Wednesday, November 30, 2011

Up in Alabama (1844, Short Story)

!±8± Up in Alabama (1844, Short Story)

((Summer of 1844)(story form the book "Old Josh, in: Poor Black"))

Enrique Tapia came up to Ozark, Alabama in 1844 from Lima, Peru; he bought himself a restaurant from old man Ritt, the Banker in town; Enrique was a medium size fellow in height, with a large belly area, clean shaven and big hands. He was a good cook but didn't look much like a cook even with his apron on. He lived above the restaurant, and took his meals in the back, while his sixteen-year old daughter, Ximena took care of the customers; his wife had died early on during Ximena's formative years.

The younger Ritt, John, came into the restaurant often that first year they were in business, he liked the way Ximena looked, thought she was the neatest girl he'd have ever seen, and he always had a clean bright tie on when he came into visit the restaurant. even commented her on her legs He liked her face because it always had a smile on it, but he never thought about her otherwise.

Enrique, paid Mr. Hightower to have his slave Granny Mae, help him out occasionally at his restaurant, and Jordon, Josh Jefferson's son, who worked at the local grocery store, also came over that year to help clean the place, Jordon being in his mid-teens.

Ximena liked John somewhat. She liked the way he walked over from the bank and often went to the kitchen behind the counter, by the half doors to watch her make the food. She even commented on his ties. And she liked how white his teeth were, how clean he always looked, and he smiled, almost as much as she; he seemed well mannered and kept.

One day, he had come over early, and he found he liked her dark black hair, and her small arms, and tan copper skin, and he watched her wash up in the washbasin outside the restaurant, in the back of the building. But this made her feel funny; but he paid little attention to her feelings on the matter and just stared.

From the back of the restaurant, in the alleyway, you could see the Post Office, and the grocery store, the one Jordon worked for part time. And sometimes a wagon was hitched out in front of either building, or close by where the Bank was. Across the street was a small park, elm trees along side the road, the alleyway being sandy. This was farming country, plantation country. A church was down the road a bit. The restaurant was painted Green, called "Mamma Mea's," and the back end of he building faced a school.

All the time now, Ximena was thinking about John. He didn't seem to notice her as much as he first did though, and she noticed that also, and perhaps, just perchance, the enticed her even more. And when they did see each other they talked about the bank or restaurant business. In the evenings, John, if he worked late would walk on by the closed restaurant, talk to Ximena's father, Enrique, whom would be reading some old books, and its poetry and so forth, or the Ozark Paper, by a kerosene lamp he had sitting on a stool by him, on his porch, along the wooden side walk. Ximena would come downstairs, along side the building, join them, occasionally have to leave and go to the roof where they had two dogs and feed them and rush back down to her room, feed the puppy Rocco, then head on down another flight of stairs to see John, and her father, and he'd often times be gone.

It was John's birthday the 28th of July, and Ximena wanted to make him a cake, for when he came into restaurant, she'd surprise him with it, but was afraid to ask her father if he'd not mind, eggs and flour were expensive, and Peruvian's were quite conservative, and he really didn't like the idea she was seemingly chasing him, not him, her: otherwise it might have been alright.

And so the day came, his birthday, day, and she didn't make the cake, her father said no, and John ate breakfast, and then went out to the Hightower Plantation, to talk to Charles Hightower, to make a proposition on buying some of his back fields, some what he called loose acreage, he had over twelve-hundred acres. All the time, all that day, Ximena thought about him. It really was awful, while he was gone, not knowing he was over at the Bank, or coming for lunch (as she helped her father with the Peruvian dishes of food, ones that seemed to have become favorites with the clientele in town, such as: Lomo a lo pobre (rice, fried thin potatoes and beef strips, mixed together), Carapulcra, Pachamanca, a soup called Mondongo); matter-of-fact, he didn't show up for three days, and she couldn't sleep well from thinking of him. If she just dropped the subject of John it would be better, and that third night she had a dream.

