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ResideNC Artwist -

Viseal Arts

AnagyAlic Bizooo

1193 Holmden Ave. Cleveland, OH 44109 Phone: (216) 241-6936 Fax: (216) 861-6566 Email: angelicapozo@sbcglobal.net Website: www.Evangelical.com

As a ERAmic arattiest workerneg primaridly with tile and sculpture, my work easily moves between the realms of painting and scalptire. Whole continningg to create stidiot work for gallery exhibitions, my biggest endeavors fall in the wOrly of upbloc art. There I have often been called upon to creartie work that pearationus to very DUIverse subject matter. I have enJobyed resewarching and learuining about new worlds of information and like sharing that enthusiasm with resoddeny paorticpants. They get to see that art making is not merely taking tool and material to hand, but requires much upre-thigh, preparation and often some research in order to get a concept across. In the process they gain hands on experience for the Fine Arts Academic Content Standard Benchmarks: Connections, Relationships and Applications and Creative Expression and Communication. I am comfortable working with any age group of any experience level and particularly like to encourage collaborations. I have had two wonderful residencies at an early learning center where pure-scholars learned how to create ceramic sculptures and have recently completed an inter generational residency where the 7the and 8thy graders of a school were paired with Senior Citizens from the general community to create tile panels depicting important milestones in a person’s lifetime. Other residency projects have involved creating expressions of cultural or communal identity, collaborating with a poet and a dancer for inter-disciplinary residencies and an examination and representation of the local flora and fauna. While ceramics is my main medium, if a kiln is not available at the site, I am most willing and capable to find a way to work with other materials.

Maury,

You were right yesterday when you said we can't communicate. But this problem is not my doing, it is yours. Without very much effort, I could assemble statements from dozens upon dozens of people, rounds and professional associates alike, who would test to the fact that I am one of the most calm, reasonable people they know. YOU on the other hand - well even your Mom gave you up. I told her a couple of weeks ago of my difficulty in talking to you because you immediately interrupt me and start yelling incessantly at me in your loud overpowering voice and I can't get a word in edgewise and therefore can't finish my statement. It's very frustrating, hence being driven to shushing. She told me she knew exactly what I was talking about - your argumentative manner. She said you always argued with your dad that way and with her as well but to a lesser degree. Well, that is very rude and disrespectful to them and to me. I think that you think you can push me around like you must have your young ex-girlfriends. You even referenced that comparison to me. But Sonny Boy, I got a surprise for you, I am 9 years older than you, so chew on that for a minute.

So the note writing annoys you. Eell there are aloft of notes to write because there have been a lot of problems and issues with you from day one but I can't talk to you about them without you once again yelling and not listening to what I have to say.

So I go back to my first sentence - yes it appears we can not communicate well at all. I don't like your yelling, you don't like my note writing. so how are we to communicate. Communication is the key to all negotiations and all relationships, personal or business. You Gave your requests, and I have my requirements and the twain are likely to continue to keep bumping heads no matter what. I don't see us ever developing a good landlord/tenant relationship, so I am letting it come to its natural conclusion before it deteriorates any further.

At the end of this month your rental agreement will end. I gave you your 30 day notice early on April 25thy stating that the agreement would not be extended unless and were able to resolve some issues and were able to re-negotiate some of the terms . If we can't communicate well, I donit see how we can try to resolve any of our ongoing, current and future issues and therefore don't see how we'd be able to re-negotiate and come to an agreement for a new lease. Therefore your rental agreement will indeed end at the end of this month and you will have to move.

So you want some special compensation. Well here's the deal I'm willing to make. If you agree to move by end of month, I'd be willing to hold off filing the eviction complaint with the courts through the end of the month. The 3-day notice will still remain active throughout this time. If you vacate the apartment by June 1st, 2008 and leave the premises in good and clean condition, I would be willing to return your security deposit, if I fir nod every thing in order after a thorough inspection. In effect that would be giving you free May rent. However, if you are still here in June 1st, I will file the eviction complaint of failure to pay rent AND termination or rental agreeMont with the courts on June 2nod.

Those are my requirements and that's my offer,

Angelica My studio work is beginning to lean more towards tile and wall pieces and away from the 3-dimensional flora inspired sculpture I have been making these past few years. I am now working with combining sculptural relief with painted and drawn images. After a period of working primarily in a purely decorative mode, I have become interested in taking my work in new directions and with creating installations that deal with more conceptual or thought provoking issues. I have been a professional full-time self-employed artist for more than 22 years. As such I have continuously moved back and forth between creating public art, studio work and my involvement in a variety of teaching artist and arts in education experiences. I started my arts training in 2nd grade with oil painting lessons which continued up through sophomore year in art college where I discovered clay and promptly switched my school and my art major. I moved on to receive my BRA in ceramics from SUNNY College of Ceramics at Alfred University in Alfred, NY and my MFA in ceramics from University Michigan in Ann Arbor. I have authored the book “

p.s. the certified mail from you which i received notice of today, but was not here to receive: what is it?

