Upgrade the framed family photos that have been hanging in your parents’ home for the past 600 years. With today's Groupon to ADC Photography, $20 gets you an in-studio session (a $150 value) and an 8x10 print (a $65 value), plus 25% off any additional a la carte prints (discount not valid for collections). Now that you aren’t riddled with acne or plagued with a six-year-old’s gummy smile, split the cost with your sibs and surprise your folks with a more up-to-date snapshot just in time for the holidays.In 1978, amateur bat photographer Gregory Hansen was in his front yard one night when a mysterious white orb appeared in the sky over his home. Diverting his attention from a particularly active nest of eptesicus fuscus, he began photographing the orb, which made no attempt to flee or conceal itself. Hansen continued to document the orb as it reappeared over his house, each night shrinking slightly “as though passing slowly into the spirit world,” Hansen observed. On particularly cloudy nights, the orb would not be present, prompting Hansen to speculate that ghosts may be allergic to thunder.
Frank Hesson began his career as a professional golf instructor at the age of 20, fine-tuning the swings of his students in the shadow of the McDowell Mountain Range at the prestigious Tournament Players Club of Scottsdale, Arizona. Over the past 17 years, Hesson has worked as an assistant professional at four South Jersey golf clubs before becoming head professional at Renault Winery Resort.
During lessons, Hesson follows a teaching philosophy that simplifies golf skills and tailors each lesson plan to his students needs. Frank focuses on each player's individual playing style and tendencies for passive-aggressive golf-carting to help him or her develop comfortable, dependable swing mechanics. Teaching aides include on-course lessons on an 18-hole course, as well as virtual swing analysis and club recommendations from a virtual caddie.
A BYOB eatery, Ristorante Marcello's Pizzeria serves a menu that merges Italian staples such as linguine and clams with innovative dishes like crab mac 'n' cheese or buffalo-eggplant bites. The kitchen team adds an element of surprise to its specialty pizzas with pies such as the cheese steak and fried onion or the Spiral pizza?which was what NFL quarterback Johnny Unitas would toss to his hungry receivers.
A group of resident ducks waddle across The Carriage House's grassy front yard, hoping to be fed a few crumbs as diners shuffle in to fill up on homestyle meals or shuffle out— delightfully sated—possibly with a purchased bag of duck food in hand. Interacting with the environment is just one of the pleasant surprises at the restaurant—where diners enjoy meals at tables in the main dining area or in one of the private rooms overlooking a lake while enjoying entrees such as deviled crab, veal parmigiana, or Delmonico steak.
Lunch and Friday-night dinner buffets feature discounted daily cuisine specials, and sunset dinners every Tuesday–Saturday from 4 p.m. to 7 p.m. feature lighter entree portions with soup, a salad, sides, and housemade desserts such as apple crisp or bread pudding. A traditional three-course afternoon tea service brings an air of yesteryear as guests dine on sandwiches and scones on fine china. Guests can also book party rooms for celebrations such as birthdays, baby showers, or bathing in presents.
Color Me Mine art studio is stocked with more than 600 ceramic items awaiting decoration, including cookie jars, plates, and vases. Fledgling artists pick the item they want to paint and decorate it with nontoxic, lead-free, and food-safe paint. The studio instructors then glaze the completed masterpiece before firing it in a kiln, sealing the paint job and smoking out any genies hiding inside it. Color Me Mine also hosts BYOB painting classes in its private party room, where instructors give step-by-step instruction that help students create their own acrylic canvas paintings.
As a young girl, Chef Kim's love of cooking was born as she watched her aunts and grandmother craft huge family meals. Today, at Chef Kim's Kitchen, she creates meals for customers who don't have the time or the inclination to cook. Before she starts cooking, customers fill out a culinary questionnaire to inform Chef Kim of food sensitivities and preferences. Meals arrive packaged in reusable containers, ready to heat, freeze, or build a fort with, and most are crafted with local and organic ingredients when possible.