Flogging Molly

The Filmore:

May 6, 2010:

We recently attended a Flogging Molly concert, myself as a first timer to both the Fillmore, and to a Flogging Molly concert. James however, is a Flogging Molly veteran, so naturally he accompanied me, along with two other friends.

There was a forgettable opening band still playing when we arrived around 7:30pm. So we took some time to enjoy the the beautiful auditorium and chandeliers, and overpriced iced tea. Of course, all concert beverages are overpriced, so I do recommend satisfying your thirst before you arrive. However, our 7:30 arrival appeared to be just the right time to show up. The Fillmore is standing room only, all GA. When we arrived the crowd was loose, and there were still available spots to stand in the balconies, but we made our way toward the front of the floor and were able to maintain our decent location throughout the entire concert, without getting over crowded. (However, too much closer to the stage, and you will find yourself among the mosh pit). There was room to jump and dance and not have beer splashing all over you. If you do not like moving to the music the floor is not the place for you, so arrive earlier to secure a safer location.

The bathrooms are located behind the stage, and were well equipped (at least the Lady's Room). Goodie-bags full of condoms, STD testing locations, and other exciting tid bits were available for free. Though our $35 dollar tickets probably helped to pay for some of the treats. We purchased tickets the day of, at the Fillmore box office window a few hours prior to the show. Ordering online is convenient, which is why they charge you an extra $12 per ticket. So save a few bucks, and buy your tickets in person.

The highlight coming from the veteran's point of view was the refreshingly sober band. While most of the audience embraced the term "Irish drinking music," the band was much less drunk than previous performances. Therefore, they were much more audible, funny, and ABLE to play their instruments.

Flogging Molly took the stage around 9:00pm, played a decent set, came back for an energetic encore, and finished up by 11pm. A surprisingly short concert, but also appropriate for the noted "16 and up" admission ticket.

With very few noticeable technical errors, the sound quality was surprisingly bearable. The instruments were balanced well, and the singer's words could be understood. The best result of this careful sound design was the fact that my ears weren't ringing the following morning.

The lighting design was fair. Appropriate for a concert environment, though as designers, James and I both questioned whether it was made up at a dress rehearsal that morning, or if the Band had requested certain looks for each song. There were only 8 intelligent fixtures in use, one of which blew a lamp half way through F.M's set. Negligible to most, so do not consider this "technical review" to be pertinent to your own experience.

The overall atmosphere of the show was jovial, and Irish. I would highly recommend seeing this band in concert in the future. Two band members are Colorado residents (or used to live here) which could fit this concert in the category of "support your local economy!"

Though, if Irish music is not your thing, I still recommend seeing a show live at the Fillmore if you are from the Denver Metro area at all. It is a beautiful space, and well worth visiting. Though a little unsightly during the day, like Vegas, it comes alive at night.

While you are in Denver, made a night of it, and visit a few other awesome Denver locations nearby. Have dinner and drinks at the Cheeky Monk, or the Irish Snug if you are interested in Belgian beer, or Pub fare. If you are eating on a budget head over to 13th and check out Benny Blanco's for affordable pizza on the go, or the many fast food chains located on Colfax.

Either way, go explore what a wonderful city we have to enjoy here in Colorado!

My Opinion Has Been Confirmed

Graduation and Retention Rates
School Name
METROPOLITAN STATE CLG OF DENVER

Graduation Rate
21%

Retention Rate
67%

Transfer Rate
9%

Find out about other colleges graduation and retention rates here

Girl Scout Cookies

Warning: The following post may be hazardous to your health



In the midst of Girl Scout Cookie Mania, I have decided to share my thoughts on the delectable little bites of evil.

Eat them. They are good for your soul.

Oh, and I guess it helps out the little kids too.

Win, win.

Chili Cook Off

Saturday night I attended an informal gathering at Arapahoe Bowling Center.
A fun, family owned, local bowling alley in the area offers league bowling, open bowling, junior leagues, small ball, and moon light bowling. They are also fully equipped with Bar, Restaurant, and Cigar Bar, and a big warm fireplace. The perfect location for...a chili cook off?

Apparently so. Alley owner, Fred Gensch is initiating a tri-monthly chili cook off to bring in the bowlers, and the eaters. Arapahoe Bowl has always been known for its restaurant quality food, and now with the addition of the Chili Cook Off, it is a supporter of local artists and chefs!

