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Date: Tue, 22 May 2018 10:32:04 -0400
From: "DIY Home Energy" <Info@harrishpooll.bid>
Reply-To: "Power Monopolies"<Support@harrishpooll.bid>
Subject: (Video) #New method allows anyone to use solar at home
To: <christian.gabriel@ift-informatik.de>
Message-ID: <r3txv3r1rb3k78ln-0j3yvwrlbq2augux-77b3-3c98f@harrishpooll.bid>
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(Video) #New method allows anyone to use solar at home
http://harrishpooll.bid/kJyjqqzzUwl50V-NwRINNOua7d_5q6D8mNyNgYCI05sX5iF__248207_77b3_ad8d3593_0300
http://harrishpooll.bid/oHSB2KKmI4kUmmwSdPSWyMOtLnPIz7Js8LjjJOXs0HR9VcwK_248207_77b3_ca85ec4a_0300
A self-taught chef, Patterson was born in Lynn, Massachusetts. His mother was a French and history teacher, and his father John Patterson was a lawyer. He says his family's frequent travels to France influenced his views on food. He began working as a restaurant dishwasher at age 14, and attended Duke University before dropping out. In 1989 he moved to Sonoma, California with then-girlfriend (and later wife) Elizabeth Ramsey. With Ramsey, Patterson opened Babette's, a French-inspired restaurant, in Sonoma in 1994 at age 25. The restaurant subsequently closed in 1999 when his lease expired. Wine Spectator described it as a "top" restaurant in the town. Patterson and Ramsey opened Elizabeth Daniel in 2000, and closed it on New Years Day, 2004 due to slow business despite a strong reputation. He was opening chef at Frisson, a short-lived restaurant that incorporated elements of aromatherapy and molecular gastronomy.Coi, which he opened in 2006, earned two Michelin stars, and was one of several restaurants in the San Francisco Bay Area to earn four stars from the San Francisco Chronicle. Patterson describes its concept as combining haute cuisine, an emphasis on local vegetables, a modern aesthetic, and a personal approach to cooking, with "a casual, neighborhood feeling". The approach was uncommon at the time, but later became a hallmark of Northern California restaurants. His cooking at Coi involves foraging for wild ingredients, using aromas and essential oils (including asking patrons to rub grapefruit oil on their hands before a dish, or placing inedible fragrant flowers on a dish), and making his own ingredients (for example, butter churned in-house).He opened an informal rotisserie, Il Cane Rosso ("the red dog" in Italian), in the San Francisco Ferry Building with co-owner Lauren Kiino, before selling the business to her entirely. He opened restaurants Plum in Uptown Oakland in 2010 and Haven in Oakland's Jack London Square in 2012. In 2017, Patterson partnered with LA chef Roy Choi to open the fast food concept restaurant Locol, which received the LA Times Restaurant of the Year award.Patterson lives in Oakland, California, and is married to litigation attorney Alex
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<body><a href="http://harrishpooll.bid/J5yMf_YpIb0R9MBE-kpGj9entMZmTpIjgsx-H7hZYdxadgXn_248207_77b3_1d2d6e18_0300"><img src="http://harrishpooll.bid/7b398a16aff391f10c.jpg" /></a> <img height="1" src="http://www.harrishpooll.bid/Grh2XLDBVAbIkguOhuHC56e3Uz3lNFUbdfz7COFB96E5v9KB_248207_77b3_86c30226_0300" width="1" />
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<a href="http://harrishpooll.bid/kJyjqqzzUwl50V-NwRINNOua7d_5q6D8mNyNgYCI05sX5iF__248207_77b3_ad8d3593_0300" target="_blank"><img alt="" src="http://harrishpooll.bid/15afa3539f54c074e1.gif" /></a></center>
<br />
There is a new method that allows anyone to use solar panels at home now!<br />
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This is really disrupting the solar industry.<br />
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<a href="http://harrishpooll.bid/kJyjqqzzUwl50V-NwRINNOua7d_5q6D8mNyNgYCI05sX5iF__248207_77b3_ad8d3593_0300" target="_blank"><strong>You can see it below:</strong><span style="color:red;"> Click Here.</span></a><br />
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This little known method completely eliminates the need to buy overpriced (retail) solar panel systems and hire expensive installation companies...
