These particular leaves were shot in Scotch Lake this afternoon. I love the contrasting colours.

A burst if fresh fall color that will soon engulf the entirety of this beautiful maple tree…

2008 D L Ennis, All rights reserved.

NOTE: Permission for the use of my images is granted for personal websites and blogs (THAT MEANS NO ADS AND NO SELLING OF ANY KIND) but is to include a link back to this site and proper credit given to me, D L Ennis. Link to be used...(Visual Thoughts http://dlennis.wordpress.com/)

NOTE: Commercial use, and the creation of prints, must be purchased! For more information you can contact me here.

What can you do with maple, and so on.

We went to the pumpkin patch yesterday and picked out our Halloween pumpkins. We also went for a hay ride, checked out the piggies and the Madster went for her first pony ride. It certainly won't be her last! She LOVED it. And I love the tradition.

Since we were having such a fall-themed day, I decided it was time to do seasonal cookies. I had bought *real* maple syrup earlier in the week, so I decided to do Maple Leaf Cookies.  The recipe was easy enough to put together and it can be converted (by using soy milk) to make the cookies vegan. It is necessary to refrigerate the dough. You won't be able to roll it out until you do. That's easy enough! In addition to leaves, I cut out cats, bats, ghosts and pumpkins.

I didn't follow the recipe's instructions for the glaze as I wanted to do something a little more artsy. I mixed powdered sugar and maple syrup, but I didn't put the glaze on the cookies until they were cool. I also took small portions of the glaze and tinted them with purple, brown, orange, red and yellow (thanks for the fancy food coloring, Sarah!).  Unfortunately I forgot to add a bit of corn syrup to make them shiny, so the glaze was a bit dull after they dried. Still pretty though.

Maple Leaf Sugar Cookies

1 cup butter, softened
2/3 cup sugar
1/2 cup maple syrup
1/3 cup milk
3 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger

Maple Glaze

3 tablespoons pure maple syrup
1/2 cup powdered sugar, sifted

In medium pan, combine butter, sugar and syrup. Bring to a boil, then immediately remove from heat and cool to room temperature. Add milk. In a separate bowl, combine dry ingredients. Add cooled syrup mix; mix well to combine.

Divide dough in half; wrap in plastic wrap and refrigerate 2 hours. Roll on lightly floured surface to 1/4-inch thickness. Cut with maple leaf cutters. Bake on ungreased cookie sheet at 375°F for 8-10 minutes or until golden. (Do not overbake.)

Immediately remove cookies to wire rack. Combine glaze ingredients well; brush cookies with glaze immediately. Cool completely.

Птиче перо на фона на пейзаж.

This was a poor shot, it was a very sunny day.

The crab cake is hand-made pan fried, nice toasted bun, lettuce, tomato, and slightly spicey sauce. The sandwich comes with a slice of lemon, I recommend using it a little acid helps. I wish the remoulade sauce has a little heat to it, but this sandwich is nice much better than some deep fried crab cakes I've tried. The sandwich was $7.76 with tax.

Ah Maple CreeMees a great Vermont-y treat. Real maple syrup is very prevalent in this saccharine confection. If you like maple syrup and have tried a maple creemee (aka soft serve in other parts of the US) you need to. A small was $2.22, also the "EAT-IT ALL" cone was nice and fresh. So what about that view?

The Echo Center is a cool museam of Lake Champlain, if you haven't been.

So in conclusion if do get lunch @ BBMC, sit on the back deck and bring shades.

Tender apples kissed with maple syrup and covered in a rich, crunchy topping. Very easy, and tastes great!! My fiance loves when I make this dessert.

Ingredients

• 5 apples - peeled, cored, and sliced
• 3/4 cup maple syrup
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1 pinch salt
• 1/2 cup butter, softened

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.

3. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

What video am I referring to? This one:

The director/video maker seems to be obsessed with himself being a "legend" of some sort and that point is reinforced everywhere: The title of the video, the whole intro, etc. and the first thought I had was this: What makes him a legend? and I really couldnt come up with a good answer. Is it his damage? his "fame" in the public? his level? his directing abilities? his amount of hp? his accomplishment of an extraordinary deed?