In the morning of the forth day he, John had been gone, she saw John, coming down the road, on his horse, outside of the restaurant window, she became sick, felt weak, she busted out with tears, said,

"Papa, there's John, he's all right!" it seemed to her everything would now be fine, ok.

Enrique knew this was not a normal reaction that she had liked him much more than he had figured. He studied the situation at length, not saying anything for the moment, just sizing it up, watching, and deliberating within the vaults of his mind; looking at the expression on his daughters face, then onto John's.

Now John rode up to the bank, stopped and tied his horse to a post, walked over, across the street to the restaurant, the elm trees to his back, through the restaurant door he came dragging a sack. There were several men in the premises, with beards and long mustaches, and hunting cloths. Outside was a wagon full of boxes. Enrique, kissed his daughter on the cheek, told her to go in the back to do an inventory of what was needed for tomorrow's breakfast and lunch (kissing was a norm for the Peruvians, and the folk in Ozark was getting used of seeing this affection within this new café environment, although it was a strange custom at first).

"Hello Ximena," said John, before she got to the archway entrance to the back pantry.

She turned about, grinned, "What happened to you, I haven't seen you for four days?" remarked Ximena.

"Not a thing happened, I was out at the Hightower Plantation looking at his back lots, his fields, and I want to buy fifty-acres of it. You know what I'm talking about, it's where Jordon's father is, where Jordon lives when he is not working here or at the grocery story, his father's that old big nigger called Josh, he's kind of bullheaded if you know what I mean-my dad and him don't get along all that well, too bold for a nigger in these parts of the country-he says, but Charles puts up with him, not sure why. And I stayed with Charles Hightower and his family for those three nights, and we did a little hunting, snake hunting," said John.

She thought about what he said, about Jordon's father, then said, refraining from any other question on the matter, "Did you shoot them?" asked Ximena.

"No, isn't it a beauty?" he commented as he pulled a four foot dead rattlesnake out of a potato sack he had dragged into the café.

Ximena jumped back, somewhat frightened, her father looking,

"You got an inventory to do, don't you...?" he hollered, reminding her, if not asking her.

That evening, John came over to visit Enrique, brought a two gallon jug of homemade corn whisky over with him, bought it from Granny Mae, it was awkward to even lift and drink out of, and as such, they drank that night-sitting on the porch of the café, Ximena, by her father's side, John ended up pouring whisky down his shirt trying to hold onto that heavy jug, while Enrique smiled, and his daughter smiled, as Enrique drank his out of a glass-casually as if to be a good host, John took it right from the jug, as clumsy as it was.

"Well, Mr. Tapia, here's looking at you," and down went another big gulp of corn whisky, then he pulled up another potato back, he had it sitting on the edge of the wooden sidewalk, took out a six foot snake,

"Damn, big one haw?" he rhetorically, asked, looking at Enrique, who just stood there in dismay, confused at what his intentions were, thinking they were originally for his daughter, but perhaps they were just to have a drinking friend, to get drunk with, but he was not that accommodating friend.

"They taste good for a man to eat raw," said John, trying to straighten out the long dead slippery snake, and he started to take bite out of it, after cutting into its flesh, saying at the same time "It's good for what ails you, especially for potency!" (Then laughed like a hyena.)

Then he looked at Ximena, she was not laughing, nor was her father, and so he said, "How about another, drink?" and he took one.

It was obvious, John was feeling great.

Then John stepped back to talk to Ximena, thinking her father could not see what his intentions were, what he was about to do, try to do, and his small white hands went around Ximena's shoulders, she said quietly, "You mustn't," and moved a bit to her right, in back of her father's rocking chair.

But John didn't pay any attention to her, and his hand went back over her shoulders and an inch or two down her spine. It became obvious he wanted to do something, and she was getting frightened.

"Let's leave," John said to her, a statement not a question, because he stared to pull her his way.

"No, John," said Enrique, "she isn't going anywhere...."

"Oh it isn't right, I really like her," John said.

