Food & Entertaining Portal

Green Bean Casserole

2009-12-11T11:00:00.000-08:00

This green bean casserole is very common dish during christmas and Thanksgiving. And you can get the recipe information in cream of mushroom soup. But Would love to shrae it with you all.

Green Bean Casserole

Ingredients:

2 can(s) (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup(s) milk
2 teaspoon(s) soy sauce
1/4 teaspoon(s) ground black pepper
8 cup(s) cooked cut green beans
2 2/3 cup(s) French's® French Fried Onions

Directions

1. Stir the soup, milk, soy sauce, black pepper, beans, and 1 1/3 cups onions in a 3-quart casserole.
2. Bake at 350 degrees for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.

Spinach Salad

2009-12-11T10:39:00.000-08:00

This salad is a homemade spinach salad. I usually make it every thanks Giving and Christmas. I would like to share it you all, and feel free to try the recipe. It is very simple and easy to make.

Spinach Salad

Dressing:
2T sugar
1/2 salt
1/2tsp.dry mustard
1/4c. onion choppes
2tsp.lemon
3T. Vinigar(any)
1/2c. salad oil
1can sliced water chestnuts

Mix all the dressing and let refridgerate over night. Then add to:

1 pkg. fresh spinach
1/2 jar real bacon bits
1 pkg. crumbled feta cheese.

Kahlua

2009-11-23T15:15:00.000-08:00

This is an excellent suggestion for a home-made gift (or something you can keep for yourself). But if you want to use it during the Christmas holidays, start in early November.

Ingredients:

* 2 Cups (500ml) dry (unprepared) instant coffee (not freeze dried)
* 7 Cups (1.75L) white granulated sugar
* 1 Quart (0.95L) water
* 1 Quart (0.95L) 80 proof (40% alcohol) vodka (no particular brand)
* 1 Whole vanilla bean

Bring the water to a full boil. Remove from heat and add the instant coffee and the sugar. Stir constantly until the sugar and coffee are completely dissolved. Allow the mixture to cool, then add vodka and stir. Pour into two separate 1-quart, sealable glass containers. Drop one half of the vanilla bean into each container. Seal tightly. Apply a label or tie a note around the container identifying its contents and the date it was made. Allow the product to age by placing it in a cool, dark place where it will be undisturbed for at least 30 days; the longer, the better.

Clean, empty 750 ml. wine bottles are great to use as your glass containers. Remove the wine label. Seal the wine bottles with vacuum-type bottle or soda container sealing caps (available at most grocery stores).You can add a small amount of glycerol to increase the viscosity and give it some "mouth feel".

Mushroom and Garlic Scrambled Eggs

2009-11-05T17:45:00.000-08:00

Delicious scrambled eggs mixture featuring mushrooms and garlic for the tastiest flavor.Serves 2 persons

Ingredients

5 eggs
1 onion
2 cloves of garlic
50 grams of grated cheese
7 small mushrooms
salt, pepper, chile powder, curry powder
Olive oil
milk

Chop an onion into very fine pieces. Put this in a frying pan with some olive oil. Put on a medium flame and cook until the onion has a glassy look.Chop garlic and mushrooms. Add them to the mixture. Add two pinches of curry powder and a substantial amount of chili powder (to taste). Whisk the eggs in a bowl and add milk. Also add salt, pepper and the grated cheese. Once the vegetable mixture is finished frying, add the egg mixture.Keep moving the egg around to scramble it. Toast some bread and serve.

Keep onions in the fridge because when they are colder they release less gas when you cut them. Don't leave the flame on the food while chopping the vegetables. It could burn the food.

Garlic Stuffed Mushrooms

2009-11-05T17:33:00.000-08:00

Mushrooms with garlic which can be served as an appetizer or as a vegetable side dish.

Ingredients

24 mushrooms, approximately 1 pound
1 medium finely chopped onion
4 tablespoons butter
6 cloves garlic -- chopped
1 tablespoon soy sauce
1 tablespoon sherry
dash of pepper
3/4 cup fresh bread crumbs
8 ounces shredded Mozzarella cheese

Preheat oven to 350 degrees F.Spray 9 x 13-inch baking pan with nonstick cooking spray.Remove stems from mushrooms and finely chop them. Wipe caps with a damp paper towel. Set mushroom caps aside. Melt butter and saute onion over medium-high heat until golden brown. Add garlic. Add mushroom stems. Add soy sauce, sherry and pepper to mixture. Cook until mushrooms are softened and have changed color. Add fresh bread crumbs. Raise heat to high and cook stirring constantly until moisture is absorbed.Add 1 to 2 tablespoons fresh bread crumbs to correct mixture, if needed. Let mixture cool slightly. Add Mozzarella cheese and mix well. Stuff mushroom caps with bread crumb mixture. Place stuffed mushrooms into the prepared baking pan. Bake 15 minutes or until mushrooms are cooked through and the cheese melts. Makes 24 appetizers.

Use a baby spoon to fill the mushroom caps. The small spoon makes it easy to stuff the mixture into the caps

Tuna Casserole With Durkee Onions and Cheese

2009-11-05T17:15:00.000-08:00

Yummy, warm, tasting, tangy tuna casserole is easy to make at home. It takes a bit of time to bake, but it's not your time. The rest is just a few simple ingredients.

Ingredients

1 can of tuna
1 can of cream of mushroom soup
peas (frozen or canned)
12-16 ounces of pasta, cooked according to package instructions
1 can of Durkee onions
cheddar cheese, grated
salt, pepper, cayenne pepper and/or tabasco sauce

1. Rub or spray oil in a medium-sized casserole dish.
2. Mix one can of (drained) tuna with 1/2 can of cream of mushroom soup. You can mix them directly in the casserole dish.
3. Add cooked pasta (elbow macaroni or penne work well) to the tuna mixture. Stir it in.
4. Sprinkle the top with the Durkee onions, peas, seasoning and shredded cheddar cheese until all the ingredients are equally distributed.
5. Bake the casserole at 400F/200C for 30 minutes.

The pasta will absorb a bit more liquid as it bakes in the casserole, so you may wish to stop the cooking and drain it when it's just a bit short of the usual al dente stage. Serve with a green salad to balance out the meal. For fresher tasting peas, use frozen or fresh peas, steam or microwave them lightly, and sprinkle them on top when you serve the dish.

Broccoli & Carrot Salad

2009-10-29T12:00:00.000-07:00

What You Need
1 lb. fresh broccoli florets
2 cups sliced fresh mushrooms
1 carrot, shredded
4 green onions, sliced
1 cup KRAFT Light Ranch Dressing
1/4 cup PLANTERS Sunflower Kernels

Make It

TOSS vegetables with dressing; cover.
REFRIGERATE at least 1 hour.
SPRINKLE with sunflower kernels just before serving.

Use an egg slicer to quickly and uniformly slice whole fresh mushrooms.

Mushroom Turkey Burgers

2009-10-28T13:00:00.000-07:00

Prep Time:
7 min
Total Time:
27 min
Makes:
4 servings
What You Need
1 pkg. (16 oz.) frozen LOUIS RICH Pure Ground Turkey, thawed
1 Tbsp. chopped fresh parsley
1 Tbsp. Worcestershire sauce
1 tsp. onion salt
1 Tbsp. butter or margarine
1 cup sliced fresh mushrooms
4 hamburger buns, split
Make It

MIX turkey, parsley, Worcestershire sauce and onion salt in large bowl. Shape into 4 (4-inch) patties; set aside.

MELT butter in large skillet on medium heat. Add mushrooms; cook and stir 2 to 3 minutes or until tender. Remove mushrooms from skillet; cover to keep warm. Add patties to skillet; cook on medium heat 12 to 14 minutes or until cooked through, turning occasionally. Serve in buns; top with mushrooms.

Tips:
Special Extra
Toast buns before filling with turkey burgers.

Garden Fesh Pasta Salad

2009-10-28T12:41:00.000-07:00

Prep Time:
20 min
Total Time:
1 hr 30 min

Makes:14 servings, 3/4 cup each

What You Need!
1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun-Dried Tomato Dressing
1/2 cup KRAFT Grated Parmesan Cheese
Make It!

COOK pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain; rinse under cold running water, then drain again. Place in large bowl.
STIR in onions, peppers and tomatoes. Add dressing; toss to coat.
REFRIGERATE 1 hour. Stir gently before serving; sprinkle with cheese.

Substitute 1-inch asparagus pieces for the broccoli florets.
Special Extra
For added flavor, sprinkle salad with OSCAR MAYER Real Bacon Bits just before serving.

Easy Halloween Truffles

2009-10-27T15:41:00.000-07:00

What You Need!

1 pkg. (6 squares) BAKER'S Bittersweet Chocolate
1/4 cup whipping cream
1 Tbsp. butter, softened
1 pkg. (6 squares) BAKER'S White Chocolate, divided
Yellow and red food colorings (3 drops yellow and 2 drops red)
3 Tbsp. BAKER'S ANGEL FLAKE Coconut, tinted orange
Black decorating gel
Make It!

MICROWAVE bittersweet chocolate squares, cream and butter in microwaveable bowl on HIGH 1-1/2 to 2 min., stirring after 1 min. Stir until chocolate is completely melted; cover. Freeze 1 hour or until firm enough to handle. Use teaspoon to scoop and roll chocolate mixture into 20 balls, each about 1 inch in diameter; place on waxed paper-covered baking sheet. Freeze 20 min.

MICROWAVE 3 white chocolate squares in clean microwaveable 1-cup measuring cup or small bowl 1 to 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Set aside. Repeat with remaining white chocolate squares in separate bowl; stir in food colorings. Cool chocolates completely.

DIP 10 chocolate balls in tinted chocolate, turning to evenly coat each ball. Return to baking sheet. Repeat with remaining chocolate balls and untinted chocolate. Decorate orange truffles with coconut to resemble pumpkins. Use decorating gel to draw eyes and mouths on white truffles to resemble ghosts. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.

Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Tint Coconut
Place BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Add 1 to 2 drops each of red and yellow food coloring; close bag and shake until coconut is evenly tinted.
For Easier Dipping
Use a toothpick to dip the truffle into melted white chocolate; shake off excess chocolate then place truffle on waxed-paper. This may leave just a small hole on top that can be covered with a tiny dab of chocolate.

Capellini Caprese

2009-10-27T15:32:00.000-07:00

1/2 lb. capellini or spaghetti, uncooked
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup fresh basil, finely sliced
Make It!

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
Kraft Kitchens Tips
Substitute
Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.
Special Extra
Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.

Chicken Noodle Soup with Parsnips and Dill

2009-10-24T13:59:00.001-07:00

Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.

