Deep Fried Turkey
The turkey is a large bird that is used for many delicacies. Deep frying turkey is very popular in the Southern United States, especially Louisiana. It is ideal for barbecues and outdoor parties. Deep frying retains the juiciness inside the turkey, while making the skin crispy. For deep frying, the ideal temperature is between 325 and 365 degrees F. For turkeys that are less than 12 lbs in weight, the frying time is 2 minutes/pound. It is more than 3 minutes/pound for turkeys that are more than 12 lbs in weight.
Deep frying turkey requires certain equipment like a burner, pot, lifting rack, thermometer and more. Around 1 to 2 gallons of oil is required for frying a 12-15 lb turkey. The oil can be strained and filtered and used again. Peanut oil can be used 3 or 4 times, or until the oil turns bad. This can mean foaming, darkening, smelling or excessive smoking. Deep frying of turkey is best done outdoors, because it can be dangerous indoors.
Deep-Fried Turkeys may be seasoned with garlic, tiger sauce, red pepper, salt, kosher salt, or any other ready-to-use seasonings available in the market. Cajun seasoning is very popular. Paul Prudhomme's Poultry Magic, Creole seasoning, or Tony Chachere's Creole Seasoning are other commonly used seasonings. Do not stuff the turkey.
The basic method for deep frying turkey is to heat oil in a pan up to 360 degrees. Temperature can be checked with an oil thermometer attached to the pan. You can use a big pan like the King Cooker or a large, thick stockpot (30-quart or bigger). Inject the marinade into the turkey using a flavor injector. Sprinkle the turkey with a dry rub, kosher salt, and other seasonings till the skin is dry. Insert the turkey slowly into the frying pan. Cook for some time, depending on the size of the turkey. Remove from pan and wrap it with aluminum foil. Wait for 30 minutes before carving it.
Here are some safety tips: Deep-Fried Turkey should be consumed immediately; the leftovers should be stored in the fridge within 2 hours after cooking; the areas which have come into contact with the raw turkey should be cleaned properly, and the oil should be completely cool before filtering and stoning.
There are many more dishes that can be prepared from Deep-Fried Turkey. These can be obtained from family members and friends. The best source is the Internet, which contains many sites that have Deep-Fried Turkey recipes.
Monday, April 30, 2007
Low Fat Salmon Recipes
Finding delicious low fat salmon recipes has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.
This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion.
For this recipe you will need:
2 pounds of salmon filets,
cup of low or non-fat sour cream,
1/3 cup of low or non-fat mayonnaise,
2 tablespoons of all purpose flour,
2 tablespoons of lemon juice,
8 ounces of low or non-fat cream cheese,
1 minced clove of garlic,
1/3 cup of your favorite white wine,
salt, pepper, and paprika to taste.
Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.
Use a non-stick spray such as Pam and spray your 9x13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.
Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.
You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.
A great sauce to serve along side grilled salmon is a low fat lemon dill sauce.
For this sauce you will need:
2 tablespoons of non-fat mayonnaise,
2 tablespoons of lemon juice,
1 teaspoon of Dijon mustard,
teaspoon of dill weed,
salt and pepper to taste.
Blend together all ingredients with a wire whisk and refrigerate until ready to serve.
Finding delicious low fat salmon recipes has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.
This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion.
For this recipe you will need:
2 pounds of salmon filets,
cup of low or non-fat sour cream,
1/3 cup of low or non-fat mayonnaise,
2 tablespoons of all purpose flour,
2 tablespoons of lemon juice,
8 ounces of low or non-fat cream cheese,
1 minced clove of garlic,
1/3 cup of your favorite white wine,
salt, pepper, and paprika to taste.
Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.
Use a non-stick spray such as Pam and spray your 9x13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.
Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.
You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.
A great sauce to serve along side grilled salmon is a low fat lemon dill sauce.
For this sauce you will need:
2 tablespoons of non-fat mayonnaise,
2 tablespoons of lemon juice,
1 teaspoon of Dijon mustard,
teaspoon of dill weed,
salt and pepper to taste.
Blend together all ingredients with a wire whisk and refrigerate until ready to serve.
Sunday, April 29, 2007
Cooking a Turkey Cajun Style; Super Secret Recipe
Have you ever tried a Turkey Cajun Style; they are quite good. Perhaps you might want to take advantage as the unsold Turkeys go on sale right after Thanksgiving and that is generally a lot of meat per weight for the price. Let me tell you of one way to cook a 11-16 pound Turkey Cajun Style and you will absolutely love it.
First get a five-gallon pale of peanut oil, which is enough to soak your Turkey in. You will want to make sure it is totally under the peanut oil submerged. Then you will need some Creole Seasoning, one good brand is Tony Chachere. You will need a large pot big enough to submerge your Turkey and a way to raise and lower the turkey and a thermometer. Heat the oil with the seasoning in it to 350 degrees. Then cook your turkey by frying it for about 36 minutes to an hour based on the size of the turkey.
If the thing catches on fire raise the Turkey, put out the fire and start again, realizing to stop the timer. Be sure not to burn down the house. This Turkey will serve between 8-10 men, or athletic types. Only cool people make Cajun Turkey this way. Please do not share this Secret Recipe with anyone else. Thanks.
Have you ever tried a Turkey Cajun Style; they are quite good. Perhaps you might want to take advantage as the unsold Turkeys go on sale right after Thanksgiving and that is generally a lot of meat per weight for the price. Let me tell you of one way to cook a 11-16 pound Turkey Cajun Style and you will absolutely love it.
First get a five-gallon pale of peanut oil, which is enough to soak your Turkey in. You will want to make sure it is totally under the peanut oil submerged. Then you will need some Creole Seasoning, one good brand is Tony Chachere. You will need a large pot big enough to submerge your Turkey and a way to raise and lower the turkey and a thermometer. Heat the oil with the seasoning in it to 350 degrees. Then cook your turkey by frying it for about 36 minutes to an hour based on the size of the turkey.
If the thing catches on fire raise the Turkey, put out the fire and start again, realizing to stop the timer. Be sure not to burn down the house. This Turkey will serve between 8-10 men, or athletic types. Only cool people make Cajun Turkey this way. Please do not share this Secret Recipe with anyone else. Thanks.
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.
Saturday, April 28, 2007
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!
Frosty The Snowman (DVD) Review
A gold member of the Christmas classic elite, Frosty The Snowman has entertained several generations of children and adults with its charming holiday magic. Jimmy Durante narrates this 1969 animated creation that features the birth of Frosty, a happy upbeat snowman brought to life by a magical hat. The story is based on the popular Christmas song of the same name, and Durantes narration and singing brings the animation itself to life. One of the best holiday cartoon specials ever created, Frosty The Snowman will be a part of Christmas celebrations for years to come.
Frosty The Snowman follows the exploits of a group of school children trapped at school on Christmas Eve. Feeling guilty that her students are forced to attend class on Christmas Eve (with snow outside nonetheless), a schoolteacher hires a local magician named Professor Hinkle as entertainment. But Professor Hinkle is anything but a master of his trade. He entertains the kids only by means of their laughter as his ridiculous screw-ups. Frustrated by his failure to perform the famous magic trick of pulling a rabbit out of a hat, Hinkle hurls his old top hat out the window. But when the children are dismissed from class, the hat finds its way onto the head of a snowman named Frosty.
A gust of wind blows Professor Hinkles discarded hat onto the lifeless snowmans head, and presto! Frosty the snowman comes to life with a passionate bellow of Happy Birthday! Immediately, Professor Hinkle decides that he wants to keep his hat after all (so he can profit from its obvious magic powers), but the kids manage to fight off his advances in order to save Frosty. But Hinkle is the least of Frostys worries. The thermometer is on the rise, and the kids conclude that Frosty needs to get to the North Pole or else hell melt away. Together, they travel to the local train station to buy Frosty a ticket.
Finding the ticket price too hefty, Frosty and his friend Karen become stowaways on a north-bound train. What they dont know is that Professor Hinkle is hot on their trail, and hell do anything to eliminate Frosty and steal the hat. Will Frosty survive? Only the appearance of another magical Christmas icon can save the day
A holiday television classic rivaled by none, Frosty the Snowman is brilliant Christmas television programming the entire family can enjoy. Its central theme of life and death are aptly portrayed by a snowmans good cheer and the love a young girl harbors for him. Frostys charisma solidifies this as an enduring TV classic, right up there with all-time greats such as Rudolph The Red-Nosed Reindeer (1964), A Charlie Brown Christmas (1965), and How The Grinch Stole Christmas (1966)
A gold member of the Christmas classic elite, Frosty The Snowman has entertained several generations of children and adults with its charming holiday magic. Jimmy Durante narrates this 1969 animated creation that features the birth of Frosty, a happy upbeat snowman brought to life by a magical hat. The story is based on the popular Christmas song of the same name, and Durantes narration and singing brings the animation itself to life. One of the best holiday cartoon specials ever created, Frosty The Snowman will be a part of Christmas celebrations for years to come.
Frosty The Snowman follows the exploits of a group of school children trapped at school on Christmas Eve. Feeling guilty that her students are forced to attend class on Christmas Eve (with snow outside nonetheless), a schoolteacher hires a local magician named Professor Hinkle as entertainment. But Professor Hinkle is anything but a master of his trade. He entertains the kids only by means of their laughter as his ridiculous screw-ups. Frustrated by his failure to perform the famous magic trick of pulling a rabbit out of a hat, Hinkle hurls his old top hat out the window. But when the children are dismissed from class, the hat finds its way onto the head of a snowman named Frosty.
A gust of wind blows Professor Hinkles discarded hat onto the lifeless snowmans head, and presto! Frosty the snowman comes to life with a passionate bellow of Happy Birthday! Immediately, Professor Hinkle decides that he wants to keep his hat after all (so he can profit from its obvious magic powers), but the kids manage to fight off his advances in order to save Frosty. But Hinkle is the least of Frostys worries. The thermometer is on the rise, and the kids conclude that Frosty needs to get to the North Pole or else hell melt away. Together, they travel to the local train station to buy Frosty a ticket.
Finding the ticket price too hefty, Frosty and his friend Karen become stowaways on a north-bound train. What they dont know is that Professor Hinkle is hot on their trail, and hell do anything to eliminate Frosty and steal the hat. Will Frosty survive? Only the appearance of another magical Christmas icon can save the day
A holiday television classic rivaled by none, Frosty the Snowman is brilliant Christmas television programming the entire family can enjoy. Its central theme of life and death are aptly portrayed by a snowmans good cheer and the love a young girl harbors for him. Frostys charisma solidifies this as an enduring TV classic, right up there with all-time greats such as Rudolph The Red-Nosed Reindeer (1964), A Charlie Brown Christmas (1965), and How The Grinch Stole Christmas (1966)
Friday, April 27, 2007
10 Convenient Ways To Eliminate Food Poisoning With Your Microwave
Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent food-borne illness.
Microwave Cooking
1. Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape.
2. Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
3. Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive.
Microwave Defrosting
4. Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures.
5. Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time.
Reheating In The Microwave
6. Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
7. After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 F.
Proper Containers
8. Only use cookware that is specially manufactured for use in the microwave oven and that is labeled for microwave oven use.
9. Plastic storage containers such as margarine tubs, take- out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
10. Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.
Copyright (c) Terry Nicholls. All Rights Reserved.
Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent food-borne illness.
Microwave Cooking
1. Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape.
2. Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
3. Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive.
Microwave Defrosting
4. Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures.
5. Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time.
Reheating In The Microwave
6. Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
7. After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 F.
Proper Containers
8. Only use cookware that is specially manufactured for use in the microwave oven and that is labeled for microwave oven use.
9. Plastic storage containers such as margarine tubs, take- out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
10. Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.
Copyright (c) Terry Nicholls. All Rights Reserved.
Thursday, April 26, 2007
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!
Cooking a Turkey Cajun Style; Super Secret Recipe
Have you ever tried a Turkey Cajun Style; they are quite good. Perhaps you might want to take advantage as the unsold Turkeys go on sale right after Thanksgiving and that is generally a lot of meat per weight for the price. Let me tell you of one way to cook a 11-16 pound Turkey Cajun Style and you will absolutely love it.
First get a five-gallon pale of peanut oil, which is enough to soak your Turkey in. You will want to make sure it is totally under the peanut oil submerged. Then you will need some Creole Seasoning, one good brand is Tony Chachere. You will need a large pot big enough to submerge your Turkey and a way to raise and lower the turkey and a thermometer. Heat the oil with the seasoning in it to 350 degrees. Then cook your turkey by frying it for about 36 minutes to an hour based on the size of the turkey.
If the thing catches on fire raise the Turkey, put out the fire and start again, realizing to stop the timer. Be sure not to burn down the house. This Turkey will serve between 8-10 men, or athletic types. Only cool people make Cajun Turkey this way. Please do not share this Secret Recipe with anyone else. Thanks.
Have you ever tried a Turkey Cajun Style; they are quite good. Perhaps you might want to take advantage as the unsold Turkeys go on sale right after Thanksgiving and that is generally a lot of meat per weight for the price. Let me tell you of one way to cook a 11-16 pound Turkey Cajun Style and you will absolutely love it.
First get a five-gallon pale of peanut oil, which is enough to soak your Turkey in. You will want to make sure it is totally under the peanut oil submerged. Then you will need some Creole Seasoning, one good brand is Tony Chachere. You will need a large pot big enough to submerge your Turkey and a way to raise and lower the turkey and a thermometer. Heat the oil with the seasoning in it to 350 degrees. Then cook your turkey by frying it for about 36 minutes to an hour based on the size of the turkey.
If the thing catches on fire raise the Turkey, put out the fire and start again, realizing to stop the timer. Be sure not to burn down the house. This Turkey will serve between 8-10 men, or athletic types. Only cool people make Cajun Turkey this way. Please do not share this Secret Recipe with anyone else. Thanks.
Wednesday, April 25, 2007
Little-known Tips for Easy Holiday Baking
Are you wondering if you have the time to bake homemade Christmas cookies this year? Every year at about this time we all start to get a little panicked that the holidays are coming up fast and we're not really ready yet. Here are a few little-known tips and tricks, for almost every type of cookie, to help you get the most out of the time you spend baking.
Cutout Cookies
Don't struggle with dough sticking to your rolling pin. Instead, roll out your dough between two sheets of waxed paper. This will eliminate the sticking problem.
Do your cutout cookies always seem to turn out dry, tough, and tasteless? The trick with the waxed paper will help with this. Assuming that you started with a good recipe, the problem is that you are overworking your dough and working too much flour into it. Using the waxed paper will help you to manipulate the dough less, and the dough won't pick up any extra flour.
Refrigerator (Icebox) Cookies and Pinwheels
Ever notice how your roll of icebox or pinwheel cookies gets flat on one side from sitting on the refrigerator shelf? Keep them nice and round by standing them upright in a tall drinking glass while they're chilling.
Do your cookies flatten further when you try to slice them? Try rotating the log 1/4 turn after each slice.
Having trouble with the cookies crumbling as you try to slice them? Start with a log that has been frozen for several hours. Then use a very a very sharp to slice through.
Cookie Press Cookies (Spritz)
Having trouble getting your cookies to form properly? When your dough doesn't seem to stick properly, put your baking sheet in the freezer for an hour or two, while keeping the dough at room temperature. Then when you press out your cookies onto the frozen sheet, the dough will stick to it just like your tongue sticks to a frozen metal pole when you lick it (assuming you've ever been silly enough to try this).
