Ghost Hunter - World-of-Newave.info http://answers.world-of-newave.info/ghost-hunter.htm Latest news and articles about Ghost Hunter en-us Copyright (c)2004-2008.§/Newave SARL. All rights reserved. webmaster@world-of-newave.com (Webmaster) Sun, 23 Nov 2008 19:13:23 GMT Sun, 23 Nov 2008 19:13:23 GMT Newave Lisa XML Engine v1.0 - http://www.world-of-newave.info/about.htm 60 http://www.world-of-newave.info/images/wi8831.gif World-of-Newave.info - Knowledge and Informational Database http://www.world-of-newave.info/ 88 31 {LITERATURE > RSS FEEDS} - Ghost Producers Explain Reboot http://articles.world-of-newave.info/arts/literature/genres/science-fiction/rss-feeds/ghost-producers-explain-reboot-20081187922.htm http://articles.world-of-newave.info/arts/literature/genres/science-fiction/rss-feeds/ghost-producers-explain-reboot-20081187922.htm Mon, 17 Nov 2008 05:00:00 GMT The producers of CBS' Ghost Whisperer have been teasing us all season that something big was going to happen that would change the series forever. And then there were the ghostly warnings that death just might rub off in some way on Melinda (Jennifer Love Hewitt) and that she'd better be careful. Scifi.Com Ghost Producers Explain Reboot {new window}   Www.Scifi.Com - The producers of CBS' Ghost Whisperer have been teasing us all season that something big was going to happen that would change the series forever. And then there were the ghostly warnings that death just might rub off in some way on Melinda (Jennifer Love Hewitt) and that she'd better be careful.
Published: November 17, 2008, 5:00 am - Indexed: November 17, 2008, 10:52 am - Page Size: 45KB
Category: Arts > Literature > Genres > Science Fiction > RSS Feeds

]]> Arts > Literature > Genres > Science Fiction > RSS Feeds {EUROPE > NEWS AND MEDIA} - Nigel Slater on autumn cooking http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/nigel-slater-on-autumn-cooking-20081169625.htm http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/nigel-slater-on-autumn-cooking-20081169625.htm Sun, 16 Nov 2008 00:05:01 GMT Walk around the parks, the garden, the woods, even the leafier of our streets and there is a mild scent of sweet decay. The smell, that of autumn on the cusp of winter, hangs over our markets, too, with their late mushrooms and game birds, venison and fashionable, purple-ribbed greens. This, and the dampness in the air, brings me hungrier than ever to the table, much more so than at any other time of the year. To be honest, I look forward to supper all day. The list of ingredients that these last gasps of fall bring with them is long and delicious: partridge, green lentils, black cabbage, onion squash, mushrooms, blackberries, oysters and the last raspberries. It is also the time to get out the juniper berries and the sweet spices of nutmeg and cinnamon, ginger and mace. Deep flavours abound. Getting robust flavours into our cooking means starting with stronger-flavoured ingredients, yes; but, kid ourselves as we might right now, with a distinctly wintry feel to the weather, slow cooking is the only food that will really, truly hit the spot. Onions need to be cooked on a low temperature till they fill the kitchen with the scent of warm sugar. You can't do that in five minutes. The flame must be low, the pan sturdy and true, the onions need to be cut into large pieces and left to form a sticky coating in the butter. Once the colour of amber and soft enough to crush between thumb and finger, the onions are ready for a further deep flavour: pancetta or streaky bacon, thyme leaves, or any of the spices. I often introduce depth into my cooking with a couple of chopped anchovies, stirred into the softened onion so that they cannot be seen. The result is far from fishy. The anchovies dissolve, leaving only a ghost of themselves behind, but will beef your cooking up a notch. Even in a fry-up of mushrooms they are undetectable, but will add body and warmth. Dried mushrooms will add a woodsy depth to a casserole or stew, soaked first in vermouth, dry sherry or water, then stirred into the onion base. The liquid - no, don't waste that. Stir it in when you add the stock or wine. Porcini are the best for this, and despite their cost they go a long way. I can get away with half a dozen slices in a small casserole.Roots are the cheapest way of introducing deep notes to your cooking, especially parsnips, which have their own earthy brand of sweetness. A few added to the roasting tin and mashed into the gravy before draining add much body and soak up every ounce of savour in the pan. It is the little things that matter enormously in bringing that woodsy depth to our winter cooking. Sprigs of thyme, bay leaves, a few rosemary needles. These are the small, cheap ingredients that are so often forgotten, but can make so much difference.I'm not a great one for adding alcohol to my cooking, but when there is frost on the ground and there is time for the flavours to mellow (such as in a slow stew of game or pork) then I will upend the wine bottle into the pot. The two I find most worth including are Madeira and dry Marsala. Both add a sweetness, but more importantly a mellow depth to your cooking. For the most part, the smoky, herbal notes are introduced into our cooking at the start: slow-cooking the onions, stirring in bay, thyme, earthy vegetables, bacon or mushrooms. But there is also the chance to add it at the end too. I find a couple of tablespoons of balsamic vinegar, often less, will mellow out any dark sauce such as the gravy of a stew or the pan juices from a slow-cooked joint. Yes, they will add sweetness, but it is not as simple as that, with good balsamic lending low base notes that appear to have been in the pot right from the start. Pot-roast pigeonNothing fancy, this, just a sound pot-roast with classic flavourings and a thick, old-fashioned gravy. You will need some bashed or creamed root vegetables to soak up the copious juice. Serves 4a small handful of dried mushrooms, such as porcini50g butter4 plump, oven-ready pigeons4 plump, herby sausages1 medium to large onion1 large carrot2 sticks of celerya few sprigs of thyme2 cloves of garlic4 rashers of unsmoked streaky bacon12 juniper berries2 bay leaves1 level tbsp of flour1 wine glass of Madeira250ml fruity red wine250ml chicken or game stockbalsamic vinegarmashed parsnip or potato to serveSoak the dried mushrooms in water, vermouth or white wine for 15 minutes. Melt half the butter in a heavy casserole, then brown the whole pigeons and the sausages, cut into four, lightly on all sides. Lift them out and set aside. Set the oven at 190C/gas mark 5.Peel the onion, cut it in half, then slice each half into five from root to tip. Melt the remaining butter over a moderate heat and add the onion. Peel the carrot, cut it into large dice and add it to the onion, together with the chopped celery, 4 or 5 sprigs of thyme and the peeled and sliced garlic. Continue cooking, stirring from time to time. Remove the rind from the bacon and cut each rasher into about six pieces. Stir into the onion and add the juniper berries, lightly crushed, and the bay leaves. Leave to soften, making certain the vegetables have a chance to colour. Stir in the flour, let it cook for several minutes, then stir in the Madeira, wine and stock. Add the dried mushrooms and 100ml