Wine Article

Malaysian fruits have many benefits that are very helpful to humans. Some of the different types of Malaysian fruits are Mangosteen
Starfruit
Pulasan
Jackfruit
Rambutan
Mango and Dragon Fruit. Malaysian fruits are an excellent source for healthy eating and taste great at the same time.

Mangosteen is grown in Malaysia. It is probably one of the best tasting fruits I have tasted. Mangosteen fruit helps with the prevention of cancer and heart disease. The skin is reported to be the healthiest part of the fruit.

Starfruit is available all year long. Starfruit is often used for decorations. Starfruit is also a good source for potassium
fiber
vitamin c and copper.

Pulasan is also only grown in Malaysia. This fruit is grown seasonal normally grown between August
September and December
January. The skin of Pulasan tastes like a sweet grape.

Jackfruit is also grown only on Malaysia. This is also a fruit that tastes really good. Jackfruits are very large in size
so one Jackfruit can be fed to many people. Jackfruit is low in calories and contains good amounts of potassium and Vitamin A.

Mangoes are grown all over the world. The Chokanan Yellow Mango is a great mango to eat. The Chokanan Yellow Mango has a very sweet taste to it. Chokanan Mangoes are low in saturated fat
cholesterol
and sodium. Chokanan mangoes are an excellent source for dietary fiber
protein and amino acids.

Pitaya is also called Red Dragon Fruit. Pitaya is grown on a cactus. The color of Pitaya is awesome
it has a fuchsia color to it. Pitaya tastes somewhat like a Kiwi. Pitaya has large amounts of antioxidants and it is a great source for Vitamin C.

These are only some of the Malaysian fruits available but finding other Malaysian fruits should not be to hard.

When a blind taste test is conducted
it suggests that mostly people cannot make a difference between a decaf and a regular cup of espresso coffee if both the varieties are well brewed and processed properly. However
what about those who can make the difference?

One of the methods of getting rid of caffeine from the coffee is to treat coffee with hot water
subsequently followed by methylene chloride rinse.

You may be totally unaware of the fact that the coffee you get has already been processed with water previously in an espresso maker
on several occasions. Coffee berries after picking are rinsed properly for removal of their outer fruit covering. This softens the outer fruit
which is constantly washed
to purge the residual pulp.

Warming of green unroasted beans in hot water or steam
which opens the pores of the beans
is the initialization of chemical removal of caffeine. Subsequently
the beans are washed with methylene chloride that binds to caffeine to flush it away.

On the other hand
beans soaked for several hours in hot water percolates caffeine into the bath. Addition of methylene chloride is followed by the removal of the beans from the hot water. It only bonds with caffeine without flushing the flavored components of the beans and then they are re-soaked
where re-absorption of the flavored components is accomplished.

There is another method known as Swiss Method
in which the beans are soaked in hot water without the use of methylene chloride. On the other hand
caffeine is removed through activated charcoal by filtering the water. Relatively pure carbon
which is the altered molecular structure of activated charcoal
provides large surface area for other molecules to stick to it.

Most manufactures prefer the first method as it is less expensive but there are constant debates on the issue that the same method degrades the taste of the coffee beans. Major difference among the beans is made by quality control
but obvious. However
even other techniques are present for caffeine reduction.

As a result of roasting process
the dark
less acidic roasts contents less caffeine. For those who must reduce blends of decaf and regular have yet other options.

For the issue concerning taste
chemical differences are by and large overwhelmed by individual preferences. Many people can detect absence or presence of caffeine owing to it intrinsically bitter taste. It a matter of taste whether caffeine makes coffee good or bad.

Green tea offers catechins which have been identified today as the key element in fighting off toxins that would contribute towards leading to cancer. Some people have considered it as something that would simply be relying on fiction or here say but the truth is that herbal medicine will always have their adverse effects and green tea happens to possess them today.

Green Tea Extracts known as Catechins

Green Tea extracts trace their origins in China where most herbal and unorthodox means of medicinal attributes can be found. As it stands today
green tea has taken over a clear lead in trying to develop new means of being able to fight of known diseases such as cancer. Cancer feeds on toxins taken in by the human body and it is thus the duty of catechins to fight of and cleanse the body of such food intake.

Leading Manufacturers and Origins

China leads the race for the development of green tea
mainly because the herbal extracts are immediately available in this part of the world. Japan also has its share of green tea extracts today
making both countries a good source for educating and finding more about this medicinal herb that aims to provide the necessary assistance in the field of cancer and other related diseases harmful to the human anatomy.

The Spread of Health Awareness

The obvious awareness of people all over the world today is that of emphasizing on the value of health. Such has been the aim of green tea or Camellia Sinensis as it is more commonly known. Supplements
health cleansers and other proper health maintenance practices have been at the forefront of such calls for new ways and innovations to attend to health issues today.

A Business Opportunity in Retail

Green tea has also become a business aspect in the area of new product development in the sense that people would manufacture the said green tea drink into bottled beverages and make them immediately available to the consumers aching to know where they could get sensible and quality made drinks. Hence
the green tea fever has been widespread all over the world
doing its part in adhering towards the world’s call for alternative medicinal means to fight of dreaded diseases that inject harmful toxins from different food intake and exposure today.

Eliminating the Body Toxins

Toxin release is something that green tea is known to do. But a word of caution. It is easy to lay claim that green tea is available and can be manufactured by anyone. This is why it would be best to be alert through reading studies and research as done by medical professionals all over the world. The presence of green tea ingredients in the usual pet bottles to which most have been identified today would entail studying the nutritional facts found in them. The ingredients and composition of the said brew will be a good way to determine the actual contents of the green tea variant as offered in the market today.

A Different Type of Taste

Another aspect for consideration is that green tea may not necessarily be ideal for the taste buds of a person. Similar to the unwanted medicine taste that most people would need to consume to get the proper medical attention for known illnesses
green tea holds the same. To some people
the taste may not be immediately accepted but as other products
it grows in people especially if the mental aspect of its benefits would be taken into account.

The taste of green tea is really something that would inform people of its presence in them. Possessing the necessary oxidant agents to cleanse the body of the toxins
the catechins buckle down to work once green tea finds its way into the digestive system of the body. Internal cleansing of the toxins is the immediate recourse and this is where green tea consumption does its work.

The whole belief in the benefits and magic that green tea provides is similar to believing in the good that herbal medicine has provided in the world today. People will have their reservations from such advancements but with medical breakthroughs and research to back up the claims
all that green tea needs is to find ways to make them available to the consumers who require them. The obvious awareness created by health all over the world is a key instigator in allowing people to be more conscious in keeping their bodies clear of unwanted toxins that are covered by each green tea extract found in most green tea drinks available today.

Unrivaled in sweetness by any other of its lot
the crab is has shown its versatility as an ingredient. It ads an interesting twist to any dish served with a shred or two of this amazing seafood.

As a part of salad
the Crab gives an interesting texture. It does not matter whether it be imitation or authentic crab meat
the ways on how to prepare this dish is just infinite. Below are some salad recipes that are guaranteed to bring your dishes to life.

FRESH CRAB SALAD RECIPE

1
lb Fresh crabmeat; flaked
1
c Minced celery
1
ts Grated onion
1
tb Minced pimento
1
ts Salt
2
tb Lemon juice
Mayonnaise to taste
Lettuce
2
tb Minced parsley
1
Cucumber; peeled and thinly sliced

Combine crab
celery
onion
and pimento in a bowl. Sprinkle with salt and lemon juice; toss to mix. Add just enough mayonnaise to moisten; mix well. Spoon onto bed of lettuce; sprinkle with parsley. Garnish with thin slices of cucumber.

ANTIPASTO CRAB SALAD RECIPE

Ingredients:

8
ounces frozen Alaskan King crab
1
cup sliced fresh mushrooms
1
small cucumber
thinly sliced
1
(6 oz.) jar marinated artichoke hearts
2
tablespoons lemon juice
1
tablespoon white wine vinegar
1
clove garlic
crushed
1
teaspoon oregano
1
teaspoon salt
1
teaspoon crushed black pepper
1
tomato
cut into wedges
1
pound Swiss cheese
sliced and cut into triangles
Lettuce

Directions:

Thaw
drain and slice crab.

