Grassophobia
Each day my daughter, pushing one year old now, amazes me with the lessons she teaches me. Yes, here I go again learning lessons from someone too young to speak. (Hmm maybe that's a lesson, too.)
In my corner of Starship Earth, winter rolled in a wee bit late this year. The thermometer went easy on us all winter, leaving our sidewalks clear of the usual mountains of snow. So I suppose it was cosmic justice that just when we wanted to enjoy spring, winter struck us from behind. Which explains why we had to wait until May to introduce our Little Lady to the sea of grass surrounding our new home in the country.
Little Lady gets excited about everything (another lesson from speech-free youth). Just bringing her into the fresh air gets her excited enough to pop her buttons. As our "sponge lawn" finally seemed to dry from the spring snow, we decided to introduce her to the green stuff. I placed her gently down on her stomach so she could crawl.
Crawl!? You want me to crawl!? She may not speak English yet, but she sure can speak body language. No way would she let her hands or feet or face near those menacing blades of grass, which by this time had reached a good four or five inches in height.
However, her gestures of fear were set against squeals of delight.
Next we sat Little Lady up on the grass, and the squeals grew louder. As the smiles grew wider, the hands approached the lawn. She pulled them back. Reached down. Pulled back. Reached down. Pulled back. Turned her head to smile and squeal at us. Back to reaching down and pulling back. Again. Once more. Hey, this is scary stuff.
How many things would make us squeal with delight? OK, not literally, but think of things you would like to do. Things that would be exciting. Things that would bring meaning to your life. Are you also thrilled with the possibilities but maybe just a little apprehensive about making the big leap? Many people are.
Sometimes fear holds us back from our dreams. We want to try something new, but we retreat back into our own comfort zone. I've watched one person after the other join Toastmasters against their better judgement over the past six years. Each one was terrified to speak in public. Each one jumped off the proverbial cliff, brave souls every one of them. And every one of them is braver now than they were when they joined. Every one is more skilled than when they joined. And every one feels less trapped by their personal comfort zone than they were when they joined.
Research shows that people regret more their inactions than their actions. In the long run, we tend to regret more what we didn't do (Why didn't I at least give it a try?). Do you want to improve your skills? Discover God? Travel around the world? Make a difference on our little Starship Earth? Tell somebody how much you care? Whatever it is you would most want to do, make the commitment right now to do it. Otherwise, the research says you will regret it later.
Many people strike out into business for themselves. Some succeed. Many fail. None regret. We may fear failure, but it is not trying that we regret.
As for Little Lady, she will overcome her fear of grass. Unfortunately, she may also overcome her squeals of delight. Aaaahh. The pure joy of childhood. Hey, there's another lesson we adults can learn from our children!
Tuesday, July 31, 2007
Hamburger Safety Tips
(NC)-Here are some hamburger food safety tips from Health Canada:
Preparing:
Wash hands thoroughly with warm soapy water before and after handling any raw meat.
Thaw frozen meat in the refrigerator. If you must thaw food quickly, keep the food in its original wrapping and place in a container of cold water. Change the water every half hour to ensure the water remains cold. If raw meat comes in contact with sinks and kitchen surfaces, remember to wash them immediately.
You can also thaw meat in the microwave by using the "defrost" setting if the food is to be cooked immediately.
Marinate meat in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbour bacteria. If you want to use the marinade as a dip or sauce, reserve a portion of it before adding it to the raw meat.
Do not allow cooked food to come in contact with raw meat. Use separate cutting boards and utensils or wash items thoroughly between uses.
Cooking:
Ground beef must be cooked to an internal temperature of 71 C (160 F). Using an instant-read food thermometer is crucial. In fact, research results indicate that some ground beef may prematurely brown before a safe internal temperature has been reached. The colour of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your hamburger cooked well done.
Serving:
Keep hot foods hot at 60 C (140 F) or higher and cold foods cold at 4 C (40 F) or lower.
Do not keep cooked food unrefrigerated or unfrozen for more than two hours.
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
(NC)-Here are some hamburger food safety tips from Health Canada:
Preparing:
Wash hands thoroughly with warm soapy water before and after handling any raw meat.
Thaw frozen meat in the refrigerator. If you must thaw food quickly, keep the food in its original wrapping and place in a container of cold water. Change the water every half hour to ensure the water remains cold. If raw meat comes in contact with sinks and kitchen surfaces, remember to wash them immediately.
You can also thaw meat in the microwave by using the "defrost" setting if the food is to be cooked immediately.
Marinate meat in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbour bacteria. If you want to use the marinade as a dip or sauce, reserve a portion of it before adding it to the raw meat.
Do not allow cooked food to come in contact with raw meat. Use separate cutting boards and utensils or wash items thoroughly between uses.
Cooking:
Ground beef must be cooked to an internal temperature of 71 C (160 F). Using an instant-read food thermometer is crucial. In fact, research results indicate that some ground beef may prematurely brown before a safe internal temperature has been reached. The colour of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your hamburger cooked well done.
Serving:
Keep hot foods hot at 60 C (140 F) or higher and cold foods cold at 4 C (40 F) or lower.
Do not keep cooked food unrefrigerated or unfrozen for more than two hours.
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
Monday, July 30, 2007
What to Keep in Your First Aid Kit
Sometimes its just not feasible to call the doctor for a small wound or a light illness. Often we can handle minor medical situations without the need for medical intervention. Treating the condition may be as simple as applying a bandage or taking an aspirin. Thats why everyone should have a first aid kit at home for personal and family members use. It isnt a bad idea to keep another one in the car and one at the worksite, unless the company maintains its own on the premises.
One of the first things to add to your first aid kit is a laypersons medical manual. Get one that is up to date and easy to read and understand. You might even ask your doctor to recommend a useful manual that he or she respects. Look it over before stocking it to be sure you know how to find a remedy for specific situations.
Another important item is bandages, wipes, and a washcloth for cleaning wounds. Keep an assortment of varied bandage sizes and shapes, using latex-free products if possible to prevent a possible reaction. Alcohol, antibacterial, or simple moist wipes make handy helpers for quickly cleaning an affected area. An elastic bandage for sprains, paper tape, and sterile gauze pads will round out your preparations for dressing an injury. To this part of the kit you will want to add antibacterial ointment, cotton swabs, and possibly tweezers or manicure scissors in the event of a splinter or torn fingernail. Plastic gloves and hydrocortisone cream would be a good idea, as well.
For pain management, get sample or individual doses of acetaminophen or ibuprofen products, along with individual containers of juice or water to take with the medication or to treat dehydration. A disposable ice pack likewise is a good idea. Other medications might include an antihistamine to ward off allergic or sensitivity symptoms; epinephrine for a serious reaction, and activated charcoal for suspected or actual poisoning. Anti-diarrhea, anti-constipation, and antacid medicines could come in handy, too. Dont forget about special needs, such as medication for asthma, diabetes, or other chronic conditions.
A thermometer, flashlight, and lighter may prove indispensable in case of an accident or during nighttime travel. Keep a blanket handy for the person who takes a chill or goes into shock. If theres room, a blood pressure cuff and stethoscope are welcome additions, especially for someone at home or on the job with known or suspected health problems that should be monitored with this equipment.
You may think of other items that will come in handy for your family members or co-workers. Keep the kit out of the reach or children or pets. Check it every few months to make sure each piece of equipment is functional and to replace used or expired items. Although a medicine kit may not seem very important right now, you or someone else will be glad you took time to stock one and keep it on hand if the occasion should arise when one is needed.
Sometimes its just not feasible to call the doctor for a small wound or a light illness. Often we can handle minor medical situations without the need for medical intervention. Treating the condition may be as simple as applying a bandage or taking an aspirin. Thats why everyone should have a first aid kit at home for personal and family members use. It isnt a bad idea to keep another one in the car and one at the worksite, unless the company maintains its own on the premises.
One of the first things to add to your first aid kit is a laypersons medical manual. Get one that is up to date and easy to read and understand. You might even ask your doctor to recommend a useful manual that he or she respects. Look it over before stocking it to be sure you know how to find a remedy for specific situations.
Another important item is bandages, wipes, and a washcloth for cleaning wounds. Keep an assortment of varied bandage sizes and shapes, using latex-free products if possible to prevent a possible reaction. Alcohol, antibacterial, or simple moist wipes make handy helpers for quickly cleaning an affected area. An elastic bandage for sprains, paper tape, and sterile gauze pads will round out your preparations for dressing an injury. To this part of the kit you will want to add antibacterial ointment, cotton swabs, and possibly tweezers or manicure scissors in the event of a splinter or torn fingernail. Plastic gloves and hydrocortisone cream would be a good idea, as well.
For pain management, get sample or individual doses of acetaminophen or ibuprofen products, along with individual containers of juice or water to take with the medication or to treat dehydration. A disposable ice pack likewise is a good idea. Other medications might include an antihistamine to ward off allergic or sensitivity symptoms; epinephrine for a serious reaction, and activated charcoal for suspected or actual poisoning. Anti-diarrhea, anti-constipation, and antacid medicines could come in handy, too. Dont forget about special needs, such as medication for asthma, diabetes, or other chronic conditions.
A thermometer, flashlight, and lighter may prove indispensable in case of an accident or during nighttime travel. Keep a blanket handy for the person who takes a chill or goes into shock. If theres room, a blood pressure cuff and stethoscope are welcome additions, especially for someone at home or on the job with known or suspected health problems that should be monitored with this equipment.
You may think of other items that will come in handy for your family members or co-workers. Keep the kit out of the reach or children or pets. Check it every few months to make sure each piece of equipment is functional and to replace used or expired items. Although a medicine kit may not seem very important right now, you or someone else will be glad you took time to stock one and keep it on hand if the occasion should arise when one is needed.
Sunday, July 29, 2007
Hysterectomy: Recovery After A Hysterectomy
Hysterectomy recovery after a hysterectomy is a crucial time in a woman's life. Recovery after a hysterectomy means a woman needs some time to adjust, to heal and to complete her hysterectomy recovery process. Here are some tips for speeding up the recovery time:
1. Your first two weeks at home will likely be the most difficult, depending on what type of hysterectomy procedure you have had. Use this time to sleep, relax, read, and listen to your favorite music until your post hysterectomy is over. At the end of two weeks, you should be more able to begin moving around and slowly getting back to your normal activities.
2. Do not climb stairs or drive a car during this hysterectomy recovery period. This is the time to let family and friends help you.
3. Do not prepare your own meals for the first couple of weeks after a hysterectomy. Ask a friend or family member to do it for you or order your meals from sources that can deliver to you.
4. Have a thermometer at home to monitor your temperature. Call your doctor for advice if your temperature goes up.
5. Laugh as much as you can. Watch funny TV programs, rent some of your favorite funny movies or share fun stories with family and friends. Laughter provides a wonderful boost to the immune system during the hysterectomy recovery healing process.
6. Drink 8 glasses of filtered water each day to flush your system of toxins after a hysterectomy. Drinking pure clear water daily is a healthy habit to continue even once you are fully recovered.
7. Eat as healthy as you can during hysterectomy recovery since your body will need and use nutrients to help with healing. Include cold-water fish, turkey, chicken, organic bread, soups, salads, fruits and broths. If possible, make fresh vegetable juices daily which will provide nutrients that improve health and speed healing.
8. Take the best vitamin/mineral/nutritional supplement you can find. A really good daily supplement contains much more than just vitamins and minerals. Providing your body with important nutritional supplements is a good idea before and after a hysterectomy to help fill in the dietary gaps that everyone will have.
9. Begin to exercise as soon as your doctor authorizes it. Exercise will definitely speed up your post hysterectomy recovery. Take it easy but begin moving. Take walks or use your treadmill when you are home.
10. Begin to learn about your hormones, hysterectomy recovery and hormone imbalance. Having a hysterectomy will interrupt your normal production of progesterone, estrogen and testosterone which can result in symptoms associated with hormone imbalance.
Women considering hysterectomy or having had the procedure should seek the help of physicians trained in the use of natural bio-identical hormones. Bio-identical hormones are hormones that are identical to what the body makes and what normally would exist in the body. Synthetic drugs such as Premarin, Provera and Prempro are not natural nor the same as the body makes, and these kinds of synthetic drugs have numerous side effects.
There is a hormone health test provided by a leading women's health clinic that you can take online. The test takes just a few minutes and is free. The women's clinic has helped tens of thousands of women safely deal with hormone imbalance and related health issues. Learn as much as you can about hormone imbalance, hysterectomy recovery and physician-recommended natural alternatives for hormone replacement therapy.
Copyright 2005 InfoSearch Publishing
Hysterectomy recovery after a hysterectomy is a crucial time in a woman's life. Recovery after a hysterectomy means a woman needs some time to adjust, to heal and to complete her hysterectomy recovery process. Here are some tips for speeding up the recovery time:
1. Your first two weeks at home will likely be the most difficult, depending on what type of hysterectomy procedure you have had. Use this time to sleep, relax, read, and listen to your favorite music until your post hysterectomy is over. At the end of two weeks, you should be more able to begin moving around and slowly getting back to your normal activities.
2. Do not climb stairs or drive a car during this hysterectomy recovery period. This is the time to let family and friends help you.
3. Do not prepare your own meals for the first couple of weeks after a hysterectomy. Ask a friend or family member to do it for you or order your meals from sources that can deliver to you.