of their soaking liquid. Bring almost to the boil then return the pigeons and sausages to the pan, cover with a lid and bake in the preheated oven for about 50 minutes, until the pigeons are tender. Taste the gravy, then stir in a little balsamic vinegar, starting with 2 teaspoons, then increasing as you feel it needs it. You are after a deep, mellow warmth, not an obvious sweetness. Pan-fried mushrooms with toasted bread and parsleyThe weight of mushrooms you need here will depend on the variety you choose. The softer, more tender mushrooms such as chanterelles and oysters will need less cooking time than firm, cultivated fungi.400g mushrooms 2 anchovy fillets70g butter 2 medium-sized cloves of garlica small bunch of parsley a lemona small ciabatta loafCut the mushrooms into large bite-sized pieces. Leave the smaller ones whole. Carefully remove any growing medium, but don't wash them. Chop the anchovy fillets.Melt 50g of the butter in a shallow pan together with the peeled and crushed garlic. As soon as the garlic is soft and fragrant, add the anchovy and stir until it has almost dissolved into the butter, keeping the heat low enough that the butter doesn't brown. Stir in the prepared mushrooms, let them soften and colour for a few minutes, then add the parsley and a generous squeeze of lemon juice.Meanwhile, in a second pan, melt the remaining butter, tear the bread into bite-sized pieces, and fry till golden. Toss with the mushrooms and serve.nigel.slater@observer.co.ukGame recipesMain course recipesFood & drinkguardian.co.uk © Guardian News & Media Limited 2008 | Use of this content is subject to our Terms & Conditions | More Feeds Guardian.Co.Uk Nigel Slater on autumn cooking {new window}   Www.Guardian.Co.Uk - Walk around the parks, the garden, the woods, even the leafier of our streets and there is a mild scent of sweet decay. The smell, that of autumn on the cusp of winter, hangs over our markets, too, with their late mushrooms and game birds, venison and fashionable, purple-ribbed greens. This, and the dampness in the air, brings me hungrier than ever to the table, much more so than at any other time of the year. To be honest, I look forward to supper all day. The list of ingredients that these last gasps of fall bring with them is long and delicious: partridge, green lentils, black cabbage, onion squash, mushrooms, blackberries, oysters and the last raspberries. It is also the time to get out the juniper berries and the sweet spices of nutmeg and cinnamon, ginger and mace. Deep flavours abound. Getting robust flavours into our cooking means starting with stronger-flavoured ingredients, yes; but, kid ourselves as we might right now, with a distinctly wintry feel to the weather, slow cooking is the only food that will really, truly hit the spot. Onions need to be cooked on a low temperature till they fill the kitchen with the scent of warm sugar. You can't do that in five minutes. The flame must be low, the pan sturdy and true, the onions need to be cut into large pieces and left to form a sticky coating in the butter. Once the colour of amber and soft enough to crush between thumb and finger, the onions are ready for a further deep flavour: pancetta or streaky bacon, thyme leaves, or any of the spices. I often introduce depth into my cooking with a couple of chopped anchovies, stirred into the softened onion so that they cannot be seen. The result is far from fishy. The anchovies dissolve, leaving only a ghost of themselves behind, but will beef your cooking up a notch. Even in a fry-up of mushrooms they are undetectable, but will add body and warmth. Dried mushrooms will add a woodsy depth to a casserole or stew, soaked first in vermouth, dry sherry or water, then stirred into the onion base. The liquid - no, don't waste that. Stir it in when you add the stock or wine. Porcini are the best for this, and despite their cost they go a long way. I can get away with half a dozen slices in a small casserole.Roots are the cheapest way of introducing deep notes to your cooking, especially parsnips, which have their own earthy brand of sweetness. A few added to the roasting tin and mashed into the gravy before draining add much body and soak up every ounce of savour in the pan. It is the little things that matter enormously in bringing that woodsy depth to our winter cooking. Sprigs of thyme, bay leaves, a few rosemary needles. These are the small, cheap ingredients that are so often forgotten, but can make so much difference.I'm not a great one for adding alcohol to my cooking, but when there is frost on the ground and there is time for the flavours to mellow (such as in a slow stew of game or pork) then I will upend the wine bottle into the pot. The two I find most worth including are Madeira and dry Marsala. Both add a sweetness, but more importantly a mellow depth to your cooking. For the most part, the smoky, herbal notes are introduced into our cooking at the start: slow-cooking the onions, stirring in bay, thyme, earthy vegetables, bacon or mushrooms. But there is also the chance to add it at the end too. I find a couple of tablespoons of balsamic vinegar, often less, will mellow out any dark sauce such as the gravy of a stew or the pan juices from a slow-cooked joint. Yes, they will add sweetness, but it is not as simple as that, with good balsamic lending low base notes that appear to have been in the pot right from the start. Pot-roast pigeonNothing fancy, this, just a sound pot-roast with classic flavourings and a thick, old-fashioned gravy. You will need some bashed or creamed root vegetables to soak up the copious juice. Serves 4a small handful of dried mushrooms, such as porcini50g butter4 plump, oven-ready pigeons4 plump, herby sausages1 medium to large onion1 large carrot2 sticks of celerya few sprigs of thyme2 cloves of garlic4 rashers of unsmoked streaky bacon12 juniper berries2 bay leaves1 level tbsp of flour1 wine glass of Madeira250ml fruity red wine250ml chicken or game stockbalsamic vinegarmashed parsnip or potato to serveSoak the dried mushrooms in water, vermouth or white wine for 15 minutes. Melt half the butter in a heavy casserole, then brown the whole pigeons and the sausages, cut into four, lightly on all sides. Lift them out and set aside. Set the oven at 190C/gas mark 5.Peel the onion, cut it in half, then slice each half into five from root to tip. Melt the remaining butter over a moderate heat and add the onion. Peel the carrot, cut it into large dice and add it to the onion, together with the chopped celery, 4 or 5 sprigs of thyme and the peeled and sliced garlic. Continue cooking, stirring from time to time. Remove the rind from the bacon and cut each rasher into about six pieces. Stir into the onion and add the juniper berries, lightly crushed, and the bay leaves. Leave to soften, making certain the vegetables have a chance to colour. Stir in the flour, let it cook for several minutes, then stir in the Madeira, wine and stock. Add the dried mushrooms and 100ml of their soaking liquid. Bring almost to the boil then return the pigeons and sausages to the pan, cover with a lid and bake in the preheated oven for about 50 minutes, until the pigeons are tender. Taste the gravy, then stir in a little balsamic vinegar, starting with 2 teaspoons, then increasing as you feel it needs