Don't forget you can pick up your mistakes and put them back into the press.
Bar Cookies
When making bar cookies, create a liner for your baking pan by turning the pan upside-down and covering it with aluminum foil, making sure to form the corners and leaving an overhang of an inch or two. Then, remove the foil, turn the pan right side up, turn the foil over and place it inside the pan. It will make a perfect liner for your pan. If required by your recipe, grease the liner. Then continue baking your bar cookies as directed. Once baked, you can lift out the entire batch of bars and place it on a cooling rack to cool completely. You can then immediately re-use your baking pan for another batch without having to wait for the previous batch to cool, and you won't have to wash the pan.
All Cookies
Eliminate the need to grease your baking sheets and wash them later by lining them with parchment paper. Parchment paper can be re-used several times and gives excellent results.
Do your cookies seem to brown too much, or cook too fast? Buy a dependable oven thermometer and check your oven temperature. Your oven's internal thermometer may not be accurate. Or, perhaps you are using a non-stick baking sheet or pan. The dark color of the non-stick coating can make your baked goods brown too fast. Try a shiny metal pan instead or lower your oven temperature by 25 degrees.
Are your cookies not browned enough, or take too long to cook? Again, verify the oven temperature. Or, perhaps you're using an insulated baking sheet or pan.
Insulated bakeware can prevent your cookies from reaching the desired temperature in the right amount of time. Try using a non-insulated pan, or raise your oven temperature by 25 degrees.
For more information on minimizing the work involved in holiday baking, consult these articles:
Hassle-Free Holiday Baking: 6 Easy Days to Perfect Christmas Cookies ( http://www.christmascookiesareforgiving.com/hassle-free.php )
A Cookie Assembly Line: Efficient Cookie Baking for Busy Cooks ( http://www.christmascookiesareforgiving.com/assembly.php )
A pinch of know-how combined with a dash of preparation can make for successful, easy, and stress-free cookie baking every Christmas!
Copyright 2004 Mimi Cummins. All Rights Reserved.
Are you wondering if you have the time to bake homemade Christmas cookies this year? Every year at about this time we all start to get a little panicked that the holidays are coming up fast and we're not really ready yet. Here are a few little-known tips and tricks, for almost every type of cookie, to help you get the most out of the time you spend baking.
Cutout Cookies
Don't struggle with dough sticking to your rolling pin. Instead, roll out your dough between two sheets of waxed paper. This will eliminate the sticking problem.
Do your cutout cookies always seem to turn out dry, tough, and tasteless? The trick with the waxed paper will help with this. Assuming that you started with a good recipe, the problem is that you are overworking your dough and working too much flour into it. Using the waxed paper will help you to manipulate the dough less, and the dough won't pick up any extra flour.
Refrigerator (Icebox) Cookies and Pinwheels
Ever notice how your roll of icebox or pinwheel cookies gets flat on one side from sitting on the refrigerator shelf? Keep them nice and round by standing them upright in a tall drinking glass while they're chilling.
Do your cookies flatten further when you try to slice them? Try rotating the log 1/4 turn after each slice.
Having trouble with the cookies crumbling as you try to slice them? Start with a log that has been frozen for several hours. Then use a very a very sharp to slice through.
Cookie Press Cookies (Spritz)
Having trouble getting your cookies to form properly? When your dough doesn't seem to stick properly, put your baking sheet in the freezer for an hour or two, while keeping the dough at room temperature. Then when you press out your cookies onto the frozen sheet, the dough will stick to it just like your tongue sticks to a frozen metal pole when you lick it (assuming you've ever been silly enough to try this).
Don't forget you can pick up your mistakes and put them back into the press.
Bar Cookies
When making bar cookies, create a liner for your baking pan by turning the pan upside-down and covering it with aluminum foil, making sure to form the corners and leaving an overhang of an inch or two. Then, remove the foil, turn the pan right side up, turn the foil over and place it inside the pan. It will make a perfect liner for your pan. If required by your recipe, grease the liner. Then continue baking your bar cookies as directed. Once baked, you can lift out the entire batch of bars and place it on a cooling rack to cool completely. You can then immediately re-use your baking pan for another batch without having to wait for the previous batch to cool, and you won't have to wash the pan.
All Cookies
Eliminate the need to grease your baking sheets and wash them later by lining them with parchment paper. Parchment paper can be re-used several times and gives excellent results.
Do your cookies seem to brown too much, or cook too fast? Buy a dependable oven thermometer and check your oven temperature. Your oven's internal thermometer may not be accurate. Or, perhaps you are using a non-stick baking sheet or pan. The dark color of the non-stick coating can make your baked goods brown too fast. Try a shiny metal pan instead or lower your oven temperature by 25 degrees.
Are your cookies not browned enough, or take too long to cook? Again, verify the oven temperature. Or, perhaps you're using an insulated baking sheet or pan.
Insulated bakeware can prevent your cookies from reaching the desired temperature in the right amount of time. Try using a non-insulated pan, or raise your oven temperature by 25 degrees.
For more information on minimizing the work involved in holiday baking, consult these articles:
Hassle-Free Holiday Baking: 6 Easy Days to Perfect Christmas Cookies ( http://www.christmascookiesareforgiving.com/hassle-free.php )
A Cookie Assembly Line: Efficient Cookie Baking for Busy Cooks ( http://www.christmascookiesareforgiving.com/assembly.php )
A pinch of know-how combined with a dash of preparation can make for successful, easy, and stress-free cookie baking every Christmas!
Copyright 2004 Mimi Cummins. All Rights Reserved.
Ovulation Tests
Instinct tells a woman that she is ready to conceive, but to be doubly sure take personal or laboratory tests. For starters, estimate the approximate time of ovulation by calculating the length of the average menstrual cycle. Begin from day one, that is the first day of the menstrual period, and the last day is the day before the next period begins. If the menstrual cycle is 28 days, then subtract 17 days, which equals day 11. Use the predictor kit on day 11 and continue testing until positive. This means that you will ovulate within 24 to 36 hours.
This sounds intimidating, but in non-medical terms ovulation is interplay of glands and their hormones. Presence of progesterone is confirmed through blood tests and if the level is higher than 20nmol/L it is indicative of ovulation having taken place. The blood test is done around 3 to 10 days before the first day of menses. Another method to test ovulation is through pregnancy ultrasound whereby the presence of a fetus is verified. For women trying to conceive it is not advisable, as pelvic ultrasound has a similar success rate as pregnancy ultrasound. Other methods of testing are checking on cervical mucous changes, basal body temperature or salivary ferning three to four days prior to ovulation.
Ovulation Tests are gaining popularity through the use of ovulation calendars or predictor kits to pin down fertile periods or avoid unwanted pregnancies. Normally women ovulate in the middle of the monthly menstrual cycle, depending on the length of the cycle. Sometimes ovulation happens twice in a month or, in an unhealthy body, plays truant. Avoid drinking too much water or frequent urination when taking an Ovulation Test, as it limits accuracy.
For urine Ovulation Testing an early morning urine sample is ideal, as it contains the maximum concentrated hCG presence. If testing during the day, do not urinate 3 to 4 hours before test. The response time for a home Ovulation Test is about five minutes. Since the LH surge at time of ovulation is brief, one should test at right time of month and day.
Another method of Ovulation Test is through test strips with control color bands and intensity baselines for reference. Certain medicines have an adverse effect on test results, especially fertility drugs or pills. Consult your doctor or wait for two menstrual cycles before monitoring LH levels. For maximum effect, store test kits at room temperature and read instructions carefully before doing a test. Other tracking devices are Basal Body temperature thermometer and mini microscopes for testing saliva or cervical mucus. An understanding of your ovulation cycle will help identify the testing methods.
Instinct tells a woman that she is ready to conceive, but to be doubly sure take personal or laboratory tests. For starters, estimate the approximate time of ovulation by calculating the length of the average menstrual cycle. Begin from day one, that is the first day of the menstrual period, and the last day is the day before the next period begins. If the menstrual cycle is 28 days, then subtract 17 days, which equals day 11. Use the predictor kit on day 11 and continue testing until positive. This means that you will ovulate within 24 to 36 hours.
This sounds intimidating, but in non-medical terms ovulation is interplay of glands and their hormones. Presence of progesterone is confirmed through blood tests and if the level is higher than 20nmol/L it is indicative of ovulation having taken place. The blood test is done around 3 to 10 days before the first day of menses. Another method to test ovulation is through pregnancy ultrasound whereby the presence of a fetus is verified. For women trying to conceive it is not advisable, as pelvic ultrasound has a similar success rate as pregnancy ultrasound. Other methods of testing are checking on cervical mucous changes, basal body temperature or salivary ferning three to four days prior to ovulation.
Ovulation Tests are gaining popularity through the use of ovulation calendars or predictor kits to pin down fertile periods or avoid unwanted pregnancies. Normally women ovulate in the middle of the monthly menstrual cycle, depending on the length of the cycle. Sometimes ovulation happens twice in a month or, in an unhealthy body, plays truant. Avoid drinking too much water or frequent urination when taking an Ovulation Test, as it limits accuracy.
For urine Ovulation Testing an early morning urine sample is ideal, as it contains the maximum concentrated hCG presence. If testing during the day, do not urinate 3 to 4 hours before test. The response time for a home Ovulation Test is about five minutes. Since the LH surge at time of ovulation is brief, one should test at right time of month and day.
Another method of Ovulation Test is through test strips with control color bands and intensity baselines for reference. Certain medicines have an adverse effect on test results, especially fertility drugs or pills. Consult your doctor or wait for two menstrual cycles before monitoring LH levels. For maximum effect, store test kits at room temperature and read instructions carefully before doing a test. Other tracking devices are Basal Body temperature thermometer and mini microscopes for testing saliva or cervical mucus. An understanding of your ovulation cycle will help identify the testing methods.
Tuesday, April 24, 2007
Solving The 7 Most Common Whole Wheat Bread Baking Mistakes
Let's face it EVERY cook makes mistakes (yes, even us
professional bakers make boo boo's).
I'm going to list here, the 7 most common whole
wheat bread baking mistakes that you're probably making, or
might make if you're not forewarned, and what you can do about
them.
Whole Wheat Bread Baking Mistake 1
By far the most common bread baking mistake is when the salt is
forgotten to be added to the whole wheat bread dough.
This results in very bland bread, and even effects the rising of
the dough. Making your whole wheat bread flat on top.
The best solution for this is to use a post it note as a reminderto yourself, to add the salt to the whole wheat bread dough.
You can stick the post it note where ever you're most likely
to see it (fridge, recipe book, etc..)
Whole Wheat Bread Baking Mistake 2
The second most common mistake is when the whole wheat bread dough is allowed to over rise, which leads to it falling.
This usually happens when the whole wheat bread dough is forgotten about. And with so much going on our lives, who doesn't forget things like this now and then?
But don't fret, there is a solution: If
the whole wheat bread is already in the bread pans when it over rises simply use a pair of kitchen scissors to cut the excess dough off the sides of the unbaked loaves.
Separate and roll this dough into a few small balls of dough.
Allow them to rise 20 minutes to 30 minutes on a small oiled cookie sheet, and then bake them on 350 Fahrenheit, for 15 to 20 minutes as whole wheat rolls.
Also allow the whole wheat bread dough to rise for about 15 to 20 more minutes before baking if it is extremely flat on top.
Another solution to help you keep from forgetting about your
bread, is to use a timer which will beep loudly after the selected time period is up.
Using a timer can also help stop other whole wheat bread baking
catastrophes from happening.
Whole Wheat Bread Baking Mistake 3
When you heat up your water to put your yeast in, it is easy to accidentally make the water a bit too hot. This mistake will kill the yeast and your bread will not rise
To correct this mistake I strongly recommend you
invest in a cooking thermometer, to measure the temperature of the water with.
Whole Wheat Bread Baking Mistake 4
If the recipe you use makes too much dough for your family's
needs and you worry that the extra bread will grow stale before you use it, fear not.
It is perfectly safe to refrigerate unused dough for a few days
and allow the whole wheat bread dough to finish it's rising time
once you get it out to use it.
You can use a ziploc bag or plastic wrap over bowls that contain
your whole wheat bread dough, to store it in your fridge and still prevent oxidation.
Whole Wheat Bread Baking Mistake 5
Burned bread. Yup, nothing tastes worse than whole wheat bread
which is black as charcoal.
To avoid this, be sure you follow baking times and temperatures
strictly. And again use a timer to remind yourself when it's
time to remove your whole wheat bread from the oven.
Also remember that gas ovens and electric ovens vary in their
temperatures. If you're using an electric oven you should bake
almost all pastries on 350 Fahrenheit.
Sometimes a recipe will call for you to start baking a loaf of
bread on a higher temperature, but will also usually tell you to turn the heat down after a certain amount of time.
Whole Wheat Bread Baking Mistake 6
Mistakenly or purposefully using the wrong type of flour. If you
are baking whole wheat bread, the only way to get good results is by using whole wheat flour to bake your bread.
There are different recipes for all the different types of bread
and they all use one specific flour for each recipe.
So don't try any substitution hoping that by adding rye flour
for instance, you will actually turn a whole wheat bread recipe into rye bread. Because you won't.
Whole Wheat Bread Baking Mistake 7
Last but not least there is the problem of air bubbles (also
called "pockets") which create large holes inside the whole wheat bread, after it's done baking.
The best solution for this is to pinch any such bubbles whenever
you see them in your whole wheat bread dough, before you bake it. This will immediately deflate the bubble.
Now you are armed with the knowledge of the 7 most common whole
wheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them.
So don't let the bread mistake blues get you down ever again.
Let's face it EVERY cook makes mistakes (yes, even us
professional bakers make boo boo's).
I'm going to list here, the 7 most common whole
wheat bread baking mistakes that you're probably making, or
might make if you're not forewarned, and what you can do about
them.
Whole Wheat Bread Baking Mistake 1
By far the most common bread baking mistake is when the salt is
forgotten to be added to the whole wheat bread dough.
This results in very bland bread, and even effects the rising of
the dough. Making your whole wheat bread flat on top.
The best solution for this is to use a post it note as a reminderto yourself, to add the salt to the whole wheat bread dough.
You can stick the post it note where ever you're most likely
to see it (fridge, recipe book, etc..)
Whole Wheat Bread Baking Mistake 2
The second most common mistake is when the whole wheat bread dough is allowed to over rise, which leads to it falling.
This usually happens when the whole wheat bread dough is forgotten about. And with so much going on our lives, who doesn't forget things like this now and then?
But don't fret, there is a solution: If
the whole wheat bread is already in the bread pans when it over rises simply use a pair of kitchen scissors to cut the excess dough off the sides of the unbaked loaves.
Separate and roll this dough into a few small balls of dough.
Allow them to rise 20 minutes to 30 minutes on a small oiled cookie sheet, and then bake them on 350 Fahrenheit, for 15 to 20 minutes as whole wheat rolls.
Also allow the whole wheat bread dough to rise for about 15 to 20 more minutes before baking if it is extremely flat on top.
Another solution to help you keep from forgetting about your
bread, is to use a timer which will beep loudly after the selected time period is up.
Using a timer can also help stop other whole wheat bread baking
catastrophes from happening.
Whole Wheat Bread Baking Mistake 3
When you heat up your water to put your yeast in, it is easy to accidentally make the water a bit too hot. This mistake will kill the yeast and your bread will not rise
To correct this mistake I strongly recommend you
invest in a cooking thermometer, to measure the temperature of the water with.
