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CENTURY 21 1st American sales associate Greg McCown caught a once in a lifetime shot. Check it out below:
Not only are CENTURY 21 Sales Associates SMARTER. BOLDER. FASTER.®, but they have many amazing talents! CENTURY 21 1st American sales associate Greg “Lucky Strike” McCown caught a once in a lifetime...
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Mark Whitmer

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10 Ways To Improve Your Listing Presentation http://goo.gl/apfT3N  
+Tom Ferry +CENTURY 21  #realestate   #realestateagent   #getmorelistings   #century21  
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Just watch... The skills of these courageous firefighters working tirelessly are amazing. So appreciated. 
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Steak Revolution Film  ...Some of the most prized elements of high quality beef production are rapidly changing...

Director Franck Ribière gets into all the methods of farming, butchery, and preparation used to prepare and serve the most widely adored meat on the market. Informative, beautiful and utterly tantalizing, this documentary is a must see for any steak enthusiasts.

https://goo.gl/ZvdwQt  

Also... See more clips on Apple.com:  http://goo.gl/GE1UfQ

#steakrevolution   #steak   #butchery   #farming   #meat   #beef  
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Mark Whitmer

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The best soft-serve you've ever tasted. Here's how to make it at home.  https://goo.gl/kCDJ3B

#softserve   #icecream   #chefsteps  +ChefSteps  #sprinkles  
Soft serve—around since the 1930s—tastes best **when the flavor is light and the texture is rich.** Achieving both means using a lot of milk proteins but relatively little sugar. ("Relatively" being the operative word—it's ice cream, after all. There's going to be some sugar involved.) It's a well-known formula for rival ice-cream kings Carvel and Dairy Queen, both of whom claim to have invented the refreshing treat. Here, we're sharing a simple ...
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I can't wait to try this!
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Happy Wedensday - Here's a great response to a Cease and Desist letter for your reading pleasure.

Dear Mr. Freivald:

I am the Township Attorney for the Township of West Orange (“Township”). It has come to our attention that, on or about May 13, 2013, you registered and began to use the domain name “westorange.info” (the “Info Domain”). The Township interprets this action as an effort by you to confuse and conflate the Township’s official domain name and Web site with the Info Domain that you maintain.

The use of the Township’s name is unauthorized and is likely to cause confustion [sic], mistake or to deceive the public and may be a violation of the Township’s federally protected rights. The Info Domain falsely creates the impression that the Township is associated or affiliated with the Info Domain. At a minimum, this action has been taken with constructive knowledge of the Township’s name and Web site, and constitutes bad faith use of the Info Domain.

Accordingly, the Township demands that you cease and desist from use, ownership and maintenance of the Info Domain. The Township further demands that, within ten (10) days, the Info Domain be withdrawn from the current registrar, and that you cease all current and future use of the Info Domain, or anything else confusingly similar thereto.

The Township reserves all rights and remedies.

Please be guided accordingly.

Very truly yours,

Richard D. Trenk, Township Attorney

Read the response...

https://www.scribd.com/doc/148538709/Stephen-Kaplitt-Cease-and-Desist-Response-Letter
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Lick Pure Creamery, Seattle  - Made "The 33 Best Ice Cream Shops in America" list... Lick Pure Cream website: http://goo.gl/9xvn3Y #icecream   #seattle   #bestofseattle   #HiLetsEat  

List source: http://goo.gl/wQtbZ6
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National Burger Day 2015 Who makes the best burger in your opinion?
Below is the Black Label Burger from Minetta Tavern, NYC. See why this burger is so good at http://goo.gl/AdqH4w     #NationalBurgerDay   #burger   #hamburger  
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I like wendys! 
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12 REASONS TO QUIT K-CUP COFFEE - Reason #3: In 2014, enough K-Cups were produced to circle the globe 10.5 times. The fact remains that its standard pod won't be recyclable until 2020 --  See all 12 reasons and choose wisely.   #coffeelovers   #coffeesnob   #coffee  

http://goo.gl/Y4tSoz
Keurig K-Cup coffee is convenient, but there are big environmental advantages to changing your brewing methods.
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Chemex is more of a brewing method.  It produces a remarkable cup of coffee.
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 A killer sandwich doesn't need a ton of ingredients or professional culinary skills.  All you need are classic flavors, creative interpretation, and expert execution, which are exactly what you’ll find in these 13 next-level sandwich recipes. #sandwich   #sandwiches     #gourmet     #recipes     #recipesandfood   

http://goo.gl/HJSfZT 
A million times better than your average brown-bag lunch.
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The Dos and Dont's of Coffee -  I know it may be tempting to reheat your coffee, but don't... Yuck! Oily beans? It's not always good... See why.  Enjoy some nice tips in this article. I'm sure there will be comments on fine-tuning the advice in the article.  Feel free to share your expertise!

