevent the glass from sliding.

Eventually here I will get some nice picture in a better setting than the shop.

used motorhomes for sale,used motorhome values,used motorhomes for sale by owner,used motorhome auctions,used motorhome awnings,used motorhome appliances,used motorhome appraisal,used motorhome arizona,used motorhome az,used motorhome alabama,used motorhome accessories,used motorhome alaska,used motorhome ads,used motorhome blue book values,used motorhome book value,used motorhome blue book prices,used motorhome buyers,used motorhome brokers,used motorhome by owner,used motorhome bumpers,used motorhome buses for sale,used motorhome bus,used motorhome body parts,used motorhome classifieds,used motorhome class c,used motorhome class b,used motorhome checklist,used motorhome covers,used motorhome classified ads,sed motorhome coaches,used motorhome dealers,used motorhome,diesel,used motorhome doors,used motorhome diesel pusher,used motorhome dinghy for sale,used motorhome ebay,used motorhome engines,used motorhome equipment,used motorhome extended warranty,used motorhome entry door,used motorhome edmonton,used motorhome engine parts,used motorhome for sale,used motorhome furniture,used motorhome financing,used motorhome furniture for sale,used motorhome finance rates,used motorhome finder,used motorhome for trade,used motorhome furnace,used motorhome generators,used motorhome guide,used motorhome georgia,used motorhome generators onan,nada used motorhome guide,used motorhome gulf stream,used motorhome glass,used motorhome hubcaps,used motorhome hydraulic levelers,used motorhome hot water heaters,used motorhome holiday rambler,used motorhome interest rates,used motorhome inspection,used motorhome jacks,used motorhome kelley blue book values,used motorhome kbb,used motorhome loans,used motorhome loan rates,used motorhome listings,used motorhome leveling jacks,used motorhome liquidators,used motorhome loan calculator,used motorhome leveling system,used motorhome mirrors,used motorhome market value,used motorhome nada values,used motorhome nada,used motorhome no credit check,used motorhome on sale,used motorhome oven,used motorhome online,used motorhome price guide,used motorhome parts for sale,used motorhome parts inventory,used motorhome prices kelley,used motorhome propane tanks,used motorhome payment calculator,used motorhome quote,used motorhome quotes,used motorhome reviews,used motorhome refrigerators,used motorhome resale value,used motorhome rv caravan,used motorhome rims,used motorhome rv for sale,used motorhome ratings,used motorhome rv sales,used motorhome rentals,used motorhome rates,used motorhomes, used motorhome seats,used motorhome search,used motorhome sacramento,used motorhome sales michigan,used motorhome tires,used motorhome toy haulers,used motorhome trade in value,used motorhome tires for sale,used motorhome tow bars,used motorhome trader,best used motorhome to buy,used motorhome tow cars,used motorhome values price guide,used motorhome valuation,used motorhome vans,used motorhome value guide,used motorhome values blue book,used motorhome values travel trailer,used motorhome virginia,used motorhome vans for sale,used motorhome valve,used motorhome wheels,used motorhome windshields,used motorhome warranty,used motorhome with garage,used motorhome websites,used motorhome warranties,used motorhome with bunk beds,used motorhome wheel covers,used motorhome with bunks

Highway agencies spray magnesium chloride and calcium chloride on pavement in advance of a coming storm or they mix the chemicals with salt and sand to make snow removal easier. These corrosive chemicals can penetrate truck components like brakes. ROADLEVELER offers new and remanufactured brake components that can last longer and perform more reliably under these corrosive conditions.

Benches on levelers line the wall of the room while center benches are on casters for frequent adjustment.

Our professional team capable of handling a multitude of problems: touch up nicks, dents and scratches, color matching, refill chips, scrapes, glue joints, fill in, regluing, reinforcing, recreating, gold leaf, open seams, defective mechanisms, recliner, connector, gas cylinders, dampers, struts, swivel bases, absorbers, release system, handles, cables, frames, casters, chair base, slides, fasteners, levelers, glides, stretch, zippers, pneumatic, snap, hooks, hinges, damaged and broken frames, sagging seats, foam, padding, dacron, broken springboards, springs, webbing, rips, cuts, holes, burns, stains, ink marks, water and heat rings, spills, pet damages, smoke and water damages, enhancements, worn finishes, laminate, grain matching, repair, restoration, polish, refinish, upholstery, polishing, cleaning, buffing, waxing, knock down, take apart, dismantle, disassemble, (disassembly / take a part) assemble, etc.