Combine mushrooms and cucumber slices. Drain artichoke hearts
reserving liquid. Combine liquid with lemon juice
vinegar
garlic
oregano
salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for 2 hours.

Drain vegetable mixture. Arrange crab
mushrooms
cucumber
artichoke hearts
tomato wedges and cheese triangles on 4 lettuce-lined salad plates.

THAI-STYLE CRAB SALD IN AVOCADO RECIPE

Ingredients:

1
ripe California avocado
3
tablespoons lime juice
6
ounces cooked lump crabmeat
or canned crabmeat
1
teaspoon lemon juice
1
cup mayonnaise
2
tablespoons chopped cilantro
1
scallion
thinly sliced
1
teaspoon pepper
or to taste
Salt
if desired

Directions:

Split the avocado in half
remove the seed; sprinkle the cut surfaces with 1 tablespoon of the lime juice to prevent browning.

Combine the crabmeat
remaining lime juice
lemon juice
mayonnaise
cilantro
scallion
pepper and salt in a mixing bowl; mix well. Divide this mixture between each avocado half
piling it high. Garnish with extra cilantro
if desired.

CRAB SALAD WITH GUAVA NECTAR RECIPE

Ingredients:

2
cup Guava Nectar
1
cup mayonnaise
1
cup apple cider vinegar
8
cups mixed salad greens
2
cups cooked fresh or chopped imitation crabmeat
1
can (11-oz. size) Mandarin oranges
drained
4
red onion slices
(optional)

Directions:

Combine nectar
mayonnaise and vinegar in small bowl; whisk until smooth.

Combine 1/2 cup dressing with crabmeat in small bowl. Toss remaining dressing with salad greens in large bowl. Divide salad greens among serving plates; top with crab mixture
oranges and onion. Season with ground black pepper.

A chocolate mold is a cavity
usually made of plastic
used for forming chocolates in desired shapes. A chocolate mold can usually withstand up to 160 degrees F of heat so should be used with low-heat melting chocolate. Some molds are made from rubber or silicone
while other chocolate molds are made from metal.

Most chocolate molds produce one sided chocolates which are flat on one side and formed on the other. Some manufacturers provide three dimensional molds that create a fully shaped chocolate. This is usually achieved when two molds are used then joined together in a semi-hardened state. A newer solution to achieving round shaped chocolates is to use a magnetic chocolate mold. This allows the melted chocolate to be placed inside the sphere with the magnets holding the mold together until it hardens in the desired shape.

Dark chocolate
milk chocolate
and white chocolate can all be used in a chocolate mold. Using small pieces of chocolate is the preferred way of melting the chocolate. Larger pieces of chocolate will require higher heat to achieve the melting stage. At higher heats the chocolate may burn or melt the chocolate mold. To avoid this
using small-shaped circles of chocolate called pastilles requires a lower heat
as the pieces are relatively small and uniform in size. This allows for an even melting time and makes it easier to pour into the chocolate mold.

A chocolate mold can be used for different types of chocolate. Most stores that sell chocolate molds will indicate what chocolate is the best for each different mold option. Some molds can withstand higher heats and can be used for harder chocolate
which requires more heat to melt it. Colors and flavors can be added to the chocolate in the melted stage to enhance the finished products. White chocolate will help to achieve the most pastel look to the chocolate if a subtle color is desired. For dark and deeper colors
darker chocolate can be used to reach the richer hues.

A suggested way to measure the required amount of chocolate needed for filling a chocolate mold is to measure the cavities or places in the mold for the chocolate with water. Pouring the water into the shapes
then into a measuring cup will indicate how much chocolate is needed as water measures almost the same as chocolate.

When cleaning a chocolate mold
soap should not be used as it can alter the taste of the next batch of chocolate
since the soap can penetrate into the plastic mold. Hot water should be used to remove any excess chocolate from the mold. If the chocolate comes out cleanly form the chocolate mold
leaving the mold with the remaining cocoa butter will aid in the removal of the following batches of chocolates made in the mold. All in all
a chocolate mold is a very versatile piece of equipment and can provide chocolates made into many desired shapes for different themes or occasions.

If you’re ready for something a little different at tea time
try a flavored oolong tea. Many Westerners have not experienced the delicious flavor of oolong tea in any form. With a different flavor than black
green or white teas
oolongs are a rare treat. When paired with another flavor
oolong teas are quite exceptional.

Oolong tea is very popular in Asia. It was first created in China and is still considered China’s national tea. In the West
however
it is one of the least familiar tea varieties.

Oolong tea is also sometimes known as Wulong tea
after it’s originator. According to Chinese legend
Wu Liang
a Chinese tea gardener
was busy collecting and processing tea leaves when he spotted a river deer. He stopped to kill and prepare the deer and it interrupted his tea processing for the day. He forgot to dry out the leaves
and only remembered them the next day.

By this time it had begun to change color
and Wu Liang was afraid it had gone bad
but decided to finish drying it anyway. After completing the drying process
he made himself a cup and found that he had created a very flavorful and aromatic tea – and oolong was born.

Oolong tea
in terms of processing
falls somewhere between green and black tea. Oolong tea is semi-fermented
meaning that it does go through a fermentation process
but for a shorter time than black tea.

Tea leaves for oolong tea are picked early in the day and then dried indoors to promote fermenting. But
the fermentation process must be stopped when the leaves are 30% red and 70% green. Once fermentation has stopped
the tea leaves are rubbed
which releases the aroma
flavor and texture. Finally
the leaves are dried using charcoal
before they are graded for quality and sent for packaging.

Most oolong tea is grown in the Fujian region of China
but some is grown in Taiwan
and a small amount is grown in the Darjeeling region of India and in Vietnam.

In Taiwan
oolong tea is referred to as Formosa tea
in reference to the country’s original name. Formosa tea is sometimes fermented for a shorter period of time than in China; sometimes the leaves are only about 15% fermented
compared to the typical 30%. These Taiwanese oolong teas are known as “pouchongs”. In addition
Taiwanese oolong teas are dried in the sun rather than indoors.

Oolong teas have a very fruity flavor
often with smoky or toasted undertones. They are typically very fragrant teas
often with a floral aroma. Because of the natural fruitiness of oolong teas
they are often blended with other fruit flavors. The combination of oolong tea with other fruits only enhances the oolong’s natural flavor. Some of the most common blends of oolong include:

Coconut Oolong – This oolong tea has a very tropical taste. The combination of the fruity oolong or pouchong tea with the sweetness of coconut creates a light and sweet tea. Because it is light and flavorful
this tea is equally delicious hot or cold.

Orange Oolong – Oolong tea is often blended with orange blossoms or bergamot oil. Orange blossom oolong will provide a very light and sweet orange flavor to the tea. Oolong tea flavored with bergamot oil will be bolder and more flavorful. Bergamot oil comes from the very citrusy bergamot orange and is the flavor used in all Earl Grey teas. Hence
you’ll see this tea labeled as Earl Grey oolong.

Orchid Oolong – This is a very rare oolong
scented with real orchid petals. It can only be produced at certain times of year
when the right orchids are blooming. It produces a very fragrant and lightly sweet tea. When buying this tea
be certain that it has been flavored with real orchid petals rather than an artificial flavoring.

Peach Oolong – Many people describe the fruitiness of oolong tea as resembling the flavor of peaches. So
adding peach pieces to oolong tea is a natural choice. The addition simply enhances oolong’s natural aroma and flavor.

Almond Blossom Oolong – Oolong tea flavored with almond blossom and slivers of almond provides a light and sweet tea with just a hint of almond flavor.

You may also find other blends of oolong tea. With its natural fruity flavor
oolong tea can combine well with nearly any fruit and with many other botanicals
as well. Drinking flavored oolong teas can provide another taste dimension to the already flavorful taste of oolong. Additional flavors and aromas make the tea go well at different times of the day and with different foods.

Consider for example
choosing a spirited flavored oolong like Earl Grey oolong for a mid day meal
or a glass of iced coconut oolong on a hot afternoon. A mild almond blossom oolong can provide a perfect way to wind down after a stressful day.

Oolong teas are some of the most versatile teas available. You may find them a bit harder to locate and somewhat expensive
but they are certainly worth the effort and the expense. Oolong is a tea with many dimensions and one that provides some of the most complex and subtle flavor combinations. Spend a little time experiencing the many different flavors available in oolong tea. You’re certain to find quite a few that you’ll want to enjoy again and again.

