photoplus makeovers #2 spray your porsche

we are playing with the hue and saturation tool to give you different colour mixes.Which colour porsche do you like?

Author: webpromotionz
Keywords: Performing Arts Short Film Trailer TV Advertising Entertainment News Web Series
Added: April 7, 2008

Before the @ is important - another example

What you are seing in this image is the rollover Mail preview on the AOL homepage. Look at how much "trailblzaers" sticks out in that list. If you read this blog you know I hate webmaster@ in email marketing. This validates that point. This view is...

Frequency: Caged or free range

During the EEC event in February in one of the sessions the topic was frequency of email. The panelists had discussed email frequency and how much is too much as well as capping the frequency of your email, i.e., only allow a subscriber to be...

Steal this idea for your Newsletters - Mobile Friendly Version

This was the first time I have seen this at the top of an email: "Click here for the Wireless Version: URL" Brilliant idea by the AAAA. I personally would change it to "Mobile Friendly", wireless is kind of confusing. Most HTML email is...

Putting the "In" in "Gin"

Photograph from Ken30684 on Flickr In case you've somehow missed all media coverage of drink trends in recent years, let me fill you in on something: gin is in. In today's Los Angeles Times, staff writer Betty Hallock notes the continuing fondness for the juniper spirit among bartenders nationwide. For decades, starting in the 1950s, it looked like gin was on the ropes, its once-strong grip on the culture of mixology eclipsed by the more approachable vodka. But with the current cocktail renaissance, gin is again in vogue. A quick glance at the shelves of your liquor store could tell you this much: new brands and bottlings of premium and artisan gins are continuing to push the tired cases of...

But while the hype about gin being the next vodka may be overstated, there's no doubting that creative bartenders are finding a lot to love with this classic spirit. Hallock mentions one of the nation's most prominent gin cheerleaders, Audrey Saunders of Pegu Club in New York; Saunders' bar is named after a venerable gin cocktail, and her own creations include modern classics such as the Gin Gin Mule, made with fresh mint and house-made ginger beer. And as today's gins begin to explore new directions in flavor and balance, bartenders are likewise introducing fresh herbs and off-the-beaten-path mixers into gin cocktails, such as the self-explanatory Cucumber, Gin and Sherry Twist at BLT Steak on Sunset Boulevard, or Akasha Restaurant's Emerald City, which mixes gin with lime juice and Thai basil-infused simple syrup.

There'll always be a place at the bar for the classic gin martini or a tall, sparkling gin and tonic, but the options are wide open. What's your favorite gin drink? And have you had anything new that's been especially memorable?

About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.

Chocolate-Covered Matzo, Artisan Style

This is a true story: when I was about five years old, I asked my mother how Moses and his friends had time to stop in the middle of the desert to dip their matzo in chocolate. Turns out I wasn't the only curious kid. This Passover season marks the 20th anniversary of Chuck Siegel's (the Charles of Charles Chocolates) matzo-dipping party. But the whole scene got started with apples—not dipped in honey, but in caramel. Chuck, then owner of Attivo Confections, was vacuum-sealing his candied Granny Smith apples with heavy-duty equipment. "The guy we bought the bags and the machines from was Jewish, and still is Jewish," Siegel said. "And he said, 'my daughter really wants to make...

Before then, Siegel had only noshed on the Manischewitz variety of Passover chocolate, which—if I do say so myself—does as big a disservice to cacao as kosher wine does to grapes. "I'd never had matzo with good chocolate on it," Siegel said. These days, he uses an undisclosed lecithin-free artisanal chocolate (lecithin is made with soy beans, which expand when you cook them, making them "leavened" and therefore unsuitable for Passover) and Streit's Matzo (in Siegel's words, "the only brand of Matzo that I think has flavor").

The dipping party is a private affair, but the Charles Chocolates Chocolate-Covered Matzo is on sale now through the end of Passover, April 27.

About the author: Emily Stone, proprietor of Chocolate in Context, is a chocolate enthusiast, itinerant traveler, and a lover of literature who lives in Pittsburgh. She's been a movie reviewer, a reproductive health researcher, and an independent bookstore owner. Her writing has appeared in the magazines Budget Travel, Travel + Leisure, and Time Out New York, as well as on the websites World Hum and Epicurious.

In Videos: Dr Pepper Commercial (1960s)

Even though I think this commercial could be edited down by 30 seconds, I'm strangely drawn to it. I like the catchiness of the song; the cheeriness throws me off. All I can think is, "People are definitely not that happy when they drink Dr Pepper." But then again, I've never seen a naturally occurring group of young, carefree Dr Pepper drinkers frolicking on the beach and eating hot dogs; maybe they are that happy. Watch the commercial, after the jump....

Dr Pepper Commercial (1960s)

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