347-528-7777

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

L'Anima is a newcomer to the City, yet already very popular - no more expensive than other Italian restaurants but suffers no comparison for the quality of the food and service.

A risotto with wild asparagus and prawns @ £16 for the main course followed by sorbet makes one happy without having overindulged.

--------------------------------------------------------

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

ABN 78010687671

Rogers Little Loaders have mini loaders / mini diggers for hire with a variety of attachments perfect for all jobs big and small. The Kanga series 6 out performs all machines in its class, providing more power, torque, speed, and has the highest ground clearance for rough terrain.

Rogers Little Loaders is the trusted name in the trade industry and for domestic mini loader work. Rogers Little Loaders specialise in domestic landscaping work, limited access earth moving, turf and concrete slab preparation, post hole digging, trenching, levelling and whatever else your heart desires

Unlike other companies, Rogers little loaders hire hydraulic tilt trailers perfect to utilise for tip runs and waste disposal.

Rogers Little Loaders deliver to the entire Brisbane area and provide on-site training so you can operate the machine with ease or alternatively hire one of our professional operators.

Rogers Little Loaders operate 7 days a week and accept payments from Visa, Mastercard, Amex, Debit card, Direct debit and cash.

For more information call 0468 477 937

1 DIY Hire:

Get off the tools and on to a Kanga. DIY hire will save you countless time and effort, your back will thank you.

Prices start from $160 and get cheaper with longer hire.

Includes training which will enable you to operate the loader with ease.

We have a variety of attachments to complete all you domestic projects or renovations.

2 Hire an Expert:

Sit back and let our drivers do the hard work.

We have hundreds of hours experience on machines big and small working on mining projects to multiple home earthwork renovations. Our professionalism and operating precision will ensure the task is completed fast and effectively.

Wet hire rates include machinery, all attachments and tilt trailer used by the operator.

3 Machinery Specs

The Kanga's innovative design makes it perfect for domestic earth works. Being only 1050mm wide enables easy access through small openings to your desired location.

The Kanga also has the greatest ground clearance compared to it's competitors of 185mm perfect for rough terrain.

For full specifications ..

Read more takes to Attachment and Uses page.

- DIY, No Licenses Required.

- Tipper Trailer.

- Pickup or Delivery Anywhere In Brisbane

- From As Low As $160.

Mini Loader Hire Brisbane

ABN 78010687671

Rogers Little Loaders

Call: 0468 477 937

www.rogerslittleloaders.com

Email: info@rogerslittleloaders.com

Address: 1A Church Street North, Redbank 4301, QLD, Australia

Tags: Excavator, Landscaping, Lawn, Earthmoving, Excavation, Brisbane, Earthmoving Brisbane, Excavation Brisbane, loader dry hire, Kanga, KangaSeries6, standard bucket, Standard Bucket, Auger, Auger Attachment, Trencher, Leveler, Trailer, Hydraulic Tilt Trailer, Hire, Rental, Hiring, Australia, Brisbane, Qld, Construction, RogerslittleLoaders, Rogers, Little, Loaders, Machinery, Types of machinery, Queensland, mini digger Hire, mini loader hire, +mini +digger +hire, mini like dingo hire, +mini like dingo +hire, +mini +loader +hire, [mini like dingo hire], mini kanga hire, +mini +kanga +hire, Mini Digger Loader, Loaders Diggers Like Dingo, Alternative of Dingo Kanga, Hire Brisbane Qld Australia, Hire Brisbane Mini Loader, Hire Brisbane Mini Digger, Hire Brisbane Mini Like Dingo, Hire Brisbane Small Digger