Blue Veined Moldy Cheese

Some varieties of blue veined moldy cheese are protected by their country of origin and may only be called by those names if they actually originate from those countries; some examples of those are Gorgonzola
Roquefort
and Stilton.

Gorgonzola blue veined moldy cheese is thought to have been created around 879 it is commonly known as the eldest of the blue cheeses though the blue-veins were not recorded to be present until the eleventh century. Roquefort was likely invented around 1070
the flavor is sharp
rich
and often has a crumbly texture.

Stilton is the newest of the moldy cheeses which was developed during the eighteenth century; many other styles of blue cheese are available to purchase today but none may be given the same name unless they are imported from that country.

Roquefort cheese was so popular for a time that many other cheeses were made to attempt to fill the demand for the prized Roquefort cheese. The attempts at recreating the moldy cheese was abandoned after a time either because of the cost of reproducing the method was too high or because of political maters
the definite reason is unclear.

Most moldy cheeses are made from cows milk enzymes are added to the milk to start the curdling process. For the moldy cheese to achieve the blue veins an editable mold is added to the curd mixture during processing or injected with the proper molds; the culturing crates a pungent aroma
strong and salty flavor
and are often served crumbled or melted on other foods.

Like many other old French cheeses the moldy cheeses are often aged in caves for the cool consistent temperatures; today the cheese is processed in temperature and moisture controlled environments which enhance the growth of the desired mold.

A Scottish blue cheese is made from sheep mild; the moldy cheese has blue-green veins is traditionally strongly flavored and salty. All blue cheeses are white with the exception of the blue or green veins of mold which give the cheese its distinct name; the moldy cheese is a favorite of cheese connoisseurs.

Blue veined moldy cheeses are present in many common products in America
blue cheese dips and dressings are among the most popular; in America only blue cheeses which are pasteurized are sold to the public because of United States Department of Agriculture steep requirements for health and safety.

When having a dinner party
a large aspect of its success is determined by the cocktails that you make available. You can really turn your party into a night to remember if you can expose your guests to some delicious drinks that they'll never forget. In this article
we'll relay some cocktail recipes that can surprise and impress your guests.

A commonly-used twist on a classic drink is known as the "Purple Haze". Based off of the Long Island Iced Tea recipe
the drink gets its name from the famous Jimi Hendrix song since it is purple in color. While the drink shares many of the same ingredients as a Long Island
it features a distinct taste that provides a good dose of alcohol while still tasting delicious. To make a Purple Haze
you're going to need the basic liquors that go into a Long Island - tequila
rum
vodka
and gin. In addition
you're going to need the secret ingredient that gives the Purple Haze it's color - Chambord
which is a raspberry-flavored cordial. You'll also need a lemon-lime flavored soda and sweet and sour mix.

To make a single Purple Haze
mix ฝ oz of the four Long Island liquors with ฝ oz of Chambord. Add in an ounce of sour mix
and top it off with a splash of lemon-lime soda for a little carbonation. That's all you have to do! The result is a drink that packs a punch while still being very delicious.

Are you looking for an adventurous cocktail that can really add some flair to the evening? The Flaming Dr. Pepper can be a great addition to an evening
especially for a Tiki-themed party. Be forewarned - the drink involves lighting a liquor on fire. The end result will shock you and your guests
however - it tastes almost exactly like Dr. Pepper!

To make a Flaming Dr. Pepper
you're going to need a bottle of 151 proof rum as well as a bottle of amaretto and plenty of light beer. The preparation of the drink can be easily ruined
so take heed for the following directions:

Take a shot glass and fill it พ full with amaretto. Top the shot with 151 - it should end up layered on top. Fill a pint glass halfway full with light beer. Now comes the showmanship part - using a lighter
carefully light the top of the shot on fire. The 151 will burn off the top of the shot
and once it's lit
you need to drop it into the pint glass. The concoction will fizz up
and you need to down it as soon as you can. By some act of God
the drink actually tastes amazingly like Dr. Pepper - shocking
considering there isn't a single non-alcoholic ingredient in the mix!

These two drinks can add a delicious and exciting aspect to your next get together. Exercise caution when making the Flaming Dr. Peppers
and be sure to take the keys of anyone who has been drinking too much. Enjoy!

Dehydrated potatoes are actually the same as instant potatoes, and this latter term is probably more familiar to you. If you are like thousands of other Americans, you buy dehydrated potatoes on a regular basis and frequently use them in your cooking.

Think about how many times you have gone to the local grocery store to buy dehydrated potatoes. Once a week? Twice a month? In those times that you have picked up a pack that says
Instant Potatoes
have you ever checked the package for the list of ingredients contained in the pack? The next time you go out to buy your favorite brand of dehydrated potatoes, you should try taking a look at the list of ingredients. You might be in for a shock.

Actually, we have done that to one of the cheaper brands of dehydrated products – check out its ingredients, that is. We went to our local Aldi's and grabbed a box of
Great Value Instant Potatoes." You would expect the package to contain potatoes
and nothing else right? After all
it's just instant potatoes
so what else should be in there?

Here is a list of the ingredients that are actually included in the pack of dehydrated potatoes:

- potato (you would really be shocked if this was not included)
- monocerides (these are fats)
- diglycerides (another kind of fats)
- sodium acid pyrophosphate (this is actually a chemical used in electroplating)
- sodium metabisulfate (this chemical is used with antioxidants)
- citric acid (a weak acid used for flavoring)
- BHT or butylated hydroxytoluene (a fat and oil antioxidant that has been quite controversial in the food-processing industry)

Out of all these listed ingredients
the only one that actually has business being in a pack of dehydrated potatoes is the potato itself. So what are all the other stuff doing in there? Just seeing the amount of chemicals involved in making dehydrated potatoes will make you want to think twice about buying them again.

You do have the option of making your own dehydrated potatoes. You can be sure that there are no harmful chemicals added
and you can even have a good time making them. The process is fairly simple
and you can turn it into a fun activity for the whole family
especially if you have kids around. For more info see http://www.dehydratedfoodguide.com/Articles/Dehydrated_Mushroom.php on Dehydrated Mushroom.

When making dehydrated potatoes at home
just follow these simple steps:

1
Cut your potatoes into thin slices.
2
Place them in a warm oven.
3
Keep turning them until they become crispy and dry.
4
Mash them into powder and store them in airtight containers.

You can ask your kids to help you in this last part. Just make sure that everything is orderly so you won't have to clean up too much afterwards.

Dehydrated bananas are available in any supermarket in the country. Many people like them because of their sweet flavor and delightful texture. But if more people knew how the manufacturers of commercially dehydrated bananas come up with their product
the popularity of this dried fruit would decrease dramatically.

Many people are already very conscious of their health these days
and when they learn how dehydrated bananas are made
they would probably be shocked. This is the usual procedure for making commercially dried bananas: first
they are deep-fried in coconut oil
then they are dipped in sugar water.

This is hardly the most nutritious way of making dehydrated bananas. That is why health-conscious people who know of this process have tried making dehydrated bananas in their own kitchens.

They dry up the bananas by subjecting them to 135 degrees Fahrenheit for about 15 hours. This works well in drying up the bananas
but it also dries up the nutrients of the fruit and leaves it quite tasteless.

If you have tried making dehydrated bananas and have constantly failed
we now have the answer for you. Just follow these easy steps and you will have your own dehydrated bananas that taste just as good as the commercial version
but a million times more nutritious. For more info see http://www.dehydratedfoodguide.com/Articles/Dehydrated_Refried_Beans.php on Dehydrated Refried Beans

1
Soak your bananas for 5 minutes in a bowl of fresh lemon juice. If you don’t have lemon juice
you can use unsweetened juice.

2
Slice up the bananas into equally-sized thin pieces. Place the slices on a mesh sheet to let some of the liquid drip off.

3
Slow down the dehydration process. Instead of 15 hours
do it for 18 hours at 125 degrees Fahrenheit. Do not heat them until they are crunchy. Turn off the heat when the pieces are pliable.

4
Let them cool down...and start eating.

For an even more distinct flavor
you can try sprinkling your bananas with some cinnamon or coconut before dehydrating. There you go! You now have created your own home-made dehydrated bananas that are both delicious and very nutritious.