it. You are after a deep, mellow warmth, not an obvious sweetness. Pan-fried mushrooms with toasted bread and parsleyThe weight of mushrooms you need here will depend on the variety you choose. The softer, more tender mushrooms such as chanterelles and oysters will need less cooking time than firm, cultivated fungi.400g mushrooms 2 anchovy fillets70g butter 2 medium-sized cloves of garlica small bunch of parsley a lemona small ciabatta loafCut the mushrooms into large bite-sized pieces. Leave the smaller ones whole. Carefully remove any growing medium, but don't wash them. Chop the anchovy fillets.Melt 50g of the butter in a shallow pan together with the peeled and crushed garlic. As soon as the garlic is soft and fragrant, add the anchovy and stir until it has almost dissolved into the butter, keeping the heat low enough that the butter doesn't brown. Stir in the prepared mushrooms, let them soften and colour for a few minutes, then add the parsley and a generous squeeze of lemon juice.Meanwhile, in a second pan, melt the remaining butter, tear the bread into bite-sized pieces, and fry till golden. Toss with the mushrooms and serve.nigel.slater@observer.co.ukGame recipesMain course recipesFood & drinkguardian.co.uk © Guardian News & Media Limited 2008 | Use of this content is subject to our Terms & Conditions | More Feeds
Nigel Slater on autumn cooking | Life and style | The Observer {...} Simple, earthy ingredients cooked over time is the only food that hits the spot in these dark autumn days. Nigel Slater reaches for the heavy casserole {...}
Published: November 16, 2008, 12:05 am - Indexed: November 16, 2008, 12:14 pm - Page Size: 86KB
Category: Regional > Europe > United Kingdom > News and Media

]]> Regional > Europe > United Kingdom > News and Media {EUROPE > NEWS AND MEDIA} - Charity ghost hunt held at castle http://articles.world-of-newave.info/regional/europe/united-kingdom/scotland/news-and-media/charity-ghost-hunt-held-at-castle-20081127717.htm http://articles.world-of-newave.info/regional/europe/united-kingdom/scotland/news-and-media/charity-ghost-hunt-held-at-castle-20081127717.htm Sat, 15 Nov 2008 10:17:18 GMT An overnight ghost hunt is being held at a 16th Century Dundee castle to raise funds for charity. News.Bbc.Co.Uk Charity ghost hunt held at castle {new window}   News.Bbc.Co.Uk - An overnight ghost hunt is being held at a 16th Century Dundee castle to raise funds for charity.
BBC NEWS | Scotland | Tayside and Central | Charity ghost hunt held at castle {...}
Published: November 15, 2008, 10:17 am - Indexed: November 15, 2008, 12:32 pm - Page Size: 43KB
Category: Regional > Europe > United Kingdom > Scotland > News and Media

]]> Regional > Europe > United Kingdom > Scotland > News and Media {NORTH AMERICA > RENTALS} - Victorian house on the Panhandle looking for cool roomate (USF / panhandle) $1300 http://articles.world-of-newave.info/regional/north-america/united-states/california/metro-areas/san-francisco-bay-area/business-and-economy/real-estate/rentals/victorian-house-on-the-panhandle-looking-for-cool-20081143019.htm http://articles.world-of-newave.info/regional/north-america/united-states/california/metro-areas/san-francisco-bay-area/business-and-economy/real-estate/rentals/victorian-house-on-the-panhandle-looking-for-cool-20081143019.htm Sat, 15 Nov 2008 10:04:45 GMT Hi everyone! So here is the deal : one of our roomates is leaving us and we need someone to fill her room by the end of november. This could be you! The house we are leaving in is a really cool one : all those who saw it agreed on this point. We literaly live on the Panhandle, no kidding, you can even look at it from the window of your soon-to-be-room! This is a big house, we have a large living room, a large kitchen, 1 bathroom and 3 bedrooms. You would get the bigger room and it is an unfurnished one. The house is itself is very well located and you can basicaly go everywhere from there. Close bus lines : 21, 5, 6, 7, 71 and so on... In 2 minutes, you are on Haight and Ashbury, and that's pretty cool. A little bit more about the house and its current tenants. Rachel lives in the medium room. She is a 23 years old girl, really nice but also really busy. She graduated from Berkeley and now works in a Law Firm downtown. She goes to the gym, has a pretty active life and goes out often with her friends so she is not home that much. I - Sebastien - live in the smallest room. I am a 24 y.o french guy and I'm here for a one year internship, I work at the marketing department of a publishing group. I play the guitar and the bass, and music is an important part of my life : I love all kind of music as long as there is soul in it (I listen to rock, old rock n' roll, metal, trip hop, classical music, flamenco, country, some rap...well, it's pretty wide!). I also like going to the midnight movies, talking about anything 'til the sun comes up, partying and stuff...well, like most of you I guess in the end. Who are we looking for? Someone in his mid 20's with a job would be perfect. You can be a dude or a girl, we don't really care as long as you are easy going, social (ie : NO ghost roomie constantly locked in his room to play on his computer), clean (this is important too), considerate about others ... well, basic stuff. A nice sens of humour would be cool, sarcasm and cynicism are a must.We want someone to be comfortable with and we are looking for a cool atmosphere. Basicaly, to sum up,it's not just about being roomates, it would be more about being friends (don't get me wrong, not necessarly best friends, but you know what I mean) Oh,I forgot, our landlord is very nice but he has some rules. Be sure to be ok with these before sending us a mail. - no smoking - pay rent on time - no pets (sorry...) The living room and the kitchen are currently unfurnished, bonus points if you have furnitures. Extra bonus points if you listen to metal (if you do, please name a few bands!) Super bonus points if you know without hesitating who Keyser Söze, Vincent Vega, and Virgil Starkwell are. Well, that's it for now I guess. As I said, the room will be available at the end of the month.We will try to schedule the interviews during the forthcoming weeks. Please, if you are interested in meeting us and if you think that you could be a good fit, do not hesitate to write, but tell us something cool/original about you: what do you do? What do you like? what are you looking for? You know, the ususal stuff! MySpace and/or Fcbk links welcomed. Also, be sure to enclose all your contacts infos. As Rachel is very busy these days, I might be the only one conducting the interviews. Bribes are ok. ;) I've done the whole house hunting thing myself a few months ago and I know it's not that easy...so good luck to everybody! Keep it rock n'roll! Seb & Rachel Sfbay.Craigslist.Org Victorian house on the Panhandle looking for cool roomate (USF / panhandle) $1300 {new window}   Sfbay.Craigslist.Org - Hi everyone! So here is the deal : one of our roomates is leaving us and we need someone to fill her room by the end of november. This could be you! The house we are leaving in is a really cool one : all those who saw it agreed on this point. We literaly live on the Panhandle, no kidding, you can even look at it from the window of your soon-to-be-room! This is a big house, we