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Services for field mowing of meadows and DR mowing to control invasive plants and trees are also available. Our maintenance crews can assist with some or all aspects of your landscape needs. Planting, weeding, edging, mulching, cutbacks—are all offered. It is recommended to be scheduled for routine services to ensure your needs are accommodated. Please contact the office at 413.458.5586 for information regarding scheduling services.

1. Remove make-up thoroughly from the skin on which the treatment will be performed with Bielenda Professional preparations tailored to the type of client’s skin. We especially recommend products from the MICROBIOME Pro Care line. Apply the Delicate Micellar Gel Makeup Remover to the dry skin of the face and neck and massage gently with circular movements. Rinse it with moist treatment tissues or cotton pads. After cleansing the skin, apply the Delicate Face Toner with a cotton pad. 2. Next, exfoliate dead skin cells with the Delicate Enzymatic Face Foam Peeling. We apply a dose of the preparation on the skin (avoiding the eye area) and leave for approx. 10 minutes. Then rinse the preparation thoroughly with moist treatment tissues or cotton pads, and then tone the skin. 3. Apply the Silky Smooth Face Massage Powder onto cleansed skin and perform a delicate dry massage. Remove the remnants of the preparation from the face using moist cotton pads, and then tone the skin. 4. Apply the Multiactive Balancing and Protecting Face Concentrate. Massage it gently into the skin. To strengthen the effect of the preparation, use ultrasounds or needle-free mesotherapy. 5. Apply the Balancing and Protecting Sheet Face Mask onto the face and neck in such a way that it adheres perfectly to the whole skin surface. Leave it for 15-20 minutes, then remove the mask, and massage the residue of the essence contained in the mask into the skin. 6. At the end of the treatment, apply the Balancing and Moisturising Face Cream onto the face and neck. 7. In order to strengthen and prolong the effects of the treatment, we recommend the Multiactive Balancing and Protecting Face Serum from the MICROBIOME Pro Care line for home care.

Smokers are well known for their low cooking temperatures which can go for a long time They are an excellent outdoor cooking appliance. They hold smoke around your meat to ensures there is maximum absorption. Smoking meat outdoors on a farm can be relaxing and a fantastic way to spend your weekend. There are different types of smokers that you can get from the market. They have different capabilities, and it would be a good idea to consider. Some of the best types of smokers suitable for your farm include, - DIGITAL ELECTRIC SMOKER. This smoker is one of the best that you can get for your garden grilling. Itsfully insulated which ensures the temperatures are easy to control. The design makes the smoker to keep the temperatures even during your outdoor grilling. The push buttons make the controlling of the conditions to be easy. There is a meat thermometer which is used to monitor the process. You can add your wood and flavors at the side through the integrated panel. - ELECTRIC PATIO BISTRO. The char-broil smoker is a good choice if you need a hassle-free grilling experience. It has limited mess since you do not need charcoal. The electric grill makes it easier to use and maintain the smoker. It offers 240sq inches of smoking area Its made from cast iron for easy cleaning and maintenance. - PORTABLE TRU-INFRARED GRILL. If you need something portable and small, this would be a good choice. The electric grill uses propane gas to generate the heat required. It would only take 200sq inches of your space. The Grill2Go X200 is very durable and can serve you for long. Its made from aluminum which is easy to clean and maintain. The grates are designed from cast alloy which would sustain the high temperatures. - AMERICAN GOURMET GRILLER. The Gourmet griller is perfectly designed for outdoor smoking. It large enough to prepare a meal for the whole family. The simple design and cost price would make you want to consider buying one It has a separate firebox for direct cooking. It has several vents and temperature gauges. They ensure the process of adjusting and tracking of temperatures is easy. You can place wood and water in the different trays. The wood flavors the meat as the water keeps it moist for long. You can easily transfer the grill anywhere on your farm due to the wheels installed for easy movement. - DYNA-GLO GRILLER. This is a smoker which comes with a vertically shaped design. It has several grates which you can use to smoke your meat. This will offer you some quality space for grilling. You can open the door for you to access the grates. Its a heavy duty made griller for your farm purpose. It’s durable and made from steel which makes it reliable. The charcoal box for this smoker is removable for easy cleaning up. - SMOKY MOUNTAIN GAS SMOKER. This is one of the largest smokers that you’ll be able to get in the market. Its stylish design and simplicity make it one of the best in the market. You can easily access the water or wood drawers which you’d put your flavors. Its door is magnetic hence easy latching Its made from cast brass. The material cannot rust easily making it last for long. The smoker will come with a ten-year warranty. CONCLUSION. For how many hours do you smoke a Boston butt in the Masterbuilt smoker? There are a lot of quality and effective grillers apart from Masterbuilt smokers. The electric smokers make your cooking faster and easier. They are clean and easy to maintain. When looking for a smoker, consider the different features. A farm smoker should expertly grill in the garden with limited struggles.

Diesel and Duke’s is a fast-casual burger shack with locations in any NYC suburb containing a Fortune 500 pharmaceutical company. If you’re within a stone’s throw of an Audi SUV, down vests, and a child named Mackenzleigh, chances are you’re also close to a Diesel and Duke. They’ve been A-OK in my book ever since they practically gave away their burgers on their opening day. Yeah, sure, it’s a marketing ploy, but last time I checked almost everyone stopped betting on the gnashing maws of the general public in favor of blowing a small group of influencers. I’ll give a Get Out of Jail Free card to any restaurant who gives away some of their product on Day 1. What better than a $1 burger to win the hearts and minds of a new community? I’ve heard a lot about these burgers, specifically about their similarity to Shake Shack, but also that they’ve got some whimsical butt fuck burger with peanut butter. I’ve got no interest or frame of reference for either, so up until two weeks ago I was uninitiated. So I’m coming in here with zero bias. Before we go further, the full judging criteria, as well as some other pithy musings, can be found in the Best Things: Burger post. Once we get a few on the board I’ll make a scoreboard or something. Or, if you want to help me not look like a fucking gromit, you can volunteer to teach me how to add something like that to the site. Or not – closed mouths don’t get fed. I ordered the Standard, which is a single patty with lettuce, tomato, American cheese, ketchup and aioli. There was an option to get another patty for $3, but I declined. Patty type. Not specified, but probably your standard 80/20. It’s like a McDonalds burger patty encrusted with the crispy outside of your local diner’s corned beef hash. Is it cooked well? Cooked medium-asphalt. Saying this burger is cooked well is like saying Mercury has been cooked well by the Sun. Someone should scream “WORLDSTAR!” while they’re cooking this thing, followed shortly by “shit! stop, you’ve cooked it beyond recognition, chill, you’re gunna kill it”. The plus side here is that its very crispy. If this was called a crispy beef sandwich instead of a burger I’d be pumped. Is it seasoned? Total salt bomb, but not off-putting. However, if one more grain of salt fell on this patty I would have made a face. Does the size or amount make sense? Nope. This is a super thin single patty, which I would not do again. At this point, there isn’t too much separating this single patty burger from, say, Wendy’s smallest denomination of whatever their burgers are called. Bun type. The bun is some non-Martin’s potato bun variant. Does it work? It’s actually really good. It’s moist, slightly sweet, and has this saffron yellow color that adds to the cartoon-ish nature of this burger. This thing is basically the burger emoji. Is it dry? Nope. Its dry enough to capture residual moisture from the toppings, but moist enough to make up for the Dust Bowl-ish patty. Cheese type. Yellow American – God’s cheese. Is the cheese melted? It’s nearly impossible to not melt American cheese. What type of shit are they putting on it? Tomato, lettuce, ketchup, aioli. How much shit are they putting on it? Literally once slice of tomato and one leaf of iceberg lettuce. Massive amounts of white lettuce though, which was off putting – minor deduction. Does all this shit add to the burger? Yeah. One of the things I hate more than anything about a shitty burger is slippage. Slippage is a result of the burgers messy plate tectonics. Essentially, two faults get over lubricated by excess toppings and condiments and the shit inside a burger slips outside of said burger. The plate tectonics of this burger are master class, and as a result, ZERO. FUCKING. SLIPPAGE. How do all of these things above work together? You’re getting a marginally elevated fast food burger. I honestly can’t help but wondering if my experience would have been completely different if I just went with a double. My bet is that they like having a $7.99 burger as the first thing you see on the menu. This is an average burger. Perfectly average. I think this burger should be used as the Mendoza line for all other burgers. Any worse than this, it’s a bad burger. Any better, it’s a good burger. There are ways to get more out of your order, through customization, which should be utilized. However, be cognizant of the price as you customize. Just by adding a drink and fries my humble burger went from 7.99 up to $15. That’s a lot for something that may have a drive-thru analog. 2.5 OUT OF 5 I’m going to post this on my blog before I post it on IG. If you’re interested in not relying on IG to tell you when I’m posting, sign up for the mailing list. Conversely, if you’re primary way of staying up to date on Nice Things is through the blog, I encourage you to subscribe to my IG, where I do reviews you may not find here or other funny content you won’t get solely on the blog. I created Nice Things because I want us to have nice things. So if you enjoyed what you read, share it with your friends. You can follow me on Instagram @NiceThingsJC If you’re interested in writing and have something to say, I want to let you use this platform. Send a partially cogent email to NiceThingsJC@gmail.com with what you want to rant about.

When I began blogging a year ago I couldn't have imagined all the ways it would change and enrich my life. I started, like a lot of people, because I thought it would be fun to chart and share my experiences in cooking and navigating through the world as I was entering a new stage in my life where rebirth was the theme. What surprised me was not so much the awakening of old passions, but the discovery of new ones. New friends. New ideas. New challenges. In many ways, a whole new life altogether. Though currently pregnancy with my first child and greatest blessing has temporarily slowed my contribution to the blogging community significantly, this is still my home online; The place I'll come back to when I resume cooking, when I've gone some place new, when My Pot Garden is sprouting, to share big news and, most importantly, to be a part of your journey too. Expecting a baby boy this July on my 32nd birthday and moving to Paris, France shortly thereafter means there's yet so much to be lived and to be blogged about. Thank you to all my friends for the kindness and support you've shown me throughout this most magical year. I couldn't have done it without you. My year in Milk, Sugar, Love... My very first endeavor in working with yeast and dough, Soft Pretzels were an instant hit that got better and better with practice. Baked with a brushing of butter and covered in mustard, eating one transports me to sunny days, late 1980's with my Gram on the Boston Common with a cup of lemonade and pretzel from the cart in front of Park St. station or front row seats at Fenway Park every time! Chocolate Walnut Fudge Cake (with chocolate buttercream frosting) Hands down my favorite Chocolate Fudge Cake. Rich, so incredibly moist, with the addition of a cup of hot coffee you can't taste but adds an unmistakable layer of complexity--This is my bliss! Caribbean Chicken Salad When it comes to cooking, there's probably nothing more satisfying to me than re-creating dishes and foods from restaurants and grocery stores at home in your own kitchen. Sweet and savory Caribbean Chicken Salad, re-created from a suspect in the chain restaurant Chili's lineup, had me going back for seconds sans the questionable ingredients and guilt. Carrot Pineapple Cake Last July on my 31st birthday I had my Carrot Pineapple Cake and ate it too. Never being a big fan of it before, I decided to expand my horizons and give it another go. Something I've learned to do since blogging...try new things. Consider me converted! Moist, sweet, subtly spicy with surprise pieces of juicy pineapple and luscious vanilla cream cheese frosting--this is worthy of celebrating any occasion. Watermelon Vodka Sorbet The dog days of summer hit hard this past August, but Watermelon Vodka Sorbet brought welcomed relief to my burning heart. After an agonizing wait for it to harden in the freezer, I gained a whole new appreciation for my favorite summer fruit. Coffee Cannoli Ice Cream I giggle a little whenever I think about Coffee Ricotta Ice Cream because that's where I got the (not so) brilliant idea to attempt making waffle cones using tape and parchment paper sans a waffle cone maker. Needless to say, that was a miserable failure. But the delicious ice cream, perfectly impressive on its own in a bowl, left me missing nothing! Corn and Two Bean Salad Summer in a bowl, Corn and Two bean Salad is no short of a fiesta for your mouth. This confluence of vibrant, summer flavors was love at first bite. Homemade Feta Cheese My proudest cooking achievement to date, Feta Cheese took two attempts to succeed, but to try, try again taught me lessons I'll keep for a lifetime. Learning to trust my instincts yielded me the creamiest, freshest most delicious cheese I've ever had. And underscored the case for hard-work over convenience. Tomato Feta Pasta Salad Maybe my most gratifying of all the things I've made. Enjoying the fruits of your labor is one of the many rewards for time and effort. Using home grown basil, parsley, yellow cherry tomatoes and homemade feta in Ina's Tomato-Feta Pasta Salad added an extra note of satisfaction to this seasonal delight. Lemon Lavender Sables One of my birthday presents last year was a ticket to see Cirque Du Soleil's 'Ovo'. I wanted to savor the feeling of living out one of my dreams for the first time with something special. I used lavender from my pot garden to create these buttery 'ovo' (egg) & butterfly shaped Lemon-Lavender Sables. Which perfumed my home with the most divine scent that will linger in my heart along with the great memories of the show. Peach Berry Pie The second of four pies I've made in my lifetime, Peach Berry Pie will always hold a special place in my heart for giving me confidence and teaching me that the elusive flaky pie crust was a lot easier to attain than we've all been taught. Served with homemade vanilla ice cream, this was one sweet send-off to summer. The Breads: Harvest Squash Bread Honey Oatmeal Wheat Bread (with)Homemade Raspberry Jam) Harvest Squash Bread for its dense, chewy rustic richness for which I savored dipped into Red Lentil Soup and then again with chunky peanut butter and jam slathered in between. Honey Oatmeal Bread, so sweet and soft. Heavenly covered in Homemade Raspberry Jam or turned into a turkey sandwich to end all turkey sandwiches. Red Lentil Soup Simple. Warming. Healthful. No need to wax poetic when something like Red Lentil Soup features only a few delicious ingredients, takes twenty minutes and refuses to boast herself. Add spoon, rustic bread and enjoy. Cheese Stuffed Crust Veggie Pizza With endless possibilities and, in this case, lots of cheese melted over chewy bread stuffed with more cheese, Pizza has got to be my favorite food EVER! I find something new, I fall in love, but it's Pizza I always come back to. Bonus: Vanilla Extract File this under the 'Why did I think of that before?' category. When I began blogging I started baking a lot more and thus found myself going through bottles and bottles of Vanilla Extract. Since I came across the über simple make-it-yourself version, made it and, after a month, got to taste how pure and rich it was, this is the only vanilla I use.

Everything You Need To Know About Easy Container Gardening It doesn’t matter where you live when it comes to starting a garden. Gardening is one of the best ways to eat healthy, brighten your patio, and enjoy the fruits of your own labor (sometimes literally). But growing flowers, fruits, and vegetables doesn’t need scads of space or heaps of soil. To grow plants successfully, one just needs a container, the ability to give a little attention, and roughly six hours of sunlight. Many people want to grow a garden; much like they want to stop cursing or start flossing. But, unlike those impossible tasks, starting a garden is simple and fun! If you have a patio or window, then you’re already halfway there. The rest of the equation just comes down to knowing what your options are, and what to stay away from. Timely Planting a Good Garden Makes Before you put your green thumb to the test, it’s important to know what you want to grow and when. Plants are sensitive to the weather around them and will thrive when planted during the right season. Similar to the difficulties of waking up on a cold winter morning, seeds will fight to stay in their cozy shells. Plants want to wake up and grow once the dangers of cold temperatures have subsided, and that depends on your region. Northern regions have a limited time frame and can really only grow during the summer months. Anyone living in the middle belt of the US has more time to begin as springtime ushers in consistent warmth. If you are wondering if where you live is in the middle, just ask, “Do I have 4 distinct seasons?” If yes, then planting in springtime is for you. Southern regions, like Florida, are blessed with the ability to grow almost entirely year-round, but it comes at the cost of true seasons. They may be able to wear bathing suits all year, but each season is just summer dressed in different clothes. Containers: A Plant’s Residence Plants are people too! And just like people, they want a comfortable place to grow and live their lives. The good news is they don’t require much attention; just an area big enough for them to stretch their tendrils, drain away any unneeded water, and a prime sunlit view. Thanks to their minimal requirements, you have a variety of options. Modular raised garden beds are a wonderful option for any patio. On the ground, twenty stories up, and everywhere in between, modular raised beds are a plant’s American Dream house. These beds can be connected or further raised to match your gardening passion. They are built with materials such as metal, plastic, or an aesthetically-pleasing wood, but it’s up to you to match it with your porch style. Wall planters have become a huge rage for those who simply cannot give up ground space or want to spruce up their wall. These are especially good for herbs and plants that have shallower root systems. These containers are the urban living for plants; trendy and unique with innovative, yet tight, spacing. Windowsill containers are town homes for the plants who want their own space, but don’t need much of it. They can sit inside or some will attach to the exterior of the window to simulate that perfect green addition to the apartment’s conformed exterior. Windowsill containers are great for people who really don’t have an outside area to call their own– but they are still effective. Food is Fuel We do our best not to eat food when we don’t know where it’s been. Food provides the nutrients our bodies crave to grow in strength and health, meaning what we choose to ingest is extremely important. Plants thrive in the same fashion; if you want a plant you can brag about, it will need rich, fertile soil. NEVER use strange soil! Grabbing some from the ground outside of your residence, a park, or someone else’s planter will put your plants in danger. Toxins and weeds may be present in that dirt and can choke the life out of your plant (and possibly turn you off to any further endeavor). Instead, go to your local home and garden store, and find the bags of soil labeled “Potting Mix” or “Potting Soil”. It consists of the finest composted bark, peat moss, and minerals a plant could want. Don’t bother with trying to compost; it takes time, effort, and SPACE. The whole point of this endeavor is to create your own garden on a small patio, not to grow a field! Water and Sun You have all of the information you need except for how to water and how long your plant should worship the sun. Do NOT spray your leaves with water during sunny days. The water becomes a magnifying glass which intensifies the sun’s power resulting in a very sad, yellow leaf. Do NOT overwater. Gluttony is a sin, so don’t force your plant to partake in it. When you wake up, grab your coffee and shuffle over to your plant. Using the strongest gardening tool you possess – your hand – lightly press your finger into the soil to check for moisture. You want your soil to be moist about an inch deep, and that’s all there is to it. If it’s less, gently water the soil a bit. If it’s more, take the day off. The sun is a powerful source of energy. Through its warm glow, your plant will find the strength to break free from seed and soil to produce… whatever it is supposed to produce. For leafy plants, allow them 4-6 hours of sunlight. For any plants that bear a fruit or vegetable, they need a little more; around 6-8 hours. You’re the Parent Finally, gardening may get technical the deeper you go down the rabbit hole of information and possibilities. Keep it simple, and trust yourself! Like a cake, you can follow the instructions, but it’s your personal touch that makes it one-of-a-kind. Observe and get to know your plant so that you can best provide for it. Some may be a little thirstier, and some may want that Miami bronze – so give it to them! Now you know what to consider, so get to it.

Comparison of Hay Preservatives and Additives 0407 366 246 Organic Acids or Sulphur based preservatives are the best options as Hay preservatives. Sulphur based preservatives like HayGuard are easier to handle and more economical Benefits of using hay preservatives are that they: - allow the safe baling of hay from slightly above target moisture levels up to 25% (or 30%) moisture depending on preservative type - allow baling after a shorter curing period which reduces risk of rain damage and sun bleaching. It may also allow baling earlier in a season in certain areas, when fodder is less mature and nutritive value higher - reduce dry matter and nutrient loss caused by leaf loss and shatter, microbial activity and moulds - enable baling over a longer period each day, resulting in more effective machinery and efficiency of labour usage - maintain hay colour (due to increased leaf retention) and often smells better - prevent dry matter and quality loss in storage due to bacterial, yeast and mould activity - reduce risk of spontaneous combustion - may increase animal intake - Animal and human health not affected due to lack of mould Types of hay preservatives Four main categories of hay preservatives are available; organic acids and their salts, bacterial inoculants, sulphur-based preservatives (HayGuard) and ammonia-based additives. Some products may also include enzymes, antioxidants and nutrients. - 1. Organic acids and their salts - When applied, organic acids act as fungicides by producing an acid environment which is not conducive to mould, yeast or bacterial growth. Two of the main acids used are propionic and acetic and being naturally occurring acids in the rumen, are safe for all types of livestock, including horses. These products are liquid and require spraying equipment to apply the preservative at the hay pick-up area. However, these products are corrosive on machinery and can be dangerous for operators to use in their pure form. To overcome these problems, “buffered” acids, sometimes referred to as “neutralised or pH balanced” acids, have been developed and commonly include salts of propionic, acetic and formic acids. Their pH is about 5.5 to 6 so they are much less corrosive and safer to use but more expensive. Although slightly less effective than the pure acids there are fewer losses due to volatilisation. More than one buffered acid may be included in product mixes such as propionic + acetic acids. The propionic acid is highly effective against mould growth whilst acetic acid is more effective against bacteria and yeast. They are available in liquid and granular form. To be fully effective the preservative must contact as much of the material as possible. For best results the preservative should be applied across the pick up on the baler, not sprayed onto windrows during raking or conditioning due to the chemical volatilising and consequent reduction in effectiveness. The rate of preservative application varies according to the moisture content of the forage being baled and the type of bale. At a rate of 1.5lt to 8lt this makes it difficult and expensive to apply and labour intensive. - 2. Bacterial inoculants - Some silage inoculants developed as fermentation enhancers are also sold as being effective for hay preservation. Most contain lactic acid producing bacteria that compete with yeasts and mould forming organisms aiming to maintain forage quality. Commonly used lactic acid bacteria are Lactobacillus, Pediococcus, Streptococcus and Bacillus. However, most lactic acid producing bacteria require moisture above 30%, anaerobic conditions and acidic conditions (under about pH 5.0) to work at their optimum. This generally makes them not practical for hay preservation. - Aerobic Spoilage Inhibitors - These recently developed inoculants use Lactobacillus buchneri 40788, a group of bacteria which restrict the growth of spoilage type organisms such as yeasts and moulds in silage. Their mode of action is thought to be due to secondary metabolites called “buchnericides” and may reduce the need for paddock curing unless extremely wet. Recent research indicates that they are usually much more effective than the fermentation enhancer group but still require the same conditions as minimum moisture, anaerobic conditions and acetic conditions (low pH) to work effectively and making them not practical for hay preservation. - Antibiotic-producing, bacterial inoculant. - Another group of bacteria selected from the natural Australian environment, Bacillus amyloliquefaciens, was selected to survive desiccation after application to the cut crop and to survive in storage. The use of this product requires specific management to ensure maximum effectiveness. One such requirement is for the product to be applied as the crop is being mowed for hay, the aim being to suppress yeast and mould populations that may increase during hay curing, especially at the bottom of moist windrows and other wet “hot spots”. This makes them not a practical option for hay preservation. - Organic acid or Sulphur preservatives would be much more effective for hay than this class of products. - 3. Sulphur based preservatives (HayGuard) - Sulphur based preservatives are another product type that offers control of microbial proliferation. Sulphur compounds are widely used in human and animal food sectors as preservatives and work essentially the same way in hay through their oxygen scavenging mode of action. In fodder, they create an environment within the hay bale that is unconducive to microbial growth stemming mould and yeast development. Sulphur - compounds act not only on the actual surface of the particles within baled fodder, but also in the air spaces within the bale. The application rate at 0.8-1.0 kg or Litres per tonne is much lower than with acids, and complete coverage of all fodder entering the throat of the baler is neither possible nor totally crucial when using this product type. Even and consistent application always remains preferable however. The lower application rate may potentially be an advantage when considering the running time that a tank of product can provide between stops in baling to refill. A lower rate of overall moisture being added into bales could also be a potentially advantage. Sulphur compounds are not acidic, and as such are generally fairly user friendly. The sulphur compounds themselves are salts however and as such, wash down of gear post baling is recommended. - 4. Ammonia-based preservatives - Although not commonly used in Australia, anhydrous ammonia, when applied at 1 per cent (dry matter basis) to hay containing up to 30 per cent moisture, has been shown to reduce dry matter losses and prevent heating and moulding. The rate is crucial. Applying, say 0.8 per cent (dry matter basis), is much less effective than the 1 per cent rate. - However, it is more commonly used to improve the feeding value of cereal straw, mature grass hay and corn stover when applied at 2 to 4 per cent (dry matter basis). Higher quality forages such as lucerne and leafy ryegrasses should only be treated at the rate needed for preservation (1% of dry matter) due to an unknown toxicity which can cause animal deaths and the toxin is transferred into milk. The major disadvantage of using anhydrous ammonia is that its application is difficult, and it is a hazardous chemical. Equipment has been used to inject the anhydrous ammonia into round bales, but no such equipment is commercially available. Covering bales with plastic and then injecting the appropriate amount of anhydrous ammonia is an option but uniform distribution is difficult, resulting in some spoilage in some areas. Ensuring even distribution in both above techniques would be even more difficult with the very dense nature of the large rectangular bales. - Much of this information is covered in the various documents produced by: Pasture and Conservation Specialist (retired) Agriculture Victoria, Ellinbank

Dairy Association Bag Balm is widely used for chapped conditions and superficial abrasions. After each milking apply thoroughly and allow coating to remain on surface. This protective ointment helps to keep superficial tissue moist and Nail and Salon Shops often recommend Bag Balm to customers for care of their own hands. Directions: Massage thoroughly and allow ointment to remain for full softening effect. For pets, apply BAG BALM liberally to the affected area. For use on cows, thoroughly wash treated teats and udder with separate towels before each milking. To avoid contamination after each milking, bathe the udder with plenty of hot water, strip milk out and dry skin. Apply BAG BALM freely and massage gently with this proven ointment twice daily. This product contains no alcohol. Ingredients: 8-Hydroxy quinoline sulfate 0.3% in a petrolatum lanolin base.Cautions: In case of deep or puncture wounds seek medical help. Discontinue use if rash or irritation occurs. Keep this, and all medications, away from children.Presentation: 1 oz, 8 oz, and 4.5 lb pail.

Slow but Sure Recipes Take the heat off with these 3 simple slow-cooker suppers By Elaine Magee, MPH, RD WebMD Weight Loss Clinic - Expert Column Go to a garage sale and you're bound to see an ugly, brown crock pot or two. Slow cookers have come a long way since the 70s. They are no longer brown, for one thing, and they are no longer just a way to bring beans to a potluck. To the working parent, they are liberating. To the health-conscious carnivore, they are invaluable. So dust off that slow cooker you got as a wedding gift, and get ready for a crock pot revival! In general, cooking with very lean meats can be tricky, to say the least. That's because the leaner cuts are much less forgiving and can turn out tough. But put them in a slow cooker, and in a few hours they're transformed into fork-tender, flavor-packed morsels. Is it a miracle? Actually, it's quite scientific. Slow, moist-heat cooking tenderizes meat by breaking down most of its connective tissue (muscle). The protein collagen is the prime component of connective tissue, and part of the collagen dissolves with slow, moist heat -- which makes the meat more tender. Some slow-cooker recipes call for searing the meat (pan-frying or broiling to brown the outside) before putting it in the slow cooker. This helps seal in internal juices while adding texture, flavor, and color. Of course, the slow cooker isn't the only way of cooking food slowly. You can roast meats in the oven at a relatively low temperature for a couple of hours (for those who work outside the home, this is mainly a weekend option). But wouldn't it be wonderful to come home on a cold winter's night to a hot, savory entree that's ready when you are? Slow Cooker Lemon Garlic Chicken If you have Mrs. Dash Lemon Pepper, you can use 1/2 teaspoon of that instead of the one black pepper. Just delete 1 tablespoon of the lemon juice and increase the water by a tablespoon. 1 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon black pepper 2 pounds skinless, boneless chicken breast halves 1 tablespoon canola oil 1/4 cup water 3 tablespoons fresh lemon juice 2 teaspoons minced garlic 1 teaspoon low-sodium chicken broth powder or bouillon granules 1 teaspoon chopped fresh parsley - In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces. - Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side). - Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid. - Cook on HIGH for 3 hours or LOW for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time. - Serve with cooked pasta or steamed brown rice. Yield: 6 servings Per serving: 213 calories, 36 grams protein, 1 grams carbohydrate, 6.7 grams fat (1.5 grams saturated fat, 2.8 grams monounsaturated fat, 1.6 grams polyunsaturated fat), 97 milligrams cholesterol, 0 grams fiber, 191 milligrams sodium. Calories from fat: 29%. Pork Roast With Spicy Maple Glaze 2 1/2 pounds boneless pork loin roast, trimmed of visible fat 1 cup lite pancake syrup 4 tablespoon Dijon-style mustard 2 1/2 tablespoons cider vinegar 2 1/2 tablespoons lite soy sauce Ground black pepper to taste Salt to taste - Preheat oven to 350 degrees. Coat the bottom of a shallow roasting pan with canola cooking spray. - Put syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl and set aside. - Place pork roast in a prepared roasting pan. Spread glaze evenly over the pork roast. Bake in oven until meat thermometer reaches 160 degrees (45 minutes to 1 1/2 hours). Remove from oven and let rest 10 minutes. Slice and serve. Yield: 8 servings Per serving: 290 calories, 33 grams protein, 18 grams carbohydrate, 9 grams fat (3.2 grams saturated fat, 4.1 grams monounsaturated fat, 0.8 gram polyunsaturated fat), 87 milligrams cholesterol, 0.6 gram fiber, 515 milligrams sodium. Calories from fat: 29%. This is a light version of the wonderfully elegant (and potentially romantic) French classic. Serve it with crusty whole-wheat French or sourdough bread. 8 slices Louis Rich Turkey Bacon 2 teaspoons canola oil 2 pounds beef tip sirloin (or similar cut), trimmed of visible fat and cut into 1-inch chunks 1/3 cup plus 2 tablespoons Wondra quick-mixing flour (divided use) 16 small white onions 1 1/2 cups baby carrots (or 2 small carrots, chopped) 2 tablespoons brandy 3 garlic cloves, crushed or minced 3/4 teaspoon salt (optional) 1/2 teaspoon thyme leaves, crushed 1/4 teaspoon pepper 1 bay leaf 1 cup red Burgundy wine 1 cup low-sodium beef broth 3/4 pound sliced mushrooms - In large, nonstick frying pan over medium-low heat, cook bacon strips until just crisp (you can use the microwave instead, cooking 4 strips at a time on a double thickness of paper towels for about 4 minutes). Break up into bits. - Put 1/3 cup Wondra flour in a medium-sized bowl or large Ziploc bag. Add beef chunks and coat well with flour. Heat oil over medium-high heat in the frying pan. Add beef chunks, spray the top with canola cooking spray, and cook, turning until browned on all sides. - Put the browned beef and remaining ingredients in slow cooker. Stir, and then cook on LOW until beef is cooked throughout and onions are fork-tender (about 10 hours). Serve with bread, if desired. Yield: 8 servings Per serving: 277 calories, 30 grams protein, 12 grams carbohydrate, 8.8 grams fat (2.5 grams saturated fat, 3.6 grams monounsaturated fat, 1.4 grams polyunsaturated fat), 81 milligrams cholesterol, 2 grams fiber, 266 milligrams sodium. Calories from fat: 28%. ©1996-2005 WebMD Inc. All rights reserved. IMAGES PROVIDED BY:

Making your own authentic Salt Beef is fairly easy – particularly if you use the equilibrium brining technique described below. I recommend using Weschenfelder’s superb cure mix. It’s essentially just right blend of salt and nitrates to do the job and produce that lovely pink colour. If you don’t wan to buy a bag of that, you can use a blend of approx 90% salt, 10% cure #1 (or saltpetre) Equilibrium vs Gradient BrinesEquilibrium Curing – or brining in this case – is a technique whereby you use exactly the right amount of salt to cure the meat rather than using a heavily saline mix and basing it on a shorter cure time. The main advantage is that you use the correct amount of salt, you can pretty much leave the meat in the brine for as long as you like without the worry of it turning out inedibly salty. Gradient brines are extremely salty and the technique involves you taking the meat out of the brine at the correct time, based on the meat weight, thickness and general personal experience, and then letting it rest for a day or two while the salt works its way through the meat. Leave it in a day or two too long and it’s inedible, take it out too soon and it isn’t properly cured. All you have to do for equilibrium brines is weigh the meat with the water and add the right amount of cure! For salt beef we want to aim at 2.5-3.5% of salt absorption. Therefore the below example assumes that you will use a 1kg lump of brisket and require 2kg of water. 3kg in total is then multiplied by the desired 3% salt to give us a result of 90g of cure mix. Last important note – if your final product is going to be salt beef and not pastrami, then using too much salt is no big deal as any excess will come out during the boil. Pastrami is a form of salt beef that is smoked instead of boiled, and so if you think you’ve over salted then you may need to soak in fresh water for a day to coax some of it out. Directions for both below… - Make the brine by adding all the ingredients to the water and bringing to the boil – adjust your cure level based on the exact weight of your meat and water as per the instructions above - Once the brine is cold, fine a tupperware container big enough to contain the beef completely submerged in the brine. You may need to weigh down the beef if it wants to float - Leave in the fridge for 10-14 days, turning daily. - Once the beef is cured, wash it under cold water, it is then ready to be turned into salt beef or pastrami - Roughly chop the veg, and add to a stockpot of cold water - Add the cured beef and bring to the boil - Simmer gently for 2-3 hours - Eat warm, and wrap well so it stays moist and it will keep for a week in the fridge - To reheat just cut a couple of slices and warm gently in a pan with a bit of melted butter - Take the cured beef and submerge in cold water for at least 8 hours in order to desalinate it a bit. Change the water at least once during the process. - Crush the coriander seeds and peppercorns, mix with the other spices and press the rub into the cured beef. I recommend putting it back in the fridge for another day at this point to help the rub adhere to the meat. - Set up your smoker to 110C and smoke the beef low and slow with your favourite wood until it hits 70C - Once smoked, you have to steam it, you can do this straight away or whenever you’re ready to eat it. - Transfer the beef to a racked roasting tin ad add a couple cm of water under the rack - Make a foil tent for the lid, leaving as much space as possible inside, and then put into the oven at 120C for around 3 hours, unwrap and drain the pan for the last half hour to help harden up the crust slightly.

The most amazingly moist and flavorful carrot pumpkin cake with cream cheese frosting. My toddler is absolutely obsessed with carrot cake – he could inhale an entire (multiple-layer) carrot cake if I let him. So when it was getting close to his 4th birthday (which was two weeks ago), I was certain he’d ask for carrot cake. BUT when we started planning his “construction” party together and started looking at cake pictures on the internet, he got his heart set on a “dirt” (chocolate) frosted cake with construction cars. Maybe I’m wrong here, but carrot cake with milk chocolate frosting didn’t sound even a little bit good. So we decided on the chocolate construction cake and spent the day before his birthday making the cake together. We had so much fun making it together — he ate way too much frosting and he couldn’t have been more thrilled at how the finished cake looked. He loved it. The one thing he wasn’t too happy about? The taste. ? He doesn’t actually like chocolate cake (I don’t understand this at all), and told me it was “a little bit gross.” Haha! Naturally, I had to make him a carrot cake the very next day. I was going to make tried and true favorite carrot cake recipe, but I had some leftover pumpkin in the fridge (yes, I’ve already been testing some pumpkin recipes for you all!) and thought it would be fun to experiment with combining the two. I’ve seen carrot pumpkin cakes floating around the internet in years past and thought now was my chance. So I took the exact amount of pumpkin I had leftover and that became my starting measurement for this cake. I’ll tell you right now, adding that pumpkin to this carrot cake is one of the best decisions ever made. I adapted the rest of this cake around my other carrot cake and now I can’t honestly tell you which I like better. But I will say the husband and the toddler said this was the very best cake they’d ever had. And since it was literally gone within 2 days, I made another to take pictures of and share with you all here on the blog. And, not even kidding, we made a third carrot-pumpkin cake because my husband suggested I should probably make a video of it since we’d run out of the SECOND one (yes, in the same week). To say we are obsessed with this cake is a complete understatement. So while I am fully aware that summer is still in full swing and that pumpkin season is not here for a while, I had to share this cake recipe (mostly so when I make it three more times in a week I have a neatly written recipe to follow instead of my chicken scratch of notes?) . So, if you are the type of person that uses pumpkin all year round, you’ve got to try this cake ASAP and if you are not, file this recipe away to make the minute it is “pumpkin season.” ? The most amazingly moist and flavorful carrot-pumpkin cake with cream cheese frosting. - 1 cup (about 2-3 medium sized) carrots, shredded - 3/4 cup whole milk - 1 and 1/2 teaspoons lemon juice - 1 and 1/4 cups pure canned pumpkin (I recommend Libby's to keep it from being too watery) *DO not use an entire can of pumpkin or pumpkin pie filling - 1/2 cup white sugar - 1 and 1/2 cups light brown sugar - 1/2 cup vegetable oil - 3 large eggs - 3/4 tablespoon vanilla extract - 1 can (8 ounces) crushed pineapple, well drained - 1 cup flaked sweetened coconut - 2 cups all purpose flour, spooned and leveled - 2 teaspoons baking soda - 1 teaspoon salt - 1 and 1/2 teaspoons ground cinnamon - 1/4 teaspoon ground nutmeg - 1/8 teaspoon ground ginger - 1/8 teaspoon ground cloves - 2 packages 8 ounces EACH full-fat cream cheese, at room temperature, do not melt - 1/2 cup unsalted butter at room temperature do not melt - 1 teaspoon vanilla extract - 4-5 cups powdered sugar - Optional: 1-2 tablespoons heavy cream - 1 cup chopped pecans,* optional Start by pre-heating the oven to 350 degrees F. Grab 2 9-inch round pans and generously spray with cooking spray and dust generously with flour. (Take your time preparing the pans so the cake doesn't stick) Set aside. Peel and then grate the carrots on the small side of a grater to get very fine pieces of carrots. Shred the carrots carefully. Measure to ensure you have exactly 1 cup. Whisk together the whole milk and lemon juice and set aside for 5 minutes (it will look curdled!). Grab a very large bowl and mix the pumpkin (make sure it isn't watery at all), white sugar, brown sugar, oil, eggs, vanilla, and milk/lemon mixture with a large whisk until completely combined and smooth. Add in the shredded carrots and crushed pineapple. Whisk until smooth. Place a sifter over the bowl and sift in the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Add in the coconut. Mix until JUST combined (do not over-mix to avoid a denser/tougher cake.) Separate the mixture evenly among the prepared pans and bake for 27-30 minutes or until a toothpick, when inserted into the center, comes out clean. Remove and allow to cool for 5-7 minutes before inverting the cakes onto a cooling rack for them to finish cooling. Meanwhile, prepare the frosting. In a large bowl fitted to a stand mixer, add in the cream cheese and butter. Make sure both are at room temperature and not at all melted or softened. Beat the two until completely smooth. Add in the vanilla extract and a generous pinch of salt (if desired). Beat until smooth. Add in the powdered sugar, 1 cup at a time until you've added 3 and 1/2 cups. Remove 1/4 of the frosting now to go into the center of the cake. Add the remaining 1/2 to 1 and 1/2 cups of frosting until you have a good frosting consistency. If needed add in the heavy cream. The frosting won't be as firm as a buttercream, but firm enough to frost the cake. To decorate: place a little frosting on the bottom of a cake pan (just to hold the bottom cake in place) and top with 1 completely cooled cake. Add the reserved 1/4 of the frosting into the center and smooth it. Top the frosting with the other cake. Use the remaining frosting to generously frost the cake. If the frosting is too soft, either refrigerate it or add an additional 1/2 cup powdered sugar. (You will likely have a bit of extra frosting, so don't feel like you need to use it all on the cake). Once the cake is frosted, decorate the sides with the pecans if desired. *You can also add a cup of chopped pecans to the cake batter if you like nuts in your cake! More Pumpkin Recipes:

Meet Shivesh Bhatia, author of “Bake With Shivesh” is an inspiration to all young food bloggers across India. With mouthwatering recipes to the most beautifully crafted cakes and desserts, he is one pastry chef whose dishes you wouldn’t want to miss. Shivesh started blogging since December 2014 and has established himself as one of the youngest Indian Food Bloggers within the food blogging community. Apart from this he also organises baking workshops and teaches you how to create simple yet beautiful recipes. Stay tuned to this space for all things sweet, baked and organic with 24 Mantra Organic and Shivesh Bhatia. Organic Mantras Recipes 24 Mantra Organic Whole wheat banana bread – from Bake with Shivesh The aroma of the banana bread as it comes out of the oven is truly mesmerising. This fluffy, sweet, and spongy banana bread bed is the perfect thing to start off your day. You can have it with some jam or some maple syrup, some Nutella, some honey and for the best experience add some more bananas as topping. This is an irresistible recipe and a must try for everyone who wants to go bananas! 24 Mantra Organic Chocolate pear loaf cake – from Bake with Shivesh Here we have yet another marvellous cake recipe from shivesh bhatia. The speciality of shivesh is his simplicity when it comes to the ingredients and the easy to execute these recipes. The combination of chocolate and pears is truly divine and heavenly. The beauty of the cake is that all of the ingredients come together to create this breathtaking dish, and as you cut through the cake you can find a yin-yang split of the pair and chocolate and it actually looks like a food wonder of the world. This dish has the ability to make you crave for more. What’s even better is that this dish is very easy to make, in just a few steps you will have this stunning cake for your indulgence. Try this recipe today! 24 Mantra Organic Tart Shells – from Bake with Shivesh Ever wondered how to make the perfect tart shells? Well, these tart shells are extremely easy to make and are good for any kind of tart right from chocolate tarts, mango tarts, strawberry and cream tarts or any other flavour of tarts that pleases your craving. But if you really analyse the tart separately you will know how important it is to get the tart right. Apart from being an edible cup it also brings in the balance that the overall dish requires. Right from the crunch to the flavouring when the tart crumbles as you bite into it. The trick lies in the batter. Try out this simple tart shell recipe and tell us what flavour of tarts you tried out. 24 Mantra Organic Peanut Butter Puff Pastry Rolls – from Bake with Shivesh Shivesh says that he is obsessed with the peanut butter from 24 Mantra Organic and its extremely difficult to disagree with the dessert king himself when it comes to the sweet stuff. So this recipe features a flaky puffed up pastry filled with creamy peanutbutter, these puff pastries are baked for 30 – 40 min and topped with some sesame seeds to add that beautiful flavour and crunch to the entire dish as you take a bite into each pastry roll. The young baker also says that we must take his word when he say that “if there is an organic alternative for a particular ingredient then going organic is surely the way to go.” So what are you waiting for, try this recipe today! 24 Mantra Organic Peanut Butter Chocolate Brownie- from Bake with Shivesh Who can resist the temptation to indulge in these amazing brownies? Soft, spongy and full of flavour. The combination of the chocolate, walnuts, organic sugar and the creamy peanut butter is truly spectacular. The aroma of these brownies are extremely captivating and can lighten up your day in a matter of minuites. Do you still think you can resist the craving to try out one of these delightful brownies? Didn’t think so. So hurry up, put on your apron, pre heat your oven and get ready to make these beautiful brownies. And don’t forget to share this recipe with your friends and family, we are sure they will love it too. 24 Mantra Organic Citrus Galette- from Bake with Shivesh “The market is flooded with citrus of all shapes and sizes. It is so exciting to use the freshest oranges and grapefruits to make my desserts this season,” says Shivesh Bhatia the Dessert Prince. With the mission to make a whole wheat dessert packed with beautiful zesty flavours, we are sure that these will tickle your taste buds alright. We are sure that with every bite into this splendid organic cake you will feel a jolt of energy rushing through you. Make sure you choose the freshest of ingredients for this dish and enjoy this with your family and friends this festive season. 24 Mantra Organic Smores Cookies – from Bake with Shivesh For those of you who don’t know what Smores are, they are traditionally marshmallows and chocolate sandwiched together between two crakers and are usually had when you go camping or on a road trip. This recipe however is a fusion of a cookie and a Smore. The goodness of a cookie with the yummy marshmallow and the chocolate fushion makes this a delightful delicacy. And believe you me, once you have all the ingredients, this dish is super easy to make. With christmas round the corner this is definately a dish that you guys must try out. We are sure that your family will love it and so will you. And don’t forget to tell us how much you loved this fabulous recipe. 24 Mantra Organic Flourless Orange Cake – from Bake with Shivesh Hands down the Flourless Orange cake is one of the most flavourful and extremely easy to make cakes that we have seen so far in the “Organic Mantras Initiative”. A simple accentuation of the flavour of the Oranges with the nuttiness of the almonds sweetened to perfection with Organic Sugar is what makes this beautiful cake recipe a total crowd pleaser. This the perfect cake that can go well with your morning coffee or your evening tea. It can be a nice snack for your kids to eat and can even be a beautiful Christmas Cake. Try the recipe, and tell us how much you enjoyed it. 24 Mantra Organic Strawberry Jam Thumbprint Cookie – from Bake with Shivesh Here is another superb recipe using our amazing Organic Strawberry Jam. Shivesh Bhatia presents us with yet another cracker of a dish, so full of flavour, and so full of love that it will lighten up even the grumpiest person’s day. And let’s not forget, Christmas season is right around the corner and we don’t need a grinch in the house so this easy Organic Strawberry Jam Thumbprint Cookie is just what the doctor ordered. So we better get cracking folks click on the link for the complete recipe. 24 Mantra Organic Strawberry jam doughnut – from Bake with Shivesh Organic Strawberry jam doughnut presented to us by @shivesh17 is one dessert that you wouldn’t want to miss. They are delicious and easy to make.These doughnuts are incredibly light, gooey and extremely tasty. The organic sugar lends a super moist texture to the doughnuts says the young pastry chef. So dont wait any longer folks, put on your pastry chef hats click on the links below and get cracking on this amazing marvelous dish. 24 Mantra Organic Black Tea Cake with Honey Frosting – from Bake with Shivesh Dive into the magic of this 6 layer marvelous dessert goddess of a cake and you will be sure to attain absolute nirvana. the softness and sponginess of the “Black Tea Cake” is mouthwatering in itself, but its the colour, the texture, the taste and the aroma of the 24 Mantra Organic Honey Frosting that is the true champion says “Shivesh”. Check out this amazing recipe and tell us how many of you tried it. This is a brilliant dessert with the goodness of Organic Honey! So wait no longer Folks, try out this amazing recipe today! 24 Mantra Organic Grapefruit and passion fruit cooler – from Bake with Shivesh Want to try a drink that cools your body down in a matter of seconds, look no further. Here is a beautiful mocktail that will take you to paradise as soon as you take your first sip. Shivesh says that the Organic Honey is a perfect addition to the cooler and transports you to a beautiful spring. And what’s even better is that it has no added sugar or preservatives. All it takes is some grape fruit juice, some pulp of passion fruit and some super duper organic honey. So what are you waiting for? try this beautiful drink today! Himalayan Multiflower Honey 24 Mantra Organic Chocolate Peanut Butter Cookie Sandwich – from Bake with Shivesh Ever wondered what a chocolate cookie would taste like with 24 Mantra Organic Peanut-butter? Well you can rest assured that Shivesh one of india’s finest dessert blogger knows just how to blend both these ingredients together and plate a truly exquisite “Organic Chocolate Peanut-butter Cookie Sandwich” Read the complete recipe, try out this delicious dish and tell us what you thought.

It is indeed a difficult task–carpet cleaning, not considering the tough and stubborn stains that you need to remove from your carpet and one of these feared stains are chewing gums. They may come from your kids who accidentally drop half-eaten chewing gums on the carpet or someone may have stepped on it while on their way home and because they didn’t remove their shoes before going inside the house, they have carried in gum pieces all over your flooring and carpet. If you got lucky and noticed a piece of chewing gum on your carpet before anyone could step on it, you will not have to face a gooey and sticky mess. Unfortunately, this is not the case for every homeowner and you can’t possibly spend all your time guarding your carpets. Do not worry, however, because there are cleaning strategies and methods that you can do to remove the traces of gum from your carpet. Practical Carpet Cleaning Tricks To Remove Chewing Gum Here are a few easy carpet cleaning strategies that you should consider to remove gum from your carpet: Press ice on the gum stain on your carpet You don’t have to spend money on this strategy since you already have ice on hand. Carpet cleaning professionals recommend that all you have to do is press a cube of ice on the gum stain on your carpet. This will make the piece of gum hard and brittle. As a result, it will be easy to scrape off. You can use a butter knife or fork to scrape off the now brittle piece of gum. On the other hand, make sure that you press ice on all the pieces of gum stuck on your carpet. Rub peanut butter on the gum stain This method has been tried and tested numerous times in the past by many homeowners. Although this is more often used for gum stuck on hair, this strategy can also be used to remove gum stuck on the fibers of your carpet. Rub at least 1 teaspoon of peanut butter on the gum stain until it detaches from the fibers of your carpet. Remove the debris by using a damp washcloth. Use washcloth and soap and water to get rid of any residue left. Use olive oil or vegetable oil as an alternative to peanut butter One of the primary components of peanut butter is oil and that makes it effective in removing gum on your carpet. If you do not have peanut butter at home, you can use olive oil or vegetable oil as an alternative. Applying one teaspoon of oil to the gum will reduce its stickiness and will make it easy for you to pick and remove the gum. Note, however, that olive oil and vegetable oil can stain your carpet. To confirm this, apply the oil on a hidden area of your carpet and see whether or not it will leave a stain. When using oil to remove gum, you should also remember to clean the area thoroughly with a carpet cleaning solution and vacuum. Do this right after you have successfully removed the gum from the carpet to prevent the oil from leaving a stain. If you have WD-40 at home, you can also use this to remove sticky gum on your carpet. Be very careful, however, when using WD-40 because it is highly flammable. This is why it should not be your first option for cleaning your carpet. If you are left with no other choices, the safest way to use WD-40 is to spray it on your fingers. When you fingers are nicely coated, use them to peel off the sticky gum from the carpet. You can clean the spray from your fingers by washing your hands using a liquid dish detergent. You can also use a moist washcloth with the dish detergent to remove the spray on your carpet. Soak the sticky gum in vinegar Another carpet cleaning solution you can use to remove sticky gum from your carpet is vinegar. All you have to do is add a generous amount of vinegar on the part of your carpet where the gum has stuck. Wait for 15 minutes to allow the vinegar to work on the gum and loosen its stickiness. After this, you can use gently scrape off the gum from your carpet using a butter knife. Note, however, that some types of vinegar may cause bleeding of colors in certain types of carpets. To prevent this damage on your carpet, it is highly advised that you test your vinegar on a hidden part of your carpet to make sure it will not damage your carpet. If you need professional carpet cleaning assistance, call Steam Plus Carpet Cleaning today. Steam Plus Carpet Cleaning Myrtle Beach, SC 29577 843 340 -5805

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Chicken? Where we’re going, we don’t need chicken. Update 25/2/2018 – updated formatting, added details of early 2018 revisit I try not to pay too much attention to a restaurant’s PR push before I eat there, as the nauseating buzzwords, jargon and marketing waffle can colour my view of the place before it’s even opened. This was hard to do when it came to Temper though, Neil Rankin’s latest restaurant serving up heaving portions of barbecued and grilled meat in the heart of Soho. Serving barbecue, shawarma and tacos all under the same roof smacked of bandwagon-jumping, shoving three of the most popular London restaurant cuisines of recent years – barbecue, Mexican and Levantine – onto the same menu. In an unplanned and somewhat ill-tempered Twitter conversation a few months before opening (pun intended – all my puns are intended), Rankin himself tried to convince me that this wasn’t the case – his use of entire animal carcasses meant that shawarma was a logical way of using shreds of leg meat that would otherwise have gone to waste. Meanwhile, the tortillas used in the tacos were made using animal fat that would’ve otherwise gone unused and they were apparently made using a proper nixtamalisation technique to boot which would be a mean feat. First things first Although Rankin’s words were moderately persuasive, most of my fears were only properly assuaged when I stepped through the shiny front door. Although the presence of tacos is still rather conspicuous, the shawarma is served mixed in with other cuts of whatever meat you order with thankfully little sign of tzatziki, labneh or other Middle Eastern staples shoehorned in. And the prolific Rankin is, of course, known for his barbecue at other restaurants. Having said all that, the quality of the tortillas used in the tacos on my first meal were disappointing. Although made from maize rather than wheat, they were a little too thick, stiff and flavourless. They were also a little too small for the generous helping of filling which, combined with their inflexible, unyielding stiffness, made for messy eating. A taco filling of crab and pickled onion pork skin was nothing more than a generic, bland and textureless white blob with only the punchy, tingly chillies standing out. Far superior were the tacos filled with raw soy-cured beef. Chewy, a little gelatinous and resplendent with umami, the cubes of beef almost resembled sashimi-quality tuna in their glistening moreishness (not the fatty toro or otoro tuna, of course). Plenty of crisp, fresh and sharp vegetal garnishes helped cut through the umami richness of the meat. Temper’s kitchen clearly as an affinity for cow. The cuts of smoked beef you get will vary as the kitchen and other diners work their way through the animal. If you’re lucky, you’ll get the chance to feast on juicy, expertly cooked bits of rib, feather blade and sirloin. Charred and chewy, then moist and exceptionally tender with the gentle metallic tang of an animal that had lived and died well. Jerk sweet potato and pineapple wasn’t the Brixton-aping fusion mash up that I feared it would be. The fruity and lightly spiced mash wore its pineapple influence lightly, presenting a far more balanced and less garish taste then I had expected. Kougin amman is a notoriously tricky Breton pastry to make so it’s no surprise that Temper’s version needed a bit more finesse – a bit too chewy and not quite soft enough, it erred on the wrong side of stodgy. The dulce de leche ice cream spooned on top was bland as well as a bit too crunchy and icy. It was up to the butterscotch to save this dessert with its intense and addictive sugary sweet burnt butteriness. Give me a tub of that stuff, instead, and a spoon. Going back for seconds Temper’s kitchen doesn’t stand still, especially when it comes to its maize tortillas. They were better than they were before, but there’s still room for improvement. While more pliable and noticeably less stiff than the first time around, they were still lacking in character compared to the very best corn tortillas. Tacos filled with aubergine and chipotle miso were reminiscent of the somewhat overwrought fusion-y fare at Foley’s. Baba ghaboush-esque pureed aubergine clashed with the nori, radish and, most notably, the blunt force chipotle. The subdued miso, meanwhile, was lost in the mix. It might sound good from the menu description, but the lack of balance on the tongue was evident from the first mouthful. Far more successful were tacos filled with blowtorched mackerel. Quivering, punchy slivers of fish were neatly complimented by a sharp, sprightly sauce and an umami pairing of nori and tomatoes. Fix the tortillas and you’d have a knock-out pair of tacos right here. While Temper’s grab bag selection of smoked and grilled pork didn’t have the same extraordinary depth of character as the exquisite swine flesh at Pitt Cue, there was still plenty to savour. The crunchy, unctuous crackling was bettered only by the quiveringly salty and richly juicy fat. As with the beef from my first meal, the thin flatbread wasn’t quite up to the task of absorbing the rich run-off juices. While the smoked goat wasn’t quite as funky on the tongue as I would’ve liked, it was still earthy enough with dense, moist meat layered with plenty of chewy connective tissue and skin. Only The Smoking Goat does this beast better, albeit with somewhat more inconsistent levels of quality. An Italian burrata seems incongruous amongst the other, far heartier side dishes, but it served a valuable purpose as a refreshing counterpart to the richer, heavier mains. Although the liquid centre wasn’t as milky and briskly cold as I would’ve preferred, it was still a mouth pleaser thanks to its creaminess and lightly chewy, elastic exterior. A burst of zesty lime and tingly jalapenos added extra layers of flavour that, while not strictly necessary, were at least fittingly bracing. Having a giant ‘cookie’ for dessert sounds like a regression to childhood, but this six-inch pie-like dish was in no way a collection of crumbs and dull chocolate chips. Almost resembling a crème brulee in construction, the relatively crisp crust gave way to reveal a gooey soft, malty sweet interior. Although texturally pleasing, it was a tad one-note in taste. Plus, while heartier than a crème brulee and lighter than a pie, this cookie wasn’t quite as satisfying as either. Temper’s menu changes frequently, with specials coming and going depending on what ideas the kitchen can come up with and what animal parts it has to hand. A Thai-esque dish of burnt ends started off well with a strong burst of fish sauce, herbs and chilli, but this faded quickly. The bits of beef brisket and pork couldn’t pick up the slack as they weren’t anywhere as dense or intensely flavoursome as the best American-style burnt ends. I didn’t mind Temper’s neutral-tasting tortillas for once, as a taco filling of beef fat captured and held my attention like a vice. Smooth, slick and unctuous, but also surprisingly gentle, not one drop was wasted thanks to the coddling of the tortillas. A zip of lime juice cut through its relative richness. If you feel squeamish about eating something so sublime just because it’s animal fat, then you need to leave right now. Only the cheeseburger tacos came close to upstaging the beef fat as my favourite of all of Temper’s taco fillings. More like punky hedgerows of meat rather than patties, the beef morsels were nonetheless delightful thanks to their dense, chewy, moist and woody nature. Cooked medium rare, exceptionally moreish and with a moderately coarse grind, they were more than good enough to put most full-size burgers in London to shame. And that was before the finishing touch – parmesan-crusted potato cubes for a deep umami snog and a sprightly, zingy sauce to slap you in the face and keep you from slipping into a hazy, meat-tinged daydream. Class. Pure class. Following the superlative cheeseburger tacos, the mutton and beef kofte (also sold by weight, like the bigger meat mains) seemed like an unnecessary redux that wasn’t as good. It was by no means bad though – dense, chewy, moist and moreish with a moderately coarse grind just like the cheeseburger taco patties. The only real flaw was that its slight greasiness was a bit too conspicuous with no bread, salad or sauces to mop it up. Temper does actually offer a selection of sauces and garnishes to go with its meaty mains, but I don’t think they’re really necessary. The lamb, like all the other smoked and grilled hunks of flesh available here, needed no embellishment – tender, gently earthy and with a giggly pinkness in the middle. If that isn’t testament enough to the kitchen’s care and attention, then the judicious amounts of delicately rendered fat and the lightly chewy, fruity bark most certainly are. Szechuan avocado didn’t have the spicy numbingness of Sichuanese pepper, but did have a gentle sweetness and strident bright fruitiness – other, lesser known hallmarks of that cuisine – that was enhanced by the creaminess of the avocado. It was an unusual but nonetheless effective combination. I’ve always been sceptical of the merits of baked cheese, with the notable exception of raclette, but I’m willing to be persuaded otherwise. Temper’s baked cheese on flatbread didn’t change my mind. A trio of cheeses were reduced to a generic goo. Although the crispified flatbread bore a faint resemblance to a Jacob’s cream cracker, the overall effect was of a tomato-less bianca pizza. The saving grace wasn’t the ineffectual sprinkling of nuts, but a delightful honey that had a gently herby sweet, aniseed-ish quality to it. It had the nuance and depth that the rest of this pudding did not. Temper Soho in 2018 With the success of the curried Temper City and the news of a third pizza-focussed Temper coming soon to Covent Garden, it’s legitimate to ask whether the original has lost its touch or not. One thing that hasn’t improved as substantially as I had hoped is the quality of the tortillas used in the taco starters. While softer and more pliable than they had been before, their oddly chalky quality was a tad off-putting. The fillings of the two tacos I tried, while still pleasing, were noticeably less accomplished than they had been before. The miniature patties used in the cheeseburger tacos were tangy and dense with a gentle chew, but they weren’t as moist, generously sized or quite as characterful as they once were. The little cubes of bovine fat and flesh used in the beef fat tacos were less like dripping and more like so-so lardo. While still unctuous enough to please, they weren’t quite as sumptuous and elegantly accomplished as they had once been. One thing that has marched forwards, rather than going backwards, is the quality of the flatbreads accompanying the grilled and smoked meats. Supple, soft and tearable with just a gentle tug, they bear a certain resemblance to the naan at Temper City. Despite the absence of appropriate wording on the menu, the meats themselves are apparently still sold by weight in 100g increments – at least according to my friendly if somewhat scattershot waiter. The smoked goat wasn’t bad – it was moist and tender – just a tad forgettable with none of the earthy funk that I would expect. It fell to the smoked lamb shoulder to pick up these qualities and run with them. My serving of lamb was not only a tad more yielding, it also had more quivering connective tissue. A sprightly, lightly spicy sauce and a dash of thyme were classy touches that made a big, flavourful impact. As good as the lamb shoulder was, the smoked beef edged ahead of it in my affections. The smoky bark and the beefy tang of the tender flesh rimmed with connective tissue were simply beautiful, whether served on the prongs of a fork or within the folds of the flatbread. After all that meat, the burrata side proved to be an apt palate cleanser, even if that probably wasn’t its intended purpose. From the milky elasticity of its skin to the chilled creaminess of its interior and the tingly crispy heat of the chilli slices scattered on top, it was a damn sight better than what passes for burrata in many of the capital’s Italian restaurants. The original Soho Temper isn’t quite as polished and accomplished as it was when I originally reviewed it – perhaps Rankin’s absence on the night of my visit had something to do with it. This makes his seemingly tireless expansion of the Temper brand an interesting venture to observe. Only time will tell if he can sustain a high level of quality and execution as more branches open. Regardless, even though I’m no longer quite as enthused about the original Temper as I was when I wrote the original Verdict below, it’s still one of my favourite Soho restaurants. Temper isn’t perfect. Some of the tacos need work (especially the tortillas and indeed the other breads), while the desserts aren’t anywhere as accomplished as the carved portions of meat which serve as the mains. But what mains they are – a love letter to carnivores sealed with a juicy, flame-licked kiss. The various cuts of meat were smoked and grilled with care and dedication leading to self-evidently superb results. The question with Temper isn’t whether you should go, but how much beautiful bounty your stomach can hold. What to order: Soy-cured beef tacos; Smoked and grilled beef, lamb and goat; Mackerel tacos; Burrata; Beef fat tacos; Cheeseburger tacos What to skip: Aubergine and chipotle tacos; Crab tacos; Baked cheese Address: 25 Broadwick Street, Soho, London W1F 0DF Phone: 020 3879 3834 Opening Hours: Monday-Wednesday noon-22.30; Thursday-Saturday noon-23.00; Sunday and Bank Holidays noon-18.00. Reservations: highly recommended the closer you get to the weekend. Average cost for one person including soft drinks: £50 approx.