http://www.thrillist.com/drink/nation/how-to-make-coffee-the-dos-and-don-ts-of-coffee
Don't just drink coffee for the caffeine.
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Just when you think you've heard everything a guitarist can do... This performance is quite remarkable.
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Director, Business Consultant, Business Enthusiast, Lead Generation & Management Expert
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Business, Marketing, Public Speaker, Author, Business Enthusiast, Instructor, and writer/photographer/connoisseur of fine food & drink.
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Business Enthusiast, Marketing Expert, Helping People Everywhere...
Introduction
LEADER to over 130 successful real estate companies. SPEAKER with a unique style and great reputation. ENTREPRENEUR with a track record.


Business enthusiast, writer, author, public speaker, marketer, and always looking for the next best food experience in the Northwest, Mark looks to help businesses grow and thrive in remarkably simple ways. He enjoys finding solutions for business owners who are good at what they do.


Mark travels the Pacific Northwest helping hundreds of companies to use the best systems and tools currently working to make business successful and for them to reach their goals.
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Mark Whitmer's +1's are the things they like, agree with, or want to recommend.
New Data Reveals What Makes Customers "Click" On Email Campaigns
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Since the dawn of time, human beings have attempted to persuade each other — first with a club (ouch) and later with words. Over the centuri

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Most emails are toast after 24 hours. New data reveals when and why you should keep trying to follow-up.

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How to set up 4 effective automated workflow recipes to help you nurture your visitors -- from prospects to leads to customers to evangelist