When I first started baking and decorating my kids birthday cakes
the variety of decorating tools I could buy seemed endless. And there was so much advice out there on cake decorating! It was a whole new world to me. Still
I reined in my impulsive nature to buy everything I thought I needed
and purchased some basic tools. It is these basics which have 'stood by me' in my quest for decorating those colourful creations my kids ask for each year on their birthdays.

In addition to these ideas
I've added some helpful suggestions for decorating your child's next birthday cake - some of which were given to me freely from others whilst a few goodies were borne from my own mistakes...

Cake Decorating Equipment:

You don't necessarily need elaborate equipment but you will need some basic supplies. You can purchase most of the following supplies at specialty baking shops or even your local supermarket. They are indispensable for baking and decorating any birthday cake your child might dream up.

Rubber Spatulas:

It's good to have a set of assorted sizes that are made of flexible rubber. They're the best tool for scraping frosting from the sides of bowls.

Metal Spatulas:

Have at least one large and one small angled spatula for spreading and smoothing frosting. Avoid your cake crumbling by using a small metal spatula to gently ice the cake with a very thin layer of frosting before adding the 'real' layer. This process is called 'crumb coating'.

Piping Bags:

Reusable 8"
12
and 18" bags with plastic coating on the inside for easy cleaning. Clear plastic disposable zip-lock bags are great for small jobs.

Coupling Nozzles:

These nozzles are essential because they allow you to change your tips according to the design. They can also act as a very large round writing tip for piping figures.

Gel
Powder or Paste Food colouring:

These are preferable to liquid food colouring because they are more concentrated and will not thin down the frosting.

Tips:

1
Have all ingredients at room temperature.

2
Use an electric mixer when beating the cake mixture. You've more chance of eliminating bumps in the pre-cooked cake mixture.

3
Wire Cake Racks are essential for cooling and inverting cakes.

4
Trim baked cake so it sits flat. Use the smooth base as the top of the finished cake and decorate with icing.

5
To stop crumbling
bake the cake the day before you need to decorate it and put it in the freezer.

6
Decorate while still cold.

7
Cake boards are quite cheap to pick up from cake decorating shops. Or you can cover a large piece of cardboard (cut from a box) with coloured foil.

8
Butter Cream Icing is great for decorating cakes. The only thing I have found with butter cream icing is that when you add colouring
a pastel colour is the only colour it will go to. This is because of the fat in the butter. If you want a darker colour
you have three options: Use plain icing sugar and water then add colouring; replace the butter in the butter cream icing recipe with vegetable shortening or; add black coloured powder to your icing mixture - it will deepen the colour.

9
Cut strips of waxed paper to slip underneath the edges of your unfrosted cake. When finished
you can pull them away and you won't smear the cake board.

A cupper is also a person that is going to judge coffee or be a professional taster. The company buyers share the barista’s goal of seeking out the beans that will make such a great drink. The barista will be the one that stands in the front line of the last consumer each day and will get the actual feedback on the greatness or the actual loss of the efforts.

Do you want to know what a barista thinks about a bean and the product that it makes? I do.

About seventy different countries now grow coffee from the beans that are taken from Africa to the Middle East
out of South American to the Caribbean and clean over to Hawaii. It is all going to be in a distance of about 25 degrees of the equator south and north.

It is no surprise that the differences in the climate
altitude
equipment and so many other differences are going to make the beans range in variety from different countries. Even those with different places of growth will have different tasting items.

Coffee plants will actually come in two different types of categories. This will be arabica and robusta. Arabica is going to have less caffeine from the robust but it is used for the finer coffees. The beans are more flavorful and will have much more great smell than ever.

Coffee is going to grow better in the higher altitudes. This will mean that the Milds from the arabica beans from the plants that are grown at 3000 feet or higher will be chosen the most. Brazil is different from arabica beans that are grown in Brazil however
they are at a lower altitude.

There will be different opinions from consumer to consumer to if they want to roast their own or if they do not. If the beans are not roasted
they will be green
soft and have a vegetable odor to them. This is going to be normal.

Anyone that is looking for the roasted
they will have plenty to pick from. There is going to be a light or cinnamon that is named for the color of spice and is not related to the flavor. These are going to be acidic and have a very high level of caffeine in them.

American roast or the medium is going to be a little darker and very popular since it is the one that is used by all the big coffee vendors all over the world. They are going to include Folgers and Yoban. The quality is not going to meet Barista’s standards by any means.

The Dark or otherwise known as the City roast is usually what is found in many specialty shops. This is where the process has lowered the caffeine and the acid in the taste of it. The result is going to be more pleasing and have a sweeter taste to each cup of coffee. This is going to be used for the normal cup of espresso as well.

The next type is the French roast. It is named because the French prefer their coffee to have more body and taste. The beans are going to look dark brown and have an oily base to them. You should look carefully at them and take in the smell so that you are not confusing these beans with the ones that have been burnt. You can even use these in your cappuccino machines.

The darkest of the coffees is the Italian roast type of coffee
often used by many people and businesses in special espressos. The color and aroma is known for one tasty cup of brew.

As you go down the scale of color
the cups are going to be made from the beans that have a less acid and are sweeter. This is what comes from carmelization or the browning and thickening like syrup. This will occur of the sugars that happen due to the roasting process. Along with this
some of the caffeine
which is bitter
will seem to burn up and will produce a smoother cup of coffee.

When you are out shopping for coffee beans
you should think about the barista who has to do nothing but taste coffee all day. They will have to take in the wonderful aromas of coffee all day long and that person is really going to know what they are talking about. Think about this the next time you are choosing what to use in your makers.

People now days have little time to cook decent meals for themselves and their family let alone find the time to make a dessert of any kind. There is however nothing better than enjoying a home-made dessert and what with the huge selection of dessert
especially chocolate dessert
recipes to choose from it is easier than you think.

Although a lot of them aren’t too bad
we are not talking about boxed cake or cookie mixes here. Home-made chocolate dessert recipes will take some time to prepare and a little more time to perfect but the effort will be well worth it. Just take a quick look at some ideas you may never have even thought of before.

• Apple Chocolate Chip Dessert Pizza
• Black & White Chocolate Tartlets
• Chocolate And Peanut Butter Blondies
• Black and White Chocolate-Dipped Strawberries
• Chocolate-Almond Ice Cream Roll
• Chocolate Fudge Squares with Mocha Glaze
• Chocolate Waffles With Coffee Syrup
• Chantico Chocolate Cake

There are hundreds of chocolate dessert recipes and they will have all your taste buds begging for sweet release. It’s a dieter’s worst nightmare and once your appetite is satisfied your teeth will be left aching with mischievous pleasure.

You'll find chocolate recipes for every occasion
from simple
quick dessert recipes to elaborate treats that will have everyone eating out of the palm of your hand. Whether you're planning for your next dinner party or want a simple recipe the kids will enjoy
nothing says decadence like a chocolate dessert.

Working with Chocolate

Did you know different types of chocolate require different methods for cooking
and when melting chocolate it is best to use a metal spoon as wooden and plastic spoons retain moisture that will cause the chocolate to seize?

Many dessert recipes will require you to melt chocolate in a double boiler. This is really easy to set up. All you need is a glass bowl big enough to hold the chocolate and at the same time fit into the top of a sauce pan without touching the bottom. In the sauce pan you simply boil water and then place the bowl of chocolate pieces on the top of the pan
stirring constantly until the chocolate is smooth.

Fresh fruit can be a perfect and light ending to any meal. You can give it that little something extra and have melted chocolate on the table to dip the fruit into. Satisfy everyone’s taste buds.

If you want delicious dessert recipes as well as the quickest and easiest way to make them without spending hours in the kitchen
just type ‘chocolate dessert recipe’ into your preferred search engine.

While tending to my own garden
I have found that one of the most frustrating things that can happen to a gardener is to walk outside to check on your plants. It’s just a routine walk to make sure that your garden is thriving
but you end up finding holes in all of your plants that looked fine only hours before. The explanations for some of these plant-destroying holes are garden pests. Some of the main garden pests are slugs
worms
caterpillars
birds
snails
and the occasional gopher. Although you can never wipe out these pests entirely
after all your hard work in the garden you have to do something.

