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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).
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).
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
Masonic Working Tools:
In each of the Degrees of Freemasonry, certain implements of the Operative Art are consecrated to the Speculative Science, and adopted to teach as symbols lessons of morality. With these the Speculative Freemason is taught to erect his spiritual Temple, as his Operative predecessors with the same implements so constructed their material Temples. Thus they are known as Working Tools of the Degree. They vary but very slightly in the various Rites, but the same symbolism is preserved. The principal Working-Tools of the Operative Art that have been adopted as symbols in the Speculative Science, confined, however, to Ancient Craft Masonry, and not used in the higher Degrees, are the Twenty-four-inch Gage, Common Gavel, Square, Level, Plumb, Skirret, Compasses, Pencil, Trowel, Mallet, Pickax, Crow, and Shovel.
The following poem, written by Mary Brooks Picken, entitled, "Thimblefuls of Friendliness" was written in 1924, and, perhaps says it, best.
"Thimblefuls of Friendliness"
"Isn't it strange that Princes and Kings
And clowns that caper in sawdust rings,
And just plain folks like you and me,
Are builders for Eternity?
To each is given a bag of tools,
A shapeless mass and a book of rules,
And each must make ere life is flown,
A stumbling block, or a stepping stone.
So,...it's up to you. What will YOU decide to build with YOUR working tools?
On the Level:
The Level is a tool used in construction.
Just about every Mason hears the phrase ―On the Level
when they attend their Lodge meeting. It is one of most basic ideas put forth in Freemasonry.
At it‘s core on the level indicates that an object is the same distance from a common surface no matter where you measure from.
This is critical in construction to make sure that a house or structure
will stand. That the floors do not slope and things will not roll or slide across the floor. Generally in construction when something is level, it has more to do with the ground
on which it stands and gravity as a whole.
In Freemasonry a level not only refers to things that are of equal distance from a common surface, it refers to many other things.
The first thing it refers to is what the phrase most commonly translates to outside of the fraternity. When someone is ―on the level‖ they are honest, they deal with someone fairly. This also can have another allusion most commonly held with one of the Cardinal Virtues of Freemasonry: Justice. The balance scale, that is a common symbol to indicate Justice, has a level as it‘s core element.
With both sides being equal, a balance scale will be level across indicating that both sides are equal.
The second thing, is that it is a reminder that we are all equal in the eyes of death,
often referred to in Masonry as the ―Great Leveler.‖ It means that death comes for us all, no matter what station we have attained in life, no matter what we attained as status
in the fraternity, we will all look upon the face of death. It is a reminder for all of us
that we are no different from the person walking beside us on the street or standing
next to us in our lodge room.
Third and most importantly, it is a reminder to Freemasons that, no matter what we do inside the fraternity, no matter what position we hold or have held, we have
a responsibility to our brothers and to the world to treat each others as equals.
No one person is more important than another in the fraternity, even when someone
briefly achieves the position of Most Worshipful Grand Master, the highest position
and leader in any Grand Jurisdiction.
All must be held to the same standards and all must be treated as equals.
It is for all these reasons that most Lodges will end their meeting
with everyone standing on the same surface. It symbolizes that we are all standing together equally and no one, no matter their position, is exempted from standing shoulder
to shoulder with their Brethren.
One of the best examples of on the level comes from an Installation Ceremony. Bob McBride. MSPub / DDGM / Peterborough District‟s Electronic Beacon / 2020-12-01, Volume Fourteen, Issue 04
In it is stated, ―From the ranks you have risen and to the ranks you shall return.‖
It is a reminder that some of us may be called to lead from time to time, Page 56 but we must always remember that we are still ―on the level with our Brethren.
Source: www.masonrytoday.com/index.php?new_month=6&new_day=4&....
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).
A woman is held up by two trams as she makes her way across a Bern Old Town high street.
John & Tina Reid | Commercial Portfolio | Photography Blog | Travel Flickr Group
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).
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
Okay, so it was more like 2:40 in the afternoon. I was very happy to see this one (Genus Lumbricus, Family Lumbricidae), and happier still to move it from the road to a neighbor's lawn before it got flattened by either a tire or a shoe. These guys (well, guys/gals; they're hermaphrodites) are decomposers par excellence and are wonderful for keeping the soil fertile. I learned to truly appreciate them when I tended my first community garden plot in Cambridge, Massachusetts.
Small brain. Five hearts. (Source: www.edhelper.com/AnimalReadingComprehension_185_1.html)
I love how the University of California, Davis rhapsodizes about these critters: "The humble earthworm: memento mori extraordinaire: 'Remember that thou shalt die.' The Conqueror Worm, devourer of prince and peasant. Metaphor for the frailty of the flesh, subverter of monuments, leveler of empires. Emblem of the vanity, the evanescence, and the end of all human endeavour. And yet, paradoxically, this earthworm, this great destroyer, is also a great builder- a builder of fertile topsoil, itself the sustainer of all civilization."
Write Matthew Werner, UC Santa Cruz Agroecology Program along with Robert L. Bugg, Sustainable Agriculture Research and Education Program, in their article, Earthworms: Renewers of Agroecosystems: "More recent studies show that earthworms can help reduce soil compaction, improving permeability and aeration. Earthworms do this through burrowing activities, ingestion of soil along with plant debris, and subsequent excretion of casts. Upon drying, these casts form water-stable soil aggregates. These aggregates are clumps of soil particles bound together by organic compounds, and their presence helps improve soil structure, retain nutrients that might otherwise be leached, and reduce the threat of erosion. "
According to EdHelper, the reddish band on an earthworm is called the clitellum, which occurs closer to the head -- and in fact the head is the more tapered end of the worm. "When two earthworms huddle together with their heads pointing to different directions, they fertilize each other's eggs. While the mating takes place, earthworms use their clitellum to secrete a cocoon to protect their fertilized eggs. Later on, they deposit the egg case in the soil and leave it unattended. Baby earthworms hatch after several weeks."
Nice 445 Timbco Leveler with 32" TG Pads, CAT HF 221 Single Post Sawhead with 24" Cut, C-series Cummins Engine. Owner performs meticulous maintenance. Machine is ready to work, please call or visit us online for more information. Jesse Sewell - 803-807-1726 cell, www.forestryfirst.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
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
Potosi MO, 1st MO state concrete highway paved with mixer trucks. Steel edge forms with form-riding leveler. scanned photo
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).
I made this table today so i could have a cool desk to go with my new mac...made from 100% found objects..fan blade..half stainless ball..ceramic insulator..gears and all hardware came from the scrap yard, and i even found the glass top in the trash on the side of the road..just needs blade end glass 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
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
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
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
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
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
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
Image Title: Eversman Leveler
Date: c.1950
Place: Denver, Colorado
Description/Caption: Note How Easy It Is to Transport All Models Of The New Hydraulic Eversman Leveler
Medium: Real Photo Postcard (RPPC)
Photographer/Maker: Eversman Manufacturing Company
Cite as: CO-N-0001, WaterArchives.org
Restrictions: There are no known U.S. copyright restrictions on this image. While the digital image is freely available, it is requested that www.waterarchives.org be credited as its source. For higher quality reproductions of the original physical version contact www.waterarchives.org, restrictions may apply.
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).
A tractor with an attached laser leveler
RiceCamp 2007.
Part of the image collection of the International Rice Research Institute (IRRI).
While assembling the new entertainment unit, we realized we needed a leveler.
What to do? Drive to Home Depot?
Nope ... just download the leveler app for $1.99. There really IS an app for everything!
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).