have a large living room, a large kitchen, 1 bathroom and 3 bedrooms. You would get the bigger room and it is an unfurnished one. The house is itself is very well located and you can basicaly go everywhere from there. Close bus lines : 21, 5, 6, 7, 71 and so on... In 2 minutes, you are on Haight and Ashbury, and that's pretty cool. A little bit more about the house and its current tenants. Rachel lives in the medium room. She is a 23 years old girl, really nice but also really busy. She graduated from Berkeley and now works in a Law Firm downtown. She goes to the gym, has a pretty active life and goes out often with her friends so she is not home that much. I - Sebastien - live in the smallest room. I am a 24 y.o french guy and I'm here for a one year internship, I work at the marketing department of a publishing group. I play the guitar and the bass, and music is an important part of my life : I love all kind of music as long as there is soul in it (I listen to rock, old rock n' roll, metal, trip hop, classical music, flamenco, country, some rap...well, it's pretty wide!). I also like going to the midnight movies, talking about anything 'til the sun comes up, partying and stuff...well, like most of you I guess in the end. Who are we looking for? Someone in his mid 20's with a job would be perfect. You can be a dude or a girl, we don't really care as long as you are easy going, social (ie : NO ghost roomie constantly locked in his room to play on his computer), clean (this is important too), considerate about others ... well, basic stuff. A nice sens of humour would be cool, sarcasm and cynicism are a must.We want someone to be comfortable with and we are looking for a cool atmosphere. Basicaly, to sum up,it's not just about being roomates, it would be more about being friends (don't get me wrong, not necessarly best friends, but you know what I mean) Oh,I forgot, our landlord is very nice but he has some rules. Be sure to be ok with these before sending us a mail. - no smoking - pay rent on time - no pets (sorry...) The living room and the kitchen are currently unfurnished, bonus points if you have furnitures. Extra bonus points if you listen to metal (if you do, please name a few bands!) Super bonus points if you know without hesitating who Keyser Söze, Vincent Vega, and Virgil Starkwell are. Well, that's it for now I guess. As I said, the room will be available at the end of the month.We will try to schedule the interviews during the forthcoming weeks. Please, if you are interested in meeting us and if you think that you could be a good fit, do not hesitate to write, but tell us something cool/original about you: what do you do? What do you like? what are you looking for? You know, the ususal stuff! MySpace and/or Fcbk links welcomed. Also, be sure to enclose all your contacts infos. As Rachel is very busy these days, I might be the only one conducting the interviews. Bribes are ok. ;) I've done the whole house hunting thing myself a few months ago and I know it's not that easy...so good luck to everybody! Keep it rock n'roll! Seb & Rachel
Victorian house on the Panhandle looking for cool roomate {...}
Published: November 15, 2008, 10:04 am - Indexed: November 15, 2008, 11:25 am - Page Size: 8KB
Category: Regional > North America > United States > California > Metro Areas > San Francisco Bay Area > Business and Economy > Real Estate > Rentals

]]> Regional > North America > United States > California > Metro Areas > San Francisco Bay Area > Business and Economy > Real Estate > Rentals {LITERATURE > RSS FEEDS} - Love Doesn't Die On Ghost http://articles.world-of-newave.info/arts/literature/genres/science-fiction/rss-feeds/love-doesn-t-die-on-ghost-20081133315.htm http://articles.world-of-newave.info/arts/literature/genres/science-fiction/rss-feeds/love-doesn-t-die-on-ghost-20081133315.htm Fri, 14 Nov 2008 05:00:00 GMT Not Jim! Oh, Ghost Whisperer Powers That Be, how could you kill Jim Clancy (David Conrad), one half of television's most adorable couple?! Scifi.Com Love Doesn't Die On Ghost {new window}   Www.Scifi.Com - Not Jim! Oh, Ghost Whisperer Powers That Be, how could you kill Jim Clancy (David Conrad), one half of television's most adorable couple?!
Published: November 14, 2008, 5:00 am - Indexed: November 14, 2008, 11:31 am - Page Size: 42KB
Category: Arts > Literature > Genres > Science Fiction > RSS Feeds

]]> Arts > Literature > Genres > Science Fiction > RSS Feeds {EDUCATION > BRIGHAM YOUNG UNIVERSITY} - Dear Grey Ghost,If Kitty supplied the correct response in ... http://articles.world-of-newave.info/reference/education/colleges-and-universities/north-america/united-states/utah/brigham-young-university/dear-grey-ghost-if-kitty-supplied-the-correct-response-20081145113.htm http://articles.world-of-newave.info/reference/education/colleges-and-universities/north-america/united-states/utah/brigham-young-university/dear-grey-ghost-if-kitty-supplied-the-correct-response-20081145113.htm Mon, 10 Nov 2008 12:15:57 GMT Posted on Mon 10 Nov 2008. Follow the link for the full question & answer. Theboard.Byu.Edu Dear Grey Ghost,If Kitty supplied the correct response in ... {new window}   Theboard.Byu.Edu - Posted on Mon 10 Nov 2008. Follow the link for the full question & answer.
By elimination, dishonesty is the second-best policy. -George Carlin {...}
Indexed: November 10, 2008, 12:15 pm - Page Size: 16KB
Category: Reference > Education > Colleges and Universities > North America > United States > Utah > Brigham Young University

]]> Reference > Education > Colleges and Universities > North America > United States > Utah > Brigham Young University {LITERATURE > RSS FEEDS} - Cumming Directs Ghost Writer http://articles.world-of-newave.info/arts/literature/genres/science-fiction/rss-feeds/cumming-directs-ghost-writer-2008113128.htm http://articles.world-of-newave.info/arts/literature/genres/science-fiction/rss-feeds/cumming-directs-ghost-writer-2008113128.htm Wed, 05 Nov 2008 05:00:00 GMT X2 star Alan Cumming makes his solo directorial debut with the independent straight-to-DVD supernatural movie Ghost Writer. Scifi.Com Cumming Directs Ghost Writer {new window}   Www.Scifi.Com - X2 star Alan Cumming makes his solo directorial debut with the independent straight-to-DVD supernatural movie Ghost Writer.
Published: November 5, 2008, 5:00 am - Indexed: November 5, 2008, 9:07 am - Page Size: 40KB
Category: Arts > Literature > Genres > Science Fiction > RSS Feeds

]]> Arts > Literature > Genres > Science Fiction > RSS Feeds {EDUCATION > BRIGHAM YOUNG UNIVERSITY} - Dear Gray Ghost,How do I go about claiming my eight points ... http://articles.world-of-newave.info/reference/education/colleges-and-universities/north-america/united-states/utah/brigham-young-university/dear-gray-ghost-how-do-i-go-about-claiming-my-eight-2008115043.htm http://articles.world-of-newave.info/reference/education/colleges-and-universities/north-america/united-states/utah/brigham-young-university/dear-gray-ghost-how-do-i-go-about-claiming-my-eight-2008115043.htm Tue, 04 Nov 2008 11:30:21 GMT Posted on Tue 4 Nov 2008. Follow the link for the full question & answer. Theboard.Byu.Edu Dear Gray Ghost,How do I go about claiming my eight points ... {new window}   Theboard.Byu.Edu - Posted on Tue 4 Nov 2008. Follow the link for the full question & answer.
Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind. -Dr. Seuss {...}
Indexed: November 4, 2008, 11:30 am - Page Size: 15KB
Category: Reference > Education > Colleges and Universities > North America > United States > Utah > Brigham Young University

]]> Reference > Education > Colleges and Universities > North America > United States > Utah > Brigham Young University {EDUCATION > BRIGHAM YOUNG UNIVERSITY} - Dear Gray Ghost, regarding <^48225>,Axiopisty = the qualit ... http://articles.world-of-newave.info/reference/education/colleges-and-universities/north-america/united-states/utah/brigham-young-university/dear-gray-ghost-regarding-lt-48225-gt-axiopisty-2008119251.htm http://articles.world-of-newave.info/reference/education/colleges-and-universities/north-america/united-states/utah/brigham-young-university/dear-gray-ghost-regarding-lt-48225-gt-axiopisty-2008119251.htm Sat, 01 Nov 2008 10:50:17 GMT Posted on Sat 1 Nov 2008. Follow the link for the full question & answer. Theboard.Byu.Edu Dear Gray Ghost, regarding <^48225>,Axiopisty = the qualit ... {new window}   Theboard.Byu.Edu - Posted on Sat 1 Nov 2008. Follow the link for the full question & answer.
If you find it in your heart to care for somebody else, you will have succeeded. -Maya Angelou {...}
Indexed: November 1, 2008, 10:50 am - Page Size: 16KB
Category: Reference > Education > Colleges and Universities > North America > United States > Utah > Brigham Young University

]]> Reference > Education > Colleges and Universities > North America > United States > Utah > Brigham Young University {EUROPE > NEWS AND MEDIA} - Isabel Choat goes dog-sledding in Finland http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/isabel-choat-goes-dog-sledding-in-finland-2008115521.htm http://articles.world-of-newave.info/regional/europe/united-kingdom/news-and-media/isabel-choat-goes-dog-sledding-in-finland-2008115521.htm Sat, 01 Nov 2008 00:13:02 GMT "Welcome to The Border Inn", reads the sign in Philip Ross's hands. A nice touch, but not entirely necessary. He is wearing a fleece printed with huskies. Even without the dogs emblazoned across his chest, we would have clocked him at Kuusamo airport immediately. He stands stock still amid a gaggle of over-excited ski reps, who flirt with each other and brandish clipboards at new arrivals. As they shepherd their charges into coaches bound for the ski resort of Ruka, we jump into Philip's 4x4, destination: somewhere near the Russian border. Perhaps the husky sweatshirt is ironic, I think, as we head east along an arrow straight, icy road. But it soon becomes clear that dog sledding is not just a livelihood for Philip, it's an all-consuming obsession. He talks of nothing else. The journey passes quickly with tales of arduous sled races, a rundown of the individual characteristics of (almost) all of his 67 dogs and reminiscences about dogs he's loved and lost. An hour later, ensconced in the pine-clad basement of The Border Inn, Philip's home and our base for the week, the first thing he does is switch on the telly. "There's something I want to show you," he says. It's a video of him dog sledding. With a Boney M soundtrack. Well, there's no doubting the man's authenticity. Which is reassuring when you're about to set off on a four-day dog-sledding expedition into the wild. The plan is to travel in a big loop, averaging 30-35km a day and spending the night in remote cabins. But first we have to get naked. Philip; his friend Ant, a former client who loved the experience so much he came back to help out; young Rob, whose parents gave him the trip as an 18th birthday present; my boyfriend, Rory; and Richard, a retired architect, all pile into the sauna. I'm invited to sauna with Philip's wife, Mira, and their two young daughters. I try to hide my awkwardness at meeting someone for the first time starkers, and make small talk in the 100C heat. The next morning, we pull on our snowsuits for the first time and head out to meet the dogs. There are traditional white huskies with piercing blue eyes, but also smaller, black Norwegian huskies, and grandest of all, gorgeous Freddy, the top dog, half setter, half Siberian husky. The dogs are adorable, bright-eyed, sleek-coated and frisky. They snarl at each other but are pushovers with people.Father Christmas-style sleds are dragged out of storage and the dogs are let out of their enclosures. Thirty-five huskies charge towards us, barking, yelping, howling and haring up and down the driveway like they're on doggy speed. It's chaos. The four of us are introduced to our own teams and handed a bundle of harnesses. This is the moment I realise that behind Philip's gruffness is a sense of humour. My boyfriend's team includes three sisters: Wibble, Wobble and Wu. I am laughing so much watching him race around the yard, shouting "Wibble! Wobble! Wu!", that I can barely hold on to the dogs, let alone harness them up. After what feels like hours, the dogs are paired and matched to their sleds and we're ready to roll. They are making even more of a racket now, straining on the ropes. Finally, we get the signal from Philip, I raise my foot, the sled hurtles forward, the canine chorus abates, and we're off. Silence. We fly out of the gate and into the forest and suddenly I get it. It's the most amazing feeling, gliding through this fairytale land where everything is pure and white and glittery. The world looks like it's been frozen forever. The fir trees are tall and crisp and splendid in their white coats, the branches sparkling like Christmas decorations. It's hard to imagine that the spell will be broken and that the snow-laden trees glinting in the sun or the frozen lakes as smooth and delectable as icing will ever defrost and come back to life. The practice run lasts an hour and much to our surprise, no-one falls off. When it's time to turn back I feel like a kid who doesn't want to go home for tea - I want to stay out and play in this wonderland. But we head back to the lodge, where Mira is preparing reindeer stew with lingenberries. It's the only time we see reindeer during the entire week.Day two is the big one - the start of our adventure. We take the bare necessities, most of which are blocks of frozen meat for the dogs, although I'm pleased to see beer and wine count as necessities. Same routine: the dogs go bonkers, barking for 45 minutes until we finally set off. The sled jerks forward and whoosh, we're weaving through the forest and out onto the empty expanse of the lake.Each of us drives our own sled, pulled by six dogs. We travel in single file, with Philip up ahead, dead cool, smoking and listening to his iPod. I wonder what's on it. Boney M? Motivational music for mushers? For the rest of us, the world is silent, as if someone's pressed the mute button. It is utterly, unnervingly still too. There's no breeze, nothing moves, not even the spindliest twig. The track varies, at times cutting through woods where we duck low branches, then out again into the emptiness; occasionally, we come to a hill and have to get off the sleds and run behind, jumping back on just in time before it hurtles down the other side, the wind bringing tears to our eyes. The air is so cold and fresh it smells of metal. After four hours we turn into a wood, and find ourselves outside a log cabin. Inside it's as snug and inviting as Goldilocks'. We're knackered. Standing on the back of a sled for four hours is surprisingly tiring. But chores come first - it's down to the lake