Insects are one of the worst things to have in your garden; they can live under the soil
in old weeds or piles of leaves
or in a number of other places. In order to help keep insects away
always try and eliminate places in your garden and near your garden that these insects and other plant diseases could be living. Remove old leaves
weeds
or any other http://www.resellerhostaward.com decaying matter that insects and diseases could be living in from your yard. Also
regularly turn over your garden soil and break apart any clumps of dirt so that you can eliminate the living spaces any insects that might be hiding underground.

Another way to rid your garden of the pests is to use dormant spray
which is used to keep destructive insects and diseases under control. It is best that you use dormant spray when your plants are dormant
usually around February or early March. I have used dormant spray many times on my garden and it has worked wonders on keeping insects out. But as I learned from experience
dormant spray is only effective if you follow the correct instructions. When I first decided to use some on my garden
I just dumped it everywhere in hopes of killing everything harmful. Unfortunately I ended up killing my entire garden along with my neighbors. Some insects can be beneficial to your garden though
so be sure to find out which insects help your garden.

Another pest problem I've had besides insects has been birds. Whenever I see birds in my garden I run outside a chase them away
but as soon as I step inside they come right back. The solution that I've come up with to keep the birds away from my garden is to put a bird feeder in my yard. Instead of costing me time and money by eating my garden
the birds eat at the bird feeder. In the long run it’ll save you money. Not only can a bird feeder help keep birds away from your garden
but they can also be a new part of your yard decoration. Although not completely eliminating my bird problem
my bird feeder has made the problem smaller. Getting a dog has also helped.

If you start seeing mounds of dirt around your yard
and your plants keep unexplainably dieing
you can assume that you have a gopher problem. Thankfully
this is one of the few garden pasts that I haven't had. However my friend has struggled with a tremendous gopher infestation
so I decided to research it. Gophers are rodents that are five to fourteen inches long. Their fur can be black
light brown
or white
and they have small tails. One method of getting rid of these root-eating pests is to set traps. The key to successfully capturing a gopher using a trap is to successfully locate the gopher's tunnels and set the trap correctly. Another way to get rid of them is to use smoke bombs
which you place into the tunnel and the smoke spreads through out it and hopefully reaches the gopher.

If you suspect that your gardens are being pillaged by any of the pests I mentioned
I encourage you to try your hardest to eliminate the problem as soon as possible. The longer you let the species stay
the more established it will become.

What makes a birthday cake special? It’s got to taste great
no doubt
but visual appeal makes a cake truly dazzle. In Portland
Oregon
Papa Haydn’s is famous for incomparable birthday cakes that look as fabulous as they taste
so we asked co-owner Evelyn Franz to share a few of her secrets for cake decorating success.

Evelyn helped her sister and brother-in-law Heidi and Jeff Van Dyke
who founded Papa Haydn’s in the late 1970s
create their legendary dessert menu. Since then
Papa Haydn’s has become Portland’s dessert destination
consistently winning awards and accolades from food lovers and restaurant critics alike.

With an MFA in sculpture and a lifelong love of baking
Evelyn guides her pastry staff in combining visual appeal with exceptional flavor and texture. “I think it’s as important to pay attention to looks as it is to flavor
” she says. “The looks can make a huge difference in terms of what you actually taste on your palate. I don’t think it’s a successful dessert unless it looks as good as it tastes.”

If you want to try your hand at creating spectacular cakes for the birthdays
anniversaries and weddings in your life
consider these helpful hints from Evelyn.

Tie a yellow ribbon: An easy and elegant way to jazz up birthday cakes is by tying a colorful ribbon around the bottom of the cake. “You can use chiffon or just a French ribbon to really doll up any cake
” says Evelyn. Just remember to remove the ribbon before serving.

More terrific toppers: Check out cake decorating stores for ideas
says Evelyn
who likes to adorn birthday cakes with dragees or candy pearls. Silk or edible flowers also make elegant cake toppers
turning an ordinary layer cake in to a birthday cake to remember.

Fabulously frosted: With a little practice
you can turn frosting into an intricate birthday cake design. By alternating vertical and horizontal ribbons of frosting
for example
you’ll create a delicate woven pattern that dazzles the eye. Even simpler designs can be achieved by creating swirls or peaks with a spatula or the back of a spoon.

Wrap it up: For the more advanced pastry chef
wrapping a cake in a thin layer of another cake can add an elaborate touch that dazzles even after a birthday cake or anniversary cake is sliced. Papa Haydn features such delicacies as White Chocolate Mint Truffle Torte
wrapped in a patterned chocolate sponge cake
Hazelnut Mousse Torte
wrapped in a striped almond sponge cake
and Georgian Peanut Butter Mousse Cake
wrapped in a polka dot sponge cake and topped with ground peanuts. It takes some practice
but the effect is well worth the effort.

The fine art of chocolate: Evelyn and her crew are well-practiced in the art of decorating with chocolate
too. Simply spread a thin layer of melted chocolate on a cooled marble slab or baking sheet
then carefully make curls or ribbons with a metal spatula to decorate your special cakes. For birthday cakes
you can cut out rectangular banners of dark chocolate
write a “Happy Birthday” message with white chocolate or frosting
then place the banner upright on the cake for an edible birthday greeting. This
too
takes practice
but once you’ve mastered the technique
you’ll be a cake decorating star.

Designing from the ground up: Another way to create dazzling birthday cakes is to layer different cakes and fillings for a variety of flavors and textures. “We’ll do a cake that has meringue in it as well as chiffon and maybe a flourless chocolate cake
” says Evelyn
“to give it a nice texture and a little crunch.” Using cakes and fillings of different colors adds to the visual appeal as well as the taste.

If you approach cake baking and cake decorating as Evelyn Franz does – like a true artist – your birthday cakes
anniversary cakes and even wedding cakes will dazzle your guests before
during and after they enjoy the delicious taste!

If you have not tried the simple pine nut
you will be amazed at the healthy punch this tiny nut packs. Its key benefit is that it suppresses hunger and tells your brain “Thanks
but I am already full.” Additionally
it slows the emptying of your stomach
again helping you feel full. These benefits are due to a powerful hormone called cholecystokinin (or CCK.)

Siberians used a handful of nuts to sustain them on long hunting trips and as a way to maintain their energy. Portable
tasty and offering a long-lasting fill
they were the perfect trail mix. Still today
in Siberia
a handful of pine nuts precede a meal
setting the stage for a moderate meal.

Pine nuts are delicious with a mild
nutty flavor and contain certain fatty acids that can help suppress hunger. One ounce of pine nuts (approximately ผ cup) has 190 calories
19
g of fat and only 4 g of carbohydrates. They contain more protein that any other nut or seed as well as a variety of vitamins and nutrients such as: vitamins E
B1
B2
and B3
beta-carotene (pro-vitamin A) as well as essential amino acids
copper
iodine
iron
magnesium and zinc.

Pinolenic acid is a polyunsaturated fat that encourages two hormones (including CCK) that suppress hunger. It has been studied extensively and is included in many appetite suppressing diet formulas. It signals to your brain that you aren’t hungry any more. These same hormones are included in both pine nuts and pine nut oil.

The secret of CCK

The secret to pine nuts effectiveness is cholecystokinin (or CCK) which is a peptide hormone gene expressed through the digestive tract
set off by food intake and released into the blood stream. The hormone sends a signal to the brain which indicates satiation. It is also believed that partial digested protein aids in the release of CCK. Pine nuts are exceptionally high in protein at 31%.

CCK has been studied at length since its discovery almost 30 years ago. Researchers have discovered that CCK is produced in the duodenum (the beginning part of your small intestine) after eating and sends the “full” feeling to the brain. It releases digestive enzymes from the pancreas
contracts the gall bladder and slows the rate of stomach emptying
helping you feel full. In fact
cholecystokinin means “to move the gall bladder.”

Other health benefits

Additional health benefits of pine nuts include:

Digestive aid
Satiety promoter
Antioxidant protection
Treats gastrointestinal problems
Promotes cardiovascular health
Addresses inflammatory and autoimmune disorders

Incorporating Pine Nuts into your diet

It is easy to add these versatile nuts to your diet in a variety of ways.