Ingredients

* 1 1/2 quart(s) canned low-sodium chicken broth or homemade stock
* 1 onion, chopped
* 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
* 4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces
* 1 1/2 teaspoon(s) salt
* 1/4 teaspoon(s) fresh-ground black pepper
* 1 pound(s) boneless, skinless chicken breasts (about 3)
* 1 cup(s) wide egg noodles (about 2 ounces)
* 1/4 cup(s) chopped fresh dill
* 1/4 cup(s) chopped fresh parsley (optional)

Directions

1. In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
2. Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
3. Variations: Skip the parsnips and raise the number of carrots to eight. Add one diced turnip to the mix. Use bone-in chicken breasts and cook them for an additional ten minutes. The extra time in the pot will give the soup even more flavor.
4. Wine Recommendation: In just fifteen years, sauvignon blancs from New Zealand have burst upon the scene and risen to the top of the sauvignon-blanc heap. Sample their ripe citrus and herb flavors and bracing crispness with this soup and you will know why.

Mussels

2009-10-20T11:23:00.000-07:00

Choosing the good mussels is the first step to the success of your meal.

1. You must choose or buy your mussels alive and in the shell, particular care must be taken when choosing and cleaning clams, mussels, and oysters.
2. If possible, shop at a fish counter that's always busy. This way, you can be assured the mussels you're buying have not had a chance to sit around for long.
3. The care a fishmonger puts into keeping and presenting the product is a good indicator of his or her commitment to quality seafood.
4. Along with smelling fresh, the shells on these bivalves should be tightly closed.
5. If there is a slight opening, give it a tap: if the shell quickly closes, it is still alive.
6. If not, discard it. When selecting your mussels, NEVER choose a mussel that is chipped, broken, or damaged in any way.
7. Also, never choose a mussel that is open. The mussels should be tightly closed

As in the case with consuming other raw animal protein products, there is a risk associated with consuming raw oysters, clams, and mussels. If you suffer from chronic illness of the liver, stomach, or blood, or have immune disorders, do not eat these products raw.

How to Make Seafood Sauce

2009-10-19T15:19:00.000-07:00

Seafood sauce adds a tangy zip to shrimp, but other fish taste better with a less tangy sauce. Tartar sauce is usually served with most fried fish, and is equally easy to make at home.

Make cocktail sauce by combing 2 cups of Heinz Ketchup, with 5-10 tsp of regular horseradish. Add a dash or two of Tabasco sauce to make the sauce spicy. or use hot horseradish or cayenne pepper. Mix up some tartar sauce by combining mayonasse, and sweet pickle relish. Mix to taste. Serve on the side with broiled or fried flounder,or any other type of fish.

Present the cocktail sauce in the center of a shrimp ring or on a dish with alternating shrimp and crab strips. Sauce be placed in a clean jar and stored in the fridge for up to a month. Prepare just enough cocktail sauce for one time use, mix ketchup,red horseradish, salt, pepper, and fresh lemon juice to taste. Add spice as desired.

Things You'll Need

* 2 Cups Ketchup
* 5-10 tsp of Horseradish
* Tabasco Sauce or cayenne pepper (optional)
* Garnish (optional)
* Mayonasse
* Sweet Pickle Relish

Lobster Tails

2009-10-19T13:20:00.000-07:00

Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, many think the lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you’re sure to impress even your mother-in-law.

1. Prepare your lobster tails for cooking. If the tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost – be very careful if you choose this method as you don’t want them to start cooking in the microwave.
2. Remove the meat from the shell by cutting open the back of the shell – split it down the middle and open it up to reveal the meat. Lift the meat out – you can leave the fan part of the tail on for show or not. Remove the vein.

Boiling Lobster Tails

1. Boil a pot of water large enough for all the tails to float in, adding 1 tsp salt for each quart of water.
2. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.

Cooking Lobster Tails in the Oven

1. Set the oven to 400 degrees F.
2. Brush the tails with butter and bake for 8 to 10 minutes

Cooking Lobster Tails On The Grill

1. Oil the grill to keep the lobsters from sticking.
2. Put the grill on medium heat.
3. Brush the lobster tails with butter and place on the grill.
4. Make sure that the tails do not burn – if there are any flames on the grill, move the lobster away from them.
5. Grill on each side for 4-5 minutes.

Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent. Use a large stockpot for boiling lobster tails; use enough water so it stays boiling when you put the tails in. To eat your lobster tail, start by breaking off the small flippers at the base. Pry these open; they contain a little meat you can nibble while the rest of the tail cools. Once it is no longer scalding hot, push the tail meat out of the shell with your finger; push from the small end, where you removed the flippers.

BBQ or Grill a Whole Fish Without Burning

2009-10-19T13:12:00.000-07:00

An easy way to BBQ or grill a whole fish without burning it is to use newspaper.

1. Scale and gut the fish, give it a rinse in cold water and pat dry.
2. Brush with olive oil.
3. Season inside and out with the salt & pepper.
4. Get your newspaper and open it out in the centre.
5. Spread some of the herbs and sliced lemon in the middle and place the fish on top of them.
6. Place more herbs and lemon slices over the fish, drizzle with extra olive oil.
7. Wrap your fish up tightly, remembering to tuck in the sides of the newspaper and tie up well.
8. Dunk the parcel in a bucket of cold water and place it on the rack on your barbecue or on a rack over an open fire for about 20 - 30 minutes each side (depending how fierce the fire is). The paper will blacken but the fish will be perfect.
9. When you’re ready to serve, just cut the string and paper off, unwrap the fish and serve.Good served with a simple salad.Salmon is excellent cooked this way.

Things You'll Need

* 1 x 3½lb/1.5kg whole fish
* 1 newspaper
* 2 thinly sliced lemons
* 4 handfuls of fresh herbs such as flat leaf parsley, basil, dill or fennel
* Olive Oil
* Sea Salt
* Ground black pepper

Thai Beef Stir Fry

2009-10-11T13:10:00.000-07:00

Time Involved
< 25 min
# of Ingredients
7
Skill Level
Basic
Serves
2

Ingredients
1
package Maple Leaf® Grilled Sirloin Steak Strips
1 tbsp (15ml)
vegetable oil
1 to 1 ½ cups (240 to 360ml)
snow peas
1 to 1 ½ cups (240 to 360ml)
red pepper, coarsely chopped
¼ cup (60ml)
Thai sauce
1 tbsp (15ml)
fresh cilantro, chopped

cooked instant rice or rice noodles

Directions
Heat a large nonstick skillet or wok for 2 minutes on high.

Lower heat to medium-high and add oil.

Add snow peas and red pepper and stir-fry for 2 minutes.

Add steak strips, and Thai sauce and continue to stir-fry for an additional 2 to 3 minutes.

Stir in cilantro.

Serve over hot cooked rice or rice noodles.

Turkey & Blue Cheese Salad

2009-10-10T11:09:00.001-07:00

Time Involved
< 25 min
# of Ingredients
8
Skill Level
Basic
Serves
2

Ingredients
1
package Maple Leaf® Grilled Turkey Breast Strips
8 to 10 cups (2 to 2.5L)
Romaine lettuce, torn
1/3 cup (80ml)
cherry tomatoes, halved
1/3 cup (80ml)
green pepper strips
1/3 cup (80ml)
ready prepared blue cheese salad dressing OR

a salad dressing of your choice
2 tbsps (30ml)
Maple Leaf® Ready Crisp® Fully Cooked Real Bacon Pieces
2 tbsps (30ml)
walnuts, chopped

Directions
In large bowl, toss turkey, lettuce, tomatoes and peppers with salad dressing.

Divide between 2 plates and sprinkle with bacon and walnuts.

Alternate serving suggestion: For a stronger Blue cheese taste, add 1/3 cup (80mL) of crumbled blue cheese before serving.

Zucchini Parmesan

2009-10-09T13:05:00.000-07:00

Time Involved
< 20 min
# of Ingredients
5
Skill Level
Basic
Serves
2

Ingredients
2
medium-sized zucchini
1
green onion, finely chopped
2 tbsps (30ml)
parmesan cheese, grated
½ tsp (2ml)
garlic powder
½ tsp (2ml)
oregano

Directions
Cut each zucchini, lengthwise, into 3 equal strips. Place zucchini cut side up, in a single layer, in either a shallow microwave-safe or oven-safe dish. Sprinkle with green onion.

Mix cheese with garlic powder and oregano; sprinkle over zucchini.

To microwave, cover with microwave-safe plastic wrap, venting one corner. Microwave on HIGH for 3 to 5 minutes or until zucchini is cooked.

To broil, place oven-safe dish 6 to 8 inches (15 to 20 cm) under pre-heated broiler and broil for 5 to 6 minutes or until zucchini is cooked.

Get Better Service at a Coffee Shop

2009-08-25T21:25:00.000-07:00

It's no secret: sometimes a simple stop for coffee can be more frustrating than relaxing. Here are a few suggestions to help ensure that getting your caffeine fix doesn't leave you wishing for a sedative.

Smile. By being polite and friendly you can virtually guarantee that your transaction will go smoothly. People respond to kindness, and if you say "please" and "thank you" it will go a long way. Wait for the staff member to address you first. Even if they don't appear to be occupied with anything important, they may be busy helping another customer (especially if the cafe has a drive-thru)or with catering or checking that everything is ready to serve you (e.g., coffee is fresh, everything is stocked sufficiently). If you are patient, it will be recognized and appreciated. However, if staff is overtly ignoring you or has not noticed you, a polite "excuse me" is appropriate. Be specific about your needs when you order. If you want to take a moment to look at the menu, say so. If you are wondering what a certain drink is, ask. If you are stumped as to what to get, ask for a recommendation. If you are clear about what you want it will be easier for the person serving you to help you, and you will be more satisfied with the end result. Avoid changing your order numerous times. Changing your mind is your prerogative, and it is perfectly fine if you forgot to specify skim milk, or decided at the last minute to get something to eat or to pick up something for a friend. Just try to stay within reason and make minor adjustments, for the sake of your server as well as the other customers.If there is a problem with your order, do not hesitate to mention it, but be careful to be polite. Do not interrupt your server just to complain; wait until they are finished with the next customer or speak with someone who is free. Do not whine ("this always happens when I come here") and do not make accusations ("you made me the wrong drink"). Simply state what the problem is, and you will likely be given a replacement or be reimbursed with no fuss. When you leave, it's not necessary to bus your own table, but it is a nice gesture that will not go unnoticed. Just be sure to respond if a staff member says "good-bye" or "have a nice day". If you leave a good impression, it will probably carry over to your next visit.

The following steps are specifically for Drive-thrus: Roll down your window as you approach the menu board. Drive-thru staff are trained to greet you as soon as your vehicle is detected by a sensor, and if your window is rolled up you might not hear them. This can be confusing, especially if they request that you give them a moment before you place your order. Turn off the radio, pause the conversation,make the dog stop barking and,if necessary,(particularly for trucks and SUVs) turn off the engine in order to be understood more easily. The driver should be the one to place the order, being closest to the microphone. If you need time to look over the menu board, do not simply ignore the server's greeting. Tell him/her that you need a moment to decide. Then decide as quickly as possible so that other customers are not kept waiting. Keep in mind that drive-thrus were created to be fast and convenient. This means that large orders, ground coffee/coffee beans and merchandise purchases should not be made in drive-thru. You will be served faster in these cases if you walk into the cafe. Pay with cash, or with gift cards. Credit cards and debit take longer and do not always work consistently. If possible, pay with exact change.
Do not add to your order once you get to the window, especially if there are several cars behind you.