Whole Wheat Bread Baking Mistake 4
If the recipe you use makes too much dough for your family's
needs and you worry that the extra bread will grow stale before you use it, fear not.
It is perfectly safe to refrigerate unused dough for a few days
and allow the whole wheat bread dough to finish it's rising time
once you get it out to use it.
You can use a ziploc bag or plastic wrap over bowls that contain
your whole wheat bread dough, to store it in your fridge and still prevent oxidation.
Whole Wheat Bread Baking Mistake 5
Burned bread. Yup, nothing tastes worse than whole wheat bread
which is black as charcoal.
To avoid this, be sure you follow baking times and temperatures
strictly. And again use a timer to remind yourself when it's
time to remove your whole wheat bread from the oven.
Also remember that gas ovens and electric ovens vary in their
temperatures. If you're using an electric oven you should bake
almost all pastries on 350 Fahrenheit.
Sometimes a recipe will call for you to start baking a loaf of
bread on a higher temperature, but will also usually tell you to turn the heat down after a certain amount of time.
Whole Wheat Bread Baking Mistake 6
Mistakenly or purposefully using the wrong type of flour. If you
are baking whole wheat bread, the only way to get good results is by using whole wheat flour to bake your bread.
There are different recipes for all the different types of bread
and they all use one specific flour for each recipe.
So don't try any substitution hoping that by adding rye flour
for instance, you will actually turn a whole wheat bread recipe into rye bread. Because you won't.
Whole Wheat Bread Baking Mistake 7
Last but not least there is the problem of air bubbles (also
called "pockets") which create large holes inside the whole wheat bread, after it's done baking.
The best solution for this is to pinch any such bubbles whenever
you see them in your whole wheat bread dough, before you bake it. This will immediately deflate the bubble.
Now you are armed with the knowledge of the 7 most common whole
wheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them.
So don't let the bread mistake blues get you down ever again.
The Motivation Factor
Ive never been one for resolutions, mainly because I never keep them.
But goals are a whole different ball game. Goals can be measured, they can be changed, but most of all, they can be extremely motivating.
For as long as I can remember, Ive set goals for myself. You could even call them deadlines.
No matter the project or how big or small it is, I always set goals for myself. This not only gets me motivated and writing, it also gives me guidelines that allow me to plan even more projects. This is a great way to keep moving ahead.
Perhaps I should go back further
Before I ever got any of my work published, goals were one of the biggest factors in working toward publication. Back then my sights were set on much smaller achievements at any given time. In those early days I received one of the best pieces of advice Ive ever had take baby steps. In other words, dont try to take on too much at once, ruining your chances of achieving that goal.
That priceless advice has stayed with me for many years, and I dont think Ill ever forget it.
Baby steps helped tremendously in achieving what I set out to do, and setting goals was definitely one of the vital stepping stones to publication.
Start by working out what it is you want to achieve the end result. In my case I started reasonably small and worked my way up. I gave myself twelve months to get just one short story published. That happened.
Then I decided to have two short stories published in the following twelve months. That goal became a reality as well.
Next I wanted a regular column. This time I gave myself two years to secure a regular monthly column. Although I achieved my previous goals, I didnt really work all that hard at getting results. This time I had more at stake because Id just had to give up my day job due to a medical condition so worked harder at achieving the goal.
Brainstorming was my starting point. What could the column be about? Once the subject matter was decided, I wrote up some sample articles, taking as much care with them as I would have if the column was secured and they were going to be published.
Next was the market research. I found six magazines that I believed would be suitable for my column, then sent them off with a covering letter.
Then it was time to sit back and wait.
I lucked out with all six publications, but didnt give up. With my goals still intact, the search for a regular column continued. A couple of months later, my goal was met way within the timeframe Id set myself.
I know for a fact that if I hadnt set a goal, written it down, and had it clearly on display for others to see, that I absolutely would not have continued on my quest.
Its no good setting goals for yourself if no-one knows about them. If you have internal goals, what are you going to measure them against? You can fool yourself about the dates, change the deadline to suit yourself, but if its on display for all to see, the goal needs to be either met or worked toward.
When Im working on a book that isnt yet contracted, I tell my writing buddy as well as family and friends the deadline Ive set for myself. That makes me accountable for a finish date. It also gets me off my butt and working.
Sometimes goals need to be changed. This happened a few years ago when I fractured both feet in three places.
I was working on a novel and had been fiddling about too much. Excuses were easy, and it just didnt get done. So I set a goal of six months. Then the fractures occurred. I was in way too much pain to write, so the goal was moved up six months. But I hadnt counted on being on crutches for six months, so I moved the goal yet again. This time I met my self imposed deadline.
Heres a checklist to assist you in your goal-setting:
Be specific about what you want to achieve. Instead of saying I want to finish a book by October state my 120,000 word fantasy novel will be completed by October, including all editing.
o Break this goal into smaller chunksbaby steps of say 3,000 words per week. (Using 120,000 words as your basis, if you divide that by 3,000 words, it will take 40 weeks to write this book. Or 5,000 words a week means it will take just 24 weeks.)
o Setting yourself an actual word count will allow you to understand exactly how much you need to achieve each week to meet your goal. Not taking this step leaves you wide open to missing your deadline. Giving yourself an achievable goal means you are more likely to reach your goal.
The results must be measurable, otherwise how do you or others know youve achieved what you set out to do?
Is the goal attainable? Dont set your sights too high. Always work within your own abilities, otherwise you will become disheartened.
o Keeping ahead of your goal allows for all those life situations that you may (and probably will) encounter. It will also encourage you to stick to your plan of writing X number of words per week.
Always give yourself an end date. This gives you a specific time-frame to work with.
Review your goals and your project throughout the period youre working on it. Assess your ability to finish within your goal. Dont set yourself up for a fall not only can it be disheartening, it could leave you with a bad feeling toward goal setting.
Use your electronic diary to its full advantage. Make little reminder notes to assist with the smooth progression of the project. Alternatively, use a yearly wall planner one that can be displayed in a prominent position.
I use a combination of these, plus a print diary that has a day to a page. That way I can scribble little reminders of things I specifically need to do each day, or things I need to follow up.
Now heres something you may not have heard of before. Its simple but effective.
Take a large piece of cardboard and draw a large thermometer. If you have more than one project on the go, draw a thermometer for each project. What you need is something that looks like a real thermometer with a bulbous bottom and two straight sides; you often see these used for charity fund-raisers.
Make your thermometer 6 or 7 cms wide by about 50-60 cms tall. Write your total word count at the top, with markings at regular intervals of say 2 cms to measure your progress. (I mark mine at 5,000 word increments, but use whatever suits your specific needs.)
As you achieve the word count, colour from the last level you achieved to the next. I find that watching the progression of the thermometer is a big motivator in getting to the next level. One recent project progressed from not being started, to one third written in just three weeks using this system.
If you need motivation to finish (or start) your projects, or even if you dont, set doable goals and go for it! Youll be very glad you did.
*Download your goals worksheet by clicking the following link:
http://www.writer2writer.com/FreeDownload/Setting_Goals_Worksheet.pdf
Ive never been one for resolutions, mainly because I never keep them.
But goals are a whole different ball game. Goals can be measured, they can be changed, but most of all, they can be extremely motivating.
For as long as I can remember, Ive set goals for myself. You could even call them deadlines.
No matter the project or how big or small it is, I always set goals for myself. This not only gets me motivated and writing, it also gives me guidelines that allow me to plan even more projects. This is a great way to keep moving ahead.
Perhaps I should go back further
Before I ever got any of my work published, goals were one of the biggest factors in working toward publication. Back then my sights were set on much smaller achievements at any given time. In those early days I received one of the best pieces of advice Ive ever had take baby steps. In other words, dont try to take on too much at once, ruining your chances of achieving that goal.
That priceless advice has stayed with me for many years, and I dont think Ill ever forget it.
Baby steps helped tremendously in achieving what I set out to do, and setting goals was definitely one of the vital stepping stones to publication.
Start by working out what it is you want to achieve the end result. In my case I started reasonably small and worked my way up. I gave myself twelve months to get just one short story published. That happened.
Then I decided to have two short stories published in the following twelve months. That goal became a reality as well.
Next I wanted a regular column. This time I gave myself two years to secure a regular monthly column. Although I achieved my previous goals, I didnt really work all that hard at getting results. This time I had more at stake because Id just had to give up my day job due to a medical condition so worked harder at achieving the goal.
Brainstorming was my starting point. What could the column be about? Once the subject matter was decided, I wrote up some sample articles, taking as much care with them as I would have if the column was secured and they were going to be published.
Next was the market research. I found six magazines that I believed would be suitable for my column, then sent them off with a covering letter.
Then it was time to sit back and wait.
I lucked out with all six publications, but didnt give up. With my goals still intact, the search for a regular column continued. A couple of months later, my goal was met way within the timeframe Id set myself.
I know for a fact that if I hadnt set a goal, written it down, and had it clearly on display for others to see, that I absolutely would not have continued on my quest.
Its no good setting goals for yourself if no-one knows about them. If you have internal goals, what are you going to measure them against? You can fool yourself about the dates, change the deadline to suit yourself, but if its on display for all to see, the goal needs to be either met or worked toward.
When Im working on a book that isnt yet contracted, I tell my writing buddy as well as family and friends the deadline Ive set for myself. That makes me accountable for a finish date. It also gets me off my butt and working.
Sometimes goals need to be changed. This happened a few years ago when I fractured both feet in three places.
I was working on a novel and had been fiddling about too much. Excuses were easy, and it just didnt get done. So I set a goal of six months. Then the fractures occurred. I was in way too much pain to write, so the goal was moved up six months. But I hadnt counted on being on crutches for six months, so I moved the goal yet again. This time I met my self imposed deadline.
Heres a checklist to assist you in your goal-setting:
Be specific about what you want to achieve. Instead of saying I want to finish a book by October state my 120,000 word fantasy novel will be completed by October, including all editing.
o Break this goal into smaller chunksbaby steps of say 3,000 words per week. (Using 120,000 words as your basis, if you divide that by 3,000 words, it will take 40 weeks to write this book. Or 5,000 words a week means it will take just 24 weeks.)
o Setting yourself an actual word count will allow you to understand exactly how much you need to achieve each week to meet your goal. Not taking this step leaves you wide open to missing your deadline. Giving yourself an achievable goal means you are more likely to reach your goal.
The results must be measurable, otherwise how do you or others know youve achieved what you set out to do?
Is the goal attainable? Dont set your sights too high. Always work within your own abilities, otherwise you will become disheartened.
o Keeping ahead of your goal allows for all those life situations that you may (and probably will) encounter. It will also encourage you to stick to your plan of writing X number of words per week.
Always give yourself an end date. This gives you a specific time-frame to work with.
Review your goals and your project throughout the period youre working on it. Assess your ability to finish within your goal. Dont set yourself up for a fall not only can it be disheartening, it could leave you with a bad feeling toward goal setting.
Use your electronic diary to its full advantage. Make little reminder notes to assist with the smooth progression of the project. Alternatively, use a yearly wall planner one that can be displayed in a prominent position.
I use a combination of these, plus a print diary that has a day to a page. That way I can scribble little reminders of things I specifically need to do each day, or things I need to follow up.
Now heres something you may not have heard of before. Its simple but effective.
Take a large piece of cardboard and draw a large thermometer. If you have more than one project on the go, draw a thermometer for each project. What you need is something that looks like a real thermometer with a bulbous bottom and two straight sides; you often see these used for charity fund-raisers.
Make your thermometer 6 or 7 cms wide by about 50-60 cms tall. Write your total word count at the top, with markings at regular intervals of say 2 cms to measure your progress. (I mark mine at 5,000 word increments, but use whatever suits your specific needs.)
As you achieve the word count, colour from the last level you achieved to the next. I find that watching the progression of the thermometer is a big motivator in getting to the next level. One recent project progressed from not being started, to one third written in just three weeks using this system.
If you need motivation to finish (or start) your projects, or even if you dont, set doable goals and go for it! Youll be very glad you did.
*Download your goals worksheet by clicking the following link:
http://www.writer2writer.com/FreeDownload/Setting_Goals_Worksheet.pdf
Monday, April 23, 2007
Lack of Iodine and Silica Can Create Hair Loss
Iodine is vital to your hair growth. Sheep farmers long ago found that vegetation-lacking iodine due to iodine-depleted soil would adversely affect the growth of wool in their sheep. Likewise, to avoid hair loss, you need iodine. Iodine is synthetically added to table salt, however in this form it is not assimilated well into your body and can therefore cause iodine overload.
An excess of iodine in the body can adversely affect the thyroid. The lack of iodine can cause hypothyroidism. In hypothyroidism, your cell metabolism slows down and body cells and hair cells dont receive the energy they need to function properly. When you lack iodine, you will lose more hair than normal and may even lose eyebrow hair.
You can check your thyroid with a basal thermometer, not a digital thermometer, by placing it in your underarm first thing when you wake up. Then, dont move for 10 minutes. After 10 minutes, look at the temperature. The normal body temperature for good thyroid function is 97.8 to 98.2 degrees C. Take this measurement for 5-10 day. If your temperature is below 97.6 and lower, for the 5-10 days, you will want to consult your doctor or for more direction and information. You definitely have low thyroid function.
Menstruating women should start this 5-10 day check on the 3rd day of their cycle.
It is best to use non-iodized salt and get your iodine from natural foods. These include seaweed, salmon, seafood, lima beans, molasses, eggs, potatoes with the skin on, watercress and garlic.
Silica
One of the most difficult nutrients vital to your hair growth to get in your diet is trace mineral silica. Silica is a form of silicon and is the second most abundant element in the earths crust, second only to oxygen. The Earth provides everything we need for health, and with silicon being so abundant, it would seem that there would never be a problem with silica deficiency.
Unfortunately, trace minerals are rare in our diets because our food is processed and our soil depleted by chemical treatments. Silica provides strength to your hair, and although it will not necessarily stop your hair from falling out from the follicle, it will stop hair breakage.
Silica works by stimulating your cell metabolism and formation, which slows the aging process. Foods that are rich in silica are rice, oats, lettuce, parsnips, asparagus, onion, strawberry, cabbage, cucumber, leek, sunflower seeds, celery, rhubarb, cauliflower, and swiss chard. Try to buy these vegetables from organic sources. Note that many of these foods, particularly rice, are a large part of Asian diets and Asians tend to have the strongest and healthiest hair.
For best results eat all your fruits and vegetables raw. For certain vegetables that need to be cooked, steam them for only a few minutes.
Be sure to test your thyroid even though doctors tests show you do not have a thyroid problem. The basal temperature test is sometimes more sensitive than blood tests taken by doctors. If you have hyperthyroidism, you will definitely have hair loss.
Iodine is vital to your hair growth. Sheep farmers long ago found that vegetation-lacking iodine due to iodine-depleted soil would adversely affect the growth of wool in their sheep. Likewise, to avoid hair loss, you need iodine. Iodine is synthetically added to table salt, however in this form it is not assimilated well into your body and can therefore cause iodine overload.
An excess of iodine in the body can adversely affect the thyroid. The lack of iodine can cause hypothyroidism. In hypothyroidism, your cell metabolism slows down and body cells and hair cells dont receive the energy they need to function properly. When you lack iodine, you will lose more hair than normal and may even lose eyebrow hair.