Hashtags: #Brisbane #Excavation #Earthmoving #BrisbaneExcavation #BrisbaneEarthmoving #loaderdryhire Kanga #KangaSeries6 #StandardBucket #Bucket #Auger #Attachment #Trencher #Leveler #Trailer #HydraulicTiltTrailer #MiniLoader #Hire #Rental #Rent #Hiring #Australia #Brisbane #Qld #Construction #RogersLittleLoaders #Rogers #Little #Loaders #Machinery #Machineries #LoadersDiggersLikeDingo #MiniDiggerLoader #MiniKangaHire #AlternativeofDingoKanga #HireBrisbaneQld #HireBrisbaneMiniLoader #HireBrisbaneMiniLikeDingo #HireBrisbaneSmallDigger #AugerAttachment #TrencherLevelerTrailer #HydraulicTiltTrailerHire #ConstructionEquipment #Equipments

August Burns Red - Leveler

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

(possible excerpt from the book)

At first, I thought of Cake Cottage and its ilk as these amazing toy stores for bakers. Now, after all the work I’ve done, I find them spectacularly lacking. These are not stores for serious bakers; they are stores for the cat-sweatshirt wearers, country crafters, people who are interested in getting the richest shade of pink and finding barely edible sprinkles with which to “dreck”-o-rate their chocolate-dipped pretzels, the chocolate itself being full of stuff you shouldn’t eat.

If I was a snob when I first walked through those doors two years ago, I’m a bigger (in all ways) snob now. I don’t deny that the Magi-Cake strip’s benefits far exceed its stupid name and poor packaging (with spelling mistake); they are worth the $9/pair price tag. (At least they aren’t called Magi-Kake; then I would keel over and die.) But what I need hasn’t been invented or is just impossible to find: a 12-inch plate that is flat for at least eight inches in the center, and a cake carrier that will hold both my plate and the three-layer on top of it.

I leave disappointed in the excessive amount of junk, while there’s still so much missing. For instance, why not sell the very best cake flour in bulk or some superfine sugar? Why not peddle elegance in the place of schlock?

So when I leave bakeries and cake supply aisles and shops these days, it’s with thoughts of what I’d do to make them better. I’d pretty up those Cakelove cupcakes—make them look as inviting as they taste by doing nothing more than smearing the frosting in a way shows some pride of craftsmanship. I'm not asking for polka dots, just something that doesn't look like it was frosted by a four-year-old boy. I’d sacrifice a few cents more for some butter instead of margarine at Gourmet. I’d require nutrition information on every bag of fruity glurp I carry (because, face it, I’d go out of business if I didn’t sell Sweetex frosting and bags of fruity glurp, which can be smeared on my customers’ waffles the next morning).

It doesn’t matter, of course, because I don’t have the personality for retail.

While sitting with Warren Brown at his Canton shop, a young girl began clacking her shoes and clapping and making all sorts of obnoxious noises during our conversation, and Brown just smiled his smile while I was pondering yet another use for duct tape. And you can’t be like that in your own store. You can’t, as I once did, tell your customers how wrong they are about their health and insist they can replace the but-they're-fat-free! pretzels with eggs and shellfish and improve their cholesterol.

So my dreams of pretty from-scratch cupcakes and luxurious ceramic cake plates remain where they belong: in my head.

