What's With Those Noisy Lights?
Ding, ding, ding or beep beep beep You have just left the car, the door is still open and the car is talking to you. Most likely you have left your keys in the ignition or your lights are still on. Relax. It happens to everybody.
Ding ding ding again You're in the car and you've started the motor. For the next few seconds you hear the ding. Most likely that's because you haven't fastened your seatbelt. So buckle up right away. In fact, you should buckle up before you turn the key. This is one ding you should never hear.
Lights Galore When you first start your car or truck all sorts of lights flash and then you never see them again. Below, we are going to talk about those lights and how you should react to them. Which is great. But what is more important is that you read your owner's manual carefully. That way, you will know exactly which lights are which, and if your car is different in any way.
Seat Belt Light Pretty obvious. You didn't pay attention to the ding ding ding. Once again, don't do this. Fasten your seat belt for your own good.
Airbag Light Usually orange in colour, it flashes briefly as you start the car and often shows what looks like a person holding a beach ball. If this light comes on when you are driving, take your car to your dealer as soon as possible. Your airbag system might not be working properly.
Brake Light Usually red, it often shows a little round disk or the word "brake". It indicates that your handbrake is on and that you should release it before driving away. If the light does not go out after you have released the handbrake, it could indicate low brake fluid or a malfunction in the brake system. Call your dealer. Do not drive the car until this problem is fixed.
Temperature Light Often looks like a little thermometer. If it goes on when you are driving it means your engine might be overheating. This can be caused by not enough coolant (antifreeze and water) or not enough oil. Stop the car to let it cool down, then add coolant and/or oil if necessary, or call for help. Always use brand name coolants and high quality motor oils like Castrol GTX or Castrol Syntec. They provide superior protection for your engine.
High Beam Light Usually blue. Indicates that your high beams are on, which you should always be aware of. Remember, only use your high beams when necessary.
Engine Check Light This one is a little tricky as its function varies from car to car. But basically, it is part of your engine diagnostic system and is indicating that something is malfunctioning. This problem could be very minor, like a fuel cap not properly attached, or something potentially serious. The best idea is to drive carefully to your dealer as soon as possible. But not before you have got your haircut, finished your shopping, whatever. Just don't go on any trips.
Alternator / Battery You can drive with a dead battery and a good alternator or a good battery and a dead alternator. But not for very long. If this light comes on you have an electrical malfunction. It might be as simple as a loose engine belt, or something more serious. Attend to the problem quickly.
Oil Light This is one of the most important lights. It indicates that oil pressure is too low. If it goes on while driving, stop the engine as soon as possible and check the oil level. Add a high quality oil like Castrol GTX if necessary. If the light stays on when the engine oil level is normal, stop the engine immediately and call your dealer for service.
ABS / Anti-Skid Light This important light will normally flash when your ABS system is actually in use and remain off the rest of the time. Often the same light will flash if an anti-skid or traction control system is actually in use, and once again, remain off the rest of the time. If this light comes on during normal driving, your brake system might be malfunctioning and you should see you dealer as soon as possible. Note: In some vehicles you can turn off the ABS or traction control system, and the light remains on all the time.
Big Brother Lights These convenient little guys tell you what you should already know. Which means they are possibly the best loved lights of all. They include, in no particular order, lights that warn you about things like low fuel, low windshield washer fluid, doors that are ajar, trunks that are open, defoggers that are still on, heated seats that are still hot, brake pads that are almost worn and everybody's favourite, catalytic converters that refuse to convert.
Sayonara Some cars, trucks and SUV's aren't satisfied with beeping and dinging and flashing at you. They talk. And say things like "your fuel is low, your fuel is low, your fuel is low.." . You get the idea. And being Canadian, they talk in French and English. On that note, sayonara.
Wednesday, February 14, 2007
Creating the Perfect Foam
Most places that serve cappuccinos in the United States have not trained their baristas in the art of properly frothing milk. The foam that they create is usually a dry, tasteless, large celled collection of bubbles that sit on top of the espresso like a meringue.
With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way its supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top. Lets Begin.
First off, its important to start with cold milk thats just out of the fridge. Pour the milk into the steaming pitcher until it is just about 1/3 of the way full. Milk will double to triple in volume after the frothing process. A stainless steel pitcher works best. It will dissipate some of the heat, allowing more time to infuse air into the milk before the milk gets too hot.
Also use a thermometer to get the milk to the correct temperature of 145 degrees. There are many thermometers made for this purpose that will clip onto the side of the pitcher for convenience.
The Technique:
Purge the steam wand onto a damp towel by releasing the valve for a few seconds. Be very careful not to burn yourself, the steam will be extremely hot. This purging will get all of the water out so you dont get it in your milk.
Next, submerge the wand into the milk and quickly turn the steam on full power. Avoid letting the tip of the wand come out of the milk. This will cause splattering and create large, tasteless bubbles.
Adjust the wand so that it is pointing off center in order to get the milk to flowing in a rapid, circular motion. Maintaining this fast, circulating vortex is vital.
Then, slowly lower the pitcher until the tip of the wand is just below the surface of the milk (keeping the circulation going). When you can hear a hissing noise, similar to bacon frying, you have reached the perfect position for the wand to inject air into the milk.
Try to maintain this hissing noise while keeping the milk rotating. You will have to slowly lower the pitcher as the milk volume rises in order to keep the wand tip just under the surface.
By keeping the milk flowing in a rapid circle, any large bubbles that are accidentally created will be rolled into the milk and eliminated. Continue steaming until the milk reaches 145 degrees. Be careful not to get the milk too hot, it will scald giving it a bad taste.
Thats pretty much it! If you have a few large bubbles, you can try to get rid of them by tapping the bottom of the pitcher lightly on the counter. Serve immediately and enjoy some of the silkiest frothed milk you have ever tasted!
One more thing, now that you know how to properly steam the milk, notice how few coffee houses have baristas that take care in this process. Very few use thermometers and end up scalding the milk, or leaving it too cold.
Most will just leave the pitcher sitting there while the wand blows into the milk. Some will use an up and down motion, but this does absolutely nothing for creating tiny, velvety bubbles. Its the rolling action of the milk thats needed.
If you find a barista that shows this skill of frothing milk, then stay with him! Hes been trained and probably takes pride in what he does.
Most places that serve cappuccinos in the United States have not trained their baristas in the art of properly frothing milk. The foam that they create is usually a dry, tasteless, large celled collection of bubbles that sit on top of the espresso like a meringue.
With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way its supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top. Lets Begin.
First off, its important to start with cold milk thats just out of the fridge. Pour the milk into the steaming pitcher until it is just about 1/3 of the way full. Milk will double to triple in volume after the frothing process. A stainless steel pitcher works best. It will dissipate some of the heat, allowing more time to infuse air into the milk before the milk gets too hot.
Also use a thermometer to get the milk to the correct temperature of 145 degrees. There are many thermometers made for this purpose that will clip onto the side of the pitcher for convenience.
The Technique:
Purge the steam wand onto a damp towel by releasing the valve for a few seconds. Be very careful not to burn yourself, the steam will be extremely hot. This purging will get all of the water out so you dont get it in your milk.
Next, submerge the wand into the milk and quickly turn the steam on full power. Avoid letting the tip of the wand come out of the milk. This will cause splattering and create large, tasteless bubbles.
Adjust the wand so that it is pointing off center in order to get the milk to flowing in a rapid, circular motion. Maintaining this fast, circulating vortex is vital.
Then, slowly lower the pitcher until the tip of the wand is just below the surface of the milk (keeping the circulation going). When you can hear a hissing noise, similar to bacon frying, you have reached the perfect position for the wand to inject air into the milk.
Try to maintain this hissing noise while keeping the milk rotating. You will have to slowly lower the pitcher as the milk volume rises in order to keep the wand tip just under the surface.
By keeping the milk flowing in a rapid circle, any large bubbles that are accidentally created will be rolled into the milk and eliminated. Continue steaming until the milk reaches 145 degrees. Be careful not to get the milk too hot, it will scald giving it a bad taste.
Thats pretty much it! If you have a few large bubbles, you can try to get rid of them by tapping the bottom of the pitcher lightly on the counter. Serve immediately and enjoy some of the silkiest frothed milk you have ever tasted!
One more thing, now that you know how to properly steam the milk, notice how few coffee houses have baristas that take care in this process. Very few use thermometers and end up scalding the milk, or leaving it too cold.
Most will just leave the pitcher sitting there while the wand blows into the milk. Some will use an up and down motion, but this does absolutely nothing for creating tiny, velvety bubbles. Its the rolling action of the milk thats needed.
If you find a barista that shows this skill of frothing milk, then stay with him! Hes been trained and probably takes pride in what he does.
Tuesday, February 13, 2007
Sauna Accessories for an Even Better Sauna Bath
Every experienced sauna bather knows how valuable the right sauna accessories can be. Oftentimes, it is these accoutrements that make the difference between a sauna session that is second-rate and one that is truly superior. Used properly, sauna accessories can help a sauna bather create the perfect ambience for a relaxing and refreshing soak in the soothing heat of a sauna.
The following is a list of some of the more common sauna accessories used by sauna enthusiasts around the world:
Loofah sponges When used as a bath sponge, the loofah, a very popular item in Asian baths and European spas, is known to produce a mild glow and to revitalize the skin. It is a natural, organic, cleansing sponge that is also known for improving blood circulation, exfoliating dead skin cells, and promoting healthy skin. The blood circulation the loofah sponge induces on the skin has been credited as a relief for rheumatic and arthritic sufferers. Loofah is environmentally safe, biodegradable, and a renewable resource.
Sauna brushes Many sauna enthusiasts enjoy scrubbing their bodies with sauna brushes as they sweat in the sauna heat. Regardless of whether the brush has a long handle for those hard-to-reach places, a detachable handle or no handle at all, a sauna brush is a good tool for helping to cleanse and massage a sauna bathers skin. The soft natural bristles of most sauna brushes aid skin exfoliation and can contribute greatly to a sauna session that is refreshing and invigorating for the bather. Using a sauna brush properly can also improve blood circulation, so theres really no good reason to not have a sauna brush among your sauna accessories.
Sauna buckets Also commonly referred to as sauna pails, sauna buckets are used to hold water in traditional Finnish-style rock saunas. Many experienced sauna bathers prefer their sauna buckets to be made of cedar, pine or copper. If you purchase an all-wooden sauna pail, be sure to empty it after each use and to store it upside down. As well, since intense heat can make wood expand and contract, you might want to consider buying a liner for your sauna bucket to help prevent leakage.
Sauna fragrances and essences Eucalyptus, birch, pine, spruce, wintergreen, menthol, lemon and lime are just some of the deeply appealing scents available in todays all-natural sauna fragrances. Add a few drops of sauna fragrance to your loyly water and surrender yourself to the olfactory ecstasy. Why not combine sauna therapy and aromatherapy for a powerful one-two punch of pure sensory pleasure?
Sauna headrests and backrests Complete comfort in a sauna can be achieved through the use of these important accessories. A sauna headrest or pillow gently cushions the head of a reclining bather, while a sauna backrest offers support, relief and luxury to, as its name suggests, the persons back. Headrests and backrests can also serve effectively as footrests, if desired by the sauna bather.
Sauna ladles Sometimes called sauna dippers, sauna ladles are as essential to proper traditional sauna bathing as sauna buckets. It is a dipper or two of water tossed over the hot sauna rocks of a Finnish sauna that creates the vapor or loyly that many purists insist helps define an authentic sauna bath. Any water applied to the rocks in a sauna heater should be done using a dipper or ladle. Doing so keeps your hand away from the resulting steam, preventing a possible steam burn, and it helps you better control how much water you pour onto the sauna rocks and, in turn, the level of humidity in the sauna. Although many sauna ladles are made entirely of wood, some feature copper or stainless steel scoops and cedar, birch or pine handles. Some ladles also come with attached leather straps.
Sauna peg racks Sauna peg racks are recommended for anyone who wants a place near or in the sauna room to hang their towel or bathrobe. Wooden racks with four, five or six dowel peg hooks are popular with bathers who enjoy the company of family or friends in their sauna. Peg racks such as these are sometimes called clothes racks or towel racks. Another word commonly used to describe a peg rack is hanger.
Sauna soap Regular soap may be too harsh for some sauna bathers, but sauna soap is specifically intended for tender sensitive skin and can be very effective under sauna conditions. Long-lasting, hypo-allergenic soap with either a birch or pine fragrance is a popular choice of many hot sauna devotees. Additional bath and body products can be used either before or after a sauna session to help cleanse and moisturize your skin.
Sauna timers Sauna bathers use timers to help them keep track of how long theyre in the sauna and ensure that they not spend too much time in the heat. Traditionalists may prefer the simplicity of a 15-minute sand timer, while folks with contemporary tastes may rely on a 90-minute electronic timer or the more modern, programmable device that often comes as part of a sleekly designed control panel and offers time-delay and automatic shut-off safety features. Since wearing a wristwatch in a hot sauna is both impractical and dangerous, the sauna timer can certainly be a useful accessory.
Sauna whisks In Finland, a sauna whisk is called either vihta or vasta. In its most traditional form, the vihta or vasta is a thick bunch of young, tender, leafy birch twigs used to promote blood circulation and cleanse a sauna bathers skin once perspiration has sufficiently softened it. The bather actually flagellates or slaps him or herself with the twigs after dipping them in water. Although the amount of force used usually depends on personal preference, this activity is not supposed to be painful or sexual, and many Finnish sauna enthusiasts see nothing wrong with asking someone else in the sauna to hit them with the twigs. Purists may argue that bundled birch twigs make the best sauna whisks, but, in some countries where birch is hard to find, cedar or pine is sometimes used. Whether the twigs are birch, cedar or pine, the slapping action causes a pleasant aroma to be released into the air. Other possible choices include oak, maple, mountain ash, hazel and eucalyptus.
Thermometers and hygrometers By definition, thermometers measure temperature, by using materials that change in some way when they are heated or cooled. In a mercury or alcohol thermometer, the liquid expands as it is heated and contracts when it is cooled. German physicist Daniel Gabriel Fahrenheit invented both the alcohol and mercury thermometer in the early 1700s and introduced the temperature scale that bears his name in 1724. Swedish astronomer Anders Celsius invented the Celsius temperature scale, also known as the centigrade scale, in 1742. A hygrometer measures the moisture content or the humidity of air or any gas. Italian artist, scientist and inventor Leonardo da Vinci built the first crude hygrometer in the 1400s, and Italian physician Francesco Folli invented a more practical one in 1664. As sauna accessories, thermometers and hygrometers are available separately as two items, combined as one, or in package sets. They are vital instruments for any sauna bather who wants to monitor and control the temperature and humidity within a sauna.
