7-Up makes me worse.
If I could just make one huge burp I'm sure I'd feel a lot better, but right now it feels as if everything inside me is hovering at uncomfortably top-off levels.
Wireless carriers shun Metro and city connectionsBy Sue Doyle Staff WriterArticle Launched: 04/27/2008 10:19:29 PM PDTWhile Los Angeles might be the nation's second-largest city and sit just a few hundred miles from one of the world's leading high-tech hubs, city efforts to tap into the booming Wi-Fi trend are being snubbed. Tennessee bus riders can access free wireless Internet while zipping past old battlefield sites in Chattanooga. A pay-to-use Wi-Fi system is being installed for riders on a 35-mile rail roaring past tumbleweeds and cactus from Fort Worth to Dallas. And in San Francisco, a private company is rolling out a wireless technology to let commuters on Market Street soar through cyberspace on any wireless carrier. But a year after proudly touting plans to study installing Wi-Fi on the Orange Line that runs through the San Fernando Valley, Metro officials have quietly dropped the effort after a call for providers came up empty. "They came back and said the ridership, demographics and length of trip did not suit their needs," Metro spokesman Rick Jager said. Meanwhile, while Metro had said it also wanted to see about installing Wi-Fi for its subways, it hasn't sent out any requests for proposals. ...
In Seattle, it's all about authentic diningIn the Emerald City's neighborhood bistros, honest, authentic cooking is the star attraction. Here, it's all about the food.SITKA & SPRUCESitka & Spruce, set in an unpromising strip mall between a kebab place and a Subway sandwich shop, is even smaller than Hollywood's hole-in-the-wall wine bar Lou. It doesn't take reservations unless there are five or more in your party and you can fit at the communal table.Propped on the bar, a child's chalkboard is scrawled with the words "Food worth standing up for." And stand up they do. People lean against the bar and the big chalkboard where the menu is written each day, waiting for one of the half-dozen tables.Matt Dillon, the chef and owner, all of 34, in a tweed cap and cartoon tattoos, ambles between the kitchen and the dining room.My friends and I start with Stellar Bay oysters with a pink grapefruit and Campari granita, its bittersweet bite delicious with the oysters. That's followed by a beguiling salad of warm beets and wild watercress and an order of grilled oyster mushrooms with shallots, freshly cracked walnuts and wood violets. Chicken livers sautéed with sultana raisins and a splash of rosé are wonderful and earthy. I love the fat white beans heaped with charred octopus tentacles in a bright green salsa verde too.Most dishes come in regular and half portions, the better to taste one's way through the menu. Sometimes, there's quail or poussin al mattone with creamed celery root and leeks, hangar steak topped with a poached duck egg, or shredded braised beef shank, fried and presented with yeasty homemade lavash, and wilted radicchio.
C'mon SkinnyNymph - play the game!