Father’s Day doesn’t get nearly the same amount of fanfare as Mother’s Day. But today’s dads are hands-on parents, and they deserve a Father’s Day that shows them you and the kiddos appreciate all they do. They may not thrill at the sight of tulips and truffles, but we can guarantee that the XY set would love breakfast in bed just as much as us moms. Dads tend to go for lumberjack breakfasts, rib-sticking dishes like biscuits and gravy or corned beef hash. But these are a tall order for kids, so we decided to go with cornmeal pancakes. Cornmeal pancakes are easy to make, plus there’s something about them that says “dad.” They just seem more manly than the regular old buttermilk kind. Maybe it’s because they conjure images of weather-beaten cowboys cooking over a campfire. As much as we applaud authenticity, though, nobody actually wants to eat the thin, gritty johnny cakes of pioneer days. This is the 21st century. We don’t have to make do with meals built around non-perishables you can carry on your horse. We have cars and grocery stores at our disposal, so we’re willing to add whatever it takes to make cornmeal pancakes that are fluffy and light rather than punishment in a pan. Turns out there’s no secret to fluffy cornmeal pancakes. They’re essentially just buttermilk pancakes with half the flour swapped out for fine cornmeal. The result is bold yet tender — just like dad. Add crisp, thick-sliced bacon and a couple of fried eggs, and you’ve got a breakfast worthy of the (kid) wrangler in your life. Makes about 14 These pancakes have the fluffy lightness of traditional pancakes, but the earthy corn flavor of cornmeal. You might be tempted to skimp on the butter, but it makes the pancakes irresistibly moist and accentuates the corn flavor. 1 ¼ cups buttermilk 2 large eggs 2 teaspoons vanilla extract 1 cup finely ground cornmeal 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ cup packed dark brown sugar ¼ teaspoon salt 5 tablespoons unsalted butter, melted In a medium bowl or large measuring cup, combine the buttermilk, eggs and vanilla until well blended. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, dark brown sugar and salt. Stir the liquid ingredients into the dry ingredients until just combined. Stir in the melted butter. Let the batter rest for up to 10 minutes to thicken while you heat the griddle. Preheat the oven to 250 degrees and place a baking sheet on the center rack to hold the pancakes and keep them warm until serving. Preheat a griddle or skillet over medium heat. Lightly coat it with oil if necessary, wiping off any excess. Working in batches, use a ¼ cup measure to pour the batter for each pancake. Cook until the bottoms are golden and the edges are beginning to look set, about 1 ½ minutes. Turn and cook on the second side until golden, about 1 minute more. Transfer cooked pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter. Serve with warm maple syrup and crispy bacon.

Turkey carving is an art and a science. It’s an art because the final product is a platter of delicious slices of turkey ready for your guests to enjoy. If done properly, they will hesitate to disturb the beautiful platter. It’s a science because you need tools, and you need to understand the anatomy of a turkey. The Mighty Carver is the perfect tool to help you achieve both goals. Turkey Carving Prep The turkey obviously needs to be properly cooked. Using an oven bag is recommended as it ensures the meat will be moist. Regardless of how the bird is cooked, this article assumes it is done right and addresses what needs to be done after the cooking. Here are a few suggestions: - Wear vinyl or latex gloves because you will be touching and arranging the food. - Remove the turkey from the oven and place it on a cutting board with a towel under it so it doesn’t slide. - Cut the string used to truss the turkey. - Allow the turkey to rest and cool for about 20 minutes. - Have your Mighty Carver, a large platter, and a large 2 or 3 pronged fork on hand. (Spring loaded tongs also work well.) As the aroma of the bird fills the room, everyone will want to eat but these simple steps will help you prepare the meal safely. Surely family members and friends will notice the Mighty Carver and ask if it’s a miniature chain saw. You can tell them it’s like a chain saw because it is powerful, good looking, and it gets the job done! Turkey Carving Done Efficiently When it comes to meat cutting, the Mighty Carver has no rival. It will slice through a huge turkey in no time. It will allow the server to save their strength and save time. Why expend unnecessary energy and time looking for the right knife in a drawer? - Start by removing the breast lobe sections cut from the keel bone (center) and sides to remove them. Place the large portions on the platter. - Then pull back the drumsticks and cut through to the joints and separate from the carcass. Place the large portions on the platter. - Flip the bird over and remove the wings in the same manner as the drumsticks. Place the wings on the platter. - Remove the thighs by cutting back from the wing joints. The Mighty Carver is also effective in boning the thighs if desired. Place sections on the platter. - Roll the carcass over and pull out the remaining meat for use in stews or soups. - Take the large pieces and cut into small sections by cross-cutting against the grain. - The drumsticks can be served whole (for the vikings in the family) or stood on end and sliced downward into smaller pieces. - Arrange the pieces as artistically as you please. Be creative! Turkey Carving For A Gorgeous Platter In an earlier post we spoke about bread-cutting as an art. But a turkey can be a masterpiece! The breasts are pre-sliced and laid out nicely, the dark meat is sliced and placed in the center of the platter and it’s all topped with every dad and little brother’s favorite: turkey legs. The combination of the family gathering or special event, the smells of cooking, and a huge platter of beautiful turkey slices makes for great memories. The Mighty Carver sitting over on the counter adds to the charm. Use your skill and knowledge with the best tool to create an amazing meal for those you love. They will remember it forever.

Natural Fertility Signs... When Trying to Conceive There are a number of different natural fertility signs to look for when your trying to conceive. Being aware of your menstrual cycle and recognizing any changes in your body can be the first step to planning a pregnancy. Monitoring your fertility and predicting when you will ovulate may include: recording your basal body temperature (BBT), observing any changes in cervical mucus (CM), locating the position of your cervix (cervical position), and monitoring the physical symptoms of ovulation (mittelschmerz). To help keep track of monitoring natural fertility signs, some women may use a fertility chart to record and log daily fertility signs and their basal temperature information. Charting the natural fertility signs and ovulation signs in detail is a proven, Ob/Gyn-recommended approach designed to help boost your odds of conceiving a baby. Basal Body Temperature The first natural fertility sign to look for when trying to conceive is a change in your basal body temperature. Basal body temperature is your temperature while at rest as soon as you wake up in the morning. A woman's basal body temperature increases very little during ovulation. Charting the basal body temperature is based on the principle that your body temperature increases, due to hormonal changes, directly after ovulation takes place. During the first part of your cycle, the leading hormone in your body is estrogen. Estrogen helps to assist in the making of an egg in your ovaries (this happens during the pre-ovulatory or follicular phase of your cycle). Right after ovulation (the release of an egg) there is a dramatic increase of the hormone progesterone. From the time ovulation occurs up until the end of your cycle, progesterone is what warms the body and this is the cause of the increase in temperature. This increase in body temperature indicates that ovulation has taken place. The temperature will vary from woman to woman...the average temperature before ovulation is anywhere from 96 to 98 degrees when taken orally. After ovulation most women have a temperature between 97 and 99 degrees. The rise in temperature can either be sudden or gradual over the course of a few days. Usually a woman's basal body temperature will increase by only 0.4 to 0.8 degrees Fahrenheit. To observe this tiny change, you must use a basal body thermometer. Generally, if pregnancy does not occur, the temperature will decline over time and return to it's pre-ovulatory levels by the first day of your next cycle. If a pregnancy does occur, then your basal temperatures may remain high - even past your expected period date. Most women will ovulate within three days after their temperatures rise and the body temperature will stay at a higher level until your period starts. A man's sperm can live for 3-5 days in a woman's body. The womans egg lives for 12-24 hours before it starts to disintegrate. So therefore, if you have unprotected sex a few days before ovulation or during ovulation, there is a big chance of becoming pregnant. The next natural fertility sign to look for is a change in the cervical mucus. Cervical mucus (CM) is produced by the lining of a woman's cervix and the cervical canal, which is the passage between the vagina and the uterus. Most women normally experience a time of dryness or limited CM during the first day of the cycle through the early part of your pre-ovulatory phase. As the cycle continues, the cervical mucus may increase and is usually cloudy and sticky. Right before and during ovulation, there is an ample amount of cervical mucus. It becomes clear and slippery and will stretch like "egg white" between the fingers. This is called "fertile" cervical mucus. It's the perfect passage to assist the sperm while moving through the cervix and to aid in the sperms vitality and longevity while on it's way to the egg. You can check the mucus in several different ways, depending on which is most comfortable for you. The choices are: - observe any discharge on panties - wipe the vaginal opening with toilet paper before urinating - use your (clean) finger or toilet paper to wipe across the opening of vagina and then observe the mucus. If you can stretch the mucus at least three inches without it breaking, then ovulation is about to occur. It's often compared to egg whites because of the color and texture. The third natural fertility sign to check for when trying to conceive is the cervical position. During your cycle, your cervix changes it position. During the beginning of your cycle, and following ovulation, your cervix is in a low position. It elevates to a higher position just before and during ovulation. Just before ovulation the cervix will feel somewhat firm (like touching your nose) and dry to the touch. The position of the cervix will be low in your vagina and easy to reach. The entrance of the cervix will also feel closed. On the other hand, as you approach ovulation, the cervix will become more and more soft. It will also become increasingly moist in order to create a more fertile environment for the sperm. The entrance of the cervix will feel open and begin to lift up. At it's highest point, the cervix may be a little hard to reach and the entrance of the cervix will increase in size. Your cervix will feel softer (like touching your lip). During this period, you are at your most fertile time. Just after ovulation, the cervix will begin to return to a firmer state and the entrance will begin to close. The position of the cervix will begin to drop down and become easier to reach. You will need to use your finger by inserting it into the vagina and touch the tip of the cervix. It should feel like a round cylinder shaped object within your body. It's best to check your cervical position after your period is over so you will be able to note any changes. When evaluating the cervial position, try to examine yourself at the same time every day. Mittelschmerz or Ovulation Pains Another natural fertility sign to look for is called Mittelschmerz. Mittelschmerz, German for "middle pain", is a medical term for "ovulation pain" or "midcycle pain". About 20% of women will experience mittelschmerz, some may experience it every cycle, some only once in a while, some not at all. Mittelschmerz is represented by lower abdominal and pelvic pain that occurs approximately midway through a woman's menstrual cycle. The pain can appear suddenly and will usually subside within hours, although it can last two or three days. In some women, the mittelschmerz is localized enough that they can tell which ovary the egg was released from during that month. Ovulation occurs on a random ovary during each cycle so the pain may switch sides or stay on the same side from one cycle to another. With all the natural fertility signs in mind, the key to conceiving is OVULATION. You MUST ovulate in order to conceive a baby. You can also get an ovulation testing kit to help pinpoint ovulation. What is ovulation? Click here to understand ovulation.

Caring for your lawn turf doesn’t have to be a nightmare. It’s possible you could make a real difference to how it looks and how much work you have left to do in spring. This could a bare minimum if you’ve been keeping an eye on it through winter, so there’s less to do in the run up to summer. For most parts of the UK, lawn grass becomes completely dormant during the winter months. It’s normally far too cold for the grass to grow, especially in the north. As we wait for spring, there may be snow, or not. Despite this, lawn care doesn’t stop just because of the inclement weather. There are things you can do to keep your lawn in tip top condition: Apply some fertiliser and ideally try using a spreader. This will move the machine around so that the pellets dispersed evenly around the lawn. Make sure you follow the instructions on the packet. You may not be aware of this, but too much fertiliser can actually damage your lawn and burn the grass. You can provide some air for the grass roots by using a process known as aeration. You can do this simply by using a spade and taking out spikes of the soil over your lawn making little holes for the planting of seeds. You can use a motorised aerator if your lawn is big. You can get these from all good DIY stores and you can also hire them if you don’t want to spend a lot on a brand new one. After you’ve aerated the lawn, you can then spread some grass seed. You can buy special grass seed that’s specifically for cooler weather. Sprinkle it evenly over the entire lawn. Following this you can rake and water the lawn by dragging a rake over it to break up clumps of soil which can then cover the seeds you’ve just lain over it. Finally water the lawn with your hose spray, keep the soil moist and don’t let it dry out. With the rain during autumn and into winter however, it’s unlikely your lawn will dry out, just keep an eye on it. Clear away debris. Clean your lawn and make sure to remove any leftover debris from autumn such as leaves and twigs and remove anything else that shouldn’t be there. Lower your mower height by a couple of inches for the next time you mow in winter, but don’t cut it too short, you don’t want to expose the grassroots to extreme weather conditions. Don’t walk over it too much, so be aware of how much foot traffic your lawn sees over winter. If there’s too much it might take longer to green up once the spring comes. Keep an eye out for adverse weather conditions, the turf is quite tough but there might be certain weather conditions that will have quite an adverse effect. Chip away at some ice to allow the grass to breathe, especially if this is going to be followed by a nasty deep freeze or a heavy snow storm. The Turf Shop – for your lawn turf maintenance needs. We hope our post today was helpful. If you need some more tips, or if there’s something worrying you about anything we’ve discussed today, then get in touch online or by phone. We’re very experienced in all aspects of garden maintenance and we have a lot experience behind us and we can help you with all your lawn turf queries.

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5 Of The Best Headphones For Mowing The Lawn In 2019 When you are looking for the best headphones for mowing the lawn you should go for pieces that are durable, comfortable, affordable, and provide you with enough noise isolation. Should you buy earbuds or over-ear headphones? This is a genuine concern especially if you have never bought the pieces before. I will tell you the pros and cons of each and it’s up to you to choose the ones that you like the most. Over-ear headphones are large and when you wear them for a long time or when it’s hot, they tend to get too hot. If you sweat like me, it can be too hot for you when mowing the lawn. While this is the case, the pieces completely cover your ear thus ensuring that no air or sound gets in. This protects you from the sound coming from the lawn mower thus you mow in peace. Earbuds are small and don’t make you sweat even when you wear them even for a long time. Their only flaw is that they do less when it comes to sound isolation. This is because they don’t cover your ear completely. By comparing the pros and cons of each of these pieces, you should reach a conclusion as to the best ones that you should settle for. In my opinion, you should always go for over-ear headphones. While they will be hot to wear, they will provide you with the noise protection you are looking when mowing. Should you invest in Bluetooth headphones? Do you love listening to radio when lawn mowing? I had put together a list of some of the best radio headphones for lawn mowing you can go for. As a radio lover, the last thing you want is a cord pulling out your earbuds every now and then. Most of the earbuds are made in one size and when there is a cord pulling them, they tend to keep on coming off especially when they aren’t fitting properly. Bluetooth technology makes it possible for you to listen to your favorite station when mowing without worrying about cords. Does it make sense buying Bluetooth headphones for lawn mowing? Definitely. While they will be expensive to purchase at the start, they will give you a great experience. They allow you to listen to radio comfortably without loss of audio quality. Should you worry about durability of the headphones? Yes, you should. You should note that some headphones are designed for indoor use. These are usually made from low-quality materials that can’t take the beating of lawn mowing. When buying headphones for mowing grass, go for those made from high-quality materials that can withstand the outdoor environment. In addition to the material, also pay attention to the headband. It should be flexible and the cable should be replaceable if possible. You don’t have to replace the entire headphones when the cable breaks. What about comfort? Should you pay attention to it? If you have a large yard, the last thing you want are pieces that are hurting your ears the entire time. For you to be comfortable, you should go for comfortable headphones with all the comfort features. The pieces should have the right padding, and be of the right size. You should note that while you are looking for comfortable pieces, you will sometimes have to tradeoff between comfort and sound isolation. For you to get the highest hearing protection, you will sometimes have to go with tight protection units that might not be comfortable. For you to tell whether the headphones you are buying are the right fit for you, always try them on. When buying from your local store, try them on and try and achieve the tightest fitting you can. If buying them from Amazon or any other online store, try them on when you receive them. If they aren’t comfortable, don’t accept them. How much should you spend on the pieces? The good thing is that most of the headphones on the market that you can use for mowing and other outdoor activities are affordable. In fact, most of them cost under $100. While this is the case, it doesn’t mean that you have to buy dirt cheap pieces. Remember, the cheaper the pieces, the faster they will come apart which will cost you more in the long run as you have to keep on replacing them. The cheap pieces also tend to fail giving you the hearing protection you are looking for. While you should avoid the cheap hearing protection pieces, it doesn’t mean that you should go for the ultra-expensive pieces as they might not be worth it. Remember, most of the expensive pieces tend to be from a reputable brand and you often end up paying for the brand name, which isn’t worth it. The best pieces to go for are those that are mid-priced. You only need to ensure that they are of high quality and provide you with the protection you are looking for. So, which headphones should you buy for mowing the lawn? When you are looking for the best headphones for mowing the lawn, there are plenty of them in the store that you can buy. You should buy pieces that are made from high-quality materials so that they can last for a long time. The pieces should also be comfortable to wear. They should have the right padding, easy to adjust, and be of the right size. Do you love fashionable pieces? You should go for those that match your personality. For example, if you are an outgoing person, go for pieces made from conspicuous colors such as purple or any other. If you don’t like attracting attention, go for black, dark green, or any other low key color. Best Headphones For Mowing The Lawn Comparison Table I have been wearing different versions of these pieces for over a decade now and all I can say is that they are one of the best headphones for mowing the lawn you will find in the market. How is the noise reduction? The main reason you are going to wear the pieces is that you want to get rid of the annoying noise, right? Well, these pieces provide you with the protection you are looking for. The hearing protection devices have a noise reduction rating (NRR) of 24 Db. While the reduction isn’t high enough to block all the noise coming from the lawn mower, it reduces it to substantial levels so that your hearing isn’t compromised. Do you like listening to music when mowing? You are on the lucky side as these pieces allow you to do so. The cool thing is that the music not only entertains you when mowing, it also aids in blocking out excess noise. The Bluetooth technology allows you to seamlessly stream music and other forms of media from your mobile phone or any other Bluetooth enabled device. The high-fidelity speakers provide you with premium sound quality that allows you to hear everything with clarity. The high-quality speakers also allow you to muff most of the noise. When you pair the headphones with a phone, you can use them to make a call without having to take them off your head. Talk of convenience. While I like the ability to listen to the radio on the headphones, I don’t like the fact that there isn’t a volume control on the pieces. Maybe this should be an area that the manufacturers should look into. For you to control the volume, you have to do it from the phone, which isn’t convenient as you have to remove the phone from the pocket and do it. Are the headphones comfortable? You can have peace of mind buying these pieces as they are one of the most comfortable hearing protection devices I have used in over two decades as a handyman. One of the things that makes the pieces one of the most comfortable pieces in the market is the flexible headband. I have a large head and all I need to do for the pieces to fit me is to adjust the headband. I love wearing caps when mowing and I have never had comfort issues with the headphones. My friend Mike, complained that the pieces were too tight when he wore them with a cap, but it isn’t the case with me. The pieces are great and very comfortable. The headphones weigh only 10.7 ounces, which as you might know is quite light. This means that you can wear them for hours without feeling as if you have a burden on your head. Finally, the headphones have soft, comfortable ear cushions and low-profile cups that provide you with that comfortable fit. When you wear the pieces for a long time, the cushion tends to wear out over time. Unlike other pieces that require you to discard the entire headphones, when the cushion wears out, you only need to replace them. If you have used other hearing protection devices in the market that allow you to listen to the radio when working, they come with cords and antenna that can be a bother when working. Not with these pieces. The cord and antenna-free design of these units allows you to easily move around when working. As a result, you concentrate on the job you are doing. Are the headphones durable Over the years, I have bought a wide range of 3M WorkTunes and most of them last for more than five years. The headphones are made from high-quality plastic that is able to take the beating of outdoor weather. While this is the case, you should note that you have to take good care of the pieces for them to give you a great service for a long time. As rule of thumb, avoid smashing the pieces on the floor or any other hard surface. You also should avoid placing them near toxic chemicals. Another way of taking good care of the pieces is cleaning them regularly. All you need to do is to dust them with a moist piece of cloth. Never soak them in water as they will get damaged. There are a number of things I like about these headphones for lawn mowing. Very comfortable: I have a large lawn and takes me hours to mow it. This means that I have to be wearing the headphones for hours. I have never had any discomfort. In fact, I forget that I’m wearing the pieces. Radio: I’m not a radio guy but time to time I like listening to my favorite radio station when mowing. I like that you can easily integrate the pieces to the phone, tablet, or any other device via Bluetooth and not only listen to the radio, but also block most of the noise. Durability: Who wants to keep on heading to the stores to buy new pieces every now and then? Not me. The pieces are made from high quality, durable plastic that can last for years when you take good care of it. The only thing you need to do regularly is to change the headphone cushions. While the headphones are a great addition to your hearing protection arsenal, they come with their fair share of negatives: The lack of the volume control feature makes them an inconvenience as you have to control the volume from the phone, tablet, or the gadget you are using. Unlike other hearing protection devices I own, these pieces tend to consume the battery very fast which isn’t ideal when you are listening to the radio. For example, I have noticed that the batteries drain in less than two hours. If you have a large lawn, you will have to recharge or replace the batteries for you to continue listening to the radio. The good thing is that the batteries recharge fast. Are you looking for pieces that provide you with hearing protection and audio functionality at the same time? These are your go-to pieces. Do they provide hearing protection? Before we go into the specifics as to whether the units provide you with noise protection or not, let me tell you how I got into buying these. I had been using 3M worktunes with Bluetooth for over a year until Mike mentioned that there were new hearing protection devices in the market that could give me a better experience. Curiosity got the better of me and I had to get these. I bought them on Amazon for $80 which I can say burnt a hole in my pocket. But, what is that if the pieces could give an awesome experience? According to the manufacturers, when you properly insert the pieces in your ear you can reduce the external noise by up to 27 dB. The units are also OSHA compliant and limit the in-ear playback volume to 85 dB. This comes in handy in ensuring that you don’t damage your hearing when listening to music. For you to connect them to your devices, you need to use Bluetooth. The units feature Bluetooth 4.1 and they are compatible with all Bluetooth enabled devices. The manufacturers report that the headphones implement the enhanced data rate feature of Bluetooth. Courtesy of this, you don’t have to worry about the pieces cutting out or garbling audio like the other Bluetooth headphones do. Pairing the headphones with your devices is easy. All you need to do is to hold the power button for a few seconds until you hear the pairing mode. You should then find the earbuds in your Bluetooth menu and pair them. Are the headphones comfortable? This is a very important feature as you don’t want units that will damage your ears when you are mowing the lawn for hours. Well…I have to say that these aren’t the most comfortable pieces I have worn but they are comfortable enough to allow you to continue with your work without many problems. If you have a large lawn and you need to be on it for hours, you may have to remove the pieces a number of times for you to relieve your ears. What makes the pieces comfortable is the custom fit memory wire that conforms to the ear, giving you a stable fit. The pieces also have a heat activated comply foam ear tips that provide you with a superior comfort and durability. When I received the pieces from the store, I was worried that they are going to be heavy as they came with a large box. I couldn’t be wrong. The pieces are only 0.64 ounces thus you can wear them the entire day without complaining of exhaustion. Will the isotunes last for a long time If you are like me, you have bought a good number of hearing protection devices only for them to last a few days and you can’t use them anymore. I have been using these ones for almost a year now and I haven’t seen any problem. According to the manufacturers, the pieces are rated IPX4, which makes them sweat and splash proof. This greatly increases their durability as they can handle the sweat that results when you are working. You also don’t have to worry about damaging them in the event you drop them when working. I can attest that the splay proof feature actually works. I have dropped the units a number of times and they haven’t cracked or developed any other problem. How to wear the earbuds For you to get the most from the earbuds you need to wear them properly. The tip of the earbud goes into the ear canal while the body rests inside the ear. You can bend the memory wire, the first few inches of wire out of the earbud and place it around the back of your ear. By doing this you aid in keeping the earbuds in place. When you order the pieces, they come with three sets of removable tips that fit different sizes of ear canals. It’s up to you to find the tip that works the best for you. When wearing the pieces, ensure that the tips are soft and comfortable to the ears. To remove the tips, you only need to unscrew them from the threaded stem of the earbud body. For you to block the noise and get the most from the sound you need to ensure that the tips give you a perfect fit. For you to do this you need to: Start by rolling the tips of the earbuds between your fingers. The aim of doing this is to make a thin “snake” with your fingers. If you can, use one hand. If you aren’t experienced, use both hands. You should then pull the back of the ear up and slide the tip in. You should then let the ear go and allow the foam to expand taking the space. When inserting the pieces, be cautious that you don’t insert them too far to the extent of damaging the ear canal. If you have inserted the pieces properly, the voice will be muffled as soon as the ear plugs make a good seal. If you haven’t inserted the pieces properly, they won’t give you the protection you are looking for. When you wear them correctly, they provide excellent noise reduction Decent audio quality Good and reliable connection to the phone If you wear glasses like me, you don’t have to worry about it as the pieces don’t interfere with them It can be challenging to put them on especially if you aren’t used to wearing them. I noticed that even the pieces with the smallest tips required you to put in a lot of pressure for you to insert them into the ear. If you use the wrong tips, the pieces can be very uncomfortable They are more expensive than other pieces in the market Love your radio when mowing the lawn? These are the go-to units. I got to know about these pieces from Kelvin, one of my coworkers. When I received them, it was obvious that Mpow had mimicked the design of the more expensive headphones on the market. You can clearly see this from the curves and angles to the shiny black plastic exterior to the beats. Even the cups have a high-end look. Do the headphones provide hearing protection? Well…the looks are great, but they are useless if the pieces don’t provide you with the hearing protection that you are desperately seeking for. The pieces provide you with passive noise isolation. When I wore them, I noticed that while they blocked most of the noise, they didn’t block all of it. This means that when you are in a place that is too noisy, the pieces might not provide you with all the protection you are looking for. How comfortable are the headphones? Since Mpow put a lot of attention into making the earphones to resemble the high-end products on the market, these pieces are one of the most comfortable pieces in the market that I have ever worn. The insides of the units are made from matte red plastic that has very thin “memory-protein material” cushion. This is the same material used in making the cups of the pieces. When you look at the cups, you will notice that they are oval and quite narrow. As a result, you don’t have to worry about discomfort even if your ears are as big as mine. I have a large head; therefore, I need large headphones. When I saw these I thought there was no way they were going to fit me. Surprise on me. The units have a high-quality headband that has seven notches for adjustment. You can adjust them to your comfort level. If I could find my comfort level, anyone will. On first look, you might think that the headphones are heavy. While they aren’t the lightest I have come across, they aren’t heavy compared to how they look. In fact, unless you are used to 3M or other light units, you won’t notice the difference. How easy is it to use the headphones? If you have used Bluetooth headphones before, you must have come across pieces that are difficult to use. I remember the first time I used them. I couldn’t connect mine to my device for over a month which left me frustrated. It’s very easy to use these pieces. When you are setting them up, you are guided through by a female voice that tells you whether the units are powered on or off. The voice will also tell you when they are in pairing mode and when you have reached maximum volume. The only challenge I had was with the controls located on the outside of the right cup. The controls are difficult to access. When you want to use them, you have to feel around and the clicks are very loud. You also need to use some pressure for you to get them working. One of the things I didn’t like is that the buttons are marked in very light grey and don’t light up on touch. Which isn’t a high end look at all. Will the headphones be durable? Well, since they are made from high-quality plastic, I believe they will last for a long time. I have been having using them for six months now and haven’t seen any problem with them. Do you want the units to last for a long time, you should take good care of them. As mentioned above, you need to store them properly. The cool thing is that the pieces fold at the hinges just above the cups allowing you to store them in an inclined case. When you aren’t using them, you put them in the case and cover them from dust. You also need to regularly clean them to get rid of excess dirt and also keep them looking great. Passive noise cancellation Come with a carrying bag Bluetooth and wired connection Made from plastic that can breakfast when you don’t take good care of it Poor sound quality at high volumes Uncomfortable after wearing them for a long time Difficult to use the controls when wearing them Sounds tends to leak when listening at high volume I will tell you this right off the bat. If you are looking for pieces that will drown out the noise without listening to music, these aren’t your ideal pieces. You should look elsewhere. On the other hand, if you are looking for a good pair of active noise canceling headphones ideal for your work, you will love the Sony 1000XM2s. How do the pieces work? The pieces help you in blocking the noise actively. They play music that prevents you from listening to the annoying noise from the lawn mower. The pieces have a clever atmospheric pressure optimizer that you can initiate by a physical button located on the left ear cup. The button adjusts the level of active noise canceling depending on the seal of the headphones around your ear and current altitude. For you to properly use the headphones, you need to download an app and connect it to your device. After downloading the app, you should customize the settings and hear the audio optimized for where you are and what you are doing. The smart listening feature on the pieces detects the activities and the environment and adjusts the ambient sound accordingly. When buying the pieces, you should note one important thing: the pieces don’t have physical volume controls. Sony opted for touch controls located on the right ear cup, which aren’t a cup of tea for everyone. Mike, one of my best friends, doesn’t like the feature at all. I believe I’m a lover for technology; therefore, I really like the feature. To control the tracks and volume all you need to do is simply swipe your fingertip on the right ear cup and you are good to go. If you are like Mike and don’t like the feature, you can use the phone’s voice assistant to control the volume. Are the headphones comfortable? The headphones aren’t as comfortable as Bose QC35 but they won’t strain your ears even when you wear them for long hours. It takes me over 5 hours to mow my lawn and for the few months I have used these, I tend to forget I’m wearing them. The headphones weigh slightly over 9 ounces thus they aren’t that heavy. You can wear them for long without worrying about them being too heavy for your head. Will the headphones last for a long time? Sony is a reputable brand and has been around for a long time. Since I was a kid, I have known Sony products to be the best in the market. I have been using these headphones for only a few months; therefore, I can’t say that they will be durable, but if Sony is to live up to its reputation, they will definitely last for long. Good sound quality Spectacular battery life Not as comfortable as Bose QC35 While the app is easy to use, it isn’t easy to connect to the device Expensive in my opinion They feel hot when you wear them for a while They are made by Bose, the industry leader in active noise-canceling headphones. How I got to use this pair I bought these when I was traveling a lot on trains, buses, and planes. One day, I couldn’t find the headphones that I normally use for lawn mowing so I put these on. The plane and train noise isn’t usually that much and didn’t expect these to provide me with optimum protection against the lawn mower noise. Shock was on me. When I wore them, even without turning the music on, I could already muff most of the noise from the lawn mowing machine. One thing I like about the pieces is that they are wireless and allow you to easily adjust the level of noise cancellation depending on the area you are working in. For example, if you are working with an extremely noisy lawn mower, you can set optimum noise cancellation thus blocking most of the noise. On the other hand, if the noise isn’t that much, you don’t have to put the units in high setting. What you will get from the pair In addition to having the ability to set the noise cancellation level you are looking for, the pieces also have the volume-optimized EQ feature that makes your music sound its best regardless of the environment you are working in. As mentioned, it takes me over 5 hours to mow my lawn. Most of the other headphones for mowing that I use last for only two hours and I have to replace the battery. Not with these. I mowed for two days and the battery didn’t dry out. According to Bose, the pieces can play for up to 20 hours wirelessly from the rechargeable lithium-ion battery. This means that if you have a small lawn, that takes you only a few minutes to mow, you can go for months without recharging the battery. How comfortable are the headphones? I can say this without doubt that these are the most comfortable pieces of ear protection I have ever worn. The only flaw I noticed with them is that while they are comfortable, they start getting warm after an hour, especially when it’s sunny outside. When they start getting hot, I remove them and put them on after the ears have cooled. The ear cups are soft and there isn’t a lot of clamping. I have a large head and need to adjust the size of the pieces almost all the time. The top band is padded thus making it less annoying on the top of the head even when the fitting is tight. How is the sound quality? On comparison, I think Sony has a better sound quality than these pieces. While the Sony app allows you to choose the levels on the equalizer, you don’t have the luxury when it comes to the Bose headphones. The headphones listen to the music that you are playing and optimizes it to your liking. While this takes away the ability to control your music, it makes it easy for you to listen to the music as you don’t have to keep on fussing with the levels. Beautiful, streamlined look Superior noise cancellation Great phone performance Tend to get hot when you wear them for a long time You need to have an app to use them which brings about some inconvenience I noticed that the audio tends to skip These are some of the best headphones for mowing grass that you can go for. When buying the pieces, always buy them from a reputable store. This way you have high chances of buying high-quality units made from high-quality materials and are comfortable to wear. After buying the pieces, you should note that you need to take good care of them. As mentioned above, you need to clean them regularly. The best way of doing it is dusting them with a moist piece of cloth. You should avoid soaking them in water as you will damage them. In addition to regularly cleaning them, you also should avoid hitting them with hard objects that would crack them or cause any other form of damage. This calls for you to be cautious when you are mowing. Be careful that you don’t run them over with the lawn mower. Finally, you need to store them properly. After mowing, put them in their case. If they don’t come with a case, put them in a safe place where they can’t be damaged.

Waffles are preceded, in the early Middle Ages, around the period of the 9th–10th centuries, with the simultaneous emergence of fer à hosties / hostieijzers (communion wafer irons) and moule à oublies (wafer irons). While the communion wafer irons typically depicted imagery of Jesus and his crucifixion, the moule à oublies featured more trivial Biblical scenes or simple, emblematic designs. The format of the iron itself was almost always round and considerably larger than those used for communion. Waffles remained widely popular in Europe for the first half of the 19th century, despite the 1806 British Atlantic naval blockade that greatly inflated the price of sugar. This coincided with the commercial production of beet sugar in continental Europe, which, in a matter of decades, had brought the price down to historical lows. Within the transitional period from cane to beet sugar, Florian Dacher formalized a recipe for the Brussels Waffle, the predecessor to American "Belgian" waffles, recording the recipe in 1842/43. Stroopwafels (Dutch syrup wafels), too, rose to prominence in the Netherlands by the middle of the century. However, by the second half of the 1800s, inexpensive beet sugar became widely available, and a wide range of pastries, candies and chocolates were now accessible to the middle class, as never before; waffles' popularity declined rapidly. For those who aren't happy with just wiping their waffle maker down to keep it clean, the Hamilton Beach 26030 Belgian Waffle Maker has removable non-stick plates and a drip tray that can all go straight into the dishwasher, and users say they come clean very nicely that way. The indicator lights make it easy to use, and the adjustable browning control offers some customization. Most importantly, it also turns out great, fluffy yet crisp Belgian waffles. We couldn’t find any editorial reviews of this Hamilton Beach model, but at the time of our research it had a good rating on Amazon. Some reviews complain of a flimsy locking mechanism, but for occasional use we still think this model is a great buy. At around $20 (at the time of writing), it’s less than half the price of our top pick, and even cheaper than our other budget pick. We looked at one stovetop model, the nonstick-coated cast aluminum Nordic Ware Original Stovetop Belgian Waffle Maker (15040). We ultimately cut it because the iron depends too much on the cook’s attention and experience to yield consistently great results. Professional and seasoned home cooks may prefer the great degree of control this Nordic Ware model allows, and if you know your stove well, J. Kenji López-Alt pointed out, you can compensate for hot and cool spots. It’s also the easiest to clean, he said, since you can just throw it in the sink when you’re done. None of the other waffle makers can go in the sink or be sprayed. This brushed stainless steel appliance has five browning setting and dual indicator lights that tell you when it's time to bake the waffle and when it is ready to eat. The round nonstick cook plate, with four quarters, produces one large, round, traditional-style waffle. Rubber feet keep the unit from sliding around and the lid is weighted so it doesn't pop open. There was one area in which the flip proved useful, which was creating full waffles with batter that flowed from edge to edge without overflowing the iron. With a stationary model, you’re left to depend on just the weight of the top plate to spread out the batter, which often requires you to overfill it to reach the edges, particularly with square waffles. With a flip model, you also get some help from the rotational movement to distribute the batter, making it easier to completely fill the plates with less batter. The instructions say to warm up the waffle iron on heat setting 7, but there is no heat setting 7. The waffle iron has a knob on top numbered 1 through 6. I can't actually rotate the knob to numbers 5 and 6 though; the knob is physically stopped from rotating at 4. When I rotate the knob the other direction, I can rotate past 1 almost a full 360 degrees (stopping just before I reach 6 from the opposite side). The iron seems to heat up as soon as it's plugged in regardless of how the knob is rotated, so as far as I can tell there is no "off" setting even if I've rotated the knob to well below 1. Since I can't tell how the knob actually maps to heat settings (if the knob even does anything at all) I'm afraid to even try actually poring waffle batter onto the thing.. Beyond that, we liked the very compact size (perfect for tiny apartment dwellers!) and modest price of the Hamilton Beach 2-Slice Belgian Waffle Maker. As usual, we were won over by the solid body and smartly designed drip-catching "moat" on the Breville No-Mess Waffle Maker, but at $128 we felt the imperfect performance couldn't justify the considerable price. The Chef's Choice Waffle Maker Pro looked very promising, with a generous size, sturdy build, and dials that allow you to adjust doneness and set waffle preference ("crisp and moist" or "uniform texture"), but the execution didn't live up to the promises. Finally, the top-loading design of the Cuisinart Vertical Waffle Maker seemed like a cool innovation, but in practice the results were underwhelming. And no matter what the setting, the waffles from the Cuisinart Classic Round Waffle Maker were the floppiest of the bunch. Optional: If you want your waffles a little crispy you can add some extra oil to this batter too. Additionally, you can experiment with adding different flavoring extracts or spices to the mix to make them taste the way you like. Sometimes we add pumpkin spice mix for a seasonal flavor, other times we may add Pecans or Lily’s Dark Chocolate Chips for some variety too. Make thick, delicious, round Belgian waffles that are crispy on the outside and light and fluffy on the inside with Cuisinart's rotating waffle maker. With Cuisinart, it's easy to create the gourmet breakfasts and desserts you love! The Cuisinart round Belgian waffle maker expertly bakes golden, delicious, deep-pocketed waffles in minutes. Just add syrup or fruit and enjoy a luxurious breakfast or special dessert right at home! The easy-to-handle rotary feature flips waffles 180 degrees to... Waffles from the Hamilton Beach 26009 are also quite similar to those from the Proctor Silex 26016A and the Krups GQ502D: They’re 1 inch thick and a square shape, with an evenly browned exterior. Waffles consistently came out crisp on the outside and tender on the inside, and though the browning control didn’t produce quite as much range as any of our other picks, the Hamilton Beach 26009 never burned or undercooked a waffle. Batter didn’t always fill the top plate evenly, leaving waffles a little blotchy on top, but not in a way that significantly affected taste or texture. And, unlike our other budget pick, the Hamilton Beach 26009 handled thin, yeasted batter with ease. Imagine tasting fluffy, Belgian-style waffles for breakfast every morning. Then, imagine the satisfaction of being able to make a vanilla waffle one day and add nuts, fruit or even dessert toppings to your batter on the next. Now, envision this breakfast experience with no mess and effortless cleanup. You can stop dreaming and wake up, the Hamilton Beach® Flip Belgian Waffle Maker is in the kitchen and expecting you for breakfast.

These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist. Fudge Brownie Recipe 1-1/3 cups butter, softened 2-2/3 cups sugar 4 large eggs 3 teaspoons vanilla extract 2 cups all-purpose flour 1 cup baking cocoa 1/2 teaspoon salt In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely. Dust with confectioners' sugar if desired. Yield: 2-1/2 dozen. Caramel Brownies Recipe 2 cups sugar 3/4 cup baking cocoa 1 cup canola oil 4 large eggs 1/4 cup 2% milk 1-1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 cup (6 ounces) semisweet chocolate chips 1 cup chopped walnuts, divided 1 package (14 ounces) caramels 1 can (14 ounces) sweetened condensed milk In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes. Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 2 dozen.