They can be tossed into a salad as a nutty addition. Or add them in your next pasta dish or soup for a mild crunch. Pine nuts are an essential ingredient to pesto or can be made into a simple
delicious dip perfect for pita chips or vegetable sticks. Or try them
raw by the handfuls
just like the Siberians.

Green tea has a long history of healthful benefits and its qualities are significantly more effective than black tea. Both teas come from the carnellia sinensis plant but green tea leaves are steamed rather than fermented like black and oolong teas. This prevents a powerful anti-oxidant
epigallocatechin gallate (EGCG)
from being oxidized and therefore diminished.

Antioxidant Properties

Most of us have heard of the positive effects red wine can have on a fatty diet and its healthful benefits on heart disease. High amounts of catechins polyphenols
particularly EGCG
are present in green tea. And EGCG has twice as much resveratrol as red wine
making it a powerful weapon towards lowering cholesterol
inhibiting blood clots and negating the effects of a fatty diet.

EGCG is also used to treat diabetes and is reported to have glucose-lowering effects. In addition glucose can cause a person to feel hunger and by controlling insulin levels
you control appetite. Try drinking a mug of green tea at the first hunger pain and you are well on your way to managing your appetite.

Thermogenesis

Thermogenesis literally means heat generation. Green tea increases thermogenesis in the body
becoming a potent appetite suppressant and increasing fat oxidation
helping the body to use fat as an energy source. This means the body is preferentially burning fat over protein.

Green tea also raises the body’s metabolism
increasing the rate at which calories are burned. In a recent study
the combination of green tea and caffeine burned more calories than those given a placebo.

Add to its thermogenesis benefits
green tea also has energy-boosting properties
which makes it a perfect breakfast tea or mid-afternoon pick me up.

Other Healthful Benefits

There are many other conditions in which green tea is reputed to be helpful:

Killing cancer cells
while leaving healthy cells untouched
Treating Rheumatoid arthritis
Lowering LDL cholesterol
Preventing thrombosis which causes heart attacks and strokes
Addressing cardiovascular disease by inhibiting abnormal formation of blood clots
Preventing infection
Improving impaired immune function
Stopping certain neurodegenerative diseases (such as Parkinson’s and Alzheimer’s)
Treating multiple sclerosis
Preventing tooth decay by killing the bacteria that causes dental plaque

When you compare the heath benefits of green tea with the harmful effects of regular and diet soda
coffee and other damaging drinks
it is easy to see why green tea has a long and successful history of benefiting the drinker.

Adding Green Tea to Your Diet

Green tea has become so popular that it can be found in mainstream grocery stores as well as gas stations and convenience stores. There are many flavors and varieties of green teas so you will be sure to find a combination of flavors you’ll enjoy.

Consider also adding green tea water to some cooked foods. Adding tea to a pot of boiling pasta will affect the flavor in a fresh new way. Toss that same pasta with pine nuts
pesto and a dash of olive oil and you have a healthful dish with many antioxidant properties. Challenge yourself to find new and exciting ways to add green tea to your diet.

Do you enjoy cinnamon? Here is a spice that we can enjoy
and that is also healthy for us.

Cinnamon was one of the first commodities traded regularly between the Near East and Europe. Surprisingly
cinnamon is a small evergreen tree. It is the bark that is processed which turns into the ground cinnamon and cinnamon sticks (or quills) we are used to seeing. Its active and healthful components are cinnamaldehyde
cinnamyl acetate and cinnamyl alcohol which are derived from the essential oils in the bark.

Ceylon and cassia are the two most popular varieties of cinnamon
even though there are hundred of varieties. Cassia
the stronger of the two and the less expensive
is more common in North America. Both cinnamons are an excellent source of trace mineral manganese and a good source of dietary fiber
iron and calcium.

Insulin Reduction

By just digesting a ผ teaspoon a day
patients with type 2 diabetes had lowered their blood sugar
cholesterol and triglyceride levels. Levels increased when they stopped adding cinnamon to their diet.

Cinnamon normalizes blood sugar levels. This helps to reduce cravings for sugar. This helps to control blood glucose levels by preventing insulin spikes after meals. It reduces serum glucose
triglyceride
LDL cholesterol as well as total cholesterol.

Other Healthy Benefits

Cinnamon has anti-clotting properties; helps prevent the unwanted clotting of blood platelets
which places cinnamon in the category of an “anti-inflammatory” food. This anti-inflammatory benefit can help relieve arthritis as well as relieve pain and stiffness of muscles and joints.

Cinnamon also has anti-microbial actions
stopping the growth of bacteria as well as fungi and yeast Candida. It is so successful as an anti-microbial
that it has been used as a food preservative.

There are so many other helpful benefits of cinnamon
beside the affect it has on blood sugar and its anti-clotting and anti-microbial properties. Just a few benefits of cinnamon are listed below:

Curbs cravings
Supports digestive function
Relieves congestion
Constricts and tones tissues
Boosts brain function by boosting cognitive function and memory
Relieves menstrual discomfort
Improves circulation by thinning blood
Provides calcium and fiber protect against heart disease
Improves colon health
by removing bile salts from the body
Prevents urinary tract infections and irritable bowel syndrome
Helps address tooth decay and gum disease

How to add Cinnamon to Your Diet

Adding cinnamon to your diet can be easy as making toast. Just add a touch of honey and a sprinkle of cinnamon to whole grain bread for an adult version of cinnamon toast. Sprinkle cinnamon onto your whole grain oatmeal or cereals or on yogurt
soups and sauces.

Simmer your favorite tea
coffee or soy milk with cinnamon sticks
creating the perfect breakfast drink or bedtime nightcap.

For an ethnic flair
add liberal amounts of cinnamon to beans or meat in your Mexican dishes. Or add to curries and chilis for a warm
spicy kick. You can also saut้ vegetables with cinnamon sticks for unique flavoring and healthful benefits. (Remove the cinnamon sticks before serving.) Let cinnamon add some spice to your life.

Love Mexican foods? You’re not alone. Mexico-inspired fare has been enjoyed by people around the globe for centuries. But if you’ve worried that you’re just not a good-enough cook to put together a dish reminiscent of warm
tropical Mexico
fear not. Below are some quick dishes that anyone can put together. Your guests (or family feasters) will definitely say
“Ole!” when they taste these tidbits.

Quick Enchiladas

What shouts “Mexico” more than a good enchilada? You can make some very quickly with this fast recipe. Though it’s not exactly what you’d find in Mexico City
it’ll sate the appetites of your ninos and ninas.

Ingredients: broiled or grilled chicken (you can even get this pre-made and pre-cooked; all you have to do is warm it up!); shredded lettuce; diced tomatoes; diced onions; low fat sour cream; low fat Monterey jack cheese; sliced black olives; sliced green olives; salsa (mild
medium
or spicy); and numerous 10” or 12” flour burritos.

Directions: Assemble your burritos by laying down a flour burrito
spreading the sour cream in the middle of it
then layering all the other items except for the cheese and salsa. Wrap it up and put it on a baking sheet. Continue making enchiladas until all burritos have been used. Then
sprinkle salsa and cheese on top of the enchiladas. Bake in a 350 degree oven for about 10 minutes to melt the cheese and warm them up. Enjoy!

Mexico-inspired bean dip

This bean dip is quick to assemble and tastes amazing. Serve it warm and watch it disappear.

Ingredients: one can of low fat refried beans; one small container of low fat sour cream; one 8 ounce package of Monterey jack cheese; one small jar of sliced black olives; one jar of salsa (your favorite); and low fat baked tortilla chips.

Directions: In a casserole dish
layer the items as follows: beans
half the container of cheese
both jars of olives
sour cream
rest of cheese
and salsa. Then
warm up the casserole for about 15 minutes (or until the cheese is melted) in a 350 degree oven. Serve with chips.

Homemade Tortilla Chips

Ever gotten fed up with your tasteless tortilla chips? Try these homemade versions on for size! You won’t have to travel to Mexico – you can get them in your own kitchen. And the folks who get to enjoy them will be happy to call you a talented senora
senora
or senorita.

Ingredients – one package of 12” flour burritos; olive oil; Mexico spices (often
major spice makers will offer a blend of Mexico-inspired flavors); low fat sour cream; low fat (or homemade) guacamole; and salsa (your choice).