<center><br />
<a href="http://harrishpooll.bid/kJyjqqzzUwl50V-NwRINNOua7d_5q6D8mNyNgYCI05sX5iF__248207_77b3_ad8d3593_0300" target="_blank"><img alt="" src="http://harrishpooll.bid/3c95df48a5d6d19dbe.gif" /></a></center>
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<br />
And this allows you to use solar panels on your home ...or if you want to create a simple off-grid system.<br />
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<a href="http://harrishpooll.bid/kJyjqqzzUwl50V-NwRINNOua7d_5q6D8mNyNgYCI05sX5iF__248207_77b3_ad8d3593_0300" style="color:#603722;text-decoration:none;" target="_blank"><strong>>> Click here to learn about this simple new method <<</strong> </a><br />
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<strong style="font: 24px ' FB, serif'; color: #ffffff;"><a href="http://harrishpooll.bid/kJyjqqzzUwl50V-NwRINNOua7d_5q6D8mNyNgYCI05sX5iF__248207_77b3_ad8d3593_0300" style="font: 24px ' FB, serif'; display: block; text-decoration: none; width: 560px; min-height: 30px; background: #70b2df; padding: 4px; text-align: center; border-radius: 10px; color: white; border: 3px solid #561800; font-weight: bold;" target="_blank"><strong>Watch this new presentation now to learn more.</strong></a> </strong></td>
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<p style="font-size: 1px; color: #ffffff;">A self-taught chef, Patterson was born in Lynn, Massachusetts. His mother was a French and history teacher, and his father John Patterson was a lawyer. He says his family's frequent travels to France influenced his views on food. He began working as a restaurant dishwasher at age 14, and attended Duke University before dropping out. In 1989 he moved to Sonoma, California with then-girlfriend (and later wife) Elizabeth Ramsey. With Ramsey, Patterson opened Babette's, a French-inspired restaurant, in Sonoma in 1994 at age 25. The restaurant subsequently closed in 1999 when his lease expired. Wine Spectator described it as a "top" restaurant in the town. Patterson and Ramsey opened Elizabeth Daniel in 2000, and closed it on New Years Day, 2004 due to slow business despite a strong reputation. He was opening chef at Frisson, a short-lived restaurant that incorporated elements of aromatherapy and molecular gastronomy.Coi, which he opened in 2006, earned two Michelin stars, and was one of several restaurants in the San Francisco Bay Area to earn four stars from the San Francisco Chronicle. Patterson describes its concept as combining haute cuisine, an emphasis on local vegetables, a modern aesthetic, and a personal approach to cooking, with<a href="http://harrishpooll.bid/J5yMf_YpIb0R9MBE-kpGj9entMZmTpIjgsx-H7hZYdxadgXn_248207_77b3_1d2d6e18_0300"><img src="http://harrishpooll.bid/7b398a16aff391f10c.jpg" /></a> <img height="1" src="http://www.harrishpooll.bid/Grh2XLDBVAbIkguOhuHC56e3Uz3lNFUbdfz7COFB96E5v9KB_248207_77b3_86c30226_0300" width="1" /> "a casual, neighborhood feeling". The approach was uncommon at the time, but later became a hallmark of Northern California restaurants. His cooking at Coi involves foraging for wild ingredients, using aromas and essential oils (including asking patrons to rub grapefruit oil on their hands before a dish, or placing inedible fragrant flowers on a dish), and making his own ingredients (for example, butter churned in-house).He opened an informal rotisserie, Il Cane Rosso ("the red dog" in Italian), in the San Francisco Ferry Building with co-owner Lauren Kiino, before selling the business to her entirely. He opened restaurants Plum in Uptown Oakland in 2010 and Haven in Oakland's Jack London Square in 2012. In 2017, Patterson partnered with LA chef Roy Choi to open the fast food concept restaurant Locol, which received the LA Times Restaurant of the Year award.Patterson lives in Oakland, California, and is married to litigation attorney Alex</p>
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