- Melbourne and around - Cairns & Port Douglas - Ayers Rock - McLaren Vale - Canberra and around - Western Australia Tetsuya’s, 529 Kent Street. Tel: +61 (0)2 9267 2900 Tetsuya’s comes with a formidable reputation: for the past four years voted fourth or fifth-best restaurant in the entire world by readers of Restaurant magazine. Chef/proprietor Tetsuya Wakuda grew up in the Japanese town of Hamamatsu, before his family relocated to Sydney in 1982. Since opening the original Tetsuya’s in 1989, he has moved to his current simple, relaxing restaurant that sits behind manned gates that shield it from the hustle and bustle of Kent Street, with the dining room focused on the calming interior garden, filled with scarlet-coloured maple trees, streams and waterfalls. Everyone has the tasting menu of around 10 courses, and you may opt for a matching wine service, or choose from the outstanding wine list. We did a little of each, drinking some fine Riesling by the bottle, but also having glasses of sparkling, red and dessert wines, chosen extremely well by the sommelier. The food is Japanese in influence and execution, so interpretations of sushi and tempura do appear, but Tetsuya leans heavily on modern French cuisine, sources fine local produce, and is constantly inventing new techniques and combinations in his experimental kitchen above the restaurant. Not every dish here absolutely wowed me, but overall it was outstandingly good in terms of service, food and wine. Highlights for me included the signature confit of Tasmanian ocean trout with konbu, daikon and fennel, that was an extraordinary piece of fish, barely cooked, with the punch and vivid flavours of the daikon (a sort of raddish) and konbu (a seaweed, rich in the meaty, earthy flavours of Umami). I probably preferred the ravioli of Queensland spanner crab, a single, soft parcel of pasta encasing dense white meat, served with a tangy tomato and basil vinaigrette. Of the more substantial courses (though the confit trout was a very healthy portion), grilled Wagyu beef with lime and wasabi was delicious, though I did find the paper-thin slices of beef slightly less interesting in terms of texture than they might have been. Twice-cooked spatchcock had been de-boned, and was meltingly moresih served simply with Soya beans.After a gorgeous and unusual dish of Comte cheese, shredded over warm, jus-enriched puy lentils, beetroot and blood oange sorbet was the first of three brilliant desserts, each simple and light enough to be manageable, but delicious enough to satisfy even the sweetest of tooth. If you can manage to secure a table at Tetsuya’s, do so. Open for dinner Tuesday to Saturday, lunch Saturday only. The tasting dinner is $195, with matching wines at $95. Doyle’s, Watsons Bay. Tel +61 (0)2 9337 2007 The best thing about Doyle’s is probably the ferry trip to it, sailing out of Circular Quay between the Bridge and the Opera House, and the view once you get there. In truth the seafood at this large, bustling restaurant institution was far from perfect, with prawns and scallops cooked to a rubbery blandness, and the fish and chips in a good, light batter, but the fish slightly overcooked and again rather lacking in flavour. A slice of Sydney history that in the ultimate foodie analysis fails to rise above tourist-focused mediocrity, but you will enjoy the overall experience of a trip there. Moderately priced. Open daily for lunch and dinner. Golden Century, 393-399 Sussex St. Tel: +61 (0)2 9212 3901 Another Sydney institution in the heart of Chinatown, the Golden century is a vast seafood-focused Chinese restaurant over two floors, that was jam-packed with both Asian family customers and tourists on my visit. The food may be a slightly Australianised version of authentic, but it was of excellent quality on my visit, served with bustling good humour amongst the cacophonous surroundings, by the efficient staff. On the ground floor, marvel at the wall of fish tanks housing the freshest of ingredients possible in a slice of downtown Kowloon, but make the trip upstairs to at least gaze longingly at a ferociously upmarket wine list, with big vertical collections of Petrus, Leroy, Lafite, Grange and all the world’s great wines. Obviously there are some high-rolling regulars here. Highlights for me where the Oriental version of salt and pepper squid, the scallops sauteed with snow peas and masses of pungent garlic and chilli, king mushrooms with vegetables and the deep fried squab pigeon. Peking duck and omelette rice were both exemplary of their type. Moderate prices. Open daily, from lunch until well after midnight Kables Restaurant, The Four Seasons Hotel, 199 George St. Tel: +61 (0)2 9238 0000 I ate in the private dining room of the fine dining restaurant within the upmarket Four Seasons, close to Sydney Harbour . Although eating a special meal whilst in town as International Judge at the Sydney Wine Show, the food on display suggests this is worth checking out. A little amuse of soft cured ocean trout with smoked sour cream and avruga caviar was delicious, the sour cream had been through some sort of ‘molecular gastronomy’ process to transform it into squishy little pea-sized balls, but the fish was deliciously soft and subtle. Next up was seared scallops and yellow fin tuna, both really well-cooked, and served with pungent pickled ginger, ponzu and another interesting twist, little flakes of powdered sesame oil. Main course breast of duck was lightly roasted and just the right side of being pink, served with caramelised celeriac, brandied cherries, and sprinkled with little shards of a fascinating, bittersweet black olive liquorice. After some good cheeses, a dessert of wafer-thin, soft pancakes filled with red berries and a thyme-infused creme anglais was delicious, arriving with a little scoop of a sweet, strawberry jelly. Head Chef Carl Middleton is cooking some really interesting and high quality food that sits somewhere between ‘safe’ and cutting edge. We had a special BYO arrangement that night, though the wine list is apparently very good. Expensive. Open Tuesday – Saturday for lunch and dinner China Doll, Woolloomooloo Wharf. Tel: +61 (0)2 9380 6744 The wharf is a smart development, with upmarket housing (Russell Crowe has a flat here) and plenty of trendy bars and restaurants. Along with four of my fellow judges from the Sydney Wine Show, I adjourned here for lunch after tasting on our final day. This was a fabulous find, and a wonderful place to take a table on the wharfside and enjoy a culinary journey through southeast Asia cooked with marvellous flair. We started with some Chilli Salt Squid, the chunks of soft meat in a hot and spicy coating. Corn and Zucchini Cakes were Bhaji-like dumplings, served with a fresh coriander and chilli sambal, but the best of our starters was arguably Steamed pork & prawn wontons with Chinese black vinegar, which were extraordinarily soft and melting, and densely-packed with meat. Every dish here was fresh, well-cooked and beautifully put together, other highlights being a Penang Curry of braised Wagu beef shin which was gorgeous – a deep, rich, sweet yet hot curry sauce containing meltingly soft chunks of beef – and free range Thirlmere duck pancakes. We had one or two swift Tsingtao beers before turning to the excellent wine list, where Poliziano’s Vino Nobile di Montepulciano was perfect with the beef at $95.00. All in all, this get’s a top recommendation. Moderate prices. DeVine, 32 Market Street. Tel: +61 (0)2 9262 6906 DeVine is a small, friendly and informal wine bar on this busy corner in the central business district, with a really interesting wine list and, on my visit, food that was pretty good rather than great. We ate in the slightly (and I mean slightly) more formal restaurant, which is tucked behind the bar area, and Austrian Sommelier Andreas guided us towards a most enjoyable Grüner Veltliner from Kamptal from a list that features Austrian, German and Italian wines in some depth, most of which DeVine imports directly. After some shared antipasti – excellent hams and rare roast beef, roasted peppers and artichokes – I chose one of the days’ specials: blue-eye cooked with an aubergine stack and a little potato cake. The fish was really excellent – a full flavoured fish with flaking white meat, seared very simply but well seasoned and very tasty. I passed on dessert after a few days of conspicuous consumption, but a citrus tart, served with homemade vanilla ice-cream was well received by my dining companion. Relaxed and funky, DeVine is a good one to remember on a Saturday evening as its location in the business district meant it was near empty when places in more tourist areas were fully booked. Moderate/expensive. Lunch and dinner Monday – Friday, dinner only Saturday, closed Sunday Quayside Brasserie, East Circular Quay. Tel +61 (0)2 9251 0122 Wandering out of my hotel near Sydney’s Circular Quay one evening without a restaurant booking, few of the touristy restaurants that line the quayside round towards the Opera House appealed, until Quayside Brasserie came into view, prominently positioned with commanding views of the Opera House and Harbour Bridge. A large, simple but fairly chic dining room is overlooked by the bustling open kitchen that runs down one side of the room. I only had a main course – a rather good, pan-fried duck breast cooked moist and just pink, served with a heap of flavourful braised bok-choy and a garlicky potato dauphinoise. Washed down with a glass of Pinot Noir, this was pretty good food in a stunning setting, and definitely seemed a significant cut above most of its immediate competitors. Moderate. Open daily for lunch and dinner The four restaurants reviewed in the city are all in the Southbank area. I was based in Southbank, and feeling fairly exhausted towards the end of a month-long trip, we chose from the copious number of restaurants on our doorstep rather than take taxis or have to read streetmaps each evening! Melbourne: Tutto Bene, Level 2, Southgate Complex, Southbank. Tel: +61 (0)3 9696 3334 Tutto Bene is a long-established and popular Italian restaurant within this shopping and restaurant complex that faces the Yarra River and Flinders Street Station in the buzzing Southbank district. Chef Simon Humble is a risotto specialist, and after a fine salad Caprese (ripe, sweet tomatoes, soft tangy mozzarella, plenty of basil and excellent olive oil) I chose a simple risotto with snow peas and prosciutto from a selection of around 16 different risotti, themed as ‘classic’, ‘vegetarian’, ‘seafood’ and ‘meat’. It was a fine dish that was creamy without being cloying, the rice cooked perfectly and the flavours subtle yet distinctive. Tutto Bene also makes its own gelati, and a selection including a gorgeously sharp and tangy cassis sorbet finished off an excellent, moderately priced meal. Fine bread with Humble’s own brand olive oil is served, and a bottle of Southbank Marlborough Sauvignon was only $35. Bustling, honest and most enjoyable. Moderate. Open daily for lunch and dinner Melbourne: Rockpool, Crown Complex, Southbank. Tel: +61 (0)3 8648 1900 Securing a table at Neil Perry’s Rockpool on a weekend night needs advanced planning, so when I phoned on a Friday hoping for a table I was not surprised that the only time on offer was 10:00pm. Too late for me, but the receptionist suggested I might just wander along and try for a bar table, where reservations are not accepted, and where you can choose from the limited bar menu, or full a la carte menu if lucky enough to get in. At 7:00pm we did just that and had no problem getting a table for two, basically a really nice table adjacent to the bar but within the main dining room, separated only by a low screen. We stuck to the bar menu and it was superb. A couple of glasses of Domaine Chandon 2004 Blanc de Blanc ($13) washed down a lovely ceviche, filled with salmon, scallops and an unidentified but tasty white fish, liberally spiked and sparked with lime, coriander, chives and garlic. One of Rockpool bar’s signature Wagyu beef burgers followed (absolutely melt-in-the-mouth superb), washed down with a glass of Balnaves Cabernet Sauvignon ($14). With coffee I ordered passionfruit marshmallows and salted peanut chocolate petit fours – these were absolutely sensational flavours and textures to round off an excellent, inexpensive meal ($160 for two all in). A seriously good choice this, especially if you cannot secure that elusive restaurant table. Moderate/expensive. Closed Saturday lunch service only Melbourne: Nobu, Crown Complex, Southbank. Tel: +61 (0)3 9696 6566 I guess it would be very easy to knock Nobu, now a slick global chain of almost 20 restaurants that is as formulaic as anything lower down the food chain. And yet my meal in the recently opened Melbourne branch was of excellent quality from start to finish. Upstairs is a bar and casual dining area, ram-jammed on my visit and a noisy, lively but fun place to have a drink and some appetisers before heading downstairs for dinner – for us that meant some excellent yellowtail tuna sashimi liberally sprinkled with jalapeno peppers. Downstairs is still lively and bustling, but more relaxed, and our party of eight shared a succession of dishes that included Nobu’s signature broiled black cod with miso, which was superb, the fish flaking into moist, sweet chunks. New style sashimi, where salmon and scallops were semi-cooked in a warm oil was delicious, and some oysters, served wrapped in crisp-fried noodles with wasabi, caviar and spinach where also excitingly tasty. Not everything hit the mark, with sushi being fairly pedestrian for example, but if you are prepared to blow a sizeable budget on very good (mostly) Japanese food served in a slightly frenetic but bustling environment, then this is a great celebratory venue and experience. Expensive. Open daily for dinner only Melbourne: Number 8, Complex, Southbank. Tel: +61 (0)3 9292 7899 Number 8 bills itself as the flagship restaurant of the vast Crown complex, where it rubs shoulders with Rockpool and Nobu. In fact, I beg to differ, as this was probably the poorest meal of the three restaurants. Number 8 is a large, open space, with tables on a mezzanine level, the main floor and the terrace overlooking the River Yarra. Staff busied about but looked slightly harried, and indeed the service missed a beat all evening, being in turns a bit slow and a bit taciturn. A starter of ricotta stuffed zucchini flowers on a bed of roasted red peppers and wild rocket was pretty good, though the flowers where a touch soft and verging on the slimy, and the balsamic dressing a touch crude. My main course of Prosciutto wrapped fillet of Tasmanian salmon was slightly dry too, perhaps roasted just two minutes too long, though the accompanying lime and roast almond dressing was vibrant and tasty. We had a bottle of Leeuwin’s Art Series Riesling, which at $45 was pretty well priced and a great match for the food. Though rarely tempted by dessert, the cool evening of Melbourne encouraged me to order warm apple, blueberry and hazelnut crumble. Served in a shallow ramekin the crumble was OK, but suffered from the slightly drying re-heating process of a pre-cooked dish, and the accompanying treacle ice cream wasn’t as good (i.e. treacly) as it sounds. All in the meal for two was $195 or about £100, which was a lot for the absolute quality on offer. Moderate/expensive. Open daily for lunch and dinner Melbourne: Caffè Duomo, 9 Block Arcade. tel: +61 (0)3 9650 5041 In a little Victorian arcade off Collins Street, one of Melbourne’s main shopping districts, there are numerous cafés serving from breakfast until early evening. A quick word for this bustling little bistro, which became a regular breakfast stop for freshly-squeezed watermelon juice, excellent Italian coffee and some of the city’s best eggs benedict. Inexpensive. (2008) Open daily for lunch and early dinner Mount Dandenong: Credo, Olinda. Tel: +61 (0)3 9751 1844 The Dandenong’s, an area of mountains and beautiful rainforest filled with B&Bs and charming villages, lies to the east of Melbourne, just a stone’s throw from the Yarra Valley. I stayed here for a couple of nights, and ate a terrific meal in Credo, in the village of Olinda. Taking advantage of BYO ($8.50 corkage), I took along a bottle of Innocent Bystander’s Sangiovese Merlot, and drank it along with a really good risotto of seasonal vegetables, with plenty of peas, green beans, mushrooms and kalamata olives. The stock was flavoursome and the risotto cooked perfectly. My main course eye fillet steak was cut as thick as your forearm, and was really well cooked: seared and blackened outside, and just pink in the centre. The accompanying twice-baked sweet potato was miraculously soft yet sliceable (so often sweet potato turns to mush) and a heap of green beans were deliciously and liberally doused with garlic. We shared a blood orange and chocolate pudding for dessert, which was beautiful: an unctuous but light steamed pudding, with bitter chocolate bite and sweet, zesty orange flavours. This was as a delightful meal in casual, cafe-style setting, where excellent ingredients were cooked simply and well, in imaginative combinations. Moderate. Open seven days for dinner, lunch Saturday and Sunday only Mount Dandenong: The Pig & Whistle, nr Olinda. Tel: +61 (0)3 9751 2366 This is a lovely pub in the mountains, with a roaring log fire and traditional, cosy and welcoming restaurant where BYO is welcomed with just $5 corkage. If you come here, come hungry: the food was good, with well rendered comfort food dishes like game pie with mustard mash, and surf ‘n turf, with a welterweight of Morton Bay Bugs topping 200 grams of eye fillet steak. Puddings too are huge: I thought “rocky road sundae” would be a lighter option than some of the steamed puddings, crème brûllées, etc on the menu, but it turned out to be about a gallon of ice cream with fistfulls of nutty chocolate and marshmallow topping that I barely dented before admitting defeat. Inexpensive. Open daily for lunch and dinner Yarra Valley: Healsville Hotel, Healsville. Tel: +61 (0)3 5962 4002 The town of Healsville is a nice place to stroll around as you visit the wineries of the Yarra Valley, and dead centre of it is this historic hotel that has been given a stylish new lease of life under new ownership. It has built a rock-solid reputation as one fo the valley’s best places for good beers, wines and food. There’s a casual bar/restaurant, plenty of tables in the garden out back, and the attached deli and sandwich shop is also at your disposal if nothing on the restaurant menu appeals. The food here was really fresh and good: I had a grilled ciabatta sandwich of roasted pumpkin, rocket and goat’s cheese , whilst my partners salt and pepper calamari was lightly seasoned and floured, fried to crisp perfection and had a serious bite of chilli. Excellent coffees too, in a fine, casual lunchtime spot. Inexpensive. Open daily for lunch and dinner Geelong: Pettavel Estate, Pettavel Rd. Tel: +61 (0)3 5266 1120 Pettavel winery in Geelong, southwest of Melbourne, is a determinedly fine dining destination. Dinner is served only on a Friday evening, but at lunchtimes a five-course ‘banquet’ is on offer in the stylish, cool, contemporary restaurant with panoramic views over the vineyards. The menu changes regularly, but on my visit started with a wonderful dish, or trio of dishes: simply called ‘tomato’ on the menu, it turned out to be pungent, sharp tartare of tomato flesh with capers, onion, coriander and lemon, a little schooner of ‘essence’ of tomato, with a confit basil leaf, and a gazpacho sorbet, served with fresh anchovy. Each was fresh, vibrant and decidedly tomatoey. Next came a linguini of Morton bay bugs which was superb: the home made linguini and fat, fleshy seafood doused with a warm olive oil dressing and crusted with a crunchy melange of breadcrumbs and preserved lemon. Third up was quail, with a breast and leg that had been dressed in a spicy, crunchy coating and deep fried, served with a plum, hazelnut and watercress dressing. Though disconcertingly reminiscent of Colonel Saunders, the quail was moist and tender and the sauce delicate yet full flavoured. With each of these, and the course that followed, I chose a half glass of one of Pettavel’s wines (at around $4 a time), and whilst few of these really rocked my boat, it was a nice way to mix and match and I chose their Pinot Noir with my main course of saddle of local rabbit with a pithiver of leg. The saddle was moist, rich and dense, and the pithiver – an impossibly elegant little puff pastry dome – was filled with dark confit leg meat. This dish was served with braised red cabbage, and was entirely successful. For dessert, a raspberry and chocolate trifle was playful and very good, a tall glass filled with alternating layers of a dark, moist, booze-laden chocolate cake, custard and a jelly infused with plenty of fresh raspberries. At $70, this is a bit of a bargain way to enjoy serious food for a few hours of a lazy afternoon. Moderate. Mornington Peninsula: Montalto Winery Restaurant, 33 Shoreham Road. Tel: +61 (0)3 5989 8412 Another winery, another very highly rated restaurant. Unfortunately a missed ferry crossing from Queenscliff to Sorrento on the Mornington Peninsula meant we turned up too late for lunch, but the charming restaurant manager invited us to sit down and enjoy a plate of cheeses and dessert. I am very glad we did, because not only was this simple lunch of excellent quality, but the wines – served in tasting-sized portions on request – where outstanding I thought. The airy, contemporary dining room looks out through a wall of glass to the estate’s vineyards and sculpture park, and we started with a platter of local and imported (all French on my visit) cheeses, served with Lavoche bread and brioche, which were all in excellent condition. For pudding, baked crepes filled with sauteed pineapple and served with coconut and lime parfait were deliciously soft and light, with the parfait both intense and refreshing. This light lunch was very satisfying, and makes me want to return for the full thing some day. Moderate/expensive. Open for lunch daily, dinner weekends only except in summer Torquay: Peppers Sands Resort, 2 Sands Blvd. Tel: +61 (0)3 5264 8801 Torquay is little more than an hour to the west of Melbourne, and is the town that marks the start of the Great Ocean Road, one of the world’s great drives that culminates in visiting the 12 Apostoles monoliths in the Southern Ocean. I based myself here one night to drive the route, and stayed at the upmarket Peppers Sands hotel. Torquay itself is surfer central, and as this was also off season, most of the local cafes and bars were either closed or didn’t appeal, so we ended up eating in Peppers’ Hanners restaurant. A large, minimalist space with picture windows to Peppers’ championship golf course, the short menu and wine list was reasonably priced and the food was good. We shared a portion of three-cheese risotto with wild mushrooms as a starter, which was rich and well-cooked, though needed salt and pepper to bring it to life. Next up I chose a slow-cooked chicken tagine, served with a chick-pea and preserved lemon salad and some pitta breads. This was very good, with the tagine flavours nicely aromatic, spicy and dense, and the salad fresh and palate cleansing. With a bottle of wine from their fairly uninspiring list, the total came to less than $100 for two. This whole resort is slightly soulless, but the restaurant is a decent choice if you find yourself in Torquay and in need of decent food with some grown-up style. Open daily for lunch and dinner The highlights of a visit to this northern Queensland town are the Great Barrier Reef just offshore, and the Daintree rainforest to the north. Unfortunately my February visit coincided with torrential tropical storms that put both out of bounds: more emphasis was then placed on the town and its restaurant scene, and it didn’t take long to realise that Cairns, so beloved of backpackers and outdoorsy types, is far from a gourmet heaven. Cairns: Perotta’s, 38 Abbot St. Tel: +61 (0)7 4031 5899 This cafe/restaurant a block or two back from the airy and pleasant new esplanade was a decent choice for lunch. It backs onto the Cairns Gallery of Art, and from a short lunchtime menu of sandwiches, salads, pastas and a few daily specials, I chose an $18 steak sandwich, served with oven-roasted tomatoes, rocket and Taleggio cheese, served on grilled sourdough. The steak was juicy and charry, the tomatoes sweet and ripe, and washed down with a Boag’s beer from Tasmania (the best of a poorish selection) it made a fine pit stop. Wines run to about 30 bottles, with almost everything available by the glass. Inexpensive. Open daily for lunch and dinner Cairns: Atlantis Fish Restaurant, Trinity Beach. Tel: +61 (0)7 4057 8550 Right on the beachfront in Trinity Beach, a 15 minute drive north of Cairns, this very low-key shack, with canvas roof and walls, houses what I had been told is one of the area’s best fish and seafood kitchens. Inside the décor is basic and a touch mix and match, but the short menu is immediately appealing with dishes like pan-fried Barramundi fillet on sweet potato puree with a basil marscapone, or for the meat lover, fig and mint-crusted rack of lamb with cous cous salad and sweetcorn salsa. I chose macademia nut-crusted tuna with spinach, mustard potatoes and papaya fondue. Two inch-thick tranches of milky-white tuna where beautifully cooked, the macademia adding lovely texture and flavour, the mustard mash adding sharp, tangy contrast, and the silky papaya fondue giving sweetness another texture to play with. Atlantis is BYO, and they will keep your whites chilled well which is absolutely necessary: be warned that Cairns is muggily hot and humid, and the lack of air-conditioning here was almost enough to spoil an excellent evening with some really good food. My main course cost $29.50, which is about average for mains, with starters at $15 and puddings at $10. Open daily for lunch and dinner Port Douglas: Salsa Bar & Grill, 26 Wharf St. Tel: +61 (0)7 4099 4922 Another very popular base for visits to the Reef and Daintree forest, Port Douglas lies 65 kilometres north of Cairns. My choice for lunch was this brightly coloured building opposite the waterfront, with a broad deck cooled by fans and a wall of water running down one side. My starter of a selection of small tapas was delicious, with some tuna sushi pungently filled with fresh fish, wasabi and ginger, and a lovely little thai fishcake on a tangy, creamy banana sauce. For my main course I chose preserved lemon tempura of reef trout, served over a wakame and kipfler potato salad, enlivened with plenty of spring onion and sun-dried tomato. The batter was puffy and crisp, the preserved lemon adding a subtle bite, and the fish plump and moist. Although rumour has it desserts are wonderful, we moved straight onto excellent espressos. We drank Grosset Watervale Riesling by the glass, from a good wine list of around 50 bins, exclusively Antipodean apart from some Champagnes. Moderate/expensive. Open daily for lunch and dinner Kuniya Restaurant, Sails in the Desert, Ayers Rock Resort. Tel: +61 (0)2 8296 8010 A visit to the awe-inspiring Uluru – Ayers Rock – exceeds all expectations, the rock’s sheer beauty and mysterious spirituality overcoming the clamouring bus-fulls of tourists “doing Ayers Rock” that descend in tidal waves. Unfortunately, the only accommodation between the Rock and Alice Springs, 300 miles to the north, is in one of the handful of hotels that make up the Ayers Rock Resort. Being a monopoly, prices are huge and standards are average – the notion of good value flies out of the window. We booked the resort’s only full-service, a la carte restaurant (the rest offer buffet dining), which tried hard to do ‘posh’ haute cuisine dining, but failed to deliver. With starters at $30, main courses at $50+ and vastly overpriced wines ($15 for a small glass of Katnook’s basic Shiraz, served so hot that I immediately dropped three ice cubes into it), the food would have to be bloody good to justify the prices. A little tart of citrus and goat’s cheese was adequate but no more, and lamb chops were tasty enough, but failed to excite. The best of a bad bunch maybe, but a $300 bill for two was about $150 too much for what was offered. Expensive. Open daily for dinner only McLaren Vale: The Blessed Cheese. Tel: +61 (0)8 8323 7958 This is a buzzing little cheese shop, deli and coffee shop, usually filled with winemakers and happy locals, tucking into not only delicious cheese platters, but wonderful, overstuffed grilled sandwiches, a small selection of daily special lunch plates and some yummy looking cakes and pastries with first class coffee. The range of locally sourced deli goods ranges from smoked meats to honeys and preserves, and they’ll even make up a wine and cheese matching basket for you – you take your basket of cheeses to the participating wineries, who will pour you samples of specially chosen wines to match. The crowded, small café is supplemented by a pavement terrace, where you can enjoy the to and fro of McLaren Vale life. Inexpensive. McLaren Vale: Market 190. Tel: +61 (0)8 8323 8558 Market 190 is a brilliant spot for breakfast on a sunny South Australian morning. Sit at one of the tables around the front terrace and lawn, and order the ‘Vintage Breakfast’, a copious plate of Venison sausages from nearby Kangaroo Island, scrambled local eggs, thick smoked bacon and juicy grilled mushrooms. Coffee is great too, and lunches run from gourmet sandwiches to dishes made using local produce, some of which can also be purchased from the deli inside the store: look out for ‘Spice Girls’ range of condiments and sauces from a local company. I think Market 190 would become a regular hang-out of mine if I lived in the area. Inexpensive. Willunga: Russell’s Pizza. Tel: +61 (0)8 8556 2571 This place is a real institution in the wine country, where Russell has been turning out his wood-fired oven pizzas for over 15 years, to very happy customers. Russell’s is a pretty tumbledown place, with bags of atmosphere and a big open fire burning in the courtyard. There are indoor and outdoor pizza ovens, built by Russell (who has even published a book on how to build your own pizza oven) and the deal is that you pay $30 (about £15) and a procession of pizza’s will be carried through the restaurant, letting you take as many or as few slices as you wish. Do not miss the seafood pizza, and definitely do not miss the spiced Moroccan pizza, with ground lamb, coriander, mint and yoghurt. Desserts (included in the price) are said to be excellent, but having had one slice of pizza too many, I passed. Inexpensive. Willunga: Fino. Tel: +61 (0)8 8556 4488 Newly opened in the winter of 2006, Fino is a Meditterranean style restaurant in the town of Willunga that has all the local foodies buzzing. It is a contemporary and casually chic dining room, where really good local ingredients are shaped into quite traditional dishes, yet with a thoroughly modern flair. A coarse, meaty rabbit terrine was delicious served with a caper-laced salad and crusty bread. A dish of thickly cut skate, peppered and grilled in plenty of olive oil was just terrific, the fish flaking at the touch of a fork. Coffee was excellent too, completing a moderately priced lunch served with charm. McLaren Vale: The Victory Hotel, Sellicks Beach. Tel: +61 (0)8556 3083 The Victory is an historic Victorian era pub and hotel owned by an ex-winery owner and wine nut, with an impressive cellar. Food can be eaten indoors or out on the terrace, which is the recommendation as The Victory occupies an incredible hilltop position with views over the ocean. Food is wholesome, well-sourced and well cooked. I really enjoyed a starter of salt and pepper squid, served with a chilli dipping sauce. The squid was beautifully soft and delicate, and matched a lemony Australian Riesling very nicely. For mains I chose braised Venison shanks, served on a mound of creamy mash, with a rich red wine gravy. The Victory is a bustling place. It’s not fancy, and has a pubby atmosphere, including the owner’s two golden retrievers in attendance, but it is a pretty special spot and the food is good. Moderate. McLaren Vale: Chapel Hill Gourmet Retreat. Tel: +61 (0)8 8323 9182 Built onto the Chapel Hill winery, the Gourmet Retreat is the most upmarket place to stay and eat in the Vale. It is a beautiful space, with elegant, subtle decor incorporating lots of natural wood and stone. This is the full gourmet experience, with fine tableware and linens, and extremely good food on my visit. A little appetiser of carpaccio of King George whiting was delicious, flaked with smoked almonds. The first course was a knock-out: a fricassee of Marron (large langoustine tails) on a lightly creamy pasta and asparagus. Then, poached pigeon breast with a mushroom confit, that was again top-notch with beautifully gamy pigeon. My main course was a rich and strongly flavoured dish of beef, bone marrow and broad beans, the beef having been wrapped in pork for cooking, so that the richness and flavour of the pork infused into the meat and sauce. Dessert of citrus sorbet was delightfully fresh and light, and Lavazza coffee was served with absolutely scrumptious chocolate truffles. This is very seriously good food, and highly recommended. Expensive. Canberra: Caffe Della Piazza, 19 Garema Place. Te: (0)2 6248 9711 This is one of the upmarket but casual cafe/restaurants in downtown Canberra where you will be rubbing shoulders with politicians, lobbyists and media from the nearby Parliament. Seafood, small plates and more substantial dishes feature on an eclectic, Italian influenced menu and daily-changing blackboard selection, accompanied by a fine wine list including older vintages. I drank Henschke 1993 Riesling with a plate of assorted dips and flatbread, followed by a delicious plate of tiger prawns, simply char-grilled and served with a lemony butter sauce. Modern, serious cuisine and a buzzing atmosphere make this a fun spot, indoors or on the sunny pavement terrace. Canberra: Chairman & Yip, 108 Bunda St. Tel: (0)2 6248 7109 I must admit I loved this downtown Chinese restaurant where I enjoyed one of the best meals of my trip, despite eating in more upmarket places. Chairman & Yip is no mom and pop little place by any means: it is fairly large, with a terrific wine list and exceptional staff that seem to really know and understand the food on offer. Seafood is the big thing here, with daily specials chalked on the blackboard and menus concealed within a pile of Oriental Arts magazines on your table to fool the first-time visitor. We shared some exceptionally good and flavoursome duck pancakes and a plate of king prawns in a cream and spinach sauce to start, moving on to share a superb red chicken curry, blue-eye cod poached and served with a lightly creamy sauce, and a blackened salmon dish, roasted with cinnamon and blackening spices. Washed down with a bottle of Pewsey Vale 1997 Riesling (which was superb, buttery and rich but still cut through the sauces beautifully), this was a moderately priced and excellent meal. Canberra: Park Hyatt Hotel. Tel: +61 (0)2 6270 1234 The Park Hyatt is a large hotel created from an original 1920’s modernist building. It is a luxurious and extremely comfortable five-star hotel, where I was delighted to find the buffet-service restaurant (my pet hate and normally a huge, flashing red danger sign for food quality) was very good indeed, with icy-fresh oysters and tiger prawns the highlight of the cold table, and some very good hot food that was consistently fresh and tasty on the two or three occasions I ate there on a four night stay. Murumbatman: Shaw Winery, 34 Isabel Dr. Tel: (0)2 6227 5827 The restaurant at Shaw winery in the Murumbatman district in the north of the Canberra vineyard area is new, opened only in spring 2005 and is still one of the few vineyard restaurants. Owner Graeme Shaw has chosen an Italian theme, not only with some excellent foods, but a delicatessen selection of olive oils, vinegars and pastas, and a wood-fired oven making some of the best pizzas in the region. There is a broad terrace overlooking the vineyards, and a spacious restaurant indoors. The chef here is taking the establishment of this restaurant very seriously, with his herb and vegetable garden shaping up to the side of the building, and there are hens and cross-bred sheep amongst the ingredients in waiting on the estate farm. The food is very good indeed, including some lovely antipasti style starters of cheeses, salads, seafood and dips, and a terrific artichoke and Parma ham pizza to follow. Any of Shaw vineyards quality wines can be purchased at retail prices plus three dollars (just over one pound sterling), including their excellent Riesling and Cabernet Sauvignon. Terrific espresso to finish makes this an excellent venue for a day in the vineyards, being less than an hour from central Canberra. Salter’s Kitchen, Saltram Winery, Nurioopta Rd. Tel: (0)8 8561 0200 One of the top winery restaurants, Salter’s Kitchen is an airy, modern restaurant, tasting bar and delicatessen as part of the historic Saltram estate. It mixes quite cutting edge, fusion cuisine with suitablity generous wine country portions and a very relaxed ambiance where the young, polo-shirted staff are as enthusiastic about the wines as they are the locally-sourced ingredients in many of the dishes. Excellent potato, sea salt and rosemary flatbread was served with olive oil and Dukkah, a North African dry paste of nuts and seeds that is absolutely addictive (it’s home made and can be bought in the deli). My main course of a beautifully cooked piece of cod came with a liberal topping of Moreton bay bugs – sautéed prawn – and a zingingly fresh salad. Washed down with a glass of wine from a great selection at the tasting bar, this is a top lunch spot, though it is also open for dinner on Friday and Saturday evenings. Seppeltsfield winery, Seppeltsfield Rd. Tel: (0)8 8568 6217 A visit to the Seppelt winery is an absolute treat, as you drive down its famous avenue of palm trees and turn into the absolutely beautiful old winery, parts of which date from 1851, and anticipate a tasting of their extraordinary old ports, sherries and tokajis, including the famous 100-year-old Tawny. Seppelt’s grounds are gorgeous, with mature gardens and winding paths to follow. One of the nicest treats is to book yourself a tour, followed by a picnic – the visitor centre will make you up a basket with some sparkling wine, and a selection of cheeses, charcutrie and sweet things to enjoy on the lawns. Lamonts Cottesloe, 12 Station Street, Cottesloe, tel. +61 8 9385 0666. Kate Lamont is one of Western Australia’s best known chefs. She also happens to be the granddaughter of Jack Mann, the legendary winemaker. In fact, she started out making wine at her family’s winery, Lamonts in the Swan Valley before donning a chef’s hat and opening Western Australia’s first winery restaurant. That was 20 years ago when, she says, “a restaurant without beer was unusual!” She has since rolled out Lamonts eateries in Margaret River, East Perth and, most recently, trendy Perth suburb Cottesloe. Lamonts Cottesloe is a great find for wine lovers because it’s an enoteca. You can buy a bottle to take away or pay a mark up of $18.50 (as at September 2009) and enjoy it with an extensive “small tastes” menu based on local, seasonal produce (Exmouth prawns and asparagus when I visited). What’s more, irrespective of price, every wine from the impressive Australian and international range is available by the glass. Lamonts run a comprehensive tasting programme, with “Wine & food conversations” running from April to October. Find out more at www.lamonts.com.au. Open Daily from noon until 11pm. Must Wine Bar, Highgate, 519 Beaufort St Highgate, tel. +61 8 9328 8255. Located on buzzy Beaufort Street this is one of Perth’s best wine bars with a bistro serving chef patron Russell Blaikie’s inspired locally-sourced, seasonal dishes (very much a WA theme). Kick off in style in the Chinese lacquer box-like Champagne Lounge upstairs, which lists around 40 Champagnes. Five Champagnes, housed in a hollowed out block of ice, come by the flute. Downstairs you can mix and match excellent and generously-sized dishes like steamed Marshalls Torbay asparagus with “Over the Moon” organic feta and macademia crumble, Roquefort souffle with chives and Angel Hair Pasta tossed with Blue Manna Crab. Must’s co-owner, Garry Gosatti, drives the much-lauded 500 bin wine list which recently won the Gourmet Traveller Australian Best Wine Bar Wine List of the Year Awards 2009. Check out the website for seasonal food and wine matching events: www.must.com.au. Open daily from noon until midnight. Hyatt Regency Perth, 99 Adelaide Terrace, tel. +61 8 9225 1234. Inevitably, this member of the global Hyatt chain has a corporate feel but it’s one of Perth’s few five star hotels and has the facilities to match. If you visit at the end of October, it’s worth knowing that they host a tasting of the Qantas Wine Show of Western Australia’s Top 50 medal-winning wines and the show’s Awards dinner, tickets for both of which are available to the public. www.perth.regency.hyatt.com. WA – Maragret River Cullen Wines, Caves Road, Cowaramup, tel. +61 8 9755 5277. An iconic winery, certified biodynamic to boot, whose light and airy restaurant overlooking the vineyards also flies the flag for quality, sustainability and integrity. Vegetables, herbs and salad come from two biodynamic kitchen gardens which extend into the vineyards. Peas for my Deep Sea Snow Crab and Cullen garden pea risotto came from cover crop between the vine rows. Bought in food is, wherever possible, biodynamic, organic and local and includes gluten free options. The menu might feature Yallingup woodfired sourdough bread, Bindoo organic beef or Margaret River Creamery organic cheeses. Head chef Matt Egan has a delicate touch and lets the ingredients speak for themselves; Indian sous chef Sathish Kumar’s influence delivers an Asian twist. The six-bedroom Cullen Wines Homestead, built by founders Dr Kevin and Di Cullen, is available for let. www.cullenwines.com.au. Open daily from 10am until 4.30pm. Leeuwin Estate, Stevens Rd, Margaret River, tel. +61 8 9759 0000. Another iconic winery, with a stand out restaurant; also a renowned concert venue. It’s worth asking for a table outside on the balcony overlooking the garden. When I first visited with sommeliers and a wine buyer for Michelin starred establishments, we were blown away by the freshness of the fish and local marron (freshwater crayfish), a speciality. This time, I went richer and creamier, opting for a sumptuous Shark Bay crab souffle and warming Augusta Dhufish, scallop and mussel chowder. The wine list offers current and older vintages, which is great news for lovers of Leeuwin Estate’s famously ageworthy Art Series Chardonnay. www.leeuwinestate.com.au. Open daily for lunch and (unusually for a winery venue) on Saturday evenings. Burnside Bungalows, 287 Burnside Road, Margaret River, tel. +61 8 9757 2139. This biodynamic farm and vineyard (good Zinfandel) has four rammed earth and limestone bungalows to let. It’s located on a quiet road off the Bussell Highway leading into Margaret River Town to which you can cycle (Burnside hire out bikes) or walk on trails through the surrounding Bramley National Park. You can buy a tasty breakfast basket with fresh homemade bread, jam and produce from the farm; guests can also help themselves to fruit and vegetables from the vegetable patch and orchard. A fun farm stay if you have children in tow. The Settlers Tavern, 114 Bussell Highway, tel. +61 8 9757 2398. With its TAB betting station and throng of locals, the front bar of this traditional tavern on Margaret River’s main drag could be intimidating. Just remember this is chi chi Margaret River, head straight for the bistro at the back and you’ll find plenty to reassure you on the +250 bin wine list. It was voted Gourmet Traveller’s Best Pub Restaurant List in Australia, 2009 and hosts Karen and Rob Gough are wine nuts, so it’s an interesting list at that. The food also rises to the occasion – everything is made in the kitchen, preservative-free and your surf and turf is as fresh as a daisy: oysters and fish are shucked and filleted to order and steak is of the local wagyu variety. Also a live music venue and wifi hotspot. www.settlerstavern.com. Bistro (all-day menu) open daily 12 noon – 8.30pm. Must Wine Bar Margaret River, 114 Bussell Highway, tel. +61 08 9758 8877. The more sedate sister-restaurant of Must Wine Bar Highgate opened in 2009 and, while its menu is similar, the Margaret River venue has two aces up its sleeve. Food-wise, it’s famous for its locally sourced, dry-aged Butterfield beef. Local farm boy and The Dorchester-trained chef-patron Russell Blaikie says “I simply wanted to eat meat like I enjoyed when I was a kid.” Blaikie is also well-known for producing his own charcuterie for which he has won the national championship for 9 years. As for wine, Garry Gossati, has created a unique 500 bin list, about half of which comprises the most comprehensive listing of Margaret River wines you’ll ever find. Gossati invited every producer within the Margaret River GI to submit a wine, so lots of hidden gems here, as well as a separate Top 50 selection of famous names. Indulge yourself and stay closer than staggering distance in one of Must’s suites, above the restaurant. Check out the website for seasonal food and wine matching events. Cape Lodge, 3341 Caves Road, Yallingup, tel. +61 8 9755 6311. Cape Lodge has evolved from a luxury B&B into a boutique hotel which was voted Luxury Travel Magazine’s Best Boutique Hotel in Australia 2009 and listed in Conde Nast Traveller’s “World’s Best 100 Hotels” Gold List 2008. This is where the likes of Sting and Bryn Terfel stay when playing at Leeuwin Estate and its secluded, peaceful setting off Caves Road is beautifully landscaped. I suspect that the VIPs stay in the separate, five bedroom luxury Vineyard Residence. Otherwise, its very spacious suites are located in three lodges dotted around the grounds. It’s one of the very few places to stay in Margaret River that has a restaurant. And it’s not any old restaurant. The standard of cuisine and service is exemplary, really first rate, without being stuffy. Rather, the lakeside setting and clubby adjoining lounge make for relaxed dining. The menu changes daily, but I was glad to eat there several times because it meant I was able to savour Head Chef Tony Howell’s signature sashimi of hiramasa with Asian omelette and jasmine rice twice! Mr Cannavan, with whom I dined one evening, rated his food very highly too, including a main course of perfectly cooked Margaret River venison. Although Australian cheeses can lack depth and character, the Cape Lodge platter impressed, especially with the Tarago River Shadows of Blue from Victoria State. It’s a shame that the wine list is not as ambitious, but I’m told that changes are afoot. Finally, Cape Lodge offers cookery courses which I fancy will be very good indeed. Stonebarn, located off the South Western Highway, tel. +61 8 9773 1002. This is a new, designer boutique hotel surrounded by the towering karri and jarrah trees for which this wine region, just south of Margaret River, is famous. With six large, super stylish and comfortable suites, this is a high-end offering. The aim is to keep it small and intimate, focused on personal service from chef/manager Xavier Poupel whose cuisine is fairly classic/conservative rather than showy. The hotel is located not a million miles from The Wine & Truffle Company in neighbouring Manjimup (well worth visiting), with whom Stonebarn offer gourmet truffle weekends, at least until their own truffiere bears fruit.

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In January 1999, Clarke and Nancy Gourlay with their 3 boys returned from Switzerland where they had been living for several years. Inspired by the magnificent Swiss cheeses, they set out to learn and practice the ancient and noble art of cheesemaking. The cool moist climate in the shadow of Vancouver Island’s Mt. Arrowsmith proved to be ideal for grazing cows and ripening artisan cheeses, and Little Qualicum Cheeseworks found a home. They began milking cows and making cheese in 2001 and three years later settled on beautiful, Morningstar Farm. Sharing their farm with the public has always felt like an immense privilege and their passion is to see others inspired and empowered to know where their food comes from, how it’s produced, and why that matters. Look for their delicious cheeses at your favourite Country Grocer.

Damping off is a term used for the sudden death on new plant seedlings. It can be caused by any of a handful of fungal diseases, including several root rots (Pythium, Phytophthora) and molds (Sclerotinia or white mold, Botrytis or gray mold). When young seedlings seem to be growing healthy one day and dying the next, it is probably being caused by damping off. Damping off can affect the stems of seedlings both below the soil line and above. Some seedlings may start to grow and suddenly whither. Others will have stems that appear pinched or broken, causing them to collapse while they still have their cotyledons attached. You may see some gradual discoloring or it may happen very suddenly. Often it appears the seedling has been pinched off at the soil line. Seedlings with root rot can appear to be wilting, even when kept watered. Even poor germination may be attributable to damping off. If your seedlings were growing along fine and suddenly wilt and die, it's a good bet they have succumbed to some form of damping off disease. What to Do If Your Seedlings Get Damping Off There is no cure for damping off, once it occurs. The tiny seedlings die so quickly, you probably would not have time to help them if you could. That's why it is important to try and avoid the problem altogether, with the following prevention practices. Damping off spreads rapidly. If you should spot signs of damping off, remove those seedlings immediately and apply one of the homemade fungicides described below, to all remaining seedlings. - Use a sterile potting mix, rather than soil from your garden. The funguses and molds that cause damping off can live in the soil and outdoor garden soil can harbor all kinds of fungus spores. - Start with clean pots. Even the small amount of soil clinging to plant pots is enough to provide a safe harbor for fungal spores. If reusing pots, sterilize in 1 part bleach to 10 parts water. - Plant your seeds at the proper depth so they don't have to work so hard to germinate. Don’t bury the plant’s crown. - Don’t crowd your seedlings. Be sure to leave room between them for air circulation. Fungal diseases and mold favor damp conditions. - Water seedlings from the bottom, by placing the container in a tray of water. This keeps the seedling itself dry and less susceptible. - Add a thin coating of sand or gravel on top of the potting soil, to keep the surface relatively dry. The soil underneath will remain moist, even if the sand or gravel dries out. - Don’t over water your seedlings or leave them sitting in water. Drain off any excess. - If possible, create a breeze by placing a small fan nearby and turning it on periodically each day. This will prevent humidity from settling on your seedlings. - Give your seedlings plenty of heat and light, so they germinate and grow quickly. Damping off only affects seedlings. If you can get them past the seedling stage, they're safe. - Remove any affected plants or trays of plants immediately. Damping off will quickly spread to nearby plants. - Sterilize your own soil: Sterilize small quantities of soil by heating it. Doing this in the oven gives off an unpleasant odor, but microwaves don’t seem to produce the same problem. Place dampened potting mix in a microwave safe container and cover loosely. Microwave on high for 8-10 minutes, until you see condensation under the lid. Close the lid and let the potting mix cool on its own. Caution, it can get surprisingly hot. - Make your own organic fungicide: You can use any of these three homemade concoctions as a preventative. They will not cure damping off once it has started, but they will give you an edge to prevent it from taking hold. - Prepare a strong brew of chamomile or cinnamon tea and use it to water and/or mist your seedlings. - Mix a splash (1 T.) of 3 percent solution of hydrogen peroxide/quart of water and mist the seedling with it. - Apply a light dusting of cinnamon on the soil surface. A strong, commercial fungicide is a last resort for controlling damping-off and will probably be applied too late to be effective. Sadly, sometimes you have to be prepared to start over. If so, be prepared to take precautions ahead of time. - University of Connecticut IPM - University of Arizona Cooperative Extension

I feel like we’re apologizing all the time for abandoning the blog. Again we haven’t written in a while. Not only is Tiia’s laptop broken and she can’t edit pictures, I also had to install mine completely new and some of the already edited pictures are gone. Still it won’t make much longer and we should really get at least one new one. A lot has changed in the past months. A few weeks after we moved to Lüneburg I already found work in a lovely café. Now the summer is over but the October is starting with beautiful weather and 15°C. Perfect weather to enjoy some vegan treats! The whole October Lüneburg is part of the event “Lüneburg is(s)t vegan” which means “Lüneburg is/eats vegan”. Tiia and I are also taking part, so today I want to post a recipe for a chocolate brownie that is also gluten-free. These brownies are perfect for everybody who can’t eat gluten, sugar, dairy or eggs. They are completely made without any flour and to make them a bit sweet, dates are thrown into the mix. The recipe also doesn’t use any commercial butter or margarine – instead I made some from desiccated coconut. The delicious brownie recipe is adapted from this blog. The original isn’t vegan and I actually tried half of the recipe using eggs but I didn’t really like the result. The brownies with egg weren’t really brownies but more like a fluffy chocolate cake and that wasn’t what I was looking for at that moment. With using flax eggs as a substitute the brownies turned out perfectly moist! If you want to you can decorate the brownies with a vegan whipped cream or a berry mousse. I used some vegan whipping cream made from oats and added some blueberries. Ingredients (4-6 pieces) 225 g desiccated coconut 5-8 pitted dates 50 g vegan dark chocolate 2 tbsp raw cacao powder 3 flax eggs (3 tbsp ground flax and 9 tbsp water) 1/2 tsp baking soda 100 ml vegan whipping cream (optional) 1 tbsp blueberries, frozen or fresh (optional) Preheat the oven to 175°C and grease your tin or baking pan with coconut oil. I used cake rings for the brownies which made them quite big. You can also use a small springform or a square baking tin and cut the brownies a bit smaller later. For preparing the flax eggs mix 3 tablespoons of ground flax with 9 tablespoons of water and set aside. Start making the coconut butter by placing the coconut into a food processor and process until the coconut releases all its oils and turns into butter. Depending on your food processor this might take a while. Scrape down the sides once in a while but don’t give up! It will work out in the end. If you have a high speed blender this might not even be a problem. Once you have coconut butter you can add the dates and blend until everything is smooth. Then add the flax eggs, chocolate, cacao powder, soda and a bit of sea salt and blend together. Incorporate the cacao nibs without grinding them. Transfer everything into the baking tin and smooth the top out with a silicone spatula. Bake for around 17 minutes. It might take a bit longer if you don’t use individual cake rings like I did! Let the brownies cool down completely before decorating. For the blueberry whipped cream I first strained the thawed blueberries (you can also use fresh ones) through a fine sieve and whipped up my vegan oat cream with the blueberry juice. I formed little clouds between two teaspoons but you can just serve the cream in a bowl with the brownies or pipe it on top of the individual pieces. Enjoy!

Apocynum album Greene Apocynum angustifolium Wooton Apocynum arenarium Greene Apocynum bebbianum Greene Apocynum bolanderi Greene Apocynum breweri Greene Apocynum canadense Shecut Apocynum carolinii Nieuwl. Apocynum cervinum Greene Apocynum cinereum Nieuwl. Apocynum cordigerum Greene Apocynum cuspidatum Greene ex Bég. & Belosersky Apocynum densiflorum Greene Apocynum dictyotum Greene Apocynum dimidiatum Raf. Apocynum estellinum Greene Apocynum farwellii Greene Apocynum greeneanum Bég. & Beloserky Apocynum hypericifolium Aiton Apocynum isophyllum Greene Apocynum ithacense Greene Apocynum laurinum Greene Apocynum littorale Greene Apocynum longifolium Greene Apocynum macounii Greene ex Bég. & Belosersky Apocynum missouriense Greene Apocynum myrianthum Greene Apocynum nemorale G.S.Mill. Apocynum neogeum Bég. & Beloserky Apocynum nevadense Goodd. Apocynum oblongum Greene Apocynum oliganthum Greene Apocynum palustre Greene Apocynum piscatorium Douglas ex A.DC. Apocynum platyphyllum Greene Apocynum procerum Greene Apocynum pubescens Mitch. Ex R.Br. Apocynum purpureum Tausch Apocynum salignum Greene Apocynum sibiricum Jacq. Apocynum subuligerum Greene Apocynum suksdorfii Greene Apocynum thermale Greene Apocynum tomentulosum Nieuwl. Apocynum venetum A.DC. Cynopaema cannabinum (L.) Lunell Cynopaema hypericifolium Aiton) Lunell Forsteronia pavonii A.DC. Common Name: Indian Hemp Plant growing in native habitat, Spring Mountains, southern Nevada (elev. about 1,500 metres) Photograph by: Stan Shebs Apocynum cannabinum is an erect, herbaceous, perennial plant producing branched stems 30 - 180cm tall from a rapidly spreading, rhizomatous rootstock[ Indian hemp was much used by the native N. Americans, for whom it was a medicine chest as well as a source of a latex and an excellent fibre. It is still sometimes used for these purposes. The plant is listed as a noxious weed in parts of N. America[ All parts of the plant are poisonous, though various reports differ, with some saying concentrations are low, whilst others say it is high[ ]. It contains the toxic cardioactive glycoside cymarin[ The plant is poisonous to all livestock, although domestic sheep are affected most. However, actual cases of livestock poisoning are rare[ N. America - British Colombia and Northwest Territories to New Brunswick, south to California, Texas and Florida Gravelly or sandy soil, mainly near streams[ ]. A common weed of cultivated land[ ], usually found in shady or moist places[ |Other Uses Rating|| A plant of the temperate zone, where it is found at elevations up to 2,000 metres. It grows best in areas where annual daytime temperatures are within the range 12 - 22°c, but can tolerate 6 - 30°c[ ]. When dormant, the plant can survive temperatures down to about -35°c, but young growth can be severely damaged at 0°c[ ]. It prefers a mean annual rainfall in the range 600 - 1,200mm, but tolerates 150 - 1,500mm[ An easily grown plant, it prefers a sandy soil but will succeed in sun or quite deep shade in most well-drained moist soils[ ]. Prefers a pH in the range 5 - 7, tolerating 4.5 - 8[ Plants spread freely at the roots, often producing new shoots at a considerable distance from the main clump, and can be invasive[ Although the flowers are visited by a wide range of bees, wasps, flies, lepidoptera and other insects who feed on the nectar, it appears that these visits do not succeed in pollination. Successful transfer of pollen seems to occur only when the insect is trapped in the flower and struggles to escape, in turn collecting pollen[ The young shoots of this plant are extremely attractive to slugs[ Although top-growth is killed by fire, the rootstock usually survives and resprouts freely[ Hybridization is common within the genus Apocynum. This species commonly hybridizes with Apocynum androsaemifolium to produce Apocynum × medium Greene[ Seed - raw or cooked[ ]. It can be ground into a powder and used as a meal[ A latex obtained from the plant is used as a chewing gum[ ]. After the latex has been squeezed from the plant it s allowed to stand overnight to harden into a white gum[ ]. The latex was sometimes mixed with clean clay[ ]. Some caution should be exercised in this use - see the notes above on toxicity. Indian hemp is an unpleasantly bitter stimulant irritant herb that acts on the heart, respiratory and urinary systems, and also on the uterus[ ]. It was much employed by various native North American tribes who used it to treat a wide variety of complaints including rheumatism, coughs, pox, whooping cough, asthma, internal parasites, diarrhoea and also to increase milk flow in lactating mothers[ The plant is still used in modern herbalism, but it should be used with great caution, and only under the supervision of a qualified practitioner if taken internally[[ ]. See the notes above on toxicity[ The root is cardiotonic, diaphoretic, diuretic, emetic and expectorant[ ]. It is harvested in the autumn and dried for later use[ ]. The fresh root is the most active part medicinally. It has been used in the treatment of syphilis and as a tonic[ ]. A weak tea made from the dried root has been used for cardiac diseases[ A tea made from the root has been used as a vermifuge[ The milky sap, applied topically, is a folk remedy for venereal warts[ The plant is used in homeopathy[ ]. It is said to be an efficient remedy in the treatment of dropsy, ascites, anasarca and hydrothorax, and urinary troubles, especially suppression and strangury. It is also said to be of value in the digestive complaints of Bright's disease, with the nausea, vomiting, drowsiness and difficult breathing[ The flowers are attractive to bees[ A very good quality fibre obtained from the bark is used for making clothes, twine, bags, linen, paper etc[ ]. It is about 12 - 18mm long[ ]. Very strong[ ], it is used as a flax substitute[ ], it does not shrink and it retains its strength in water[ ]. The fibre is produced late in the season[ ], it can be harvested after the leaves fall in autumn but is probably at its best as the seed pods are forming[ ]. When making paper, the stems can be retted by leaving them in the ground until they are dry in the winter or they can be harvested in late summer, the leaves removed and the stems steamed to remove the fibre[ ]. The stems are then cooked for two hours with lye and pounded with mallets[ A thick milky, poisonous latex exudes from any broken portion of the plant[ ]. This latex is a possible source of rubber[ ]. The latex is also used as a chewing gum. Seed - best sown as soon as it is ripe in late summer and overwintered outdoors. The seed requires a period of cold stratification if it is to germinate well[ ]. Stored seed germinates better with no cold stratification, best germination rates occurred at 35°c[ ]. Prick out the seedlings when large enough to handle and grow them on in a cold frame for their first winter, planting out in late spring of the following year[ The seed has a fairly short viability, rarely lasting longer than 12 months in nature[1050. Division in spring just before active growth begins[ ]. Plants can also be divided in the autumn[

Panang paste is constructed out of many distinctive flavours held in a beautiful balance, with no single taste predominating.A Panang curry dish will be moderate in heat and will often contain crushed peanuts, which are very popular in Malaysian cooking. My interest in making this paste lies in preparation of the grilled chicken satay, which has held a significant position in our summer bbq parties. This paste, as its sibling massaman curry paste, are prepared in early summer with all the windows open, as the shrimp paste stench is hard for us, not accustomed, to bear. Once processed , all pastes are absolutely fantastic and became permanent residents of our refrigerator, used often and generously. So – make a lot at once, keep it in the clean and well sealed jar in the fridge – and enjoy. Makes about 1 litre – maybe a drop less - 1,5 package (3 ounces or 140 g ) dried red New Mexico chilies or other moderately hot equivalent. I sometimes consult this good guide, if i have difficulty finding the exact chili. - 2 tbsp whole coriander seed - 3 tbsp shrimp paste (kapi) wrapped neatly in a double layer of aluminum foil ; this is an effort to contain the stench of the paste – it does go away as soon as you add some acidic substance i.e. a tiny bit of lime, at the end of the process - peel of 3 fresh Kaffir limes (magroot), or 3 small domestic lime ; the recipe uses lime peel only, so you ought to plan for some use of the remaining lime proper (a bit will go into the paste, but not more than a ¼ of one) - 10 (5 pairs) fresh Kaffir lime leaves (bai magroot), or 125 ml (about 1/2 cup) grated lime zest - 4 tbsp. chopped cilantro, including the stems - 2 medium stalk lemon grass, tough outer leaves discarded, lower stalk trimmed to 7-8 cm and finely sliced - 3 tbsp finely chopped, peeled fresh Siamese ginger (galanga or kha) or common ginger - 125 ml (about 1/2 cup) chopped garlic - 125 ml (about 1/2 cup) chopped shallots - With kitchen shears or a chef’s knife, stem the chilies and shake out most of the seeds. - Cut the chilies in half lengthwise and remove any tough, dried ribs. - Cut them crosswise into 3/4-inch pieces and put them in a bowl. - Add water to cover and soak for 30 minutes. - Meanwhile, dry-roast the coriander seed in a small skillet over medium heat for 3 to 5 minutes, until toasty and aromatic, shaking the pan often to prevent burning. - Transfer the coriander seed to a small bowl and set aside to cool. - Set the skillet back over medium heat. - Place the foil-wrapped shrimp paste in the skillet and cook for about 5 minutes, until aromatic, turning the packet over once or twice. - Put the roasted coriander seed in a large, heavy mortar and grind to a powder. - Transfer the ground coriander seed to the bowl of a food processor - Peel the Kaffir limes. - Mince the peel and set aside. - If using fresh Kaffir lime leaves, stack them and cut them into fine slivers with kitchen shears or a sharp knife. - Combine the minced lime peel, lime leaves, cilantro, lemon grass, and ginger in the mortar and pound for a minute or so to break down the fibres. - Transfer the crushed mixture to the food processor. - Pound the garlic and shallots in the mortar just until crushed and transfer them to the food processor. - Unwrap the shrimp paste and add it to the food processor. - Drain the chillies, reserving about 1/2 cup of the soaking liquid. - Add the chilies to the food processor. - Add a bit of lime (option) - Process the ingredients until a rich, moist paste forms, stopping occasionally to scrape down the sides of the work bowl. - Add a few tablespoons of the chili-soaking liquid now and then, if needed to ease the grinding. This paste can be stored in an airtight container in the refrigerator for 1 month, or in the freezer for up to 3 months.

One interpretation of DAESH is that a bunch of horny young males are pursuing the only options they have in their society to obtain women. DAESH soldiers are encouraged to rape captives. They have an elaborate system for doing just that. Reports from the region say DAESH uses access to rape as a recruitment incentive. Another interpretation of DAESH is that all the psychos somehow got together, and there are more of them than we thought. Why so many from one region? Somewhere in the comments is a link to articles about inbreeding in those societies, and allegations about how it creates a disproportionate number of young people with depression or physical handicaps. (Needs a source.) One claim is that most suicide bombers were just plain suicidal (outcasts with mental or physical issues) and they found a culturally acceptable way to kill themselves. Then we have this interpretation in a Rod Dreher article, in which DAESH is seen as a glamorous, world-changing adventure that appeals to the young and purposeless, as all past revolutions have. And a fourth explanation is that DAESH fighters simply believe their own interpretation of their religion, especially the parts about conquering the rest of the world. Are all of those interpretations true to some degree? Is one more true than the others? I can answer that with the Moist Robot filter. Under this way of thinking (which springs from the field of hypnosis) your body experiences your environment and your pitiful little brain tries to explain it. But your brain is not up to the task. It was not designed to understand reality or purpose. It simply evolved in a way that keeps you alive. Nothing more. So what you experience as your sense of reason is actually a series of rationalizations after the fact. Those rationalizations have a “tell” that is obvious only to observers: You appear crazy. So here’s a unifying hypothesis to explain all the other explanations of ISIS. The Moist Robot filter says that young men with no access to sex will do ANYTHING in their power to fix that situation. Men in prison, for example, become temporarily sexual with each other. Young males without sexual partners will have sex with blow-up dolls, their hands, pillows, fruit, you name it. The only thing young men are incapable of doing is ignoring their sexual impulse. It’s gonna come out. Pulling it all together, the Moist Robot hypothesis does the best job of explaining all the other hypotheses. By this way of thinking, males become horny and frustrated, with no hope of female contact in their normal lives. So – as all males do in that situation – they become more “flexible” about everything from violence to same sex relations. But our brains do not allow us to believe our bodies are controlling our thoughts. So we create little stories in our heads about why we do what we do. One story is that God says it is okay. Another story is that jihad is a glorious adventure. Another story says the Christians are the real invaders, or Israel is evil. And so on. The Moist Robot hypothesis says that asking jihadists why they do what they do will always give you the rationalization answer and not the real one, because the people involved come to believe the stories. To be direct, I’m saying male horniness can cause violent religious belief. It can also cause any other kind of rationalization. All that matters is that the brain concocts a “reason” for the sexual release. To be clear, male horniness can cause ANY kind of rationalization. But in the Middle East, you should not be surprised that religion fills the gaps. So, is it true that jihadists are young idealists who find value in sacrificing for the cause? Absolutely yes, in a sense. If you ask them, they will tell you exactly that, and mean it. But the underlying cause of those beliefs is repressed male sexual energy. That’s the Moist Robot hypothesis in a nutshell. By analogy, did you know your body can’t tell the difference between fear and arousal? The book Influence describes a study showing that people in scary situations will believe they are falling in love. The brain simply creates a story to explain the feelings in the body. And the story is wrong. Did you know that fatigue often feels like hunger to your body? Your body is feeling one thing, but your brain is giving it an entirely false interpretation. You eat instead of sleep. My point is that humans put rationalizations (misinterpretations) on their physical sensations. In this context, a teen with a hard-on and no socially acceptable outlet will rationalize rape under the mantle of religion. And it won’t even be a hard mental leap. You could take teens from my little suburb, put them in the same situation, and some would almost instantly convert to Islam just for sexual release. But if you ask the teen why he so quickly converted, he would reply in all honesty that the religion itself sounded appealing. You don’t need to believe anything I said here. I’ll only make one point, and I think it is important: People don’t know why they do what they do. By this way of thinking, any explanation offered by a DAESH fighter is a rationalization. The real reasons for their actions are heat, horniness, and no idea how to fix either one without revolution. As always, the real test of the Moist Robot filter is not how well it fits the data of the past (because any idea can do that) but how well it predicts. My prediction for today is that you will see lots of smart people with lots of smart explanations for why DAESH is so popular. And those explanations will be all over the map. That’s a tell. We can also test the Moist Robot hypothesis by observing whether there is a correlation between access to sex and likelihood of being a suicide bomber. Anyone want to take bets? I see a lot of new traffic coming in other sites on this topic so I should mention that the Moist Robot idea is more developed in my book. The regular readers of this blog have more background on that.

To see all of our photos on this subject, or to start a new search, type your keywords into the New Search window and click Go Get It.| D05W01.JPG - footprints in mud To order this photo contact Gibson Stock Photography. Mark or Audra Gibson Gibson Stock Photography specialists in stock photos of North American people, cities, agriculture, architecture, historic sites, industry and technology, natural resources, national parks, sports and recreation, transportation and energy, aerials, and travel destinations. Words used to describe this picture: stock photo photos photography deposit deposited dry drying earth environment footprint footprints form formation geologic geological geology gooey in moist muck mud muddy nature particles physical route science sediment sedimentation sediments sink sinking soft sticky vert wet stock photo photos photography

Nothing is as anti aging and youthful as a toned body. It exudes health and wellness. The right amount of exercise can leave you energized, invigorated and feeling fit and healthy. However, unless you build up slowly and are consistent, you may be prone to muscle pain, soreness and stiffness. Delayed Onset Muscle Soreness (DOMS) develops 24-48 hours after strenuous exercise. It is characterized by pain, stiffness, loss of strength and limited range of motion with elevated levels of creatinine kinase in the blood which is an enzyme found in muscle that is released when it breaks down. The mechanism is microtrauma to muscles with release of creatinine kinase and then microtrauma to surrounding connective tissues. This is followed by inflammation and shifts of fluid and electrolytes. This can last for several days and limit function and activity causing a setback in getting and staying fit. Here are some ways to prevent and alleviate that pain. Supplements and anti inflammatory medication Studies indicate that certain supplements can prevent Delayed Onset Muscle Soreness (DOMS), which occurs when free radicals cause oxidation and inflammation of tissues. - Curcumin – study subjects starting 200 mg of curcumin twice a day 48 hours prior to a downhill running test had reduced muscle pain. They also had less muscle damage on MRI and reduced markers of inflammation such as interleukin (IL 8). - Enzymes– bromelain and papain, given to study subjects lowered levels of inflammatory markers and increased strength compared to those who did not receive the supplement. - L carnitine –has been shown to decrease tissue damage. This is thought to be due to enhancing blood flow and oxygen to the tissues and decreasing stress from low oxygen. - Ibuprofen – decreased muscle soreness after exercise but didn’t lower the enzyme creatinine kinase that is released when muscle breaks down until 48 hours later, nor did it improve strength or flexibility. It just decreased soreness - Massage not only feels good, it decreased soreness, stiffness and pain to touch as well as lowered the enzyme that is released from muscle breakdown. It reduced delayed onset muscle soreness by 30% but did not have an effect on muscle function. - Protein ingestion of 40 grams of essential amino acids immediately after exercise reduced muscle soreness and increased strength and power after 48 hours while those who did not ingest protein remained weaker and had more pain up to 72 hours. Other studies showed benefit using branched chain amino acids (BCAA). Another regimen that worked was to ingest protein immediately after exercise and two doses daily for the next 4 days. Stretching for stiffness not soreness - Stretching did not have an effect on muscle soreness and the markers of muscle breakdown but did improve muscle stiffness if performed several days in a row. - Heat – dry heat for 8 hours or moist heat for 2 hours applied immediately preserved muscle strength and muscle activity. Using moist heat reduced pain more in less time. Many other supplements and modalities were tried but did not work. These had the best effects. If you know you will be doing more than your usual routine, try some or all of these to reduce the soreness that comes from overexertion and prevent setbacks. Exercise has so many benefits you won’t want to miss a session.

Just in case you thought I had this baking thing figured out, know that these far-from-picture-perfect Carrot Cake Petit Fours were the fourth test batch and by far the least hideous.Part of me wants to try again, but it’s not a good part. As a rule, any part of you that can feel utterly demoralized by cake (!) doesn’t deserve too much of your attention. Or maybe it deserves all of your attention? Maybe it should to go to therapy…? As another rule, you should not take mental health advice from food blogs.So, uh, back to Carrot Cake Petit Fours. These sweet little squares are basically miniature layer cakes. They’re super cute and delicious, and just the right amount of cake so that you don’t feel any guilt about going back for seconds. I can eat one in about three bites—four, if I’m being ladylike. <—But why start now?!Traditional white almond petit fours are my family’s Easter dessert of choice, so I have been trying my hand at these little cakes for the last couple of years in an effort to recapture my youth. Last year, I went for Funfetti. This year, I’m combining my family’s favorite with an Easter classic: Carrot Cake!Now, I’ve learned a lot of things in these efforts, chief among them that petit fours are a pain in the ass labor of love. There are many steps to making them and one is applying poured fondant. They take a minimum of 2.5 hours to assemble, and that’s after you’ve baked and chilled a sheet cake. There are SO MANY dishes. So many. I wouldn’t even bother, except that each batch—even batch 3, after which I swore I was giving up until next Easter and was so deflated that I had to leave work early to go home and go to bed—has sent me down Childhood Easter Memory Lane. And so, I trudge on with the hope that I will one day make flawless petit fours.Alas, today is not that day. But I’ll be the first to tell you that while my poured fondant skills leave something to be desired, my carrot cake game is strong 💪 Flavored with dark brown sugar and warming spices, and studded with the perfect amount of shredded carrots, this cake is seriously phenomenal. And it should be—it’s a streamlined version of my favorite carrot layer cake. Since the batch is 3/4 of the original recipe, I’ve adjusted the volumes of the sugars and slightly reduced the oil. Nothing major; just some tacked-on tablespoons that were bothering me. You’ll also notice that I left out the raisins and pecans. I usually like those in carrot cake, but figured all the slicing, frosting, and decorating petit fours require would be made easier without any variance in texture.As for assembly, the cake is baked and chilled before being torted (sliced in half equatorially to produce two thin layers) and filled with my favorite fluffy Cream Cheese Frosting. I don’t usually like to say that any of my recipes are the “best ever,” but I make an exception for my Cream Cheese Frosting. It’s the best ever.After being stacked back together, the cake is trimmed to remove any crispy or uneven edges. Then the remaining cake is sliced into 1 1/2-inch squares. Those are crumb-coated (lightly frosted), and then the real fun starts.Petit fours are traditionally coated in poured fondant for a clean finish. Easier said than done! The good news is that poured fondant is mercifully quick and easy to make—just some melting and whisking over a double boiler. The less good news is that I tried three different methods of applying it to the cake and the best is a squeeze bottle. It allows for the most control, with spooning/spreading coming in as the best alternative. Dipping is a big no for these—crumb city. As I said before, this is a pain in the ass labor of love.But when all is said and done and decorated with little piped carrots, it’s totally worth it. The moist carrot cake, cream cheese frosting, and even the poured fondant assembly—totally worth it. Because they are just that delicious and that frigging cute, imperfections and all. Carrot Cake Petit Fours makes about 2.5 dozen petit fours 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon Kosher or sea salt 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 3/4 cup neutral-flavored oil (I like canola) 1 cup dark brown sugar, packed 1/2 cup granulated sugar 3 large eggs, room temperature 2 1/4 cups coarsely grated carrots Cream Cheese Frosting: 8 ounces full-fat brick-style cream cheese, softened to room temperature 1 cup (2 sticks) unsalted butter, softened to room temperature 1 pound confectioner’s sugar pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 2/3 cup hot tap water 2/3 cup light corn syrup 2 teaspoons pure vanilla extract 2 cups white chocolate chips (a little more than a 12 ounce bag) 2 lbs confectioners sugar 1/2 cup Cream Cheese Frosting orange food coloring (or red and yellow) green food coloring Preheat oven to 350F. Grease a 9×13-inch cake pan. Line with parchment, leaving overhang on two sides for easy removal. Grease again. Set aside. In a medium mixing bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside. In a large mixing bowl, whisk together oil, dark brown sugar, and granulated sugar. Mix in eggs one at a time, followed by vanilla. Whisk in dry ingredients in two installments. Use a silicone spatula to fold in carrots. Pour batter into prepared pan and spread to edges. Tap full pan on the counter 5 times to release air bubbles. Bake for 33-37 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15 minutes. Use a thin, flexible knife to release cake, and then use overhang to lift it onto a rack. Allow to cool completely. Wrap tightly in plastic wrap and refrigerate for 2 hours or up to 2 days. Make the frosting. In a large mixing bowl, use an electric mixer to beat cream cheese and butter together until light and fluffy. Add confectioner’s sugar and salt in two installments, until completely combined. Beat in vanilla. Once combined, beat on high for two additional minutes, until light and fluffy. Set 1/2 cup of frosting aside. When you are ready to assemble, line 2 rimmed sheet pans with parchment. Top each with a cooling rack. Set aside. Line a cutting board with parchment. Remove cake from refrigerator, unwrap and place on cutting board. Use a serrated knife to even the top of the cake. Torte cake (slice into 2 very thin layers). Remove top thin layer so you can frost the bottom thin layer. Return the top thin layer to cover the frosting. Crumb coat (lightly frost) the top. Use serrated knife to trim off crispy cake edges (about 1/4-inch on all sides). Slice cake into 1 1/2-inch squares. Use an offset icing knife to crumb coat squares on all exposed sides. Place on prepared racks/pans. Make poured fondant. In a liquid measuring cup, stir together hot water, light corn syrup, and vanilla. Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer. Place white chocolate chips in the heatproof bowl. When water simmers, place bowl back over the water. Whisk until melted. Alternate adding confectioners sugar and liquid ingredients, whisking constantly until smooth. Remove from heat and let cool a few minutes (it works best around 100F). Use a funnel to fill a squeeze bottle with poured fondant. Working quickly, use squeeze bottle to cover the the top and sides of each square. Use an offset icing knife to adjust sides as necessary. Re-warm poured fondant as needed (I like 8-10 second bursts in the microwave). This may be done with a spoon as well, although a squeeze bottle is simpler. Let poured fondant set for at least an hour. Divide reserved frosting into 2 small bowls. Tint one with orange food coloring and the other with green. Pipe carrots (instructional video here), if desired. Serve. Leftover petit fours will keep in an airtight container in the refrigerator for 7-10 days.

