| May 2006
My last two homes in Chicago each had their own unique historical aspects, each an example of a classic style unique to that city's storied design past. My spacious condo in a circa 1904, six-unit apartment building, had a gracious, airy floor plan made for entertaining, with a split-parlor living room, beamed-ceilinged dining room and original windows throughout. My most recent home, in the city's famed Bungalow Belt, was one of about 80,000 brick houses built between the early 1910s and the late 1920s, in a collar around the city's outer borders. It had two layers of crown molding, 9-ft. ceilings and built-in, glass-door-fronted bookcases on either side of the ornamental fireplace. Both of these places had acres of full-grained oak trim, still with the original finish. Have you ever tried decorating with that much oak? There are, perhaps, three colors that go well with it, and I used variations of these dark, earthy, depressing hues over and over and over again.
Rooms with a view in Harbor Country
New Buffalo's Marina Grand Resort opened in July 2006 right on New Buffalo Harbor, upping the stock in chic shelters in the area known as Harbor Country. Part hotel, part luxury condominium, Marina Grand combines the best of both worlds: There's a concierge desk in the modest lobby, but the rooms are so quiet and private, they feel like home. There's a top-notch tavern adjacent to the hotel, but the suites include fully equipped kitchens and dining areas adequate for hosting a formal meal. Not to mention location, location, location. Marina Grand is right on the water, a few blocks west of Whittaker Street in the heart of downtown New Buffalo. It's within walking distance of Whittaker Street's dining options and boutiques, the village's main grocery store (if you're putting that kitchen to use) and, of course, the beach.
Selected transcripts from the Mitchell report
To enable him to make that determination, I agreed to provide his office the opportunity to review this report three business days before it was released publicly. No material changes were made as a result of that review. I was assisted in this investigation by lawyers from the firm of DLA Piper US LLP and by several experts. They include Richard V. Clark, M.D., Ph.D., a leader in the fields of andrology and endocrinology and Richard H. McLaren, HBA, LL.B., LL.M., C. Arb., a professor of law at the University of Western Ontario and a distinguished arbitrator for the Court of Arbitration for Sport. I requested the production of relevant documents from the commissioner's office, each of the thirty major-league clubs, and the players association. We received and reviewed more than 115,000 pages of documents from the commissioner's office and the thirty clubs and over 20,000 electronic documents that were retrieved from the computer systems of the commissioner's office and some of the clubs.
Chelsea still stalk Man Utd and Arsenal
At Wigan in November, the Brazilian right-back had run from the halfway line before lashing the ball home and this has encouraged Chelsea's fans to yell "Shoot!" whenever he takes possession, even if the range is demanding. Here it was 30 yards, but he obliged them, letting fly with one that moved a bit but essentially beat Cerny, who had seen it all the way, through pace. Amid an explosion of blue glee, Spurs' deposed England goalkeeper, Paul Robinson, watched from the bench. Cerny's attempt to stop Wright-Phillips's shot also caused some comment, albeit not from Juande Ramos; the Spurs manager merely said goals were conceded by the team as a whole. He also deflected questions about whether a goalkeeper was top of his shopping list for the rest of the winter window. Unless something was lost in the translation from Spanish, his general impression of the match was sheer twaddle.
The self-appointed critics
You could say that Kim Muncey loves to eat out. But that would be an understatement. The 28-year-old Montreal CEGEP tutor finds herself reaching for her cellphone camera in restaurants, snapping close-ups of forkfuls of linguini glistening with sauce or a platter of charred Portuguese barbecued chicken. "It's probably not normal, but I get really excited about food. Sometimes I just wish I could chew a taste forever and not have to swallow," Muncey explained. "And, of course, whenever I find a fabulous new place, or taste a really delicious dish, I want to tell everybody all about it." .
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