Unless you are eating something that is pre-wrapped, never get your food for yourself. Those plastic domes and containers are there for a reason; and though your hands may very well be clean, it is a health consideration. Keep your hands to yourself and let the people with the tongs get it for you. Do not cut in line. Avoid pointing or tapping on display cases when indicating what you are ordering. It comes across as impatient and rude and the tapping can make a person feel like a goldfish. Don't try any scams. If you think that you can get a freebie by complaining about something asinine, or ask to have a beverage replaced after you've consumed most of it, you are severely deluded into thinking you're fooling anyone. Just don't do it, period,

Organize, if you are placing a large order. Start with the drinks: organize them by how difficult they are to make(espresso/milk based drinks like lattes, then coffee/teas, then cold drinks, if they are bottled/fountain drinks) and order food after. This will help your servers help you faster, and they will also be less likely to make mistakes. For especially large orders, it is often easiest to have a written copy, clearly and consistently formatted (like size,then drink, modification...e.g. small moccachino, skim extra-hot and no-whip) that you can simply hand to your server.For exceptionally large orders, consider phoning ahead to warn the staff. It may seem silly, but most servers will appreciate the heads-up. If you can be specific about when you are coming, they may even be able to make your order ready to pick-up when you come. If you are legitimately disappointed with the service, tell the owner/manager. They need to know if there is a problem in order to make adjustments.
Be aware of the store's hours. Avoid coming in during the last half hour that the store is open, as staff will be busy getting the cafe closed and will be less than thrilled to serve you. If you do come in, take your order to go. Do not try to buy anything after closing, and don't linger in the store longer than necessary. Don't stay until you get kicked out because most staff members will resent having to do that, especially if they are shy. For brownie points, loudly ask your server what time they close (when it is close to closing and there are still people in the cafe). Hopefully other customers will overhear and clear out.

Drive-thru tips:
Put down your cell phone. It's rude.
Above all, don't forget to smile!

Chilled Melon Soup

2009-08-18T23:43:00.000-07:00

This refreshing summer soup is a great starter for dinner on the patio on a summer evening. Try any variety of melon in this recipe. Serve leftover soup with salad for lunch the next day.

Ingredients:

* 6 cup(s) cubed ripe melon
* 1/2 cup(s) diced seedless cucumber
* 6 tablespoon(s) lime juice, divided, plus more to taste
* 1 tablespoon(s) thinly sliced scallion green
* 1 whole(s) scallion
* 1 jalapeño pepper, plus more to taste
* 1 cup(s) cold water
* 1 2-by-2 1/2-inch strip orange zest
* 1/2 cup(s) orange juice, plus more to taste
* 1 teaspoon(s) chopped fresh ginger
* 1/2 teaspoon(s) kosher salt
* 2 tablespoon(s) finely chopped cilantro or mint for garnish
* 6 teaspoon(s) plain yogurt or crème fraîche for garnish

Directions

1. Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice, and scallion green. Cover and refrigerate until ready to serve the soup.
2. Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeño; add to the blender along with water, orange zest, orange juice, ginger, and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeño, and/or orange juice, if desired.
3. Refrigerate the soup until chilled, 2 hours.
4. Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or crème fraîche), if using.

Entertain People at an Outdoor Party

2009-08-05T16:55:00.000-07:00

The hardest part of a party can be figuring out how to get it rolling. Making sure your guests are relaxed, happy, and entertained is essential for a memorable social event.

1. Pick a fun theme. For example, if you throw a "Summer Camp" theme, set up pup tents, a campfire, and a scary-story contest.
2. Plan activities and games. For example, if you have a pool, set up for pool volleyball or a diving contest. Tell your guests in advance, so they know what to bring and come "amped up" for the activity. Be sure to hand out fun, inexpensive prizes for the winners, like glow-in-the-dark Frisbees or goofy hats.
3. Play icebreaker games to make sure your guests get to know others at the party.
4. Provide music. You can run an extension cord outside to power a CD player or iPod, or set up your speakers on an open windowsill. Make sure the music is loud and upbeat enough to energize the party, but not so loud guests have to shout.
5. Set up a buffet. A "make your own salad", "make your own taco" or "top your own sundae" are good variations, plus make life easier for you in terms of food prep. If you have a campfire or grill, set up a station for making s'mores.
6. Create "hangout" spots so people can sit to eat and chat. Make circles of chairs, arrange driftwood logs, or hang hammocks.
7. Set up a dancing area where people can move to the music.

Roasted Salmon with Summer Squash

2009-08-04T12:52:00.001-07:00

Ingredients:
1 lemon
4 piece(s) (6 ounces each) skinless salmon fillet
Salt and pepper
4 medium (8 ounces each) summer squash (zucchini and yellow), each cut diagonally into 1/2-inch-thick slices
1 tablespoon(s) chopped fresh tarragon leaves, plus additional sprigs for garnish

Directions

1. Preheat oven to 400°F. From lemon, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.
2. Place salmon in 13" by 9" glass or ceramic baking dish. Sprinkle with lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Roast salmon 14 to 16 minutes or until just opaque throughout.
3. Meanwhile, in 4-quart saucepan, place steamer basket and 1 inch water. Heat water to boiling on high. Add squash; cover and reduce heat to medium. Steam vegetables 8 minutes or until tender. Transfer to medium bowl and toss with tarragon, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining 2 tablespoons lemon juice. Arrange squash and salmon on dinner plates; garnish salmon with tarragon sprigs.

Develop Healthy Eating Habits

2009-07-31T18:24:00.000-07:00

We all realize that we have to eat to live, but too little of the right kinds of food can lead to poor health. Here are some tips to help develop more healthy eating habits:

1. Schedule three meals a day into your routine. It's important to be nourished adequately throughout the day to prevent fatigue and to perform at an optimal level.
2. Eat a healthy breakfast. Include grains and fruits. Try a high-fiber cereal with low fat milk and sliced bananas.
3. Eating small frequent meals can be less taxing on your digestive system.
4. Snack between meals to curb your appetite and provide a little energy. Try a piece of fruit or a few crackers with peanut butter.
5. Do not let yourself become so hungry as to overeat at mealtime. Overeating burdens your digestive system.
6. Drinking water or having a small bowl of soup before meals may keep you from overeating at your meal.
7. Eat slowly and chew your food thoroughly to aid in your digestion. Take time to savor your food.
8. Obtain protein from a less complicated source, such as nuts, legumes, grains and sprouts.
9. Choose low fat dairy products, lean white meats or wild fish if animal products are desired.
10. Combine vegetables and grains with a small amount of protein for a synergistic effect.
11. Choose a variety of whole grain products to include millet, barley and buckwheat.
12. Choose a variety of fruits and vegetables that are deep in color, such as the dark orange of a carrot or the deep green of spinach. They contain more nutrients.
13. Choose organic products to eliminate chemical exposure. Chemicals are harmful to overall health.
14. Avoid processed food as it contains ingredients that have been changed from their natural state. These unnatural foods are difficult for your body to assimilate.
15. Choose sea salt as it is equivalent in nature to the salt within your body. It is very cleansing. Refined salt causes fluid retention and increased blood pressure.
16. Eliminate sugars or choose an unrefined sugar, such as turbinado or honey.
17. Drink plenty of clean water to aid in flushing toxins and the waste products of natural cell metabolism.
18. Gradually wean from large portions to achieve a healthy weight.
19. Eat less in the evening if you are no longer exercising throughout the remainder of the day.
20. Use moderation when developing new eating habits. The important thing is to develop a plan that you'll find easy to accomplish and easy to maintain.
21. Keep a positive attitude focusing on long term results.
22. Eat at least one nutritious meal per day with your family to encourage their good eating habits.

Tips:
* Research several different kinds of diets focusing on the health and longevity of other cultures.
* If you are eating sensibly, but unable to maintain your health, see a physician for further testing.
* A personal trainer can determine a more appropriate diet and exercise plan based upon your body type and future goals.
* Take your time losing weight. Work to maintain your weight loss as well as your health.
* A steady exercise program can speed weight loss, but be sure it is reasonable to maintain.
* It may be healthier to be overweight than to have constant fluctuations in weight.
* Treat yourself to an occasional descretion, such as a piece of chocolate.
* Restaurants are known to carry refined salt and processed foods.
* The FDA recommends 0-2 servings of meat per day.
* Eat a gram of protein for every pound you weigh to maintain your weight.

Eat Nutritiously on $25 a Week

2009-07-31T17:17:00.000-07:00

Low on cash? Try this inexpensive, but nutritious diet. Just follow these suggestions:

1. Search for bargains, of course.
2. Buy items in bulk, if possible.
3. Eat a simple breakfast, such as a bowl of oatmeal cooked just in water. Believe it or not, the taste without milk, butter or sugar is quite palatable and better for you.
4. Eat a simple lunch, such as a peanut butter sandwich. Do not include jelly or jam.
5. Eat a simple supper, such as brown rice, legumes and veggies alternating with homemade vegetable soup:

* Saute’ sliced cabbage and onions. Mix them with the brown rice for a sweetened flavor.
* Steam or saute’ veggies with a small amount of water to retain nutrients.
* Add lentils, brown rice, legumes and veggies to your pot of soup.
* Try beets, beet greens, spinach or swish chard in your soup.
* Experiment with different vegetable ingredients each week.
* Use only sea salt and garlic for seasoning. These are cleansing and purifying.
6. Buy the cheapest and freshest vegetables, such as squash, carrots, onions, frozen green peas or green beans.

* Include a bigger variety of veggies or other whole grains only if you have a little extra money.
* Occasionally splurge on a head of broccoli, cauliflower or brussel sprouts.
7. Omit all animal products from your diet including dairy, cheese, eggs and meats. The small amounts of protein found in peanut butter, grains and legumes are sufficient, healthier and more easily digested.

* Choose a light grilled cheese, tuna salad or egg salad sandwich for lunch if animal products are desired. Animal products are very expensive. Eat them sparingly and purchase them only if you have a little extra money.
8. Drink only water. Omit all other beverages including coffee, tea, soda, fruit juice and alcohol.

Tips:
* Cook a large pot of soup and rewarm for two other meals.
* Cook a large amount of rice, legumes and veggies and rewarm for two other meals.
* Cook and rewarm your food at a low temperature to retain nutrients.
* Mix the rice, legumes and veggies together or place each item separately on your plate to create a variety in flavor.
* While at work or overnight, cook legumes in a slow cooker or crockpot for extra savings.
* Occasionally, replace brown rice with whole grain pasta, adding cabbage, onions, legumes and veggies to your dish as before.
* Choose veggies that are rich and deep in color, such as the dark orange of a carrot, the deep green of swiss chard or the dark purple of a red cabbage as they are richer in nutrients.
* Preferably, omit nightshades, such as eggplant, potatoes, tomatoes, green peppers, zucchini, etc as these create an unhealthy acidic PH.
* Preferably, eat bread three days after it has been baked with yeast. Live yeast creates an unhealthy acidic PH.
* Wean to this simple diet gradually to help shrink your stomach and grow accustomed to a smaller intake.
* Gradually eat two meals a day or half a sandwich at lunch, if desired.
* If hungry between meals, eat a piece of whole grain toast with a small amount of margarine.
* Eat fruits sparingly and purchase them only if you have a little extra money.
* Choose organic when possible.
* It's healthy, satisfying and easier than you think! It can be a new way in life.