4. Have a thermometer at home to monitor your temperature. Call your doctor for advice if your temperature goes up.
5. Laugh as much as you can. Watch funny TV programs, rent some of your favorite funny movies or share fun stories with family and friends. Laughter provides a wonderful boost to the immune system during the hysterectomy recovery healing process.
6. Drink 8 glasses of filtered water each day to flush your system of toxins after a hysterectomy. Drinking pure clear water daily is a healthy habit to continue even once you are fully recovered.
7. Eat as healthy as you can during hysterectomy recovery since your body will need and use nutrients to help with healing. Include cold-water fish, turkey, chicken, organic bread, soups, salads, fruits and broths. If possible, make fresh vegetable juices daily which will provide nutrients that improve health and speed healing.
8. Take the best vitamin/mineral/nutritional supplement you can find. A really good daily supplement contains much more than just vitamins and minerals. Providing your body with important nutritional supplements is a good idea before and after a hysterectomy to help fill in the dietary gaps that everyone will have.
9. Begin to exercise as soon as your doctor authorizes it. Exercise will definitely speed up your post hysterectomy recovery. Take it easy but begin moving. Take walks or use your treadmill when you are home.
10. Begin to learn about your hormones, hysterectomy recovery and hormone imbalance. Having a hysterectomy will interrupt your normal production of progesterone, estrogen and testosterone which can result in symptoms associated with hormone imbalance.
Women considering hysterectomy or having had the procedure should seek the help of physicians trained in the use of natural bio-identical hormones. Bio-identical hormones are hormones that are identical to what the body makes and what normally would exist in the body. Synthetic drugs such as Premarin, Provera and Prempro are not natural nor the same as the body makes, and these kinds of synthetic drugs have numerous side effects.
There is a hormone health test provided by a leading women's health clinic that you can take online. The test takes just a few minutes and is free. The women's clinic has helped tens of thousands of women safely deal with hormone imbalance and related health issues. Learn as much as you can about hormone imbalance, hysterectomy recovery and physician-recommended natural alternatives for hormone replacement therapy.
Copyright 2005 InfoSearch Publishing
Help Your Kids Learn More About Managing Their Personal Economy
Remember when cash was a tangible commodity in all of our personal economies? As kids, we went to the bank, shopped with our parents and frequently watched them pay with cash. Now with cash on the endangered species list, todays kids see their personal economic situation much differently. As we enjoy the convenience of charge cards, stored value cards, debit cards and ATM cards, the challenge of teaching kids about an invisible commodity like money is magnified. If youre searching for ways to teach your kids more about what makes up their personal economy, including the importance of saving and how to set and reach their financial goals, here are some practical tips.
Give kids an allowance - If you give your child an allowance, try tying their allowance to responsibilities like feeding pets, taking out trash or cleaning their rooms. Of course, the level of responsibility and the amount of the allowance should be tied to the childrens ages and abilities, and your own financial means.
Help kids build up their personal economy by establishing savings goals - Work with your kids to create a list of why they should save and things they want to save for big and small then help them prioritize it. Ask them to put three stars next to the things they want most, two stars next to the things they would like and one star next to those that are least important. Have them categorize the items as most expensive to least expensive. You can help them use these ratings to choose what they want to save for by focusing on the three-star items they want most and determining how much they think they can save.
Help kids find a place to keep their savings - Its a good idea to keep savings and spending money separate perhaps in labeled containers. By attaching a picture of that something special to their savings container, kids can keep their goal visible. They could use different colored wallets for savings and for spending money or ask if they would like to open a savings account at your bank while keeping spending money at home.
Help kids track their progress. Lets face it, kids find saving boring (honestly, so do a lot of adults). You can help build and maintain the excitement of reaching a personal economic goal by making a savings thermometer and coloring in the sections as money is saved. Post your childs progress charts in visible places and celebrate their progress. Its important to make saving money fun and rewarding with many celebrations along the way.
Encourage kids to avoid spur-of-the-moment spending. While most kids have good intentions for their savings goals, their plans are often derailed by impulse purchases like that hot new toy. Here is some advice you can give your kids to keep them from getting off-course: Leave money behind - Bring only a small amount of money on shopping trips to help avoid impulse purchases. Dont forget about your savings goal - Carry a picture of what you are saving for and compare it to anything you are tempted to buy. Be a bargain hunter - Wait for the item you want to go on sale and watch for coupons. Dont rush into purchases - Avoid buying anything you see for at least two weeks. Add it to your wants list and then prioritize it against the other things you want. Ask for help in securing money - Parents can help keep your savings in a safe place if you think you will be tempted to spend it.
Once your kids establish a saving pattern youll find they take great pride in striving for and reaching their financial goals. You might even consider matching their savings after they prove they are serious about putting away an agreed upon amount. As with anything else in life, your children will find determination and patience are rewarded, and the payoff for reaching their personal economic goals is worth the challenge of getting there.
Remember when cash was a tangible commodity in all of our personal economies? As kids, we went to the bank, shopped with our parents and frequently watched them pay with cash. Now with cash on the endangered species list, todays kids see their personal economic situation much differently. As we enjoy the convenience of charge cards, stored value cards, debit cards and ATM cards, the challenge of teaching kids about an invisible commodity like money is magnified. If youre searching for ways to teach your kids more about what makes up their personal economy, including the importance of saving and how to set and reach their financial goals, here are some practical tips.
Give kids an allowance - If you give your child an allowance, try tying their allowance to responsibilities like feeding pets, taking out trash or cleaning their rooms. Of course, the level of responsibility and the amount of the allowance should be tied to the childrens ages and abilities, and your own financial means.
Help kids build up their personal economy by establishing savings goals - Work with your kids to create a list of why they should save and things they want to save for big and small then help them prioritize it. Ask them to put three stars next to the things they want most, two stars next to the things they would like and one star next to those that are least important. Have them categorize the items as most expensive to least expensive. You can help them use these ratings to choose what they want to save for by focusing on the three-star items they want most and determining how much they think they can save.
Help kids find a place to keep their savings - Its a good idea to keep savings and spending money separate perhaps in labeled containers. By attaching a picture of that something special to their savings container, kids can keep their goal visible. They could use different colored wallets for savings and for spending money or ask if they would like to open a savings account at your bank while keeping spending money at home.
Help kids track their progress. Lets face it, kids find saving boring (honestly, so do a lot of adults). You can help build and maintain the excitement of reaching a personal economic goal by making a savings thermometer and coloring in the sections as money is saved. Post your childs progress charts in visible places and celebrate their progress. Its important to make saving money fun and rewarding with many celebrations along the way.
Encourage kids to avoid spur-of-the-moment spending. While most kids have good intentions for their savings goals, their plans are often derailed by impulse purchases like that hot new toy. Here is some advice you can give your kids to keep them from getting off-course: Leave money behind - Bring only a small amount of money on shopping trips to help avoid impulse purchases. Dont forget about your savings goal - Carry a picture of what you are saving for and compare it to anything you are tempted to buy. Be a bargain hunter - Wait for the item you want to go on sale and watch for coupons. Dont rush into purchases - Avoid buying anything you see for at least two weeks. Add it to your wants list and then prioritize it against the other things you want. Ask for help in securing money - Parents can help keep your savings in a safe place if you think you will be tempted to spend it.
Once your kids establish a saving pattern youll find they take great pride in striving for and reaching their financial goals. You might even consider matching their savings after they prove they are serious about putting away an agreed upon amount. As with anything else in life, your children will find determination and patience are rewarded, and the payoff for reaching their personal economic goals is worth the challenge of getting there.
Saturday, July 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!
Urine Drug Testing: An Overview
The oldest and most commonly used method of drug testing is the urine drug test. Urine drug testing is usually the most inexpensive and quickest method of screening for drug use. Some benefits of urine drug testing are that the tests are minimally invasive and safe. Results are often returned within 24-48 hours and many employers appreciate the quick turnaround time.
With dozens of testing labs in every city, convenience is often a factor in choosing urine tests. Testing centers are usually near to the particular company and the visits are often short. The prospective employee just needs to sign in and sign a few releases and then urinate in a cup. In most cases, the employee is able to partially close the restroom door in order to maintain some privacy. Since many urine tests can detect masking agents, the need to urinate in full company is virtually eliminated. The entire process usually only lasts 20 minutes and employers can have the results within hours.
Although urine drug testing is the most common of pre-employment drug screenings, many creative scientists have developed tools to beat these tests. A vast array of products are easily obtainable online and in specialty shops. Some cases have even been reported of people purchasing urine from a clean associate and using the clean urine in their own drug test. The clean urine is stored in a thin plastic bag, boiled, strapped to the leg and passed as urine.
With drug testing laboratories beginning to test for masking agents, synthetic urine was developed. The urine often comes in powder form but may also come in liquid, ready-to-use form. The powder is mixed with water and comes with a container with a thermometer attached. The temperature is guaranteed to stay fresh for up to a few hours. This synthetic urine contains all of the properties in which a lab tests. Certain body temperatures and chemicals that are normally present in human urine are detected and it can be very convincing.
Although urine drug testing is easily accessible, minimally invasive and relatively inexpensive, many employers understand that it is also the easiest to evade. Because of the variety of methods used to cheat on urine tests, many employers decide to utilize sweat, saliva or hair follicle drug testing in its place. These other methods may not be as convenient or inexpensive, but are generally more reliable.
The oldest and most commonly used method of drug testing is the urine drug test. Urine drug testing is usually the most inexpensive and quickest method of screening for drug use. Some benefits of urine drug testing are that the tests are minimally invasive and safe. Results are often returned within 24-48 hours and many employers appreciate the quick turnaround time.
With dozens of testing labs in every city, convenience is often a factor in choosing urine tests. Testing centers are usually near to the particular company and the visits are often short. The prospective employee just needs to sign in and sign a few releases and then urinate in a cup. In most cases, the employee is able to partially close the restroom door in order to maintain some privacy. Since many urine tests can detect masking agents, the need to urinate in full company is virtually eliminated. The entire process usually only lasts 20 minutes and employers can have the results within hours.
Although urine drug testing is the most common of pre-employment drug screenings, many creative scientists have developed tools to beat these tests. A vast array of products are easily obtainable online and in specialty shops. Some cases have even been reported of people purchasing urine from a clean associate and using the clean urine in their own drug test. The clean urine is stored in a thin plastic bag, boiled, strapped to the leg and passed as urine.
With drug testing laboratories beginning to test for masking agents, synthetic urine was developed. The urine often comes in powder form but may also come in liquid, ready-to-use form. The powder is mixed with water and comes with a container with a thermometer attached. The temperature is guaranteed to stay fresh for up to a few hours. This synthetic urine contains all of the properties in which a lab tests. Certain body temperatures and chemicals that are normally present in human urine are detected and it can be very convincing.
Although urine drug testing is easily accessible, minimally invasive and relatively inexpensive, many employers understand that it is also the easiest to evade. Because of the variety of methods used to cheat on urine tests, many employers decide to utilize sweat, saliva or hair follicle drug testing in its place. These other methods may not be as convenient or inexpensive, but are generally more reliable.
Friday, July 27, 2007
3 Non-Traditional Ways to Prepare Your Holiday Turkey
3 Non-Traditional Ways to Prepare Your Holiday Turkey
Deep-Fryed Turkey
3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill over.
***** Side Note *****
How to determine the amount of oil you need:
The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.
***** End Side Note *****
Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.
Finish draining turkey on the prepared platter.
Grilled Whole Turkey
12 pounds whole turkey 2 cups water 3 tablespoons chicken bouillon powder 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon poultry seasoning 1/2 teaspoon chopped parsley 1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.
Smoked Turkey
1 turkey 8 to 22 lbs., fresh or completely thawed Sweet Pickle Brine (recipe to follow) Maple syrup
Sweet Pickle Brine:
1 gal. water 2 1/2 cups salt, rock, pickling or canning salts are recommened 1/3 cup of light brown sugar 1 tablespoon Lquid garlic 1 oz. pickling spices
Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.
Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.
Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.
The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.
Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.
Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.
3 Non-Traditional Ways to Prepare Your Holiday Turkey
Deep-Fryed Turkey
3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill over.
***** Side Note *****
How to determine the amount of oil you need:
The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.
***** End Side Note *****
Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.
Finish draining turkey on the prepared platter.
Grilled Whole Turkey
12 pounds whole turkey 2 cups water 3 tablespoons chicken bouillon powder 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon poultry seasoning 1/2 teaspoon chopped parsley 1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.
Smoked Turkey
1 turkey 8 to 22 lbs., fresh or completely thawed Sweet Pickle Brine (recipe to follow) Maple syrup
Sweet Pickle Brine:
1 gal. water 2 1/2 cups salt, rock, pickling or canning salts are recommened 1/3 cup of light brown sugar 1 tablespoon Lquid garlic 1 oz. pickling spices
Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.
Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.
Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.
The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.
Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.
Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.
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.
Thursday, July 26, 2007
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
Meditation and Relaxation to Increase Creativity
Why meditate?
Much of the stress of being creative is actually created in our minds. Oh great! Another thing to manage! You can find yourself in a totally wonderful situation and be stressed off your nut. Or, you can be in what seems to be a killer environment and be having the time of your life.
As Professor Sumner Miller used to ask in the Cadbury chocolate ad: 'Why is it so?'
It's the mind. Ah! A magnificent and treacherous contraption. A monkey. A rabbit. A chaser down wormholes. Able to leap tall buildings in a single thought!