This moist, amazing banana cake will take your breath away. One bite – one luscious bite – and you will be forever hooked. This cake and frosting together is a winning combination and will become a favorite for everyone. The cake recipe is adapted from a Betty Crocker Cookbook of 1950. The frosting recipe, from a friend, tastes great on so many different kinds of cakes that you will use it again and again. As bananas ripen, their peelings become brown and the fruit within becomes very sweet and soft. This cake is a perfect use for those very ripe bananas. If you have bananas that are still yellow, put them in a paper bag with a whole, unpeeled apple, close the top of the bag, and set it on the counter. Within a few hours your bananas will have become very ripe. The apple emits a gas that causes other fruits near it to ripen at an increased speed. Banana Cake Recipe Ingredients for Banana Cake: - 2/3 cup butter, softened - 1 2/3 cup sugar - 2/3 cup buttermilk (if you don’t have it, just use regular milk) - 3 – 4 bananas (very ripe) - 2 eggs - 2 ½ cups flour - 1 ¼ tsp. baking powder - 1 ¼ tsp. baking soda - 1 tsp. salt Directions for making Banana Cake: Preheat your oven to 350 degrees. Grease two 8- or 9- inch layer cake pans (or line the pans with parchment paper or wax paper). Whip together the butter and sugar. Add the buttermilk. Add the bananas and eggs – whip just enough to mix together. Add the flour, baking powder, soda, and salt. Mix together just well enough to incorporate the ingredients – do not overmix. Pour into the prepared pans. Bake at 350 degrees for 25 – 35 minutes or until a toothpick inserted near the center comes out almost clean. Cool completely before frosting. Fluffy Frosting Recipe Ingredients for Fluffy Frosting: - 1 1/2 cup milk - 1/3 cup plus 2 tablespoons flour - ¾ cup butter, room temperature - ¾ cup butter-flavored Crisco - 1 ½ cup sugar - 1 ½ tsp. vanilla Directions for making Fluffy Frosting: Put the milk and flour in a small saucepan and, stirring constantly, cook over medium-low heat until thick. (Stirring is important, and is key to making sure all lumps are out and the mixture is smooth.) Cool this mixture to room temperature. In a large mixing bowl, put the butter, butter-flavored Crisco, sugar and vanilla. Whip together well, until light and fluffy. Add the cooled flour mixture to the butter/sugar mixture and whip together well. Other delicious cake recipes: White cake with brown sugar filling Mandarin pineapple cake and frosting Lemon cake and fluffy frosting CLICK ON THE “SUBSCRIBE” BUTTON ABOVE SO YOU WILL NEVER MISS A GREAT RECIPE!

We offer a variety of cakes and tarts to suit everyone's taste! From classics like rich Red Velvet to specialties like our popular Whisper Cake, you'll find that each one adds an elegant touch to any occasion. We require that all orders be placed and confirmed by noon two days in advance from the café you would like to pick your order up. For a printable menu, click here. Click on cake names under House Favorites and Fancy Favorites to see photos of each cake. Banana Chocolate Cake - 6" - $35.00 - Serves 5-8 - 9" - $53.00 - Serves 10-12 - 1/4 Sheet - $78.75 - Serves 20-25 - 1/2 Sheet - $140.00 - Serves 40 Our popular white chocolate cake is layered with lemon curd, whipped cream, fresh raspberries and raspberry preserves. Finished with white chocolate cream cheese icing. Bittersweet chocolate cake moistened with brandy syrup with alternating layers of ganache and white chocolate cream cheese filling. Frosted with white chocolate cream cheese icing and topped with white chocolate curls. Mom’s Chocolate Cake Our version of an old-fashioned devil’s food chocolate cake frosted with bittersweet chocolate buttercream. This is a real crowd-pleaser. Red Velvet Cake Our version of red velvet cake has a dark red color to match the rich Valrhona chocolate flavor layered with cream cheese buttercream. Lemon Butter Cake Fresh lemon butter cake layered with lemon curd lightened with whipped cream, fresh strawberries and strawberry preserves. Frosted with lemon cream cheese icing and dusted on the sides with crumbled walnut biscotti. An old-fashioned favorite made with fresh carrots and toasted walnuts, filled and frosted with white chocolate cream cheese icing and sprinkled with orange zest between layers. Finished with toasted walnuts and candied carrot peel. 6" - $22.00 - Serves 4-6 12" - $41.50 - Serves 10-12 Our popular version of a traditional lemon chess pie decorated with fresh seasonal fruit and white chocolate curls. This is our signature tart. Fresh Fruit & Yogurt Tart 7" - $17.50 - Serves 4-6 Filled with a classic custard made with Greek yogurt and topped with fresh seasonal fruit and toasted nuts. Fresh Fruit Crostata 10" - $45.50 - Serves 10-12 An Italian, lattice-top tart made with our sesame-almond pastry crust and filled with fresh seasonal fruit. Delicious with whipped cream or ice cream. Rustic Fruit Tart 9" - $31.50 - Serves 8-10 Free-form tart made with our flaky pie dough packed with fresh seasonal fruit and topped with crystal sugar. We recommend serving warm and à la mode. French Apple Tart 10" - $40.00 - Serves 10-12 Elegant country tart filled with sweet and tart oven-roasted Washington apples. Finished with a rosette of thinly sliced apples. Seasonal Fruit Double-Crusted Pie 9" - $35.50 - Serves 8-10 Traditional picture-perfect, double-crusted pie filled with seasonal fruit. Made with our flaky pie dough and topped with superfine sugar. - 6" - $38.00 - Serves 5-8 - 9" - $58.00 - Serves 10-12 - 1/4 Sheet - $86.00 - Serves 20-25 Mocha Almond Torte Our beautiful five-layer almond cake moistened with almond syrup and alternating layers of mocha buttercream and chocolate ganache. Frosted with mocha buttercream. This moist almond cake contains a thin layer of bittersweet chocolate ganache and brandied whipped cream with raspberries. Frosted with white chocolate cream cheese icing. Peanut Butter Chocolate Cake Our Mom’s Chocolate Cake layered with peanut butter filling, glazed with chocolate ganache. Chocolate Raspberry Cake Our Mom’s Chocolate Cake layered with chocolate mousse and fresh raspberries, finished with chocolate ganache and chocolate cake crumbs. German Chocolate Cake Traditional chocolate cake moistened with rum syrup. Layered and topped with mocha buttercream and coconut-walnut filling. Banana Chocolate Cake Gluten-free with one layer of chocolate cake sandwiched between two layers of banana cake and rum-roasted bananas with whipped cream. Glazed with chocolate ganache. Passion Fruit Cake Rich white chocolate cake layered with passion fruit whipped cream and fresh raspberries. Frosted with passion fruit buttercream. Moist coconut cake layered with sweetened whipped cream and seasonal fruit, frosted with white chocolate cream cheese icing and topped with toasted coconut. Lemon Poppy Seed Cake Our fresh lemon butter cake studded with poppy seeds. Layered with lemon curd lightened with whipped cream and fresh seasonal fruit, then frosted with lemon cream cheese icing. $39.00 - Serves 8-10 Gluten-free, rectangular torta with six alternating layers of chocolate espresso cake and chocolate hazelnut cake. Glazed with rich, bittersweet chocolate ganache and decorated with hazelnuts. Contains alcohol. Bittersweet Chocolate Gateau 9" Cake - $38.00 - Serves 10-12 Velvety, gluten-free chocolate cake swirled with raspberry preserves, glazed with bittersweet chocolate ganache and dusted with powdered sugar. Please place your order with the café where you'd like to pick it up. We require that all orders be placed and confirmed by noon two days in advance. Special requests and cake orders of $50 or more are non-refundable if canceled within 48 hours of pick up date. - Belltown Café · 2408 First Avenue · 206.448.4032 - McGraw Café · 615 West McGraw Street · 206.283.5900 - Sodo Café · 1943 First Avenue South · 206.623.0919 - Aloha Café · 746 19th Avenue East · 206.328.7573 - Kent Café · 19215 66th Avenue South · 253.395.8017 Our European-style cakes are simply decorated with chocolate curls and fresh fruit. If you are interested in customizing a cake, please call the café you would like to pick up from for a quote. All of our cakes, tortes and tarts are best served at room temperature. Remove cakes or tortes from your refrigerator two hours before serving. Remove tarts from your refrigerator one hour before serving. While some of our cakes are gluten-free, they are made in a gluten-friendly environment.

WILBUR HOT SPRINGS WINNER OF THE 2016 WELLNESS TRAVEL AWARD FOR IN THE CATEGORY OF BEST HOT SPRINGS Category Awards are given to the top 10 spas, hotels/resorts and retreats that offer exceptional wellness experiences in each of the 20 categories below. Here are the winners, which are listed in alphabetical order: Best for Hot Springs - Adler Thermae Spa & Relax Resort – Italy - Blackstone Hotsprings Lodging & Baths – United States - Blue Lagoon – Iceland - Fairmont Banff Springs – Canada - Fairmont Sonoma Mission Inn & Spa – United States - Glenwood Hot Springs / Spa of the Rockies – United States - Ojo Caliente Mineral Springs Resort & Spa – United States - Peninsula Hot Springs – Australia - Tabacon Thermal Resort & Spa – Central America - Wilbur Hot Springs – A Sanctuary for the Self Wilbur Hot Springs Reviews Sacramento Magazine, 2016 Taking the Waters by Elizabeth Zach The Sacramento Bee Sam McManis 12/12/2015 Wilbur Hot Springs emerges from 2014 fire transformed – and not “My life is about health. And Wilbur is an expression of my work. This is a health center. For me, Wilbur is a pioneering HMO. It’s where people come for prevention and cure. So to not (rebuild) Wilbur would be like cutting off my arm. I couldn’t not do it.” Dr. Richard L. Miller VacationIdea – Dream Vacation Magazine 12/21/2015 45 Best Weekend Getaways from San Francisco Wilbur Hot Springs, a romantic resort nestled in the heart of a pristine reserve with naturally occurring hot mineral springs, offers guests a tranquil escape from their daily lives. Founded in 1865, the resort features modern and comfortable accommodations and an array of excellent facilities, including as a hydrotherapy spa. The Bold Italic Garrick Ramirez 3/13/2015 A Never Nude’s Guide to Northern California Hot Springs Explore the natural surroundings and stumble upon a spouting geyser and an endangered bat cave. Communal areas include a ping-pong table, billiards, and (gulp) acoustic guitars. Cari Ferraro Blog 1/28/2015 To the Waters and the Wild We have been back for over a week and I can only say I seem to be still under the spell of the waters and the feeling of quiet introspection. Wilbur’s motto, “Time to Slow Down” seems a good mantra for everyday life too. Being off-grid for a few days was such a welcome experience I kept on with it. Lonely Planet Rana Freedman 7/1/2014 Getting hot and steamy in Northern California Wilbur offers guest chef weekends where accomplished cooks provide all meals using organic and local ingredients, otherwise guests bring their own ingredients and cook in the large, communal kitchen. Spirituality & Health Magazine Lindsey Crittenden Jan-Feb 2014 The benefits don’t stop at the physical. By surrounding ourselves in the sloshiness from which we came—the womb, as well as the waters that cover more than two-thirds of our planet and make up 65 to 70 percent of our bodies—we connect to our deepest selves, to each other, and to the eternal. Daily Candy Andrea Kasprzak 9/25/2013 Bliss Out with Our Guide to the Best Bay Area Hot Springs 7×7 Weddings 9/25/2013 A Very Merry Un-Wedding Since the union took place over three days, people relaxed, cooked meals from the community kitchen together, and even participated in morning yoga sessions… The Sacramento Bee Sam McManis 10/30/12 Four California hot springs, four experiences, all comforting He is blissed out, all skepticism having seeped from his pores, his fingers old-man wrinkled and his senses completely altered from three days of marinating in a heady sulfuric bouillabaisse… What lingers longer is the silky feel of the minerals coating your skin. treehugger Bonnie Hulkower 10/21/2010 Hibernating Off The Grid At Wilbur Hot Springs What truly made me feel like I was living off the grid was the lack of cell phone reception. Before you even turn on Bear Valley Road, the signal is gone and no one can reach you. It gave me the opportunity to share and connect with an old friend in a relaxed space without the constant interruptions and distractions of the modern world. Martha Stewart Weddings 2010 A Vibrant, Whimsical Outdoor Destination Wedding in California Weekend Sherpa – San Francisco | KFOG | 1/29/09 New York Times Gregory Dicum 11/09/07 California Hot Springs for Any Body I lay back in the open-air hot bath, watching the blue glow of the swimming pool quicken the long gray needles of the pines arching overhead. The afternoon’s bird song had given way to the hum of frogs and crickets. I tipped my head back into the ancient water, and far, far beyond the pines, the Milky Way rioted in the profundity of space, a visible, spangled echo of the water’s rich gurgle. San Francisco Chronicle Sam Zuckerman 4/22/07 Shedding Workday Stress – And Maybe Clothes Taking shallow breaths, I squinched down closer to my wife, closed my eyes and felt the water’s buoyancy. Slowly, the moist heat penetrated my muscles and I began to relax. It wasn’t long before the tumult of the office, where I had been just a little more than three hours before, was all but unimaginable. Relaxation is what Wilbur Hot Springs is about — not just taking it easy, but among the most profound sheddings of tension, stress and mindless busyness I’ve ever experienced. As the sign on the road in says: “Time to Slow Down.”… LA Times Linda Berlin 6/14/1998 Rustic Bathing Beauty: The sound of tranquil silence at Wilbur Hot Springs spa

Acne is a disorder of the hair follicles and sebaceous glands. The glands become clogged leading to pimples and cysts. Actinic keratosis also known as a solar keratosis is a scaly or crusty bump that arises on the skin surface. Atopic Dermatitis (Eczema) Atopic dermatitis also called eczema is a hereditary and chronic skin disorder that causes a person’s skin to itch, turn red and flake. It mostly affects infants or very young children. Baldness also known as alopecia is hair loss or absence of hair. Basal Cell Carcinoma Basal cell cancer, sometimes called non-melanoma skin cancer, usually appears as a small, fleshy bump or nodule on the head, neck, or hands. Occasionally, these nodules appear on the trunk of the body usually as flat growths. Birthmarks are areas of discolored and/or raised skin that are apparent at birth or within a few weeks of birth. Birthmarks are made up of malformed pigment cells or blood vessels. Candidiasis (Yeast Infection) Candidiasis sometimes called moniliasis or a yeast infection is an infection caused by yeast on the skin and/or mucous membranes. Contact dermatitis is a physiological reaction that occurs after skin comes in contact with certain Cradle Cap/Seborrheic Dermatitis Also called cradle cap, seborrheic dermatitis in the infant is characterised by fine white scales. Seborrheic dermatitis can also occur in the diaper area, face, neck, and trunk. Seborrheic dermatitis in this age group usually clears within the first year. Creeping eruption is a skin infection caused by hookworms which normally are found on dogs and cats. Cutaneous T-Cell Lymphoma Cutaneous T-cell lymphoma is a disease caused when T-lymphocytes become malignant and affect the skin. T-lymphocytes are the infection-fighting white blood cells in the lymph system that kills harmful bacteria in the body among other things. Dermatitis is an inflammation of the skin. Dermatitis actually refers to a number of skin conditions that inflame the skin. Dermatitis herpetiformis is an intensely itchy skin disease characterized by eruptions of clusters of small blisters or vesicles (small elevations of the skin containing fluid) and small bumps or papules (small, solid, elevations on the skin). Diaper dermatitis, commonly known as a diaper rash, is a term used to describe different skin rashes in the diapered area. The rash is usually red, scaling and, rarely, ulcerated. Dry skin is a very ordinary skin condition, usually characterized by irritated skin and itchiness. Dry skin often worsens in the winter when the air is cold and dry. Erythema multiforme is a skin disorder characterized by symmetrical, red, raised skin areas all over the Erythema nodosum is characterized by tender, red bumps, usually found on the shins. Quite often erythema nodosum is not a separate disease, but rather, a sign of some other disease or of sensitivity to Excessive sweating also called hyperhidrosis can affect the entire body but usually occurs in the palms, soles, armpits, and/or groin area. Folliculitis and Carbuncles Folliculitis is the inflammation of hair follicles due to an infection, injury, or irritation. Boils are pus-filled lesions that are painful and usually firm. Carbuncles are clusters of boils. Fungal Infections of the Skin Skin fungi live in the dead, top layer of skin cells in moist areas of the body such as between the toes, groin, and under the breasts. These fungal infections cause only a small amount of irritation. Generalized Exfoliative Dermatitis Generalized exfoliative dermatitis is a severe inflammation of the entire skin surface due to a reaction to certain drugs, or as a result of complications from another skin condition. Granuloma annulare is a chronic skin condition characterized by small, raised bumps that form a ring with a normal or sunken center. Shedding 50 to 100 hairs a day is normal. When a hair is shed, it is replaced by a new hair from the same follicle and the growing cycle starts again. Scalp hair grows about one-half inch a month. As people age, the rate of hair growth slows. Impetigo is a superficial infection of the skin caused by bacteria. An ingrown hair is a hair that curls and penetrates the skin with its tip causing inflammation. Keratosis pilaris is a common skin disorder characterized by small, pointed pimples. Melanoma is a disease of the skin in which cancer cells are found in the melanocytes, the cells that produce color in the skin or pigment known as melanin. Merkel Cell Cancer Merkel cell cancer is also known as neuroendocrine cancer of the skin or trabecular cancer. Pityriasis rosea is a mild, but common, skin condition characterized by scaly, pink, inflamed skin, which can last from four to eight weeks and usually leaves no lasting marks. Prickly heat is a skin rash caused by trapped sweat under the skin. Psoriasis is a chronic skin condition characterized by inflamed, red, raised areas that often develop as silvery scales on the scalp, elbows, knees, and lower back. Characterized by redness, pimples and broken blood vessels, rosacea is a common skin condition that usually only affects the face and eyes. Scabies is an infestation of mites (tiny insects) characterized by small, red bumps and intense itching. A scar is the body's natural way of healing and replacing lost or damaged skin. Sebaceous cysts are harmless, slow-growing bumps under the skin often appearing on the scalp, face, ears, back, or groin area. Seborrheic dermatitis is an inflammation of the upper layers of skin characterized by red, itchy skin that Shingles (Herpes Zoster) Shingles or herpes zoster is a common viral infection of the nerves which results in a painful rash of small blisters on an area of skin anywhere on the body. Skin cancer is a malignant tumor that grows in the skin cells and accounts for more than 50% of all Skin Pigment Disorders Skin color is determined by a pigment, melanin made by specialized cells in the skin (melanocytes). Some disorders which affect skin color are: albinism, melasma, pigment loss after skin damage and Squamous Cell Carcinoma Squamous cell skin cancer (sometimes referred to as non-melanoma carcinoma) may appear as nodules or as red, scaly patches of skin. Staphylococcal Scalded Skin Syndrome Staphylococcal scalded skin syndrome is a response to a staphylococcal infection and is characterized by Tinea Infections (Ringworm) Different fungi depending on their location on the body cause ringworm. Ringworm is characterized by ring-shaped, red, scaly patches with clearing centers. Different fungi, depending on their location on the body cause ringworm. Ringworm is characterized by ring-shaped, red, scaly patches with clearing centers. Toxic Epidermal Necrolysis Toxic epidermal necrolysis is a life-threatening skin disorder characterized by a blistering and peeling of the skin. This disorder can be caused by a drug reaction frequently antibiotics or anticonvulsives. Warts are non-cancerous skin growths caused by the papillomavirus.

In some ways, it’s bit like the start of a relationship. I spend most of the day staring at my phone, willing it to ring. I go for a long walk round the office or go on a lengthy trip to the stationery cupboard to try and trick someone into calling me with good news when I’m not there to answer. The other day, I refreshed my email so many times that I was locked out of my email account. I bought my ground hazelnuts from a supermarket in France where they are pretty easy to find, I presume because they are used in various fancy French desserts. You can, of course, grind your own. The hazelnut flavour is not particularly pronounced – it’s more of a warm background note – so I think it’s nice to add some chopped hazelnuts either on top or through the batter. These brownies freeze very well. - 300g (12 oz) dark chocolate (I used 70%), chopped roughly - 175g (1 1/2 sticks) unsalted butter - 120ml (1/2 cup) maple syrup - 4 eggs - 1 teaspoon vanilla extract - 30g (just under 1/2 cup) cocoa powder - 1 teaspoon baking soda/bicarbonate of soda - A pinch of sea salt - 50g (1/2 cup) ground hazelnuts - Roughly chopped hazelnuts to scatter on top - Preheat the oven to 180C/350F. Grease a 22cm square tin. - Spread the ground hazelnuts out on a baking tray and bake in the oven for 10 – 15 minutes until just turning golden brown. Set aside to cool. - In a bowl over a pan of simmering water, slowly melt the chocolate and butter. Make sure that the bowl doesn’t touch the water. When melted, remove from the heat, transfer to a large mixing bowl and allow to cool. - Add the maple syrup to the chocolate mixture and mix well with a wooden spoon. Add the eggs one by one and the vanilla and continue to mix until incorporated. Sift the cocoa powder, bicarbonate of soda and salt into the mixture and finally fold in the toasted hazelnuts until combined. - Pour the mixture into the cake tin, scatter with chopped hazelnuts and bake for 20-30 minutes. The brownies should still be moist but should be set in the middle; if you stick a toothpick in, it won’t come out clean but it won’t have any raw batter on it. - Allow the brownie to cool before transferring to a wire rack and cutting into pieces.

Chocolate Banana Bread Watch the video for this recipe: If you usually love banana bread you will definitely love this Chocolate Banana Bread as it is one of the best ways to prepare it. It is moist, chocolaty and full of flavor and makes a great treat alongside morning coffee or milk. Whenever you make banana bread use ripe bananas to get the best flavor and texture. Use good quality cocoa powder and chocolate for an intense and delicious chocolate flavor. The recipe is really easy to prepare, and the chocolate bead can be made in advance and frozen for later use. Enjoy! - 1 cup (125g) all-purpose flour - 1/2 cup (60g) unsweetened cocoa powder - 1 tsp (6g) baking soda - 1/2 tsp (2g) baking powder - 1/2 tsp (3g) salt - 3/4 cup (150g) brown sugar - 2 eggs - 1/2 cup (113g) butter, room temperature - 3 or 4 ripe bananas (about 1 1/4 cup (300g) puree - 4 oz (120g) semisweet chocolate chips/chunks - 1 tsp (5g) vanilla extract - chocolate chips/chunks - Preheat the oven to 350F (180C). Lightly grease a 9 X 5 inch - 23 X 13 cm loaf pan. Line the bottom and sides with parchment paper. - In a medium bowl combine flour, cocoa powder, salt, baking powder and baking soda. - In a medium bowl, mash the ripe bananas with a fork. - In a large bowl, using an electric hand mixer, cream together the butter and sugar until creamy. Add in the eggs and mix well. Add vanilla extract and mix in the mashed bananas. - With mixer on low speed incorporate the flour mixture. Stir in chocolate chips/chunks. - Pour the batter into the prepared loaf pan and sprinkle with chocolate chips/chunks on top. Bake for about 50-60 minutes until a toothpick inserted into the center comes out clean. Let bread cool in pan for 10 minutes, and then cool completely onto a cooling rack.

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Life has a habit of turning up in the most unlikely of places. Geysers, desert cliffs, even heaps of dung are environments that at least a few creatures call home. Now balls of moss on glaciers are joining this strange list. The clumps, known as glacier mice, have been found to contain miniature ecosystems. And even in freezing temperatures, scientists found, the inhabitants manage to thrive. In high winds glacier mice, which form when clumps of dust and organic debris develop a layer of moss over time, hop across vast sheets of ice. Because glaciers are in constant, if slow, motion and are frequently blasted by strong winds, these clumps roll around a bit like tumbleweed, or dust bunnies, and the moss ends up growing on all sides. After years of growth, the clumps look like mouse-size green balls of vegetal fluff, thus their name. Yet in spite of all the information that has been collected about how glacier mice form and get around, their innards remained a mystery. Keen to better understand them, Steve Coulson, an arctic biologist at the University Center in Svalbard, Norway, decided to turn his attention toward the guts of the bizarre formations. He and a colleague, Nicholas Midgley, at Nottingham Trent University in England, knew that the mice often accumulated a lot of dust in their travels and could potentially function like roving sponges, soaking up water wherever they went. They speculated that the protective moss layer would cut the wind and keep temperatures slightly warmer than those on the ice and, combined with a constant water supply, might lead animals to seek out glacier mice as sanctuaries.Continue reading the main story To explore these possibilities, Dr. Midgley went to the Falljokull glacier in southeastern Iceland. He collected 10 glacier mice for closer examination and stuck probes in five others that would measure their internal temperatures over a two-week period. Back in the lab, Dr. Coulson then picked apart the collected specimens to look for animals and stuck the remains inside a drying oven so that water content could be calculated. They report the discovery of a new ecosystem in a paper in the June issue of Polar Biology. Inside the mice, the researchers found Collembola (six-legged insectlike creatures commonly known as springtails), tardigrades (tiny eight-legged moisture-loving creatures that are often called water bears) and simple nematode worms. And contrary to what the team expected, these animals were not just getting by inside the glacier mice; with up to 73 springtails, 200 tardigrades and 1,000 nematodes being found in just a single mouse, they were thriving. “I had expected to find some animals, but not so many,” Dr. Coulson said. What he found particularly surprising was that the springtails were of many different age groups. “This hints that they might be breeding inside the mice,” he said. The animals’ success made sense when Dr. Coulson took a look at data from the probes and the drying oven. Compared with the temperature of the glacier, which was 0 degrees Celsius, or 32 degrees Fahrenheit, the mouse temperatures ranged from 2 to 10 degrees Celsius (about 36 to 50 degrees Fahrenheit). In addition to the warmth, each of the collected mice carried about a gram of water — just a few drops, but more than enough to keep the tiny environment perpetually moist. Peter Convey, a polar ecologist at the British Antarctic Survey, said the individual mice exist for only a few years before falling apart. But, he said, “with the Collembola potentially breeding inside of them and the ability for these animals to move from one mouse to another when wind causes them to collect in a small area, it would seem that the glacier mouse environment on the whole is functioning as a form of permanent ecosystem.”Continue reading the main story

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CATALOGING-IN-PUBLICATION DATA has ON FILE WITH THE LIBRARY OF CONGRESS ISBN 978-0-295-99368-3 ISBN-13: 978-0-295-80509-2( CO2) CONTENTS Foreword by William Cronon Acknowledgments List of Abbreviations INTRODUCTION: getting Stories about CO2 1 The Cold War Roots of Global Warming 2 posts, interests, and the such Atmosphere 3 growing the important Environment 4 conclusion, the Environment, and Scientific Activism 5 The chord of Dissent 6 The Science and the Note of Science 7 The work of the Market EPILOGUE: using just from Behind the Curve Notes Selected Bibliography Index Illustrations FOREWORD A Fateful Line WILLIAM CRONON IT boosts created ONE OF THE MOST CONSEQUENTIAL STORIES OF THE Many mountain. 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A tiny drizzle on top stops the chicken breast from going dry. It makes it so moist and it will taste like the most amazing Mediterranean chicken that you have ever tasted. You will also assume that it has been loaded with oil when each chicken breast has only had 1 teaspoon each. Chicken breasts are different sizes. Remember to make adjustments for smaller vs larger chicken breasts. We usually cook with a medium size in our Air Fryer chicken breast recipes. Chicken can be lethal. Make sure you use a thermometer or cut into the thickest part of your chicken to make sure it is properly cooked. If t is not at the right temperature or still pink in the middle then you need longer. DIY Chicken Breast. Our Air Fryer chicken breast recipe is a simple Mediterranean recipe that we follow. Play about with flavours and choose the flavours that you prefer the most. Use our Air Fryer chicken breast recipe as your basic guide. [clickToTweet tweet=”#Airfryer #Chicken #Breast #Recipe @recipe_this” quote=”#Airfryer #Chicken #Breast #Recipe @recipe_this”] Air Fryer Chicken Breast - Remove the Air Fryer basket from your Air Fryer and replace it with the Air Fryer grill pan. - Place your chicken breasts in the grill pan. - Season them with salt and pepper along with a teaspoon drizzle of olive oil on each breast. - Cook the chicken breasts for 12 minutes at 175c/350f. - When cooked use your knife to create perfect sliced chicken. Tarragon is my favourite option for a quick seasoning for the chicken, in case it is a bit plain for you. I use my specialist cutting knife to cut up the chicken. It then gives perfect sized cuts and makes it look like a professional chef has chopped up the chicken. Where To Source Your Chicken Breasts To Make Air Fryer Chicken Breast: Best Ever Air Fryer Chicken Breast Recipes But we have MORE. We love our chicken breast in the Air Fryer so much that we have been busy creating different Air Fryer chicken breast recipes over the last 2 and a bit years. These ones below are our readers favourites. The ones that they love the most and that they keep reading, testing and sharing the most. They are all boneless and skinless and perfect for a quick lunch or dinner in the Air Fryer. Top 10 Air Fryer Chicken Breast Recipes #1 Air Fryer Chicken Spiedie – A classic sandwich in the Air Fryer. Using spare chicken breast chopped into chunks it is a family winner. #2 Air Fryer Chicken Kebabs – Lose the sandwich and you have the classic Greek chicken kebabs. These are truly spectacular and are perfect for a quick snack. When you have an air fryer you don’t need a grill or a barbecue. #3 Chicken Schnitzel – The Germans do a fine job of breading their chicken. This classic air fryer chicken recipe makes a fantastic family dinner. #4 Air Fryer Balsamic Chicken – If you want something healthy but with a strong flavour then balsamic is the perfect flavouring. #5 Air Fryer Easy Breaded Chicken – For an easy breaded chicken option then the best of the Mediterranean is a really easy starting point. #6 Air Fryer Flourless Chicken Nuggets – Love chicken nuggets but hate gluten? Then you’re in for a treat with these flourless chicken nuggets. So easy to make that your kids could make them! #7 Air Fryer Chicken Corden Bleu – If you love Swiss cheese and ham then you need this dinner classic. Its so easy to make in your Air Fryer and your kids will think you’re the best parent in the world if you serve this up. #8 Air Fryer Lemon Pepper Chicken – I love cooking flavoured chicken breast in the Air Fryer. In this recipe we are making some lemon pepper chicken. Very basic recipe but amazing flavours. #9 Air Fryer Popcorn Chicken – Our readers love our Copycat KFC chicken recipes in the Air Fryer and one of the favourites is our popcorn chicken. Use either minced chicken breast or small chunks of chicken breast. #10 Air Fryer Chicken Strips – These are so yummy that you will never be able to stop at just one. When we make these we usually chop up 3 chicken breasts and then serve them with Air Fryer French Fries. BaouRouge Precision Slicing Knife Anyone that knows me knows that I am addicted to kitchen gadgets. They are amazing for helping me out in the kitchen and I welcome any new ones that can save me money and time. So, when I got the chance to check out a precision slicing knife and put it to the test on my chicken breast, I was there with bells on! Here are 10 reasons to buy the BaouRouge Precision Slicing Knife: - Easily fits into my knife block - Easy to use - Light weight - Nice and sharp - Easy to clean - Perfect for cutting chicken - Gives uniform cut - Easy to adjust the cutting size - Incredibly smooth to use - Great value for money This knife is the result of a successful 2017 Kickstarter crowdfunding campaign aimed at re-fashioning an old French classic knife from 1968. While it has been completely re-designed with enhanced ergonomics and modern materials, its mechanical principle boasts a 50-years track record: Ultra-rigid Titanium-coated (electroplated) adjustable aluminium guide for slices 1 to 16mm, 21 cm (8 1/4″), stainless steel serrated blade set at 1.5 degree (10 years warranty against corrosion) and a comfortable ABS handle. That knife passed the test of time, and it is now made accessible at a fraction of the cost of its modern equivalent. Our verdict – I must admit that before receiving my precision slicing knife I never really knew what to expect. Whether it would help me or whether it was a useless kitchen tool that would end up in the charity shop by the end of the month. Well I have to say that it is a keeper. Once you start slicing with it, then there is no going back to slicing any other way. It is so smooth to hold in your hand and then the knife does all the hard work for you. Overall – Normally if you want something that cuts perfectly, then you have to buy expensive peelers and dicers, or things that take up lots of room in your kitchen. However, grab yourself one of these precision slicing knives and you have something simple that does an amazing job. We used it to make perfect cuts on our Air Fryer Chicken Breast. It was so easy to do and even your teen that claims that they can’t cook or prepare anything, could use this. The hardest person to get a vote on new knives in our household is my husband Dominic. As a professional chef he has his own knives and the thought of using anything different annoys him. But he fell in love with this precision set. Best Feature – Has to be the fact that it fits so perfectly into my knife block. As a mum of 2 under 4s there is always this fear of them getting hold of knives and doing themselves damage. However, this precision slicing knife set fits nicely in my knife block and I don’t have to worry. In the long term I can imagine it being used a lot. Especially, when I want others to think that we have this amazing set of knife skills and we can impress them with our capabilities using this bit of kit! Here is a video of it in action: As you know 2018 on RecipeThis.com is all about bringing the classics back to life thanks to the Mrs Beeton Cookbooks. So, to get the chance to test drive a new knife that has been modernised on a top classic French knife is truly amazing! BUY The Precision Slicing Knife If you would like to buy the Baourouge Precision Slicing Knife (the same one we have) or explore the rest of their range then you can do so by clicking on the banner below: Plus, a HUGE thank you to Baourouge for giving us the opportunity to recipe test their precision slicing knife. You can also connect with Baourouge on Facebook. After purchase with Amazon, send the seller a message using the word RECIPETHIS and you will get a 5% refund! Though this is only if you bought through the seller BAOUROUGE and the product is shipped through Amazon.

Floridia Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavour. Made the traditional Italian way, Floridia Ricotta is manufactured from the whey produced in the making of Mozzarella and Pecorino. Ricotta can be eaten as is with a little salt, pepper and fresh herbs, although it is more commonly used in Italian pasta dishes and desserts. It is delicious in salads, dips or with Prosciutto and melon. Ricotta is a favourite in Lasagna, Cannelloni, Manicotti and in all filled pastas such as Ravioli and Tortellini. As a dessert cheese, Ricotta works well with honey, fruit, or chocolate as in Cannoli, and makes an excellent low-fat addition to cheesecake recipes. |Flavour||–||Semi-sweet and creamy| |Body||–||Moist, soft with a light delicate grain|

Occurrence ID (GUID): Secondary Catalog #: Asclepias tuberosa subsp. interior Woods. Determiner: P. E. Rothrock (May 2016) Mary S. Taylor 5939 Verbatim Date: 18 June 1989 United States, Missouri, Crawford, Between Road ZZ and railroad tracks, north side of pond, ca. 2 miles southwest of Cuba, ca. 5 miles northeast of St. James, south side of Hwy. 44 at Rosati Winery 38.031138 -91.527035 +-300m. Moist to very wet clay soil in open sun in marsh-meadow. Rights Holder: The Trustees of Indiana University Record Id: 0fccf71b-123e-48c4-a5dc-5de4114b3acf

First, of course, is to remove the lint trap from the clothes dryer. Then, with a dry brush remove all the loose debris like; lint, hair, and pet fur. Now that the lint trap is prepped, soak it in hot water for about fifteen minutes. Then with a bristle brush gentle work in some dishwashing soap on both sides of the screen. Let it sit and soak for about thirty minutes. Rinse with hot water and examine the screen for any discoloration or filmy-residue. Let air dry before putting it back in the clothes dryer. Cleaning The Close Dryer Lint Trap Regular cleaning will keep the appliance running efficiently. A clothes dry can use a lot of energy when the time to dry increases. The average cost to dry one load of laundry is $0.21. The cost can easily double or even triple because of the long drying time. This airflow restriction is often the result of a clogged vent. ( Lint, Hair, Pet-Fur) The hot, humid air exiting your clothes moves from inside your dryer through the vent pipe to the outside. Restricting the airflow causes the appliance to overheat, resulting in a fire! Clothes dryers purchased in the past 10 years or so should have a maximum drum temperature of 135 degrees. Read more about clothes dryer operating temperatures. Over time, lint builds up in the pipe and under the lint trap. Without regular dryer vent cleaning, the moisture in your home increases with each use of the clothes dryer and your machine will be less efficient over time. A clogged dryer vent pipe lowers your indoor air quality and can cause a dryer fire. If drying time takes longer, your clothes get hot, there’s a burning smell, or you haven’t had it done in the past 2 years, you should have your dryer vent cleaned soon! Clothes Drying Takes More Than 1 Hour Drying a load of clothing shouldn’t take longer than 45 minutes, but a dryer with a clogged vent could take two or three times as long to dry the clothes. Dryer vents push hot, moist air out of dryers so they can pull in the more dry air and keep drying clothes effectively. If the dryer vent clogs, moist air from the drying process won’t have anywhere to go, so it wastes energy, increases your utility bills, and wears out the machine and your clothing. If your clothes aren’t dry at the end of a normal drying cycle, about 45 minutes, you should have your dryer vent airways and vent checked for clogs. You’ll also notice a smell from mold or mildew growing on wet clothing. If you smell something odd when you run your dryer, it’s probably lint or plastics. Dryer lint is very flammable, and the burning smell comes from the motor, internal parts, and trapped lint. Lint is very flammable and can even catch fire. If your clothes dryer smells like it’s burning, turn off ASAP and have the appliance inspected by a professional. When a dryer vent airflow is slow because of clogged ductwork, your appliance will feel hot and your laundry room and clothing may feel hot as well. Lint Visible On the Outside Vent Opening The outside vent interface is where the air from your dryer exits the home. The outside vent opening is 4 inches wide pipe. If you see lint or lawn debris around the opening you should have your dryer vent airways cleaned. When the outside vent flap doesn’t open when the dryer is running, then lint has blocked the airflow and you should have it cleaned out ASAP. More Than 1 Year Since the Last Dryer Vent Cleaning Have your dryer vent transitions and ductwork cleaned and inspected every year to save energy, make your dryer more efficient, and prevent a fire or carbon monoxide poisoning. Hiring a professional isn’t expensive, on average only $125, and an experienced technician has the equipment for almost any home’s structure. At The Lint King Inc., we use a rotary brush with a powerful vacuum to remove debris. Be aware that with some types of home kits and you could damage your vent by accident, or get the tools stuck in the vent pipe behind walls and ceilings. If you have a large family or your dryer is in the center of your home with a long duct or pipe to the outside, you may need to have your dryer vent cleaned more frequently. If you attempted cleaning your dryer vent system and you’re still having slow drying times, you probably need to have your vent repaired or replaced. The Lint King Inc. has more than 15 years of laundry room safety and energy efficiency experience. We can help with installations, maintenance, or repair. Call us anytime at 847-874-4805 for excellent service from our trained technicians. will save you time and money with lower utility costs! The best way to prevent the possibility of a dryer fire harming your family is with an annual dryer vent inspection and cleaning by the professionals at The Lint King Dryer Vent Cleaning Services. Did you know that clothes dryer vents that go without regular cleaning, typically 1-2 years, can cost the homeowners many times the cost of a cleaning? A properly installed metal dryer vent system will ensure maximum airflow for best dryer performance. The Lint King is proud of its customer satisfaction record as demonstrated by the customer testimonials that we’ve received since 2005 from our dryer vent cleaning customers. Our goal is 100% CUSTOMER SATISFACTION – 100% of the time… The Lint King specializes in dryer vent cleaning and repair. Our Lint King dryer vent technicians are trained to look for all signs of airway constrictions. We are familiar with most manufacturers’ lint traps. For example, the Fisher&Paykel dryer pictured here has a 2-part lint trap requiring special tools to clean properly. The Lint King helps homeowners with an affordable solution to avoid a potential disaster. With annual inspection and cleaning, you can be confident that your dryer vent is operating properly. Click here for our special pricing and to schedule your next dryer and vent cleaning and inspection service. Schedule an appointment. We are frequently in Schaumburg, Elk Grove Village, Hoffman Estates, Bartlett, Roselle, Elgin, Bloomingdale, Arlington Heights, Medinah, Streamwood, and surrounding communities.

A multi-cooker can replace several appliances in your kitchen, including a slow cooker, a pressure cooker, and a rice cooker. Our shopping guide is here to help you find the best multi-cooker for your culinary needs. A turkey fryer gives you moist, succulent meat with a crispy skin easier and quicker than the traditional oven-cooking method. Our shopping guide is here to help you find the best turkey fryer. Black Friday is the perfect opportunity to score big savings on new items for your kitchen. We've put together a list of all the must-have kitchen appliances you can snag on sale, like an air fryer, slow cooker, and Vitamix blender, that'll make life in the kitchen so much easier. An oven is likely the most-used appliance in your kitchen. From boiling water to broiling steaks, an range oven is indispensable. Our shopping guide is here to help you find the best oven for your baking needs. Whether lasagna is a fixed item on your weekly menu or an occasional indulgence, investing in a good lasagna pan is essential. Our shopping guide is here to help you find the best lasagna pans for your next lasagna night. With a baking sheet, you can whip up cookies or an entire dinner for the family. Our shopping guide is here to help you find the best baking sheet. A good microwave is a kitchen essential that provides fast cooking times, convenience, and variety. Read on to discover the best choices for microwaves. From bakeware to everyday utensils, we've put together a list of must-have kitchen tools we're hoping to score on sale this Cyber Monday. Casserole dishes are versatile pieces of cookware that handle a wide range of recipes and come in varying sizes and shapes. Our shopping guide is here to help you find the best casserole dishes for your cooking needs. Dim Sum by Rhoda Yee is filled with over 60 authentic kitchen-tested Chinese recipes. Includes recipe names written in Chinese alo...ng with phonetic pronunciations. An introduction to dim sum with a review of cooking implements and ingredients. This... read more Rachel Saunders's The Blue Chair Jam Cookbook, now available in paperback, is the definitive jam and marmalade cookbook of the 21s...t century approaching the nostalgic preserving kitchen with a modern, sustainable eye. If you love to cook, are crazy for... read more "Originally published in slightly different form in hardcover in Great Britain by Ebury Press, an imprint of Ebury Publishing, a d...ivision of the Random House Group Limited, London, in 2008"--Title page verso. read more Winner, 2017 National Parenting Product Award As mamas, we all want our babies to get the best nutrition possible. In a time when ...the house is messier, showers are shorter, and every wink of sleep is worth its weight in gold, finding the time to cram... read more In the last decade since the publicationof Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington ...Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available not only of beef, pork, lamb, and veal, but also of bison, venison, and goat.Today's shopperconfrontsa host ofbewildering, often misleadinglabels: "certified organic," "humanely raised," "vegetarian diet," and many more.Whether the cookshops atthe local farmers' marketor the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan andProscuitto; budget-friendlydishes like Melt-in-Your-Mouth Pork Shoulder; speedydinners like Mushroom-Stuffed T Bone Lamb Chops,and charcuterie and sausage selections,Aidells provides all the information needed for juicy results every time. read more "They put their customers first and are proof that natural produce, service and knowledge are a formidable combination." - Sir Ric...hard Branson"Lidgate's... the best bird you can buy; a good turkey reared well is what makes all the difference." -... read more The rules of the Meat Club:- You have to be a girl- You have to eat meat (any kind)- You have to love to talk about meat- What's s...aid in the Meat Club, stays in the Meat ClubTired of eating Caesar salads and poached chicken breasts every time they got... read more In 2009, Paul, Stella and Mary McCartney launched the Meat Free Monday campaign as a simple and straightforward idea to show every...one the value of eating less meat - and to make it easier for us all to do so. The Meat Free Monday Cookbook is for everyone who shares the campaign's aims and consists of menus for each of the 52 weeks of the year - two main dishes, plus four other ideas for each meal of the day. Packed with recipes such as Spiced Pumpkin Pancakes, Roasted Halloumi Wrap, Pilau Rice with Cashews and Watermelon Granita, as well as vibrant spring soups, inventive summer salads, appetising autumn bakes and comforting winter stews, it includes contributions from Paul and Stella McCartney as well as from celebrity and chef supporters of the campaign such as Skye Gyngell, Giorgio Locatelli, Theo Randall, Yotam Ottolenghi, Bryn Williams, Twiggy and Vivienne Westwood. read more The rules of the Meat Club:- You have to be a girl- You have to eat meat (any kind)- You have to love to talk about meat- What's s...aid in the Meat Club, stays in the Meat ClubTired of eating Caesar salads and poached chicken breasts every time they got together with the girls, Vanessa, Gemma, and Kristina confided their guilty secret to each other (for what, after all, are girlfriends for?): What they really wanted to eat was meat. And so the Meat Club was formed. The Meat Club Cookbook is a collection of tried-and-true recipes culled from the authors' favorite meals together. Roasted, braised, sauted, stewed, or grilled (yes, these girls can handle a grill with the best of them), as long as it's meat, they'll cook it up and eat with gusto. With tips on how to choose and cook the most popular cuts, this substantial book is the perfect companion for girls who want to have their beef, their pork, their lamband eat it too. read more A Sports Illustrated Best Health and Wellness Book of 2017Plant-powered recipes to power you—perform better, recover faster, feel ...great!A fast-growing global movement, No Meat Athlete (NMA) earns new fans every day by showing how everyone from weekend... read more From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fi...sh and fowl, featuring more than 100 new recipes **“[A] must-read cookbook for those seeking a taste of the... read more Chinese method of cooking can be very simple to learn even if you are a beginner.Chinese cooking method is simple and quick to ret...ain the natural goodness of the ingredients. It is not complicated using just a few common sauces and ingredients. Chinese method of cooking can also be very flexible. You can change and switch the amount or ingredients without messing up your meal. In this guide, learn how to easily cook simple dishes with chicken, duck, pork and more!Here are just some simple but delicious recipes you'll learn in this cookbook:-Chinese BBQ Pork-Lion's Head Meatballs-Beggar's Chicken-Baked Chinese Chinese Style-Steamed Chicken With Mushroom-Fried Pork Ribs In Hoisin Sauce-Claypot Chicken Rice-Chicken Meat Bone Tea-Much, much more!Download your copy today! read more This inspirational cookbook which deals with Arab cuisines is a guide for choosing, cooking and enjoying both traditional and mode...rn Arabic food. There are over 160 easy-to-follow and mouthwatering recipes along with step-by-step instructions and... read more From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fi...sh and fowl, featuring more than 100 new recipes**[A] must-read cookbook for those seeking a taste of the wild.Publishers Weekly(starred review)When Steven Rinella hears from fans of his MeatEater show and podcast, its often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. In this comprehensive volume, he gives step-by-step instructions on how to break down virtually every variety of North American fish and game in a way that is best for cooking, offers advice on which types of fish or gameand which cuts in particularwork best for various preparations, provides recipes and cooking tips from other renowned hunters and chefs, and includes instructions for making basic stocks, sauces, marinades, pickles, and rubs that can work with a variety of wild game preparations. Readers will be delighted by Rinellas personal stories, both of cooking and hunting, as well as his insights into turning the wild game he harvests into food.The MeatEater Fish and Game Cookbook will be a welcome companion to Steven Rinellas popular handbooks*,* the two volumes of The Complete Guide to Hunting, Butchering, and Cooking Wild Game. More than a collection of mouthwatering recipes, this cookbook is an inspiring tribute to living the wild game lifestyle, as we share Rinellas hands-on relationship with the most elemental aspects of existence. Whether youre cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. read more Calling all lovers of shanks and shoulders, rumps and roasts! Bring everyone to the table with The Meat Lovers Slow Cooker Cookboo...k for meals featuring delicious, tender meateven on your busiest days.For years, food writer and recipe developer Jennifer Olvera dedicated her weekends to making stovetop meals for the weekuntil the slow cooker revolutionized her weeknight dinners. She began converting her favorite recipes to the slow cooker and found herself being asked for those recipes again and again.In The Meat Lovers Slow Cooker Cookbook Jennifer has handpicked her most-requested recipes that will surely become mainstays in your home, too. This slow cooker cookbook offers:VARIETYFrom sliders and stews to roasts and ribs, more than 100+ thoughtfully selected family slow cooker recipes cover a wide range of meaty mainstaysFLEXIBILITYSpend a little extra prep time to achieve the deepest flavor, or skip the prep to get cooking right awayCUSTOMIZATIONPair your protein with the perfect sidewhether youre craving nourishing greens or classic baked beans, youll find plenty of options to choose fromAFFORDABILITYLet the slow cooker make edible magic of cheap cuts of meatThe Meat Lovers Slow Cooker Cookbook is your complete resource for hearty slow cooker recipes that deliver the quality (and quantity!) that your family craves. read more A collection of recipes for exotic meats from around the globe. They used to be a novelty but exotic meats from around the world a...re becoming increasingly popular with restaurants and home cooks alike. Gordon Ramsay has cooked with goat and ostrich on... read more We asked America's best chefs a personal question: What do you love to cook for the people that you love? And they answered in Ame...rica The Great Cookbook — the ultimate celebration of the most delicious food to be discovered in the country today, in... read more Chinese method of cooking can be very simple to learn even if you are a beginner.Chinese cooking method is simple and quick to ret...ain the natural goodness of the ingredients. It is not complicated using just a few common sauces and ingredients. Chinese... read more With the growing evidence that vegetarian meals are great for your health, more people with diabetes are looking to build vegetari...an dishes into their meal plans. However, not everyone is ready to give up meat completely, and most vegetarians live with someone who's not ready to take the plunge. Thus was born the "flexitarian," someone who eats mainly vegetarian food, but occasionally fits in a little meat, poultry, or fish. Catering to this growing crowd nearly one in four Americans self-identifies as a flexitarian The With or Without Meat Cookbook makes it simple for people to savor the tastes and health benefits of eating more like a vegetarian, while being able to stick to a balanced meal plan for diabetes. Each of the 125 diabetes-friendly recipes is vegetarian with a non-vegetarian recipe add-on provided as well. Each recipe can be made two ways: One way for veggie lovers and one way for meat lovers. For those with diabetes, pre-diabetes, heart health issues, or simply looking to improve their diet, the flexitarian approach provides the best of both worlds. Nutrition facts are provided and each perfectly-portioned recipe follows ADA's nutritional guidelines. read more From Matt Dean Pettit, the beloved author of The Great Lobster Cookbook and the chef behind Matty's Seafood, comes a new collectio...n of delicious recipes for shellfish of all kinds!Matt Dean Pettit, chef, co-owner and founder of Rock Lobster restaurants... read more The Great Big Cheese Cookbook is a delectable look at one of the world's favorite ingredients: cheese. With more than 300 decadent... recipes featuring a variety of cheeses (including Cheddar, Gouda, Swiss, Mozzarella, Feta, Gruyère, and many more), this... read more Peppers are hot-in every sense of the word. They add flavor and spice to thousands of dishes from a variety of cuisines, and inspi...re near-fanatical devotion in those who have succumbed to their fiery charms. Thanks to the restaurant industry's... read more A Sports Illustrated Best Health and Wellness Book of 2017Plant-powered recipes to power youperform better, recover faster, feel g...reat!A fast-growing global movement, No Meat Athlete (NMA) earns new fans every day by showing how everyone from weekend joggers to world-class competitors can become even healthier and fitter by eating whole plant foods.Now The No Meat Athlete Cookbookwritten by NMA founder Matt Frazier and longtime health coach, yoga teacher, and food writer Stepfanie Romineshowcases 125 delicious vegan recipes, many inspired by plant-based foods from around the world. Put nourishing, whole foods on the table quickly and affordably, with:Morning meals to power your day (Almond ButterBanana Pancakes, Harissa Baked Tofu)Homemade sports drinks to fuel your workouts (Cucumber-Lime Electrolyte Drink, Switchel: The Original Sports Drink)Nutrient-packed mains to aid recovery (Naked Samosa Burgers, Almost Instant Ramen)Sweets that work for your body (Two-Minute Turtles, Mango Sticky Rice)Oil-free options for every recipe; gluten-free and soy-free options throughout read more Calling all lovers of shanks and shoulders, rumps and roasts! Bring everyone to the table with The Meat Lover’s Slow Cooker Cookbo...ok for meals featuring delicious, tender meat—even on your busiest days.For years, food writer and recipe developer... read more Shares over one hundred easy-to-follow recipes featuring lobster as well as notes on lobster anatomy and basic techniques for cook...ing the crustacean. read more An all-new edition of the popular regional cookbook, The Great Entertainer features over 500 recipes in fourteen sections, from ho...rs d'oeuvres to desserts. Three unique sections, "Camp Cooking," "Game Dishes," and "Cooking for a Crowd," focus... read more

Carpet Cleaning & Repairs Eveleigh Keep you carpets clean and your family healthy Carpets are a common choice for flooring. Home owners prefer carpets because of multiple reasons. Carpets make the space more comfortable and cosy, they absorb noise and they also keep debris embedded in them which otherwise would be strewn all over the house. People who have kids prefer carpets all the more as they prevent slipping and in turn avert any injury. Carpets definitely serve multiple purposes but they call for some maintenance in order to ensure that they last long and serve the intended purpose. Carpet cleaning can be a ‘do-it-yourself’ project but it will not be effective. That is why professional Carpet Cleaning in Eveleigh is what will act as a savior and save your time. If you decide to hire ACE for maintaining your carpets then we guarantee that all you will have to do is sit back and watch your carpets getting cleaned. We are all about taking away all your worries and giving you the peace of mind that you yearn for. Wash away all your worries Anyone who has ever taken up a carpet cleaning project on their own will know what a gigantic task it is. They might end up spending their weekend cleaning and repairing your carpet when you could have spent some quality time with your friends and family. Obviously leaving the task in expert hands is a wise decision and that is why you should look for the best Carpet Repairs in Eveleigh. Carpets experience a lot of traffic and are bound to show signs of wear and tear as time passes by. Although you cannot prevent it but with our expert services, you can definitely get it fixed or repaired, giving your carpet a new and refreshed look. ACE is all about customer satisfaction and that is why we strive to ensure that you are 100% satisfied with our services. We understand that your time is precious and so we guarantee a quick turnaround time and prompt services. Keeping your carpets germ free Everyone aims for a healthy home, however one crucial element of keeping your family away from harmful bacteria is by keeping your carpets clean. Any spills that occur on the carpet usually seep deep inside the fabric and simple mopping and blotting clan only clean the surface. Liquid that has penetrated deep into the carpet creates a moist and damp area which is most conducive for the growth of mold and bacteria. Dealing with such issue is not something that you can take up yourself as it requires professional expertise and powerful equipment. We at ACE are well equipped both in the tools as well as the knowledge to take care of such problem that carpet owner’s face. If you are experiencing noxious smell from your carpet or your carpet is getting damaged and you are looking for Carpet Cleaning in Eveleigh then just pick up your phone and give us a call on 0415 096 801. ACE services is always ready to help you out so if you want a free estimate or you have any queries then you could also write to us at email@example.com.