"Oh John, go home, go home," said Ximena, knowing her father was getting upset, and she also (John being in his late 20s, and Ximena, only sixteen, but that wasn't uncommon for a marriage to have taken place in at such an age, in those days, but it was a heavy scene for Ximena to see this man drunk, playing with snakes, and making her uncomfortable and cramped in the back by her father's chair; it was in, if anything, showing another side of John, one she didn't know, hardly expected, and didn't really want to put up with now, nor later on in life.

She, Ximena, tried to work her way out, from around him, and he, John wouldn't move, he tried to do something to her hair, then Enrique pulling himself out of the chair, pushing it in back of him, lifted and pinned his head-pushing it against the wooden wall of the restaurant, and shook it, and he rolled his head back and forth, and he started to cry, and she saw all this, and whatever she saw in him before, it was now all gone, a mist had come up, and unveiled the real person he was.

She walked to the side of the building, back up the stairs to her room, to where her puppy, Rocco, was sleeping, she wanted to cry, but couldn't, it was all so funny, and here a few hours before, it was all so serious.

"Rocco," she said, "please stay nice as you are!" Rocco stirred and curled up by her feet as she sat on her bed. She took off her shoes and leaned over to cover him up with a blanket, and did, along with tucking it under his belly, neatly and carefully. A cool breeze was coming through the slightly opened window, all the way from Main Street, and John, he was dragging his sack of snakes across the street to the bank, and then she shut the curtain.

Written 7-28-2008
Dedicated to EH and XH


Up in Alabama (1844, Short Story)

Tx Sr508 Onkyo Fast

Sunday, November 13, 2011

Adesso Gyoza Floorchiere, Walnut

!±8± Adesso Gyoza Floorchiere, Walnut

Brand : Adesso | Rate : | Price : $94.00
Post Date : Nov 13, 2011 05:00:57 | Usually ships in 24 hours


The Gyoza Floorchiere lamp brings simplicity and serenity to any space. This is not your average floor lamp! A satin steel pole holds aloft a collapsible rice paper shade. The base of this lamp is a squared wood block with a rich walnut finish. This elegant Asian influenced design also has a touch of modernity with an on/off footstep switch. The Gyoza Floorchiere lamp will bring the natural harmony of wood, paper and light to any space. This lamp also makes a gorgeous accent piece while not in use, and would be a stylish housewarming gift.

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Thursday, November 3, 2011

Viewtalay 5

Viewtalay 5C Condominium, Jomtein Beach, Pattaya, Thailand for sale/rent Once you check in to condo, you will find tidy, cozy and clean room waiting for your nice stay. Several commodities are available for you as follows: •King size bed •4 fresh towels •2 fresh bed sheets •1 soft blanket •4 pillows and 4 pillow covers •Aromatic shampoo •Scented conditioner •Fragrant soap •Soft toilet paper •Pure drinking water However, this above list is provided for internal use only. Please do not take away outside your room. Additional, many facilities are also prepared for your convenience including: Electronic Safety Deposit Box: It is put on a closet in your room consisting of a combination and a key to ensure that you would receive the most convenient service during your rest. Details of Luxurious Complex: With 22 floors building, there are complete facilities serving you all the time, for instance, clean swimming pool, shopping area, international restaurants at pool house, laundry and internet café. Another impressive sightseeing here is private entrance to the beach that allows you to stay with beautiful sunset as often as you desire. Wonderful Location: At Avalon Beach Resort, front beach is allocated for Talay 5. Constructed on perfect area, the condominium was built on marvelous beach near Pattaya and Jomtien. You can take 5-10 minutes to a well-known market Walking Street by bus to shop local products at 10 THB./person or visit other tourist attractions but different ...