Fried Rice

2009-07-23T16:50:00.000-07:00

Would you like to make a nice, steaming, pan full of fried rice? Fried rice is very easy to make, also delicious. It can be prepared in many ways, this is just one of them. It takes 20 minutes to prepare and it goes with lots of things!

Ingredients:
White Rice that's previously been cooked and refrigerated
Two Carrots
1/2 an Onion
Celery
3 Eggs
Beef Bullion
Black Pepper
Garlic Powder
Ground Ginger
Soy Sauce
Butter
Vegetable Oil
Shrimp,Chicken,and/or pork/tofu(optional)

Steps:
1. Put about 6 cups of rice into your rice cooker. Let it steam until it is ready.
2. Wash the vegetables. Then, dice the carrots and onions into small pieces. Set them aside for the next step.
3. Add oil and heat up the pan to 100 degrees.
4. Toss the vegetables into the pan for about 3 minutes. Then toss in the carrots and onions for 3 minutes with the vegetables. Add the 1 teaspoon of salt into the pan.
5. Boil the chicken or shrimp with the rest of the ingredients (optional).
6. Put a bit more oil into the frying pan.
7. Toss the rice in carefully.
8. Add an egg and scramble with the other ingredients. Add approximately 2 to 3 tablespoons of soy sauce while frying.
9. Put fried rice on a dish and it's ready to serve!

Tips:
You can substitute butter for oil.
There are many things you can pair up with fried rice. Here are some ideas:

Eggs
Tofu
Chicken
Pork
Ham
Beef
Vegetables
Inside pita bread with salsa, ham, and melted cheese
Serve with dumplings
Soup
Lup cheong, also known as lop chong, or Chinese sweet sausage, is a wonderful, traditional addition to fried rice. It should be cooked (steamed or pan-fried) first, and diced or sliced before being added to the fried rice.
Oyster sauce, which can be found in Chinatown, adds great flavor, and doesn't taste like oysters. only a little is needed, and you can add after cooking. The Lee Kum Kee brand is good. However, some may contain MSG, so check the label if you want to avoid that. Fried rice is a great way to utilize various leftovers or items in your refrigerator. A time saver is to use a handful of diced, frozen mixed vegetables - the peas, carrots, etc. add color, nutrition and flavor in seconds. It's recommended to use overnight left-over rice for fried rice because it is firmer than freshly cooked rice. This will prevent rice sticking together while stir frying.

Use caution when operating any cooking surface or container to avoid injury.
Be careful when you cut the vegetables. Beware when performing and "frying" operation as oil tends to "spit" from cooking surfaces, and some food items will actually explode when exposed to hot enough oil.

Practice Sushi Etiquette

2009-07-23T16:22:00.000-07:00

Do you love to eat sushi? Here are some ways to practice proper sushi etiquette the next time you enjoy this delicious Japanese treat.

Proper chopstick placement,Place chopsticks properly. If at a sushi bar, place the chopsticks in front of you, parallel to the edge of the bar, with the narrow ends on the has-hi oki (chopstick rest). While it is not as polite to place them on the plate, if you do, place your chopsticks across your plate, not leaning on your plate.Use the broad end of your chopsticks to pick up sushi from a communal platter.Maki sushi.Don't pass food from one set of chopsticks to another. As part of a Japanese funeral ritual, family members pass bones of the deceased to each other by chopsticks. Passing food from one set of chopsticks to another mimics this ritual, and is therefore considered extremely impolite and offensive. If you must pass something to another person, pick it up, and place it on their dish. They can then pick it up with their own chopsticks.Know the difference between "nigiri," (pieces of fish, shellfish, or fish roe over rice balls), "makizushi (rolled in seaweed, sometimes just called "maki")," "temaki (hand rolls)", "sashimi" (sliced/chilled raw fish without rice), and "chirashi sushi" (sliced/chilled raw fish served like sashimi but over a bed of rice).Nigiri sushi, Always place your "nigiri-sushi" upside-down in the soy sauce and eat it "rice-side up." Don't pinch it too hard, and place it so the fish touches your tongue. (The soy sauce will cause the rice to fall apart.)Sushi should be eaten in one bite if possible, but two bites is generally acceptable. However, don't put the sushi back on the plate if you bit it in half already. Once you pick it up, eat all of it.Feel free to use your fingers as utensils. Wipe your hands on a damp towel, if they provide you with one. But generally, use your fingers for sushi, and use chopsticks for sashimi.Clean off your plate. It is impolite to leave a grain of rice on your plate.Ask the chef what's good, and let him pick for you, especially if it's your first time eating sushi. This shows your respect for what he does, and maybe you'll get a good snack. If you're in Japan, buy the chef a drink, like sake or beer, as a compliment.

Learn a few polite Japanese words and phrases, like:
Say thank you, or even better, Arigato gozaimasu (ah-ree-gah-toh go-zah-ee-mahs su) which means thank you very much. Before eating, say "Itadakimasu!" (ee-tah-dah-kee-mahss) and when you're done, say 'Gochisousama deshita!" (Goch-sou-sah-mah-desh-tah). This is what Japanese say before and after they eat. When asking for a waiter/waitress say "Sumimasen" (su-mee-mah-sen). This is the equivalent of saying "excuse me". (Note on pronunciation: in Japanese, all syllables receive equal stress)
Note that if you are outside Japan, the employees at the restaurant may not speak a word of Japanese; use these phrases when you know they'll be understood.
If you order a "teishoku" or set item which includes soup, ask to have the soup served with the sushi as an accompaniment, rather than before the sushi as an appetizer.Tea does go well with sushi. Avoid the blowfish unless at a three star or higher restaurant.

Tips:
If there is tea available, drink it with one hand holding it, and the other hand supporting it from underneath, using two hands to hold the cup. If there is sake for drinking, it is boorish to pour sake for yourself. Pour some into cups for others, and let your companions pour sake for you. The purpose of the soy sauce is to flavor the fish, not the rice. Never pour soy sauce directly on rice! The Japanese words and phrases are optional; not every employee in a sushi shop will speak or understand Japanese.

Don't play with chopsticks!Avoid playing with your chopsticks. Use only the necessary amount of soy sauce, and avoid the temptation to drown the sushi; it's impolite to fill up your dish with excess soy sauce.It's just fine to put a a small amount of wasabi on your sushi; likewise, it's fine to tell the chef (itamae-san) that you don't want any wasabi- it will never be taken as an insult. Just use the phrase "wasabi nuki de." Some folks just don't like wasabi, and the customer is king- or "god" as they say in Japanese: "okyaku-sama wa kami-sama desu."

Don't expect the chef to handle the money. Have another employee assist you. People who handle the food never touch the money. Never ask for forks or knives. Sushi is not steak.Never stick your chopsticks in food, standing upright. This is rude, and resembles the incense at a funeral. Always use even, matching chopsticks. People use uneven chopsticks to express sorrow and pass cremated remains.If dining at a table away from the sushi counter, allow the waiter or waitress to be the go between for you and the sushi chef. While approaching the sushi chef for recommendations is welcomed while dining at a table, it is always best to place your order with the server assigned to take care of your party, and this includes regular patrons too. If you prefer to place your order with the chef personally, it is recommended that you sit at the sushi counter to avoid any confusion or delay with your order.

Watermelon Raspberry Jalapeño Salsa

2009-07-02T13:21:00.000-07:00

Spring time brings with it warm breezes, sunshine, and outdoor and Patio parties. No matter the occasion, or even if your party is indoors, surprise your guests with this completely different and delicious snack. It is easy to make, colorful, and you will be having everyone wanting to know "How did you do this"

Ingredients;
* 2 tablespoons vegetable oil
* 1 cup fresh chopped scallions
* 1 clove fresh minced garlic
* 1 or 2 minced seeded jalopeño pepper, or to taste
* 1 cup fresh raspberries
* 1/2 cup organic sugar
* 1 cup minced watermelon
* 8 ounces light cream cheese
* Whole grain crisp flatbreads or crackers

Watermelon:
1. Heat the oil in a 3 quart saucepan over medium high heat
2. sauté the scallions, garlic and jalapeños until toasted.
3. Reduce heat to low and add the raspberries and sugar to the pan.
4. Bring to a slow simmer and stir occasionally, for about 5 to 7 minutes. Remove from heat to cool.
5. Refrigerate until chilled.
6. Stir in watermelon.

Serve
1. Place the cream cheese on a platter.
2. Pour some salsa over the cream cheese.
3. Serve with flatbreads or crackers.
4. Serve chips with the remaining salsa.
5. Makes about 3 cups of salsa.

Watermelon Martini

2009-07-01T13:17:00.000-07:00

Take out your Martini Glass, pick up a good book, and enjoy a Delicious Martini with a different twist. Make enough for two, when you want to share it with a special friend. Either way, this is a new twist on the use for watermelon.

This recipe serves one:
1. Place all ingredients in a shaker and shake until very well chilled, about 30 seconds.
2. Strain into a chilled martini glass. A properly shaken Martini will have a very thin layer of ice crystals floating on top after it is strained into the glass.

Tips:
Shake the Martini long enough and with enough vigor to get the layer of crystals.

This is habit forming, because it is so refreshing and has a different taste than the usual Martini. This contains alcohol. Be careful, don't drink too much!

Things You'll Need:
* 1 1/2 oz. vodka
* ½ ounce lime juice
* ½ ounce Triple Sec
* 6 frozen watermelon cubes (about ½ inch square each)
* ½ shaker of ice
* ½ ounce Chambord

How to Make a Sri Lankan Fruit Salad

2009-07-01T13:05:00.000-07:00

Have you ever eaten that disgusting fruit in a can, called fruit salad? Instead, make a fruit salad with Sri Lankan style out of fresh fruit that will blow you away! It's delicious and nutritious.

Ingredients:
* Pineapple chunks (in this case, canned is fine)
* Oranges
* Strawberries
* Kiwi
* Apples
* Grapes
* Lemon
* Salt
* Sugar (if you wish)

Steps:
1. Wash your fruit (oranges, kiwis, grapes, apples).
2. Open the can of pineapple and put the Pineapple chunks into the bowl.
3. Peel and cut the oranges,kiwi,and apple into bite sized pieces and put into bowl.
4. Take the grapes off their stems and put into bowl.
5. Then add 1/4 teaspoon of sugar(As your taste desires).
6. Add some lemon juice into the fruit bowl.
7. Mix the fruits together.
8. Put the delicious fruit salad into dessert cups and Serve to your family.
9. Enjoy your Sri Lankan fresh fruit salad!

Tips:
* Some people like to add sugar to sweeten.
* Serve in bowls or on paper plates if at a picnic and eat with your fork.
* Lemon yogurt will keep it fresh and slightly sweeten, just mix in straight from the container.