You can check your thyroid with a basal thermometer, not a digital thermometer, by placing it in your underarm first thing when you wake up. Then, dont move for 10 minutes. After 10 minutes, look at the temperature. The normal body temperature for good thyroid function is 97.8 to 98.2 degrees C. Take this measurement for 5-10 day. If your temperature is below 97.6 and lower, for the 5-10 days, you will want to consult your doctor or for more direction and information. You definitely have low thyroid function.
Menstruating women should start this 5-10 day check on the 3rd day of their cycle.
It is best to use non-iodized salt and get your iodine from natural foods. These include seaweed, salmon, seafood, lima beans, molasses, eggs, potatoes with the skin on, watercress and garlic.
Silica
One of the most difficult nutrients vital to your hair growth to get in your diet is trace mineral silica. Silica is a form of silicon and is the second most abundant element in the earths crust, second only to oxygen. The Earth provides everything we need for health, and with silicon being so abundant, it would seem that there would never be a problem with silica deficiency.
Unfortunately, trace minerals are rare in our diets because our food is processed and our soil depleted by chemical treatments. Silica provides strength to your hair, and although it will not necessarily stop your hair from falling out from the follicle, it will stop hair breakage.
Silica works by stimulating your cell metabolism and formation, which slows the aging process. Foods that are rich in silica are rice, oats, lettuce, parsnips, asparagus, onion, strawberry, cabbage, cucumber, leek, sunflower seeds, celery, rhubarb, cauliflower, and swiss chard. Try to buy these vegetables from organic sources. Note that many of these foods, particularly rice, are a large part of Asian diets and Asians tend to have the strongest and healthiest hair.
For best results eat all your fruits and vegetables raw. For certain vegetables that need to be cooked, steam them for only a few minutes.
Be sure to test your thyroid even though doctors tests show you do not have a thyroid problem. The basal temperature test is sometimes more sensitive than blood tests taken by doctors. If you have hyperthyroidism, you will definitely have hair loss.
Learning to Tube Feed Shih Tzu Puppies
It is not difficult to learn the correct tube feeding procedure. Purchase the tube feeder through your veterinarian, who will be able to equip you with the correct diameter catheter and syringe size for your Shih Tzu. Sterilize both catheter and syringe between early feedings. The syringe will have graduated markings on the side to record accurate intake. You will need a bowl or large measuring cup for warm water, a candy thermometer and a nontoxic indelible pen or dull knife.
1. Place water heated to 100 degrees Fahrenheit in the bowl or measuring cup.
2. Heat the formula separately (also to 100 degrees Fahrenheit) using the candy thermometer to regulate the temperatures of both liquids.
3. Put the thermometer, syringe, catheter and warmed formula into the bowl of water for transport to the Shih Tzu puppy.
Each puppy should be measured for gavage feeding. Correct measurement is crucial to the Shih Tzu puppys well-being.
1. Lay each puppy flat on it side on a towel.
2. Measure the catheter from the rounded tip held at a point just behind the Shih Tzu puppys last rib, along the side of the chest and throat, to just in front of the Shih Tzu puppys muzzle.
3. Mark the spot of the Shih Tzu puppys muzzle on the catheter with the pen or dull knife.
If you get the catheter too short, the formula may be aspirated by the Shih Tzu puppy. If you introduce a catheter too long it can puncture through the newborn Shih Tzus delicate stomach wall. Have your vet walk you through the procedure.
If the end of the catheter is too wide to allow attachment to the syringe, sever the catheter directly behind the beginning of the flute to allow secure attachment to the syringe. Now that you have the syringe attached, place the catheter end into the warmed formula and withdraw the syringe from the plunger. Fill the syringe a few milliliters over the amount directed by your vet. Keep the catheter tip pointed downward, preventing air from getting in.
1. Place the Shih Tzu puppy on a towel in your lap, head elevated in a slightly inclined position. Wrap one hand around the back of the Shih Tzu puppys head, palm against the back of the skull.
2. Stroke the Shih Tzu puppy with your thumb and opposing fingers on each side of the muzzle by the lip corners. The Shih Tzu puppy should respond by opening its mouth.
3. Always keep the syringe elevated and the catheter end pointing downward.
4. You want very small amounts of formula to slowly drip from the catheters tip, preventing air from getting in.
5. Directly and gently introduce the tube through the front of the Shih Tzu puppys mouth. Never force a catheter down a Shih Tzu puppys throat. Never insert at an angle.
6. The Shih Tzu puppy may at first struggle at the catheters introduction. Do not push if the catheter does not slip easily down the esophagus. Withdraw the catheter and try again. If the Shih Tzu puppy struggles against the introduction of the catheter, gently apply a small amount of steady pressure to the catheter against the Shih Tzu puppys resistance; the Shih Tzu puppy should reflexively swallow. The passage should suddenly open and the tube should slide down easily.
7. The catheter is in correct position when the mark you made is just slightly beyond the tip of the Shih Tzu puppys muzzle.
8. Slowly depress the syringe plunger to begin feeding.
9. Never feed a Shih Tzu puppy until its abdomen is distended and hard. If the Shih Tzu puppys stomach remains flaccid, you have not fed enough. Feed half the formula, and then burp the Shih Tzu puppy.
10. Be sure to have your vet walk you through the correct procedure for tube feeding before you try this yourself.
It is not difficult to learn the correct tube feeding procedure. Purchase the tube feeder through your veterinarian, who will be able to equip you with the correct diameter catheter and syringe size for your Shih Tzu. Sterilize both catheter and syringe between early feedings. The syringe will have graduated markings on the side to record accurate intake. You will need a bowl or large measuring cup for warm water, a candy thermometer and a nontoxic indelible pen or dull knife.
1. Place water heated to 100 degrees Fahrenheit in the bowl or measuring cup.
2. Heat the formula separately (also to 100 degrees Fahrenheit) using the candy thermometer to regulate the temperatures of both liquids.
3. Put the thermometer, syringe, catheter and warmed formula into the bowl of water for transport to the Shih Tzu puppy.
Each puppy should be measured for gavage feeding. Correct measurement is crucial to the Shih Tzu puppys well-being.
1. Lay each puppy flat on it side on a towel.
2. Measure the catheter from the rounded tip held at a point just behind the Shih Tzu puppys last rib, along the side of the chest and throat, to just in front of the Shih Tzu puppys muzzle.
3. Mark the spot of the Shih Tzu puppys muzzle on the catheter with the pen or dull knife.
If you get the catheter too short, the formula may be aspirated by the Shih Tzu puppy. If you introduce a catheter too long it can puncture through the newborn Shih Tzus delicate stomach wall. Have your vet walk you through the procedure.
If the end of the catheter is too wide to allow attachment to the syringe, sever the catheter directly behind the beginning of the flute to allow secure attachment to the syringe. Now that you have the syringe attached, place the catheter end into the warmed formula and withdraw the syringe from the plunger. Fill the syringe a few milliliters over the amount directed by your vet. Keep the catheter tip pointed downward, preventing air from getting in.
1. Place the Shih Tzu puppy on a towel in your lap, head elevated in a slightly inclined position. Wrap one hand around the back of the Shih Tzu puppys head, palm against the back of the skull.
2. Stroke the Shih Tzu puppy with your thumb and opposing fingers on each side of the muzzle by the lip corners. The Shih Tzu puppy should respond by opening its mouth.
3. Always keep the syringe elevated and the catheter end pointing downward.
4. You want very small amounts of formula to slowly drip from the catheters tip, preventing air from getting in.
5. Directly and gently introduce the tube through the front of the Shih Tzu puppys mouth. Never force a catheter down a Shih Tzu puppys throat. Never insert at an angle.
6. The Shih Tzu puppy may at first struggle at the catheters introduction. Do not push if the catheter does not slip easily down the esophagus. Withdraw the catheter and try again. If the Shih Tzu puppy struggles against the introduction of the catheter, gently apply a small amount of steady pressure to the catheter against the Shih Tzu puppys resistance; the Shih Tzu puppy should reflexively swallow. The passage should suddenly open and the tube should slide down easily.
7. The catheter is in correct position when the mark you made is just slightly beyond the tip of the Shih Tzu puppys muzzle.
8. Slowly depress the syringe plunger to begin feeding.
9. Never feed a Shih Tzu puppy until its abdomen is distended and hard. If the Shih Tzu puppys stomach remains flaccid, you have not fed enough. Feed half the formula, and then burp the Shih Tzu puppy.
10. Be sure to have your vet walk you through the correct procedure for tube feeding before you try this yourself.
Sunday, April 22, 2007
Tips For Giving Baby Gift Baskets
Gift baskets have grown in popularity. They make an interesting, thoughtful gift that can be made to suit almost any occasion. A baby gift basket gives you a chance to make a unique and personal gift. You can give a baby gift basket either at the baby shower or after the baby is born as a homecoming gift.
You can buy professionally made gift baskets or ready made gift baskets, but there is something a little special about making the gift basket yourself. When you make it yourself you can add whatever you like and style it how you want. You can watch the cost by making your own because you can make it as big or as small as you desire, plus you can seek out specials that will give you discounts on what you fill the basket with. Making your own gift basket just makes sense.
Themed gift baskets are great gifts. There are many theme ideas for baby gift baskets. The following list is just the beginning of ideas. Use your own creativity to come up with a unique theme for your basket.
-bath time basket: You can use a baby tub as the basket and fill it with washcloths, a cute hooded towel and bath supplies.
-clothing basket: Using a cute wicker laundry basket and filling it with socks, onesies, shoes and a cute outfit makes this theme.
-feeding basket: For the bottle-fed baby, you can put in a can of formula or coupons for formula, bottles, a bottle cleaner, burp cloths and extra nipples.
-Health and safety: Something often forgotten about until the need arises, this basket can include, a thermometer, medicine dropper, nail care kit and some childproofing items.
The basic supplies you need are easy to find at a craft or discount store. You need a basket or other container of your choice to make the foundation of the basket. You will also need some sort of filler, like tissue paper, raffia or a fabric item. You can also buy cellophane to enclose the basket when you are finished. Finally you need the items that you will put inside. You can base these on a theme or just buy various items you think the baby needs. That is all you need to make an effective baby gift basket.
Arranging your baby gift basket is a matter of taste. Generally you will keep larger items in the back and smaller items in front. Try to make everything visible and keep items from falling under or behind other items. Once you think you have it, stand back and take a good look. It may take some adjusting, but the whole process of making your gift basket shouldnt take an extreme amount of time.
Gift baskets have grown in popularity. They make an interesting, thoughtful gift that can be made to suit almost any occasion. A baby gift basket gives you a chance to make a unique and personal gift. You can give a baby gift basket either at the baby shower or after the baby is born as a homecoming gift.
You can buy professionally made gift baskets or ready made gift baskets, but there is something a little special about making the gift basket yourself. When you make it yourself you can add whatever you like and style it how you want. You can watch the cost by making your own because you can make it as big or as small as you desire, plus you can seek out specials that will give you discounts on what you fill the basket with. Making your own gift basket just makes sense.
Themed gift baskets are great gifts. There are many theme ideas for baby gift baskets. The following list is just the beginning of ideas. Use your own creativity to come up with a unique theme for your basket.
-bath time basket: You can use a baby tub as the basket and fill it with washcloths, a cute hooded towel and bath supplies.
-clothing basket: Using a cute wicker laundry basket and filling it with socks, onesies, shoes and a cute outfit makes this theme.
-feeding basket: For the bottle-fed baby, you can put in a can of formula or coupons for formula, bottles, a bottle cleaner, burp cloths and extra nipples.
-Health and safety: Something often forgotten about until the need arises, this basket can include, a thermometer, medicine dropper, nail care kit and some childproofing items.
The basic supplies you need are easy to find at a craft or discount store. You need a basket or other container of your choice to make the foundation of the basket. You will also need some sort of filler, like tissue paper, raffia or a fabric item. You can also buy cellophane to enclose the basket when you are finished. Finally you need the items that you will put inside. You can base these on a theme or just buy various items you think the baby needs. That is all you need to make an effective baby gift basket.
Arranging your baby gift basket is a matter of taste. Generally you will keep larger items in the back and smaller items in front. Try to make everything visible and keep items from falling under or behind other items. Once you think you have it, stand back and take a good look. It may take some adjusting, but the whole process of making your gift basket shouldnt take an extreme amount of time.
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.
Saturday, April 21, 2007
5 Things You Must Do If You Want To Create a First Aid Kit For Your Family
1. Accidents and medical emergencies in the home happen frequently. Maybe more frequently than we realize.
Statistics show a fatal injury occurs every 18 minutes in homes across America and every 4 seconds a disabling injury could occur. Accidents occur from falls, fire, burns, choking and poisoning.
2. Every home should have at least one first Aid Kit that is well stocked and readily available.
First Aid Kits are used most often for minor injuries such as cuts, sunburns or bites. Having a well stocked First Aid Kit available can save someone's life in a serious accident.
3. A First Aid Kit won't be any good to you if you don't know how to use it.
Make sure you have a guide in your kit from a reliable source. It should have the latest medical advice and be easy to understand, particularly under stress.
4. There are 5 categories that are imperative in your First Aid Kit
5. Instruments
Pointed tweezers for removing splinters Disposable latex or non latex gloves Small rounded-tipped scissors for cutting tape, clothes or bandages Breathing Barrier for performing CPR Thermometer-either digital or mercury Ice Bag Eye Patches Oral medicine syringe Bandages that are good quality. A variety of all sizes to dress a variety of wounds One dozen individually wrapped sterile gauze pads 2" X 2" Six non-stick gauze bandages Six individually wrapped sterile gauze pads 4" X 4" One roll 2" gauze bandage One roll 5" gauze bandage Elastic bandages Triangular Bandages Adhesive Tape
6. Antiseptics
Antiseptics such as Hydrogen Peroxide to kill germs. Antibacterial cream or ointment . This is good for cuts ,scrapes and insect bites.
7. Medicines
Over the counter medicines such as antihistamine cough suppressant aspirin syrup of ipecac in case someone ingests poison. This should only be used after calling the Poison Control Center first.
8. Keeping your First Aid Kit Updated
Your First Aid Kit should be checked once a year, possibly the same day you check your smoke detectors, to be sure it is fully stocked and nothing has expired. Make sure you always make a note of anything you use out of your Kit so it can easily be replaced.
9. Storing your First Aid Kit
Make sure you store your First Aid Kit in a tote bag or plastic container that will keep your kit clean and dry and easily accessible in your home. It is recommended to have one on each floor in your home and workshop. Make sure everyone in your home knows where they are and how to use it. It could save your families life.
1. Accidents and medical emergencies in the home happen frequently. Maybe more frequently than we realize.
Statistics show a fatal injury occurs every 18 minutes in homes across America and every 4 seconds a disabling injury could occur. Accidents occur from falls, fire, burns, choking and poisoning.
2. Every home should have at least one first Aid Kit that is well stocked and readily available.
First Aid Kits are used most often for minor injuries such as cuts, sunburns or bites. Having a well stocked First Aid Kit available can save someone's life in a serious accident.
3. A First Aid Kit won't be any good to you if you don't know how to use it.
Make sure you have a guide in your kit from a reliable source. It should have the latest medical advice and be easy to understand, particularly under stress.