Every few months, anybody who is willing to make a batch of their finest home made chili is welcome to bring it in, and let the customers vote on their favorite.

I attended A.B.C's first Chili Cook Off, which had 4 contestants competing for the Grand Prize. The grand prize of course, is the honor and bragging rights you achieve by having YOUR chili recipe served at A.B.C for the following three months!

Saturday night's winner was the bowling chef extraordinaire himself, Fred Gensch.
Can you beat the presiding champion? If you have a great Chili recipe, and yearn for bragging rights, make sure to bring plenty of it down to Arapahoe Bowl's next Chili Cook Off. (several contestants made 3 gallons of chili, and it was all eaten!)
And make sure you bring plenty of friends and family to eat, vote and have a great evening of bowling!

Arapahoe Bowl is located at 6850 S. Dayton St. Greenwood Village, CO
They also have a website, check them out!

For more information regarding the Chili Cook Off, give them a call at 303.790.2695

Restaurant Kevin Taylor

Denver Restaurant Week this year began Feb 20, and ends March 5th.



This is a fabulous opportunity to try new, classy restaurants throughout Denver at a reduced cost. A list of hundreds of restaurants, and each offers a three or four course meal. All for the single price of 26.40, or a couple's price of 52.80.
That is quite a steal if you make reservations and get yourself a table during this busy week of culinary display.

As a first time attendee, it took some time to decide on where we would have dinner. After reviewing the menu selections per restaurant on this website we chose to make reservations at Restaurant Kevin Taylor. A four star/four diamond restaurant located in the Hotel Teatro.

Our decision was based on how much money the regular menu would cost, and also the selection of courses to choose from. Apparently many restaurants offer delicious menu choices during restaurant week but often downsize the portions to accommodate the lower price. Restaurant Kevin Taylor does not alter their portion size, which added to the appeal in choosing this location. If you are unsure of portion size, you can always ask when you call to make your reservation.

As for the reservation, you can make them online, but I recommend calling the restaurant of interest to inquire about dress code, and other questions you may have. We called only a week or so before the Week of Restaurants began, and the only reservation we could get was at 9:45pm on Thursday night. So reserve early!



Restaurant Kevin Taylor offers the following courses for this week:

First Course
Your choice of:

* Jumbo Asparagus and Golden Potato Gnocchi with Hedgehogs, Poached Egg, Truffle Parmesan Emulsion
* Truffled Winter Squash Soup with Wild Mushroom Flan, Pepitas, Aged Sherry Elixir
* Sauterne Poached Apple and Baby Mache Salad with Pommes Maxim, Roasted Hazelnuts, Parmesan Aioli

Second Course
Your choice of:

* Crispy Seared Scottish Salmon with Mustard Lentils, Braised Endive, Haricot Vert, Red Wine Tarragon Butter
* Roast Black Angus NY Sirloin and Braised Veal Cheek with Fingerling Potatoes, Glazed Root Vegetables, Bourbon Jus
* Roasted Colorado Lamb Loin and Braised Lamb Shank Raviolis with Jerusalem Artichokes, Sheep’s Milk Gouda, Red Grape Verjus

Third Course
Your choice of:

* Tahitian Vanilla Bean Crème Brûlée with Pistachio Madeleines, Vanilla Bean Sugar
* Cookies ‘n’ Cream Semifreddo with Oreo Crumble, Valrhona Chocolate Syrup, Candied Vanilla



I ordered the Jumbo Asparagus, the Roast Angus NY Sirloin and Braised Veal, followed with the Tahitian Vanilla Bean Creme Brulee. We chose to split a bottle of red wine along the table, which is usually cheaper than by the glass. Being young, and in the spirit of eating well for less, we ordered a $32.00 bottle(just about the cheapest bottle available) which was split among five people. For those of you with math disabilities, that is two glasses per person at about $6.40 each. Not a bad deal.

I have to admit, I can really only compliment a course if it makes me stop scarfing down my food to take the time to enjoy every subtle flavor.
As a cook myself, I have great appreciation for a well prepared meal.

My recommendation for the first course goes to the Asparagus and Golden Potato Gnocchi, with Hedgehogs(which for clarification is a type of mushroom). With just the tips of asparagus mixed with the most moist, and flavorful Gnocchi imaginable it it the perfect opening to a formal meal.