Some time ago I was contacted by Redgrass Games to ask if I’d be interested in trying out a prototype for their new “Everlasting” wet palette, which is in it’s final days on Kickstarter, and having now used the palette for a couple of weeks I would like to share my thoughts with you on the product. Although I’m rarely seen using a wet palette in my videos, I do often use one in the preparatory stages of each tutorial whilst I’m experimenting with colours, and if I ever get the chance to paint for myself (which isn’t as often as I’d like!) I may also use one over a dry palette. The ability of a wet palette to keep the paint moist for long sessions and to preserve mixes over-night is certainly useful, although this can also be achieved with a dry palette with a little retarder and some cling film. It’s actually the way a wet palette encourages a more free approach to mixing and experimenting with colours that I enjoy the most. My experience of using both bought and home-made wet palettes has been somewhat mixed; due to the quality of the sponge or foam, and that of the membrane or baking paper, I haven’t always found it easy to maintain consistency in how much water actually gets through to hydrate the paint, which means sometimes the colours end up getting flooded, and other times they dry out due to lack of hydration. I’m sure this is of course as much down to my own ineptitude as anything else! The foam that comes with the Everlasting wet palette is incredibly smooth but firm, and holds the water beautifully. In fact I initially over saturated the foam and it took a couple of sessions for me to actually trust that it was holding enough water to properly hydrate the paint. The paper that forms the membrane naturally comes cut to size and certainly lets an adequate level of moisture to pass through to the paint, and after laying the paper down and chasing out the trapped air bubbles I found I was able to create a far smoother surface to work from than I was with other palettes. As this was an early 3D-printed preview version of the palette the quality of the casing material is probably best described as “functional” but I am assured that the final version will be made with high-quality ABS plastic. The version I’ve been using is the smaller of the two and if I’m working on a figure that has a multitude of different-coloured elements, I would certainly prefer the larger palette that they offer (although the lid can also be used as an additional palette if you want to double your working area). I haven’t actually tried using the magnetised wavy yet but the wells are nice and deep making it ideal for mixing shades and glazes and being able to snap it magnetically to the side of the palette is a convenient feature, and this palette is all about convenience. In summary I have enjoyed using the Everlasting wet palette more than any other I have tried previously. I do think it will appeal more to certain painters than others; experienced painters who already have a wet palette they’re comfortable with using may find little about this product to tempt them (expect perhaps its portability if you travel between painting sessions!?). For newer painters who are looking to try using a wet palette for the first time, or painters like myself who have had inconsistent results from other palettes (bought or home made) I think this is a terrific palette and I look forward to trying out the final product.

Get exclusive offers, free shipping events & more Track your orders, View your order history and much more. Start a FREE account today! All information submitted is encrypted Add $59.97 to your cart to qualify for FREE SHIPPING!. You have no items in your shopping cart. Add your review and earn 10 reward points. You Save 16% Prices in Canadian Dollars Sign up for price alert Nourish your skin with botanical surfactants plus Vitamin E and Pro-Vitamin B5 for a gentle, healthful cleanse. Brightening Apricot Oil and nourishing Sunflower Seed Oil give your body a youthful, radiant glow. Gently relieve dry, irritated skin and restore softness with this plant-based oil. A member of the B vitamin group, this ingredient helps to moisturize and soothe skin. Aqua (Water), Cocamidopropyl Betaine, Sodium Lauryl Sulfoacetate, Aloe Barbadensis Leaf Juice(1), Calendula Officinalis Flower Extract(1), Chamomilla Recutita (Matricaria) Flower Extract(1), Helianthus Annuus (Sunflower) Seed Oil(1), Prunus Armeniaca (Apricot) Kernel Oil, Allantoin, Citric Acid, Glycerin, Lauryl Glucoside, Panthenol, Sodium Chloride, Sodium PCA, Sodium Sulfate, Stearyl Citrate, Tocopheryl Acetate, Alcohol(1), Benzyl Alcohol, Potassium Sorbate, Sodium Benzoate, Benzyl Salicylate, Fragrance (Parfum). (1)Certified Organic Ingredient Use on damp skin in the bath or shower. Massage into a soft, soothing lather, then rinse with warm water. Health conscious product free of unwanted toxins! smells great, the bottle is huge and doesn't cause any skin irritation on my sensitive skin. I have tried four of the Jason Body Wash types over the last year and I love all of them. These body washes are very versatile. I also use them as my face wash in the shower, shaving soap, and as a vaginal wash, in addition to the rest of my body. Each type I have tried smells great, lathers well and leaves my skin very soft and moist. My roommate tried my Citrus one and fell in love with it. She has been using Jason Body Wash ever since. In addition to great quality of this product, the price and value are on par. Healthy Planet has the best price for this product I have seen so far. The quantity is good and the pump is user friendly. You Save 25% You Save 20% You Save 17%

Address: 200 Wilbrod St, Ottawa ON Hours: 11:00am – 3:00pm (M-Th), 11:00am – 7:00pm (F), 1:30pm – 6:30pm, (Sat), closed Sundays. Also on Street Food App. Green factor: Metal trays for dining in, not sure about take-out. Garbage and recycling bins, no compost. Coming from Halifax, where there’s not a lot of good options for Mexican or Central American food (or many other international cuisines, for that matter), I appreciate the greater diversity of Ottawa’s food scene. And that makes a taco truck like Nacho Cartel enough of a draw to get me to bus across town on a sunny summer day to sample their wares. Located on the periphery of the University of Ottawa campus, Nacho Cartel has a nice little setup on the go, with a trellised patio gives them a quaint little seating area that most food trucks don’t have. Their menu that day was comprised of tacos, nachos (duh!), as well as taco salads. You have your choice of proteins (beef, chicken and shrimp) as well as going vegetarian. Their tacos are sold individually ($5 – 6 each), and I appreciated the flexibility to mix-and-match the different kinds. I swept the proteins, getting the beef, chicken, and Utila shrimp, and a bottle of water to cool any potential burn. I moseyed over to the patio while I waited for my food, and enjoyed the reprieve from the sun offered by the trellis and the fake greenery it supported. It wasn’t long before my name was called and I had my tray of tacos in hand. At a glance, they looked like they had potential – corn tortillas (although a little too perfectly shaped to be house-made) that were finished on the grill, nicely presented, and not too overwhelmed with toppings. I appreciate that some places are trying to give people bang for their buck, but tacos are already messy enough, I d on’t need one that can’t close, or completely falls apart because it’s so overloaded. My first target was the shrimp taco since the shrimp was battered and I wanted to get at it before it got soggy. The tempura-style batter was airy and crispy, and the shrimp was perfectly cooked – firm, but still moist and tender. A slaw of red cabbage and green onion kept the taco light and added to the crunch factor, while a lone radish and pickled jalapeno (which was on each taco) added some more depth of flavour. Their house-made spicy crema gave a further kick, but wasn’t overwhelming. The beef taco was topped with a fresh salsa and crema, and I was pleased to see that the meat wasn’t overcooked or dry – a danger for any meat on a food truck that may have been cooked ahead of time in a commissary kitchen. The tang of the tomato salsa played well against the beef, and overall it was simple, but tasty. I have to crown the chicken taco as my favourite. Along with the well-executed meat and the same toppings as the beef taco, some crispy onions beneath the meat added a nice little crunch, and pops of flavour. If you’re in the area, it’s definitely worth going a little off the downtown beaten path to get these tacos. They may be the Nacho Cartel, but they’ve got their tacos on lock.

Ron Jolly | Originally published in GameKeepers: Farming for Wildlife Magazine Anyone who has ever smelled the aroma of a loaded grill knows the attraction. The tantalizing smell of roasting meat stirs us all. Perhaps that smell was one of the attractions that enticed humans to fireside gatherings eons ago. Possibly the anticipation of the meal forthcoming was the main attraction. Either way, cooking food on an open fire has become an art form shared by millions of people. Most of us no longer depend on gathered wood to heat our grills. Instead, we use prepared fuel in the form of charcoal. Nobody knows what ancient man called open fire cooking. Today we call it Barbeque! Turn your meat when the bacon on top of meat top begins to sweat and bacon on bottom has turned brown. Use a meat thermometer and take meat off grill when it reaches 160 degrees in the center. The Flavor is in the Wood! Meat and vegetables seasoned and cooked over charcoal are delicious. There are special rubs and marinades specifically blended for wild game, beef, poultry, pork, and fish. Each rub and marinade is comprised of a combination of herbs, spices, salt and/or sugar to enhance the meat or vegetable. The drippings from meat cooking over charcoal add flavor, but if you really want to alter and enhance the taste of food on a grill, add real wood for smoking meat. Wood, specifically hardwood, smokes as it burns. Each hardwood specie yields smoke with a unique aroma. As the meat or vegetable cooks, the smoke emitted from the wood is absorbed further enhancing its flavor. There are three methods commonly used to infuse smoke flavor into meats and vegetables. The first method is called “cold smoking.” Cold smoking does not cook foods but the smoke flavor is added to the food to be cooked later. Cold smoked foods assume the flavor of the smoke and remain moist. Good choices for cold smoking are chicken breasts, wild turkey, pork chops, steaks, salmon and scallops. Smoking temperatures should be maintained at or below 100 degrees Fahrenheit. The second method is “Hot Smoking”. This method exposes food to smoke and heat in a controlled environment. Cooking temperatures should remain between 165 and 185 degrees Fahrenheit. Foods hot smoked are typically safe to eat without further cooking. Hams, chickens, roasts, venison and briskets are excellent for hot smoking. Hot smoked meats typically shrink because the grease and fat is cooked away. The remaining meat is moist, tender and succulent. The third method, and my favorite, is “grill smoking.” This method utilizes indirect heat to cook the meat or vegetables. It requires a grill with two compartments, one for the fire and one for the food. I use charcoal as fuel and add hardwood chunks soaked in water to add the smoke. Temperatures should remain between 250 and 300 degrees Fahrenheit. The draft from the fire box to the smoke stack draws heat and smoke over the meat cooking and flavoring it in the process. This method is excellent for pork ribs, wild pork, chicken halves, brisket and fish. When you think of a gamekeeper and the “gamekeeper lifestyle,” the first thing that comes to mind is the animals we work so hard to manage. Deer and turkeys top the list on our small Alabama farm. Every land management decision we make is implemented with deer and turkeys in mind. But to us, the return on our investment is more than a trophy for the wall. The meat from a deer, turkey or wild hog is as prized as antlers, beards or tusks. Smoking wild game is different than smoking domestic meat. Game meat is leaner than domestic meat and requires a different approach. There are two ways to insure wild game will be tender and moist after smoking: 1. Make a brine - Mix 3 quarts water - One quart apple juice - ½ cup soy sauce - ¼ cup Worcestershire Sauce - ½ cup brown sugar - ½ cup molasses - 1 tbs rosemary - 2 tbs black pepper Place cuts of venison or wild pork that have been trimmed of all the silver-skin, fat and connective tissue in a shallow pan. Mix ingredients and pour the brine over the meat. Place the soaking meat in the refrigerator for at least 12 hours. Turn the meat over every two hours. Remove the meat from the brine and bring to room temperature. Secure strips of bacon on one side of meat with toothpicks. Grill smoke the meat (indirect heat) at 300 degrees until meat reaches 160 degrees at the bone. This works great with venison and wild pork hams. I like mesquite wood for this smoke. 2. Use a marinade. - 1 venison or wild pork backstrap (loin)—all silver-skin removed - 1 cup marinad ¼ cup olive oil - 1 tbs. minced fresh garlic Juice from - ½ fresh lemon - 2 tbs. coarsely ground black pepper - 1 tbs. rosemary - 1 lb thin sliced bacon Mix marinade, olive oil and all seasonings in a gallon Ziploc bag or a container with a lid. Place meat in marinade and place in refrigerator for six hours. Remove meat from marinade and completely wrap meat in bacon using toothpicks to hold bacon in place. Let meat come to room temperature (approximately 1 hour). Grill smoke meat at 280 degrees until meat reaches 160 degrees internally. Turn meat when bacon on top of meat top begins to sweat and bacon on bottom has turned brown. Use meat thermometer and take meat off grill when meat reaches 160 degrees in center. Popular Woods for Smoking Meat Without a doubt, hickory is the most widely used wood for smoking meat east of the Mississippi River. Mesquite is popular in the west in addition to regional favorites across the country. Availability is part of the attraction, but the unique taste added to anything smoked no doubt adds to the popularity. As previously stated, most any hardwood will add a unique flavor to your grilled foods. Wood for smoking in chunks, chips and pellet form is available at most grocery outlets and big box stores. More exotic types are available through online ordering. The downside to buying wood for smoking meat is it can be expensive. To save money I locate, cut and cure my own smoking wood. Depending on your region, there are local woods available to make your next grilled meal a culinary delight. If you are not familiar with different tree species in your area take a tree identification book into the field. I carry a saw, pruning shears, and surveyor’s tape. Once I locate a tree for “smoke wood” I attach tape to the tree. The tree species is written on the tape since cutting will occur during winter after leaf drop. Once the tree is down I trim small branches away and store the wood in a dry place. When dry, I cut it to the desired length. Large pieces are split to desired size with an axe. While almost any hardwood will serve you well for smoking food there are some woods that you should never use. Never use any processed wood for smoking meat. Things like particle board, plywood, and pressed board. These processed woods are held together with glue and chemicals that can be very harmful if ingested. Never use softwoods like pine, cedar, poplar, willow or cottonwood. Never use wood that has been painted or treated with chemicals. Finally, never use wood that is mildewed or covered with fungus even if it is natural. Only use wood that you know is in its natural state! No matter how you choose to smoke food; cold, hot or grill; hickory, apple or mesquite, your food will taste better for the effort. Just remember to experiment and learn as you go. Variables such as type of cooker, size of cooker, amount of smoke applied and the seasoning you use will all factor in the end product’s taste. Start small. That way if you do not like a particular smoke flavor you have not invested a lot of food in the experiment. Take your time! Getting the perfect amount of smoke on food is a process, not a single action. Practice makes perfect! Once you have mastered the technique of smoking food you will be eager to share your culinary skills with friends. Soon your grill will be the center of attraction. Which Wood Do I Use? Certain hardwoods are better with certain meats. They compliment the natural flavor of that meat and it is important to know which to use when smoking meat. Here are some hardwoods commonly used to add smoke flavor to meat. - Acacia—This wood is similar to mesquite but not as strong. It burns hot and should be used in small quantities for a limited time. Good with most meats. - Alder—A light flavor that works well with fish and poultry. It is the traditional wood for smoking salmon. - Almond—Adds a nutty, sweet flavor that is good with all meats. - Apple—Very mild flavor and gives meat a sweetness. Good with poultry and pork. Apricot—Similar to hickory but is sweeter and milder. Good with poultry and pork. - Ash—Burns fast and has a light unique flavor. Good with most meats. - Black Walnut—Heavy flavor that can be bitter. Better paired with a mild smoke wood. - Birch—Good with poultry and pork. Similar to maple in taste. - Cherry—Sweet, mild flavor that goes well with almost all meats. One of the most popular woods for smoking meat. - Citrus—Woods like lemon and orange have a moderate smoke that gives light fruity flavor. Good with most meats. - Cottonwood—Very mild and should be used with stronger flavored woods. - Crabapple—Similar to apple wood and is excellent with poultry and pork. - Grapefruit—Tart smoke that gives a fruity but heavy flavor. Use sparingly with poultry and lamb. - Hickory—Popular smoking wood for most foods. Excellent with wild game, beef and lamb. Strong flavor so do not use excessively. - Lemon—Good with any meat. Mild smoky flavor. - Maple—Mild sweet flavor great with poultry and pork. - Mesquite—Burns hot and fast. Strong flavored wood that is good with pork and poultry. - Mulberry—Sweet, mild flavor. Similar to apple. - Nectarine—Similar to hickory but milder in flavor. Great with poultry and pork. - Oak—Strong, but not overpowering. Great with wild game, beef and lamb. - Peach—Similar to hickory but milder and sweeter in flavor. Great with poultry and pork. - Pear—Similar to apple. Sweet, mild flavor and good with most meats. - Pecan—Provides a mild nutty flavor. A mild version of hickory. - Plum—Similar to hickory but sweeter and milder. Great for poultry and pork. - Walnut—Heavy, smoky flavor and should be mixed with a milder flavored wood. Remember, smoking meat is a process, not a single action. The amount of smoke flavor is determined by the amount of time the meat is exposed to the smoke, so experiment. Use different types of wood soaked in water and vary the amount of time your meat is exposed to the smoke. Soon you will have a formula that produces the smoke flavor you prefer!

Emission trading systems aim to put a price on carbon, to save emissions where it is cheapest and benefit the global climate. But the approach has failed so far. In the EU, the price for carbon has dropped to a low, so producers can easily continue polluting. And they are actually making huge profits from the permits they receive. In this episode we're talking about a complicate system of permits and credits that was supposed to establish a market to tackle climate change. Unfortunately, as you will hear from our experts, this hasn't quite worked out. "For our luxury emissions, we're asking people to reduce the little bit of emission that they cause, so we can feel good about carbon consumption," says Jutta Kill. "If we think that the compensation will be creating problems elsewhere to other peoples – it’s better not to buy these sort of compensation of the CO2!" says Ivonne Yanez. "Energy companies that are carbon majors finance a lot of groups, a lot of programs, a lot of pilot projects, all on forests. But nobody discusses actually phasing out fossil fuels," says Camila Moreno. For a start, let’s go back a bit. Remember when you first began to count? First your fingers, then your toys, and finally more grown-up things, like money? Well, that was your introduction to one of the most basic principles of human civilization: Counting and measuring. Now, apples and coins are pretty easy to count. But as a society, we’ve also set out to count more complex things. Like the wealth of our countries, or the carbon dioxide we emit into the air. And if you can quantify something, you can also – eventually - turn it into a commodity that you can trade on a market, right? Carbon markets have been created as an instrument to tackle climate change. The commodity traded on a carbon market is a licence to pollute, a carbon credit. But does one ton of carbon emitted in one place, say in a coal power plant in Germany, really equal one ton of carbon saved somewhere else, like the Amazon rainforest? Carbon trading is supposed to be a cheap and efficient way of limiting global warming. Dozens of emission trading schemes have been set up around the world. But is carbon trading really that cheap? What are the hidden ecological and social costs – and who are the people benefitting or losing from it? In this episode, we will be looking into the new carbon economy, and the hugely controversial and ethical questions it brings up. To learn more about carbon markets, we met with Jutta Kill. Jutta is a biologist from Germany, and author of the book “Trading Carbon: How it Works and Why it is Controversial”. She told us about the biggest carbon market in the world in the European Union. "We see that not only has complying with emissions limits been cheap for the industry, it has been a profit maker for the largest polluters in Europe. From around 2008 until 2014, the largest polluters in the European Union have made profits worth more or less 24 billion euros from the emissions trading scheme. Twenty four billion! Polluters are not paying – they are being paid. The Emissions Trading Scheme in the EU really has turned into a corporate welfare scheme." Wait a minute – isn’t a carbon market supposed to MAKE polluters pay? That was the initial idea of carbon trade. For every ton of CO2, companies are supposed to hand in a carbon permit, which costs money. To save expenses, the companies would then find ways to reduce their emissions. For example, by implementing better technology. But carbon permits in the EU market aren’t costly at all. They have been handed out for free to the biggest polluters. The idea was to get the industry on board by first giving out free allowances. Overtime, the number of permits would be reduced, and with them, the overall emissions in Europe. But the industry was able to trick the system. Their lobbyists successfully negotiated for more permits than they would actually need. "All of them had huge expansion plans, all of them were foreseeing that their production would go up a lot in the coming years, and that they needed therefore a lot of free permits. In the course of the years it turned out that those projections were hugely, but hugely overestimated, and that the real emissions were much lower. Then came the economic crisis and the emissions were lower even yet. But instead of the emissions trading scheme having a mechanism that says – OK, if you don't use the permits at the end of the year, you give them back, if you were wrong with that projection – the emissions trading scheme was revised so that the permits would keep being valid. And there was no expiry date, so to speak, and the companies could keep them", Jutta Kill explains. With this huge number of extra permits, the companies were able to make billions on the EU carbon market. This turned the idea upside down. There were too many permits, the price for pollution fell, and instead of reducing or paying for its pollution, the industry even profited. Oh, and just in case they did need extra permits, they could buy them cheaply outside the European Union – as so-called carbon offset credits. You might have run across them, for example when booking a flight. The idea is that you contribute to a project that saves the same amount of CO2 that you emit. To evaluate this strategy, Jutta Kill visited some of these carbon offset projects with Fern, an environmental NGO devoted to forests. One of the projects, for example, was claiming to bring new climate friendly cooking stoves to local people – in the Indian state of Rajasthan. "We were led into the kitchen and we saw a big pile of wood, tucked away in a corner, obviously not for us to see, but we happened to notice it was there. And talking to a little girl of the family, we asked her what they were doing with this wood, and she said ah, we only use them now for very special meals. And curious, as we were, we said, special meals – like what? And her response was, meals like chapattis. Now, chapattis are a staple food in Indian cooking, particularly in the Indian rural cooking," says Jutta Kill The project had claimed to save emissions by supplying modern cooking stoves. With the new stoves, the local people could save firewood and thus trees. And since trees take up carbon dioxide, this would have saved emissions. "So, what we realized was the woodstoves are still used on a daily basis but the consequence of this carbon offset project was that a little girl was made to lie to international visitors to pretend that the project was saving all the carbon emissions like presented in the report. And I think that was one of the sad stories. One of the sad examples. Not only was it not helping climate change. But this perversity of making a small child lie," says Jutta Kill The project obviously didn’t fit the culture and needs of the local people. If your bread tastes better with your traditional fire, why use the new oven? And meeting the little girl in Rajasthan was not the only problem Jutta saw first hand. On another occasion, she was able to visit a project in Uganda. A carbon credit company had planted eucalyptus trees around a National Park. However, the local people considered this their territory, and refused to stop to plant their crops there: "The result of the carbon offset project was that armed guards, that were partly guarding the National Park but also now guarding the tree planting off the offset project, destroyed the crops and even shot at people, who were entering the National Park – their land. People lost any means of providing their food, any way of growing their own food. And if you have very little, losing the little that you have really is a problem. This carbon offset project really caused misery for local communities. Again, for what? So that an audience in Amsterdam can enjoy a carbon neutral classical concert? Nothing against classical concerts – but that we pretend there have been no carbon emissions for that pleasure, because somebody somewhere else, a community that has contributed really nothing to the problem of climate change, loses the basis for its livelihood?" After her visits and research, Jutta came to a conclusion: These carbon offsetting projects clearly cause more harm than good. But on top of that, there is a conceptual flaw in the whole idea: "So how does a project know how many emissions it has reduced and how many carbon credits it can sell? So, it asks the consultant to calculate how big the emissions would have been in the future without the carbon project. Now, that's a very hypothetical calculation, because the future doesn't happen, because the carbon offset project happens. The consequence of that is that you never know, if the carbon credit that you're buying to compensate your emission really is backed up by a reduction that wouldn't have happened anyways." The same problem arises with other greenhouse gases, or gasses that trap heat in the atmosphere. These can be traded as so-called CO2 equivalents. Because some of them have a global warming effect many times greater than CO2, conserving just a little bit can create huge numbers of credits and therefore profit. It looks like this happened in the Nylon industry which was producing something called apidic acid, which also produces/leads to the emission of nitrous oxide. And nitrous oxide is a powerful greenhouse gas. For the producers, it was cheap to reduce these emissions, and to get huge numbers of carbon credits in return. This created an absurd set of business incentives. "(And) it turns out that the value of the by-product that they were now capturing and selling the non-release as a carbon credit, turned out to become the main product, because you could make more money selling your carbon credits than you could make from producing your main product. The perverse result of that was that they increased production, not because there was demand for more apidic acid for nylon production. They increased production because they could make money from selling carbon credits," says Jutta Kill. You’re listening to the Tipping Point. In this third episode, we are discussing the promises and failures of the carbon market. As we just learned from Jutta Kill, the attempt to offset emissions often creates problems of its own. Many of the credits given out might not really help the climate, and instead hurt the livelihoods of local people. This also happens in South America. In Ecuador, one of the women speaking out against these practices is Ivonne Yanez, who works for the environmental organization Acción Ecologica. We reached Ivonne in her office, on a busy day in the city of Quito: "All the creators (car horn audible) and promoters of these type of mechanisms, what they are presuming is that the non-humans, (car horn) the so-called nature, they are providers of ecosystem services. Providers of a service that can be converted in a commodity and then can be sell, buy, speculate in the financial markets et cetera. But at the same time this means that the cycles, the functions, the elements, the recreation of life become a commodity that can be put into markets." The notion of “ecosystem services” forms the basis of much of the carbon credit market. It reduces nature to an entity that mainly serves us humans. But in Ecuador, nature has been granted its own constitutional rights to “exist, persist, maintain and regenerate its vital cycles”. This applies to the Páramo, one of the unique ecosystems of the Andes, and home of the indigenous Kichwa people. High up in the mountains of Ecuador, the Páramo forms a green landscape of moist, low-growing vegetation. One day a Dutch company came and convinced the Kichwa to set up a pine tree plantation to generate carbon credits. "But this was very bad for the community, because what happened is that the community must spent a lot of time and putting money from them in order to keep the plantations clean. Or also they have to prevent any damage to the planted trees, for example plagues or even fires", says Ivonne Yanez. The Kichwa people soon realized that the pine plantation was not only hard to maintain, but that it also damaged the Páramo ecosystem and its water cycle. Until then, the landscape had been spoiled with moisture by the glaciers and water from the mountains. Now the pine trees were covering the soil, absorbing excess water and blocking off light for native plants, that played a crucial role for the regions water cycle. One day, an old man went up to perform a ritual. On his way back, he forgot to blow out the candles. A huge fire blazed on the Páramo, and the entire plantation burnt down. And this included all the carbon it had taken up so far. Again, the project hadn’t helped the climate, but caused problems for the locals. Ivonne points out a different case from the Brazilian Amazon, where a tree-planting program led to conflict among the local people: "And this community decided that they didn't want it anymore this project (…). They said that the money was causing problems with the communities – divisions, fights, and they were spending too much time protecting these forests that were forbidden for them to use any more as the traditional way. They didn't could go in and hunt and harvest or make some cultures there, agricultural cultures, because this part of the forest now was under a property right regime of environmental services that belong to the companies that were giving the money to the community." In the global carbon market, it’s often the people who have contributed the least to climate change that are supposed to make up for it. They are asked to turn their traditional land and culture into what’s dubbed a carbon sink. By doing this, they enable the global North to continue emitting greenhouse gases. To Ivonne Yanez, that’s neo-colonialism at its best, and even worse: "Indigenous peoples are the ones that will suffer in terms of their collective rights violations and instead of a change of the model of production in the North, all of these problems and the responsibilities are put in the hands of the indigenous people, the campesinos, the fishermen etc. in the world. So, for me this is absolutely racist." Dealing with climate change in terms of carbon causes conflicts. In Brasil, Camila Moreno from the Federal Rural University of Rio de Janeiro is looking at this new paradigm of carbon metrics. In 2016, we met her at the United Nations climate summit in Morocco: "The CO2 metric that we criticize actually damages the protection of forests and reduces it to carbon sinks to fit in wider engines of speculating with the climate, connecting forest with the financial markets, issuing green bonds and carbon credits and all kinds of things." For accountants and traders, CO2 is an ideal entity: Emit it here, and save somewhere else. Here, carbon dioxide is released when fossil fuels and trees are burnt. Somewhere else, carbon dioxide is captured by nature itself, when plants photosynthesize. One of the places where both processes are happening at the same time is the Amazon. The lush vegetation of the tropical rainforest constantly removes huge amounts of CO2 from the air, and stores some of it in roots and stems. But when the trees are felled and burnt, they cannot do this anymore, and the carbon is released instead. This is why the fight against deforestation is so important. For some time, the Brazilian government was able to crack down on illegal logging. But then the Amazon forest code was changed, says Camila Moreno. "The fundamental thing it did was to transform the illegality now in a legal deforestation, and to open up for market mechanisms for flexibility. So, if you are a big land owner and you have a deforested beyond what you're allowed to do, you can buy the avoided deforestation elsewhere – the rights of somebody else to deforest that were not to used yet. So this, although it makes for the market minded people logic in terms of cost effectiveness allocation – locally it destroys livelihoods, it mis-uses equivalences of CO2, saying that you can destroy one ecosystem but at the same time preserve the other. So who said that? Who decided which one has the right to live and which one has the right to be destroyed? And we could never forget, should always remember, that there are people living in those ecosystems. And when we destroy them, we are destroying traditional knowledge that only exists as long as the ecosystem is there, you know", says Camila Moreno To critics like Camila, the carbon market is a questionable instrument in the fight against climate change. The root of the climate crisis is clear, but the global climate talks have avoided it like the elephant in the room. "See, within the current climate negotiations people are discussing how to offset emissions with forest on housing, with health, with education, with agriculture, with infrastructures. They talk about everything, and they try to implement climate policy related to every single area of people's lives. The only thing that they are not talking here is to stop using fossil fuels," says Camila Moreno. The strategy against climate change has focused on emissions, and not the process of production that causes them. Instead of deciding to close coal mines and leave gas and oil reserves in the ground, an intricate credit system was created. It evolves around the idea of carbon as a tradeable good and effectively enables the fossil industry to continue. For her part, Ivonne Yanez is convinced that the Paris Agreement will only make things worse: "I really think that the Paris agreement will not be good at all for climate, I mean, all of these promises of 1.5, 2.5… I think that they just wanted to put a sort of number, because they had a lot of pressure from the international community, so the governments and the representatives said OK, we're going to put these degrees. Of course, they are real degrees that we have to achieve. But they were forced to say that they are going to achieve this. But at the same time with their national promises and with the creation of a global market of carbon through their mechanisms that are set in the Paris agreement, climate change will be worse!" Carbon markets haven’t worked so far. On the contrary, they have caused conflict for poor communities, threatened ecosystems, and have been misused to make huge profit. To biologist Jutta Kill, the idea of carbon trading has steered the discussion into the wrong direction: "The introduction of emissions trading in the Kyoto Protocol has distracted the discussion for 20 years away from the main problem and that is the continuation of burning fossil carbon through petrol, through coal, through natural gas." We get lost in counting CO2, and don’t see the full picture: Carbon credits from projects in the global south can’t offset the damage done by pollution in the North. In fact, the trading may be doing more harm than good. Ivonne Yanez says that the people in the richer countries need to realize their responsibility, and act. "It's not only now. I think that we have to think that these problems are coming since many years ago. More than 100 years ago or at least even more than after the Second World War, when the capitalism and these economic system really expanded everywhere with new frontiers, everywhere. So, I think that in the north, it is important to think that this is not the question that to be a good consumer and consume locally and consume organic or whatever it is, but also to take a conscience that there is an ecological debt that should be recognized and also to be repaired with the southern peoples in the world," says Ivonne Yanez. The true keepers of forests are those who have been living there for generations. They know how to take care of the land, to sustainably farm it and preserve its diversity and potential. It is these peoples’ livelihoods that are threatened by the same industry that is driving deforestation: industrial agriculture, industrial logging and large infrastructure projects like mining. But instead of saying no to this kind of development it is oftentimes the local population that is attacked for protecting their land. "The best way to preserve forests is to guarantee the rights of people that live in the forest, so indigenous territory, local communities, riverine communities as in the case for the Amazon basin, peasants, small agricultures. So they are the ones that have traditionally learned and lived with the ecosystems without destroying the ecosystem and rebuilding it as a giant monoculture", says Camila Moreno. "And I think that these communities, instead to be criminalized, instead to be their leaders put in jail etc., I think that there should be recognized, that they are the leading people that are fighting climate change and fighting for a change of civilization," says Ivonne Yanez. So here’s the answer to our question from the beginning: Can the market fix climate change? Now, judging by the experiences we just heard about, the answer is clearly no. Carbon trade has neither been able to make pollution pricey enough to steer us away from our fossil fuel addiction. Nor does it actually address and tackle the drivers of deforestation. Even worse, in numerous cases this approach seems to cause more harm than good.

2nd April 2012, at Allotment Plot 326 the parched Earth was resigned to the tight grip that Drought had on the soil. The grip was in the process of tightening. The soil was cracking. Blossoms enclosed in tight buds were forming on the fruit trees and bushes, but the young Plum Tree, planted a year ago on the Plot, looked like at some point in time it had died. The over-wintered Garlic continued to grow, but the Onions were very thin and faltering. Broad Bean foliage looked uncertain. Water levels in rivers, lakes and human-made reservoir storage facilities were very low. Rain needs to fall in the winter months to really soak the ground. Any rain that falls in the summer months evaporates again too easily or floods because it cannot be absorbed quick enough in to dry ground. Soil was uncovered and prepared. Potatoes were planted in trenches. Ella Montt saw a Toad climb across the disturbed earth. The Toad headed for some cardboard and disappeared in to concealment. Worms extended their bodies across the soil and sank back in to its hidden depths. Black smoke rose in to the air from somewhere across the Allotments. A waft of unpleasant aroma moved through the air producing a smell of incinerating plastic or some other unidentified entity. Seeds planted = Potato Red Duke of York and Nicola. 9th April 2012 – Allotment Plot 326, the fruit blossoms were close to opening. More potatoes were planted. The Hose Pipe ban had come in to affect, yet it had rained. Seeds planted = Potato Desiree. 12th April 2012, at Allotment Plot at MERL Ella Montt weeded the Plot. The plant residue was placed in the Brick Composter. It had rained after the Hose Pipe Ban came in to affect, but this did not mean that the drought was over. The two-winter drought had depleted stores of water and rivers. Rain in winter seeps in to the ground. Rain in the summer months may not build up the water reserves and reverse the drought; because it is warmer the moisture evaporates more easily. Ella Montt started to cut the bamboo in to 110cm lengths. The bamboo was pushed it in to the hard ground to erect supports for the Pea plants. A net structure was tied between the supports for the Peas to cling on to. 14th April 2012, in the fixed up Greenhouse at another location, some Tomato seedlings were emerging. Ella Montt planted more seeds. Close by a Black Bumble Bee had chosen to nest under some old concrete; soon smaller Bee Friends would be Seeds planted: Cucumber Tanja x 6, Marketmore x 6; Melon Sivan Fi x 6; Courgette Black Beauty x 12, Gold Rush x 5; Marrow Long Green Bush x 4, Sunburst F1 x 5, Tigers Cross x 5; Pumpkin Mars x 6, Giant Atlantic x 4, Connecticut Field x 4 ; Squash Big Max x 3, Twonga x 6. 16th April 2012, Allotment Plot 326, now the fruit blossoms were bursting open, but the Plum tree stilled seemed dead. More potatoes were planted and other seeds. The soil was dry, the earth parched, even after April showers. Seeds planted: Potato Charlotte; Onion Red Baron x 250g; Broad Bean Hangdown Green x 20; Brussels Sprout Groninger; Leek Blue Green Winter; Carrot Rodelika; Beetroot Bolivar. 20th April 2012, at Allotment Plot at MERL the soil looked more moist. The showers of April seemed as though they had jumped back in to synchronicity and a more expected rhythm. Ella Montt examined the Plot for evidence of wildlife consuming the vegetable seedlings as they emerged from the soil. Sometimes there was no evidence; plant material vanished without any trace. 30th April 2012, by the end of April rainfall had accelerated in to a sudden deluge. The ground under the surface was still parched and hard, so the water in some places flooded. Within a matter of days it became the wettest April on the Island in over one hundred years. Once again there was an experience of extreme weather.

How You Can (Do) Green Coffee Beans For Sale In 24 Hours Or Less For Free Green coffee extract is a complement and food product derived from inexperienced coffee beans. We frequently come throughout people who maintain to the widespread fantasy that it’s best to store your espresso within the fridge or freezer to keep it contemporary. Unfortunately, both the common family fridge and freezer are fairly moist and will damage the coffee fairly easily. As talked about above shopping for complete beans, corresponding to these provided by Kopi Luwak Direct , is the proper factor to do if you need the most effective tasting espresso. As you’re accountable for your coffee beans it best place to buy green coffee beans is up to you to deal with them effectively; this manner, you may always have a contemporary cup of beverage to take pleasure in. For other espresso varieties how your beans are initially packaged while shopping for will play a large part in whether or not they are going to stay brisker for longer or flatten fairly quickly. Ariginallo organic green coffee beans are a rich source of antioxidants. Olthol MR, Hollman PCH, Katan MB. Chlorogenic acid and caffeic acid are absorbed in humans. J Nutr 2001;131:sixty six-71. View abstract. Grind your coffee simply earlier than you brew. Grinding accelerates the growing old course of and low begins to lose taste quickly. In case you’re on the highway or tenting, try to take a small hand held grinder fairly than pre-grinding. So most of your store-purchased roasted coffee is Robusta with maybe a blending of Arabica for added style and aroma. Franzke, C., Grunert, K. S., Hildebrandt, U., and Griehl, H. On the theobromine and theophylline content material of raw coffee and tea. Pharmazie 9-9-1968;23(9):502-503. View abstract. A Mason jar also works moderately nicely and the vacuum sealed bag that the majority espresso beans come in these days is passable. Desk 2: Moisture content material green coffee bean, crude ash, and coloration of floor roasted coffee beans after 24 h of yeast fermentation. OK, so you have brought your recent, whole beans residence to your kitchen. We hope you get pleasure from this website and welcome you to browse round. For local clients, we are an Arizona coffee supplier of inexperienced espresso beans. Local choose-ups are available at the Misplaced Dutchman Coffee Home situated proper smack in the course of Downtown Mesa. Right this moment, the custom of consuming floor espresso in ghee remains in some areas of Kaffa and Sidamo. Similarly, in Kaffa, some people add just a little melted clarified butter to their brewed espresso to make it extra nutritionally dense and to add taste (a bit just like the butter pu-erh tea of Tibet ). Relying on what sort of coffee you could have, similar to beans or grounds, there’s a totally different shelf life for both. However how do you know if your retailer-bought beans were recently roasted? Listed here are four methods to find out. Once you’ve got opened a package of espresso, do not depart it within the package deal. Instead, retailer it in an air-tight container. Reduce air area in the container as much as attainable. If you wish to reap the health benefits of coffee beans , don’t add sugar, cream and different sweeteners and flavorings to your drink. Including these elements into your espresso not only negates its potential well being advantages, but it could additionally put you susceptible to insulin resistance. News On Rudimentary Factors Of Buy Green Coffee Beans Great article! Thank you for all the nice data. We have discovered Trader Joe’s Truthful Commerce Natural French Roast Decaf to have a fantastic flavor, higher than most regular coffees we have now tried. The package says, Our Decaffeinated Honest Commerce Organic French Roast is a combination of beans from small coffee farms in Peru and Mexico. Clear, pure glacial water is used to naturally decaffeinate, resulting in a flavorful cup of coffee…” It is our favorite flavor, no matter caffeine content material. And it is not too expensive, either. We like knowing we can drink it without worry. To assist our prospects with realizing when to purchase and exchange their beans, our espresso luggage now have each a ROAST DATE and a FINEST BEFORE DATE. You must choose the quantity of coffee beans you buy based mostly on how a lot coffee you may drink inside a 2-4 week period. Additionally, you will must retailer your beans correctly to keep them contemporary and flavourful for as long as potential. So as to roast espresso at dwelling, you’ll need just a few provides and a source of green coffee beans. It’s also important to know the process from start to end so you can better understand how your roasting can impression the flavors of your espresso.

What does the number 250,000 and your feet have in common? (Cue the theme from jeopardy)……Oh, times up! That’s the total number of sweat glands found in your feet. On average, these glands can excrete up to half a pint of sweat per day. But for some of us, this quantity may only be a drop in the bucket. Sweating is a normal function to cool the body, but with excess sweat- known as hyperhydrosis- comes a breeding ground for bacteria, fungus, and the dreaded stench from smelly feet. Combine other factors such as high physical activity and a warm climate and sweaty feet can REALLY get out of hand (ha!). Here are 7 remedies you can use to fight sweaty feet. 1. Wearing cotton socks with close-toed shoes is a MUST! Socks act as a barrier to soak up the sweat. Bare feet + sweat + shoes= a STINKY situation! Avoid dark colors (navy blue, black) due to their ability to retain heat. Replace socks AT LEAST once daily. Socks can become saturated with sweat and cause more harm than good (i.e. blisters). 2. Swap shoes. NEVER wear the same shoes in consecutive days. Allow your shoes to air out at least 24 hours each time after they are worn. 3. Dust feet with foot powder. The soles of the feet, between the toes, and inside the shoes are the areas of concern. 4. Soaking your feet in a basin of warm water and Epsom salt deodorizes and draws out toxins that your feet encounter during the day. Repeat this 3 to 4 times per week. 5. Make sure your feet are completely dry AFTER bathing. Pay special attention in between the toes. Moist, warm environments that are tight and enclosed are a recipe for disaster against keeping your feet clean and dry. 6. Watch your diet. That’s right…. spicy food, alcohol, and drinks with caffeine (coffee, tea, sodas) can promote increased sweating. 7. Spray the insides of your shoes with Lysol to eliminate bacteria. We all know sweaty feet that reek go hand-in-hand. Use this as a one, two punch with the other remedies mentioned. What has been your experience? Any other remedies you’ve found to be a “go-to” for sweaty feet? Putting your best FEET forward,

So you added some string cheese to your child’s school lunch box, and they forgot to eat it. Now it’s supper time, and you’re not quite sure if the cheese is still okay to eat after a whole day in your child’s rucksack. Does string cheese go bad if not refrigerated? Or maybe you had opened a package of string cheese a few days ago, and you’re wondering for how long will the cheese stay fresh and tasty. Or if maybe you can freeze the leftovers instead of desperately trying to squeeze them into your meals. If some of these thoughts and issues sound familiar, this article is for you. In it, we go through storage, freezing, shelf life, and going bad of string cheese. If that sounds interesting, read on. Image used under Creative Commons from k.steudel How to Store String Cheese Like almost all dairy products, you should store string cheese in the fridge. Once you open the package, make sure you seal it tightly before putting it back into storage. If that’s not possible, transfer the package to a freezer bag and squeeze as much air out before you seal it. That’s important for two reasons. First, cheese likes to pick up odors, and you definitely don’t want string cheese smelling like sausage. Second, a good seal prevents air pockets from forming around the cheese and from drying it out. If you’re adding string cheese as a snack to your child’s lunch box, putting it in a separate container or freezer bag for additional protection would be ideal. But often that’s not a realistic scenario, so the cheese sits with other items, and that’s quite okay too. Just make sure it doesn’t sit with anything moist like cut tomatoes, as the cheese will taste pretty bad after an hour or two. Also, don’t let the cheese to sit on the counter for longer than it’s necessary. Semi-soft cheese like string cheese will quickly degrade at room temperature. So changes in taste are quite possible if it’s left sitting out for too long. And you definitely don’t want to add cheese that’s already starting to dry out to your kid’s lunch. Can You Freeze String Cheese? Freezing cheese, in general, is an object of an ongoing debate. If you would scour the Internet for opinions, you would probably find as many fans of freezing cheeses as people advising against it. With such a situation in mind, the best answer to this question is: you tell me. Generally, the firmer the cheese, the better it freezes. So yes, you can freeze string cheese and the results shouldn’t be that bad. Please note, however, that the freezing and thawing process will make the cheese more crumbly. So if you need it for a dish where you melt it anyway, that’s not an issue at all. But if you want to add a stick or two to lunch, the results may vary. In short, it’s best if you freeze some as a test and see how it turns out. When it comes to how to freeze string cheese, if it’s in the original packaging and unopened, just throw it into the freezer. If you already opened the package, add a layer of protection by transferring it into a freezer bag. If you only need a stick or two at the time, you can repack the cheese into several freezer bags for even easier thawing. Remember to squeeze as much air out of the bag before you seal it. Now it’s ready to be frozen. Once you need the cheese, just chuck it in the fridge the night before. Image used under Creative Commons from Quinn Dombrowski How Long Does String Cheese Last String cheese comes with a date on the label. In most cases, it’s a sell-by or use-by date, but it’s not uncommon for it to have a best-by date. No matter which variety it is, you should know that generally, string cheese has a pretty long shelf life of at least a few months. So unlike buttermilk or half and half, that usually go bad soon after the date on the label, it can easily last for 2 or 3 weeks more in good quality. At least. Once you open the package, try to finish the cheese within around 7 days for best quality. Of course, if you keep good care of it, it will last longer. Of course, there’s no way of saying how long will it last exactly, as that depends on the storage conditions, the quality of the cheese, and its ingredients. When it comes to the scenario, I described at the beginning of the article, that is keeping string cheese for the whole day in a lunch box, it should be quite okay. String cheese usually has some preservatives and thus don’t go bad or ruined after a few hours in the lunch box. So the quality probably won’t be top notch anymore, but it should be good enough to eat. It’s really up to you to decide. But I definitely wouldn’t put it back to the fridge to add it to lunch the next day. Either use it now or discard it. |String cheese (unopened)||Date on the label + 2 – 3 weeks| |String cheese (opened)||1 week| Please note that the periods above are estimates and for best quality. How to Tell if String Cheese has Gone Bad? First off, look for the usual signs of spoilage, such as odd aroma, any organic growths or bluish-grey specks on the surface of the cheese. If any of these are present, throw it out. If you already store it for much longer than you should, i.e., opened for like 3 weeks or unopened for 2 months after the date on the label, err on the side of caution and get rid of it too. Given that everything about the cheese seems to be okay give it a taste, and based on that decide if it’s good enough in terms of quality. If it’s not, cut your losses and throw it out. And definitely, don’t try to add it to your kid’s lunch. If you want to sneak in some dairy, using old cheese is definitely not the way to go.

If you missed episode 5 click HERE After she left, Ritababe entered my office Ritababe: Accountant, are you just coming Me: I have been in the office since morning. Ritababe: if not the fact that I was hearing voices from your office I wouldn’t have known you were around. Me: I called your line all through yesterday evening but you were not picking the calls. Ritababe: I thought you were with Halima that was why I didn’t pick your call. Me: ojowu (jealous girl) I was really mad Ritababe: what happened? Me: my wife came home, picked her bags and Ritababe: ahhhh…….this is serious Me: yes it is. That was why I wanted to be alone all through today. Ritababe: you should have sent an SMS to me. Can you come to my place by 5pm tonight? Me: ko le possible. Mo n jade (it will not be possible. I have a date) Ritababe: is it with Halima? Me: not only Halima, it should have been with mama peace. I will be coming to your place by Ritababe: it will be ok by me Fast forward to 5pm……. I met Jane at Domino Pizza at Bodija and we gist for some minutes. She begged me that we should go to her house at Basorun. As soon as we got there and entered her apartment, I pulled her to myself and started kissing her. After a while, we broke the kiss and she pulled me towards the bathroom. We undressed and we hit the shower. While we were in the shower, we started kissing again but this time more intensely. I was squeezing her nippl3s and I started sucking it simultaneously. She was holding my OPA-MOSE and was squeezing it. Then, I traced my fingers to her holiest and I started caressing the holiest gates. I had to hold her because she almost lost her balance. I turned off the shower and carried her to her Jane: accountant, please wait for a minute. She brought out some kits and tested me. When the results showed I am free, she pushed me to the bed, went down to my OPA-MOSE started sucking it like a pro. After that, I reciprocated by squeezing her WMD 1 and 2 simultaneously. Then, before she inserted a CD to my OPA-MOSE, I carried her to the bed and started sucking her Holiest honeypot. I had to gag her because she was screaming her lungs out. When she climaxed, I lapped all the Well juices, inserted a CD and entered her………. After we climaxed, she laid beside me on the bed and used my hands on her Weapon of Mass Jane: Accountant, I did not know that you are Me: kil’omode mi mo (I am just a novice beside Jane: honestly, you made me feel like a woman again after three years. Me: what happened? Jane: (mist forming in her eyes) I lost my husband and our baby in an accident three Me: eeyah Sowie dear. I had to hug and cuddle her so that she wont cry. After a while I told her that I was going home. She was reluctant to leave me but she had no choice. I quickly showered and I dashed out. When I got to the main road, I called Ritababe. But instead of her picking the call a man picked her call The man: don’t ever call this line again. I was relieved but I saw a car slowly parked beside me. It was Mrs Abiolu! Mrs. Abiolu: Accountant where are you going? Me: I am going home Mrs Abiolu: let me drop you then. As soon as I entered the car, Mr franklin’s call Me: e kale sir (good evening sir) Mr. Franklin: how are you? Me: I’m fine sir. Mr Franklin: I’d called your wife. She explained everything to me but you disappointed me Me: what did she tell you that I did? Mr Franklin: she said she caught you flirting with ladies in the church. That even a lady was squeezing her Weapon of Mass Defence looking at you in the church. Me: sir, if I tell you what she did, and what I did afterwards, you will be surprised. Mr. Franklin: what happened? Me: do you know that your sister who is telling you all this slept with another man, I had irrefutable evidences even though I’ve forgiven but I’m surprised with what she told you Mr. franklin: HA!!!!!! (even Mrs. Abiolu was shocked) Me: (continues) I am not claiming to be a saint but what made me to be surprised the more is that she transferred the business money from the account to mine and ordered the foreman to be reporting to me. Mr. Franklin: Jesus Christ of Umuahia!!! Collins, I will call her right away. Me: ok sir. But to be candid, she had come to the house to pick up all her bags. Mr. Franklin: WHAT COLLINS!!! Ok I will work towards it (ends call) Mrs Abiolu: why should your wife do this? Me: emi le n tun bi ni? (why are you asking Mrs Abiolu: Ma binu (don’t take it personal) Me: ok I have heard you. She started the car and she drove to my place but when we burst out at Akobo/General Gas junction, we met a serious hold – up on the express way. While we were dragging along on the express, both Mrs Abiolu and I were gisting. But suddenly I discovered that her hands were going down to my cr^tch area to caress it. Me: Ma, I am really not in the mood now Mrs. Abiolu: Accountant, I have missed your OPA – MOSE. To be honest after that day, I don’t enjoy having s3x with my husband. Mrs. Abiolu: pleeeeeaaasssseeee (her voice Me: ma, it cant be possible tonight. I just have a bad day and I want to just go home and sleep. Instead of her to answer me, she unzipped my trouser and with one hand on the steering and the other hand on OPA – MOSE. She started stroking it. I was enjoying the sensations and I was cooperating with her. Me: can we find a secluded spot? She drove to an area that is literally dark and she parked. I came out of the car and could decipher from the dark some people bleeping themselves. She came over to my side and sat on me. I observed that she had already removed her panties and I entered her. She was moist and warm. We bleeped each other for some minutes and she erupted. When she was through she stood up, pulled me out of the car, held on the bonnet of the car and I came in from behind. I bleeped her in that style for some minutes. Then she rested on the bonnet and I entered her again. This time I bleeped her mercilessly. As I wanted to erupt, I tried removing my OPA – MOSE but she held me and I released into her. After resting for a minute or two, we heard a “Kii nse eyin nikan le wa nibiyi o. e ma je ki won fura si wa nibiyi” (you are not the only one here o……….) we both laughed and we adjusted ourselves, entered the car and drove off Mrs. Abiolu: you made me feel like a girl Me: with all the moaning and screaming Mrs. Abiolu: I have now come to the understandings that never underestimate the power of “small” Me: I cant be as long as your husband Mrs. Abiolu: don’t even go to that side. Can you believe that since that day my husband just “touched” me twice And even the second time I had to force him by self – manipulation. What is the usefulness of OPA – MOSE when it cannot be used Me: eeyah. What should I do Mrs Abiolu: Bleep me again….. We both laughed. When she got to my place, she dropped me and I entered. Luckily for me, there was light. I just greeted my neighbour over the window and entered my apartment to shower. After a while (as usual) NEPA took off the light. After eating dinner, I slept off.

Frequent to common in all parts of the state. Less frequent in the less calcareous soils. Usually in moist soil along roadsides and railroads, often common in cultivated fields, especially oatfields, and in fallow fields and open woodland. This species is variable as to width and shape of the leaves and the density and length of the tubercles on the follicles. Colonial by roots; stems stout, 1-2 m, mostly simple, hairy; lvs thick, narrowly or broadly elliptic to ovate or oblong, 10-15 cm, acute or apiculate, soft-hairy beneath; petioles 5-15 mm; umbels often numerous, terminal and lateral, compactly many-fld; peduncles 3-10 cm; cor nearly purple to nearly green, its lobes 7-10 mm; hoods pale purple, somewhat divergent, 4-5 mm, surpassing the gynostegium, the lateral margins with a prominent, sharp, triangular lobe near the middle; horns short, inflexed; fr erect on deflexed pedicels, 7-12 cm, tomentose and beset with soft, filiform to conic processes; 2n=22. Fields, meadows, and roadsides; N.B. to Va. and n. Ga., w. to Man., Nebr., and Okla. June-Aug. (A. kansana) Native, the specific epithet in error. Gleason, Henry A. & Cronquist, Arthur J. 1991. Manual of vascular plants of northeastern United States and adjacent Canada. lxxv + 910 pp.

Are you impatiently waiting to get your spring garden started? I sure am. This month, we had a few warm teaser days and all I could think about was getting out in the garden and playing in the dirt. Well, guess what? Even though spring is 32 days away, we don’t have to sit idle any more! Seed starting is a great way to get a jump start on spring planting, save some money and get your gardening fix! Starting seeds indoors isn’t all that difficult but, there are a few tricks that can ensure an abundance of healthy plants. Here are 7 tips for seed starting success: 1. Plan before you plant. Decide on the vegetables to grow. I always choose vegetables my family loves to eat. Also, you might choose plants that are difficult to find in the local nurseries or too expensive to buy. Remember, not all seeds need to be started indoors. Vegetables like lettuce, carrots, beets, and peas do well in the cool weather and it’s better to direct sow them into the ground as soon as it’s warm and workable. I recommend you don’t waste your indoor space starting these seeds. 2. Read the seed packages. You can learn a lot just by reading your seed packets. For example, did you know that some seeds need presoaking before planting? And some need to be chilled in the fridge? While most seeds do fine planted straight from the package into the ground, there are a few that need special treatment. In addition to special needs, the seed packages will tell you how deep to plant and how many days it will take them to germinate. 3. Don’t start seeds too early or too late. For successful seed starting, timing is important. Start too early and your plants will become root bound, forcing you to do transplant into larger pots. Start too late and your plants won’t be ready in time for outdoor planting. The first step to proper timing is find your plant hardiness zone and the average last spring frost date for your area. If you need help figuring it out, ask your local cooperative extension. Also, ask them if they have a seed starting calendar. Last year, I found an awesome vegetable planting guide for the state of Virginia, including recommended planting dates on the Virginia Cooperative Extension’s site. Your state may have something similar. Another helpful tool is an online planning calendar. There are plenty of downloadable calendars out there on the web, but the most comprehensive one I’ve seen so far is the free garden planning calculator offered by Seeds for Generations. All you need to know is your average last frost date and the calculator does the work for you figuring out the important dates. Pretty cool! 4. Start seeds in the right containers. There’s no shortage of options for seed starting containers but some are better than others. For example, I’m not a fan of peat pots. Moisture control is difficult. The pot soaks up the moisture from the soil, and while the pot appears wet, the soil is actually dry. Plastic pots are my favorite seed starting containers. You can buy pots or trays specifically for seed starting (I use and love these reusuable ones!) or you can repurpose your yogurt cups, sour cream containers, lettuce or rotisserie chicken bins. If you go this route, be sure your container is at least 3 inches deep and make drainage holes in the bottom. Lastly, always start with clean containers! If you are reusing containers, wash them with a bleach mixture made with 1 part bleach to 9 parts water before soaking in the bleach solution for 15 minutes. Then allow them to air dry completely before you use them. 5. Don’t use regular potting soil. Light and porous soil works best for seed starting. Regular potting soil tends to be too heavy and dense. Same with your backyard soil, which also carries many disease organisms that makes it even more difficult for healthy germination. According to Gardener’s Supply Company, the best soil mix for seed starting is not really soil at all. It’s a growing medium comprised of sphagnum peat moss and small amounts of vermiculite and/or perlite. This blend helps ensure a consistently moist environment to encourage good germination. It is also light enough to provide lots of wiggle room for tiny roots. Just as importantly, it has been sterilized to eliminate bacteria and fungus which can cause problems such as — damping off, — a disease that kills seedlings. Buy seed starting mix (I use Jiffy’s Organic Seed Starting Mix.) or you can make your own. 6. Use grow lights. Mike the Gardener of AveragePersonGardening.com says using grow lights can make the world of difference in seed starting. I agree. The first year I tried to start seeds, I set them in front of the only south facing window in my home. The result was some very sad looking plants. So, the next year I started seeds under grow lights and had much better luck. According to Mike, here’s the reason why: Your vegetable seeds are going to want bright light. I am sure you have heard of the term “leggy” before. What that means is that your vegetable plants (after the vegetable seeds have germinated) are not getting enough light, so your vegetable plants are “stretching” towards to closest light source. This will produce a stem on your vegetable plants that are long and weak. When starting seeds, Mike advises us to use fluorescent lights, keep the lights on for 12-14 hours a day and to always keep grow lights 3 inches above the plants. Read all of Mike the Gardener’s grow light advice here in Use Grow Lights to Start Seeds. 7. Keep the seeds moist. Seeds need to be kept evenly moist in the germination phase. If you over-water, you run the risk of having diseased and moldy plants. If you under-water, you’ll have no plants at all! One trick for keeping the soil’s moisture level consistent is to create a mini greenhouse environment. Loosely cover your containers with clear plastic—a plastic tray cover or plastic food wrap—until the seeds germinate and pop through the soil’s surface. But, be sure to poke holes in the plastic with a toothpick or take it off the containers for a short time every day to provide air flow, preventing too humid of an environment. Lastly, I’ve found watering from the bottom is the best way to keep the soil moist. Set your containers in a tray and fill the tray with an inch or two of water. The soil will “wick up” the water through the pot’s drain holes. When the soil is moist to your finger’s touch, remove the remaining water from the tray. What About You? How has your experience starting seeds been? Do you have any seed starting secrets? Share your tips with us in the comment section below.