4. There are 5 categories that are imperative in your First Aid Kit
5. Instruments
Pointed tweezers for removing splinters Disposable latex or non latex gloves Small rounded-tipped scissors for cutting tape, clothes or bandages Breathing Barrier for performing CPR Thermometer-either digital or mercury Ice Bag Eye Patches Oral medicine syringe Bandages that are good quality. A variety of all sizes to dress a variety of wounds One dozen individually wrapped sterile gauze pads 2" X 2" Six non-stick gauze bandages Six individually wrapped sterile gauze pads 4" X 4" One roll 2" gauze bandage One roll 5" gauze bandage Elastic bandages Triangular Bandages Adhesive Tape
6. Antiseptics
Antiseptics such as Hydrogen Peroxide to kill germs. Antibacterial cream or ointment . This is good for cuts ,scrapes and insect bites.
7. Medicines
Over the counter medicines such as antihistamine cough suppressant aspirin syrup of ipecac in case someone ingests poison. This should only be used after calling the Poison Control Center first.
8. Keeping your First Aid Kit Updated
Your First Aid Kit should be checked once a year, possibly the same day you check your smoke detectors, to be sure it is fully stocked and nothing has expired. Make sure you always make a note of anything you use out of your Kit so it can easily be replaced.
9. Storing your First Aid Kit
Make sure you store your First Aid Kit in a tote bag or plastic container that will keep your kit clean and dry and easily accessible in your home. It is recommended to have one on each floor in your home and workshop. Make sure everyone in your home knows where they are and how to use it. It could save your families life.
Friday, April 20, 2007
10 Convenient Ways To Eliminate Food Poisoning With Your Microwave
Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent food-borne illness.
Microwave Cooking
1. Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape.
2. Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
3. Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive.
Microwave Defrosting
4. Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures.
5. Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time.
Reheating In The Microwave
6. Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
7. After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 F.
Proper Containers
8. Only use cookware that is specially manufactured for use in the microwave oven and that is labeled for microwave oven use.
9. Plastic storage containers such as margarine tubs, take- out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
10. Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.
Copyright (c) Terry Nicholls. All Rights Reserved.
Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent food-borne illness.
Microwave Cooking
1. Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape.
2. Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
3. Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive.
Microwave Defrosting
4. Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures.
5. Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time.
Reheating In The Microwave
6. Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
7. After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 F.
Proper Containers
8. Only use cookware that is specially manufactured for use in the microwave oven and that is labeled for microwave oven use.
9. Plastic storage containers such as margarine tubs, take- out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
10. Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.
Copyright (c) Terry Nicholls. All Rights Reserved.
When is the Best Time to Get Pregnant?
The Luteal Phase or the Post Ovulation Time is the stretch of time between a woman's time of ovulation up to the first day of bleeding of the menstrual period. This is a relatively fixed time in nearly all women being around 14 days. The actual length of the Luteal Phase may vary by a day or so but for each individual woman it is usually exactly the same length each month. The average length of time of the Luteal Phase is 14 days, some women may have a luteal phase of 15 days and some of 13 but for most it is 14 days long.
The length of the Luteal Phase is constant even in women who have irregular periods. For those who experience irregular monthly cycles, the 'irregular' part is actually the time from the beginning of the cycle (1st day of bleeding) up until the time of ovulation. Once ovulated then the period is guaranteed to start some 13 to 15 days after as long as fertilisation hasn't occurred.
So when is the best time to get pregnant?
Well obviously at the time of ovulation. The egg will only last some 12 hours or so before is becomes incapable of fertilization. The Ideal conditions for getting pregnant are to have live sperm inside and waiting at the time of ovulation being as sperm can live on average 2 or 3 days inside the female body.
The trick therefore to becoming pregnant is to get to know your body and predict with as much exactitude as possible when you will start to ovulate so that you may have intercourse some hours before. Remember that repeated ejaculation on the male part will decrease the virility of the sperm.
The 'basic' way to know when you are about to ovulate, which will only really work with women who have regular cycles is the counting method. The cycle begins on the first day of bleeding. Counting from that day until the beginning of the next period will give you the total length of your menstrual cycle (normally about 28 days). Ovulation usually occurs between days 11 and 14.
If you are irregular with your periods then you should make a note of the length of your cycles over a few months and try and determine just how irregular you are and if possible work out an average length.
A very effective way to observe your cycle and discover your ovulation time is by using the basal body temperature method or BBT method. This entails using a special BBT thermometer which is calibrated in fractions of degrees. The vaginal temperature must be taken every morning (if possible at the same time each day and before daily activity begins.. ie before getting up). At the time of ovulation a notable rise in temperature is recorded. You will be able to observe from this the exact length of your luteal phase and you will notice just how regular it is (even for those with irregular periods) You will also get to realise the little signs and sensations that so subtly accompany ovulation. The disadvantage with this method is that it tells you when ovulation has occurred and the ideal conditions for getting pregnant as stated before are to have intercourse a few hours 'before' ovulation is due to occur.
Another way to predict ovulation is to observe the changes in texture of your cervical mucus. As the hormones within the female body fluctuate, so too does the texture of the cervical mucus changes. Normally it is thick and sticky, and when observed under a microscope appears to have of a sort of meshed fibre effect. Around ovulation time the mucus changes to be much thinner and clearer, this when viewed microscopically has a parallel fibre effect which actually aids the sperm to travel through the vagina by means of a basic and natural capillary action. The mucus will remain in this thin state for 2 or 3 days. This is the ideal time for conception.
A combination of all of the methods listed here should help you to get to know your cycle rhythm and learn just what your body is doing so that you may predict exactly when you are about to ovulate.
The Luteal Phase or the Post Ovulation Time is the stretch of time between a woman's time of ovulation up to the first day of bleeding of the menstrual period. This is a relatively fixed time in nearly all women being around 14 days. The actual length of the Luteal Phase may vary by a day or so but for each individual woman it is usually exactly the same length each month. The average length of time of the Luteal Phase is 14 days, some women may have a luteal phase of 15 days and some of 13 but for most it is 14 days long.
The length of the Luteal Phase is constant even in women who have irregular periods. For those who experience irregular monthly cycles, the 'irregular' part is actually the time from the beginning of the cycle (1st day of bleeding) up until the time of ovulation. Once ovulated then the period is guaranteed to start some 13 to 15 days after as long as fertilisation hasn't occurred.
So when is the best time to get pregnant?
Well obviously at the time of ovulation. The egg will only last some 12 hours or so before is becomes incapable of fertilization. The Ideal conditions for getting pregnant are to have live sperm inside and waiting at the time of ovulation being as sperm can live on average 2 or 3 days inside the female body.
The trick therefore to becoming pregnant is to get to know your body and predict with as much exactitude as possible when you will start to ovulate so that you may have intercourse some hours before. Remember that repeated ejaculation on the male part will decrease the virility of the sperm.
The 'basic' way to know when you are about to ovulate, which will only really work with women who have regular cycles is the counting method. The cycle begins on the first day of bleeding. Counting from that day until the beginning of the next period will give you the total length of your menstrual cycle (normally about 28 days). Ovulation usually occurs between days 11 and 14.
If you are irregular with your periods then you should make a note of the length of your cycles over a few months and try and determine just how irregular you are and if possible work out an average length.
A very effective way to observe your cycle and discover your ovulation time is by using the basal body temperature method or BBT method. This entails using a special BBT thermometer which is calibrated in fractions of degrees. The vaginal temperature must be taken every morning (if possible at the same time each day and before daily activity begins.. ie before getting up). At the time of ovulation a notable rise in temperature is recorded. You will be able to observe from this the exact length of your luteal phase and you will notice just how regular it is (even for those with irregular periods) You will also get to realise the little signs and sensations that so subtly accompany ovulation. The disadvantage with this method is that it tells you when ovulation has occurred and the ideal conditions for getting pregnant as stated before are to have intercourse a few hours 'before' ovulation is due to occur.
Another way to predict ovulation is to observe the changes in texture of your cervical mucus. As the hormones within the female body fluctuate, so too does the texture of the cervical mucus changes. Normally it is thick and sticky, and when observed under a microscope appears to have of a sort of meshed fibre effect. Around ovulation time the mucus changes to be much thinner and clearer, this when viewed microscopically has a parallel fibre effect which actually aids the sperm to travel through the vagina by means of a basic and natural capillary action. The mucus will remain in this thin state for 2 or 3 days. This is the ideal time for conception.
A combination of all of the methods listed here should help you to get to know your cycle rhythm and learn just what your body is doing so that you may predict exactly when you are about to ovulate.
Thursday, April 19, 2007
Easy Summer Salads, Lighter Foods For A Brighter Summer
Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare.
Who wants to spend hours slaving away in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start to cook you can save a lot of energy by buying the right ingredients. That way you dont need the heavy bottled sauces and dressings to make a great flavor. After all you don't want to take a beautiful crisp summer salad and soak it in a mixture of fat, sugar, salt and chemicals do you?
If you start off with great food and dont do too much to them you dont need all these strong tastes. All you need is to combine it well so that the flavors work together, have a nice crunchy texture and add a little light dressing to set it all off. Let the taste buds do the rest Freshness is, as in all cooking, the way to a good salad.
Dont take what the supermarkets give you. Although its easier to pick up the ready packed tomatoes, cucumbers, onions, bell peppers etc. To make sure you get the best, take a minute or two and pick over the vegetables, choose what is firm ripe and ready to use. The same of course applies with meat and fish. There is a reason why supermarkets prepackage, and its not always convenience. So choose well, cook quickly and simply and your friends wont have finished the wine by the time you get there! Enjoy a little bit of summer now with this easy poached chicken salad.
Easy poached chicken salad
Ingredients:
4 chicken breasts (skinless)
1 finely sliced red onion
1 whole half onion
4 good ripe tomatoes sliced thickly
250 grams/4ozs salad leaves mixed
4ozs raisins soaked in hot water for ten minutes
1 half lemon
2 fresh or dry bay leaves
1 teaspoon peppercorns black
1 small French, stick loaf or similar sliced at an angle into 1/2 inch slices
For the dressing:
1/4 cup olive oil
1clove garlic crushed
1/2 dessert spoon Dijon or other mild mustard
2 tablespoons balsamic vinegar
To make the dressing:
Whisk the vinegar and mustard together with the garlic, slowly add the olive oil while whisking and season with salt and pepper to taste.
To make the salad:
Bring a pan of water to the boil with the bay leaves, 1/2 white onion, lemon and peppercorns.
Carefully add the chicken and simmer gently until cooked, if you are unsure it is worth investing a few dollars in a meat thermometer. The temperature should be at least 75 celcius/167 Fahrenheit, put the sliced bread on a baking tray and drizzle with the olive oil and season with salt. Bake in a medium oven until crisp but soft in the middle.
Mix the leaves together with the onions and raisins. Turn in the salad dressing and put into 4 good-sized bowls. Place slices of tomato and bread alternatly around the edge. Slice the warm chicken at an angle and put attractively on top of the salad. Sit back, enjoy and get someone else to do the washing up.
Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare.
Who wants to spend hours slaving away in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start to cook you can save a lot of energy by buying the right ingredients. That way you dont need the heavy bottled sauces and dressings to make a great flavor. After all you don't want to take a beautiful crisp summer salad and soak it in a mixture of fat, sugar, salt and chemicals do you?
If you start off with great food and dont do too much to them you dont need all these strong tastes. All you need is to combine it well so that the flavors work together, have a nice crunchy texture and add a little light dressing to set it all off. Let the taste buds do the rest Freshness is, as in all cooking, the way to a good salad.
Dont take what the supermarkets give you. Although its easier to pick up the ready packed tomatoes, cucumbers, onions, bell peppers etc. To make sure you get the best, take a minute or two and pick over the vegetables, choose what is firm ripe and ready to use. The same of course applies with meat and fish. There is a reason why supermarkets prepackage, and its not always convenience. So choose well, cook quickly and simply and your friends wont have finished the wine by the time you get there! Enjoy a little bit of summer now with this easy poached chicken salad.
Easy poached chicken salad
Ingredients:
4 chicken breasts (skinless)
1 finely sliced red onion
1 whole half onion
4 good ripe tomatoes sliced thickly
250 grams/4ozs salad leaves mixed
4ozs raisins soaked in hot water for ten minutes
1 half lemon
2 fresh or dry bay leaves
1 teaspoon peppercorns black
1 small French, stick loaf or similar sliced at an angle into 1/2 inch slices
For the dressing:
1/4 cup olive oil
1clove garlic crushed
1/2 dessert spoon Dijon or other mild mustard
2 tablespoons balsamic vinegar
To make the dressing:
Whisk the vinegar and mustard together with the garlic, slowly add the olive oil while whisking and season with salt and pepper to taste.
To make the salad:
Bring a pan of water to the boil with the bay leaves, 1/2 white onion, lemon and peppercorns.
Carefully add the chicken and simmer gently until cooked, if you are unsure it is worth investing a few dollars in a meat thermometer. The temperature should be at least 75 celcius/167 Fahrenheit, put the sliced bread on a baking tray and drizzle with the olive oil and season with salt. Bake in a medium oven until crisp but soft in the middle.
Mix the leaves together with the onions and raisins. Turn in the salad dressing and put into 4 good-sized bowls. Place slices of tomato and bread alternatly around the edge. Slice the warm chicken at an angle and put attractively on top of the salad. Sit back, enjoy and get someone else to do the washing up.
Unique Baby Gift Ideas
Tired of giving the same old baby or shower gift of clothes and toys? Next time your girlfriend has a baby, try one of these unique ideas and you'll get a pat on the back for your creativity. Plus your gift will be remembered for years to come.
Diaper Service Gift Certificate - Diaper services are a great way to relieve some of the stress associated with having a new baby. Mom has the option to extend the duration of the service for anywhere from a few months through the full duration of baby's diaper days. Even if Mom doesn't decide to renew or extend the service, it will be greatly appreciated and useful in the beginning when she is feeling overwhelmed.
Diapers - Basically, new parents can never have too many diapers. Be sure to double-check and make sure that you select diapers that the parents will use - either disposable or cloth. To dress up the gift, you could consider buying or making a diaper cake which also includes lots of small baby items that the parents will appreciate. Just visit Baby Gifts & Gift Baskets to purchase a baby diaper cake or get some diaper cake theme ideas.
Books - Help Mom create baby's first library by giving the gift of books. Be sure to include durable board books and some of the classics such as Pooh and Dr. Seuss. Pop-up books are another great thing to include as they encourage interaction and visual stimulation for baby. If you aren't sure which books to buy, consider buying a book gift basket from one of the many companies now offering deluxe or baby's first library sets.
Pre-Made Dinners - Arrange for your circle of friends to cook and bring dinner to the new Mom for the 2 weeks after the birth. The friends will get to see the new baby and give Mom some adult interaction when they drop off dinner. For a real treat, have the friends stay and clean up the dishes or help with a little housework.
Time Capsule - Give the new parents a time capsule that they can put together for the newborn. They (or you) can include a newspaper from the day the baby was born along with letters to the child, photos and other memorabilia. When the child opens it in the future at say age 18, they will have a blast perusing the items that were included.
Photography Gift Certificate - Give the new parents a gift certificate to a photography studio such as Sears, Walmart, JC Penney or Picture People along with a nice photo frame or baby themed photo album. Who doesn't like taking pictures of their babies? The prepaid certificates are a great incentive to help parents document their little ones growth.
Baby First Aid Kit - Buy a small tackle box and fill it with baby first aid supplies and instructions. Include items like an infant first aid book, Ipecac, infant thermometer, diaper rash ointment, nasal syringe, infant Tylenol, gauze pads, adhesive tape, tweezers, etc. Be sure to include a small combination lock so that little hands can't open the box, but adults can get in without a key.