Cool Burns from Chili Peppers

2009-04-23T20:59:00.000-07:00

Chili peppers, such as jalepeno, cayenne, and habanero peppers, contain Capsaicin, which is the main ingredient in pepper spray. Peppers developed Capsaicin to stop animals from killing the plant by burning them. Capsaicin can add flavor and spiciness to food, but can also cause an extreme burning sensation which can last for minutes or even hours.

Wash your hands and any other areas that have touched the peppers with a dish soap or equivalent to prevent spreading. Drink any cold liquid (Milk works best) or eat cold food. The mere process of chewing and having the mouth filled also helps against strong burning sensations. Recognize that Capsaicin is fat-soluble, as well as alcohol soluble, which means that fatty foods or beverages such as milk, yogurt, cheese, ice cream, or avocados will release the pain-causing chemical, or a shot of your favorite tequila will do the job as well (http://sulcus.berkeley.edu/mcb/165_001/papers/manuscripts/_297.html).
Test some old-fashioned notions that call for the following; some are probably more mental than actually removing the pain but judge this for yourself:

* Eat some cucumber. This is in fact a common way to deal with too much heat in the food in Indonesia and Thailand.
* Eat bread; it'll absorb the heat content. This is an old trick amongst Italian families.
* Use salt. Salting the food or eating salty chips can soothe the burn.
* Try honey. Sopapillas with honey are served with spicy foods in some restaurants.

Be careful. If the burn is on your skin, i.e. you scratch your nose, vegetable or olive oil will stop the area burning immediately. Soaking the skin in vinegar for half an hour will also kill the burn. If using oil, soak for a full hour for guaranteed effect. If your hands are burning, try pouring Pepto Bismol on them. It will stop the burn immediately. Try swishing warm water in your mouth, then rinse. It will feel warm for a second then be cooled instantly. Curries and other hot dishes are almost always accompanied by copious amounts of rice in India, because all starchy foods combat the burning sensation. Potato will work as well, as will bread. Chew well, so that the tongue is "washed" by the rice, potato or bread. The best advice is stay away from hot foods if you cannot handle them!

The burning sensation will fade away on its own over time (5 to 20 min), all you can do is to wait and alleviate the symptoms by literally cooling down.Avoid getting peppers in your nose, eyes, or any other openings, which is a very painful experience. Pepper spray is made from chili peppers, so if you have happened to have been sprayed in the past, you know what this feels like. Avoid getting on open cutts. Wash your hands before (and after, of course) using the bathroom (no explanation needed). Be careful handling eye contacts after handling spicy peppers. Capsaicin is difficult to fully remove and does not completely wash away with soap and water. If you wear contacts, it is best to use gloves while handling peppers.

How to Like Coffee

2009-04-17T08:56:00.000-07:00

Coffee is a very flavorful, popular beverage that can be exceptionally enjoyable. Expertly brewed coffee or espresso made from freshly roasted coffee beans can make one's day all that much more enjoyable. Coffee is a great pick-me-up, and is very rich in antioxidants. If you are not a fan of coffee, or just haven't gotten around to drinking much coffee, read on to learn how to enjoy and appreciate coffee.

Coffee Farm in Kona, Hawaii
Coffee Farm in Kona, Hawaii
Learn about coffee. Coffee has quite an incredible history and continues to be a source of political, ethical and gourmand discussions today. Knowing more may help to encourage you to try different varieties that you may not have considered before. For instance, did you know that some shade-grown coffee protects biodiversity? And were you aware that coffee is a very rich source of polyphenol antioxidants, and may help to prevent liver cancer and cardiovascular disease? Such facts may spur a new appreciation of this well-loved beverage.

Trellised Kona Coffee Plants
Trellised Kona Coffee Plants
Try all of the different types of coffee and pick the one you like the most. Coffee grown in different parts of the world will have different flavors, aromas, and caffeine content. Some coffee will be perceived as harsh, while other coffee, such as Kona coffee, will be very mild. Larger, fuller coffee beans are generally more prized. The very small pea-berry beans are said to have a lower acid content, and therefore coffee made from them may be easier on the stomach.

Ripening Coffee Berries
Ripening Coffee Berries
Seek out the very best coffee that is available where you live. It may be that once you taste truly excellent coffee, you will realize how truly wonderful coffee can be. Excellent coffee should be made fresh from freshly roasted coffee beans, so try to find a cafe or market that roasts their beans daily, or make your own coffee from freshly roasted beans. For top quality espresso, seek out a cafe that uses the finest espresso machine and employs a skilled barista.

Dark Roasted Coffee Beans and Coffee
Dark Roasted Coffee Beans and Coffee
Consider adding some milk, fresh cream, and sugar. This will make your coffee taste milder than having it straight. Depending on your personal tastes, you may like to only have milk, cream or sugar or combine them. One can also add steamed frothy milk (for a latte or cappuccino), chocolate powder, muscovado or raw sugar, and other gourmet ingredients.Join a coffee club and ask questions. Remember in a coffee environment you will be more encouraged. There are online coffee appreciation societies that you can search for on the internet. Hang out with the gourmet coffee crowd and in trendy cafes, or find some coffee joints where people like to have a good discussion about intellectual topics. Coffee has historically been used to spur intellectual thought and conversation in social settings.Coffee is an acquired taste. Starting out with a sweet Mocha Frappuccino, moving onto a latte (coffee made with hot milk), and then a regular steaming cup of the stuff will help you gradually like coffee. That way, you can find what method you prefer, what roast, what company, etc. you like best...slowly.

Like fingerprints, no two beans brands, roasts, or brew methods are the same. French Roast at Starbucks is usually not the same as a French Roast at Joe Mugg's (or Daily Grind, or whatever your local roaster/coffee shop is) and taking the same coffee and brewing in a home style maker will differ from that same coffee made with a french press, or using it in an espresso maker. Higher quality beans and roasters will yield better coffee, and often the recommended strength can be reduced to make a more satisfying cup (eg. starbucks coffee of the day, try 7/8ths a cup of their coffee of the day, adding the last 8th as hot water to slightly dilute it, or even further to 3/4ths regular and 1/4th hot water..note also dilution is starbucks' recommended way of changing the taste rather than reducing the amount of coffee used in your brew method.

Coffee tastes great. Convince yourself of that fact. Darker coffee beans contain less caffeine because they have been roasted more. Before being roasted, coffee beans are green and contain the most caffeine, but have almost no flavor. Convince yourself that if you don't drink coffee everyday without cream and sugar and milk then you will die the next day. Continue with it until you like coffee. You may feel compelled to drink Fair Trade Coffee. This coffee is labelled and certified by the FLO-CERT, FairTrade Labeling Organization Certification. Organizations with this label buy coffee from farmers at fairer price, skipping the greedy middlemen. Or, better yet, look for a "Farm Friendly Direct" label. While there is no international certification for it, the company will most likely be more than willing to prove that they have a long-term, mutually beneficial working relationship with growers. With this concept, thousands of dollars are not wasted on the annual bureaucratic certification of a company and can be returned to the farmers.

Coffee, while a great source of antioxidants, is not a substitute for a healthy diet rich in fruits and vegetables, regular exercise and fresh air, all of which have the potential to give you a more natural source of energy.Coffee contains caffeine, which is addictive. Withdrawl symptoms such as headaches and shakiness are common in those that consume excessive amounts and then go without or attempt to cut back.

Make a Delicious Breakfast

2009-04-16T16:47:00.000-07:00

A breakfast that will please children, adults,teens, and people of all ages! We call it sticky breakfast at my house because all the ingredients "magically" stick together! This recipe serves 4 people or 2 very hungry people.

Ingredients:
* 7 Large potatoes
* 1 Large Regular flavored Jimmy Dean Sausage
* 7 Large Eggs
* Crushed red peppers (Optional- adds a spicy kick)
* pepper

Steps:
1. Peel all 7 potatoes and dice them up into small cubes.
2. Fry the potatoes in a large frying pan with vegetable oil (just enough to cover the bottom of the pan)
3. While the potatoes are frying, empty the entire sausage into a separate pan. Cook until brown. This is when you add the crushed red peppers. (The peppers are optional, but if you do want them, they add an extra "kick" or spiciness to the sausage).
4. Once the potatoes are golden brown, dump out the oil. Keep the potatoes in that same pan, and dump the sausage in there. Mix up the potatoes and sausage thoroughly.
5. Whisk the 7 eggs until completely yellow and liquid.
6. Dump the eggs over the potato/sausage mix.
7. The eggs will cook naturally from the heat of the sausage and potatoes
8. Give the mix a good stir and enjoy!

Tips:
* For crunchier potatoes, sprinkle bread crumbs or parmesan cheese over the potatoes as they are cooking.
* Stir in some fresh veggies with the potatoes. Diced onions and fresh peppers (red, green, yellow, or orange peppers) go very well with the potatoes. You can also use chopped asparagus or even fresh spinach. If you don't have fresh, use frozen. they'll thaw out while the potatoes cook.
* For a change of pace, sprinkle cheese on top of the eggs after you're done stirring them up; you can use shredded cheddar, regular sandwich cheese, or even feta (goat) cheese if you like it tangy.

* Make sure you add the eggs last.
* Make sure the eggs are cooked thoroughly.

Be a Good Chick Fil A Customer

2009-04-15T20:33:00.000-07:00

Chick-Fil-A is the healthiest, best-quality fast food around. Their special attention to customer service and appreciation warrants an effort by the customer to do their part to make the fast food process quick and painless.

In Store:
1. When in the store, do not be on a cell phone if you are waiting in line. Never make the employee wait for you to finish your call before allowing him/her to take your order.
2. After you have made your order, step to the side so the employee can help the next customer. Often times, a person will take the order, and someone else will bring it to you.
3. Know the correct times to dig around for exact change. If there are few people in the store, or if it is readily accessible, feel free. Otherwise, it's more trouble than it's worth, both for you, and the employee.
4. Don't leave a mess. You are given a tray for a reason. There is no logical explanation for having sauce, salt, etc. all over your table.
5. Be nice. A nice customer is more likely to be treated with extra-special attention. Chat with the employee, be cordial, and you may find that he "accidentally" made a drink larger than what you ordered or "mistakenly" gave you extra fries.
6. Don't be afraid to ask questions. Chick-Fil-A goes to great lengths to ensure that it's employees are customer-friendly. They don't mind answering your questions.
7. When waiting in line, do not attempt to place an order with, request sauces or a refill from any Team Member wearing a headset, unless they ask you for your order or if you need something. This person is in charge of taking orders for the drive-thru, so they will need to be able to take orders for drive-trhru in a moment's notice, so don't slow them, and in turn, the entire drive-thru down.

