As a conglomerate of paintball facilities, Paintball International offers many distinct destinations for chromatic outdoor combat. Some fields, such as Splat Zone Paintball in Louisiana, challenge players to find adequate cover in an arena littered with creative obstacles. In Massachusetts, PnL Paintball thrusts players into a realistic Ghost Town, comprised of churches, multilevel buildings, and stone walls. Meanwhile, trees, leaves, stacked wood, and foliage inside K.C. Crusaders offer players all-natural hiding places from which they can spring forth to surprise their rivals or remain undetected while they determine the color palette they will use to paint Water Lilies on the surrounding bunkers.
You walk into the sun-drenched room, padding across alternating swathes of slate tile and plush carpet. In the kitchen, your friend slices veggies atop a gleaming granite countertop, which will later top the burgers cooking on the stainless-steel gas grill outside. A cushy sectional beckons for you to curl up and watch a DVD on the flatscreen TV, but instead you decide to head up to the roof, where a few companions are sprawled out on lounge chairs on the expansive sun deck.
Though it sounds like this scenario could only take place on the French Riviera's star-studded coasts, River Ranch Boat makes it possible with luxury-houseboat rentals in the Northwest. The 59-foot beauties are appointed with contemporary furnishings and fixtures, sleeping up to 12 adults and holding parties of up to 25 during the day. The vessels, which can be rented for weekend or mid-week sojourns, also have an on-deck waterslide that deposits riders right into the Columbia or Snake Rivers.
Those looking for single-day adventures can rent one of River Ranch's pontoons, which hold 12–16 people depending on the vessel. There is also a fleet of pleasure boats––speedboat-style watercraft that can be used for fishing, tubing, wakeboarding, or revving the engine to scare away lingering ghost ships.
Two of Christian music’s most iconic artists, Amy Grant and Michael W. Smith join forces to spread the good news, leading congregations in melodious worship on their 2 Friends Tour. Since 1982, this dynamic duo has engaged millions to flock to their catchy, ecclesiastical pop music, sharing a musical camaraderie as impenetrable as a fortress with abandonment issues. Amy Grant, author of No. 1 hits such as “El Shaddai” and “Baby Baby,” has shared her gift of song for more than 30 years, selling more than 30 million albums, garnering six Grammys, and earning a star on the Hollywood Walk of Fame. Michael W. Smith has earned countless accolades with his tremendous songbook of head-bobbing hymns and choir-rousing hits. Sharing the stage for the first time in two decades, Amy and Michael thrill fans with new psalms and favorites from their sonic scroll, merging their sets with joyful duets and chemistry that crackles like Abbott and Costello after getting struck by lightning.
Here's the thing about Famous Dave: he wasn't always famous. Dave Anderson inherited his passion for barbecue from his father, a humble construction worker who knew where to find the best barbecue on Chicago's street corners. In 1994, Dave opened his first barbecue shack in Hayward, Wisconsin, and before long, the shack was attracting 5,000 customers weekly?a momentous feat considering Hayward had a population of 1,800. Dave's lifelong pursuit of barbecue perfection had certainly paid off. It gave him a new life's work to be proud of. And, of course, a new first name to put on his passport.
With locations now spread across the U.S., Canada, and even Puerto Rico, Famous Dave's has become a revelation for barbecue fans. It has earned more than 700 awards, including first-place honors for its ribs, wings, and sauces. Most of these awards have Famous Dave's cooking process to thank. For every batch, pitmasters hand-rub high-quality cuts and cook them for hours at a time in live-wood smokers, taking care to not disturb the dragons napping between the logs. For Famous Dave's renowned ribs, the process has an extra step after the smoker, as each rack gets tossed on a grill to caramelize the sauces before serving.