To develop the mind so that it doesn't run rampant is one of the great challenges for a Creative. The same mind that can come up with a great departure point for your fiction can do exactly the same thing for your everyday life - invent tragedy where there is a hiccup, race ahead of a confrontation to the images of complete and irretrievable mayhem, suspect sabotage where there is innocent enquiry...
Where do I begin?
You do just that. You begin. And do some calming and re-nourishing practice regularly. Just as regular practice of your craft strengthens it and allows you to rely on it being more easily accessible, so too does regular practice at being calm and centred strengthen your mind's ability to call on those skills more readily.
How might it feel to have a mind that is quieter, focused, able to be drawn back from the precipice of stress?
Yes, you need some adrenalin and flights of fancy to do what you do. But do you have to suffer that much?
Some starters for the newbie de-stresser.
1. Find a relaxation practice that you can do regularly.
2. Take a check of your stress boosters and limit them. (Stimulants are a killer. The last thing you need when you're stressed is to further stress out your adrenals with coffee, coke, smokes, booster drinks and em little druggie things.)
3. Limit gossip and other similar practices of speech that encourage the mind to run away carelessly.
4. Breathe through your nose rather than your mouth. It stimulates nerves in the face that centre you and ground you.
5. Be simple with yourself. Do all you can to be in a containable situation. Get help where you can, negotiate for decent wages and work conditions and organise your schedule so that you are not attempting the superhuman in 3 days for $4.54. (Oh yes, it will be rounded DOWN!)
But we all know that our creative environments aren't always containable. And how freaked out you get is a point of choice (backed up by the biggest chorus line of fear you've ever seen live on stage!) It's worth practicing a calming method regularly so that as you feel your freak thermometer rising you can intercept it and chill.
It's not an easy path, but there are choices and you CAN lessen the stress by adjusting your perception and limiting the replays and internal arguing that can go on for days after the event. (You see! You're not the only one that does that! Sigh! Not even your worrying is original!)
How can I start to meditate?
Well, if you're anything like me, your mind is going to run you ragged just trying to avoid sitting quietly for any length of time.
I've found that beautiful audio guided meditations are really powerful, especially when I'm working on new material. My mind's too wandery and wavey to get the job done alone. So I pop on a CD, hole up for an hour and get the calm muscle toned, guided by a voice. Absolutely recommended!
If activity is more what's needed try a walking meditation
Standing upright and still, right hand in left hand near the navel (hands clasped loosely) place one foot forward s-l-o-w-l-y on the ground saying gently 'Heel, ball, toe' as you place that part of your foot on the ground. It's r-e-a-l-l-y slow. Do this type of walking for around 15 minutes. You'll know when your mind is wandering and chattering because you'll stumble! Pretty obvious, eh?
Keep the focus exactly on the foot you are placing down. The breath may want to release as you place the the foot down. Just let it, but keep the main focus on the foot. Keep eyes on the ground about 2 metres in front of you. I swear, this will really wind you back!
A mind able to focus is a powerhouse of creative energy. Get started well before you need to and you'll have a great companion in your expressive work - not a monkey on your back!
Why meditate?
Much of the stress of being creative is actually created in our minds. Oh great! Another thing to manage! You can find yourself in a totally wonderful situation and be stressed off your nut. Or, you can be in what seems to be a killer environment and be having the time of your life.
As Professor Sumner Miller used to ask in the Cadbury chocolate ad: 'Why is it so?'
It's the mind. Ah! A magnificent and treacherous contraption. A monkey. A rabbit. A chaser down wormholes. Able to leap tall buildings in a single thought!
To develop the mind so that it doesn't run rampant is one of the great challenges for a Creative. The same mind that can come up with a great departure point for your fiction can do exactly the same thing for your everyday life - invent tragedy where there is a hiccup, race ahead of a confrontation to the images of complete and irretrievable mayhem, suspect sabotage where there is innocent enquiry...
Where do I begin?
You do just that. You begin. And do some calming and re-nourishing practice regularly. Just as regular practice of your craft strengthens it and allows you to rely on it being more easily accessible, so too does regular practice at being calm and centred strengthen your mind's ability to call on those skills more readily.
How might it feel to have a mind that is quieter, focused, able to be drawn back from the precipice of stress?
Yes, you need some adrenalin and flights of fancy to do what you do. But do you have to suffer that much?
Some starters for the newbie de-stresser.
1. Find a relaxation practice that you can do regularly.
2. Take a check of your stress boosters and limit them. (Stimulants are a killer. The last thing you need when you're stressed is to further stress out your adrenals with coffee, coke, smokes, booster drinks and em little druggie things.)
3. Limit gossip and other similar practices of speech that encourage the mind to run away carelessly.
4. Breathe through your nose rather than your mouth. It stimulates nerves in the face that centre you and ground you.
5. Be simple with yourself. Do all you can to be in a containable situation. Get help where you can, negotiate for decent wages and work conditions and organise your schedule so that you are not attempting the superhuman in 3 days for $4.54. (Oh yes, it will be rounded DOWN!)
But we all know that our creative environments aren't always containable. And how freaked out you get is a point of choice (backed up by the biggest chorus line of fear you've ever seen live on stage!) It's worth practicing a calming method regularly so that as you feel your freak thermometer rising you can intercept it and chill.
It's not an easy path, but there are choices and you CAN lessen the stress by adjusting your perception and limiting the replays and internal arguing that can go on for days after the event. (You see! You're not the only one that does that! Sigh! Not even your worrying is original!)
How can I start to meditate?
Well, if you're anything like me, your mind is going to run you ragged just trying to avoid sitting quietly for any length of time.
I've found that beautiful audio guided meditations are really powerful, especially when I'm working on new material. My mind's too wandery and wavey to get the job done alone. So I pop on a CD, hole up for an hour and get the calm muscle toned, guided by a voice. Absolutely recommended!
If activity is more what's needed try a walking meditation
Standing upright and still, right hand in left hand near the navel (hands clasped loosely) place one foot forward s-l-o-w-l-y on the ground saying gently 'Heel, ball, toe' as you place that part of your foot on the ground. It's r-e-a-l-l-y slow. Do this type of walking for around 15 minutes. You'll know when your mind is wandering and chattering because you'll stumble! Pretty obvious, eh?
Keep the focus exactly on the foot you are placing down. The breath may want to release as you place the the foot down. Just let it, but keep the main focus on the foot. Keep eyes on the ground about 2 metres in front of you. I swear, this will really wind you back!
A mind able to focus is a powerhouse of creative energy. Get started well before you need to and you'll have a great companion in your expressive work - not a monkey on your back!
Wednesday, July 25, 2007
10 Easy Ways To Protect Your Family From Food Poisoning
Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?
When it comes to food preparation and storage, "Common Practices" could be POISONING your family!
Here's how to avoid the problem entirely:
1. Plan For Safety
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
2. Shop Smart
Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don't buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.
3. Store Food Properly
After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40 F and the freezer to 0 F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.
4. Prepare Food Safely
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.
5. Cook Food Thoroughly
Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.
6. Chill Food Promptly
Place food in the refrigerator. Don't overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.
7. Transport Food Safely
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40 F. Hot food should be kept hot, at or above 140 F. Wrap well and place in an insulated container.
8. Reheat Food Correctly
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 F. Foods that have been cooked ahead & cooled should be reheated to at least 165 F. Reheat leftovers thoroughly to at least 165 F. Reheat sauces, soups, and gravies to a boil.
9. Serve Food The Safe Way
Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40 F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140 F.
10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40 F and 140 F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165 F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.
Copyright (c) Terry Nicholls. All Rights Reserved.
Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?
When it comes to food preparation and storage, "Common Practices" could be POISONING your family!
Here's how to avoid the problem entirely:
1. Plan For Safety
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
2. Shop Smart
Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don't buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.
3. Store Food Properly
After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40 F and the freezer to 0 F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.
4. Prepare Food Safely
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.
5. Cook Food Thoroughly
Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.
6. Chill Food Promptly
Place food in the refrigerator. Don't overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.
7. Transport Food Safely
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40 F. Hot food should be kept hot, at or above 140 F. Wrap well and place in an insulated container.
8. Reheat Food Correctly
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 F. Foods that have been cooked ahead & cooled should be reheated to at least 165 F. Reheat leftovers thoroughly to at least 165 F. Reheat sauces, soups, and gravies to a boil.
9. Serve Food The Safe Way
Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40 F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140 F.
10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40 F and 140 F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165 F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.
Copyright (c) Terry Nicholls. All Rights Reserved.
Top 20 Items To Pack In A Diaper Bag
1. Diapers (5 -7 is a fairly safe supply)
2. Wipes
3. Cream (like Desitin, A&D ointment, Vaseline)
4. Baby Powder
5. At least one bottle of juice or milk
6. A few jars of baby food
7. At least one clean outfit
8. A few bibs
9. A few cloth diapers to clean up spit and other spills
10. Items to entertain your baby (rattles, books, toys)
11. Baby thermometer
12. Teething rings
13. Biter biscuits or similar type of crackers
14. Medicine for fevers, colds, related symptoms
15. Any prescription medications
16. Measuring device for medications
17. Baby Nail Clippers
18. Phone number of Baby's Physician
19. Any stuffed animals or favorite blankets your baby needs to fall asleep
20. Any parenting books you refer to frequently to find answers to unexpected questions
1. Diapers (5 -7 is a fairly safe supply)
2. Wipes
3. Cream (like Desitin, A&D ointment, Vaseline)
4. Baby Powder
5. At least one bottle of juice or milk
6. A few jars of baby food
7. At least one clean outfit
8. A few bibs
9. A few cloth diapers to clean up spit and other spills
10. Items to entertain your baby (rattles, books, toys)
11. Baby thermometer
12. Teething rings
13. Biter biscuits or similar type of crackers
14. Medicine for fevers, colds, related symptoms
15. Any prescription medications
16. Measuring device for medications
17. Baby Nail Clippers
18. Phone number of Baby's Physician
19. Any stuffed animals or favorite blankets your baby needs to fall asleep
20. Any parenting books you refer to frequently to find answers to unexpected questions
Tuesday, July 24, 2007
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, July 23, 2007
Confide to be Less Angry in Your Marriage
Jose and Juanita have been married for 17 years, and basically love each other, yet have been fighting over the same issue almost every night of those years: She likes it cold at night and he likes it warm in their house and bedroom. She had just opened their bedroom windows for the night. When she left to visit the bathroom, she heard Jose follow her and close all the windows.
Lets eavesdrop to see what we can learn about this fight and what to do about it.
(curtain up)
Juanita: (to Jose)I cant sleep unless the windows are wide open. You know that, but insist on closing them every night, just so Ill be miserable. You are selfish and inconsiderate.
Jose: (to Juanita): This is my house too. Why should I have to freeze? You always get your way. It is so cold in here you could hang meat! Are you trying to get me sick? No NORMAL person would want it this cold!
(curtain down)
Is this a solvable problem?
Depends on the specific marriage. For some couples, the solution would be a simple compromise of some sort; for instance, buy a room thermometer and agree to always keep the room at an agreed upon temperature both could live with.
In many marriages, however, a problem like this is not easily solvedit becomes perpetualand trying to solve it only creates anger and tension. For Jose and Juanita, this unfortunately was the case.
Why is a simple problem like this not solvable for our couple and in many other marriages? Could be many reasons, but the usual culprits are:
(1) The couple is engaged in a power or control struggle. This means the fight isnt about the issue anymoreit is about who will win or lose.
(2) The temperature issue goes deeper and is emotionally tied into other personal or marital issues. If this is the case, the more pressure put on the person to change, the more the person resists.
For instance, turns out that Juanita literally panics if in a room without air flow due to issues in her childhood. Depriving her of fresh air flow literally makes her want to fight for her life.
Confiding makes the difference
Lets now listen in on what Jose and Juanita could have said that may have made a HUGE difference in their communication.
This is because now they are speaking from their hearts combining empathy (seeing things from the viewpoint of the other) with assertive communication (honestly speaking your feelings and thoughts in a forthright manner)
Juanita (should have said something like): I feel that I dont have to put up with this, although I also feel bad that you have to suffer. I tell myself that if you really loved me, you would want me to be comfortable at night.
I also ask myself why should I always give in? I work hard all day too and deserve some consideration. All Im asking for is a decent nights sleep, but then, I wonder if I am being too selfish.
Jose (should have said something like): I do really love you and I want you to be comfortable too, but it gets so cold in here at night for me that I cant sleep.
We both want a good nights sleep and want to be able to continue sleeping together in the same room. Lets find a way to discuss it so it doesnt make us so angry at each other.
Granted, it is not easy to confide when in the heat of marital battle. Consequently, it is often better to first take a time out, calm down and then communicate what is in your heart. The following communication tips will help:
Four communication tips
Tip 1- Dont only focus on the issue. Also discuss your feelings, thoughts, and inner conflicts surrounding the issue. Confide what is going on in both your heart and your mind.
Tip 2- Look at how you communicate with each other ABOUT the issue. Focus on the process of communication.
Tip 3- Give up needing to be right all the time. Wise and successful married people have discovered that often it is preferable to be happy than to be right!
Tip 4- Convey to your partner that you love them enough to want to join them so together you can find a way to deal with the issue or problem.
Jose and Juanita have been married for 17 years, and basically love each other, yet have been fighting over the same issue almost every night of those years: She likes it cold at night and he likes it warm in their house and bedroom. She had just opened their bedroom windows for the night. When she left to visit the bathroom, she heard Jose follow her and close all the windows.