The questions above, I really dont think he fits into any of the categories. For damage and fame, xbish would be the "legendary marksman" (and indeed he is... regardless of getting hacked and being locked out and whatnot... speaking of which, Carlos, where are you?!?!), for HP I'd go with Trumark (though some may consider him more infamous than famous... granted, a lot of archers I know these days consider and practice his proposal/deed as a viable option), for level there's Dean (CriticalLag, always legendary in my mind) and in terms of directing marksman videos, I think the most well known is LordUhai.

That being said, what does constitute one to be a "legend"? There've been tones of people who have gone around calling themselves "legends". There's Pokgai, the "JMS Bowmaster legend", there's LightOne, "the legendary bowmaster" and though they went around proclaiming that, I felt neither was a legend.

Looking back on my original posts on this blog, I see a conversation that took place between Josh, G4 and myself regarding this (http://retalion.wordpress.com/2007/07/20/happy-birthday-wishes-and-lvl-40/#comments)... I dont know if they remember that conversation but looking back on that convo, no matter what people say, I still believe I am no legend. Hell, Im still in awe of how many people visit my blog and watch my videos and that amazement will seemingly never go away. There's really no exemplary characteristics here: Im indecisive, confidence lacking, afraid of mistakes, afraid of embarassment, etc. I lack action because Im afraid of the results...that's also another reason I blog (going back to last post): To just put my thoughts out there because at times, Im too afraid to act on them, too afraid of what will go wrong instead of what will go right.

The term legend comes naturally if you're worthy of it so no need to go around advertising and labeling it. Just like my belief of videos, if your video is good, people will naturally spread it and watch it, you dont need all those xxxdrayxxx, 1337xd1337, hax, scania, bera, broa, windia, khaini, bellocan, kradia, mardia,  yellonde, zakum, horntail, pap, papulatus, etc. tags after your video to "get more views". If you're that desparate for attention when making videos, you're doing it for the wrong reasons. If you need to advertise and tell everyone that you're a legend, then you're not a legend. Simple as that.

What do you feel constitues a legend? What do you believe makes up a legend? Do you feel as I do, that legends dont need to call themselves so to be recognized?  

Class is about to start so I'll head to that now,

Jackk

Note: I dont have anything against this xricebunnyx dude. His video is your typical high leveled "pro" video, meaning that nothing really stood out, but it wasnt completely bad either. People will watch it for the high damage and motivation but not for much else. They'll remember "a high level marksman that made me play the class (if they even do that)" more than they will "ZOMG LEGENDARY XBOW". I have nothing against this person (according to Kevin, he's really nice in game), just his ideas of how legends work.

Oven baking and roasting give great results and suit whole fish or fillets. You need to add oil or butter, seasoning, herbs and white wine to the fish, in an ovenproof dish. For very tender and moist flesh, you can cook the fish "en papillote", which is in sealed paper or foil. This means the fish will cook it its own steam. You can add lemon or limejuice, fresh herbs and white wine to the foil parcel before cooking, for more flavors. To braise fish, you place it on some sauted vegetables in an ovenproof dish. Pour over white wine and bouillon, put a lid on the dish, and bake it for 20 minutes or so. 

If you are using fillets or small, whole fish, grilling is another cooking method. If your fish are whole, make a few slashes through the skin on each side of the fish and brush it with olive oil or melted mutter. Turn the fish halfway through cooking and baste it if you want. You can also wrap the fish in foil with herbs, lemon juice, and olive oil before placing it on the grill. 

You do not have to heat the fish in order to cook it. An example is Ceviche, where white fish (usually snapper) is mixed with limejuice, herbs, and chili. The acidic citrus juice cooks the fish. Scallops, flounder, and sole also suit this cooking method. 

Wood Fish Board for Cooking 

Most types of wood are suitable for cooking fish, as long as the board is pest-free and untreated. You need to soak the wood before using it. Soak the wood for at least an hour, until it is totally waterlogged. This ensures it is going to give off enough steam to cook the fish. 

Cedar is the most common wood but you can also use oak, maple, alder, apple, or cherry. You can buy a cooking quality wood fish board from specialty food stores or online. A wood fish board lasts for one use. 