In the Drive-Thru:
1. Know what you want before you get there. The whole point of drive-thru is to serve customers as quickly as possible.
2. Speak up while you order. The headsets used do not have exceptional sound quality. If you mumble or slur, chances are you'll have to repeat yourself. If you drive a truck with a diesel engine, make sure to turn it off before they speak on the headset. It is almost impossible to hear you speak otherwise.
3. Do not ask for sauce until you get to the window. The person at the window handles the sauces.
4. Ask for a specific number of sauces. "A lot" changes from person to person. This helps you get exactly what you want while also cuts down on product waste.
5. Do not order party trays through the drive-thru. It takes 10 minutes minimum to make a tray, so you'll have to park anyways. Unless you car has really comfortable seats, or a large TV, you'd probably be more comfortable inside. Plus, you would hold up the drive-thru line.
6. Be specific. Instead of just saying "I'll have a number 5 (nugget combo)", specify whether you'd like 8 or 12, and what type of drink you would like. Either way, they're gonna need to know.
7. Listen when the employees repeat your order at the window. This step prevents the hassle of refunding or charging you the extra amount of money. They do this to make sure that you are getting exactly what you wanted.
8. Realize that the employee you are speaking with has probably been working in the same position for a few hours. So a nice customer with smile on their face is always a refreshing site to see.

Listen when the employees repeat your order. This step may seem annoying and tedious, but correcting slight errors before you pay saves a lot of time and hassle. Talk with employees when you have the chance; often times they like the conversation. Other times you may just be holding up the line. If an employee did or said something that was inappropriate or rude, realize that it may not have been intentional. Look at their name tag and ask to speak to a manager, or call back later. Also, if an employee goes above and beyond, call back to say how impressed you were. That is very appreciated and encourages everyone to act in the same manner. If there is a problem, don't be afraid to let them know, but don't give fake reasons for free stuff. Call back and do not be rude. They will be very understanding.

Always call in advance for a party tray, then call a few minutes before you leave to get it to ensure it's being/has been made. If you have ordered a party tray, be sure to arrive at the time you said you would. They will usually have the tray ready and waiting for you, and when you're too late the food gets thrown away. Call if you're going to be late.Only call back with sincere complaints. If they forgot to give you a sand which, let them know. They will correct the problem. Always make sure you know what you ordered and what time you came through. (If it is a double or triple drive-thru, make sure you know which lane you were in.) Most of the time, they are going to find your receipt and determine the problem then. You may have intended to order that extra sandwich, but they did not charge you.

Make Healthy Grilled Food

2009-04-14T21:38:00.000-07:00

Grilling can easily be almost as healthy as any other cooking method, if you do it right. The distinct culprit that makes grilling unhealthy is the formation of aromatic hydrocarbons, which is a component of gasoline that causes cancer. This is because the fats in food can be converted to various substances normally found in gasoline through the high direct heat levels. Using the steps below will not only reduce the formation of such substances but will also lower the fat content of the food. A badly grilled piece of meat can easily contain more carcinogens than an equal sized amount of tobacco!

Try to avoid using lighting fluid. Use a gas grill instead. If you elect to use charcoal, put the coals on the gas grill and let the gas ignite the coals. Lighting fluid is made from gasoline and contains many of the same components. Choose cuts of meat that contain less fat. The worst substances are all formed from fat dripping onto the hot coals, causing flareups which also compromise the taste. Buy cuts of lean meat such as sirloin or London broil, and avoid cuts that contains large pieces of fat that are hard to remove, such as beef chuck. Ground beef is one of the worst things to grill because it contains very high amounts of fat and must be grilled to well-done meaning that not only will there be a lot of flare-ups but the meat will be subject to the burning for a long time. Trim all visible fat off of the meat to be grilled. Remove the skin off of poultry. Use all of this scrap in soup, don't throw it away. Bones increase cooking time and should be removed if possible. Some pieces such as chicken drumsticks cannot have the bones removed. Choose visually smooth cuts of meat without any nooks or crannies. Rough meat causes uneven cooking, and makes more fat drips. Marinate the meat after trimming the fat and bones if it is at all possible. The easiest way to marinate it by opening a bottle of Italian dressing, pouring it in a plastic bag, and putting the meat inside for 8-24 hours in the fridge.

Reduce cooking time. This can either be done by pre-cooking the meat to a certain extent by pan-frying or microwaving, or simply serving the meat at a lower level of doneness. Remember all pork, chicken, and ground meat of any kind must be cooked to well-done. If you must grill burgers, pan fry it until it is medium well, and transfer it in the last 5 minutes to the grill. Grill at as hot as the recipe can allow without burning the food. This reduces the time of cooking, lets the meat retain more juices (meaning less drips), and makes it more flavorful. Open the grill once every 3-4 minutes if possible to prevent over smoking of the meat. If a large flareup does happen, find the offending piece and finish cooking it the pan-fried way.Take the food off the grill as soon as it is finished cooking and let it sit somewhere else for for the juices inside to settle. Eat. Enjoy a piece that is cleaner and more flavorful than on anyone Else's grill!

Install a sluice if possible to catch the drip and divert it away from the coal/flames. Don't burn the meat itself. Burning the protein also produces some carcinogens, though not nearly as bad as burned fat. If there are burned places, use a knife to remove the larger black areas and throw the stuff away.The healthiest way to cook is still by boiling. No matter how careful you are, there will be at least one or two flareups. However, with these methods, the risk is diminished greatly to a small fraction of what it could have been before.

Make Quick Cooking Taste Nice

2009-04-14T14:41:00.000-07:00

Stock up on favorite pantry items when they are on sale to save money while preparing quick cooking meals. Here is a list of favorite pantry items for cooking tasty meals.

1. Pack in the pasta. Pasta is so versatile that you could make dinner with it every night for a month and never have the same meal twice. Keep different size and shaped noodles on hand to make meals more interesting. Dried pasta can be added to soups, stews or casseroles, it can be used as a bed for your favorite stir-fry, to add some bulk to your meal or it can be the star of the show - a quick go-to meal by simply adding your favorite jarred sauce.
2. Stock up on spaghetti sauce. Of course you can use a jar of spaghetti sauce to pour over spaghetti for a quick meal any night of the week, but think outside the box a little when it comes to this pantry staple. You would be surprised how many different ways spaghetti sauce can be used. The great thing about spaghetti sauce is that all of the cooking has been done and that all-day flavor is already sealed in. There are so many varieties on the store shelves that you can get a sauce with whatever flavor combination you prefer, or you can get a simple marinara sauce and spice it up your own way by adding fresh herbs and vegetables to suit your pallette and your menu.
3. Be prepared with prepared broths. Boxes or cans of prepared beef, chicken and vegetable broth are a must have pantry staple. When it comes to quick cooking you should not pass up any opportunity to add flavor. You can do this by substituting broth in place of water to add extra flavor to any recipe. You can even cook your rice in broth instead of water. If you cook often the larger boxes of broth can be stored in the refrigerator after opening so you can use as much or as little as you need and they can sometimes be a better bargain than the cans. If you do wind up with leftover broth in an opened container and are afraid that you will not be able to use it quickly, pour it into ice cube trays and freeze it. You can pop out as many cubes as you need and melt them right into your recipe. You can even get fancy by adding some dried herbs to your broth cubes before freezing for extra flavor.
4. Avoid running out of rice. Rice is a great way to add bulk to a meal. Serving a stir fry of meat and vegetables over rice makes a delicious and satisfying meal. Rice is also a great way to add some whole grains to your diet by using brown rice or wild rice instead of white rice. Experiment with different flavors and find one that your family enjoys. Rice also makes a great side dish either by itself, with vegetables mixed in or simply topped with your favorite spaghetti sauce.
5. Keep condensed soups on hand. Condensed soups are a fabulous way to add both moisture and flavor to quick cooking meals. You will find recipe ideas right on the soup can labels and there have been entire cookbooks written around the theme of cooking with condensed soups. Cream of mushroom, cream of chicken, cream of celery and condensed cheese soup are probably the most popular. Take a close look at the soup selection the next time you are in the grocery store. Read the recipes on the labels and stock up on any that you can incorporate into your weekly menu planning. If nothing else, you can make soup for lunch or dinner on a cold rainy day. Don't forget the chicken noodle in case somebody doesn't feel well.
6. Dig into dried herbs and spices. Having a stock of herbs and spices on hand will really help "spice" up your quick meals. Kosher salt, whole black peppercorns (to grind in a pepper grinder), parsley, basil, oregano, rosemary, thyme, cumin, chili powder, mustard powder and paprika would be a great starting point. Unless you cook a lot, buy these items in the smallest quantity possible. Dried herbs and spices can lose their flavor and it is recommended that you should replace them after 6 months. You will wind up wasting money if you buy the jumbo size container of paprika, only use it once or twice and wind up throwing it away.
7. Leave room for liquid condiments. Worcestershire, soy sauce, hot pepper sauce, and an assortment of vinegars are some liquid condiments that can pack a punch when it comes to adding flavor to your quick fix meals.
8. Cash in on canned tomatoes. Having a variety of canned tomato products in your pantry is a great way to add all-day cooked flavor to your meals. You can add variety by mixing up the size of the tomatoes, from whole to finely diced. You can even purchase the cans with herbs and spices already added.
9. Bank on canned beans. Beans are a great source of fiber and an excellent way to add bulk to your meals, but cooking with dried beans can take a very long time because you typically have to soak them overnight and then cook them for hours until they soften. Canned beans give you the same benefits in a fraction of the time and if you stock up when they are bargain-priced they can be beneficial to your wallet as well.
10. Have extra Extra Virgin Olive Oil. This is an absolute cooking staple. Even though oil is a fat, extra virgin olive oil is considered a healthy fat because it contains antioxidants like Vitamin E, it can lower you bad cholesterol while raising your good cholesterol and studies have shown that extra virgin olive oil can actually help prevent heart disease and certain types of cancer. You should keep in mind, though, that even with all of these health benefits, extra virgin olive oil is still a fat and it should be consumed in moderation. Two tablespoons per day should be your limit. There are many varieties of extra virgin olive oil on the market and some can be very expensive. Do a little taste testing to find a moderately priced brand that suits your pallette and watch for it to go on sale

How to Barbecue Safely

2009-04-13T09:35:00.000-07:00

Barbecued food is delicious and a key part of an outdoor lifestyle. And just like any form of cooking, it is important to follow good food preparation practices. This article provides some pointers on safe barbecuing.

Keep food cool. It is important to keep the food refrigerated until you cook it. This means that it is better to barbecue in batches rather than leaving meat and other barbecue foods sitting out waiting in the open, uncooked. Bring each new batch for cooking direct from the fridge to the barbecue every time it is ready to be cooked. Cover food. Cover the cooked food to keep the insects landing on it. Cook thoroughly. Ensure that all meats are cooked through. In particular, ensure that pork and chicken are properly cooked. It can be a little deceptive sometimes to see a charred outer casing of the meat, only to have uncooked flesh inside. Follow the cooking times suggested for each meat type. Keep foods separated during preparation. It is important that you keep raw foods and cooked foods apart from each other. In particular, raw poultry, raw pork and raw eggs should be handled very carefully on separate boards or workspaces and kept on separate dishes in readiness for cooking. Always clean preparation areas and items thoroughly before using with other food.

Barbecue Area:
Be well lit. At night time, don't barbecue in the dark. It is important to be able to see what you are doing. Keep the area well lit; if necessary, bring out a cord and floodlight, making sure to hang up or tape down the cord so that nobody trips over it as they walk around. The light will ensure that you do not burn items, that you can tell when they are adequately cooked and that you do not burn yourself by misjudging where to place your hands and utensils. Keep the barbecue area safe. If you have small children or children are coming as guests, ensure that they cannot reach the barbecue area, or if they can, that there is always somewhere there to supervise and tell the children to move away. Keep pets away. Pets near the barbecue can be a hazard. You may trip over them and an over-enthusiastic pet might try to grab a free meal of the the grill and get burnt in the process.