used motorhomes for sale,used motorhome values,used motorhomes for sale by owner,used motorhome auctions,used motorhome awnings,used motorhome appliances,used motorhome appraisal,used motorhome arizona,used motorhome az,used motorhome alabama,used motorhome accessories,used motorhome alaska,used motorhome ads,used motorhome blue book values,used motorhome book value,used motorhome blue book prices,used motorhome buyers,used motorhome brokers,used motorhome by owner,used motorhome bumpers,used motorhome buses for sale,used motorhome bus,used motorhome body parts,used motorhome classifieds,used motorhome class c,used motorhome class b,used motorhome checklist,used motorhome covers,used motorhome classified ads,sed motorhome coaches,used motorhome dealers,used motorhome,diesel,used motorhome doors,used motorhome diesel pusher,used motorhome dinghy for sale,used motorhome ebay,used motorhome engines,used motorhome equipment,used motorhome extended warranty,used motorhome entry door,used motorhome edmonton,used motorhome engine parts,used motorhome for sale,used motorhome furniture,used motorhome financing,used motorhome furniture for sale,used motorhome finance rates,used motorhome finder,used motorhome for trade,used motorhome furnace,used motorhome generators,used motorhome guide,used motorhome georgia,used motorhome generators onan,nada used motorhome guide,used motorhome gulf stream,used motorhome glass,used motorhome hubcaps,used motorhome hydraulic levelers,used motorhome hot water heaters,used motorhome holiday rambler,used motorhome interest rates,used motorhome inspection,used motorhome jacks,used motorhome kelley blue book values,used motorhome kbb,used motorhome loans,used motorhome loan rates,used motorhome listings,used motorhome leveling jacks,used motorhome liquidators,used motorhome loan calculator,used motorhome leveling system,used motorhome mirrors,used motorhome market value,used motorhome nada values,used motorhome nada,used motorhome no credit check,used motorhome on sale,used motorhome oven,used motorhome online,used motorhome price guide,used motorhome parts for sale,used motorhome parts inventory,used motorhome prices kelley,used motorhome propane tanks,used motorhome payment calculator,used motorhome quote,used motorhome quotes,used motorhome reviews,used motorhome refrigerators,used motorhome resale value,used motorhome rv caravan,used motorhome rims,used motorhome rv for sale,used motorhome ratings,used motorhome rv sales,used motorhome rentals,used motorhome rates,used motorhomes, used motorhome seats,used motorhome search,used motorhome sacramento,used motorhome sales michigan,used motorhome tires,used motorhome toy haulers,used motorhome trade in value,used motorhome tires for sale,used motorhome tow bars,used motorhome trader,best used motorhome to buy,used motorhome tow cars,used motorhome values price guide,used motorhome valuation,used motorhome vans,used motorhome value guide,used motorhome values blue book,used motorhome values travel trailer,used motorhome virginia,used motorhome vans for sale,used motorhome valve,used motorhome wheels,used motorhome windshields,used motorhome warranty,used motorhome with garage,used motorhome websites,used motorhome warranties,used motorhome with bunk beds,used motorhome wheel covers,used motorhome with bunks

After an extended stay in Harper's Ferry siding, this manifest is creeping north at 10 mph on CPKC's Marquette Sub just north of Lansing, IA. The nice exhaust shimmer would be due to 8117 being the only motor on an almost 100-car train. The slow order is due to this being the first train through since an army of tampers and levelers piled into the New Albin stub track half an hour earlier. CPKC has hauled an amazing amount of ballast here this summer, apparently covering a solid stretch from La Crescent, MN at least all the way to Harper's Ferry, IA. Amazing to think around 1980 under Milwaukee Road this WAS almost 10 mph track!