Lets eavesdrop to see what we can learn about this fight and what to do about it.
(curtain up)
Juanita: (to Jose)I cant sleep unless the windows are wide open. You know that, but insist on closing them every night, just so Ill be miserable. You are selfish and inconsiderate.
Jose: (to Juanita): This is my house too. Why should I have to freeze? You always get your way. It is so cold in here you could hang meat! Are you trying to get me sick? No NORMAL person would want it this cold!
(curtain down)
Is this a solvable problem?
Depends on the specific marriage. For some couples, the solution would be a simple compromise of some sort; for instance, buy a room thermometer and agree to always keep the room at an agreed upon temperature both could live with.
In many marriages, however, a problem like this is not easily solvedit becomes perpetualand trying to solve it only creates anger and tension. For Jose and Juanita, this unfortunately was the case.
Why is a simple problem like this not solvable for our couple and in many other marriages? Could be many reasons, but the usual culprits are:
(1) The couple is engaged in a power or control struggle. This means the fight isnt about the issue anymoreit is about who will win or lose.
(2) The temperature issue goes deeper and is emotionally tied into other personal or marital issues. If this is the case, the more pressure put on the person to change, the more the person resists.
For instance, turns out that Juanita literally panics if in a room without air flow due to issues in her childhood. Depriving her of fresh air flow literally makes her want to fight for her life.
Confiding makes the difference
Lets now listen in on what Jose and Juanita could have said that may have made a HUGE difference in their communication.
This is because now they are speaking from their hearts combining empathy (seeing things from the viewpoint of the other) with assertive communication (honestly speaking your feelings and thoughts in a forthright manner)
Juanita (should have said something like): I feel that I dont have to put up with this, although I also feel bad that you have to suffer. I tell myself that if you really loved me, you would want me to be comfortable at night.
I also ask myself why should I always give in? I work hard all day too and deserve some consideration. All Im asking for is a decent nights sleep, but then, I wonder if I am being too selfish.
Jose (should have said something like): I do really love you and I want you to be comfortable too, but it gets so cold in here at night for me that I cant sleep.
We both want a good nights sleep and want to be able to continue sleeping together in the same room. Lets find a way to discuss it so it doesnt make us so angry at each other.
Granted, it is not easy to confide when in the heat of marital battle. Consequently, it is often better to first take a time out, calm down and then communicate what is in your heart. The following communication tips will help:
Four communication tips
Tip 1- Dont only focus on the issue. Also discuss your feelings, thoughts, and inner conflicts surrounding the issue. Confide what is going on in both your heart and your mind.
Tip 2- Look at how you communicate with each other ABOUT the issue. Focus on the process of communication.
Tip 3- Give up needing to be right all the time. Wise and successful married people have discovered that often it is preferable to be happy than to be right!
Tip 4- Convey to your partner that you love them enough to want to join them so together you can find a way to deal with the issue or problem.
Baking Perfect Breads, Cookies, and Desserts
We're all looking for that perfect pie, or cookies, or loaf of bread. It doesn't always happen. In our experience, there are four reasons that account for most of the less than perfect products.
Under baking or over baking. This has to be nemesis number one. Breads are often under-baked and cookies are often over-baked. Under baked bread is soggy. Crusty breads will never be crusty if the temperature doesn't get high enough to drive the moisture from the dough. Over baked cookies are dry and hard. Try baking cookies until they just start to brown and see if you don't like them better.
Most soft breads should reach an internal temperature of 190 degrees and most crusty breads should reach a temperature of 200 to 210 degrees. A thermometer is the bread baker's best friend.
To reach internal temperatures such as these, crusts will often be a darker brown than what you often picture in the perfect bread. If you would like a golden crust on your bread instead of a rich brown crust, try draping the loaf with aluminum foil for the last six or eight minutes of baking. The aluminum foil deflects the heat and will protect the crust from becoming too dark.
Not letting it rise enough. And while we're talking of breads . . . if you like your bread light and fluffy, let it rise. The tendency is to stick it in the oven too soon. With a little practice, you'll soon learn to recognize bread that has risen to the maximum. It's soft to the touchit even looks puffy. Ideally, you'll catch it a little before it starts to blister. (Remember, you will get a little oven spring, even in a hot oven.) If you wait too long and the bread starts to blister, all is not lost. Punch it down, reform the loaf, and let it rise again. (Sometimes, if a single blister shows up and you're in a hurry, you can puncture the blister with a sharp knife and stick the loaf in the oven.)
Improper mixing. We don't mix breads long enough; we mix biscuits, muffins, and pancakes too long. Mixing develops the gluten. It's the gluten that creates the elasticity and chewiness in bread. We want products leavened with baking powder or baking soda to be tender and flaky. Mix the dry ingredients to distribute them well and then combine the dry mixture with the wet ingredients until they are evenly mixed but no more. Leavened products that are over-mixed are tough and leathery.
Improper measurement. We suspect that more often than not, ingredients are not measured properly. In many good recipes, there is some margin for error but even in the good recipes, the product will be better if the ratio of ingredients is correct. Measure liquids in clear containers designed for liquids and at eye level. Use measuring cups that you trust to be correct. (We recently compared four brand name measuring cups. One was off by a full tablespoon in one cup.)
We always weigh flour when we bake. A packed cup of flour can easily weigh 20% more than one that is lightly filled. (Most recipes are based on lightly filled cups.) If you are just starting to convert your recipes from volumes to weights, start out with 4.5 ounces of flour for every cup. Stay with the same flour as much as possible for the same type of product. Different flours have different densities and different flours can act very differently in a recipe. If you weigh your flour and record your results, you can perfect that favorite recipe.
Now you know. These are the nemeses that cause the most problems in the kitchen. Knowing what they are--the common pitfalls of the kitchen--will arm you to be a better baker. As you perfect your craft in these four areas, you will turn out wonderful baked goods.
We're all looking for that perfect pie, or cookies, or loaf of bread. It doesn't always happen. In our experience, there are four reasons that account for most of the less than perfect products.
Under baking or over baking. This has to be nemesis number one. Breads are often under-baked and cookies are often over-baked. Under baked bread is soggy. Crusty breads will never be crusty if the temperature doesn't get high enough to drive the moisture from the dough. Over baked cookies are dry and hard. Try baking cookies until they just start to brown and see if you don't like them better.
Most soft breads should reach an internal temperature of 190 degrees and most crusty breads should reach a temperature of 200 to 210 degrees. A thermometer is the bread baker's best friend.
To reach internal temperatures such as these, crusts will often be a darker brown than what you often picture in the perfect bread. If you would like a golden crust on your bread instead of a rich brown crust, try draping the loaf with aluminum foil for the last six or eight minutes of baking. The aluminum foil deflects the heat and will protect the crust from becoming too dark.
Not letting it rise enough. And while we're talking of breads . . . if you like your bread light and fluffy, let it rise. The tendency is to stick it in the oven too soon. With a little practice, you'll soon learn to recognize bread that has risen to the maximum. It's soft to the touchit even looks puffy. Ideally, you'll catch it a little before it starts to blister. (Remember, you will get a little oven spring, even in a hot oven.) If you wait too long and the bread starts to blister, all is not lost. Punch it down, reform the loaf, and let it rise again. (Sometimes, if a single blister shows up and you're in a hurry, you can puncture the blister with a sharp knife and stick the loaf in the oven.)
Improper mixing. We don't mix breads long enough; we mix biscuits, muffins, and pancakes too long. Mixing develops the gluten. It's the gluten that creates the elasticity and chewiness in bread. We want products leavened with baking powder or baking soda to be tender and flaky. Mix the dry ingredients to distribute them well and then combine the dry mixture with the wet ingredients until they are evenly mixed but no more. Leavened products that are over-mixed are tough and leathery.
Improper measurement. We suspect that more often than not, ingredients are not measured properly. In many good recipes, there is some margin for error but even in the good recipes, the product will be better if the ratio of ingredients is correct. Measure liquids in clear containers designed for liquids and at eye level. Use measuring cups that you trust to be correct. (We recently compared four brand name measuring cups. One was off by a full tablespoon in one cup.)
We always weigh flour when we bake. A packed cup of flour can easily weigh 20% more than one that is lightly filled. (Most recipes are based on lightly filled cups.) If you are just starting to convert your recipes from volumes to weights, start out with 4.5 ounces of flour for every cup. Stay with the same flour as much as possible for the same type of product. Different flours have different densities and different flours can act very differently in a recipe. If you weigh your flour and record your results, you can perfect that favorite recipe.
Now you know. These are the nemeses that cause the most problems in the kitchen. Knowing what they are--the common pitfalls of the kitchen--will arm you to be a better baker. As you perfect your craft in these four areas, you will turn out wonderful baked goods.
Sunday, July 22, 2007
Always Look on the Bright Side of Life
Heres a true story of some very bad luck, which ultimately became a positive memory...
Los Angeles, Tuesday, June 28, 1994 - I arrive at my girlfriend Erins house bright and early. Weve only been dating for 3 months, and were about to begin our first vacation together 3 fun-filled days in Las Vegas. We toss our bags into the Chevy Nova, and were on the road by 7:15am.
As we begin the 300-mile drive, Erin tells me about a dream she had the previous night a vision of our car breaking down in the middle of the desert with the two of us stranded on the side of the road waiting for help to arrive. Hmmmm
Lets hope its just a dream because were in the middle of an intense heat wave.
8:36am - About 80 miles into our journey, I see something in the road ahead. It looks like a small branch. No time to swerve. Thump our car runs over it, and I see whatever it was shattering to splinters in the rear view mirror. No harm on with the drive. Just a few minutes later though, one of our rear tires blows out. I quickly pull over to the side of the road and inspect the damage. The tire is completely destroyed, with pieces of rubber strewn along the highway behind us like a trail of breadcrumbs.
Just as Im tightening on the spare, a highway patrolman pulls up to see if we need help. He kindly directs us to a nearby Walmart where we can get a new tire. We thank him for his help, and were back on the road with a brand new tire at 9:50am. I tell Erin, Well, it looks like your dream came true after all, but at least it only delayed us about an hour.
Thats weird, she said. In my dream we broke down in the middle of the desert, but here there are grass and trees. Oh well. On to Vegas.
We make a quick stop in Barstow for breakfast. Then at 12:30pm, about an hour from Vegas, our car suddenly jolts, and we hear the sound of grinding metal. Even though were going downhill at the moment, the car is quickly slowing down. I pull over and manage to coast right up next to a call box. Fortunately were still in California because there are no call boxes past the Nevada state line, and neither of us own a cell phone at this time.
We gaze around the Martian landscape not a manmade structure in sight. I ask Erin, Is this what you saw in your dream? She nods.
I open the car door, and whoosh a rush of eyeball-seering heat invades our air conditioned space, as if we just opened the door to an oven to pull out a batch of fresh-baked cookies. Its over 110 degrees outside.
We use the call box to call for a tow truck. They estimate they can get a tow truck to us in 45 minutes.
But the 45 minutes come and go, with no tow truck in sight. We call back for a status update, and are told it should be there soon, but there are a lot of breakdowns this time of year due to the heat, so there could be some delays.
After 90 minutes, the tow truck finally arrives. I say to Erin, With this kind of heat, I wonder if the tow trucks themselves ever break down.
Apparently Erins psychic abilities infected me as well. The tow truck promptly breaks down as soon as it gets to us. Of course we feel much better when the driver exclaims, Wow, this has never happened to me before!
As the driver starts pushing his truck down the road trying to get it to start, we go back to the phone and call for another tow truck. 45 minutes, were told.
90 minutes later tow truck #2 appears on the horizon. Now weve been stuck on the side of the road for 3 hours. Its 3:30, and the temperature has risen to blazing 120 degrees. At least its a dry heat.
Tow truck #2 zips right past us and goes to help tow truck #1. Do we need to call for a third?
Fortunately, tow truck #2 successfully gets the first truck started, and tow truck #1 returns to collect us, towing us 26-miles back to Baker, California, population 885, home of the Mad Greek, Bun Boy, and the worlds tallest thermometer. At 4:15pm, were deposited at one of Bakers two auto shops. And due to the intense heat, were not alone.
A wiry old mechanic comes out to greet us. His skin is so leathery he looks like walking stick of beef jerky.
We wander into a nearby restaurant for some cold drinks while he checks out the car. Ah, air conditioning.
At 5:30pm, the mechanic informs that one of the heavy bolts holding our cars engine in place actually cracked from the intense heat, so the engine literally hit the ground and bounced back up again while we were cruising at 65 mph. He gives us an estimate for the repairs, but hes not sure if he can have it ready by the end of the day.
So Erin and I figure wed better look for a place to sleep just in case, even though it means going back out into the heat again. As we limp our wilting bodies down the road, we come upon the Wills Fargo Motel, with a big no vacancy sign in the window. I figure wed better go in and check if they a room anyway, since we probably dont have many other options. Much to our dismay, the desk clerk informs us that a new Pat Morita movie called Time Masters is being shot in town, and all available motel rooms have been taken by the film crew.
However, she tells us she just had a room become available because apparently two members of the film crew were feeling a bit amorous and decided to start sharing a room. We didnt realize Baker could have that effect on people, especially when the big thermometer reads 118.
Erin and I werent sure yet if wed need the room, but it was only $40 a night, so I went ahead and booked it. When we checked back with the mechanic, we learned the car wouldnt be ready until the next day, so after a nice climate-controlled dinner at Bun Boy restaurant, we checked into our room.