Directions: Using a pizza cutter
slice the burritos into quarters (thus
there will be four small “triangles” for each 12” burrito). Lay them out on a baking sheet (make sure they don’t overlap). Brush each triangle with olive oil
then lightly sprinkle with Mexico-inspired spices. Bake at 350 degrees for about 12-15 minutes until just browned. Serve warm with salsa
sour cream
and guacamole.

Many wine experts say that wine must be served in the best wine crystal glasses to get its full blessing
although not of necessity. There are a few central principles to keep in mind when choosing wine crystal glasses that will help one get the utmost from their favorite bottle. It is however true
that the aroma
appearance
and even the taste of the wine is enhanced through using the proper wine crystal glass.

The oldest wine glass with a stem and foot that are fifteenth century enamel glass holds more than four ounces of liquid. Near the end of the sixteenth century in Germany
wine glasses were etched as decoration. France introduced fine wine crystal glasses at the end of the eighteenth century.

Wine crystal glasses were frequently fabricated in sets of dozen during the nineteenth century
each set for burgundy and claret
port and sherry
liqueur glasses
and champagne glasses. In the 1950’s
Reidel Crystal and some other manufacturers advanced the design of wine crystal glasses with unique shape and sizes for nearly all wine variant.

When choosing wine crystal glasses
always remember to first select a plain crystal glass to accent your best wines. Do without colored or even those wine crystal glasses that have tinted bases or stems. One of the most essential things to consider when choosing a wine crystal glass is the way aromas are captured within the wine glass. Glasses with a wide bowl that narrow toward the mouth will allow more room for swirling and the narrow mouth channels the aroma to the nostrils efficiently
unlike large glass openings that disperse aroma rapidly.

Red wines are usually served in larger glasses than white wine because they need more space to develop and breathe
but take note that a wine crystal glass can never be too large. Sparkling wines should be provided in thin glasses with straight side so that the bubble is retained. An all-purpose wine glass has been developed by the California Wine Institute. The wine glass is a five and a half-inch tall glass with one and three quarter-inch stem
with a tulip-shaped bowl that holds a capacity of up to eight ounces.

How to set wine glasses at dinner is also a consideration when serving different types of wine all through the course. Wine glasses should be positioned in the right order they are to be used and right to left. Starting with tall stemmed glass for white wines
followed by big wine glasses for red wine
and ending in short smaller glasses for sherry or port
may be a good idea.

Always remember that regardless the type of wine served
the right wine crystal glass will enhance the features of the wine and will allow a more enjoyable wine drinking.

Many gardeners live in areas where almost anything can grow effortlessly. Just plant the seeds and water it for a few weeks
and you’ve got a http://www.10-host.com beautifully lush plant. But if you live in somewhere like Colorado
you’ll understand what its like to have a slim selection of plants that naturally grow. It can be quite a challenge to facilitate the growth of a large variety of plants
especially when the very world you live in seems to be rooting against you.

Some people solve this problem by loading up their plants with every type of chemical and fertilizer known to man. This usually works
but to me it seems kind of unnatural to rely on man made materials to keep your plants alive. Also
if I’m growing fruits or vegetables
I don’t feel very comfortable eating something that is entirely composed of chemicals.

A gardening theory that I have relied on in the past to grow many types of plants is that of creating a “microclimate” for each type of plant. This is when you regulate the sunlight
shade
moisture
and wind factors for each separate plant. It sounds like a challenge
and it is. But you can regulate these factors in such a way that the plant feels just like it is in the ideal growing conditions. This can be achieved by the use of wind barriers
shading umbrellas
extra water
or different types or amounts of compost.

If you’re ready to make an attempt at creating microclimates
you’ll need to make a detailed plan in advanced. You should start by finding a large shade providing bush or tree that will grow fast and naturally in your area. Just look at some undeveloped plots of land and see what is there. Most likely it grew on its own without any planting or care. This is what you want to happen. Usually the growing of one plant can bring about the growing of another more desirable plant.

If you have a fence in your backyard (you would be surprised at how many people don’t) then you already have a good amount of shade to work with. You can start the microclimate process using just the shade of the fence
combined with (perhaps) a screen or large bush to shade your new plant for the other half of the day that the fence doesn’t take care of. The fence is also useful for shading against wind for very fragile plants.

Once you have established the shade
be it natural or unnatural
you have created a slightly less harsh miniature environment. You must remember this is a gradual process
and find a new plant to put in the shade of the other one. Now your choices are a little more open. You don’t have to go with a rugged plant like the one you did before; you can now choose a plant that survives in cooler weather.

If the plant you are trying to grow next requires more moisture in the air than your area provides
installing a fountain or small pond can fix this problem due to the evaporation. You may think you don’t want to waste water on a pond or fountain
but it’s all going toward the betterment of your garden. It’s just like the watering process
only indirect. As an added benefit
usually fountains are quite aesthetically attractive and a great addition to your garden.

I can’t explain every stage of the process
because everyone’s goals and setups are slightly different. But to reach your goal
you should do research on every plant that you would like to have in your garden. Find out everything you can about the zone that it flourishes in
and ask yourself how you can emulate that zone within your own backyard. Almost always you can take control of the environment and recreate whatever you wish. Usually all it takes is some planning and strategy.

If your current planting goals involve plants that require good water drainage
I am sure you know how frustrating it is to have a yard that just won’t cooperate. Some plants can handle the excess water that comes about from being in an area that doesn’t drain properly. In fact
it might just cause them to bloom more lushly. However
other plants don’t cope as well
and it will cause them to die a gruesome
bloated death. You should always find out about the drainage required for every plant you buy
and make sure that it won’t conflict with any of the areas you are considering planting it in.

In order to test how much water your designated patch of soil will retain
dig a hole approximately ten inches deep. Fill it with water
and come back in a day when all the water had disappeared. Fill it back up again. If the 2nd hole full of water isn’t gone in 10 hours
your soil has a low saturation point. This means that when water soaks into it
it will stick around for a long time before dissipating. This is unacceptable for almost any plant
and you are going to have to do something to remedy it if you want your plants to survive.

The usual method for improving drainage in your garden is to create a raised bed. This involves creating a border for a small bed
and adding enough soil and compost to it to raise it above the rest of the yard by at least 5 inches. You’ll be amazed at how much your water drainage will be improved by this small modification. If you’re planning to build a raised bed
your prospective area is either on grass or on dirt. For each of these situations
you should build it slightly differently.

If you want to start a raised garden in a non grassy area
you won’t have much trouble. Just find some sort of border to retain the dirt you will be adding. I’ve found that there is nothing that works quite as well as a few two by fours. After you’ve created the wall
you must put in the proper amount soil and steer manure. Depending on how long you plan to wait before planting
you will want to adjust the ratio to allow for any deteriorating that may http://www.hostmanydomain.com occur.

If you’re trying to install a raised bed where sod already exists
you will have a slightly more difficult time. You will need to cut the sod around the perimeter of the garden
and flip it over. This may sound simple
but you will need something with a very sharp edge to slice the edges of the sod and get under it. Once you have turned it all upside down
it is best to add a layer of straw to discourage the grass from growing back up. After the layer of straw
simply add all the soil and steer manure that a normal garden would need.

Planting your plants in your new area shouldn’t pose much difficulty. It is essentially the same process as your usual planting session. Just be sure that the roots don’t extent too far into the original ground level. The whole point of creating the raised bed is to keep the roots out of the soil which saturates easily. Having long roots that extend that far completely destroys the point.

Once you have plants in your new bed
you’ll notice an almost immediate improvement. The added soil facilitates better root development. At the same time
evaporation is prevented and decomposition is discouraged. All of these things added together makes for an ideal environment for almost any plant to grow in. So don’t be intimidated by the thought of adjusting the very topography of your yard. It is a simple process as I’m sure you’ve realized
and the long term results are worth every bit of work.

Recent studies done at The Johns Hopkins University School of Medicine and Bloomberg School of Public Health reveal that the chemical in cocoa beans has a biochemical effect similar to aspirin in reducing platelet clumping
which can be fatal if a clot forms and blocks a blood vessel
causing a heart attack. Diane Becker
M.P.H.
Sc.D.
a professor at The Johns Hopkins University School of Medicine and Bloomberg School of Public Health says that these findings are not intended as a prescription to eat large amounts of chocolate candy.