Every experienced sauna bather knows how valuable the right sauna accessories can be. Oftentimes, it is these accoutrements that make the difference between a sauna session that is second-rate and one that is truly superior. Used properly, sauna accessories can help a sauna bather create the perfect ambience for a relaxing and refreshing soak in the soothing heat of a sauna.
The following is a list of some of the more common sauna accessories used by sauna enthusiasts around the world:
Loofah sponges When used as a bath sponge, the loofah, a very popular item in Asian baths and European spas, is known to produce a mild glow and to revitalize the skin. It is a natural, organic, cleansing sponge that is also known for improving blood circulation, exfoliating dead skin cells, and promoting healthy skin. The blood circulation the loofah sponge induces on the skin has been credited as a relief for rheumatic and arthritic sufferers. Loofah is environmentally safe, biodegradable, and a renewable resource.
Sauna brushes Many sauna enthusiasts enjoy scrubbing their bodies with sauna brushes as they sweat in the sauna heat. Regardless of whether the brush has a long handle for those hard-to-reach places, a detachable handle or no handle at all, a sauna brush is a good tool for helping to cleanse and massage a sauna bathers skin. The soft natural bristles of most sauna brushes aid skin exfoliation and can contribute greatly to a sauna session that is refreshing and invigorating for the bather. Using a sauna brush properly can also improve blood circulation, so theres really no good reason to not have a sauna brush among your sauna accessories.
Sauna buckets Also commonly referred to as sauna pails, sauna buckets are used to hold water in traditional Finnish-style rock saunas. Many experienced sauna bathers prefer their sauna buckets to be made of cedar, pine or copper. If you purchase an all-wooden sauna pail, be sure to empty it after each use and to store it upside down. As well, since intense heat can make wood expand and contract, you might want to consider buying a liner for your sauna bucket to help prevent leakage.
Sauna fragrances and essences Eucalyptus, birch, pine, spruce, wintergreen, menthol, lemon and lime are just some of the deeply appealing scents available in todays all-natural sauna fragrances. Add a few drops of sauna fragrance to your loyly water and surrender yourself to the olfactory ecstasy. Why not combine sauna therapy and aromatherapy for a powerful one-two punch of pure sensory pleasure?
Sauna headrests and backrests Complete comfort in a sauna can be achieved through the use of these important accessories. A sauna headrest or pillow gently cushions the head of a reclining bather, while a sauna backrest offers support, relief and luxury to, as its name suggests, the persons back. Headrests and backrests can also serve effectively as footrests, if desired by the sauna bather.
Sauna ladles Sometimes called sauna dippers, sauna ladles are as essential to proper traditional sauna bathing as sauna buckets. It is a dipper or two of water tossed over the hot sauna rocks of a Finnish sauna that creates the vapor or loyly that many purists insist helps define an authentic sauna bath. Any water applied to the rocks in a sauna heater should be done using a dipper or ladle. Doing so keeps your hand away from the resulting steam, preventing a possible steam burn, and it helps you better control how much water you pour onto the sauna rocks and, in turn, the level of humidity in the sauna. Although many sauna ladles are made entirely of wood, some feature copper or stainless steel scoops and cedar, birch or pine handles. Some ladles also come with attached leather straps.
Sauna peg racks Sauna peg racks are recommended for anyone who wants a place near or in the sauna room to hang their towel or bathrobe. Wooden racks with four, five or six dowel peg hooks are popular with bathers who enjoy the company of family or friends in their sauna. Peg racks such as these are sometimes called clothes racks or towel racks. Another word commonly used to describe a peg rack is hanger.
Sauna soap Regular soap may be too harsh for some sauna bathers, but sauna soap is specifically intended for tender sensitive skin and can be very effective under sauna conditions. Long-lasting, hypo-allergenic soap with either a birch or pine fragrance is a popular choice of many hot sauna devotees. Additional bath and body products can be used either before or after a sauna session to help cleanse and moisturize your skin.
Sauna timers Sauna bathers use timers to help them keep track of how long theyre in the sauna and ensure that they not spend too much time in the heat. Traditionalists may prefer the simplicity of a 15-minute sand timer, while folks with contemporary tastes may rely on a 90-minute electronic timer or the more modern, programmable device that often comes as part of a sleekly designed control panel and offers time-delay and automatic shut-off safety features. Since wearing a wristwatch in a hot sauna is both impractical and dangerous, the sauna timer can certainly be a useful accessory.
Sauna whisks In Finland, a sauna whisk is called either vihta or vasta. In its most traditional form, the vihta or vasta is a thick bunch of young, tender, leafy birch twigs used to promote blood circulation and cleanse a sauna bathers skin once perspiration has sufficiently softened it. The bather actually flagellates or slaps him or herself with the twigs after dipping them in water. Although the amount of force used usually depends on personal preference, this activity is not supposed to be painful or sexual, and many Finnish sauna enthusiasts see nothing wrong with asking someone else in the sauna to hit them with the twigs. Purists may argue that bundled birch twigs make the best sauna whisks, but, in some countries where birch is hard to find, cedar or pine is sometimes used. Whether the twigs are birch, cedar or pine, the slapping action causes a pleasant aroma to be released into the air. Other possible choices include oak, maple, mountain ash, hazel and eucalyptus.
Thermometers and hygrometers By definition, thermometers measure temperature, by using materials that change in some way when they are heated or cooled. In a mercury or alcohol thermometer, the liquid expands as it is heated and contracts when it is cooled. German physicist Daniel Gabriel Fahrenheit invented both the alcohol and mercury thermometer in the early 1700s and introduced the temperature scale that bears his name in 1724. Swedish astronomer Anders Celsius invented the Celsius temperature scale, also known as the centigrade scale, in 1742. A hygrometer measures the moisture content or the humidity of air or any gas. Italian artist, scientist and inventor Leonardo da Vinci built the first crude hygrometer in the 1400s, and Italian physician Francesco Folli invented a more practical one in 1664. As sauna accessories, thermometers and hygrometers are available separately as two items, combined as one, or in package sets. They are vital instruments for any sauna bather who wants to monitor and control the temperature and humidity within a sauna.
Food Safety Tips For Barbecuing
(NC)-When barbecuing, use the following tips from Health Canada to safely prepare, cook, serve and store ground beef:
Before cooking
Wash hands thoroughly, for at least 20 seconds, with warm water and soap, before and after handling raw meat.
Clean and sanitize all utensils and work surfaces with soap and water after preparing each food item and before you move on to the next food. For added protection, sanitize utensils and counter surfaces with a mild bleach solution of 5 ml (1 tsp) bleach to 750 mL (3 cups) of water.
Use different utensils for raw and cooked meat or thoroughly wash them between uses. This includes flipping spatulas, tongs, food thermometers, plates, trays, etc.
Ensure the gas barbecue is pre-heated before starting to cook. If using a charcoal barbecue, use enough charcoal and make sure it is glowing red before starting to cook.
Keep raw meat away from cooked meat; do not use the same plate to carry burgers to and from the barbecue. Keep salads and perishable foods in the refrigerator until you are ready to serve them. If food is being stored in a cooler, pack the cooler with ice or freezer packs. Keep lid closed as much as possible, store cooler in shade and away from birds and animals.
During cooking
Use a food thermometer to ensure that the hamburger has reached a safe internal temperature. All ground beef products should be cooked to 71C (160F). Insert a probe-type instant-read thermometer through the side of the beef patty until the tip reaches the centre. Fork -style thermometers can be inserted through the top into the centre of the patty.
Reduce the heat of the gas barbecue or raise the height of the charcoal grill if food starts to burn during cooking, but ensure that correct internal temperature is still met. Remember that colour is not an indicator that the patty is safe to eat.
After cooking
Keep serving bowls covered.
Put cooked food on a clean plate.
Eat food as soon as it is ready.
Clean and sanitize all utensils and work surfaces.
Store leftovers within 2 hours in separate shallow, covered containers in the refrigerator and eat within 3 days. Reheat leftovers to 74C (165F), using a food thermometer to check the temperature.
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
(NC)-When barbecuing, use the following tips from Health Canada to safely prepare, cook, serve and store ground beef:
Before cooking
Wash hands thoroughly, for at least 20 seconds, with warm water and soap, before and after handling raw meat.
Clean and sanitize all utensils and work surfaces with soap and water after preparing each food item and before you move on to the next food. For added protection, sanitize utensils and counter surfaces with a mild bleach solution of 5 ml (1 tsp) bleach to 750 mL (3 cups) of water.
Use different utensils for raw and cooked meat or thoroughly wash them between uses. This includes flipping spatulas, tongs, food thermometers, plates, trays, etc.
Ensure the gas barbecue is pre-heated before starting to cook. If using a charcoal barbecue, use enough charcoal and make sure it is glowing red before starting to cook.
Keep raw meat away from cooked meat; do not use the same plate to carry burgers to and from the barbecue. Keep salads and perishable foods in the refrigerator until you are ready to serve them. If food is being stored in a cooler, pack the cooler with ice or freezer packs. Keep lid closed as much as possible, store cooler in shade and away from birds and animals.
During cooking
Use a food thermometer to ensure that the hamburger has reached a safe internal temperature. All ground beef products should be cooked to 71C (160F). Insert a probe-type instant-read thermometer through the side of the beef patty until the tip reaches the centre. Fork -style thermometers can be inserted through the top into the centre of the patty.
Reduce the heat of the gas barbecue or raise the height of the charcoal grill if food starts to burn during cooking, but ensure that correct internal temperature is still met. Remember that colour is not an indicator that the patty is safe to eat.
After cooking
Keep serving bowls covered.
Put cooked food on a clean plate.
Eat food as soon as it is ready.
Clean and sanitize all utensils and work surfaces.
Store leftovers within 2 hours in separate shallow, covered containers in the refrigerator and eat within 3 days. Reheat leftovers to 74C (165F), using a food thermometer to check the temperature.
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
Monday, February 12, 2007
Are You Prepared to Give First Aid to Your Dog
As a dog owner, you may find yourself needing to give your dog first aid. Whether a car accident has occurred or your dog has collapsed from health related problems, there are some things you could prepare yourself for. Dogs are curious creatures and sometimes get into dangerous situations. When they get into trouble, it will be your job to help.
Nobody expects you to know everything a veterinarian knows. But, don't sell yourself short. Many of the problems a dog faces are similar to those of our own. Until you can get your dog to a vet, he or she will depend on you. And, sometimes the care you provide along the way will make the difference when you get to your vet. Having the supplies you need on hand will really help you to be effective.
Having the supplies you need on hand will really help you to be effective. Rolls of gauze and tape are handy to slow or stop bleeding. You can also find some great blood-clotting topical products too. Hydrogen peroxide is an effective disinfectant . An old clean blanket is essential for wrapping a dog in shock. We frequently give a product called Nutrical to dogs when they appear to have a low blood sugar. A first aid kit should also include: ammonia water, antibiotic treatment, hydro cortisone ointment, eyewash, and antihistamine. Also, absorbent cotton, gauze rolls or pads, scissors (preferably with rounded tips), tweezers, a rectal thermometer; syringes (without the needle) for giving oral medications, elastic bandages, an enema bag, soap, and a plastic bowl for preparing dilutions.
Take some time to read those books you have in your doggie library. They will help you get familiar with first aid procedures for your dog. But, don't delay taking your dog to the vet when needed. Keep your vet's phone number handy in case you need him. If you think your dog may need professional care in the middle of the night or on a weekend, consider calling your vet and advising him. He may have some good advice or instructions to help you reach him.
As a dog owner, you may find yourself needing to give your dog first aid. Whether a car accident has occurred or your dog has collapsed from health related problems, there are some things you could prepare yourself for. Dogs are curious creatures and sometimes get into dangerous situations. When they get into trouble, it will be your job to help.
Nobody expects you to know everything a veterinarian knows. But, don't sell yourself short. Many of the problems a dog faces are similar to those of our own. Until you can get your dog to a vet, he or she will depend on you. And, sometimes the care you provide along the way will make the difference when you get to your vet. Having the supplies you need on hand will really help you to be effective.
Having the supplies you need on hand will really help you to be effective. Rolls of gauze and tape are handy to slow or stop bleeding. You can also find some great blood-clotting topical products too. Hydrogen peroxide is an effective disinfectant . An old clean blanket is essential for wrapping a dog in shock. We frequently give a product called Nutrical to dogs when they appear to have a low blood sugar. A first aid kit should also include: ammonia water, antibiotic treatment, hydro cortisone ointment, eyewash, and antihistamine. Also, absorbent cotton, gauze rolls or pads, scissors (preferably with rounded tips), tweezers, a rectal thermometer; syringes (without the needle) for giving oral medications, elastic bandages, an enema bag, soap, and a plastic bowl for preparing dilutions.
Take some time to read those books you have in your doggie library. They will help you get familiar with first aid procedures for your dog. But, don't delay taking your dog to the vet when needed. Keep your vet's phone number handy in case you need him. If you think your dog may need professional care in the middle of the night or on a weekend, consider calling your vet and advising him. He may have some good advice or instructions to help you reach him.
Your Vacation First Aid Kit
Your vacation supplies must include a first-aid kit.
Have it available while traveling and take it with you whenever you go walking, hiking, or any activity that takes you away from civilization.
You can use just about any type of container for your first-aid kit. It's best if the container is lightweight, like plastic, and has a good lid. A handle can be useful also. A small toolbox, lunchbox, fishing tackle box or even kitchen Tupperware would work.
Here is a list of things to consider including in your vacation first-aid kit. This is not a comprehensive list and you may have other items to add.
You should have some sterile gauze with adhesive tape and scissors to cut them. Make sure the scissors are sharp. Also multiple sizes of band-aids. Tip: Sanitary napkins are sterile and make good compresses to stop bleeding.
To clean cuts and wounds include antibiotic cream, hydrogen peroxide and antiseptic wipes.
Consider including aspirin and acetaminophen, instant cold packs, calamine lotion and hydrocortisone cream.
Also, antacid, insect repellent, motion sickness medication, anti-diarrhea medication, sunscreen, cold and flu tablets
If anyone is taking prescription medicine be sure to bring enough for the whole trip.
The first-aid kit is a good place to store a list of emergency numbers along with your medical insurance information.
It's always a good idea to have a first-aid manual on hand and review it before you leave. This way you will be much more prepared should a situation arise where you need it. This is a great opportunity for children to learn a little about first-aid so review the manual with them too.
Other miscellaneous items that could be helpful are thermometer, latex gloves, tweezers and flashlight with spare batteries.