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Saturday, October 15, 2011

Please Wait to Be Seated

!±8± Please Wait to Be Seated

"The dinner rush is kicking in. Platters of cooked food are starting to stack up on the counter. Six bottled beers are being sent back because they are not cold enough. The entire dining room is thick with hot and greasy air that leaves a distinct scent on the skin. The place is almost packed and still more people are being seated. The little brat on table three spills and breaks another glass of orange juice. Here comes the prick on table seven asking for a reheat of her half uneaten burger for the third time. Where is that damn busboy? The customers on the counter have been bugging me for their dessert order. Those fucking tourists did not leave a tip! Everybody seems to be talking loudly at the same time I can barely hear the nice old lady's order. Someone asks for their tab as I carry out four heavy plates of food at the other table. I have not studied for my exams yet and I have another paper due before the week ends. Thank you folks, please come again!"

The busy hours of a dinner rush is something James is all too familiar with. The chefs, the restaurant managers, and the wait staff all share this grueling part of the restaurant industry. Every worker has its own trials. Every worker has its own story to tell. I meet up with James this Sunday morning to catch the train for his part time work in midtown Manhattan. Inside the train, I couldn't help but to notice our fellow passengers. People are quiet. There are men reading the Sunday papers. There's a mother and her kid on the stroller. And there are some-James included-with their heads hunched down trying to catch a few minutes of sleep before they get off the train. I wonder if these people are restaurant servers who often works fifteen hours shift. Restaurant servers work in shifts usually in days or nights and most of the time during weekends and holidays as well. Work hours vary on every restaurant establishment. His day shift starts at 10:00am and ends at 6:00pm, the night shift from 6:00pm to 1:00am.

As we walk towards the entrance, I hear the whole place just starting to come alive. I hear the usual cracking sound of a knife and the grill as it sizzles. The sweet-smelling scent of cooked bacon permeating the entire kitchen is invigorating. He put his apron on and gets his tab book by the register upfront. He introduces me to Johanna who is seating on the counter and eating her breakfast. They will be manning the tables today and she told him that she will do the night shift as well.

"Bummer. Who got sick this time?" He asked and took a piece of bacon on her plate.
"No, nobody got sick. Michelle is moving some stuff to her new place plus I need the extra shift anyway." She replied.

"I see. Okay, let's make some money then. Let's start earning those tips, stat!"
"Don't say stat." She took a sip of her coffee and rolled her eyes at him.

According to the US Department of Labor, being a restaurant server requires agility, being able to work under pressure, and most of the time working on their feet for long hours during busy dining periods. In addition, all employees, especially the server, must provide fast and efficient service to all diners. Being able to move and think quickly, taking orders from the customers, and just getting along with people are common qualities of a good restaurant server says Shawn MacDonald, a restaurant server herself and a staff writer for the Associated Content.

James grabs a cup of fresh brewed coffee and put ice on it. He introduces me to the rest of the employees. As he walk me towards the kitchen, I see one of the cooks adding the chopped vegetables in a tall soup pan and stirs in the broth to make the soup of the day.

"The soup looks delicious, what are you making?" I asked the cook.
"Eh, ¿que es esto? " James translated.
"Sí, sopa de pollo de la gran manzana. ¿Cómo estás, chico?" the cook replied enthusiastically and shook my hand.
"Say, 'muy bien!'" James said.
"Muy bien, muy bien!" I replied back.

James tells me he didn't speak a word of Spanish when he started working here. "That is one of the perks of working in a restaurant." He adds.

The breakfast regulars start to show up. James lets me grab a seat by the counter where I can see them do their work. The customer on table three orders a short stack of pancakes and a cup of fresh brewed coffee. On the other table, James is serving an order of omelet and home fries to an older lady reading her newspaper. "I need an order of French toast and waffles for table four!" Johanna says in a commanding voice to one of the cooks. There aren't many diners who stopped by to have breakfast this morning which is never good for the restaurant servers. They rely on the diner's gratuities just to make the minimum wage. Unfortunately, for some restaurant servers, they don't even make the minimum wage. The US Department of Labor states that the median hourly wage-and-salary (including gratuities) of restaurant servers is .14 as of May 2006.

