In Texas Republicans have taken efforts to restrict access to voting a step farther. Texas Republicans are calling for the repeal of the Voting Rights Act.
Source: http://pittsburgh.cbslocal.com/2012/07/02/mess-in-texas/
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Louis Carey believes Bristol City's new-look for the 2012-13 Championship season will prove a big hit with the club's fans.
Having opted last month to revert to the traditional black and white away kit used in their First Division heyday in the 1970s, City have now unveiled a home kit with a difference.
Captain Carey and his team-mates will still wear predominantly red when playing at Ashton Gate next season, but the adidas-designed shirts will also incorporate black from the breast up in a bold departure from the recent past.
The new home shirts go on sale in the club shop on Thursday, July 12 and the team will be seen sporting the new design for the first time when City take on Bristol Rovers in a testimonial match for Carey on Saturday, August 4.
Carey said: "I'm chuffed to bits with the new kit – I think it looks brilliant.
"When I was a fan as a kid, I always remembered being excited waiting to see what the new kit would look like before the start of each season.
"I think this new look shirt is really sharp and dynamic and I think it will be a big hit with the fans. It is a bit different from we have seen in the past, but I think it works well.
"I've talked to the players and they all love it. I think it's great that it will be seen first in a City v Rovers match and I cannot wait for the day to arrive."
City will wear red shorts and red socks at home and the shirts will be emblazoned with the name of principal partners and kit sponsors Blackthorn, whose logo will also appear on away shorts.
But all junior size replica shirts will instead feature the Bristol City Community Trust logo after Blackthorn donated the space to the Ashton Gate-based organisation.
Home shirts will retail at £45 for adults and £35 for children.
City's new goalkeeping kit is light blue with black trim.
What really goes on behind the swinging doors of a restaurant kitchen remains a mystery to the average diner. There are no walls separating the dining room from the kitchen of Uchi Houston, the Austin import that has been unrelentingly mobbed since it opened in February. The sushi bar and open kitchen are a foodie voyeur's delight with expansive sightlines into the realms of culinary greatness. Uchi's owner, Tyson Cole nabbed Best Chef Southwest at the James Beard Foundation Awards last year; his prot�g�, Paul Qui of sister restaurant Uchiko, took that same honor this year. [...] when Philip Speer, director of culinary operations for Uchi restaurants, offered a colleague and me a rare opportunity to go even deeper into the proprietary regions of Uchi operations, I didn't hesitate. Some specials arrive on the chalkboard by way of abundance (gotta get rid of all those tomatoes), habit (let's run a fish special because it's Friday), or chef whim or folly. In order to be put before Speer each dish must be accompanied by a written recipe, a menu title with wording, plate cost estimation, menu cost suggestion and a plan for how it will emerge from the kitchen (the areas of sushi bar, cold station, hot station have to try to be equally weighted so as not to throw off the choreography). Speer has a baby face and boyish demeanor that belie a highly evolved palate and sharpshooter's aim for a dish's umami-winged highs and plunging vulnerabilities. With Edwards overseeing the construction of his chefs' dishes in the kitchen and Speer with his chopsticks poised to taste in the dining room, the process begins. Neither does a topography in tofu or a duck dish with roasted yellow pepper and Asian pear. Today Speer gives thumb's up to a dish of baby artichoke, peekytoe crab, golden plum, agretto (like a sea bean) and lemon charcoal powder. [...] getting the nod is a dish of green lip mussels, manila clams, broccoli blossoms, green tomato and green curry. Ditto for the seared snapper, tomato, shrimp and crispy fish skin chips. Page Pressley, a sous chef, put out a handsome dish of sous vide short rib, seared foie gras, shaved black truffle, pickled porcini mushrooms and charred lemon gel. A dessert of toasted Japanese cheesecake with marcona-almond brittle and rosemary gelato looked like a winner but Speer quickly found error.
Source: http://www.chron.com/life/food/article/A-taste-for-perfection-3664636.php
