TRUNK COCKTAIL TABLES - TRUNK COCKTAIL

Trunk Cocktail Tables - 60 Round Oak Table - Antique Pine Dining Tables

Trunk Cocktail Tables


trunk cocktail tables
    cocktail
  • an appetizer served as a first course at a meal
  • a short mixed drink
  • A cocktail is an alcoholic mixed drink that contains two or more ingredients — at least one of the ingredients must be a spirit.
    tables
  • Present formally for discussion or consideration at a meeting
  • Postpone consideration of
  • (table) postpone: hold back to a later time; "let's postpone the exam"
  • (table) a piece of furniture having a smooth flat top that is usually supported by one or more vertical legs; "it was a sturdy table"
  • (table) a set of data arranged in rows and columns; "see table 1"
    trunk
  • the main stem of a tree; usually covered with bark; the bole is usually the part that is commercially useful for lumber
  • torso: the body excluding the head and neck and limbs; "they moved their arms and legs and bodies"
  • An enclosed shaft or conduit for cables or ventilation
  • luggage consisting of a large strong case used when traveling or for storage
  • The main woody stem of a tree as distinct from its branches and roots
  • The main part of an artery, nerve, or other anatomical structure from which smaller branches arise
trunk cocktail tables - Collegiate -
Collegiate - 30" Footlocker w/wheels & 2 Handles- Black
Collegiate - 30" Footlocker w/wheels & 2 Handles- Black
This Footlocker is an easy way to pack up for college or store stuff in the barracks. Throw your clothes or bedding into this trunk, throw it in the car and take off. Once at your new dorm, unpack what you need into your closet and keep the rest stored for another day. These Footlockers can also double as coffee tables, with limited dorm space you'll want to keep this in front of your futon as the perfect sized table to set food, drinks or homework. And don't forget you can cover your Footlocker with a tapestry to keep it protected if you use it as a table. About: Durable Wooden Construction, Heavy Gauge Vinyl Covering, Color Coordinated High Impact Styrene Binding, Nickel Hardware, Easy Open Push Button Key Lock, Dust & Moisture Resistant Tongue & Groove Closure. Wheeled footlocker, Lined, Two Recessed Wheels, Plastic Handles, no tray.

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THE NEW YORK TIMES, 2010 (VIDEO)
THE NEW YORK TIMES, 2010 (VIDEO)
SOURCE: THE NEW YORK TIMES TITLE: Waiter, There’s Soup in My Bug DATE: September 21, 2010 AUTHOR: By JEFF GORDINIER SOMETHING happened when Kisha Moorehead looked into the bowl of live worms. She was midway through a five-course Mexican feast at the Brooklyn Kitchen in Williamsburg last Saturday night, a meal engineered to introduce New Yorkers to the succulent wonders of edible insects. Throughout the first couple of courses (yucca frites dotted with mealworms, a smoked corn custard sprinkled with crispy moth larvae), Ms. Moorehead’s response had been muted. Earlier that evening, in fact, out on the sidewalk, she and her date, Harold Bradley, had considered fleeing the event altogether, even though they’d spent $85 each. “We kept asking ourselves: ‘Are you ready? Do you want to turn back?’ ” Mr. Bradley said. But they stayed, and at some point during dinner a bowl of squirming wax moth larvae was passed around. Ms. Moorehead, 38, who most days can be found driving the morning G train, dived in. “They’re moving,” she said. “Oh, I want to try that. Oh! Oh!” Suddenly almost trembling with excitement, she stuck her fingers into the bowl, grabbed a pale yellow worm, popped it into her mouth and munched down. She closed her eyes. She seemed to swoon. “I ain’t gonna do that,” Mr. Bradley said. “Just try one, please,” Ms. Moorehead said. “It tastes like raw corn,” a fellow diner, Alfredo Lamus, said from across the table. “Just try it,” Ms. Moorehead said gently. Mr. Bradley, a police officer, wedged one between his teeth, scrunched up his face, and flailed his arms around in what looked like a genuine spasm of repulsion. But Ms. Moorehead, who has such a potent phobia about the animal kingdom that she refuses even to pet dogs and cats — well, after having ingested that worm, it was clear that she had crossed a threshold. She beamed like someone who had just walked barefoot over hot coals. “I’m so glad I did it,” she said. “Because that’s why I came here. I overcame something. If I can do this, I can do anything.” Phil Ross, the San Francisco-based chef and artist who put together this and other insect smorgasbords, said he sees that kind of reaction all the time. “People barely need help over the hump,” he said. “As soon as they taste them and they realize that the flavor is actually really good, all the other stuff just goes out the window very fast, and a whole lot of other things start entering. Transgression of one taboo leads to all kinds of other possibilities.” Mr. Ross is wiry and intense and comes across like a 44-year-old version of Ferris Bueller — if “Ferris Bueller’s Day Off” had been directed by, say, David Lynch. (Mr. Ross describes himself as the kind of guy who “gets a pizza with cockroaches on it — intentionally.”) He raises many of the worms in his San Francisco apartment. His girlfriend, the artist Monica Martinez, builds miniature Bauhaus-style cottages and apartment complexes, and the bugs live rent-free. (These whimsical structures are on display until Oct. 15 at the EyeLevel BQE exhibition space, right around the corner from the Brooklyn Kitchen.) You really want to go green? Try this. “I have my month’s meat growing in my office,” Mr. Ross said. “It’s taking up almost no space, it’s organically raised, it’s as fresh as I want it to be and the waste from it is garden compost.” Mr. Ross first brought a group of San Franciscans together to chow down on cooked insects a year ago, and he was surprised when the guests started buzzing around him for raw samples. “I was like, ‘O.K., go for it,’ ” he said. “And then that just led to this very weird erotism moment when people were practically hugging each other while eating these live insects.” The spirit of the moment overflowed, leading, in a few cases, to groping and kissing in a corner. “I wasn’t expecting that,” he said. No such love-in transpired among the 40 or so diners at the Brooklyn Kitchen. This is New York, after all. But since the event was simultaneously a history lesson, a lavish meal and an act of performance art, you could hear a lot of talk about edible insects as a vehicle for personal and cultural transformation. As Mr. Lamus put it, “You get to know the world when you get to know the food.” Mr. Ross said his own doors of perception were blasted open about 20 years ago, when he was traveling through countries like Malawi, Mozambique, Zimbabwe and Madagascar. These were places where snacking on insects “was the most normal thing in the world,” he said. “People would eat them right out of the ground. There would be, like, a swarm of locusty-type things and kids would burst out of school and start devouring them on the spot. It was like watching popcorn fly through the air, for them. It turns your world upside down a little bit.” In most cultures outside of North America and Western Europe, tiny many-legged creatures are a delicacy, and an important source of protein. Here in the
Teak Tree Trunk "Vertical Slice"
Teak Tree Trunk "Vertical Slice"
Created from a vertical slice of a Teak Tree Trunk from top to bottom. Old Growth Teak Burl Tree Trunk Cocktail Table from Reclaimed Thailand Teak Tree Stump Oil Rubbed Bronze Round Tapered Legs 45x49''x~17''H (~1.75 Thick) CFA Serial #18

trunk cocktail tables
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