The next day we loitered in nearby restaurants while playing card games. We couldnt even fathom how the mechanic could work under a hot car in this kind of heat. Supposedly the human body is about 70% water, but I think his was down around 30%.
At 2:45pm, the car was repaired, and we made a run for Vegas, finally arriving at 4:00.
After checking into our hotel room, Erin and I each took a long bath to wash away the dust of Baker. OK, so it was together apparently we were also infected by some of that Baker friskiness. :)
Despite the fact that it took us 33 hours to make the 5-hour drive, Erin and I ended up having a fantastic time together on that trip. Erin says it was that trip that made her fall in love with me because no matter what happened, I was able to keep my cool and made the best of what we had to deal with, even seeing the humor in it. It was only much later that she told me what a big impact that had on her. And today of course were husband and wife.
So perhaps breaking down in the desert in 120-degree heat isnt such a bad thing after all. Its amazing how lifes little adversities can eventually become treasured memories. But now whenever Erin dreams were going to break down in the desert, we stay home.
Heres a true story of some very bad luck, which ultimately became a positive memory...
Los Angeles, Tuesday, June 28, 1994 - I arrive at my girlfriend Erins house bright and early. Weve only been dating for 3 months, and were about to begin our first vacation together 3 fun-filled days in Las Vegas. We toss our bags into the Chevy Nova, and were on the road by 7:15am.
As we begin the 300-mile drive, Erin tells me about a dream she had the previous night a vision of our car breaking down in the middle of the desert with the two of us stranded on the side of the road waiting for help to arrive. Hmmmm
Lets hope its just a dream because were in the middle of an intense heat wave.
8:36am - About 80 miles into our journey, I see something in the road ahead. It looks like a small branch. No time to swerve. Thump our car runs over it, and I see whatever it was shattering to splinters in the rear view mirror. No harm on with the drive. Just a few minutes later though, one of our rear tires blows out. I quickly pull over to the side of the road and inspect the damage. The tire is completely destroyed, with pieces of rubber strewn along the highway behind us like a trail of breadcrumbs.
Just as Im tightening on the spare, a highway patrolman pulls up to see if we need help. He kindly directs us to a nearby Walmart where we can get a new tire. We thank him for his help, and were back on the road with a brand new tire at 9:50am. I tell Erin, Well, it looks like your dream came true after all, but at least it only delayed us about an hour.
Thats weird, she said. In my dream we broke down in the middle of the desert, but here there are grass and trees. Oh well. On to Vegas.
We make a quick stop in Barstow for breakfast. Then at 12:30pm, about an hour from Vegas, our car suddenly jolts, and we hear the sound of grinding metal. Even though were going downhill at the moment, the car is quickly slowing down. I pull over and manage to coast right up next to a call box. Fortunately were still in California because there are no call boxes past the Nevada state line, and neither of us own a cell phone at this time.
We gaze around the Martian landscape not a manmade structure in sight. I ask Erin, Is this what you saw in your dream? She nods.
I open the car door, and whoosh a rush of eyeball-seering heat invades our air conditioned space, as if we just opened the door to an oven to pull out a batch of fresh-baked cookies. Its over 110 degrees outside.
We use the call box to call for a tow truck. They estimate they can get a tow truck to us in 45 minutes.
But the 45 minutes come and go, with no tow truck in sight. We call back for a status update, and are told it should be there soon, but there are a lot of breakdowns this time of year due to the heat, so there could be some delays.
After 90 minutes, the tow truck finally arrives. I say to Erin, With this kind of heat, I wonder if the tow trucks themselves ever break down.
Apparently Erins psychic abilities infected me as well. The tow truck promptly breaks down as soon as it gets to us. Of course we feel much better when the driver exclaims, Wow, this has never happened to me before!
As the driver starts pushing his truck down the road trying to get it to start, we go back to the phone and call for another tow truck. 45 minutes, were told.
90 minutes later tow truck #2 appears on the horizon. Now weve been stuck on the side of the road for 3 hours. Its 3:30, and the temperature has risen to blazing 120 degrees. At least its a dry heat.
Tow truck #2 zips right past us and goes to help tow truck #1. Do we need to call for a third?
Fortunately, tow truck #2 successfully gets the first truck started, and tow truck #1 returns to collect us, towing us 26-miles back to Baker, California, population 885, home of the Mad Greek, Bun Boy, and the worlds tallest thermometer. At 4:15pm, were deposited at one of Bakers two auto shops. And due to the intense heat, were not alone.
A wiry old mechanic comes out to greet us. His skin is so leathery he looks like walking stick of beef jerky.
We wander into a nearby restaurant for some cold drinks while he checks out the car. Ah, air conditioning.
At 5:30pm, the mechanic informs that one of the heavy bolts holding our cars engine in place actually cracked from the intense heat, so the engine literally hit the ground and bounced back up again while we were cruising at 65 mph. He gives us an estimate for the repairs, but hes not sure if he can have it ready by the end of the day.
So Erin and I figure wed better look for a place to sleep just in case, even though it means going back out into the heat again. As we limp our wilting bodies down the road, we come upon the Wills Fargo Motel, with a big no vacancy sign in the window. I figure wed better go in and check if they a room anyway, since we probably dont have many other options. Much to our dismay, the desk clerk informs us that a new Pat Morita movie called Time Masters is being shot in town, and all available motel rooms have been taken by the film crew.
However, she tells us she just had a room become available because apparently two members of the film crew were feeling a bit amorous and decided to start sharing a room. We didnt realize Baker could have that effect on people, especially when the big thermometer reads 118.
Erin and I werent sure yet if wed need the room, but it was only $40 a night, so I went ahead and booked it. When we checked back with the mechanic, we learned the car wouldnt be ready until the next day, so after a nice climate-controlled dinner at Bun Boy restaurant, we checked into our room.
The next day we loitered in nearby restaurants while playing card games. We couldnt even fathom how the mechanic could work under a hot car in this kind of heat. Supposedly the human body is about 70% water, but I think his was down around 30%.
At 2:45pm, the car was repaired, and we made a run for Vegas, finally arriving at 4:00.
After checking into our hotel room, Erin and I each took a long bath to wash away the dust of Baker. OK, so it was together apparently we were also infected by some of that Baker friskiness. :)
Despite the fact that it took us 33 hours to make the 5-hour drive, Erin and I ended up having a fantastic time together on that trip. Erin says it was that trip that made her fall in love with me because no matter what happened, I was able to keep my cool and made the best of what we had to deal with, even seeing the humor in it. It was only much later that she told me what a big impact that had on her. And today of course were husband and wife.
So perhaps breaking down in the desert in 120-degree heat isnt such a bad thing after all. Its amazing how lifes little adversities can eventually become treasured memories. But now whenever Erin dreams were going to break down in the desert, we stay home.
Minimize Injury With A First-Aid Kit
Imagine if an accident or something terrible happens to your friends or families, or children especially. You really want to save them immediately, don't you?
What you must do is to give a first aid. CPR, for example. Having first-aid equipments is another essential effort.
In other words, you must prepare for emergency. The first-aid kit is so important in this kind of situation. No matter where, keep the kit with you.
What you need to have is a set of first-aid equipments. In general, here's your first-aid kit checklist.
first-aid manual thermometer (a digital one is preferred) acetaminophen (to lower fever and relieve pain) prescription medications sterile gauze adhesive tape liquid soap (use mild type which will not endanger your children's skin) scissors (always check if they are sharp) alcohol wipes antiseptic wipes emergency phone numbers (your physician's or pediatrician's) flashlight and batteries disposable gloves blankets sunscreen lotion
Have you gathered all those gears? Keep them in a durable container. Choose one that is roomy, lightweight, easy to carry, and can be opened easily. Some drug stores provide this bag, even with some of the equipments.
The first-aid kit should be available at home and in the car. Put it carefully, out of reach of children, as all the equipments can be dangerous for them.
Don't forget to check the kit regularly. See whether some medicines are outdated or not and make sure that the batteries of the flashlight still work well.
Now, have you been trained to use the kit? You probably have seen people doing CPR or any other emergency assistance, but you've never done it all alone by yourself.
The American Red Cross has programs aimed at giving anyone the confidence to act in response to an emergency situation with skills that can save a life. It's of course a great chance for you to take this program.
Here's the address of the American Red Cross programs: http://www.redcross.org/services/hss/courses/
You can bookmark this web address for your handy emergency guide.
Imagine if an accident or something terrible happens to your friends or families, or children especially. You really want to save them immediately, don't you?
What you must do is to give a first aid. CPR, for example. Having first-aid equipments is another essential effort.
In other words, you must prepare for emergency. The first-aid kit is so important in this kind of situation. No matter where, keep the kit with you.
What you need to have is a set of first-aid equipments. In general, here's your first-aid kit checklist.
first-aid manual thermometer (a digital one is preferred) acetaminophen (to lower fever and relieve pain) prescription medications sterile gauze adhesive tape liquid soap (use mild type which will not endanger your children's skin) scissors (always check if they are sharp) alcohol wipes antiseptic wipes emergency phone numbers (your physician's or pediatrician's) flashlight and batteries disposable gloves blankets sunscreen lotion
Have you gathered all those gears? Keep them in a durable container. Choose one that is roomy, lightweight, easy to carry, and can be opened easily. Some drug stores provide this bag, even with some of the equipments.
The first-aid kit should be available at home and in the car. Put it carefully, out of reach of children, as all the equipments can be dangerous for them.
Don't forget to check the kit regularly. See whether some medicines are outdated or not and make sure that the batteries of the flashlight still work well.
Now, have you been trained to use the kit? You probably have seen people doing CPR or any other emergency assistance, but you've never done it all alone by yourself.
The American Red Cross has programs aimed at giving anyone the confidence to act in response to an emergency situation with skills that can save a life. It's of course a great chance for you to take this program.
Here's the address of the American Red Cross programs: http://www.redcross.org/services/hss/courses/
You can bookmark this web address for your handy emergency guide.
Saturday, July 21, 2007
Foodborne Illness: Did You Know?
(NC)-Although most recover completely from it, some people who get food poisoning (foodborne illness) may develop long-term health problems as a result. Illnesses such as chronic arthritis, and hemolytic uremic syndrome (HUS), which leads to kidney failure, affect not only those afflicted, but also society and the economy at large. Health Canada estimates that the costs associated with these illnesses exceeds $1 billion per year.
One way to avoid foodborne disease is to exercise care when grilling those hamburger patties on the barbecue this summer. Cook to temperature not to colour. According to recent studies, visual clues such as clear running juice or brown coloured centres are not always reliable. Health Canada recommends cooking ground beef to 71C (160F), and testing with a food thermometer. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71C (160F), the burger is done, if not, continue cooking until a minimum temperature of 71C (160F) is reached. At this temperature E. coli (the bacteria that may be present in ground beef) is killed and the patties are considered safe to eat. For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
(NC)-Although most recover completely from it, some people who get food poisoning (foodborne illness) may develop long-term health problems as a result. Illnesses such as chronic arthritis, and hemolytic uremic syndrome (HUS), which leads to kidney failure, affect not only those afflicted, but also society and the economy at large. Health Canada estimates that the costs associated with these illnesses exceeds $1 billion per year.
One way to avoid foodborne disease is to exercise care when grilling those hamburger patties on the barbecue this summer. Cook to temperature not to colour. According to recent studies, visual clues such as clear running juice or brown coloured centres are not always reliable. Health Canada recommends cooking ground beef to 71C (160F), and testing with a food thermometer. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71C (160F), the burger is done, if not, continue cooking until a minimum temperature of 71C (160F) is reached. At this temperature E. coli (the bacteria that may be present in ground beef) is killed and the patties are considered safe to eat. For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
HGH The Human Growth Hormone Supplement For 50 And Over
Baby boomers are known for their purchasing prowess and for their aches and pains. If you are gasping as you rise from the chair or groaning as you set down you might be 50 and over!
When I was 21 my eyesight was keener, I was stronger, my skin looked smooth, my sex drive was in overdrive and I felt like I could pick up the world, place it on my shoulder and walk off with it. Well now I am 56 and it feels like I did pick up the World on my shoulder and now I have no place to put it down!
Welcome to 50 and over! As you age your pituitary gland produces less human growth hormone than it did at your peak, which was 21. The ideal condition would be to stimulate the pituitary to produce more HGH to prevent aging.
Human growth hormone has been collected by harvesting HGH from other humans and injecting the foreign HGH into the body at a cost of $3000.00 to $4000.00 a month. This application requires a prescription. There is another method called precursors that can allow the level of HGH to go below the level that you are currently manufacturing in your body, which is dangerous as it may cause the pituitary to shut down. The Homeopathic version includes small amounts of human growth hormone that is activated by transferring energy from the homeopathics hand into the bottle of formulation. No clinical evidence supports this method of production at this time. And then there is the natural way. A releaser is natural herbs and minerals that stimulate your pituitary gland to produce more HGH, which gives you a more youthful life and body with no side effects. The releaser should only be chosen that has a clinical history; doctor formulated and be taken orally.
I was beginning to see age spots on my skin, hair thinning, loss of libido, memory playing tricks on me, having trouble sleeping, vision dimming, and the lack of energy. I began to see the benefits of using an HGH supplement that would stimulate the pituitary gland. My cholesterol level has become like the thermometer, up and down like the temperature and wrinkles where I never had them before. Some people want to roll back the aging clock back; I just want to stop it! If an HGH supplement will arrest my aging process and take some time off this body that I have accumulated, Ill consider it a bonus!