Keep your vacation first-aid kit easily accessible at all times but away from small children.
Your vacation supplies must include a first-aid kit.
Have it available while traveling and take it with you whenever you go walking, hiking, or any activity that takes you away from civilization.
You can use just about any type of container for your first-aid kit. It's best if the container is lightweight, like plastic, and has a good lid. A handle can be useful also. A small toolbox, lunchbox, fishing tackle box or even kitchen Tupperware would work.
Here is a list of things to consider including in your vacation first-aid kit. This is not a comprehensive list and you may have other items to add.
You should have some sterile gauze with adhesive tape and scissors to cut them. Make sure the scissors are sharp. Also multiple sizes of band-aids. Tip: Sanitary napkins are sterile and make good compresses to stop bleeding.
To clean cuts and wounds include antibiotic cream, hydrogen peroxide and antiseptic wipes.
Consider including aspirin and acetaminophen, instant cold packs, calamine lotion and hydrocortisone cream.
Also, antacid, insect repellent, motion sickness medication, anti-diarrhea medication, sunscreen, cold and flu tablets
If anyone is taking prescription medicine be sure to bring enough for the whole trip.
The first-aid kit is a good place to store a list of emergency numbers along with your medical insurance information.
It's always a good idea to have a first-aid manual on hand and review it before you leave. This way you will be much more prepared should a situation arise where you need it. This is a great opportunity for children to learn a little about first-aid so review the manual with them too.
Other miscellaneous items that could be helpful are thermometer, latex gloves, tweezers and flashlight with spare batteries.
Keep your vacation first-aid kit easily accessible at all times but away from small children.
Sunday, February 11, 2007
Dehydrate Vegetables for Long Life
Drying or dehydrating vegetables is one of the oldest known methods of food preservation. The really great thing about it is that you can do it at home with equipment you have on hand.
You should pick your produce at it's peak and work as quickly as you can to preserve its colour and taste.
Prepare your vegetables as if you were going to serve them. Wash them well, trim, cut, chop, slice, whatever. Thickness will play an important role in how long your veggies take to dehydrate, so bear that in mind when preparing.
Next you must blanch the vegetables. This will preserve the colour and flavour of the vegetable. Most vegetables have an enzyme that, left active, is what makes it spoil so quickly. Blanching the vegetables stops the enzyme action.
Follow available guidelines for blanching (available at www.no-dig-vegetablegarden.com). Once blanched, chilled and drained, you are ready to dry or dehydrate your vegetables for long
term storage.
The Rules
Of course, there are heaps of rules...but let's start here.
There are three methods used to dry or dehydrate vegetables.
Sun dried, commercial dehydrator or oven.
Sun drying is the least reliable method for areas with variable temperatures. Unless you live in a climate that is a consistent 90F with low humidity for a guaranteed 3 days in a row, you risk your produce.
Once the drying starts, it cannot stop until finished. So DO NOT let your vegetables cool again until they're done. Having said that, lots of places do have that sort of weather...but more places don't, so sun drying is a bit of a gamble for most.
You can purchase food dehydraters in a range of sizes, but unless you are going to be doing an awful lot of this, it's probably better to wait or buy one with a group of friends to pass around. They aren't very expensive, but they are usually used for quite short periods of time.
So, we're left with the oven. It's almost certain that you have one, so nothing new to buy. It is time consuming and a little fiddly, but it's such a great result!
Oven drying
A home oven will only dry small quantities at a time (up to six pounds of produce, depending on the number of racks you have) so don't be preparing bushells of veggies at a time!
Set the oven at the lowest temperature and preheat to 140F (60C). If you are uncertain of the temperature, put a separate oven thermometer on a rack you can see. Check your temperature
every half hour or so.
Lay out your vegetables on stainless steel screen mesh or wooden
frames covered in cheescloth. Do NOT use cookie sheets as the
air must circulate around the food. Having the food sit next to
metal sheets may also transfer a metalic taste. Using other
types of metal materials may react with the food so please don't.
Load up the veggies. Doing trays of items similar in size will keep the drying even. For instance, doing pumpkin, carrot and
potato might be a good mix. Try not to mix strong flavoured items as the flavour may transfer from one vegetable to another.
Keep the oven door open about 3 inches or so during drying. It is vital that the temperature is maintained at 140F (60C) and that the moist air can escape. Move the trays around frequently to ensure even drying. No oven has even heat throughout.
Keep a close eye on your drying vegetables. Don't let them scorch and keep them moving.
Depending on the vegetable you are drying it will take between
4 and 12 hours to dry. Once they're done, the vegetable pieces
will be hard and should shatter if hit with an instrument.
Store in a water tight container. To use, just add them to soups and sauces as they are, or reconstitute (cover them in a container with water 2:1 ratio) for approximately 2 hours before using.
Drying or dehydrating vegetables is one of the oldest known methods of food preservation. The really great thing about it is that you can do it at home with equipment you have on hand.
You should pick your produce at it's peak and work as quickly as you can to preserve its colour and taste.
Prepare your vegetables as if you were going to serve them. Wash them well, trim, cut, chop, slice, whatever. Thickness will play an important role in how long your veggies take to dehydrate, so bear that in mind when preparing.
Next you must blanch the vegetables. This will preserve the colour and flavour of the vegetable. Most vegetables have an enzyme that, left active, is what makes it spoil so quickly. Blanching the vegetables stops the enzyme action.
Follow available guidelines for blanching (available at www.no-dig-vegetablegarden.com). Once blanched, chilled and drained, you are ready to dry or dehydrate your vegetables for long
term storage.
The Rules
Of course, there are heaps of rules...but let's start here.
There are three methods used to dry or dehydrate vegetables.
Sun dried, commercial dehydrator or oven.
Sun drying is the least reliable method for areas with variable temperatures. Unless you live in a climate that is a consistent 90F with low humidity for a guaranteed 3 days in a row, you risk your produce.
Once the drying starts, it cannot stop until finished. So DO NOT let your vegetables cool again until they're done. Having said that, lots of places do have that sort of weather...but more places don't, so sun drying is a bit of a gamble for most.
You can purchase food dehydraters in a range of sizes, but unless you are going to be doing an awful lot of this, it's probably better to wait or buy one with a group of friends to pass around. They aren't very expensive, but they are usually used for quite short periods of time.
So, we're left with the oven. It's almost certain that you have one, so nothing new to buy. It is time consuming and a little fiddly, but it's such a great result!
Oven drying
A home oven will only dry small quantities at a time (up to six pounds of produce, depending on the number of racks you have) so don't be preparing bushells of veggies at a time!
Set the oven at the lowest temperature and preheat to 140F (60C). If you are uncertain of the temperature, put a separate oven thermometer on a rack you can see. Check your temperature
every half hour or so.
Lay out your vegetables on stainless steel screen mesh or wooden
frames covered in cheescloth. Do NOT use cookie sheets as the
air must circulate around the food. Having the food sit next to
metal sheets may also transfer a metalic taste. Using other
types of metal materials may react with the food so please don't.
Load up the veggies. Doing trays of items similar in size will keep the drying even. For instance, doing pumpkin, carrot and
potato might be a good mix. Try not to mix strong flavoured items as the flavour may transfer from one vegetable to another.
Keep the oven door open about 3 inches or so during drying. It is vital that the temperature is maintained at 140F (60C) and that the moist air can escape. Move the trays around frequently to ensure even drying. No oven has even heat throughout.
Keep a close eye on your drying vegetables. Don't let them scorch and keep them moving.
Depending on the vegetable you are drying it will take between
4 and 12 hours to dry. Once they're done, the vegetable pieces
will be hard and should shatter if hit with an instrument.
Store in a water tight container. To use, just add them to soups and sauces as they are, or reconstitute (cover them in a container with water 2:1 ratio) for approximately 2 hours before using.
Saturday, February 10, 2007
How to Make Gel Candles - 11 Easy Steps
Do you love burning beautiful, scented candles? And do you know that you can easily make them yourself? It is exciting and not at all difficult. Here are 12 easy steps to creating unique candles that you can burn at home, give as gifts, or even sell.
Materials for gel candle making
You will need:
gel
zinc wicks (cotton wicks cant be used for gel candles because they absorb too much gel)
essential oil for fragrance
liquid color dye
embeds (optional)
All these materials can be obtained online from candle making suppliers. It is important to use essential oils and colors specially made for gel candles; fragrance oils you can buy in a cosmetic shop are not suitable. Also, you can buy a gel candle making kit. Getting a kit is the best solution for a beginner, because it will include everything you need to make your first few candles.
And of course you will need a container. The best container for a gel candle is glass, so people can see the embeds you put inside the candle, but any non-flammable container would do. You can use any glass, wine glass, or even a small wide vase, but your container should be at least 2 inches in diameter. Garage sales and second hand stores are gold mines, when it comes to candle containers.
For embeds you can use anything non-flammable - colored aquarium gravel, marbles, glitter, sand, sea shells, pebbles, crystals, polished stones, artificial jewels or pearls.
Steps to making a gel candle
Place a little bit of hot glue in the center of the container bottom. Stick the wick in it and let the glue set.
Cut the gel into small pieces so it melts faster and more evenly. Melt it in a stainless steel pot over a medium heat.
The trickiest part is the temperature - you should get it to exactly 200F, because overheated gel looses its clarity. For that, you will need a suitable thermometer.
Maintain the temperature at 200; all the gel should melt and become smooth, like syrup.
Add color dye to the melted gel, a little bit at a time, until you get the desired color - remember, you can always add more dye to make the color stronger, but you cant take dye away. For a candle with embedded objects, you should use only a little color, so the objects remain visible
Add the fragrance - 1/3 teaspoon for each glass of melted gel will give it a nice scent. For a stronger scent, add a bit more fragrance.
Heat the container in the oven or microwave to about 150-160F. This will help to reduce the appearance of bubbles
If you want to use embeds, dip them in hot gel first and then arrange them in the container as you like. It is better to keep the objects closer to the sides of the container - they will be easier to see, this way.
Now it is time to pour your gel into the container. Place your container on a level surface and pour the gel slowly and carefully down the side. If it is your first time, you will probably get a few bubbles; to avoid that, the gel should be still very hot.
Pull the wick up. Roll it on a pencil to keep it straight.
Let the candle cool. Trim the wick and you are done! You have a beautiful, unique gel candle, made by yourself.
Do you love burning beautiful, scented candles? And do you know that you can easily make them yourself? It is exciting and not at all difficult. Here are 12 easy steps to creating unique candles that you can burn at home, give as gifts, or even sell.
Materials for gel candle making
You will need:
gel
zinc wicks (cotton wicks cant be used for gel candles because they absorb too much gel)
essential oil for fragrance
liquid color dye
embeds (optional)
All these materials can be obtained online from candle making suppliers. It is important to use essential oils and colors specially made for gel candles; fragrance oils you can buy in a cosmetic shop are not suitable. Also, you can buy a gel candle making kit. Getting a kit is the best solution for a beginner, because it will include everything you need to make your first few candles.
And of course you will need a container. The best container for a gel candle is glass, so people can see the embeds you put inside the candle, but any non-flammable container would do. You can use any glass, wine glass, or even a small wide vase, but your container should be at least 2 inches in diameter. Garage sales and second hand stores are gold mines, when it comes to candle containers.
For embeds you can use anything non-flammable - colored aquarium gravel, marbles, glitter, sand, sea shells, pebbles, crystals, polished stones, artificial jewels or pearls.
Steps to making a gel candle
Place a little bit of hot glue in the center of the container bottom. Stick the wick in it and let the glue set.
Cut the gel into small pieces so it melts faster and more evenly. Melt it in a stainless steel pot over a medium heat.
The trickiest part is the temperature - you should get it to exactly 200F, because overheated gel looses its clarity. For that, you will need a suitable thermometer.
Maintain the temperature at 200; all the gel should melt and become smooth, like syrup.
Add color dye to the melted gel, a little bit at a time, until you get the desired color - remember, you can always add more dye to make the color stronger, but you cant take dye away. For a candle with embedded objects, you should use only a little color, so the objects remain visible
Add the fragrance - 1/3 teaspoon for each glass of melted gel will give it a nice scent. For a stronger scent, add a bit more fragrance.
Heat the container in the oven or microwave to about 150-160F. This will help to reduce the appearance of bubbles
If you want to use embeds, dip them in hot gel first and then arrange them in the container as you like. It is better to keep the objects closer to the sides of the container - they will be easier to see, this way.
Now it is time to pour your gel into the container. Place your container on a level surface and pour the gel slowly and carefully down the side. If it is your first time, you will probably get a few bubbles; to avoid that, the gel should be still very hot.
Pull the wick up. Roll it on a pencil to keep it straight.
Let the candle cool. Trim the wick and you are done! You have a beautiful, unique gel candle, made by yourself.
10 Easy Ways To Protect Your Family From Food Poisoning
Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?
When it comes to food preparation and storage, "Common Practices" could be POISONING your family!
Here's how to avoid the problem entirely:
1. Plan For Safety
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
2. Shop Smart
Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don't buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.
3. Store Food Properly
After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40 F and the freezer to 0 F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.
4. Prepare Food Safely
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.
5. Cook Food Thoroughly
Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.
6. Chill Food Promptly
Place food in the refrigerator. Don't overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.
7. Transport Food Safely
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40 F. Hot food should be kept hot, at or above 140 F. Wrap well and place in an insulated container.
8. Reheat Food Correctly
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 F. Foods that have been cooked ahead & cooled should be reheated to at least 165 F. Reheat leftovers thoroughly to at least 165 F. Reheat sauces, soups, and gravies to a boil.
9. Serve Food The Safe Way
Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40 F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140 F.
10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40 F and 140 F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165 F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.
Copyright (c) Terry Nicholls. All Rights Reserved.
Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?
When it comes to food preparation and storage, "Common Practices" could be POISONING your family!
Here's how to avoid the problem entirely:
1. Plan For Safety
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
2. Shop Smart
Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don't buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.
3. Store Food Properly
After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40 F and the freezer to 0 F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.
4. Prepare Food Safely
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.
5. Cook Food Thoroughly
Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.
6. Chill Food Promptly
Place food in the refrigerator. Don't overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.
7. Transport Food Safely
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40 F. Hot food should be kept hot, at or above 140 F. Wrap well and place in an insulated container.
8. Reheat Food Correctly
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 F. Foods that have been cooked ahead & cooled should be reheated to at least 165 F. Reheat leftovers thoroughly to at least 165 F. Reheat sauces, soups, and gravies to a boil.
9. Serve Food The Safe Way
Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40 F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140 F.