Tired of giving the same old baby or shower gift of clothes and toys? Next time your girlfriend has a baby, try one of these unique ideas and you'll get a pat on the back for your creativity. Plus your gift will be remembered for years to come.
Diaper Service Gift Certificate - Diaper services are a great way to relieve some of the stress associated with having a new baby. Mom has the option to extend the duration of the service for anywhere from a few months through the full duration of baby's diaper days. Even if Mom doesn't decide to renew or extend the service, it will be greatly appreciated and useful in the beginning when she is feeling overwhelmed.
Diapers - Basically, new parents can never have too many diapers. Be sure to double-check and make sure that you select diapers that the parents will use - either disposable or cloth. To dress up the gift, you could consider buying or making a diaper cake which also includes lots of small baby items that the parents will appreciate. Just visit Baby Gifts & Gift Baskets to purchase a baby diaper cake or get some diaper cake theme ideas.
Books - Help Mom create baby's first library by giving the gift of books. Be sure to include durable board books and some of the classics such as Pooh and Dr. Seuss. Pop-up books are another great thing to include as they encourage interaction and visual stimulation for baby. If you aren't sure which books to buy, consider buying a book gift basket from one of the many companies now offering deluxe or baby's first library sets.
Pre-Made Dinners - Arrange for your circle of friends to cook and bring dinner to the new Mom for the 2 weeks after the birth. The friends will get to see the new baby and give Mom some adult interaction when they drop off dinner. For a real treat, have the friends stay and clean up the dishes or help with a little housework.
Time Capsule - Give the new parents a time capsule that they can put together for the newborn. They (or you) can include a newspaper from the day the baby was born along with letters to the child, photos and other memorabilia. When the child opens it in the future at say age 18, they will have a blast perusing the items that were included.
Photography Gift Certificate - Give the new parents a gift certificate to a photography studio such as Sears, Walmart, JC Penney or Picture People along with a nice photo frame or baby themed photo album. Who doesn't like taking pictures of their babies? The prepaid certificates are a great incentive to help parents document their little ones growth.
Baby First Aid Kit - Buy a small tackle box and fill it with baby first aid supplies and instructions. Include items like an infant first aid book, Ipecac, infant thermometer, diaper rash ointment, nasal syringe, infant Tylenol, gauze pads, adhesive tape, tweezers, etc. Be sure to include a small combination lock so that little hands can't open the box, but adults can get in without a key.
Wednesday, April 18, 2007
Thanksgiving Turkey
Turkeys are big, domesticated birds, native to North America. It is distinguished by its white plumage and a bare wattled neck and head. It has brown feathers with buff-colored features on the tail and on the tips of wings.
The name turkey was first applied to the guinea fowl that was thought to have originated in Turkey. However, the American turkey is a quite different species from the guinea fowl, though the name remained. In fact, the wild turkey was a staple food in the North American diet. It was known as a peru in the 18th century. Several domesticated turkeys were brought into North America by the Pilgrims in 1620. The Wampanoag tribe introduced the wild turkey to the Pilgrims. They helped the Pilgrims to raise the domesticated turkeys which they brought with them. In 1621, the first Thanksgiving was celebrated with the Wampanoag tribe members as Guests of Honor. It is believed that turkey was served at the feast, though there is no hard evidence for this. Thanksgiving became an official holiday in 1863 by a proclamation given by President Abraham Lincoln. The fourth Thursday of November is Thanksgiving Day.
Turkeys are especially associated with Thanksgiving. It is a very important part of the Thanksgiving menu. In fact, Thanksgiving Day is also known as Turkey Day. Turkeys are generally 25-35 pounds in weight. Turkeys can be bought fresh or frozen. Birds that have smooth, soft and creamy skin without any bruises or cuts are generally healthy. Fresh turkey should not be stored for more than 2 days, even in the deep freezer. Frozen turkey should be less than 2 months old. The giblets should be removed and stored separately while storing fresh turkey.
Turkey, like other poultry products, is likely to be affected by bacteria. Hence the cooking area should be very clean; the turkey should be washed and cooked properly. The stuffing should be done just before it is baked. The internal temperature of the bird should be at least 180 degrees F. This can be checked by using an internal meat thermometer.
Some favorite turkey Thanksgiving recipes are: grilled turkey brat hoagies, turkey chili, turkey breast Diane, turkey enchiladas, garlic roasted turkey, ginger lime turkey strips, seasoned turkey with rice pilaf, turkey sausage with pasta, turkey bratwurst kabobs, turkey lasagna, turkey meatloaf, turkey parmesan, turkey sausage, turkey scaloppini, stir fried turkey with walnuts and cashews, grilled southwestern Bratwurst, turkey pizza, turkey burgers and so on.
Turkeys are big, domesticated birds, native to North America. It is distinguished by its white plumage and a bare wattled neck and head. It has brown feathers with buff-colored features on the tail and on the tips of wings.
The name turkey was first applied to the guinea fowl that was thought to have originated in Turkey. However, the American turkey is a quite different species from the guinea fowl, though the name remained. In fact, the wild turkey was a staple food in the North American diet. It was known as a peru in the 18th century. Several domesticated turkeys were brought into North America by the Pilgrims in 1620. The Wampanoag tribe introduced the wild turkey to the Pilgrims. They helped the Pilgrims to raise the domesticated turkeys which they brought with them. In 1621, the first Thanksgiving was celebrated with the Wampanoag tribe members as Guests of Honor. It is believed that turkey was served at the feast, though there is no hard evidence for this. Thanksgiving became an official holiday in 1863 by a proclamation given by President Abraham Lincoln. The fourth Thursday of November is Thanksgiving Day.
Turkeys are especially associated with Thanksgiving. It is a very important part of the Thanksgiving menu. In fact, Thanksgiving Day is also known as Turkey Day. Turkeys are generally 25-35 pounds in weight. Turkeys can be bought fresh or frozen. Birds that have smooth, soft and creamy skin without any bruises or cuts are generally healthy. Fresh turkey should not be stored for more than 2 days, even in the deep freezer. Frozen turkey should be less than 2 months old. The giblets should be removed and stored separately while storing fresh turkey.
Turkey, like other poultry products, is likely to be affected by bacteria. Hence the cooking area should be very clean; the turkey should be washed and cooked properly. The stuffing should be done just before it is baked. The internal temperature of the bird should be at least 180 degrees F. This can be checked by using an internal meat thermometer.
Some favorite turkey Thanksgiving recipes are: grilled turkey brat hoagies, turkey chili, turkey breast Diane, turkey enchiladas, garlic roasted turkey, ginger lime turkey strips, seasoned turkey with rice pilaf, turkey sausage with pasta, turkey bratwurst kabobs, turkey lasagna, turkey meatloaf, turkey parmesan, turkey sausage, turkey scaloppini, stir fried turkey with walnuts and cashews, grilled southwestern Bratwurst, turkey pizza, turkey burgers and so on.
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
Tuesday, April 17, 2007
Tools For Your Gourmet Kitchen
Chop, chop, chop! No kitchen is complete without a set of cutlery. When it comes to cutlery for your kitchen, you have lots of choices. But the most important thing to have is a Chefs knife. A high quality chefs knife will cost you at least $50, but plan on spending $75.
All that chopping is bound to cause some damage. Next you will want a cutting board. Like cutlery, there are many choices but if you want the board to last, youll want to keep a few things in mind. Cutting boards come in an over the sink style and a style that you sit on your counter. Youll also want to consider the size. Think about the size of your kitchen and the storage issue. Also consider the size of your sink because you are going to empty your scraps in there. There is quite a debate about whether a wood or plastic cutting board is best. Keep in mind wooden cutting boards will have knife marks in them eventually. On the other hand, plastic cutting boards will dull your knife quickly.
And whether you choose a wooden or plastic knife you will eventually need a knife sharpener.
When you become a gourmet pro, there are other tools you might consider purchasing.
-Paring Knifes
-Cleavers
-Bagel Cutter
-Carving Knife
-Fillet Knife
-Utility Knifes
-Thermometer
-Tongs
-Whisks
-Ladles
Now that youve done all that chopping, you need somewhere to put the ingredients.
There are many different kinds of cookware. Chefs pans are a great thing to buy in a set. Though it can get expensive, youll actually save more money by buying a set of chefs pans as opposed to buying it piece by piece. But perhaps you dont want a set of pans. The one must-have is a saut pan. What is a saut pan? It is a pan with a wide flat bottom, straight sides, long handle and a lid. Saut pans come in a variety of sizes. If you want versatility, choose a medium-sized pan.
Did you know that a soup pot is not just for soup? You can make pasta, meats and stocks as well. A soup pot, also known as a stock or cook pot is one of the most versatile things you can add to your kitchen. Like saut pans, soup pots come in a variety of sizes.
If you are really ready to get fancy then consider adding the following list of tools to your gourmet kitchen:
-Deep Fryer
-Waffle Iron
-Hand Blender
-Slow Cooker
-Steamer
-Food Processor
-Espresso Machine
When you are ready to take your gourmet kitchen to the outdoors, you have a few choices. You can purchase a natural gas grill, a charcoal grill or a propane grill.
You can expect to invest quite a bit of cash into tools for your gourmet kitchen. But realize that you dont have to buy everything at once. Also, all the tools arent necessary. Only purchase the gourmet tools that you are actually going to use
Chop, chop, chop! No kitchen is complete without a set of cutlery. When it comes to cutlery for your kitchen, you have lots of choices. But the most important thing to have is a Chefs knife. A high quality chefs knife will cost you at least $50, but plan on spending $75.
All that chopping is bound to cause some damage. Next you will want a cutting board. Like cutlery, there are many choices but if you want the board to last, youll want to keep a few things in mind. Cutting boards come in an over the sink style and a style that you sit on your counter. Youll also want to consider the size. Think about the size of your kitchen and the storage issue. Also consider the size of your sink because you are going to empty your scraps in there. There is quite a debate about whether a wood or plastic cutting board is best. Keep in mind wooden cutting boards will have knife marks in them eventually. On the other hand, plastic cutting boards will dull your knife quickly.
And whether you choose a wooden or plastic knife you will eventually need a knife sharpener.
When you become a gourmet pro, there are other tools you might consider purchasing.
-Paring Knifes
-Cleavers
-Bagel Cutter
-Carving Knife
-Fillet Knife
-Utility Knifes
-Thermometer
-Tongs
-Whisks
-Ladles
Now that youve done all that chopping, you need somewhere to put the ingredients.
There are many different kinds of cookware. Chefs pans are a great thing to buy in a set. Though it can get expensive, youll actually save more money by buying a set of chefs pans as opposed to buying it piece by piece. But perhaps you dont want a set of pans. The one must-have is a saut pan. What is a saut pan? It is a pan with a wide flat bottom, straight sides, long handle and a lid. Saut pans come in a variety of sizes. If you want versatility, choose a medium-sized pan.
Did you know that a soup pot is not just for soup? You can make pasta, meats and stocks as well. A soup pot, also known as a stock or cook pot is one of the most versatile things you can add to your kitchen. Like saut pans, soup pots come in a variety of sizes.
If you are really ready to get fancy then consider adding the following list of tools to your gourmet kitchen:
-Deep Fryer
-Waffle Iron
-Hand Blender
-Slow Cooker
-Steamer
-Food Processor
-Espresso Machine
When you are ready to take your gourmet kitchen to the outdoors, you have a few choices. You can purchase a natural gas grill, a charcoal grill or a propane grill.
You can expect to invest quite a bit of cash into tools for your gourmet kitchen. But realize that you dont have to buy everything at once. Also, all the tools arent necessary. Only purchase the gourmet tools that you are actually going to use
Making a Hard-boiled Egg -- A Challenge
"This isn't a hard-boiled egg!" my wife complained.
"Not too loud, Sweety. Your mama might hear us," I answered back quietly.
Like every man of the house, I do the cooking once in a while. This is now my second attempt so I'm puzzled (mind you I'm a Certified House Chef) and disappointed why I can't even cook a dumb egg. My eggs are cracked with some of the white out into the water. After removing the shells, I ended up having scrambled eggs with no dignity!
Resigned! Don't laugh at me, I bet you can't do a better job either.
Consistent dedication over a considerable period of time is a must if you are to succeed in any project worth pursuing.
Consistent attendance on a course over four years earns you a degree. Consistent sowing of corn earns you sackfuls of corn after four months. Consistent display of affection towards an unmarried lady for a period of one hour to five years (depending on your target) earns you a wife. Consistent nutrition of an embryo on a woman's womb earns you a baby after nine months of waiting.
How foolish am I to think that I can have my hard-boiled egg immediately!
For aspiring chefs, maintain a consistent 100 degrees C on the egg for 23.10 minutes to make a hard-boiled egg. And don't forget to put some water! (I wish my thermometer and watch are not broken.)
Do you want to be a success?
Be consistent in your work and patient enough to wait. Your effort will be richly rewarded in due time.
"This isn't a hard-boiled egg!" my wife complained.
"Not too loud, Sweety. Your mama might hear us," I answered back quietly.
Like every man of the house, I do the cooking once in a while. This is now my second attempt so I'm puzzled (mind you I'm a Certified House Chef) and disappointed why I can't even cook a dumb egg. My eggs are cracked with some of the white out into the water. After removing the shells, I ended up having scrambled eggs with no dignity!
Resigned! Don't laugh at me, I bet you can't do a better job either.
Consistent dedication over a considerable period of time is a must if you are to succeed in any project worth pursuing.
Consistent attendance on a course over four years earns you a degree. Consistent sowing of corn earns you sackfuls of corn after four months. Consistent display of affection towards an unmarried lady for a period of one hour to five years (depending on your target) earns you a wife. Consistent nutrition of an embryo on a woman's womb earns you a baby after nine months of waiting.
How foolish am I to think that I can have my hard-boiled egg immediately!
For aspiring chefs, maintain a consistent 100 degrees C on the egg for 23.10 minutes to make a hard-boiled egg. And don't forget to put some water! (I wish my thermometer and watch are not broken.)
Do you want to be a success?
Be consistent in your work and patient enough to wait. Your effort will be richly rewarded in due time.
Monday, April 16, 2007
"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?
Baby Shower Game
Tray Game
For this baby shower game, you will need a tray and about 20 to 25 small items that would be associated with a baby. For instance, you might choose socks, rattle, teething ring, baby book, thermometer, baby food jar, washcloth, diaper pins, piggy bank, spoon, and so on.With everyone sitting around a circle, pass the tray with all the items on it around the room.Once the last person has had time to view all the items, put the tray out of sight. Then, go back to the person that first viewed the tray and see how many items he or she can name.
Keep in mind that someone will need to keep track of each person's guess with the use of a check off list. That way, you will know the person or persons that win.
Gifts could include something like scented candles, bath soaps, or boxed chocolates. Finally, after the Baby Shower Game is over, all the items on the tray are then presented to the mother-to-be!
Remember that these games are not serious and should be treated very light heartedly by all. The object of the baby shower game is to relax the guests and allow everyone time to get to know each other
Tray Game
For this baby shower game, you will need a tray and about 20 to 25 small items that would be associated with a baby. For instance, you might choose socks, rattle, teething ring, baby book, thermometer, baby food jar, washcloth, diaper pins, piggy bank, spoon, and so on.With everyone sitting around a circle, pass the tray with all the items on it around the room.Once the last person has had time to view all the items, put the tray out of sight. Then, go back to the person that first viewed the tray and see how many items he or she can name.