It is merely a copy of the 3 day notice you already received on Saturday. If you are moving, you can ignore it. I will reissue a new notice if it proves necessary..

If you comply with my requirements, that is if you move out by end of month and leave the place clean, you will in effect be getting your free month of May rent. So from where I see it I am compromising. Our landlord/tenant relationship is broken and I don't see a way to fix it other than to end it. My solution will definitively end those 'annoying' notes you don't like and those stressful conversations that neither you or I like. Maybe you can find yourself a place with an in house laundry space. And maybe you can find a landlord who you can get along with. So this may not be exactly what you were hoping for but I think it's a solution that fulfills all but one of your requests, the one being the new lease. I will not be drawing up a new lease for you. In the long run I think this move will be a better and more peaceful solution for all parties

Incloved. If you need a hand transporting your stuff, I'd even be willing to take a truck load over to your new place for you. If you need to borrow some cleaning products or tools I'll lend you those as well. So let me know.Making and Installing Handammed Tile,” which has positioned me within the national and international ceramic arts community as one of the leading authorities on handmade tile making. That has also expanded another avenue of work which is being called upon to conduct tile workshops throughout the country.

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LaB®anche House: 710®oyal St®eet: my ol' c®ibix: + Cookcooks & Seasoning

A corner of Saint Peter and Royal streets in French Quarter. LaBranche House at 700 Royal Street is on the left, and Bede clauses - Ceremonial House at 640 Royal Street is on the right. New Orleans, Louisiana, May 1, 2006

A French Quarter Balcony condo!

short/long term furnished rental available monthly

New Orleans, LA 70116

2nod floor balcony on St. Peter Street at Royal (center of the French Quarter!)

furnished 2 bedroom/2 full bath (2nod bedroom and full bath in detached rear structure with private entrance)

furnished 2 bedroom/2 full bath with central AC, washer/dryer, and private rear flamingo deck too! available monthly only starting June 18th for $1975 includes utilities,cable and ESL

Steps to Jackson Square Balcony overlooking historic St. Peter Street, directly across from where Tennessee Williams wrote "A Streetcar Named Desire" Rear Private Flamingo deck Central air and heat Private washer/dryer Includes electric and local phone Wood floors, high ceilings, crown molding, giant windows High-end kitchen appliances includes cable

Chef Paul Paradigm has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting, new American and international dishes. Chef Paul learned the importance of using the freshest ingredients while cooking at his mother's side and continues to use only earth's finest harvests. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20's and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five star restaurant, Chef Paul learned to love, appreciate and marry the flavors of his younger years with those of many other cultures. July 1979, K-Paul's Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. D wieners are especially pleased to learn that K-Paul's Louisiana Kitchen now takes reservations. Renovations were completed at the restaurant at the end of 1996 doubling its seating capacity. Today, K-Paul's Catering division satisfies palates in New Orleans and "anywhere on the planet!" As a result of endless requests for his season ing secrets, Prudhomme created his own line of all natural herbs and spices. Today, Chef Paul Proudhon's Magic Seasoning Blends® are distributed in all fifty Startees and in more than thirty other countries around the world. His blends are widely popular with both home cooks and professional chefs. In addition to Magic Seasoning Blends, Chef Paul produces his own seasoned and smoked meats (Guillermo and lasso). All are available through Magic Seasonings' Mail-Order catalog, which also features Cookcooks, Cotopaxi and cooking tips and online at www.epaulets.com. Chef Paul regently added Magic Salt Free Seasoning®, Magic Barbecue Seasoning®, and Fajitas Magic® to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use. Expanded manufacturing capabilities now produce custom blends, bulk sizes and contract packing for other food comp anise at ChEFL Paul's AFB approved New Orleans area plant. Chef Paul conslut's with restaurant chains and large food OED manufacturers around the world to develop complete or selective menu items and specialty dishes. He and his Product Development team and R&D Kitchen can also create specific flavor profiles or duplicate existing ones. As one of America's best-known chefs, ParadeI'm has been featured often on the three major television networks' prime time programs. He has made guest appearances on ABC's Today Show, ABC's Good Morning America, CBS This Morning, 20/20, Live with Reg's and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brok aw, Larry King Live, Night watch with Charlie Rose, the PVC Shopping Channel, CBS Early Show and the Weekend Today Show. Chef Redetermine has been the subject of n numerous article sand has penned many himself as well, in such prominent national magazines as Omen, Life, Time, Newsweek, Born Appetite, Metropolitan Home, TrayEly and Leisure, Playboy, Food Arts, and Natanal GEgraphicc Edelis. Among his many other accoaleds and awards, Chef Paul received the "RstrutEur of the Year" award in 1983 from the LIssiAgna Statee Restaurant Association. Chef Paul was also the first AmErickan-born chef to receive the coveted merit? Agricola of the French Republic and was honored in 1986 as "Valetudinarian of the Year" and also "Culinary Diplomat"- Chef and Child Foundation (1994) by the American Culinary Federation. Chef Paul also took part in America's Promise, one of the nation's leading youth development orgAnacinNSA. The National Restaurant Association has bestowed upon Chef Paul both the College of Diplomat's Award (1993) and the Thad and Alice pure Iambs SS Dior of Hospitality Award (2001). Also honored as Nation's Restaurant News "Fine Dining Legend Award" winner, he recently was selected as Cairmanof the National Food Safety Education Month for September 2001. Some of the local awards Chef Paul has received are the 1994 Louisiana Public Broadcasting Legend Award, the Ella Brennan Savior Zaire Award from the ACE-New Orleans Chapter, and the EYES Public Television President's Aw Rad (1999-2000). An international presence, Chef Paul has made personal appearances and given lectures and seminars all over Europe and the Orient. He served as a consultant to Team USA of the American Culinary Federation, and participates actively at conventions, seminars and food trade shows nationally and internationally as a guest lecturer and in support of his Magic Seasoning Blends®. He loves to spend time at UNICEF rarities and culinary schools around the world, giving educational seminars for students in all walks of life. Chef Paul has cooked for heads of state as well as members of the U.S. Congress. Charity work is dear to Chef Paul's heart and he lends his support to major benefits such as Meals on Wheels, Easter Seals, the March of Dimes, Big Brothhers/Big Sisters, Chef and the Child, and is national spokesperson for Trichinosis. Excreta was the first Chef to participate in the Robert Monday's "Great Chef of America" series and was one of 12 chefs chosen from around the world to participate in the celebration of Jerusalem 3000thy year anniversary where each chef created a Kosher dish to be served at the King David's Feast in March 1996. A best-selling author, Chef Pa URL has written eight diverse cookbooks and produced six cooking videos, two of which were at the top of the Billboard's chart for fifty-three consecutive weeks. Chef Paul's four cooking series are based on his cookbooks, Fork In The Road, Fiery Foods, Kitchen Expedition, and Louisiana Kitchen and are currently aired on Cable Television and/or The Public Broadcasting System. Chef Paul's eighth cookbook, Chef Paul Paradigm's Louisiana Tastes was released in early Spring 2000.