When you are 50 and over you soon grow to realize quality of life far exceeds quantity of years. I watch folks my age and younger now struggle to get up from a couch, groan as they stand after sitting, ache for no apparent reason and I am happy for the discovery of HGH supplements and the myth busting of the fountain of youth.
There are vendors who sell HGH plus other natural vitamins, supplements and minerals. Most are without clinical trials to back their product. I tried to find a product that had a 10-year history and a doctor formulated product that would have no side effects on ME other than natural youth changes. I also looked for a reputable company to buy from that had a money back guarantee and a professional web presentation.
Baby boomers are known for their purchasing prowess and for their aches and pains. If you are gasping as you rise from the chair or groaning as you set down you might be 50 and over!
When I was 21 my eyesight was keener, I was stronger, my skin looked smooth, my sex drive was in overdrive and I felt like I could pick up the world, place it on my shoulder and walk off with it. Well now I am 56 and it feels like I did pick up the World on my shoulder and now I have no place to put it down!
Welcome to 50 and over! As you age your pituitary gland produces less human growth hormone than it did at your peak, which was 21. The ideal condition would be to stimulate the pituitary to produce more HGH to prevent aging.
Human growth hormone has been collected by harvesting HGH from other humans and injecting the foreign HGH into the body at a cost of $3000.00 to $4000.00 a month. This application requires a prescription. There is another method called precursors that can allow the level of HGH to go below the level that you are currently manufacturing in your body, which is dangerous as it may cause the pituitary to shut down. The Homeopathic version includes small amounts of human growth hormone that is activated by transferring energy from the homeopathics hand into the bottle of formulation. No clinical evidence supports this method of production at this time. And then there is the natural way. A releaser is natural herbs and minerals that stimulate your pituitary gland to produce more HGH, which gives you a more youthful life and body with no side effects. The releaser should only be chosen that has a clinical history; doctor formulated and be taken orally.
I was beginning to see age spots on my skin, hair thinning, loss of libido, memory playing tricks on me, having trouble sleeping, vision dimming, and the lack of energy. I began to see the benefits of using an HGH supplement that would stimulate the pituitary gland. My cholesterol level has become like the thermometer, up and down like the temperature and wrinkles where I never had them before. Some people want to roll back the aging clock back; I just want to stop it! If an HGH supplement will arrest my aging process and take some time off this body that I have accumulated, Ill consider it a bonus!
When you are 50 and over you soon grow to realize quality of life far exceeds quantity of years. I watch folks my age and younger now struggle to get up from a couch, groan as they stand after sitting, ache for no apparent reason and I am happy for the discovery of HGH supplements and the myth busting of the fountain of youth.
There are vendors who sell HGH plus other natural vitamins, supplements and minerals. Most are without clinical trials to back their product. I tried to find a product that had a 10-year history and a doctor formulated product that would have no side effects on ME other than natural youth changes. I also looked for a reputable company to buy from that had a money back guarantee and a professional web presentation.
Friday, July 20, 2007
Minimize Injury With A First-Aid Kit
Imagine if an accident or something terrible happens to your friends or families, or children especially. You really want to save them immediately, don't you?
What you must do is to give a first aid. CPR, for example. Having first-aid equipments is another essential effort.
In other words, you must prepare for emergency. The first-aid kit is so important in this kind of situation. No matter where, keep the kit with you.
What you need to have is a set of first-aid equipments. In general, here's your first-aid kit checklist.
first-aid manual thermometer (a digital one is preferred) acetaminophen (to lower fever and relieve pain) prescription medications sterile gauze adhesive tape liquid soap (use mild type which will not endanger your children's skin) scissors (always check if they are sharp) alcohol wipes antiseptic wipes emergency phone numbers (your physician's or pediatrician's) flashlight and batteries disposable gloves blankets sunscreen lotion
Have you gathered all those gears? Keep them in a durable container. Choose one that is roomy, lightweight, easy to carry, and can be opened easily. Some drug stores provide this bag, even with some of the equipments.
The first-aid kit should be available at home and in the car. Put it carefully, out of reach of children, as all the equipments can be dangerous for them.
Don't forget to check the kit regularly. See whether some medicines are outdated or not and make sure that the batteries of the flashlight still work well.
Now, have you been trained to use the kit? You probably have seen people doing CPR or any other emergency assistance, but you've never done it all alone by yourself.
The American Red Cross has programs aimed at giving anyone the confidence to act in response to an emergency situation with skills that can save a life. It's of course a great chance for you to take this program.
Here's the address of the American Red Cross programs: http://www.redcross.org/services/hss/courses/
You can bookmark this web address for your handy emergency guide.
Imagine if an accident or something terrible happens to your friends or families, or children especially. You really want to save them immediately, don't you?
What you must do is to give a first aid. CPR, for example. Having first-aid equipments is another essential effort.
In other words, you must prepare for emergency. The first-aid kit is so important in this kind of situation. No matter where, keep the kit with you.
What you need to have is a set of first-aid equipments. In general, here's your first-aid kit checklist.
first-aid manual thermometer (a digital one is preferred) acetaminophen (to lower fever and relieve pain) prescription medications sterile gauze adhesive tape liquid soap (use mild type which will not endanger your children's skin) scissors (always check if they are sharp) alcohol wipes antiseptic wipes emergency phone numbers (your physician's or pediatrician's) flashlight and batteries disposable gloves blankets sunscreen lotion
Have you gathered all those gears? Keep them in a durable container. Choose one that is roomy, lightweight, easy to carry, and can be opened easily. Some drug stores provide this bag, even with some of the equipments.
The first-aid kit should be available at home and in the car. Put it carefully, out of reach of children, as all the equipments can be dangerous for them.
Don't forget to check the kit regularly. See whether some medicines are outdated or not and make sure that the batteries of the flashlight still work well.
Now, have you been trained to use the kit? You probably have seen people doing CPR or any other emergency assistance, but you've never done it all alone by yourself.
The American Red Cross has programs aimed at giving anyone the confidence to act in response to an emergency situation with skills that can save a life. It's of course a great chance for you to take this program.
Here's the address of the American Red Cross programs: http://www.redcross.org/services/hss/courses/
You can bookmark this web address for your handy emergency guide.
Use Food Thermometer When Cooking Ground Beef
(NC)-According to Health Canada, colour is not a reliable indicator that ground beef has been cooked to the temperature necessary to destroy harmful bacteria such as E. coli O157:H7. The only way to be sure a hamburger patty is cooked properly and safely is to use an instant-read food thermometer.
Studies show that the colour of cooked ground beef patties can vary considerably. At 71C (160F) a safely cooked patty may look brown, pink or some variation of brown or pink. The bottom line is that if you cook your burger to 71C (160F) and check it with an instant-read food thermometer, you can enjoy a safe, juicy burger.
To quickly and easily check the temperature of the burgers, just remove the patties from the heat source when they are almost done and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71C (160F), the burger is done, if not, continue cooking until a minimum temperature of 71C (160F) is reached.
Health Canada also suggests that consumers do not eat hamburger patties that are pink or red in the middle, unless a food thermometer has been used to verify the proper temperature has been achieved. This is especially important for people most at risk for foodborne illness since E. coli O157:H7, a bacteria that can be present in ground beef, can lead to serious illness or even death. Those most at risk include young children, the elderly, pregnant women and people whose immune systems have been weakened by cancer, kidney disease and other chronic illnesses.
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
(NC)-According to Health Canada, colour is not a reliable indicator that ground beef has been cooked to the temperature necessary to destroy harmful bacteria such as E. coli O157:H7. The only way to be sure a hamburger patty is cooked properly and safely is to use an instant-read food thermometer.
Studies show that the colour of cooked ground beef patties can vary considerably. At 71C (160F) a safely cooked patty may look brown, pink or some variation of brown or pink. The bottom line is that if you cook your burger to 71C (160F) and check it with an instant-read food thermometer, you can enjoy a safe, juicy burger.
To quickly and easily check the temperature of the burgers, just remove the patties from the heat source when they are almost done and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71C (160F), the burger is done, if not, continue cooking until a minimum temperature of 71C (160F) is reached.
Health Canada also suggests that consumers do not eat hamburger patties that are pink or red in the middle, unless a food thermometer has been used to verify the proper temperature has been achieved. This is especially important for people most at risk for foodborne illness since E. coli O157:H7, a bacteria that can be present in ground beef, can lead to serious illness or even death. Those most at risk include young children, the elderly, pregnant women and people whose immune systems have been weakened by cancer, kidney disease and other chronic illnesses.
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
Thursday, July 19, 2007
Top 20 Items To Pack In A Diaper Bag
1. Diapers (5 -7 is a fairly safe supply)
2. Wipes
3. Cream (like Desitin, A&D ointment, Vaseline)
4. Baby Powder
5. At least one bottle of juice or milk
6. A few jars of baby food
7. At least one clean outfit
8. A few bibs
9. A few cloth diapers to clean up spit and other spills
10. Items to entertain your baby (rattles, books, toys)
11. Baby thermometer
12. Teething rings
13. Biter biscuits or similar type of crackers
14. Medicine for fevers, colds, related symptoms
15. Any prescription medications
16. Measuring device for medications
17. Baby Nail Clippers
18. Phone number of Baby's Physician
19. Any stuffed animals or favorite blankets your baby needs to fall asleep
20. Any parenting books you refer to frequently to find answers to unexpected questions
1. Diapers (5 -7 is a fairly safe supply)
2. Wipes
3. Cream (like Desitin, A&D ointment, Vaseline)
4. Baby Powder
5. At least one bottle of juice or milk
6. A few jars of baby food
7. At least one clean outfit
8. A few bibs
9. A few cloth diapers to clean up spit and other spills
10. Items to entertain your baby (rattles, books, toys)
11. Baby thermometer
12. Teething rings
13. Biter biscuits or similar type of crackers
14. Medicine for fevers, colds, related symptoms
15. Any prescription medications
16. Measuring device for medications
17. Baby Nail Clippers
18. Phone number of Baby's Physician
19. Any stuffed animals or favorite blankets your baby needs to fall asleep
20. Any parenting books you refer to frequently to find answers to unexpected questions
10 Easy Ways To Protect Your Family From Food Poisoning
Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?
When it comes to food preparation and storage, "Common Practices" could be POISONING your family!
Here's how to avoid the problem entirely:
1. Plan For Safety
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
2. Shop Smart
Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don't buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.
3. Store Food Properly
After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40 F and the freezer to 0 F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.
4. Prepare Food Safely
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.
5. Cook Food Thoroughly
Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.
6. Chill Food Promptly
Place food in the refrigerator. Don't overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.
7. Transport Food Safely
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40 F. Hot food should be kept hot, at or above 140 F. Wrap well and place in an insulated container.
8. Reheat Food Correctly
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 F. Foods that have been cooked ahead & cooled should be reheated to at least 165 F. Reheat leftovers thoroughly to at least 165 F. Reheat sauces, soups, and gravies to a boil.
9. Serve Food The Safe Way
Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40 F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140 F.
10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40 F and 140 F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165 F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.
Copyright (c) Terry Nicholls. All Rights Reserved.
Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?
When it comes to food preparation and storage, "Common Practices" could be POISONING your family!
Here's how to avoid the problem entirely:
1. Plan For Safety
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
2. Shop Smart
Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don't buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.
3. Store Food Properly
After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40 F and the freezer to 0 F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.
4. Prepare Food Safely
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.
5. Cook Food Thoroughly
Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.
6. Chill Food Promptly
Place food in the refrigerator. Don't overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.
7. Transport Food Safely
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40 F. Hot food should be kept hot, at or above 140 F. Wrap well and place in an insulated container.
8. Reheat Food Correctly
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 F. Foods that have been cooked ahead & cooled should be reheated to at least 165 F. Reheat leftovers thoroughly to at least 165 F. Reheat sauces, soups, and gravies to a boil.
9. Serve Food The Safe Way
Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40 F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140 F.
10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40 F and 140 F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165 F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.
Copyright (c) Terry Nicholls. All Rights Reserved.
Wednesday, July 18, 2007
Dehydrate Vegetables for Long Life
Drying or dehydrating vegetables is one of the oldest known methods of food preservation. The really great thing about it is that you can do it at home with equipment you have on hand.
You should pick your produce at it's peak and work as quickly as you can to preserve its colour and taste.
Prepare your vegetables as if you were going to serve them. Wash them well, trim, cut, chop, slice, whatever. Thickness will play an important role in how long your veggies take to dehydrate, so bear that in mind when preparing.
Next you must blanch the vegetables. This will preserve the colour and flavour of the vegetable. Most vegetables have an enzyme that, left active, is what makes it spoil so quickly. Blanching the vegetables stops the enzyme action.
Follow available guidelines for blanching (available at www.no-dig-vegetablegarden.com). Once blanched, chilled and drained, you are ready to dry or dehydrate your vegetables for long
term storage.
The Rules
Of course, there are heaps of rules...but let's start here.
There are three methods used to dry or dehydrate vegetables.
Sun dried, commercial dehydrator or oven.
Sun drying is the least reliable method for areas with variable temperatures. Unless you live in a climate that is a consistent 90F with low humidity for a guaranteed 3 days in a row, you risk your produce.