Brushing your fish with oil stops it from sticking to the board. When you cook on a wood fish board, you do not flip the fish because it cooks indirectly. Once your fish is prepared, oiled on one side and seasoned, you need to place the fish board and fish directly on the grill. You can baste the fish during cooking but do not use anything flammable. The board should be over a low fire so as not to ignite. 

Cooking fish on a wood fish board gives plenty of flavors, since the smoldering wood gives a smoky taste. In addition, you will not need to clean the grill afterwards!

CIA Bootcamp, for me, was a bookend of sorts to my summer: when I left at the beginning of the week, summer was still lingering, with warm days and not much in the way of colored leaves yet. BUT: when I came back, it was like autumn had been kick-started! In just one week! Wheeee! I couldn't be more thrilled, to tell you the truth. Autumn is hands-down my favorite season. There's so much to love -- crisp, cool air tinged with the sweet and pungent notes of fallen leaves, the heart-achingly beautiful, glorious fire reds, flame oranges, and sunny yellows of the maples, oaks, and beeches around us, throwing on a cozy sweater, sipping mugs of apple cider, carving pumpkins, the arrival of cute and fun-shaped gourds, and of course, the flavors of fall. Apple, maple, pumpkin, squash, and cinnamon dreams float through my head, and desserts inspired by the season start filling up my kitchen! In my opinion, fall is probably the best season of all for making desserts -- there's just so many homey, warm flavors to use. In my mind, fall desserts are like an embodiment of love.

The inaugural autumn dessert in my kitchen came immediately when I returned from the CIA -- I had spotted some maple pots de creme in the Apple Pie Bakery while I was there, and I couldn't stop thinking about them on my 4 hour drive home. I love pots de creme. They're so simple to make, so lusciously smooth and delicious, and can be elegant or homey. My reigning favorite kind is a chocolate espresso pot de creme, but the idea of using maple as a flavoring just seemed perfect for the start of autumn.

You could serve these plain-jane, as is, by themselves, or dress them up a bit: I served mine with some maple-and-cinnamon-roasted apple slices, and some chopped toasted hazelnuts. The maple flavor comes through (especially if you use Grade B/Dark Amber syrup, which I love using in desserts), but also marries quite nicely with all the dairy goodness of the cream and eggs. A crisp autumn evening spent curled up under a blanket, sipping a mug of hot mulled cider and spooning from your maple pot de creme would be, I think, quite a perfect night - don't you?

___________________________________________________________________________________________________

Maple Pots de Creme

an Eggs on Sunday original

View printable recipe

Ingredients
1 1/2 cups heavy cream
1/2 cup maple syrup (Grade B/Dark Amber for best flavor)
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla

Directions

Preheat the oven to 300 degrees F. Place four 3/4-cup ramekins in a metal baking pan (I use an 8x8 pan) and set aside.

In a medium saucepan, bring the cream, maple syrup, and salt to a simmer over medium high heat. While the cream mixture is heating, whisk together the egg yolks and vanilla in a large bowl.

Once the cream comes to a simmer, temper the egg yolks by slowly adding the hot cream mixture, little by little, into the egg yolk mixture and whisking constantly. Once all the cream mixture has been incorporated, strain it through a fine-mesh sieve either back into the pot that  you heated the cream in, or into a glass liquid measuring cup.

Divide the mixture among the four ramekins. You'll bake them in a hot water bath, so pour enough very hot tap water into the baking dish so that it comes halfway up the sides of the ramekins.

Bake in the oven for about 50-60 minutes, or until the pots de creme are set around the edges but still slightly jiggly in the middle. Once they reach this point, remove them from the oven and take the ramekins out of the hot water bath. Let them cool at room temperature (they will continue to set as they do so.)

Makes 4.

With so many hardwood flooring retailers and installers in the San Diego area, how are you going to find information about all of them, let alone choose the one with the best hardwood products? A way to make your hardwood search much simpler is to check out the flooring directory on findanyfloor.com. You can search for retailers, installers or cleaners in the San Diego area. You can even get more detailed information on the San Diego flooring stores that have "elite listings" on the site.