Every person has comfort zones within which he or she operates. Physical comfort zones are easy to identify. If your true AT* pace for Freestyle is 1:30 per hundred, any swim done at 1:40/100 would fall within your comfort zone. On the other hand swimming at 1:20/100 would quickly elevate lactic acid levels to the point of discomfort. Somewhere around 90m you would stray from your comfort zone. Psychological comfort zones are a little harder to quantify. Most people find talking to a friend or a few friends at once to be no challenge at all. However, the thought of standing up in a room of twenty or thirty people to give a 5 minute speech, even if it is on a familiar topic, is enough to cause goose bumps and moist underarms for the majority of people. Giving a 45 minute speech in front of a live audience of 10 or 20 thousand (or a TV audience of several millions) is unthinkable for all but a tiny fraction of a percent of the human population. The key to personal growth and increasing success in nearly every endeavour is the willingness to step outside of one's comfort zone. In swimming this might mean doing something physical like swimming a particular set all fly instead of all free, or choosing to go on faster intervals or leading the lane instead of drafting off the leader. It might mean doing something more cerebral like deciding to enter your first meet or setting a goal to swim a personal best time and then training toward it. Virtually everyone enjoys the feeling they get when leaving their comfort zone results in success. How about asking someone out for a date? This is out of the zone for most people. Yet how wonderful it is when the other person says "Yes." Yet, fear causes most people to hesitate to step outside of their comfort zone. Fear of failure. And we all know, but rarely admit to ourselves, that the real "consequences" of failure are truly inconsequential and usually short-lived. It just doesn't seem that way at the moment of truth - the moment where we either decide to act or decide to remain quiescent. It is obvious that enlarging one's comfort zones pays off in many aspects of life. It is not as readily obvious that the persistent and consistent practice of "steppin' out," even a short distance, from the confines of a comfort zone can yield nearly unbelievable results over the long haul. There is a story about an FFA live stock show where the older boys engaged in a calf lifting contest. Each boy would, in turn, select and lift off the ground a heavier calf than the previous boy. Once a boy failed he was out of the contest. When there was just one boy left and he was about to be awarded the prize one of the younger, smaller boys that had been watching called out "Wait, I can beat that!" The other boys laughed at him, told him to be quiet and ruffled his hair. Undaunted, he walked over to his entry in the stock show, a nearly mature bull that weighed fully three times what the heaviest calf lifted weighed. He proceeded to lift that bull three inches off the ground and immediately was greeted with "Ooohs!", "Ahhhhs!", applause and the prize. When asked how he managed such a feat, the boy explained that, ever since the calf was born, he would lift the calf off the ground once a day. He never missed a day as the animal grew. The boy's calf lifting ability grew into bull lifting ability. To do this he never had to step very far outside his physical comfort zone. Yet by consistently and persistently taking small steps he managed to enlarge his comfort zone to immense proportions. I challenge you to define both your physical and psychological comfort zones in swimming (or any other aspect of your life for that matter) and then set upon a course of persistent and consistent forays, outward bound. *AT = Anaerobic Threshold—The point at which lactate accumulation begins to rise sharply is the Anaerobic Threshold. Swimmers should train with a heart rate 20 to 30 beats below maximum.

By: Eliane Bejjani Did you know The Brain is 75% water, blood is 92% water, bones are 22 % water and muscles are 75 % water Next to air, water is the element most necessary for survival. A normal adult is 60 to 70 percent water. We can go without food for almost two months, but without water only a few days. Yet most people have no idea how much water they should drink. In fact, many live in a dehydrated state. We even need water to breathe, our lungs must be moist to take in oxygen and excrete carbon dioxide. It is possible to lose a pint of liquid each day just exhaling. We will discover the 15 different health conditions which can result from dehydration and how increasing your water intake can prevent a host of conditions and serious illnesses. 1) water is the most vital source of energy in the body. Dehydration causes the enzymatic activity in the body to slow down, resulting in tiredness and fatigue. 2) The blood is normally about 92% water when the body is fully hydrated. when dehydrated the blood becomes thicker causing resistance to blood flow and resulting in elevated blood pressure. 3) When dehydrated the body will restrict airways as a means to conserve water. In fact the rate of histamine produced by the body increases exponentially as the body looses more and more water. 4) Headaches are often a symptom of dehydration and therefore drinking enough water will help eliminate headaches and should be the first thing doctors recommend. Drinking enough water is a natural remedy that has no side effects and eliminates the problem of headache without using artificial means. 5) Dehydration impairs the elimination of toxins through the skin and makes it ore vulnerable to all types of skin disorders, including dermatitis and psoriasis, as well as premature wrinkling and discoloration. 6) When the body is dehydrated it will produce more cholesterol to prevent water loss from the cells. 7) A shortage of water and alkaline minerals such as calcium and magnesium can lead to a number of digestive disorders including ulcers, gastritis and acid reflux. Drinking enough water raises your metabolism because it helps in digestion. 8) Drinking enough water is even more important for someone suffering from diabetes. Diabetics are not able to process sugar that is eliminated through urine drawing water from the body. This can cause dehydration that can lead to serious health problems for diabetics. Drinking enough water is therefore even more important for someone suffering from diabetes. 9) With a dehydrated body, the accumulation of toxins and acid waste creates an environment where bacteria thrive resulting in the bladder and kidney to be more prone to infection, inflammation and pain. 10) The colon is one of the primary area the body draws water from in order to provide fluids for other critical bodily functions. Fiber and water go hand in hand to favor a daily bowel movement. Without right amount of water wastes move through the large intestine much more slowly or sometimes not at all resulting in constipation. 11) All joints have cartilage padding which is composed mainly of water. When the body is dehydrated, cartilage is weakened and joint repair is slow resulting in pain and discomfort. Proper hydration helps keep your joints and muscles lubricated, so you’ll less likely get cramps and sprains. 12) The cornea in your eye is made 80 percent of water and drinking adequate water is therefore necessary to maintain good eye health. 13) When your body is dehydrated it cant eliminate toxins effectively, the toxins build up, it ends up storing them in fat cells. Furthermore the body will not release the fat unless it is sufficiently hydrated to safely remove the toxins. When we become dehydrated toxins saturate our blood and the flow is slowed down. 14) When chronically dehydrated, the body’s organs, including its largest organ, the skin, begins to wrinkly and age prematurely. 15) Proper water intake is a key to weight loss. If people who are trying to lose weight don’t drink enough water, the body can’t metabolize the fat adequately. Retaining fluid also keeps weight up.” Research has shown that drinking one to two glasses on rising and before meals can help raise your metabolism, feel less hungry, consume fewer calories and ultimately lose weight. Drinking adequate water is more important for people who are obese, as they need more water to metabolize their excess fat. Tip to Drinking enough water: If you’re not used to drinking water regularly, here is a way to get enough: 1 cup in the morning when you wake up. 1 cup half an hour before breakfast and 1 cup half an hour later. Repeat this with lunch and dinner. One cup before bed. You can also add a wedge of lemon or squeeze half a lemon into your water.

Asclepias spp. – Milkweed Milkweed – Asclepias spp. Asclepias = a-sklay-pee-as, from Greek Asklepias, god of medicine, referring to its medicinal properties; Identification: Milkweeds are perennial, stout, hairy herbs that stand 60 – 200 cm tall. The leaves are opposite or whorled, ovate to broadly lanceolate, on very short petioles. The flowers are in umbels and are purplish – pink, with one variety having greenish white flowers. Distribution & Habitat: Milkweed can be found in moist waste areas, meadows, beside fences and stream beds, in loamy to sandy soil throughout North America. Preparation & Uses: Check the poisonous plant section of this book. Indians ate the unopened flower buds, often boiling them with soups or meat (the flower buds acted as a meat tenderizer). The flowers are high in sugar content and were sometimes boiled down to produce a syrup. The Cheyenne peeled the immature fruit pods (up to the time the pods feel elastic) to eat the innards. It is not advisable to eat milkweed raw because it has been responsible for poisonings in livestock. Cooking neutralizes the poisons. The water should be changed at least once but it is tastier after the second water change. The young shoots (up to eight inches tall) can be cooked like asparagus. Eastern Indians baked and ate the tuberous root. Medicinally, these plants were widely used. The milky latex was used to remove warts, moles, corns, calluses and ringworm. It was also used for treating sores, cuts and burns. It was accepted by the Canadian pharmaceutical industry as a good antiseptic barrier in the 1880 s. A decoction of the root has been used to treat coughs, gonorrhea, syphilitic sores, asthma, indigestion, as a laxative and to induce urination. It was specifically used for kidney stones. It is also recorded as a folk remedy for cancer. Large amounts cause vomiting. The mashed root has been used as a poultice for swellings, especially rheumatic swelling. An infusion of the entire plant was used by some Indians to treat tender breasts and to mildly increase lactation. The root tea was also supposed to be used as a temporary contraceptive tea. The silky hairs were burned off the ripe seeds which were then ground to form a salve for sores. The seeds were boiled by the Nevada Indians and the solution was used to draw the poison out of rattlesnake bites. They also boiled the root to bring out the rash associated with measles. Some Indians and early settlers collected the silk from the pod to stuff pillows, beds and comforters. They even weaved it into a silky linen.

We are proud and incredibly excited to release our brand new line of Beetroot pouches! Our beetroot is steamed, fresh and contains no vinegar – it carries a deliciously sweet and natural flavour. We also recognised the issues that many of you had with beetroot packaging and designed a resealable pouch that helps you to use and store beets with ease and minimal mess. Alongside salad, we love the possibilities that beetroot has to offer when it comes to getting creative in the kitchen and cooking delicious dishes. Here are some several ways you can take advantage of the fantastic versatility beetroot has to offer! Serve it hot… Beetroot can be used in a variety of cooked meals. This recipe guides you through the process of creating unique, delicious beetroot + potato rostis – this example demonstrates how you can use salmon and poached egg to make a fantastic treat. Check out the full beetroot and potato rosti with salmon & egg recipe here. Make something savoury… Beetroot offers a tonne of opportunities when it comes to savoury dishes. Here’s one of our favourites – Beetroot Hummus with Olive Bruschetta – these may be small in size but they’re packed full of vibrant flavours. This method melds zesty beetroot hummus with paprika; a wonderfully complementary topping for the delicious olive bread sitting beneath. Here’s the full Beetroot Hummus with Olive Bruschetta recipe here. Serve it cold… Beetroot can of course be eaten cold as well. If you want to try out beetroot in the chilled fashion then this beautiful Beetroot Salad Niçoise dish is the perfect way! It’s full of great flavour and filling ingredients such as beetroot chunks, tuna, eggs and a healthy spread of vegetables. This one is great for parties or whenever you need to feed people in bulk. Make something sweet Although generally associated with savoury dishes, beetroot is also a great ingredient to use when it comes to making something sweet! Here’s a fantastic chocolate brownie recipe using beetroot – the veg adds a fantastic flavour and a soft, slightly moist consistency. Check out the full Flourless Beetroot Chocolate Brownie recipe here. Find out more about Florette Beetroot. Here, you’ll also be able to discover more beetroot recipes and locate stockists near you.

This year, I will be posting a chapter of my new online exclusive novel every week. Galactic Division Heroes: Kat follows a new character, Katarine Rafalsdottir, through the timeline of the first three Galactic Division novels. You can read Chapter One here. I appraised myself in the mirror. The bathroom mirror, of course. There had been no mirror in my bedroom for years, a casualty of one of my many reorganisation efforts. I hated spending time in my room. It was boring. It was less desirable, though, than hanging about the rest of the house with my Mother. As a result, any time I spent too much time in there, I tried to find new ways to rearrange the furniture. The room wasn’t very big, mind, and there wasn’t much that could be done with what little mismatched furniture I had in there. Not that it mattered much anymore. A similar problem faced me as I studied my own reflection. I didn’t have much to work with. I didn’t really own any make-up, save for some horribly garish stuff I tried a year or so back, whilst going through some phase or another. I could do even less with my hair. It was still too short to hold any kind of style. It didn’t even feel spiky when I ran my hands through it, either. It was just… fluffy. I sighed. Why did I even care? I never made any effort with my appearance, yet here I was, dressed in my ‘best’ clothes, the smart trousers and blouse my Mum had bought me for when we went to visit her friends, obsessing over my looks in the mirror. With the people I knew, it didn’t matter to me what I looked like, cos they accepted me for who I was. Even Mister Brava. Now, just because I was going to be in a room surrounded by thousands of other teenagers, I was suddenly self-conscious. Whatever I tried to do with myself, they were all going to be much better turned out than I was, so what was the point? Within a few weeks aboard the training ship I imagined we’d all be sweaty and smelly anyway. Once we got out onto the battlefield, it wouldn’t matter how we’d once dressed. I stomped back in my bedroom, unbuttoning the blouse. If this was going to be the last day on this planet, my planet, then I would damn well dress like how I pleased. Then, I heard Mum coming down the hall, and I started popping the buttons back in again. I didn’t want another scene. Not today. “Katarine? Ahh, you’re nearly ready?” She wore a beaming smile, seemingly oblivious to the fact that she’d just entered my room without so much as a knock. “I’ll walk you to the bus. The next one is due in a couple of minutes, so you’ll need to hurry.” As I had suspected, there was no sign of any worry on her face. No sense of unease in her demeanour. Taking a few moments to quell my rage, I took a look around my room. I guessed I’d probably miss it. I didn’t feel at all sentimental for it, but then you don’t realise what you have until it’s gone. When I got to the front hall, Mum was hovering about impatiently. “Quick, quick,” she said, ushering me out. We marched down the road at the fastest speed she could manage, my own mother more preoccupied with making sure I caught the earlier bus than giving me a proper send off. “Have you got your paperwork?” she asked me once she was finally sure we would get there on time. “Yes, definitely,” I said, patting my pocket. “Now are you remembering that we’re going over to Vivien’s for tea when you get back?” I clenched my fists, but merely nodded. “I want you to come straight back. Don’t go hanging around with those boys. I don’t want to be late, and I certainly don’t want you ruining those clothes. We can’t afford to replace them, you know.” I was only too aware of this fact. We reached the bus stop, and she began bouncing up and down on the balls of her feet, looking down the road for the bus, as if that would compel it to arrive sooner. I tried to catch her eye, in hopes that I would get some kind of meaningful goodbye, some sign that she was at all concerned about me. What I got was nothing. It was like she was just putting me on the bus for a normal day at work. “Mum?” She either didn’t hear me, or purposely blocked me out. “Mum?” “I can’t see it,” she said. “Are you sure we have the right time.” “Mum!” Louder, more insistent. She looked back at me, narrowing her eyes. I swallowed down the lump in my throat. She looked at me expectantly, but I struggled to get any words out. Just as she appeared to have give up, returning her attention to the road, I forced it out. “I’ll miss you.” I don’t know why those were the words that escaped. I wasn’t sure if it was a true statement. All I’d really meant to do was say goodbye. Just to know that I’d said it That I’d tried. “What?” she asked me, genuine confusion on her face. I wanted to scream. “I’ll miss you,” I said again, going for broke. “You know, if I have to go…” She started to wave me off, and anger flashed through me. “What if I don’t come back?” I snapped. “Will you care?” She stared at me, wide eyed. Then she screwed her face up in anger. “What do you mean?” She asked. “What do you mean? Will I care? What kind of question is that to ask? Your own mother?” I took a step back, genuinely shocked. I expected the apathy. I’d also hoped that she would display some sort of emotion. Some level of sadness that I might not be coming back. But anger? The sound of a vehicle drew her attention, and she turned to watch the bus pulling up. A large group of kids appeared around us as if from nowhere, pushing their way past us to get to the bus. I tried to take a step towards her, but we were both getting jostled, pushed further apart. I noticed other parents stood back on the street, waving their children off. Both mothers and fathers, many with moist eyes. I waited until most of the passengers had boarded, then skirted around the back of the queue to get to her. “You’d better get on quickly. You don’t want him to go without you.” “Bye, Mom,” I said, forcing back tears. I started to lift my arms to hug her, but she stepped back away from me. “Quickly, quickly.” She shooed me on to the bus, leaving me in no doubt that a proper farewell wasn’t on offer. Wiping away a tear, I reluctantly turned around and boarded. It was an unusually long bus, no doubt on loan from one of the larger cities, yet it was already full. Finding an area to stand where I could securely hold on, I tried to peer through the window, desperately hoping to catch an upset look on Mum’s face. As the bus moved off, though, I couldn’t see her through the crowd of parents frantically waving, and the sea of arms from the kids in the seats by the windows. Within seconds, we were gone, making our way slowly towards the central assembly centre, where we would be told our fates. After a few minutes feeling sorry for myself, I paid attention to my fellow passengers for the first time. As suspected, they were all smartly dressed, well kept, for the most part, anyway. I felt out of place. I didn’t tend to hang around with people of my own age, aside from Seb and Ant. Even they were several years older than I was. I listened to the chatter around me. A lot of the kids were riding with friends. Some were laughing and joking, whilst others were already nervously discussing what would happen if their names were picked. My stomach churned. It was really happening. The event that I’d always know was coming, but that seemed a lifetime away had finally arrived. I’m not sure exactly when it was that I resigned myself to my fate. Certainly, as a little girl, the idea of the Conscription terrified me. I’m not sure exactly how old I was when I first learnt of it, but I do remember going to my father in tears, telling him I didn’t want to go off to war. He’d offered me a sympathetic smile. He’d explained to me that the Conscription was a long way off, and that the war would probably be over before I reached the age of nineteen. At the time, I wasn’t aware that it was a war that had been raging on for hundreds of years. I’d accepted what he’d said, and largely forgotten about it, until I began at senior school, around the age of twelve. A lot of the kids in my classes had older siblings who were approaching the age, and it was then that I paid a bit more attention to the news about the war. I looked into the history of it, what little I could find. There was nothing to explain how it had started, and very little information about what it actually consisted of, and who was winning. The main area of conflict was many sectors of space away from where our planet was located, and the fighting had never encroached anywhere near to us. As a result, aside from offering up a quarter of the population of nineteen year olds every year, the whole thing was mostly ignored. It was only the teenagers approaching their Conscription, and the parents of those children that ever cared about it. Until they came through the process unscathed, and then got on with their lives. Then only the parents of the unfortunate ones whose names were drawn that continued to be impacted by it. And then, even they had little choice but to try and just forget. We stopped at the next town, and more nervous teenagers boarded the bus. I watched their parents waving us off with envy. Ultimately, I was the lucky one, of course. It would have been so much harder to be one of those kids. One whose parents loved them dearly, and who they would miss terribly. That must be truly heartbreaking. You can read Chapter Five here

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Meater is the first truly wireless smart meat thermometer. Along with the Meater app, it will help you cook the juiciest steak, chicken, turkey, fish or other meats perfectly every time for every occasion. We know that not everyone is a master chef, so we designed Meater to allow anyone with any skill level to operate and cook any cut of meat to master chef perfection. It doesn’t matter how experienced a chef you are or if you've cooked the same steak 100 times before, as it often happens while cooking meat, you can’t help yourself attending to your friends and family first, then watching your cooking second. Usually, by the time you remember to check on your food, it is already too late. With Meater, when your food has reached the correct internal temperature, you will receive a notification on your smartphone. You can finally break free from the kitchen or grill and have confidence Meater will tell you when your food is ready. The cost of Meater and 2 store bought steaks is less than the cost of one visit to a high end steak house. Once you own Meater, you can get repeatable, restaurant quality results at home and at a fraction of the cost. Meater Block will enable Meater Link and Meater Cloud to connect your Meaters to your WiFi network. This allows you to monitor your meat anywhere your smartphone has access to the Internet. Meater Block is the perfect cooking accessory for: - Homes that need extended wireless range - Operate Meaters without the use of your smartphone - Cook everyone's steak the way they like it Step 1: Turn on Meater and open the Meater app. Step 2: Select your target cook and place the Meater probe in the meat. Step 3: Place food in the oven or grill and let Meater monitor the food for you. Ready: When your meat has reached the target temperature, the Meater app will send you a notification, sound an alarm, and even vibrate. Problem 1: Forgetting to check your food because you are busy doing other things. Solution: The Meater app will notify you to get your attention. It'll vibrate, sound an alarm, and even send a notification to your friend to make sure your food is taken care of. Problem 2: Wires are a huge hassle: - They can break easily by getting them wet, pinched, or pulled - You cannot close the grill on them or they will burn - They can get tangled - It doesn’t allow you to do a Rotisserie or Sous Vide cooking method - Inconvenient to clean and store Solution: Remove the wires! Meater is the very first completely wire-free meat thermometer. All the electronics are inside the Meater probe, eliminating the need for any wires. Problem 3: You don't know how long it takes to cook your meat which makes it difficult to plan your side dishes or do other tasks. Solutions: Using the Meater Dual Sensor System, the Meater app will tell you the estimated time your food will be ready so you can manage your time better. Problem 4: You don't know how high the internal temperature of your meat will increase while resting. This could lead to over cooking your food. Solution: Using the Meater Dual Sensor System, it can accurately estimate the resting temperature of your food and notify you when to take it off the grill or oven. This way, the internal heat can rise to the correct target temperature and deliver the perfect cook. Problem 5: Inaccuracy of analog meat thermometers can lead to under and over cooked foods. Solution: Meater temperature sensors can provide +/- 1°F (+/- 0.5°C) of accuracy. Essential for achieving exact and repeatable cooking results. Moist chicken, yum! Super juicy steak, double yum! Keep the other white meat moist! Melt in your mouth beef tenderloin roasts cooked to perfection. You can also use the Meater with Lamb, Fish, Roasts, Burgers, Hotdogs and use multiple Meaters when cooking a large meal. When the Meater probe is inserted into the food, the meat acts as a heat insulator protecting the Meater electronics from extreme heat. We’ve miniaturized the Meater components, specified them to withstand the highest internal meat temperature and provide a warning to the user should Meater begin to approach its limits. - Move your food freely without getting tangled with wires - Finally close your grill or smoker without worrying about wires - Easier to clean and store - Go where no other wired thermometer has gone before: Rotisserie and Sous Vide cooking method - Monitor multiple Meaters using a single device Meater Dual Sensor System - Ambient Temperature Sensor: Allows you to monitor the ambient temperature close to your food. Perfect for smoking meats and long BBQ roasts where maintaining the external cooking temperature is extremely important. - Can estimate your food's finish time so you know when to return to the kitchen or grill - Can estimate the resting temperature of your food to prevent over cooking - Convenience: 1 wireless probe contains 2 sensors vs. Using 2 probes to measure internal and external temperature Meater Link - Extended Wireless Range Meater Block has built-in WiFi connectivity to act as a WiFi bridge. This gives the Meater probes greater range of connectivity to your smart device. It also enables anyone with the Meater app to receive notifications (just in case you forget). Meater Cloud - Super Wireless Range Championship Edition Turbo Connect to Meater Cloud for unlimited wireless range capability. You have access to your cooking status and receive notifications anywhere your smart device has internet connectivity. - Stainless steel construction - Water resistant design, dustproof, and easy to clean - Wireless up to 33 feet (10 meters): Bluetooth LE connection to your smart device (iOS or Android) - Meater Dual Sensor System - Internal temperature sensor range: 212°F (100°C) - Ambient temperature sensor range: 527°F (275°C) - Rechargeable Battery: Lasts 48 hours or more of continuous cooking between charges - Stores and charges your Meater probe - Modern design, made with real wood to match any kitchen or outdoor decor - Charges your Meater probe up to 100 times using 1x AAA battery - LED indicator to show charging and pairing status - Magnetic backing to attach the Charger to any metallic surface like your grill, stove, or refrigerator - Monitor the internal and ambient temperature of your food in real time - Select the meat type, cut type, and desired cooking result and the app will automatically set the target temperature - Receive audible and visual notifications when your food is ready! - Finish Time: Provides a countdown timer or actual time when the food is expected to reach the target temperature. - Add custom notifications and timers so you can plan and have total control of your cooking experience - Enable Meater Link and Meater Cloud - Available for iOS and Android smart devices - Stores and charges up to 4 Meater probes allowing you to cook different meats at various temperatures at the same time - Modern design, made with real wood to match any kitchen or outdoor decor - Enables Meater Link and Meater Cloud to extend Wireless Range - With touch capacitive control and a bright OLED display, you don’t need to have your mobile device to cook with the Meater - Speakers: Provides audible notification when the probes are ready. - Powered by standard 2x AA batteries allowing wireless usage of the Block. Perfect for placing it anywhere in the kitchen or the backyard grill. Joseph and Teemu have worked together for 8 years as a dynamic duo for a well known electronics company. Combining their skills and experience in Sales, Product Development and Engineering, they've decided to join their passions and start their own company: Apption Labs. As avid fans of crowdfunding, cool products and ideas, they look to Kickstarter and the community to help bring Meater to market. They will use the funds raised to pay for tooling, certifications, and actual production costs. - Together they've launched 40+ electronic products from conception to product release - Combined 20+ years of developing products for Consumer Electronics, Healthcare, Government, and Commercial/Industrial markets - Experts in Consumer Product Design, Embedded Systems, Connectivity and Audio Video Systems - Teemu is a connoisseur of Scotch and enjoys medium rare bone-in ribeye steaks (and also makes a killer lobster bisque) - Joseph enjoys flying RC airplanes, learned how to drink Scotch from Teemu, and almost named his 3 year old rescued pup "Marles Barkley" because he had heavily matted fur - Engineering - Dauson, Hanro, Loren, Wen Wen, Victor Tsai, Juho Saarela, David Sommerich - Zach Tarraf - Voice Over Actor - www.zachtarrafvo.com - Rachel Schreibman - Video Editor - Ryan Gelber - Music - Derek Watkins - Lead Actor - Wen Nivala - Patient and Understanding Wife - Lauren Miyake - Assistant Director, Patient and Understanding Love of Joseph's Life - Lam-Tanimoto House - Video Location - Video Extras - Rebekah, Yeung, Eric, Jeremy, Heather, Troy, Anita, Diran, Stacey and Gunner - Michael Ruiz - Illustrator Risks and challenges As a company whose co-founders collectively backed numerous Kickstarter projects, we understand the importance of meeting delivery deadlines without compromising the quality of the product. We've waited until now to introduce the Meater to the world because we wanted to reduce the number of risks and challenges faced during development. We are now in the late stages of the project and ready to move forward with finalizing the product and get to mass production.Learn about accountability on Kickstarter - (30 days)

Produced by AG Snus in collaboration with master snus blender Conny Andersson, Crafted Kardus Highland Single Cut is a tobacco dominant snus flavored with single malt whiskey from the Scottish Highlands. Manufactured with quality at the forefront, Crafted Kardus Highland Single Cut is comprised of 100% tobacco lamina (as opposed to using a mix of lamina and filler stalks like most other brands do), and it contains six different types of tobacco from around the world in order to give it a unique flavor. However, despite its name, Crafted Kardus is very similar to Crafted Snus Whisky save for that fact that it is a single cut loose snus. Every can of Crafted Kardus comes with 32 grams of single cut loose snus. Much like Crafted Snus Whisky, Highland Single Cut ‘s flavor is influenced by the rich and varied blend of tobaccos used. These tobaccos consist of Green River and Latakia (Amish tobaccos from Pennsylvania, USA), Kurnool tobacco from India, Mata Norte (tobacco from Brazil with a sweet yet intense flavor), Spanish tobacco, and Guatemalan tobacco. Blended together in just the right amounts, these tobaccos create a rich taste which develops over time and exposes a wide variety of tastes and flavors over a period of about forty-five minutes. Moreover, there’s also hints of single malt whiskey in the background, and it had a slight bite to it which I found complimented the tobaccos quite well. The whiskey flavor generally persisted for about twenty five minutes before starting to diminish, and after the half hour mark the taste slowly becomes increasingly salty and I began to detect notes of smoky tobacco. Compared to other single cut snus brands I’ve tried (such as Mellgren’s IPA), I found Highland Single Cut to be less coarse and more finely cut, making it resemble loose snus as opposed to long cut dipping tobacco. In comparison to Crafted Snus Whisky, I found that the flavor of Highland Single Cut was more pronounced because it is a loose snus, and thus your mouth has direct contact with the tobacco as opposed to the portions acting as a slight buffer for flavor release. Furthermore, the snus is quite moist, and within a minute of putting in a pris I began to notice a strong nicotine buzz set in which I found to be pleasant for relaxation. As a whole, I highly recommend Crafted Kardus Highland Single Cut to snus aficionados who appreciate a delicious tobacco dominant snus, and I find that its great to keep at homes for times when you’re looking to have a rich experience and don’t need the convenience of portions. Furthermore, if you’re able to obtain some Glenfarcas single malt whisky, I highly recommend pairing it with Highland Single Cut for an absolutely divine experience!

This time of the year is especially important, it is summer time and holiday time for many. We are looking forward to taking a few weeks break to unwind, to rejuvenate, spend precious time with our closest ones as well as to see new places, meet new people and try new things. And staying on a top of the things when travelling can be uneasy for some of us when considering eating- if we are looking for eating healthy and maintaining or losing weight. So, if you are just about to head on your beautiful holidays, keep reading and find some suggestions on How To Stay Healthy On Holiday :) Holidays are fantastic for your health and bring an opportunity to rest and relax which will support adrenal glands to recover. Make sure that you have enough sleep. Planning meals for your journey will help to avoid processed and junk foods during travelling-on airports and flights. Take a piece of fruit and handful of nuts and seeds for your snack and pack your salad to a Tupperware box for your flight. Make sure that you are staying hydrated-during your journey to holiday destination as well as while you are on holidays. Carry a big bottle of water with you to ensure that you are drinking enough. This will also help you to flush out all the byproducts and toxins and promote weight management. Drinking water also helps to keep your skin moist, supple and elastic. Eat your meals regularly and include snacks. Having breakfast will give you good amount of energy for the day. Choose seasonal fruits with natural yogurt-purple colour fruits like prunes, blackberries, blueberries or black grapes helping prevent breaking down of collagen. Have eggs or salmon on wholegrain toast with mashed avocado. Take advantage of seasonal foods in your holiday destination. If you are staying by the sea have fresh grilled fish such as salmon, mackerel, sardines and fresh tuna which are great sources of Omega 3, important for skin health (among many other benefits). Enjoy a lovely summer with colourful salads to boost vitamins and antioxidants. Choose to have a bigger lunch and a lighter dinner without starchy carbohydrates to promote weight management. Are you planning night out during your holidays? If yes, eat plenty of protein before and alternate alcohol with glasses of water. It will prevent hangover the next morning as well as excessive alcohol consumption and you will still enjoy your night out. Have an amazing holiday, plenty of sun, good food and great times 😊 Enjoy! X Adriana Kucerova, Reg.NT, DipCNM, mBANT, rCNHC

||Item will ship out within 3 days Heart Warmer Pillow travel size is so cute that you'll want to give it to everyone as a gift - for Anniversaries, Valentine's Day, Mother's Day, a friend's birthday or just because! The Mini HeartWarmer can be stored in the freezer or heated in the microwave. This portable hot/cold therapy pillow is ideal for: - insect bites - bumps & bruises - summer heat - tummy aches - sore muscles - hand warmer - winter cold Our Heart Warmer Pillow travel size is filled with premium whole buckwheat seeds grown without fertilizers or pesticides that provide soothing comfort when heated in the microwave or chilled in the freezer. Buckwheat seeds are the preferred filling for therapy packs over rice or other grains and recommended by professional spas and salons as they retain a gentle moist heat longer. Best of all they are naturally fragrance-free, hypoallergenic and eco-friendly. Liners are sewn shut without a zipper to allow for microwavable heating.

Nottingham - Giltbrook - James RYN Review Arriving at 11.30am on a weekday is a recipe for a quick Nando's, and this was no exception. I was seated and had my food in front of my within 5 minutes of parking my car. Since it was the hottest day of the year so far I sat outside on some intriguing chairs which looked like birds' nests. As I was the only person in the restaurant, I was also the sole focus of the kitchen staff. This resulted in some very good food, with a tightly wrapped wrap, tender chicken, and moist rice. The rice portion was a little on the small side, but other than that it was near perfect. Staff were friendly and decoration was average, though it was very clean so bumping to a 4/5.

Heat exhaustion can catch you by surprise. It can happen from not drinking enough fluids or playing too much in dangerously hot weather and ranges from mild heat cramps all the way to heatstroke. Signs and symptoms of heat exhaustion almost always start to show themselves right after the excessive exercise, heavy perspiration and/or inadequate fluid or salt intake. Signs and symptoms of heat exhaustion include: • Feeling faint or dizzy • Heavy sweating • Rapid, weak heartbeat • Low blood pressure • Cool, moist, pale skin • Low-grade fever • Cramps in muscles or stomach • Dark-colored urine If you suspect heat exhaustion: • Get the person out of the sun and into a shady or air-conditioned location. • Lay the person down and elevate the legs and feet slightly. • Loosen or remove the person’s shirt, pants/shorts and socks. • Have them drink cool water or other non-caffeinated beverages. • Cool the person by spraying or sponging them with cool water and fanning. • Monitor the person carefully. Heat exhaustion can quickly become heatstroke. • If fever is higher than 102 F (38.9 C), fainting, confusion or seizures occur, call 911 or get emergency medical help. If you suspect a child or adult is suffering from heat exhaustion or she’s showing some of the signs above, take them to a medical doctor as soon as possible. It’s best not to take any chances!

Brides planning an autumn wedding are going to really feel tremendous-inspired by this superb large day set in London town. I found my means over right here from , and needed to let you recognize that I’m saving this letter to discuss with the following time I am writing a letter or report of my own, particularly relating to such a loaded and charged concern. Personalizing the wedding guest books lets your friends really feel even more particular than whenever you place the traditional ones. That is part of the rationale why Brandon and I felt so choosy about our wedding website We didn’t need to select a caterer – and, by extension, the food we might eat on our wedding day – simply because some stodgy administrator informed us to. In fact, the more we looked round, the more we more we found ourselves enthusiastic about the caterer, not just the positioning the place we would be eating mentioned caterer’s food. The sales space gave two copies of each image, and Rachel and Will requested company to leave one copy with them as an additional-special wedding keepsake. One among my pricey pals who was attending the wedding, Jana Williams , heard about what had occurred and voluntarily stepped as much as the plate to help Katie that day. Every month, I published stories for their web site ( see all of them right here ). Every part from my wedding design inspiration to bridesmaid purchasing – it’s pretty special to have the ability to look again on this process in such a properly documented approach. It wouldn’t be a ceremony with out family and friends available, so be at liberty to ask them alongside — it’s a celebration, in spite of everything! Featuring weddings and editorials from the top destination photographers on this planet and with distinctive exclusive content, connect with us to receive this content to your electronic mail or favorite social media.… It hasn’t began to really feel like “the vacations” for me but, regardless that Hanukkah has come and gone and Christmas and New Years are just across the nook. If we discuss finishing your look with an accessory, Roly caps are an ideal complement. We suggest this for discounts, discovering safer cycling routes, safer lane position, studying concerning the loopy bike footage on the roads, ordering or for borrowing bike library bikes. I also supply ongoing consultations all through the ADU planning and design phase of the mission for a fixed charge. Convey: Any sort of pushbike, helmet and lights (it might be dark if you find yourself going home). Now, as an adult, and BFF to Lily (who is very camera shy) and Frankie for over a decade, I actually cannot imagine a day in my life without the love and companionship of animals. J’envisage un tel dispositif pour 3 à four cm de gain (rehausse et recul) pour une position plus droite. The correct slicing machine for any utility, with in depth accessories, even for thick sheets. In case you’re planning to build an ADU, this tour (and the continuing ADU classes I offer) are the best ways to learn from others concerning the ADU designing, permitting, and constructing course of. This can present a transparent spot to align the triangles earlier than stitching with 1 / 4-inch seam. These were the thoughts operating by my thoughts as I created the designs for Retro Christmas Cross Stitch. I am thankful for this problem because it makes me get exterior through the moist and gray winter and see new things. Some years in the past I related with Wen van Woudenberg, the inventive thoughts, photographer, (photo) stylist and owner of images and visible concept studio beeldSTEIL After annual journeys to Milan Design week, numerous cups of espresso all yr round, and collaborations on completely different tasks, we determined to team up and work together.… Pour une rétrospective que je vous remercie beaucoup d’avoir suivie. I take fairly excellent care of my skin and I am lucky to not have much that needs protecting up, so my makeup routines infrequently encompass basis. The web site for Les Quatre Temps and CNIT shopping centres supplies all the data you want: opening hours, instructions, stores, plus what’s new and what’s on at our centres. Une vidéo qui montre le maniement du jeu de forty six tampons “Pure Evil”, ingénieusement conçu pour imprimer des têtes de musiciens de Black Metallic. I purchased a burlap lined frame from my favourite local craft retailer and a set of votive candles (pumpkin spice, of course) from my native Dollar Retailer. They definitely rose to the event, producing colourful décor throughout the shop – daring in some areas, delicate in others, resulting in a profitable trendy French” look, all rendered with the refinement and sense of whimsy that were among the many agency’s trademarks. Dans cette univers doré, découvrez les dernières collections de prêt-à-porter mais également des enseignes de luxe. Une évolution du discours présidentiel qui ne s’applique pas, toutefois, à l’accueil des migrants en France. Using the Bloc Loc Triangle template and seven″ x WOF strips, first lower the total triangles as directed above. Subsequent is to sew them together with the triangle squares that I showed you yesterday. Over the previous few years the district of Le Panier has become a preferred location for artist studios (painting, sculpture), crafts (ceramics, santons, wooden), galleries, gastronomic produce (candies, olive oil, navette truffles), and so on.… It hasn’t started to really feel like “the vacations” for me but, although Hanukkah has come and gone and Christmas and New Years are simply around the corner. Une pale et un manche en fibre de verre à recouper à la taille et une poignée olive en PVC à coller. Il n’y a pas tous les articles mais au moins les crash bars haut et bas. The self-guided tour gives attendees access to the homeowners, builders and designers of the ADUs, and to complete, educational case studies concerning the constructing course of of each ADU. But in case you desire colour, then rich jewel tones corresponding to emerald, sapphire or ruby all work, in addition to gentle neutrals comparable to silver, cream, champagne and so on (besides that my pores and skin tone is just too pale for these in the winter). While doing some Christmas procuring final month I came across a good sale for bedding at Pottery Barn and I knew the darkish grey ticking stripes would be perfect for this room especially since I like me some ticking. There are so many guidelines, however for me, I all the time favor to err on the facet of overdressed versus beneath dressed, and for occasions or venues the place my tattoos could also be deemed ‘inappropriate’, the addition of a classy jacket or scarf does the trick. Also, the Floral Energy scent smells fairly like ardour fruit to me, the proper unique vacation fragrance! Un problème est survenu lors de votre abonnement à cette e-newsletter. Those that come to Life Altering Services are comforted by the open incorporation of Everlasting Rules taught within the LDS Church. Surtout pas de fixations aux trous des valises d’origine. Nevertheless, because vacuums are designed with robust elements that successfully extract particles, you need to use correct equipment that will not harm the tile materials. Nook of Design Rd and Central Lane Callaghan 2308.… Immediately was one of those days, that I did not even know if I used to be going to get to be creative. WE MAKE NO WARRANTIES, CATEGORICAL OR IMPLIED, WITH RESPECT TO GIFT PLAYING CARDS, TOGETHER WITH WITHOUT LIMITATION, ANY EXPRESS OR IMPLIED GUARANTEE OF MERCHANTABILITY OR HEALTH FOR A PARTICULAR GOAL. 5. Similar Day Supply – Indeed, gifts are delivered in just 2 – 3 hours of ordering. Our on-line portal has showcased some of the finest gifts that may be delivered with the assistance of our same day supply companies. “Recipient”: The person the customer chooses to give the gift card to, or possibly the Buyer if the gift card just isn’t passed on. Our DD is in class and I ship her care packages to inject some enjoyable in her life. When you know what a good friend or cherished one is enthusiastic about, however do not fairly know what to get them, look by means of the gift items we’ve chosen for varied interests and folks. There are also gift cards for all kinds of eating places like Starbucks, Subway, Olive Backyard, Taco Bell, Domino’s, Chick-fil-A, Outback Steakhouse, Applebees, Red Lobster, Burger King, Crimson Robin, Papa John’s and many extra. You can too test your card’s balance anytime that’s handy for you in shops or online. Denny’s Gift Playing cards are the perfect gift for any event. However, even if I pull off the perfect centerpiece or if I handle to get our turkey to return out golden brown none of that issues as much as sharing this time with people you care about most.… With the vacations fast approaching, a common question that I see a lot of my colleagues struggling with is what to purchase our next technology of budding scientists for the vacations. Peace is not a Place you escape to out of your day by day life, but a Particular person you walk with day-after-day. Gift Cards are issued by Amazon EU S.à r.l., a Luxembourg entity. There have been some main life changes since my final put up – one on that very day, and fully out of the blue. 10. The Buyer doesn’t earn CashPoints on the acquisition of gift playing cards. When you want to give that particular someone simply what they’re on the lookout for, Amazon Gift Playing cards and Amazon Gift Vouchers are the right resolution. It’s also possible to choose a traditional plastic Gift Card that can be despatched to the handle of your alternative—whether or not it’s straight to the lucky gift-getter or to yourself to wrap for later. Occasions are meant for the celebration of the bond that you share together with your family members, we’ve got the right gift thought in your boyfriend which lets him devour some amazing truffle cakes which have at all times been our specialty. Whether or not you look to sending gifts for big day or festival undoubtedly you’ll discover greatest one from our collection. WE MAKE NO WARRANTIES, SPECIFIC OR IMPLIED, WITH RESPECT TO GIFT PLAYING CARDS, INCLUDING WITH OUT LIMITATION, ANY SPECIFIC OR IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A SELECTED GOAL. 5. Same Day Delivery – Indeed, gifts are delivered in just 2 – 3 hours of ordering. The Purchaser is solely accountable that the required e-mail is appropriate and is also liable for ensuring that the recipient can legally use the gift card. 7. Previously Issued Gift Cards. With a Sew Repair gift card, let a private stylist choose gadgets to fit his or her tastes and wardrobe wants.… Today was one of those days, that I didn’t even know if I was going to get to be artistic. Darkish grey tile set in a herringbone sample proceed the country theme, whereas radiant heat flooring beneath maintain bare feet warm on these chilly winter days. 2. The Buyer of the gift card is free to decide on the worth of the gift card. With our gift cards, you can give the world to your family members. If it is a commemoration of the endless love that you’ve got for the wife throughout our Anniversary or want to treat your girlfriend with one thing actually particular, it’s best to check our brilliant assortment of Valentine gifts too. Add a personal message and ship the gift card immediately by e mail. Our online portal has showcased some of the best gifts that may be delivered with the assistance of our similar day supply providers. “Recipient”: The individual the buyer chooses to give the gift card to, or possibly the Buyer if the gift card is just not passed on. Or perhaps it is only a reaction to the overstuff, oversized and overtly bad design most have a tendency to develop up around within the US. While that is certainly shifting – these days, we’re all fairly familiar with t he minimalist Scandinavian aesthetic (is there anything else on Pinterest ) – however the attractive house below is an ideal instance of that elegant, yet livable look I crave. Purchase an eGift card at this time, choose the day to ship it and it’ll be of their inbox for the big day. We might planned to finish all of our vacation gifts and souvenirs right here, but we struggled to seek out something worth taking residence. Gift Playing cards may not be redeemed for the acquisition of merchandise at , , , , , , , , , , , , or another website owned and operated by us, our associates, or every other person or entity, besides as indicated by these phrases and conditions.… The type of clothing you put on has rather a lot to talk about your vogue quotient. Most sports activities and bodily actions are practiced sporting special clothing, for practical, consolation or security reasons. Clothing (also known as clothes and apparel) is a collective time period for garments, gadgets worn on the physique. Nearly all of unisex clothing kinds have began out as menswear, however some articles, like the fedora , were initially worn by women. In the event you’re searching for nice ladies’s clothing and ladies clothing, ROXY is the perfect place to get the whole lot you want. Similarly, clothing has seasonal and regional elements, so that thinner materials and fewer layers of clothing are generally worn in hotter seasons and areas than in colder ones. Many sorts of clothing are designed to be ironed earlier than they are worn to take away wrinkles. Dresses, skirts, scrubs, denims, shorts, jackets, T-shirts and tank tops are all available in this part. Our offering of girls’s clothing is updated every day with the most recent must-have pieces that you must be wearing this season. Expecting moms can purchase maternity bras, pants and gowns on-line from the consolation of their properties from manufacturers like Nice Creations, Teepiie, IndiWeaves, Toddy and lots of more. Bold women’s denims, patterned blouses and sleek dresses add selection to your wardrobe. Enjoy quality, modern ladies’s clothing from Kohl’s. From striped tops to should have denim, to wardrobe is comlete with out these model constructing blocks. From casual and comfy clothing to elegant and dressy, each article of clothing has a goal and a place within your closet and your life.… The kind of clothing you wear has rather a lot to talk about your trend quotient. However that’s okay, because the way we see it, in the case of women clothes, every woman ought to have options in order that she can costume to impress for any and each scenario. With lots of of recent merchandise dropping each day, from dresses & tops , to sneakers & accessories ; all “nothing to wear dilemmas” are gone for good. Browse mod-inspired shift dresses, determine hugging body con attire and elegant lace kinds. Scientists are still debating when people began sporting garments. A white informal shirt and a pair of blue denim denims is a must-have for all style fanatics. Orvis is here to help you equip your closet with men’s clothing designed to your way of life. , with it exhaustive assortment of clothing for women on-line, will make the proper shopping destination for each fashionista. The ladies’s nightwear collection at the online web site brings to you funky styles, classic comfort as well as flattering shapes. Perhaps you just want a excessive-high quality pair of womens’ jeans that you would be able to dress up or dress down. The obvious operate of clothing is to improve the comfort of the wearer, by defending the wearer from the elements. Scroll by means of our choice of sarees in women’s clothing and indulge in a timeless look of glamour and charm. Whereas you could find sharp-trying blazers with coordinating pants and button-down blouses in this section, you will additionally discover more informal appears for laid-back places of work so you possibly can really feel comfortable and appropriately dressed no matter what you do. Teachers, warehouse employees, company executives and entrepreneurs alike can pick out skilled clothing types that suit their needs in our Work Clothes part.… Whats up, you want to be taught the larksfoot crochet. We’re going means beyond simple facial recognition for merchandise to provide superimposed data that points out the products shopper want – whether primarily based on previous purchases, worth, consumer score, sodium content, environmentally pleasant packaging, or different considerations,” stated Amnon Ribak, mission chief for the augmented shopping advisor. Opened in June, 1958 in the Hillview part of Santa Ana, at seventeenth Street and Tustin Avenue, this store, with its huge pylon and iconic Alphy” sign, completely exuded the optimism, excitement and humor of the anything is possible” postwar Southern California. De Harvey Nichols à Selfridges, jusqu’au mélange de centres, aux marchés historiques ou au renommé Jewelry Quarter, les boutiques de Birmingham vous offrent tout ce que vous pourriez souhaiter d’un espace compact et attrayant regorgeant de cafés et restaurants pour vous servir. Et que dire des maniaques belges ou pas belges qui collectionnent les dédicaces, des repas en groupe à la pizzeria, de mes anciens potes d’Angoulême qui n’ont rien à me dire et à qui je le rends bien, des hideux murs bédé peints par des ringards, d’une ou deux ex que j’ai pas trop envie de croiser, de tous les mauvais souvenirs que j’ai dans cette ville où je fis mes plus beaux comas éthyliques et qui fut le théâtre des prémices de mes troubles nerveux. 24. A Farewell to Mr. Paperback – A reflection on the closing of a favorite retailer, written by my pal Kendra Fowl Substitute your individual most-missed store for Mr. Paperback” and your native mall-that is-seen-higher-days for Airport Mall, and it will very seemingly hit house.…

Blephasteam® is the first convenient eyelid warming device recommended to relieve symptoms of Meibomian Gland Dysfunction and associated diseases such as posterior blepharitis, meibomitis, ocular rosacea, chalazion, contact lens intolerance, Dry Eye. Blephasteam® provides a moist and heat therapy. This dual action unblocks the meibomian glands, improves the tear quality, therefore improving symptoms, ocular health, vision and comfort. Based on the original scientific studies of Dr JR Fuller, Blephasteam® device has been developed in conformity with CE mark by Laboratoires Théa, a leading ophthalmologic company specialized in lid care and designed in collaboration with eye care specialists. It is well established that Meibomian Gland Dysfunction (MGD) conditions involve an alteration in the quality of the tear film lipid layer. This alteration is responsible for symptoms of eye irritation, inflammation and apparition of concomitant ocular surface diseases such as posterior blepharitis, meibomitis, ocular rosacea, chalazion, contact lens intolerance, Dry Eye. It has been observed by Ophthalmogists that a daily application of heat and humidity on the eyelids has a beneficial effect upon various Meibomian Gland Dysfunction conditions. Blephasteam® - see real benefits: Due to the unique nature of the design it is possible to gain a set heat, which gives latent therapy and achieves a moisture that is beneficial to eye health. Quality of blink preserved - so meibomian oil can be released on closure and tear can be re-surfaced on blinking. Efficient on tear film stability and ocular health Convenient and easy to use :10 minutes session twice a day Scientifically proven by an independent body to improve tear quality, decrease tear evaporation and improve vision. The therapy is a natural solution for eyelids and ocular surface disease, no preservatives or phosphates. Comes complete with Pack of 100 rings for use with the Blephasteam® device. - 1*Blephasteam Goggles

Why It’s Important To Get Out All The Water In Ear Spending time in the water is fun, but it’s often marred by a common after-effect—water in ear. Even those who haven't been in water can experience water in the ear just from excessive sweating or being out in a heavy rainstorm. Water in ear is a common experience which comes with dulled hearing, and often a distracting “swooshing” sound, along with a clogged ear canal. Although it is a relatively minor annoyance which can pass with time, sometimes water in the ear can be hard to remove. This can be a problem because water left in the ear creates a moist environment that can foster bacterial growth and lead to infection in the outer ear. This infection is often referred to as “swimmer’s ear,” but it is also known as “otitis externa” Infections caused by water in ear can be painful. Signs include itching, ears painful to the touch, and diminished hearing. Discharge of liquid or pus can also occur as well as swollen lymph nodes. An untreated infection can lead to server problems including bone infection and permanent hearing loss. That is why it is important to get water out of your ear as soon as possible. This process is not always easy and can take more effort than just a vigorous shake of the head. Dislodging water also requires caution. For example, never insert anything in an ear, including a Q-Tip or a finger, to get rid of water, as the eardrum is easily punctured. The good news is, water in ear is such a universal problem, there are more than several good methods to clear it out safely. These include tried-and-true manual techniques, and special products developed precisely to dry out excess water from the ears. Manual Techniques: Gravity, Suction, Hot Compress, Clearing The Eustachian Tubes The first reaction to water in ear is simply to shake the head vigorously to one side. Much of the time this can be enough to get rid of excess water. Another method involves tilting the head toward the shoulder and pulling on the earlobe to help release the excess liquid. Some doctors recommend taking this head tilting movement up a notch. Stand on the leg the same side as the clogged ear. Then tilting the head toward this leg, hop up and down until the water flows out. Creating a Vacuum You can sometimes use your hand to create a vacuum to draw the water out. Tilt the head sideways while keeping a palm cupped tightly over the ear. Then rapidly flatten and cup the hand in a pumping motion to pull out the water. Applying a Warm Compress Take a warm washcloth or other cloth and apply to the ear. Leave the compress in place for around 30 seconds. Remove it for 30 seconds and then repeat four or five times. Then lie down on the affected side of the body to allow the water to drain Clearing the Eustachian Tube The Eustachian Tube is a canal that connects the middle ear to the back of the throat and nasal cavity. Sometimes water can go deep enough in the ear to clog this tube, leaving a feeling of ear “fullness.” In this case, both yawning, and chewing gum, like you might do on an airplane to help with pressure, can work to clear the ears. After a few yawns or a good chew tilt your head to see if any water can be released from your ear. The Valsalva maneuver can also be used. This involves closing your mouth and gently holding your nostrils shut with your fingers while allowing some room for air to escape. Then breathe deeply and slowly blow the air out your nose. If you hear a clicking sound your Eustachian tubes are open and you can tilt your head and drain the water from your ears. Be careful not to blow too hard as that can damage your eardrum. Ease of Use Some maneuvers are a little difficult or require caution. Many people have good results removing water in ear without resorting to commercial products. However, they are not as consistently effective drops, ear dryers or the Bionix swabs. Sometimes, however, no matter how much hopping and shaking, the water persists in the ear. This handy little device was designed by an Ear, Nose and Throat Doctor. It blows warm air into the ear canal and can dry up the water in about a minute. It is a step up from using a hair-dryer for the same purpose, which is sometimes recommended, as it is made to fit safely in the ear. This device is handheld and folds shut for easy portability. It runs off AA batteries or can be plugged in. It has different settings to allow for an intensity of air flow, cycle time, and noise volume. It also comes with 4 detachable heads which can be cleaned easily for multiple users or uses. It comes doctor recommended for use after swimming, scuba, water sports, bathing, etc. It is also suitable for drying the water that collects behind hearing aids. Ease of Use The handheld device is easy enough for kids to use. The batteries do run out of charge quickly. Many swimmers and scuba divers who have reviewed this product swear by it. A few users have complained that the airflow isn’t strong enough to dry the ear out and that the device breaks easily. Ear drying drops are another common way to remove excess water. Many swimmers swear by these drops and use them consistently. There area number of ear-drying drops on the market all with similar, mostly positive, reviews. Popular brands include Swim Ear Water-Drying Aid and ENT Essentials Ear Drying Drops, Eardrops are made from an alcohol-based solution which helps evaporate excess moisture. Ear drops can also be made at home by mixing equal parts alcohol and vinegar, mimicking the store-bought drops. The addition of vinegar may help prevent the development of bacterial infections in the ear. To use any of these ear drops, put about 4 to 5 drops in the affected ear and wait. After about 30 seconds the water in the ear should evaporate due to the alcohol. Any excess water should then drain out when the head is tilted. On the downside, some users have complained that the alcohol in these drops irritates their ears. Also BEFORE using any ear drops in the ear, it is crucial to be sure you do not have a perforated eardrum. Finally, If you have ever had an injured ear or ear surgery check with a doctor before using drops. These drops generally come in 1-oz bottles that allow the solution to dispensed easily in the ears. Consumers can buy single bottles or packs of 4 to 6. The main, and active, ingredients of all these drops is Isopropyl Alcohol. Most drops are about 95% alcohol. The most common inactive ingredient is Anhydrous Glycerin, usually a 5% base. Ease of Use These drops can occasionally cause irritation. They also should not be used by anyone who has had a perforated eardrum. They are toxic if ingested and should be kept out of reach of children. Ear drops like Swim Ear Water-Drying Aid and ENT Essentials Ear Drying Drops generally get good reviews from users. Just four or five drops used can dry out the ears within minutes. However, these drops do not work for everyone. Although prevailing wisdom cautions to insert nothing in your ear, Bionix Afterswim swabs are an exception. These are soft, slim, oval-shaped sponges, safe to use in the ear. The oval design makes sure that only the tip of the sponge can fit in the start of the ear canal and soak up excess water. The wicking action ensures that only the tip of the sponge needs to touch the water in the ear to soak it up. These sponges are made from an absorbent cellulose material. They are chemical and alcohol-free. Each swab absorbs up to 5 times more liquid than can be contained in the typical ear canal. One swab can be used for both ears. They are safe for all ages. They are sold in packages of 20. Ease of Use These soft swabs are safe even for kids to use themselves. Just the tip of these small ovals needs to touch the water in the ear so it requires no forceful insertion. The wicking action sucks up the water quickly. Most users report that Bionix Afterswim swabs get rid of water efficiently. A few say the product does not work for them. This could be due to the particular shape of the ear canal. Manual Methods: Three out of Five Stars *** These techniques cost nothing and are well worth trying after water in ear is detected. However, they don’t always work. It is also important to be careful not to blow too hard when performing the Valsalva maneuver. Mack’s Ear Dryer: Four out of Five Stars **** This device is handy and particularly popular among frequent swimmers, scuba divers, and those who have hearing aids to dry. Many find the warm air soothing, and it can dry out the ears thoroughly and quickly. However, the batteries can sometimes run out easily and a few devices have been reported as defective. Ear Drying Drops (Store-Bought or Homemade): Four out of Five Stars **** Store bought drops like Swim-Ear Water-Drying Aid and ENT Essentials AllDry Ear Drying Drops receive high marks from most users. They are easy to carry around and have on hand when needed. Home-made drops also score well. However, some users report irritation after using these alcohol-based drops, and others find them ineffective. Bionix Health at Home Afterswim Water Removal: Four out of Five Stars **** These handy swabs are alcohol and chemical free. They are also safe to use with no reports of irritation. However, some users report that the swabs do not work for them and prefer other methods. While there is not one “fail-safe” method to handle water in ear, there are many ways to address the problem that can be effective.

