COLUMBUS, OH – NOVEMBER 03: A general view as the Ohio State Buckeyes enters the field before the game against the Wisconsin Badgers on November 3, 2007 at Ohio Stadium in Columbus, Ohio. Ohio State defeated Wisconsin 38-17. (Photo by Jonathan Daniel/Getty Images)While Ohio State prepares for its upcoming matchup against Northwestern, Demetrius Knox gets ready for the next chapter in his career.The only possible negative from the Buckeyes’ victory over Michigan was the injury to Knox. He was carted off the field in the closing minutes of the game.On the final drive of the game, the senior right guard suffered a Lisfranc injury which will keep him out of the conference championship.If there was any remaining questions about his availability for the rest of the season, he cleared the air on Twitter. In a short but sweet message to Buckeye fans everywhere, Knox said his final goodbye.Here is the post:It’s been real #BuckeyeNation Thank you! pic.twitter.com/Hm7090exOw— Demetrius Knox (@Meech_Dream14) November 26, 2018Knox started every regular game this season, making this a significant loss for Ohio State.Following his recovery from this injury, he’ll have the chance to try and join former Buckeyes in the NFL. At the very least, he put together an admirable career for one of the best football programs in the country.
Club Med’s Sandpiper Bay resort will host premier trade event for Independent Agencies in the Avoya Travel Network, suppliers, and industry leaders Ft. Lauderdale, Fla. – May 2, 2016 – Today, Avoya Travel®, one of the world’s leading travel companies, kicked off the 9th staging of the Avoya Travel Annual Conference at Club Med’s Sandpiper Bay resort in St. Lucia, Florida. Over 450 Independent Agencies in the Avoya Travel Network, suppliers, Avoya executives, and industry leaders are expected to attend this year’s event which will focus on innovation and building on the record sales of Independent Agencies. Notable keynote speakers include Xavier Mufraggi, CEO at Club Med; Vicki Freed, Senior Vice President of Sales at Royal Caribbean; and Dondra Ritzenhaler, Senior Vice President of Sales, Trade Support & Service at Celebrity Cruises. “Our Annual Conference offers an exciting platform for travel professionals, suppliers, industry leaders, and media to meet, share ideas and learn about our innovative programs and resources that have enabled the Independent Agencies in the Avoya Network to have another record year of sales and success,” said Brad Anderson, President of Avoya Travel. During the five day Avoya Conference, travel professionals, suppliers, industry leaders, and key media will meet face-to-face-to discuss business and participate in dynamic workshops, educational programs, Independent Agency and executive cruise panels, a preferred partner tradeshow, and valuable networking events. Avoya will announce new technology designed to further increase the success of Independent Agencies and to improve the vacation planning experience for customers. The Avoya Travel Conference will also celebrate the record-setting profits of Independent Agencies in the Avoya Network as well as Avoya’s continued leadership as an innovator in the travel industry. In addition, the Avoya Conference will feature favorite events such as the Chairman’s Cocktail Party and a dinner in honor of Avoya’s founding family, Pat and Pal Anderson, to celebrate the Anderson family. In true Avoya spirit, participants will also have the opportunity to give back to the community through Hunger Fight, a north-Florida organization that provides meals to children and families in need. About Avoya TravelAvoya Travel has a long-standing reputation for being one of the world’s largest and most innovative travel companies. As an American Express Travel Representative for more than 25 years, Avoya is deeply committed to Integrity and Professionalism™, service, and value in every aspect of planning cruises and vacations. Through an elite network of independently owned and operated travel agencies, Avoya provides exclusive discounts, amenities, and first-class customer service to travelers worldwide. For this, Avoya has received numerous accolades, including being repeatedly named Travel Partner of the Year, by Norwegian Cruise Line, Royal Caribbean, Celebrity Cruises, Carnival Cruises, American Express, Oceania Cruises, and more. Travel agency owners, travel professionals, and others interested in owning and operating their own travel business should contact Avoya Travel at 800-521-2597 or visit www.JoinAvoya.com. Travelers interested in booking their next vacation with Avoya Travel, should call 800-753-1463 or visit www.AvoyaTravel.com.