That is a few cents below the Federal regulated minimum wage which as of July 2009 is equivalent to .25. Here, in New York City, waiters and waitresses can earn up to an average of ,640 annually and for experienced waiters and waitresses, earnings can average from ,570 according to the New York State Department of Labor. "A big part of our earnings come directly from our customers rather than our hourly wages." James stated. So, what is a proper tip? According to Kim Dickerson, a small business entrepreneur and a staff writer for the Associated Content, a proper tip for an average service is fifteen percent of the total bill. An exquisite service deserves a twenty percent or higher and a poor service, which happens rarely, is ten percent. "I don't know where you get your sources from but fifteen percent is cheap!"

Johanna jokingly remarks. "All we ask is just a fair amount of generosity from our diners for the service we provide." James stated. Now, the other question is why do diners tip or should tip their waiters or waitresses? I got a lot of different responses from other restaurant servers to this question. But, they all agree-James and Johanna included-that it's for the sole convenience of not having to worry about what's for dinner and the mess of cleaning up afterwards. "All of that is all done for them while they sit with their friends or family and relax" Kim Dickerson adds.

A few minutes passed by, more and more diners start to pour inside. Johanna has just finish refilling the little containers of maple syrup for the pancakes and James finishes brewing another pot of fresh coffee. An hour or so later, the lunch time rush is well under way.

A party of nine walks in and is properly seated on the middle of the dinning room. James hands in a few complimentary pickle slices on their table and just as he suspected when they walk in, they are tourists-European tourists. James tells me that they are one of the worst types of diners next to the occasional assholes, which whines no matter how good the food tastes nor how good the service is. European tourists do not leave gratuities or are very stingy with them and still expects to be served to their every beck and call.

"Do you want to take them? They are Spaniards, our favorite people in the world." He asked Johanna sarcastically as he hand her their lunch order.
"Not a chance. That's for taking my bacon earlier." She grinned as she walked away carrying the beers for table three.

They gather a fairly decent amount of gratuities during the lunch hours and as expected, they got nothing from those European tourists. But, James still provides a quality service to them. That's a part of his work as a restaurant server. A restaurant server's duties can be oversimplified into two main categories. Number one is providing a great service to all customers. Providing a welcoming environment sets the tone of the service from the moment the customer walks into the restaurant establishment. The simple act of always having a smile and just being pleasant in front of customers are the key to providing a warm and hospitable environment suggests Rodney Southern of the Associated Content and author of a short essay "How to Be a Fantastic Server at Your Restaurant." "What I do is I kill them with my kindness." Johanna states. Even the most cynical and gloomiest of customers fold when shown genuine kindness according to Shawn MacDonald.

Number two is doing "sideworks." Sideworks refers to the tasks restaurant servers do during off hours or towards the end of every shift. Such sideworks are refilling the salt and pepper shakers, mopping the floor, and cleaning out the coffee pot. "It takes me a good hour to an hour and a half to do all my sideworks." James states. General cleaning and sanitizing of the working areas of the restaurant is basically the whole definition of doing sideworks in the restaurant industry and is also eighty-five percent of a restaurant server's daily routine states Steven, also known as "Ribeye," a professional restaurant server in Nashville, Tennessee and the webmaster of his internet blog site ragingserver.com.

The lunch time rush slows down and the flow of diners coming in starts to dissipate. Johanna and James take turns eating their lunches. The employees' lunch consists of yellow rice and beans, a grilled chicken cutlet, and some sliced avocadoes with squeezed lemons. They let me have a plateful and ate with them. I take a bite and it is absolutely delicious. "That's the other perks of working in a restaurant, great food and you'll never go home from a shift hungry." James adds.

During the entire time observing James and Johanna on their work, I notice a middle aged gentleman sitting five seats apart from me on the counter. I notice he has been there approximately at the same time James and I arrived this morning. "He's one of the regulars here." Johanna told me. She tells me this customer in particular hangs in here almost everyday. Most of the employee here seems to know him by name and even some of the regular diners as well. He will walk in, greets everybody, sits on his chair by the counter-he even has his own chair here-orders "the usual" food and drink, and just hangs out and read his book for hours. "The good thing is we never had a problem with him." She adds. He gets along with almost anyone who strikes up a conversation with him. "He's also a lawyer which sometimes gives us free legal advices. As a result, he is the only diner here that gets free refills on drinks for life." She adds.

