The G-1 Glass top pool table is something we can call a true innovation. Created by Australia-based Nottage Design, the G-1 offers a perfect blend of modern styling and latest technology. It enjoys a transparent playing area with a glass top and patented resin playing surface. The patented transparent Vitrik playing surface has been used instead of the traditional felt surface. It gives resistance to rolling balls, just like cloth does. The surface creates a stunning 'floating on air' effect as balls glide smoothly and quietly. On the other hand, the traditional slate bed has been replaced by toughened glass. Other salient features include a ball return mechanism, aesthetically integrated into the table design, BCA-specification pockets and K-66 bumpers.
Brainchild of Craig Nottage, the G-1 table was created as part of the final year assignment for his industrial design course at the University of South Australia. The Vitrik playing surface is available in a range of colors and both transparent and frosted finishes. The G-1 pool table comes for a whopping AU $39,900 (U.S. $25,150), but then, the innovation genuinely compensates for the hefty price tag.
Via: BallerHouse/News
 clipped from www.premier-holidays.comPunalu'u Beach the stunningly black sand is actually volcanic rock, deposited as lava and subsequently cooled when met by the ocean. Apparently to take any of the sand home would result in you being cursed by a volcano goddess by the name of P Papakolea Beach Hyams Beach Hyams Beach in New South Wales, Australia, but not just due to the sun. It's not surprising after looking at photos but this sublime stretch of beach is home to the whitest sand in the world, an honour awarded by the Guinness Book of Records. Pfeiffer Beach the entire stretch of sand has become a shifting, pink and purple canvas. Kaihalulu
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I was tickled to come across Beer 4 Chicks, which takes offense at beer advertisers' seeming assumption that only dudes drink beer. Myth #1: Dark beers are heavy, strong, and/or high in calories. The shade of the suds has nothing to do with how "heavy" a beer is. Myth #2: Wheat beers should always be served with lemon. This is by no means necessary and in fact can interfere with the intended flavor balance of the beer. Myth #3: Light beer is the best option for women who aren't huge beer drinkers. As Beer 4 Chicks points out, "Budweiser is only 33 calories more than Bud Light. And, get this, you burn that amount of calories by sleeping for a half-hour." |
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THE TOP 4 RESTAURANT SCAMS AND HOW TO AVOID THEM
By Makeisha Lee, Health and Nutritional Advisor
Has the rat infestation in some of the fast food joints like Taco Bell caused you to boycott eating out in any other restaurant? Apparently, it has not for the majority of Americans. If eating out has been your practice, maybe you wonder how is it that you could order something so extensive and your meal comes back in 15 minutes.
Here are four shocking secrets that even so-called "five star" restaurants practice that may make you think twice about where you make dinner reservations at:
1) Daily specials are not always "special". Instead, daily specials are often dishes prepared specifically to get rid of ingredients nearing the end of their shelf life. To spot these suspicious 'specials,' look out for expensive items used in a way that minimizes their flavor, such as cut and braised lamb chops playing second fiddle in a dish.
2) So-called "healthy" selections on the menu are loaded with calories. According to a registered dietician and representative for the American Dietetic Association, restaurant meals average between 1,000 to 1,500 calories.
3) Menus are rigged. The dishes that earn the restaurant the most profit are always located in the most eye-catching spot.
4) Seafood scams. Often inexpensive fish, such as pollack, gets passed off as something more expensive, like cod. Or, Maryland-style crab cakes may be made from crab that came from Vietnam.
Although it may be necessary or just desirable to eat out, the caution is to just be fully aware of all the tactics used by restaurants to get over on the consumer – you.
Lastly, this may prompt you to eat out less and save more money to ultimately increase quality of life! Also, be cautious about eating seafood on Monday's from restaurants, the fish is usually left over from the week before.
Makeisha Lee is an author, health consultant, and the CEO of Cleanse Formula (www.CleanseFormula.com). She is also the founder of the Black Health Network (www.BlackHealth.org). clipped from www.dailycandy.com
You recycle, reuse, and reduce feverishly, and you don’t want to give up your green values just because you’re on vacation. These ecolodges are run the way you’d do it. If you, you know, owned a hotel in the middle of the jungle. Your beloved ASPCA rescue beagle would approve of Ballum Na in Belize. Holy Costa Rica, Greenman. Playa Nicuesa was built with naturally fallen wood and roof tiles made from recycled plastics, including banana bags.
To really escape the rat race, visit Kapawi Ecolodge & Reserve on the edge of the rain forest in Ecuador.
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You hear it everywhere, every day. The market is down. Times are tough. People are struggling. But what if an unstable economy is the perfect time Know it is risky, but do it anyway. Recognize the advantages of a flat market. Make sure you are passionate about your idea or product. Don-t just grab deals as they come—scrutinize. Align yourself with people who share your work ethic. Know your market. For Tony, it was Gen X and Y. Realize you never jump off the learning curve. Hard knocks can make you stronger. |
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Maximizing the potential of any wine, no matter the cost or the rating, requires some thought and a little attention to detail. Think of it this way: You can buy a delicious heirloom tomato at the farmers market and serve it unadorned and have a wonderful taste sensation. Or you can sprinkle it with salt, drizzle a few drops of aged balsamic vinegar, dress it with a sprig of fresh basil and take that already tasty tomato to another level. 1. Use a good glass. 2. Always decant. 3. Season your glassware. Pour a small amount of wine into the first glass and swirl until the inside of the bowl is thoroughly coated. Then pour that wine into the next glass and repeat the process. Then on to the third glass and the fourth. Dump the leftover wine from the glass into a dump bucket or down the sink. You can season a decanter in the same manner.
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Visit Robert Whitley on the Web at whitleyonwine.com; send e-mail to