used motorhomes for sale,used motorhome values,used motorhomes for sale by owner,used motorhome auctions,used motorhome awnings,used motorhome appliances,used motorhome appraisal,used motorhome arizona,used motorhome az,used motorhome alabama,used motorhome accessories,used motorhome alaska,used motorhome ads,used motorhome blue book values,used motorhome book value,used motorhome blue book prices,used motorhome buyers,used motorhome brokers,used motorhome by owner,used motorhome bumpers,used motorhome buses for sale,used motorhome bus,used motorhome body parts,used motorhome classifieds,used motorhome class c,used motorhome class b,used motorhome checklist,used motorhome covers,used motorhome classified ads,sed motorhome coaches,used motorhome dealers,used motorhome,diesel,used motorhome doors,used motorhome diesel pusher,used motorhome dinghy for sale,used motorhome ebay,used motorhome engines,used motorhome equipment,used motorhome extended warranty,used motorhome entry door,used motorhome edmonton,used motorhome engine parts,used motorhome for sale,used motorhome furniture,used motorhome financing,used motorhome furniture for sale,used motorhome finance rates,used motorhome finder,used motorhome for trade,used motorhome furnace,used motorhome generators,used motorhome guide,used motorhome georgia,used motorhome generators onan,nada used motorhome guide,used motorhome gulf stream,used motorhome glass,used motorhome hubcaps,used motorhome hydraulic levelers,used motorhome hot water heaters,used motorhome holiday rambler,used motorhome interest rates,used motorhome inspection,used motorhome jacks,used motorhome kelley blue book values,used motorhome kbb,used motorhome loans,used motorhome loan rates,used motorhome listings,used motorhome leveling jacks,used motorhome liquidators,used motorhome loan calculator,used motorhome leveling system,used motorhome mirrors,used motorhome market value,used motorhome nada values,used motorhome nada,used motorhome no credit check,used motorhome on sale,used motorhome oven,used motorhome online,used motorhome price guide,used motorhome parts for sale,used motorhome parts inventory,used motorhome prices kelley,used motorhome propane tanks,used motorhome payment calculator,used motorhome quote,used motorhome quotes,used motorhome reviews,used motorhome refrigerators,used motorhome resale value,used motorhome rv caravan,used motorhome rims,used motorhome rv for sale,used motorhome ratings,used motorhome rv sales,used motorhome rentals,used motorhome rates,used motorhomes, used motorhome seats,used motorhome search,used motorhome sacramento,used motorhome sales michigan,used motorhome tires,used motorhome toy haulers,used motorhome trade in value,used motorhome tires for sale,used motorhome tow bars,used motorhome trader,best used motorhome to buy,used motorhome tow cars,used motorhome values price guide,used motorhome valuation,used motorhome vans,used motorhome value guide,used motorhome values blue book,used motorhome values travel trailer,used motorhome virginia,used motorhome vans for sale,used motorhome valve,used motorhome wheels,used motorhome windshields,used motorhome warranty,used motorhome with garage,used motorhome websites,used motorhome warranties,used motorhome with bunk beds,used motorhome wheel covers,used motorhome with bunks

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

The coffee style table is entitled “The Bridge Table” and it is constructed from Cocobolo (Dalbergia retusa) and CNC machined 6061 brushed aluminum. The table measures 53.65” side to side, 15.75” front to back, and 20.75” height. The wood is coated with 5 coats of Watco oil modified with a phenolic resin and the aluminum is coated with a clear high gloss industrial acrylic coating. The sides are joined to the top with hand cut dovetails in a specifically designed pattern to add strength to the joint of the two book matched edge glued boards forming the top and sides and for the patterns visual appeal. The aluminum cross brace is tenoned through the sides and is wedge with Cocobolo wedges in slots cut into the aluminum, which are pre-bent. The machined aluminum feet are actually levelers which can be adjusted to account for uneven floors.

The design was formulated from viewing bridges from a distance particularly the George Washington Bridge from the upper floors of Columbia Presbyterian Hospital in Manhattan. The materials were chosen for the contrast of hardened metal and natural wood as well as the color difference between the lighter and cooler brushed aluminum and the darker warmer Cocobolo. The other reason for the combination is contrast between the uniform color of the aluminum against the strikingly varied Cocobolo. The single board of Cocobolo chosen for the project is old growth which had been cut for more then 25 years minimizing our impact on the current logging market for this species. Because of the elaborate grain pattern of the wood, which we wanted to capitalize on, we re-sawed the board and book matched the sides and top. The top and sides were joined to create a sense of continuity allowing the grain to flow from these elements.

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

This is the inside of the prod socket. The 4 little squares are bits of leather that i have glued to the socket.This is to prevent the prod from 'rocking' in the socket. The prod (if you look again at the first photo...) has a rawhide cover sewn to it... the stitches protrude. So, these bits of leather are little levelers...

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

HITACHI 55 INCH LCD-DLP HDTV 720P #86

MODEL # 55VS69

CLICK THIS LINK TO SEE ALL OUR INVENTORY www.flickr.com/photos/53089149@N02

YOU CAN USE THE SEARCH FILTER TO FIND WHAT YOUR LOOKING FOR EASILY BY ENTERING SIZE(50 inch), TYPE(plasma, dlp, lcd), OR ANY KEY WORD!

WORKS GREAT AND IS READY FOR YOUR LIVING ROOM, HOME THEATER OR OFFICE.