I followed with the Sirloin because my other choices were Salmon or Lamb. I am not a big Salmon fan, nor have I tried Lamb before, so I chose Sirloin because I could actually compare it to others. The portion size was just right, meat and chopped vegetable served on a bed of potatoes. Only, in a more elegant way. Again this entree made me slow down and enjoy every bit. The sirloin didn't have an ounce of grizzle, and it was cooked exactly to my specification. The servers were attentive as well, often checking to see how "our first bite" tasted.

Finally, dessert. The creme brulee was served with fresh fruit, which is always a delight. But as I cracked through the alabaster colored carmel top anticipating the sweet taste of creme brulee, I was disappointed to discovered a much more lack luster flavor. If you are more of a classic creme brulee eater, then I wouldn't recommend this dessert. The Tahitian vanilla bean creates a much more exotic flavor than usual, and the sugared topping was a bit too thick. Many of my friends ordered the Cookies'n'cream, which I pretty much ignored due to it's common place name, but be fooled not! A charming plate of ice cream (essentially) came out in the lovely shape of a block. I imagine that this dessert selection would have blended much nicer for our previously chosen palate. Nonetheless, we came, we ate, we were full.

The check was brought out, and the server was very pleasant about splitting the bill between check cards. He also brought out a plate of after dinner chocolates.

Overall, I would say the experience was so lovely, that I would only eat there again during Restaurant week. Normally, an entree starts at around $30.00, but of course the full menu offers a much broader range of meals to chose from. However, I was so pleased with the selections offered during Restaurant Week, that I have become spoiled and won't consent to pay a dime more for my three courses (because a dime is more that I have!)

I recommend this restaurant to the wealthy and comfortable, and recommend this restaurant to the poor but culturally rich young adults exploring Denver's Restaurant Week!

Apples & Ice Cream

Venturing out of the comfort of our taste buds is always an adventure. I usually find the adventure to be worth while, and will prepare to taste new and unexpected foods at friendly gatherings. Parties almost always involve food, so it is best to be hungry!

I recently attended a party/gathering where a friend, lets call him Steve, decided to cook us his Mama's homemade apples and ice cream. Now, let me give you a clear picture of how this went down. Steve was really talking up the apples he was preparing. He boasted the best warm cinnamon apples in town! So needless to say we were all pretty hyped up to try some of the infamous apples.

So the ice cream was served, and Steve dished up the warm apples as the dressing. The smell was divine. The mix of warm and cool temperatures was just right. The general experience was lovely, and fragrant. The only disturbance in the dining experience was the unexpected texture of apple skin!

When I inquired to Steve about the surprise, he explained that he preferred the skins on. So I asked if that was how his mother made it, and I was not shocked to hear that his mother prepared the apples skinless.

After a brief survey of the room, it was decided that his Mama's infamous apples would in fact be best if they were prepared according to the recipe.

Solar Power

This is less of a critique. But yesterday while I was driving home I noticed a Weather Alert tower (I'm not sure exactly what they are called) that was powered by solar power. Now, I do understand how solar power works, however...
At first glance I decided that it was the funniest thing I had seen all day.

Why would a tower that needs to alert the public of bad weather be powered by the sun...

Just the thought that made me laugh too hard while driving.

Home Sales

The plan for this blog is to review plays, musicals, operas, restaurants, concerts, art shows, etc. I realize that I could rewrite that sentence as, "to review my friends and family." My goal of course is to be professional, but honest in my reviews. Which means, at some point, somebody might be offended by what I write (especially if it isn't 100% positive). This is why I thought it would be appropriate to review my current job. If I critique myself first, then you can all feel better when I attend one of your events and a review suddenly pops up in my blog!

Okay, here we go:

As unemployment continues to have an impact on the family paycheck, more and more people have turned to Direct Sales. The appeal generates from low start-up costs, potential income, discounted products, but many join simply to "get away from the kids for a few hours." Direct Sales does come with a stigma though. Many people try to avoid a direct sales person at any cost. Nobody wants to be pressured into buying sometimes useless (and expensive) junk.

I had been an unbeliever of this market up until quite recently. I always assumed that direct sales women were just professional-wannabes. I hated being invited to home-parties. I hated having to attend home-parties even more. Perhaps this hatred was motivated out of the annoyance of being asked to spend money (that I did not have), or to join a company that I did not want products from.