to collect water. If Bear Grylls were here he'd probably crack the ice with his bare hands, and have a quick dip for good measure. We bore down with a giant drill and fill two old milk pails with the brown-coloured but clean water. Standing in the middle of the lake, I wonder aloud what it looks like in summer. "Where there's trees, that's woods, and where there ain't no trees, that's water," comes Ant's retort. Stupid question, I guess. The "bedroom", with a double bed and a bunk on top, is just off the dining room table. It's spacious compared with the cubby hole in the eaves above the sauna that Richard has to sleep in. He emerges the next morning pink faced - he's been slow-cooked in his sleeping bag overnight. Philip's three favourite dogs are allowed into the cabin; they curl up on the floor, doubling up as foot warmers. With six of us, the three dogs, the sauna fired up, candles lit and dinner on the go, the cabin soon heats up until it's positively steamy and we start to shed layers. The guys troop into the sauna, and out 20 minutes later dripping sweat. There's not a whole lot to do in a cabin in the middle of nowhere. You can go ice-fishing with a comedy, Noddy-sized rod and toddler-sized stool - and a lot of patience. The likelihood of a bite seems miniscule. Or you can eat, convinced you need to double your normal calorie-intake to stave off the cold. No sooner have we scoffed tea and hotdogs on our arrival, than dinner is served, massive plates of pasta or curry or stew. The next day I wake up freezing. It's -7 outside and -5 inside. Cold, but not cold enough, according to Philip. The ideal for dog racing is -20 - warmer weather makes the dogs lethargic. The temperature seems to slow us down, too. It takes us about four hours to get ready - about three of which involve us getting dressed, layer upon thermal layer, until we're wrapped up like Michelin men and bumble out of the cabin. We eventually set off at midday. Hello, white world! A day driving the sleds has made us more confident, but no more adept. One by one, we fall off. At one point I turn round to see an empty ghost-sled flying through the forest, with Richard nowhere to be seen. He emerges five minutes later cadging a lift with Ant. Rounding a corner, I tip over into a snow drift, and lie there flailing like an upturned beetle. Watson, Sherlock and the rest of my dog team are long gone. I lollop after them in knee-deep snow. Our second lodge is a pretty dove-grey cabin. It too is like something out of a storybook. Five single beds in a row pull down from the wall but instead of the three bears, the six of us and the dogs have to squeeze onto the beds. Cosy is the operative word. Someone snores until they're prodded and told to shut up. I wake up to the sight of Ant's naked backside a few feet from my face. "Morning!" he chimes. Bare bums are less alarming than the smell of the dogs. Three large dogs, a protein rich diet, small enclosed space . . . I'll spare you the details, but it's not pleasant. Outside, where the rest of the pack lie chained up in pairs, the snow is far from pure. I walk around with a scarf wrapped round my face until we're well away and back in the wilderness where all is pure and clean. Philip thinks I'm a complete wuss.Once we're on the way, the dogs know exactly where they're going. Thank goodness. It would be impossible to navigate your way through this nothingness. There are no distinguishing features, just mile upon mile of white under a grey sky. Occasionally we come across a wooden border post marking the frontier with Russia, and on the third day we spot a lookout post but see no guards. In fact, we see no one, full stop. And no wildlife, bar the occasional snow grouse and a lone woodpecker. On the final day, we pass through a wooded area that Philip has dubbed the Martian Army, where the snow is particularly thick on the trees, making them look like strange creatures marching up and over the hill. It's spectacularly pretty but also slightly sinister, as if the trees are closing in on us. We stop for photos but don't hang around. Instead we career downhill on our way back to the main lodge, almost taking off as we gather speed. To welcome us back, Mira has prepared a celebratory meal - lamb fillets and red wine. The conversation, of course, is about the dogs. Philip's off again, going over the details of next weekend's race, the gruelling 320km Pasvik Trail. But this time, I listen and understand why he is so excited, for I too want to experience once more the lurch of the sled and the thrill of being pulled into that soundless, white world.Way to goGetting thereA seven-night dog sledding trip from The Border Inn (theborderinn.com) costs £1,350pp land only, inc all food and equipment, available between December 21 2008 and April 19 2009, through Spirit of Adventure (01822 88027, spirit-of-adventure.com). You can try cross-country skiing or snow-shoeing on the final day at a nearby centre. There's also a sledding and snowmobiling break. Spirit of Adventure can arrange flights to Kuusamo from Gatwick from £250 rtn. Further informationvisitfinland.com.Dreaming of a white Christmas?Pyrenees, France Why should skiers have all the fun? Strap a pair of snowshoes on and you too can reach higher ground with spectacular views of the surrounding peaks. Based at La Feniere, a cosy five-room mountain lodge, Exodus's Winter Walk and Snowshoe tour comprises eight days of walks, where, if necessary, the guides will find snow by heading for higher ground. ? Departs on Dec 21, returning on Dec 28. From £725pp inc flights, accommodation, most food, snowshoes and guide (0845 863 9601, exodus.co.uk).RussiaYou'll have to wrap up warm, but it's worth it for a Russian Christmas. On The Go's group tour starts in Moscow, taking in Red Square, Gorky Park and the Kremlin, before heading across the wintry landscape via the ancient town of Pskov to St Petersburg and its Hermitage Collection and Winter Palace. Christmas Day in the Pskov area involves a morning at the stunning 14th century Pechory monastery, followed by ice-skating or cross-country ski. Naturally, there'll be no shortage of vodka to stave off the cold.? Nine-day Christmas, Kremlins & Tsars tour departs on Dec 20 and costs from £838pp, inc return flights but not visas - about an extra £105 (020 7371 1113, onthegotours.com).Kander Valley, SwitzerlandChristmas in picture-book Kandersteg includes horse-drawn sleigh rides, torchlit strolls, a fondue evening and a gala dinner on Christmas Eve. Santa will pay a visit, bearing gifts for the children. There are plenty of activities for non-skiers too, including winter walking, snow-shoeing and curling.? Five nights' half board at the Hotel Victoria, departing on Dec 21, from £828pp (children 2-5 from £290), inc flights from Heathrow and transfers, 01653 617906, inntravel.co.uk.Reykjavik, IcelandDuring the festive season, Reykjavik is aglow with hundreds of lights and plays host to numerous concerts. Then there's the legendary nightlife, which steps up a gear at this time of year.? The four-night Festive Reykjavik tour break from £786pp including flights, transfers, accommodation at the Radisson SAS Hotel Saga on a B&B basis and tours. Discover The World (01737 218 800, discover-the-world.co.uk)Cappadocia, TurkeyIn winter, when the bizarre rock formations are covered in snow, the otherworldly landscape of Cappadocia, one of the world's oldest inhabited places, looks even more magical than usual. Stay in a