10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40 F and 140 F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165 F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.
Copyright (c) Terry Nicholls. All Rights Reserved.
Friday, February 9, 2007
Making Homemade Soap Is Easy!
Soap - it has the ability to produce strong, lasting emotions in us, and this depends on its peculiar scent... charming aroma, or color. I clearly remember when my child was very young and loved a special soap bar with a little ducky inside she would get it out at every bath time. I easily remember the cool invigorating feeling of washing with sea-spray scented soap, or the luxurious feel of scrubbing with vanilla soap. I remember these things easily - soap scent easily brings such memories back.
Nowadays, richly scented soaps aren't cheap, and we can't always afford the ones we want. Often, we have to settle for commercially made soaps with only a hint of fragrance.
But what if I told you that you could make your own homemade soap? That you could choose any fragrance you wanted, and even put herbs, flowers or other things inside the soap? Would you be intrigued? Would you be willing to give it a try?
There are hundreds of great homemade soap recipes and we'll start with a very basic one. It's important to remember that sometimes it takes a few tries to get it right, but once you've got the process down, homemade soap making is easy and fun!
Here's the recipe, followed by a link that will help you find all the supplies and additional info you need.
Basic Recipe For Homemade Soap
Ingredients:
Lye solution
Animal fat
Cool water
Scents, herbs or anything you want to add to the soap
Things you will need:
2 quart jar
Large pot (at least 12 quarts)
Candy thermometer
Wooden spoon
Soap molds
Rubber gloves
Something to cover soap at the end of the process, such as a towel, Styrofoam or Cardboard
The first thing you will have to do is make the lye solution ready for use. You do this by pouring 2 1/2 cups of cold water into an enamelled pot. Next, you should slowly add 13 ounces of the lye, being sure to stir continuously with the wooden spoon. The water will heat up the lye, and it will have to be cooled before you can go to the next step. If you want to cool it quickly, place the pot in some cool water. After the lye has cooled, you should pour it into the 2 quart jar.
Next, you need to prepare the animal fat. To do so, put 6 pounds of it in a pan, and heat on low until it melts. Once all of it is melted, remove it from the heat and cool. It's important to remember that one of the biggest problems people face when making homemade soap is trying to rush the process and not allowing the lye or animal fat to cool. If you rush it, the process may not be a success.
The lye and fat need to be between 95-98 degrees for the next step (use the candy thermometer to measure the temperature). You may have to place them in basins of either hot or cold water to get the temperatures just right.
Once they're right, stir the fat (it's probably hardened a little), and then slowly add the lye, stirring the entire time. The substance will turn opaque and brown, but then after stirring for some time, will begin to lighten. Once that happens, and it is the consistency of sour cream, you are ready for the next step.
Now for the fun part! Add your scents or whatever else you want to the mixture, and then pour it into the soap molds. Place them in a warm location, and use something (the towel, Styrofoam or cardboard) to insulate it by placing it over the top. Wait twenty-four hours, and then remove the soap from its molds.
You're almost done! Now you should set your soap in an area where there are plenty of breezes, and allow it to sit there for 2-4 weeks. Waiting is the hardest part, but it will allow your soap to set properly.
Soap - it has the ability to produce strong, lasting emotions in us, and this depends on its peculiar scent... charming aroma, or color. I clearly remember when my child was very young and loved a special soap bar with a little ducky inside she would get it out at every bath time. I easily remember the cool invigorating feeling of washing with sea-spray scented soap, or the luxurious feel of scrubbing with vanilla soap. I remember these things easily - soap scent easily brings such memories back.
Nowadays, richly scented soaps aren't cheap, and we can't always afford the ones we want. Often, we have to settle for commercially made soaps with only a hint of fragrance.
But what if I told you that you could make your own homemade soap? That you could choose any fragrance you wanted, and even put herbs, flowers or other things inside the soap? Would you be intrigued? Would you be willing to give it a try?
There are hundreds of great homemade soap recipes and we'll start with a very basic one. It's important to remember that sometimes it takes a few tries to get it right, but once you've got the process down, homemade soap making is easy and fun!
Here's the recipe, followed by a link that will help you find all the supplies and additional info you need.
Basic Recipe For Homemade Soap
Ingredients:
Lye solution
Animal fat
Cool water
Scents, herbs or anything you want to add to the soap
Things you will need:
2 quart jar
Large pot (at least 12 quarts)
Candy thermometer
Wooden spoon
Soap molds
Rubber gloves
Something to cover soap at the end of the process, such as a towel, Styrofoam or Cardboard
The first thing you will have to do is make the lye solution ready for use. You do this by pouring 2 1/2 cups of cold water into an enamelled pot. Next, you should slowly add 13 ounces of the lye, being sure to stir continuously with the wooden spoon. The water will heat up the lye, and it will have to be cooled before you can go to the next step. If you want to cool it quickly, place the pot in some cool water. After the lye has cooled, you should pour it into the 2 quart jar.
Next, you need to prepare the animal fat. To do so, put 6 pounds of it in a pan, and heat on low until it melts. Once all of it is melted, remove it from the heat and cool. It's important to remember that one of the biggest problems people face when making homemade soap is trying to rush the process and not allowing the lye or animal fat to cool. If you rush it, the process may not be a success.
The lye and fat need to be between 95-98 degrees for the next step (use the candy thermometer to measure the temperature). You may have to place them in basins of either hot or cold water to get the temperatures just right.
Once they're right, stir the fat (it's probably hardened a little), and then slowly add the lye, stirring the entire time. The substance will turn opaque and brown, but then after stirring for some time, will begin to lighten. Once that happens, and it is the consistency of sour cream, you are ready for the next step.
Now for the fun part! Add your scents or whatever else you want to the mixture, and then pour it into the soap molds. Place them in a warm location, and use something (the towel, Styrofoam or cardboard) to insulate it by placing it over the top. Wait twenty-four hours, and then remove the soap from its molds.
You're almost done! Now you should set your soap in an area where there are plenty of breezes, and allow it to sit there for 2-4 weeks. Waiting is the hardest part, but it will allow your soap to set properly.
How To Protect Yourself Against Foodborne Illness
(NC)-Common symptoms of foodborne illness include diarrhea, abdominal cramping, fever, sometimes blood or pus in the stools, headache, vomiting and severe exhaustion. Symptoms will vary according to the type and amount of harmful microorganisms present in the food. Symptoms may come on as early as half-hour after eating the contaminated food or may not develop for several days or weeks. Symptoms usually last only a day or two, but can, in some cases, persist for a week to 10 days. For most healthy people, foodborne illnesses aren't long lasting or life threatening. However for older adults, young children, pregnant women and people with weakened immune systems, foodborne illness can be very serious and even life-threatening.
What can you do to protect yourself from food poisoning? Follow these four easy food safety steps listed below:
CLEAN: Wash hands and surfaces often
After you've handled or cut raw meat, wash your hands, the cutting board, counter, knives, and any other utensils you've used with hot soapy water before you use them again to prepare any other food.
SEPARATE: Don't cross-contaminate
Do not allow ready-to-eat foods such as lettuce to come into contact with raw meat or raw meat juice.
COOK: Cook to proper temperature
Thoroughly cook all ground beef to 71 C (160 F) as recommended by Health Canada. Use an instant-read food thermometer to test the middle of burgers or the centre of a meatloaf.
CHILL: Refrigerate promptly
Cover and store leftover cooked food in the refrigerator or freezer as soon as possible. Make sure your refrigerator is set at a temperature of 4C (40F) or colder, and keep your freezer set at -18C (0F)
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
(NC)-Common symptoms of foodborne illness include diarrhea, abdominal cramping, fever, sometimes blood or pus in the stools, headache, vomiting and severe exhaustion. Symptoms will vary according to the type and amount of harmful microorganisms present in the food. Symptoms may come on as early as half-hour after eating the contaminated food or may not develop for several days or weeks. Symptoms usually last only a day or two, but can, in some cases, persist for a week to 10 days. For most healthy people, foodborne illnesses aren't long lasting or life threatening. However for older adults, young children, pregnant women and people with weakened immune systems, foodborne illness can be very serious and even life-threatening.
What can you do to protect yourself from food poisoning? Follow these four easy food safety steps listed below:
CLEAN: Wash hands and surfaces often
After you've handled or cut raw meat, wash your hands, the cutting board, counter, knives, and any other utensils you've used with hot soapy water before you use them again to prepare any other food.
SEPARATE: Don't cross-contaminate
Do not allow ready-to-eat foods such as lettuce to come into contact with raw meat or raw meat juice.
COOK: Cook to proper temperature
Thoroughly cook all ground beef to 71 C (160 F) as recommended by Health Canada. Use an instant-read food thermometer to test the middle of burgers or the centre of a meatloaf.
CHILL: Refrigerate promptly
Cover and store leftover cooked food in the refrigerator or freezer as soon as possible. Make sure your refrigerator is set at a temperature of 4C (40F) or colder, and keep your freezer set at -18C (0F)
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
Thursday, February 8, 2007
Your Vacation First Aid Kit
Your vacation supplies must include a first-aid kit.
Have it available while traveling and take it with you whenever you go walking, hiking, or any activity that takes you away from civilization.
You can use just about any type of container for your first-aid kit. It's best if the container is lightweight, like plastic, and has a good lid. A handle can be useful also. A small toolbox, lunchbox, fishing tackle box or even kitchen Tupperware would work.
Here is a list of things to consider including in your vacation first-aid kit. This is not a comprehensive list and you may have other items to add.
You should have some sterile gauze with adhesive tape and scissors to cut them. Make sure the scissors are sharp. Also multiple sizes of band-aids. Tip: Sanitary napkins are sterile and make good compresses to stop bleeding.
To clean cuts and wounds include antibiotic cream, hydrogen peroxide and antiseptic wipes.
Consider including aspirin and acetaminophen, instant cold packs, calamine lotion and hydrocortisone cream.
Also, antacid, insect repellent, motion sickness medication, anti-diarrhea medication, sunscreen, cold and flu tablets
If anyone is taking prescription medicine be sure to bring enough for the whole trip.
The first-aid kit is a good place to store a list of emergency numbers along with your medical insurance information.
It's always a good idea to have a first-aid manual on hand and review it before you leave. This way you will be much more prepared should a situation arise where you need it. This is a great opportunity for children to learn a little about first-aid so review the manual with them too.
Other miscellaneous items that could be helpful are thermometer, latex gloves, tweezers and flashlight with spare batteries.
Keep your vacation first-aid kit easily accessible at all times but away from small children.
Your vacation supplies must include a first-aid kit.
Have it available while traveling and take it with you whenever you go walking, hiking, or any activity that takes you away from civilization.
You can use just about any type of container for your first-aid kit. It's best if the container is lightweight, like plastic, and has a good lid. A handle can be useful also. A small toolbox, lunchbox, fishing tackle box or even kitchen Tupperware would work.
Here is a list of things to consider including in your vacation first-aid kit. This is not a comprehensive list and you may have other items to add.
You should have some sterile gauze with adhesive tape and scissors to cut them. Make sure the scissors are sharp. Also multiple sizes of band-aids. Tip: Sanitary napkins are sterile and make good compresses to stop bleeding.
To clean cuts and wounds include antibiotic cream, hydrogen peroxide and antiseptic wipes.
Consider including aspirin and acetaminophen, instant cold packs, calamine lotion and hydrocortisone cream.
Also, antacid, insect repellent, motion sickness medication, anti-diarrhea medication, sunscreen, cold and flu tablets
If anyone is taking prescription medicine be sure to bring enough for the whole trip.
The first-aid kit is a good place to store a list of emergency numbers along with your medical insurance information.
It's always a good idea to have a first-aid manual on hand and review it before you leave. This way you will be much more prepared should a situation arise where you need it. This is a great opportunity for children to learn a little about first-aid so review the manual with them too.
Other miscellaneous items that could be helpful are thermometer, latex gloves, tweezers and flashlight with spare batteries.
Keep your vacation first-aid kit easily accessible at all times but away from small children.
Make Your Own Citronella Candles
Need a cost effective way to get rid of mosquitoes? Try making your own citronella candles and eliminate mosquitoes while providing a romantic, outdoor setting. Making citronella candles is easy and can cost as little as $0.25 per candle. Follow this step-by-step guide and make your own candles at home in less than 10 minutes:
Materials Needed:
Wax - Any form of all-purpose wax will do. This can be found in the canning section of the grocery store or in a craft or hardware store.
Citronella - You will need citronella oil for the candle to be effective against mosquitoes.
Mold - This is the container which you will be pouring the hot wax into. The container is your choice, if you want to get fancy you can but a recycled can or glass will also do.
Container for Melting Wax - Nothing specific, a saucepan filled with water or a coffee tin will do.
Wick - Your candle will not work without a wick. You can purchase wicks at any craft store or you can choose to do it yourself by dipping a string or cord into hot wax.
Thermometer - Any form of thermometer will do.
Releaser - Any form of cooking oil or silicone spray will do, as long as it does not have a petroleum base as it may release toxic fumes while burning.
Wooden Spoon - This will be used for stirring the wax.
Wick Cutter - A knife or a pair of scissors will do.
Directions:
Make the Wick - Soak a piece of heavy string or cord into wax and set to dry on a sheet of wax paper. You can also buy candle wicks instead of making them.
Heat the Wax - Heat your container to approximately 140 degrees and place unmelted wax into it.
Add Citronella - As the wax is melting add 1-2 drops of citronella.
Releaser - As the wax is melting; spray your releaser into your mold.
Stir - Stir the melting wax softly with your wooden spoon.
Pour - Pour the wax into the mold and remember not to fill it to the top. Leave about one inch at the top of the mold.
Wicks - Place the wicks into the melting wax. Hold wick in place either using your hand or tie it to a pencil in order to ensure the wick stays upright and does not fall over.
Set to dry.
Making citronella candles is as easy as 1-2-3! Be truly unique and buy terra-cotta pots, paint them and use them as one-of-a-kind candle holders!
Need a cost effective way to get rid of mosquitoes? Try making your own citronella candles and eliminate mosquitoes while providing a romantic, outdoor setting. Making citronella candles is easy and can cost as little as $0.25 per candle. Follow this step-by-step guide and make your own candles at home in less than 10 minutes:
Materials Needed:
Wax - Any form of all-purpose wax will do. This can be found in the canning section of the grocery store or in a craft or hardware store.
Citronella - You will need citronella oil for the candle to be effective against mosquitoes.
Mold - This is the container which you will be pouring the hot wax into. The container is your choice, if you want to get fancy you can but a recycled can or glass will also do.
Container for Melting Wax - Nothing specific, a saucepan filled with water or a coffee tin will do.