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There are many reasons we love Sapporo Sushi and recommend you visit them soon. This review summary is based at our several experiences at the sushi bar, not table service. The service has been consistently good. Even when ordering from the bar one item at a time, we were provided with Miso soup and a fresh green salad to start with that arrived quickly. This was unexpected. The salad was simple yet fresh, crisp and tasty. The sushi we ordered was extremely good... The Sushi Chef and owner who served us is very experienced and explained that they take great care in preparing what many other sushi places neglect, the rice! Sushi rice is 70% of the portion in many cases, so it has to be perfectly seasoned, cooked, and served at the right temperature. Good sushi rice takes time to perfect and when it is done right is much more expensive to make than just steamed rice. This is what also makes Sapporo Sushi incredibly delicious. The classic preparation compliments the dish perfectly. They do not use too much rice either. It is balanced just right. Each bite is so good. The portions are also larger than most other places. Some places make rolls bigger by using more rice, not Sapporo. Rolls are filled with more with a thin layer of rice outside. The nigiri portions are larger too. Yet, the bites are not oversized to the point of making it difficult to eat. They just give you more slices. You see?... It's just right. The first time we visited, we ordered too much and the Sushi Chef asked us when we turned in our order, "are you sure you can eat all this?" He was right, so we've throttled down a bit since then. Sapporo is truly enjoyable and the sushi will not disappoint. Every time I have to travel through Fife, I have to visit here. I hope you enjoy it as much as we did.
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Public - 3 months ago
reviewed 3 months ago
Brought a friend to Hitchcock Deli BI at lunch and quickly claimed a barstool at the front window. We ordered the corned beef and roast beef sandwiches, both were incredibly good. Sure, there is a wait, so be prepared. Chef Brandon makes much of the meats in-house and you can taste the difference remarkably. The bread is baked the same day, very fresh. The coffee is also outstanding. If you're lucky to get a guy named "Kale" to make your coffee, you may get some nice latte art. Aside from that, the barista's know how to pull a shot and can make a very authentic macchiato. TIP: Get it 'for here', in a small heated demitasse cup. If you are in a hurry, you may not have the time to fully enjoy the experience as it is a small deli and they cut, heat, slice and hand make every order with care an accuracy, similar to Salume in Seattle. It takes time. The long lines and busy deli should indicate to you that they move enough product to ensure that every sandwich is fresh. And it certainly has been the case each time I've been there. Good food isn't cheap either. So, expect about $10-12 for an awesomely delicious meal and have a cup of water (free) and enjoy some of life's good things as a treat for yourself.
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Public - 5 months ago
reviewed 5 months ago
We really enjoyed the food here. Everything we had was prepared well, had many layers of flavor and texture. You can get quite a bit of food for the money. Great Chai! If you are considering going for the first time, ask them what the favorties are and dive in. Try the Kati Roll. Superb!
Public - 9 months ago
reviewed 9 months ago
An honest review... Very friendly staff, nice seating outdoors when the weather is nice. I was greeted friendly, seated promptly. The chowder was pretty good. It was a little thinner than Ivars which is a matter of preference, as some like it thicker, however, I liked it just fine. The flavor was there. Finished it completely. The Cod fish & chips came with a side of slaw. The fries were good, tasted a couple. They were cooked perfectly. Had a nice dry crisp to them. They were served hot and seasoned well, they did good job. If I were a french fry fanatic, I'd get a pile of them. The slaw was fine. The Cod was served in what they described on the menu as a "tempura batter" was generously portioned but arrived over-cooked and not crispy at all. Unfortunately, it was like a sponge of oil. The pieces were, well.... wet when they arrived. I pushed my finger on a filet with a slight pressure and the oil rose to the top instantly. This may be a problem of cooking technique, as the oil temperature and cooking method was not right. Cod filets should be soft, tender, almost translucent, and the breading should be crispy and free of moisture. When it is broken open, it should be flaky. The outside should crunch a little. These were soaked and disintegrated upon picking them up to eat. (Bummer) The server was more than happy to take them back, however, I didn't re-order. I may give them another try or order something else another time, but fish & chips should be something easy enough to get right. Maybe it was an off day.
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Public - a year ago
reviewed a year ago
36 reviews
Map
Map
Map
Stopped in for a quick bite before catching the ferry... It happened to be happy hour. We tried the pork belly tacos and they were sensational. A combination of spicy & a little sweetness and the perfect hint of acidity all layered together with fresh ingredients... It was really good. Very friendly staff and a comfortable place to relax.
Public - 5 months ago
reviewed 5 months ago
Visited for lunch and was quickly greeted very nicely. Sat at the bar and promptly served beverages. A very nice beginning, all under 5 minutes. Wonderful! The menu orders from behind the sushi bar consisting of some nigiri and a couple of rolls arrived as fast as the chef could make them, which was great. The fish was fresh. The portions were a little on the smaller side for some of the nigiri (not all), and this was ok becuase the fish I had was very good, fresh, and the right texture indicating higher quality and superb taste. The Saba was well portioned. The rice was balanced, not overly seasoned and not bland. It had a good temperature and just the right amount of sweetness to vinegar. Making good rice is harder than it sounds, and many places ruin sushi by making bad rice. (Pay attention Trapper's Sushi, you need help in that department) SIDE NOTE: During the time I was waiting after finishing my miso soup.... I ended up having a low and started to fade, my glucose levels were going down fast. I waved politely to the server and asked for some soda, two servers worked together to get it to me and they kept checking on me. I was embarrassed, but to see them care so much restored my faith in human nature. They were kind and hospitable. The sushi chefs made good sushi, presented well, but without all the zig-zagging, over-sauced rolls. They kept it simple with subtle garnishes. To me, they allowed the quality to help speak for itself, which to me, it certainly did. The chefs that served me were experienced older men who appeared to enjoy their craft. The prices were not too expensive, and the value was quite fair. I look forward to going again, this time more prepared (glucose -wise).
• • •
Public - a year ago
reviewed a year ago
One of the best small plates I've ever enjoyed... I ordered the $9 Grilled House Made Sausage on a bed of lentils with a soft-boiled egg. It was one of the best dishes I've had. So much flavor and so simple. The sausage was grilled to perfection. The lentils tasted wonderful. So many restaurants serve them bland, but not here. They could be a meal on their own. There is a happy-hour menu (3-6) with some tempting offerings I'll try next time. They have a tag-line "food we love"... You'll love it too. I'll be back again.
• • •
Public - a year ago
reviewed a year ago