Once the drying starts, it cannot stop until finished. So DO NOT let your vegetables cool again until they're done. Having said that, lots of places do have that sort of weather...but more places don't, so sun drying is a bit of a gamble for most.
You can purchase food dehydraters in a range of sizes, but unless you are going to be doing an awful lot of this, it's probably better to wait or buy one with a group of friends to pass around. They aren't very expensive, but they are usually used for quite short periods of time.
So, we're left with the oven. It's almost certain that you have one, so nothing new to buy. It is time consuming and a little fiddly, but it's such a great result!
Oven drying
A home oven will only dry small quantities at a time (up to six pounds of produce, depending on the number of racks you have) so don't be preparing bushells of veggies at a time!
Set the oven at the lowest temperature and preheat to 140F (60C). If you are uncertain of the temperature, put a separate oven thermometer on a rack you can see. Check your temperature
every half hour or so.
Lay out your vegetables on stainless steel screen mesh or wooden
frames covered in cheescloth. Do NOT use cookie sheets as the
air must circulate around the food. Having the food sit next to
metal sheets may also transfer a metalic taste. Using other
types of metal materials may react with the food so please don't.
Load up the veggies. Doing trays of items similar in size will keep the drying even. For instance, doing pumpkin, carrot and
potato might be a good mix. Try not to mix strong flavoured items as the flavour may transfer from one vegetable to another.
Keep the oven door open about 3 inches or so during drying. It is vital that the temperature is maintained at 140F (60C) and that the moist air can escape. Move the trays around frequently to ensure even drying. No oven has even heat throughout.
Keep a close eye on your drying vegetables. Don't let them scorch and keep them moving.
Depending on the vegetable you are drying it will take between
4 and 12 hours to dry. Once they're done, the vegetable pieces
will be hard and should shatter if hit with an instrument.
Store in a water tight container. To use, just add them to soups and sauces as they are, or reconstitute (cover them in a container with water 2:1 ratio) for approximately 2 hours before using.
Drying or dehydrating vegetables is one of the oldest known methods of food preservation. The really great thing about it is that you can do it at home with equipment you have on hand.
You should pick your produce at it's peak and work as quickly as you can to preserve its colour and taste.
Prepare your vegetables as if you were going to serve them. Wash them well, trim, cut, chop, slice, whatever. Thickness will play an important role in how long your veggies take to dehydrate, so bear that in mind when preparing.
Next you must blanch the vegetables. This will preserve the colour and flavour of the vegetable. Most vegetables have an enzyme that, left active, is what makes it spoil so quickly. Blanching the vegetables stops the enzyme action.
Follow available guidelines for blanching (available at www.no-dig-vegetablegarden.com). Once blanched, chilled and drained, you are ready to dry or dehydrate your vegetables for long
term storage.
The Rules
Of course, there are heaps of rules...but let's start here.
There are three methods used to dry or dehydrate vegetables.
Sun dried, commercial dehydrator or oven.
Sun drying is the least reliable method for areas with variable temperatures. Unless you live in a climate that is a consistent 90F with low humidity for a guaranteed 3 days in a row, you risk your produce.
Once the drying starts, it cannot stop until finished. So DO NOT let your vegetables cool again until they're done. Having said that, lots of places do have that sort of weather...but more places don't, so sun drying is a bit of a gamble for most.
You can purchase food dehydraters in a range of sizes, but unless you are going to be doing an awful lot of this, it's probably better to wait or buy one with a group of friends to pass around. They aren't very expensive, but they are usually used for quite short periods of time.
So, we're left with the oven. It's almost certain that you have one, so nothing new to buy. It is time consuming and a little fiddly, but it's such a great result!
Oven drying
A home oven will only dry small quantities at a time (up to six pounds of produce, depending on the number of racks you have) so don't be preparing bushells of veggies at a time!
Set the oven at the lowest temperature and preheat to 140F (60C). If you are uncertain of the temperature, put a separate oven thermometer on a rack you can see. Check your temperature
every half hour or so.
Lay out your vegetables on stainless steel screen mesh or wooden
frames covered in cheescloth. Do NOT use cookie sheets as the
air must circulate around the food. Having the food sit next to
metal sheets may also transfer a metalic taste. Using other
types of metal materials may react with the food so please don't.
Load up the veggies. Doing trays of items similar in size will keep the drying even. For instance, doing pumpkin, carrot and
potato might be a good mix. Try not to mix strong flavoured items as the flavour may transfer from one vegetable to another.
Keep the oven door open about 3 inches or so during drying. It is vital that the temperature is maintained at 140F (60C) and that the moist air can escape. Move the trays around frequently to ensure even drying. No oven has even heat throughout.
Keep a close eye on your drying vegetables. Don't let them scorch and keep them moving.
Depending on the vegetable you are drying it will take between
4 and 12 hours to dry. Once they're done, the vegetable pieces
will be hard and should shatter if hit with an instrument.
Store in a water tight container. To use, just add them to soups and sauces as they are, or reconstitute (cover them in a container with water 2:1 ratio) for approximately 2 hours before using.
Tuesday, July 17, 2007
And Jill Came Tumbling After
Last week, I was fortunate enough to get an appointment at my doctors office the same day I called. My little one and I went to my neighbors house, intending to take advantage of a recent babysitting offer. She wasnt there. The other neighbor we thought of was on her way out the door. Unable to think of anyone else to help get me out of this pinch, but bound and determined to keep the appointment, I packed books, toys and an array of snacks, and buckled my daughter into her car-seat.
When the doctor came into the room to examine my throat, we were sitting on the floor, reading. Snacks and juice-box were carefully laid out on my coat, which we were using as a picnic blanket. I tried to pay attention to my conversation with the doctor, while keeping a watchful eye on my child, whose curiosity about the room's various cabinets and drawers was getting the best of her. Later, we both climbed onto the table. I held her in my lap with a thermometer in my mouth and the little ones head resting on my chest. Good grief, I thought, staring at the ceiling tiles. If there were other moms in the waiting room, they had obviously found a more suitable childcare solution.
I wish I had known about backup childcare services. I will certainly breathe easier next time I have to spend a couple of hours at the mechanic's, have my teeth cleaned, or take a kickboxing class. Backup services are often available through childcare centers, and sometimes through agencies specifically designed to enable parents to get their annual auto inspection, get their hair cut, or just take a break from being the One In Charge long enough to be the Patient.
Last week, I was fortunate enough to get an appointment at my doctors office the same day I called. My little one and I went to my neighbors house, intending to take advantage of a recent babysitting offer. She wasnt there. The other neighbor we thought of was on her way out the door. Unable to think of anyone else to help get me out of this pinch, but bound and determined to keep the appointment, I packed books, toys and an array of snacks, and buckled my daughter into her car-seat.
When the doctor came into the room to examine my throat, we were sitting on the floor, reading. Snacks and juice-box were carefully laid out on my coat, which we were using as a picnic blanket. I tried to pay attention to my conversation with the doctor, while keeping a watchful eye on my child, whose curiosity about the room's various cabinets and drawers was getting the best of her. Later, we both climbed onto the table. I held her in my lap with a thermometer in my mouth and the little ones head resting on my chest. Good grief, I thought, staring at the ceiling tiles. If there were other moms in the waiting room, they had obviously found a more suitable childcare solution.
I wish I had known about backup childcare services. I will certainly breathe easier next time I have to spend a couple of hours at the mechanic's, have my teeth cleaned, or take a kickboxing class. Backup services are often available through childcare centers, and sometimes through agencies specifically designed to enable parents to get their annual auto inspection, get their hair cut, or just take a break from being the One In Charge long enough to be the Patient.
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.
Monday, July 16, 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.
Cooking Instructions For Prime Rib Roast
Have you been searching for cooking instructions for prime rib roast and still cant find a recipe that will give you the juicy and tender prime rib roast that you deserve? The reason may be that recipes only give you the basic ingredients for cooking and not the cooking instructions for prime rib roast.
Lets start with cooking instructions for prime rib roast that begins long before the day you prepare your prime rib. First, you should choose the prime rib that will give adequate portions for each guest that will be attending your dinner party. You may have to look for rib eye instead of prime rib, some local grocery stores label prime rib as rib eye. You can ask the butcher if he would remove most of the fat from the prime rib roast that you choose. This will save you time preparing the roast. If you can not get the butcher to remove the excess fat, then you will have to trim it when you get it home. You should leave just a little bit of fat on the roast for added flavor.
The next step in your cooking instructions for prime rib roast is to create a seasoning rub or paste. You can use ingredients such as coarse salt, pepper, garlic powder, onion powder and even honey. Slit the prime rib roast on top about inch deep all over the top and sides. Rub the seasoning rub or paste on the entire roast, including the bottom and sides, anywhere the meat is exposed. Place in a roasting pan or baking dish with a lid. Cover and refrigerate overnight.
Most cooking instructions for prime rib roast include using a meat thermometer and this is the best way to ensure that your prime rib is cooked to perfection and not overcooked. The internal temperature for rare prime beef should be 130 degrees Fahrenheit, for medium rare around 140 degrees Fahrenheit, medium around 150 degrees Fahrenheit and for well done between 160 and 170 degrees Fahrenheit.
For cooking instructions for prime rib roast that is boneless the basic cooking time is for medium is a 3 to 4 pound prime rib roast should be cooked at 350 degrees Fahrenheit for 23 to 30 minutes per pound, for a 4 to 6 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 18 to 20 minutes per pound and for a 8 to 10 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 13 to 15 minutes per pound. Remember, this is only an estimate and all oven do not cook the same. You should still use a meat thermometer to ensure the desired doneness.
The last cooking instructions for prime rib roast and maybe the most important is to let the roast sit for around 15 minutes before carving. The roast will still cook and the internal temperature will raise another 10 degrees but this sitting time is important to hold in the juices and flavor.
Have you been searching for cooking instructions for prime rib roast and still cant find a recipe that will give you the juicy and tender prime rib roast that you deserve? The reason may be that recipes only give you the basic ingredients for cooking and not the cooking instructions for prime rib roast.
Lets start with cooking instructions for prime rib roast that begins long before the day you prepare your prime rib. First, you should choose the prime rib that will give adequate portions for each guest that will be attending your dinner party. You may have to look for rib eye instead of prime rib, some local grocery stores label prime rib as rib eye. You can ask the butcher if he would remove most of the fat from the prime rib roast that you choose. This will save you time preparing the roast. If you can not get the butcher to remove the excess fat, then you will have to trim it when you get it home. You should leave just a little bit of fat on the roast for added flavor.
The next step in your cooking instructions for prime rib roast is to create a seasoning rub or paste. You can use ingredients such as coarse salt, pepper, garlic powder, onion powder and even honey. Slit the prime rib roast on top about inch deep all over the top and sides. Rub the seasoning rub or paste on the entire roast, including the bottom and sides, anywhere the meat is exposed. Place in a roasting pan or baking dish with a lid. Cover and refrigerate overnight.
Most cooking instructions for prime rib roast include using a meat thermometer and this is the best way to ensure that your prime rib is cooked to perfection and not overcooked. The internal temperature for rare prime beef should be 130 degrees Fahrenheit, for medium rare around 140 degrees Fahrenheit, medium around 150 degrees Fahrenheit and for well done between 160 and 170 degrees Fahrenheit.
For cooking instructions for prime rib roast that is boneless the basic cooking time is for medium is a 3 to 4 pound prime rib roast should be cooked at 350 degrees Fahrenheit for 23 to 30 minutes per pound, for a 4 to 6 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 18 to 20 minutes per pound and for a 8 to 10 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 13 to 15 minutes per pound. Remember, this is only an estimate and all oven do not cook the same. You should still use a meat thermometer to ensure the desired doneness.
The last cooking instructions for prime rib roast and maybe the most important is to let the roast sit for around 15 minutes before carving. The roast will still cook and the internal temperature will raise another 10 degrees but this sitting time is important to hold in the juices and flavor.
Sunday, July 15, 2007
Menstrual Calendar
Charting the signs of our menstrual cycle is a good way to keep in touch
with our bodies, our feelings, and our health. It is also a good way to
predict our days of menstruation in advance, even if menstrual cycles
are irregular, and to know the most fertile times if we are hoping to
conceive.
Cervical Mucus:
The sign that is easier to observe is the cervical mucus, since it is
noticed in the course of daily activity. Fertile type mucus is produced by
the cervix during the days when the ova are maturing and preparing for
ovulation. This mucus is not only an indicator of fertility, it is essential for
fertility. Cervical mucus nourishes the sperm, protects them from the
natural acidity of the vagina, and guides them toward the ovum.
Following is a simple way to observe and chart your fertile type mucus.
Pay attention to how you feel as you go about your daily activities. Just
as you have learned to notice a certain wetness at menstruation, you
will begin to notice a second wet time, but later in the cycle, and without
bleeding. The second wet time is caused by your fertile type mucus.
Each time you go to the bathroom, wipe with toilet paper both before
and after you use the toilet, noticing: a) the sensation you feel as you
wipe with toilet paper, b) what is on the toilet paper. Chart what you see
and what you feel in the following way. Or use any charting method that
makes sense to you.
1) Menstruation: mark the days of bleeding in some way, such as
coloring the calendar day red.
2) Nothing: if you don't see or feel anything outside your vagina, you can
leave the calendar blank on those days.
3) Something: but if you see or feel something - anything -such as pasty
or sticky mucus, or a feeling of wetness - draw something, such as a
raindrop, on these days.