Wick - Your candle will not work without a wick. You can purchase wicks at any craft store or you can choose to do it yourself by dipping a string or cord into hot wax.
Thermometer - Any form of thermometer will do.
Releaser - Any form of cooking oil or silicone spray will do, as long as it does not have a petroleum base as it may release toxic fumes while burning.
Wooden Spoon - This will be used for stirring the wax.
Wick Cutter - A knife or a pair of scissors will do.
Directions:
Make the Wick - Soak a piece of heavy string or cord into wax and set to dry on a sheet of wax paper. You can also buy candle wicks instead of making them.
Heat the Wax - Heat your container to approximately 140 degrees and place unmelted wax into it.
Add Citronella - As the wax is melting add 1-2 drops of citronella.
Releaser - As the wax is melting; spray your releaser into your mold.
Stir - Stir the melting wax softly with your wooden spoon.
Pour - Pour the wax into the mold and remember not to fill it to the top. Leave about one inch at the top of the mold.
Wicks - Place the wicks into the melting wax. Hold wick in place either using your hand or tie it to a pencil in order to ensure the wick stays upright and does not fall over.
Set to dry.
Making citronella candles is as easy as 1-2-3! Be truly unique and buy terra-cotta pots, paint them and use them as one-of-a-kind candle holders!
Wednesday, February 7, 2007
Shih Tzu/Dogs/First Aid
Goals of first aid are: Keep your safety in mind at all times. Attend to any severe bleeding that is present. Administer CPR if needed. Immobilize injuries and/or pet for transport. Take your pet to the vet as soon as possible. Delay in seeking professional help often increase costs and decreases treatment success.
When you do encounter an emergency situation, do not panic! Look around your surroundings to be sure there are no moving vehicles, broken glass, chemical spills, fire and electrical hazards. Approach the injured or ill pet slowly and with caution. Use a calm reassuring voice. You might need to apply a muzzle. Injured or ill animals might bite out of pain or fear. If this occurs, don't take it personally and don't feel like your animal is now vicious or worthless and needs to be gotten rid of. Be understanding that the animal is under extreme stress and hardly knows what to do himself.
Never use a muzzle on an animal that is vomiting, choking, convulsing or having breathing difficulties. If you cannot muzzle, use heavy-duty gloves or drape a blanket or thick towel over the animal's head prior to handling.
Determine whether a life-threatening situation exists and give appropriate first aid. Look for unconsciousness, shock, hemorrhage, look for breathing difficulties. Trauma (like hit by a car), poisoning, and air leakage from chest are all life-threatening. Transport the animal to the vet or emergency vet hospital. Transport securely - use a travel kennel most preferably. If a travel kennel is not available, place the animal in a box.
If head or spinal injury is suspected, use a board, plywood, window screen or any flat, firm surface to transport. If this type of flat support is not available, transport the pet in a large towel or small blanket. You might call the vet clinic in advance of your arrival giving them the circumstances of the accident, or illness.
Planning for an emergency:
Decide what you need to do ahead of time and rehearse. Have important telephone numbers such as your local vet and two of the closest 24-hour veterinary emergency clinics in a place you can find easily in a sudden emergency. The Poison Control Center number should be easily found: (800) 548-2423.
Items for your pet first aid kit:
Muzzle Leash, Welder's gloves Stretch bandage Roll gauze Solar blanket Bandage tape Sterile nonstick wound pads Clean hand towel Cotton balls and/or swabs Chlorhexidine wash (0.5%) Saline solution Sterile eye ointment Lubricating jelly Clotting powder Kydrogen peroxide Kaolin-pectin Activated charcoal Triple antibiotic ointment Splint Forceps and/or tweezers Scissors Bulb syringe Plastic digital thermometer Reusable cold pack 12-milliliter syringe Disposable gloves Feeding Tubes Home remedies
Goals of first aid are: Keep your safety in mind at all times. Attend to any severe bleeding that is present. Administer CPR if needed. Immobilize injuries and/or pet for transport. Take your pet to the vet as soon as possible. Delay in seeking professional help often increase costs and decreases treatment success.
When you do encounter an emergency situation, do not panic! Look around your surroundings to be sure there are no moving vehicles, broken glass, chemical spills, fire and electrical hazards. Approach the injured or ill pet slowly and with caution. Use a calm reassuring voice. You might need to apply a muzzle. Injured or ill animals might bite out of pain or fear. If this occurs, don't take it personally and don't feel like your animal is now vicious or worthless and needs to be gotten rid of. Be understanding that the animal is under extreme stress and hardly knows what to do himself.
Never use a muzzle on an animal that is vomiting, choking, convulsing or having breathing difficulties. If you cannot muzzle, use heavy-duty gloves or drape a blanket or thick towel over the animal's head prior to handling.
Determine whether a life-threatening situation exists and give appropriate first aid. Look for unconsciousness, shock, hemorrhage, look for breathing difficulties. Trauma (like hit by a car), poisoning, and air leakage from chest are all life-threatening. Transport the animal to the vet or emergency vet hospital. Transport securely - use a travel kennel most preferably. If a travel kennel is not available, place the animal in a box.
If head or spinal injury is suspected, use a board, plywood, window screen or any flat, firm surface to transport. If this type of flat support is not available, transport the pet in a large towel or small blanket. You might call the vet clinic in advance of your arrival giving them the circumstances of the accident, or illness.
Planning for an emergency:
Decide what you need to do ahead of time and rehearse. Have important telephone numbers such as your local vet and two of the closest 24-hour veterinary emergency clinics in a place you can find easily in a sudden emergency. The Poison Control Center number should be easily found: (800) 548-2423.
Items for your pet first aid kit:
Muzzle Leash, Welder's gloves Stretch bandage Roll gauze Solar blanket Bandage tape Sterile nonstick wound pads Clean hand towel Cotton balls and/or swabs Chlorhexidine wash (0.5%) Saline solution Sterile eye ointment Lubricating jelly Clotting powder Kydrogen peroxide Kaolin-pectin Activated charcoal Triple antibiotic ointment Splint Forceps and/or tweezers Scissors Bulb syringe Plastic digital thermometer Reusable cold pack 12-milliliter syringe Disposable gloves Feeding Tubes Home remedies
"Soggy Slippers and All"
An optimist is the human personification of spring.
-Susan J. Bissonette
Every day I wake up a little more giddy than the day before. Steaming cup of coffee in hand, I challenge my slippers to take on the dew and head out the door to see, literally, whats new. I give a nod of acceptance that the daffodils whose emergence a few weeks back felt more glorious to me than any 4th of July fireworks show are on their way out.
I wonder if my neighbors think Im nuts. Of course they do, I tell myself. Were the family who moved in, during an ice storm, just ten days before Christmas. Were the family with a giant Santa on the porch before the refrigerator was delivered. We pluck worms off the driveway after the rain and rush them inside (to feed the lizards). They dont even know my name yet, but theyve undoubtedly noticed that I trail behind my kids en route to the bus stop wearing soggy slippers. They know that several times a day I meander around my yard inspecting tiny buds with all the geeky intensity of the Professor on Gilligans Island. Neighbors know all.
They way I see it, a person only gets one springtime in a new house. With every soon-to-be bloom, Im reminded that even though we bought this house because we loved the staircase off the kitchen, every drop of rain and every bump up the thermometer brings a new reason to justify that shiny new mortgage payment. Ive got my eye on a row of bushes outside our bedroom windows that Im hoping are lilacs. In a few days, Ill have my answer.
Even as I marvel at how much a fully wooded lot can add to the natural soundtrack of a homeribbit, chirp, chirp, coo, ribbitI cant help but wonder how Ill feel next spring. (As the author of a book with an ambitious title like Live in the Moment, I continually chastise myself for such thoughts.) Twelve months from now, I will already know what secrets lay beneath the soggy soil -- spring will be the same, old, glorious spring.
The same, old, fragrant awakening from a long, groggy nap with ice-cold toes.
The same, old feast for the eyes as dogwood blossoms burst from mere sticks.
The same, old sense of liberation for bare arms as they surface from somewhere within and feel the warmth of the sun instead of washable wools.
Okay. So maybe worrying about next spring is a waste of precious energy. Maybe I have better things to ponder before they vanish! I hear a woodpecker and I need to know which tree hes in
Activity Exercise: Walk around your yard (in your slippers?) and try to see the awakening of your own personal world as if its for the very first time. Even if you live in a warm climate, something new is happening out there and wouldnt you hate to miss it?
An optimist is the human personification of spring.
-Susan J. Bissonette
Every day I wake up a little more giddy than the day before. Steaming cup of coffee in hand, I challenge my slippers to take on the dew and head out the door to see, literally, whats new. I give a nod of acceptance that the daffodils whose emergence a few weeks back felt more glorious to me than any 4th of July fireworks show are on their way out.
I wonder if my neighbors think Im nuts. Of course they do, I tell myself. Were the family who moved in, during an ice storm, just ten days before Christmas. Were the family with a giant Santa on the porch before the refrigerator was delivered. We pluck worms off the driveway after the rain and rush them inside (to feed the lizards). They dont even know my name yet, but theyve undoubtedly noticed that I trail behind my kids en route to the bus stop wearing soggy slippers. They know that several times a day I meander around my yard inspecting tiny buds with all the geeky intensity of the Professor on Gilligans Island. Neighbors know all.
They way I see it, a person only gets one springtime in a new house. With every soon-to-be bloom, Im reminded that even though we bought this house because we loved the staircase off the kitchen, every drop of rain and every bump up the thermometer brings a new reason to justify that shiny new mortgage payment. Ive got my eye on a row of bushes outside our bedroom windows that Im hoping are lilacs. In a few days, Ill have my answer.
Even as I marvel at how much a fully wooded lot can add to the natural soundtrack of a homeribbit, chirp, chirp, coo, ribbitI cant help but wonder how Ill feel next spring. (As the author of a book with an ambitious title like Live in the Moment, I continually chastise myself for such thoughts.) Twelve months from now, I will already know what secrets lay beneath the soggy soil -- spring will be the same, old, glorious spring.
The same, old, fragrant awakening from a long, groggy nap with ice-cold toes.
The same, old feast for the eyes as dogwood blossoms burst from mere sticks.
The same, old sense of liberation for bare arms as they surface from somewhere within and feel the warmth of the sun instead of washable wools.
Okay. So maybe worrying about next spring is a waste of precious energy. Maybe I have better things to ponder before they vanish! I hear a woodpecker and I need to know which tree hes in
Activity Exercise: Walk around your yard (in your slippers?) and try to see the awakening of your own personal world as if its for the very first time. Even if you live in a warm climate, something new is happening out there and wouldnt you hate to miss it?
Tuesday, February 6, 2007
The Ultimate Baby Checklist
Baby Checklist:
Clothing: (plan for spit-ups, accidents, diaper leaks, etc.
8 nightgowns
8 side-snap undershirts
8 onesies
8 pairs of socks/booties
2 pairs of no-scratch mittens
2 hats/bonnets
4 sweatshirts/sweaters
Seasonal wear as needed:
Winter jacket, hat, mittens, full snow suit
Fall coat
1 Bundle Me lines baby seat in winter
Baby shoes not essential, but fun
Blankets:
4 blankets (expect them to get dirty)
4 receiving blankets great for swaddling babies
Feeding:
Formula feeding:
10 four ounce bottles with nipples (having more means less cleaning)
8 eight ounce bottles with nipples (less feedings as baby grows)
Hi-chair
Pacifiers (start with 4, watch them vanish)
3 Bibs (keep one in the diaper bag)
Formula (when starting, buy small amounts since your baby may need to switch brands)
Dry-formula storage unit pre-measured, great for traveling
Breast feeding:
Breast pump
Nursing bras
Breast pads
Diapers:
Only need 1 box of newborn size diapers
Have newborn and size 1 ready to go trust us, youll use them
Wet wipes great for messy situations
Diaper disposal system
Bath time:
Plastic baby tub (easier than the sink)
Wash cloths get a few
Tearless cleanser and/or shampoo
Baby hair brush
Hooded towels keep baby warm while drying him/her off
Baby oil
Bath toys
Bedtime:
Crib
Crib mattress
Bedding Set: bumper/comforter/skirt...
Dresser
Rocker or glider
Changing Table Pad
Changing Table Cover
Hamper
2 waterproof mattress covers
3 crib sheets (pick fun colors)
Blanket (big enough to tuck in)
Sleeping bag great idea
Mobile music helps
Nightlights
Toys and stuffed animals (keep them OUT of the crib)
Lamps
Healthcare:
Nail clippers or scissors
Bulb syringe (for clogged noses be careful)
Baby thermometer
Lotions
Vaporized / Humidifier
Traveling Baby:
Diaper bag many to choose from, get one with a changing pad built in
Infant car seat (its the law, get your local fireman to install safely for you)
Stroller (getting one where the car seat fits in is very convenient)
Pack-n-Play a crib to go (so Mom and Dad can get out)
Baby carrier (slings are good too)
Keeping the baby quiet at home:
Baby swing
Bouncy baby seat get the one that vibrates
Around the house:
Baby monitor listen in so you can rest too! (you can watch with some models)
Outlet plugs plug them all
Cabinet and drawer safety locks
Corner protectors (and the edges of coffee tables)
Play Yard
Potty Chair
Bassinet perfect for naps
More toys
Baby book
Growth chart
Photo album and frames
Safety gates
Baby Checklist:
Clothing: (plan for spit-ups, accidents, diaper leaks, etc.
8 nightgowns
8 side-snap undershirts
8 onesies
8 pairs of socks/booties
2 pairs of no-scratch mittens
2 hats/bonnets
4 sweatshirts/sweaters
Seasonal wear as needed:
Winter jacket, hat, mittens, full snow suit
Fall coat
1 Bundle Me lines baby seat in winter
Baby shoes not essential, but fun
Blankets:
4 blankets (expect them to get dirty)
4 receiving blankets great for swaddling babies
Feeding:
Formula feeding:
10 four ounce bottles with nipples (having more means less cleaning)
8 eight ounce bottles with nipples (less feedings as baby grows)
Hi-chair
Pacifiers (start with 4, watch them vanish)
3 Bibs (keep one in the diaper bag)
Formula (when starting, buy small amounts since your baby may need to switch brands)
Dry-formula storage unit pre-measured, great for traveling
Breast feeding:
Breast pump
Nursing bras
Breast pads
Diapers:
Only need 1 box of newborn size diapers
Have newborn and size 1 ready to go trust us, youll use them
Wet wipes great for messy situations
Diaper disposal system
Bath time:
Plastic baby tub (easier than the sink)
Wash cloths get a few
Tearless cleanser and/or shampoo
Baby hair brush
Hooded towels keep baby warm while drying him/her off
Baby oil
Bath toys
Bedtime:
Crib
Crib mattress
Bedding Set: bumper/comforter/skirt...