cave hotel such as the 16-room Kelebek or the luxurious Serinn House, and emerge from your Troglodyte dwelling for hot-air balloon rides over the snowy moonscapes and excursions to hidden valleys, the underground city of Kaymaklo, the citadel of Uchisar and frescoed churches carved out of the rock. ? A week including two hot air balloon flights, two full-day tours (with lunch) and transfers starts at £770pp, excluding flights (020 8761 5605, journeyanatolia.com).FinlandAdventure travelWinter sportsHotelsSelf-cateringFranceRussiaSwitzerlandChristmas and New YearReykjavikChristmas marketsIcelandFlightsguardian.co.uk © Guardian News & Media Limited 2008 | Use of this content is subject to our Terms & Conditions | More Feeds Guardian.Co.Uk Isabel Choat goes dog-sledding in Finland {new window}   Www.Guardian.Co.Uk - "Welcome to The Border Inn", reads the sign in Philip Ross's hands. A nice touch, but not entirely necessary. He is wearing a fleece printed with huskies. Even without the dogs emblazoned across his chest, we would have clocked him at Kuusamo airport immediately. He stands stock still amid a gaggle of over-excited ski reps, who flirt with each other and brandish clipboards at new arrivals. As they shepherd their charges into coaches bound for the ski resort of Ruka, we jump into Philip's 4x4, destination: somewhere near the Russian border. Perhaps the husky sweatshirt is ironic, I think, as we head east along an arrow straight, icy road. But it soon becomes clear that dog sledding is not just a livelihood for Philip, it's an all-consuming obsession. He talks of nothing else. The journey passes quickly with tales of arduous sled races, a rundown of the individual characteristics of (almost) all of his 67 dogs and reminiscences about dogs he's loved and lost. An hour later, ensconced in the pine-clad basement of The Border Inn, Philip's home and our base for the week, the first thing he does is switch on the telly. "There's something I want to show you," he says. It's a video of him dog sledding. With a Boney M soundtrack. Well, there's no doubting the man's authenticity. Which is reassuring when you're about to set off on a four-day dog-sledding expedition into the wild. The plan is to travel in a big loop, averaging 30-35km a day and spending the night in remote cabins. But first we have to get naked. Philip; his friend Ant, a former client who loved the experience so much he came back to help out; young Rob, whose parents gave him the trip as an 18th birthday present; my boyfriend, Rory; and Richard, a retired architect, all pile into the sauna. I'm invited to sauna with Philip's wife, Mira, and their two young daughters. I try to hide my awkwardness at meeting someone for the first time starkers, and make small talk in the 100C heat. The next morning, we pull on our snowsuits for the first time and head out to meet the dogs. There are traditional white huskies with piercing blue eyes, but also smaller, black Norwegian huskies, and grandest of all, gorgeous Freddy, the top dog, half setter, half Siberian husky. The dogs are adorable, bright-eyed, sleek-coated and frisky. They snarl at each other but are pushovers with people.Father Christmas-style sleds are dragged out of storage and the dogs are let out of their enclosures. Thirty-five huskies charge towards us, barking, yelping, howling and haring up and down the driveway like they're on doggy speed. It's chaos. The four of us are introduced to our own teams and handed a bundle of harnesses. This is the moment I realise that behind Philip's gruffness is a sense of humour. My boyfriend's team includes three sisters: Wibble, Wobble and Wu. I am laughing so much watching him race around the yard, shouting "Wibble! Wobble! Wu!", that I can barely hold on to the dogs, let alone harness them up. After what feels like hours, the dogs are paired and matched to their sleds and we're ready to roll. They are making even more of a racket now, straining on the ropes. Finally, we get the signal from Philip, I raise my foot, the sled hurtles forward, the canine chorus abates, and we're off. Silence. We fly out of the gate and into the forest and suddenly I get it. It's the most amazing feeling, gliding through this fairytale land where everything is pure and white and glittery. The world looks like it's been frozen forever. The fir trees are tall and crisp and splendid in their white coats, the branches sparkling like Christmas decorations. It's hard to imagine that the spell will be broken and that the snow-laden trees glinting in the sun or the frozen lakes as smooth and delectable as icing will ever defrost and come back to life. The practice run lasts an hour and much to our surprise, no-one falls off. When it's time to turn back I feel like a kid who doesn't want to go home for tea - I want to stay out and play in this wonderland. But we head back to the lodge, where Mira is preparing reindeer stew with lingenberries. It's the only time we see reindeer during the entire week.Day two is the big one - the start of our adventure. We take the bare necessities, most of which are blocks of frozen meat for the dogs, although I'm pleased to see beer and wine count as necessities. Same routine: the dogs go bonkers, barking for 45 minutes until we finally set off. The sled jerks forward and whoosh, we're weaving through the forest and out onto the empty expanse of the lake.Each of us drives our own sled, pulled by six dogs. We travel in single file, with Philip up ahead, dead cool, smoking and listening to his iPod. I wonder what's on it. Boney M? Motivational music for mushers? For the rest of us, the world is silent, as if someone's pressed the mute button. It is utterly, unnervingly still too. There's no breeze, nothing moves, not even the spindliest twig. The track varies, at times cutting through woods where we duck low branches, then out again into the emptiness; occasionally, we come to a hill and have to get off the sleds and run behind, jumping back on just in time before it hurtles down the other side, the wind bringing tears to our eyes. The air is so cold and fresh it smells of metal. After four hours we turn into a wood, and find ourselves outside a log cabin. Inside it's as snug and inviting as Goldilocks'. We're knackered. Standing on the back of a sled for four hours is surprisingly tiring. But chores come first - it's down to the lake to collect water. If Bear Grylls were here he'd probably crack the ice with his bare hands, and have a quick dip for good measure. We bore down with a giant drill and fill two old milk pails with the brown-coloured but clean water. Standing in the middle of the lake, I wonder aloud what it looks like in summer. "Where there's trees, that's woods, and where there ain't no trees, that's water," comes Ant's retort. Stupid question, I guess. The "bedroom", with a double bed and a bunk on top, is just off the dining room table. It's spacious compared with the cubby hole in the eaves above the sauna that Richard has to sleep in. He emerges the next morning pink faced - he's been slow-cooked in his sleeping bag overnight. Philip's three favourite dogs are allowed into the cabin; they curl up on the floor, doubling up as foot warmers. With six of us, the three dogs, the sauna fired up, candles lit and dinner on the go, the cabin soon heats up until it's positively steamy and we start to shed layers. The guys troop into the sauna, and out 20 minutes later dripping sweat. There's not a whole lot to do in a