4) Slippery something: If the pasty or sticky mucus turns to slippery
mucus or a slippery feeling, color the raindrop dark to indicate the
slippery wetness.
After a few slippery wet days, the mucus may disappear or return to
sticky or pasty. When it does, begin to count the days until menstruation
arrives. In a normal fertile cycle, the time between the last day of slippery
mucus or slippery feeling and the next menstruation is between 11-16
days. You will become quite accurate about your predictions after you
chart for about three cycles.
The mucus is your most fertile time, since fertile type is produced during
the days leading up to and including ovulation. But don't try to use this
information for birth control unless you seek out a qualified teacher of
fertility awareness or natural family planning. However, if you are hoping
to become pregnant, charting the mucus and the dry times of the cycle
will allow you to know your most fertile time. It will also allow you to
predict your next menstruation with accuracy, and to begin a new and
sensitive relationship with yourself.
Under the influence of the hormone estrogen, when the fertile mucus is
present, we may feel courageous and loving. Men who bored us last
week may suddenly appear interesting and attractive. Like Mother Earth
in her rainy season, we are full of potential. We may also be interested
in sexual activity. These emotions and reactions are caused by the
hormone estrogen, which is getting us ready to have a baby, even
though we may not want that for ourselves yet!
After ovulation, under the influence of the hormone progesterone, we
may feel somewhat deflated compared to our wet, fertile time. Like
Mother Earth in her dry time, we may feel quiet, with less energy. When
menstrual bleeding begins, both estrogen and progesterone are at low
levels. We may feel sensitive, solitary, or inward.
Generally speaking, dark red bleeding for about three days indicates
that hormones are high enough to build a good uterine lining and
nourish a fetus in the event of conception. However, more than three
days of heavy bleeding can be exhausting. Three to five days of wet,
slippery mucus 11-14 days before the next menstruation is a probable
indicator of normal ovulation and a fertile cycle. Cycles are often 28-30
days from the first day of bleeding to the first day of the bleeding of the
next menstruation. However, irregular cycles do not indicate infertility.
If
the time between the last day of slippery mucus and the next
menstruation is 11-16 days, the cycle is probably fertile. Even if one
cycle is not fertile, the next may well be fertile. Much depends on the
stress we may be feeling. Keeping a chart allows us to keep all things in
perspective, and feel our own harmony with all the cycles of nature.
Basal Body Temperature:
If you are not sure you are ovulating, you can take your temperature.
The body's resting temperature increases four-tenths of a degree
Fahrenheit or two-tenths of a degree Centigrade under the influence of
progesterone at ovulation. Observing this sign involves taking your
temperature at the same time each morning before rising. (This is not as
hard as it sounds. It takes less than two minutes and you can go back to
sleep if you want.)
To observe your temperature rise, buy a BD brand digital basal
thermometer. This brand will give you a consistent and accurate
reading. Other high quality brands of digital basal thermometers are
also probably accurate, but have not been tested for fertility awareness.
Make sure the battery is good. (You can replace it.) An ordinary clinical
thermometer is not accurate enough for fertility awareness. Nor is the
"ear thermometer" (tympanic thermometer).
Take your temperature every day immediately upon waking, before 7:30
a.m. The body's rhythms (circadian rhythms) fluctuate over a 24-hour
period. Your temperature is lowest in the early morning and highest in
the afternoon. Fluctuations are greater after 7:30 a.m. If you go to bed
before midnight and wake up before 7:30 a.m., you will get the clearest
temperature readings.
If it is not convenient to take your temperature immediately upon
waking, you may take it during light morning activity. For example, if you
need to go to the bathroom, you may take your temperature while
getting up and using the toilet. But be consistent about the
circumstances under which you take your temperature. If you take it
during light morning activity, take it that way every morning. Don't take it
sometimes before getting up and at other times during light morning
activity. If you have sexual relations, take your temperature before.
Many women find that the digital thermometers require such a short
time to use that it is easy to take their temperature before getting up.
Take your temperature by mouth. Under arm and ear temperatures are
not accurate enough for family planning purposes. The thermometer will
beep softly several times before beginning to beep slightly louder and
repeatedly. Keep the thermometer under your tongue until the louder,
repeated beeps begin. You can read and chart your temperature as
soon as is convenient after taking it. Your thermometer has a recall
button that allows you to read the last temperature taken. Be sure to
wash your thermometer after each use.
Your Temperature Graph:
Put a dot on a graph on the spot corresponding to each day's
temperature. Join the dots of consecutive days. If you do not take your
temperature one day, do not join the dots across that day. Also write out
the temperature numerically, to guard against errors in graphing.
Interpreting Your Chart:
1) Breathe and relax. Study your chart.
2) Can you find six low temperatures during the fertile mucus days of
your cycle?
3) Draw a horizontal line at the highest of the six low temperatures. This
is your low temperature line.
4) Draw another horizontal line four-tenths of a degree F. or two-tenths
of a degree C. above your low temperature line. This is your full thermal
shift line.
5) Can you find three high temperatures after the low temperatures? All
of the high temperatures must be above the low temperature line. At
least the third high temperature must be at or above the full thermal shift
line.
6) This temperature pattern of low and high temperatures is called a
biphasic pattern with a full thermal shift. A biphasic pattern with a full
thermal shift confirms that you really did ovulate. A smaller, but
sustained temperature rise also probably indicates ovulation.
If you are hoping to become pregnant, please pay close attention to
nutrition. Look for unprocessed foods grown without chemicals. Exercise
in moderation. Get plenty of rest. Avoid stress. Think happy thoughts.
Pray for the child you desire, and begin sending your child love, now.
Heal any hurtful feelings between you and your mate, and between you
both and your parents. Your mate should avoid hot shower or baths and
tight clothing, both of which lower sperm count.To increase your
chances of conception, use the wet, slippery days for sexual relations.
If you have observed a biphasic pattern with a full thermal shift, and it is
now 18 days since your last slippery, wet day, and menstruation has not
arrived, you may feel confident that you have conceived.
Congratulations and blessings!
Charting the signs of our menstrual cycle is a good way to keep in touch
with our bodies, our feelings, and our health. It is also a good way to
predict our days of menstruation in advance, even if menstrual cycles
are irregular, and to know the most fertile times if we are hoping to
conceive.
Cervical Mucus:
The sign that is easier to observe is the cervical mucus, since it is
noticed in the course of daily activity. Fertile type mucus is produced by
the cervix during the days when the ova are maturing and preparing for
ovulation. This mucus is not only an indicator of fertility, it is essential for
fertility. Cervical mucus nourishes the sperm, protects them from the
natural acidity of the vagina, and guides them toward the ovum.
Following is a simple way to observe and chart your fertile type mucus.
Pay attention to how you feel as you go about your daily activities. Just
as you have learned to notice a certain wetness at menstruation, you
will begin to notice a second wet time, but later in the cycle, and without
bleeding. The second wet time is caused by your fertile type mucus.
Each time you go to the bathroom, wipe with toilet paper both before
and after you use the toilet, noticing: a) the sensation you feel as you
wipe with toilet paper, b) what is on the toilet paper. Chart what you see
and what you feel in the following way. Or use any charting method that
makes sense to you.
1) Menstruation: mark the days of bleeding in some way, such as
coloring the calendar day red.
2) Nothing: if you don't see or feel anything outside your vagina, you can
leave the calendar blank on those days.
3) Something: but if you see or feel something - anything -such as pasty
or sticky mucus, or a feeling of wetness - draw something, such as a
raindrop, on these days.
4) Slippery something: If the pasty or sticky mucus turns to slippery
mucus or a slippery feeling, color the raindrop dark to indicate the
slippery wetness.
After a few slippery wet days, the mucus may disappear or return to
sticky or pasty. When it does, begin to count the days until menstruation
arrives. In a normal fertile cycle, the time between the last day of slippery
mucus or slippery feeling and the next menstruation is between 11-16
days. You will become quite accurate about your predictions after you
chart for about three cycles.
The mucus is your most fertile time, since fertile type is produced during
the days leading up to and including ovulation. But don't try to use this
information for birth control unless you seek out a qualified teacher of
fertility awareness or natural family planning. However, if you are hoping
to become pregnant, charting the mucus and the dry times of the cycle
will allow you to know your most fertile time. It will also allow you to
predict your next menstruation with accuracy, and to begin a new and
sensitive relationship with yourself.
Under the influence of the hormone estrogen, when the fertile mucus is
present, we may feel courageous and loving. Men who bored us last
week may suddenly appear interesting and attractive. Like Mother Earth
in her rainy season, we are full of potential. We may also be interested
in sexual activity. These emotions and reactions are caused by the
hormone estrogen, which is getting us ready to have a baby, even
though we may not want that for ourselves yet!
After ovulation, under the influence of the hormone progesterone, we
may feel somewhat deflated compared to our wet, fertile time. Like
Mother Earth in her dry time, we may feel quiet, with less energy. When
menstrual bleeding begins, both estrogen and progesterone are at low
levels. We may feel sensitive, solitary, or inward.
Generally speaking, dark red bleeding for about three days indicates
that hormones are high enough to build a good uterine lining and
nourish a fetus in the event of conception. However, more than three
days of heavy bleeding can be exhausting. Three to five days of wet,
slippery mucus 11-14 days before the next menstruation is a probable
indicator of normal ovulation and a fertile cycle. Cycles are often 28-30
days from the first day of bleeding to the first day of the bleeding of the
next menstruation. However, irregular cycles do not indicate infertility.
If
the time between the last day of slippery mucus and the next
menstruation is 11-16 days, the cycle is probably fertile. Even if one
cycle is not fertile, the next may well be fertile. Much depends on the
stress we may be feeling. Keeping a chart allows us to keep all things in
perspective, and feel our own harmony with all the cycles of nature.
Basal Body Temperature:
If you are not sure you are ovulating, you can take your temperature.
The body's resting temperature increases four-tenths of a degree
Fahrenheit or two-tenths of a degree Centigrade under the influence of
progesterone at ovulation. Observing this sign involves taking your
temperature at the same time each morning before rising. (This is not as
hard as it sounds. It takes less than two minutes and you can go back to
sleep if you want.)
To observe your temperature rise, buy a BD brand digital basal
thermometer. This brand will give you a consistent and accurate
reading. Other high quality brands of digital basal thermometers are
also probably accurate, but have not been tested for fertility awareness.
Make sure the battery is good. (You can replace it.) An ordinary clinical
thermometer is not accurate enough for fertility awareness. Nor is the
"ear thermometer" (tympanic thermometer).
Take your temperature every day immediately upon waking, before 7:30
a.m. The body's rhythms (circadian rhythms) fluctuate over a 24-hour
period. Your temperature is lowest in the early morning and highest in
the afternoon. Fluctuations are greater after 7:30 a.m. If you go to bed
before midnight and wake up before 7:30 a.m., you will get the clearest
temperature readings.
If it is not convenient to take your temperature immediately upon
waking, you may take it during light morning activity. For example, if you
need to go to the bathroom, you may take your temperature while
getting up and using the toilet. But be consistent about the
circumstances under which you take your temperature. If you take it
during light morning activity, take it that way every morning. Don't take it
sometimes before getting up and at other times during light morning
activity. If you have sexual relations, take your temperature before.
Many women find that the digital thermometers require such a short
time to use that it is easy to take their temperature before getting up.
Take your temperature by mouth. Under arm and ear temperatures are
not accurate enough for family planning purposes. The thermometer will
beep softly several times before beginning to beep slightly louder and
repeatedly. Keep the thermometer under your tongue until the louder,
repeated beeps begin. You can read and chart your temperature as
soon as is convenient after taking it. Your thermometer has a recall
button that allows you to read the last temperature taken. Be sure to
wash your thermometer after each use.
Your Temperature Graph:
Put a dot on a graph on the spot corresponding to each day's
temperature. Join the dots of consecutive days. If you do not take your
temperature one day, do not join the dots across that day. Also write out
the temperature numerically, to guard against errors in graphing.
Interpreting Your Chart:
1) Breathe and relax. Study your chart.
2) Can you find six low temperatures during the fertile mucus days of
your cycle?
3) Draw a horizontal line at the highest of the six low temperatures. This
is your low temperature line.
4) Draw another horizontal line four-tenths of a degree F. or two-tenths
of a degree C. above your low temperature line. This is your full thermal
shift line.
5) Can you find three high temperatures after the low temperatures? All
of the high temperatures must be above the low temperature line. At
least the third high temperature must be at or above the full thermal shift
line.
6) This temperature pattern of low and high temperatures is called a
biphasic pattern with a full thermal shift. A biphasic pattern with a full
thermal shift confirms that you really did ovulate. A smaller, but
sustained temperature rise also probably indicates ovulation.
If you are hoping to become pregnant, please pay close attention to
nutrition. Look for unprocessed foods grown without chemicals. Exercise
in moderation. Get plenty of rest. Avoid stress. Think happy thoughts.
Pray for the child you desire, and begin sending your child love, now.
Heal any hurtful feelings between you and your mate, and between you
both and your parents. Your mate should avoid hot shower or baths and
tight clothing, both of which lower sperm count.To increase your
chances of conception, use the wet, slippery days for sexual relations.
If you have observed a biphasic pattern with a full thermal shift, and it is
now 18 days since your last slippery, wet day, and menstruation has not
arrived, you may feel confident that you have conceived.
Congratulations and blessings!
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