Free or reduced airfare is included from major gateways Boston, January 2017 – Exploring culinary delights is usually the centerpiece of any visit to France’s Bordeaux region and Scenic finetunes the focus on these cherished guest experiences with its 12-day “Breathtaking Bordeaux” itinerary – combining the scenic beauty of the French countryside with an extensive list of activities, explorations and entertainment. Guests get to enjoy numerous wineries including the Grand Cru desert wines of Château Guiraud; and, during a cycling tour, the Sauternes of the 500-year-old winery, Château de Myrat. Other highlights, among dozens, is a hike to Loupiac, the center of the sweet white wine appellation; sailing along the UNESCO-protected Dordogne River; learn about foie gras at a local farm in Bergerac; and indulging in a Mademoiselle de Margaux chocolate and wine pairing. An evening welcome gala in Paris kicks of the trip. Sailings from May through September start at US$6,230 per person, double, and include free or reduced airfare. Continuing to find ways to polish the experience for their guests, Scenic is redesigning their France-based Space-Ships for 2017. One of the most exciting changes is the inclusion of a private cooking emporium offering tailored cooking classes. The new and exclusive Scenic Culinaire is an onboard cooking school using dedicated space that features cooking stations and a cheese and wine cellar as well as real-time cameras and screens to ensure each participant can see every cooking move in detail. Fresh ingredients are sourced from local markets and the cooking instructors will introduce guests to regional recipes based on the itinerary regions. Guests start their adventure with an evening in Paris, boarding a high-speed TGV train the next morning to transfer to the 155-guest Scenic Diamond. Cruise features include the aforementioned cooking classes in Culinaire (plenty of sessions are scheduled, however with class size limits, guests are encouraged to register their interest early); exploring the catacombs of Saint-Émilion’s Monolithic Church; numerous winery visits including Château Franc Mayne, Château Gruaud-Larose, Château Siaurac and Château Lagrange; soaking in the picturesque scenery along the Garonne River; enjoying the custom electric-assist bikes on several cycling tours – or independently; climbing Europe’s largest sand dune with its expansive panoramas; a tasting of fine brandy at Rémy Martin; and exploring castles and medieval villages. Exclusive to Scenic guests is an evening at the charming 18th-century Farm Suzanne on the Château Giscours estate in the Médoc countryside – along with a four-course dinner, Grand Cru wines and a classical concert. Other highlights of the redesigned ships include reducing the number of cabins/guest to 78/155 from the current level of 84/167 while keeping the same crew count for even greater personal service; two new 510 ft² Royal Owners Suites; larger wellness centers; and a vitality pool. The 5-star Scenic Space-Ships offer all-inclusive luxury experiences – from private butler service and unlimited complimentary beverages and spirits including mini-bar re-stocked daily, to full-size private balcony staterooms – all making use of Scenic’s unique Sun Lounge technology – where the walkout open-air balcony can convert to an all-weather lounge with a push of a button, expanding the living area of the stateroom. On-board river highlights and shore experiences are made exceptional by the included Scenic Tailormade handheld GPS guided tour system provided to every guest for use on tours or for independent exploration. On board cuisine allows for up to six dining options, including the tradition of dégustation at Table La Rive, fine dining at L’Amour and the more casual fare at the River Café. As with all Scenic river cruises, guests will never have to reach for the wallet or purse as everything is included (except a haircut or massage): tips and gratuities, expert local guides, Scenic Culinaire, all Scenic Freechoice activities that allow for a more personalized vacation, plus Scenic Enrich events which are exclusive to Scenic and its guests, transfers, all meals, etc. Scenic offers award-winning, all-inclusive escorted tours in Europe, Australia, New Zealand, the Americas and elsewhere, while offering the same level of expertise and the only truly all-inclusive river cruises in Europe and the Mekong, Irrawaddy and Russia. Additional information on these and other cruises, brochures, and reservations can be obtained via travel agents or www.scenicusa.com; phone (844)788-7985; or e-mail: [email protected] Brochures can also be downloaded directly from the website.
