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
Tuesday, March 23, 2010
Thursday, March 11, 2010
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.
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.
Monday, March 1, 2010
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!
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!
Wednesday, February 17, 2010
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.
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.
Friday, February 12, 2010
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.
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.
Wednesday, February 10, 2010
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!
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!
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