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  2. These Stylish Outdoor Tables Are Practically Begging ... - AOL

    www.aol.com/stylish-outdoor-tables-practically...

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  3. Garden furniture - Wikipedia

    en.wikipedia.org/wiki/Garden_furniture

    Garden furniture is often sold as a patio set consisting of a table, four or six chairs, and a parasol. A picnic table is used for the purpose of eating a meal outdoors. Long chairs, referred to as chaise longue, are also common items. Recently seating furniture has been used for conversation areas using items like couches.

  4. Picnic table - Wikipedia

    en.wikipedia.org/wiki/Picnic_table

    Picnic tables are used for dining, resting, crafts, and other activities. Picnic tables can be found outdoors in many public parks, residential back yards, rest areas, campgrounds, amusement parks, and many other places. Picnic tables are also used indoors when it is desired to have attached seating to tables.

  5. Countersink - Wikipedia

    en.wikipedia.org/wiki/Countersink

    A cross-hole, "Weldon style" or "zero flute" countersink is a cone-shaped tool with a cutting edge provided by a hole that goes through the side of the cone. The intersection of the hole and cone form the cutting edge on the tool. The cone is not truly symmetrical as it is essential that the cone retreats away from the cutting edge as the tool ...

  6. Showboat Branson Belle - Wikipedia

    en.wikipedia.org/wiki/Showboat_Branson_Belle

    14 knots (26 km/h; 16 mph) Capacity. 700 passengers. Showboat Branson Belle is a riverboat —more specifically, a showboat —on Table Rock Lake near Branson, Missouri. The lake is landlocked by the Table Rock Dam on one side and the Beaver Lake Dam on the other side. Being a showboat, it hosts lunch and dinner shows throughout the year.

  7. Chateaubriand (dish) - Wikipedia

    en.wikipedia.org/wiki/Chateaubriand_(dish)

    Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...

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