Diamonds are Forever is the seventh James Bond film in the franchise. The book was written by Ian Fleming and was published in 1956, the movie was released in 1971. Diamonds are Forever hailed the return of Sean Connery as the British spy, James Bond.
Diamonds are Forever follows Bond's pursuit of the head of S.P.E.C.T.R.E., Blofeld. Huge quantities of South African diamonds are being stolen but have not been sold on the market. Suspecting that the stones are being stockpiled to depress prices, the Government orders Bond to assume the identity of a professional diamond smuggler called Peter Franks to infiltrate the smuggling operation and find out who the stockpilers are. With the help of fellow smuggler Tiffany Case, and amidst the bright lights of Las Vegas, he uncovers a plot by Blofeld to create a laser satellite capable of destroying any target on Earth. He uses this weapon to selectively destroy nuclear installations in America, Russia, and China, holding the world to ransom in an international auction, with nuclear supremacy going to the highest bidder.
A notable part of the plot of the movie involves Blofeld's use of the industrial properties of a recluse Nevada multimillionaire (played by Jimmy Dean) by the name of Willard Whyte, the character being a thinly veiled version of Howard Hughes.
The film features a very unusual couple of henchmen for S.P.E.C.T.R.E.: Mr. Wint and Mr. Kidd. There is a strong suggestion that they are involved in more than just a professional relationship. Throughout the film, they use several interesting ways of assassinating their victims, from the use of a scorpion to kill a South African dentist, tying the feet of Plenty O'Toole to a concrete boulder and drowning her in a swimming pool, and attempting to incinerate James Bond alive in a crematorium furnace.
This movie was the second of three Bond movies to have the theme performed by Shirley Bassey. The other two movies were Goldfinger and Moonraker.
The original soundtrack was once again done by John Barry.
Tuesday, May 20, 2008
Friday, May 9, 2008
Starbucks specials
Starbucks introduces special, Limited Time Offerings every quarter. Based on feedback from customers, these are occasionally added to the permanent menu. The following are some of the popular drinks that have been available:
* Peppermint Mocha Blended Coffee/Peppermint Double Chocolate Chip Blended Crème - This was originally introduced in the coffee flavor only at Christmas and was no longer available by Valentine's Day. Peppermint flavor is added to the Mocha/DCC drinks. After positive customer feedback, Starbucks replaced the Crème de Menthe syrup with the Peppermint flavor so it would be available year round to anyone who requested it.
* Toffee Nut Blended Coffee/Toffee Nut Blended Crème - Starbucks introduced this flavor for a fall promotion with rave reviews by many customers. It consisted of adding toffee nut syrup to the coffee mix or creme mix, with whipped cream and toffee nut sprinkles on top. To the delight of customers, it was brought back the following fall, and the flavor was added to the permanent core offerings.
* Pumpkin Spice Blended Coffee/Pumpkin Spice Blended Crème - This drink was introduced in the fall of 2005. This drink consisted of a pumpkin spice syrup (pumpkin, cinnamon, and nutmeg flavors) added to the coffee mix or creme mix. Even though the demand for such a flavor seemed high, actual sales of the product was said to have been moderately low. The drink continues to be a seasonal beverage returning to some areas each year.
* Cinnamon Dolce Blended Coffee/Blended Crème - This drink was introduced in January 2006. Originally a seasonal syrup, Cinnamon Dolce has been added as a semi-permanent flavor due to high demand during the Winter 2 season. The syrup tastes like sweet cinnamon buns, with an aftertaste reminiscent of butter.
* Maple Blended Coffee/Blended Crème - This drink was introduced in the fall of 2006 and uses a syrup made with real maple syrup and topped with whipped cream and maple drizzle.
* Gingerbread Blended Coffee/Blended Crème - This drink was introduced during the holiday season of 2000 and has a strong gingerbread cookie taste.