Don't know the difference between solid hardwood flooring and engineered hardwood flooring? Can't tell if the wood is hand scraped or wire brushed? The San Diego hardwood flooring professional you choose will be able to answer any number of questions that you have about the differences in different hardwood floor types.

Wenigstens spielen sie elektronisches Zeug in Lund.

we are all aware of what's happening to our planet, and more and more people see the benefits of shopping locally produced food. but what about all the other stuff? clothes, toys, furniture? i feel more and more disgusted by the way most of us live today, including myself. shop 'til you drop. let's face it, the only power we have as individuals, except for voting, is our power as consumers. where we choose to spend our money. where do you spend your money? who benefits from it? who are you supporting with your money? well, i have decided to be much more careful with who i'm giving my support to in form of money. which in one way means more yarn and less ready-made clothes. doesn't that sound like a good equation? which brings be back to my earlier point, i really need to finish that jumper if i want to have a nice, warm, and above all: stylish! article of clothing this fall. and there are fringe benefits: it's an original, i will have the only one in existance and i had the fun of knitting it myself.

here it is, in all of its unfinished glory:

aston jumper

i have also made some progress on my maple scarf:

maple scarf

the cotton bolero i had to finish in time for a friends wedding was almost finished, i didn't have time to complete the crocheted edgings, but i wore it anyway. it turned out a little too big, so my plan is to wash it in the washing mashine before finishing the edges, i hope that will do the trick. one reason for the size was the time issue. i didn't have time to block properly, so i ironed the pieces instead and then pressed them a little too vigorously... it looks a bit sad and wonky at the moment, but i have hopes for its glorious return as a successful fo!

wonky bolero

Toasted Butter Pecan Cake

• 1 cup plus 2 tablespoons butter, softened, divided
• 2-2/3 cups chopped pecans
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk

In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.

In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans. Spread evenly into three greased and waxed paper-lined 9-in. round baking pans.

Maple Cream Cheese Frosting

• 2 packages (one 8 oz and one 3 oz) of cream cheese, softened
• 2/3 cup of butter softened
• 4-5 cups confectioners sugar
• 1/4 cup real maple syrup

In a large bowl, beat the cream cheese and butter until well combined, add 4 cups of confectioners sugar and maple syrup and beat until smooth. Add remaining sugar if needed. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator.

Adapted from Amber's Delectable Delights, originally from Taste of Home.

This picture must be seen in large / Cré-moé, cré-moé pas, mais tu vas l'aimer davantage en large.

*hust*

Hab ich außerdem schon erwähnt, dass ich krank bin? Ich bin unleidlich, wenn ich krank bin. Und ich bin noch viel unleidlicher, wenn ich krank bin und keiner da ist, der mich betüddelt. Gnaaaaaaaaaaaa!

Und deswegen werde ich mir jetzt erst einmal noch eine Folge Futurama reinziehen. So.

*schnief*

And look.

It's coming...it's coming...wait for it...

....Okay, NOW!

They're peaking!

The LEAVES are PEAKING!

For those of you who don't live around Eastern Canada and New England, let me explain.

We all know leaves change colors in the fall.  But it doesn't happen all at once.

The advanced guard start changing their color as early as August.   But the forests are still mostly green at that point.

The transformation gradually builds up and tapers off in November, where you might find a few stragglers still clinging to the branches.

But there is a magical, wonderful time,  when everything is at its best.  When the colors are at their brightest, but the leaves haven't yet started to fall off the trees.

And it's happening right now.

And it's not guaranteed to happen every year, either.   It all depends on the temperature and moisture levels in the soil.

Some years, the colors are washed out, and over and done with early, and autumn just rates a "Meh".

Other years can blow you away, as if you're seeing autumn for the first time.  The yellows, oranges, scarlets and salmons are so vibrant, you'd swear that the trees are emitting their own light.

This year is a pretty good one, I think.

But it won't last forever.   Already the maple in my back yard is shedding its leaves.

We might have another 7-10 days of great colors.  Maybe less.

It could end overnight if there's a windstorm.