Dresser
Rocker or glider
Changing Table Pad
Changing Table Cover
Hamper
2 waterproof mattress covers
3 crib sheets (pick fun colors)
Blanket (big enough to tuck in)
Sleeping bag great idea
Mobile music helps
Nightlights
Toys and stuffed animals (keep them OUT of the crib)
Lamps
Healthcare:
Nail clippers or scissors
Bulb syringe (for clogged noses be careful)
Baby thermometer
Lotions
Vaporized / Humidifier
Traveling Baby:
Diaper bag many to choose from, get one with a changing pad built in
Infant car seat (its the law, get your local fireman to install safely for you)
Stroller (getting one where the car seat fits in is very convenient)
Pack-n-Play a crib to go (so Mom and Dad can get out)
Baby carrier (slings are good too)
Keeping the baby quiet at home:
Baby swing
Bouncy baby seat get the one that vibrates
Around the house:
Baby monitor listen in so you can rest too! (you can watch with some models)
Outlet plugs plug them all
Cabinet and drawer safety locks
Corner protectors (and the edges of coffee tables)
Play Yard
Potty Chair
Bassinet perfect for naps
More toys
Baby book
Growth chart
Photo album and frames
Safety gates
What Does My New Baby Really Need? A Guide to Shopping For Your New Baby
What is it do I really need to buy for my new baby? This is a question a lot of new moms must ask themselves. Having a new baby is a huge expense, and it is hard to stay on budget when you see all of the cute outfits in the stores. While all of the tiny things are really tempting to buy, please keep in mind that babies grow really fast. One of the biggest mistakes that new parents make is over shopping for clothes. Remember, you will probably keep baby in a lot during those first few months so cute outfits with matching hats and shoes may not get any use. Plus if you are going to have a baby shower you will receive a lot of cute outfits fit for your little bundle of joy. Below is a list of things that I put together as a guide for you to use while doing your shopping. Remember to do your shopping after your baby shower this way you will only buy what you need.
Health and Safety
digital thermometer nasal aspirator infant acetaminophen drops baby monitor night lightBaby Care Products baby shampoo/baby wash diaper cream baby nail clippers or safety scissors baby oil/lotion baby brush and comb a couple of pacifiers (even if you don't plan to use!)
Layette and Diapering
newborn diapers/cloth diapers/wraps or set up diaper service baby wipes and/or extra baby washcloths diaper pail burp cloths or extra cloth diapers gowns/kimonos or newborn sleepers (4-6) receiving blankets (4-6) swaddling blankets (2-3) crib blanket or quilt newborn socks or booties (4-6 pair) newborn cap (1-2) hooded bath towels and wash cloth 4-6 T-shirts or all-in-ones 1-2 sweaters or bunting (depending upon season)
Baby Equipment
baby carrier (sling, wrap or pack carrier) infant seat (have to bring it to the hospital!) stroller or carriage bouncer seat or swing diaper bag
Furniture and Accessories
co-sleeper/bassinet/cradle or crib mattress, waterproof pads, at least two sheets and other bedding changing table or other safe changing area mobile for the crib and/or changing area changing pad and 2 coversNursing Necessities nursing pillow washable or disposable nursing pads rental, electric or manual breast pump and storage bottles or bags if you plan to pump milk feeding bottles (2-4 4 oz to start), nipples, and bottle brush if you plan to use bottles
Below you will find a short list of things new moms will need to have on hand.
New Mother Care
sitzbath herbs big box of extra-long maxi pads for locchia nursing nightgown or comfy cotton pajamas small tube of modified lanolin or other product to soothe sore nipples nursing bras (1-2 comfy nursing bras plus a sleep bra to take to the hospital -- you can get more when your milk comes in, in case your size changes)
Other Good Ideas
pick out birth announcements (address envelopes before baby comes, if possible) make a Belly Cast to remember this amazing time!
Also a good thing to know is that some of these accessories and gadgets are fun to have. Some of them even help make your life easier. However these are not must haves, all your baby really needs is your love and affection and your baby will grow and flourish. Remember you must have a car seat for baby, because the hospital will not let you leave without it! Plus you want to protect your little miracle in any way possible. Relax and enjoy this time with your precious baby because this time will never return.
If possible line up friends and family who will bring meals or come help you out at home after the baby is born (and a good friend to coordinate) and/or hire a doula to help. This way you can spend even more time just worrying about the baby, while someone else worries about YOU!
What is it do I really need to buy for my new baby? This is a question a lot of new moms must ask themselves. Having a new baby is a huge expense, and it is hard to stay on budget when you see all of the cute outfits in the stores. While all of the tiny things are really tempting to buy, please keep in mind that babies grow really fast. One of the biggest mistakes that new parents make is over shopping for clothes. Remember, you will probably keep baby in a lot during those first few months so cute outfits with matching hats and shoes may not get any use. Plus if you are going to have a baby shower you will receive a lot of cute outfits fit for your little bundle of joy. Below is a list of things that I put together as a guide for you to use while doing your shopping. Remember to do your shopping after your baby shower this way you will only buy what you need.
Health and Safety
digital thermometer nasal aspirator infant acetaminophen drops baby monitor night lightBaby Care Products baby shampoo/baby wash diaper cream baby nail clippers or safety scissors baby oil/lotion baby brush and comb a couple of pacifiers (even if you don't plan to use!)
Layette and Diapering
newborn diapers/cloth diapers/wraps or set up diaper service baby wipes and/or extra baby washcloths diaper pail burp cloths or extra cloth diapers gowns/kimonos or newborn sleepers (4-6) receiving blankets (4-6) swaddling blankets (2-3) crib blanket or quilt newborn socks or booties (4-6 pair) newborn cap (1-2) hooded bath towels and wash cloth 4-6 T-shirts or all-in-ones 1-2 sweaters or bunting (depending upon season)
Baby Equipment
baby carrier (sling, wrap or pack carrier) infant seat (have to bring it to the hospital!) stroller or carriage bouncer seat or swing diaper bag
Furniture and Accessories
co-sleeper/bassinet/cradle or crib mattress, waterproof pads, at least two sheets and other bedding changing table or other safe changing area mobile for the crib and/or changing area changing pad and 2 coversNursing Necessities nursing pillow washable or disposable nursing pads rental, electric or manual breast pump and storage bottles or bags if you plan to pump milk feeding bottles (2-4 4 oz to start), nipples, and bottle brush if you plan to use bottles
Below you will find a short list of things new moms will need to have on hand.
New Mother Care
sitzbath herbs big box of extra-long maxi pads for locchia nursing nightgown or comfy cotton pajamas small tube of modified lanolin or other product to soothe sore nipples nursing bras (1-2 comfy nursing bras plus a sleep bra to take to the hospital -- you can get more when your milk comes in, in case your size changes)
Other Good Ideas
pick out birth announcements (address envelopes before baby comes, if possible) make a Belly Cast to remember this amazing time!
Also a good thing to know is that some of these accessories and gadgets are fun to have. Some of them even help make your life easier. However these are not must haves, all your baby really needs is your love and affection and your baby will grow and flourish. Remember you must have a car seat for baby, because the hospital will not let you leave without it! Plus you want to protect your little miracle in any way possible. Relax and enjoy this time with your precious baby because this time will never return.
If possible line up friends and family who will bring meals or come help you out at home after the baby is born (and a good friend to coordinate) and/or hire a doula to help. This way you can spend even more time just worrying about the baby, while someone else worries about YOU!
Monday, February 5, 2007
Digital Thermometers
Types of digital thermometers & their culinary uses.
Thermocouple:
Of all food thermometers, thermocouple thermometers reach and display the final temperature the fastest - within 2 to 5 seconds. The temperature is indicated on a digital display. A thermocouple measures temperature at the junction of two fine wires located in the tip of the probe. Thermocouples used in scientific laboratories have very thin probes, similar to hypodermic needles, while others may have a thickness of 1/ 16 of an inch. Since thermocouple thermometers respond so rapidly, the temperature can be quickly checked in a number of locations to ensure that the food is thoroughly cooked. This is especially useful for cooking large foods, such as roasts or turkeys, when checking the temperature in more than one place is advised. The thin probe of the thermocouple also enables it to accurately read the temperature of thin foods such as hamburger patties, pork chops, and chicken breasts. Thermocouples are not designed to remain in the food while it's cooking. They should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking. Thermocouples can be calibrated for accuracy.
Thermistors:
Thermistor-style food thermometers use a resistor (a ceramic semiconductor bonded in the tip with temperature-sensitive epoxy) to measure temperature. The thickness of the probe is approximately 1/ 8 of an inch and takes roughly 10 seconds to register the temperature on the digital display. Since the semiconductor is in the tip, thermistors can measure temperature in thin foods, as well as thick foods. Because the center of a food is usually cooler than the outer surface, place the tip in the center of the thickest part of the food. Thermistors are not designed to remain in the food while it's cooking. They should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking. Not all thermistors can be calibrated. Check the manufacturer's instructions.
Oven Cord Thermometers:
This food thermometer allows the cook to check the temperature of food in the oven without opening the oven door. A base unit with a digital screen is attached to a thermistor-type food thermometer probe by a long metal cord. The probe is inserted into the food, and the cord extends from the oven to the base unit. The base can be placed on the counter or attached to the stovetop or oven door by a magnet. The thermometer is programmed for the desired temperature and beeps when it is reached. While designed for use in ovens, these thermometers can also be used to check foods cooking on the stove. Oven cord thermometers cannot be calibrated.
Thermometer Fork Combination:
This utensil combines a cooking fork with a food thermometer. A temperature-sensing device is embedded in one of the tines of the fork. There are several different brands and styles of thermometer forks on the market; some using thermocouples and some using thermistors. The food temperature is indicated on a digital display or by indicator lights on the handle within 2 to 10 seconds (depending on the type). These lights will tell if the food has reached rare, medium, well done, etc. Particularly useful for grilling, the thermometer fork will accurately measure the internal temperature of even the thinnest foods. The thermometer fork should be used to check the temperature of a food towards the end of the estimated cooking time. Thermometer forks are not designed remain in a food while in the oven or on the grill. Thermometer forks cannot be calibrated.
Types of digital thermometers & their culinary uses.
Thermocouple:
Of all food thermometers, thermocouple thermometers reach and display the final temperature the fastest - within 2 to 5 seconds. The temperature is indicated on a digital display. A thermocouple measures temperature at the junction of two fine wires located in the tip of the probe. Thermocouples used in scientific laboratories have very thin probes, similar to hypodermic needles, while others may have a thickness of 1/ 16 of an inch. Since thermocouple thermometers respond so rapidly, the temperature can be quickly checked in a number of locations to ensure that the food is thoroughly cooked. This is especially useful for cooking large foods, such as roasts or turkeys, when checking the temperature in more than one place is advised. The thin probe of the thermocouple also enables it to accurately read the temperature of thin foods such as hamburger patties, pork chops, and chicken breasts. Thermocouples are not designed to remain in the food while it's cooking. They should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking. Thermocouples can be calibrated for accuracy.
Thermistors:
Thermistor-style food thermometers use a resistor (a ceramic semiconductor bonded in the tip with temperature-sensitive epoxy) to measure temperature. The thickness of the probe is approximately 1/ 8 of an inch and takes roughly 10 seconds to register the temperature on the digital display. Since the semiconductor is in the tip, thermistors can measure temperature in thin foods, as well as thick foods. Because the center of a food is usually cooler than the outer surface, place the tip in the center of the thickest part of the food. Thermistors are not designed to remain in the food while it's cooking. They should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking. Not all thermistors can be calibrated. Check the manufacturer's instructions.
Oven Cord Thermometers:
This food thermometer allows the cook to check the temperature of food in the oven without opening the oven door. A base unit with a digital screen is attached to a thermistor-type food thermometer probe by a long metal cord. The probe is inserted into the food, and the cord extends from the oven to the base unit. The base can be placed on the counter or attached to the stovetop or oven door by a magnet. The thermometer is programmed for the desired temperature and beeps when it is reached. While designed for use in ovens, these thermometers can also be used to check foods cooking on the stove. Oven cord thermometers cannot be calibrated.
Thermometer Fork Combination:
This utensil combines a cooking fork with a food thermometer. A temperature-sensing device is embedded in one of the tines of the fork. There are several different brands and styles of thermometer forks on the market; some using thermocouples and some using thermistors. The food temperature is indicated on a digital display or by indicator lights on the handle within 2 to 10 seconds (depending on the type). These lights will tell if the food has reached rare, medium, well done, etc. Particularly useful for grilling, the thermometer fork will accurately measure the internal temperature of even the thinnest foods. The thermometer fork should be used to check the temperature of a food towards the end of the estimated cooking time. Thermometer forks are not designed remain in a food while in the oven or on the grill. Thermometer forks cannot be calibrated.
Prime Rib Cooking Times
As you look over a couple of prime rib recipes you'll notice a wide range of prime rib cooking times. Some recipes call for a cooking time of one hour and some recipes say that the roast should be cooked for six hours. Very confusing! Well, there's a reason for this discrepancy -- prime rib cooking times depend a lot on the cooking temperature and the size of the roast.
There are two basic methods for cooking prime rib roasts -- high temperature and low temperature. Each method has its advantages and there are people who swear by a one cooking process or the other. Prime rib cooking times are mostly determined by whether you are cooking the meat at high temperatures or low temperatures.
Some people love the slow cooking methods that is used in smoker barbecues. It can't be denied that smoking brings out wonderful flavors in the prime rib and produces some of the juiciest roasts imaginable. The low temperature of smoker barbecues means that prime rib cooking times can be extended to five or six hours.
On the other hand, there are those who swear by cooking the prime rib in a hot oven. This method reduces prime rib cooking times to the minimum while searing the exterior of the meat so that it contains the juices. When placed in a 500 oven, a 12 pound roast will cook in less than an hour.
This fast cooking method, however, depends on the roast staying in the warm oven for at least one more hour after the heat is turned off. During this time, the meat is still cooking, so you could say that this method requires prime rib cooking times of three hours.
No matter which way you cook the meat, you have to check the interior temperature to make sure that it is cooked all the way through. A good-quality meat thermometer will tell you the temperature of the roast and you might have to extend the prime rib cooking times by an hour or two.
