?I?m understanding that there is an east and a west in Montgomery, and understanding how to bridge the gaps from those different sides ... the YMCA is a place that?s for all people. Anybody can come to the Y. You put on a pair of shorts and a T-shirt,
Jim Mulligan, and we?re all the same. The one thing is making sure we?re telling our story in the community that we are for everybody.?
Brant Carter answered with a 3-pointer, and following a Benson free throw,
Each year, a bucket by Rolando Rhymes pulled Desert Mountain to within two points with 1:22 remaining.
When Yak and Yeti was announced as the second stop on the tour our hearts leapt with joy. This family-owned Himalayan restaurant is one of our favorite places to eat. A quick poll revealed that out of the 29 Dishcrawlers, only five had been to Yak and Yeti before. “That’s what it’s all about. This is Anchorage’s best kept secret and I wanted to spread the word,” Anchorage Dishcrawl “ambassador” Angel Howard explained. We were served palak paneer (spinach and homemade cheese), chicken tikka masala,
moncler femme, and channa masala (a clove and cinnamon garbanzo bean dish) with white rice and hot naan bread. So effing good.?
* Defensive driving -- Teens need to be hyper-sensitive to all surroundings, since their brain is not fully developed. They must not only be aware of how they're driving but how others drive too so collisions are avoided.
"I'm still in utter amazement at how far she got," said Kaitlin Koch of Anchorage, one of three snowmachiners who captured the dog Wednesday evening on a trail that leads to Big Lake.
The matchups are No. 1 Embry-Riddle vs. Northwestern Ohio, No. 2 Auburn Montgomery vs. Graceland, No. 3 Vanguard vs. Warner, No. 4 Westmont vs. William Carey, No. 5 Bethany vs. Aquinas,
doing most of the number crunching in his head, No. 6 Xavier vs. Belhaven, No. 7 Bethel vs. Cumberland and No. 8 Lindsey Wilson vs. Concordia.
Let the meat rest for 20 minutes, or until cool enough to handle. Using 2 forks, pull the meat from the skin, bones and fat. Set aside any crispy bits of fat that have been completely rendered and look almost burned. Working quickly, use the forks to shred the chunks of meat by crossing the forks and "pulling" the meat into small pieces.
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