[34225] in Discussion of MIT-community interests
Wyndham rates are as low as 2.85% when you lock by 2/3/2015.
daemon@ATHENA.MIT.EDU (Lowest Rates from Wyndham)
Tue Feb 3 12:03:34 2015
Date: Tue, 03 Feb 2015 10:05:36 -0700
From: Lowest Rates from Wyndham <LowestRatesfromWyndham@magnet139.carerefinancevalue.org>
To: <mit-talk-mtg@charon.mit.edu>
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Go here to lock in Wyndham rates as low as 2.85%. You must lock by 2/3/2015.http://joinnow.carerefinancevalue.org
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<center><P><br /><A href="http://joinnow.carerefinancevalue.org"> Go here to lock in Wyndham rates as low as 2.85%. You must lock by 2/3/2015 </A><br /><br />
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<p><br><br><br><br><br><br><br><span style="font-size: 12px; color: #f4f5f5;">My fiancee Santi and I came across this tapas-style restaurant on Yelp and decided to swing by for an early dinner. D??cor-wise, the restaurant had a nondescript exterior, sidewalk seating, communal tables, and all-around 10470112 wooden interior. We were the first to arrive, but eventually the room was filled with small groups, families, and young professionals at every turn.
The Rabbit Rillette came with a large jar of chilled rabbit and handfuls of crushed pistachio embedded. There was also a side of sweet cherries marinated in thick syrup, and the crisp toasted bread had a nice texture 10470112 and crunch. Once these ingredients were stacked together, the rabbit was absolutely sensational. There was plenty of meat in the jar to mix easily with a top layer of rabbit fat. The cherry also added an unusual sweet-tart dimension of refinement, and the server was generous to provide additional servings of the toasted bread. I thought the bread could use a smoky flavor to extend the overall experience, but otherwise it was a nice opener that is easy to share. I highly recommend it.
The Lamb Carpaccio came with thinly sliced raw lamb, corn shoots, raw egg yolk, and salsa verde. The innovative combination 7ea99ed1b6714702bd5343b786c98bee had a unique flavor, but our taste buds were able to come to some coherence by the second serving. For the price, the plate could have included more lamb. I also thought the dish needed an additional egg or alternatives such as quail or duck eggs to make the innovation much more compelling. There were also no kicks in the salsa verde, which was another idea that the chef should consider playing with. Otherwise, I enjoy the lifts in the flavors generated by the corn shoots. I really liked this dish, but thought the innovation could take a few more turns and twists.
The Octopus was served with two long 10470112 tentacles stacked on top of a good number of mussels, green garlic, crazy water, and spinach. The octopus was very tender, but a hint of charred smoke would have sent it out of this world. The mussels were excellent with good size, fresh, and very moist. I also enjoyed the spinach, and thought the complex seafood flavors mingled nicely with the use of seawater. Having more seawater to serve as a dip would be a nice idea to consider for the future.
Lastly, the Veal Neck arrived with miso, carrots, turnips, ramps, and radishes. The carrot was nicely pureed into a sauce that went nicely with the charred turnip.7ea99ed1b6714702bd5343b786c98bee
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