Barbecuing:
Stay with a cooking barbecue. During ignition and cooking, always remain with a barbecue. If you need to leave it, have a guest watch over it in your absence. A barbecue should never be left unattended; fat may catch on fire and spark outwards, a child might wander over and touch the hot elements or the food may burn. Get the tools right. The right tools are barbecue tools. They have longer handles, longer tongs or tines and they enable you to move the food about with the least potential for harm to either yourself or the food by ensuring better grip and dexterity. Don't be stingy on this; the results of owning good barbecue tools will definitely outweigh any costs.

Barbecue:
Use only the appropriate fuel. Use the fuel that is recommended by the manufacturer only. If you try to substitute with another type of fuel, you may risk damaging the barbecue or causing a fire or melt down of the barbecue. Clean regularly. A clean barbecue will function better and is healthier for you. An unclean barbecue will increase the potential for carcinogenic build-up to enter your food. Always clean after a barbecue and it'll be easier and you'll be less tempted to barbecue over the burnt on bits that way!

If you have vegetarian guests, it is helpful to use a different part of the barbecue to prepare their food and to avoid contact with meat items. Many barbecues come with special vegetable compartments nowadays, like the one shown in the photograph heading this article. Another great alternative is to purchase a Japanese hibachi barbecue just for the vegetarian items and to located this on a table next to the main barbecue. These are cheap and very easy to use and you can easily cook both foods at the same time, or ask the veggie guests to help out with their good.
It is prudent to keep a fire blanket or fire extinguisher in close proximity to a barbecue; alert any guests helping out as to its whereabouts should the unthinkable happen. Always read the manufacturer's instructions before using a barbecue. They are provided for a reason and the safety precautions are important.

Cool Your Tongue After Eating Spicy Food

2009-04-09T11:46:00.000-07:00

cy foods...Have you ever eaten something terribly spicy or hot and tried to make it stop? It's not only annoying, but it hurts, too. Want to prevent that? Here's how:

Steps:
1. Eat something sweet and cold beforehand. It will lighten the blow of the oil. Icecream is good.
2. Eat something spicy.
3. Have a packet or a spoonful of sugar.
4. Put the sugar in your mouth, and suck on it for about 20 seconds.
5. If that does not work, try drinking milk.
6. If both of those do not work, then eat something light and fluffy, such as wheat products...bread, muffins, bagels, etc.
7. Eating chocolate also helps.
8. Ice cream or yogurt can help stop the spiciness.

Tips:
* Eating a good sized slice of lemon or lime with the skin on will take away the spiciness. The oil from the skin will strip the oil of the chili from your tongue.
* Milk will only help briefly as it cannot strip the oil.
* Bread works because its texture and composition helps it absorb the oiliness of spice. You can also use something similar.
* Do not drink water because water spreads oil around.
* If you feel tingling and itching on your body, especially on your head, you might be dehydrated. Drink something.
* Dairy products and wheat products work very well.
* Don't suck out all the slimy saliva!! That helps cool you down too.

Things You'll Need

* Spicy food
* Sugar
* Bread
* Milk
* Chocolate
* Tomato

How to Make Spicy Mexican Eggs

2009-04-08T15:42:00.000-07:00

Want to spice up your old breakfast routine? Use this recipe to make a delicious version of Mexican-style scrambled eggs. For a more authentic Mexican egg dish, try huevos rancheros, instead.

Ingredients

* 3 large eggs
* 1 regular package pork, beef, or vegetarian chorizo.
* Spices (optional)
o Thyme
o Adobe Seasoning
* 1 Tbsp Milk/Cream
* 1-2 Tbsp butter, vegetable oil, or olive oil
* Tortillas, your choice.
* Salt & Pepper to taste
Steps:

1. Crack the eggs into a mixing bowl and with a fork or whisk, and beat them until they are combined.
2. Add the spices, milk, salt and pepper and beat the eggs again.
3. Preheat a small frying pan on medium heat.
4. Add a bit of butter or oil to the pan, once it is warm.
5. Add the chorizo to the pan and cook it if necessary. If the chorizo does not need cooking, toss it in the pan by itself for a moment to heat it through.
6. Pour the egg mixture over the chorizo.
7. Cook, stirring occasionally, until the eggs reach the desired consistency.
8. Serve with salsa on or in tortillas, if desired. Shredded cheese would make a good topping, too.

If frying the chorizo first, you may not need to add butter or oil. Use your judgment based on how much fat is in the chorizo.Chop up the chorizo before adding it if it can't be crumbled in the pan as it cooks.Chopped bell pepper or other peppers of your choice would make a good addition to this dish. Stir-fry them gently with the sausage, just before adding the eggs.Don't over-stir the eggs as you cook them.

Be careful not to burn yourself when you use the stove.
If you put in too many spices you might burn your tongue due to all the spice.

Get Help for Your Eating Disorder

2009-04-08T14:47:00.000-07:00

First of all, if you are seeking help from this article, then congratulations! Everyone has problems, and the happiest people are the ones who look for good ways to solve them. No need to look around — this could be you! So smile, and read on for tips on how to reveal and rid of your "disorder", so that your body is in good working order!
Steps:

1. Pick a person to ask for help:
* Your mother is definitely a good first choice. Mothers are known for being very compassionate and understanding, and yours will want to help you, especially once they understand that you are serious about what you did and know you need to do.
* Your father will also be a good choice. He will also be ready to help you solve your problems. Both of your parents should know, but if one of them would accept the information better, go to that one first. They can help you tell the other parent or family members.
* A sibling. It is a good idea, if you have older siblings, especially an older sister, go in that direction as opposed to younger siblings. However, just about any age will do if you just need someone to talk to. A sibling that is close to your age would also be a good choice, since they would have a similar state of mind (would be under similar circumstances), and can offer "eye-to-eye" advice on how to handle it.
* Best friends are usually reliable, and if you have a good, reliable best friend with whom you can "vent", you certainly could tell them. They are usually in the same boat as you, and are experiencing the peer pressures, expectations, fears, and other problems you are experiencing. Plus, they are usually around a lot and could help you step by step.
* Your school counselor, although seemingly an awkward interrogation waiting to happen, is an excellent person to talk to. They were hired just because they are good people to talk to and are trained in the "help teens with problems they have" field! They will definitely be understanding, and will keep things about you a secret.
2. Set up a time where you guys can hang out and relax, and-well, just talk! Stay calm and bring it up when they are also able to help you... and understand that it can be hard to stop an eating disorder on your own.

Tips:
* Focus on finding an individual that is the most compassionate and understanding and that you feel most comfortable telling. Usually it is smart to tell someone in your family or a guardian first, since rumors are more likely to spread amongst your classmates, should you tell a gossipy friend.
* If you know a person who has also experienced this problem, it is a great idea to talk to them. They will be able to understand your feelings easily.
* Check out the external links.

* Don't avoid telling someone, no matter how difficult it is! Recognizing that you have an eating disorder is an important first step, and there is nothing wrong with seeking help from others.

How to Adapt to Spicy Food

2009-04-07T11:40:00.000-07:00

Spicy food is enjoyed the world over. In some countries, like Indonesia, spicy foods are even fed to newborns and only the dying are kept from enjoying everything the spices have to offer. Eating spicy foods will open up a whole new world of culinary delights to those who dare to venture.

Start with foods that are only slightly more spicy than what you are currently used to. As you eat these foods, note which spices you like, which you don't, and whether they cause any side effects. Once you grow comfortable with the new level of spice in your food, move up to the next. As you move up, go with those spices, whether for heat or flavor, that you prefer. Continue increasing the amount of spice in your food as you adjust to each new level. However, give yourself time to adapt to each increase in flavor and heat. As you do so, you will open up a wide range of food options you might never have considered trying.

Do a bit of research on the different spices used in foods and their health hazards and benefits. For instance, cayenne pepper (which is very hot if overused) has been shown to improve heart health. If you eat something that is overly spicy, have a glass of milk handy. Milk will more effectively relieve the burn on your tongue than water. The reason for this is that the burn is caused by oils in the spices. Milk washes away the oils; water doesn't.Sugar is also useful for killing heat, although it isn't as easy to consume in large quantities as milk. Yogurt can also be pretty handy in cooling your stomach down after eating spicy food. It brings down the body temperature, making it easier for your body to handle the food and you will have fewer problems the morning after. Plain is best, but a cup of vanilla will do also.

It can be helpful to incorporate new spices into foods that tend to mask or dilute the spice, like a sandwich or a soup.Spicy soups can speed up the adaptation process, due to the constant contact with the mouth. If you put very spicy spices in it, it won't taste as spicy as you would think it would be. Since there is liquid to cool it down, if you don't have a liquid to cool it down, it will be spicy. Milk can help reduce the pain from spicy foods.Take note that the spiciest parts of hot peppers is their veins and seeds. The actual flesh of the pepper is not very spicy. You too can be cool by chomping on the flesh of a Habenero while your friend gets black eyes from not avoiding the white veins and seeds.

Always wash your hands after handling spicy food directly. This is especially true after cutting raw hot peppers.If you will be handling large quantities of hot peppers that will be cut or sliced open, such as when making Jalapeno poppers, be sure to wear latex or rubber gloves. The active ingredient in hot peppers can permeate through the skin and cause a severe burning sensation for days!Stomach ulcers are in fact not aggravated by consuming peppers. Chili peppers may actually even reduce their occurence. But, if you have any health issues, and are concerned, consult your physician before consuming these types of food.
Do not allow any juice to get on your lips, eyes, or anything else sensitive as the burn can last at least 15 minutes. Overeating spicy foods can numb your taste buds, disabling your sense of taste for a while. When headed to the bathroom, be sure to wash your hands after handling peppers, especially if you are of the male gender.

Enjoy a Home Cooked Meal

2009-04-04T09:11:00.000-07:00

Make cooking a pleasurable experience with these helpful tips.

Buy your favorite foods, or opt to try something new and exciting for variety.When you're ready to cook your food, set out all your ingredients according to your recipe and the necessary equipment. Some food may require thawing. Being well organized in advance of cooking reduces the stress and the possibility that you may be missing an ingredient or make the mistake of not having the right equipment. Cook the food according to directions, and don't forget to add any other ingredients for taste. If you've cooked a long time, you'll know if you can get away with varying measurements in a recipe; if not - follow them religiously! Set the table, and if you want, dress it up! Use a fancy tablecloth, placemats, napkins with holders, etc. If you're cookin' Asian then cook Asian: Depending on what kind of cuisine you're having, set the table according to the country it's from; don't forget the chopsticks, and learn to speak some of the language for added authenticity.Take the time to smell your food and 'taste' it with your nose. Some people swear that food should be cooked with love and good intention; if not, it'll taste bad in the mouths of the diners. So, cook with heart. Sit down and enjoy!If you like, eat the food the way it's supposed to be eaten, e.g with chopsticks, fingers, outdoors, seated on the floor, etc.