Keep in mind that someone will need to keep track of each person's guess with the use of a check off list. That way, you will know the person or persons that win.
Gifts could include something like scented candles, bath soaps, or boxed chocolates. Finally, after the Baby Shower Game is over, all the items on the tray are then presented to the mother-to-be!
Remember that these games are not serious and should be treated very light heartedly by all. The object of the baby shower game is to relax the guests and allow everyone time to get to know each other
Sunday, April 15, 2007
Grilling, Gardening or Storm Watching: Thermometers Provide the Numbers You Need
(ARA)- To make the most of outdoor activities, people need more information: the temperature, humidity, barometric pressure, and whether any storms are lurking over the horizon.
Fortunately, there are thermometers that fit the bill for the weekend gardener, the grilling enthusiast, the weather aficionado or anyone in between. And with various outdoor celebrations throughout the season, thermometers make a great gift that's also practical and attractive.
Accurate weather information
If it's weather information you're after, digital thermometers and weather stations are the latest trend. These handy devices incorporate wireless monitoring technology and provide the convenience of having a monitor on a table inside the house with a weatherproof sensor outdoors, in the attic or wherever you would like it to be. Acu-Rite's models feature easy-to-read LCD screens that display both the internal room temperature as well as the temperature for up to three remote sensors with a range of up to 100 feet. They also function as clocks with snooze alarms and day/date displays.
The more advanced models will give you barometric pressure and humidity readings and alert you to weather changes and impending storms. If you want to monitor the temperature of your lily pond or swimming pool, the weatherproof sensors also come with a submersible waterproof probe.
If you are really into precision, Acu-Rite's newest model, available this spring at Wal-Mart, will give you not only accurate weather readings, but also will synchronize to the official U.S. atomic clock in Boulder, Colo.
Spruce up the deck
Whether you need to know when to flip the burgers or when to flip yourself to get an even tan, a combination thermometer/clock on the deck is handy during warm weather. Many combination models or sets are available, in designs ranging from a bright mosaic, to garden herbs, to sea shells. Look for sets made from durable sculpted resin to withstand outdoor use and still provide accurate time and temperature information.
Decorative thermometers, including glazed ceramic or earthy terra cotta designs, are suitable for indoor or outdoor decorating. Stoney Creek's ceramic line offers colorful designs with floral, French Provincial and other garden-related themes. Other designs incorporate nature themes such as birds, frogs and flowers that can also function as birdfeeders, key holders or planters. More traditionally-styled thermometers available from Acu-Rite include brass tub thermometers that mount to a window frame, metal verdigris or grape leaf patterns, or a nautical, porthole style thermometer.
Look for Acu-Rite products at major discount stores including Target, Kmart, Wal-Mart, ShopKo and Lowe's. Stoney Creek Trading Co. products can be found at specialty retailers. Acu-Rite and Stoney Creek Trading Co. thermometers are made by the Chaney Instrument Company, an internationally-known maker of quality timepieces and thermometers since 1943. To learn more about the Acu-Rite or Stoney Creek Trading Co. brands or Chaney Instrument Co., visit www.chaneyinstrument.com.
(ARA)- To make the most of outdoor activities, people need more information: the temperature, humidity, barometric pressure, and whether any storms are lurking over the horizon.
Fortunately, there are thermometers that fit the bill for the weekend gardener, the grilling enthusiast, the weather aficionado or anyone in between. And with various outdoor celebrations throughout the season, thermometers make a great gift that's also practical and attractive.
Accurate weather information
If it's weather information you're after, digital thermometers and weather stations are the latest trend. These handy devices incorporate wireless monitoring technology and provide the convenience of having a monitor on a table inside the house with a weatherproof sensor outdoors, in the attic or wherever you would like it to be. Acu-Rite's models feature easy-to-read LCD screens that display both the internal room temperature as well as the temperature for up to three remote sensors with a range of up to 100 feet. They also function as clocks with snooze alarms and day/date displays.
The more advanced models will give you barometric pressure and humidity readings and alert you to weather changes and impending storms. If you want to monitor the temperature of your lily pond or swimming pool, the weatherproof sensors also come with a submersible waterproof probe.
If you are really into precision, Acu-Rite's newest model, available this spring at Wal-Mart, will give you not only accurate weather readings, but also will synchronize to the official U.S. atomic clock in Boulder, Colo.
Spruce up the deck
Whether you need to know when to flip the burgers or when to flip yourself to get an even tan, a combination thermometer/clock on the deck is handy during warm weather. Many combination models or sets are available, in designs ranging from a bright mosaic, to garden herbs, to sea shells. Look for sets made from durable sculpted resin to withstand outdoor use and still provide accurate time and temperature information.
Decorative thermometers, including glazed ceramic or earthy terra cotta designs, are suitable for indoor or outdoor decorating. Stoney Creek's ceramic line offers colorful designs with floral, French Provincial and other garden-related themes. Other designs incorporate nature themes such as birds, frogs and flowers that can also function as birdfeeders, key holders or planters. More traditionally-styled thermometers available from Acu-Rite include brass tub thermometers that mount to a window frame, metal verdigris or grape leaf patterns, or a nautical, porthole style thermometer.
Look for Acu-Rite products at major discount stores including Target, Kmart, Wal-Mart, ShopKo and Lowe's. Stoney Creek Trading Co. products can be found at specialty retailers. Acu-Rite and Stoney Creek Trading Co. thermometers are made by the Chaney Instrument Company, an internationally-known maker of quality timepieces and thermometers since 1943. To learn more about the Acu-Rite or Stoney Creek Trading Co. brands or Chaney Instrument Co., visit www.chaneyinstrument.com.
How To Deep Fry A Turkey
Do you have an extra five gallons of peanut oil sitting around the house? Why not use it to deep fry a turkey?
Deep fried turkey is moist and delicious and not at all oily. The skin sears instantly and seals in the natural turkey juices for the most juicy turkey you'll ever have. It also cooks quickly at about 3 minutes a pound. Thats a 12 pound turkey in under 40 minutes. You'll even have time to cook two turkeys if you want. No more waking up at dawn to put the turkey in the oven. Deep frying a turkey will also free up oven space for side dishes. If your oven space is limited, think about how much room you'll have without a turkey in there.
What do you need to deep fry a turkey:
Deep Fryer - You can buy the whole setup in a kit or you can buy everything separately. Make sure your pot is about 40-60 quarts. The burner should be large enough to hold this pot securely. Most burners will use a propane tank as a fuel source and are not included in the kits.
Candy Thermometer - Having an accurate thermometer is important to ensure that the turkey cooks properly and to avoid a fire. Candy Thermometers are long and usually have a clip so you can attach them to the side of the pot. Most Deep Fryer Kits include a candy thermometer.
Meat Thermometer - After cooking your bird for 3 1/2 minutes a pound it will be done. If you have problems keeping the oil temperature constant then you may need a meat thermometer. The turkey is done when the internal temperature reaches 160 degrees.
Oven mitts & safety goggles - Splattering oil is very dangerous. Oven mitts and safety goggles are a must. Fire Extinguisher - This is just a precaution but it's better safe than sorry. Make sure the fire extinguisher is made for grease fires.
How to prepare for your first deep fry:
Choose a turkey no bigger than 12 pounds. If that isn't enough to feed your guests then get two turkeys. Even if you have a pot large enough to cook a larger turkey remember that you will have to lift it over a pot of hot oil. A 12 pound turkey will cook in under 40 minutes so cooking two (24 pounds of turkey) can still be done in well under two hours and think of all the leftovers you'll have.
Remove the neck and giblets from inside the turkey. Remove any pop up timers or plastic leg bindings. The legs should be tied together with butchers string so that they don't touch the side of the pot while cooking. Do not stuff your turkey.
Defrost your turkey in the fridge for several days prior to cooking. Do not defrost a turkey outside of the fridge as this a great way to grow bacteria.
Stuffing and Gravy - When deep frying a turkey the stuffing must be made outside of the bird. Also plan for alternate ways to make gravy. You will not have access to turkey fat like you would when roasting a turkey. Frying up the giblets and neck in a pan is one solution or save some chicken fat from a previous meal a few days before Thanksgiving. And remember that a deep fried turkey needs less gravy because it doesn't dry out like oven roasted turkey, although that fact won't help your mashed potatoes.
Deep frying a turkey is dangerous and proper caution needs to be used:
The turkey fryer needs to be outside on a flat surface. Do not deep fry a turkey in a garage or a covered carport.
Always keep a fire extinguisher (rated for grease fires) nearby.
Large oven mitts or a fireplace gloves must be worn.
Always wear eye protection and full face protection would be even better. A welding mask is probably overkill but it would be entertaining for your guests.
When lowering the turkey into the oil, turn off the flame.
And do not allow those guests, especially children and pets near the turkey cooker.
Follow these safety tips and use common sense and your turkey frying experience will be safe and successful.
Do you have an extra five gallons of peanut oil sitting around the house? Why not use it to deep fry a turkey?
Deep fried turkey is moist and delicious and not at all oily. The skin sears instantly and seals in the natural turkey juices for the most juicy turkey you'll ever have. It also cooks quickly at about 3 minutes a pound. Thats a 12 pound turkey in under 40 minutes. You'll even have time to cook two turkeys if you want. No more waking up at dawn to put the turkey in the oven. Deep frying a turkey will also free up oven space for side dishes. If your oven space is limited, think about how much room you'll have without a turkey in there.
What do you need to deep fry a turkey:
Deep Fryer - You can buy the whole setup in a kit or you can buy everything separately. Make sure your pot is about 40-60 quarts. The burner should be large enough to hold this pot securely. Most burners will use a propane tank as a fuel source and are not included in the kits.
Candy Thermometer - Having an accurate thermometer is important to ensure that the turkey cooks properly and to avoid a fire. Candy Thermometers are long and usually have a clip so you can attach them to the side of the pot. Most Deep Fryer Kits include a candy thermometer.
Meat Thermometer - After cooking your bird for 3 1/2 minutes a pound it will be done. If you have problems keeping the oil temperature constant then you may need a meat thermometer. The turkey is done when the internal temperature reaches 160 degrees.
Oven mitts & safety goggles - Splattering oil is very dangerous. Oven mitts and safety goggles are a must. Fire Extinguisher - This is just a precaution but it's better safe than sorry. Make sure the fire extinguisher is made for grease fires.
How to prepare for your first deep fry:
Choose a turkey no bigger than 12 pounds. If that isn't enough to feed your guests then get two turkeys. Even if you have a pot large enough to cook a larger turkey remember that you will have to lift it over a pot of hot oil. A 12 pound turkey will cook in under 40 minutes so cooking two (24 pounds of turkey) can still be done in well under two hours and think of all the leftovers you'll have.
Remove the neck and giblets from inside the turkey. Remove any pop up timers or plastic leg bindings. The legs should be tied together with butchers string so that they don't touch the side of the pot while cooking. Do not stuff your turkey.
Defrost your turkey in the fridge for several days prior to cooking. Do not defrost a turkey outside of the fridge as this a great way to grow bacteria.
Stuffing and Gravy - When deep frying a turkey the stuffing must be made outside of the bird. Also plan for alternate ways to make gravy. You will not have access to turkey fat like you would when roasting a turkey. Frying up the giblets and neck in a pan is one solution or save some chicken fat from a previous meal a few days before Thanksgiving. And remember that a deep fried turkey needs less gravy because it doesn't dry out like oven roasted turkey, although that fact won't help your mashed potatoes.
Deep frying a turkey is dangerous and proper caution needs to be used:
The turkey fryer needs to be outside on a flat surface. Do not deep fry a turkey in a garage or a covered carport.
Always keep a fire extinguisher (rated for grease fires) nearby.
Large oven mitts or a fireplace gloves must be worn.
Always wear eye protection and full face protection would be even better. A welding mask is probably overkill but it would be entertaining for your guests.
When lowering the turkey into the oil, turn off the flame.
And do not allow those guests, especially children and pets near the turkey cooker.
Follow these safety tips and use common sense and your turkey frying experience will be safe and successful.
Saturday, April 14, 2007
Creative Imagination
Creative imagination is more than just active imagination. To be able to actively imagine things, to see and hear things in one's mind, is an important ability. It doesn't have to involve much creativity, though, does it? Daydreaming, for example, is a process of imagination. It can consist of an elaborate fantasy world, but one full of all the things that many people think about.
Creative imagination, then, has to include the ability not just to imagine things, but to imagine original things. It is seeing things that others don't see, and coming up with new ideas. So how do you cultivate this?
Creative Imagination 101
First, exercise your basic imagination. It can be as simple as thinking in pictures more, or listening to music in your mind. Play little "movies" in your mind, until you can watch them on command. This is a simple process, but for those of us that can't easily do it naturally, it can take a lot of practice. Fortunately, it is not an unpleasant activity.
The second part of developing your creative imagination is to get more creative in your thinking and imagining. Start by paying attention to your creativity. Our subconscious minds give us more of what we pay attention to. Ignore creative aspects of your life, and you're telling your subconscious they are unimportant. On the other hand, if you note when you're creative, your subconscious mind will start feeding you more creative ideas.
Different surroundings can also encourage your creativity. Want more creativity in your love life? Hike up a mountain with your partner. Do you write? Try sitting on a roof to write. Want new ideas for your business? Take a notebook to the park and sit by the duck pond. A change of environment can get your thinking out of it's ruts.
You can play games that exercise your creative imagination. One such game uses a technique called "concept combination." Alone or with other players, you combine random concepts or things in new ways, to see who has the best idea. A thermometer and a billboard, for example, could generate an idea for a sign that checks the weather and adjusts the message accordingly ("Come in out of the heat for a cold beverage," or "Come in out of the rain and warm up with our gourmet coffee.").
Don't Wait For Creative Imagination
Creative inspiration certainly can strike at any time, but it strikes more often when there is work instead of waiting. So if you want to come up with creative inventions, start mentally redesigning everything you see. Imagine a better bicycle, a faster mail service, or a better chair. Continue this for three weeks, and it will become a habit.
Of course, creative imagination goes beyond solving specific problems or inventing things. Truly creative minds are always coming up with the questions too, not just the solutions. If you want to be more creative all the time, focus on three things:
1. Changing your perspective. A child might think that working just to not work (to retire) is silly. Thinking from that perspective might give you ideas for how to make money doing things you enjoy. Seeing the world as a bear sees it might give a painter imaginative new ideas. Looking at things from a customer's perspective is a sure way to find creative improvements for a business. See everything from several perspectives.
2. Challenging your assumptions. What if restaurants didn't have employees? Visitors pay a machine as they enter, feed themselves at a buffet, and everything is as automated as possible, so one owner-operator could run a large restaurant alone. Challenge all your assumptions for practice. Do you really have to pay rent? Do swimming pools need water? Can exercise be a bad thing?
3. Let your ideas run wild. Does a flying bed seem silly? It could lead to the concept of a helium mattress. When you get off it in the morning, it floats out of the way, up to the ceiling. Perfect for small apartments. Don't stifle your creativity. Relax, and let ideas come. You can always discard them later.
For these techniques to be a habitual part of your thinking, use them regularly. Since it takes several weeks to develop a habit, remind yourself to use them each day. Jot a few of your favorite techniques on a card and carry it with you. Look it over throughout the day and apply the techniques to anything. Soon, you'll have a more creative imagination.
