Serene Sleep – Guests can now bid troubled sleep and jetlag symptoms farewell with the NightCove Sleep Solution, available in the property’s Art Deco Suites and at the Dior Institut Spa. Developed by the Sleep Clinic at Hotel-Dieu hospital in Paris, this device is a unique bedside lamp that helps improve the quality of sleep by bathing guests in selected light wavelengths and sound frequencies that are specially adapted for the physiological needs of sleep. Click on “Sleep/Anti-jetlag/Nap” to stimulate melatonin with a red glow and the hush of waves, then greet the day with a “Wakening” of soft music and blue light similar to early daylight.

Sigh. “d…te.”

Oh yeah, it's for real.

We’re suckers for any press release that contains the following sentences:

• Yes, this is really real.
• Don’t you judge us; we all knew it would end up here someday.
• And yeah, your right we probably did go too far this time.
• Sorry, Mom.

It seems a couple well-intentioned entrepreneurs have teamed up with J&D’s Foods to create a little something they’re calling baconlube—the world’s first bacon-flavored, water-based, American-made, personal lubricant.

Billing itself as the “gold standard of meat-flavored massage oils” (natch) baconlube, they say, is like the McRib of sex: it’s delicious, makes men crazy, is here for a limited time, and is in short supply.

If you’re thinking “stocking stuffer!” (let’s stay on track here), we’re right behind you. But the boys only made 3,000 bottles of this pork-flavored nectar. It hit the interwebs yesterday at www.baconlube.com. How much, you ask, for a product that promises such a satisfying holiday season? Only $11.99.

you know you want more. jump for it…Still on the fence? Here’s a little rationalization.

FACT – People are passionate about bacon.  According to a recent survey of Canadians by Maple Leaf Foods, Canada’s market leader in the bacon category, when asked to choose between bacon and sex, more than four in 10 (43%) chose bacon.  Thanks to baconlube, Canadians will never have to choose between two of life’s greatest pleasures again.  So you’re welcome Canada, you’re welcome – we’ve got your back.

Need I mention, we’ve requested a sample?

Matt DeMoss of The Grape is our pick for Server of the Week. Photo by Margie Hubbard.

The first week KRLD Restaurant is over and I have to say I’m a little disappointed in you guys. I loved reading all of your reviews of your meals but most of you neglected to mention your server by name. Much less take a picture of them and submit said server for our unofficial “Server of the Week” contest. However, Disher Margie Hubbard didn’t fail. She sends this photo of Matt along with a comment:  “Our server, Matt DeMoss, at The Grape was excellent!  Well spoken, poised. There when you need him and not overly attentive.  Just right!  Our meal was fabulous and so was he. Cute, too!”

See, that wasn’t so hard. Shout outs go to Abacus servers Steve and Steve (submitted by B), Candace at Hibiscus (submitted by Linda 12), and Ken at Abacus (submitted by Amateur).

There are still openings for restaurants participating in the extended version of KRLD Restaurant Week. Check them out here. Don’t be shy. Take your camera. These servers are working their butts off.