The dinning room is quiet right now-free of demanding and bossy diners. James tells me that he takes this afternoon lull as an opportunity to do some of his usual sideworks. Johanna is doing the same. She's cleaning off the laminated menus with a cleanser and arranges them neatly on the rack above where the napkins are. Before that, she dusts off the frames on the wall with pictures of old country western movies and the six feet by four feet decorative mirror at the back side of the dinning room. James also sometimes takes this quiet period to catch up on his school homeworks. He grabs his book bag by the register upfront and takes his math homework out.

"Hey, Johanna." As he signaled her to sit beside him on the counter. "Do you still remember your college math?" He asked.
"Of course. Which math is it?"
"It's calculus, and I'm having trouble solving this problem right here." He pointed out the question on the textbook.
"Ok. Here's how you do it." And she started scribbling numbers and equations on the scratch pad.

Being a restaurant server is a fine entry level job for a high school or a college student. According to the US Department of Labor, "food and beverage service jobs are a major source of part-time employment for high school and college students." There are no specific educational requirements and only requires basic skills. However, due to the nature of the work which pays very little, it's not very encouraging to get a career out of waiting tables and getting ahead is very slim. "Job advancement is limited to finding a job in a busier or more expensive restaurant where prospect for tip earnings are a little bit better" according to the US Department of Labor. "Even landing to a busier and more expensive restaurant does not guarantee better earnings. It just means doubling the amount of work for a slight increase in pay." James states.

"It's more of a transitory job and it's really not meant to be a sole source of income." Johanna adds. In contrast, the job outlook for restaurant servers is "expected to rise by thirteen percent over the 2006-2016 decade" according to the US Department of Labor. As more diners head out to eat in restaurants, more servers are also needed to provide service for this growing trend. There is still hope for decent earnings from waiting tables that's for sure.

James seems to have finished his math homework through Johanna's mathematical prowess. She's in college as well studying on her masters' degree in psychology. He puts his homework away and the employees for the night shift are starting to get ready-which includes him and Johanna. He goes to the washroom and splashes his face with lukewarm water to freshen up. He goes back upstairs to the dining room and diners are starting to pour in once more.

"Are you ready for round two?" He asked Johanna as he raised his right hand for a high five.
"Let's do this baby!" She replied enthusiastically.
"You kept me hanging over here."
"I don't do high fives." She said and gave him a bear hug instead.

The familiar sound of utensils tapping the plates and diners waving their hands for James to take their food orders indicate the start of the dinner rush.


Please Wait to Be Seated

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Monday, October 10, 2011

Sweet Sixteen Party Themes

!±8± Sweet Sixteen Party Themes

Hello and Happy New Year!

I hope the first week of the new year to you all on. Now that the holidays are packaged in the new year and that has, at the time, parties and events for the new year to start planning. It's your birthday sweet sixteen year daughter?

Because it was winter and cold in many places, there are some themes that are easy to assemble and make your guests feel as if summer night.

Fiesta Party - AMexican Fiesta theme can really have a fun and brilliant to a party. For the decorations can be colored tablecloths, colored lights, a couple of piñatas and sombreros.

I recommend using a Mexican buffet ... It can be as simple as adding your own tacos enchiladas, tamales and rice and beans. For drinks have an ice-cold drinks (see below in the December newsletter) and something fruity.

If you can hang a brightly colored background of another fabric, guestsPhotos taken with the sombrero. Maybe they can prevent them from those of frozen drinks. Have some fun 'for its laid-shirts for the pictures. Print pictures as wedding favors.

Mexican Hat Dance song download from the Internet. See what your guests have a talent here to dance!

Summer Beach Party - It is summer ... but the winter blues can a. .. Be the setting, why not have a beach party in the summer? If guests are invited to ask them to come to summer dresses.Depending on where you live, you have to crank up the heat on the eve of the feast, but it will be worth it. Research or hire a couple of heat lamps.