Nattawat Nat/Getty ImagesA great hard-boiled egg is the perfect protein delivery system — it’s tasty, portable, and versatile, suitable for use chopped into a salad, sliced in a sandwich, or on its own. You can use them as part of a meal prep plan, or just make a bunch to have as snacks throughout the week. A bad hard-boiled egg, on the other hand, is just the worst. Undercooked, it will have a runny yolk that’s at best off-putting, at worst unsafe. Overcooked, a hard-boiled egg is tough and rubbery and borderline inedible.So let’s avoid both overcooking and undercooking and do it just right. And let’s cut to the chase, shall we?How to Hard Boil Eggs1. PrepTo make perfect hard-boiled eggs, there are two “secrets” and a remarkably simple process. The first little trick is to start with room temperature eggs. Get the eggs you will hard boil out of the fridge at least a half hour before you cook them.2. Boil WaterOnce the eggs are near room temperature, bring a pot of water to a rolling boil, ensuring the water will fully cover the eggs.Orinoco Art/Getty Images3. Lower into the WaterNow, slowly lower each egg into the boiling water using tongs or a spoon, taking care not to crack the shell. Because obviously.4. WaitLeave the eggs in that boiling water for ten minutes. A few seconds more or less won’t hurt, but a minute either way probably will.Tapui/Getty Images5. CoolOnce ten minutes have passed, it’s time for the second secret of the perfect hard boiled egg: rapid cooling. Pour off most of the water in the pot and then immediately start cold water flowing over the eggs, eventually filling the pot with cool water. You may need to dump all the water and refill it with cool water twice.And… you’re done. You can now eat the eggs warm, or chill them in the fridge and enjoy them any time in the next week.Here’s a little life hack for you, too: Use a permanent marker to write the date you cooked the eggs on their shell so you make sure you stay inside that safe one-week window. Editors’ Recommendations The Most Refreshing Sparkling Waters to Sip On Right Now Easy 3-Ingredient Cocktails You Can Master How to Clean a Fish: A Quick Reference Guide How to Use a French Press Coffee Maker How to Make Loco Moco, a Hawaiian Staple Dish
Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)RelatedChurch robbery upsets former Police CommissionerNovember 3, 2014In “Crime”Miner fatally stabbed after refusing to give attacker alcoholMay 10, 2019In “Crime”Albouystown man shot during robberyOctober 24, 2013In “Crime” A 79-year-old man was on Saturday last attacked at a church on Princes Street, Georgetown.Victor Daniels, of Bent Street, Georgetown, said he and some other church members were doing construction work at the building when he was attacked by a young man, who is also a member of the congregation.During the attack, Daniels’ neck was cut.He was taken to a hospital where he was treated. Daniels said the injury was not life-threatening.Speaking to INews, the man said he does not want his attacker to go to jail. He believes the young man needs psychiatric help.“When we deh together, we does laugh and make jokes but he was always quiet,” Daniels explained of his attacker.“I don’t know what happen but like he trip. Incarceration won’t do him anything, he needs help.”INews understands that the perpetrator has been taken into police custody.
Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)RelatedFather of 5 jailed after pleading guilty to armed robberiesAugust 21, 2019In “Court”Teen admits to committing armed robberies, to be sentenced tomorrow August 5, 2019In “Court”Ten years jail for man found guilty of two counts of armed robberyJuly 4, 2018In “Court” A 21-year-old man was today sentenced to three year imprisonment for robbing two persons at the seawalls in Georgetown.Ceon Ray of Sussex Street, Campbellville and Albouystown, Georgetown was found guilty of two robbery offences at the conclusion of his trial before Magistrate Rondel Weaver.It is alleged that on June 15, 2019, he robbed Tyrell Chu of a quantity of items amounting to $17,000.Further, on the same day, it is alleged that he robbed Ishan Singh of a cellphone and cash valued $56,000.Magistrate Weaver sentenced the defendant to three years on each count of robbery. However, the sentences will run concurrently, which means he will only serve three years behind bars.According to the reports, the duo was having lunch at the seawalls when they were attacked and robbed by Ray and an accomplice.A nearby police patrol responded immediately and apprehended the two men, with the stolen items in their possession.The accomplice, Navin Ally, had pleaded guilty to the charges and was sentenced to two and a half years imprisonment.