Seafood with Unique Flavours! If you are an adventurous foodies, Crab Generation Restaurant might just be the place for you! An offspring of the famous Fei Fei Crab Restaurant in Kepong, the menu here is fairly similar and has lots of unique flavours creatively incorporated into their seafood laden menu. One Saturday evening, we ventured into the heavily populated area of Taman Len Sen, Cheras to sample what Crab Generation has to offer. Being the hardcore fan of crab and other seafood, I was very excited to try the unique flavours of crab that this restaurant is famous for. The restaurant is decorated with minimal design and is the usual standard simple Chinese restaurant set with this round, a theme of bright yellow table cloth to contrast with the bright orange walls and red plastic chairs. The dining area is quite small but there are also al fresco seating outside next to the restaurants. Be prepared to dine there early because by the evening we were there, there was a queue waiting outside at Crab Generation. Service was pretty brisk and standard and our food was served shortly upon ordering. Every table seemed to have at least an order of crab. There are various sizes available so ask the staff for your preference and the price before ordering. There are plenty of sauces available from the standard of Salted Egg Crab, Kam Heong Buttered Crab, Marmite Crab, Milky Salted Egg Crab and Buttered Cheese Crab to the creative ones of Peanut Butter Crab, Sweet Corn Crab, Honey Lemon Crab, Cheese Crab, Oreo Cheese Crab, White Pepper Crab, Coffee Cheese Crab and more. On a normal basis, I doubt I would order their Oreo Cheese Crab (Seasonal Price). However, the owner convinced us that once we tried this flavour, we will love it, especially if we enjoy creamy cheesy sauces. The Oreo Cheese Crab came smothered in a pale creamy cheese sauce studded with lots of curry leaves and sprinkled with crushed Oreo biscuit. What I notice was that they only serve the Oreo biscuit and not the sweet icing of the cookie so the intense bitter chocolatey note of the Oreo balanced up the luscious rich cheese sauce very well. Indeed, the name sounds unique but the flavours seemed to pair well overall. It is a very rich and creamy sauce and needs to be savored while hot for better flavours. While the crab was fresh and sweet, it was indeed masked by the heavy sauce if you don’t mind it. Order an order of Fried Mantao (RM5) to mop up the cheesy sauce like we did. Our next choice of crab was HK Style Chili Crab (Seasonal Price). This one is not for the faint-hearted as it was spicy, a level above average. It sorts of resembles our spicy and sour version except this one was more spicy and less sour or sweet. It has lots of onions and spring onions as aromatics in the sauce. More dishes to go with our rice, we had their signature Curry Seafood in Coconut (RM58). Served in a large coconut shell, the amount of large seafood pieces was very enticing. Prawns, Mussel and Squid along with vegetables are cooked in a non-creamy spice curry that was pretty aromatic but lack depth of flavour. Still kudos for the fresh seafood which I enjoyed very much. Steamed Garoupa with Choy Poh (RM78) was a good choice, especially since we have our little one with us. The fish was beautifully cooked and moist in a moreish savory soy sauce with lots of crispy pickled Choy Poh, bits of chili, garlic, spring onions and coriander. We love pork and always try to order a dish of porky goodness. The BBQ Salad Spare Ribs (RM18) was decent and tasty. Nice tender pieces of ribs well-seasoned and glazed with a sweet BBQ sauce before being finished with a drizzling of mayo. Good combo of sweet, savory and creaminess going on in the flavours of the ribs! For diners who don’t enjoy spicy food, especially kids, order their Bean Curd with Faux Sharks Fin & Mushrooms (RM28). The homemade bean curd is very smooth and delicious with an eggy note. It is paired with a thick brown gravy cooked with two types of mushrooms and faux sharks fin. A dish great with rice… It’s a great overall experience for us that evening at Crab Generation. The crowd was still pouring in when we left around 8pm plus so make sure to go there early to avoid the crowd for their crabs and other home style dishes. CRAB GENERATION RESTAURANT 60-G Jalan 1, Taman Len Sen, Cheras 56000 Kuala Lumpur Tel: 016-302 2989 / 016-614 0793 Daily 11am – 2.45pm; 5.30pm to 11pm

Live Superfoods Mangosteen PowderMangosteen powder is a valuable source of Xanthones or "super antioxidants", but did you know that most of the nutritional goodness of the Mangosteen fruit is in the rind? 100% natural and direct from South-East Asia, our Vegan, Kosher, Non-GMO and USDA-certified organic mangosteen powder is a great addition to your smoothie or yogurt recipes!Mangosteen Powder - Powerful antioxidantThe Mangosteen tree (Garcinia mangostana) is native or yogurt recipes!Mangosteen Powder - Powerful antioxidantThe Mangosteen tree (Garcinia mangostana) is native to the tropical climates of South-East Asia. In Thailand, Burma (now Myanmar) and throughout Indonesia, the Mangosteen fruit has long been respected for its medicinal properties. The Mangosteen fruit turns a deep purple when ripe and is made up of a rind, pulp and seed. It is the astringent rind that contains most of the nutrients, while tasty fruit or pulp is often enjoyed as a dessert in South East Asia.Mangosteen (no relation to the mango fruit, by the way) has been used as a medicinal herb traditionally for centuries, applied topically to treat wounds and skin infections or taken orally as a remedy for diarrhea and dysentery. In the Caribbean, Mangosteen tea is still taken to counter fatigue and low energy. Mangosteen gets its potent antioxidant properties from xanthones; these naturally occurring chemical compounds, often known as "super antioxidants", are found in high concentrations in the rind of the Mangosteen fruit. In fact, Mangosteen contains more xanthones than any other fruit leading to its increasing reputation as a "super fruit".Mangosteen also is a great source of naturally occuring Vitamin A, vitamin C, Calcium, and Magnesium.8 oz in resealable package.… read more An indoor grill makes grilling your favorite foods easy and convenient. Our shopping guide is here to help you find the best indoor grill. A turkey fryer gives you moist, succulent meat with a crispy skin easier and quicker than the traditional oven-cooking method. Our shopping guide is here to help you find the best turkey fryer. With a handy food processor in your kitchen, you can breeze through food-prep tasks like chopping, dicing, and slicing vegetables. Our shopping guide is here to help you find the best food processors. A pizza oven gives you the opportunity to cook delicious pizza just the way you like it. Our shopping guide is here to help you find the best pizza oven, so you can enjoy your favorite pie whenever you want. An Instant Pot® adds simplicity and versatility to your cooking regimen. With just one Instant Pot, you can replace several kitchen appliances. Read our shopping guide to find the best Instant Pot for your family. Casserole dishes are versatile pieces of cookware that handle a wide range of recipes and come in varying sizes and shapes. Our shopping guide is here to help you find the best casserole dishes for your cooking needs. A skillet is a necessary kitchen pan for cooking on the stove or even in the oven. Our shopping will help you find the best skillet for you and your kitchen. Fondue pots are a fun way to make delicious melted foods. Our shopping guide is here to help you find the best fondue pot to create your favorite melted delicacies. A cookie sheet helps you bake cookies just the way you like them—warm and ready to enjoy. Our shopping guide is here to help you find the best cookie sheet to satisfy your sweet tooth. This classic set-and-forget small kitchen appliance is always in style, thanks to its convenience and ease of use. There are several key factors to consider when buying a slow cooker. First, its capacity. How many servings do you want it to cook? Second, settings. Do you need a basic high/low option, or do you want to use your slow cooker for a range of cooking methods? Third is shape. Oval works best for larger cuts of meat, while round is ideal for liquid or small, uniform ingredients. You should also consider the type of lid, inside material, and handle design. Here are our top three recommendations. Chocolate Nibs Mayan Superfood Flax seeds are healthy in any form, but when ground, they offer the most benefits. Food To Live® offers Organic Ground Golden Flax...seed of the highest quality that you can use to make a great number of dishes.The meal is mostly used for baking, but you... read more Creamy Almond ButterNo Sugar* or Salt** Added*Not a low calorie food**See nutrition information for total far and saturated fat co...ntent read more OroLiquido Marcona Almond Butter - 9.17oz Live Superfoods Mangosteen PowderMangosteen powder is a valuable source of Xanthones or "super antioxidants", but did you know tha...t most of the nutritional goodness of the Mangosteen fruit is in the rind? 100% natural and direct from South-East Asia,... read more Baobab Powder offers several health benefits.Radiant SkinVitamin C is a key component of collagen creation. Collagen proteins are ...what keep your skin wrinkle-free, hydrated and supple. The high levels of Vitamin C in the baobab fruit support healthy... read more Baobab Powder offers several health benefits.Radiant SkinVitamin C is a key component of collagen creation. Collagen proteins are ...what keep your skin wrinkle-free, hydrated and supple. The high levels of Vitamin C in the baobab fruit support healthy collagen production and beautiful skin.Immune SupporterEveryone knows - vitamin C helps support your immune system. Baobab contains high levels of vitamin C, making it your new go-to if you feel a cold coming on!Digestive SupportThis superfood is high in soluble and insoluble fiber, which help to support the digestive tract. Did you know insoluble fiber helps to strengthen the muscles in the large intestine?Iron AbsorptionBaobabs high vitamin C content also improves the bodys absorption of nutritional iron. To reap the iron-absorption-supporting benefits of vitamin C, the iron-rich foods and vitamin C-rich foods must be eaten at the same time.PrebioticsPrebiotics are the food for the probiotics (beneficial bacteria) in your microbiome. The probiotics in your gut support your health by fighting off the bad bacteria and aiding in digestion. Probiotics need fuel (prebiotics) to do the job theyre supposed to do. Baobab powder is an excellent source of prebiotic fiber.Antioxidant PowerhouseBaobab is loaded with antioxidants, which help defend against cell-damaging free radicals and support glowing skin.Delicious and Easy to Use!Live Superfoods Organic Baobab powder is slightly sweet and citrusy, with a hint of sour tang. Use it in smoothies, oatmeal, soup and salad dressing! read more Live Superfoods Camu Camu Powder is raw, meaning that it was dried at low-heat temperatures in order to maintain all of its valuab...le nutrient properties. Camu camu is a bush, native to the South American rainforest, that grows in the black water rivers of the Amazon. Its small, purplish red fruits are a rich source of antioxidants and powerful phytochemicals that support and enhance health.We love camu camu and heres why you should too!Camu camu fruits contain more vitamin C than any other plant in the worldfrom 30 to 60 times more than an orange. They also contain amino acids including serine, valine, and leucine; and reasonable levels of beta carotene, niacin, phosphorus, riboflavin, and thiamin. The phytochemicals in camu camu may be effective in curbing the effects of the herpes virus andmay also be effective against depression, and has even been used to wean users off dangerous antidepressive medications (under medical supervision, of course.)More benefits of camu camuCamu camu is admired for its many benefits, and even Dr. Oz has spoken about this amazing superfood. The powerful vitamins and antioxidants in camu camu may help to strengthen the immune system, promote good eyesight, reduce inflammation, supports collagen, tendons, and ligaments, help fend off viral infection, support respiratory health and help maintain clarity of mind during stress. read more Live Superfoods Mesquite Powder, also known as mesquite flour or mesquite meal, has a molasses-like flavor with a hint of caramel.... it is high in protein and soluble fiber and is an excellent (partial) flour replacement in baked goods. It tastes great... read more Live Superfoods Lucuma Powder, 12 ozLucuma fruits are found in Peru, where they have been honored since the time of the Incas. Tod...ay, South Americans enjoy their fragrant, rich maple-like flavor in a variety of culinary creations.Lucuma powder has a... read more Live Superfoods Lucuma Powder, 12 ozLucuma fruits are found in Peru, where they have been honored since the time of the Incas. Tod...ay, South Americans enjoy their fragrant, rich maple-like flavor in a variety of culinary creations.Lucuma powder has a sweet and fragrant taste, and is a healthy alternative to sugar. Because it can add sweetness without increasing blood sugar levels, Lucuma powder can be useful for those with diabetes.Our organic lucuma powder can be used as a flour in cooked and raw pies, cakes, pastries, and food bars. It can also be added to smoothies, energy drinks, and nut milk.Lucuma, pronounced loo-ku-mah, belongs to the Sapotaceae family. Its fruits look like round green avocados but have firm, orange and yellow pumpkin-like pulp. They are an excellent source of carbohydrates, fiber, vitamins, and minerals, and contain especially high concentrations of beta carotene, niacin, and iron. Lucuma provides 14 essential trace elements, including potassium, calcium, magnesium, and phosphorus. For centuries, Lucuma has been used in South America for its medicinal properties. Studies show that Lucuma promoted tissue regeneration, and may have anti-inflammatory, anti-aging, and skin repair effects.12 oz in resealable package read more Live Superfoods Mesquite Powder, also known as mesquite flour or mesquite meal, has a molasses-like flavor with a hint of caramel.... it is high in protein and soluble fiber and is an excellent (partial) flour replacement in baked goods. It tastes great in teas, coffees, and smoothies, yogurt, energy bars, and fruit/nut butter spreads. USDA-certified organic, raw, Kosher. 12 ounce bag read more Live Superfoods Ashwagandha Root Powder, 12 ozAshwagandha (Withania somnifera), is a commonly and extensively used herb in Ayurved...ic medicine, the traditional health care paradigm of India.Its roots have been used for thousands of years for many health issues, such as boosting the immune system, reducing inflammation, improve memory and mental acuity, rejuvenating the body and managing stress.Historically Ashwagandha has been noted to enhance reproductive tissues as well as enliven sexual potency and fertility for both men and women.Ashwagandha root powder has a calming effect and may cause drowsiness or sleepiness in some individuals, depending on anxiety and current stress levels (some may feel a general calmness while others may feel drowsy).Ashwagandha contains many useful medicinal chemicals, including withanolides, (steroidal lactones), alkaloids, choline, fatty acids, amino acids, and a variety of sugars. While the leaves and fruit have valuable therapeutic properties, the root of the ashwagandha plant is the part most commonly used in Western herbal remedies.Live Superfoods Ashwagandha Root Powder is a light tan color, with a slightly nutty fragrance and a very mild but slightly bitter flavor.Medical researchers have been studying ashwagandha and have carried out over 200 studies, showing these benefits: builds immune system protection combats the effects of stress improves learning, memory, and reaction time reduces anxiety and depression without causing drowsiness stabilizes blood sugar lowers cholesterol reduces brain-cell degeneration contains anti-malarial properties offers anti-inflammatory benefits supports proper function of the adrenal glandsSome studies have also found that ashwagandha inhibits the growth of cancer cells in small animals, but further research is needed to determine these effects on humans.For those with insomnia, mixing a small amount with warmed milk (dairy, almond, soy, rice) before bed aids in a more restful and rejuvenating sleep.As with most herbs, ashwagandha root powder is best taken on an empty stomach.12 oz in resealable package. read more Organic Gelatinized Maca PowderWhat is Maca Root?Maca is a nutrition-packed root vegetable, also known as “Peruvian ginseng,” that... grows in the mountain plateaus of the Peruvian Andes. It is rich in amino acids, phytonutrients, vitamins, and minerals,... read more Organic Gelatinized Maca PowderWhat is Maca Root?Maca is a nutrition-packed root vegetable, also known as Peruvian ginseng, that g...rows in the mountain plateaus of the Peruvian Andes. It is rich in amino acids, phytonutrients, vitamins, and minerals, and has been used as a traditional source of both food and medicine by indigenous people since the time of the Incas.Health Benefits of Maca Root PowderThis plant has been credited with many healthful effects, including:Increasing energy, stamina and enduranceEnhancing libidoSupporting the immune system and adrenal functionReducing chronic fatigueRegulating and supporting the endocrine systemMaca root is a powerful adaptogen that has long been used to treat menopausal symptoms. It's reputation as a powerful enhancer of strength and stamina, and as a libido-supporting herb, goes back more than 500 years, and today it is gaining worldwide attention for its effectiveness.From a nutritional standpoint, maca is rich in sugar, proteins, starches, and important minerals, such as iron, magnesium, calcium, and phosphorous. It also contains numerous trace minerals (including iodine), B vitamins, linoleic and oleic oils (essential fatty acids), and 18 amino acids, including 7 of the 9 essential amino acids.Additional benefits of Gelatinized Maca:The process of gelatinizing maca powder removes the starches naturally found in the plant. This process makes the gelatinized maca powder more:ConcentratedBioavailableEasier to digestEasier to absorb into water or juicesMaca root powder has a lovely aroma similar to vanilla. Maca is a root vegetable, and the flavor can range from malty to nutty. Some people even describe maca as tasting sweet and butterscotch-like.Who can benefit from Gelatinized Maca?Gelatinized Maca is best for those with sensitive stomachsWhat does Maca taste like?As a food, the dried root is sweet and spicy, and is considered a delicacy. When boiled in water, maca is sweeter than cocoa; when roasted, it tastes like butterscotch. It can be used to make jams, puddings, broths, and juices. The dried powder has a unique flavor that blends especially well with teas.Many people use maca as a daily tonic added to their super green drink or smoothie, or just plain in water. Add it to your favorite food bar recipe for an extra energy boost.12 oz/340g in resealable package.This product carries the California Prop 65 warning. Not sure what this means? Click here to learn more. read more Organic Superfood Smoothie Mix Delicious and packed with nutrients, our Superfood Smoothie Mix is a quick and easy way to jumpstar...t your day. Sprouted brown rice protein and chia powder provide highly absorbable protein. Lucuma, vanilla, and banana bring fiber and a delectable flavor. Cacao, maqui, aai, camu camu and goji berry powders make this mix an excellent source of iron and vitamin C, which may contribute to healthy immunity, while red maca adds an energetic boost praised by athletes. On your mark, get set, go! The Sunfood Difference Our Superfood Smoothie Mix was created by raw food enthusiasts here at Sunfood. From our family to yours, this product consists of the purest superfoods that are free of fillers, additives or preservatives. All superfood ingredients are processed at low temperatures to preserve delicate enzymes and nutrients. Unlike other superfood smoothie mixes, ours is rich in nutrients and delicious, too! read more Maca root was used in ancient Peru as a source of nourishment for thousands of years, and it continues to be one of the most appre...ciated superfoods today. It is often regarded as a highly adaptogenic food, which are thought to help the body adapt to stress and support stamina. Its earthy taste is slightly nutty with a hint of butterscotch, making it an easy and delicious addition to smoothies, various milks, flour for baking recipes, and more. BareOrganics maca root powder is the raw and natural form of this special root gently dried and ground to preserve its vitality and nutritional structure. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. read more Organic Chocolate Superfood Smoothie Mix This is for chocolate lovers. Our organic Chocolate Superfood Smoothie Mix is a blend of ...13 nutritious superfoods with an extra dash of pure cacao. No artificial sweeteners or flavors, just low glycemic coconut palm sugar to bring out the chocolaty bliss. Cacao is one of the worlds most potent superfoods. It contains theobromine and other amazing phytonutrients which are known to enhance energy, mood, and sense of well being. Our Chocolate Superfood Smoothie Mix was crafted to be the ultimate treat while nourishing your body with superfood nutrition. Its made from low-temperature processed whole foods to ensure the potency of delicate nutrients and enzymes. And it tastes great! read more Our USDA-certified organic brazil nuts are fresh, crunchy, and deliciously raw! Brazil nuts are also an incredible source of zinc,... magnesium, thiamine, phosphorous, copper, and iron, plus heart-healthy monounsaturated oils, and a full spectrum of amino... read more Wheatgrass is a young, nutrient-dense member of the wheat family. It is derived from the wheat plant Triticum aestivum, and grows ...in temperate regions throughout the United States and Europe. As one of the greatest sources of chlorophyll, the chemical... read more Certified Organic Aa Powder An incredible superfood native to South America, aa has a complex blend of antioxidants including vita...mins A and C, as well as minerals and amino acids. It also has omega-3 essential fatty acids which may contribute to the maintenance of mental and visual function. The dark purple color of Sunfood aa comes from pigments called anthocyanins which may contribute to antioxidant defense support. This nutrient dense fruit has become a favorite among athletes and the health conscious. The Sunfood Difference Our organic aa powder is not an extract or concentrate, and unlike other brands, it contains no fillers or additives. It is freeze-dried, which preserves more nutrients than other methods. Our aa is gently wild-harvested, which contributes to the conservation of delicate rainforest areas. read more Certified Organic Lucuma Powder An exotic, slightly sweet subtropical fruit grown in South America, the taste of lucuma is incredi...bly unique. With rich flavors of maple, custard and caramel, its long been a local favorite ice cream flavor. The lucuma fruit has green skin, with a bright yellow-orange flesh and a large seed in the middle similar to an avocado. Also known as eggfruit, mamey sapote, and zapotillo, lucuma is high in fiber, and has potassium, zinc, iron, and vitamin C, making it both a delicious and nourishing superfood. The Sunfood Difference Our certified organic Lucuma Powder is completely pure and free of pesticides, herbicides, chemical fertilizers, solvents and additives. It is made by drying the most ripe and flavorful fruits at a low temperature and gently grinding them up into an easy-to-use powder. This process preserves the delicate flavors and nutritional qualities of lucuma. read more Often referred to as the Queen of Health Plants, Noni is one of the most nourishing fruits known to Polynesian herbalists. Native ...to tropical climates, this bright green fruit flourishes throughout Southeast Asia, and is a popular base to juice, teas and culinary dishes. Noni is thought to be ultra-protective of the body, with nutritious vitamins, minerals, and polysaccharides as part of its nutritional profile. Noni Fruit's polysaccharides make it beneficial for immunity and overall energy. It is also a source of Vitamin C, calcium, protein, and iron. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. read more Our USDA-certified organic brazil nuts are fresh, crunchy, and deliciously raw! Brazil nuts are also an incredible source of zinc,... magnesium, thiamine, phosphorous, copper, and iron, plus heart-healthy monounsaturated oils, and a full spectrum of amino acids, including vital performance boosters like methionine, arginine, and glutamine. 8 ounces in resealable package. read more Wheatgrass is a young, nutrient-dense member of the wheat family. It is derived from the wheat plant Triticum aestivum, and grows ...in temperate regions throughout the United States and Europe. As one of the greatest sources of chlorophyll, the chemical that gives plants their pigment, wheatgrass is rich in vitamins and minerals, including 89% of your daily intake of vitamin C. Our nutrient-dense Wheatgrass Powder helps to support energy, digestion and healthy immunity. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. read more Mild tasting and not too sweet, our papaya spears are certified organic, gluten-free, kosher and raw. Nice, chewy texture. 8 oz pa...ckage read more

SuperNature is the premier organic shop in Singapore. They’ve been around for over 16 years and since 2007 have been part of Christina Ong’s wellness and fashion empire. If money is no object this is where you come for the healthiest and largest variety of imported organic vegetables in Singapore. Purple carrots, fractal cauliflowers, sweet potatoes the size of your head and a gazilian types of green veggies – its all here, all organic. On our visit they even had 4 different types of kale including black kale, Tuscan kale and the rather pedestrian curly kale! Not only that, unlike other pretenders to the organic throne in Singapore, they even have the best quality dry goods as well. Not many people understand the problems associated with phytic acid in untreated nuts, seeds and grains. Not SuperNature however! They have soaked and sprouted pili nuts, mixed sprouted granola, activated pecans – the lot. The Café is really more of a bistro counter with a selection of very colourful and appetising looking salads and meats on display. Its more geared towards take away but they have seats in the back so we ordered a medley of items and got stuck in. We had the beetroot and orange salad which is a classic combo and very tasty as long as you like beetroot. The beetroot was quite well cooked so that dampens the very earthy taste that puts people off but it was not too soft and had a good bite to it - perfect for beetroot beginners. That purple colour is an indication of how chock full of anthocyanins beetroots are, which are scientifically proven to exhibit substantial anti-carcinogenic activity in vivo and in vitro1. The meatballs got a mixed reaction. Half of us liked them and the other half didn’t. Difficult to say why, maybe it was the flavourings they used because the meat on its own was fantastic. We also tried the steak which appeared to be a lean cut such as a strip loin without the fat on the outside (alas we suspect the SuperNature crowd is still stuck in the 1980s low fat paradigm). It was fantastic, that very flavourful beefy taste that you can only get from pastured grass fed and finished animals, and surprisingly tender considering how lean it was. The beef was sitting on a bed of unspectacular and unseasoned arugula but a very interesting wild rice, broccolini and mushroom salad. Wild rice is an acquired taste and has a kind of “bitty” texture not unlike improperly prepared brown rice – you’ll either like it or you don’t. We thought it was great particularly with the mushrooms and the chef had soaked the rice for a very sensible 12 hours before cooking it. And lastly we had the rainbow potato salad with sugar snap peas and organic feed eggs. The potatoes were the main ingredient in the dish and whilst they were fine, the mayonnaise that smothered them was not great – it had that classic industrial seed oil taste to it which is a shame because it was quite a strong flavor. The sugar snap peas were wonderful; perfectly cooked “al dente” and really sweet and Farmer Brown’s organic feed eggs are the best in Singapore with their bright orange “glow in the dark” yolks which is a great indication of a healthy chicken. There are tons of companies selling “free range” eggs in Singapore but unfortunately that is largely irrelevant if you are still feeding the chickens a diet of commercial grain, corn and soy. The contestants of America’s Biggest Loser are also “free range” but they are certainly not healthy! Prices are 6 dollars for 100g irrespective of what you order. We didn’t order enough so that gave us the perfect excuse to order desserts. Whilst we don’t really recommend eating desserts regularly my colleague did say to me, “people are going to order them anyhow so we might as well review them”. My arm was twisted! At least the desserts here are gluten and sugar free so we tried the carrot cake and the chocolate brownie. The carrot cake tasted more orangey than carroty and used a ton of almond flour instead of normal white flour. Almond flour makes your desserts moist, dense and rich, which can be a boon or a bust depending on how fixated you are on typical glutenous cakes. We all liked it but were split 50/50 on the creamy orange topping. The chocolate brownie was far less sweet, rather dry and crumbly. Possibly it could have done with more coconut oil or some other healthy fat like grass fed butter or ghee. However, if you like dark chocolate you’d like this. Considering how difficult it is to make cakes without white wheat flour then I think they were both holding their own. Just to finish think off we thought we’d try their selection of yogurts. They had a ton of choice and we settled on a organic goats milk yogurt from Europe, an organic blueberry yogurt from Australia and a plain non organic yogurt from Ireland. The blueberry yogurt was just “OK” – purely for those with a sweet tooth. The goat yogurt was amazing and more like a thick Greek yogurt without the strong goat flavor you often get with goat’s milk. The non organic yogurt from Ireland was the best however! All in all, SuperNature is a fantastic choice if you’re in Orchard and looking for somewhere to go for a quick snack and a cup of organic coffee. The food is simply prepared which is exactly how it should be when it’s fresh, organic and naturally very tasty. It’s even great for a proper meal but just make sure you order enough so you don’t end up pigging out on the cakes afterwards! Want to read something similar to this? Click here for our other restaurant reviews. ✓ From scratch Serves mostly (i.e., more than half of the menu) fresh food, prepared from scratch. Offers at least some locally sourced and/or organically produced food and/or wild-caught seafood. Offers at least some pastured animal foods. Offers some dishes made with organ meats. ✓ Cooking Fats Cooks (sautés) in natural fats. ✘ Bone Broth Makes own bone broths/stocks for use in soups, stews, gravies, and sauces. Makes own seasoning mixes. ✓ Salad Oils Makes own salad dressings using olive oil or cold-pressed sesame oil. Offers genuine sourdough bread. Offers lacto-fermented beverages. Offers lacto-fermented foods. Offers desserts made in house with natural sweeteners. Total no. of spoons achieved: 8 out of 12 spoons - Colourful and appetising food - Rice was soaked for 12 hours before rinsing the water away - Pre-cooked and cold dishes - Certain foods were microwaved before serving - Limited variety of foods and desserts SuperNature cafe contact details Address, telephone number and opening hours #B1-05/09 Forum The Shopping Mall 583 Orchard Road +65 6854 7399 Monday to Sunday (10am to 7.30pm)

Motta's Pastry and Bake shop cakes are perfect for any occasion including birthdays, weddings, anniversary's, showers, celebrations, you name it, we make it. Motta's makes a wide variety of Italian cakes to make those parties that much sweeter. All of our cakes can be ordered to serve any size party. Forgot to order a cake? Don't worry, We always have a wide variety of large and small cakes in showcase to serve you! Motta's Pastry and Bake shop handcrafts fresh cakes everyday for our customers. Our old world receipts have been handed down from generation to generation and are made with authentic ingredients so you enjoy every delicious bite. The elegant design of each cake, as well as our amazing fillings, makes picking out a cake a tough decision! Motta's cakes come in yellow, chocolate, marble, carrot, Italian fresh fruit, chocolate mousse, red velvet, rum, Tiramisu and much more. Our fillings are made fresh and include, dessert Ricotta cheese, rich chocolate custard, cool vanilla custard, German chocolate, light Bavarian cream, fresh fruit (including bananas. strawberries. peaches). Our fresh fruit fillings include, blueberries, raspberries, cherries, strawberries, pineapple, lemon and so much more. Any of our cakes may be frosted with butter cream frosting, rich chocolate fudge frosting or classic chocolate frosting. Our whipped cream toppings include, chocolate mousse, mocha swirl or cream cheese. Motta's cakes are a delicious spotlight for any celebration! Our traditional cakes include Italian Fresh Fruit cake, Seven Layer Fudge cake, Carrot cake, Almond Mocha cake and of course, traditional yellow cake. Our Italian fresh fruit cake starts with a enticing, light sponge cake topped with whipped cream and layered with fresh strawberries and peaches. Our Seven Layer Fudge cake is a moist, rich, decadent chocolate cake with 7 layers of heavenly fudge! Carrot cake, a family favorite, is distinguished by using fresh carrots imported direct from Canada. We hand shred our carrots as part our family recipe that gives our Carrot cake its distinctive sweet and spicy flavor. Our frosting is made fresh to order, using only the finest cream cheese. Almond Mocha Cake is our delicious yellow cake filled with our light Bavarian cream and frosted with our mocha frosting then topped with fine sliced roasted almonds. Of course when you're looking to keep it simple but delicious, try our traditional yellow cake and butter cream frosting. We have so many more cakes including our Chocolate Raspberry torte, Chocolate Thunder, German chocolate (a homemade caramel with coconut and pecans), Brown Derby, Lemon Coconut and the list goes on! If your palate wishes for mousse, try our Chocolate mousse, which is our rich chocolate cake filled with our delicious chocolate mousse filling and frosted with chocolate mousse. Taste the difference!

How to Get Rid of Ants in Boynton Beach April 5, 2018 Ants are everywhere, they are found living all across the world, including throughout the United States and Florida. Most every homeowner has had to deal with these tiny terrors as they think they can make your property and home a place where they can live, feed, breed, and prosper. Many people view ants as being nuisance pests, and while it is very true that they are very annoying, they can also be destructive, causing damage to your Boynton Beach property and they can threaten your family and pets as well. While there are many species of ants found living in the Boynton Beach area, a few of the more common types are the carpenter ant, the fire ant, and the bigheaded ant. To help protect your property and family from these ants, the Boynton Beach pest professionals at Nozzle Nolen want to provide you with a bit of information about these common pests, including how to prevent them! The Carpenter Ant The carpenter ant is both big in size and in its ability to cause destruction to Boynton Beach properties. Carpenter ants that live in Florida are typically reddish-orange and black in color; adults grow between 1/5 and 1/2 of an inch in length. Like most species of ants carpenter ants are attracted to properties and homes that provide them with easy access to food; once in your home, it is only a matter of time before they decide to tunnel through your home’s structural wood in order to create a satellite nest. Carpenter ants are especially drawn to wood that has been previously damaged by water and the damages that they can create can become quite extensive and expensive to repair. To prevent problems with carpenter ants it is important to reduce moisture levels in and around your home. Make sure that gutters are in good working order to direct water away from your home, fix leaky outdoor and indoor pipes, fixtures, and faucets, remove water-damaged wood from your home, and utilize dehumidifiers and air conditioners to reduce humidity levels; it is also a good idea to make sure that crawl spaces are being properly ventilated. The Fire Ant Fire ants are a very dangerous and very feisty species of ant. Adults grow from between 1/8th to 1/4 of an inch in length and are typically a uniform dark brown or reddish color. Fire ants are very invasive and very aggressive, they won’t hesitate to swarm and sting a person, child, or pet that comes too close to them or that disturbs their mound. Stings from fire ants are quite painful and should be avoided at all costs. Fire ants are drawn to warm, moist environments, therefore to prevent them from choosing your property to nest on it is a good idea to make sure that gutters are in good working order and that leaky outdoor fixtures are repaired. It is also beneficial to trim back trees and bushes away from the exterior of your home to allow the sun to reach the ground and dry out the soil. To prevent fire ants from easily accessing food sources on your property it is important to make sure that all trash is placed in cans with locking lids and to pick up any fruits and vegetables from your yard that have fallen from trees and in garden areas. Don’t let their name fool you, the bigheaded ant is actually quite a small species of ant, only ranging in size from 1/8 to 1/4 of an inch in length. This species of ant is divided into different categories of workers- minor workers and major workers. The minor workers have a body that is proportionate in size, while the major workers distinctive “heart-shaped” head is much bigger than the rest of its body. These ants mainly stay outside to nest on lawns, plant beds, and in potted plants. Bigheaded ants can often be found traveling together in a long line along foundations, driveways, and sidewalks; because they do live and travel so close to homes it is very common for them to invade Boynton Beach homes in large numbers while they are out and about foraging for food. To prevent these ants from invading your home it is important to inspect outdoor plants for bigheaded ants before bringing them inside. It is also a good idea to inspect the foundation of your home, sealing any spaces that are found and making sure that weather stripping around exterior windows and doors is intact. We enjoy Boynton Beach for its beautiful weather, unfortunately, that year-round mild weather also allows ants to be active throughout the year. Because of this, the best prevention tip that we have is to put into place a year-round pest control plan from the South Florida pest experts at Nozzle Nolen. Our year-round pest control services will provide the effective, eco-sound services needed to quickly eliminate any current problems that you are experiencing with ants, and will provide the follow-up services needed to keep them out of your home throughout the entire year. For the best ant control services in Boynton Beach, turn to the Florida pest control experts at Nozzle Nolen. Give us a call to learn more about the many benefits of signing up for year-round pest protection. < Previous Next >

If you are thinking about growing marijuana yourself, you are likely unsure or indecisive about how to begin. The first step, of course, is deciding what kind of setup you prefer. Are you going to grow outdoors or indoors? Will you grow just one plant or many? What strain should you buy, and what equipment do you need? We will cover all this and more below. In this article we will discuss: When people are first looking at growing their own marijuana plant for the first time, they generally end up reading articles and guides about how to set up a big, successful operation. While success is certainly something you should be looking for, the fact is, that growing marijuana for only yourself does not need to be a huge endeavor. Why not start out with just one plant. In the United States, more and more people are becoming interested in growing their own marijuana. Whether this has to do with the changing legality of it or if it is simply a trendy thing to do at the moment is irrelevant. The point is, people are getting sick of needing to buy sub-par marijuana to enjoy it. Therefore, they have decided it is time to grow their own. If you’re considering your first grow, be sure to check out my seed selection Growing your own marijuana can have a lot of positives to it. You will know exactly where your weed comes from this way, and how the plant was treated. There will be no question of whether residual chemical fertilizers are in the product, or if it is really as high quality as the seller claims, and so on. It just simplifies things in that it removes any room for confusion or mistrust. Of course, growing your own marijuana can also have its downsides. It is, after all, still illegal in most places, even in those that allow some amount of marijuana consumption. That being said, it is safer for your personal health because you won’t need to deal with someone else you don’t know to provide you with marijuana. Like growing any consumable plant, it is also highly rewarding. When you finally get to consume the end result after months of work, you will enjoy not only the product itself but also the great feeling of accomplishment that comes with it. Why grow only one marijuana plant? There are a number of reasons why growing just one plant can be extremely beneficial. First of all, with only one plant you are better able to focus your efforts, making it more likely that the one plant will grow better than the individual plants in a plot of more than one marijuana plant. “Cannabis is photoperiodic-reactive; flowering can be controlled with the light and dark cycle.” ~ Jorge Cervantes Additionally, security is better with just one plant. While authorities are known for busting people who have a large-scale growing operation contained within their home, who has ever heard of someone growing just a single plant having their house raided? The fact is, law enforcement has bigger fish to fry. Even if they did want you and your one plant, one plant is far easier to hide, making it unlikely anyone would notice it anyway. Even better, growing only one plant is going to be extremely inexpensive when compared to other grow setups that generally include more plants and therefore more expensive equipment and resources. One plant only needs the bare minimum, so whether it’s seeds, soil, nutrients, lighting, or even water, you just don’t need as much. Growing one plant is the perfect way to try your hand at growing marijuana without investing a huge amount of money and time, making it much more low-risk than if you were trying it with many plants. Now that you have decided you are going to try growing just the one plant at home let’s get into the details of how to actually do it. First of all, don’t get tied down with the stress of how difficult you think it might be. It simply isn’t as hard as it sounds — after all, there’s a reason marijuana has the common nickname “weed.” Like any weed, it is able to grow just about anywhere. One thing you should know about growing weed is that it is a flowering plant. In case you haven’t gardened before, this means that it will grow buds just once per year naturally in the fall. It “knows” when to start growing buds when the sunlight begins to dwindle below a certain point. Although you will be growing your marijuana plant indoors, this is still an important fact to know because it will affect how you set up your lighting and schedule the lighting for your plant. Unless your plant has more than 12 hours of light exposure every day, it will begin to flower — and a plant that flowers too early is going to have a much smaller harvest than if it flowers on time. And when you’re growing just one solitary plant, the size of that plant’s harvest becomes critical. Download my free marijuana grow guide if you’re just starting out As a good rule of thumb, make sure your plant has grown (in its middle “vegetative” stage) for a bare minimum of one month to a month and a half before you even attempt to have it enter the flowering stage. While growing in its vegetative stage, make sure your plant is getting between 16 and 20 hours of sunlight (or other kinds of light) per day — the higher, the better. Buying a lamp is going to be necessary for growing it indoors. Even if your plant has a nice window that exposes it to lots of sunlight, it is still going to need to be helped along with an actual lamp. This lamp cannot be any desk lamp or floor lamp; it needs to be a lamp designed specifically for growing plants. Luckily, lighting doesn’t have to be expensive — and it certainly can be kept at a lower cost when you only have one plant. Also, keep in mind that lighting is the most expensive piece of equipment that you are going to need to buy, so even if you aren’t happy with the price, it is the only item that will cost as much. The kind of light you buy will depend on the situation you have in your house. If your plant will be next to a window that provides excellent light exposure already, for example, then buying a fluorescent light bulb will be your best bet as it just will add on some extra lighting hours after the sun goes down. Try buying a T5, a T8, or a CFL to get the minimum amount of light your plant will need. This, however, is not going to maximize the amount of light your plant is getting. The more light, the better when it comes to growing a marijuana plant, so if you really want to get the best results then just going for the minimum isn’t going to cut it. If you don’t have a window setup, try a 250-watt HID light bulb instead, which includes both HPS bulbs and MH bulbs. These can cost less than $30 although the bulbs don’t fit in a regular bulb fixture so you will need to include the more expensive cost of an additional fixture. The best lighting option for a marijuana plant is a 250-watt HID lamp so it may be worth it nonetheless. If your plant is not receiving enough light, you will clearly know because it will begin stretching and reaching upwards, having more upward growth than outward growth. This is not good for a marijuana plant because bushy plants are the ones that are capable of growing huge, potent buds that every marijuana user dreams of. Additional lighting information When you get into the more minute details of lighting, things can get a bit complicated. If you really want to maximize how much light you are exposing your plant to, however, it is a good idea to really understand what you are dealing with. Although all the lamp options will likely be good enough to grow a healthy plant and get a decent yield, different kinds of lamps can achieve different results. If you go with a VHO lamp, for instance, your plant will probably grow as much as three times as fast as a plant that is growing underneath a more “standard” type of lamp. With a VHO light, you can expect to need to keep raising the light up more and more every day because the plant will be growing so fast. That being said, a VHO lamp may be out of your price range. Additionally, you might not have the physical space for growing a plant that big. It is, therefore, important to consider all the aspects before deciding on a lighting system for your plant. Grab my free Grow Bible for more tips on lighting One of the best timers you can use for whichever type of lighting you go with is a vacation timer. These timers are intended to be used in regular household lights to make it appear as if you are home when you are really on vacation. Although they were not created with the purpose of setting a timer for growing marijuana plants, they nonetheless work wonders. It is a good idea to use a timer anyway because it will keep things extremely consistent, and it will be easy to remember how you treated your plant during one grow “season” when you need to consider how to change this treatment for your next plant that you grow. Temperature and humidity The key factor to remember with the temperature and humidity surrounding your plant is the fact that it should be different during the day (or during the artificial “day” created by your lighting technique) and the night. When the lights are on, the temperature should be between 68 and 78 degrees Fahrenheit. This should drop down by about 15 degrees for the nighttime temperature. Generally speaking, keep the area around your plant relatively dry. This encourages more resin to coat the surfaces of your plant, as an excess in humidity will instead keep the leaves dry and fairly resin-free. That being said, be sure the temperature is not too warm when you have a dry environment because this could lead to an unhealthy amount of drying out of your plant altogether. It will start to turn brown, and its roots won’t be able to take in the proper amount of water to keep your plant healthy. Another reason you need to keep the humidity down is that humid areas cause plants to have broader leaves. This is because, in dry climates, marijuana plants are able to respirate easily and quickly — in other words, the moisture is pulled off of their leaves in a dry climate more easily. Therefore, marijuana plants growing in humid climates grow broader leaves to be better able to respirate despite the humidity. Broader leaves are bad for the consumer of marijuana, however, because they will have a lower resin to leaf surface area ratio. Since you are only growing one plant, these seemingly small details can make a big difference in your final product and how much you get out of that plant. If your grow room (or, rather, the room where you happen to be growing your new favorite potted house plant) is too humid, you will need to employ some sort of method to dehumidify it until it is down to a healthy humidity level. That being said, you should only use a dehumidifier if you already own one or if you are not worried about the extra cost. Generally speaking, investing $100 or more in a new dehumidifier is a bit overkill for just one potted marijuana plant, so decide for yourself if it is a good idea. While connected to humidity and temperature, ventilation is a separate aspect that needs to have as much consideration as the other aspects of growing your marijuana plant. Ventilation is a preventative measure against things like mold, fungi, and other unhealthy issues that could develop for your plant. While it is perhaps more important for a room filled with marijuana plants rather than just one marijuana house plant, it still should be taken into consideration. A lack of proper ventilation can cause the pores in the leaves of your marijuana plant to start to clog, causing that leaf to eventually die off. If there is too much leaf death, eventually your plant itself could die. More likely is probably just the fact that your plant will be losing some valuable resources since its leaves are responsible for absorbing the energy of the sun and using it for faster and better growth. This is probably going to be more important if you are growing your marijuana plant inside of a small closet or cupboard. Since you will likely need to enclose it this way just before and during its flowering stage, however, you should probably plan ahead and make sure there is enough ventilation before you even start growing your plant in there. Ventilation is perhaps the most important during the flowering stage of your plant’s life, because, without enough air movement and fresh air in general, the thick, juicy buds are prone to developing mold. Moldy buds are completely unusable, so this would be completely devastating to your plant and to your final yield. If you have set up the closet or cupboard (or other enclosure) and are in need of a source of ventilation, try putting in a fan. If you can set it up in a way that the fan is pulling fresh air in from the outside, then it will be perfect. If not, a fan that even just moves the air around can be very helpful. Using a fan from an early age of your plant has the additional benefit of encouraging it to grow a thicker stalk, as it registers this as potentially harmful wind and therefore grows stronger to counteract it. The thicker and stronger your plant is, the better. Watering is important for marijuana plants for obvious reasons. What may not be so obvious, however, is that the quality of the water is equally important. It makes a big difference what city you are living in and how your city specifically treats its water. There may be more chemicals in your water than in a neighboring city’s water, for instance. Regardless of where you are located, you will likely have some chlorine in your water. (All water in the United States is treated with at least some amount of chlorine, for example.) It isn’t a very healthy additive to marijuana plants. Luckily, chlorine is quite easy to get rid of. You simply need to let the water sit for 24 hours or more, with the container holding the water open to the air around it. This will also ensure that the water becomes the same temperature as the room. Watering plants with water that is room temperature is definitely healthier for them than shocking them with ice-cold water, so this process kills two birds with one stone. If your particular city adds more chlorine to its water than most other cities, then buying anti-chlorine drops may be a good idea. These drops can be found at any pet store because they are used to prepare an aquarium to support fish (which can’t survive with chlorinated water either). The next thing to consider is the quantity of water you are feeding your plants. If your plants are growing in a container that holds three gallons of soil, then up to three quarts of water can be given to them. The key is to observe how the soil is in terms of its moisture. You want the entire soil to be moist evenly — this is why it is better to water a larger amount once in a while than to water a small amount more often. If you only give your plant a little amount of water, the water won’t make it all the way to the bottom of the soil (and therefore the roots at the bottom won’t get any water access). In my free grow guide you’ll find more tips on watering and nutrients That being said, before watering your plant in any amount you need to be entirely sure that its container has proper drainage holes at the bottom. You should see the water coming out the bottom when you water your plant. If this doesn’t happen, it either means that you aren’t feeding it enough water to reach the bottom or somehow the water is getting caught inside the soil — and that can lead to significant health problems. As long as the soil has sand and perlite in it, however, it is unlikely that it will have drainage issues. To check for the correct time to feed your plant its dose of water, check the soil to see if it feels moist. If it does, don’t water it yet — wait for one to two days before watering again, because even when the top feels dry, the bottom of the soil may still be moist. Never water your plants when they don’t clearly need to be watered, as that can lead to a myriad of overwatering issues Germinating the seed Once you have purchased your seed and the supplies you need, it is time for germination to begin the growing process. There is not one perfect or right way to germinate, but it certainly can be kept simple and effective. First, put the seed about a quarter inch to a half inch into the soil, covering it completely. The soil should remain moist but never get truly wet and should stay at a nice, warm 75-degree temperature. All you have to do after that is wait to see the tiny sprout beginning to appear in 3 to 7 days (which can vary according to the strain and a number of other factors). An additional option for germinating the seeds is to put the seed inside several moist paper towels. You can also use a damp sponge for this. Then keep the paper towels or sponge moist (but not wet, much like with the soil method above) until you see the seeds sprouting. They could sprout in as little as 24 hours or as long as a week. Download my free marijuana grow guide at this link for tips on how to grow your own marijuana After germinating the seed(s) this way, you should plant it into the soil. This should be done as soon as you have seen the seed cracking open to allow the tiny sprout to emerge. Keep the soil moist but not wet, and make sure it is covered on the top. Be sure to give your new plants plenty of light once they are planted in the soil. The lights should be only about two inches away from the soil, and should not be moved upwards until the seedling has grown a decent amount. Some people provide their young seedlings with 24/7 light for maximum growth, but this part is up to you. The vegetative stage The “middle” stage of your plant’s life is its vegetative stage when it will grow the most in its leaves, branches, and height. Its stem will be getting thicker and stronger, and it should be growing many new leaves at an increasingly fast rate. The vegetative phase is crucial for your plant being able to absorb as much energy from the sun as possible (as the leaves absorb this energy), and therefore will contribute to a healthy flowering stage later using all the energy it had acquired. A larger plant means more and bigger buds, so you should take the vegetative stage seriously. That being said, you can only grow your marijuana plant to use as much space as you have in your home. If you just want a small plant for personal use of marijuana, then just 30 days of the vegetative phase should do the trick. Some people even go as short as two to three weeks of the vegetative phase and still get everything they need from their plant. Some growers (especially experienced ones) use training methods to get their plants to grow outwards rather than upwards, thus maximizing the amount of growth without growing too huge for the indoor space that they have. The flowering stage With indoor marijuana plants, you are responsible for everything. The soil, the water, the nutrients, and even the “sun” all come from you. Because marijuana plants respond to the amount of light they are receiving, you will need to change the number of hours of light that your plant is exposed to — in fact, it’s actually the number of hours of darkness that triggers their transition to the flowering stage, but the same rule applies. To trigger the flowering stage (which should be done after your plant has had ample amount of time to grow and develop), you will need to expose it to 12 hours of “sunlight” (or lamp-light, as it were) and, more importantly, 12 hours of uninterrupted darkness. Make sure the darkness is complete and does not have even one instant of light, as this will cause the plant to stop entering the flowering stage. Additionally, the 12 hours of light your plant does receive should be as strong as possible, so be sure to keep using your lamp. The beauty of growing one indoor potted plant is that you can move it to wherever you want it, whenever you need to. In this case, before you start triggering the plant to enter the flowering stage you should move it to some sort of enclosed location, such as a closet or cabinet. There, set up your lighting so that you are able to expose the plant to its 12 hours of lighting and 12 hours of darkness perfectly. Using an outlet timer is probably your best option because it leaves out any room for error. Remember, make sure the 12 hours of darkness are total and entirely uninterrupted. If there is any light that gets into the enclosure (i.e. if you accidentally open the door during the 12 hours of darkness), even for a second, your plant will start getting stressed and confused about the seasons. This stress can cause all sorts of problems, not least of which would be it developing into a hermaphrodite, or else it may simply have a lower quality and lesser quantity yield at the end. The flowering stage usually lasts between 8 and 10 weeks, and it will remain in this phase until the harvesting time has come. Harvesting and curing After you harvest the plant (by removing the buds and the leaves curling around them), you will need to cure the plant matter in a way that makes it smokable (and enjoyable). After drying the plant matter by hanging it upside down in a cool, dry room for days at a time, store the dried plant matter in clean glass jars, closing the lid tightly. Leave some extra room in the jars because the extra air will be helpful in the curing process. Your main concern when curing marijuana is the development of mold. This will only happen if the plant matter is too moist when you start storing it in jars, so be sure it is quite dry before doing so. Open the jars every so often (first once per day, then once every few days) for several weeks until the aroma and texture seem just right. After that you will be able to smoke the product to your heart’s content — just make sure to store them properly (in a cool, out of the way location). Other aspects to consider There are a variety of other aspects to consider when you are growing any number of marijuana plants. For instance, what type of container will you grow your plant in? And what type of soil should you put into that container? Containers and transplanting When choosing a container for your plant, you can buy a breathable pot of some sort and rest assured knowing it is the best option for growing a marijuana plant. One good type of breathable pot is a fabric pot. Other pots are fine as long as they have drainage holes with something beneath to hold the water that trickles down and out. Try to avoid letting this water sit for a long time, as it could spark the interest of unwanted visitors such as mold or insects. As a general rule of thumb, the first container you use should be about six inches across or less. If you don’t use a fabric pot, a clay or a plastic one should be fine. Another aspect of the container that you need to consider is how big it is. This will depend on how fast your plant is growing as well as how big the marijuana plant is in general. If you didn’t already know, it’s important to note that transplanting will absolutely be necessary at some stage — probably more than once. Transplanting is a tricky process, even when it is done perfectly. It always causes some amount of shock to the plant, which means it slows down the growth inevitably to a certain extent. Transplanting is nonetheless important because otherwise you would need to start growing your seedling in a giant pot. While this may sound harmless to the new grower, it is in fact very dangerous because it is easy to overwater a plant that is growing in a pot too large for it. If you overwater your plant, all sorts of health issues can arise — mold and root rot can easily occur because of the excess of unabsorbed water, and the lack of oxygen can cause big problems for the plant. One of the most common problems that happen with new growers is overwatering, as it is easy to misjudge exactly how much your plant needs and the prospect of underwatering is perhaps more daunting to many new growers. To help avoid this problem, simply don’t start growing your plant in a pot that is too large for it — begin it in a small one and have larger pots that increase incrementally as your plant grows. In other words, plan on transplanting. Download my free marijuana grow guide at this link for tips on how to grow your own marijuana The way to transplant your marijuana plant is simply in theory, but rather touchy in practice. First, get the larger container ready for the plant by filling it with soil and creating a hole for the plant. Then take the pot that contains your marijuana plant, tip it upside down, tapping the bottom until the plant and the soil pops out. There should be a chunk of soil with the ball of roots coming out without any physical effort, then place the entire chunk into the hole in the new container. Water the plant plenty and baby it a bit more than usual, as the process can be shocking. If you are not comfortable with the idea of transplanting your marijuana plant, an alternative option is to use a Jiffy-Pot or a similar product. A Jiffy-Pot is a container made of peat moss that has been compressed. It helps with any potential transplanting issues because it protects the roots until the plant has been transplanted into a bigger pot. Once in the new soil, it will start decomposing and allowing the roots to break through it, making for a smooth and protected transition to the new pot. If you do use a Jiffy-Pot, make sure that the larger pot has at least 3 gallons of soil. The key with transplanting marijuana is to always plan ahead. Depth is perhaps more important than width, so if you are going to grow a large plant, be sure that the pot is correspondingly large in volume. The last thing you want is for your plant to become rootbound in a container that is too small. A rootbound plant is one that has its roots grown around the outside of the pot, forming a sort of wall. When this happens it either doesn’t allow water in or out, meaning it will be thirsty all the time or will invite root rot or other health problems. Even if you change pots, the effects of being rootbound can last for a long time afterward. For your growing medium (or the soil), the solid choice is always an organic potting soil. You could also look for mediums that are peat, coco, or sphagnum based, as they work quite well for growing marijuana as well. The key is to choose a soil or medium that is airy enough for oxygen to reach the roots. You can buy a medium that already has a certain amount of nutrients contained in it — organic soils are generally this way. This means you won’t need to feed nutrients to your plant much or at all until the flowering stage. When you do feed nutrients to your plants, go the organic route whenever possible as it is less likely to cause a nasty “nutrient burn” to your plant. Anything that has lots of salts is a bad idea (Miracle Gro, for example). The quality of your soil is almost as important as the quality of the seed that you buy — in other words, it is vital. You need to make sure that any soil you use is sterilized to avoid the presence of parasites or other annoying and harmful critters. Luckily, high-quality soil can be found just about anywhere — your local garden center and even stores like Walmart or certain grocery stores will have it. Besides having an airy quality (which also allows the soil to drain properly — another important way to avoid the development of mold or fungus), good quality soil should also have a balanced pH level (between 6.5 and 7.5). If the soil is too acidic, then the marijuana plant will not thrive and has a higher chance of being male (which, if you know anything about marijuana plants, you know is not ideal). In addition to being airy enough for draining and oxygen access, the soil should also have humus in it because it does need to retain the water and nutrients you feed it to a certain extent. Some growers prefer to form their own soil so that they can ensure it is exactly the mixture that they want. If you are interested in making your own soil, the best way to do it is by mixing together sand and moss (with a 1:2 ratio) as well as another part of either sponge rock or pearlite and soil (a 1:4 ratio). Always make sure the pH level is balanced — use a pH testing kit or litmus paper to do this. If the pH level of your soil (whether homemade or store-bought) is too low by one point, add half a pound of lime per each cubic foot of soil. If you want to use your own soil from your backyard, you will absolutely need to sterilize it. To do this, moisten it and then put it in the oven at 250 degrees Fahrenheit for sixty minutes or so. Warning: it will smell terrible. After that, put in some of your fertilizer of choice — one tablespoon per every gallon of soil should do the trick. Make sure it is mixed in completely. Fertilizers and nutrients Another mistake that many new growers make is adding too many nutrients to their young, vulnerable plants. If you do it, you will end up burning your plants. Nutrient burn can have some major negative health effects, so it’s best to avoid causing this at all costs. A good thing to keep in mind with nutrients and marijuana plants is to always start off slow. If you aren’t sure of how large of a dose to feed your plant, give it less than you would expect. Also, remember that you should not feed your marijuana plant any nutrients at all until it is at least three weeks old. One good way to introduce your young plant to your fertilizer is to dilute it quite a bit, then slowly increase the amount of fertilizer within your fertilizer and water mixture. If you need a recommendation for what brand to try for your marijuana plant, go for either Eco-Grow or Rapid-Gro, as they are both commonly used in the growth and care of marijuana plants. Because adding a fertilizer generally always has some effect on the pH level of the soil, be sure to continue testing your growing medium for its pH level to ensure that it remains at a good value. More often than not, feeding your plant fertilizer will cause the soil to become more acidic (or a lower pH value). If this goes untreated, it will eventually start having adverse health effects on your marijuana plants. It will lead to poor performance in terms of how well your roots are able to absorb the nutrients they need, simply because salts are the result of the fertilizer breaking down in the soil. When these salts accumulate, your plant will start to have these problems. Download my free marijuana grow guide at this link for tips on how to grow your own marijuana Some growers employ a method call leaf feeding, which should not be done until your plant is at least a month and a half old. It involves taking your fertilizer and dissolving it in warm water, then putting it into a (clean) spray bottle of some sort. Then simply spray the leaves of your marijuana plant with the solution and they will absorb the nutrients they need. As long as you increase the amount of fertilizer given to your plant in a gradual way, you should be able to get away with feeding it quite a bit of fertilizer in the end. Marijuana plants are very hardy plants, after all, so you just need to do things that make sense to them and work for their mechanisms. Before your plant is three months old, only feed it once every few days. Then, once you are getting ready to spur the flowering stage to begin, lower the amount of fertilizer you are feeding your plant. Most importantly, you need to flush out the fertilizers completely one or two weeks before you harvest it so that you can safely consume the product later. Certainly don’t add any fertilizers in the last few weeks of the flowering stage. If you are someone who is interested in keeping things as organic as possible, you may want to look into using worm castings instead of chemical fertilizers. Organic worm castings, although expensive, are certifiably organic in every way. They are fed with all natural materials, and their castings are incredibly rich and healthy for marijuana plants. If you are willing to bear the extra expense, the results should be highly positive. Pruning is generally an optional endeavor, although some growers absolutely swear by it. It can work wonders for a plant that you want to grow wide instead of tall, however, so for an indoor plant, it may be a good idea to look into the methods of pruning. That being said, try choosing a strain of seed that won’t need pruning to begin with. Check the description and reviews to see that it is a shorter and bushier strain so you won’t have to deal with a monster plant. Otherwise, you will need to babysit your plant quite a bit more, and after a certain point, you just don’t want to dedicate so much time to one house plant. If you do start seeing your plant growing taller than you would like, it’s time to get into pruning. Simply cut off the top of your plant, right where the top two branches meet. It should be done with a razor sharp blade, cutting straight across. This method (called “topping”) will also serve the purpose of increasing the resin amount of the new growth, as tops always produce more resin. Topping also helps with the speeding up the growth of branches that are further towards the bottom of the plant, which wouldn’t happen without this pruning method. The founder of I Love Growing Marijuana, Robert Bergman, is a marijuana growing expert that enjoys sharing his knowledge with the world. He combines years of experience, ranging from small-scale grows to massive operations, with a passion for growing. His articles include tutorials on growing... [read more]

Planting blueberries can be easy in the right conditions. Before you begin, read up on how to plant blueberries and stop by your local garden center to ask an expert about the best blueberry varieties for your region. Once you’ve selected your blueberry plants, keep these tips in mind to ensure success in growing blueberries. Select a sunny location with well-drained soil for your blueberry bed. It’s best to grow blueberries in an area where water is readily available so you can keep their roots moist throughout the growing season. Raised beds or patio containers are good options for planting blueberries in areas where the soil is not ideal. Soil preparation is crucial to the health of blueberry plants. Blueberries prefer acidic soil. Talk to your local garden center about the best way to make soil adjustments. If changes in the pH are needed, it’s best to make them a year before planting blueberries. Spacing and planting blueberries In most areas, it’s ideal to plant blueberries in the fall or spring. You can plant blueberry bushes as close as 2 or 2.5 feet apart to form solid hedgerows, or space them up to 6 feet apart so they grow individually. If you plant in rows, allow 8 to 10 feet between the rows. Fertilizing blueberry plants Once your blueberry plants are established, they will respond well to acid fertilizers such as rhododendron or azalea formulations. Ask your local garden center for fertilizer recommendations and follow the instructions on the label. Blueberries are sensitive to over-fertilization, so be careful! For best results, fertilize your blueberry plants once in early spring and again in late spring. Be sure to always water thoroughly after fertilizing. Mulching blueberry plants Blueberries do best with 2-4 inches of mulch over the roots to conserve moisture, prevent weeds and add organic matter. Bark mulch, acid compost, sawdust and grass clippings all work well. For additional guidance on planting blueberries in your home garden, contact your local county Cooperative Extension office. Oh, and don’t worry, all the hard work will pay off when you serve homemade and homegrown blueberry muffins for breakfast!

|My patisserie challenge capitole framboise| Welcome to my patisserie challenge. This year I have decided to buy something different from our village boulangerie every Sunday and to enjoy the simple pleasure of treating myself each week. Today is International Women’s Day, so I decided my choice of sweet treat should be something beautiful and delicate, yet bold and able to hold it’s own in the world of patisseries. I give you the capitole framboise (raspberry cake), a sweet, soft and moist delight of a dessert. It is made up of two sponge layers that are light and airy, sandwiched together with whipped cream and whole raspberries before being topped with flambéed meringue and decorated with a raspberry. I very much enjoyed this pleasing patisserie that is both sophisticated and decadent. It’s certainly not the sort of treat I would be happy sharing, but I’ll happily be buying it again. Bernadette at the boulangerie is certainly an inspirational woman for me. Don’t forget to join me again next week for another patisserie choice. Here are my previous patisserie challenge posts, in case you missed them: This post is linked to the Dreaming of France weekly link up at Paulita's An Accidental Blog.