As you look over a couple of prime rib recipes you'll notice a wide range of prime rib cooking times. Some recipes call for a cooking time of one hour and some recipes say that the roast should be cooked for six hours. Very confusing! Well, there's a reason for this discrepancy -- prime rib cooking times depend a lot on the cooking temperature and the size of the roast.
There are two basic methods for cooking prime rib roasts -- high temperature and low temperature. Each method has its advantages and there are people who swear by a one cooking process or the other. Prime rib cooking times are mostly determined by whether you are cooking the meat at high temperatures or low temperatures.
Some people love the slow cooking methods that is used in smoker barbecues. It can't be denied that smoking brings out wonderful flavors in the prime rib and produces some of the juiciest roasts imaginable. The low temperature of smoker barbecues means that prime rib cooking times can be extended to five or six hours.
On the other hand, there are those who swear by cooking the prime rib in a hot oven. This method reduces prime rib cooking times to the minimum while searing the exterior of the meat so that it contains the juices. When placed in a 500 oven, a 12 pound roast will cook in less than an hour.
This fast cooking method, however, depends on the roast staying in the warm oven for at least one more hour after the heat is turned off. During this time, the meat is still cooking, so you could say that this method requires prime rib cooking times of three hours.
No matter which way you cook the meat, you have to check the interior temperature to make sure that it is cooked all the way through. A good-quality meat thermometer will tell you the temperature of the roast and you might have to extend the prime rib cooking times by an hour or two.
Sunday, February 4, 2007
Foot Discomfort: Using Water to Bring New Life to Your Feet
Water to Help Your Feet Feel Better
We all have those days when our feet are aching. It may be that weve been walking all day. Or it might be that your shoes are too tight. Or its been hot, and youve been in the heat.
But whatever the reason, sometimes your feet need a rest. And water can help bring new life into your tired feet.
Our feet need some breathing space. Literally. Many people wear shoes all of the time, and some of them even wear something on their feet when theyre sleeping. As much as possible, give your feet time without shoes. Or socks. Or anything, for that matter.
Im not suggesting that you walk outdoors with bare feet. But when you get home, and know youre finished for the day, get rid of your shoes and socks, and let your feet rest. You will be astonished at the feeling of almost instant relief you will feel.
But to give your feet an added boost, use the healing power of water. Fill a pan (one big enough to hold both of your feet) with water. This time, the water should be slightly warmer than lukewarm, but not hot. If you have a thermometer, 120 degrees would be good. But you dont really need a thermometer. Instead, use the test millions of mother (and some fathers, too) have used to test a babys food: feel it against your wrist. The skin on your wrist is sensitive, and will give you a good indication of whether the water will be uncomfortable on your feet.
In the water, dissolve a handful of plain baking soda. Now, get a towel (to wrap your feet in when youre done) and a good book (or the TV remote control!) and youre all set. Soak your feet for 20 or 30 minutes.
The results are amazing. In the first place, the soak will relieve tension and stress from the abuse your feet have endured all day. But the soak will also make the skin smooth and silky. It will also help to make your nails look better, and it will soften the skin around your nails. And if you do this for several days in a row, your feet will not only feel better, they will look better: all without expensive or inconvenient chemicals or treatments. And your whole body will feel better in the process.
Water to Help Your Feet Feel Better
We all have those days when our feet are aching. It may be that weve been walking all day. Or it might be that your shoes are too tight. Or its been hot, and youve been in the heat.
But whatever the reason, sometimes your feet need a rest. And water can help bring new life into your tired feet.
Our feet need some breathing space. Literally. Many people wear shoes all of the time, and some of them even wear something on their feet when theyre sleeping. As much as possible, give your feet time without shoes. Or socks. Or anything, for that matter.
Im not suggesting that you walk outdoors with bare feet. But when you get home, and know youre finished for the day, get rid of your shoes and socks, and let your feet rest. You will be astonished at the feeling of almost instant relief you will feel.
But to give your feet an added boost, use the healing power of water. Fill a pan (one big enough to hold both of your feet) with water. This time, the water should be slightly warmer than lukewarm, but not hot. If you have a thermometer, 120 degrees would be good. But you dont really need a thermometer. Instead, use the test millions of mother (and some fathers, too) have used to test a babys food: feel it against your wrist. The skin on your wrist is sensitive, and will give you a good indication of whether the water will be uncomfortable on your feet.
In the water, dissolve a handful of plain baking soda. Now, get a towel (to wrap your feet in when youre done) and a good book (or the TV remote control!) and youre all set. Soak your feet for 20 or 30 minutes.
The results are amazing. In the first place, the soak will relieve tension and stress from the abuse your feet have endured all day. But the soak will also make the skin smooth and silky. It will also help to make your nails look better, and it will soften the skin around your nails. And if you do this for several days in a row, your feet will not only feel better, they will look better: all without expensive or inconvenient chemicals or treatments. And your whole body will feel better in the process.
Four Secrets to Power Networking (The Networking Factor)
Commandment 8
Kindness
Just as courtesy is contagious, kindness often begets kindness. Anything good is worth repeating and most people will reciprocate.
Those that consider your kindness suspicious usually find it hard to be kind to others without a hidden agenda. When they reflect on their experience of giving, they judge others by their own standards of giving. Dont be fooled or fall into their trap.
Keep being kind! This advice is timeless and yet bears repeating. You can find it in Galatians 5:22.
Commandment 9
Joy
Joy, delight and happiness are all feelings that come from within. As you release your higher self to connect with others, it is important to remember everyone you meet will not be happy about your jovial disposition and this is okay.
No one has the power to rob you of your joy unless you provide him with that power. Bear in mind the words of Nelson Mandelas 1994 Inaugural Speech, As we are liberated from our fears, our presence automatically liberates others.
Your joy can make others suspicious and fearful. You may on occasion encounter this fear in different forms while networking.
Commandment 10
God Is Light, Let His
Light Shine through You
Like joy, the light you project externally is a reflection of your internal peace. Do not allow others the power to dim your light. You always have a choice to be a thermometer that registers the atmosphere or a thermostat that sets the temperature for the entire interaction.
You can light up the environment; do not let the environment dim your light. If you share the natural beauty of your existence, you will make it a joy to be in your own company and a joy for others to be with you. If you wish to make friends you must first show yourself friendly.
Again, people are more inclined to do business with people who are friendly and positive.
Commandment 11
A Tip from the White House
In observing the presidential state dinners held at the White House, Ive observed that the president seats 130 people at 13 tables, ten people per table. Each table seats one representative from the White House and usually one representative from the country of the dinners honored guest.
Most guests are invited with a spouse. However, what the invited guests usually dont know is that they frequently are assigned seats separately from their spouses.
The networking lesson however, is that you should not sit with people you know at a dinner. Sitting with strangers will position you to get a broader perspective and to make new friends and to also expand your business.
"Remember the 'Networking Factor,' everyone is important!"
(The above four commandments are taken from my book, "The 101 Commandments of Networking: Common Sense But Not Common Practice." )
Commandment 8
Kindness
Just as courtesy is contagious, kindness often begets kindness. Anything good is worth repeating and most people will reciprocate.
Those that consider your kindness suspicious usually find it hard to be kind to others without a hidden agenda. When they reflect on their experience of giving, they judge others by their own standards of giving. Dont be fooled or fall into their trap.
Keep being kind! This advice is timeless and yet bears repeating. You can find it in Galatians 5:22.
Commandment 9
Joy
Joy, delight and happiness are all feelings that come from within. As you release your higher self to connect with others, it is important to remember everyone you meet will not be happy about your jovial disposition and this is okay.
No one has the power to rob you of your joy unless you provide him with that power. Bear in mind the words of Nelson Mandelas 1994 Inaugural Speech, As we are liberated from our fears, our presence automatically liberates others.
Your joy can make others suspicious and fearful. You may on occasion encounter this fear in different forms while networking.
Commandment 10
God Is Light, Let His
Light Shine through You
Like joy, the light you project externally is a reflection of your internal peace. Do not allow others the power to dim your light. You always have a choice to be a thermometer that registers the atmosphere or a thermostat that sets the temperature for the entire interaction.
You can light up the environment; do not let the environment dim your light. If you share the natural beauty of your existence, you will make it a joy to be in your own company and a joy for others to be with you. If you wish to make friends you must first show yourself friendly.
Again, people are more inclined to do business with people who are friendly and positive.
Commandment 11
A Tip from the White House
In observing the presidential state dinners held at the White House, Ive observed that the president seats 130 people at 13 tables, ten people per table. Each table seats one representative from the White House and usually one representative from the country of the dinners honored guest.
Most guests are invited with a spouse. However, what the invited guests usually dont know is that they frequently are assigned seats separately from their spouses.
The networking lesson however, is that you should not sit with people you know at a dinner. Sitting with strangers will position you to get a broader perspective and to make new friends and to also expand your business.
"Remember the 'Networking Factor,' everyone is important!"
(The above four commandments are taken from my book, "The 101 Commandments of Networking: Common Sense But Not Common Practice." )
Saturday, February 3, 2007
How To Raise A Goldfish
Did you know that your goldfish can live for over 10 years? Under the right conditions he can live even longer but most never make it past the first year! If you want your goldfish to live long and healthy lives, youve got to provide the proper environment.
Its a common misconception that a goldfish can live in a tiny bowl. In order for him to survive for any length of time, youll need to do frequent water changes and cleanings of the bowl thats a lot of work and living in a bowl isnt much fun so its best to keep your fish in a regular tank with a proper filtration system.
The size of your tank depends on how many goldfish you want to keep in it. A good rule of thumb is to allocate about 7 gallons of water per fish, so if you want 5 goldfish a 35 gallon tank is recommended. Its better to keep fish in a long tank that has plenty of surface to air space as goldfish like to have a lot of oxygen in their water. A tall hexagon shaped tank wont be the best tank for these fish.
Goldfish like their water to be a little on the cool side between 65 and 72 degrees Fahrenheit so in most cases a heater is not necessary. You should, however have a thermometer in the tank and take the appropriate measures if the temperature gets above 72 degrees as higher temperatures can make your fish more susceptible to disease. Bear in mind that most other tropical fish like their water on the warm side, so you will have to be careful what fish you put in the tank with your goldfish.
Provide the goldfish tank with a filtration system that is appropriate for the size of the tank. If you are keeping the fancy tailed goldfish, dont use a system that will provide too much current as this can make it difficult for them to swim around. Youll also want to provide periodic water changes as you should with any tank.
One of the main reasons that fish become sick is due to poor water quality. To keep your goldfish healthy, make sure you provide the filtration and water changes but also be careful about overcrowding and overfeeding. Too many fish or too much decaying food and waste will cause the water in your tank to become toxic to your fish.
Keeping goldfish can be a wonderful hobby and with minimal work, you can get a tank up and keep it running with healthy fish.
Did you know that your goldfish can live for over 10 years? Under the right conditions he can live even longer but most never make it past the first year! If you want your goldfish to live long and healthy lives, youve got to provide the proper environment.
Its a common misconception that a goldfish can live in a tiny bowl. In order for him to survive for any length of time, youll need to do frequent water changes and cleanings of the bowl thats a lot of work and living in a bowl isnt much fun so its best to keep your fish in a regular tank with a proper filtration system.
The size of your tank depends on how many goldfish you want to keep in it. A good rule of thumb is to allocate about 7 gallons of water per fish, so if you want 5 goldfish a 35 gallon tank is recommended. Its better to keep fish in a long tank that has plenty of surface to air space as goldfish like to have a lot of oxygen in their water. A tall hexagon shaped tank wont be the best tank for these fish.
Goldfish like their water to be a little on the cool side between 65 and 72 degrees Fahrenheit so in most cases a heater is not necessary. You should, however have a thermometer in the tank and take the appropriate measures if the temperature gets above 72 degrees as higher temperatures can make your fish more susceptible to disease. Bear in mind that most other tropical fish like their water on the warm side, so you will have to be careful what fish you put in the tank with your goldfish.
Provide the goldfish tank with a filtration system that is appropriate for the size of the tank. If you are keeping the fancy tailed goldfish, dont use a system that will provide too much current as this can make it difficult for them to swim around. Youll also want to provide periodic water changes as you should with any tank.
One of the main reasons that fish become sick is due to poor water quality. To keep your goldfish healthy, make sure you provide the filtration and water changes but also be careful about overcrowding and overfeeding. Too many fish or too much decaying food and waste will cause the water in your tank to become toxic to your fish.
Keeping goldfish can be a wonderful hobby and with minimal work, you can get a tank up and keep it running with healthy fish.
Friday, February 2, 2007
Brown Burgers May Look Done, But Are They?
(NC)-According to Health Canada, summer chefs who cook ground beef burgers on gas grills could have a food safety problem if they rely solely on colour-rather than an instant-read food thermometer-to determine if their patties are adequately cooked. For example, sometimes previously frozen beef burgers may turn brown in the middle before they reach a temperature high enough to kill harmful E. coli bacteria.
That's why it's so important to always use an instant-read food thermometer when cooking hamburgers to check that the burgers reach 71 C (160 F). At this temperature,
E. coli is killed and the hamburgers are considered safe to eat. For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
(NC)-According to Health Canada, summer chefs who cook ground beef burgers on gas grills could have a food safety problem if they rely solely on colour-rather than an instant-read food thermometer-to determine if their patties are adequately cooked. For example, sometimes previously frozen beef burgers may turn brown in the middle before they reach a temperature high enough to kill harmful E. coli bacteria.
That's why it's so important to always use an instant-read food thermometer when cooking hamburgers to check that the burgers reach 71 C (160 F). At this temperature,
E. coli is killed and the hamburgers are considered safe to eat. For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
Exploring the Explorer
Released in 1990 and is continually being manufactured at present, the Ford Explorer is a midsize sport utility vehicle that is crafted by the Ford Motor Company. Since its introduction, the Ford Explorer has never failed to be the best-selling midsize SUV in the United States. Also, its claim to fame is that it is one of the vehicles that is instrumental in turning the SUV from a special-interest vehicle to become one of the most popular vehicle types out on the road. The Ford Motor Company is certainly proud of this vehicle because amongst many vehicles in its segment, the Ford Explorer was one of the nominees for the North American Truck of the Year Award for 2006.
This vehicle was released in March 1990 as a 1991 model, and it replaced the Bronco II. The make of this vehicle was based on the Ford Ranger compact pick up truck and it held a 4.0 liter 155 horsepower V6 engine that held a 4-speed automatic transmission. The Ford Explorer was made available in four trim levels and this included the base XL, the XLT, the Sport which was a two-door version, and the upscale Eddie Bauer. This vehicle offered automatic headlights, fog lamps, an automatic transmission as standard equipment, an auto-dimming rear view mirror, a center roof console with compass and outside thermometer, special wheels, and a special grille. Come 2001, the Ford Motor Company then introduced the Explorer Sport Trac which was mainly a small pick up bed behind the four normal SUV doors.