cabin in the middle of nowhere. You can go ice-fishing with a comedy, Noddy-sized rod and toddler-sized stool - and a lot of patience. The likelihood of a bite seems miniscule. Or you can eat, convinced you need to double your normal calorie-intake to stave off the cold. No sooner have we scoffed tea and hotdogs on our arrival, than dinner is served, massive plates of pasta or curry or stew. The next day I wake up freezing. It's -7 outside and -5 inside. Cold, but not cold enough, according to Philip. The ideal for dog racing is -20 - warmer weather makes the dogs lethargic. The temperature seems to slow us down, too. It takes us about four hours to get ready - about three of which involve us getting dressed, layer upon thermal layer, until we're wrapped up like Michelin men and bumble out of the cabin. We eventually set off at midday. Hello, white world! A day driving the sleds has made us more confident, but no more adept. One by one, we fall off. At one point I turn round to see an empty ghost-sled flying through the forest, with Richard nowhere to be seen. He emerges five minutes later cadging a lift with Ant. Rounding a corner, I tip over into a snow drift, and lie there flailing like an upturned beetle. Watson, Sherlock and the rest of my dog team are long gone. I lollop after them in knee-deep snow. Our second lodge is a pretty dove-grey cabin. It too is like something out of a storybook. Five single beds in a row pull down from the wall but instead of the three bears, the six of us and the dogs have to squeeze onto the beds. Cosy is the operative word. Someone snores until they're prodded and told to shut up. I wake up to the sight of Ant's naked backside a few feet from my face. "Morning!" he chimes. Bare bums are less alarming than the smell of the dogs. Three large dogs, a protein rich diet, small enclosed space . . . I'll spare you the details, but it's not pleasant. Outside, where the rest of the pack lie chained up in pairs, the snow is far from pure. I walk around with a scarf wrapped round my face until we're well away and back in the wilderness where all is pure and clean. Philip thinks I'm a complete wuss.Once we're on the way, the dogs know exactly where they're going. Thank goodness. It would be impossible to navigate your way through this nothingness. There are no distinguishing features, just mile upon mile of white under a grey sky. Occasionally we come across a wooden border post marking the frontier with Russia, and on the third day we spot a lookout post but see no guards. In fact, we see no one, full stop. And no wildlife, bar the occasional snow grouse and a lone woodpecker. On the final day, we pass through a wooded area that Philip has dubbed the Martian Army, where the snow is particularly thick on the trees, making them look like strange creatures marching up and over the hill. It's spectacularly pretty but also slightly sinister, as if the trees are closing in on us. We stop for photos but don't hang around. Instead we career downhill on our way back to the main lodge, almost taking off as we gather speed. To welcome us back, Mira has prepared a celebratory meal - lamb fillets and red wine. The conversation, of course, is about the dogs. Philip's off again, going over the details of next weekend's race, the gruelling 320km Pasvik Trail. But this time, I listen and understand why he is so excited, for I too want to experience once more the lurch of the sled and the thrill of being pulled into that soundless, white world.Way to goGetting thereA seven-night dog sledding trip from The Border Inn (theborderinn.com) costs £1,350pp land only, inc all food and equipment, available between December 21 2008 and April 19 2009, through Spirit of Adventure (01822 88027, spirit-of-adventure.com). You can try cross-country skiing or snow-shoeing on the final day at a nearby centre. There's also a sledding and snowmobiling break. Spirit of Adventure can arrange flights to Kuusamo from Gatwick from £250 rtn. Further informationvisitfinland.com.Dreaming of a white Christmas?Pyrenees, France Why should skiers have all the fun? Strap a pair of snowshoes on and you too can reach higher ground with spectacular views of the surrounding peaks. Based at La Feniere, a cosy five-room mountain lodge, Exodus's Winter Walk and Snowshoe tour comprises eight days of walks, where, if necessary, the guides will find snow by heading for higher ground. ? Departs on Dec 21, returning on Dec 28. From £725pp inc flights, accommodation, most food, snowshoes and guide (0845 863 9601, exodus.co.uk).RussiaYou'll have to wrap up warm, but it's worth it for a Russian Christmas. On The Go's group tour starts in Moscow, taking in Red Square, Gorky Park and the Kremlin, before heading across the wintry landscape via the ancient town of Pskov to St Petersburg and its Hermitage Collection and Winter Palace. Christmas Day in the Pskov area involves a morning at the stunning 14th century Pechory monastery, followed by ice-skating or cross-country ski. Naturally, there'll be no shortage of vodka to stave off the cold.? Nine-day Christmas, Kremlins & Tsars tour departs on Dec 20 and costs from £838pp, inc return flights but not visas - about an extra £105 (020 7371 1113, onthegotours.com).Kander Valley, SwitzerlandChristmas in picture-book Kandersteg includes horse-drawn sleigh rides, torchlit strolls, a fondue evening and a gala dinner on Christmas Eve. Santa will pay a visit, bearing gifts for the children. There are plenty of activities for non-skiers too, including winter walking, snow-shoeing and curling.? Five nights' half board at the Hotel Victoria, departing on Dec 21, from £828pp (children 2-5 from £290), inc flights from Heathrow and transfers, 01653 617906, inntravel.co.uk.Reykjavik, IcelandDuring the festive season, Reykjavik is aglow with hundreds of lights and plays host to numerous concerts. Then there's the legendary nightlife, which steps up a gear at this time of year.? The four-night Festive Reykjavik tour break from £786pp including flights, transfers, accommodation at the Radisson SAS Hotel Saga on a B&B basis and tours. Discover The World (01737 218 800, discover-the-world.co.uk)Cappadocia, TurkeyIn winter, when the bizarre rock formations are covered in snow, the otherworldly landscape of Cappadocia, one of the world's oldest inhabited places, looks even more magical than usual. Stay in a cave hotel such as the 16-room Kelebek or the luxurious Serinn House, and emerge from your Troglodyte dwelling for hot-air balloon rides over the snowy moonscapes and excursions to hidden valleys, the underground city of Kaymaklo, the citadel of Uchisar and frescoed churches carved out of the rock. ? A week including two hot air balloon flights, two full-day tours (with lunch) and transfers starts at £770pp, excluding flights (020 8761 5605, journeyanatolia.com).FinlandAdventure travelWinter sportsHotelsSelf-cateringFranceRussiaSwitzerlandChristmas and New YearReykjavikChristmas marketsIcelandFlightsguardian.co.uk © Guardian News & Media Limited 2008 | Use of this content is subject to our Terms & Conditions | More Feeds
Isabel Choat goes dog-sledding in Finland | Travel | The Guardian {...} Dog-sledding through the Finnish wilderness is the perfect festive adventure, says Isabel Choat {...}
Published: November 1, 2008, 12:13 am - Indexed: November 1, 2008, 11:53 am - Page Size: 97KB
Category: Regional > Europe > United Kingdom > News and Media

]]> Regional > Europe > United Kingdom > News and Media