Denatal Instruments must be properly taken care of if they are to function as they were intended, for as long as they were intended. A safe and efficient cleaning process will protect the investment you’ve made in high-quality dental instruments. But in truth, there’s more than just money at stake. Dental health professionals are on the front lines of the war against infection. The process you use to clean and sterilize your dental instruments is one of your most important and effective tools to protect your instruments, your patients, and yourself. The Centers for Disease Control (CDC) published their Guidelines for Infection Control in Dental Health-Care Settings, and they remain the gold standard that dental offices use today. In these guidelines, instrument processing plays a central role in preventing the transmission of infection. As it should: Your dental instruments come into contact with and often penetrate patient soft tissues. If your dental instruments are harboring microbes, infection can take hold quickly. Below, we’ve outlined some best practices to follow when cleaning your dental instruments. Follow them closely to minimize the risk of infection transmission and ensure the longevity of your dental instruments. 1. PROTECT YOURSELF Personal protective equipment (PPE), including safety eyewear, face masks, impermeable smocks, and gloves protect you from microbial contamination as you clean and organize dental instruments. It also prevents you from passing on to the instruments any infectious agents you may be harboring. Utility gloves are especially important when cleaning dental instruments since accidents can and do happen. Gloves that are puncture- and chemical-resistant and that can be disinfected in a steam autoclave between uses are a must-have for any dental office. Some dental professionals complain that utility gloves never fit well; they’re too big and bulky. But not all gloves are unwieldy. With better, more comfortable options, which come in a variety of sizes – compliance in your practice will increase. 2. PRE-SOAK YOUR INSTRUMENTS In some busy practices, you aren’t always able to clean your dental instruments immediately after using them. This can be a problem, because biological debris (blood, for example) left on instruments may dry out and harden — not unlike dirty dishes left on the counter overnight. When it comes time to clean the instruments, this hardened material can be difficult to remove. Infection control experts recommend spraying soiled dental instruments with a solution to keep organic buildup moist. Enzymatic spray gels are an effective option that can easily break down any buildup until you’re ready to properly clean the instruments. 3. CLEAN BEFORE YOU STEAM If debris remains on dental instruments before they go into the autoclave, the superheated steam may not be able to contact the full surface of the instrument. For this reason, CDC guidelines require you to clean any visible material from instruments before you sterilize them. There are a few different ways to do this, including: - Ultrasonic cleaning: This uses sound waves passed through a solution to shake debris loose. The right ultrasonic solution will be specifically formulated for efficient ultrasonic cleaning and will contain enzymes to help break down bioburden, as well as agents to prevent mineral build-up, spotting, and corrosion. - Automated instrument washers: These washers can save time by eliminating the need to manually rinse or dry the dental instruments. - Manual scrubbing: This is a fallback practice, not recommended by the CDC. It demands the most time and effort and carries the highest risk of sharps accidents. How will you know your cleaning method is working? The CDC emphasizes the importance of monitoring the cleaning process. Monitor strips (for ultrasonic cleaners or Instrument processing and sterilization: Key considerations,” published online November 15, 2016) Molinari recommends loading packages on racks and placing them on their edges to give the sterilizing agent plenty of room to circulate. 4. DRY YOUR INSTRUMENTS After sterilization in an autoclave, it’s critical to dry your dental instruments thoroughly. As infection control expert John A. Molinari writes in the February 2016 issue of Dental Economics, sterilizers will only remove the amount of moisture they introduce onto your instruments. If you put your dental instruments into a sterilizer wet, they will emerge wet. As a result, the packaging (in the next step) will also get wet. And wet packaging can wick bacteria and moisture from human skin through the packaging, which will increase the risk of contaminating the instruments. 5. PACKAGE THE INSTRUMENTS The last step before placing your dental instruments in the sterilizer is to package them with wraps or pouches. The package should be sealed to prevent exposure to the air when you remove your instruments from the sterilizer. Be sure to choose an autoclave wrap that allows the sterilization agent to penetrate and can withstand the harsh conditions of steam sterilization without compromising either softness or strength. Incidentally, the CDC recommends monitoring the sterilization process. Chemical indicators should be used on the outside and inside of every package to ensure your sterilizer is reaching the proper temperature, is running for the proper amount of time, and the steam is penetrating the packaging. Biological indicators (also known as spore tests) go a step farther. They’ll tell you if your sterilizer is actually killing microorganisms by testing it against highly resistant strains such as Geobacillus stearothermophilus. The CDC recommends running spore tests at least once per week and with every load containing implantable devices. 6. LOAD THE INSTRUMENTS CAREFULLY It can be tempting to try to squeeze as many dental instruments into each autoclave cycle as you can, however, overloaded sterilizers are the main cause behind failed sterilizations. Overloaded sterilizers take longer to reach the optimum temperature, and when items are packed too closely together, they may not come in contact with a sufficient amount of the sterilizing agent. In another Dental Economics article ("Instrument processing and sterilization: Key considerations,”published online November 15, 2016) Molinari recommends loading packages on racks and placing them on their edges to give the sterilizing agent plenty of room to circulate. WHAT ROLE DO CASSETTES PLAY? Cleaning and sterilizing your dental instruments the right way can be time consuming, especially if you’re handling each instrument individually. Handling individual dental instruments can also cause sharps injuries, which can cost your dental practice an average of $3,000 per incident according to the CDC’s “Sharps Injury Prevention Workbook”. The safest and most efficient dental practices package their dental instruments together into cassettes. Each cassette can be configured for a specific procedure, which means clinicians waste less time chairside searching for the right instrument. Cassettes are also easier and safer to handle since they can be placed directly into ultrasonic cleaners, dental instrument washers and sterilizers and then neatly stored until needed. In fact, dental practices that use Denshine's cassette-based Instrument Management System (IMS) save between five and 10 minutes per procedure. After all, cleaning, sterilizing, and organizing dental instruments can consume time, and therefore, money. The more streamlined your instrument processing procedure, the more time you and your team can spend treating patients. And the smarter your practice is about cleaning and sterilizing your dental instruments, the better equipped you’ll be to stop the transmission of infection. By protecting your instruments, your patients, and your clinicians, you’ll be well on your way to maximizing the investments you’ve made in your practice.

Heads pawed, eyes claws-ed Then I said: “Ah, Lord God, behold, the prophets say to them, ‘You shall not see the sword, nor shall you have famine, but I will give you assured peace in this place.’” Jer 14:13 ESV With heads bowed and eyes closed, the music was just right. The preacher shuffles and gently casts his gaze over the reverently silent congregation before he beckons, “Put your hand up if you have tried everything and now you want to accept Jesus into your heart. See, you have a God shaped hole in your heart and only Jesus can fill it.” A hundred to two hundred hands go up in the air. They ask Jesus into their hearts that day-a decision they may well repeat a few more times through that year. A major denomination which has 11,500 churches throughout the US – in 1991, their first year of what they called “the decade of harvest,” they got 294,000 decisions for Christ. They found that only 14,000 remained in fellowship. That is, they couldn’t account for 279,000 of their decisions for Jesus. And this is normal modern evangelical statistics when it comes to crusades and local churches. Many converts don’t fall away. They get followed up and squeezed into a local church where they’re surrounded by a good social life, and they stay within the church given assurance they’re saved when there is no grounds for their salvation, because they do not have the things that accompany salvation. –True and False Conversions by Ray Comfort God shaped hole in heart When we hear Christian clichés like ‘Accept Jesus Christ as your personal saviour;’ ‘Ask Jesus into your heart;’ ‘Invite Christ into your life;’ or ‘Make a decision for Christ’ and find that such theology is not scripturally based then we realise something must have been omitted. In order to be saved, a man must repent (Acts 2:38).Asking Jesus into your heart leaves out the requirement of repentance and trust in Jesus Christ (Acts 16:31, Heb 6:1). How could it sound so right, yet be so un-right? Yeah. Welcome to the shaken and stirred Gospel Lite! A little leaven leavens the whole lump. I have confidence in the Lord that you will take no other view than mine…the offense of the cross has been removed. Gal 5:9-11 A short but memorable adage that holds some important fact of experience is that Gospel Lite has “Great taste, but less filling”. Gospel Lite is the diluted gospel. It preys on the scripturally illiterate and could it then be another gospel? God shaped hole For if someone comes and proclaims another Jesus than the one we proclaimed, or if you receive a different spirit from the one you received, or if you accept a different gospel from the one you accepted, you put up with it readily enough. 2 Cor 11:4 A new nationwide survey done by The Barna Group revealed: Most self-described Christians contend that their religious faith has significantly impacted their life. Almost six out of ten adults (59%) said their faith had “greatly transformed” their life, while 29% said their faith “has been helpful but has not greatly transformed” their life and 9% stated that their religious faith “has not made much of a difference” in who they are and how they live.- The Barna Group, Ltd, 2009. Gospel Lite comes in many flavours to suit your taste. Another tangy flavour is “Come to Jesus and he will give you love, joy, peace and happiness”. Or “God loves you and He has a wonderful plan for your life”. This tangy smoothie assumes the sinner has no sin and there for doesn’t need to change. A sinner without a transformation therefore begins to bear good bouncy fruit. Well, these promises in themselves of course are half truths. They stem from the fruit of the Spirit that a believer will have as mentioned in Galatians 5:22. But should that be the launch pad for an evangelistic approach seeing that the sinner is dead to God and blind to spiritual things. Is that the whole of the gospel message? What is Christianity without the cross? What is salvation without knowledge of sin and a saviour? And I, when I came to you, brothers, did not come proclaiming to you the testimony of God with lofty speech or wisdom. For I decided to know nothing among you except Jesus Christ and him crucified. 1Cor 2:2 Half truths are harbingers and easily pave the way for deception. Some have sadly been in the vineyard of half truths and gleaned small bits of “godliness” mixed with the leaven of material gain. And Voila! Prosperity De-Lite was born; decaffeinated and smooth. The most fatal of all Lites. And I will show you a still more excellent way to deception. Described in Proverbs 5:3-6 For the lips of a forbidden woman drip honey, and her speech is smoother than oil, but in the end she is bitter as wormwood, sharp as a two-edged sword. Her feet go down to death; her steps follow the path to Sheol; she does not ponder the path of life; her ways wander, and she does not know it. For the love of money is a root of all kinds of evils. It is through this craving that some have wandered away from the faith and pierced themselves with many pangs. But as for you, O man of God, flee these things. Pursue righteousness, godliness, faith, love, steadfastness, gentleness.1 Tim 6:10-11 Prosperity Gospel De-Lite Prosperity Gospel De-Lite is the potent umbrella portion touted and purveyed by over eighty percent of Christian Broadcasters, media outlets and publishers, televangelists and at present is fast gaining notoriety in many mega churches of the West and the shanty poverty stricken suburbs of Latin America, Africa and of late South eastern Asia. Selling out faster than Starbucks coffee, with more outlets than MacDonalds and glossier than your Sunday flea market. The Bible clearly has several words to describe such “exciting and colourful” messengers, who “think that godliness is a means to financial gain” calling them “men of corrupt mind, who have been robbed of the truth” (1 Tim 6:3-5). “Jesus will give you health, wealth and prosperity” is the promise. How it works is really simple. Be obedient (read donate) and faithful (read pay regularly), and give to the Lord bountifully (read give to the prosperity preachers and their ministries). The more money you give, the more you will prosper financially, the more your health will improve, the more success you will have and the more your family and relationships will be blessed. Financial prosperity is a sign of spiritual success, “name your seed”, “hundred fold blessing returns”, “debt breaking anointing”, “debt cancellation offerings” are concepts that form the bar codes for the Lite. You can have your cake and eat it too; live your blessing filled best life now. These are concepts that are not scriptural. The flipside to this is error is that if you are poor, sick with illness or lost your means of earning then you have little faith. On January 4, 1987, Oral Roberts launched his most notable campaign to date. Roberts told his followers that if he did not raise a total of 8 million dollars by March, God was going to take his life. Roberts begged not to let Satan defeat him. “God clearly told me he needs me here on earth. And here’s why — because of all the ministries, this ministry is the only one God has on this earth that owns a medical school.”… Some time later, his son, Richard, took pen in hand to warn of his father’s impending doom. Without “the additional $4,500.000.” explains Richard, “God will not extend Dad’s life” He then pleads, “Partner, we cannot let this man of God die. There is no reason for him to die” … After sternly warning, “IF YOU NEGLECT TO PAY ATTENTION … then Satan will take advantage and hit you with bad things and you will wish that 1985 had never come, ” Roberts closed his letter with a hard sell. Sending a seed-faith gift will not only enable you to “STOP SATAN IN HIS HATE TO BRING YOU DOWN,” it will also “help you get your hundredfold return.” (Roberts raised the money and did not die.) – Christianity In Crisis, Hank Hanegraaff For although they knew God, they did not honour him as God or give thanks to him, but they became futile in their thinking, and their foolish hearts were darkened. Rom 1:21 What i confess...i possess. The earliest proponents of positive thinking were spiritual innovators like Phineas P. Quimby and Mary Baker Eddy, founders of the New Thought movement and Christian Science, respectively. By the turn of the 20th century, Essek William Kenyon, a pastor and founder of Bethel Bible Institute, had incorporated similar ideas into his preaching on the finished work of Christ. Kenyon wrote that Christians could make a “positive confession” to bring emotional and physical desires into being. “What I confess,” he is purported to have said, “I possess.” –Christianity Today Magazine “Rhema Doctrine”, “God told me”, and “Word of Faith” spin-offs of Gospel Lite are convenient, positive sounding and winsome aberrations. Just like any Lite brand always appear hypoallergenic, more tolerant, and market-savvy. It makes “Christianity” more appealing. Lite requires a partial spiritual contribution to the things of God and never a total commitment. Mainstream Christianity is becoming increasingly affected by it. The notion that God rewards faith with money is spreading in both conservative and moderate churches. This is part of that age old battle between Good and Evil; God and Satan; Jesus and mammon. For Demas, in love with this present world, has deserted me and gone… 2 Tim 4:10 They went out from us, but they were not of us; for if they had been of us, they would have continued with us. But they went out, that it might become plain that they all are not of us. 1 John 2:19 Gospel Lite excuses or better still excludes sin, the depravity of man and God’s wrath. Its indeed easier to talk in broad strokes and shades of a “God shaped hole in your heart” than to say “Repent ye therefore, and be converted, that your sins may be blotted out, so the times of refreshing shall come from the presence of the Lord”. Lite does not call the wretched sinner to repentance. It does not address pertinent issues of righteousness and coming judgement. It does not talk about the Law of God. How would we know that we had sinned had it not been for the Law of God? With a hopeless sinner on collision course with a Just God; Gospel Lite numbs the conscience of the sinner by encouraging good works of service and charity. The good news of God to man is that for our sake on the cross, Jesus became a substitute in that he was made to be sin (who knew no sin), so that in him by faith we might become imputed with his righteousness. For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast. Eph 2: 8-9 A pastor of an African down town church was asked about selling out and changing his message. He would triple his membership by promising wealth. “But if that is all I am teaching, then I have lost the message,” he says. “The kingdom of God is built on the Cross, not on bread and butter.” Lite adds a smooth spin and a laid back buzz to Christianity. There is no cross to carry and therefore no self denial. Life is easy as can be. Be positive, live positive and confess positive. Speak faith to your situation the buzz rings. It leaves the “believer” with more pseudo mystic lingo and spiritual terms like “He saved you for greatness, to fulfil a destiny or a purpose that is beyond anything you could ever ask or think!” This pursuit of self esteem, self respect, self dignity, self worth and potential are the pearls of spiritual fruitfulness making the Lite franchise a multi million motivational golden calf both among the secular ponds and Luke warm niches. Humility is not a virtue but becomes a vice. Then Jesus told his disciples, “If anyone would come after me, let him deny himself and take up his cross and follow me. Matt 16:24 For this people’s heart has grown dull, and with their ears they can barely hear, and their eyes they have closed, lest they should see with their eyes and hear with their ears and understand with their heart and turn, and I would heal them. Matt 13:15 With unrepentant hardened hearts and dulled ears, tightly shut eyes its only the grace of God that can rouse any way ward Lite-ists remnants from such deep slumber. When the Holy Spirit exposes sin in light of God’s Law the first words that the awakened heart has always whispered have been “Woe is me. I am undone. God be merciful to me, a sinner.” It is at this point that the soil is moist and the seed of the Word begins the process that will take it through the seasons of life with gratitude till it yields forth fruit worthy of repentance. Gospel Lite never yields any fruit worthy of repentance- it’s just fizzy and has Great Taste, Less Filling. It is a some what modern day reiteration of that same old saying in Exodus chapter sixteen,“Would that we had died by the hand of the Lord in the land of Egypt, when we sat by the meat pots and ate bread to the full, for you have brought us out into this wilderness to kill this whole assembly with hunger.” In the 1930s Kenneth Hagin Sr added E.W Kenyon’s teachings to his Pentecostal beliefs to create the “Word of Faith” and “Rhema” movements which taught that christians could get rich by mustering enough faith. “Say it, do it, receive it, tell it,” he said. He touted the “Rhema doctrine,” which held that words spoken in faith must be fulfilled, spawning slogans like “name it and claim it.” In 2000, three years before he died he wrote in The Midas Touch: A book that denounced prosperity gospel, the concepts of “name your seed”, “hundred fold return” and “debt breaking” anointing. “There is not one bit of Scripture I know about that validates such a practice. I’m afraid it is simply a scheme to raise money for the preacher, and ultimately it can turn out to be dangerous and destructive for all involved.” TheMidas Touch, Kenneth Hagin sr. God requires truth Beloved, God desires truth in the inner parts. All this deception will not endear us to God. There is a great need to get back to basics of searching the scriptures and being Bible Based in doctrine like never before. And the Lord said to me: “The prophets are prophesying lies in my name. I did not send them, nor did I command them or speak to them. They are prophesying to you a lying vision, worthless divination, and the deceit of their own minds. Jer 14:14 Editor’s Note: “If we do not preach about sin and God’s judgment on it, we cannot present Christ as Saviour from sin and the wrath of God. And if we are silent about these things, and preach a Christ who saves only from self and the sorrows of this world, we are not preaching the Christ of the Bible . . . Such preaching may soothe some, but it will help nobody; for a Christ who is not seen and sought as a Saviour from sin will not be found to save from self or from anything else”

The last time I cooked with and wrote about KOL Foods I made a lamb wellington which proved to be very popular with our dinner guests and everyone that read the post. The dish was a lot of fun to prepare and the same is true about this stuffed turkey breast. Turkey breast often has the reputation for being the dry and flavorless, left to snack on when nursing that post-Thanksgiving hangover, but cooking with hormone free, organically raised turkey is a flavor changer. If you don’t believe me, try it for yourself and if you want to know more about the company, their ethical mindset and vision, see the introduction my lamb wellington or read about the humane benefits that are in place. This is one of those dishes that looks much more complicated than it really is – and there’s a wow factor that accompanies it to the table. You can make this dish with any Turkey breast, but I can’t vouch for it’s flavor, that leftover Thanksgiving dinner reputation must come from somewhere, so for the best experience, use the best ingredients. Apricot-Quinoa Stuffed Turkey Breast You will need the following ingredients for a total of eight to 10 slices of rolled turkey breast. Tweet this. - One cup of quinoa - 1/2 large red onion - 8oz package of dried apricots - 3-4oz chopped mixed nuts - 3lb turkey breast - Eight carrots - 1 teaspoon honey or brown sugar (optional) - Granulated garlic You will also need Preparing the Quinoa Stuffing Cook one cup of quinoa with two cups of liquid, per the instructions on the packet. I like to use one cup of chicken or vegetable stock and one cup of liquid for the water. While the quinoa is cooking, dice half a red onion, the apricots and the nuts. Heat a little olive oil in a skillet and fry the red onions and half the apricots. Drizzle the honey over the onions and apricots while they are cooking. Set the rest of the apricots aside with the chopped nuts. Once the quinoa has cooked and the red onions are soft, combine in a large bowl. Add the uncooked nuts and apricots and mix so the ingredients are evenly dispersed. Deboning and stuffing the turkey breast Before you remove the bone from the turkey, pre-heat the oven to 375 degrees and par-roast eight whole carrots for 20 minutes. The carrots need longer to cook than the turkey breast which is why I start to roast them before the turkey is ready to be roasted. Deboning a turkey breast is easier than you would think. If you’re not sure how to do this, or this is your first attempt check out this YouTube video for a step by step guide. Once you have removed the bone from the turkey, set it aside and use it later to make a chicken stock. Flatten the turkey breast, cover with plastic wrap and flatten it with a meat tenderizer, rolling pin or in my case, a pyrex measuring cup. Try not to tear the turkey breast, you want to make it as thin enough to stuff and roll, but not so thin that it will tear. Once the quinoa and apricot mixture has cooled, layer it evenly over the turkey breast. Tightly roll the turkey breast and tie with cooking twine to hold it together. Season the outside of the turkey roll with a teaspoon each of granulated garlic and paprika, then rub with a little olive oil. Remove the carrots from the oven. Place the stuffed turkey among the carrots, cover with foil and return to the oven for 35 minutes. Uncover and cook for a further 20 minutes or until your meat thermometer reads 165. Allow the stuffed turkey roll to cool then slice with a sharp chef’s knife. Slice into 3/4 inch portions then return to the roasting pan with the carrots on top of the turkey. The juices in the pan will keep the turkey moist. If reheating for an extended period of time, consider adding two tablespoons of chicken broth to the turkey roll to keep it moist. Serve with the carrots and a green vegetable.

My household enjoys viewing myself flit from one thing to a different like I’m their own private truth program for entertainment. They like to mention whenever my lacking spatula can be bought during the computer system work desk, or my phone in the pantry, and helpfully letting me personally know that the oven timer has dinged at the least 15 times. I also love to do things in excess – you know only a little mound of frosting won't do inside home. I have to swirl on a pile of it over the top, then top it off with ganache just for the enjoyment of it. When we organize birthday celebration parties – we obviously get a little overboard. I started my chocolate cake adventure by baking this dessert – twice. Two times because I happened to be mixing it during the telephone. And then recognize after it had baked that I omitted a complete cup sugar and all sorts of of this veggie oil. I believe you can imagine how good that turned out: for example., not at all. I quickly whipped it up once more, this time concentrating my full interest regarding procedure. The dessert proved beautifully and I quickly frosted it while planning the other gazillion components of the dinner. After every one of the feasting, nobody had space for dessert – actually, we left the evening without busting into song over 37 lit candles. Therefore – a cake which was never meant to be blogged will be here now mainly because I made an excessive amount of food (aaaand we’re back to performing things in excess). This cake is dark, moist, wealthy and incredibly decadent. Green Mountain Coffee’s Vermont nation Blend blended wonderfully aided by the cocoa to generate probably the most intense and delicious chocolate cake that I have ever before tasted. It’s the perfect sort of cake for a birthday or a Tuesday. Remember to appreciate it with a really big cup of ice cold milk! The Most Effective Chocolate Dessert Yield: 8 servings Prep Time: 25 minutes Cook Time: 35 mins - 2 cups sugar - 1 3/4 cups all-purpose flour - 3/4 cup unsweetened cocoa powder - 2 teaspoons cooking soda - 1 teaspoon baking powder - 1 teaspoon kosher sodium - 2 eggs - 1 cup buttermilk - 1/2 cup vegetable oil - 2 teaspoons vanilla herb - Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch cooking pan. Put aside. In full bowl of a stand mixer fitted aided by the whisk accessory or perhaps in a large dish with a power mixer, combine the sugar, flour, cocoa(s), baking soda, cooking dust and salt. Combine on reasonable until dried out components tend to be carefully combined. - Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium rate for around two moments; the batter will likely be slim. - Pour batter evenly into prepared pans. - Bake in preheated oven for 30 to 35 mins for circular pans, 35 to 40 mins for rectangular cooking pan or until wooden toothpick placed in center is released clean. - Cool ten minutes; remove from pans to wire racks. Cool entirely. - The Black Cocoa from King Arthur Flour is recommended - it merely provides an excellent level of taste and color into chocolate dessert. - This cake additionally pairs beautifully with a straightforward chocolate ganache.

Will reach maturity in 72 days. Foliage is green and fruit is red, round and smooth. Fruit grows in clusters.Important Info : Good for western climates but can handle many climates as long as the growing season isn't too short. Try use seaweed fertilizer and don't forget to mulch in colder climates. Google Plant Images: click here! CharacteristicsCultivar: Jet Star Size:Height: 6 ft. to 20 ft. Width: 0 ft. to 0 ft. Plant Category:annuals and biennials, vegetables, Plant Characteristics:seed start, Foliage Characteristics:medium leaves, Flower Characteristics:old fashioned/heritage, Flower Color:whites, yellows, Tolerances:heat & humidity, Bloomtime Range: Early Spring to Late Summer USDA Hardiness Zone:undefined AHS Heat Zone:Not defined for this plant Light Range:Sun to Full Sun pH Range:5.5 to 7 Water Range:Normal to Moist FertilizingHow-to : Fertilization for Annuals and Perennials Annuals and perennials may be fertilized using: 1.water-soluble, quick release fertilizers; 2. temperature controlled slow-release fertilizers; or 3. organic fertilizers such as fish emulsion. Water soluble fertilizers are generally used every two weeks during the growing season or per label instructions. Controlled, slow-release fertilizers are worked into the soil ususally only once during the growing season or per label directions. For organic fertilizers such as fish emulsion, follow label directions as they may vary per product. LightConditions : Full Sun Full Sun is defined as exposure to more than 6 hours of continuous, direct sun per day. WateringConditions : Moist and Well Drained Moist and well drained means exactly what it sounds like. Soil is moist without being soggy because the texture of the soil allows excess moisture to drain away. Most plants like about 1 inch of water per week. Amending your soil with compost will help improve texture and water holding or draining capacity. A 3 inch layer of mulch will help to maintain soil moisture and studies have shown that mulched plants grow faster than non-mulched plants. Conditions : Outdoor Watering Plants are almost completely made up of water so it is important to supply them with adequate water to maintain good plant health. Not enough water and roots will wither and the plant will wilt and die. Too much water applied too frequently deprives roots of oxygen leading to plant diseases such as root and stem rots. The type of plant, plant age, light level, soil type and container size all will impact when a plant needs to be watered. Follow these tips to ensure successful watering: * The key to watering is water deeply and less frequently. When watering, water well, i.e. provide enough water to thoroughly saturate the root ball. With in-ground plants, this means thoroughly soaking the soil until water has penetrated to a depth of 6 to 7 inches (1' being better). With container grown plants, apply enough water to allow water to flow through the drainage holes. * Try to water plants early in the day or later in the afternoon to conserve water and cut down on plant stress. Do water early enough so that water has had a chance to dry from plant leaves prior to night fall. This is paramount if you have had fungus problems. * Don't wait to water until plants wilt. Although some plants will recover from this, all plants will die if they wilt too much (when they reach the permanent wilting point). * Consider water conservation methods such as drip irrigation, mulching, and xeriscaping. Drip systems which slowly drip moisture directly on the root system can be purchased at your local home and garden center. Mulches can significantly cool the root zone and conserve moisture. * Consider adding water-saving gels to the root zone which will hold a reserve of water for the plant. These can make a world of difference especially under stressful conditions. Be certain to follow label directions for their use. ProblemsPest : Tomato Hornworm These large green caterpillars have diagonal white stripes along their body with a prominent horn on their tail end. They are the larvae of the brown sphinx moth. Look for these caterpillars clinging to the undersides of leaves and stems. Even if you don't see them, you may know they were there because of the black excrement they left behind as well as the leaves they have chewed through. They are also fond of fruit. Prevention and Control: Rotate tomato location each year and deeply till soil to expose pupae. Floating row covers in June or July help to prevent active moths from laying eggs. Handpick and destroy caterpillars when found. Consult your local garden center professional or county Cooperative Extension office for legal pesticide/chemical recommendations. Diseases : Blossom End Rot Blossom-end Rot is caused by several factors, all relating back to the plant's ability to utilize calcium in the soil. Calcium is only available to the plant when the soil is evenly moist. Another reason could be that there simply is not enough calcium in the soil. Other reasons are root damage, temperature swings or even a high salt content. The problem usually appears as a soggy, sunken area on the end of the fruit early on. The area will darken over time and become more concave. Prevention and Control: Plant resistant varieties and keep soil evenly moist, watering deeply, less frequently. Mulch will help to maintain the moisture level in the soil. Do not be tempted to over-fertilize or use uncomposted manure as both are high in salts. If all else fails, have your soil tested for a mineral imbalance. Pest : Spider Mites Spider mites are small, 8 legged, spider-like creatures which thrive in hot, dry conditions (like heated houses). Spider mites feed with piercing mouth parts, which cause plants to appear yellow and stippled. Leaf drop and plant death can occur with heavy infestations. Spider mites can multiply quickly, as a female can lay up to 200 eggs in a life span of 30 days. They also produce a web which can cover infested leaves and flowers. Prevention and Control: Keep weeds down and remove infested plants. Dry air seems to worsen the problem, so make sure plants are regularly watered, especially those preferring high humidity such as tropicals, citrus, or tomatoes. Always check new plants prior to bringing them home from the garden center or nursery. Take advantage of natural enemies such as ladybug larvae. If a miticide is recommended by your local garden center professional or county Cooperative Extension office, read and follow all label directions. Concentrate your efforts on the undersides of the leaves as that is where spider mites generally live. Pest : Whiteflies Whiteflies are small, winged insects that look like tiny moths, which attack many types of plants. The flying adult stage prefers the underside of leaves to feed and breed. Whiteflies can multiply quickly as a female can lay up to 500 eggs in a life span of 2 months. If a plant is infested with whiteflies, you will see a cloud of fleeing insects when the plant is disturbed. Whiteflies can weaken a plant, eventually leading to plant death if they are not checked. They can transmit many harmful plant viruses. They also produce a sweet substance called honeydew (coveted by ants) which can lead to an unattractive black surface fungal growth called sooty mold. Possible controls: keep weeds down; use screening in windows to keep them out; remove infested plants away from non-infested plants; use a reflective mulch (aluminum foil) under plants (this repels whiteflies); trap with yellow sticky cards, apply labeled pesticides; encourage natural enemies such as parasitic wasps in the garden; and sometimes a good steady shower of water will wash them off the plant. Pest : Aphids Aphids are small, soft-bodied, slow-moving insects that suck fluids from plants. Aphids come in many colors, ranging from green to brown to black, and they may have wings. They attack a wide range of plant species causing stunting, deformed leaves and buds. They can transmit harmful plant viruses with their piercing/sucking mouthparts. Aphids, generally, are merely a nuisance, since it takes many of them to cause serious plant damage. However aphids do produce a sweet substance called honeydew (coveted by ants) which can lead to an unattractive black surface growth called sooty mold. Aphids can increase quickly in numbers and each female can produce up to 250 live nymphs in the course of a month without mating. Aphids often appear when the environment changes - spring & fall. They're often massed at the tips of branches feeding on succulent tissue. Aphids are attracted to the color yellow and will often hitchhike on yellow clothing. Prevention and Control: Keep weeds to an absolute minimum, especially around desirable plants. On edibles, wash off infected area of plant. Lady bugs and lacewings will feed on aphids in the garden. There are various products - organic and inorganic - that can be used to control aphids. Seek the recommendation of a professional and follow all label procedures to a tee. Pest : Caterpillars Caterpillars are the immature form of moths and butterflies. They are voracious feeders attacking a wide variety of plants. They can be highly destructive and are characterized as leaf feeders, stem borers, leaf rollers, cutworms and tent-formers. Prevention and Control: keep weeds down, scout individual plants and remove caterpillars, apply labeled insecticides such as soaps and oils, take advantage of natural enemies such as parasitic wasps in the garden and use Bacillus thuringiensis (biological warfare) for some caterpillar species. Pest : Flea Beetles Flea Beetles are about the size of a flea and are black, bronze, or blue-black in color. They get their name from the way they jump when disturbed. Flea beetle populations are usually more severe when conditions are hot and dry. They can pose problems in the garden; they leave small holes in chewed foliage. Prevention and control: You've heard it a thousand times, but here it is again - clean up the garden to remove places where these insects over winter. A well-watered, moist garden will not be as attractive to an egg laying mother either. Aside from handpicking, spray with a recommended insecticide. Cultivation between rows will help to destroy eggs, too. Fungi : Leaf Spots Leaf spots are caused by fungi or bacteria. Brown or black spots and patches may be either ragged or circular, with a water soaked or yellow-edged appearance. Insects, rain, dirty garden tools, or even people can help its spread. Prevention and Control: Remove infected leaves when the plant is dry. Leaves that collect around the base of the plant should be raked up and disposed of. Avoid overhead irrigation if possible; water should be directed at soil level. For fungal leaf spots, use a recommended fungicide according to label directions. Fungi : Black Spot A known rose disease, Black Spot appears on young leaves as irregular black circles, often having a yellow halo. Circles or spore colonies may grow to 1/2 inch in diameter. Leaves will turn yellow and drop off, only to produce more leaves that will follow the same pattern. Roses may not make it through the winter if black spot is severe. The fungus will also affect the size and quality of flowers. Prevention and Control:Plant resistant varieties for your area. Always water from the ground, never overhead. Practice good sanitation - clean up and destroy debris, especially around plants that have had a problem. When pruning roses, even deadheading, dip pruners in a bleach / water solution after each cut. If a plant seems to have chronic black spot, remove it. A 2-3 inch thick layer of mulch at the base of plant reduces splashing. Do not wait until black spot is a huge problem to control! Start early. Spray with a fungicide labeled for black spot on roses. Pest : Leaf Miners Leaf Miner is actually a term that applies to various larvae (of moths, beetles, and flies) that tunnel between upper and lower leaf surfaces, leaving a distinctive, squiggly pattern. A female adult can lay several hundred eggs inside the leaf which hatch and give rise to miners. Leaf miners attack ornamentals and vegetables. Prevention and Control: Keep weeds down and scout individual plants for tell-tale squiggles. Pick and destroy these leaves and take advantage of natural enemies such as parasitic wasps. Know the Growing Degree Days (GDD)* for your area to target insecticide sprays when most beneficial for controlling the specific leaf miner. Seek a professional recommendation and follow all label procedures to a tee. *GDD numbers should be available from your local Cooperative Extension office. Diseases : Blight Blights are cause by fungi or bacteria that kill plant tissue. Symptoms often show up as the rapid spotting or wilting of foliage. There are many different blights, specific to various plants, each requiring a varied method of control. MiscellaneousGlossary : Annual An annual is any plant that completes its life cycle in one growing season. Glossary : Biennial Biennial is a plant that takes two growing seasons to produce flowers and fruit. The first growing season, the plant stays in a rosette form, producing mainly foliage and roots. The second growing season the plant bolts, producing flowers and fruits or seeds. Glossary : Vine Vine: a plant with a flexible stem that grows either along the ground or climbs by suckers, twining, or tendrils. Glossary : Tolerant Tolerant refers to a plant's ability to tolerate exposure to an external condition(s). It does not mean that the plant thrives or prefers this situation, but is able to adapt and continue its life cycle. Glossary : Viruses Viruses, which are smaller than bacteria, are not living and do not replicate on their own. They must rely on the cellular mechanisms of their hosts to replicate. Because this greatly disrupts the cell's functionality, outward signs of a viral infection result in a plant disease with symptoms such as abnormal or stunted growth, damaged fruit, discolorations or spots. Prevention and Control: Keep virus carriers such as aphids, leafhoppers, and thrips under control. These plant feeding insects spread viruses. Viruses can also be introduced by infected pollen or through plant openings (as when pruning). Begin by keeping the pathogen out of your garden. New plants should be checked, as well as tools and existing plants. Use only certified seed that is deemed disease-free. Plant only resistant varieties and create a discouraging environment by rotating crops, not planting closely related plants in the same area every year.

A new cafe has opened in Flatbush giving residents a much-needed break in a neighborhood abundant with salons bearing Z-heavy names like "Cutz ’N Curlz" and "Nailz R Uz," but with limited dining choices. Rug-B, a Caribbean-inspired cafe, opened in August on Cortelyou Road. Co-owner Paul Simeon, who has created menus for restaurants such as Manhattan’s Negril and Local, and until recently manned the stove at Madiba, a South African restaurant in Fort Greene, designed the cuisine, which he describes as "upscale peasant. A fusion of Caribbean, Thai and continental." Simeon, with partner Phil Dazis, roams the room, stopping at each table to chat, or on a Saturday evening, join in an impromptu sing-along with the lone musician and his band-in-a-box setup. Simeon and Dazis made over the former salon space, removing barber chairs and wall-to-wall mirrors. Their transformation has yielded a comfortable, unpretentious cafe. In place of the salon mirrors are sunny, yellow walls that are used as an exhibition space of sorts for the work of local artists. Comfortable tables and chairs seat 40. Large, plant-hung windows in front fill the room with light, and on warm days, the windows open onto small, outdoor tables. The dishes at Rug-B are evolving. "We’re still working on things. Still seeing what pleases our neighbors," said Simeon. The neighbors, tired of trips into nearby areas for a decent meal, want a cafe to call their own, and are willing to overlook this promising eatery’s wobbly beginning. While some of the dishes I tried had all the complexity one would expect from this cuisine, others seemed timid. Until the liquor license is established (it’s expected by winter), patrons are happy to down refreshing glasses of mango juice or carry in their own wine. There are four appetizers offered each evening. Salmon cakes topped with a tangy, dill mayonnaise, although tasty, seemed made of canned salmon and much like the kind of amateurish thing I throw together in my own kitchen. The other two appetizers I tried suffered from a problem that was consistent throughout the meal: a heavy hand with sugar. Big, beer-battered shrimp, tender with a crisp, almost tempura-like coating, were doused in a candy-sweet mango citrus puree better suited to a dish of vanilla ice cream. A chili-and-lemongrass dressing on the corn and avocado salad - while a touch too sweet - made for a pleasant topping on fresh greens, crisp corn kernels and slices of ripe avocado. However, crisp Chinese noodles that topped the salad, were one ingredient too many. There is a compelling entree on the menu. Take the lid off an earthenware bowl and the perfume of coconut milk and lemongrass warms your face. Inside that rustic bowl (its lid is used for shells) is the mixed seafood "run-down," a Thai-like seafood stew, heady with ginger, curry and thyme. The stew’s thin, coconut milk broth, with its layers of spices, holds a generous fillet of buttery, silken salmon. When touched with a fork, the fish fell into moist wedges - each piece having absorbed the flavor of the broth and a sneak-up-on-you heat from the hot Thai curry. The fish sits center stage, surrounded by tender mussels in their shells; big, flavorful shrimp; and chunks of lemon-flavored, cream-colored sweet potatoes. ("The real thing," said Simeon. "Not the yams you find in American supermarkets.") Customers will return for this memorable entree, the cafe’s signature dish. You might think that a cafe with a dish like that "run-down" - such a tour de force of technique and flavor - could pull off a basic Caribbean dish like Jerk chicken. (Jerk chicken being to Caribbean restaurants what a good burger is to the American diner.) You’d be wrong. While moist and tangy, this white-bread version of the dish lacks the fiery, gulp-the-water heat that makes authentic renditions such a painful pleasure. Non-meat eaters will be happy to note that Rug-B offers two vegetarian roti (a stew flavored with curry and Scotch bonnet peppers served over a deep-fried bread called puri): one with smoked tofu, tomato and baby greens and the other with tofu and bok choy. There are two desserts offered each evening: a banana bread pudding and an ice cream "trilogy" with guava caramel. I love bread pudding - especially when it’s gently warmed in the oven. Rug-B’s dense, damp rectangle studded with banana seemed promising. Heating the pudding to 1,000 degrees in the microwave was a mistake; serving the pudding with a sticky, sweet, mango caramel sauce was death-by-sugar. I feared that the trilogy of ice creams would be another odyssey down Too-sweet Lane so I passed on it. More desserts will be added to the menu in the near future: "konkies," an African sweet potato and cornmeal pudding, will be served with vanilla ice cream and caramel-guava sauce. Rug-B has the makings of a fine cafe. It has a chef that can concoct a dream like that seafood "run-down," and partners who know how to charm their clientele. The future of this cafe will be ensured once Simeon turns up the heat and keeps his spoon out of the sugar bowl. The neighborhood is counting on it. Rug-B (1310 Cortelyou Road between Rugby and Argyle roads) accepts Visa, MasterCard, and American Express. Entrees: $8-$15. For reservations, call (718) 284-0024.

Grant and I just celebrated our five-year wedding anniversary. With so much love in the air with that special occasion and the upcoming bachelor finale, it was definitely time to break out some Champagne Cupcakes! This blog post goes along with my YouTube Video Demonstration here, THE BACHELOR FINAL ROSE CUPCAKES VIDEO! My mother-in-law and I are Bachelor fanatics. Pat and I will happily admit this is one of our guilty pleasures. We watch each episode with a great deal of dedication and wine. Each episode, we laugh, we gasp, we drink, then we follow-up the next day with texts about the most dramatic moments, people, or whoever it was that got us worked up. It’s our thing, and we are in it for life. Or until the show gets canceled! Season after season we watch the contestants show up trying to make the best first impression. We see costumes, cars, and too many crazy tricks to remember. But lets’s get real. Why haven’t any of these actors, I mean true love enthusiasts, ever realized that the way to someones heart is through champagne and dessert?! These champagne cupcakes are inspired by all the roses, love, drama, drinking, and glitter that is The Bachelor. So for all those that bond over the bachelor and wine like Pat and myself do, this one is for you! And catch up on the season here, http://abc.go.com/shows/the-bachelor. The Bachelor Roses Since The Bachelor and love in itself is so focused on roses, these Champagne Cupcakes will look like roses, which you can learn how to do from the rose piping part of the video. The buttercream is infused with a fresh strawberry and champagne reduction that sparkles with a dusting of edible glitter. They have lots of champagne flavor throughout, and the elements of roses and fresh strawberries. I’m telling you, if romance came in the form of a dessert, it would be these Champagne Cupcakes! Strawberry Champagne Reduction The first step to these Champagne cupcakes is making your Strawberry Champagne reduction that will get mixed into the buttercream frosting. This reduction takes awhile to reduce then cool, so it is important to get it started and set aside. As it cooks down, make sure to stir it to ensure it doesn’t burn. When I make cupcakes that are going to be colored I always try to think of how to accomplish coloring without using any artificial food coloring. Making a fresh strawberry puree will give you a rich pink color that is natural, fresh, and vibrant. As you can see, you will puree fresh strawberries then cook it down to half, adding champagne and a bit of sugar as it cooks down. The final result will give you a thick and pink puree that will give your buttercream a gorgeous pink color dotted with strawberries and popping with bubbly champagne and personality! Champagne cupcakes are full flavored with the champagne that you choose to use, so make sure that you love the champagne that you will be using! I lean towards sweet champagne in baking since this will keep your cupcakes free of any bitterness and acidity. These champagne cupcakes use only egg whites. I always have my egg whites whipped and set aside. In addition to letting the champagne steal the show, this will give you a cake that is white in color and light in texture. So let’s bake! Get your butter and sugar creamed for about three minutes, until light and fluffy. Since this recipe is for 12 cupcakes, I used my hand mixer for the cupcake batter. To this mixture you will add your vanilla extract and the optional rose water. Champagne and rose water are a love match! Champagne enhances that floral notes in that rose water while rose water adds a subtle sweetness to the champagne. After some tinkering, I found that adding a little sour cream will lend a smoother taste and give it a tender, moist crumb. And now for the bubbly star of the show! No, not me, you silly people! The champagne! Then sift up your dry ingredients and gently fold into the batter, taking care not to over mix. Then fold in your egg whites. The batter will be thick and smelling like love! Then you will evenly distribute into 12 cupcake liners. I use a standard ice cream scoop when I dole out cupcake batter, however, you can also try this- OXO Good Grips Large Cookie Scoop The champagne cupcakes will bake and then must be cooled completely before you frost them. Strawberry Champagne Buttercream It’s finally time to use that strawberry champagne reduction that is filling up your kitchen with the rich scent of love and intoxication! Make sure to use the whisk attachment of your stand mixer for this one so you get it as fluffy and whipped as possible. This buttercream is so good that you’ll be tempted to eat it straight from the bowl. It’s silky, sweet, with a little sass from that zing of champagne. To see how to pipe roses, check out the video. It is so easy and gives the most dramatic cupcake ever! But of course you need glitter! I used edible glitter to add sheen, panache, and a little bit of Krystal to these! Happy Bachelor Finale Night! Share this post with all of the Bachelor Lovers in your life! Make sure to include these Champagne Cupcakes in your viewing party. Then tag me for a chance to be featured on my Instagram page! www.instagram.com/ritzymomblog This post goes with this video on my YouTube Channel: THE BACHELOR FINAL ROSE CUPCAKES VIDEO! Champagne Cupcakes have a unique and sophisticated flavor and elegance! These cupcakes have a strawberry champagne frosting and a light, champagne infused white cake base. - 3/4 cup unsalted butter room temperature - 1 cup granulated sugar - 3 egg whites - 1 tsp vanilla extract - 1/2 tsp rose water OPTIONAL - 1/2 cup sour cream - 3/4 cup champagne - 1 3/4 cups cake flour sifted with following ingredients: - 1 tsp. baking powder - 1/2 tsp. salt - 1 cup unsalted butter - 3.5 cup powdered sugar - 1 tsp. vanilla extract - strawberry reduction - 1 cup fresh strawberries hulled and sliiced - 1/4 cup champagne - 1/4 cup granulated sugar Preheat oven to 325 degrees With the paddle of your stand mixer, beat the butter and sugar until fluffy and pale in color, about 5 minutes. Make sure to scrape the bowl a couple of times. Meanwhile, in a separate bowl, sift your cake flour, salt, and baking powder. Set aside. In another bowl, whisk your champagne and sour cream with egg whites and extracts. Starting with the dry ingredients, fold in your dry and wet (champagne/egg) ingredients into butter mixture, alternating. You will begin and end with the dry ingredients, so dry/wet/dry/wet/dry. Fill 12 cupcake tins and bake for approx. 16-20 minutes. In a saucepan, on medium heat, heat strawberries with sugar. Let it come to a simmer before adding champagne. Smash and reduce down to a reduction. Allow to cool completely! With your whisk attachment of your stand mixer, begin beating your butter and powdered sugar. Add in your extract and cooled reduction. Use a star tip and your piing bag to frost cooled cupcakes with a rose pattern! For more Food Inspired by Pop Culture, stay tuned to my Trending page. And subscribe to my YouTube channel, where I bring all this food to life! SARITA GELNER’S YOUTUBE CHANNEL! Interested in Tools for this recipe? For more Ritzy Recipes, check these out!

Sleep escapes me. The Moon, shining with light borrowed from the Sun, creeps around the bedroom window shade and paints shadows not seen on a lesser night. Surrendering to wakefulness, I get up, dress then brew a mug of tea as much to cradle its warmth in my cold hands as to please my Earl Grey palate. I find myself standing at the front window from which vantage point I search a world quite familiar to me. My memory wants to explore the past but my heart wants to explore the future. So part of me retrieves experiences that have been, and part of me uses them to imagine experiences that might still be yet to come. This tandemness allows me to go hiking outdoors while standing still indoors. Sipping my tea, I search the darkness by looking above the rooftops and into the tall trees where an out-of-place shadow among the leafless branches would betray the presence of an owl. April is our owliest month of the year. So while my eyes carefully search the neighborhood trees for a telltale moonlight shadow, my memory revisits favorite places with special owl encounters from which my heart says, "Let’s go back again." Something wings across the star-speckled sky, and its moonshadow cast upon the neighbor’s roof clearly identifies it as a great horned owl. I had been hearing a pair of great horneds hooting when I walked the corgi before bedtime. Then my neighbor, Dave, fortuitously noticed one roosting out in the open one recent day and kindly thought of me to share it with him. And now I can say I have seen that owl as a shadow in the night. Like a bird in flight, my thoughts move on. I find myself, by the tandem of memory and ambition, in the company of sandpipers and orchids, two wholly different wildlife groups that fascinate me. Sipping my tea at the window, I explore by memory distant streams where moist bankside soil beneath tall aspens and between modest Douglas-firs grow patches of calypsos. Each calypso grows a single new leaf in late summer. That ground-hugging leaf remains green through autumn and winter even though covered by snow. When spring arrives, the plant awakens; and before spring is even half over, the calypsos are sending up their single, 3- to 4-inch flower stalks, each of which bears a single blossom. They are waking now, but they will need another month before their flowers open. Elsewhere, in places far different than the haunts of calypso orchids, sandpipers can be found. And they are now arriving on the migration that takes them across oceans and continents. Our sandpipers range from the tiny sparrow-sized least sandpiper to the long-billed curlew that is bigger than a quail but smaller than a pheasant. The combination of their migrations, their feeding behaviors, their mating behaviors and their physical appearances makes the sandpipers a particularly appealing group of wildlife to study and to understand. And to admire and to enjoy. The tea mug is empty; the stars have vanished; dawn now creeps into the eastern sky. It has been a long night of wakeful traveling. I have field trips to plan for checking on some owls, orchids and sandpipers, wildlife special to me. But I think I will start my day with a nap.

This delicate flower lives in very tough conditions. Posted for Nancy Merrill’s Photo a Week Challenge I have always like these flowers, and been frustrated by trying to capture them in photos. The combination of the small size and how they like to grow in very moist, often dark spots means that they often come out blurry. Especially since I really try to stay on the paved or rock lined paths. I was surprised to learn from Wikipedia that they are in the primrose family. Some pictures from trails near Paradise on Mount Rainier for Cee’s Which Way Challenge. In response to The Daily Post’s writing prompt: “Today Was a Good Day.”

Pros: James Cross is a one-of-a-kind physical actor with exceptional command of his body. Cons: I found some scenes quite hard to grasp, which made the performance drag a bit. Between January and March, the Vaults – an arts space underneath Waterloo station – opens its doors to a diverse programme of live events, theatre, stand-up comedy, circus and even opera. The Vault Festival – which had a soft launch in 2012, before becoming a staple in the London theatre scene – now sees hundreds of artists presenting their material in its several tunnels during a six-week span, with thousands of spectators flocking there every evening. Scenes From An Urban Gothic is appropriately staged in a tunnel called ‘The Cavern’, presumably for its dark and moist appearance, and the show relies heavily on the nature of the venue to gain resonance. The result can be imagined as the theatrical response to Fritz Lang’s silent film Metropolis. Arguably a site-specific piece and entirely devoid of speech, it features the unavoidable overhead rumbling of the trains that go to and from the busy terminal, which emphasises the already oppressive sound effects with unsettling realism. Devised by Theatre Imaginers – Des Truscott and James Cross – and performed by the latter, this physical piece follows the journey of a man through a city that feels so uncanny that it appears surreal. ‘Gothic’ in the supernatural sense of the term, we’re shown thirteen isolated scenes in which the protagonist is confronted and eventually swallowed by a roaring and hostile metropolitan landscape. Wearing a white shirt, striped blue tie, black jacket, super-skinny black trousers and pointed formal shoes – and using only a foldable chair as a prop – James seems to shrink progressively under the invisible weight of his helplessness, to the point that his body surrenders and is sucked into the depths of an eerily-lit auditorium. His strides, gestures, facial expressions and even the movement of his eyes are so vivid and engaging that I couldn’t take my eyes off him. I only wish the final scene had been played with one of Philip Glass’ mind-blowing scores! Occasionally, the sequences become a bit too obscure, referring to situations or contexts that are hard to guess from the entirely bare set. But this is a worthy risk to take whilst otherwise brilliantly representing a world that is partly detached from reality. Episodes involving the hectic streets of the city, an overcrowded train or a faulty ticket barrier are strongly evocative and easy to relate to. Regrettably, the performance loses momentum when the allusions aren’t properly defined and, on a few occasions, I found myself making an effort to work out what was happening on stage. Scenes From An Urban Gothic is a hypnotising blend of mime, clowning and physical routines which benefits from many comic highlights, but equally and willingly causes discomfort. Miming quintessentially calls for immediacy and surrealistic miming is like a narrow path on the edge of a cliff: beautiful but dangerous. Theatre Imaginers have chosen an almost unexplored route but, with their highly imaginative contents and excellent acting, they have all the potential to produce some seriously innovative theatrical wonders. Created By: Des Truscott and James Cross Producer: Theatre Imaginers Booking Information: This show has now completed its run.

Harvested from a sustainable source and part of an overall heathland management plan, our Heather Turf provides a great opportunity to extend our heathland habitat while adding diversity and visual interest to any bunker construction or golf course ecology project. Heather, also known as 'Ling', is found on heathland, moorland, bogs and even woodland with acidic or peat soils. The heather contained in our Heather Turf is predominantly the delicate pink, July to October flowering common heather, although it may also contain some bell heather and cross leaf heather. Alongside common heather (Calluna vulgaris), low numbers of other heathland species may be present such as dwarf gorse and fescue all helping to create a diverse heathland carpet. Our Heather Turf contains a beneficial seed bank within the indigenous heathland soil profile. The seed can lay dormant for many years and germinate when environmental conditions are suitable. The heather plants grow tightly packed together and can live for up to 40 years or more. Each pallet contains 10.08m² cut into conveniently sized slabs measuring 600mm x 300mm x 60mm thick. Source and Sustainability Our Heather Turf is harvested from a sustainable source and the process integrated into an overall management plan to regenerate the existing heathland to ensure its future survival and growth. Beautiful purple-carpeted heaths are an iconic feature of the UK’s landscape and are the result of hundreds of years of low-impact human activities such as livestock-grazing and scrub clearance. However, large scale development and the decline of traditional farming methods have caused many of these precious habitats to be lost – in fact, over 80% of lowland heathland in the UK has been lost in just 200 years. Heathlands also form a very important habitat for many species of wildlife including Adders, Common Lizard, Woodlark and the ground nesting Nightjar. Our highly specialist Heathland Mix contains the arisings from important downland heath management and contains a mixture of small heather plants and heathland root systems along with small quantities of seed bearing indigenous soil. For a more economical regeneration of larger heathland areas our Heathland Mix is also quicker and easier to establish than seed or brashings. Heathland Mix should be spread evenly to a depth of 50-100mm and kept moist until well established. Installation and aftercare. Creating an environment suitable for your heather to be laid on is essential. The area should be free draining in nature and ideally very slightly raised above surrounding grass to create definition and encourage a free draining environment. Look for signs of where heather may have been previously abundant as these tend to be suitable. A pH of 5.0-5.5 is ideal for heather growth and the availability of iron in the soil is an important nutrient for heathers. Like any plant, heather will need water in the first couple of seasons to allow establishment of roots but once established the plant will survive in a very dry environment.

In the summer, I was walking in the morning before it got too warm for my dog, CuSha, and me. I sometimes take my camera as it is so lovely out there in the fields beyond my house. The day that I saw this beetle was one of those days that I took my camera and I was so glad I had it with me. This was a gorgeous creature – over an inch long and covered in golden fur which seemed almost metallic in its shine and with the most wonderful long stripey feelers which it was waving around. It was quite active, moving about the cow parsley on which it clung. It was also quite windy so not so easy to get a photograph in focus. This beetle was absolutely beautiful and I watched it for a long while, it seemed as near to a piece of jewellery as a creature could be, It was moving around on a new, unfurling stem of one of the many types of cow parsley, I felt so honoured to catch sight of it, I had never seen anything like it in this country and I do spend time looking for interesting things in the fields as I walk along. I could not find out what it was, although I knew it was a type of longhorn beetle and began to think that maybe it was not indigenous to England… My investigations lead me to a site called “What’s that bug?” This site is an interesting one to have a look at even if you don’t have a question or a huge fascination for bugs. The people there spent quite a while researching and gave me the answer. I was so pleased to discover that someone would do that, it sometimes feels as if nobody does anything for free anymore. This is part of the answer – “Mainly found in moist meadows and hedgerows. Adults feed on umbellifers such as Hogweed and Cow Parsley as well as on Nettles” “A stem borer that breeds in the stems of thistles and other herbaceous They are an indigenous species but not that many here in Hampshire, apparently they are mostly rather north east of here.

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