As per the latest changes done to the Ford Explorer, this vehicle now sported a new, stronger base, a new interior, redesigned rear suspension, and power-folding third-row seats. Also standard for this vehicle is a tire-pressure monitoring system and electronic stability control. It also contains power running boards that retract when the vehicle is in motion. It will hold a 210 horsepower 4.0 liter V6 as its base engine. It has more power, an improved fuel economy, low emissions, new advanced safety technologies, class-leading interior quietness, improved ride comfort and a bolder styling.
The Ford Motor Company certainly bothered to take time to facilitate a safe driving and experience in the 2006 Ford Explorer. It has ten standard advanced safety technologies in it among which seven of these are new to the mid-size SUV class. This includes AdvanceTrac with class-exclusive Roll Stability Control that helps out in preventing accidents from occurring. It also has side-impact roll over protection and new safety technologies that assist in altering frontal-impact protection.
Phil Martens, group vice president of Ford Motor Companys Product Creation department was noted to state, We are fortunate to have the largest base of SUV customers in the industry. The input of more than five million owners helped influence the changes we made to the 2006 Explorer. The result refines what has made the Explorer such a success, while improving everything from the towing capacity to the choice of interior trim.
Released in 1990 and is continually being manufactured at present, the Ford Explorer is a midsize sport utility vehicle that is crafted by the Ford Motor Company. Since its introduction, the Ford Explorer has never failed to be the best-selling midsize SUV in the United States. Also, its claim to fame is that it is one of the vehicles that is instrumental in turning the SUV from a special-interest vehicle to become one of the most popular vehicle types out on the road. The Ford Motor Company is certainly proud of this vehicle because amongst many vehicles in its segment, the Ford Explorer was one of the nominees for the North American Truck of the Year Award for 2006.
This vehicle was released in March 1990 as a 1991 model, and it replaced the Bronco II. The make of this vehicle was based on the Ford Ranger compact pick up truck and it held a 4.0 liter 155 horsepower V6 engine that held a 4-speed automatic transmission. The Ford Explorer was made available in four trim levels and this included the base XL, the XLT, the Sport which was a two-door version, and the upscale Eddie Bauer. This vehicle offered automatic headlights, fog lamps, an automatic transmission as standard equipment, an auto-dimming rear view mirror, a center roof console with compass and outside thermometer, special wheels, and a special grille. Come 2001, the Ford Motor Company then introduced the Explorer Sport Trac which was mainly a small pick up bed behind the four normal SUV doors.
As per the latest changes done to the Ford Explorer, this vehicle now sported a new, stronger base, a new interior, redesigned rear suspension, and power-folding third-row seats. Also standard for this vehicle is a tire-pressure monitoring system and electronic stability control. It also contains power running boards that retract when the vehicle is in motion. It will hold a 210 horsepower 4.0 liter V6 as its base engine. It has more power, an improved fuel economy, low emissions, new advanced safety technologies, class-leading interior quietness, improved ride comfort and a bolder styling.
The Ford Motor Company certainly bothered to take time to facilitate a safe driving and experience in the 2006 Ford Explorer. It has ten standard advanced safety technologies in it among which seven of these are new to the mid-size SUV class. This includes AdvanceTrac with class-exclusive Roll Stability Control that helps out in preventing accidents from occurring. It also has side-impact roll over protection and new safety technologies that assist in altering frontal-impact protection.
Phil Martens, group vice president of Ford Motor Companys Product Creation department was noted to state, We are fortunate to have the largest base of SUV customers in the industry. The input of more than five million owners helped influence the changes we made to the 2006 Explorer. The result refines what has made the Explorer such a success, while improving everything from the towing capacity to the choice of interior trim.
Thursday, February 1, 2007
Make Homemade Pizza
Making pizza from scratch, at home, isn't really as hard as you might think---and once you learn just a few secrets about how to make a great pizza crust, you might never want to "order in" again!
First, there is the matter of a recipe for pizza dough. Most of them call for very similar ingredients, basically water, yeast, oil, and flour. Some have a little more oil, some use less oil and add an egg. Whichever recipe you use, making the pizza dough goes fairly quickly and doesn't need to rise for hours like bread dough.
Here's a tip: If you aren't familiar with working with recipes that call for yeast, you might not know that yeast has to "proof"---that is, activate. You do this by combining it with water water (about 110*), and usually a little bit of sugar (1 teaspoon or less). After you combine the yeast, warm water, and sugar, you need to let this mixture "rest" for about 5 minutes. This allows the yeast to activate or "proof."
Don't just assume that you can run hot water from your tap and it will be "warm" enough, without being "too hot." A small cooking thermometer is handy to have. It might be easier to heat up water to 110* rather than run hot water and then try to cool it down (especially if your water heater is set at 120* or above). I put room temperature water in a Pyrex measuring cup and heat the water in the microwave. After a while, you'll know exactly what setting and how long it takes to heat up the water.
After the yeast has proofed, stir in the other ingredients, following the recipe. You'll probably have to knead the dough a bit to mix all of the flour in, so that you have a smooth and dry mound of pizza dough. Be very careful about kneading the pizza dough---it is easy to knead in too much flour. As long as the dough isn't actually sticking to your fingers, it is OK.
Once the dough is ready, let it "rest" for about 5 minutes. That's right, just let it lay there. This gets the rising process started.
Hand form, or use a rolling pin to roll out the dough to the desired size.
After experimenting with the different types of pizza pans and stones that are available, I have concluded that the one-ply pans with holes in them are the best. This helps to bake a crust that is nicely done on the bottom without being burnt, and yet leaves the dough nice a "chewy" in the middle. Depending on your preference for pizza dough, you can experiment by first baking pizza on regular cookie sheets. After that you can get inexpensive pizza pans at dollar stores or discount stores like Wal-Mart to continue to experiment until you find the pan you prefer.
Now you are ready to bake the pizza. Here's a tip: pre-bake just the pizza crust for about 6 minutes before you load on the sauce and toppings. This helps to cook the crust enough so that the sauce won't sink in too much, leaving a gooey crust.
After you've pre-baked the crust, remove it from the oven and load it with sauce and meat toppings (be sure that anything other than pepperoni is pre-cooked, such as sausage or ground beef). If you like onions and peppers, then here's another tip: pre-cook them so that the onions are almost transparent and the pepper is limp. Load on the onions and peppers. Sprinkle on oregano or any other spices that you desire.
Return to the oven and bake for about 13-15 minutes. This is long enough to heat the sauce and other toppings.
Remove from the oven and add the cheese. (If you are like me and like Hawaiian pizza, add the pineapple now, too.) Return to the oven for about 3 minutes, or just long enough to melt the cheese without burning it.
Once the pizza is baked, I like to slide it onto a pizza stone that I've sprinkled with cornmeal. Then, I let the pizza cool for about 5 minutes. The cornmeal keeps the bottom of the crust from getting soggy, and sure adds a nice "zest" to the taste of it! Cut with a pizza cutter (or kitchen shears---which work great!).
Enjoy with your favorite beverage!
For an illustrated tutorial on making pizza dough and then baking the pizza, go to Jan's Reading Room:
http://jansdough.janktheproofer.com/Make-Pizza-tutorial.htm
For a free recipe for Jan's Dough Sourdough Pizza Crust, go to Jan's Dough:
http://jansdough.janktheproofer.com/Pizza-Crust.htm
Making pizza from scratch, at home, isn't really as hard as you might think---and once you learn just a few secrets about how to make a great pizza crust, you might never want to "order in" again!
First, there is the matter of a recipe for pizza dough. Most of them call for very similar ingredients, basically water, yeast, oil, and flour. Some have a little more oil, some use less oil and add an egg. Whichever recipe you use, making the pizza dough goes fairly quickly and doesn't need to rise for hours like bread dough.
Here's a tip: If you aren't familiar with working with recipes that call for yeast, you might not know that yeast has to "proof"---that is, activate. You do this by combining it with water water (about 110*), and usually a little bit of sugar (1 teaspoon or less). After you combine the yeast, warm water, and sugar, you need to let this mixture "rest" for about 5 minutes. This allows the yeast to activate or "proof."
Don't just assume that you can run hot water from your tap and it will be "warm" enough, without being "too hot." A small cooking thermometer is handy to have. It might be easier to heat up water to 110* rather than run hot water and then try to cool it down (especially if your water heater is set at 120* or above). I put room temperature water in a Pyrex measuring cup and heat the water in the microwave. After a while, you'll know exactly what setting and how long it takes to heat up the water.
After the yeast has proofed, stir in the other ingredients, following the recipe. You'll probably have to knead the dough a bit to mix all of the flour in, so that you have a smooth and dry mound of pizza dough. Be very careful about kneading the pizza dough---it is easy to knead in too much flour. As long as the dough isn't actually sticking to your fingers, it is OK.
Once the dough is ready, let it "rest" for about 5 minutes. That's right, just let it lay there. This gets the rising process started.
Hand form, or use a rolling pin to roll out the dough to the desired size.
After experimenting with the different types of pizza pans and stones that are available, I have concluded that the one-ply pans with holes in them are the best. This helps to bake a crust that is nicely done on the bottom without being burnt, and yet leaves the dough nice a "chewy" in the middle. Depending on your preference for pizza dough, you can experiment by first baking pizza on regular cookie sheets. After that you can get inexpensive pizza pans at dollar stores or discount stores like Wal-Mart to continue to experiment until you find the pan you prefer.
Now you are ready to bake the pizza. Here's a tip: pre-bake just the pizza crust for about 6 minutes before you load on the sauce and toppings. This helps to cook the crust enough so that the sauce won't sink in too much, leaving a gooey crust.
After you've pre-baked the crust, remove it from the oven and load it with sauce and meat toppings (be sure that anything other than pepperoni is pre-cooked, such as sausage or ground beef). If you like onions and peppers, then here's another tip: pre-cook them so that the onions are almost transparent and the pepper is limp. Load on the onions and peppers. Sprinkle on oregano or any other spices that you desire.
Return to the oven and bake for about 13-15 minutes. This is long enough to heat the sauce and other toppings.
Remove from the oven and add the cheese. (If you are like me and like Hawaiian pizza, add the pineapple now, too.) Return to the oven for about 3 minutes, or just long enough to melt the cheese without burning it.
Once the pizza is baked, I like to slide it onto a pizza stone that I've sprinkled with cornmeal. Then, I let the pizza cool for about 5 minutes. The cornmeal keeps the bottom of the crust from getting soggy, and sure adds a nice "zest" to the taste of it! Cut with a pizza cutter (or kitchen shears---which work great!).
Enjoy with your favorite beverage!
For an illustrated tutorial on making pizza dough and then baking the pizza, go to Jan's Reading Room:
http://jansdough.janktheproofer.com/Make-Pizza-tutorial.htm
For a free recipe for Jan's Dough Sourdough Pizza Crust, go to Jan's Dough:
http://jansdough.janktheproofer.com/Pizza-Crust.htm
Candles - How to Make Them From Home
A candle, consisting of an internal wick and a column of solid fuel, illuminates the surrounding area. Due to the invention of modern equipments used for illuminating the surrounding, candle is not an essential product for this purpose. But the demand for candles has gone up as a work of art. Different varieties of candles have flooded the market. The candles are of different colors, aroma, and shapes.
The making of a candle involves various equipments. Paraffin wax, melting system, candy thermometer, and scales to measure the amount of water and wax are required. Ladle and spoons are used for stirring and pouring wax. Chemically treated wick that burns for a longer period of time are used. Since wax is soft, stearic acid is used to make it solid. Color dyes are used to make the appearance brighter.
It involves a very simple process to make the candle. Suspend a wick in the center of a mold. Dissolve stearic acid and color dye in a container and heat the wax to 190 degrees. Combine the stearic mixture with paraffin and stir it continuously to blend it. Pour the mixture in a mold, allow time for it to cool and then remove it from the mold.
Acquiring a gel candle has now become a fashion. You can prepare it easily at home. All you need to get are a container, gels, pans, wicks and the basic necessary items. While selecting containers, it is best to use a heat resistant glass. Gel wax, paraffin, candle scent, dye, wick, wick clip, and wick base are the other requirements. Different colors can be mixed together to form a new color according to your taste. The oil based liquids; pellets and wax solids are the sources of scent. The scent has to be added before pouring the candle to avoid evaporation.
Items like buttons, marbles, toys and jewels can be added in the candle. Avoid inflammatory items. Candles are used for various reasons. They are used in almost all the religions. The candles represent the light of God in Christianity. Candles are lit at the start and end of the weekly Sabbath celebration. For Kwanzaa and for other reasons of humanism, candles are lit. Thus, the candle not only serves illuminating and decoration purposes, but also serves religious causes.
A candle, consisting of an internal wick and a column of solid fuel, illuminates the surrounding area. Due to the invention of modern equipments used for illuminating the surrounding, candle is not an essential product for this purpose. But the demand for candles has gone up as a work of art. Different varieties of candles have flooded the market. The candles are of different colors, aroma, and shapes.
The making of a candle involves various equipments. Paraffin wax, melting system, candy thermometer, and scales to measure the amount of water and wax are required. Ladle and spoons are used for stirring and pouring wax. Chemically treated wick that burns for a longer period of time are used. Since wax is soft, stearic acid is used to make it solid. Color dyes are used to make the appearance brighter.
It involves a very simple process to make the candle. Suspend a wick in the center of a mold. Dissolve stearic acid and color dye in a container and heat the wax to 190 degrees. Combine the stearic mixture with paraffin and stir it continuously to blend it. Pour the mixture in a mold, allow time for it to cool and then remove it from the mold.
Acquiring a gel candle has now become a fashion. You can prepare it easily at home. All you need to get are a container, gels, pans, wicks and the basic necessary items. While selecting containers, it is best to use a heat resistant glass. Gel wax, paraffin, candle scent, dye, wick, wick clip, and wick base are the other requirements. Different colors can be mixed together to form a new color according to your taste. The oil based liquids; pellets and wax solids are the sources of scent. The scent has to be added before pouring the candle to avoid evaporation.
Items like buttons, marbles, toys and jewels can be added in the candle. Avoid inflammatory items. Candles are used for various reasons. They are used in almost all the religions. The candles represent the light of God in Christianity. Candles are lit at the start and end of the weekly Sabbath celebration. For Kwanzaa and for other reasons of humanism, candles are lit. Thus, the candle not only serves illuminating and decoration purposes, but also serves religious causes.
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