Many of you may be able to relate to this perspective of home-parties. Whenever -The Friend- calls to invite you to their home-party you pretend that you are not home. Unfortunately, my "Friend," was my sister. Thus, it became my fate to attend far too many home-parties against my will. The last home-party I attended (against my will) was the first Pampered Chef show I had experienced.

For the first time, I saw a benefit to purchasing the products being shown. Unlike candles (which burn out), or make-up (which runs out), I saw a product that I only had to buy once! And bonus, it would last a long time! But I was still suspicious. I knew the sneaky Direct Sales woman was waiting for her opportunity to pounce. I had braved placing an order, but was weary. I did not want to let her know that I was interested in the business.

That is when I discovered all of the benefits of becoming a Direct Sales person. Especially for The Pampered Chef. A Pampered Chef Consultant, never has to have items in stock (no inventory), they have no territories, and many other benefits. The compensation is commission based, and starts at 20% and increases quickly. I discovered that with self-motivation I could work only 8 days a month and earn up to $800 or more.

The big potential downside facing Direct Sales is the need to constantly generate new clients and leads. This requires a lot of socialization, friendliness, and bravery. Without the client base, the paycheck is not possible.

Now, I understand why so many women choose to go into direct sales (specifically Pampered Chef). They have the opportunity to support their family with income, healthy meals, and flexible schedules. Plus, these women tend to actually have the network available to support the needed client base. Through family, friends, fellow parents, co-workers, acquaintances, neighbors, and fellow house wives, women can create a thriving business to help them conquer the perils of unemployment.

For more information on joining the Pampered Chef visit, www.pamperedchef.com, or contact me!

Venus de Milo

Alright, I thought this would be an interesting first piece. I wrote this blurb in 2007, after viewing the Venus de Milo at the Louvre. During my study abroad we were supposed to keep journals and review each place we visited. So, more of these reviews may pop up in the future. For now, this was my favorite review. It is quite "out of the box," and truly just idle speculation, but entertaining nonetheless. Also, I apologize in advance for the somewhat flawed sentence structures - I did write this in rather unusual circumstances, and in "journaling" style.



We'll pick up somewhere in the middle of the review (starting with Nike, then to Venus) entitled, The Louvre:

"The Winged Victory: Nike of Samothrace; from the first moment I saw this sculpture in class a few years ago, I knew if nothing else, I had to see this piece in real life. The contraposto of her body is so convincing, especially the way the fabric of her dress pulls in the "wind" across her midriff. This must have taken enormous talent and time. The fact that she used to be on a boat says that she commemorates a naval victory. I could only imagine how impressive she would have been then. Would the ship she road on have taken away from her glory? Or was the ship merely the pedestal of her throne? What did her head and arms look like? Would I still like the piece as much if these things were not missing? All difficult questions to answer. If she was complete, I don't think she would be as much of an intrigue to people. They would analyze her and move right along to the next piece. At least that is what I assume would happen because that is exactly what to other fully preserved pieces of interest. A great example of that is the Mona Lisa.

We saw Venus de Milo shortly after our session with Nike. Personally, from what I had seen Venus was not that impressive. When I saw her in person, she still was not that impressive. In fact, she looked quite different than her photos. Her face up close look much more manly. Perhaps they've edited all the photos of her to make her a bit prettier. She reminded me of the Mona Lisa. All this hype for nothing really. A he/she mystery-well, no mystery I suppose since she is nude. Perhaps people enjoy her arms, but they aren't there either... Which leads me to conclude that people who love Venus de Milo are actually suppressing their inner desire for the imprisonment or confining of the rights and power of women. They enjoy seeing the Goddess of Love, so powerful and yet so harmless (armless). She appears to be at their will and mercy and judgment. Some people wish women or other oppressed peoples were "armless," in real life too. Powerless. Okay, maybe that is a bit extreme, but we are working outside of the box today."

The Critic

Throughout much of my life I was told that I can be judgmental.

I find, critical, to be a much more warm, and encompassing term.

"Judgmental" people are usually self-affirming, and the term can be associated with irrational thinking. "Critical" people tend to be informed, honest, and consequently harsh.

My goal with this blog is to keep up on my "criticisms." I am involved in the arts, so that is primarily where my focus will remain. Although, at this time, I do not believe in limiting the possibility of things/ideas to critique. Here you may read reviews of plays, musicals, operas, art shows, politics, religion, and whatever else may strike my fancy.