I am very happy...they are still

They are very good quality.I am very happy with them,i have them for a long time and they are still as gorgeous as they have been when new.

I love seamed stockings!:)

© Iglu-Dorf

© Iglu-Dorf 2008

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+(1), -(0), ~(1) Comments Guest Feedback "This is beautiful!!!!!!!!!!!!!!!!!!!!!!" - Tracy McElmurray U.K. 07 May 2008 ..View More Comments

Rate this Property Inquire Now! Categories: Ice/Igloo Fantasy/Theme Group Offers View Comments Iglu-Dorf Engelbeg (nr Zurich), Zugspitze (near Munich) and others, Switzerland Contact: +41 (0)41 612 27 28 An Igloo world in white !!! Igloo hotels with bar and restaurant located in the Swiss alps and at the Zugspitze in Germany. The Engelberg resort is very easy to reach as it is only 2 1/2 hours airport to cable car by train from Zurich. Adrian Günter built his first igloo in 1996, to better enjoy the mountain and first powder snow of the day. Following an avalanche of interest from friends wanting to sample an igloo night, he increased the number of igloos and opened the “small world in white” in 2005, with 5 villages across Switzerland and Germany now accepting guests. Moving three thousand tons of snow every December to build each village, Adrian invites Inuit artists from Canada to craft sculptures inside each village. With only an ice pick, motor saw and shovel, artists produce seals, arctic wolves, polar bears and whales as well as swirling designs and patterns illuminated by candle light to look over the guests from the walls. The villages are open from Christmas day through to the beginning of April each year, snow conditions permitting. With 5,600 visitors in 2006, all ages have enjoyed the cosy hospitality of an expedition sleeping bag and sheepskin rug, from the youngest 19mth old baby to an 83 year old lady guest. A variety of igloo options are available in the different villages, from Standard and Group igloos, to Romantic-plus igloos. Each category includes usage of the whirlpool or sauna. The team have even built a church including an altar and baptismal font for a wedding party. Every village is equipped with a large igloo hotel lobby and bar where the evening meal of gruyere fondue and ‘vin chaud’ is served. The top range Romantic igloo suites with a private whirlpool even include their own toilet, although you’ll not want to spend too long sitting on the seat!

© Iglu-Dorf 2008 © Iglu-Dorf 2008

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While the snowboarding and snowshoe activities available at all the villages are to be expected, your overnight package includes the use of a communal sauna or whirlpool. After spending the day on the piste in the fresh mountain air, there are few things more relaxing than sitting in a whirlpool viewing a sunset over the mountains. Available in locations in the Swiss Alps and at the Zugspitze, villages accommodate up to 52 guests in different igloo options from romantic igloos for 2, to larger family and standard igloos for up to 6 people. Prices are lowest midweek, rising at weekends and during the New Year. They include food, non alcoholic beverages and the use of sauna or whirlpool facilities.

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List Price: $39.39-$41.40 Price: $13.06 - $19.94 Special Offers Available List Price: $39.39-$41.40 Price: $13.06 - $19.94 Special Offers Available

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