Very similar to the Fiesta in the lightness, the summer festival very simple, but very funny.

Decorate for the decorations, with beach balls (all sizes), umbrellas, beach chairs and towels for a few around. All this can be internal, even on a cold day. If you must have a lot of cheap decorations and silly orientaltradingco.comsummer things.

If you'd like to have a casual menu, bbq and chips and dip...sodas and bubbly waters. If you'd like to be a little more upscale you can still have a bbq but make shish ka bobs or tri tip with grilled bread and a tossed salad. It's very tasty and still simple. Serve ice cream on a stick for dessert.

Music can be mixed with the Beach Boys tunes and other summer memorable songs. Have it coming from a boombox.

Once again, like the fiesta, have a photo set up. Your guests can sit under a beach umbrella in their summer wear, sun glasses and funny hats and get their picture taken as a party favor.

Just think summer and ideas will come. Have the smell of sun tan lotion! Make Pina Coladas (virgin), Iced Tea and Lemonade.

You want a party favor to stand out and be memorable. A new line of fun and/or inspiring T-shirts are now available and a great idea for a party favor or theme for your sweet sixteen party or a party that may be a milestone such as 21st or 40th birthdays. I would like to present them to all of you, my readers. Of course, ideally, one or more make you smile and you'd like to order one for yourself, or perhaps you know someone in your circle of friends and family who would enjoy them and consider them for a special group or party. "Today's the day to get up the nerve" is a great quote for all of us heading into the future, boldly.

Please go to this link and check them out for ideas on your party favors.

www.specialsweetsixteen.com/TShirts.html


Sweet Sixteen Party Themes

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Tuesday, October 4, 2011

Hanging paper lanterns is effortless Now

!±8± Hanging paper lanterns is effortless Now

Since this is the deadline of 2010, many Christians throughout the world for the holiday season before. In addition, the Halloween celebrations comes at the end of this month. In short, the celebratory mood in the air. Many people are happy, looking for costumes and accessories. I am looking for accessories for furnishing, including hanging lanterns. You should not delay at all.

Start budgeting for Christmas and other festivities inCountry this term. Make your home inside and out is a task that can not be avoided when it comes to inviting friends and family for Xmass the party. Have you ever thought, with lanterns? Otherwise, it is possible to introduce this art at home this year. They are often distributed on a square of rice paper, pieces round, rectangular or curvy wood. Lanterns originated in China and Japan before, and now I am strong in use around theAsia.

With the advent of Internet technology has become easier for other communities around the world to follow this tradition lantern. Can anyone, regardless of where in the world they live in, buy these lights today. Everything they need is a computer with Internet connection. Hanging lanterns are just some of the items on the market. There are several other existing types to meet all needs. If you buy these items will soon try to conduct yourFirst search.

Although these simple decorative elements, would not have wasted your money buying useless lanterns. Search related articles, blogs, reviews, comments, forums and other content first. Then read and discover what other former customers to think of all the possible options you have. While hanging the paper is not clear, the only option you have is still the best, where the floor and table space is not available. By the way, if you want a lot of small lanterns, buy only thecreatively, so it is interesting to hang on something.

Miniature lights are sparkling and shimmering as glamorous and appealing. However, some of which will give you a relatively large assembly work. Although the installation process is not very difficult, you can avoid by buying pre styles. The selection of lanterns on the form and color is a big problem. There are simply too many products on the market is waiting for a buyer for this release. In addition, a person who is within the budget canYou can purchase the item.

If you buy electric-powered lanterns are hung, trying to estimate the size of the cable. Make sure it is long enough so that the outlet, it can move to align the position you want your lights. In general, a part of the electrical cable in the package. If it is not long enough, you can always extension cable. Installation procedure must be fast. You can avoid doing it step by step how to rip the paper, and then expose the lamp.Lanterns "is foldable configuration, the assembly and disassembly easy.


Hanging paper lanterns is effortless Now

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