Creative imagination is more than just active imagination. To be able to actively imagine things, to see and hear things in one's mind, is an important ability. It doesn't have to involve much creativity, though, does it? Daydreaming, for example, is a process of imagination. It can consist of an elaborate fantasy world, but one full of all the things that many people think about.
Creative imagination, then, has to include the ability not just to imagine things, but to imagine original things. It is seeing things that others don't see, and coming up with new ideas. So how do you cultivate this?
Creative Imagination 101
First, exercise your basic imagination. It can be as simple as thinking in pictures more, or listening to music in your mind. Play little "movies" in your mind, until you can watch them on command. This is a simple process, but for those of us that can't easily do it naturally, it can take a lot of practice. Fortunately, it is not an unpleasant activity.
The second part of developing your creative imagination is to get more creative in your thinking and imagining. Start by paying attention to your creativity. Our subconscious minds give us more of what we pay attention to. Ignore creative aspects of your life, and you're telling your subconscious they are unimportant. On the other hand, if you note when you're creative, your subconscious mind will start feeding you more creative ideas.
Different surroundings can also encourage your creativity. Want more creativity in your love life? Hike up a mountain with your partner. Do you write? Try sitting on a roof to write. Want new ideas for your business? Take a notebook to the park and sit by the duck pond. A change of environment can get your thinking out of it's ruts.
You can play games that exercise your creative imagination. One such game uses a technique called "concept combination." Alone or with other players, you combine random concepts or things in new ways, to see who has the best idea. A thermometer and a billboard, for example, could generate an idea for a sign that checks the weather and adjusts the message accordingly ("Come in out of the heat for a cold beverage," or "Come in out of the rain and warm up with our gourmet coffee.").
Don't Wait For Creative Imagination
Creative inspiration certainly can strike at any time, but it strikes more often when there is work instead of waiting. So if you want to come up with creative inventions, start mentally redesigning everything you see. Imagine a better bicycle, a faster mail service, or a better chair. Continue this for three weeks, and it will become a habit.
Of course, creative imagination goes beyond solving specific problems or inventing things. Truly creative minds are always coming up with the questions too, not just the solutions. If you want to be more creative all the time, focus on three things:
1. Changing your perspective. A child might think that working just to not work (to retire) is silly. Thinking from that perspective might give you ideas for how to make money doing things you enjoy. Seeing the world as a bear sees it might give a painter imaginative new ideas. Looking at things from a customer's perspective is a sure way to find creative improvements for a business. See everything from several perspectives.
2. Challenging your assumptions. What if restaurants didn't have employees? Visitors pay a machine as they enter, feed themselves at a buffet, and everything is as automated as possible, so one owner-operator could run a large restaurant alone. Challenge all your assumptions for practice. Do you really have to pay rent? Do swimming pools need water? Can exercise be a bad thing?
3. Let your ideas run wild. Does a flying bed seem silly? It could lead to the concept of a helium mattress. When you get off it in the morning, it floats out of the way, up to the ceiling. Perfect for small apartments. Don't stifle your creativity. Relax, and let ideas come. You can always discard them later.
For these techniques to be a habitual part of your thinking, use them regularly. Since it takes several weeks to develop a habit, remind yourself to use them each day. Jot a few of your favorite techniques on a card and carry it with you. Look it over throughout the day and apply the techniques to anything. Soon, you'll have a more creative imagination.
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
Friday, April 13, 2007
Gold Topping $500 Really is a Big Deal
As gold topped $500, the news became front-page across the country, and radio and TV financial programs led off talking about the price of gold. Invariably, all noted that gold had reached nearly a two-decade high. Yet it is doubtful that any of the reporters assigned to the story really grasped the importance of gold topping $500.
Further, few reports dared suggest that the price of gold could climb still higher. Gold stands a good chance of seeing higher prices before the inevitable price correction, which always follows such a strong move.
Most reports saw $500 gold as a novelty, not the ominous sign that something is drastically wrong with the state of financial affairs in the United States. The truth: gold is responding to profligate spending in both the government and the public sectors. Further, gold is rising because of the massive inflation by the Federal Reserve under Alan Greenspan. Let's take a brief glance at only one reason for gold's jump above $500: federal spending.
The federal government now has more than $8 trillion in official (on the books) debt. Only three years ago, gross public debt stood at $6 trillion. For those calculating, that is a one-third debt increase in only three years. The United States took 226 years to run up a debt of $6 trillion. In three years, an additional $2 trillion was tacked on.
According to The Privateer, present projected spending will push the official debt to $11 trillion before the end of Bush's second term. If this becomes reality, in only eight years the official federal debt will have nearly doubled. Additionally, there are the "off-books" liabilities.
Unfunded U.S. government liabilitiesSocial Security, Medicare, Medicaid, military pensions, federal workers' pensions, and other promise such as picking up the tabs for bankrupt corporate pensionswill reach $50 trillion by the end of the year and climb to $70 trillion by the end of Bush's second term.
The official debt is the accumulation of years of federal deficit spending. This fiscal year's deficit (October 1, 2005 thru September 30, 2006) is projected to be $521 billion. Deficit spending looks to get worse.
Pulling statistics from the respected Congressional Budget Office's January report on the federal budget and economy, Citizens for Tax Justice show annual deficits under Bush policies skyrocketing to $1.164 trillion by 2015. These projections are seven times the Bush administration's numbers because the White House assumes, among other things, that current tax cuts "sunset," that Iraq and Afghanistan expenditures will suddenly end, and that federal appropriations will "plummet" as a share of the economy.
The Congressional Budget Office forecasts that by 2013 "the government is likely to be spending more to pay interest on the debt than on all domestic appropriations put together." Any wonder the price of gold topped $500?
It appears unlikely that the problem of deficit spending will be addressed any time soon in Washington. Sadly, our lawmakers do not yet even see it as a problem. While it is true that Democrats never miss an opportunity to carp about Bush's refusal to "roll back" his tax break for "rich Americans," the Democrats would be as quiet as church mice if the deficit spending were for welfare programs. Either way, the results would be the same: continued deficit spending.
The way gold topped $500 was a big deal because the price of gold is the thermometer for the health of a nation's currency. A rising price for gold suggests a fever is building. However, the reporting suggests that few reporters understand the United States is infected with a deadly virus, not a common cold.
As gold topped $500, the news became front-page across the country, and radio and TV financial programs led off talking about the price of gold. Invariably, all noted that gold had reached nearly a two-decade high. Yet it is doubtful that any of the reporters assigned to the story really grasped the importance of gold topping $500.
Further, few reports dared suggest that the price of gold could climb still higher. Gold stands a good chance of seeing higher prices before the inevitable price correction, which always follows such a strong move.
Most reports saw $500 gold as a novelty, not the ominous sign that something is drastically wrong with the state of financial affairs in the United States. The truth: gold is responding to profligate spending in both the government and the public sectors. Further, gold is rising because of the massive inflation by the Federal Reserve under Alan Greenspan. Let's take a brief glance at only one reason for gold's jump above $500: federal spending.
The federal government now has more than $8 trillion in official (on the books) debt. Only three years ago, gross public debt stood at $6 trillion. For those calculating, that is a one-third debt increase in only three years. The United States took 226 years to run up a debt of $6 trillion. In three years, an additional $2 trillion was tacked on.
According to The Privateer, present projected spending will push the official debt to $11 trillion before the end of Bush's second term. If this becomes reality, in only eight years the official federal debt will have nearly doubled. Additionally, there are the "off-books" liabilities.
Unfunded U.S. government liabilitiesSocial Security, Medicare, Medicaid, military pensions, federal workers' pensions, and other promise such as picking up the tabs for bankrupt corporate pensionswill reach $50 trillion by the end of the year and climb to $70 trillion by the end of Bush's second term.
The official debt is the accumulation of years of federal deficit spending. This fiscal year's deficit (October 1, 2005 thru September 30, 2006) is projected to be $521 billion. Deficit spending looks to get worse.
Pulling statistics from the respected Congressional Budget Office's January report on the federal budget and economy, Citizens for Tax Justice show annual deficits under Bush policies skyrocketing to $1.164 trillion by 2015. These projections are seven times the Bush administration's numbers because the White House assumes, among other things, that current tax cuts "sunset," that Iraq and Afghanistan expenditures will suddenly end, and that federal appropriations will "plummet" as a share of the economy.
The Congressional Budget Office forecasts that by 2013 "the government is likely to be spending more to pay interest on the debt than on all domestic appropriations put together." Any wonder the price of gold topped $500?
It appears unlikely that the problem of deficit spending will be addressed any time soon in Washington. Sadly, our lawmakers do not yet even see it as a problem. While it is true that Democrats never miss an opportunity to carp about Bush's refusal to "roll back" his tax break for "rich Americans," the Democrats would be as quiet as church mice if the deficit spending were for welfare programs. Either way, the results would be the same: continued deficit spending.
The way gold topped $500 was a big deal because the price of gold is the thermometer for the health of a nation's currency. A rising price for gold suggests a fever is building. However, the reporting suggests that few reporters understand the United States is infected with a deadly virus, not a common cold.
Thursday, April 12, 2007
6 Tips for Perfect Homemade Hard Candy
Theres nothing better than the juicy, flavorful hard candy from your local gourmet candy shop . . . unless you make it yourself, that is! Making perfect hard candy at home is easier than you think. You just need the right tools, a few simple ingredients, and your imagination.
Try these tips the next time you want to make something special in the kitchen. Your family will love it!
1. Stock up on basic candymaking tools.
Youll need a medium-size saucepan (3 or 4 quarts) with a heavy bottom and straight sides.
Youll also need a long-handled wooden spoon, a pastry brush (used to brush off any crystals that might form), and a good candy thermometer with a metal clamp that attaches to the side of your saucepan.
2. Get the weather forecast.
Did you know that humidity has an enormous effect on the outcome of your hard candy? Because sugar attracts water, rainy days can wreak havoc on even your best attempts at homemade delicacies. Make it easier on yourselfwait for a clear, dry day to try out your recipes.
3. Test your thermometer.
Test your thermometer by placing it in a pan of water and bringing it to the boiling point. It should now register 212 degrees at sea level. If it registers 214 degrees, you can correct it by adding two degrees to those given in the recipe; if 210 degrees, by subtracting. If it's more than a few degrees off in either direction, you need a new thermometer.
4. Use fresh ingredients.
Sugar is the most basic ingredient in hard candy. Be sure to use a new package of sugar each time you make your recipes to ensure that the sugar hasnt been contaminated by other common kitchen ingredients.
If your recipe calls for butter, be sure to use the unsalted variety. Salted butter and margarine can adversely effect the cooking time, texture, and taste of your efforts.
5. Go easy on the food coloring.
Colors like green and yellow look much more appetizing when theyre applied lightly, so be sure to add food coloring gradually. You can slowly add more until you reach the intensity you want.
6. Use the proper storage techniques.
After cooling your candies, store them in airtight jars without wrapping them first. Never store hard candy in the same container as desserts that lose moisture, such as fudge.
Ready to begin? Try this basic hard candy recipe-and have fun!
BASIC HARD CANDY RECIPE
2 cups sugar
3/4 cup water
2/3 cup light corn syrup
Flavorings and colorings to taste (just a few drops will do)
Measure 2 cups sugar, 2/3 cup light corn syrup and 3/4 cup water into a saucepan and blend together. Place over low heat and stir until mixture boils. Cover the saucepan for 5 minutes so that any sugar crystals that have formed on the sides ofthe pan will be washed down. Now put in the candy thermometer and let the candy boil without stirring. Using a pastry brush or a fork wrapped with muslin and dipped in water, wash off any crystals that might form. After the candy reaches 280 degrees, lower heat so as not to discolor the candy. When candy thermometer registers 300 degrees, remove pan from the heat and allow it to stand until all the bubbles have simmered down. Then add the flavoring and coloring. There are many to choose from but one favorite is anise along with red coloring. One teaspoon of a flavoring extract should be used for this recipe, while only a few drops of an oil such as peppermint, wintergreen or cinnamon are enough.
Coloring should be added gradually until the desired intensity is reached. It is important to stir these in as gently as possible. Too much stirring will cause the syrup to solidify into a hard sugary lump. Now the candy is ready to be formed. It may be poured into a pan, 7 by 7 inches, and marked into squares as it begins to harden. Or it may be poured in rounds on skewers or sticks to form lollipops.
Theres nothing better than the juicy, flavorful hard candy from your local gourmet candy shop . . . unless you make it yourself, that is! Making perfect hard candy at home is easier than you think. You just need the right tools, a few simple ingredients, and your imagination.
Try these tips the next time you want to make something special in the kitchen. Your family will love it!
1. Stock up on basic candymaking tools.
Youll need a medium-size saucepan (3 or 4 quarts) with a heavy bottom and straight sides.
Youll also need a long-handled wooden spoon, a pastry brush (used to brush off any crystals that might form), and a good candy thermometer with a metal clamp that attaches to the side of your saucepan.
2. Get the weather forecast.
Did you know that humidity has an enormous effect on the outcome of your hard candy? Because sugar attracts water, rainy days can wreak havoc on even your best attempts at homemade delicacies. Make it easier on yourselfwait for a clear, dry day to try out your recipes.
3. Test your thermometer.
Test your thermometer by placing it in a pan of water and bringing it to the boiling point. It should now register 212 degrees at sea level. If it registers 214 degrees, you can correct it by adding two degrees to those given in the recipe; if 210 degrees, by subtracting. If it's more than a few degrees off in either direction, you need a new thermometer.
4. Use fresh ingredients.
Sugar is the most basic ingredient in hard candy. Be sure to use a new package of sugar each time you make your recipes to ensure that the sugar hasnt been contaminated by other common kitchen ingredients.
If your recipe calls for butter, be sure to use the unsalted variety. Salted butter and margarine can adversely effect the cooking time, texture, and taste of your efforts.
5. Go easy on the food coloring.
Colors like green and yellow look much more appetizing when theyre applied lightly, so be sure to add food coloring gradually. You can slowly add more until you reach the intensity you want.
6. Use the proper storage techniques.
After cooling your candies, store them in airtight jars without wrapping them first. Never store hard candy in the same container as desserts that lose moisture, such as fudge.
Ready to begin? Try this basic hard candy recipe-and have fun!
BASIC HARD CANDY RECIPE
2 cups sugar
3/4 cup water
2/3 cup light corn syrup
Flavorings and colorings to taste (just a few drops will do)
Measure 2 cups sugar, 2/3 cup light corn syrup and 3/4 cup water into a saucepan and blend together. Place over low heat and stir until mixture boils. Cover the saucepan for 5 minutes so that any sugar crystals that have formed on the sides ofthe pan will be washed down. Now put in the candy thermometer and let the candy boil without stirring. Using a pastry brush or a fork wrapped with muslin and dipped in water, wash off any crystals that might form. After the candy reaches 280 degrees, lower heat so as not to discolor the candy. When candy thermometer registers 300 degrees, remove pan from the heat and allow it to stand until all the bubbles have simmered down. Then add the flavoring and coloring. There are many to choose from but one favorite is anise along with red coloring. One teaspoon of a flavoring extract should be used for this recipe, while only a few drops of an oil such as peppermint, wintergreen or cinnamon are enough.
Coloring should be added gradually until the desired intensity is reached. It is important to stir these in as gently as possible. Too much stirring will cause the syrup to solidify into a hard sugary lump. Now the candy is ready to be formed. It may be poured into a pan, 7 by 7 inches, and marked into squares as it begins to harden. Or it may be poured in rounds on skewers or sticks to form lollipops.
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