* Mint Mocha (Bottled) - This was a bottled version of a Starbucks Frappuccino that had similar consistency to other bottled frappuccinos and had a peppermint flavoring to it. Before it even hit stores in mid-2005, it was announced it would be a limited edition item, but it sold very well. It lived up to the limited edition name, and Starbucks dropped it in January 2006. Starbucks began selling the bottled drink again for the 2006/2007 Holiday season. There is no other bottled frappuccino on the market with this flavor or any similarity to this flavor.
* Dulce De Leche - This new drink was introduced in April 2007. It has a sweet caramel flavor and is often drizzled with caramel on top of the whipped cream. It is also available in latte form.
* Orange Mocha - Last offered in the summer of 2000, this drink was reintroduced for the summer 2007. It is the same as the Mocha just with Orange syrup added and the Orange Zest topping on top.
* Orange Creme - This was introduced in the summer 2007 and consists of orange syrup in the creme base. It is then topped with the Orange Zest topping and tastes like a creamsicle. Sometimes depending on the store location it is not topped with Orange Zest topping. This drink is no longer available in most locations.
Note: Because of the all year-round availability of the toffee nut and peppermint syrups, these drinks can still be made at any Starbucks location on request.
* Peppermint Mocha Blended Coffee/Peppermint Double Chocolate Chip Blended Crème - This was originally introduced in the coffee flavor only at Christmas and was no longer available by Valentine's Day. Peppermint flavor is added to the Mocha/DCC drinks. After positive customer feedback, Starbucks replaced the Crème de Menthe syrup with the Peppermint flavor so it would be available year round to anyone who requested it.
* Toffee Nut Blended Coffee/Toffee Nut Blended Crème - Starbucks introduced this flavor for a fall promotion with rave reviews by many customers. It consisted of adding toffee nut syrup to the coffee mix or creme mix, with whipped cream and toffee nut sprinkles on top. To the delight of customers, it was brought back the following fall, and the flavor was added to the permanent core offerings.
* Pumpkin Spice Blended Coffee/Pumpkin Spice Blended Crème - This drink was introduced in the fall of 2005. This drink consisted of a pumpkin spice syrup (pumpkin, cinnamon, and nutmeg flavors) added to the coffee mix or creme mix. Even though the demand for such a flavor seemed high, actual sales of the product was said to have been moderately low. The drink continues to be a seasonal beverage returning to some areas each year.
* Cinnamon Dolce Blended Coffee/Blended Crème - This drink was introduced in January 2006. Originally a seasonal syrup, Cinnamon Dolce has been added as a semi-permanent flavor due to high demand during the Winter 2 season. The syrup tastes like sweet cinnamon buns, with an aftertaste reminiscent of butter.
* Maple Blended Coffee/Blended Crème - This drink was introduced in the fall of 2006 and uses a syrup made with real maple syrup and topped with whipped cream and maple drizzle.
* Gingerbread Blended Coffee/Blended Crème - This drink was introduced during the holiday season of 2000 and has a strong gingerbread cookie taste.
* Mint Mocha (Bottled) - This was a bottled version of a Starbucks Frappuccino that had similar consistency to other bottled frappuccinos and had a peppermint flavoring to it. Before it even hit stores in mid-2005, it was announced it would be a limited edition item, but it sold very well. It lived up to the limited edition name, and Starbucks dropped it in January 2006. Starbucks began selling the bottled drink again for the 2006/2007 Holiday season. There is no other bottled frappuccino on the market with this flavor or any similarity to this flavor.
* Dulce De Leche - This new drink was introduced in April 2007. It has a sweet caramel flavor and is often drizzled with caramel on top of the whipped cream. It is also available in latte form.
* Orange Mocha - Last offered in the summer of 2000, this drink was reintroduced for the summer 2007. It is the same as the Mocha just with Orange syrup added and the Orange Zest topping on top.
* Orange Creme - This was introduced in the summer 2007 and consists of orange syrup in the creme base. It is then topped with the Orange Zest topping and tastes like a creamsicle. Sometimes depending on the store location it is not topped with Orange Zest topping. This drink is no longer available in most locations.
Note: Because of the all year-round availability of the toffee nut and peppermint syrups, these drinks can still be made at any Starbucks location on request.
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