Large amounts of chocolate candy also contain large amounts of sugar
butter and cream. However
as little as two tablespoons of dark chocolate a day may be beneficial to our health. Dark chocolate is the purest form of the candy and is made from dried extract of roasted coca beans.

Eating a small amount of chocolate or having a drink of hot cocoa as part of a regular diet is probably good for your health. Be wise and do not eat too much chocolate
especially too much of the kind with lots of butter and sugar. Dark chocolate in small amounts is acceptable and beneficial to good health in persons who practice good health habits otherwise.

The body part most benefited by small amounts of dark chocolate
according to these researchers’ findings is the “heart.” The results really point out that a modest dietary practice can have a huge impact on blood and potentially on the health of people at a mildly elevated risk of heart disease. Researchers emphasize the fact that one single healthy dietary practice cannot be done alone. We must balance our small daily amounts of “dark chocolate” with exercise and other healthy lifestyle practices to reap the rewards of a healthier heart.

Another easy way of boosting good health is the daily consumption of cranberries. Cranberries are among the top foods with proven health benefits
according to Amy Howell
a researcher at Rutgers University. Cranberries are full of antioxidants. Antioxidants are instrumental in protecting cells from damage from molecules called “free radicals.”

Research on the cranberry’s effects on heart disease
yeast infections and other conditions such as cancer
stroke and viral infections has so far found that drinking cranberry juice can block urinary infections. A compound called “proanthocyanidine” prevents plaque formation on teeth. As a result of this finding mouthwashes containing the compound proanthocyanidine are being developed to prevent periodontal disease.

Studies have also shown that in some people regular cranberry juice consumption for months can kill the H.pylori bacteria
which can cause stomach cancer and ulcers.

Drinking cranberry juice daily may increase levels of HDL
or good cholesterol and reduce levels of LDL
or bad cholesterol.

Cranberries may prevent tumors from growing rapidly or starting in the first place.

So I guess the moral to this story is add a little dark chocolate to your already healthy diet and lifestyle practices plus drink a glass of cranberry juice daily. I wouldn’t advise to consume those two items at the same time; however
you might eat some dark chocolate in the morning with your morning coffee and several hours later as a snack drink a glass of cranberry juice. That sounds easy enough!

I just wish they would discover peanut butter fudge eaten in LARGE quantities was good for our health because peanut butter fudge is my favorite to drink with morning coffee.

This article is FREE to publish with the resource box.

If you look at any label for any type of food or beverage
you will find out just how many calories or in the product. When it comes to coffee
you start out with zero calories
zero carbohydrates and zero nutritional value. Only when you begin to add the sweeteners
sugar and creamers do the calories in coffee begin to grow. Many people add coffee to their diets because of its stimulating effects. Coffee and the unwanted calories that are in it will give you the energy and endurance to keep going at a fast pace throughout your day. Just how many calories are in your favorite coffee drinks may actually surprise you. Learning about the coffee drinks and the calories included in them will help you adjust the amount you intake while following any diet plan you are on.

Counting Calories In Starbucks Coffee

Everyone seems to love Starbucks
and they have created so many delectable beverages
that once you taste them the calories seem to be unimportant to most of us. However
a person who is dieting needs to be aware of the calories in these coffee drinks. For instance
a Frappucino in a large cup yields an amazing three hundred and thirty-one calories. That’s a lot for a drink that started out at zero. Another example of a high calorie drink is a latte. A tall one has an amazing two hundred and ten calories. Most dieters would agree that these drinks would not be beneficial to their diets
but without doing the research on the calories in coffee drinks there is no way to know what they are actually consuming.

Low Calorie Coffee Tips

When you fix coffee to your liking
chances are you will add calories. There is however ways that you can cut down your intake of calories consumed in coffee.
Start by choosing a small cup
either eight or 12 ounces would be fine. When ordering
ask that your coffee be prepared with fat free milk. This can save you from up to 80 grams of fat. Use a sugar substitute instead of sugar. (1 tablespoon of sugar is 15 calories) You should always order coffee without cream
whipped cream
coffee syrups etc. when you are trying to cut back on the calories in your coffee.
A good way to limit the calorie intake is to refrain from more than one or two cups of coffee.

Did You Know…?

Did you know that in order to burn off the number of calories in one of the fancy coffee house drinks you would have to walk for 1 hour continuously? This would only burn off the coffee drink calories and nothing else.

You don’t have to be English to enjoy this traditional cottage pie
but if you are English then you’ll probably keep this recipe among your favorites.

1
pound lean ground beef
1
onion
diced
3
carrots
diced
2
tablespoons all-purpose flour
1
teaspoon ground cinnamon
1
teaspoon Italian seasoning
2
tablespoons fresh parsley
chopped
1
1
cups beef broth
1
tablespoon tomato paste
Salt and pepper to taste
4
potatoes
peeled and diced
1
cup butter
softened
1
cup milk
1
pound cheddar cheese
shredded

Directions

Preheat oven to 400 degrees.

Make Meat Filling: In a large skillet
crumble the ground beef and saut้ over medium heat for 1 minute. Add in the onion and carrots; continue to saut้ until meat is brown (about 5 minutes). Stir in the flour
cinnamon
Italian seasoning and parsley.

In a small bowl
combine the beef broth and tomato paste; mix well. Add to beef mixture. Add salt and pepper to taste. Lower the heat to simmer and cook for 15 minutes
stirring occasionally. Cook until most of the liquid has been absorbed. Spoon beef mixture into a 9-inch pie plate.

Make Potato Topping: Put potatoes into a medium sauce pan and cover with water. Bring to a boil over high heat. Boil for 15 minutes
or until potatoes are tender; drain.

Mash the potatoes until smooth. Add butter and milk. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle cheese on top.

Bake for 25 minutes
or until top is brown and cheese is bubbly.


=> Cottage Pie Recipe: Moussaka Cottage Pie

A great cottage pie recipe featuring flavorable spices like garlic
cinnamon and cloves. Raisins make a delicious addition as well.

4
tablespoons olive oil
divided
2
medium onions
diced
3
large cloves garlic
minced
1
teaspoon ground cinnamon
1
teaspoon ground cloves
2
pounds lean ground beef or turkey
2
cups canned crushed tomatoes
1
cup dark or golden raisins
1
pound eggplant
cut into 1/4-inch slices
1
(24 oz.) package refrigerated mashed potatoes
warmed
1
large egg
beaten

Directions

In a 12-inch oven proof skillet
heat 2 tablespoons of oil over medium high heat. Add onions and saut้ until tender (about 5 minutes). Add garlic
cinnamon and cloves; continue cooking for 1 minute.

Add meat
stirring occasionally to break it up; cook for 5 minutes. Stir in tomatoes and raisins. Reduce heat and simmer for 10 minutes.

Arrange the eggplant slices on a lipped cookie sheet. Brush both sides of eggplant with remaining oil
and season with salt and pepper. Broil eggplant on the upper oven rack
turning once with kitchen tongs
until golden brown (about 5 minutes per side).

Warm up mashed potatoes according to package directions.

Reduce oven heat to 400 degrees. Lay eggplant in a single layer over the meat mixture. Whisk the egg into the mashed potatoes; spread over eggplant. Bake on lower oven rack for 20 minutes
or until sauce is bubbly.


=> Cottage Pie Recipe: Creamed Cottage Cheese Pie

If you’ve never tried cottage cheese in a pie
you’ll be delighted with this creamy cheese flavored custard pie. It’s something a little different and definitely worth the effort.

1
(9-inch) pie shell
1
1
cups cottage cheese
creamed
4
tablespoons melted butter
1
cup white sugar
1
teaspoon salt
1
tablespoon all-purpose flour
1
tablespoon lemon zest
2
eggs
1
cup raisins
1
cup chopped walnuts (optional)
1
cup milk

Directions

Preheat oven to 400 degrees.

Separate the eggs.

Press the cottage cheese through a sieve 2 times.

In a bowl
combine the cottage cheese
butter
sugar
salt
flour
lemon zest
unbeaten egg yolks
raisins
walnuts and milk. Stir well.

In another bowl
beat the egg whites until stiff peaks form. Fold egg whites into cheese mixture. Bake for 30 minutes
or until brown and firm.