Product Features

•Digital cable ready

•HDMI digital interface

•Optical digital audio out

•Discrete IR codes for remote programming

•24W 2-way speaker system

Technical Details

•Screen size: 55 inches

•TV type: LCD projection

•HDTV capable: Built-in

•NTSC tuner: Yes

•ATSC tuner: Yes (for over-air HDTV reception)

•QAM tuner: Yes (for unscrambled cable HDTV reception)

•CableCARD compatible: Yes (for digital cable reception without need of set-top box)

•Video formats: 1080i/720p/480p/480i

•Resolution: 1280 x 720 pixels

•Aspect ratio: 16:9

•Speaker wattage per channel: 12 watts

•Number of speakers: 2

•Response time: Information unavailable

•Brightness: Information unavailable

•Contrast ratio: Information unavailable

•Viewing angle: Information unavailable

•Comb filter: Yes

•3:2 pulldown correction: Yes

•Line doubling: No

•Color temperature control: Yes

•Aspect ratio controls: Yes

•Auto channel setup: Yes

•Closed captioning: Yes

•Last-channel recall: Yes

•Multilingual menu: Yes

•Parental control: Yes

•Picture-in-picture (PIP): Yes, PIP and split screen

•Remote control: Yes

•SAP: Yes

•Sleep timer: Yes

•Composite A/V: 5 (1 front)

•S-Video: 2

•Component video: 2

•DVI: 0

•HDMI: 1

•RF: 1

•PC VGA:

•USB: 0

•Firewire: 0

•Headphone jack: 0

•Digital audio: 1 optical

•Front/Side AV jacks: Front

•Surround sound: Yes, virtual

•Sound leveler system: Yes

•Item width: 50.8 inches

•Item height: 34.3 inches

•Item depth: 18 inches

•Item weight: 88 pounds

•Includes DVD player: No

•Includes VCR: No

•Stand included: No

•Wall mount type: n/a

•Power consumption: Information unavailable

WE ARE LOCATED IN THE CENTER OF THE VALLEY IN MIDVALE, JUST 1 BLOCK FROM I-15. PLEASE CALL OR TEXT IF YOU WOULD LIKE TO SEE TV AT 801-706-2918

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

Came out beautiful, reclaimed wood top (built by us) and reused cast iron legs, from the sinks, from a 19-teens former unwed mothers and children's home in Buffalo NY. (a side note: Why was there no home for unwed fathers?...where were they in this situation?...perhaps the Erie County Jail? Maybe a laundry where they could work off their immorality like the ladies might have been apporpriate?)

In our shop at ReUse Action (Reuseaction.com) we fabricate slabs out of the barn beams and building materials we collect from salvage, deconstruction and demolition jobs.

In this project we re-sawed old growth, 3x8 barn joists from Bath NY. They are beautiful old growth southern yellow pine that was cut down in the 1870s-1880s and was hundreds of years old at that time. These trees probably predated the American Revolution. I count about 120 rings per 8 inches!

The slab was built and finished with satin, water-based polyurethane. Nail holes, checks and divots were filled to a high level of finish with West System, clear epoxy.One can see to the bottom of the holes.

The cast iron base was reclaimed from a bathroom of the former unwed mothers and children's house on Harvard Place in Buffalo. It was built in the 19-teens and these legs were ganged together and held up back to back cast iron sinks. We stripped them and repainted them with satin enamel and dry brushed them with pewter paint to highlight the graininess and the embossed letters and other interesting details from the casting.

The distance between the legs was shortened and the threaded rods were shortened and re-threaded to match the length of the table. Matching feet were made and added to the bottom of the legs and levelers were added. The old square head nuts and bolts were saved, cleaned and re-used to preserve the original look.

It is on display in our store and available for $950 in the store. We bases to make 2 more of these, to any length and custom widths and other wood tops. See reuseaction.com

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

Tractor

Part of the image collection of the International Rice Research Institute (IRRI)

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).

Leveler blocks and caps.

L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.

Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.

The interior decoration is restrained and minimalist that exudes refinement without ostentation.

Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.

And the food? What kind of food is it?

Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...

The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.

Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".

Well, grappa is a great leveler, so we drank to that at the end of the lunch.

Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...

Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.

Thank you Francesco!

Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).