It helps to have some helpers in the kitchen. So long as no one gets scalded or poisons the food through germy hands. Try something you've never cooked.When you're trying new recipes, USE THE EXACT INGREDIENTS!! If sushi calls for sushi rice, use sushi rice! Perfect your cooking technique through practice. Be diligent. Men and women love good cooks, and often enjoy the food more if their loved ones cook for them. Invite a friend or neighbor over. Eating a well cooked meal is always more enjoyable in good company.

Don't eat too much. Don't argue at the table. This will upset you and others and may lead to loss of appetite. Don't eat the food if it looks absolutely disgusting, or spoiled, and burned. Burned food is absolutely a no-no; it has been posited that the burned black parts may cause cancer. If it didn't work out, toss it and get take-out. Start again tomorrow.

* Your ingredients
* Someone to eat with, like your family, friend(s), your boyfriend/girlfriend ... etc
* A good stove
* Pots, pans, the right utensils
* Plates, spoons, forks, knives, glasses, napkins...
* Something to wash your meal down with, like juice, water, soda, or a nice bottle of champagne; whatever suits you is nice

Disclosure Policy

2009-04-03T17:48:00.000-07:00

This policy is valid from 05 November 2009

This blog is a personal blog written and edited by me. This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

The compensation received will never influence the content, topics or posts made in this blog. All advertising is in the form of advertisements generated by a third party ad network. Those advertisements will be identified as paid advertisements.

The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

To get your own policy, go to disclosurepolicy.org

Decide What Ice Cream to Eat

2009-04-03T16:30:00.000-07:00

Chocolate? Mint? Vanilla? Strawberry?
Yikes! Which one should I choose? Are you ever in this situation?
There are so many flavors to choose from! Have no fear,
picking will be easy after you read this article!
Examine the flavors. What types of flavors are there? How many types are there? Knowing the amount of choices you have will improve your idea what you have to pick from. See if there are any flavors you don't like or hate in any way. Say you didn't like the flavor mint, strawberry, or blackberry, those choices will be out of your list of choices.Look to see the flavors you like. Say somebody liked the flavors chocolate, vanilla, rocky road, and chunk monkey. Those flavors will stay on your list. Observe the flavors you absolutely love to eat. If somebody loved the flavors chocolate and vanilla, they would keep those on their list. Think about the texture of the flavors. Do you want it soft serve or hard serve? Think about the intensity, and the way it melts in your mouth. How much is this worth? Is it really worth the money?

Pick your ice-cream once you have thought about it!Or have more than one flavor!If you can not decide, just save up some more money, and buy all of the flavors you want. If you want it in the cone, or bowl, think about the toppings. Vanilla with chocolate sauce is great because you can have two flavors in one ice-cream, but that is for you to decide.

If you are buying an ice-cream cone, don't take too long! You know how some clerks are about patience.

Create a Family Cookbook

2009-04-03T16:06:00.000-07:00

As the older generation gives way to the younger, childhood memories of picnics, potlucks and family dinners can be tantalizing. Get the recipes together before they are gone forever.

Purchase a blank book to write your recipes in. You can choose from an abundance of different styles. Be sure to get the lined ones; and for a cookbook, it's really nice if you can find one that's spiral bound, so it can lay flat on a counter or remain open without a special holder. Be sure the book is of good quality - it's going to be a treasure to your family. Ask the older folks for their recipes. Don't be shy - they'll be thrilled. These gems could be lost forever if you wait until the old folks pass away, so go as soon as possible and gather the recipes for Aunt Margie's devilled egg recipe, Great Grandma's lemon cake, Mom's baked beans, Grandma's pea salad, your brother's barbecue sauce, your own applesauce. Read them and if you want, test them before transferring them to your family book to make sure they make sense and are correct. You should also ask your relatives for photos and memories surrounding each recipe. Write the recipes in your own handwriting. Unless your penmanship is so horrible nobody can read it but you (and even you have trouble), your family will appreciate your longhand recipes. Check the Tips below for some guidelines with recipe formatting. Use a good quality pen that leaves a dark impression. Cheap pens with blue ink, for example, often fade. Use blue only if the pen is very good quality and the words are strong in color. Black is better, otherwise. Oddly, pencil can be a great choice, too, because it will never fade - the only caveat there is to spray a little hairspray (a workable fixative is available at most craft stores, but hairspray works fine, too) over the page once you're satisfied, to keep the graphite from smudging when you touch it. Compose a foreword. Leave a message in the first pages for your family members. This book is meant to be handed down, and decades from now, your words will remind your family of you.

Sketch or doodle in the pages. If you feel like it, do it! Give an impression of how the dish should look if you feel inclined. Don't limit your book to recipes. Add helpful kitchen tips, your opinions, your ideas for variations on these well-loved recipes. Add anecdotes that will be amusing for those who remember you, and for those who don't, which give a picture of your personality for those who follow after. Put some pictures in it. Pictures of your family eating these dishes can really add to this book - take a picture, for example, of your family members gathering around the table, which has been laid with all your holiday dishes; or at a back yard gathering where one of the dishes in the book is being served. Printing them out on paper will make it easy to use a spray adhesive or glue stick to mount the photos in the book.

Organize the recipes like a real cookbook. The order they appear in is not as important as the way each recipe is written down. When setting up each recipe, it's important to give:

o A little description of the dish
+ "Aunt Margie makes the best devilled eggs - there's just a hint of horseradish in them, which makes them so special."
o An ingredient list
+ 1 Corned Beef brisket, flat cut
+ 1 Head of cabbage
+ 1 t dill
+ 1 T peppercorns
+ 1 clove garlic
+ Salt and pepper to taste
o The instructions for preparation.
+ Preheat the oven to .....
o An estimate of how many servings are included.
o Serves 4 as main portions, or 8 as a side dish
o Whether or not it can be successfully doubled, halved, etc.
o Finish with serving suggestions ("serve with red wine, crusty bread, etc.")

Don't let anybody have it until you're gone unless you plan to make this a collaboration with all of your family - keep adding to it. If you loan it out, you probably won't get it back.

Appreciate Eating Yogurt

2009-04-03T15:15:00.000-07:00

Yogurt is extremely nutritious, and can be tolerated by some individuals who are lactose-intolerant. It kills the bacteria in the body caused by many infections, and it's a natural product, easy to eat, creamy in texture, and comes in many different flavors. Frozen yogurt is a lower caloric substitute for ice cream.

Recognize that yogurt comes in many different flavors, shapes and sizes. Buy it in individual portions, or large tubs that are great for family consumption. Look at the cups of yogurt that are especially created for young children. There are cups with granola on top, or other such tasty bits so that the kids can mix it with the yogurt, or eat it separately. Notice that yogurt also comes in small tubes, that can be sipped as you would a straw, easy to take with you, and quick to dispose of after it has been eaten.Frozen yogurt can be enjoyed as a cone or a sundae with fruits of your choice. It is a delicious dessert and can be bought in the frozen section of most grocery stores including some drugstores alongside ice cream. Know that when you eat yogurt, regardless of whether it is soft or frozen, you will be enjoying a delicious, healthy and nutritious breakfast, snack or treat.

* Generic (store brand) yogurt is often just as good as national brands. If you're on a budget, you can get more of the generic kind than Breyers or Dannon for the same amount of money.
* For those on the run, it makes a great breakfast, fast and very healthy.
* Yogurt is high in protein and comes in many different flavors.
* Top a baked potato with plain yogurt instead of sour cream.

Note that if you get frozen yogurt, e.g. at a shop, and get it topped with all kinds of candy and sweets, it's not much healthier than ice cream. In these situations think of it as a neat alternative to ice cream than a healthy one (since it's not, in this case) and enjoy it for that. Also, fancy yogurt with M&Ms to mix in or Breyers Creme Savers are not as healthy as regular yogurt.

Eat Unpleasant Tasting Foods

2009-04-02T20:03:00.000-07:00

We've all got a type of food that we dislike. Whether it brings back a bad memory, looks disgusting or is simply ill tasting, there is always some kind of food that we will do anything to avoid eating. However, there comes a time when your food nemesis is sitting on a plate in front of you. Whether you're a kid and your parents are force feeding you, or you're on a date with somebody who just cooked you a meal with it, don't panic. Prepare yourself and read this article...
1. Think of a food. Imagine another food that you like to eat. Try thinking of one that may have similar texture, size, or shape. Doing this may forget what you are eating, and could help you chew the food.

2. Chew the food. Chewing food changes its properties when it's in your mouth. Chewing your meal can make the food taste a little better, but most of the time people will still think the taste is bad. You will need to continue step 1 during this time.

3. Swallow. Some people may find this the hardest thing to do, others may think that step 2 is the hardest. This is where you have to try hard to get the food down your throat. Once you have done this, you may feel great about doing something most people would not do. Others might be in disgust of wondering why they even tried to eat it.

Mix the food. Get another food that you think would make the other one taste better. Doing this will help you complete the next steps.
Adding salt or pepper to a food almost always make a food taste better.
Smiling can help suppress your gag reflex.
You don't have to eat what you don't want to unless you really need the money.
Try adding chips or condiments to the unpleasant food.
Don't try to tell a host or hostess that you do not like the food. Instead, try moving the food around the plate and occasionally choking down a few bites. Then, cover your plate with a napkin and find a trash can. Make sure the foods you're eating are edible!

Smell the food prior to consumption. If it smells bad or has spoiled there is a good reason to follow your instincts.
Hold your nose. The smell of food often enhances its taste, whether good or bad. If you have a scent extract and a small cotton ball, dab a bit of scent (MAKE SURE IT'S A FOOD SCENT E.G. Vanilla, orange extract) on the cotton ball and smell it before you take a bite.
If you know you are allergic to something don't eat it. Gagging and vomiting may occur; use caution when eating unknown foods.

Get Used to Eating New Foods

2009-04-02T19:12:00.000-07:00

Getting used to eating different types of foods from different cultures, places, or restaurants may be hard, especially if it's someone your dating that's offering you the foods, your favorite restaurant has closed, or you simply have to move to a new country where you have no other choice.

Try the new foods. You won't always like what you eat, if it's too spicy, gooy, or alive. But, if you don't try the food, how will you ever know if you like it? Figure out the foods you like and don't like from the particular source. Write them down if you think you'll forget. If you don't like ANY of the foods, find a diffrent place to eat because if you don't, you'll starve. And, if you have no other choice...*ehem*, Just eat it!

Try new foods. Don't stick to the same lunch menu every week! Eat at restaurants from different cultures. Mexican, Chinese, Japanese, and other countries. Most of the time, they'll get people from that particular country to work there, so the food is authentic. Keep an open mind for trying new things.

Don't eat anything that's raw unless it's supposed to be! Sushi IS one of those foods that you can eat raw fish. If your trying a new restaurant, order something that looks good, but isn't overly alive. If you like the restaurant, maybe next time you could try the (alive) squid wrapped in fish. Uhm, for now? Soup please!

Things You'll Need
* An open mind
* Money
* Taste buds
* Crackers in case something is too spicy!