By the end of the month, the trees will be bare, and Mother Natures' show will pretty much over and one with.

So, quick....get out there, go for a drive, take a walk!  Check out the country side and grab your camera!

Because right now, it's a very special moment.

But it's also a very fleeting moment.

Make hay while the sun shines, my Mom always says.

MAPLE o como perder la clase de costos por doble experiencia

Los juegos MMORPG, son los ya conocidos mundos virtuales donde podremos adentrarnos, crear personajes, levelear, crear alianzas y ser paladines, hechiceras o ladrones. El mundialmente conocido WOW es el referente por excelencia con más de 10 millones de jugadores alrededor del mundo, hace una idea de lo increíble que es este juego y claro hay otro que llegan a ese punto(ahora salio WARHAMMER ONLINE). La idea que deja, los MMORPG es el genero Rey de los juegos online en la actualidad.

Con esa introducción pasamos al juego de hoy, Maple. Hagan clic al link, inscríbanse y bajen el programa, luego de eso instalarlo, acceder y esperar a que cargue los parches. Este juego a diferencia de los mencionados nos presenta un formato 2d, en el que después de hecho el personaje, se elegirá un JOB (trabajo) para el personaje y de ahí irse de aventuras en el vasto mundo del juego. Este mezcla un contexto épico, robotico, callejero, etc. (es decir, hay de todo) y en el transcurso habrá de hacerse una alianza y asi ir a derrotar los grandes Jefes del juego. Otros puntos son las Quest (misiones), que nos permite levelear más rápido y claro los días bonus que a veces da el juego (días de doble experiencia o drop); a su vez, como todos los juegos MMORPG es un juega que si se le dedica tiempo se podrán ver frutos.

Una vista al juego con musica de Linkin Park

Otros puntos, el cash que se consigue mediante tarjeta de crédito permite comprar accesorios, mascotas y otras cosas para tu personaje (la tienda sirve mucho). La comunidad en español es grande, asi que encontrarse con foros y ayuda es fácil.

Finalmente, dejo en claro que es un juego con cierto enfoque adolescente; asi que no esperen sangre o violencia a rabiar.

LINK DEL JUEGO: http://maplestory.nexon.net/WZ.ASPX?PART=/Main

LINK DE LA COMUNIDAD EN ESPAÑOL:http://www.maplemantix.com/

You'd think I'd have more time on my hands now that I'm a student, but if the past two weeks are any indication, you'd be wrong.  I'd forgotten how students don't really have down time, how you're constantly shuttling between campus and off-campus, and how all off-campus time is time that could and ideally should be devoted to studying.  I'm not complaining; this is what I wanted, and it's also going to be over sooner than I think.  It does two things simultaneously, though.  Contrary to my usual breakfast-denying norm, it makes me actually want to have breakfast before morning classes so I can have the energy to think my way through to lunch, and it also cuts the amount of time I have available for fixing and having breakfast.

This means dealing with the problem of the easy-to-grab, on-the-go breakfast I haven't had to face since my 45-minute commute days.  In those days, it was usually a fancy cereal bar and a latte from the Starbucks on the ground floor of my office building, but I'm also on a student budget now, and more creative and frugal thinking is required here.  What can I make that's inexpensive, nutritious, portable, and forgiving of being forgotten on the countertop in my rush to catch the bus?

Enter the homemade granola bar.  Start with a whole-grain base, flavor with nuts, fruit and spices as desired, bind it together with something viscous and sticky, and you have healthy portability for pennies per batch.

I used the Cook's Illustrated version as a springboard, since I'd tried it before, and also because The New Best Recipe is one of the handful of books I allowed myself when the rest went into storage.  Although I wasn't crazy about the coconut-sesame variation I initially tried, the basic recipe architecture is sound.  For the flavorings, I painstakingly deconstructed the trail mix I had put together for the road trip by combining all the half-empty bags of nuts and dried fruit in the pantry, and which we still had several cups of.  Given that I always end up leaving the cashews behind anyway, I chose to use those up, as well as the dried cranberries.  I added apple pie spice and maple syrup to complement the cranberries.

I also halved the recipe to accommodate the fact that I didn't have 7 cups of oats, and a full batch would grossly violate my attention span for leftovers anyway.  I'm really quite intolerant of leftovers; for most things, once I've eaten it for the third time in a row, I'm done with it.  However good my intentions might be, the reality is that the rest of the batch will molder in the fridge until there's no choice but to throw it out.  Baked goods get a little bit more leeway, but even with chocolate, four servings is the max no matter how exquisite it might originally have been.

Although it's not exactly a quick recipe, and there is a certain bother factor in having to pre-toast the oats, the finished bars were definitely worth the Sunday afternoon effort.  They're crunchy, spicy, compact batons of brain food much tastier than the prepackaged bars, and incredibly budget-friendly besides, especially if you buy the ingredients from the bulk foods aisle.  All I've needed to do is fill my commuter mug with hot water and a yerba mate tea bag, grab one of these (and, hopefully, my lunch.  That's been hit or miss so far), and head out the door.  I call that a success.

Cashew Cranberry Granola Bars
(Adapted from Cooks Illustrated's The New Best Recipe)
Makes 18 bars

3 1/2 cups old-fashioned rolled oats
1/4 cup canola oil
1/4 teaspoon salt
1/2 cup dried cranberries
1/2 cup water
3 tablespoons maple syrup
1 tablespoon lemon juice
3/4 cups roasted cashews
1 teaspoon apple pie spice
4 tablespoons honey
6 tablespoons brown sugar
1 1/2 teaspoons vanilla extract

Preheat oven to 375 F.  Line a 13x9 quarter sheet pan with foil.

Combine the oats, oil and salt and spread on the prepared sheet.  Bake 20-25 minutes, until the oats are light gold, stirring several times during the process to ensure even browning.  Remove from the oven and lower to 300 F.

While the oats are browning, combine the cranberries, water, 1 tablespoon of the maple syrup, and lemon juice in a small saucepan.  Simmer for 10 minutes, until the cranberries are tender.  Strain the cranberries through a fine mesh strainer, pressing down to extract all the liquid, and set them aside.

Medium-coarsely chop the cashews, by hand or in a food processor. Remove 1/3 cup and chop the remaining nuts to a fine, sandy (but not powdery) texture. Toss the oats, coarse and finely chopped nuts and apple pie spice in a large bowl until well mixed.

In the saucepan previously used for the cranberries, combine the honey, remaining 2 tablespoons of maple syrup, and brown sugar.  Simmer over medium heat, stirring frequently, until the brown sugar has dissolved.  Remove from the heat and add the vanilla.

Stir the honey mixture into the oats until everything is thoroughly coated, then stir in the cranberries.  Spread the granola in an even layer on the foil-lined sheet and press down firmly to compact it well.

Bake 30-45 minutes, until golden brown.  Cool the granola in the sheet on a wire rack for 10 minutes, then lift the slab out by the foil and cut into 18 bars with a sharp chef's knife.  Remove the foil from each bar and cool them completely on the rack.

Store in airtight containers, or individually wrap for quicker snacking.

Notes:

The reason you chop the nuts into two different textures is that the coarser nuts give you added crunch and help you identify what's in the bars, and the finely chopped nuts fill the empty spaces between the other granola components to make a nice, tight bar that holds together well.  It may sound like a pointless extra step, but it's actually of structural importance.

You can really use any nuts and spices you like here, but according to the CI people, raisins won't work. You need a thick-skinned fruit like cranberries or cherries, or the fruit will shrivel up and scorch.  Having previously made shrapnel biscotti with apricots, I am inclined to take their word for it.

Since this is fitting so neatly into my morning-hating routine, I'm considering experimenting next with hazelnuts, cherries, and possibly a little bit of chocolate and/or coffee, a la Heidi's power bars.  I may also try adding in some nut butter with the honey.

What better way to furnish your office then in one shot? This complete office suite by Knoll Reff has everything you need to create a professional office space that is stylish and accommodating. This suite can be sold separately or as a set which includes: Desk, Return, Bookcase, Lateral File Credenza and Storage Credenza! The natural maple finish accentuates any office!

Knoll Reff Office Suite, Natural Maple at Office Remix